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Sunday, April 30, 2017

COPYCAT DUNKIN DONUTS OREO COOLATTA







BY: HANNAH FROM WE LIVED HAPPILY EVER AFTER 

This is a satisfying drink pick that will perk you up most any day of the week. Combine the awesome flavor of Oreo cookies with chocolate syrup, cream and coffee for a wonderful indulgence. Skip the drive through and spend a little more time at home by brewing up this perfectly easy drink recipe. 

Ingredients 
· 16 or so Oreos, crushed (with a few whole ones set aside)
· 2 Cups COLD Strong Brewed Coffee
· 1 Cup Heavy Cream
· 7 Tablespoons Sugar
· 4 Tablespoons Hersey Chocolate Syrup
· About 14 Ice Cubes
· Whipped Cream

Instructions 
1. Add all your ice cubes into the blender. Pour about a cup or so of your black coffee into the blender to give it a liquid base.
2. Using Ice Crush, blend it all together to give it that slushy, icy texture. You don't want to blend all the coffee and ice together at once, or it will just be like cold coffee.
3. Add the cream, sugar, and chocolate syrup to the rest of your coffee. Stir well to combine.
4. Don't add all the coffee in at once. Add it gradually to make sure it doesn't end up with too liquid of a consistency
5. Don't blend the Oreos in with the coffee and ice. They will be very soggy. Just stir them in.

the best drink recipes.pdf

HOT CHICKEN & APPLE SALAD

1/2 teaspoon Paprika
1/4 teaspoon Pepper
4 (4 Oz.), [4-112 g] Boned -- Skinned  Chicken Breast Halves -- Cut into Bite Size
3 tablespoons Unsweetened Apple Cider
1 cup Diagonally Sliced Carrots
3 cups (1/2 in.) Cubes Unpeeled Granny Smith Apples (1 Lb.)
1/2 cup (2 Oz.) Gorgonzola [56 g]
Cheese Divided
2 teaspoons Minched Shallots
2 tablespoons White Wine Vinegar
4 cups Torn Fresh Spinach

Combine Paprika, Pepper and Pinch Salt in A Plastic Bag. Add Chicken &
Shake To Coat. Set Aside.
Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45
Seconds.
Add Chicken; Cover With Wax Paper and Microwave At Medium-High 6 To 7
Min., Stirring Every 3 Min.
Drain Chicken and Set Aside.
In Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent.
Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2
1/2 Min. OR Until Apples Are Tender. Drain, Reserving 2 T. Apple Cider
Mixture in Baking Dish.
Combine Apples, Carrots, Chicken and 1/4 C. Cheese in A Bowl; Toss and Set
Aside.
Add Vinegar and Shallots To Reserved Apple Cider Mixture in Baking Dish;
Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining
1/4 C. Cheese & Serve Warm.

salads.pdf

HOT CHOCOLATE MIX WITH MARSHMALLOWS

2 cups skim-milk powder
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 tsp cinnamon (opt)
2 cups mini marshmallows

Set sieve over large bowl; pour in skim-milk powder, sugar, cocoa, and cinnamon (if
using). Stir to combine until mixture passes through sieve.
Stir in mini marshmallows. Spoon into container. Cover with lid or plastic wrap.
(Mix can be stored at room temp for up to 1 month.) Makes about 4 cups.

Attach to the jar:
Add 1/4 cup to mug of very hot milk and stir well.

gift jar recipes.pdf

Hot Pepper Steak Marinade

A standby for Team Pepperitaville, this super-spicy marinade works especially
well for steak, but it’s nice on chicken or pork, too. And just in case
you’re planning to cook venison, as the team often does, add Italian dressing
to the mix.

