Good
morning and welcome to your
A to Z Recipes
Newsletter. It's been busy
'round these parts. With work and my youngest daughter, Angela,
visiting
from North Carolina, I've barely kept up. It's hard to believe that our
annual a2z get-away is only a
few weeks away. I've got some great recipes lined up
to share at our lake front rental in New Braunfels, Texas. We will be
anything but hungry then!
I hope
those of you living in the USA enjoy your
Labor Day
off tomorrow. I'm not off
but I intend to enjoy it as I labor only 8 hours tomorrow, lol.
Today's
issue contains recipes shared by your a2z epals and I hope you enjoy
them. Since you came here for recipes, I bet you have a few to share. I
hope you will. You can use this link:
A to Z Recipes Inbox. Just include your name
and location and we're good to go.
If you'd
like to help support this newsletter, please consider using
the following link to Amazon, my favorite place to shop on the
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portion of your purchase will help
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Shop
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Its a painless way for you to help out while doing what you normally
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We'll
see you here again soon, God willing.
Did
you know . . .
GOT A COUGH, THINK
PINEAPPLE JUICE
~Shared by Treva, NC
Did you know that pineapple is so healthy for you? It's filled with so
much goodness in addition to the great taste. Pineapple is low-fat, is
rich in fiber, and is packed with vitamins and minerals such as vitamin
A, vitamin C, calcium, phosphorus, and potassium. Pineapple also
contains manganese which helps build bones; and it has bromelain that
gives the fruit an anti-inflammatory benefit. It can fight infections
and kills bacteria. Something else I recently learned about the
fruit is that the juice can suppress coughs five times more effectively
than cough syrup.
Just
make me laugh . . .
A preacher goes to a nursing home to meet an elderly
parishioner. As he
is sitting there he notices this bowl of peanuts beside her bed and
takes one. As they talk, he can't help himself and eats one after
another. By the time they are through talking, the bowl is empty. He
says, "Ma'am, I'm sorry, but I seem to have eaten all of your peanuts."
"That's okay," she says. "They would have just sat there. Without my
teeth, all I can do is suck the chocolate off and put them back."
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
THRASHIN' JACK'S
BISCUITS AND GRAVY
~Shared by Jeff Stilwell (aka
Thrashin' Jack), Seattle, WA
Brown onions and sausage in a pan. Remove from pan.
Melt some butter. Stir in flour until dry.
Whisk in some milk. Let bubble to thicken.
Whisk in more milk. Let bubble to thicken.
Whisk in more milk. Let bubble to thicken.
Season with salt and pepper.
Stir in browned onions and sausage.
Serve over homemade buttermilk biscuits.
MEYER LEMON-ASPARAGUS GALETTE
~Shared by Luanne, FL
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1
sheet), thawed
3/4 cup grated Parmesan cheese
1 pound thin asparagus spears, trimmed
1 1/2 tablespoons olive oil
1/2 teaspoon cracked black pepper
Juice and grated zest from 1 Meyer lemon or 1 medium lemon
How to Make It
1. Heat the oven to 400°F. Unfold the pastry sheet on a baking
sheet. Using a sharp knife, score a line 1/2-inch inside the edge
of the pastry sheet to form a border. Prick the pastry
sheet inside the border with a fork.
2. Sprinkle half the cheese on the pastry sheet inside the
border. Place the asparagus in a large bowl. Add the oil,
black pepper, lemon juice and lemon zest and toss to coat.
Arrange the asparagus on top of the cheese, stacking to fit, if needed.
3. Bake for 20 minutes or until the crust is golden brown.
Sprinkle with the remaining cheese before serving.
Source: Campbell's
OLD FASHION CORNBREAD DRESSING
~Shared by Larry J., Spring Hill, TN
9 -10 cups cornbread, crumbled
2 cups celery, chopped
3 cups onions, chopped
2 ½ tablespoons poultry seasoning
1 Tsp of Sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken broth
3 eggs, lightly beaten
1 cup of cooked chicken
Place the crumbled cornbread in a large mixing bowl. Add chopped celery
and onions. Mix.
Pour the melted butter over all the ingredients along with 3 cups of
the broth. (ONLY add 3 cups then more till you get a thick consistency)
Add the seasonings gradually. Test to your taste. Mix well and spoon
into a greased 9 x 13 casserole pan.
Bake at 350-degrees for 30 minutes, covered. Take the cover off and
bake an additional 30 minutes.
ROLLED FLANK STEAK
~Shared by Patricia, Mesa, AZ
1 1/2 pounds flank steak
3 slices bacon
1 grated onion
1 pint boiling water
3 tablespoons margarine
1 tablespoon slightly browned flour
Salt and pepper to taste
Cut steak into 4 inch pieces; season. Lay a piece of bacon and onion
ion each piece. Roll and tie with string or use toothpicks. brown and
put in pan with gravy made of flour, butter and water. Cook slowly one
hour. If preferred,, the meat may be spread with a dressing made of
bread crumbs and seasonings mixed with 1 beaten egg. Roll and proceed
as above. Cut crosswise and serve.
BAKED SPARERIBS WITH APPLE CELERY
STUFFING
~Shared by Jean, Syracuse, NY
Ingredients
3 pounds spareribs, cut in chunks 3 or 4 ribs wide
1 tsp salt
1/4 tsp pepper
Apple Celery Stuffing (see Note)
1 cup soft white bread crumbs
1/2 cup finely chopped apple
1/4 cup minced celery
2 Tbsp minced yellow onion
1 Tbsp minced parsley
1/8 tsp cinnamon
1/2 tsp salt
1/8 tsp pepper
1 egg, lightly beaten
Instructions
Preheat oven to 350 degrees F.
