Search This Blog

Friday, July 31, 2009

CANDY BAR CAKE



1 package Swiss chocolate cake mix
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1/2 cup granulated sugar
10 (1.45oz) Hershey Bars with almonds, chopped
1 (12oz) Cool Whip, thawed

Make cake according to directions on box. Pour into 3 (8 inch) greased and floured cake pans. Bake at 325º for 20-25 minutes. Cool in pan for 2 minutes and then place on a rack and cool completely before frosting.

Frosting:
In mixing bowl, beat cream cheese, powdered sugar and granulated sugar on medium speed until mixture is creamy. Fold the Cool Whip and 8 chopped candy bars into the cream cheese mixture. (Reserve 2 candy bars for garnish).

Spread icing between layers and on top and sides of cake. Chop remaining 2 candy bars. Sprinkle on top and sides of cake. Keep refrigerated.

© Wanda’s Country Home, LLC and the Happy Cooker

Worcestershire Sauce

1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled

In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.

Pop Tarts

3/4 cup shortening
3/4 cup sugar
3 eggs
3 3/4 cups flour
3 teas. baking powder
1/2 cup fruit preserves
FROSTING
1/2 cup powdered sugar
1/2 teas. vanilla
2 Tbls. milk
Preheat oven to 350F.

In mixer or food processor, cream shortening and sugar together
and then beat in the eggs, one at a time.
Sift together flour and baking powder and and stir into shortening
mixture to make a soft dough. Chill for 1 hr.
Turn dough out onto a floured surface and roll out 12 rectangles,
each 8 x 12 inches. Spread one tablespoon of preserves over half
of each rectangle, staying well within the edge of the pastry. Fold
pastry dough over the preserves and trim the edges with a pastry
wheel or crimp with a fork to close.
Place tarts on a greased cookie sheet and bake for 20 min. Let cool.
Mix vanilla, milk, and powdered sugar until you have a thin frosting.
Dribble frosting on cooled tarts.

Light and Lemony Baked Fish

Prep Time: 5 minutes
Cooking Time: 15-20 minutes

This is a delectable (and doable!) preparation for any mild white fish, or you can use it for a thin cut of meat, if you prefer. Serve with sautéed kale or Swiss chard.

1 1/2 lbs. white roughy, cod, tilapia, or other fish fillets
3-4 tbsp. fresh lime juice (about 1 1/2 limes)
1/2 tsp. lemon pepper (a popular spice, or substitute 1/4 tsp. pepper)
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. salt

Preheat the oven to 400°F.
Place fish in a single layer in a baking dish. Pour on lime juice, then top it evenly with spices.
Bake fish for 15-20 minutes, until it is opaque throughout and flakes easily in the thickest part.
Serves 4.

Thursday, July 30, 2009

Garlic-Roasted Pork Shoulder



We love it whenever an inexpensive cut of meat is coaxed into a glorious showstopper, and this pork masterpiece is perhaps the best example we can think of. Even the sight of it is delightful, as it glazes over with a sheen in shades of rose and amber. The garlicky adobo—that's the marinade, not the commercial powder—is pushed into slits in the meat to penetrate to the deepest layers; the outer layer, rubbed on the roast, forms a sticky crust of irresistible caramelization; and the skin becomes a rich, crunchy chicharrón, the last pieces of which everyone will surely fight over. For more on preparing the pork, visit Kitchen Notebook.

Active time: 30 min
Start to finish: 1 day (includes marinating)

Servings: Makes 8 servings

Ingredients
1 head garlic, cloves peeled
2 tablespoons plus 1 teaspoon kosher salt, divided
1 1/2 tablespoons dried oregano
2 tablespoons distilled white vinegar
2 tablespoons fresh lemon juice
1 (7- to 7 1/2-pound) bone-in pork shoulder with skin

Accompaniment: lime wedges

Preparation
Mash garlic to a paste with 2 tablespoons kosher salt using a mortar and pestle or side of a large heavy knife, then stir in oregano, vinegar, lemon juice, and 1 tablespoon pepper.

Pat pork dry. Using a small sharp knife, cut a wide pocket at large end of roast to separate skin from fat, leaving skin attached at sides and stopping before roast narrows to bone.

Make 1-inch-deep slits in pork under skin and on all meaty sides, twisting knife slightly to widen openings, then push some of garlic mixture into slits with your fingers. Rub any remaining garlic mixture over roast (not skin). Wipe skin clean, then rub with remaining teaspoon kosher salt (to help it crisp). Transfer pork to a glass or ceramic shallow dish and marinate, covered and chilled, at least 8 hours.

Put pork, skin side up, in a flameproof roasting pan, discarding marinade, and bring to room temperature, about 1 hour.

Meanwhile, preheat oven to 350°F with rack in middle.

Cover pork with parchment paper and then tightly with foil and roast 2 1/2 hours. Discard foil and parchment, then add 1/2 cup water to pan and roast, uncovered, adding more water when liquid in pan evaporates (check about every half hour), until skin is browned and crisp and meat is fork-tender, 2 to 2 1/2 hours more. Transfer to a cutting board or platter, reserving juices in pan, and let stand 30 minutes.

Meanwhile, pour pan juices through a sieve into a fat separator or bowl and discard fat. Add 3/4 cup water to roasting pan and deglaze by boiling over medium-high heat (straddle 2 burners if necessary), scraping up brown bits, 1 minute, then add to pan juices along with enough water to bring total to 1 1/2 cups.

Cut skin off roast pork. (If skin is not crisp, roast in a shallow baking pan in a 475°F oven until crisp, about 10 minutes.) Cut skin into serving pieces. Pull meat from roast in pieces using a fork. Serve meat with pan juices and pork skin.

Cooks' note: Pork can be marinated up to 3 days.

Wendy's Spicy Chicken Fillet Sandwich

6−8 cups vegetable oil
1/3 cup Frank's Original Red Hot Pepper Sauce
2/3 cup water
1 cup all−purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon coarse ground black pepper
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 tomato slices

1. Preheat 6−8 cups of oil in a deep fryer to 350 degrees.

3. Combine the pepper sauce and water in a small bowl.

4. Combine the flour, salt, cayenne pepper, black pepper, onion powder,
paprika and garlic powder in another shallow bowl.

5. Pound each of the chicken pieces with a mallet until about 3/8−inch
thick. Trim each breast fillet if necessary to help it fit on the bun.

6. Working with one fillet at a time, coat each piece with the flour, then
dredge it in the diluted pepper sauce. Coat the chicken once again in the
flour mixture and set it aside until the rest of the chicken is breaded.

7. Fry the chicken fillets for 8−12 minutes or until they are light brown
and crispy. Remove the chicken to a rack or to paper towels to drain.

8. As chicken is frying, prepare each sandwich by grilling the face of the
hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons
of mayonnaise on the face of each of the inverted top buns.

9. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on
top of the tomato.

10. On each of the bottom buns, stack one piece of chicken.

11. Flip the top half of each sandwich onto the bottom half and serve hot.
Makes 4 sandwiches.

Taco Bell Hot Sauce

6 oz. Can Tomato Paste
3 cups Water
2 tsp. Cayenne pepper
1 1/2 Tbls. Chili powder
2 1/2 tsp. Salt
2 tsp. Cornstarch
2 tsp. Distilled white vinegar
1 Tbls. Minced dried onion
2 Tbls. Canned jalapeno slices

1. Combine the tomato paste with the water in a saucepan over medium heat.
Stir until smooth.
2. Add the cayenne pepper, chili powder, salt, cornstarch, vinegar,
and dried onion and stir.
3. Chop the jalapeno slices very fine. You can use a food processor,
but don't puree.
4. Heat the mixture to boiling. Continue to stir about 3 minutes
and remove from the heat.
5. Let the sauce stand until cool, and then put in a tightly sealed
container and refrigerate.
Taco

Pillsbury Crescent Rolls

2 pks. Active Dry Yeast
3/4 cup Warm Water (105 degrees)
1/2 cup Sugar
1 teas. Salt
2 large Eggs
1/2 cup Shortening
4 cups Unbleached Flour

Butter Or Regular Margarine, Softened
In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from
the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into a
12−inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges. Roll up each wedge beginning at the
largest end. Place, point side down, on a greased baking sheet. Curve
to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

Wednesday, July 29, 2009

Cheese-Stuffed Hash Browns



What's better than hash browns? Hash browns stuffed with oozing melted Cheddar cheese.

Prep Time:10 min
Start to Finish:35 min
Makes:6 servings

5 cups frozen shredded hash brown potatoes, thawed
3 medium green onions, thinly sliced (3 tablespoons)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive or vegetable oil
1 1/2 cups shredded Cheddar cheese (6 oz)

In large bowl, mix potatoes, onions, salt and pepper. Coat 10-inch nonstick skillet with slanted side with 1 tablespoon of the oil; heat over medium heat. Spread 2 1/2 cups of the potato mixture evenly over bottom of skillet; press down with back of broad spatula. Top with cheese to within 1 inch of edge. Spread remaining potatoes over cheese; press down with back of broad spatula.