Preparation time: 45 minutes (including roasting and peeling)
Cooking time: 20 minutes
Yield: About 3 cups

10 jalapeño peppers
5 cayenne peppers
1 green bell pepper
2 banana peppers
4 Roma tomatoes
2 cloves garlic
1 tablespoon Creole seasoning
1⁄2 cup vinegar
1 cup water
Juice of 1⁄2 lime
1 cup packed brown sugar
1⁄4 cup granulated sugar
1⁄4 cup soy sauce
6 ounces tomato paste

1 Roast jalapeño, cayenne, green bell, and banana peppers (see Chapter 12
for instructions; the oven-roasting method works better for the smaller
peppers).
2 Peel and deseed roasted peppers, wearing plastic gloves or washing your
hands immediately afterward.
3 Peel tomatoes (see Chapter 12) and garlic.
4 In food processor, process tomatoes and garlic until they’re almost
smooth.
5 In a medium pot, combine pepper mixture and all other ingredients.
6 Over medium heat, cook mixture until it reaches the consistency you
want. (It thickens as it cooks.)
7 Let cool and pour into airtight storage containers.

Note: A little of this mix goes a long way, but the marinade keeps well in the
fridge for a good long time, so this 3-cup batch is likely to last a while.

bbq sauces, rubs and marinades for dummies.pdf

Jambalaya Salad

3/4 Cup Salad dressing, Italian
1/2 Cup Celery -- sliced
1/2 Cup Green pepper -- chopped
1/4 Cup Onion -- chopped
1 Teaspoon Thyme
1/4 Teaspoon Pepper, red -- ground
1/4 Teaspoon Salt
1 Each Garlic clove -- minced
2 Cups Rice -- cooked
1/2 Cup Ham -- cubed
6 Ounces Shrimp, tiny -- cooked [168 g]
1 Cup Tomato -- chopped
6 Each Bacon slices -- crumbled

Combine first eight ingredients. Add remaining ingredients except bacon.
Chill and add bacon just before serving.

salads.pdf

Saturday, April 29, 2017

HAM AND BLACK BEAN SALAD

3 cups Cooked rice -- cooled to room temperature
2 cups Canned black beans -- - rinsed and drained
1 medium Red onion -- chopped
1 cup Cubed jicama -- - (cut into 1/8-inch
1/2 cup Sliced black olives
1/2 cup Diced red pepper
1/2 cup Diced green pepper
1/4 cup Olive oil -- divided
4 ounces Cubed cooked ham
3 tablespoons Red wine vinegar
1 Garlic clove -- minced
1/2 teaspoon Ground cumin
1/2 teaspoon Chili powder
1/2 teaspoon Salt
1/2 teaspoon Ground black pepper

Combine rice, onion, jicama, olives, and peppers in large bowl; set
aside. Heat 1 tablespoon oil in large skillet over medium heat. Add
ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture.
Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and
pepper in small jar with lid. Shake to blend. Drizzle dressing over
salad.

salads.pdf

HERB FRIED CHICKEN OR FISH COATING MIX

You may use this seasoning mix for Southern style chicken, regular chicken, turkey
or veal schnitzel, or fish. Use leftover to make a zesty, herbed gravy to accompany
the dish. If you prefer to bake, coat the food then drizzle on a little melted
butter or vegetable oil. Bake in a preheated 400 F. oven until done - about 45
minutes for chicken parts - 20 to 25 minutes for fish.

6 cups unbleached all-purpose flour
2/3 cup fine cornmeal, stone ground
8 teaspoons salt
1 tablespoon pepper
1 teaspoon paprika
2 teaspoons onion powder
1/2 teaspoon poultry seasoning
4 teaspoons garlic powder
1 tablespoon Old Bay seasoning
Whisk together flour, cornmeal, salt, pepper, paprika, onion powder, poultry
seasoning, garlic powder and Old Bay seasoning.

