Good morning and welcome to
your
A to Z
Recipes
Newsletter. I've been off from work for a few days which
makes my son very happy. Literally translated...
Mom has been cooking! Some of what I made him was
Meatballs and Spaghetti (he thinks my meatballs are so good he gives
them top billing) and Cajun Cheeseburger Penne Regate (simple mixture
of ground beef, Cajun seasonings, in a homemade cheddar cheese sauce
with pasta). Being a smart cook(ie) I made extra so he could have
leftovers. It is great when I have time to cook twice and have my son
feel I'm better than his cell phone for four days!!!
(No cell phones answered during dinner!!)
If you'd
like to help support this newsletter, please consider using
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portion of your purchase will help
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Shop
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out while doing what you normally do.
We share
recipes (and other goodies) from the a2z family with you today. Who
knows? Maybe that recipe you've been looking for is here! We'll see you
here again soon, God willing!
Did
you know . . .
Chicken Marinades
Mix up your favorite marinades, marinate the chicken for the desired
amount of time and then freeze. To thaw, Drop them into a clean sink
filled with warm water about 15 minutes before you're ready to cook.
Note: As written, these marinades
will cover 2-3 chicken breasts.
Greek Marinade:
1 tbsp olive oil
1/2 lemon juiced and zested
2 cloves of garlic
1 tsp minced fresh rosemary
1 tsp fresh thyme
1 tsp fresh minced oregano
salt and black pepper to taste
Sweet and Smoky Chipotle Marinade:
1-2 large chipotle chilies in adobo sauce, seeded and minced
1 tsp olive oil
1 tsp white vinegar
1 clove garlic, minced
1 tsp honey
1 tbsp brown sugar
salt and black pepper to taste
Fajita Marinade:
1 tbsp olive oil
1 lime juiced and zested
1 cloves garlic, minced
1 tbsp chopped cilantro
1 tsp cumin
1 tsp paprika
salt and black pepper to taste
Vindaloo Marinade:
1 tsp olive oil
1 tbsp vindaloo or preferred curry paste
1 tsp balsamic vinegar
1/2 lemon juiced and zested
1 clove garlic, minced
1 tsp minced ginger
2 tsp chopped cilantro
salt and pepper to taste
Teriyaki Marinade:
2 tbsp soy sauce
1/2 small orange, juiced
1 tsp olive oil
1 tbsp brown sugar
1 clove garlic, minced
1 tsp minced ginger
Source: Food Figure
http://foodfigure.com/
Just
make me laugh . . .
Ways to know you’re
a true Floridian
~Shared by Treva, NC
1. Socks are only for bowling.
2. You never use an umbrella because the rain will be over in five
minutes.
3. A good parking place has nothing to do with distance from the store,
but everything to do with shade.
4. Your winter coat is made of denim.
5. You can tell the difference between fire ant bites and mosquito
bites.
6. You’re younger than thirty but some of your friends are over 65.
7. Anything under 70 degrees is chilly.
8. You’ve driven through Yeehaw Junction.
9. You know that no other grocery store can compare to Publix.
10. You know that anything under a Category 3 just isn’t worth waking
up for.
11. You dread love bug season.
12. You are on a first name basis with the hurricane list. They aren’t
Hurricane Charley or Hurricane Frances. You know them as Andrew,
Charley, Frances, Ivan, Jeanne, Wilma, Irene, Cheryl, Rita, Mary,
Alison.
13. You know what a snowbird is and when they’ll leave.
14. You think a six-foot alligator is actually pretty average.
15. ‘Down South’ means Key West.
16. Flip-flops are everyday wear. Shoes are for business meetings and
church, but you HAVE worn flip flops to church before.
17. You have a drawer full of bathing suits, and one sweatshirt.
18. You get annoyed at the tourists who feed seagulls.
19. A mountain is any hill 100 feet above sea level.
20. You know the four seasons really are: hurricane season, love bug
season, tourist season and summer.
21. You’ve hosted a hurricane party.
22. You can pronounce Okeechobee, Kissimmee , Withlacoochee ,
Thonotosassa and Micanopy.
23. You understand why it’s better to have a friend with a boat, than
have a boat yourself.