Cook over medium heat 15 minutes or until potatoes are well browned and crisp. Loosen edge of potatoes with spatula. Place heatproof plate upside down over skillet; carefully turn skillet upside down over plate to remove potatoes.

In same skillet, heat remaining 1 tablespoon oil over medium heat. Slide potatoes from plate into skillet so uncooked side is down. Cook about 10 minutes or until potatoes are well browned and tender. Slide onto serving plate. Cut into wedges

Philadelphia Sticky Buns

1 package dry yeast
1/2 tsp. sugar
1/4 tsp. salt
3 tbsp. very warm water
1 cup unsalted butter − cut into chunks
3 cups all−purpose flour
3 egg yolks
1/4 cup sugar
1 cup sour cream

Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it
resembles fine, grainy meal. (This can also be done in a food processor, using the
metal blade and pulsing until mixture is grainy.)
Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this
mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough
forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic.
Refrigerate overnight. At this point, dough can also be wrapped well in plastic and
frozen. If you intend to use it for small pastries, divide dough in appropriate
portions.

1/2 cup butter − melted
3/4 cup brown sugar − packed
1−1/2 tsp. cinnamon
1/2 cup raisins − plumped and drained
1/2 cup chopped nuts (optional)

Preheat oven to 350 F.
In the bottom of a lightly greased 9 x 13 inch pan, mix 1/2 cup of the brown
sugar with 3/8 cup (1/4 cup + 2 tbsp.) of the butter. Spread this over the
pan bottom as evenly as possible.

Mix together the remaining brown sugar, cinnamon, raisins and nuts. Roll out
the dough into a rectangle − approximately 10 x 12 inches. Brush with some
melted butter. Sprinkle with sugar mixture. Roll up into a jellyroll and cut
into slices − about 3/4 to 1 inch wide.

Place slices close to each other in prepared pan. Cover lightly and let rise
until doubled (about 45 minutes). Brush top with remaining melted butter.
Bake 25−30 minutes until evenly brown. Serve while warm. Makes 1−1−1/2 dozen
Philadelphia Sticky Buns

Giant buns: Use 1 whole recipe rich dough 3/4 cup melted butter 1 cup brown
sugar 2 tsp. cinnamon 3/4 cup raisins − plumped and drained 3/4 cup chopped
nuts (optional)
Same procedure as above but use a large cookie sheet instead. These
oversized sticky buns make an indelible impression at a special brunch.

Burger King Whopper

1 Sesame−seed hamburger bun
1/4 Pound Ground beef
1 d Salt
3 Dill pickle slices
1 Teaspoon Catsup
4 Onion rings
2 Tomato slices
1/4 Cup Chopped lettuce
1 Tablespoon Mayonnaise

Preheat a barbecue grill on high. Toast both halves of the bun, face down,
in a hot skillet. Set aside. Form the beef into a thin patty slightly larger
than the bun. Lightly salt the hamburger patty and cook on the barbecue
grill for 2 to 3 minutes per side. Build the burger in the following
stacking order from the bottom up: bottom bun, hamburger patty, pickles,
catsup, onion rings, tomatoes, lettuce, mayonnaise, top bun.

Blue Plate Beef Patties

INGREDIENTS
1 egg

2 green onions with tops, sliced
1/4 cup seasoned bread crumbs
1 tablespoon prepared mustard
1-1/2 pounds ground beef
1 jar (12 ounces) beef gravy
1/2 cup water
2 to 3 teaspoons prepared horseradish
1/2 pound fresh mushrooms, sliced


DIRECTIONS
In a bowl, beat the egg; stir in onions, bread crumbs and mustard. Add beef and mix well. Shape into four 1/2-in.-thick patties.
In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain.
In a small bowl, combine gravy, water and horseradish; add mushrooms. Pour over patties. Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through. Yield: 4 servings

Tuesday, July 28, 2009

Skillet Poached Eggs with Prosciutto



The green onion oil that is brushed on the custard cups becomes a topping once the eggs are turned out.

Servings: Makes 4 servings.

Ingredients
1 cup finely chopped green onion tops
1/2 cup extra-virgin olive oil
1/4 cup minced fresh Italian parsley
1/2 teaspoon coarse salt

4 1/2-inch-thick slices country-style sourdough bread, each about 4x6 inches
3 ounces arugula leaves (about 4 cups)
8 thin slices prosciutto (about 4 ounces)

8 large eggs

Fresh Italian parsley sprigs

Preparation
Finely chop the green onion tops by first cutting them lengthwise into long, thin strips. Combine chopped green onion tops, extra-virgin olive oil, minced Italian parsley, and salt in small bowl; whisk to blend. (Can be prepared 3 hours ahead. Let stand at room temperature.)

Lightly toast 4 sourdough bread slices. Spread each with 1 tablespoon green onion oil. Arrange 1/4 of arugula on each bread slice. Top each with 2 slices prosciutto. Transfer 1 prepared bread slice to each of 4 plates.

Divide remaining green onion oil equally among four 1 1/4-cup custard cups or ramekins. Using pastry brush, spread green onion oil over inside of each cup to coat (most of mixture will fall back to bottom of cup). This will keep the eggs from sticking, making them easier to unmold later. Break open 2 eggs into each prepared cup. Place cups in large skillet. Pour enough water into skillet to reach halfway up sides of cups.


Set skillet over medium-high heat and bring water to simmer. Reduce heat to medium-low. Cover skillet and gently cook eggs until whites are just firm to touch and yolks are set to desired consistency, about 6 minutes.

Using spatula and oven mitt or hand towel as aids, lift cups with eggs from water. Cut around eggs to loosen. Turn 2 eggs out onto each prepared bread slice. Garnish with Italian parsley sprigs.

Outback Steakhouse Ranch Dressing

1/2 Cup Sour Cream
1 Tbsp. prepared Horseradish
Dash cayenne pepper
Dash salt
Dash black pepper

Combine all ingredients and mix well.

Indian Fry Bread Tacos

INGREDIENTS
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup hot water
1/2 pound lean ground beef
2 tablespoons taco seasoning
1/3 cup water
Canola oil for frying
2 tablespoons chopped lettuce
2 tablespoons chopped tomato
2 tablespoons salsa
2 tablespoons sour cream


DIRECTIONS
In a small bowl, combine the flour, baking powder and salt; stir in hot water to form a soft dough. Cover and let stand for 1 hour.
In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water; simmer, uncovered, for 10 minutes. Keep warm.
Divide dough in half. On a lightly floured surface, roll each portion into a 4-in. circle. In an electric skillet, heat 1 in. of oil to 350°. Fry bread circles in hot oil for 3-4 minutes on each side or until golden; drain on paper towels. Top each with meat mixture, lettuce and tomato. Serve with salsa and sour cream. Yield: 2 servings.

Burger King Breakfast Sandwiches

For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non−stick spray around the sides that
touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.

> For The Biscuit Sandwich:

Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out
to be about the same diameter as your tuna cans, and cook.
Beat each egg individually and fry using the molds. Salt and
pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg,
then sausage/bacon, topped with a cheese slice, and then top half
of biscuit. Microwave for about 30 seconds to melt the cheese.

> For the Croissanwich:

To prepare the large croissants, use 1 − 8 ounce can of Pillsbury
Original Crescent Rolls (normally, 8 rolls). Open the can and
separate the dough into four squares (two rolls per square). Take
one square, separate the pieces and turn one 180 degrees around to
form a large triangle. Pinch the dough in the middle to seal, and
roll up starting with the wide end. Then, take both ends and bring
together to form a tight circle. Repeat with others and cook
according to instructions. Top in the same manner as biscuits.

Monday, July 27, 2009

Fancy Fruit Pizza




INGREDIENTS
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
2 medium firm bananas. sliced
2 teaspoons lemon juice
1 (20 ounce) can pineapple chunks, drained
1 pint fresh strawberries, halved
2 kiwifruit, peeled and sliced
1 (11 ounce) can mandarin oranges, drained
1/3 cup orange marmalade
1 tablespoon water

DIRECTIONS
On a greased 14-in. pizza pan, press cookie dough into a 12-in.
circle. Bake at 375 degrees F for 10-12 minutes or until golden
brown. Cool completely on a wire rack.
In a small mixing bowl, beat the cream cheese, sugar and vanilla
until smooth. Spread over crust. Toss bananas with lemon juice.
Arrange the pineapple, strawberries, bananas, kiwi and oranges
over cream cheese mixture. Refrigerate for 1 hour. Combine
marmalade and water; drizzle over fruit.

