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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. It was
colder in Dallas this morning than in NYC. How about them apples? It
will be in the 70's here today in the Texas Gulf Coast area. Some folks
near here lost power yesterday due to the high winds. You just never
know what you're going to get from day to day. Whatever your weather, I
hope you are well and well fed!
The current Monthly Theme
topic is Potato,
Pasta, Rice, and Grain Recipes which will run for two months.
Please visit the Monthly Theme -
Recipe Submissions section to find the link to use for sharing
recipes here at A to Z Recipes
Newsletter.
We'll see you here again on Sunday, God willing.
Just
a Pinch of Kindness
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
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It takes less than a minute to go to their site and click on "donating
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Food
For Thought
An
old belief is like an old shoe. We so value its comfort that we fail
to notice the hole in it. ~ Robert Brault
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Ramblings
If Tomorrow Never Comes
If I knew it would be the last time
that I'd see you fall asleep,
I would tuck you in more tightly,
and pray the Lord your soul to keep.
If I knew it would be the last time
that I'd see you walk out the door,
I would give you a hug and kiss,
and call you back for just one more.
If I knew it would be the last time
I'd hear your voice lifted up in praise,
I would tape each word and action,
and play them back throughout my days
If I knew it would be the last time,
I would spare an extra minute or two,
To stop and say "I love you,"
instead of assuming you know I do.
So, just in case tomorrow never comes,
and today is all I get,
I'd like to say how much I love you,
and I hope we never will forget.
Tomorrow is not promised to anyone,
young or old alike,
And today may be the last chance
you get to hold your loved one tight.
So, if you're waiting for tomorrow,
why not do it today?
For if tomorrow never comes,
you'll surely regret the day
That you didn't take that extra time
for a smile, a hug, or a kiss,
And you were too busy to grant someone,
what turned out to be their one last wish.
So hold your loved ones close today,
and whisper in their ear,
That you love them very much,
and you'll always hold them dear.
Take time to say
"I'm sorry," "Please forgive me," "thank you" or "it's okay".
And if tomorrow never comes,
you'll have no regrets about today.
~ By Norma Marek
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Did
You Know?
Indoor-Grill Cleanup
If you love using your George Foreman grill but not scraping it
afterward to clean it, try this: Right after using the grill, unplug it
and place a wet double-sheet of paper towel between the lid and the
surface. The leftover heat causes the towel to steam and clean the
grill. Wiping it dry with another paper towel is all that’s needed.
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Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Potato, Pasta,
Rice, and Grain Recipes
Good any time of the day and
nutritious are main and side dishes containing Potato, Pasta, Rice, and
Grain. Each has a delicious way of being a trusted servant to whatever
flavors you add. Like a blank canvas, these ingredients can make a
masterpiece of an otherwise bland meal. We are fond of potato, pasta,
rice and grain in our weekly intake. Personally, I have oodles of
recipes to share and look forward to yours! Won't you join in the fun
by sharing your own favorite recipes for Potato, Pasta, Rice, and Grain Recipes?
Make sure you only send in recipes that you've not
submitted before, okay? It's always nice if the recipes you share are
those tried and true (TNT) but sometimes it is good to share a recipe
or two that you plan to prepare! I have tons of recipes and could not
possibly prepare them all, but each I share is something I would enjoy
preparing and serving my family and friends. I hope you will maintain
that for yourself when you share your favorite Potato, Pasta, Rice, and Grain Recipes
with us. 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
"Potato, Pasta, Rice, and Grain Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
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BUSH'S CHICKEN AND
BEANS NACHO
CASSEROLE
~Shared by Treva, NC
For Chicken Breasts:
4 each boneless, skinless chicken breast
3 each green Anaheim chiles*
1 each green pasilla chile*
1 & 1/2 cup Mexican cheese blend, shredded
For Bean Salsa:
1 pound tomatillos, husks removed
1 cup white onion, finely sliced
1/2 cup fresh cilantro
1 teaspoon kosher salt
1 clove garlic, chopped
1/2 each jalapeno pepper, stem and seeds removed
1/4 teaspoon cumin seed or ground
1 teaspoon agave syrup or sugar
2 cans (16 ounces) BUSH’S® Pinto Beans, drained and rinsed
1 can (15 ounces) BUSH’S® Black Beans, drained and rinsed
Salt and pepper
1 tablespoon canola oil
2 cups corn tortilla chips
1/2 cup Mexican cheese blend, shredded
1/4 cup fresh cilantro, chopped
*Substitution: Use 1 cup canned roasted chiles in place of green
Anaheim chiles and green pasilla chile.
1. For Chicken Breasts: Set plastic wrap on counter, lay chicken
breasts flat on one side. Fold plastic over top of chicken breast;
chicken should be centered.
2. Using a food mallet or skillet bottom, in a clockwise pattern,
firmly pound chicken breast until it begins expanding, reduce pounding
force until chicken expands to twice its size and thickness is even.
Set aside.
3. Using tongs, blacken Anaheim chiles and pasilla chile over an open
flame or on the top rack of an oven broiler for 10 minutes. When
broiling, rotate chiles after 5 minutes. Place chiles in small bowl,
cover with aluminum foil and let sit for 10 minutes until cool.
4. Once cooled, wipe skin off chiles (do not rinse under water). Chop
chiles into 1/2-inch pieces, place in small bowl. Mix in Mexican cheese
blend. Set aside.
5. For Bean Salsa: Rinse tomatillos under warm water to remove sticky
film. Place tomatillos in medium pot; cover with cold water.
6. Bring to a boil, and cook until tomatillos turn dark green but have
not cracked. Turn off stove, and drain water from pot.
7. Place tomatillos, onion, cilantro, salt, garlic, jalapeno, cumin and
agave syrup into blender; puree until smooth.
8. Pour mixture into medium-sized pot and add pinto and black beans.
Bring salsa to a boil. Turn off stove, set aside.
9. For Chicken Rolls: Pre-heat oven to 350 degrees F.
10. Lay chicken breasts on a clean surface. With a spoon, distribute
chile-cheese filling evenly on center of chicken breast, 1 inch away
from sides. Going the long way, roll chicken breast tightly over
filling. Secure rolls with toothpicks. Season chicken rolls with salt
and pepper, to taste.
11. Pour canola oil in large non-stick skillet over medium-high heat.
Using tongs, gently place chicken rolls into skillet; saute for until
golden on all sides.
12. Pour bean salsa into 9x12 casserole dish. Lay chicken rolls evenly
over bean salsa. Place casserole in oven, bake for 15 minutes. Remove
casserole from oven. Set oven to broil.
13. Distribute corn tortilla chips over top and around edges of
casserole. Sprinkle 1/2 cup of Mexican cheese blend over chips.
14. Place casserole back in oven and broil for 2 minutes or until
cheese is melted and golden brown.
15. Remove casserole from oven. Garnish with cilantro.
3. Press into the bottom of a lightly greased 13X9 inch pan.
4. Set aside.
5. Combine remaining 2 eggs, cream cheese and powdered sugar in a large
bowl.
6. Beat at medium speed until smooth.
7. Pour cream cheese mixture over cake mix layer.
8. Bake at 325 for 40 minutes or until cheese mixture is set.
9. Let cool completely in pan on wire rack.
BUTTERSCOTCH PUDDING
CAKE
~Shared by Luanne,
FL
This is delish and so easy to do.
1 cup all purpose flour
1/2 cup brown sugar
1/2 teaspoon salt
1 1/2 teaspoon baking powder
3.5 oz. package of regular (not instant) butterscotch pudding mix
1 teaspoon vanilla
2 cups hot water
2/3 cup skim milk (you could use 2% or 4% milk)
2 tablespoons oleo, melted
Mix dry ingredients. Add milk, melted oleo, and vanilla. Pour into
ungreased 9 inch square pan. In a small bowl, combine dry pudding mix
and hot water. Pour slowly over batter. DO NOT MIX. Bake in preheated
350 degrees oven 30-35 minutes or till firm to touch in center. Top
surface will appear cracked. Cool 5-10 minutes before serving. To serve
spoon warm cake pudding side up onto dishes topped with whipped
topping. For an optional additional garnish toasted chopped pecans
could be added to the top of the whipped topping.