24. You’ve worn shorts and used the A/C on Christmas and New Years.
25. You recognize Miami-Dade as ‘Northern Cuba’.
no!no!
Hair Removal System, Model 8800, Pink, 1 ea
Here
are some recipes from your friends. I hope you enjoy them ...
PECAN PIE COBBLER
~Shared by Marilyn M., Canton, OH
1 box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Heat oven to 425°F. Grease 13x9-inch (3-quart) glass baking dish with
shortening or cooking spray. Remove 1 pie crust from pouch; unroll on
work surface. Roll into 13x9-inch rectangle. Place crust in dish; trim
edges to fit. In large bowl, stir corn syrup, brown sugar, butter,
vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of
filling into crust-lined dish. Remove second pie crust from pouch;
unroll on work surface. Roll into 13x9-inch rectangle. Place crust over
filling; trim edges to fit. Spray crust with butter-flavor cooking
spray. Bake 14 to 16 minutes or until browned. Reduce oven temperature
to 350°F. Carefully spoon remaining filling over baked pastry; arrange
pecan halves on top in decorative fashion. Bake 30 minutes longer or
until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice
cream.
CAJUN DELUXE BREAKFAST
~Shared by Johnny, LA
1 & 1/2 tsp cooking oil
1/2 bell pepper chopped
2 jalapeno peppers, seeded and chopped
1/2 cup sliced mushrooms
5oz rotel tomatoes
3 stalks green onion chopped finely
1/2 lbs boiled crawfish tails peeled
3 eggs
1/4 cup shredded cheddar cheese
1/4 shredded swiss cheese
3 dashes hot sauce
In a skillet add oil, and sauté bell pepper, and jalapeno pepper for 2
minutes. Add mushrooms, tomato, green onion, and crawfish. Saute for 2
minutes. Crack eggs over veggies, leaving them whole. Top with cheese
and hot sauce. Cover skillet and let eggs cook until done.
THE GREATEST QUESO THAT EVER LIVED
~Shared by Larry J., Spring Hill, TN
1 block (32 Oz. Block) Velveeta Cheese
1 package (8 Oz. Package) Cream Cheese
1 can (10 Oz. Can) Rotel
1 can (10.75 Oz. Can) Cream Of Mushroom Soup
1 pound Ground Beef OR Sausage (or A Combination Of Both)
Brown ground beef or sausage (or both) in a pan over medium heat and
set aside. Cut up the Velveeta and cream cheese into cubes and place
into a crock pot. Pour in the Rotel and the cream of mushroom soup and
stir ingredients together. Place the crock pot on low setting for an
hour, letting the ingredients meld. After about 30 minutes, add the
browned meat and continue to let cook, stirring as needed.
Source:
http://tiny.cc/Metabolic
TAMALE PIE CASSEROLE
~Shared by Luanne, FL
1-1/2 lb. hamburger
1 med. size onion
2 c. stewed tomatoes
1 sm. can tomato sauce
2 c. whole kernel corn
1 c. sliced ripe olives
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chili powder
1 clove garlic, minced
1/4 c. green pepper, chopped
TOPPING:
1-1/2 c. milk
1/2 c. cornmeal
2 tbsp. butter
1 tsp. salt
2 eggs, lightly beaten
1 c. shredded cheese
Brown hamburger and onion. Add tomatoes, sauce, corn, olives, green
pepper and seasonings and cook for about 20 minutes. Pour into well
greased 8 x 12 inch baking dish or large casserole.
For Topping: Mix the milk, cornmeal, butter and salt; cook until thick.
Add the eggs and cheese; mix well and pour over meat mixture. Bake
until top is browned at 350 degrees, about 45 minutes to 1 hour.