Outback Steakhouse Queenland Chicken and Shrimp

1/2 cup milk
2 Tbsp. butter
1 cup cream
1/4 tsp. poultry seasoning
1/8 − 1/4 tsp. cayenne (adjust to taste)
1/8 tsp. white pepper
1/8 tsp. onion powder
1/2 cup white wine
1 Tbsp. garlic powder
1 lb. linguine
4 chicken breasts
8 oz. shrimp
1 Tbsp. olive oil

Mix spices together thoroughly. Place cream and milk in pan
with butter and 1/2 spice mixture. Cook to thicken and set aside.
Cook linguine to the al dente stage. Saute chicken breasts with
wine and remaining spices until done. Remove and set aside. Saute
shrimp in pan, adding more wine if necessary. Serve each breast
on a bed of linguine with shrimp. Cover with sauce.
Outback

Boston Market Chicken

1/4 cup canola oil
1 Tbl. honey
1 Tbl. lime juice
1/4 tsp. paprika
4 chicken breast halves, washed and patted dry

Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey,
lime juice, and paprika. Place chicken, skin side up, in a 7X11 inch baking
dish. Apply mixture to chicken pieces in a single layer. Bake in oven for
35−40 minutes, basting every 8−10 minutes, until well browned and juices
run clear when you cut into the thickest part of the chicken. Remove from
oven. Cover with foil for 15 minutes.
This softens the chicken and keeps it hot until served. Serves four.

Asian Pot Roast

INGREDIENTS
1 boneless beef rump roast (3 pounds)
1 tablespoon canola oil
1 large onion, chopped
1 can (20 ounces) pineapple chunks
3 tablespoons soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
3 celery ribs, sliced
2 medium carrots, sliced
1 cup fresh sugar snap peas
1 cup sliced fresh mushrooms
1 to 2 tablespoons cornstarch
1/4 cup cold water

DIRECTIONS
In a Dutch, oven over medium heat, brown roast in oil on all sides; drain. Add onion. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine the pineapple juice, soy sauce, garlic and ginger. Pour over roast. Bring to a boil. Reduce heat; cover and simmer for 2 hours or until meat is almost tender.
Add celery and carrots. Cover and simmer for 20 minutes or until vegetables are crisp-tender. Add the peas, mushrooms and reserved pineapple. Cover and simmer 15 minutes longer or until the vegetables and meat are tender.
Remove the roast, vegetables and pineapple; keep warm. Skim fat from pan drippings. Combine cornstarch and cold water until smooth; gradually stir into the drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast across the grain. Serve meat, vegetables and pineapple with gravy. Yield: 6 servings.

Sunday, July 26, 2009

Rose Petal Punch



A handful of strongly scented rose petals will delicately flavor a punch for any party.
You will need:

A Gallon of Punch
1/2 Cup Fresh Rose Petals*
1 Bottle Sparkling Wine or Sparkling Cider
1 Tblspn Sugar
1 Lemon
*The stronger the fragrance of the rose, the stronger the flavor.

2-3 hours before you wish to serve the punch, put a good handful of fresh, scented rose petals into a mixing bowl. Sprinkle a tablespoon of sugar over the roses and pour over it a large bottle of sparkling wine or sparkling cider, along with the juice of one lemon. Chill.

When ready to serve, strain off the liquid into a punch bowl and add additional fresh rose petals and any berries in season. Serve in tall glasses for an elegant treat.

Steak & Ale's Hawaiian Chicken

4−6 Chicken Breasts
Marinade:
1/4 cup soy sauce
1/2 cup + 2 T. dry sherry
1 1/2 cup unsweetened pineapple juice
1/4 c. red wine vinegar
1/4 cup + 2 T. sugar
1/2 tsp. garlic powder

Combine all ingredients and marinate chicken overnight.
Remove and grill, saute or bake. Baste with marinade ONLY during the
first several minutes of cooking. Top each breast with a slice of
munster or provolone cheese and broil just until cheese starts to melt.
Steak

Olive Garden Eggplant Parmigiana

2 Eggplants; peel; slice 1/4" circles
Flour
Oil
Seasoned salt
1 lb. jar meat−flavored Prego
1/4 cup grape jelly
14 oz. can sliced−style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated parmesan cheese

Moisten eggplant (milk) and coat lightly in flour. Quickly brown
slices in hot oil, dusting each side generously with seasoned salt.
When fork tender and golden brown transfer to a 9 X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about 20 to 25 minutes
or until tender

SAUCE−Combine sauce, jelly and tomatoes that have been broken
up with a fork. Heat on medium until hot, but do not boil.
Spread mozzarella cheese over eggplant, then add sauce. Top
with parmesan cheese and return to oven for 5−10 minutes
to melt mozzarella. Serve immediately.

Boston Chicken Macaroni & Cheese

3 Cups Dry spiral−shaped pasta, Cook al dente, drain
2/3 Cup Milk (2% or regular)
1 Pound Velveeta cheese, light or
Cubed small
1/4 Teaspoon Dry mustard powder
1/2 Teaspoon Ground turmeric
Salt and pepper to taste

Place into top of double boiler over gently simmering water milk, cheese,
mustard powder, turmeric, salt and pepper in that order. Stir with whisk
occasionally until melted and smooth. Stir pasta into hot cheese mixture and
keep hot until serving time over hot water, up to an hour. (If it begins to
thicken up too much, dilute with a little milk). Never put into oven or over
direct heat as it will scorch and change the texture to a sticky mess.

Saturday, July 25, 2009

Cranberry Citrus Punch



Preparation Time: 5 Mins

Total Time: 30 Mins
Number of Servings: 18

3/4 cup Frozen Lemonade Concentrate, thawed
1 cup Frozen Cranberry Juice Cocktail Concentrate, thawed
4 cups cold water
3 cups Ginger ale or lemon-lime soda
1/2 cup Frozen Orange Juice Concentrate, thawed

1. Combine juice concentrates and water in a large non-metal pitcher.

2. Refrigerate until thoroughly chilled.

3. Stir in soda just before serving.

Steak & Ale's Bourbon Street Steak

2 Tbls. yellow onion, diced
1/2 cup bourbon
1/2 cup soy sauce
1/2 cup brown sugar
1/2 cup lemon juice
1 1/2 tsp. chopped garlic (about 2 cloves)
4 (10−ounce) New York strip steaks

Mix onion, bourbon, soy sauce, brown sugar, lemon juice and garlic
in a small bowl. Stir until sugar is dissolved. Place steaks in a shallow
dish large enough for them to be in a single layer. Pour marinade
over steaks. Cover and refrigerate for 4 to 8 hours. You may turn steaks
occasionally. Remove steaks and discard marinade.
Grill to desired doneness. Makes 4 steaks.

Olive Garden Tiramisu Dessert

1 Sponge cake, (10 to 12 inch about 3" tall)
3 ounces Strong black coffee, or instant espresso
3 ounces Brandy or rum
1−1/2 pounds Cream cheese or mascarpone, room temperature
1−1/2 cups Superfine/powdered sugar
Unsweetened cocoa powder

Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.
Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don't moisten cake too much or it may collapse on
serving.
Beat room−temperature cheese and 1 cup sugar until sugar is completely
dissolved and cheese is light and spreadable. Test for sweetness during
beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.

Bojangles Biscuits

2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)

Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a preheated 450 degree oven.

Friday, July 24, 2009

Tex-Mex lentil soup



Adapted from Alton Brown's Good Eats on the Food Network. This will make enough soup for a hearty lunch/dinner with litres of leftovers to spare. A good ham bone has a lot to give!

INGREDIENTS

1 meaty ham bone
10 cups chicken stock
1 lb (450 g) red lentils
28 oz (796 mL) can diced tomatoes
3 cups chopped onions
2 cups each: chopped carrots, chopped celery
3 tbsp chopped garlic
3 large bay leaves
2 tsp hot sauce
1 tsp each: ground coriander, ground cumin
Salt + pepper to taste
2 limes (1 juiced, 2 sliced in wedges)
Chopped cilantro to taste

DIRECTIONS

Put ham bone and stock in soup pot. (Liquid should cover bone.) Bring to boil on medium-high heat.

Add lentils, tomatoes, onions, carrots, celery, garlic, bay leaves, hot sauce, coriander, cumin, salt, pepper and lime juice. Reduce heat to medium-low and cook, covered, 45 minutes, stirring frequently to prevent lentils from sticking to bottom of pot.

Discard bay leaves. Remove ham bone and chop meat into bite-sized pieces.

Return to soup pot. Adjust salt and pepper.
Serve garnished with lime wedges and cilantro.

Makes 3 1/2 litres, or 12 servings.

Peppermint Schnapps

1/3 cup granulated sugar
1 16−oz. bottle light corn syrup
2 cups 80−proof vodka
2 teaspoons peppermint extract

Combine sugar and corn syrup in a 2 quart pan over medium heat. Heat until sugar dissolves, stirring regularly (about 5 minutes). When sugar has
dissolved, add vodka and stir well. Remove mixture from heat and cover
tighly with lid. Let cool. Add peppermint extract to mixture and pour into a
sealable bottle.

Olive Garden Shrimp Primavera

SAUCE:
6 tbsp. butter or margarine
1 tbsp. garlic, fresh, minced
1 oz. package Knorr Newburg Sauce Mix (or similar)
32 oz. crushed tomatoes, canned
1−1/2 tbsp. lemon juice, fresh
1/4 tsp. (or to taste) red pepper, crushed
1/2 tsp. basil, dry
1/4 tsp. marjoram, dry
1/2 tsp. black pepper

VEGETABLES:
1/2 lb. mushrooms, halved (or quartered if large)
1 cup green bell peppers, cut into 1" squares
1 cup red bell peppers, cut into 1" squares
1/2 cup yellow onion, cut into 1" squares
2 Tbsp. butter for sauting

PASTA:
1 lb. fresh Olive Garden Linguine (or quality dry pasta)

SHRIMP:
1 lb. medium to large fully cooked shrimp, thawed and drained

Melt butter in 3−quart saucepan over medium heat. Add garlic and cook one
minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.