ATTACH TO JAR:
To make herb fried chicken:
For several fish fillets or 2 1/2 - 3 pounds chicken parts
Soak in:
1/2 cup water
1/2 cup milk
1 beaten egg
Set aside 1-2 cups Herb Fried Chicken or Fish Coating Mix
Whisk together water, milk and egg in a bowl. Place chicken or fish in a 'Ziplock'
bag or covered dish and pour over water/milk mixture. Toss and refrigerate for a
couple of hours. If you are pressed for time, simply dip fish or fowl in liquid
then toss and coat well in flour mixture. Flour chicken a second time.
Fry chicken until well browned and cooked through, over medium heat, about 25
minutes (12 minutes a side) using a combination of half shortening and half oil.
For fish, fry in oil until done, 5-6 minutes, depending on size of fillets. White
firm fillets work best.

gift jar recipes.pdf

HERB SEASONED BROCCOLI

1/2 c. water
1 pkg. instant chicken broth and seasoning mix
2 c. broccoli spears
1/2 tsp. marjoram
1/2 tsp. basil
1/4 tsp. onion powder
Dash of nutmeg
1 tbsp. margarine
2 tsp. lemon juice

Combine water and broth mixture. Add broccoli, sprinkle with
seasonings. Cover, bring to boil, simmer 6 minutes until tender.
Drain.

delicious diabetic recipes 

Homemade Salsa Fresca

1 cup peeled and chopped tomatillos or seeded chopped tomatoes
1⁄4 cup freshly squeezed lime juice
1⁄4 cup minced red onion
2 tablespoons chopped fresh cilantro
11⁄2 teaspoons minced jalapeno
1⁄2 teaspoon salt
1⁄8 teaspoon freshly ground black pepper

Combine all the ingredients in a small bowl, and mix together thoroughly. Cover and refrigerate
until ready to use. This will keep up to 2 days.

About 11⁄2 cups

Streusel Kuchen

Categories: Penndutch, Breads
Servings: 1

1/2 c Potato, mashed                  1/2 c Potato water
1/2 c Butter and other shortening,    1/2 c Sugar
3 1/2 c Flour                           1 c Yeast
*dissolved in:                        1/2 c Water, lukewarm
2 Egg, well beaten                    1/2 c Sugar
1 1/2 c Flour                               *topping:
1 c Flour                             1/2 c Sugar
1 Egg yolk, well beaten

Mix together the mashed potatoes, potato water, shortening and sugar. Add
to this about 3 1/2 cups flour and the dissolved yeast. Set this dough
aside to rise in a warm place over night. The following morning add the
eggs, 1/2 cup sugar and 1 1/2 cups flour. Allow this mixture to stand in a
warm place until light. Then roll out pieces 6 by 8 by 1 inch thick and
place in greased oblong pans. When cakes are ready to be put into the oven,
brush top of cake with melted butter. Strew over the tops of the cakes the
topping mixture. This mixture should be rubbed through a coarse sieve. Bake
at 400-F about 20 minutes.

Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.

Friday, April 28, 2017

COPYCAT OLIVE GARDEN ITALIAN CREAM SODA







BY: AMANDA FROM WHAT’S COOKIN’ WITH AMANDA 

Copycat Olive Garden Italian Cream Soda is better than the real thing and you can make it in the comfort of your own kitchen. It's an old fashioned treat that will make you feel like you took a trip back in time to the soda fountain. For a fantastic drink recipe that won't break the bank, be sure stir this up sometime soon.

Ingredients 
· 1 cup caramel flavored coffee syrup (like DaVinci or Torani)
· 1/2 cup half & half
· 2 1/2 cups club soda
· Ice (as needed)
· Chocolate shavings (optional garnish)

Instructions 
1. In a pitcher, mix together caramel syrup and the half and half. Slowly add the club soda, be careful, it bubbles and can overflow!
2. Pour in a glass over ice and garnish with chocolate shavings.

the best drink recipe.pdf

Pull-Apart Cheesy Onion Bread







This recipe is as fun to eat as monkey bread (little balls of yeast dough that are baked in a pan together, then pulled apart at the table) but a lot less time-consuming to make. Grace Parisi spreads her buttery biscuit dough with a savory onion-Gruyère mixture, stacks layers of it sideways in a loaf pan, then bakes it until golden and fluffy.

