Food Corner

Chicken Curry

2010-10-23T22:29:00.000-07:00

Chicken Curry

Chicken Curry Here’s a simple yet delicious chicken curry recipe that’ll fit nicely into the low-carb portion of your bodybuilding lifestyle.

Ingredients of Chicken Curry

1/2 pound Boneless Raw Chicken Breasts

2 tablespoons Olive Oil

1/2 can (7 ounces) Diced Tomatoes

1/2 cup Chicken Broth

1/2 cup White Wine (or just water if you don’t want to con

1 tablespoon Curry Powder

1/4 cup cream

Mehtod of Chicken Curry

Heat the olive oil in a pan on medium-high heat.

Add your chicken until the ‘pinkness’ is gone

Now add the tomatoes, broth, wine (water) and curry powder

Bring it all to the boil, then reduce heat.

Cover and let simmer for 20 minutes (the mixture will reduce in size)

Now add your cream and simmer for a further 5 minutes. This thickens up the sauce

I like easy recipes.

Fabulous French Bread

2010-10-23T22:24:00.000-07:00

Fabulous French Bread

Ingredients of Fabulous French Bread

2 tb Yeast (2 packages)

1/2 c Warm water

2 c Hot water

3 tb Sugar

1 tb Salt

5 tb Shortening, melted (or vegetable oil)

6 c Flour, unsifted

3 Egg whites, beaten

1/2 c Sesame seeds optional

Method of Fabulous French Bread

Dissolve yeast in warm water. In a large bowl, combine hot water, sugar, salt, shortening, and 1/2 3 cups of the flour. Beat well with wooden spoon, or in a large mixer using a dough hook attachment. Stir in dissolved yeast. Add remaining 3 cups of flour, mixing well until blended.

Leave spoon/dough hook in batter, allowing dough to rest for 10 minutes. Stir again vigorously, allowing dough to rest another 10 minutes. Repeat until dough has been stirred 5 times.

On floured board, turn out dough and knead once or twice until it is lightly covered with flour. Divide dough in half. Roll each half into rectangles, about 9x12 inches. Starting at the long edge, roll loosely, like a jelly roll, sealing the edge.

Place roll, lengthwise, seam down on a large baking sheet, arranging so both loaves will fit on one sheet.

Gash top of each loaf diagonally with sharp knife, 3-4 times, then brush with beaten egg white and sprinkle with sesame seeds.

Allow loaves to rise 30 minutes. Bake at 400 degrees for 35 minutes, or until golden brown.

Pork with Moorish Seasonings

2010-10-19T19:26:00.000-07:00

Pork with Moorish Seasonings

Pork with Moorish Seasonings Muslim would prepare this dish with what is probably Spain's most popular meat: pork. Here, then, is a dish born of two cultures and continents. Serve with Spanish Grilled Vegetable Salad and Catalan Tomato Bread

Ingredients of Pork with Moorish Seasonings

2 pounds boneless pork loin or tenderloin

1 medium onion finely diced

3 cloves garlic minced

3 tablespoons minced fresh Italian (flat-leaf) parsley

1 tablespoon paprika preferably Spanish

1/2 teaspoon hot red pepper flakes

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

4 tablespoons extra-virgin olive oil

2 tablespoons red wine vinegar

2 tablespoons Lemon juice , fresh

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Method of Pork with Moorish Seasonings

1. Cut the pork into 1-inch cubes. Combine all the remaining ingredients except 2 tablespoons oil in a large non-reactive baking dish. Add the meat and toss thoroughly to coat, then marinate, covered, in the refrigerator for 4 to 6 hours or as long as overnight.

2. Preheat the grill to high.

3. When ready to cook, thread the pork cubes onto the skewers. Oil the grill grate, then arrange the kebabs on the hot grate. Grill until the pork is browned on all sides and cooked through, 2 to 3 minutes per side, 8 to 12 minutes in all, brushing occasionally with the reserved 2 tablespoons oil. Serve immediately.

Serves 8 as an appetizer, 4 as an entr?e

Country Fried Steak with White Gravy

2010-10-19T19:24:00.002-07:00

Country Fried Steak with White Gravy

Country Fried Steak with White Gravy True Southern Comfort nice and very yummy yummy

Ingredients of Country Fried Steak with White Gravy

1 cup Vegetable oil

1 pound Cubed steak cut into 4 four ounce pieces

Salt

Black pepper freshly ground

1 Egg beaten

3 cups plus 3 tablespo Milk

1 1/2 cups Flour

Gravy Ingredients

1 1/2 tablespoons Ground beef lean

1/4 cup Flour

2 cups Chicken broth

2 cups Milk low fat okay

1/4 teaspoon Black pepper

1/4 teaspoon Salt

Method of Country Fried Steak with White Gravy

Heat the oil in a heavy 9 inch cast iron skillet, to 360 degrees F.

Season the steak with salt and pepper

Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a shallow pan and season with salt and pepper.

Dredge the steaks in the flour, coating each piece evenly and tapping off any excess.

Dredge again in the flour, shaking off any excess.

Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels.

Season with salt and pepper.

Gravy Instrucions

Brown ground beef in skillet. Stir in flour, then remaining ingredients. Bring to boil, then simmer until thick. Pour over steak

Alaska Bbq Salmon with Zesty Sauce

2010-10-19T19:24:00.001-07:00

Alaska Bbq Salmon with Zesty Sauce

Alaska Bbq Salmon with Zesty Sauce Try this Alaska Bbq Salmon with Zesty Sauce recipe, or post your own recipe for Alaska Bbq Salmon with Zesty Sauce

Ingredients of Alaska Bbq Salmon with Zesty Sauce

1 Whole dressed salmon (5-8 lb)

Salt & pepper

2 tablespoons Softened butter

1/2 Sliced med onion

1/2 Sliced lemon

Several sprigs parsley

Corn oil

ZESTY SAUCE

Method of Alaska Bbq Salmon with Zesty Sauce

Wash fish & pat dry. Sprinkle with salt & pepper & dot with butter.

Arrange overlapping slices of onion, lemon & parsley in cavity of fish; brush fish with oil. Wrap in heavy duty aluminum foil, sealing edges with double folds. Place on grill over med hot coals; cook, carefully turning salmon every 10 minutes.

Test for doneness after 45 minutes by inserting meat thermometer into thickest portion. Cook to internal temperature of 160. To serve, transfer fish to heated platter; fold back foil. Cut between bone & meat with wide spatula; lift off each serving. Serve with Zesty Sauce. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Chicken Marsala with Mushrooms

2010-10-19T19:20:00.000-07:00

Chicken Marsala with Mushrooms

Chicken Marsala with Mushrooms Try this Chicken Marsala with Mushrooms recipe, or post your own recipe for Chicken Marsala with Mushrooms

Ingredients of Chicken Marsala with Mushrooms

1/4 c Flour

4 Chicken breast cutlets; (up

Margarine

Oil

1/2 sm Onion; chopped

2 Garlic cloves

1/2 lb Mushrooms; sliced

3 tb Dry MArsala or sem-dry white

2/3 c Beef stock

Method of Chicken Marsala with Mushrooms

Source: "Ladies in the Kitchen" compiled by The Ladies Auxillary of the Margolin Hebrew Academy and Feinstein Yeshiva of the South (revision of earlier edition) Recipe by: Abby Kaplan Lightly dredge chicken in flour. Heat enough margarine and oil to cover the bottom of a skillet.

Cook chicken over medium heat until lightly browned. Remove and keep warm. Add onion and garlic; saute until onion is tender, about 2 to 3 minutes. Add mushrooms and cook until lightly browned. Return chicken to pan; stir in wine and beef stock.

Bring to boli and reduce heat. Simmer until liquid is reduced a bit. Great with "buttered" (use pareve margarine) or rice. Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 17, 1998, converted by MM_Buster v2.0l.

Chicken Parmesan for Two

2010-10-19T19:16:00.000-07:00

Chicken Parmesan for Two

Ingredients of Chicken Parmesan for Two

2 Chicken breast boneless and halved

1/3 cup parmesan cheese grated

1 teaspoon oregano

1/2 teaspoon paprika

1 tablespoon butter

1/2 tablespoon olive oil

Method of Chicken Parmesan for Two

Preheat oven to 350 degrees. In a bowl, combine Parmesan, oregano, paprika,

and salt and pepper to taste. Line shallow baking pan with foil. On a dinner plate melt the butter in the microwave and add the oil, now dip the chicken in the oil mixture and

then dredge in the cheese mixture. Bake for 30 minutes or until chicken is completely cooked.

NUTRITION per serving: 276 Calories; 15g Fat; 33g Protein; 1g Carbohydrate; trace Dietary Fiber; 94mg

Cholesterol; 384mg Sodium. Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 2 Fat.

Green Chicken Curry

2010-10-19T19:15:00.001-07:00

Green Chicken Curry

Green Chicken Curry This recipe takes about 15 minutes of preparation and it serves four.

Ingredients of Green Chicken Curry

4 breasts Chicken cubed

4 teaspoon sesame oil

3 cloves Garlic crushed

2 medium White onions diced

2 small Chillies chopped

4 teaspoon Lemon Grass finely diced

4 tablespoon Green curry paste

1 cup Chicken stock

1 cup Coconut milk

2 teaspoon Brown sugar

1 teaspoon root Ginger chopped fine

Method of Green Chicken Curry

1. Heat oil in a wok and fry onions and add chicken.

2. Add chile, Garlic and lemon grass, ginger and curry paste.

3. Lower heat and cook until chicken is tender.

4. Mix in brown sugar and add chicken stock and simmer gently.

5. Add coconut cream and serve.

6. If the curry is too thick add more stock or coconut cream.

7. You may add peas, carrots and bell peppers if wished.

8. Serve with Vegetable Rice or Fried Rice, Prawn Crackers etc

Deviled Eggs with Bacon and cheese

2010-10-19T19:12:00.000-07:00

Deviled Eggs with Bacon and cheese

Deviled Eggs with Bacon and cheese This is a version of deviled eggs that people love due to the bacon!

Ingredients of Deviled Eggs with Bacon and cheese

12 eggs (over a week old - easier to peel)

5 strips of bacon

0.5 cup of mayonnaise

2 tablespoon of mustard

2 tablespoon of horseradish

4 tablespoon of finely grind cheddar cheese

1 pepper to taste

1 paprika to decorate

1 chives to decorate

Method of Deviled Eggs with Bacon and cheese

Place eggs in a saucepan, cover with cold water about 1 inch above eggs. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool by rinsing eggs under cold running water.

Meanwhile, place bacon in a skillet and cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute. Crumble and set aside in a bowl.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to the bacon bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard and horseradish. Fill egg white halves with the yolk mixture, sprinkle paprika and chives and refrigerate until serving.

Lynn's Pumpkin Bread

2010-10-19T00:17:00.000-07:00

Lynn's Pumpkin Bread This moist and flavorful pumpkin bread is perfect for the holidays.

Ingrediets of Lynn's Pumpkin Bread

3 1/3 cups Flour

4 teaspoons Cinnamon

2 teaspoons Baking soda

1 teaspoon Baking Powder

1 1/2 teaspoons Salt

2 2/3 cups Sugar

2/3 cup Vegetable Oil

4 Eggs

1 can (15 oz) Pumpkin

2/3 cup Water

0.5 cup Pecans chopped (optional)

Method of Lynn's Pumpkin Bread

Sift dry ingredients together. Beat sugar and vegetable oil together until blended (mixture will still look dry). Add eggs, 1 at a time, until blended. Add pumpkin and mix thoroughly. Add dry ingredients a little at a time, alternating with water. Mix in pecans Pour batter into 2 9x5x3 loaf pans.

Sprinke tops of loaves with cinnamon sugar before baking.

Bake at 325 for 55-60 minutes or until toothpick inserted in center comes out clean. Let cool for 15 minutes before removing from pans.

Kartoffel Latkes (Potato Pancakes)

2010-10-19T00:15:00.000-07:00

Kartoffel Latkes (Potato Pancakes) Starchy baking potatoes such as russets are ideal for latkes.

Ingredients of Kartoffel Latkes (Potato Pancakes)

4 each Potato

1 tablespoon Onion grated

1 large Egg

1/3 cup Flour

3/4 teaspoon Salt

Oil or oil

Method of Kartoffel Latkes (Potato Pancakes)

Squeeze out some of the moisture in the grated potatoes. Add onion, egg, flour and salt. Beat until well blended.

Put 1/2 inch of oil in the skillet. Drop batter by heaping tablespoonfuls into hot fat and fry until crisp and brown on both sides.

Remove pancakes and drain on absorbent paper. Serve hot with sour cream, hot applesauce, cream cheese or apricot or prune puree, if desired.

Quicky Salsa

2010-10-19T00:13:00.000-07:00

Quicky Salsa After working very long hours the kitchen staff would whip this recipe up and serve it with warm tortilla chips and icy cold margaritas. It was a great way to bond with co-workers and put the long days work behind you.

Ingredients of Quicky Salsa

1 large can Whole tomatoes

1 bunch Green onions coarse chopped

1 bunch Cilantro coarse chopped

Lime Juice to taste

Jalapeno peppers (sliced & pickled) to taste

Salt to taste

Method of Quicky Salsa

Put all the ingredients in the food processor and process till desired consistency. The flavors really meld after and hour or so.

Grandma's Pound Cake

2010-10-19T00:11:00.000-07:00

Grandma's Pound Cake My grandma used to make this pound cake nearly every week. It's still my favorite cake.

Ingredients of Grandma's Pound Cake

3 cups flour

1/2 tsp baking soda

1/2 tsp. baking powder

3/4 tsp salt

1 cup shortening

2 cups sugar

4 eggs

1 tsp vanilla

1 tsp lemon extract

1 cup buttermilk (or 1 cup milk w/ 1 tblsp vinegar)

Method of Grandma's Pound Cake

Preheat oven to 350.

Mix flour, baking soda, baking powder and salt.

Add shortening, sugar, eggs, vanilla and lemon extract.

Mix.

Add buttermilk.

Mix well.

Grease and flour bundt or tube pan.

Add batter to pan.

Bake for 1 hour, 10 minutes.

Crockpot Pot Roast

2010-10-19T00:10:00.001-07:00

Crockpot Pot Roast This fall apart pot roast recipe is fantastic comfort food, and cooking it in the crockpot really simplifies the process. Slow cooking an inexpensive pot roast both tenderizes the meat and infuse it with great flavor...the results are amazingly good.

Method of Crockpot Pot Roast

1 (3-pound) boneless beef chuck roast - trimmed and cut in half

1/4 cup low-sodium soy sauce

2 large garlic cloves - minced

1 cup beef stock (preferably homemade), or low-sodium broth, or consomme

1 package (.35-oz) dried mushrooms (such as shiitake or morels)

1 tablespoon cracked black pepper

3 tablespoons sun-dried tomato paste or regular tomato paste

2 medium onions (about 3/4 pound) - quartered

1 package (16-oz) carrots - cut into 2-inch pieces

16 small red potatoes (about 2 pounds) - halved

1 tablespoon olive oil

1 1/2 tablespoons all-purpose flour

3 tablespoons water

Method of Crockpot Pot Roast

Combine roast, soy sauce, and garlic in a large zip-top plastic bag; seal bag, and marinate in refrigerator at least 8 hours, turning bag occasionally.

Bring stock to a boil in a small saucepan; add mushrooms. Remove from heat; cover and let stand 20 minutes. Drain mushrooms through a cheesecloth-lined colander over a bowl, reserving broth mixture.

Remove roast from bag, reserving marinade. Sprinkle roast with pepper, gently pressing pepper into roast. Combine reserved marinade, mushroom broth mixture, and tomato past; stir well, and set aside.

Place mushrooms, onion, carrot and potato in a 6-quart crockpot; toss gently.

Heat oil in a large skillet over medium-high heat, and add roast, browning well on all sides. Place roast over vegetables in cooker. Pour tomato paste mixture into pan, scraping to loosen browned bits. Pour tomato paste mixture over roast and vegetables.

Cover and cook on low for 10 hours or until roast is tender. Place roast and vetegables on a serving platter; keep warm. Reserve cooking liquid in cooker; increase heat to high.