Meanwhile, in a large saute pan, melt 2 tbsp. butter. Saute vegetables
about 3 minutes until crisp − tender. Add to the sauce and simmer 5 minutes
more.

Cook pasta according to directions. When pasta is almost done, stir shrimp
into sauce to heat through. Do not boil. Spoon Primavera over hot linguine.
Pass Parmesan cheese.

Black Eyed Pea's Broccoli−Cheese Soup

1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper

Steam or boil broccoli until tender.

Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.

Thursday, July 23, 2009

Pineapple Chicken Salad Pitas



Ingredients
2 1/2 cups chopped cooked chicken breast (about 1 pound)
1/2 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup light mayonnaise
1/4 cup finely chopped green onions
1/4 cup plain fat-free yogurt
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, drained
4 (6-inch) whole wheat pitas, each cut in half
8 Romaine lettuce leaves


Preparation
Combine first 11 ingredients in a large bowl, stirring well. Line each pita half with 1 lettuce leaf; fill each half with 1/3 cup chicken mixture.
Yield
4 servings (serving size: 2 stuffed pita halves)

Pace Picante Sauce

10 3/4 oz. can tomato puree
2 tbls. white vinegar
1/3 cups onion, chopped fine
3 jalapeno peppers, chopped fine
1/2 teas. salt
1/2 teas. dried minced garlic
1 1/4 cup water

Mix all ingredients together and place in a saucepan. Bring
to a boil, and then simmer until the desired thickness is
achieved. The amount of jalapenos can be altered to your taste.
Pace

Olive Garden Pasta Frittata

12 Ounce spaghetti, cooked, cut into 2" pieces
3 Ounce green onions, sliced
3 Ounce thick bacon, cooked and chopped
vegetable spray or margarine
3 tblsp Fontina, shredded, heaping
Parmesan, grated
3 3/4 cup

FRITTATA BATTER:
6 Medium eggs
2 1/2 cups Half and half
5 Teaspoon cornstarch
1 dash nutmeg
Preheat oven to 350F.

FRITTATA BATTER: Beat eggs, half and half, cornstarch, salt and nutmeg
thoroughly until all ingredients are completely blended.
Blend the 2" spaghetti pieces, green onion rings and bacon pieces in a bowl
until evenly mixed.

Coat a 1−1/2 qt round baking dish, including walls, with spray or margarine.
Empty the spaghetti mixture into the baking dish and spread evenly. Add the
frittata batter to cover the filling mix.

Bake in a 350~ oven for about 25 minutes until center is set. When center is
set, cover the frittata evenly with the Fontina and bake until cheese is
golden. Turn off the heat and open oven door. Let the frittata set in the
open oven for 15 minutes for the batter to set more firmly and make
removing from the dish easy. Before serving, sprinkle with Parmesan
and cut into 4 wedges.

Bennigan's Hot Bacon Dressing

2 ounces Bacon grease
1/4 pound Red onion, dice fine
2 cups Water
1/2 cup Honey
1/2 cup Red wine vinegar
2 tablespoons Dijon mustard
1 1/2 tablespoons Cornstarch
1 tablespoon Tabasco (optional)

Place the bacon grease in a saucepan over medium−high heat.

Add the onions and saute until the onions start to blacken. While
the onions are carmelizing, in a mixing bowl place the water,
honey, pepper sauce, and red wine vinegar. Using a wire whisk,
mix the ingredients well.

Add the cornstarch and whisk well. After the onions have
carmelized, add the Dijon mustard to the onions and stir together
with a rubber spatula. Add the water, vinegar, pepper sauce
honey and cornstarch to the mustard and onions and mix.

Continue stirring until mix thickens and comes to a boil. Remove
from heat and store in refigerator until needed. To reheat use a
double boiler.

Wednesday, July 22, 2009

Grilled Chicken Salad



Makes 4 servings

Prep: 20 minutes
Grill: 12 minutes

Ingredients
1/4 cup grape seed oil or olive oil
3 tablespoons balsamic vinegar
1 tablespoon dried dillweed
1 large clove garlic, minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crushed
4 medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 cups mesclun or spring salad greens or spinach
3/4 cup seedless red grapes, halved
1/3 cup crumbled goat cheese
1/4 cup pine nuts, toasted

Directions
1. For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.

2. Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.

3. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings

P.F. Chang's Lettuce Wraps

8 dried shiitake mushrooms
1 Teaspoon cornstarch
2 Teaspoon dry sherry
2 Teaspoon water
salt and pepper
1−1/2 pounds boneless, skinless chicken
5 Tablespoon oil
1 Teaspoon fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilis, (optional)
8 Ounce can bamboo shoots, minced
8 Ounce can waterchestnuts, minced
1 package cellophane Chinese rice noodles, prepared according to package

Cooking Sauce:
1 Tablespoon Hoisin sauce
1 Tablespoon soy sauce
1 Tablespoon dry sherry
2 Tablespoon oyster sauce
2 Tablespoon water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch

Iceburg lettuce "cups"

Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut and discard woody stems. Minces mushrooms. Set aside. Mix all ingredients for cooking sauce in bowl, and set aside. In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate. Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3−4 minutes. Set aside. Add 2 TBSP oil to pan. Add ginger, garlic, chilies(if desired), and onion; stir fry about a minute or so. Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 minutes. Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.

Olive Garden Fried Mozzarella

1 pound block of mozzarella cheese
2 eggs, beaten
1/4 cup water
1 1/2 cups Italian bread crumbs
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2/3 cup flour
1/3 cup corn starch

Slice the block of cheese lengthwise into about 1/2 inch
sections. Cut each section in half.
Beat the eggs with water and set aside. Mix the bread crumbs,
garlic, oregano, and basil and set aside. Blend the flour with
corn starch and set aside.

Heat vegetable oil for deep frying to 350F. Dip cheese in flour
then in egg wash and then coat with bread crumbs. Place carefully
in hot oil and fry until golden brown. This should only take a
matter of seconds, so you need to watch them closely.

Drain on brown paper bags and serve with your favorite pasta
sauce that has been warmed.
Olive

Bennigan's Broccoli Bites

3 eggs
6oz. shredded monterey jack cheese
6 oz. shredded colby cheese
1− 16 oz. box frozen chopped broccoli, thawed, drained and dried
2 1/2 ozs. bacon pieces
1/2 oz. diced yellow onion
1 oz. all purpose flour
Italian bread crumbs as needed

Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs
in a mixing bowl with a whisk until well blended. Place all the ingredients
into a plastic container, except the bread crumbs. Stir together with a
spatula until thoroughly combined. Refrigerat mixture for about 1 hour. This
will help to bind the mix making preparation much easier. Heat about 4 cups
oil in a fryer or deep pan for frying at 350F. Set up a shallow pan with
bread crumbs. Scoop about 1/2 oz. portion of the broccoli mixture into the
bread crumbs. Form each portion into a ball and coat it well. Place broccoli
bites into the fry basket or frying pan. Make sure they do not stick
together. Fry for one minute, then remove and place onto a plate lined with
paper towels to absorb excess oil. Serve with : HONEY MUSTARD DRESSING 3/4
cup sour cream 1/3 cup mayonnaise 1/3 cup dijon mustard 1/3 cup honey 1
Tbsp. + 1 tsp. lemon juice In a mixing bowl, combine sour cream, mayonnaise
and mustard. Blend thoroughly using a whisk. Slowly pour in the honey and
lemon juice, continue mixing until smooth and well combined

Tuesday, July 21, 2009

Baked Potatoes Fries



http://kraft.com
Prep Time: 20 min Total Time: 20 min
Makes: 8 servings, about 1/2 cup each

1 pkg. (22 oz.) frozen waffle cut French fried potatoes
1 cup CHEEZ WHIZ Cheese Dip, heated
1/4 cup OSCAR MAYER Real Bacon Bits
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup sliced green onions

BAKE french fries as directed on package. ARRANGE fries on serving dish. Top with CHEEZ WHIZ, bacon bits, sour cream and onions.

Size-Wise Enjoy a serving of this indulgent side dish on occasion.

Pizza Burgers

Quick Cooking

The home economists in our Test Kitchen came up with this tasty switch from the usual burger. Italian-seasoned ground beef patties are stuffed with mozzarella cheese, then topped with pizza sauce and green pepper rings for a flavorful twist.
SERVINGS: 2
CATEGORY: Sandwich
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
Ingredients:
1/2 teaspoon minced garlic
1/2 teaspoon beef bouillon granules
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/2 pound ground beef
2 slices part-skim mozzarella cheese
2 hamburger buns, split
3 tablespoons pizza sauce, warmed
4 green pepper rings
Directions:
In a small bowl, combine the garlic, bouillon, Italian seasoning and salt. Crumble beef over mixture; mix well. Shape into four thin patties. Place a slice of cheese on two patties; top with another patty and press edges to seal.
Grill, covered, over medium-hot heat for 6-8 minutes on each side or until meat is no longer pink. Serve on buns with pizza sauce and green pepper rings. Yield: 2 servings.