Toss together all stuffing ingredients. Turn half the ribs hollow side
up and spread evenly with stuffing; top with remaining ribs, meaty side
up, to make "sandwiches," then tie each securely with string. Place
ribs in a shallow roasting pan and sprinkle with half the salt and
pepper. Bake, uncovered, 1 hour and drain off drippings; turn ribs,
sprinkle with remaining salt and pepper, and bake 1 hour longer or
until tender and well browned.
Transfer to a hot platter, remove strings and serve.
Note: You can substitute your favorite poultry stuffing for the Apple
Celery Stuffing.
Yield: 4 servings
Per serving: 590 calories, 230 mg cholesterol, 1030 mg sodium
STRAWBERRY TWINKIES DESSERT
~Shared by Jean, Syracuse, NY
14 Hostess Twinkies
2 pkgs of strawberry gelatin
2 cups hot water
2 pkgs instant vanilla pudding
1 cup cold milk
1 container of whipped topping
1 pint fresh strawberries
Place 14 Twinkies in a 9 x 13 pan. Dissolve the strawberry gelatin in
the hot water and pour evenly over the Twinkies. Sprinkle on some
chopped strawberries. Mix the milk with the pudding. The mixture will
be thick. Carefully spread pudding over the Twinkies. Spread the
whipped topping over the pudding. Garnish with more sliced
strawberries. Chill overnight then cut into pieces.
PECAN PIE ICE CREAM
~Shared by Treva, NC
Stove-top custard reminiscent of pecan pie filling is swirled in after
churning to create an ice cream that tastes like pecan pie à la mode.
Because this is a large-yield recipe, you'll need to use an
old-fashioned ice-cream churn. Or cut the recipe in half to use a
countertop freezer. If you can't find brown sugar corn syrup, use dark
corn syrup.
Yield: 14 servings (serving size: about 3/4 cup)
Ice Cream:
4 cups 2% reduced-fat milk
1 cup half-and-half
1 1/4 cups granulated sugar
4 large egg yolks
Filling:
3/4 cup brown sugar corn syrup
1/2 cup packed brown sugar
3 tablespoons cornstarch
1/8 teaspoon salt
1 cup half-and-half
1/2 cup 2% reduced-fat milk
2 large egg yolks
3 tablespoons chopped pecans, toasted
2 tablespoons butter, softened
1 teaspoon vanilla extract
Garnish:
1/2 (15-ounce) package refrigerated pie dough (optional)
Cooking spray (optional)
To prepare ice cream, combine 4 cups milk and 1 cup half-and-half in a
large, heavy saucepan; bring to a boil.
Combine granulated sugar and 4 egg yolks; beat with a mixer at high
speed until thick and pale. Gradually add half of hot milk mixture to
yolk mixture, stirring constantly. Return milk mixture to pan. Cook
over medium-low heat 2 minutes or until a thermometer registers 160°,
stirring constantly with a whisk. Remove from heat. Place pan in a
large ice-filled bowl. Cool completely, stirring occasionally. Pour
mixture into the freezer can of an ice-cream freezer, and freeze
according to manufacturer's instructions.
To prepare filling, combine corn syrup, brown sugar, cornstarch, and
salt in a medium, heavy saucepan, stirring well with a whisk.
Combine 1 cup half-and-half, 1/2 cup milk, and 2 egg yolks, stirring
well. Add milk mixture to sugar mixture; stir well with a whisk. Place
pan over low heat; cook 12 minutes or until thick and bubbly, stirring
constantly. Remove from heat; stir in pecans, butter, and vanilla.
Transfer filling to a bowl. Place plastic wrap directly over filling;
chill.
Spoon ice cream into a freezer-safe container; gently fold filling into
ice cream. Cover and freeze 1 hour or until ice cream is firm.
Preheat oven to 350°.
To prepare garnish, place dough on a large cutting board or work
surface. Cut 14 stars with a (1-inch) star-shaped cookie cutter. Place
stars on a baking sheet coated with cooking spray. Bake at 350° for 12
minutes or until browned. Serve with ice cream, if desired.
CALORIES 285 (30% from fat); FAT 9.4 g (sat 4.7 g,mono 3 g,poly 0.9 g);
IRON 0.5 mg; CHOLESTEROL 110 mg; CALCIUM 66 mg; CARBOHYDRATE 46.9 g;
SODIUM 122mg; PROTEIN 5.2 g; FIBER 0.2 g
Source: Cooking Light, JULY 2006
STRAWBERRY RHUBARB COBBLER
~Shared by Treva, NC
3 cups strawberries, washed, hulled and halved
3 cups rhubarb, 1/2 inch slices
1 cup granulated sugar, divided
1 cup whole wheat pastry flour
1 cup corn meal
1/4 cup Clabber Girl corn starch
1 teaspoon Clabber Girl baking powder
1/4 teaspoon salt
8 tablespoons butter, refrigerated and cut into bits
1/2 cup cream or half-n-half (more as needed)
2 eggs
optional-2 1/2 tablespoons coarse sugar such as turbinado
Preheat the oven to 375°
Toss the prepared fruit with 2/3 cup of the sugar-reserve the rest.
Place fruit mixture in the bottom of a 9x9 baking pan.
In a large bowl, mix together the flour, corn meal, reserved 1/3 cup of
sugar, corn starch, baking powder and salt. Cut the butter in using a
pastry cutter or your hands until the mixture resembles coarse crumbs.
In a small bowl whisk together the cream and 1 whole egg plus one egg
yolk. Reserve the egg white. Make a well in the center and, using a
wooden spoon, stir in the cream mixture till the dough pulls together.
You may need to add more cream or half-n-half if it is too dry. Drop
the dough evenly over the fruit. Whisk a few teaspoons of water in the
reserved egg white and brush over the dough. Sprinkle with 2 ½
tablespoons of turbinado sugar for extra crunch, if you like.