Place flour in a bowl. Gradually add water, stirring with a whisk until well blended. Add flour mixture to cooking liquid in cooker. Cook, uncovered, 15 minutes or until slightly thick, stirring frequently. Serve gravy with roast and vegetables.

Makes 6 to 8 servings.

Chickamauga Chicken

2010-10-19T00:06:00.000-07:00

Chickamauga Chicken this recipe comes from any of those. But to be honest, my son Trevor named this dish in March 2007 when we first made it. He just liked the sound of it and it stuck.

Ingredients of Chickamauga Chicken
4 ea Corn tortillas sliced as directed
1 teaspoon Salt
3 ounce Ranch dressing
1 ounce Bbq sauce
1/4 teaspoon Black pepper ground
1/2 teaspoon Salt
1/4 teaspoon Red pepper ground
1 teaspoon Paprika smoked if available
3/4 teaspoon Cumin
1/4 teaspoon Onion powder
4 ea Chicken breast halves, boneless, skinless pounded to 1/4 inch thin
1/2 cup Cheese shredded, (like mexican blend)
2 ounce Black olives sliced
2 ea Green onion julienned sliced

Method of Chickamauga Chicken
Cut a tortilla in half and place halves on top of each other. Then slice into 1/4" slices sideways into strips (your final pieces should be 1/4" thick by 2-3"). Heat vegetable oil over medium high heat in a skillet so that the oil is about 1/4" deep. Fry the tortilla pieces in batches until all are golden brown.

Set aside on a paper towel on a plate. Season each batch with a little salt. I like to use a mix of blue and yellow tortillas if possible.

Mix the "mauga sauce" by combining ranch dressing & bbq sauce together and set aside.
You can do this on the grill or indoors.

Live Fire/Grill Instructions:
Grill over DIRECT heat for 4-5 minutes per side over a medium hot grill (350f). Top with cooked tortilla strips, green onion, black olives, and cheese. Place back in
cooker at 350-400f over INDIRECT heat for 10-15 minutes until breasts hit 160f internal temp.
Range Top Instructions:

Dredge in flour. Saute about 4-5 minutes per side in 1.5 tablespoons of butter and 1.5 tablespoons of olive oil until golden brown. You want the chicken to be cooked through and ready to eat at this point. Top with cooked tortilla strips, green onion, black olives, and cheese.

Place under broiler for about a minute until cheese melts.

Drizzle with the 'Mauga Sauce (bbq sauce/ranch) and serve.

Quintuple Chocolate Brownies

2010-10-19T00:03:00.000-07:00

Quintuple Chocolate Brownies still be delicious but you won't get as even of a distribution of white chocolate glaze on top.

Ingredients of Quintuple Chocolate Brownies

For the Brownies

1/2 cup all purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1 stick (8 tablespoons) unsalted butter, cut into 8 pieces

3 ounces unsweetened chocolate coarsely chopped

3 ounces bittersweet or semisweet chocolate coarsely chopped

2 tablespoons strong coffee

1 cup sugar

3 large eggs

1 teaspoon pure vanilla extract

6 ounces premium-quality milk chocolate chopped into chips, or 1 cup store-bought milk chocolate chips

1/2 cup chopped nuts

For the Glaze

6 ounces premium-quality white chocolate finely chopped, or 1 cup store-bought white chocolate chips

1/3 heavy cream

Method of Quintuple Chocolate Brownies

Getting Ready: Center a rack in the oven and preheat oven to 325 degrees F. Line a 9-inch square baking pan with foil, butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt.

To Make the Brownies: Set a heatproof bowl over a saucepan of simmering water and add, in the following order, the butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and the chocolates are melted? you don?t want the ingredients to separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.

Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don?t beat too vigorously? you don?t want to add air to the batter? and don?t be concerned about any graininess. Next, stir the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If your not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.

Bake for 35 minutes, or until a think knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest undisturbed for at least 30 minutes. (You can wait longer if you?d like.)

Turn the brownies out onto a rack, peel away the foil and place it under another rack?it will be the drip catcher for the glaze. Invert the brownies onto the rack and let cool completely.

To Make the Glaze: Put the white chocolate in a heatproof bowl. Bring the heavy cream to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted.and the glaze is smooth.

Hold a long metal icing spatula in one hand the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don?t worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for about 20 minutes to dry the glaze.

Cut into 16 squares, each roughly 2 1/4 inches on a side

Grilled Salmon

2010-10-19T00:00:00.000-07:00

Grilled Salmon Do not overcook it, however! Remember that all meat continues to cook even when removed from a heat source.

Ingredients of Grilled Salmon

2 each Salmon filets about 1 pound

1/2 cup Vegetable oil

1/2 cup Lemon juice

4 each Green onion thinly sliced

3 tablespoon Fresh parsley minced

1 1/2 teaspoons Fresh rosemary minced

1/2 teaspoon Salt

1/8 teaspoon Pepper

Method of Grilled Salmon

Place salmon in a shallow dish. Combine remaining ingredients and mix well. Set aside 1/4 cup for basting; pour the rest over the salmon.

Cover and refrigerate for 30 minutes. Drain, discarding marinade.

Grill salmon over medium coals, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

Easy Low Country Boil

2010-10-18T23:57:00.000-07:00

Easy Low Country Boil Most low country boils call for seafood, generally shrimp. I don’t care for too much shrimp, so I omitted it in my version.

Ingredients of Easy Low Country Boil

1 Old Bay seasoning to taste

1 lb new potatoes

1 1 1 lb package Polish or smoked sausage cut into 2 inch pieces

4 ears sweet corn cleaned and sliced into thirds

1 butter

Method of Easy Low Country Boil

In a large pot, add potatoes and sausage. Cover by about 4” with water.

Add Old Bay seasoning to taste. Heat over high heat, and bring to a boil.

Cover and cook for 15 minutes. Add the corn; cook for another 5-10 minutes.

Drain and serve with additional Old Bay and a dollop or two of butter if desired.

Irish Soda Bread 1

2010-10-18T23:56:00.000-07:00

Irish Soda Bread 1 This is mine, hope it will be yours.

Ingredients of Irish Soda Bread 1

4 cups flour

2 tablespoons sugar

1 teaspoon salt

1 teaspoon baking soda

4 tablespoons butter

1 cup raisins

1 each egg, lightly beaten

2 cups buttermilk

Method of Irish Soda Bread 1

1. Preheat oven to 425?. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

2. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in raisins.

3. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, sprinkle in a little more flour. Do not overknead! Transfer dough to a lightly floured surface and shape into a round loaf.

4. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score top of dough about 1/2' deep in an "X" shape. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 35-45 minutes.

5.Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

Transfer bread to a rack to let cool briefly. Serve bread warm, at room temperature, or sliced and toasted.

Hi Fiber Oatmeal

2010-10-18T23:53:00.000-07:00

Hi Fiber Oatmeal nice recipe and special

Ingredients of Hi Fiber Oatmeal

1 3/4 cups Water

1 pinch Kosher salt

1 cup Oatmeal

1 tablespoon Maltodextrin

1 tablespoon Flax meal

1 tablespoon Soy protein powder

Method of Hi Fiber Oatmeal

Bring water and salt to a boil. Add oatmeal while stirring then add remaining ingredients. Reduce heat to medium low and cook for at least 5 mins, stirring frequently.

Remove from heat and allow to cool for 2-3 minutes.

Serve with brown sugar, Splenda, or your choice of toppings.

Each (1 cup) exclusive of any topping, serving contains an estimated:

Cals: 202, FatCals: 37, TotFat: 4g

SatFat: 1g, PolyFat: 2g, MonoFat: 1g

Chol: 0mg, Na: 203mg, K: 175mg

TotCarbs: 35g, Fiber: 10g, Sugars: 1g

NetCarbs: 25g, Protein: 9g

All-Star Pork Meatballs

2010-10-18T23:49:00.000-07:00

All-Star Pork Meatballs Scalloped potatoes and buttered green beans make the meal complete. Republished with permission from National Pork Board.

Ingredients of All-Star Pork Meatballs

1 pound ground pork

1 tablespoon onion flakes

3/4 cup crushed corn flakes

1/2 teaspoon salt

1/8 teaspoon ground black pepper

1 egg

1/4 cup ketchup

3 tablespoons brown sugar

1 teaspoon dry mustard

Method of All-Star Pork Meatballs

Heat oven to 375 degrees F. In a large bowl, combine ground pork, onion flakes, corn flakes, salt, pepper and egg. In a small bowl stir together ketchup, brown sugar and dry mustard. Spoon 2 tablespoons of the ketchup mixture into the pork and mix well.

Spray muffin tin with vegetable cooking spray. Form 6 meatballs and place in muffin tin.

Coat the top of each meatball with the remaining ketchup mixture. Bake for 30 minutes at 375 degrees F until nicely browned and glazed.

Oatmeal Scotchies

2010-10-18T23:46:00.000-07:00

Oatmeal Scotchies When preparing this recipe, it may seem like too many oats at first -- but don't worry, the cookies come out perfect and all those oats give the cookies a great flavor and texture.

Ingredients of Oatmeal Scotchies

1 cup unsalted butter chopped

3/4 cup granular sugar

3/4 cup brown sugar, firmly packed

2 large eggs

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups rolled oats (I use Quaker Old Fashioned or Quick. Do NOT use instant.)

1 package (11 oz) butterscotch chips

Method of Oatmeal Scotchies

Adjust oven rack to middle position and heat oven to 375 degrees F.

In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes.

Beat in eggs and vanilla; beat until well combined.

In a separate small bowl combine flour, baking soda, salt and cinnamon. Gradually mix into butter mixture with wooden spoon or large rubber spatula until just combined. Stir in oats and butterscotch chips.

Drop the dough by heaped tablespoons onto ungreased baking sheets (or, parchment-lined baking sheet*), leaving at least a 2-inch gap between each mound. Place one baking sheets at a time onto center rack of preheated 375 degree F oven. For soft chewy cookies; bake until very lightly browned, about 7 to 8 minutes. For crisper cookies; bake until golden brown, about 9 to 10 minutes. Cool on baking sheet for at least two minutes before transferring to wire rack to cool completely.

Makes about 48 cookies.

To make Bar Cookies: Grease a 10- by 15-inch jelly-roll pan. Spread cookie dough in prepared pan. Bake until light golden brown, about 18 to 22 minutes. Cool completely in pan on wire rack before cutting into bars.

Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.

*Note: Parchment paper is not a necessity but does make for easy cookie removal and cleanup. If using parchment, remove baking sheets from oven and immediately slide cookies on parchment directly onto cooling racks.

Spinach and Cheese Souffle

2010-10-18T23:44:00.000-07:00

Spinach and Cheese Souffle

Ingredients of Spinach and Cheese Souffle

1 container Nonstick Cooking Spray Enough to line pan

1/4 cup Parmesan grated

4 tablespoon Butter (or Margarine) melted

1 small Onion diced

4 tablespoon Flour

1 package Frozen chopped Spinach thawed

1 cup Milk

1/2 cup Cheddar cheese grated

8 large Egg separated

1/4 teaspoon Salt

1/4 teaspoon Black pepper

1/4 teaspoon Baking Soda

Method of Spinach and Cheese Souffle

A-1) Heat oven to 400

2) Spray inside surfaces of 8 inch x 8 cup souffl dish or other 8 inch by 4 inch or higher bake able pot/casserole, then "flour" with the grated parmesan or other finely grated cheese. (this will give souffl traction to rise. If needed sides can be extended by wrapping either bakers parchment or aluminum foil around pan to increase height. If using foil, treat as the pan sides. Souffl will double in volume!

B) In saucepan, melt butter, add the diced onion, and cook until translucent.

2) Gradually stir in flour.

3) Allow butter-flour mixture to cook for a few minutes.

4) Add the chopped spinach, no need to drain, as water will be part of the liquid additions.

5) Slowly stir in milk and cook until thickened.

6) Reduce heat and stir in grated cheddar cheese.

7) When cheese is melted. Turn off heat and allow to start cooling

8) Add egg yolks one at a time stirring to keep thick, add salt, and pepper to taste. When all yolks are added, start whipping the egg whites, this will allow for more cooling time.

C-1) Add the baking soda to the egg whites and whip until stiff, they should form and hold peaks.

2) Slowly fold stiff egg whites into cheese mixture.

3) Pour mixture into prepared souffl pan.

D) Place on middle rack of oven and turn oven down to 350

1) Bake 30-40 minutes. DO NOT OPEN OVEN for first 25 minutes! 2) Souffl will hold in oven for about 5 minutes, but ideally should be served immediately.

Baked Ham with Honey Apricot Glaze

2010-10-18T23:42:00.001-07:00

Baked Ham with Honey Apricot Glaze

Ingredients of Baked Ham with Honey Apricot Glaze

10 -14 pound spiral-sliced fully-cooked smoked ham

1 cup honey

1 6-oz. orange juice concentrate thawed

1/3 cup soy sauce

1/3 cup apricot jam

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

Method of Baked Ham with Honey Apricot Glaze

Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Stir together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is heated through, about a total of 2 1/2 hours. (about 15-18 minutes per pound.)

Soft and Chewy Chocolate Chip Cookies

2010-10-18T23:37:00.000-07:00

Soft and Chewy Chocolate Chip Cookies The recipe also has more brown sugar than white sugar which gives the cookies a more caramel flavor. The cookie dough is easy to work with -- however, you may need to chill the dough before baking as the dough has a tendency to sometimes be soft because of all the butter.

Ingredients of Soft and Chewy Chocolate Chip Cookies

2 1/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1 teaspoon table salt

1 cup unsalted butter (2-sticks) - softened but still firm

1/2 cup granulated sugar

1 cup light brown sugar - firmly packed

2 teaspoons pure vanilla extract

2 large eggs - cold, straight from the refrigerator

1 package (12 oz) semi-sweet chocolate chips - frozen, straight from the freezer (I use Ghirardelli)

Method of Soft and Chewy Chocolate Chip Cookies

Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.

In a small bowl, whisk together flour, baking soda and salt; set aside.

In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated.

Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)

Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.)

Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.

Makes about 3 dozen.

*Note: Parchment paper or silicon baking pads are not a necessity but does make for easy cookie removal and cleanup.

**Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.

Make Ahead Note:

You can freeze this dough. If you want to have ready-to-bake cookies, form the dough into balls and place on a parchment lined baking sheet and place in the freezer until the dough is frozen firm. Then, place frozen cookie dough in a plastic bag, seal, and keep frozen until ready to bake. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed -- expect the frozen cookies to take a few minutes longer to bake than normal.

Sausage And Pepper Heroes

2010-10-18T23:36:00.000-07:00

Sausage And Pepper Heroes

Ingredients of Sausage And Pepper Heroes

3 pounds Sausage links cut into thirds

1 large onion quartered and thinly sliced

6 medium bell peppers = (3 each green, red, and yellow) cut long strips

2 medium garlic cloves minced

3 tablespoons chopped fresh flat-leaf parsley

1 teaspoon dried oregano

3 teaspoons salt

1 teaspoon freshly-ground black pepper

1 teaspoon sugar

6 small hero rolls split

1 tablespoon olive oil

2 cans diced tomatoes - (14 1/2 oz ea)

Method of Sausage And Pepper Heroes

Drain tomatoes, reserving 1/2 cup liquid. Set aside.

In large skillet, heat oil over medium heat. Add sausage and cook, turning often, until golden, about 5 minutes. Add onion and cook until tender, stirring often, about 5 minutes. Stir in bell peppers and garlic. Cover and cook, stirring occasionally, 10 minutes.

Stir in tomatoes, reserved tomato liquid, parsley, oregano, salt, pepper and sugar until well combined. Cover and cook until flavors are blended, about 5 minutes. Spoon into hero rolls and serve open-faced.

OR Spoon the sausage-bell pepper mixture into small hero rolls and serve open-faced, garnished with some black olives and baby carrots. End the meal with sliced fresh pears topped with a dollop of low-fat vanilla yogurt or soy yogurt.

Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium

Strawberry Clafouti

2010-10-18T23:34:00.001-07:00

Strawberry Clafouti

Ingredients of Strawberry Clafouti

1/2 tablespoon Butter

8 ounces Strawberries hulled and halfed lengthwise

2 teaspoon Corn starch

3 Eggs

1 cup Milk

2/3 cup Flour

1/4 cup Granulated sugar

1 1/2 teaspoon Vanilla

1/4 teaspoon Salt

Powdered sugar

Method of Strawberry Clafouti

1. Preheat the oven to 350 degrees. Grease a 2 qt. baking or gratin dish with butter.

2. Toss strawberry halves with cornstarch until evenly coated, then arrange berries, cut side down, in the the bottom of the dish.

3. In a blender whirl eggs, milk, flour, sugar, vanilla and salt for 15 seconds. Pour batter over strawberries.

4. Bake until puffed, golden brown, and set in the center - about 50 minutes. Dust with powdered sugar and serve warm.

5. Good with cream or ice cream on top.

Loaded Potato Skins

2010-10-18T23:32:00.000-07:00

Loaded Potato Skins

Ingredients of Loaded Potato Skins

2 Potatoes

1 C Sour Cream

1 package Shredded Cheddar Cheese

1 package Shredded Colby Jack and Cheddar blend

1 package of Bacon cut into small chunks and cooked

3 TBS Dried or fresh chives

1 splash Milk or...

1 splash Ranch dressing (hidden valley)

2 tsp Garlic powder

To taste: Salt And Pepper

Method of Loaded Potato Skins

Bake Potatoes at 350 degrees until soft. Remove, cut in half and hollow out potatoes.

In a separate bowl mix together:

Potato centers

Sour Cream

Chives

Shredded Cheddar Cheese

Garlic Powder

and salt and pepper to taste

Add a splash of ranch or milk to make the mixture more moist and creamy (not runny)

Put a small layer of filling back into the potato skins, top with cooked bacon and shredded colby, jack and cheddar.

Place potato skins on a cookie sheet and cook at 350 degrees until the cheese bubbles on top. Remove and top with sour cream and chives. Or add a side of ranch.

Old Fashioned Pound Cake

2010-10-18T23:31:00.001-07:00

Old Fashioned Pound Cake

Ingredients of Old Fashioned Pound Cake

2 cups Plain flour

2 cups Sugar

2 sticks Butter plus 1 tbsp

1 teaspoon Vanilla extract

1 teaspoon Lemon extract

pinch Salt

6 Eggs

Method of Old Fashioned Pound Cake

Sift flour. Mix sugar and butter. Beat until creamy. Add 2 or 3 spoons flour nd 1 egg. Beat thouroughly and continue adding 2 or 3 spoons flour and 1 egg beaten thoughroughly until all have been added.. Then add vanilla and lemon. Bake 325? for 1 1/4 hours.

Optional - Ice with Chocolate Icing.

Chocolate Icing

1 box confectioners sugar sifted. Add 1 1/2 sticks softened butter and a pince of salt. Then add 3/4 cups cocoa, 2 tsp vanilla extract and 1/2 cup milk. Mix gradually to consistency. Add one cup of nuts. Spread evenly over cake.

Feijoa and Ginger Muffins

2010-10-18T23:28:00.000-07:00

Feijoa and Ginger Muffins

Ingredients of Feijoa and Ginger Muffins

1 1/2 c Flour

1 c Wholemeal flour

2 ts Ground ginger

1 c Milk

2 ts Baking powder

1/2 ts Baking soda

1/2 c Raw sugar

1 c Milk

1/4 c Butter

1 ts Vanilla essence

1 Beaten egg

1 c Chopped feijoas

Method of Feijoa and Ginger Muffins

(This one is for the Aussies & Kiwis, unless you know someone with a Feijoa Tree!) Preheat oven to 350?F, prepare pans. Mix together the flour, ginger, baking powder & soda & sugar. Rub in the butter until it resembles fine breadcrumbs. Combine the liquid ingredients, add the dry mix and feijoas until just combined. Spoon into pans & bake for 15 mins. A small slice of crystallised ginger may be placed on top of each muffin before baking if desired. Makes 12. Nutritional Value: Energy - 703 kilojoules (167 calories) per muffin. Feijoa - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.

Scallops and Pasta for Two

2010-10-18T23:26:00.000-07:00

Scallops and Pasta for Two

Ingredients of Scallops and Pasta for Two

3 tb Butter or margarine

4 Green Onions chopped

2 Garlic minced

1/2 lb Scallops

2 tb Fresh basil minced

3 tb Dry white wine

1/4 c Heavy cream or milnot

1/2 lb Angel hair or other thin pasta

Method of Scallops and Pasta for Two

Melt butter in large skillet and add green onions and garlic. Saute 30 seconds. Add scallops and basil and cook until scallops are heated through, just a minute. Pour in wine.

Cook over medium-low heat until wine is reduces by half, about 3-4 minutes. Stir in cream and heat until warmed through. Cook pasta in salted, boiling water until al dente, maybe 3 minutes. Divide among 2 warmed plates. Spoon equal amounts scallop mixture over top.

Stove Top Macaroni and Cheese

2010-10-18T23:25:00.000-07:00

Stove Top Macaroni and Cheese

Ingredients of Stove Top Macaroni and Cheese

8 ounces elbow macaroni, uncooked

4 tablespoons butter

2 large eggs

6 ounces evaporated milk

1/2 teaspoon Louisiana-style hot sauce, or to taste (I use Frank's or Crystal)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper, or to taste

3/4 teaspoon dry mustard

10 ounces sharp cheddar cheese, shredded

Method of Stove Top Macaroni and Cheese

Bring a large pot of salted water to the boil. Cook your macaroni in this until just al dente, according to the package directions. Drain well, then return to the pot. Add the butter and toss the macaroni well to coat. In a small bowl, whisk together the eggs, evaporated milk, hot sauce, salt, pepper, and mustard. Stir the egg/milk mixture into the hot pasta, then add the cheese. Reduce the heat to low, and continue to stir and cook until cheese is melted and mixture is creamy. Serve.

Spicy Sausage and Shrimp Couscous

2010-10-18T23:22:00.000-07:00

Spicy Sausage and Shrimp Couscous

Ingredients of Spicy Sausage and Shrimp Couscous

1 cup couscous; quick cooking

1 1/2 cups chicken stock

1 tablespoon butter

2 tablespoons olive oil

1 small onion chopped

2 cloves garlic smashed

3 spicy sausages casings removed (whatever kind you like)

20 large shrimp or prawns uncooked

2 carrots; chopped

1 cup cauliflower chopped

1 cup snap peas chopped (or 1/2 cup frozen peas)

1 sweet pepper chopped (red, yellow, whatever)

1 teaspoon turmeric

1/2 teaspoon yellow curry

1/4 teaspoon cumin

1/4 tablespoon red pepper flakes

salt and pepper to taste

Method of Spicy Sausage and Shrimp Couscous

In a small saucepan with a tight fitting lid, bring to boil 1 cup of the chicken stock along with 1 tbsp butter. Add 1 cup of couscous, stir once, cover and remove from heat. Set aside.

In another larger saucepan, preferably stainless steel, saute the onion and garlic in olive oil over medium high heat. Add the sausages, breaking them up with a wooden spoon. Add spices, chopped carrots and cauliflower and stir occasionally until well browned and the veggies are almost tender. The mixture should be nicely sticking to the pan at this point. Worry not. Now add that remaining half cup of chicken stock. There will be an exciting woosh with lots of steam and this will scare the cat. Scrape up any browned bits with the wooden spoon. Turn the heat down to medium. Add the peas, peppers, shrimp and cover. Let that cook a minute or until the shrimp are coated and pink (don't overcook them!).

Your couscous should be done. Remove its lid and fluff with a fork. Add it to the sausage mixture and mix it all up. Add salt and pepper to taste - don't be shy. Remove from heat and enjoy!

Pineapple Fried Rice

2010-10-18T23:19:00.000-07:00

Pineapple Fried Rice is a yummyy yummy

Ingredients of Pineapple Fried Rice

1 cup of white rice cooked

0.25 cup pineapple cut into small cubes

1 tbsp oil

1 small cubes

1 tbsp butter

0.25 tsp curry powder

0.5 small cubes

0.5 red onion chopped coarsely

2 tbsp raisins

0.5 tsp sugar

1 tbsp light soya sauce

Method of Pineapple Fried Rice

Heat oil in wok & add in the sausages. Stir fry for a minute & dish up. Set aside.

Add the butter & curry powder to the wok and fry till fragrant.

Add the cooked rice & mix well.

Add the rest of the ingredients & stir fry for a few minutes.

Add seasoning & mix well. Dish up & serve the pineapple rice in the hollow out pineapple.

Top the pineapple fried rice with some pork floss if desired. (I did!)

Enjoy your pineapple fried rice!

spatchcock with prosciutto stuffing

2010-10-18T23:17:00.000-07:00

spatchcock with prosciutto stuffing simple to make yet taste sensational

Ingredients of spatchcock with prosciutto stuffing

1 spatchcock usually a size 5

1 french eschallot or brown shallots

1 tablespoon of butter

1 breadcrumbs (upto 2 tablespoon)

2 slices of prosciutto finely sliced

1 olive oil to drizzle

Method of spatchcock with prosciutto stuffing

Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter

remove from heat and let it cool

Put the bird on a chopping board,

cut and discard the neck, wing tips and fatty bottom of the bird.

heat the oven to 180C or 170C fan forced

Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour

Drizzle with olive oil and put in the oven for 40 minutes

Can be served with mash potatoes or rice

simple to make yet taste sensational

Ingredients of spatchcock with prosciutto stuffing

1 spatchcock usually a size 5

1 french eschallot or brown shallots

1 tablespoon of butter

1 breadcrumbs (upto 2 tablespoon)

2 slices of prosciutto finely sliced

1 olive oil to drizzle

Method of spatchcock with prosciutto stuffing

Heat a small saucepan, then put in butter, eschallots & prosciutto. Put in the breadcrumbs gradually, until its just enough to absorb all the butter

remove from heat and let it cool

Put the bird on a chopping board,

cut and discard the neck, wing tips and fatty bottom of the bird.

heat the oven to 180C or 170C fan forced

Stuff the cool stuffing into the cavity, if there is some left over, put the stuffing underneath the breast skin, this will give the breast meat extra flavour

Drizzle with olive oil and put in the oven for 40 minutes

Can be served with mash potatoes or rice

Outback Steakhous Steak Seasoning

2010-10-18T23:06:00.000-07:00

Outback Steakhous Steak Seasoning very tasty, yumm, just add mushrooms and onion and a steak to this marinade

Ingredients of Outback Steakhous Steak Seasoning

2 teaspoons Salt

1 teaspoon Paprika

1/2 teaspoon Freshly-ground black pepper

1/4 teaspoon Onion powder

1/4 teaspoon Garlic powder

1/4 teaspoon Cayenne pepper

1 dash Coriander

1 dash Turmeric

Method of Outback Steakhous Steak Seasoning

Mix all ingredients together in a small bowl.

To prepare steaks with this seasoning: Preheat a flat grill or large frying pan over medium-high heat. Sprinkle some of the seasoning blend over both sides of each cut of beef.

Grill the steaks on each side to your desired level of doneness. Be sure to use tongs to sear all the edges of each steak to a rich brown color.

This recipe yields about 4 teaspoons of seasoning.

Formatted by Joe Comiskey - jcomiskey~~at;krypto.net

Chocolate Zucchini Cake III

2010-10-09T01:57:00.001-07:00

Chocolate Zucchini Cake III Very moist chocolate cake - great for bundt pans or sheet cakes.

Ingredients of Chocolate Zucchini Cake III

2 cups all-purpose flour

2 cups white sugar

3/4 cup unsweetened cocoa powder

1 teaspoon ground cinnamon

4 eggs

3/4 cups canola oil

3/4 cups applesauce unsweetened

2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 cups grated zucchini

Method of Chocolate Zucchini Cake III

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan or bundt pan.

2. In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, oil, and applesauce mix well. Fold in the zucchini until evenly distributed. Pour into the prepared pan.

3. Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the center comes out clean. Cool cake completely before frosting with your favorite frosting.

Sharp Cheddar Madelaines

2010-10-09T01:55:00.000-07:00

Sharp Cheddar Madelaines are great served hot with a jalapeno jelly or an orange marmalade. try this recipe and share on facebook

Ingredients of Sharp Cheddar Madelaines

1 cup All purpose flour

1/2 teaspoon Baking Powder

1/2 teaspoon Cayenne Pepper

2 Eggs

pinch Salt

2 tablespoon Sugar

1/2 cup Milk

4 tablespoons Unsalted butter melted

1 cup Sharp Cheddar grated

Method of Sharp Cheddar Madelaines

Sift together flour, baking powder, cayenne pepper and salt. Mix in grated cheddar.

Beat the eggs and sugar until dissolved. Add milk and melted butter. Mix well.

Combine dry ingredients and fold until dry ingredients are wet.

Fill madelaine pans and bake at 350F (180C) for 10 - 15 minutes or until edges are golden brown.

Cool in pans for 5 minutes. Remove from pans and cool on rack.

Sugar Free Caramel Apple Dessert

2010-10-09T01:51:00.000-07:00

this Sugar Free Caramel Apple Dessert is incredibly simple to make and totally delicious. try this recipe

Ingredients of Sugar Free Caramel Apple Dessert

4 pieces Brach's Sugar Free Caramel

1 tablespoons Fat Free Half and Half

2 medium Apples - Granny Smith

Method of Sugar Free Caramel Apple Dessert

Over low heat (or in a double boiler) melt the caramels. Stir in the half-and-half until it's blended. Allow sauce to cool.

Slice the apple into crescents and arrange in 4 bowls. Drizzle sauce over apples and garnish with drops of sugar-free chocolate sauce or curls of sugar free chocolate.

Each (app 1/2 cup) serving contains an estimated:

Cals: 51, FatCals: 11, TotFat: 1g

SatFat: 1g, PolyFat: 0g, MonoFat: 0g

Chol: 0mg, Na: 10mg, K: 41mg

TotCarbs: 12g, Fiber: 2g, Sugars: 4g

NetCarbs: 10g, Protein: 0g

VARIATIONS:

Add a dash of cayenne pepper or 1 teaspoon of sugar free chocolate sauce to vary the flavor.

Try putting this over fresh pinapple or sliced pears.

French Toast Casserole

2010-10-09T01:50:00.000-07:00

French Toast Casserole try this recipe or explore a good outstanding recipe. taste life

Ingredients of French Toast Casserole

1 loaf French bread sliced (approx. 20 slices)

8 large Eggs

2 cups Half-and-half cream

1 cup Milk

2 tablespoon Granulated sugar

1 teaspoon Vanilla extract

1/4 teaspoon Cinnmon

1/4 teaspoon Nutmeg

1 dash Salt

1/2 pound Butter 2 sticks

1 cup Brown sugar

1 cup Pecans chopped

2 tablespoon Light Corn Syrup

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmet

Method of French Toast Casserole

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs).

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon (1/4 tsp), nutmeg (1/4 tsp) and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture.

Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

When ready to bake, preheat oven to 350 degrees F.

Spread praline topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

To make praline topping: Combine butter, brown sugar, pecans, light corn syrup, cinnamon (1/2 tsp), and nutmet (1/2 tsp) in a medium bowl and blend well.

Bud's Cinnamon French Toast

2010-10-09T01:46:00.000-07:00

Bud's Cinnamon French Toast This is my husband's recipe for French Toast. thanks for submitted this recipe

Ingredients of Bud's Cinnamon French Toast
3 large Eggs
1/4 cup Milk
1/2 teaspoon Cinnamon divided use
4 slices Bread
2 teaspoon Butter divided use
Powdered sugar to taste
Syrup warmed

Method of Bud's Cinnamon French Toast
Heat large skillet over medium heat and melt 1 teaspoon of butter. Meanshile, beat together with a fork the eggs, milk and 1/4 teaspoon of the cinnamon in a medium sized bowl (large enough to lay a slice of bread in).

Dip two slices of the bread into the egg mixture, turning to coat both sides.

Gently place each slice side by side in the skillet and once the bottom side is browned, turn the slices over to brown the second side. Remove to a plate and repeat the process with the other teaspoon of butter and the two remaining slices of bread.