Yield: Makes one 9-inch loaf

Ingredients
1 1/2  sticks  cold unsalted butter, 1 stick cubed
1  large  onion, finely chopped
1  tablespoon  poppy seeds
Kosher salt and freshly ground pepper
1  cup  coarsely shredded Gruyère cheese (3 ounces)
2  cups  all-purpose flour, plus more for dusting
2  teaspoons  baking powder
1/2  teaspoon  baking soda
1  teaspoon  salt
1  cup  buttermilk

Preparation
Preheat the oven to 425°. Butter a 9-by-4 1/2-inch metal loaf pan. In a large skillet, melt the 1/2 stick of uncubed butter; pour 2 tablespoons of the melted butter into a small bowl and reserve. Add the chopped onion to the skillet and cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes. Stir in the poppy seeds and season with salt and pepper. Scrape the onion mixture onto a plate and refrigerate for 5 minutes, until cooled slightly. Stir in the Gruyère.

Meanwhile, in a food processor, pulse the flour with the baking powder, baking soda and salt. Add the cubed butter and pulse until it is the size of small peas. Add the buttermilk and pulse 5 or 6 times, just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2-by-24-inch rectangle. Spread the onion mixture on top. Cut the dough crosswise into 10 pieces. Stack 9 pieces onion side up, then top with the final piece, onion-side down. Carefully lay the stack in the prepared loaf pan and brush with the reserved butter.

Bake the loaf in the center of the oven for about 30 minutes, until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Grace Parisi, Food and Wine, SEPTEMBER 2009 

GRILLED CHICKEN BREAST AND BEAN SALAD

2 tablespoons Well-seasoned mustard -- to 3 tablespoons
4 Chicken breast halves -- skinned and boned
1 package Frozen black-eyed peas -- 10-ounce package
32 ounces Canned beans combined -- kidney, garbanzos, w
1 Medium-large red onion -- finely chopped
2 Medium-large ripe tomatoes -- coarsely chopped
2 tablespoons Fresh thyme -- chopped
to 3 tablespoons
2 tablespoons Fresh oregano -- chopped
to 3 tablespoons
4 Sun-dried tomato halves -- in oil, finely chopp
3 tablespoons Extra-virgin olive oil
3 tablespoons Balsamic vinegar
Black pepper to taste -- freshly ground

Heat broiler or prepare outdoor grill. Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown.
Turn and spread on additional mustard. Cook until done, then cut into
narrow strips and place in serving bowl.
Cook peas according to package directions, not more than 15 minutes.
Drain. Drain liquid from canned beans and rinse thoroughly. Add to bowl
with black-eyed peas, onion, fresh tomatoes, herbs and dried tomatoes.
Beat oil and vinegar and mix with salad ingredients. Season with
pepper and serve at room temperature. Makes 6 servings.

salads.pdf

GRILLED CHICKEN BREASTS WITH SPICY GREEN MOLE

This is a take on one of Mexico’s traditional dishes. The sauce is a blend of
herbs, spices, pepitas, tomatillos, and poblanos— a delicious and complex
combination. The sauce is best made just before cooking the chicken. If you
make the sauce far in advance, it is likely that you will need to thin it with a
small amount of broth or water when reheating it.