Bake for about 30 - 40 minutes or until the fruit is bubbling at the
edges and partway to the middle. Cool for at least 20 minutes before
serving
CREAMY GRITS WITH SHRIMP
~Shared by Treva, NC
1 pound large raw shrimp, peeled and deveined*
1 cup heavy cream
2 cups water
1 1/2 cups hot stock (shrimp, chicken, or vegetable)
1/4 cup butter
Salt and black pepper to taste
1 cup stone-ground grits**
3 tablespoons fresh-squeezed lemon juice
Salt and black pepper to taste
6 bacon slices
2 tablespoons finely-chopped onion
1 clove garlic, minced
2 tablespoons finely chopped green or red bell pepper
* Add add flavor, place the shells of the shrimp in a saucepan and
cover with water. Simmer over low heat approximately 7 to 10 minutes.
Remove from heat and strain the broth, discarding shells. Add shrimp
broth to hot stock.
** If using quick-cooking grits (not instant, reduce cream to 1/2 cup
and reduce stock to 1 cup.
In a large saucepan over medium-high heat, combine cream, water, and
hot stock; bring to a gentle boil. Add butter salt, and pepper. Slowly
add grits, stirring constantly (so that the grits do not settle to the
bottom and scorch), until all are added; reduce heat to medium-low.
Cook for 20 minutes, stirring occasionally (be careful not to scorch
mixture), or until the grits are tender.
NOTE: Grits should have absorbed all of the liquid and become soft and
should have the same consistency as oatmeal (moist, not dry). If the
grits become too thick, add warm stock or water to thin. remove from
heat.
Sprinkle shrimp with lemon juice, salt, and pepper; set aside. In a
large frying pan over medium-high heat, cook bacon until brown but not
crisp. Remove from heat and pat dry with paper towels; set aside.
Coarsely chop bacon when cool. Reserve 4 tablespoons bacon grease in
the frying pan. Add onion, garlic, and green or red bell pepper; saute
10 minutes or until the onion is transparent. Add shrimp mixture and
bacon; saute 5 to 7 minutes or until shrimp are opaque in center (cut
to test). Remove from heat.
To serve, spoon hot grits onto individual serving plates and top with
shrimp mixture.
Makes 4 servings.
MEXICAN PINTOS WITH CACTUS
~Shared by Treva, NC
2 cups dry pinto beans, rinsed
3 tablespoons salt, divided
3 slices bacon, chopped
2 large flat cactus leaves (nopales)
1 jalapeno pepper, seeded and chopped
2 slices onion
Place the pinto beans into a slow cooker, and fill to the top with hot
water. Add the bacon, 2 tablespoons of salt, jalapeno and onion. Cover,
and cook on High for 3 to 4 hours, adding water as needed, until beans
are tender.
Remove any thorns from the cactus leaves, and slice into small pieces.
Place in a saucepan with 1 tablespoon of salt, and fill with enough
water to cover. Bring to a boil, and cook for 15 minutes. Drain and
rinse with cold water for 1 minute. Add to the beans when they are
soft, and cook for 15 more minutes on High.
DISAPPEARING COOKIES
~Shared by Treva, NC
1 (18-oz.) package butter cake mix
1 (3.4 oz.) package instant butterscotch pudding mix
1 cup oil
1 egg, beaten
1 & 1/4 cups chopped pecans
By hand, stir together cake mix and pudding mix and slowly add oil.
Add egg and mix thoroughly. Stir in pecans.
Drop cookie dough by teaspoonfuls about 2-inches apart on baking
sheets.
Bake at 350 for 8 to 9 minutes. (DO NOT OVER BAKE).
BACON & TOMATO SPAGHETTI
~Shared by Marilyn M., Canton, OH
8 ounces uncooked spaghetti
1/2 pound thick-sliced bacon strips, chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette
1/2 teaspoon salt
1/4 teaspoon pepper Grated Parmesan cheese
Cook spaghetti according to package directions. Meanwhile, in a large
skillet, cook bacon over medium heat until crisp. Remove to paper
towels with a slotted spoon; drain, reserving 2 tablespoons drippings.
Sauté tomatoes in drippings until tender. Drain spaghetti; stir
into skillet. Add the spinach, bacon, vinaigrette, salt and pepper;
heat through. Sprinkle with cheese. Yield: 4 servings.
HONEY MUFFINS
~Shared by Marilyn M., Canton, OH
2 cups all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/4 cup honey
Preheat oven to 400°. In a large bowl, combine flour, sugar, baking
powder and salt. In a small bowl, combine egg, milk, butter and honey.
Stir into dry ingredients just until moistened. Fill greased or
paper-lined muffin cups three-fourths full. Bake 15-18 minutes or until
a toothpick inserted in center comes out clean. Cool 5 minutes before
removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
MEDITERRANEAN CHICKEN & EGGPLANT
~Shared by Marilyn M., Canton, OH
4 thick Boneless Chicken Breast (or 8 Thin Sliced) Cubed
2 medium-sized Eggplant, sliced in rounds 1/2 inch thick
3 Tbsp olive oil
1 large onion, sliced
1 cup water
1 (9 oz) can tomato paste
2 Tbsp oregano
2 tsp. minced garlic
1 (4 oz) container Feta cheese, crumbled
Salt and Pepper, to taste
Peel and slice eggplant and lay out on paper towels and salt both sides
Cover eggplant sliced with more paper towels and put a heavy pan on
them so they can "sweat" ( removes bitterness) for about and hour.