Sprinkle each piece of toast lightly with cinnamon and dust with powdered sugar, if desired. Drizzle syrup over the toast and enjoy!

Italian Quesadillas

2010-10-09T01:44:00.000-07:00

Italian Quesadillas Made on the Everyday Italian show looked really good!

Ingredients of Italian Quesadillas

4 tb Olive oil plus more as needed

2 large Onion thinly sliced

1 t Sugar

Salt and freshly ground black pepper

9 Flour tortillas 8 inch

3 c Fontina cheese shredded

3/4 c Roasted red pepper drained well and patted dry

1/3 c Italian parsley chopped, plus sprigs for garnish

1/3 c Parmesan shredded, plus 3 tablespoons for garnish

Method of Italian Quesadillas

1. Heat 2 tablespoons oil in a heavy large skillet over medium-low heat. Add the onions and sugar, and cook until the onions are golden brown, about 20 minutes. Season the onions, to taste, with salt and pepper; set aside.

2. Preheat the oven to 250 degrees F.

3. Sprinkle some Fontina over half of a tortilla. Arrange some bell peppers and sauteed onions on top of the Fontina. Sprinkle with chopped parsley and Parmesan. Sprinkle more Fontina over. Fold the clean half over the filling to cover and press gently to seal. Repeat with remaining tortillas evenly dividing the filling ingredients.

4. Heat 1 tablespoon oil on a heavy large griddle over medium heat. Working in batches, cook the quesadillas until the cheese melts and the tortillas are golden brown, adding more oil as needed, about 3 minutes per side. Transfer the quesadillas to baking sheets and keep them warm in the oven while cooking the remaining quesadillas.

5. Sprinkle the remaining Parmesan over the quesadillas. Cut each quesadilla into 4 wedges. Arrange them on a platter. Garnish the platter with parsley sprigs and serve.

Baked Chicken Cordon Bleu

2010-10-09T01:38:00.000-07:00

Baked Chicken Cordon Bleu Alternately you can freeze the rolls uncooked and defrost and bake at a later date.

Ingredients of Baked Chicken Cordon Bleu

5 chicken breasts split in 2 (total yield 10 pieces)

4 tsps onion powder divided

3 cups fresh bread crumbs

3/4 cup shredded Parmesan

1 salt/pepper to taste

4 TBS butter melted

3 TBS olive oil or canola

10 slices deli ham sliced thinly

10 slices Gruyere/Swiss cheese

1 optional sprinkle with basil/parsley

Method of Baked Chicken Cordon Bleu

Process a few slices of bread in food processor to make about 4-5 cups of fresh breadcrumbs.

Add Parmesan and 2 tsp onion powder. Set aside. Melt butter in a bowl and mix with oil. Set aside. Wash and clean chicken breasts.Pat dry and cut each breast into two pieces. You will have two pretty thin slices.Place a chicken piece on a cutting board. Lay a plastic wrap over the chicken piece and pound with a mallet to about a 1/4 inch thickness. Take care not to pound too hard because the meat may tear or create holes.

Do the same thing with all the chicken pieces. You should have 10 chicken pieces to the original 5.

Season each chicken piece with a bit of salt/pepper and the remaining 2 tsp onion powder. Be careful not to over salt the chicken as it is quite thin and the cheese and ham are also salty.

Bring all the other ingredients in close proximity. Take out the deli ham and place on a plate.Take cheese out...I usually like to cut the cheese slices in half in case I have to overlap them.

Take a chicken piece and place a slice of ham and a slice of cheese(or 2 if you cut the original in half).Roll chicken ...making sure you tuck the sides in as much as possible(this prevents the cheese from oozing out too much in the final baking time). You can secure it with a toothpick. I have, as of lately, started to omit this step. But if you are doing this for the first time, it might help to secure it with the toothpicks.

Take the chicken roll and dip into the melted butter/oil...make sure all the sides are well coated.

Take the butter coated chicken roll and then roll it in the breadcrumbs/Parmesan mixture.Place in a casserole dish or plate. Finish with the rest. You can sprinkle some dried herbs of your choice if you like. I sprinkled some dried basil. Place in the refrigerator for at least an hour to ensure that the breadcrumbs stay put on the chicken:). When ready to bake, place each chicken roll on a parchment lined jelly roll pan(this will help with the cleaning later) making sure you don't overcrowd them.Bake in a preheated 375 oven for 15-20 minutes. Place the pan on the top third rack. Don't over cook the chicken. You can easily do this in a toaster oven as well.

Italian Buttercream

2010-10-09T01:34:00.000-07:00

Italian Buttercream This recipe is not much better then the shortening & confectioner's sugar recipes. I was very disappointed and ended up making another frosting.

Ingredients of Italian Buttercream

1 1/4 cups white sugar

2/3 cup corn syrup

2/3 cup water

5 egg whites

1 1/3 cups unsalted butter, chilled and cubed

2 2/3 cups shortening

2 teaspoons vanilla extract

Method of Italian Buttercream

In a saucepan, combine the sugar, corn syrup and water.

Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.

When the sugar mixture has reached the thread stage, remove it from the heat and set aside.

Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.

Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla.

Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.

To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

BLT Wraps

2010-10-09T01:32:00.000-07:00

BLT Wraps These were so good perfect with some kettle cooked chips and a dill pickle. You just can't go wrong with a BLT.

Ingredients of BLT Wraps

1 pound thick sliced bacon, cut into 1 inch pieces

4 (12 inch) flour tortillas

1 cup shredded Cheddar cheese

1/2 head iceberg lettuce, shredded

1 tomato, diced

Method of BLT Wraps

Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.

Place 1 tortilla on a microwave-safe plate.

Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted.

Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

Pavlova

2010-10-09T01:27:00.000-07:00

Pavlova nice recipe and elegant

Ingredients of Pavlova

3 egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon salt

3/4 cup sugar

2 cups heavy whipping cream

1 teaspoon almond extract

Assorted fresh fruit

Method of Pavlova

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Line a baking sheet with parchment paper; set aside.

Add cream of tartar and salt to egg whites; beat on medium speed until soft peaks form.

Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Spread into a 9-in. circle on prepared pan, forming a shallow well in the center.

Bake at 225 degrees F for 1 to 1-1/4 hours or until meringue is dry and firm to the touch and lightly browned. Turn oven off; leave meringue in oven for 1 to 1-1/2 hours.

Just before serving, beat cream and almond extract in a small mixing bowl until stiff peaks form. Spoon into meringue shell. Top with fruit.

Chocolate Fudge Cupcakes with Peanut Butter Frosting

2010-10-09T01:23:00.000-07:00

Chocolate Fudge Cupcakes with Peanut Butter Frosting this review is strictly for the frosting. I thought it was good but it didn't have as much peanut butter taste as I would've liked so I added another 1/2 cup of peanut butter. I also used milk as someone else suggested to thin it out a bit.

Ingredients of Chocolate Fudge Cupcakes with Peanut Butter Frosting

Cupcakes

1 (19.5 ounce) package Pillsbury® Brownie Classics Traditional Fudge Brownie Mix

2 eggs

1/2 cup Crisco® All-Vegetable Oil

1/4 cup water

1 1/2 cups semi-sweet chocolate chips

Frosting

1 (12 ounce) container Pillsbury® Vanilla Funfetti® Frosting

3/4 cup Jif® Creamy Peanut Butter

Method of Chocolate Fudge Cupcakes with Peanut Butter Frosting

Heat oven to 350 degrees F. Position a rack in the middle of the oven. Line 18 regular muffin cups with paper cupcake liners.

Mix brownie mix, eggs, oil and water in a medium mixing bowl until well blended.

Fill the muffin cups half full with brownie batter. Place about 1 tablespoon chocolate chips in the center of the batter.

Bake 18-20 minutes or until set. Cool slightly.

Remove from muffin pans and let cool completely on wire racks.

Stir together frosting and peanut butter in a medium bowl. Spread over top of cooled cupcakes. Using the container of sprinkles included with the frosting, decorate the top of each cupcake

Big Soft Ginger Cookies

2010-10-09T01:19:00.000-07:00

Big Soft Ginger Cookies This is my first attempt ever at making ginger cookies and I am so happy with this recipe that it is already in my collection of favorites.

Ingredients of Big Soft Ginger Cookies

2 1/4 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3/4 cup margarine, softened

1 cup white sugar

1 egg

1 tablespoon water

1/4 cup molasses

2 tablespoons white sugar

Method of Big Soft Ginger Cookies

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses.

Gradually stir the sifted ingredients into the molasses mixture.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

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. Store in an airtight container.

Jay's Signature Pizza Crust

2010-10-06T14:39:00.000-07:00

Jay's Signature Pizza Crust I added some fresh garlic to the top. As others noted this makes a large pizza. Next time I will make two smaller ones.

Ingredients of Jay's Signature Pizza Crust

1 teaspoon salt

2 1/4 teaspoons active dry yeast

1/2 teaspoon brown sugar

3 1/3 cups all-purpose flour

2 tablespoons olive oil

1 1/2 cups warm water (110 degrees F/45 degrees C)

Preparation of Jay's Signature Pizza Crust

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky.

Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour.

Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Butter Pecan Pie

2010-10-06T03:41:00.001-07:00

Butter Pecan Pie This pecan pie is buttery, rich and delicious. Cooking the filling gives it a more complex flavor, as well as a smoother texture.

Ingredients of Butter Pecan Pie

The Crust

1 1/2 cups unbleached all-purpose flour (plus additional for rolling)

1 teaspoon sea salt

3/4 cup chilled unsalted butter, cut into cubes

1/2 cup ice water

The Filling

1 1/2 to 1 3/4 cups pecans (halves and pieces)

1 cup golden brown sugar

1 scant cup light corn syrup

1/2 cup unsalted butter

1 tablespoon all-purpose flour

1/2 teaspoon sea salt

3 eggs, lightly beaten

1 teaspoon vanilla

Vanilla ice cream or lightly whipped cream

Method of Butter Pecan Pie

To prepare the crust:

Combine the 1 1/2 cups flour and the salt in a food processor and mix briefly. Gradually add the butter to the flour mixture while pulsing the processor on and off, until the butter is cut into pieces the size of small peas. With the processor running, gradually add the ice water and process until large clumps form. Remove the dough from the processor, shape into a ball, and flatten into a disk. Wrap in plastic and refrigerate 1 hour.

Let the dough soften slightly at room temperature. Roll the dough on a lightly floured surface into a 13-inch round. Carefully transfer the dough to a 9-inch pie pan. Trim any dough hanging over the edge. Crimp the edges decoratively. Freeze for 10 minutes.

To prepare the filling:

Preheat the oven to 425 degrees. Combine the pecans, brown sugar, corn syrup, butter, flour and salt in a heavy-bottomed pan over medium heat. Bring to a boil, stirring constantly. Remove from heat. Cool 15 minutes.

Whisk the eggs and vanilla into the filling. Pour the filling into the pie shell.

Bake 10 minutes. Reduce the oven temperature to 325 degrees. Bake until the custard has set and the nuts rise to the surface, about 45 minutes. Transfer to a rack and cool for at least 45 minutes. Serve with ice cream or lightly whipped cream.

Garlic Beans Three Ways

2010-10-06T03:35:00.000-07:00

Garlic Beans Three Ways

Ingredients of Garlic Beans Three Ways

1 lb Fresh green beans

4 ts Butter

1 cl Garlic

Method of Garlic Beans Three Ways

Wash and prepare beans. Place in a saucepan of boiling water; cook for 4 to 6 minutes, until tender-crisp. Drain beans in a sieve.

Quickly place pan back on low heat. Add butter, melt. Add garlic; then beans. Toss. Serves: 4 To Prepare beans early in day, drain beans after boiling; quickly cool under cold water. Drain again and pat dry. At serving time, melt butter in a fry pan.

Add garlic, then beans and cook only until beans are hot. Add either or both of the following: 4 slices bacon, crisply cooked and crumbled. 1/4 cup pine nuts, toasted Typed in MMFormat by cjhartlin@msn.com Source: Good Friends Cookbook. Posted to MM-Recipes Digest by "Cindy Hartlin" on Aug 9, 1998

Best Ever Sugar Cookies

2010-10-06T03:32:00.000-07:00

Best Ever Sugar Cookies

Ingredients of Best Ever Sugar Cookies

1 cup Margarine

1 cup Vegetable oil

1 cup Granulated sugar

1 cup Powdered sugar

2 Eggs. beaten

1 teaspoon Vanilla

4 cup Flour

1 teaspoon Cream of tartar

1 teaspoon Baking soda

1 teaspoon Salt

Method of Best Ever Sugar Cookies

Cream margarine, oil and sugars with mixer.

Add eggs and vanilla and beat well. In separate bowl, sift flour, cream of tartar, soda and salt together.

Add mixture to creamed mixture and blend well. Chill dough in refrigerator a minimum of 2 hrs.

Put tablespoon size dough balls on greased cookie sheets.

Return remaining dough to the refrigerator. Decorate with colored sugar. Bake in preheated 350 degree oven 10-12 minutes or until cookies have a brown rim.

Turkey Beans 'n Greens Salad

2010-10-06T03:30:00.000-07:00

Turkey Beans 'n Greens Salad

Ingredients of Turkey Beans 'n Greens Salad

1/4 Cup olive oil

1 green bell pepper seeded and diced

1 red bell pepper seeded and diced

2 Cups COOKED TURKEY cubed

1 red ripe tomato diced

1 Clove garlic minced

2 Tablespoons green onions thinly sliced

1 Cup green beans cut in 1-inch pieces, cooked and drained

3 Tablespoons balsamic vinegar

1 19-Ounce Can chickpeas rinsed and drained

Method of Turkey Beans 'n Greens Salad

1. In a large saute pan, heat oil. Stir-fry peppers. Add turkey, tomato, garlic and onion; continue to stir-fry for 1-2 minutes.

2. Add green beans, vinegar and chickpeas. Combine well.

3. Place in a shallow bowl, season with salt and pepper to taste. Garnish with fresh greens.

Egg Milk Custard Flan

2010-10-06T03:23:00.000-07:00

Egg Milk Custard Flan

Ingredients of Egg Milk Custard Flan

CUSTARD

6 large Eggs

1 tablespoon Cinnamon

1/2 teaspoon Vanilla extract

8 ounces Evaporated milk

1/2 teaspoon Salt

CARAMEL

1 cup Sugar

2 tablespoons Water

Method of Egg Milk Custard Flan

Caramel: Mix the water and sugar in the bottom of a baking dish and heat in a 350 degree oven until brown, about 20 to 30 minutes.

Custard: Beat the eggs a little bit. Add the other ingredients. Pour the mixture into pan in which the caramel has been make and put in the oven in a shallow pan containing hot water for about an hour at 350 degrees. Let it cool a little bit and remove from the pan. Serve cold.

Adapted from recipe by: Puerto Rican Womens Club of Philadelphia

Each (110g) serving contains an estimated:

Cals: 163, FatCals: 20, TotFat: 2g

SatFat: 1g, PolyFat: 0g, MonoFat: 1g

Chol: 8mg, Na: 262mg, K: 164mg

TotCarbs: 29g, Fiber: 0g, Sugars: 25g

NetCarbs: 29g, Protein: 7g

Lobster Rolls with Homemade Mayonnaise

2010-10-06T03:20:00.000-07:00

Try this Lobster Rolls with Homemade Mayonnaise, or post your own recipe for Lobster Rolls with Homemade Mayonnaise

Ingredients of Lobster Rolls with Homemade Mayonnaise

1 Lobster

Hamburger buns

Butter

Lettuce leaves

Salt

Freshly-ground black pepper

Lemon juice; to taste

Beefsteak tomato slices

HOMEMADE MAYONNAISE

2 lg Eggs

1/4 ts Dry mustard

3/4 ts Coarse salt

2 tb Freshly-squeezed lemon juice

1 c Light olive oil

1 c Vegetable or safflower oil

Method of Lobster Rolls with Homemade Mayonnaise

According to tradition, a lobster roll is served in a grilled hot dog bun and stuffed with a mayonnaise-based lobster salad.