Old Spaghetti Factory Creamy Pesto Dressing

1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon tabasco
1/4 rounded tablespoon salt
1/4 slightly rounded (big) cook spoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese

Combine ingredients in order given. Store in refrigerator. Makes 2 quarts
Old Spaghetti

Benihana Shrimp Sauce

2 cups mayonnaise
1/2 cup water
1 Teaspoon sugar
1/4 Teaspoon salt
1 tablespoon garlic juice
3−4 Teaspoons ketchup
1 Teaspoon ground ginger
1 Teaspoon hot sauce
1 Teaspoon dry mustard
1 Teaspoon paprika
3/4 Teaspoon white pepper

Whisk together.

Monday, July 20, 2009

Garden Pizza Supreme



1 loaf (1 pound) frozen bread dough, thawed
6 slices part-skim mozzarella cheese
1 can (8 ounces) pizza sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup each finely chopped fresh cauliflowerets, mushrooms and broccoli florets
1/4 cup each finely chopped red onion, green pepper and sweet red pepper
1/2 cup pickled pepper rings

Roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, building
up edges slightly. Place cheese slices on dough. Spread sauce over cheese.
Sprinkle with 1 cup shredded cheese, cauliflower, mushrooms, broccoli, onion,
peppers and pepper rings. Bake at 425° for 15 minutes. Sprinkle with
remaining cheese. Bake 5-10 minutes longer or until cheese is melted and crust is
golden brown.

Yield: 8 slices.



Recipe source: Taste of Home Magazine, April/May, 2009, submitted by Pamela Shank of Parkersburg, WV
http://www.tasteofh ome.com/Recipes/ Garden-Pizza- Supreme

Greek Pork Wraps

From Light & Tasty

If you like gyros, you'll love these strips of grilled pork wrapped in tortillas. It's become a popular summer dish in my home ever since a co-worker gave me the idea for the creamy cucumber dressing. —Christine London of Kansas City, Missouri
INGREDIENTS

1/4 cup lemon juice
2 tablespoons olive oil
1 tablespoon prepared mustard
1-3/4 teaspoons minced garlic, divided
1 teaspoon dried oregano
1 pork tenderloin (1 pound)
1 cup chopped peeled cucumber
1 cup reduced-fat plain yogurt
1/4 teaspoon salt
1/4 teaspoon dill weed
8 flour tortilla (6 inches)
1/2 cup chopped green onions

SERVINGS 4
CATEGORY Main Dish
METHOD Grill (gas or charcoal)
PREP 20 min.
COOK 15 min.
TOTAL 35 min.

DIRECTIONS
In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.
In a bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill for indirect medium-hot heat. Grill tenderloin, uncovered, over direct-heated area for 5 minutes, turning once. Move to indirect-heated area; cover and cook 10-15 minutes longer or until a meat thermometer reads 160°. Let stand for 5 minutes.
Meanwhile, wrap tortillas in foil; place on grill for 2-3 minutes or until warmed, turning once. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions. Yield: 4 servings.

Curry powder

this is a great substitute for store bought curry powder

3 tablespoons Hungarian paprika
2 teaspoons ground cumin
2 teaspoons ground fennel
3 teaspoons ground mustard
2 teaspoons ground red pepper
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1/2 cup

10 minutes 10 mins prep
grind the spices in a spice grinder.
combine and store in a cool dry place for up to 2 months.

Benihana Magic Mustard Sauce

3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove

In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.

Makes 6 servings, about 2 Tb. each.

Sunday, July 19, 2009

BANANA SPLIT SMOOTHIE



1-1/2 cups vanilla or chocolate ice cream
1/2 cup mashed ripe banana (about 1 medium)
1/4 cup HERSHEY'S Chocolate Syrup
1 teaspoon sugar
1/2 teaspoon vanilla extract
1 cup crushed ice
Additional banana slices (optional)
maraschino cherries (optional)
sweetened whipped cream (optional)

1. Place ice cream, banana, HERSHEY'S Chocolate Syrup, sugar and vanilla in blender container.

2. Cover; blend on high speed until smooth. Add ice; blend until well mixed. Garnish with whipped cream, banana slice and cherry, if desired. Serve immediately.

Big Bull Hot Chili Powder

Twice as nice as other spice!
6 tablespoons paprika
2 tablespoons turmeric
1 tablespoon dried chilies
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cloves

1 servings

5 minutes 5 mins prep

Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender.
Spice will keep 6 months or so on the pantry shelf.

Benihana's Ginger Salad Dressing

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice vinegar
2 tablespoons water
2 tablespoons minced fresh ginger
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons sugar
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Combine all ingredients in a blender. Blend on high speed for about
30 seconds or until all of the ginger is well−pureed.
Makes 1 3/4 cups.

Beef Jerky

1/2 cup dark soy sauce
2 Tbs Worcestershire sauce
1 tsp monosodium glutamate (optional)
1 tsp onion powder
1 tsp garlic powder
1/4 tsp powdered ginger
2 Tbls. freshly ground black pepper
1/2 tsp Tabasco
1/2 tsp liquid smoke seasoning
2 lbs lean beef brisket, eye−of−round or flank steak,
trimmed completely of fat and cut across grain into
slices 1/4 inch thick

To aid in slicing meat thinly, freeze the meat slightly
until ice crystals are formed.
Blend all ingredients except meat in small bowl. Dip each piece
of meat into marinade, coating well. Place in shallow dish.
Pour remaining marinade over top, cover and refrigerate
overnight.

Oven method: Preheat oven to lowest setting (about 130F).
Place several layers of paper towels on baking sheets. Arrange
meat in single layer on prepared sheets and cover with
additional toweling. Flatten meat with rolling pin. Discard
towels and set meat directly on oven racks, with foil below
to catch any drips.

Let dry 8 to 12 hours (depending on temperature of oven).
Dehydrator method: Arrange meat on trays in single layer and
dehydrate 10 to 12 hours, depending on thickness.
Store jerky in plastic bags or in tightly covered containers in
cool, dry area.

Saturday, July 18, 2009

Raspberry French Toast Bake



Raspberry French Toast Bake








French Toast
1 loaf (1 lb) soft French bread (about 18 inches long)
4 oz (half 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
½ cup raspberry preserves
1 cup fat-free egg produce
1 cup fat-free (skim) milk
1 tablespoon sugar

1/4 teaspoon salt


Sauce

1 bag (10 oz) Cascadian Farm® frozen organic raspberries, thawed
1/4 cup sugar
2 teaspoons cornstarch


1. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cut bread into 24
(3/4-inch-thick) slices. Spread 12 slices with cream cheese. Spread remaining bread slices with preserves;
place over cream cheese to make 12 sandwiches. Arrange in baking dish, pressing together if necessary
to fit.


2. In medium bowl, beat egg product, milk, 1 tablespoon sugar and the salt with wire whisk until blended.
Pour over bread in dish. Let stand 15 minutes or until liquid is absorbed.

3. Heat oven to 400°F. Cover dish with foil; bake 10 minutes. Uncover; bake 15 to 20 minutes longer or
until golden brown.


4. Meanwhile, in 2-quart saucepan, mix sauce ingredients until blended. Heat to boiling over medium heat,
stirring frequently. Boil 30 seconds to 1 minute or just until thickened. Place strainer over medium bowl; pour
raspberry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard
seeds. Serve sauce over French toast.


High Altitude (3500-6500 ft): In step 3, uncover and bake 23 to 28 minutes

Sloppy Joe Seasoning Mix

1 tb Instant Minced Onion
1 ts Salt
1/2 ts Instant Minced Garlic
1/4 ts Celery Seed
1 ts Green Pepper Flakes
1 ts Cornstarch
1/4 ts Dry Mustard
1/4 ts Chili Powder


Combine all ingredients in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months.
Makes 1 package (about 3 T) of mix.

Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add seasoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns.

Makes 6 servings

BB King's BBQ Ribs

2 Pounds Pork Loin Ribs
Dry Spice Rub (recipe follows)
4 cups canned tomato sauce
1/2 cup diced tomato
1/4 cup firmly packed brown sugar
1/4 tablespoon Worcestershire sauce
2 tablespoons dried onion
1/4 cup soy sauce
1/4 cup water

Coleslaw and grilled corn on the cob as
accompaniments
Rub ribs well with some of the Dry Spice Rub and refrigerate,
covered, for 4 to 6 hours.
In a saucepan combine tomato sauce, tomato, sugar,
Worcestershire sauce, onion, soy sauce, water, and 1/2 cup
Dry Spice Rub and cook over very low heat for 3 hours.
Preheat a grill or smoker over low heat until hot. Add ribs and
cook, covered, for 3 to 5 hours. Brush with sauce during last
minutes of cooking. Serve with remaining sauce, coleslaw, and
corn.