1 tablespoon tamarind paste
3⁄4 cup plus 1 tablespoon vegetable oil
1-1⁄2 teaspoons chopped garlic
1⁄2 cup chopped onion
1⁄4 cup plus 2 tablespoons chopped fresh cilantro
1 teaspoon Emeril’s Southwest Essence spice blend, plus more for seasoning before grilling
4 boneless, skinless chicken breast halves (about 2 pounds)
4 tomatillos, husks removed, rinsed under hot water
1⁄2 cup hulled raw pumpkin seeds (pepitas)
1⁄2 teaspoon ground coriander
1⁄2 teaspoon ground cumin
1 clove garlic, peeled
2 poblano chiles (about 3 ounces),
roasted, peeled, and chopped
1 cup roughly chopped romaine lettuce leaves
1⁄2 teaspoon kosher salt, plus more for seasoning
11⁄2 cups chicken broth, plus more if needed
(see headnote)

1. In a small bowl, whisk together the tamarind paste,
1⁄2 cup of the vegetable oil, the chopped garlic, 1⁄4 cup of the chopped onion, the 2 tablespoons chopped cilantro, and the 1 teaspoon Southwest Essence.
2. Place the chicken breasts in a gallon- size resealable plastic bag, pour the tamarind marinade into the bag, and seal it. Refrigerate for at least 2 hours and up to overnight.
3. To make the mole, heat a medium saute pan over medium heat. Add the tomatillos and dry- roast in the pan for 5 minutes, browning them on all sides. Remove the tomatillos and set them aside to cool. Then cut them into quarters.
4. Reduce the heat under the pan to low, and add the pumpkin seeds, coriander, and cumin. Toast the
pumpkin seeds and spices in the pan for 3 minutes, stirring often. Transfer the seeds and spices to the
bowl of a food pro cessor.
5. Add the clove of garlic and the remaining 1 ⁄4 cup chopped onion to the pro cessor, and pro cess for 1 minute, scraping down the sides of the bowl after 30 seconds. While the machine is running, add the tomatillos and roasted poblanos, and pro cess for another minute, scraping down the sides of the bowl after 30 seconds. Add the romaine lettuce and pro cess for 1 minute more.
6. Heat a medium saucepan over low heat and add the 1 tablespoon vegetable oil. Once it is hot, add the mole and cook for 5 minutes. Season with the 1 ⁄2 teaspoon kosher salt, and add the 11 ⁄2 cups chicken broth. Simmer the mole, stirring it occasionally, until thickened, 30 minutes. Remove the pan from the heat and stir in the 1 ⁄4 cup chopped cilantro. Set aside and keep warm until ready to serve the chicken.
7. Preheat a grill to medium- low.
8. Remove the chicken breasts from the marinade. Brush them with the remaining 1 ⁄4 cup vegetable oil,
and season them liberally with Southwest Essence. Sprinkle with kosher salt. Lay the chicken breasts on the grill and cook for 3 minutes. Rotate the chicken breasts 90 degrees to make grill cross marks, and cook for another 3 minutes. Then turn the chicken over and repeat, cooking until the chicken is nicely browned and the internal temperature registers 165°F on an instant read thermometer, about 12 minutes total.
9. Serve the chicken immediately, with the warm mole sauce spooned generously over the top.

Note: The tamarind in the marinade can burn easily make sure to turn the chicken more frequently if
necessary.

4 servings

Grilled Chicken Dijon Salad

1/4 cup Dijon mustard
2 teaspoons Dried tarragon leaves -- crushed
1/4 teaspoon Cracked black pepper
3 tablespoons Tarragon vinegar
1 tablespoon Sugar
1/3 cup Water
8 teaspoons Olive oil
2 Whole chicken breasts -- skinned, boned, and fat removed
1/2 pound Fresh mushrooms -- halved
2 cups Broccoli flowerettes
5 cups Boston lettuce
8 ounces Fat-free Muenster Cheese -- H.C., cubed [224 g]
1/2 cup Red onion rings

Mix together mustard, tarragon and pepper; stir in vinegar and water.
Gradually add oil, beating until well blended. Pour 1/3 c. of dressing
mixture over chicken. Marinate mushrooms and broccoli in remaining
dressing. Drain chicken, reserving marinade. Grill chicken over medium
coals, 4 minutes on each side or to desired doneness, brushing with
reserved marinade mixture. Cut chicken into 8 strips. Combine
mushrooms, broccoli and marinade *** (see my note) with torn greens and
cheese in serving bowl; toss lightly.
Arrange lettuce mixture on large platter; top with chicken and onion
rings.

salads.pdf

Thursday, April 27, 2017

COPYCAT OLIVE GARDEN PEACH TEA







BY: AMANDA FROM AMANDA’S COOKIN’ 

Mix this up and prepare yourself for an afternoon of summer relaxation on your porch. It's a sweet treat with just a touch of southern flair. Great drink recipes like this are perfect to make all year round. You'll love sipping this cooler while enjoying the summer sun. 