CREAM OF ARTICHOKE
SOUP
~Shared by Mary S.,
Nashville, TN
2 tablespoons vegetable oil
2 medium onions, chopped
1/2 teaspoon rosemary
1 1/2 pounds artichokes, washed
1 3/4 pints water
1 tablespoon oatmeal
1 small garlic clove, crushed
2 tablespoons soy sauce
salt
Steam the artichokes in 2 cups water until tender, this should take
approximately 45 minutes. Reserve the remaining liquid. Allow the
artichokes to cool. Scrape the flesh from the bottom third of each leaf
and save along with the artichoke liquid. Remove fuzzy choke from each
artichoke bottom and discard. Coarsely dice the artichoke bottoms and
save to add to the soup pot.
Heat oil in a medium saucepan. Saute the onion and rosemary for 5
minutes. Add the artichokes and water. Bring to a boil. Reduce heat,
cover and simmer for 30 minutes. Blend the soup until smooth with the
crushed garlic, soy sauce and salt.
4 cups apples
1/2 cup sugar
1/2 cup brown sugar
1 cup flour
2 tablespoons butter
Whipped cream.
Place apples in a 7x12" baking dish; sprinkle with sugar. Work together
brown sugar, butter and flour until it has texture of a coarse meal.
Cover apples with mixture and bake 20 minutes at 350 degs. Serve with
whipped cream.
ORANGE CRESCENTS
~Shared by Doe,
Oliver, B.C., Canada
ABM (automatic bread machine) recipe. Makes 24.
For the Dough:
1/4 c milk
1/2 c 4oz sour cream
6 tbsp unsalted butter, softened
2 lg eggs
3/4 tsp orange zest
1/3 c sugar
1 tsp salt
3 c flour
1 tbsp yeast
Place all in bread pan, set for dough. The dough will be light &
sticky, it mostly holds its shape during kneading but there will be
some that sticks to the bottom. When the dough is finished, proceed
with completing the crescents.
Completing the Crescents:
Zest 1 orange cut in pcs
1/2 c sugar
1 oz 1/4 stick unsalted butter, melted
1 1/2 c icing sugar
3 tbsp orange juice
For filling in food proc, process the orange rind & sugar until
sugar has taken on a orange color and zest is finely chpd. Grease or
spray 2 baking sheets. Flour your work surface & rolling pin.
Divide dough in half & let rest 10 mins. Roll each half into a 12
inch circle & spread with 1 tbsp of melted butter. Then spread
filling over circles, leaving a 2 inch circle in the centre, this helps
the crescents hold their shape better while rising & baking. Using
a pastry wheel, cut each circle into 12 wedges. Roll up each wedge
starting from the wide ends to form a crescent shape. Place on prepped
baking sheets, cover with clean towel & let rise 11/2 hrs. Preheat
350, bake 20 mins until nicely golden. Meanwhile make the glaze. Mix
tog the icing sugar & orange juice until smooth enough to drizzle
over crescents. Glaze while still warm.
STEAMED MUSSELS
~Shared by Mary H.,
Montreal, Canada
Serves 4
As with most shellfish, mussels must be alive up until the moment of
cooking: they become unpalatable otherwise. Always cook them the
same day you buy them. When going through the shells, discard any
that are not shut tightly, and do the same when finished cooking.
5 pounds of mussels
2 - 3 tablespoons good olive oil
2 -3 tablespoons salted butter
10 - 12 cloves garlic, peeled and chopped
2 shallots, minced finely
3 - 4 branches rosemary, left intact
1/2 cup red rosé wine
1/4 cup mixed fresh herbs (such as basil, tarragon, flat-leaf parsley
and chives)
Salt and pepper to taste
Lemon wedges, to serve
1 - 2 tablespoons Pastis, optional
Rinse and thoroughly scrub mussels in three changes of water to remove
"the beard," barnacles, and all sand and grit. Set aside.
In a deep, stainless steel pot, heat olive oil and butter over
medium-low heat. Once shimmering, add shallots and garlic, then
turn the heat down to low. Stir until lightly golden, about five
minutes. (If using Pastis, add to the three aromatics and cook
until reduced, about 30 seconds.)
Add the mussels (depending on the size of your pot, you may have to do
this in two batches). Add rosemary branches and wine; shake the
pot vigorously.
Place lid tightly on pot and let mussels steam. As soon as they
have opened (about five minutes), they are finished cooking.
Finish with a few pinches of salt, a grind of pepper and a throw of
fresh herbs.
Ladle mussels and liquid into shallow bowls. Serve immediately
with crusty bread and lemon.
Source: Montreal Gazette
LEFTOVER TOAST BEEF
CASSEROLE
~Shared by Treva,
NC
1 lb leftover roast beef , cubed or shredded
1 med yellow onion, diced
1 cup frozen corn
1 cup frozen peas
1 (10.75 oz) can cream of celery soup
1/2 cup milk
1 (1 lb) pkg O’Brien frozen, diced potatoes
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 350 degrees.
In a large mixing bowl combine all ingredients and mix thoroughly.
Transfer mixture to a 1 & 1/2 quart casserole dish and bake
Leftover Roast Beef Casserole uncovered at 350 degrees for 45 minutes.
BANANA BOURBON BREAD
PUDDING
~Shared by Johnny,
LA
FOR THE BREAD PUDDING:
1 loaf (about 14 ozs.) banana bread, cubed
4 cups (8 ozs.) cubed French or Italian bread
2 very ripe bananas, mashed
3 eggs 1 cup sugar
3 cups milk, hot
1 tsp. vanilla extract
½ tsp. ground allspice
½ cup pecans, toasted and chopped
FOR THE BOURBON HARD SAUCE:
½ cup (1 stick) butter, softened
2 cups powdered sugar, sifted
¼ cup bourbon
Heat the oven to 350 F. Coat a 9-by-13-inch baking pan with cooking
spray. On a rimmed baking sheet, arrange the cubed banana and French or
Italian breads in an even layer. Bake for 10 to 15 minutes, or until
lightly toasted. Set aside.
In a large bowl, whisk together the mashed bananas, eggs and sugar.
While whisking, pour in the hot milk, then add the vanilla and
allspice.
Gently mix in the toasted bread cubes and pecans, then spoon the
mixture into the prepared pan. Bake until puffed and cooked through,
about 25 to 35 minutes.
Meanwhile, prepare the sauce. In a medium bowl, use an electric mixer
to beat the butter until smooth and soft.
Add the powdered sugar and beat until well incorporated. Add the
bourbon and stir until smooth. Set aside. When the bread pudding has
finished baking, dollop the hard sauce over the surface, spreading it
as necessary to allow it to melt evenly over the surface. Serve the
bread pudding warm. Makes 16 servings.
BOBBY'S PIMENTO
CHEESE
~Shared by Linda
H., Rosharon, TX
Serves: 3 cups
1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper
Using an electric mixer, beat cream cheese until smooth and fluffy. Add
all of the remaining ingredients and beat until well blended. It can be
used as a dip for crudite or as a sandwich filling.
Paula Deen’s House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6
months.
Source: Paula Deen, Food.com
HAM AND HONEY SAUCE
~Shared by Jean,
Syracuse, NY
1/2 c. cultured sour cream
1/4 c. strained honey
1/2 c. mayonnaise
1 tsp. prepared mustard
1 tbsp. horseradish
Fold ingredients together. Serve with baked ham or on ham sandwiches.
1 1/2 pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 (16 ounce) jar spaghetti sauce
1/2 cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). Cut cube steak into
serving size pieces. Coat meat with the bread crumbs and parmesan
cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of
the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat.
Place meat in a casserole baking dish, slightly overlapping edges.