Dry Spice Rub:
1 cup chili powder
1 tablespoon garlic granules
1 teaspoon onion powder
1/2 teaspoon cumin
1 1/2 teaspoons salt
2 tablespoons seasoned salt

In a jar combine all ingredients well and store in a dry place,
covered, until ready to use.

Auntie Ann's Pretzels

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2−4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne's famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

Friday, July 17, 2009

Baked French Toast with Strawberry-Rhubarb Sauce



Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.

Prep Time:20 min
Start to Finish:8 hr 25 min
Makes:18 slices

French Toast
1/2 cup Gold Medal® all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices (1 inch thick) French bread
Sauce
2 cups medium whole strawberries
2 cups cut-up rhubarb (about 1 1/3 lb)
1/3 cup water
1 box (4-serving size) strawberry-flavored gelatin


1. Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
3. Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
4. Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

Orange Julius

6 ounces orange juice, from frozen concentrate, unprepared
1 cup milk, lowfat okay
1 cup water
1/4 cup sugar
1 teaspoon vanilla
8 ice cubes
Combine all ingredients, except ice cubes, in blender. Blend 1−2 minutes,
adding ice cubes one at a time, until smooth.
Orange

Old Fashioned Jelly Doughnuts

2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying

Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.

Punch down and pinch off pieces of dough to form small balls (about the size of golfballs). Cover and let sit 15 minutes.

In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.

Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.

11 Secret Herbs and Spices

This came from CDKitchen and makes a nice gift.

2 tbsp. paprika
1 tbsp. onion salt
1 tsp. celery salt
1 tsp. rubbed sage
1 tsp. garlic powder
1 tsp. ground allspice
1 tsp. ground oregano
1 tsp. chili powder
1 tsp. black pepper
1 tsp. basil leaves crushed
1 tsp. marjoram leaves, crushed finely

Makes 1/3 cup

To Use:
Mix together 4 tsp. mixture, 1 cup flour, 2 tbsp packed light brown sugar and 1 tsp salt.
Place in a doubled plastic food bag and add chicken to coat. Fry, drain on paper towels,
serve.

If you don't like the brown sugar because it adds to much sweetness. Then don't use it. Adding cornmeal to the flour adds more crispyness. This is also good for fish.

Thursday, July 16, 2009

Bloodshot Eyeballs




Keep your eyes peeled for fun with these deviled eggs full of flavor and crowd appeal. They make the perfect appetizer for a kids' party. Serve within two hours of making for the best 'vein' effect, advises Bernice Janowski of Stevens Point, Wisconsin.

SERVINGS: 12

TIME: Prep: 40 min. + standing

Ingredients:
6 eggs
3 cups hot water
2 tablespoons red food coloring
1 tablespoon white vinegar
1/3 cup mayonnaise
1/4 cup chopped green onions
2 tablespoons minced fresh cilantro
2 teaspoons Dijon mustard
12 sliced ripe olives
1 teaspoon ketchup

Directions:
Place eggs in a single layer in a large saucepan; add enough cold water to cover by 1 in. Cover and bring to a boil over high heat. Remove from the heat; cover and let stand for 15 minutes. Place in ice water until completely cooled. Gently crack eggs (do not peel).
In a large bowl, combine 3 cups hot water, food coloring and vinegar. Add eggs. (If eggs are not completely covered by colored water, add more hot water.) Let stand for 30 minutes. Remove eggs with a slotted spoon; peel.
Cut eggs in half widthwise. Place yolks in a small bowl; set whites aside. Mash yolks with a fork; stir in the mayonnaise, onions, cilantro and mustard.
To level egg white halves, cut a small slice from the bottom of each; place on a serving platter. Pipe or stuff yolk mixture into center of whites. Place an olive slice on each; fill olives with ketchup. Refrigerate until serving. This recipe is best eaten the day it is prepared. Yield: 1 dozen.

Vegetable Seasoning Blend

¼ C onion powder
¼ C dried parsley flakes
2 TBS salt-free lemon pepper
2 TBS garlic powder
2 TBS celery seeds
2 tsp. sage
2 tsp. marjoram
2 tsp. thyme
2 tsp. basil
2 tsp. oregano
2 tsp. pepper
2 tsp. dill weed
1 tsp. summer savory
salt, to taste (optional)

(For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water

Mrs. Fields Carrot Cake

2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar

Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add
butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly
combined. Pour batter into prepared pans and smooth the surface with a
rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted
into center should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium
bowl with electic mixer on medium speed, beat cream cheese and butter until
smooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one
layer on a cake platter, and with a metal spatula spread icing over the top
to form a thin filling. Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing. Refrigerate
1 hour to set icing.

Glazed Salmon Fillet

Serves 6 to 8

This is such a good recipe. It is so easy and doesn't heat up the house.
You can have some grilled vegetables with this and some kind of a salad. I
got the recipe from Taste of Home's Grilling Recipe Collection and it was
submitted by Jerilyn Colvin, Foxboro, Massachusetts.

Ingredients:

1 1/2 cups packed brown sugar
6 tablespoons butter or margarine, melted
3 to 6 tablespoons lemon juice
2 1/4 Teaspoons dill weed
3/4 teaspoon cayenne pepper
1 salmon fillet, (about 2 pounds)
Lemon-pepper seasoning

In a small bowl, combine the first five ingredients; mix well. Remove 1/2
cup to a saucepan; simmer until heated through. Set aside remaining mixture
for basting. Sprinkle salmon with lemon-pepper. Place on grill with skin
side down. Grill, covered, over medium heat for 5 minutes. Brush with the
reserved brown sugar mixture. Grill 10 to 15 minutes longer, basting
occasionally, until fish flakes easily with a fork. Serve with the warmed
sauce.

Wednesday, July 15, 2009

Pirate Ship Sandwich



Simple & Delicious
May/June 2009 issue
Page: 47





Ship ahoy! This fun, flavorful, seafaring sandwich is easy to make and, more important, easy to pull apart and eat for young party guests! Simple & Delicious Test Kitchen

SERVINGS: 10
CATEGORY: Sandwich
METHOD:
TIME: Prep/Total Time: 25 min.

Ingredients:
1 small bunch romaine
1/4 cup Italian salad dressing
1 loaf (1 pound) Italian bread, unsliced
10 slices Colby cheese
1/3 pound sliced deli turkey
1/3 pound sliced deli ham
1/3 pound thinly sliced hard salami
3 pretzel rods


Directions:
Remove 3 outer leaves of romaine for sails; set aside. Chop remaining romaine; toss with dressing. Cut bread into 20 slices, leaving slices attached at the bottom. Between every other slice of bread, layer the cheese, turkey, ham, salami and romaine mixture.
Poke two holes in each reserved lettuce leaf, one about two inches from the top and one about two inches from the bottom. Place a pretzel rod through both holes on each lettuce leaf forming a sail. Place sails in the sandwich.
To serve, cut completely through the bread between the plain slices. Yield: 10 servings

Sunburst Cherry Blossom Pie

Recipe courtesy Dennis McKinney, Oklahoma City, Oklahoma
Show: Food Network Challenge
Episode: Great American Pie Cook-Off

For the crust:
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter flavored shortening, chilled (recommended: Crisco)
1/2 cup ice cold water (plus 1 tablespoon)

For the Cherry Blossoms:
Leftover crust
8 red cherries
15 dried cherries
1 tablespoon baking glitter, if desired

For the Filling:
1 (12-ounce) frozen package dark sweet cherries, thawed, (recommended: Dole)
21/2 cups frozen, pitted red tart cherries, thawed
1/2 cup dried cherries
3 tablespoons melted butter
1/4 cup tart cherry juice concentrate
3 drops almond extract
3 drops red food coloring
1 1/3 cups granulated sugar
1/2 vanilla bean pod (extracted seeds only)
1/4 cup minute tapioca (recommended: Kraft)
1 tablespoon cream
1 tablespoon granulated sugar

For the Glaze:
1/4 cup powdered sugar
2 tablespoons cream

For the Pie Crust:
Place flour, salt and shortening in a bowl. Cut in shortening using a pastry
blender until pea-sized pieces form. Add water and toss with a fork until
mixture holds together. Refrigerate until chilled. Cut in half and roll out
bottom crust to fit 9-inch pie pan. Roll top crust and cut spokes with serrated
cutting wheel. Fold spokes to center and set aside.. Extra trim from crust may
be use for cutting cherry blossoms.

For the Cherry Blossoms:
Roll out excess trimmings from crust. Cut of circles of pie dough to desired
size with round cookie cutter. With knife, cut petals. Place dried cheery or
half of thawed cherry in center of each blossom and bake on cookie sheet in a
preheated 425 degrees F oven. Sprinkle with baking glitter, if desired.