CHOCOLATE LAYER BARS
~Shared by Treva, NC
1 & 1/2 cup finely crushed thin pretzels
3/4 cup (1 & 1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 cup Campfire miniature marshmallows
1 cup Mounds Sweetened Coconut Flakes
1 cup coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening
Heat oven to 350 degrees. Combine pretzels and melted butter in small
bowl; press evenly into bottom of 13 x 9-inch baking pan. Place
sweetened condensed milk and unsweetened chocolate in small
microwave-safe bowl. Microwave at HIGH 1 to 1-1/2 minutes or until
mixture is melted and smooth when stirred. Pour over pretzel layer in
pan. Top with marshmallows, coconut and pecans; press firmly down onto
chocolate layer. Bake 25 to 30 minutes or until lightly browned; cool
completely in pan on wire rack. Melt semi-sweet chocolate and
shortening in small microwave-safe bowl at HIGH for 1 minute or until
melted when stirred; drizzle over entire top. Refrigerate 15 minutes or
until set. Cut into bars.
LAZY B CORN FRITTERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Ingredients
1 1/4 cup flour
2 cups corn
1 tsp. baking powder
2 tsp. salt
1/2 cup sugar
1/4 tsp. paprika
2 eggs
1/4 cup milk
Stir dry ingredients together and add corn. Then add the egg
yolks beaten thick and fold in egg whites beaten stiff. Fry in
hot lard. Try to use a cold bowl to beat the egg whites if possible.
CHOP SUEY
~Shared by Sue, Northern MI
3 large celery sticks, cut in thin slices
1 medium sized onion
3 tablespoons shortening
1 pound cubed beef
1 beef bouillon cube
1/2 cup boiling water for bouillon
2 1/2 tablespoons cornstarch
1 3/4 teaspoon salt
1/2 teaspoon brown sugar
1/8 teaspoon pepper
2 tablespoons soy sauce
2 tablespoons cold water
1 can bean sprouts
1 can of water chestnuts or bamboo shoots (optional)
Melt shortening in heavy skillet; add chopped onions and meat and cook
over high heat until meat is well cooked. Stir constantly. Add celery
and dissolved bouillon cube. Cover tightly and cook 5 minutes. Celery
will still be crisp.
While meat cooks, mix cornstarch, salt, brown sugar, pepper, soy sauce
and cold water to a smooth paste. Add to meat mixture and stir well.
Add well drained bean sprouts, water chestnuts or shoots and heat.
Serve with steamed rice or Chow Mein noodles.
WHIPPED MASHED POTATOES WITH CELERY
ROOT
~Shared by Linda H., Rosharon, TX
Celery root (along with a bit of grated grana padano cheese) adds a
deep, earthy backbone to this potato recipe. It's a tweak even a
die hard traditionalist can love.
1 lb. celery root
2 cups half-and-half
8 tbsp. unsalted butter
8 sprigs thyme
3 lbs. russet potatoes, peeled and cut into 1/2" cubes
2 tsp. kosher salt, plus more for seasoning
1 cup finely grated grana padano cheese
Freshly ground white pepper
Peel and cut celery root cut into 1/2" cubes and combine in a 2-qt.
saucepan with half-and-half, butter, and thyme and bring to boil over
medium-high heat. Lower heat to medium-low and simmer, partially
covered, until celery root is tender, about 25 minutes.
Discard thyme. Transfer celery root mixture to a food processor and
purée. Scrape mixture through a sieve into a clean saucepan; keep warm
over low heat.
Meanwhile, combine potatoes and 2 tsp. of the salt in a 6-qt. saucepan
and add water so that potatoes are covered by 1". Bring to a boil over
high heat, lower the heat to medium low, and simmer until potatoes are
tender, 10–15 minutes. Drain potatoes and pass them through a ricer
into a large bowl. (For even smoother potatoes, mash with a potato
masher as well).
Transfer potatoes to the saucepan of puréed celery root and whisk in
cheese until cheese is melted and potatoes are smooth and hot. Season
with salt and pepper to taste.
Serves 8
Source:
Saveur.com
VEGETABLE SOUP
~Shared by Patricia, Mesa, AZ
1 soup bone
1 potato
1 onion
3 carrots
3 stalks of celery
1 can of tomatoes
1 cup rice
Chopped parsley
Salt and pepper
Cover bone with 4 quarts of water and cook about 2 hours. Add diced
vegetables and rice; cook 1 hour longer. Add parsley, salt and pepper
to taste.