Ingredients 
· 2 quarts unsweetened fresh brewed tea
· 1 1/2 cups Torani peach flavored syrup

Instructions 
1. I use Lipton Cold Brew tea bags to make my tea.
2. Add peach syrup to the unsweetened tea and stir well. Serve over ice.

Conversions 
3. 1 quart tea to 3/4 cup peach syrup
4. 1 8-oz glass tea to 3 tablespoons peach syrup

the best drink recipes.pdf

Fruit salad with Nuts 2

1 cup Blue Grapes
1 Honeydew Melon -- Small
Lettuce Leaves
2 Oranges
12 Walnut Halves
-----DRESSING-----
8 ounces Yogurt -- (1 Container)
2 tablespoons Evaporated Milk
1 tablespoon Lemon Juice
Salt -- Dash
1 tablespoon Orange Juice
White Pepper -- Dash
1 tablespoon Tomato Catsup

Scoop out melon with melon baller. Cut peel from oranges, remove white
membrane, and slice crosswise. Cut grapes in half and remove seeds.
Line a glass bowl with lettuce leaves; arrange melon balls, orange
slices, grapes, and walnuts in layers on top of lettuce. Mix and blend
well all ingredients for the dressing. Adjust seasonings. Pour dressing
over fruit. Let salad ingredients marinate for 30 minutes. Toss salad
just before serving.

salads,pdf

GINGERBREAD BAKED IN JARS

2 1/4 c Flour (all-purpose)
3/4 c Sugar
1 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
2 ts Ginger (ground)
1 ts Cinnamon (ground)
1/2 ts Cloves (ground)
3/4 c Margarine (softened)
3/4 c Water
1/2 c Molasses

Preheat oven to 325-degrees (NO higher).
Sterilize 5 (12 oz) Ball Quilted Crystal (#14400-81400) jam/jelly canning jars,
lids and rings by boiling them for 15 minutes. Remove the jars from the water and
allow them to air-dry on your counter top; leave the lids and rings in the hot
water until you're ready to use them.
Once the jars are cool enough to handle, use a pastry brush to grease them with
shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, salt, ginger,
cinnamon and cloves. Stir in margarine, water and molasses until well blended.
Divide batter among the 5 jars (they should be about 1/2 full). Place jars onto a
cookie sheet or they'll tip over.
Bake in preheated 325-degree oven for 35 minutes or until cake tester inserted in
center comes out clean. Move the jars around in the oven while they're baking, so
they'll bake evenly.
Have your HOT lids ready. Using HEAVY-DUTY MITTS (the jars ARE HOT!) Take
one jar
at a time from the oven and place a lid on, then the ring. Tightly screw on lids--
do it FAST because the lid gets REAL hot! Allow jars to cool on your countertop.
Once the jars are cool, decorate with round pieces of cloth. Unscrew the ring (the
lid should be sealed by now) and place a few cotton balls or a wad of batting on
top of the lid (makes it poof-y on top), then a piece of cloth (about 3" larger
than the lid) on top and screw the ring back on.
Decorate as desired. I used pinking shears to cut the cloth rounds out, otherwise
some material will start to unravel. A hot glue gun is INVALUABLE--glue on dried
flowers, bows, ribbons, etc.