Preheat oven to 400 ° Rinse off eggplant and lightly brush with olive
oil and either grill or sauté for a few minutes to just barely soften
and transfer to baking dish; set aside. Sauté chicken cubes, sliced
onion and garlic in fry pan until chicken is no longer pink. Drain off
any liquid and then add tomato paste, water, and oregano and bring to a
slow boil. Pour chicken mix over eggplant in baking dish and bake at
400° for 20 minutes Remove from oven and top with feta and serve over
rice or noodles. Enjoy!!!!!
PEACH DUMP CAKE COBBLER
~Shared by Marilyn M., Canton, OH
Fabulous dessert using peach pie filling. This "dump cake" is more like
a cobbler than a cake.
3 large cans peach pie filling
1 Tbsp. cinnamon
1 cup coconut
1 cup nuts (almost any kind will work)
1 box yellow cake mix (I prefer butter recipe)
2 sticks melted butter
Grease 9x13 pan. Put peach pie filling in pan. Sprinkle with cinnamon.
Sprinkle with coconut, then nuts. Sprinkle dry cake mix over top. Pour
melted butter evenly over cake mix. Bake about 45 minutes at 350° until
bubbly and lightly browned on top.
LOADED BAKED POTATO AND SAUSAGE
CASSEROLE
~Shared by Johnny, LA
Ingredients
6 brats or sausages
8 potatoes
1/3 cup Olive Oil
1½ tsp salt
1 TBS fresh Ground Pepper
1 TBS Paprika
2 TBS Garlic Powder
6 TBS Hot Sauce
For the Topping:
2 cups Shredded Cheddar Cheese
1 cup crumbled Bacon
1 cup diced Green Onion (optional)
Instructions
Preheat oven 450 degrees In a large bowl mix Olive Oil, Salt, Pepper,
Paprika, Garlic Powder & Hot Sauce Cube the potatoes & add to
the bowl Coat a 9x13 dish with cooking spray Add potatoes, allow for
excess sauce in the bowl Bake the potatoes for 45 minutes, stir every
15 minutes Slice the sausages into bite sized pieces and add it to the
bowl with the left over sauce and stir it around a little. Mix together
cheese, bacon & green onion in a small separate bowl Once potatoes
are done, add the uncooked sausage. Over with the topping. Bake for 15
minutes or until the sausage is cooked.
*Chicken could also be substituted for sausage.
*This recipe is naturally gluten-free, but make sure you read your
ingredients to be sure. Some sausages may contain gluten
CHINESE BBQ W/ HOISIN SAUCE
~Shared by Johnny, LA
Ingredients:
2 pounds spareribs
3 tablespoons light soy sauce
3 tablespoons hoisin sauce
3 tablespoons ketchup
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon brown sugar
2 garlic cloves, finely chopped
2 tablespoons honey
1/4 cup boiling water
Preparation:
Cut the spareribs apart into 1-inch pieces. Place in a shallow glass
baking dish.
Combine the light soy sauce, hoisin sauce, ketchup, rice wine or
sherry, brown sugar, and the chopped garlic. Pour over the spareribs.
Cover and marinate overnight in the refrigerator, turning occasionally
to make sure the ribs are thoroughly coated.
Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius, set
oven to either 175 degrees Celsius). Dissolve the honey in the boiling
water.
Fill a shallow roasting pan with 1/2-inch of water and place in the
bottom of the oven. Place the pork on a rack above the water. Roast the
pork for 30 minutes, or until the ribs just begin shrinking and the
internal temperature reaches 160 degrees Fahrenheit (71 degrees
Celsius). Brush the spareribs several times with the honey and water
mixture during roasting. Remove and cool.
Spareribs can be cooked ahead of time and refrigerated or frozen. (Thaw
frozen pork in the refrigerator or microwave. Use refrigerated pork
within 4 days. Reheat frozen or refrigerated pork before serving).
Nutritional Breakdown per serving (based on 6 servings) - 328 calories
(kcal), 22 g Total Fat (10 g monounsaturated, 8 g saturated , 2 g
polyunsaturated), 17 g Protein, 13 g Carbohydrate, 73 mg Cholesterol,
805 mg Sodium
Note: Using low-sodium soy sauce reduces the sodium count to 590 mg (25
percent of daily total).
BUTTERMILK FRIED CHICKEN SANDWICHES
~Shared by Johnny, LA
These sandwiches are quick and easy to prepare and fry and they make a
fabulous meal with coleslaw or a tossed salad, or take along to a
tailgating event. Serve the sandwiches warm or cold with Chipotle
Mayonnaise, a Sriracha mayonnaise blend, or a buttermilk dressing.
Prep Time: 12 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Yield: Serves 4
Ingredients:
1 1/2 pounds boneless chicken breast
1 cup buttermilk
2 teaspoons Creole seasoning
salt and freshly ground black pepper
1 1/2 cups all-purpose flour
oil for frying
lettuce leaves
4 sandwich buns, hoagie rolls, or mini baguettes
mayonnaise, buttermilk dressing, or Sriracha mayonnaise
Preparation:
Slice the chicken breasts into thin slices horizontally, or slice into
thin strips. Put in a food storage bag. Add the buttermilk and Creole
seasoning and refrigerate for at least 4 hours.
Put the flour in a wide, shallow bowl.
Remove the chicken pieces from the buttermilk marinade, shaking off
excess. Sprinkle with salt and freshly ground black pepper.
Heat about 1/2 inch of oil to 325° F in a deep frying pan.
Dredge the seasoned chicken pieces in the flour and fry in batches in
the hot oil for about 5 to 6 minutes, or until cooked through, turning
to brown both sides. Transfer to paper towel lined platter while
frying the remaining pieces.
Arrange chicken (warm or cold) on lettuce-lined rolls and top with
mayonnaise, buttermilk dressing, Sriracha mayonnaise, or other
dressing.
Makes 4 generous sandwiches.