For the Filling:
Drain cherries. Place in a glass mixing bowl and microwave until at least room
temperature. Pour melted butter over cherries. Mix sugar, vanilla bean seeds and
tapioca and add to bowl. Combine cherry juice concentrate, almond extract and
food coloring. Pour over cherries and mix gently. Place in pie shell Unfold top
crust and cover the filling. Crimp to seal edges. Brush with cream and sprinkle
with granulated sugar. Bake at 425 degrees F for 50 minutes. Cover crust with
foil when desired color appears. Remove pie from oven. Decorate with cherry
blossoms and glaze.

For the Glaze:
Mix together powdered sugar and cream until a thin stream appears when the spoon
is lifted from the bowl. Drizzle glaze over pie while still hot.

Mrs. Dash Seasoning Blend

½ tsp. cayenne pepper
1 TBS garlic powder
1 tsp. basil
1 tsp. marjoram
1 tsp. thyme
1 tsp. parsley
1 tsp. savory
1 tsp. mace
1 tsp. onion powder
1 tsp. sage
1 tsp. black pepper
(Tastes like the real Mrs. Dash mix; blend well and keep dry).

Aunt Jamima Maple Syrup

2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring

Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.

VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

Tuesday, July 14, 2009

Marinated Mozzarella



Prep: 20 min., Chill: 8 hr.

Makes about 4 cups

Ingredients
3 (8-oz.) blocks mozzarella cheese
1 (8.5-oz.) jar sun-dried tomatoes, drained and halved
1/2 cup olive oil
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Garnish: flat-leaf parsley sprigs or fresh rosemary stems

Preparation
1. Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
2. Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.

Miracle Whip

4 egg yolks
1 teas. Salt
2 teas. Dry mustard
6 Tbl. Vinegar
3 cups salad oil
3 Tbl. Flour or cornstarch
1 cup boiling water
2 Tbl. Sugar
1/4 cup vinegar
1 Tbl. Salt

With mixer blend egg yolks, 1 t. Salt., 2 T. sugar,
and 2 T., vinegar. Very slowly add 1 cup oil, a few
drops at a time, and mix thoroughly. Add remaining oil,
a little faster but be careful to blend each addition
before adding more oil. When all oil has been added,
add 4 T. Vinegar. Now put remaining ingredients
in a saucepan and cook to a smooth paste. Add this
hot mixture to the mayonnaise and blend well.
Pour in a container & cool in the refrigerator.
Makes slightly more than 1 quart.

Luchow's German Potato Salad

1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium−size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten

Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir
and cook until transparent. Add vinegar, stock or bouillon, and
seasonings. Stir; let come to a boil. Stir in egg; remove from heat
and pour over potatoes. Serves 2−4.

Italian Herb Seasoning

1 tsp. oregano
1 tsp. marjoram
1 tsp. thyme
1 tsp. basil
1 tsp. rosemary
1 tsp. sage

Monday, July 13, 2009

Dumplings in Maple Syrup



1-3/4 cups all purpose flour
1-3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. freshly grated nutmeg
2 TB cold unsalted butter, cut into bits
1 cup well shaken buttermilk
2 cups pure maple syrup (preferably Grade B or dark amber)
2 cups water

Garnish: freshly grated nutmeg
Accompaniment: plain whole-milk yogurt or sour cream

Sift together flour, baking powder and soda, salt, and nutmeg into a bowl. Blend in butter with
a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir
with a fork just until dough is evenly moistened (do not overmix).

Bring syrup and water to a boil in a 4-quart pot at least 10 inches wide. Drop 8 (1/2 cup ea.)
measures of dough into syrup, leaving spaces to allow dumplings to expand. Gently simmer over
moderately low heat, covered, until tops of dumplings are dry to the touch, 15 to 20 minutes.

Serve warm.

Makes 8 (dessert) servings.

Indian Spice Blend

8 tsp. cumin
4 tsp. ground ginger
2 tsp. ground coriander
2 tsp. cayenne
4 tsp. turmeric
2 tsp. black pepper

Homemade "Atkins" shake

2 eggs
1 T virgin coconut oil (make sure it smells like coconuts)
1 T butter
1 T cocoa powder or Instant decaf coffee
1/4 t cinnamon
1/4 t pumpkin pie spice
stevia to taste (optional)
boiling water 4-6 oz
ice cubes

Directions

Break 2 eggs into blender. Add all ingredients except ice. Blend. Add ice to
desired consistency. Enjoy!

Nutritional info is for decaf coffee. Add 2g carbs for cocoa powder (cocoa
is not induction friendly).

Don't shy away from this because of the "raw eggs" The boiling water cooks
them just enough & then everything is blended. I don't like slimy things and
I LOVE this shake!

Submitter SparkPeople user LISA32989 Notes: I brew a pot of good french
roast coffee (decaf) and then keep it in the refrigerator. I boil some in
the microwave and this is my "boiling water", instead.

Number of Servings: 1

Baked Mustard Chicken

The mustard, bacon and cheese create a fabulous flavor and a delicious dish. This is a very quick recipe and the final product is quite tasty.

Serving: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
4 chicken breast fillet halves
4 ounces Dijon mustard
1/4 cup teriyaki sauce
1/4 cup bacon bits
1/2 cup grated Parmesan cheese

Total Time: 45 minutes
1. Preheat oven to 400 degrees F. Place chicken in a 9x13-inch baking dish.
2. Brush mustard over chicken, then pour teriyaki over all. Sprinkle with bacon bits, then cover with cheese. Bake for 30 minutes.

Sunday, July 12, 2009

Overnight Danish Twists



You can do it! Serve warm yeast rolls when you prep them the day before.

Prep Time: 1 hr
Start to Finish: 9 hr 30 min
Makes: 27 twists

Twists

2 packages regular active or fast-acting dry yeast
1/2 cup warm water (105F to 115F)
4 cups Gold Medal Harvest King Better for Bread bread flour
1/3 cup granulated sugar
2 teaspoons salt
1 cup cold butter, cut into small pieces
4 eggs
1 cup milk
1 jar (10 oz) favorite jam or preserves (about 1 cup)

Powdered Sugar Glaze

1 1/2 cups powdered sugar
3/4 teaspoon vanilla
2 to 3 tablespoons water or milk

In large bowl, dissolve yeast in warm water. Stir in flour, granulated sugar and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Separate eggs; refrigerate whites for brushing pastry. Stir yolks and 1 cup milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours for proper rising but no longer than 24 hours.

Lightly grease 2 large cookie sheets. Gently push fist into dough to deflate. Divide dough into 3 equal parts. Roll 1 part dough into 9x7-inch rectangle on lightly floured surface. Cut crosswise into nine 1-inch strips. For each twist, pinch ends of strip together to form ring, stretching strip slightly. Twist to form figure 8. Place at least 2 inches apart on cookie sheet. Repeat with remaining 2 parts dough.

Beat egg whites; brush over dough. Let rise uncovered at room temperature about 25 minutes or until puffy and loops fill in.

Heat oven to 350F. Make an indentation in center of each loop. Fill with 1/2 to 1 teaspoon jam. Brush dough again with egg whites. Bake about 15 minutes or until light golden brown. Remove from cookie sheet to wire rack (place rack on waxed paper to catch glaze drips).

In small bowl, mix all Powdered Sugar Glaze ingredients until smooth and thin enough to drizzle; drizzle over warm twists.

WARM CHICKEN SALAD

Yield: 4-1/2 cups (6 servings)
Source: The New Family Cookbook for People with Diabetes

INGREDIENTS
- 2 cups diced cooked chicken (8 ounces)
- 2 cups chopped celery
- 1/3 cup light mayonnaise
- 1/4 cup slivered almonds
- 2 tablespoons fresh lemon juice
- 1/4 cup chopped green bell pepper
- 1/4 cup finely chopped onion
- 2 tablespoons chopped pimiento
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup (about 1 ounce) grated or shredded Swiss cheese
- 2 cups (2 ounces) fat-free
or reduced-fat potato chips, coarsely crushed

DIRECTIONS
Preheat the oven to 350 degrees F.
Spray a 2-quart casserole with non-stick pan spray.
Mix all the ingredients except the cheese and potato
chips in a large bowl. Turn into the casserole.
Top with the cheese and crushed potato chips.
Bake about 25 minutes, until the cheese
is melted and the salad is hot.

Hot Chocolate Mix

½ C sugar
1 TBS flour
¼ C cocoa
¼ tsp. salt
1 tsp. ground cinnamon
¾ tsp. ground cloves
1/8 tsp. ground allspice

(Blend thoroughly. To make hot chocolate, add ¾ C mix to two cups of water and simmer for four minutes. Stir in six cups of milk and reheat. Add one teaspoon of vanilla, whip and serve. Recipe from "Herb Mixtures & Spicy Blends" by Maggie Oster).

Herbs de Provence

1 teaspoon thyme
1 teaspoon summer savory
1/2 teaspoon lavender
1/4 teaspoon rosemary
1/2 teaspoon oregano or basil
1/4 teaspoon sage

1 servings

11 minutes 10 mins prep
Herbs de provence is best made with dried herbs as fresh herbs lose their
flavour if the cooking is longer than about 20 minutes.
This blend is excellent in soups, on potatoes, rice, pasta, fish,
roasted vegetables or bread.
Mix with 1/4 lb butter for a real treat.