During one trip to Maine, Martha discovered this twist on the traditional lobster roll, calling for toasted hamburger buns rather than hot dog rolls and creamy homemade mayonnaise spread on the buns instead of mixed with the lobster.

Begin by cooking a lobster and removing the meat from its shell. An easy way to do this is by slicing the tail down the center of underside and pulling it out, or by breaking off the tail and running a fork or lobster pick inside and around the shell.

Slice the tail meat at an angle. After spreading the buns with butter, toast them in a skillet until they turn a golden brown. While theyre still hot, spread the mayonnaise on each bun, laying one leaf of crispy lettuce on top. Place the sliced lobster on the bottom bun, and season with salt and pepper and lemon juice to taste.

Top with a slice from a fresh beefsteak tomato, and set the other half of the bun on top. HOMEMADE MAYONNAISE: Place eggs, mustard, salt, and lemon juice in the bowl of a food processor or a blender jar.

Pulse several times to combine. Combine the olive and vegetable oil. Turn on the machine, and pour the oil, drop by drop, until the mixture thickens. Add the remaining oil in a steady stream. Store in the refrigerator, tightly covered, up to 7 days. (Makes 2 1/2 cups).

Caramel Apple Pork Chops

2010-10-06T03:13:00.000-07:00

Caramel Apple Pork Chops is the The flavor of the classic apple treat is a perfect fall taste for this meal.

Ingredients of Caramel Apple Pork Chops

4 boneless pork chops 3/4-inch thick

2 tablespoons brown sugar

1/8 teaspoon cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons butter

2 medium tart red apples cored and sliced into 1/2-inch wedges

3 tablespoons chopped pecans

Method of Caramel Apple Pork Chops

Heat skillet over medium-high heat.

Saute chops, 5-6 minutes, turning occasionally, until both sides are evenly browned. Remove; keep warm. In a small bowl, combine brown sugar,salt, pepper, cinnamon and nutmeg. Add butter to skillet; stir in brown sugar mixture and apples.

Cover and cook for 3-4 minutes or just until apples are tender. Remove apples with a slotted spoon and arrange on top of chops; keep warm. Continue cooking mixture in skillet, uncovered, until sauce thickens slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Nautico's Lobster Bisque

2010-10-02T20:22:00.000-07:00

Nautico's Lobster Bisque was a very challenging recipie to follow with expensive ingredients. Will shelf this for good.

Ingredients of Nautico's Lobster Bisque

2 each Maine lobster (1.25#+)

1/4 cup Mirepoix

1 pound Sweet butter

1/2 pint Cognac

2/3 cup Chardonnay

1 cup Heavy cream

1 each Bay leaf

1 pinch Thyme

3 ounces White rice

1 ounce Tomato paste

4 each Parsley stems

48 ounces Fish stock

Method of Nautico's Lobster Bisque

1) Place lobsters in an empty pot over unheated burner. Boil enough water in separate pot(s) to cover them. Pour boiling water over lobsters and allow to stand for 2 mins. Remove lobsters to cutting board. Detach claws and place back into hot water for an additional 5 mins.

2) Remove meat from shells and reserve.

3) Using a tablespoon, scrape out and dispose of the tomalley and "guts." Use hammer to break up shells and reserve.

4) Prepare fish stock, using Knorr's fish bouillion cubes (inexpensive and adequate).

5) Prepare modified mirepoix (2 ozs carrots, 2 ozs onions, finely chopped) in a small pot with 3 tbls sweet butter over medium heat until soft. Add parsley, thyme, and tomato paste and stir for another minute.

6) Simmer rice for 30 mins until soft. Place in a blender with one pint of the fish stock and puree. Pour back into the stock and stir. (This is the classic method of thickening.)

7) Pour mirepoix mixture into the stock pot. Add the lobster shells and the wine.

8) Burn the Cognac. Heat over medium flame, light,, and pour into stock pot when blue flames appear close to going out.

9) Heat heavy cream in a small pot.

10) Simmer stock pot contents for 15 mins.

11) Place remaining butter in a large saute pan and melt. Add reserved lobster, ensuring it's covered by the butter, and poach for 3 mins over medium heat.

11) Using large strainer, strain stock pot contents into a second large pot. Add poached lobster meat.

12) Just before serving, pour cream into second pot and simmer for 5 mins.

Seared Scallops on Braised Wild Mushrooms

2010-10-02T20:20:00.000-07:00

Seared Scallops on Braised Wild Mushrooms is quick and easy with few ingredients, its luxury comes from truffle oil-enhanced mushrooms. The crisp crust on the scallops renders a textural contrast to the tender mushrooms.

Ingredients of Seared Scallops on Braised Wild Mushrooms

4 teaspoons Olive oil divided

2 cups Cremini mushrooms sliced (about 4 ounces)

1 cup shiitake mushroom caps sliced (about 2 ounces)

1 cup Oyster mushrooms caps sliced (about 2 ounces)

1/2 teaspoon Salt divided

1/2 teaspoon Black pepper divided

1/4 cup Dry white wine

1 teaspoon Fresh thyme chopped

1 teaspoon Fresh lemon juice

1 teaspoon Truffle oil or extra virgin olive oil

1 1/2 pounds Large sea scallops

1/4 cup Yellow Cornmeal

2 cups Watercress trimmed

Method of Seared Scallops on Braised Wild Mushrooms

1. Heat 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add mushrooms, teaspoon salt, and teaspoon pepper; saute 2 minutes or until the mushrooms begin to soften. Add wine, thyme, and juice; reduce heat to low, and cook 5 minutes or until mushrooms are tender. Pour mushrooms mixture into a bowl. Stir in truffle oil; cover and keep warm.

2. Wipe pan dry with paper towels. Pat scallops dry with paper towels; sprinkle with teaspoon salt and teaspoon pepper. Place cornmeal in shallow pan; dredge scallops; cook 3 minutes on each side or until golden brown. Serve over watercress and mushroom mixture.

Green Beans with Mustard Vinaigrette

2010-10-02T20:18:00.000-07:00

Green Beans with Mustard Vinaigrette its going on the Thanksgiving menu this year. Totally loved these!

Ingredients of Green Beans with Mustard Vinaigrette

1 pound Green Beans small

Salted water

2 tablespoon Tarragon vinegar

1 tablespoon Shallot or red onion, finely chopped

1 tablespoon Dijon mustard coarse ground

1/4 teaspoon Salt

1 1/2 tablespoon Olive oil

1/4 cup Salad oil

Butterhead lettuce leaves

1/4 cup Pimiento slivered, or red bell pepper - for garnish

Method of Green Beans with Mustard Vinaigrette

1. Snip off ends of beans. In a large pot bring a large quantity of salted water to a boil. Add beans and boil, uncovered, until tender-crisp (6 to 8 minutes). Pour into a colander to drain. Immediately rinse with cold water to stop cooking. Drain well.

2. In a salad bowl mix vinegar, shallot, mustard, and salt. Using a whisk or fork, gradually beat in oil until dressing is slightly thickened. Add beans and mix lightly.

3. Serve beans on butter lettuce; garnish with pimiento.

McVitie's Digestive Biscuits

2010-10-02T20:13:00.000-07:00

Close to McVitie's Digestive Biscuits This comes close to McVittie's. Choose a whole wheat pastry flour to avoid the sometimes bitter taste of regular whole wheat flour.

Ingredients of Close to McVitie's Digestive Biscuits

3/4 cup whole wheat flour

1/4 cup all-purpose flour

1/2 teaspoon baking powder

1 tablespoon rolled oats 4 tablespoons butter

4 tablespoons brown sugar

4 tablespoons milk

Method of Close to McVitie's Digestive Biscuits

1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.

2. In a large bowl, sift together the flour and baking powder. Mix in the oatmeal. Cream together the butter and the sugar and add to mixture. Stir in the milk until mixture forms a thick paste.

3. Knead dough on a floured surface until smooth. Roll out dough to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter. Transfer to cookie sheets and prick with a fork.

4. Bake 15 to 18 minutes, or until golden. Let cool on wire rack. Store in an airtight tin.

Garden fresh salsa

2010-10-02T20:11:00.000-07:00

Garden fresh salsa recipe is a zesty blend of garden fresh vegetables and Italian dressing makes this salsa snap with flavor! If you don't have the fresh vegetables from the garden, use grocery vegetables (the fresher, the better). This freezes well or keeps about a week refrigerated.

Ingredients of Garden fresh salsa

2 small cloves Fresh garlic

1/4 large Onion

1/3 cup Fresh cilantro

5 Roma tomatoes

2 tablespoons Wishbone Zesty Italian dressing

3 small Jalapeno peppers

1/4 teaspoon Sugar

1/2 teaspoon Lawry's season salt

1 teaspoon Lemon or lime juice

1/2 cup Tomato sauce

Method of Garden fresh salsa

I make this in a chopper, but you can use a blender or food processor. Just be careful or you'll end up with soup. Use the chop setting on a blender just a few seconds at a time, punching the ingredients down periodically with a wooden spoon.

Chop the garlic until it's pretty fine,

add the remaining ingredients (remove stems and seeds from the jalapenos) and chop to desired consistancy.

You can add more peppers or more tomato sauce until you get the flavor and consistancy you like.

Cranberry Pecan Stuffed Beef Sirloin Roast

2010-10-02T20:07:00.000-07:00

Try this Cranberry Pecan Stuffed Beef Sirloin Roast recipe, or post your own recipe for Cranberry Pecan Stuffed Beef Sirloin Roast

Ingredients of Cranberry Pecan Stuffed Beef Sirloin Roast

3 lb Beef Top Sirloin Steak

STUFFING

1 1/2 c Whole, fresh cranberries

1 1/2 c Chopped pecans

1/2 c Fresh parsley, chopped

3 tb Brown sugar

1 1/2 tb Worcestershire Sauce

Method of Cranberry Pecan Stuffed Beef Sirloin Roast

Stir together the stuffing ingredients. Cut a slit through center of roast to within 1/2 inch of edges to create a pocket to hold stuffing.

Stuff the steak with three-quarters of the cranberry mixture and toothpick the open edge closed. Spread the remaining mixture and juices over the top of the roast. Sprinkle with pepper if desired.

Roast sirloin on a rack in a roasting pan in a 350 degree F oven for one hour or 20 min. per pound. Let stand 10-15 min.

before carving into 1/2-inch thick slices. Serve with Baked Sweet Potatoes, Peas with Mushrooms and Corn Bread. Serves 8 to 10.

European Street Style Beer Cheese Soup

2010-10-02T19:54:00.000-07:00

European Street Style Beer Cheese Soup

Ingredients of European Street Style Beer Cheese Soup

1 cup onion chopped

1/2 cup carrot finely diced

1/3 cup celery finely diced

1/2 cup butter

3/4 teaspoon paprika

3/4 teaspoon dry mustard

12 ounces beer

3 cups chicken broth up to 5 cups if desired.

4 cups cheddar cheese shredded

2 cups half and half

1/2 teaspoon Tabasco

1/2 cup Flour

1 teaspoon Worcestershire sauce

Method of European Street Style Beer Cheese Soup

Saute carrots, onions, and celery in butter until the onions are translucent

Stir in flour and cook on low heat for 3-4 minutes, whisking constrantly, making sure it does not burn.

Stir in beer (must be first to cook off the alcohol), paprika, mustard, worchestershire, and broth. Use wire whisk to smooth. Add cheese, slowly bring to a boil, reduce heat and simmer for 10 minutes. Feel free to mix up the cheese or a use a blend of cheeses, such as cheddar and parmesan, sharp cheddar and colby-jack, or whatever.

Remove from heat and fold in half and half (or heavy cream if you want to get that first heart attack out of the way tonight). Add tabasco. Serve w/ extra tabasco on the side and fresh popcorn as garnish.

Goat Cheese Chilled Cucumber Avocado Soup

2010-10-02T18:16:00.000-07:00

Goat Cheese Chilled Cucumber Avocado Soup is quite unique and absolutely delicious! The creamy fresh goat cheese and velvety avocados compliment the crisp cucumbers with a touch of sweetness from coconut milk! Perhaps this could make for a great Mother's Day Brunch?!

Ingredients of Goat Cheese Chilled Cucumber Avocado Soup

1 pkg. (5.3oz) Chavrie® goat cheese

3 ea. Seedless cucumber (peeled and cubed)

2 ea. Ripe avocados

¼ C Unsweetened coconut milk

3 ea. Lime juice

1 tsp. Cumin

1 tsp. Tabasco

1 Tbsp. Ginger minced

Salt and Pepper to season

Method of Goat Cheese Chilled Cucumber Avocado Soup

Split the avocado in half, remove the pit and scoop pulp into a blender.

Add cucumber pieces.

Puree until smooth.

Add coconut milk, lime juice, cumin, Tabasco, ginger and Chavrie®, blend well.

Season with salt and pepper.

Chill well before serving.

Raised Doughnuts

2010-10-02T18:11:00.000-07:00

Raised Doughnuts Time to make the doughnuts! If you are looking for authentic, old-fashioned, glazed doughnuts and you have the time, this one will please everyone in your family. The addition of vanilla bean in the batter makes them extra-special.

Ingredients of Raised Doughnuts

2 teaspoons packed fresh yeast or 2-1/4 tsp active dry yeast

3/4 cup whole milk

3 cups plus 2 Tbsp all-purpose flour

6 extra-large egg yolks

1/2 cup granulated sugar

3/4 teaspoon kosher salt

1 stick unsalted butter

1 vanilla bean

1 tablespoon pure vanilla extract

Glaze (recipe follows)

Method of Raised Doughnuts

Place the yeast in the bowl of an electric mixer. In a small saucepan over medium heat, heat the milk until warm to the touch. Pour the milk over the yeast to soften, 1 to 2 minutes. Stir to combine. Add 2-3/4 cups of the flour to the milk mixture, without stirring. Cover the bowl tightly with plastic wrap and set aside in a warm place until the surface of the flour cracks, about 30 to 40 minutes.

In a large mixing bowl, whisk together the egg yolks, sugar and salt. Whisk in 1/4 cup of the flour and set aside.

In a small saucepan over medium heat, melt the butter. Using a small paring knife, split the vanilla bean lengthwise. With the back of the knife, scrape out the pulp and seeds and add the scrapings from the vanilla bean and the pod to the butter. Swirl the pan to ensure the butter cooks evenly and doesn't burn. It will bubble somewhat vigorously as it browns. Continue cooking 3 to 5 more minutes, until the bubbles subside and the liquid is dark brown with a nutty, toasty aroma. Remove the vanilla bean. Pour the butter and dark flecks over the egg mixture, whisking to combine. Stir in the vanilla extract.

Add the browned-butter mixture to the yeast mixture. Using the paddle attachment, mix on low for about 1 minute. Add the remaining 2 tablespoons of the flour and mix to combine. Turn the mixer up to medium-high for 1 more minute. (The dough will be very sticky.) Remove the dough from the bowl onto a floured work surface and gather it into a ball. Clean the mixing bowl and lightly coat it with vegetable oil. Place the dough in the oiled bowl, cover, and allow to rise for 1-1/2 to 2 hours, until doubled in size.

Turn the dough out onto a lightly floured surface, tuck under the edges to deflate and return the dough back to the oiled bowl. Cover bowl and allow the dough to rise until doubled in size, about 30 minutes.

Heat the oil to 375 degrees (F).

Turn the dough out onto a lightly floured surface and gently roll or pat the dough into a rectangle about 1/2-inch thick, flouring the surface of the dough as necessary. Dip the cutter in flour and, cutting as closely together as possible, cut the doughnuts and holes. Place them on a floured surface. Gather the scraps of dough together, gently roll or pat into 1/2-inch thickness, and cut out the remaining doughnuts.

Fry the doughnuts by gently dropping them in the oil. Don't crowd them. Fry for 1 to 2 minutes on each side, until lightly browned and thoroughly cooked. Remove and drain on paper towels. Glaze after cooling for several minutes.

Makes 18 doughnuts and holes.

WHITE GLAZE

1/2 cup plus 2 Tbsp powdered sugar, sifted

1/4 cup heavy cream

1/2 tsp pure vanilla extract

1/8 tsp kosher salt

In a small stainless steel bowl set over a pot of gently simmering water, combine the powdered sugar, cream, vanilla extract and salt. Heat until just warm, stirring frequently. The glaze should be thin and translucent; if necessary, thin it down with more cream.