Spicy Chili Mayonnaise Recipe
This delicious chili aioli is a great dip to serve with French
fries, chicken fingers, or wings, and it makes a fabulous spread for
burgers or other meat sandwiches. Feel free to adjust the amount of
chili sauce if you want more or less heat.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Makes about 1/2 Cup
Ingredients:
1/2 cup mayonnaise
3 teaspoons Asian style Sriracha sauce
2 teaspoons Asian style garlic chili sauce
1 teaspoon lemon juice or lime juice
Preparation:
Combine all ingredients and blend well. Taste and add more chili garlic
sauce if you'd like more heat.
Makes about 1/2 cup of chili mayonnaise
POOR MAN LAYERED CABBAGE CASSEROLE
~Shared by Johnny, LA
1 pound ground beef
1 cup chopped onion
1 (10 3/4 oz) can condensed tomato soup*
1 1/2 cup water
3/4 cup raw brown or white rice
4 cups cabbage, shredded
Salt and pepper, to taste
2 cups shredded cheese (optional)
Preheat oven to 350 degrees F. Brown beef in a skillet and drain
fat. Add onion and sauté until translucent. Add soup, water, and
rice, cover and let simmer for 10 minutes. Spread cabbage in bottom of
a 9 x 13-inch casserole dish. Layer beef mixture on top, spread evenly
but don't stir. Cover and bake for 1 hour and 20 minutes, or until rice
is cooked. If desired, sprinkle cheese on top and bake for another 10
minutes. Note: You may wish to stir contents near the end of baking.
*Try without tomato soup, substituting undrained petite diced tomatoes
instead.
TOMATO JALAPENO GRANITA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 C. tomato juice
1/3 C. sugar
4 mint sprigs
1 jalapeno pepper sliced
2 T. lime juice
fresh mint leaves optional
In a small saucepan, bring the tomato juice, sugar, mint sprigs and
jalapeno to a boil. Cook and stir until sugar is dissolved.
Remove from the heat; cover and let stand for 15 minutes.
Strain and discard solids. Stir in lime juice. Transfer to
a 1 qt. dish; cool to room temperature. Freeze for 1 hour; stir
with a fork. Freeze 2-3 hours longer or until completely frozen;
stirring every 30 minutes. Scrape granita with a fork just before
serving; spoon into dessert dishes. Garnish with additional mint
if desired.
BEST EVER CHOCOLATE CHIP COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 cup butter, melted
2 cups brown sugar
2 eggs
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups semisweet chocolate chips
Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets
with parchment paper.
a medium bowl, stir together the melted butter and brown sugar until
smooth. Beat in the eggs one at a time. Combine the flour, baking
powder and baking soda, gradually stir into the sugar mixture. Fold in
the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie
sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool
on baking sheet for 5 minutes before removing to a wire rack to cool
completely.
APPLE ORCHARD PUNCH
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (32 fluid ounce) bottle apple juice, chilled
1 (12 fluid ounce) can frozen cranberry juice concentrate
1 cup orange juice
1 1/2 liters ginger ale
1 apple
In a large punch bowl, combine apple juice, cranberry juice concentrate
and orange juice. Stir until dissolved, then slowly pour in the ginger
ale.
Thinly slice the apple vertically, forming whole apple slices. Float
apple slices on top of punch.
BELL PEPPER RAJAS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 green bell pepper, seeded and cut into 6 strips
1/2 red bell pepper, seeded and cut into 6 strips
1/2 yellow bell pepper, seeded and cut into 6 strips
3/4 cup shredded Monterey Jack cheese (3 ounces)
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper
Cut bell pepper strips crosswise in half. Arrange close together in
ungreased broiler proof pie pan, 9x1 1/4 inches, or round pan, 9x2
inches. Sprinkle with cheese, olives and red pepper. Set oven control
to broil. Broil peppers with tops 3 to 4 inches from heat about 3
minutes or until cheese is melted.
CRESTED BUTTE CHILI CHEESE SUPREME
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Ingredients:
2 T. Light vegetable (canola) oil
1 med. White onion, finely chopped
1 med. Green bell pepper, chopped
1-2 Cloves of garlic, pressed or minced
1 can (1 lb.) Red kidney beans, drained
1 can (15 oz.) Mexican stewed tomatoes with juice
1 can (15 oz.) Chunky-style tomato sauce
1 T. Chili powder (can use more, if desired)
1 ctn. Ricotta cheese
2 C. Monterey jack cheese, shredded
1 can (4 oz.) Diced green chiles (can also add a couple tablespoons of
diced jalapeno peppers)
1 bunch Green onions, chopped
3 ex lg. Eggs, beaten
1 bag (1/2 lb.) Tortilla chips (your choice of brands, I like the lime
flavored)
2 C. Medium-sharp Cheddar cheese, shredded
Directions:
In a medium skillet, heat the oil over a medium-high heat, then add the
onion, bell pepper and garlic. Saute until all is tender, then remove
from the heat and add the drained kidney beans and set aside. In a
saucepan, combine the stewed tomatoes, tomato sauce and chili powder.
Bring to a boil, then reduce the heat and let simmer, uncovered, for 15
minutes. Add this mixture to the previous mixture. In a mixing bowl,
combine the ricotta and jack cheeses, chiles, green onions and eggs.
Mix well, then spread 1/4 of the mixture over the bottom of a sprayed 9
X 13 inch shallow baking dish.
Arrange 1/4 of the tortilla chips over the cheese mixture. Spread 1/4
of the tomato mixture over the chips. Repeat the layers 3 times. Cover
the dish with foil, then place in a preheated 325º oven and bake for
30-40 minutes. Remove the foil, then top all with the shredded Cheddar
and return to the oven for an additional 10-15 minutes. Remove and let
stand 5 minutes before serving. Serve with shredded lettuce, warm
tortillas and maybe some hot sauce, if desired.