CARROT SUPREME
~Shared by Mary, Roswell, NM
6 cups carrots, pared and sliced
1 tsp. salt
1 tsp. sugar
3 tbls butter
1/2 tsp. nutmeg
1/3 cup light cream
Cook carrots in covered saucepan in one inch boiling salted water for
about 15 minutes. Drain. In same saucepan, mash coarsely. Stir in
remaining ingredients. Simmer 2 minutes. Garnish with 1/4 cup snipped
parsley.
APPLE ROLL
~Shared by Debbie, Roswell, NM
2 cups sifted flour
2 tsps. baking powder
1 tsp. salt
2/3 cup shortening
1/2 cup milk
6 medium apples
Butter
1/4 cup cinnamon
1/4 cup sugar
Roll: Mix flour, baking powder, salt, shortening and milk. Roll into a
12x18 inch rectangle. Sprinkle pastry with sugar, cinnamon and dot with
butter. Grate apples and spread evenly over pastry. Roll, starting on
18 inch side. Cut rolls into 1 1/4 inch slices, placing cut side down
in lightly greased pan.
Syrup:
1 cup sugar
2 cups water
Bring sugar and water to a boil. Pour 1/2 of syrup around rolls. Bake
at 350 degs about 15 minutes. Serve hot or cold with sauce or cream.
Add remaining syrup and bake for 45 minutes or until lightly browned.
POPPY SEED BREAD
~Shared by Jean, Syracuse, NY
3 cup flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
2 tbs. poppy seed
2 1/4 cup sugar
3 eggs
1 1/2 cup milk
1 1/8 cup oil
1 1/2 tsp. vanilla
1 1/2 tsp. almond extract
1 1/2 tsp. butter extract
(Can add 1 banana)
Bake at 350 degrees for 1 hour. Makes 2 loaves or 17 to 20 muffins.
GLAZE
1/4 cup orange juice
3/4 cup sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 tsp. butter, melted
Mix and pour over bread (after out of the oven for few minutes).
TUNISIAN STUFFED VEGETABLES WITH MEAT
~Shared by Mary H., Montreal, Canada
Makes about 3 dozen vegetables, stuffed with meatballs.
8 artichoke bottoms juice of 1 lemon
2 small eggplants
2 small zucchini
3 small red or green bell peppers
1 onion, chopped into 8 pieces
1 matzo sheet or 1/4 stale baguette
1 pound ground beef or lamb
2 cups fresh cilantro, finely chopped
1/2 cup fresh dill, finely chopped
1 cup fresh parsley, finely chopped
3 small onions, grated
2 cloves garlic, minced
1 tablespoon ground coriander
1/2 teaspoon allspice
1 1/2 teaspoons harissa (a hot chili sauce)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 large eggs
2 tablespoons vegetable oil, plus more for frying
3 cups flour or matzo meal
To prepare the vegetables for stuffing, put the artichoke bottoms in a
large bowl with the lemon juice and water to cover. Cut the
eggplants once down the center lengthwise and then across the width:
scoop out some of the pulp from each piece, making sure not to go all
the way through the skin. You should end up with four cup like
pieces for each eggplant, plus the pulp. Cut the zucchini into
three cylinders; with an apple corer, remove the center and save the
pulp. Cut the bell peppers in half widthwise, removing the pith,
seeds and stem. Cut each half in two, then cut across, to make
eight pieces. Separate the rings.
To make the meatballs, first soak the bread or matzo in water for a few
seconds, then squeeze to drain. Break up the bread or matzo and
place in a medium bowl with the meat, the cilantro, dill, parsley,
onions, garlic, coriander, allspice, harissa, salt, pepper and two of
the eggs. Mix well. Roll the meat mixture into balls of
about 2 tablespoons each. Press the meat into artichoke bottoms,
the hollowed-out eggplants, the pepper pieces, the onion and the
zucchini. Don't try to stuff too much into them.
Heat 2 inches of the vegetable oil in a Dutch oven. Put the flour
or matzo meal in a bowl. Break the remaining egg into a second
bowl and mix well with the 2 tablespoons of vegetable oil. Dip
the open part of each stuffed vegetable first in the flour and then in
the egg. Be gentle when handling the pieces. Fry the
stuffed vegetables, meat side down, in batches of six to eight pieces,
depending on the size of the pot, in the oil until meat is golden
brown, about 5 to 10 minutes.