Makes 1/2 cup.

Oat Sunflower Millet Bread

2010-10-02T18:09:00.000-07:00

Oat Sunflower Millet Bread

Ingredients of Oat Sunflower Millet Bread
1 1/8 c Water
1/3 c Canola oil
1/4 c Honey
1/4 c Sugar
3/4 ts Salt
3 tb Millet
1 1/2 tb Sunflower kernels
3 tb Walnuts-chopped
3/4 c Whole wheat flour
1/4 c Rolled oats
2 1/3 c Bread flour
1 1/2 tb Dry milk powder
1 1/2 ts Rapid or quick yeast
Formatted by Linda Caldwell

Method of Oat Sunflower Millet Bread
Place ingredients in bread pan according to directions that came with your machine. Set machine for wheat, sweet, or timed cycle. Crust control should be on light. Press start. Lindas notes--I made this loaf on the dough cycle and baked it in the oven. It made a beautiful and tasty loaf but took a long time to bake and still had a "doughy" center. Next time Ill use a little less oil, I think and will be sure to proof my yeast before I start just in case that could have been the culprit. Its a tasty loaf and well worth "fine tuning"! Posted to EAT-L Digest 9 October 96 Date: Thu, 10 Oct 1996 15:12:22 -0500 From: LD Goss

Phyllo Parcels with Prawns Hollandaise Sauce and Dill

2010-10-02T18:08:00.001-07:00

Phyllo Parcels with Prawns Hollandaise Sauce and Dill

Ingredients of Phyllo Parcels with Prawns Hollandaise Sauce and Dill

1/4 pound Butter

2 medium Onion chopped

1/2 pound Button mushrooms sliced

2 pound Prawns shelled, de-veined

4 tablespoon Cornflour

2 tablespoon Milk

1/2 cup Fresh cream

1/2 pound Cheddar grated

2 tablespoon Lemon juice

Lemon & Dill Herb mix

1/2 pound Phyllo pastry

1 3/4 ounce Bread crumbs

Spring onions for tying

-- HOLLANDAISE SAUCE --

3 large Egg yolk

2 tablespoon Lemon juice

1 teaspoon Mustard

1/2 teaspoon Fresh dill chopped

1/4 pound Butter

Method of Phyllo Parcels with Prawns Hollandaise Sauce and Dill

Prep Time: 1 hour; Cook Time: 25 mins

Oven Temp: 350F / 180C / Gas Mark 4

1. Melt half the butter in a heavy-based saucepan. Fry the onions until soft. Add the mushrooms & fry until the liquid has evaporated. Add the prawns and fry for about 2 minutes, until cooked.

2. Mix the cornflour & milk to form a paste. Add to the prawn mixture, along w/the cream & the cheese. Gently simmer over a low heat until the mixture starts to thicken. Flavour with the lemon juice & herb mix, and set aside.

3. Melt the remaining butter & brush over 2 sheets of phyllo pastry, then sprinkle with breadcrumbs. Place a third sheet of phyllo pastry diagonally on top of the first 2 sheets.

4. Spoon a generous dollop of the prawn filling into the center of the phyllo pastry. Bring the corners together & loosely tie w/a spring onion to secure. Repeat with the remaining pastry & filling. Place the parcels onto a greased baking tray. Bake in a preheated oven for 25 mins or until golden brown.

5. Hollandaise sauce - Make the sauce while the phyllo parcels are in the oven. Beat the egg yolks, lemon juice, mustard, dill & a pinch of salt for 5 seconds.

6. Heat the butter in a microwave until it starts to boil. Slowly add the butter to the egg mixture while beating continuously. Beat for another 60 seconds after all the butter has been added. Serve spooned over the hot phyllo baskets.

Banana Carmel Pie

2010-10-02T18:03:00.000-07:00

Banana Carmel Pie

Ingredients of Banana Carmel Pie
1 cup dark brown sugar
1/4 tsp. salt
2 egg yolks
1 tbsp. butter
3 to 4 ripe sliced bananas
1 cup sweetened whipped cream or Cool Whip
1/4 cup all-purpose flour
1 1/4 cups cold water
1/4 cup evaporated milk
1/2 tsp. vanilla
1 baked 8 or 9 oz. pie shell

Method of Banana Carmel Pie
In a saucepan mix brown sugar, flour and salt. Add water, egg yolks,
evaporated milk, butter and vanilla. Beat with wire whisk until smooth.
Place over medium heat, cook and stir until thickened.
Cool 5 minutes.
Spread in baked pie shell.
Shortly before serving, slice bananas over
filling and top with whipped cream.
Refrigerate any remaining pie.

Garlic Stuffed Mushrooms

2010-10-02T17:50:00.000-07:00

Garlic Stuffed Mushrooms

Ingredients of Garlic Stuffed Mushrooms

12 large Mushrooms (White)

2 large Shallots minced

6 cloves Garlic (or more if desired) minced

1/2 cup Bread crumbs

4 tablespoons Butter

1 tablespoon Olive oil

1 teaspoon Parsley

2 dash Salt

2 dash Black pepper ground

1/2 cup Mozzarella or cheddar cheese grated

Method of Garlic Stuffed Mushrooms

Preheat oven to 350 degrees F. In a small frying pan, saute shallots and garlic in olive oil for about a minute or two. Then mix shallots and garlic with bread crumbs, parsley and a dash or two of salt. Wash and stem the musrooms and place them in a medium, greased baking pan. Add a small amount of butter to the bottom of each mushroom cap. Then add the bread crumb mixture. Finally generously top each mushroom cap with mozarella cheese and a dash or two of pepper, bake until cheese is melted and golden. Serve.

Beef Lasagna

2010-10-02T17:45:00.000-07:00

Beef Lasagna try tis my best recipe

Ingredients of Beef Lasagna

2.0 cloves Garlic

1.0 large Onion

2.0 tbs Olive oil

500.0 grams Beef minced

500.0 grams Tomato sauce packed

250.0 gram Lasagna fresh

80.0 gram Tomato puree

100.0 gram Mushrooms chopped

150.0 mililiters Water

2.5 mililiters Oregano dried

15.0 gram Basil fresh

200.0 gram Ricotta Cheese crumbled

200.0 gram Mozzarella

25.0 gram Parmesan grated

4.9 mililiters Salt as required

4.9 mililiters Freshly ground pepper as required

100.0 gram Continental Salad

Method of Beef Lasagna

1. Preheat the oven to 180C, 350F, gas mark 4. Grease a 28cm x 23cm ovenproof dish.

2. In a large saucepan fry the garlic and onion and mashrooms in the oil for 5 minutes.

3. Add the meat and cook for 5 minutes until brown all over.

4. Add the sauce, tomato puree, water, oregano and basil. Cover and simmer for 10 minutes. Taste and adjust the seasoning.

5. Pour a third of the meat sauce into the ovenproof dish, then cover with a layer of lasagne. Spread half the ricotta and mozarella cheese over the lasagne.

6. Repeat the layers, ending with the meat sauce. Sprinkle with parmesan cheese and cover with foil.

7. Bake the lasagne in the oven for 50 minutes. Remove the foil and continue baking for a further 10 minutes.

8. Leave to stand for 5 minutes before serving. Serve with a crisp green salad.

Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

2010-10-02T17:41:00.000-07:00

Warm Goats Cheese Salad with Herb and Walnut Vinaigrette try this recipe

Ingredients of Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

4.0 pieces Walnut Bread

200.0 gram Goat Cheese Capricorn Somerset Goat's cheese

180.0 grams Continental Salad

88.7 mililiters Walnut oil French walnut oil

25.0 grams Walnuts broken

1.0 clove Garlic crushed

10.0 grams Parsley fresh flat-leaf parsley

10.0 gram Basil fresh

44.4 mililiters White wine vinegar

Preparation of Warm Goats Cheese Salad with Herb and Walnut Vinaigrette

1. First make the dressing. Place all the ingredients for the dressing in a food processor or liquidiser and blend until well combined. Place in a small pan.

2. Toast the bread on 1 side under a preheated hot grill until lightly browned. Turn the slices over, place a round of goats cheese on top of each and return to the grill. Reduce the heat and cook for 2-3 minutes until the cheese bubbles, softens and starts to brown.

3. Warm the dressing over a medium heat for 1 minute or until just heated through, whisking occasionally.

4. Divide the salad leaves between 4 plates. Place the toast and cheese on top and drizzle with the warm dressing. Serve immediately.

Zucchini Cakes

2010-10-02T17:38:00.000-07:00

Zucchini Cakes Exactly right abt old bay. I added 1 more egg, and 1 lb of iminitation crab meat shreaded. Maybe a 370degree oven.

Ingredients of Zucchini Cakes

2 cups grated zucchini (about 2 medium zucchini)

1 cup dry Italian bread crumbs

1 whole egg beaten

1 tbls mayo

1 tsp dijon mustard

1/4 tsp Old Bay Seasoning

Method of Zucchini Cakes

Pre-heat oven to 350. Prepare baking sheet with parchment paper. Spray parchment paper with olive oil cooking spray or brush with olive oil.

In a large bowl combine grated zucchini, bread crumbs, egg, mayo, mustard and Old Bay. Mix well.

Form mixture into 8 cakes about 1/2 inch thick. Bake cakes in oven for 40 minutes flipping cakes after first 20 minutes. Remove from oven, serve immediately

Favorite Chili Mac

2010-10-02T17:34:00.000-07:00

Favorite Chili Mac My Mother used to make this easy recipe and I still love it. It's great for busy week nights.

Ingredients of Favorite Chili Mac

1 cup Elbow macaroni

1 pound Lean ground beef

1 large Onion

3 tablespoons Chili powder

1/4 teaspoon Crushed red pepper

1 28-oz can Diced tomatoes in juice

1 28-oz can Crushed tomatoes

1 15-oz can Red kidney beans

-- Optional toppings --

Cheddar Cheese

Sweet onions

Sour cream

Favorite Chili Mac

Cook macaroni according to package directions. Drain and keep warm.

Cook ground beef with onion in a 6-quart saucepan or Dutch oven over medium-high heat for 4 to 6 minutes or until crumbly and no longer pink. Drain, if needed. Stir in chili powder and crushed red pepper (if using). Add tomatoes and beans; bring to a boil. Reduce heat to low; simmer for 20 minutes. Add cooked macaroni; cook for 5 minutes.

Season with salt and pepper to taste.

Best Waffles Ever

2010-10-02T16:10:00.000-07:00

Best Waffles Ever This is a great recipe if followed correctly. It has become my favorite. I didn't add vanilla or extra sugar but do use pure maple syrup instead the un-natural chemical syrups.

Ingredients of Best Waffles Ever
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 egg yolks
1 3/4 cups milk
1/2 cup canola oil
2 egg whites

Method of Best Waffles Ever
1. In a medium mixing bowl stir together flour, baking powder, and salt. Make a well in the center.
2. In another bowl beat egg yolks slightly. Stir in milk and oil.
3. Add egg yolk mixture all at once to the dry mixture. Stir just till moistened (should be lumpy).
4. In a small bowl beat egg whites until stiff peaks form (tips stand straight up).
5. Gently fold egg whites into flour and egg yolk mixture, leaving a few fluffs of egg white, Do not overmix.
6. Spoon waffle batter into your waffle iron, making sure not to overfill it.
7. Serve with real maple syrup and unsalted butter.

Jamaican Meat Patties

2010-10-02T16:07:00.000-07:00

Jamaican Meat Patties This was great-My whole family loved them...they are really good for an after school snack as well!

Ingredients of Jamaican Meat Patties

Dough:

2 cups Unbleached all-purpose flour

2 teaspoons Sugar

1 teaspoon Salt

1 teaspoon Baking powder

1/2 teaspoon Turmeric

1 large Egg

3 tablespoons Unsalted butter

2/3 cup Water

Filling:

4 tablespoons Unsalted butter

2 medium White onions

1 tablespoon Garlic

1/2 medium Scotch bonnet pepper

1 pound Ground beef

1 tablespoon Curry powder

1 tablespoon Fresh thyme

1/2 teaspoon Salt

1 teaspoon Black pepper

1 teaspoon Sugar

2/3 cup Beef broth

1/2 cup Dried bread crumbs

Preparation of Jamaican Meat Patties

Dough:

Make the dough by hand or in a food processor. If using a food processor, place the flour, sugar, salt, baking powder, and turmeric in the bowl of a food processor fitted with the metal blade. Pulse to blend the ingredients.

In a mixing cup, whisk together the egg and 2/3 cup water. With the motor on, gradually add the mixture through the feed tube. Process until the dough forms a soft ball, about 10 seconds. Scatter the softened butter over the dough. Process until the dough is very soft and moist but not sticky, about 5 seconds. If the dough feels sticky, add about 1 tbl flour and pulse until it is no longer sticky. Place the dough onto a lightly floured work surface, knead briefly, and shape it into a ball. Refrigerate for at least one hour before use.

Filling:

Chop onions fine. Wearing gloves, seed the Scotch bonnet pepper and chop fine. Mince the garlic. Heat the butter in a large skillet over moderate heat. Add onions, garlic, and Scotch bonnet and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 2 minutes. Add the meat, curry, thyme, salt, pepper, and sugar, and cook, breaking up the meat lumps with the back of the spoon, until the meat is browned, about 5 minutes. Add the broth and reduce the heat to low. Cover and simmer until the beef is tender, about 8 minutes. Add the bread crumbs, stir well to combined, and continue to simmer until all the liquid is absorbed, about 2 minutes longer. Remove the pan from the heat. Taste and adjust the seasonings with salt and pepper if necessary. Let cool thoroughly.

Assemble:

Divide the dough into 12 pieces. Work with one piece of dough at a time, keeping the remainder covered in the refrigerator. On a lightly floured work surface, roll the dough piece out into a circle about 6 inches in diameter. Put about cup of the filling on the bottom half of the dough, leaving about a inch margin of dough exposed around the filling. Moisten the exposed edge with water. Fold the top half of the dough over the filling, forming a turnover. Join the edges by turning the bottom edge up and over and press the edge together. Press around turnover with the tines of a fork to seal.

Heat oven to 400 F. Place the patty on a lightly buttered cookie sheet. Cover sheet with a clean towel until all the patties are formed to protect them from drying out. Brush patties generously with melted butter and bake in preheated oven for twenty minutes, until light golden.

Serve patties hot with red pepper sauce or West Indian hot sauce such as jerk sauce.

Yield: 12 patties, enough for 12 first course or 6 light supper servings.

Notes:

If using canned broth, use the low sodium, fat free kind. Madras curry is the hot curry powder. Turmeric gives the dough its characteristic yellow color. You may substitute two jalapenos for the Scotch bonnet - or add more Scotch bonnet if you like the patties to be really hot. Use of a low fat beef keeps the patties from becoming greasy. The bread crumbs soak up any remaining meat juices.

Original recipe calls for rolling dough into rectangles 5 x7 inches and folding over to make square packets. Rolling the dough into circles is easier. Original recipe calls for adding an egg glaze to the patties and deep frying them in two to three inches of vegetable oil for three to four minutes. Baking as noted above is listed as an alternative option. Patties may be wrapped individually in plastic wrap and frozen uncooked for up to one month. Note - we wrapped the baked patties individually and froze them. They were thawed and reheated in a toaster oven. We have eaten Jamaican beef patties at a local Jamaican restaurant, and these are every bit as good. Patties are flavorful with a nice after-bite that lingers.

Adapted from: Cooking Under Wraps by Nicole Routhier

Twice Baked Potato Casserole

2010-10-02T15:58:00.000-07:00

Twice Baked Potato Casserole Awesome!We have 5 kids and they all loved it.It is now on their favorite list, along with pizza, mac and cheese.

Ingredients of Twice Baked Potato Casserole

5 lbs Potatoes

6 tablespoons Butter

2 1/2 cup Cheddar cheese

1 cup Milk

1 cup Sour cream

2 large Eggs

1/2 cup Green Onions

1/2 cup Bacon

2 1/2 teaspoons Salt

1/2 teaspoon Pepper

Preparation of Twice Baked Potato Casserole

1. Heat oven to 350.

2. Lightly coat a 3 qt. shallow baking dish with non-stick spray.

3. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced.