Serves 10-12.
BAKED ZITI
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (26 ounce) jar Prego® Traditional Italian Sauce
1 1/2 cups shredded mozzarella cheese
5 cups hot cooked tube-shaped pasta (ziti)
1/4 cup grated Parmesan cheese
Mix pasta sauce, 1 cup mozzarella cheese and ziti. Spoon into 2-quart
shallow baking dish. Sprinkle with remaining mozzarella cheese and
Parmesan cheese. Bake at 350 degrees F for 30 minutes or until hot.
Source: Campbell's
STRAWBERRY CAKE
~Shared by Linda H., Rosharon, TX
For Cake:
1 Pkg. white cake mix
1 small pkg. strawberry jello
½ c frozen strawberries-thawed
¾ cup oil
½ cup water
4 eggs
For Frosting:
1 lb confectioners sugar
½ cup butter or margarine softened (I will use ½ butter & ½ cream
cheese)
½ cup frozen strawberries thawed
For Cake:
Pour cake mix and dry jello into large mixing bowl and mix
thoroughly. Add strawberries, oil, water and eggs. Beat
until smooth. Pour into prepared cake pans. Bake in 375* oven for about
30 minutes. Cool completely.
For Frosting:
Blend all until smooth. Spread onto cake!
Source:
http://www.keyingredient.com/recipes/172708449/strawberry-cake/
SHRIMP AND SPANISH CHORIZO BITES
~Shared by Linda H., Rosharon, TX
While this appetizer/tapas is very simple to put together, the flavors
are anything but. Smoky, savory, a little sweet...there really is
a lot of taste to process once you take a bite. Aside from the
great flavor, there is the attractive quality of it being fun,
delicious food on a stick. Who doesn't like that? Grab a
stick with one hand, fill the other with a glass of white wine and
you're good to go! Makes about 30 bites.
1/2 pound medium shrimp (about 30 shrimp), peeled and deveined if
necessary
1 (7.9 ounce) package of Spanish chorizo, sliced into 1/4-inch rounds
1 clove garlic, finely minced
1/2 teaspoon dried oregano
1 Tablespoon red wine vinegar
1 Tablespoon dry Sherry
1/4 cup extra virgin olive oil, plus more for the pan
2 Tablespoons chopped fresh flat-leaf parsley
In a medium bowl, combine the shrimp, garlic, oregano, vinegar, Sherry,
and 1/4 cup of the olive oil; toss to coat. Marinate in the
refrigerator for 30 minutes.
Skewer one shrimp and one round of chorizo onto wooden toothpicks or
skewers. Repeat with the remaining shrimp and chorizo.
Working in batches, heat 1 tablespoon of olive oil in a large skillet
over medium-high heat. Place a few skewers into the pan and sear
on both sides until the shrimp are cooked through and the chorizo is
lightly browned, about 3 to 4 minutes. Transfer the skewers to a
serving platter and garnish with the parsley. Serve
immediately. Enjoy!
SOUPPA AVGOLEMONO
(Egg-Lemon Soup)
~Shared by Linda H., Rosharon, TX
We had this soup and spanakopita (recipe follows) for dinner tonight.
This tasty soup is very popular in Greece and Cyprus.
Serves 3
3 cups chicken broth
1/3 cup rice or orzo pasta
1 egg
1 lemon, juice of (or more)
Bring broth to boil in saucepan, and add rice or orzo.
Cover and cook on medium low heat for 20-25 minutes (rice) or 10
minutes (orzo). While the rice cooks, lightly beat the eggs and
the lemon juice together. Remove the broth from heat.
Slowly mix about one cup of the hot broth into egg-lemon mixture.
Add to the soup gradually while stirring.
Place saucepan back on the heat, and stir until soup is heated through
(DO NOT BOIL). Serve.
Source: Recipezaar
SPANAKOPITA
(Greek Spinach Pie)
~Shared by Linda H., Rosharon, TX
"This is an authentic, really rich pie stuffed with spinach, onions,
cheeses and herbs that are all enfolded by crispy, flaky phyllo dough."
3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
1/2 cup chopped fresh parsley
Salt and pepper to taste
2 eggs, lightly beaten
1/2 cup ricotta cheese
Fresh grated nutmeg to taste
1 cup crumbled feta cheese
8 sheets phyllo dough
1/4 cup olive oil
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch
square baking pan.
Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute
onion, green onions and garlic, until soft and lightly browned. Stir in
spinach and parsley plus some salt and pepper to taste, and continue to
saute until spinach is limp, about 2 minutes. Remove from heat and set
aside to cool.
In a medium bowl, mix together eggs, ricotta, nutmeg and feta. Stir in
spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan,
and brush lightly with olive oil. Lay another sheet of phyllo dough on
top, brush with olive oil, and repeat process with two more sheets of
phyllo. The sheets will overlap the pan. Spread spinach and cheese
mixture into pan and fold overhanging dough over filling. Brush with
oil, then layer remaining 4 sheets of phyllo dough, brushing each with
oil. Tuck overhanging dough into pan to seal filling.
Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut
into squares and serve while hot.
Purchase
$50 in Elizabeth Arden products and receive a pretty spring blossoms
cosmetic bag with 7 Elizabeth Arden products ($75.00 value!) at
Beauty.com! Offer ends 5.31.2014 or while supplies last.
A
recipe on the lighter, more healthy side ...
SCHOOL HOUSE SALAD
~Shared by Treva, NC
Remember when they used to say "Eat Your Colors!" in school? Our School
House Salad is a layered salad that's bursting with fun and flavorful
colors! And since it chills up in the fridge overnight, it's a perfect
make-ahead recipe, too!