Saturday, July 11, 2009

Honey Ginger Grilled Salmon



Honey and ginger provide a sweet and spicy flavor combination for salmon.  The marinade is just as delicious on boneless skinless chicken breast halves.
Prep Time: 5 minutes
Marinate: 15 minutes
Cook Time: 16 minutes

1/3 cup orange juice
1/3 cup soy sauce
1/4 cup honey
1 teaspoon McCormick Ground Ginger
1 teaspoon McCormick Garlic Powder
1 green onion, chopped
1 1/2 pounds salmon fillets

Mix all ingredients, except salmon, in small bowl. Place salmon in large resalable plastic bag or glass dish. Add marinade; turn
to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove salmon from
marinade. Discard any remaining marinade. Grill over medium-high heat
6 to 8 minutes per side or until fish flakes easily with a fork.

Test Kitchen Tip: Substitute swordfish or mahi mahi for the salmon.

Source: McCormick.com

Garam Masala

1 tsp. cumin
1 TBS coriander seeds
1 tsp. sesame seeds
1 tsp. black peppercorns
1 tsp. cloves
1 tsp. mace
1 tsp. cinnamon
3 cardamom pods
(Toast in a medium-low skillet for two minutes; then grind).

Camp Nacho Dip

1 lb. Ground beef
1 lb. Bulk, hot, pork sausage
2 lb. Velveeta cheese, cubed
10 1/2 oz. Cream of mushroom soup
10 1/2 oz. Diced tomatoes and Green chilies, diced
2 t. Garlic powder
1 t. Black pepper

Brown the meat and sausage in a dutch oven; drain.

Add remaining ingredients and heat until velveeta is melted. Mix well.
Continue heating until mixture is very warm.

Serve with tortilla chips.

Makes 8 cups of dip

Almond Grove

1 oz. Amaretto (or more)
1 oz. Creme de Coconut (or more)
dash(es) Cocoa Powder (or more)

Shake well with ice and strain into a cocktail glass. Garnish with grated nutmeg

Friday, July 10, 2009

Sesame-Ginger Barbecued Chicken



6 servings
Prep: 10 minutes
Grill: 12 minutes

Ingredients
1/3 cup plum sauce or sweet-sour sauce
1/4 cup water
3 tablespoons hoisin sauce
1 1/2 teaspoons sesame seed (toasted, if desired)
1 clove garlic, minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1/4 to 1/2 teaspoon Oriental chili sauce or several dashes bottled hot pepper sauce
6 small skinless, boneless chicken breast halves and/or thighs (about 1 1/2 pounds total)

Directions
1. For sauce, in a small saucepan combine all of the ingredients except
the chicken. Bring to boiling over medium heat, stirring frequently;
reduce heat. Simmer, covered, for 3 minutes. Set aside.

2. Rinse chicken; pat dry. Grill chicken on the lightly greased rack of an
uncovered grill directly over medium heat for 12 to 15 minutes or until
tender and no longer pink, turning once and brushing with sauce once
or twice during the last 5 minutes of grilling.

3. In a small saucepan heat the remaining sauce until bubbly; pass
with chicken. Makes 6 servings.

Midnight Blueberry Muffin Pie

courtesy Christine Fiedorowicz, Denver, Colorado
Show: Food Network Challenge
Episode: Great American Pie Cook-Off

Crust:
1 1/2 cups all-purpose flour, frozen
8 tablespoons chilled or frozen sweet cream butter
1 tablespoon sugar, chilled plus 1 tablespoon for stars
1/2 teaspoon salt
1 beaten egg yolk
1/4 to 1/3 cup ice water
3/4 tablespoon apple cider vinegar, chilled

Egg glaze:
1 egg white
1 tablespoon water

Filling;
4 1/2 cups frozen blueberries
3/4 cup dried chopped sour cherries
1/2 cup white granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon verbena
1 teaspoon almond extract
1 tablespoon butter
Dash salt
2 to 3 tablespoons all-purpose flour

Streusel;
2/3 cup plus 2 tablespoons flour
1/3 cup plus 2 tablespoons white sugar
1/4 teaspoon salt
2/3 cup chopped walnuts
5 tablespoons melted unsalted butter, plus 2 tablespoons cold butter,
cubed
1/2 teaspoon vanilla

Preheat oven to 425 degrees F. Place rack on lowest level.

Crust Preparation:
Pulse flour, butter, sugar, and salt in food processor until butter looks like
peas. Whip egg and add egg yolk, water and vinegar. Slowly pour mixture
in while pulsing until mixture will hold together when squeezed. Cut
off 1/4 for stars, roll into ball and refrigerate. Roll rest of dough immediately
out to 13-inch circle, one eighth of an inch thick. Put in a 9-inch pie pan
and press sides and bottom toward bottom ridge. Trim overhang to 3/4
of an inch, flute edges. Freeze crust in shell for 5 minutes. Weigh down
crust, lined with parchment paper with pie weights (beans etc). Glaze
edges with egg white glaze. Bake crust on a baking sheet. Bake on
bottom shelf of oven for 15 minutes. Cover sides of crust with foil as
soon as they set and start to turn golden. Rotate crust in oven half way
through. Remove pie weights from pie shell after 15 minutes. Prick
bottom with fork. Glaze bottom and sides with egg white. Bake for
10 more minutes on bottom rack without baking sheet.

Star decorations preparation:
Roll out remaining crust, cut into decorative star shapes. Glaze with egg
mixture, sprinkle with sugar and place on sheet of foil. Bake at 425 degrees F
until slightly golden, then remove.

Filling preparation:
Place blueberries in a medium pot over high heat. Add cherries and sugar. Stir
until mixture is thawed and juicy. Add lemon juice, lemon verbena, almond
extract, butter and salt and 2 tablespoons flour. Bring to a boil. Reduce heat
to low and cook for at least 15 minutes to cook flour and thicken juice. Add
additional flour, if needed, to thicken further before putting in pie shell.
Remove from heat.

Streusel Preparation:
Put flour, sugar, salt in processor and pulse 2 times. Add walnuts.
Mix melted butter and vanilla together. Add to processor and pulse. Add cold
butter and pulse.

Assembly and Baking:
Add filling to pie crust and top with streusel. Bake at 425 degrees F
on lower third of rack for 25 to 30 minutes or until streusel is browned and
set. Rotate pie half way through baking.

Remove pie and cool in freezer or on dry ice for 30 to 35 minutes.
Decorate top with stars and let sit 2 minutes before cutting.

Fruit Slush Mix

4 cups granulated sugar
1 (6 ounce) can frozen orange juice concentrate
1 (46 ounce) can pineapple juice
4 cups water
1/2 cup lemon juice

Combine sugar and water in a medium saucepan. Heat until sugar is
dissolved.
Add orange juice concentrate, lemon juice, and pineapple juice. Fill 6
or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from
freezer trays and store in plastic bags. Use within 6 months. Makes
about 100 small cubes.

Variation: Add 5 to 6 mashed bananas to mixture before freezing.

Fruit Slush: Fill a glass with Fruit Slush Mix cubes. Add ginger ale to
cover. Let stand 15 minutes and stir and serve.

Fajita Seasoning

1 TBS cornstarch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
¾ tsp. crushed chicken bouillon cube
½ tsp. onion powder
¼ tsp. garlic powder
¼ tsp. cayenne pepper
¼ tsp. cumin

Thursday, July 9, 2009

Emeril's Giant Apple Pecan Pancake



Yield:  4 servings

2 tablespoons unsalted butter, plus 1 tablespoon
2 large apples, peeled, cored, and thinly sliced
cup firmly packed dark brown sugar
½ teaspoon ground cinnamon
Pinch nutmeg
½ cup roughly chopped, toasted pecans
4 large eggs, beaten
1 cup whole milk
1 teaspoon baking powder
1 cup all-purpose flour
Powdered sugar, as an accompaniment
Creme fraiche, as an accompaniment
Maple syrup, as an accompaniment
Vanilla Ice Cream, as an accompaniment
Preheat the oven to 400 degrees F.

In a large, ovenproof skillet, melt 2 tablespoons of the butter over
medium-high heat. Add the apples, sugar, cinnamon, and nutmeg,
and cook, stirring, until the apples are soft and just golden, about
7 minutes. Add the walnuts, and cook, stirring, until the apples are
caramelized, 2 to 3 minutes. Add the remaining tablespoon of butter
and stir to melt. Remove from the heat.

In a large bowl, combine the eggs, milk, and baking powder, flour,
and whisk just until blended, being careful not to over mix. Pour the
batter over the apples. Bake until golden and puffed, 15 to 20 minutes.

Remove from the oven and sprinkle with powdered sugar.
Drizzle with creme fraiche and maple syrup and serve in the pan

Watermelon Berry Slush

1 cup cubed, seeded watermelon
1 cup ginger ale or lemon-lime soda
2 tablespoons thawed frozen-concentrate limeade
1 cup frozen, unsweetened strawberries

In blender or food processor, process watermelon, soda and limeade until
liquified. Gradually add frozen strawberries, blending just until
slushy.

Serve immediately.  Serves 4.