Place onion rings and peppers on top of meat, and pour marinara sauce
over all. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes,
depending on the thickness of the meat. Sprinkle mozzarella over meat
and leave in the oven till bubbly. Boil pasta al dente. Drain, and toss
in butter and 1 teaspoon garlic. For a stronger garlic taste, season
with garlic powder. Top with grated parmesan and parsley for color.
Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead
of time, and refrigerate over night, the acid in the tomato sauce will
tenderize the meat even more. If you do this, save the mozzarella till
the last minute.
HOUDINI BARS
~Shared by Marilyn,
Canton, OH
Tastes like birthday cake, cheesecake, and coconut cream pie ... all at
once!
1 package (18.25 oz.) plain yellow cake mix
1 stick butter, melted
3 large eggs
1 package (8 oz.) cream cheese, at room temperature
1 teaspoon pure vanilla extract
2 cups confectioners' sugar, sifted
1/2 cup sweetened flaked coconut
1/2 cup walnuts (original recipe called for pecans; either way, the
nuts are optional)
Place a rack in the center of the oven and preheat to 350
F. Generously grease 9 x 13-inch pan; set aside.
Place the cake mix, butter, and one egg in a large mixing bowl and beat
on low speed with an electric mixer until the ingredients are
incorporated, about 1 minute.
Press the batter into the bottom and partially up the sides of the
baking pan (I used my hands) and set the pan aside.
Place the cream cheese in the same mixing bowl and beat with an
electric mixer on low speed until fluffy, 30 seconds.
Add the remaining 2 eggs and the vanilla and the confectioners' sugar
and beat on low speed until smooth and combined, about 1 minute.
Fold in the coconut; pour mixture over the crust and smooth the top
with a spatula.
Scatter top with the nuts, if you've chosen to use them.
Bake the bars until the edges are well browned and the center is firm
to the touch, about 40 to 50 minutes.
Transfer the baking pan to a wire rack and let cool for 30 minutes
before cutting and serving (do not score the bars while still hot!)
These bars keep in the fridge for up to five days ~ If they
last that long.... Enjoy!
BROCCOLI BLUE CHEESE
BAKE
~Shared by Treva, NC
Yield: 4-5 servings
4 cups broccoli florets
2 tablespoons butter
1-2 large garlic cloves, minced (if you love garlic use 2 cloves)
2 tablespoons all-purpose flour
4 ounces cream cheese, softened
1/2 cup blue cheese crumbled (for a milder blue cheese flavor reduce to
1/3 cup)
1 cup milk or light cream fresh ground black pepper, to taste
1 & 1/2 cups Ritz butter cracker crumbs
6 tablespoons butter, melted
1. Preheat oven to 350 degrees. Spray a medium cooking dish with
cooking spray.
2. Steam broccoli florets until firm but tender for about 2-3 minutes.
I put my broccoli in a microwave safe bowl with 2 inches of water and
microwaved it for 3 minutes. Drain well then pat dry with paper towels
to remove as much moisture as possible.
3. In a large saucepan melt 2 tablespoons of butter over medium-low
heat; add the garlic and cook for 1 minute. Add the flour and stir for
1 minute.
4. Add the cream cheese, blue cheese and milk or cream; stir over low
heat until melted and smooth then stir in the broccoli florets.
5. In a bowl combine the cracker crumbs with 6 tablespoons melted
butter until well combined. Remove 1 cup of the cracker mixture and
stir it into the broccoli mixture. Season with black pepper.
6. Transfer mixture into a casserole dish. Cover with foil and bake for
15 minutes.
7. Remove from oven and sprinkle the top with the remaining cracker
crumbs. Return to oven and bake uncovered for another 10 minutes.
8. Allow to cool for 10 minutes before serving.
Source: Kittencal's Kitchen
FRIDAY NIGHT
SLOW-COOKED BRISKET AND
ONIONS
~Shared by Johnny,
LA
Serves 4-6
3-4 pound beef brisket, ideally local and grass-raised
Olive oil
Salt and pepper
2 large onions
6 cloves garlic, minced
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
Unfold the brisket and cut into two equal pieces that will fit in your
saute skillet or cast iron pan. Film the skillet with oil, and heat
over medium high heat. Salt and pepper the brisket. Sear until a golden
brown crust appears on both sides of the meat. Remove and place in your
slow cooker insert.
Add a little more olive oil to the pan and heat over low medium heat.
Slice the onions into thin half moons and saute gently until they are
soft and lightly caramelized. Add the minced garlic and cook until
tender and fragrant. Add to the slow cooker insert, tucking under and
around the meat.
Heat the broth to boiling and stir in the two sauces. Taste and adjust.
Pour over the meat.
Cover and cook in the slow cooker on low heat for 6-8 hours or until
the brisket falls apart. Or hurry it along like we are and cook on high
for 5 hours. This runs the risk of a slightly tougher brisket.
PREHEAT oven to 350°F. Spread 1/4 cup enchilada sauce in bottom of 9"
pie plate.
POUR remaining enchilada sauce into shallow dish. Dip 3 tortillas into
sauce to coat. Place in pie plate, overlapping as needed. Top with half
of chicken and 1/2 cup cheese. Dip 3 more tortillas in enchilada sauce
and place on top. Top with remaining chicken and 1/2 cup cheese. Dip
remaining tortillas in enchilada sauce and place on top. Spread with
remaining enchilada sauce.
BAKE 25 min. Top with remaining cheese and bake until cheese melts. Cut
into wedges.
Source: PaceFoods.com
HOMEMADE SAUSAGE
~Shared by Jean,
Syracuse, NY
1 pound lean ground pork
2 tsp. Fennel
1/4 tsp anise
1/2 tsp paprika
1/2 tsp salt
1/4 tsp each red and black pepper
1 large clove garlic chopped fine
Mix the day before you want to use it. I fry it on top of the stove but
you may bake it too.
For octopus
2 pound cleaned frozen octopus, thawed and rinsed
2 cups water
1 Turkish or 1/2 California bay leaf
For tomato sauce
1 (14- to 15-ounce) can whole tomatoes in juice, drained, reserving
juice, and coarsely chopped
2 tablespoons chopped basil
2 tablespoons extra-virgin olive oil
For basil purée
3/4 cup packed basil leaves
1/4 cup extra-virgin olive oil
1 tablespoon unsalted butter, softened
For seafood and pasta
1 pound spaghetti
6 garlic cloves
1/3 cup extra-virgin olive oil
1 pound large shrimp in shell, peeled, leaving tail fan attached, and
deveined
3/4 pound cultivated mussels, rinsed
3/4 pound baby squid, cleaned, bodies cut into 1/4-inch rounds, and
tentacles left whole
Cook octopus:
Put octopus in pressure cooker with water, bay leaf, and 1/2 teaspoon
salt and seal pressure cooker with lid, then cook at high pressure
according to manufacturer's instructions 10 minutes. Put pressure
cooker in sink (do not remove lid) and run cold water over lid until
pressure goes down completely. Remove lid. Transfer octopus to a
cutting board, reserving 1/2 cup cooking liquid. Cut off and discard
head, then cut tentacles into 1-inch pieces.
Make tomato sauce:
Simmer tomatoes with their juice, basil, and oil in a heavy medium
saucepan over medium heat, uncovered, stirring and mashing tomatoes
occasionally, until thick and reduced to about 3/4 cup, 20 to 25
minutes.
Make basil purée:
Purée basil, oil, butter, and 1/2 teaspoon salt in a blender, scraping
down side as necessary, until smooth. Transfer to a small bowl.
Cook pasta and seafood:
Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons
salt for 6 quarts water) until al dente.
Meanwhile, purée garlic and oil in cleaned blender until smooth. Heat a
dry 12-inch heavy skillet (not nonstick) over high heat until hot, 2 to
3 minutes. Add oil mixture, then immediately add octopus, shrimp, and
mussels and sauté, stirring occasionally, until shrimp are browned on
edges and mussels begin to open, 2 to 3 minutes. Add tomato sauce and
reserved octopus-cooking liquid and cook, stirring, until mussels just
open wide and shrimp are just cooked through, about 2 minutes more
(discard any unopened mussels). Season with salt and pepper.