For the sauce, heat a double batch of prepared tomato sauce (recipe
follows) in a pot and add the vegetable pulps. When sauce is
warm, pour it back over the stuffed vegetables - chances are you'll
need a second pot or a larger roaster to accommodate all the stuffed
veggies - and then cover and simmer on the stove for about half an
hour.
Tomato Sauce
Makes about 2 cups
4 pounds fresh tomatoes, or two 28-ounce cans whole peeled San Marzano
tomatoes, chopped
1/4 cup olive oil
8 cloves garlic, minced
salt and freshly ground pepper, to taste
1 teaspoon ground cumin
1/4 cup chopped fresh cilantro, basil or parsley
If using fresh tomatoes, bring a large pot of water to a boil.
Drop in the tomatoes and leave for a minute. Using a slotted
spoon, carefully remove the tomatoes and, when cool, peel off the
skin. Heat the olive oil in a large pan. Add the tomatoes,
fresh or canned, the garlic, salt and freshly ground pepper to taste,
the cumin and the herbs. Simmer over slow to medium heat for
about 30 minutes, until the sauce is thickened and well reduced.
Source: Montreal Gazette
A
recipe on the lighter, more healthy side ...
SOUTHWESTERN-STYLE
BABY BACK RIBS
~Shared by Maggie, TX
Some surprising ingredients (ginger ale!) help make this one of the
best rib recipes we've ever tried.
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Serves: 6
Ingredients
2 Lemons
2 cups Heinz® Tomato Ketchup
2 tablespoons Molasses
2 teaspoons Ground chipotle chili pepper
1 teaspoon Cumin
1 teaspoon Dried oregano leaves
3 pounds Baby Back Ribs
1 cup Thinly sliced onion
2 cloves Garlic, sliced
3 cups Ginger ale
Preparation
Preheat oven to 350 F. Juice one lemon and slice the other. Combine
lemon juice, Ketchup, molasses, chipotle pepper, cumin, and oregano.
Measure out 1/2 cup of the sauce mixture and brush ribs all over. Place
in a roasting pan. Scatter lemon slices over ribs. Sprinkle with onion
and garlic. Add ginger ale and cover tightly. Place in oven and cook
for 1-1/2 hours or until very tender. Cool ribs in liquid, about 25
minutes. Preheat grill to medium-high and grease lightly. Remove ribs
from cooking liquid (discard liquid, lemons, and onion). Place ribs on
grill. Cook, turning and basting often with remaining sauce, 8 to 10
minutes or until well glazed.
Nutrition Information
Serving Size: 5 oz. Amount/serving %DV*
Calories 300 Calories from Fat 100 Total Fat 11g 17% Sat. Fat 4.5g 23%
Trans Fat 0g Cholesterol 55mg 18% Sodium 790mg 33% Carbohydrates 33g
11% Fiber 1g 4% Sugar 27g Protein 20g Vitamin A 15% Vitamin C 25%
Calcium 6% Iron 20%
*Percent Daily Values (DV) are based on 2,000 calorie diet
A
recipe perfect for diabetics ...
SUCCOTASH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
Ingredients
- 1 small onion, chopped
- 1 tablespoon margarine
- 2 cups frozen baby lima beans
- 2 cups fresh, or frozen, whole-kernel corn
- 1/2 cup reduced-sodium vegetable broth
- 1/2 cup fat-free half-and-half or fat-free milk
- Salt and pepper, to taste
Directions
Saute onion in margarine in medium saucepan until tender, 5 to 8
minutes. Stir in lima beans, corn, broth, and half-and-half; heat to
boiling.
Reduce heat and simmer, covered, until vegetables are tender, about 5
minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 146; Protein: 7 g;
Sodium: 69 mg; Carbohydrates: 27 g; Cholesterol: 0 mg; Fat: 2 g
Exchanges: 1-1/2 Bread/Starch, 1/2 Fat
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
A
recipe for one or two ...