gift jar recipes.pdf

GINGERED PEACH PICKLES

8 pounds small peaches -- (about 3 1/2 quarts)
3 pounds light brown sugar
1 quart cider vinegar
1 1 inch piece ginger root -- peeled and crushed
2 tablespoons whole cloves -- crushed
3 cinnamon sticks -- broken up
1 whole clove per peach
1 cinnamon stick in each quart jar
1 tablespoon brandy in each quart jar -- optional

These would be terrific served during the holidays or tucked into gift baskets:
Peel peaches and put in bowl of water with lemon juice or powdered ascorbic acid (3
tablespoons to 2 quarts water) to prevent darkening.
Combine sugar and vinegar in a large pot and bring to a boil over medium heat; boil
5 minutes. Tie ginger root, crushed cloves and broken cinnamon sticks loosely in
cheesecloth bag and add to syrup; simmer for 5 minutes.
Stick a whole clove in each peeled peach. Add only enough peaches to the boiling
syrup to fill a quart jar at one time. Cook until peaches are hot but not soft,
about 2 minutes. Do not overcook. Remove peaches with slotted spoon and pack
tightly in a clean hot quart jar with a stick of cinnamon. Repeat process until all
the peaches are heated and packed into hot clean quart jars.
Bring syrup to a boil; remove spice bag. Pour the hot syrup over the peaches in the
jars, leaving 1/2 inch head space. Add a tablespoon of brandy to each quart jar, if
using. Seal jars.
Process in a boiling water bath for 15 minutes. Makes 3 to 4 quarts.

gift jar recipes.pdf

GREEN TOMATO CHUTNEY

20 medium green tomatoes -- chopped, not peeled
5 medium red apples -- chopped, not peeled
3 medium red peppers -- seeded, chopped
4 medium onions -- peeled and chopped
1 1/2 tablespoons salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 1/2 cups white sugar
2 cups apple cider vinegar

Instructions: Put all ingredients into a large pot. Bring to boil over medium heat
(slowly). Simmer uncovered for 30 minutes, stirring occasionally. Pour into boiling
hot jars and seal using hot pack method.

Wednesday, April 26, 2017

GRILLED CLAMS CASINO







Everyone knows how delicious Clams Casino can be, but have you had them
on the grill? Oh, baby. You can always make the casino butter in advance— all
you do is cook the bacon and then the rest is absolutely simple. Wait until you
taste this.

2 strips thickly sliced applewoodsmoked bacon
4 ounces andouille sausage
1 cup finely diced onion
1 cup fi nely diced red bell pepper
2 tablespoons fine dry breadcrumbs
8 tablespoons (1 stick) unsalted butter, at room temperature
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
2 tablespoons minced garlic
1 tablespoon chopped fresh parsley
24 littleneck clams, scrubbed

1. Heat a large nonstick saute pan over medium- low heat. Add the bacon and cook, turning the slices occasionally, until just crisp, about 20 minutes. Let cool, and then cut into a total of twenty- four 3⁄4- inch pieces. Set the bacon pieces aside. Discard all but 2 tablespoons of the bacon drippings.
2. Place the andouille sausage in a food pro cessor and pulse until fi nely chopped. Add 1 tablespoon of the reserved bacon drippings to the same saute pan, and add the pro cessed andouille. Cook until the sausage has rendered its fat and browned, about 12 minutes. Transfer the sausage to paper towels to drain.
3. Add the remaining 1 tablespoon bacon drippings to the pan and increase the heat to medium- high. Add the onion and red bell pepper and cook, stirring constantly, until soft, 7 to 8 minutes. Remove the vegetables from the pan and set them aside to cool.
4. In a clean food pro cessor bowl, combine the breadcrumbs, butter, lemon juice, garlic, parsley, andouille sausage, and the cooled onions and bell pepper. Pulse until well combined. Transfer the butter mixture to a piece of parchment or waxed paper, and roll the paper around it to form a tight cylinder. Chill in the refrigerator until fi rm, at least 2 hours prior to cooking and up to 2 days in advance.
5. Preheat a grill to medium- high.
6. Place the clams on the grill and cook until the shells pop open, 1 to 2 minutes. Remove the clams from the grill, and when they are cool enough to handle, remove the top shells. Divide the butter mixture evenly among the clams. Top each clam with one piece of the bacon. Return the clams to the grill and cook until the butter has melted and the liquid is bubbling, 1 to 2 minutes. Serve immediately.