Drain pasta and return to pot. Add squid to hot seafood in skillet,
stirring to combine, then add to hot pasta and toss to combine (squid
will cook as it is being tossed). Serve drizzled with all of basil
purée.
PEANUT BUTTER -
CHOCOLATE CHIP MUFFINS
~Shared by Marilyn,
Canton, OH
2 1/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 cup brown sugar
6 Tbsp. butter, melted and cooled
1/2 cup peanut butter (I used Jif Creamy)
2 large eggs
1 cup milk
3/4 cup chocolate chips
coarse sugar for sprinkling (optional)
Preheat oven to 375 degrees F. Line a muffin pan with 12 paper
liners. In a medium bowl, whisk together the flour, baking powder, salt
and brown sugar; set aside. In a large bowl, whisk together the melted
butter, peanut butter, eggs and milk until smooth. Add in the flour
mixture and stir until just combined. Stir in chocolate chips. Divide
batter evenly between prepared muffin tins, filling each to the top.
Sprinkle each muffin with coarse sugar, if preferred. Bake muffins for
17-20 minutes or until a toothpick inserted in the center comes out
clean. Allow to cool for 5 minutes in the pan, then remove to a wire
rack to cool completely.
SCONES
3 cups All-purpose Flour
2/3 cups Sugar
5 teaspoons Baking Powder
1/4 teaspoon Salt
2 sticks (1/2 Pound) Unsalted Butter, Chilled And Cut Into Pieces
1 whole Large Egg
1 cup Heavy Cream
1 Tablespoon Finely Minced Fresh Rosemary
Zest Of 1 Lemon
GLAZE
5 cups Powdered Sugar, Sifted
1/2 cup Whole Milk, More If Needed For Thinning
Zest And Juice From 1 Lemon
1 teaspoon Finely Minced Fresh Rosemary
Dash Of Salt
Preheat oven to 350 degrees.
Sift together flour, sugar, baking powder, and salt.
Mix cream with egg, lemon zest and rosemary and allow to sit for 10 to
15 minutes to steep.
Use a pastry cutter or two knives to cut the butter pieces into the
flour. Keep going until mixture resembles crumbs. Mix wet mixture with
flour mixture; stir gently with a fork until combined. Mix should be
crumbly, but if it's too crumbly to work with, splash in a small amount
of heavy cream.
Turn dough onto a floured surface and lightly press it together until
it forms a rough rectangle. Use a rolling pin to roll into a rectangle
about 1/2 inch to 3/4 inch thick. Use your hands to help with the
forming if necessary. Final rectangle should be about 18 inches by
about 10 inches.
Use a knife to trim into a symmetrical rectangle, then cut the
rectangle into 12 symmetrical squares/rectangles. Next, cut each
square/rectangle in half diagonally, to form smaller triangles.
Transfer to a parchment or baking mat-lined cookie sheet and bake for
18 minutes, removing from the oven just before they start to turn
golden. Allow to cool for 15 minutes on the cookie sheet, then transfer
to a cooling rack to cool completely.
GLAZE
To make the icing, add lemon zest and rosemary into milk; allow to sit
for awhile. Mix powdered sugar with the milk, adding more powdered
sugar or milk if necessary to get the consistency the right thickness.
Stir or whisk until completely smooth.
One at a time, carefully dunk each cooled scone in the glaze, turning
it over if necessary. Transfer to parchment paper or the cooling rack.
Allow the glaze to set completely, about an hour. Scones will keep
several days if glazed.
Source: The Pioneer Woman Cooks
TONY ROMA'S BBQ
BABY-BACK RIBS -
COPYCAT
~Shared by Johnny,
LA
The cooking method for these ribs is really fantastic and quite simple
and created delicious succulent fall-off-the bone ribs. You will need 2
days to make this recipe, so prepare accordingly!
Ingredients:
2 kg Baby Back Ribs
Salt
Pepper
BBQ Sauce (see recipe bellow)
Directions:
Preheat oven to 260°C (500°F).
Wash and dry ribs. Sprinkle with salt and freshly ground pepper and rub
to coat.
Prepare a broiler pan by adding 1 inch of water to the bottom pan and
placing the grate on top.
Place the ribs on the grate, making sure they don’t overlap. Build a
foil tent over the ribs. Make sure that the foil is not touching the
ribs and that the tent is sealed so that the steam from the water
cannot escape.
Bake for 1 hour. Remove the pan from the oven, but leave covered! Let
completely cooled down with foil tent still in place – about 2-3 hours.
Then, wrap the ribs in aluminum foil and place in the refrigerator
overnight. This will help re-solidify them so that they don’t fall
apart when you try to grill them.
Next day:
Preheat grill or broiler (I broiled).
Place the racks of ribs on the grill grate. When they have reached a
golden, bubbly stage, about 3-4 minutes, coat with bbq sauce and broil
another 2-4 minutes, then turn and repeat the process. Remove from
broiler and slather on some extra sauce.
Makes 4-6 servings.
Homemade Sweet &
Smoky BBQ Sauce
Ingredients:
30 grams Palm Sugar (or light brown sugar), crushed
1 Cup Warm Water
120 grams Homemade Ketchup
2 Tablespoons Molasses
1 Tablespoon Liquid Smoke
Directions:
Dissolve the palm sugar in the water. Add ketchup, molasses, and liquid
smoke and mix over high heat. Reduce to medium-low and simmer for about
45 minutes.
Makes about 1 Cup.
HEARTY MEXICAN
SPAGHETTI
~Shared by Linda
H., Rosharon, TX
Serves/Makes: 4
12 ounces spaghetti pasta
1 pound lean ground beef or turkey
1 package (1.25 oz. size) taco seasoning mix
1 can (14.5 oz. size) diced tomatoes in sauce
2 cans (11 oz. size) whole kernel corn with chopped peppers, undrained
1 can (7 oz. size) chopped green chilies, undrained
1/2 cup thinly sliced green onions
1/2 cup shredded Mexican cheese blend
Break spaghetti in half. Cook according to package. Drain; keep warm.
Cook ground beef in a large, nonstick skillet with taco seasoning mix
according to directions on seasoning package. Stir in tomatoes, corn,
green chilies, and green onions. Cook over medium heat until bubbling.
Toss tomato mixture with spaghetti in large bowl until well blended.
Top with cheese and serve.
Is it a sweet quiche or a savory pie? The line between dessert and
main-dish pies is often a thin one, and this recipe straddles it
nicely. At first glance the marriage between apples, sausage and cheese
seems a strange one; but in New England, apple pie with a slice of
Vermont Cheddar cheese is an old-time favorite, as is apple pie for
breakfast -- a breakfast which often includes sausage. So put aside
your reservations and dig in; this pie is surprisingly good.
Crust:
2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) butter
1/2 cup brown sugar
Filling:
6 medium apples, cored, peeled and sliced approx. 1/4-inch thick
1/2 cup (1 stick) butter or margarine
1/2 cup granulated sugar
1/4 teaspoon cinnamon or 1/4 teaspoon apple pie spice
1/2 pound sausage meat, crumbled
1 cup (approx. 4 oz.) grated Cheddar cheese
For the Crust: In a large bowl, combine flour and salt. Cut in butter
till mixture is crumbly. Divide mixture in half (there should be just
under 3 cups total, so divide into two 1 1/4 to 1 1/2-cup batches). To
one half, add 2 to 3 tablespoons cold water, just enough to form a
dough suitable for rolling. Pat dough into a 1-inch-thick disk and
place in the refrigerator. Add 1/2 cup brown sugar to the other half,
and set it aside.
For the Filling: Melt butter or margarine in a large, heavy skillet or
deep pan set over medium heat. Add apple slices, stirring to coat. Cook
for 5 minutes, stirring occasionally. Sprinkle apples with sugar and
cinnamon or spice, cover pan, and simmer for 5 minutes. Uncover and
cook, stirring occasionally, for 5 more minutes, or until apples are
tender but still crisp. Remove from heat and cool.