1 head iceberg lettuce, shredded
1 cup shredded carrots
1 cup sliced celery
1 cup cherry tomatoes
1 cup frozen green peas, partially thawed
3/4 cup reduced-fat ranch dressing
1. In a large salad bowl, layer lettuce, carrots, celery, tomatoes, and
peas.
2. Spread ranch dressing to cover and seal top of salad.
3. Cover tightly and refrigerate several hours or overnight. Do not
toss.
Serves 6
Source: Everyday Diabetic Recipes
SPICY SHRIMP AND RICE SOUP
~Shared by Maggie, TX
4 cups fat-free, less-sodium chicken broth
2 cups water
1 cup instant long-grain rice
1 tablespoon canola oil
1 teaspoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 1/2 pounds large shrimp, peeled and deveined
4 lime wedges
Bean sprouts (optional)
Sliced green onions (optional)
Chopped fresh cilantro (optional)
Sliced jalapeño pepper (optional)
Combine chicken broth and water in a large saucepan, and bring to a
boil. Stir in instant long-grain rice, and bring to a boil. Remove from
heat, and let stand 5 minutes.
Heat canola oil in a large nonstick skillet over medium-high heat. Add
garlic, red pepper, and shrimp; sauté 3 minutes or until shrimp are
done. Stir shrimp mixture into broth mixture. Divide soup evenly among
4 bowls, and serve with lime wedges. Top each serving with sprouts,
onions, cilantro, and jalapeño, if desired. Serves 4.
CALORIES 315 (20% from fat); FAT 6.9g (sat 1.1g,mono 3.1g,poly 1.6g);
IRON 5.2mg; CHOLESTEROL 259mg; CALCIUM 113mg; CARBOHYDRATE 21.1g;
SODIUM
644mg; PROTEIN 38.8g; FIBER 1.6g
A
recipe perfect for diabetics ...
BRAISED ENDIVE
~Shared by Mary S., Cape Coral, FL
Yield: 8 endive halves (4 servings)
Ingredients
- 4 medium whole Belgian endives (1 pound total)
- 1-1/2 cups Homemade Chicken Broth or canned reduced-sodium
chicken broth
- 2 teaspoons honey
- 1 teaspoon margarine
- 1/8 teaspoon freshly ground black pepper
Directions
Cut the endives in half lengthwise.
Combine the broth and honey in a non-stick skillet large enough to hold
the endive in one layer. Bring the liquid to a boil. Add the endive,
cut side down; reduce the heat. Cover and simmer until tender, about 5
minutes, basting often with the liquid in the skillet.
Remove the endive. Simmer the broth to reduce to about 1/2 cup. Stir in
the margarine and pepper. Serve the endive hot, topped with sauce.
Nutritional Information Per Serving: Calories: 45; Protein: 2 g;
Sodium: 73 mg; Sugars: 4 g; Carbohydrates: 7 g; Cholesterol: 0 mg;
Fiber: 3 g; Fat: 2g Exchanges: 1 Vegetable, 1/2 Fat
Source: Light and Easy Diabetes Cuisine by Betty Marks
http://www.amazon.com/exec/obidos/ASIN/B001KRFS5O/atozreci-20
CORN, LEEK AND RED PEPPER CASSEROLE
~Shared by Mary S., Cape Coral, FL
Yield: 6 Servings
Ingredients
- 1 teaspoon vegetable oil
- 1 teaspoon minced garlic
- 1 cup sliced leeks
- 1 cup chopped red peppers
- 2 cups corn kernels
- 2-1/2 tablespoons all-purpose flour
- 2 whole eggs
- 2 egg whites
- 1-1/3 cups 2% evaporated milk
- 1/4 cup chopped fresh dill (or 2 teaspoons dried)
- 1/4 cup bread crumbs
- 1/2 teaspoon margarine or butter
Directions
Preheat oven to 350 degrees F.
Spray a 2-quart casserole dish with vegetable spray.
In non-stick skillet sprayed with vegetable spray, heat oil over medium
heat. Add garlic, leeks and red peppers and cook for 7 minutes, or
until tender, stirring occasionally; set aside.
Put 1 cup of corn in food processor with flour; puree. Add whole eggs,
egg whites, evaporated milk and dill; process until smooth.
In large bowl, combine sauteed vegetables, corn puree and remaining 1
cup corn. Pour into prepared dish. Combine bread crumbs and margarine
until crumbly. Sprinkle over top of casserole and bake for 30 minutes
or until set at center.
Nutritional Information Per Serving: Calories: 169; Protein: 8 g;
Sodium: 110 mg; Fiber: 2 g; Carbohydrates: 26 g; Cholesterol: 76 mg;
Fat: 5 g Exchanges: 1 Starch, 2 Vegetable, 1 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
PAN-STEAMED ZUCCHINI AND YELLOW SQUASH
NOODLES
~Shared by Mary S., Cape Coral, FL
Yield: 2 pounds
Serves: 10
Serving Size: 3 ounces
Ingredients
- 1-1/2 pounds zucchini
- 1-1/2 pounds yellow squash
- 1 teaspoon butter
- 1/2 tablespoon minced shallots
- 1/2 teaspoon minced garlic
- 2 fluid ounces Vegetable Stock
- 1 tablespoon minced herbs (use a variety of herbs, such as
basil, tarragon, chives, cilantro, thyme, and oregano)
- 1/2 tablespoon lemon juice
- 1/4 teaspoon crushed black peppercorns
Directions
Using a mandoline, cut the zucchini and yellow squash lengthwise into
1/4-inch-thick noodles. Discard the center of the squashes.
Heat the butter in a large saute pan. Add the shallots and garlic.
Sweat until the shallots are translucent.
Add the squash noodles and stock. Cover the pan and pan steam the
squash until tender, about 5 minutes. Drain any excess liquid.
Season with the herbs, lemon juice, and black pepper.