4. Drain in a colander and return to pot.

5. Add butter to potatoes, mash with a potato masher until smooth.

6. Stir in 2 c. cheese, milk, sourcream and eggs until blended.

7. Then add onions and bacon bits, reserving a few tablespoons of each for garnish.

8. Stir in salt and pepper.

9. Spoon into prepared baking dish.

10. Sprinkle with remaining 1/2 c. cheese and bacon.

11. Bake, uncovered, 40 minutes or until top is lightly golden.

12. Sprinkle with remaining onions.

Afghani Sweet Pumpkin Kaddo Bowraniis

2010-10-02T15:57:00.001-07:00

This Afghani Sweet Pumpkin Kaddo Bowraniis very tasty, and fairly easy. It's one of those meals where the different steps fit together really well - Making the yogurt sauce and the meat sauce fits just perfectly into the time that the pumpkin takes to cook in the oven.

Ingredients of Afghani Sweet Pumpkin Kaddo Bowraniis

1 -- Pumpkin --

24 pound fresh weight

2 tablespoons Vegetable oil

0.25 cup Splenda; - or Sugar if desired

0.5 teaspoon Cinnamon; - ground

1 -- Yogurt Sauce --

1 cup plain yogurt; - thicker Greek yogurt is best

1 clove Garlic crushed

0.125 teaspoon Kosher salt; - to taste

0.125 teaspoon Black pepper; - to taste

1 -- Meat Sauce --

2 tablespoons vegetable oil

2 medium onions chopped

1 pound Lamb, lean ground; - or beef

1 clove Garlic crushed

1 pinch Kosher Salt; - to taste

1 dash Black pepper; - fresh ground, to taste

1 cup tomato sauce

0.5 cup water

Method of Afghani Sweet Pumpkin Kaddo Bowraniis

Cut the pumpkin into quarters. Remove seeds and strings, peel the skin with a vegetable peeler, and cut down into about 2-inch chunks.

Heat 2 tablespoons oil in an oven proof skillet (such as an AllClad) Brown the pumpkin pieces, turning frequently, until golden brown (about 5 minutes) taking care not to scorch it. Mix sugar and cinnamon, and sprinkle over pumpkin. Cover and bake for 30 minutes, or until tender.

While this seems like a lot of sugar, the dish does not come out sweet in the end, and it needs this much the sugar. If you want to cut carbs & calories, use Splenda instead of sugar

While the pumpkin is baking, make the yogurt sauce and the meat sauce.

Yogurt sauce: mix together yogurt with one clove of crushed garlic in a bowl; season to taste with salt & pepper.

Meat sauce: in a skillet, heat 2 tablespoons of oil and cook the onions until lightly browned. Add ground lamb or beef, the second clove of crushed garlic, and salt & pepper. Mix well and cook until meat is browned. Add tomato sauce and water, mix thoroughly and bring to a simmer, lower heat, and cook about 20 minutes until it cooks down to a thick sauce.

A vegetarian version of the sauce can be made by eliminating the meat.

To serve: spoon yogurt sauce onto dinner plates, add a portion of the cooked pumpkin, and top with meat sauce.

Serves 4 as a main course or 6 as an appetizer.

This goes nicely with a rice pilaf or cooked quinoa.

As served at the Helmand restaurant in Boston.

Each (dinner portion) serving contains an estimated:

Cals: 570, FatCals: 350, TotalFat: 40g

SatFat: 14g, PolyFat: 3g, MonoFat: 23g

Chol: 84mg, Na: 300mg, K: 1175mg

TotalCarbs: 29g, Fiber: 5g, Sugars:10g

NetCarbs: 24g, Protein: 26g

Banoffee Pie

2010-10-02T15:38:00.000-07:00

This Banoffee Pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.

IngredientsL of This Banoffee Pie
2 ea 14 ounce Sweetened Condensed Milk
1 ea 9 inch Refrigerated Pie Crust
3 ea large Bananas
1 pint Heavy Cream Chilled
1 1/4 tablespoon Light Brown Sugar Packed

Preparation of This Banoffee Pie
1. Put oven rack in middle position and preheat oven to 425.

2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.

3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.

5. Cut bananas into 1/4-inch-thick slices and pile over toffee.

6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, them mound over top of pie.

Chicken Makhani Indian Butter Chicken

2010-10-02T15:34:00.000-07:00

Chicken Makhani Indian Butter Chicken this a couple weeks ago as a test run and plan to make again this weekend for family. It was as good and even better than we have eaten in restaurants.

Ingredients of Chicken Makhani Indian Butter Chicken
1 tablespoon peanut oil
1 Shallot chopped
1/4 white onion chopped
2 tablespoon butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound chicken thighs- boneless skinless, cut into bitesize
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup Water

Preparation of Chicken Makhani Indian Butter Chicken
1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

2 Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Chewy Sugar Cookies

2010-10-02T15:30:00.000-07:00

Chewy Sugar Cookies You can also roll the cookies in the sugar sprinkles before baking.

Ingredients of Chewy Sugar Cookies

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 cup softened butter

1 1/2 cups white sugar

1 egg

1 teaspoon vanilla extract

3 to 4 tablespoons buttermilk

Sprinkles or colored sugar

Preparation of Chewy Sugar Cookies

Preheat oven to 375 degrees F.

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together butter and sugar until smooth. Beat in the egg and vanilla. Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.

Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet. With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and

slightly flatten the top of each cookie. Sprinkle with raw sugar or colored sprinkles.

Bake for 8 to 10 minutes or until slightly golden. Let stand for 2 minutes before removing to cool on a rack.

Pecan Sour Cream Pound Cake Recipe

2010-08-20T16:48:00.000-07:00

Pecan Sour Cream Pound Cake Recipe

I made it for a birthday and now everyone wants one of their own.

Ingredients of Pecan Sour Cream Pound Cake Recipe

1/4 cup chopped pecans

3 cups cake flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup unsalted butter

3 cups white sugar

6 eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup confectioners' sugar

3 tablespoons orange juice

1 teaspoon vanilla extract

Preparation of Pecan Sour Cream Pound Cake Recipe

1.Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.

In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add

2.flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.

3.Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

4.To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.

Sopapilla Cheesecake Pie recipe

2010-08-20T16:43:00.000-07:00

Sopapilla Cheesecake Pie recipe

It was a bit too sweet for my taste. But other than that it was fabulous!

Ingredients of Sopapilla Cheesecake Pie recipe

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1 teaspoon Mexican vanilla extract

2 (8 ounce) cans refrigerated crescent rolls

3/4 cup white sugar

1 teaspoon ground cinnamon

1/2 cup butter, room temperature

1/4 cup honey

Preparation of Sopapilla Cheesecake Pie recipe

1.Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.

2.Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.

3.Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.

4..Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

Eggplant Croquettes Recipe

2010-08-20T16:41:00.000-07:00

Eggplant Croquettes Recipe

Best eggplant recipe i've tried! i used 2 zucchini in place of one of the eggplants and low carb bread crumbs...still awesome and very low in carbs.

Ingredients of Eggplant Croquettes Recipe

2 medium eggplants, peeled and cubed

1 cup shredded sharp Cheddar cheese

1 cup Italian seasoned bread crumbs

2 eggs, beaten

2 tablespoons dried parsley

2 tablespoons chopped onion

1 clove garlic, minced

1 cup vegetable oil for frying

1 teaspoon salt

1/2 teaspoon ground black pepper

Preparation of Eggplant Croquettes Recipe

1.Place eggplant in a microwave safe bowl and microwave on medium-high 3 minutes. Turn eggplant over and microwave another 2 minutes. The eggplant should be tender, cook another 2 minutes if the eggplants are not tender. Drain any liquid from the eggplants and mash.

2.Combine cheese, bread crumbs, eggs, parsley, onion, garlic and salt with the mashed eggplant. Mix well.

3.Shape the eggplant mixture into patties. Heat oil in a large skillet. Drop eggplant patties one at a time into skillet. Fry each side of the patties until golden brown, approximately 5 minutes on each side. Patties can be frozen before frying and cooked later.

Mini Cheesecakes Recipe

2010-08-20T16:35:00.000-07:00

Mini Cheesecakes Recipe

Any flavor fruit filling will do.

Ingredients of Mini Cheesecakes Recipe

12 vanilla wafers

2 (8 ounce) packages cream cheese, softened

2 eggs

2 tablespoons lemon juice

2/3 cup white sugar

1 (21 ounce) can cherry pie filling

Preparation of Mini Cheesecakes Recipe

Preheat oven to 350 degrees F (175 degrees C).

1.Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.

In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.

2.Fill each baking cup 2/3 full with cream cheese mixture.

3.Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened

4.cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.

Parrothead Salad Recipe

2010-08-20T16:22:00.000-07:00

Parrothead Salad Recipe

This was full of flavor. With the juicy mango you don't need salad dressing! It was a hit at our home.

Ingredients of Parrothead Salad Recipe

1 head leaf lettuce - rinsed, dried, and torn into bite-size pieces

1/2 pound fresh strawberries, sliced

1/2 pound fresh blueberries

1 mango, peeled, seeded, and cut into strips

1 cup cherry tomatoes, halved

1/2 cup raisins

1/4 cup toasted slivered almonds

1/4 cup chopped red onion

4 slices bacon

Preparation of Parrothead Salad Recipe

Toss the lettuce, strawberries, blueberries, mango, tomatoes, raisins, almonds, and onions together in a salad bowl. Cover, and refrigerate at least 30 minutes to allow the flavors to mingle. Do not refrigerate more than 4 hours.

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until crisp and evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and sprinkle over the salad to serve.

Shrimp Ono Nui Coconut Shrimp

2010-08-20T16:19:00.000-07:00

Shrimp Ono Nui Coconut Shrimp

Try this Shrimp Ono Nui Coconut Shrimp recipe. Delicious and fabulous

Ingredients of Shrimp Ono Nui Coconut Shrimp

24 lg Raw shrimp, peeled

1/2 c All-purpose flour

2 Eggs

3 c Shredded coconut

Preparation of Shrimp Ono Nui Coconut Shrimp

Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste.

Milk Chocolate Chip Cookies with Pecans Recipe

2010-08-20T16:15:00.000-07:00

Milk Chocolate Chip Cookies with Pecans Recipe

These cookies are filled with chocolatey goodness with just a touch of pecans.

Ingredients of Milk Chocolate Chip Cookies with Pecans Recipe

10 ounce Ghirardelli 60% Cacao Bittersweet Chocolate Baking , broken or chopped into 1-inch pieces

1/2 cup Unsalted butter , at room temperature

1/2 cup Granulated sugar

1 cup Light or dark brown sugar , firmly packed

4 large Eggs

1 teaspoon Pure vanilla extract

2 1/4 cups All purpose flour

1 teaspoon Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

1 teaspoon Powdered instant espresso (optional)

2 cups Ghirardelli milk chocolate chips

1 cup Pecans , coarsely chopped

Preparation of Milk Chocolate Chip Cookies with Pecans Recipe

1.Melt the bittersweet chocolate pieces in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth.

2.In a large bowl, cream the butter, white sugar, and brown sugar with an electric mixer on medium-high speed until light and fluffy. Reduce the speed to low, and add the eggs and vanilla. Scrape the bottom and sides of the mixing bowl with a rubber spatula.

3.In a separate bowl, sift together the flour, baking powder, baking soda, salt, and espresso powder. Add half the flour mixture to the creamed butter, mixing well. Add half the melted chocolate and stir until ingredients are well blended. Add the remaining flour mixture, incorporating thoroughly, then add the remaining chocolate. Stir in the chocolate chips and pecans. Cover and refrigerate the dough for 1 hour.

4.Preheat the oven to 350 deg F. Line two cookie sheets with parchment paper.

5.Drop the dough in rounded tablespoonfuls onto the prepared cookie sheets, about 2 inches apart.

6.Bake for 15 to 17 minutes. Immediately slide the parchment paper and cookies onto a wire rack to cool. Store in an airtight container at room temperature for up to a week.

Molasses Barbecue Beans Recipe

2010-08-20T16:12:00.000-07:00

Molasses Barbecue Beans Recipe

The beans can be made ahead. After cooking, cool them to room temperature and refrigerate in an airtight container for up to 4 days.

Ingredients of Molasses Barbecue Beans Recipe

2 pounds navy or small white beans, soaked overnight

2 cups white onions, chopped

2 cups red onions, chopped

1/4 cup garlic, minced

1/2 cup red wine vinegar

1 1/2 tablespoons Dijon mustard

1 1/4 tablespoons soy sauce

2 cups dark brown sugar

1/4 cup Worcestershire sauce

1/4 cup ketchup

3 tablespoons dark chili powder

2 canned chipotle chilies, chopped (along with some of the chipotle sauce; to taste)

1 pound canned plum tomatoes, crushed by hand or chopped

1/2 cup sorghum molasses

Honey, to taste

Salt, to taste

Freshly ground black pepper, to taste

Preparation of Molasses Barbecue Beans Recipe

1.Cook white beans according to directions on package until just slightly tender.

One hour before beans are done cooking,

2.combine the remaining ingredients in a large saucepan or Dutch oven and simmer for 45 minutes. (It is important to cook the beans and make the sauce at the same time so that the hot beans will absorb the hot sauce.) When beans are slightly tender, drain and add to the sauce. Season to taste with honey, salt and pepper.

3.Cook beans in the sauce, uncovered, over medium low to low heat until beans are fully tender and have fully absorbed the flavor, about 30-45 minutes, stirring ocassionally. Makes 8 to 10 servings.

Tandoori Chicken low fat version

2010-08-20T16:02:00.000-07:00

Tandoori Chicken low fat version

This recipe was very quick,will make again.

Ingredients of Tandoori Chicken low fat version

4 large Chicken Breasts - Skinless Boneless

2 tablespoons vegetable oil or olive oil for basting

-- Marinade --

3/4 cup plain yogurt

2 tablespoons lemon juice

4 cloves garlic peeled

1 -inch fresh ginger - Peeled

1 tablespoon ground cumin

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon cayenne pepper

1/2 teaspoon black pepper freshly ground

1 tablespoon red food coloring (optional)

2 tablespoons. yellow food coloring (optional)

Coarse salt to taste

Preparation of Tandoori Chicken low fat version

1.Cut each chicken breast in half to make 8 equal pieces. Prick the flesh of the chicken and make diagonal slashes, 1-inch apart using a paring knife. Set aside in a sealable plastic bag or shallow covered dish.

2.Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight.

3.Preheat oven to 400 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 45 minutes, Turning once and basting with marinade juices and oil, or until cooked.

4.Serve immediately garnished with lemon or lime wedges. Accompany this with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa.

Chicken Piccata with Capers recipe

2010-08-20T15:58:00.000-07:00

Chicken Piccata with Capers recipe

Delicious. I did without the parsley and added lots more capers.

Ingredients of Chicken Piccata with Capers recipe

2 Skinless boneless chicken breasts

2 tablespoons Unsalted butter

1 tablespoon Vegatable oil

2 tablespoons Dry white wine

1 tablespoon Fresh lemon juice

1 tablespoon Capers drained (bottled)

3 tablespoons Fresh parsley chopped

2/3 cup Chicken stock

4 tablespoon Flour

Preparation of Chicken Piccata with Capers recipe

1.Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. Dredge lightly in flour, shake off the excess and put on rack to dry.

2.In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat saute the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer a 350 degree oven to keep warm, covered loosely.

3.Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, the chicken stock and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

Spinach Dip inside a Cob Loaf Recipe

2010-08-20T15:47:00.000-07:00

Spinach Dip inside a Cob Loaf Recipe

This was a hit at the superbowl party!to bad I didn't make a back up batch to refil it!!!

Ingredients of Spinach Dip inside a Cob Loaf Recipe

1 cup Sour cream

1 cup Mayonnaise (egg mayonnaise works well)

1 packet Frozen spinach (use once fully defrosted)

1 packet Spring Vegetable Soup Mix (30g)

1 large Onion

1 large Cob bread loaf

Preparation of Spinach Dip inside a Cob Loaf Recipe

1.. Hollow out the cob loaf and cut bread into 3cm squares.