Cook the sausage meat till done. Drain and set aside.
To Assemble: Preheat oven to 375°F. Remove dough from refrigerator. If
it's been refrigerated longer than 1 hour, let it soften at room
temperature for 15 to 20 minutes. Roll dough into a circle large enough
to fit into a 9-inch deep-dish pie pan. Fit dough into pan, and prick
all over with a fork. Fill bottom with pie weights or dried beans, and
bake for 10 minutes. Remove from oven. Remove weights or beans from
crust.
Spoon apple mixture into crust. Top with cooked sausage, then with
grated cheese. Sprinkle reserved crust/brown sugar mixture over all.
Return pie to oven and bake an additional 30 to 40 minutes, or until
crust and topping are golden. Remove from oven and set on a wire rack
to cool slightly. Serve warm. Makes 6 large or 8 medium servings.
Note: You can easily do several steps at once in this recipe. Cook the
apples and the sausage at the same time, and while they're on top of
the stove, put the crust into the oven for its initial 10-minute
baking. All three will be done and ready for the final assembling at
just about the same time.
In a large saucepan over medium heat, mix together the ketchup, tomato
sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter.
Season with garlic powder, onion powder, chili powder, paprika, celery
seed, cinnamon, cayenne, salt and pepper.
Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce,
simmer longer, and for thinner, less time is needed. Sauce can also be
thinned using a bit of water if necessary. Brush sauce onto any kind of
meat during the last 10 minutes of cooking.
CHOCOLATE BROWNIE
COOKIES
~Shared by Marilyn,
Canton, OH
These are one of my signature cookies. They taste like miniature
brownies - but oh, the texture! They're reminiscent of a meringue, with
a soft, chewy, fudgy center and a crisp exterior that crackles
appealingly. Since these cookies are smaller and less dense, they have
an elegance that brownies lack. And they don't require the same
commitment as a big, gooey bar. I can never eat just one of these. They
are also a particular favorite of Gramercy Tavern owner Danny Meyer,
who can't eat just one, either!
1/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon salt
2 large eggs
2/3 cup sugar
1/2 Tbsp. brewed espresso
1 teaspoon vanilla extract
2 Tbsp. unsalted butter
5 ounces extra-bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment
paper; set aside.
In a small bowl, whisk together the flour, baking powder, and salt. Set
aside.
In the bowl of an electric mixer, briefly whip the eggs to break them
up. Add the sugar, espresso, and vanilla and beat on high speed for 15
minutes, until thick.
While the eggs are whipping, place butter in top of a double boiler, or
in a small metal bowl suspended over a pot of simmering (not boiling)
water, and scatter the extra-bittersweet and unsweetened chocolate on
top.
Heat until the butter and chocolate melt. Remove the boiler top from
over the water and stir the chocolate and butter until smooth.
Gently fold the chocolate mixture into the egg mixture until partially
combined (there should still be some streaks). Add the flour mixture to
the batter and carefully fold it in.
Fold in the chocolate chips ~ If the batter is very runny,
let it rest until it thickens slightly, about 5 minutes.
Drop batter by heaping teaspoonfuls onto the prepared baking sheets and
bake until puffed and cracked, 8 to 9 minutes.
Cool on a wire rack before removing from the baking sheets. Makes
5 dozen cookies.
Variation: Substitute 1/2 cup chopped toasted nuts or dried sour
cherries for an equal amount of the chocolate chips.
1. Unwrap burrata; gently pat dry. Wrap burrata in several layers of
plastic wrap to preserve the "ball" shape. Freeze 8 hours or until
completely frozen.
2. Preheat oven to 425.
3. Combine 2 teaspoons oil and next 6 ingredients (through garlic);
toss to combine. Arrange tomatoes, cut sides up, on a foil-lined baking
sheet. Bake at 425 for 40 minutes or until blistered and liquid almost
evaporates. Cool. Chop tomato mixture.
4. Reduce oven temperature to 350.
5. Working with 1 phyllo sheet at a time (cover remaining phyllo to
prevent it from drying), lay 1 sheet on a flat surface, and coat with
cooking spray. Stack another phyllo sheet at a slight angle over the
first, and coat with cooking spray. Repeat the procedure with remaining
phyllo and cooking spray, angling each phyllo sheet slightly over the
previous sheet. Using a slotted spoon, spoon tomato mixture in center
of phyllo stack, and discard any liquid. Unwrap burrata, and place
frozen burrata on tomato mixture. Fold the phyllo edges over to enclose
cheese and tomato mixture, pressing to seal. Turn ball over with tomato
mixture on top, and place on a foil-lined baking sheet coated with
cooking spray. Brush phyllo with remaining 1 tablespoon olive oil. Bake
at 350 for 30 minutes. Remove from oven.
6. Preheat broiler to high.
7. Broil cheese ball 2 minutes or until golden brown. Serve immediately.
4 cups French bread cubes, toasted
2 1/2 cups milk, scalded, cooled slightly
2 eggs, beaten
3/4 cup sugar
1/4 teaspoon cinnamon
dash nutmeg
dash salt
1 teaspoon vanilla extract
2 tablespoons melted butter
1/2 cup raisins, optional
dessert sauce or whipped cream for garnish
Lightly butter the slow cooker then add bread cubes. In a small bowl,
whisk together the scalded milk, eggs, sugar, cinnamon, nutmeg, salt,
vanilla, and melted butter. Pour milk mixture over the bread cubes then
add raisins, if desired. Gently, using a large spoon or spatula, press
bread cubes down into mixture so all bread pieces will soak up milk
mixture. Do not stir. Cover and cook on LOW setting for 5 to 6 hours,
until bread pudding is set.
CHEESY ROASTED
TOMATILLO EMPANADAS
~Shared by Linda
H., Rosharon, TX
1 (3 ounce) package cream cheese, softened
3/4 cup shredded Mexican-Style Four Cheese Blend
1/4 cup Archer Farms Roasted Tomatillo Salsa
2 (7.5 ounce) packages Refrigerated Buttermilk Biscuits
1 Tbsp. milk
1/4 tsp. Archer Farms Spicy Southwest Table Salt
Heat oven to 400 degrees F. Stir together the cream cheese,
shredded cheese and the salsa.
Press each biscuit into a 4-inch round. Place about 1 rounded tsp. of
filling on center of each round; fold dough over filling.
Press edges to seal and crimp with a fork. Brush milk over biscuits and
sprinkle with salt. Place on sprayed baking sheet.
Bake 10 to 13 minutes or until light golden brown. Serve with
additional salsa.
MISSISSIPPI MUD CAKE
~Shared by Jean,
Syracuse, NY
The women of Huffman United Methodist Church in Birmingham used this
recipe for the church's 125th anniversary celebration. Of the 100 cakes
made, there wasn't any left over.
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups coarsely chopped pecans, toasted
1 (10.5-ounce) bag miniature marshmallows
Chocolate Frosting
Whisk together melted butter and next 5 ingredients in a large bowl.
Stir in flour and chopped pecans. Pour batter into a greased and
floured 15- x 10-inch jellyroll pan.
Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in
center comes out clean. Remove from oven; top warm cake evenly with
marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate
Frosting over warm cake. Cool completely.
Note: 2 (19.5-ounce) packages brownie mix, prepared according to
package directions, may be substituted for first 7 ingredients. Stir in
chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows
and frosting as directed.
1 (11.5 ounce) can tomato-vegetable juice cocktail
1/3 cup vodka
In a large glass over ice, pour 1/2 can of tomato-vegetable juice
cocktail. Stir in the vodka.
RATATOUILLE
~Shared by Marilyn,
Canton, OH
1/2 onion, finely chopped
2 garlic cloves, very thinly sliced
1 cup tomato puree
1/4 tsp. oregano
1/4 tsp. crushed red pepper flakes
2 Tbsp. olive oil, divided
1 small eggplant, such as Italian or Chinese
1 zucchini
1 yellow squash
1 long red bell pepper
Few sprigs fresh thyme
Salt and pepper
Preheat oven to 375 degrees F.