Nutritional Information Per Serving: Calories: 30; Protein: 1 g;
Sodium: 0 mg; Carbohydrates: 5 g; Cholesterol: 0 mg; Fat: 0.5 g; Fiber:
2 g; Sugars: 3 g Exchanges: 1 Vegetable
Source: The Professional Chef's Techniques of Healthy Cooking
http://www.amazon.com/exec/obidos/ASIN/0470052325/atozreci-20
A
recipe for one or two ...
CHEESESTEAK PIEROGIES
~Shared by Luanne, FL
This is sooooo good!!!!
1 (16.9-ounce) package frozen potato and Cheddar pierogies
2 teaspoons vegetable oil, divided
2 bell peppers (1 red, 1 green), sliced
1 large onion, sliced
1/2 teaspoon salt, divided
1 pound boneless sirloin or flank steak, thinly sliced (see Note)
1/4 teaspoon black pepper
2 cups (8 ounces) shredded Cheddar cheese
What To Do:
Boil pierogies according to package directions; drain and place in a
large bowl.
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add
peppers, onion, and 1/4 teaspoon salt; cook 5 to 7 minutes, or until
crisp-tender, stirring occasionally. Add vegetables to pierogies; toss
gently to combine.
Heat remaining 1 teaspoon oil in skillet. Add steak, remaining 1/4
teaspoon salt, and the pepper. Cook until lightly browned, stirring
occasionally. Return pierogies and vegetables to skillet; toss with
steak. Sprinkle with cheese, cover, remove from heat, and let stand 3
to 5 minutes, just until cheese begins to melt.
Note : I always add a little olive oil to my butter to keep it from
burning. Semi freezing the meat makes it slice easier
JUICY TOMATO BREAKFAST SANDWICH
~Shared by Maggie, TX
Yield: 2 Sandwiches
Prep Time: 10 minutes
Total Time: 20 minutes
INGREDIENTS
1 large ripe tomato, sliced thick
2 large eggs, medium-boiled
1/4 cup cream cheese
1-2 teaspoons sriracha hot sauce
2 scallions, chopped
2 sturdy rolls, toasted
Mayonnaise
Salt and pepper
DIRECTIONS
For eggs:
1) Bring about 1/2 inch of water to a boil over medium high heat in a
pot big enough to hold your eggs in one layer.
2) When water is boiling, add eggs straight from the fridge.
3) Cover pot and let cook for 8 minutes exactly.
4) Uncover pot and run cold water over eggs for 30 seconds.
5) Peel eggs starting with the larger end of the egg and slowly working
up the egg.
6) Slice eggs thick for sandwich.
For sandwich:
1) Mash together cream cheese with sriracha and a big pinch of salt and
pepper.
2) Slice tomatoes thick and season with a pinch of coarse salt.
3) Toast roll. Add a smear of mayo to the bottom of the roll and top
with tomato slices.
4) Smear other half of roll with cream cheese spread and sprinkle on
chopped scallions. Add a sliced egg to each sandwich and press together.
Eat immediately. It'll be messy.
Source: Macheesmo
A
special recipe (or two!) from me ...
ANNIVERSARY CHICKEN
This is one of my favorite chicken recipes when cooking for a large
group. Easy to plan ahead using a few easy-to-find ingredients. Prepare
(do not bake), then cover well with foil and refrigerate. Let it rest
outside fridge for 30 minutes, then bake as directed.
2 tbsp vegetable oil
6 skinless boneless chicken breast halves
1/2 cup teriyaki sauce -- subbed for teriyaki baste & glaze (less
carbs)
1/2 cup ranch salad dressing
1 cup shredded cheddar cheese
3 green onions -- chopped
3 oz bacon -- 90gr cooked, crumbled or half jar real bacon bits
Preheat oven to 350°F-180°C. In a large skillet, heat oil over medium
heat. Add chicken breasts and saute 4 to 5 minutes on each side until
lightly browned. Place browned chicken breasts in a 9 x 13" 230x330mm
baking dish. Brush each with teriyaki sauce, then spoon on salad
dressing. Sprinkle with cheese, green onions, and bacon bits. Bake for
about 20 minutes or until chicken is cooked through and juices run
clear.
NOTES: Although topped with an unlikely combination of convenience
foods (teriyaki sauce, ranch dressing, bacon bits and cheddar cheese),
this chicken is delicious.
Per Serving (excluding unknown items): 453 Calories; 30g Fat (59.9%
calories from fat); 39g Protein; 6g Carbohydrate; trace Dietary Fiber;
104mg Cholesterol; 1564mg Sodium.
Exchanges: 5 Lean Meat; 1 Vegetable; 5 Fat; 0 Other Carbohydrates.
SARAH'S RICE PILAF
Prep Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 50 Minutes
Servings: 4
"Rice and orzo pasta merge with the flavors of onion and garlic to
create this versatile side dish."
Ingredients:
2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth
Directions:
Melt the butter in a lidded skillet over medium-low heat. Cook and stir
orzo pasta until golden brown. Stir in onion and cook until onion
becomes translucent, then add garlic and cook for 1 minute. Mix in the
rice and chicken broth. Increase heat to high and bring to a boil.
Reduce heat to medium-low, cover, and simmer until the rice is tender,
and the liquid has been absorbed, 20 to 25 minutes. Remove from heat
and let stand for 5 minutes, then fluff with a fork.
Source: Allrecipes.com
HEAVENLY HASH SALAD
1 (14 ounce) can sweetened condensed milk
1 (16 1/2 ounce) can cherry pie filling
1 cup miniature marshmallows
1 cup shredded coconut
1 cup chopped pecans
1 cup pineapple chunks
1 large container Cool Whip, thawed
Mix all ingredients together. Refrigerate overnight.
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