AVENUE BISTRO
AUSTRIAN APPLE PANCAKE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 tablespoons sweet butter
1 Granny Smith apple, peeled, cored, seeded, cut into 8 wedges
1 teaspoon lemon juice
1/8 teaspoon cinnamon
3 eggs
2 teaspoons granulated sugar A pinch of salt
4 ounces all-purpose flour
4 ounces whole milk Garnish: Powdered sugar, to taste
2 ounces maple syrup, warm, Northeastern grade B quality
Melt two tablespoons of the butter and set aside. Combine eggs, sugar,
salt, flour, milk and melted butter in a bowl, mix well until smooth
and pass through a sieve. Heat the remaining 4 tablespoons of butter in
a 10-inch saute pan. When the butter starts to brown lightly add apple,
cinnamon and lemon juice. Saute mixture until apples are cooked halfway
and golden brown. Pour pancake batter over apples. Bake pancake in a
550 degree F oven. Apple pancake takes about 12 to 15 minutes to cook.
The pancake should souffle up around the rim of the saute pan and
should turn a nice golden brown. Serve with warm syrup and sprinkle
with powdered sugar.
Servings: 2
Source: Chef Scott Campbell - Avenue Bistro, New York, NY
A
special recipe (or more!) from me ...
MELT IN YOUR MOUTH
CHICKEN BREASTS
Ingredients
4 boneless chicken breast halves
1 cup mayonnaise
1/2 cup freshly grated parmesan cheese
1 1/2 teaspoons seasoning salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
Directions
Mix mayonnaise, cheese and seasonings. Spread mixture over chicken
breast and place in baking dish. Bake at 375°F for 45 minutes.
CROCKPOT PINEAPPLE GINGER PORK
2 pounds boneless pork shoulder
2 tablespoons cooking oil
3/4 cup chicken broth
3 tablespoons quick-cooking tapioca
3 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce (optional)
1 teaspoon grated fresh ginger
1 (15 1/4-ounce) can pineapple chunks (juice pack)
4 medium carrots, cut into 1/2-inch slices (2 cups)
1 large onion, cut into 1-inch pieces
1 (8-ounce) can sliced water chestnuts, drained
1 1/2 cups fresh snow pea pods OR 1 (6-ounce) package frozen pea pods
3 cups hot cooked rice
Trim fat from pork. Cut pork into 1-inch cubes. In a large skillet
brown 1/2 of pork at a time in hot oil. Drain fat. In a 3 1/2- or
4-quart slow cooker, combine chicken broth, tapioca, soy sauce, oyster
sauce and ginger. Drain pineapple, reserving juice. Stir juice into
broth mixture; cover and chill pineapple chunks. Add carrots, onion and
water chestnuts to cooker. Add pork. Cover and cook on low heat setting
6 to 8 hours OR on high heat setting 3 to 4 hours. If using low heat
setting, turn to high heat setting. Stir pineapple chunks and snow peas
into cooker. Cover and cook 10 to 15 minutes more on high heat setting
or until peas are crisp-tender. Serve over rice.
Makes 6 to 8 servings.
Source: Better Homes and Gardens Crockery Cooking
ROASTED PEARS WITH HONEYED CINNAMON
AND CLOVES
My
BFF gave me
some delicious pears and I made this recipe. (I did not use whipped
cream or ice cream.) This recipe works well with apples, too.
Prep Time: 10 min
Cook Time: 40 min
Serves: 8 servings
Ingredients
4 ripe but firm Bartlett, Bosc, or D'Anjou pears (about 2 1/2 pounds),
halved, cored
1/4 cup brandy *
3 tablespoons honey **
3 tablespoons water
2 tablespoons unsalted butter, cut into pieces
1 (3-inch) piece cinnamon
4 whole cloves
Whipped cream or ice cream, for serving
Directions
Heat oven to 400 degrees F and arrange a rack in the middle.
Place pears cut side down in a 3-quart baking dish (coated with
butter-flavored spray). Drizzle pears with honey, water, dot with
butter, and add brandy, cinnamon stick and cloves.
Roast pears, basting every 5 to 10 minutes, until pears are knife
tender in the thickest part and sauce is slightly syrupy, about 35 to
45 minutes. Serve with whipped cream or ice cream and spoon roasting
juices over the top.
* I used 1 tablespoon brandy extract
** I use only honey from
OhioHoney.com
Source: My adaptation of recipe from Aida Mollenkamp
http://www.foodnetwork.com