Pour tomato puree into bottom of an oval baking dish, approximately 10
inches across the long way. Drop the sliced garlic cloves and chopped
onion into the sauce, stir in oregano, crushed red pepper flakes, one
tablespoon of the olive oil, and season the sauce generously with salt
and pepper.
Trim the ends off the eggplant, zucchini and yellow squash. Trim the
top of the red pepper and remove the core.
On a mandoline, adjustable-blade slicer or with a very sharp knife, cut
the eggplant, zucchini, yellow squash and red pepper into very thin
slices, approximately 1/16-inch thick.
Atop the tomato sauce, arrange slices of prepared vegetables
concentrically from the outer edge to the inside of the baking dish,
overlapping so just a smidgen of each flat surface is visible,
alternating vegetables. You may have a handful leftover that do not
fit.
Drizzle the remaining tablespoon olive oil over the vegetables and
season them generously with salt and pepper. Remove the leaves from the
thyme sprigs with your fingertips, running them down the stem. Sprinkle
the fresh thyme over the dish.
Cover dish with a piece of parchment paper cut to fit inside.
Bake for approximately 45 to 55 minutes, until vegetables have released
their liquid and are clearly cooked, but with some structure left so
they are not totally limp. They should not be brown at the edges, and
you should see that the tomato sauce is bubbling up around them.
Serve with a dab of soft goat cheese on top, alone, or with some crusty
French bread, atop polenta, couscous, or your choice of grain.
Enjoy! Makes 4-6 small servings
ITALIAN CREAM
PANCAKES
~Shared by Treva, LA
Yield: Makes about 18 pancakes
Hands On: 35 Minutes/ Total: 50 Minutes
2/3 cup finely chopped pecans
1/2 cup sweetened flaked coconut
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3/4 cup heavy cream
2 tablespoons butter, melted
2 teaspoons vanilla extract
2 large eggs, separated
Cream Cheese Syrup (recipe follows)
Garnish: chopped toasted pecans
1. Preheat oven to 350°. Bake pecans and coconut in a single layer in a
shallow pan 5 to 7 minutes or until lightly toasted and fragrant,
stirring halfway through.
2. Stir together flour and next 4 ingredients in a large bowl. Whisk
together buttermilk, next 3 ingredients, and 2 egg yolks in another
bowl. Gradually stir buttermilk mixture into flour mixture just until
dry ingredients are moistened. Stir in toasted pecans and coconut. Beat
egg whites at high speed with an electric mixer until stiff peaks form;
fold into batter.
3. Pour about 1/4 cup batter for each pancake onto a hot buttered
griddle or large nonstick skillet. Cook 3 to 4 minutes or until tops
are covered with bubbles and edges look dry and cooked. Turn and cook 3
to 4 minutes or until done. Place in a single layer on a baking sheet,
and keep warm in a 200° oven up to 30 minutes. Serve with Cream Cheese
Syrup.
Note: When using a griddle, heat it to 350°.
Tip: For tender pancakes, don't over mix the batter; it should be lumpy.
Cream Cheese Syrup
Yield: Makes about 1 & 1/4 cups
Hands On: 10 Minutes
Total: 10 Minutes
1/2 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
1/4 cup maple syrup
1 teaspoon vanilla extract
1 cup powdered sugar
1/4 cup milk
Beat cream cheese, butter, maple syrup, and vanilla at medium speed
with an electric mixer until creamy. Gradually add powdered sugar,
beating until smooth. Gradually add milk, beating until smooth. If
desired, microwave in a microwave-safe bowl at HIGH 10 to 15 seconds or
just until warm; stir until smooth.
Source: Southern Living, December 2012
SINFUL BAYOU CRAB
CAKES
~Shared by Johnny,
LA
1 lb. lump crab meat
1/2 sleeve of saltine crackers, crushed
2 Tbs. mayo
1 tsp. Creole mustard
1 egg, beaten
1 tsp. Worcestershire sauce
Few shakes of Tabasco
1 tsp. Cajun or Creole seasoning
1 tsp. Old Bay seasoning
2 Tbs. fresh parsley, chopped
Butter for frying
1/2 cup bread crumbs
Combine all ingredients, except crab meat and bread crumbs, in large
bowl, and mix until well blended. Fold in crabmeat and toss gently,
until blended. Make into cakes, roll in breadcrumbs, and fry in butter,
in a cast iron or heavy skillet, until browned. Makes 4 Sinfully
delicious, especially when served with my Creole Tartar Sauce.
Creole Tartar Sauce
1 cup light mayo
1 Tbs. Creole mustard
1 Tbs. each, green onions and fresh parsley, chopped
1 tsp. minced garlic
1 Tbs. sweet pickle relish
Salt to taste
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
Few shakes Tabasco
Combine all ingredients in bowl and chill.
CROCKPOT CHICKEN AND
RICE CASSEROLE
~Shared by Jean,
Syracuse, NY
4 large Chicken breasts
1 can Cream of chicken soup
1 can Cream of celery soup
1 can Cream of mushroom soup
1/2 cup Diced celery
1 onion, chopped
1 cup Minute rice
Mix in crock-pot the 3 cans of soup and rice. Place the chicken on top
of the mixture, then add the diced celery and chopped onions. Cook for
3 hours on high or 4 hours on low. Makes 4 servings. More rice, about
1/2 cup, and 2 other chicken breasts may be added to make 6 servings.
1 cup olive oil
2 onions, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 large tomatoes, coarsely chopped
3 cups water
1 clove garlic, minced
1 tablespoon tomato paste
1 cube beef bouillon salt and pepper to taste
1/2 cup uncooked long-grain white rice
Heat olive oil in a medium saucepan over medium heat. Stir in onions,
and cook until tender. Mix in spinach. Stir in tomatoes. Allow
vegetables to simmer about 5 minutes Pour 2 cups water into saucepan,
and bring to a boil. Mix in garlic, tomato paste, bouillon cube, salt
and pepper. Reduce heat, and cook at a low boil about 15 minutes, until
water is reduced by half. Stir rice and remaining water into the
spinach mixture. Return to boil, reduce heat , and simmer covered 20
minutes, or until rice is tender and fluffy.
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for posting. Thanks!
Heart
Healthy
APPLE-TOFFEE HAND
PIES
~Shared by Treva,
NC
Look for toffee chips near the chocolate chips on the baking aisle. Be
sure to chill the butter well beforehand to make it easier to cut into
small cubes.
Recipe Time:
Hands On: 25 Minutes
Total: 55 Minutes
2 cups finely chopped Gala or Rome apple
2 tablespoons toffee chips
1 tablespoon sugar
1 & 1/2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1 large egg, lightly beaten
1 tablespoon unsalted butter, cut into 12 cubes
1. Preheat oven to 375°.
2. Combine apple, toffee chips, sugar, lemon juice, and cinnamon in a
medium bowl.
3. Roll the pie dough on a lightly floured surface into 2 (12-inch)
circles. Using a 3-inch round cookie cutter, cut each dough portion
into 12 rounds. Discard any remaining dough scraps. Place 12 dough
rounds on a baking sheet coated with cooking spray. Brush half of the
beaten egg over dough rounds. Spoon about 1 tablespoon apple-toffee
mixture onto each round, leaving a 1/2-inch border around the edges of
the dough. Top each round with 1 piece of butter. Top pies with
remaining 12 rounds of dough; press edges together with a fork to seal.
Brush remaining half of beaten egg over each pie. Bake at 375° for 25
minutes or until golden brown.
Baked eggplant and a healthier bechamel match up in an Italian classic
made virtuous. The cheeses are on top, instead of in layers, with a
creamy pink sauce underneath.