2. Bake hollow cob and bread squares in your oven for about 10-15 or until slightly crispy. Appoximately 120 °C.

3. Mix all other ingredients together in a mixing bowl (if possible do the day before).

4. Place the mixture into the hollow cob loaf and serve with bread squares.

5.You may also consider cutting up extra bread to serve with this because the squares seem to dissappear quite quickly. Once all the bread is gone start breaking off parts from the 'bread bowl'.

Dum Ke Ande Recipe

2010-08-20T15:41:00.000-07:00

Dum Ke Ande Recipe

A different kind of egg dish, baked with herbs and spices. Try it.

Ingredients of Dum Ke Ande Recipe

6 Eggs

2 medium Onions ground

1/2 teaspoon Ginger paste

1/2 teaspoon Garlic paste

1 tablespoon Musk melon seeds ground

1 tablespoon Water melon seeds ground

1 teaspoon Poppy seeds ground

1/4 teaspoon Turmeric powder

1/2 teaspoon Red chilli powder

3/4 cup Yoghurt beaten

Coriander sprigs

1/3 cup Oil

Salt to taste

Preparation of Dum Ke Ande Recipe

1. Heat oil. Fry the onions till golden. Add ginger and garlic and the ground musk and watermelon and poppy seeds. Also add salt, turmeric and red chilli powder.

2.Sprinkle a little water, cover and simmer for 1-2 minutes and then add yoghurt. Stir briskly till the yoghurt blends with the spices to a smooth texture and acquires a rich golden hue. Transfer the contents to a flattish oven proof dish.

3.Gently break the eggs, one after the other, over the surface, alongside each other. Sprinkle a little salt over the eggs. Bake in a pre-heated oven till the eggs are set. Serve hot, garnished with fresh coriander.

Pasta Chicken Noodles with Broccoli Peanut Sauce

2010-08-20T15:39:00.000-07:00

Pasta Chicken Noodles with Broccoli Peanut Sauce

Super yummy, but It seemed too saucy so I added more noodles, vegetables, and chicken.

Ingredients of Pasta Chicken Noodles with Broccoli Peanut Sauce

5 ounce Soba noodles

1/2 c Chicken broth

1/3 c Hoisin sauce

1/4 c Peanut butter creamy

2 tablespoon Rice vinegar

2 tablespoon Ketchup

1/4 teaspoon Crushed red pepper

2 teaspoon Dark sesame oil

1 lb Chicken cut into bite-size pieces

1 1/2 c Red bell pepper cut into strips

1 tablespoon Ginger grated

1 teaspoon Garlic minced

1/2 c Green onion chopped

2 bunch Broccoli steamed

Preparation of Pasta Chicken Noodles with Broccoli Peanut Sauce

1. Cook noodles according to package directions, drain.

2. Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl, stir well with a whisk.

3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken, saute 4 minutes. Add bell pepper,

saute 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

4. Heat l teaspoon oil in pan over medium heat. Add ginger and garlic, cook 15 seconds. Stir in broth mixture, cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture, toss well. Sprinkle with 1/4 cup green onions. Yield; 5 servings (serving size; l cup). Add in steamed broccoli

Chicken Nori Salad Rolls Recipe

2010-08-20T15:34:00.000-07:00

Chicken Nori Salad Rolls Recipe
finaly it is delicious and spectacular recipe, this is a fabulous bila-an recipe

Ingredients of Chicken Nori Salad Rolls Recipe
2 boneless, skinless chicken breast halves
2 quarts water
1/2 pound dried thin rice noodles
1 large English cucumber
12 sheets toasted nori
1/3 cup thinly sliced pickled ginger drained
12 pieces red leaf lettuce
1 tablespoon toasted sesame seeds
1 tablespoon black sesame seeds
3/4 cup soy sauce
3 tablespoons prepared wasabi

Preparation of Chicken Nori Salad Rolls Recipe
In large saucepan, place water over high heat and bring to a boil.

Add chicken, return to boil, cover and remove from heat; let stand about 15 minutes or until chicken is no longer pink. With
tongs, lift chicken and immerse in cold water to cool; lift out and drain. Return water in saucepan to a boil, add rice noodles and stir to separate. Return to a boil, cover and remove from heat.

Let stand about 3 minutes until noodles are tender; drain, immerse in cold water and drain again. Slice chicken crosswise into -inch strips.

Cut cucumber lengthwise into 1/4 nch slices, then cut lengthwise into sticks. Lay 1 nori sheet on flat surface; arrange 3
slices chicken, end to end, in horizontal line; top with ginger slices.

Arrange 1 cucumber stick at edge of lettuce piece and roll tightly. Place lettuce roll on ginger and distribute cup rice
noodles evenly over lettuce. Fold nori over filling and roll tightly, moistening edge to press and seal. Repeat process and arrange nori rolls, seam side down, on platter.

Cut crosswise and sprinkle with sesame seeds. Mix together soy sauce and wasabi; serve as dip.

Roasted Pepper Pasta Sauce Recipe

2010-08-20T15:31:00.000-07:00

Roasted Pepper Pasta Sauce Recipe

I did this in both red and yellow versions then servied it with pesto in linguini. It made a spectacular dish.

Ingredients of Roasted Pepper Pasta Sauce Recipe

2 medium Bell Peppers - either Red or Yellow

1/4 cup White wine

1 medium Shallot - peeled and chopped.

1/4 teaspoon Kosher Salt - to taste

1/2 teaspoon Red Wine Vinegar - optional

1/4 teaspoon White pepper

Preparation of Roasted Pepper Pasta Sauce Recipe

1.You can do this with either Red or Yellow peppers. Or you can do one of each and process them separately into red and yellow sauces.

2.First you need to roast the peppers. I use a grill on gas stove but an outdoor (gas or charcoal) grill works even better. If you are grill-less you could roast them under the oven broiler but it will be tricky getting an even roasting that way. Either way you want to roast the peppers until they are blackened evenly all around and starting to soften.

3.Place the peppers in a plastic bag or in a bowl covered tightly with plastic wrap. This holds moisture in and "steams" the pepper. At least 10 minutes is needed to loosen the skin on the peppers, sometimes more. When you can easily remove the skin

4.peel it off under running water and remove the stem & seeds. If you leave a few flecks of blackened skin on the pepper it will add a smokier taste to the sauce but don't over do this, it would taste "burnt". Roughly chop the peppers and place them in a small saucepan.

5.Add the white wine and shallots to the pan and bring it to a boil. Then turn the heat down and let it simmer for about 20 minutes to completely cook the ingredients. You may need to add a bit more wine to keep the pan moist and the peppers from sticking.

6.When everything is cooked put the contents of the pan in a food processor (or blender) and zap it into a puree. It can be a bit coarse if you wish but shouldn't be chunky.

7.Adjust the flavor with salt, white pepper, and red wine vinegar until you have a slightly tangy sauce with a slightly smoky odor.

8.Serve this over pasta and top it with grated parmesan cheese. If you chose to make a red and yellew version you can place the sauce side-by-side on the pasta before sprinkling on the cheese. A few shreds of green onion or basil make a nice garnish for this dish.

Mango Salsa over Grilled Chicken and Couscous

2010-08-20T15:17:00.000-07:00

Mango Salsa over Grilled Chicken and Couscous

Mango Salsa is a refreshing accompaniment to simple grilled chicken, and is very easy to make.

Ingredients of Mango Salsa over Grilled Chicken and Couscous

1 small chunks juice reserved

1 cups pineapple cut into small chunks, juice reserved

1 small chunks

2 roma tomatoes seeds removed, diced

1 red or sweet onion diced (optional, but adds punch)

1 jalapeno pepper seeds removed, finely diced (optional)

1 clove garlic minced (optional)

.25 cup lime juice

.25 cup cilantro finely chopped

4 chicken breasts

.5 cup lime juice

1 tsp salt

1 clove garlic minced

1 box couscous or rice whichever you prefer

Preparation of Mango Salsa over Grilled Chicken and Couscous

1.The great thing about salsa is that you can add or remove ingredients to suit your own taste. Add pineapple depending on how pineapple-y you like your fruit salsa; it can also be omitted.

2.If making chicken, pound the breasts to an even thickness and marinate in the lime juice, salt, and garlic. Cover and marinate for 1 to 2 hours.

3.One hour before mealtime: Combine first 7 ingredients in a large bowl, including the mango and pineapple juice. Add the lime juice and toss; set aside.

4.Preheat grill to medium heat. Spray nonstick spray ON THE CHICKEN and place on the grill, sprayed side down. Cook chicken, turning once, until done. Meanwhile, cook the couscous or rice according to directions.

5.When the chicken is done, allow to stand, COVERED, for 5 minutes. Gently toss the salsa with the cilantro and serve with the chicken.

Cod and Shrimp Stoup with Mashed Potatoes Recipe

2010-08-20T15:11:00.000-07:00

Cod and Shrimp Stoup with Mashed Potatoes Recipe

Try this special recipe for you special someones

Ingredients of Cod and Shrimp Stoup with Mashed Potatoes Recipe

4 large baking potatoes peeled and thickly sliced

3 tablespoons extra-virgin olive oil EVOO

2 onions thinly sliced

4 ribs celery from the heart with leafy greens chopped

3 cloves garlic finely chopped

1 large bay leaf

2 tablespoons fresh thyme leaves chopped

Grated peel and juice of 1 lemon

1/2 cup dry white wine

1 cup chicken broth

14 1/2 ounce can diced or stewed tomatoes

1 1/2 pounds thick cod fillets cut into chunks

1 pound large shrimp peeled and deveined

4 tablespoons white balsamic vinegar or white wine vinegar

2 tablespoons butter

Preparation of Cod and Shrimp Stoup with Mashed Potatoes Recipe

1. In a deep pot, add the potatoes and enough water to cover.Bring to a boil, salt the water and cook the potatoes until tender, about 15minutes. Drain.

2. In a Dutch oven or a large, deep skillet with a lid, heatthe EVOO, 3 turns of the pan, over mediumhigh heat. Add the onions, celery,garlic, bay leaf, thyme and lemon peel; season with salt and pepper. Cook until the onions are softened, 7 to 8 minutes.

3.Pour in the wine and cook for 1 minute.Stir in 1/2 cup chicken broth and the tomatoes with their juice; bring to asimmer.

4.Add the cod in a single layer, cover and cook for 3 minutes. Gently stirin the shrimp; season with salt and pepper. Cover and cook until the cod and shrimp are just opaque throughout, about 3 minutes. Remove from the heat andstir in the lemon juice; discard the bay leaf.

5. Mash the potatoes with theremaining 1/2 cup chicken broth, the vinegar and butter; season with salt.

6.To serve, mound the potatoes into shallow bowls. Ladle the stoup around thepotatoes. and make Makes 6 servings

Mama Leah's Chicken Soup Recipe

2010-08-20T15:06:00.000-07:00

Mama Leah's Chicken Soup Recipe

This recipe was great! I cut up the veggies into smaller pieces but kept everything else the same. I am making it again tonight for my bible study!

Ingredients of Mama Leah's Chicken Soup Recipe

1 large broiler chicken (3 1/2 to 4 pounds), cut into 8 pieces

8 cups water 7-8 cups or just enough to cover chicken and vegetables

3 stalks celery with their leaves

3 ea carrots peeled but left whole

2 ea parsnips peeled

1 large leeks or 2 small; substitute 1 medium onion if leeks are not available

1/2 bunch parsley stems included

1/2 bunch fresh dill stems included

1 tablespoon kosher salt

1 teaspoon white pepper

1 clove garlic peeled but left whole

Preparation of Mama Leah's Chicken Soup Recipe

1.Wash chicken pieces well and remove any quills or pinfeathers. Pull away any visible excess fat. Do not remove the skin because the skin adds flavor to the soup.

2.Place chicken in a 6-quart soup kettle and add 8 cups cold water. Wash celery and cut each stalk in half crosswise and add to pot. Cut each carrot in half crosswise, then cut down the middle, making 12 pieces. Add the carrots to the pot.

3.Cut the parsnips in half lengthwise and add these to the pot. Trim the ends off the leeks, cut in half lengthwise, and wash carefully under cold running water, separating the layers to remove all the grit.

4.Cut leeks in half crosswise and add to the pot. Wash parsley and dill and add to pot along with the salt, pepper, and garlic clove.

5.Add more water if needed, to just cover the chicken and the vegetables.

Bring to a boil and immediately lower heat to a simmer.

6.Cook for 10 minutes and skim away the scum that forms on the top. Simmer gently, uncovered, for 1 hour longer.

Skim away any fat that has risen to the surface of the soup or degrease the broth in a degreasing pitcher. Of course, if you have the time, you can simply chill the soup until the fat congeals and remove it that way.

Walnut Cookies Recipe

2010-08-20T14:25:00.000-07:00

Walnut Cookies Recipe

It takes a bit of time to get the logs rolled with the filling and cut into individual pieces, but the resulting cookies are delicious and absolutely worth it.

Ingredients of Walnut Cookies Recipe

Dough:

1 cup granulated sugar

1 cup shortening

1 large egg

1 teaspoon pure vanilla extract

1 cup whole milk

4 1/2 cups all-purpose flour

4 teaspoons baking powder

1/2 teaspoon table salt

Filling:

1 1/2 pounds walnuts - chopped fine

4 oz. (1-stick) unsalted butter - melted

1 1/2 cups granulated sugar

4 large egg whites - lightly beaten

Icing:

2 cups confectioners' sugar

1 teaspoon pure vanilla extract

4 tablespoons whole milk (approximately)

Preparation of Walnut Cookies Recipe

1.Place oven rack in center position and heat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

2.In the bowl of electric mixer or by hand, cream together the sugar and shortening. Add the egg and vanilla extract and beat until well combined. In a large bowl, whisk together the flour, baking powder, and salt.

3.Add dry ingredients alternately with the milk to the shortening mixture, beginning and ending with the flour mixture, making sure all of the ingredients are well incorporated. The dough will be soft. Divide the dough into four even pieces,

4.wrap each in plastic wrap, and refrigerate until ready to use.

5.To make the filling, either process the nuts through a food processor until finely chopped (just a little larger than all-out ground), or chop by hand. The smaller the pieces, the better.

6.Combine the chopped nuts with the sugar and then add in the melted butter. Mix well, making sure there are no large clumps. Add the egg whites and again, mix well.

7.On a well-floured surface, roll out a piece of dough into a rectangle measuring about 6-inches by 18-inches. Spread 1/4 of the nut filling onto the dough, leaving a small border around the perimeter of the dough.

8.Roll up as you would a jelly roll, with the short ends to the left and right of you, and seal the ends. Cut the roll into 1-inch pieces and place on the cookie sheet.

9.Bake until the tops are just starting to turn light brown, about 15 to 20 minutes. Set on wire racks to cool completely. Repeat with the remaining pieces of dough and filling.

10.Once the cookies are cooled, prepare the icing by mixing together the powdered sugar, vanilla, and enough milk to achieve the desired consistency.

11.You'll want the icing to be thick enough to not be runny, but still easily spreadable. Ice the tops of the cookies and let set completely before storing in an airtight container.

12.Makes about 7 dozen cookies.

Chocolate Peanut Butter Mallow Bars

2010-08-18T13:03:00.000-07:00

Chocolate Peanut Butter Mallow Bars

They are adorable and delicious! I though they were kind of a pain in the butt to make, though. The taste is well worth the trouble.

Ingredients of Chocolate Peanut Butter Mallow Bars

1 (18.25 ounce) package devil's food cake mix

1/2 cup butter, melted

2/3 cup milk, divided

3/4 cup creamy peanut butter

1 (7 ounce) jar JET-PUFFED Marshmallow Creme

1/2 cup PLANTERS Salted Peanuts

6 squares BAKER'S Semi-Sweet Chocolate, coarsely chopped

Preparation of Chocolate Peanut Butter Mallow Bars

1.Heat oven to 350 degrees F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes. Meanwhile, mix peanut butter and remaining milk.

2.Spread peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

3.Bake 18 minutes or just until center is set. Cool completely before cutting into bars.