Prep: 20 minutes
Total: 45 minutes
Serves 4
1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
1 tablespoon olive oil
Coarse salt and ground pepper
1 cup fat-free (skim) milk
3 tablespoons all-purpose flour
2 garlic cloves, minced
1 cup homemade or best-quality store-bought marinara sauce
1/2 cup grated part-skim mozzarella
1/3 cup grated Parmesan
Directions
1. Preheat oven to 450 degrees, with racks in upper and lower thirds.
Arrange eggplant on two rimmed baking sheets. Brush eggplant on both
sides with oil, and season with salt and pepper. Bake until golden
brown and very tender, 20 to 25 minutes, turning slices and rotating
sheets halfway through.
2. Meanwhile, make sauce: Off heat, in a medium saucepan, whisk
together 1/4 cup milk, flour, and garlic. Gradually whisk in remaining
3/4 cup milk and 1/2 cup marinara sauce. Bring to a boil; reduce to a
simmer, and cook until pink sauce has thickened, 2 to 3 minutes.
3. Spread cup marinara sauce in the bottom of a shallow 2-quart baking
dish. Alternate layers of baked eggplant with pink sauce. Dollop with
remaining cup marinara sauce. Sprinkle with mozzarella and Parmesan.
Bake on upper rack until browned and bubbling, 10 to 15 minutes.
Source: Everyday Food, December 2008, featured in Martha Stewart Living
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Diabetic
Choices
SALAD NICOISE
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
Serving size: 1/4 of recipe
INGREDIENTS
- 8 ounces small new potatoes, halved
- 2-1/2 cups cut fresh green beans
- 1/2 cup light olive oil vinaigrette salad dressing
- 8 cups torn romaine, Boston, or Bibb lettuce
- 4 slices red onion, separated into rings
- 12-ounce can albacore tuna in water, drained
- 4 hard-boiled eggs, peeled and quartered
- 16 cherry or grape tomatoes
- 1/4 cup sliced black olives
DIRECTIONS
Place the potatoes in a 2-quart pot and cover with water. Boil for
about 12 minutes, until tender. Remove the potatoes with a slotted
spoon, rinse with cool water, and set aside.
Add the green beans to the pot and boil for about 3 minutes, until
crisp-tender. Rinse the beans with cool water and drain well. (You can
cook the potatoes and beans the day before and refrigerate until ready
to assemble the salads.)
When ready to assemble the salads, slice the potatoes 1/4-inch thick
and place in a bowl with green beans. Add 1/4 cup of the salad dressing
and toss to mix. Set aside.
Arrange a quarter of the lettuce over the bottom of each of four
serving plates and top with a quarter of the onion rings.
Arrange the center of each salad and drizzle each salad with a
tablespoon of the remaining dressing. Arrange a quarter of the potato
mixture and 4 tomatoes around the outer edges of each plate and top
with a sprinkling of olives. Serve immediately.
Nutritional Information Per Serving: Calories: 347; Protein: 37 g;
Sodium: 680 mg; Cholesterol: 214 mg; Carbohydrates: 29 g; Fat 12 g
Exchanges: 3 Very Lean Meat, 3 Vegetable, 1 Starch, 2 Fat.
- 2 cups ready-made shredded coleslaw mix
- 1/4 cup nonfat or light mayonnaise
- 1 tablespoon plus 1 teaspoon mango chutney
- 4 whole-wheat flour tortillas (8 to 9-inch rounds)
- 8 ounces thinly sliced roasted chicken or turkey breast
- 12 fresh spinach leaves or 4 Boston or Bibb lettuce leaves
DIRECTIONS
Combine the coleslaw mix, mayonnaise, and chutney and toss to mix well.
Set aside.
Warm the tortillas according to package directions. Lay the tortillas
on a flat surface and layer a quarter of the chicken or turkey over the
lower half only of each tortilla, leaving a 1-1/2 inch margin on the
right and left sides.
Top the chicken or turkey on each tortilla with a quarter of the
coleslaw mixture followed by the spinach or lettuce.
Fold the right and left margins in, then roll each tortilla up from the
bottom to enclose the filling. Cut each wrap in half and serve
immediately.
Nutritional Information Per Serving: Calories: 262; Protein: 22 g;
Sodium: 535 mg; Cholesterol: 32 mg; Carbohydrates: 32 g; Fat 4.7 g
Exchanges: 2 Starch, 2 Very Lean Meat, 1/2 Vegetable.
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For
Two
BISQUICK CHICKEN AND DUMPLINGS STEW
~Shared by Johnny,
LA
This recipe for chicken and dumplings just made your life a whole lot
easier. Bisquick Chicken and Dumplings Stew is a savory stew that the
family will love. Made with Bisquick for ease, the stew is seasoned
with herbs and vegetables to make a hearty meal that will have you
eating bowl after bowl. Ready in just 30 minutes, it's a perfect
weeknight supper.
Serves: 2
Ingredients
1/4 cup all-purpose flour
1/2 teaspoon dried sage leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon ground black pepper
1 3/4 cups vegetable broth or chicken broth
1 cup cut-up cooked chicken breast
1 cup Bisquick
2 tablespoons chopped green onion
1/8 teaspoon onion powder
1/3 cup milk
Instructions
In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir
in broth with wire whisk until blended.
Heat to boiling over medium heat, stirring constantly. Stir in
vegetables and chicken; heat to boiling.
In small bowl, stir together Bisquick mix, onions and onion powder.
Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling
stew; reduce heat.
Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
POPEYES RED BEANS
& RICE
(Close Clone Recipe)
~Shared by Maggie,
TX
Ham hocks, which are reasonable at most markets, are placed in the oven
for several hours so that the fat drains out. There's your rendering.
As for the beans, find red beans (they're smaller than kidney beans) in
two 15-ounce cans. If you're having trouble tracking down red beans,
red kidney beans will substitute just as well.
Beans
2 pounds smoked ham hocks
2 15-ounce cans red beans
1/2 cup water
1/2 teaspoon brown sugar
1/8 teaspoon salt
dash garlic powder
dash onion powder
Rice
2 1/4 cups water
1/4 cup butter
1/4 teaspoon salt
1 cup converted rice
1. First you must render the fat from the smoked ham hocks. Preheat
oven to 375 degrees and place the ham hocks in a deep pan. Cover pan
with foil and bake for 4 to 5 hours or until 1/4 cup of fat has
rendered from the hocks.
2. Combine 1/4 cup pork fat with one 15-ounce can red beans plus liquid
in a medium saucepan. Add 1/2 cup water, brown sugar, 1/8 teaspoon
salt, garlic powder, and onion powder. Bring mixture to a boil, then
reduce heat and simmer for 20 minutes. Use a potato masher to smash
beans into a paste-like consistency. Add entire contents of remaining
can of beans to the mixture and cook for an additional 10 minutes.
3. Prepare rice for 4 servings. For Uncle Ben's converted rice you
bring 2 1/4 cups water to a boil. Add 1/4 cup butter and 1/4 teaspoon
salt. Add 1 cup of rice, reduce heat to low and simmer rice for 20
minutes or until tender.
4. To prepare each serving scoop 1 cup of beans into a bowl. Add 1 cup
of rice on top of the beans and serve.
Makes 2 large servings.
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Publisher's
Choice
PEAR-CRANBERRY PIE WITH OATMEAL
STREUSEL
Adapted from Cooking Light.
Streusel:
3/4 cup regular oats
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash of salt
2 Tablespoons chilled butter, cut into small pieces
Filling:
3 cups (1/2-inch) cubed peeled Anjou pear (3 large)
2 cups fresh cranberries or frozen (thawed)
2/3 cup light brown sugar
2-1/2 Tablespoons cornstarch
Prepare streusel by combining first five ingredients in a medium bowl;
cut in butter with a pastry blender or 2 knives until mixture resembles
a coarse meal.
Combine pear, cranberries, 2/3 cup brown sugar and cornstarch in a
large bowl; toss well to combine. Spoon pear mixture into pastry
shell; sprinkle streusel over pear mixture. Bake at 350 degrees
for 1 hour or until bubbly and streusel is browned. Cool at least
1 hour on a wire rack.
Serve with vanilla ice-cream or a sweetened whipped cream.
A Thai favorite, peanut sauce flavored with soy, ginger, lime, and hot
pepper is usually served as a dip alongside chicken or pork satay.
Here, we mix it with the chicken and the pasta for an easy meal.
3 tablespoons plus 1 teaspoon soy sauce
2 tablespoons plus 2 teaspoons lime juice (from about 2 limes)
1 tablespoon cooking oil, plus 1 tablespoon more, if needed
4 garlic cloves, minced
3/4 teaspoon ground ginger
3 boneless skinless chicken breasts, about 1 pound in all
1/2 cup chunky peanut butter
1 cup canned low sodium chicken broth
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon dried red pepper flakes, or to taste
3/4 pound spaghetti
3 scallions, including green tops, chopped
1/3 cup chopped peanuts
In a medium, shallow glass dish or stainless-steel pan, combine the 3
tablespoons soy sauce, the 2 tablespoons lime juice, 1 tablespoon of
the oil, the garlic, and the ginger. Add the chicken and turn to coat.
Set aside for at least 10 minutes to marinate. If you plan to let this
marinate for longer, cover and refrigerate for up to 12 hours.
Meanwhile, in a medium, stainless-steel saucepan, combine the remaining
1 teaspoon of soy sauce and 2 teaspoons of lime juice, the peanut
butter, broth, sugar, salt, and red pepper flakes. Pour the marinade
from the chicken into the saucepan and bring just to a simmer over
moderate heat, whisking until smooth.
Heat a grill pan over moderate heat. Cook the chicken for 4 or 5
mintues per side, or until browned and just done. Remove the chicken
from the pan and let it rest for 5 minutes. Cut crosswise into ¼-inch
slices. Alternatively, heat the remaining 1 tablespoon oil in a heavy
frying pan. Cook and slic e the chicken in the same way.
In a large pot of boiling, salted water, cook the spaghetti until just
done, about 12 minutes. Drain the pasta and toss with the peanut sauce,
chicken, and scallions. Top with the chopped peanuts, if using.
Source: The Quick from Scratch cookbook series, 1997
PARMESAN ROASTED
GREEN BEANS
Adapted recipe and photos by For the Love of Cooking.net. Original
recipe by Tyler Florence Family Meal Cookbook.
Olive oil cooking spray
3/4 lb green beans, trimmed
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
3 tbsp Parmesan cheese (or more if desired)
Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Rinse and trim the green beans then place into the prepared baking
dish. Season with sea salt, freshly cracked pepper, and garlic powder,
to taste; toss to coat. Sprinkle the cheese on top of the green beans.
Roast in the oven until the cheese melts and forms a crisp shell over
the beans, about 10 minutes. Serve immediately. Enjoy.
1/3 cup mayonnaise
2/3 cup sour cream
2 Tablespoons lemon juice
Artificial sweetener to equal 2 T sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/8 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon plus one pinch salt
1 lb cabbage, shredded
Preparation:
Mix all coleslaw dressing ingredients together, and then mix them into
the cabbage. Balance the lemon juice and sweetener to your own taste.
Nutritional Information: This makes about 7 servings of 1 cup each.
Each serving has 4 grams effective carbohydrate 2 plus 2 grams fiber, 2
grams protein, and 145 calories.
CHICKEN A LA VERNA
2 cups uncooked rice
1 chicken, cut up and skinned
2 cups orange juice
1 can cream of mushroom soup
1 pkg. dry onion soup mix
Put rice in bottom of pan. Place chicken over rice. Mix soup and orange
juice with onion soup mix. Pour over chicken and rice. Cover tightly
and bake at 325 for 2-1/2 hours.
Source: Women's Circle Home Cooking, November 1980
CREAMED HAMBURGER
8 slices of bread toasted and buttered
Basic White Sauce
1 lb ground chuck hamburger cooked and drained
1/2 cup Velveta cheese (about 1 inch slab)
1 can Campbell's cream of mushroom soup
Onion powder
Black pepper
Prepare toast. Cook hamburger and White Sauce. Over low heat, add
cheese, drained hamburger, and mushroom soup to 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. 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. No need to double the can of mushroom soup.
SPANISH RICE
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh
garlic and onion. Sauté for 1-2 minutes until softened. Add in dry
rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce. (Slowly into rice, not directly onto hot
pan!) Add in the parsley if you're using it. Stir it up and bring to a
boil. Once it starts boiling, turn the heat to low and cover. Let it
simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the
equivalent in powder form. Do not sauté the powder, just skip that step
and add the garlic powder and/or onion powder when you add the liquids.
If you don't have tomato sauce you can use unseasoned stewed tomatoes,
or canned diced tomatoes with their liquid.
LEMON CHEESECAKE
SQUARES
CRUST:
3/4 cup Butter Flavor or Regular Crisco
1/3 cup brown sugar
1-1/4 cups flour
1 cup Quaker Oats (quick or old-fashioned), uncooked
1/4 tsp. salt, optional
FILLING:
1/2 cup seedless raspberry jam
2 (8 oz.) pkgs. cream cheese, softened
3/4 cup sugar
2 Tbs. flour
2 eggs
3 Tbs. lemon juice
2 tsp. grated lemon peel
1. Heat oven to 350. Grease 13x9 baking pan. For crust, beat Crisco and
brown sugar until fluffy. Add combined dry ingredients; mix well. Press
onto bottom of prepared pan. Bake 20 minutes or until light brown.
Spread jam over hot crust.
2. For filling, beat cream cheese, sugar and flour at medium speed of
electric mixer until fluffy. Add eggs, one at a time, beating well
after each. Add lemon juice and peel, mixing until smooth. Pour over
preserves. Bake 25 minutes or until set. Cool completely. Chill. Store
covered in refrigerator. 24 squares.
Source: Quaker Oats (magazine ad)
CHEESY BACON SNACK
BREAD
Frozen bread dough is thawed and topped with cheese and bacon to make
this hearty bread.
Preparation time: 20 min
Baking time: 15 min
Yield: 20 servings
1 (1-pound) loaf frozen white bread dough, thawed according to package
directions
2 tablespoons LAND O LAKES® Butter, melted
1/2 teaspoon onion salt
1/2 teaspoon liquid smoke, if desired
1 (8-ounce) package (2 cups) LAND O LAKES® Chedarella® Cheese, shredded
5 slices (1/3 cup) crisply cooked bacon, crumbled*
2 tablespoons chopped fresh parsley
Press dough into greased 15x10x1-inch jelly-roll pan or into
15x10x1-inch rectangle on large greased baking sheet.
Combine melted butter, onion salt and liquid smoke in small bowl. Brush
evenly over dough. Cover; let rise in warm place until double in size
(45 to 60 minutes).
Heat oven to 375°F. Prick dough carefully all over with fork. Sprinkle
cheese and bacon evenly over dough. Bake for 15 to 20 minutes or until
edges of dough are golden brown and cheese begins to brown. Sprinkle
with parsley. Cool 10 minutes. Cut into serving pieces; serve warm.
*Substitute 1/3 cup real bacon bits.
Recipe Tip
If thawed dough is cold let stand covered, about 30 minutes at room
temperature before pressing into pan.
Recipe Tip
To reheat snack bread, heat oven to 350°F. Wrap bread in aluminum foil.
Bake for 10 to 15 minutes or until heated through.
Directions:
Melt butter over medium heat. Add mushrooms and shallots and sprinkle
with salt and pepper. Cook 10 minutes. Remove vegetables with slotted
spoon. Add chicken to pan and cook 10 minutes on each side, or until
tender. Transfer chicken to platter and sprinkle with grated cheese.
Top with mushroom mixture. Cook and let stand 5 minutes or until cheese
melts.
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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
Maggie Blackwell, Editor & Contributing Author, every Wednesday
and Sunday.
The information contained in issues and the website of A to Z
Recipes is for use at your own discretion. Confer with health
professionals for any special needs. Feel free to forward this
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