About 4 servings

SPICED PECANS

2 tablespoons brown sugar [28 g]
1 cup less 2 tbsp. sugar [260 g]
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon salt
1/2 cup water [125 ml]
1 tablespoon white Karo syrup
1 tablespoon butter
2 cups pecan halves [65 g]

In pot mix together sugars, spices, water and Karo syrup. Heat on medium-low to
soft ball stage (236 degrees). Add butter and pecan halves and cook 1 minute
longer. Remove from heat. Stir until mixture loses its shininess. Pour onto waxed
paper before mixture becomes sugary. With 2 forks separate the pecan halves while
still warm. Cool. Enjoy!

gift jar recipes.pdf

SUGAR FREE STRAWBERRY SMOOTHIE

1 8 ounces carton plain nonfat yogurt [224 ml]
1/4 cups skim milk
3 packets equal or 1 teaspoon equal measure
3 cups frozen strawberries
1 cup ice cubes

In a blender container combine yogurt, milk, and equal. With the blender running, add berries a few at a time through opening in lid. Blend until smooth, then add ice cubes one at a time through opening in lid, blending until slushy. Pour into glasses.

smoothie recipes.pdf

Super Hot Fudge Sauce

4 oz Semisweet chocolate; coarsely chopped [112 g]
5 tb Butter; unsalted
1/4 c Cocoa
3/4 c Sugar
3/4 c Water
1/4 c Corn syrup
2 ts Vanilla
In heavy medium saucepan, combine the chocolate, butter, cocoa,
sugar, water and corn syrup. Whisk over medium high heat until the
chocolate and butter are melted and the sugar is dissolved. When the
sauce just comes to a boil, reduce the heat to low and cook at a low
boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the
vanilla and stir to combine. Store in the fridge tightly covered.

Sweet and Sour Orange Marinade for Shrimp

Hot isn’t in the title for Paul Kirk’s recipe, but you do get the teeniest underscore
of heat from the Anaheim chile. Try using a hotter pepper, like jalapeño,
if you want further zing.

Preparation time: 5 minutes
Cooking time: None
Yield: 4 servings

1 Anaheim chile, seeded and minced
3 large garlic cloves, minced
2 teaspoons orange zest
1 teaspoon peeled, minced ginger
2 tablespoons soy sauce
2 tablespoons dry sherry
1 tablespoon hoisin sauce
2 teaspoons dark sesame oil
2 teaspoons red wine vinegar
1⁄2 teaspoon salt
1⁄4 teaspoon sugar
1⁄4 teaspoon ground Szechuan pepper
1 pound uncooked shrimp

1 In a medium bowl, whisk together all ingredients except the shrimp.
2 Add the shrimp to the marinade. Cover and refrigerate an hour or two.
Tips A low- or medium-hot grill does great things for shrimp, which
easily pick up charcoal flavor. The little suckers cook in no time,
though, so keep a close eye on them and turn them as soon as you
see that one side is pink. The second side won’t take as much time
as the first, so be at the ready with tongs to snatch the shrimp
from the heat as soon as both sides have lost their translucence.
Putting a pair of skewers through the shrimp makes them easier to
handle, preventing them from rotating on the skewer. Just put two
thin skewers about an inch apart through the shrimp to ensure
that they don’t tear or turn.

bbq sauces, rubs and marinades for dummies.pdf

Tuesday, April 25, 2017

SWEDISH NUTS

1 cup sugar
1 cup pecans
1 cup cashews
1 cup walnuts
1/2 cup whole almonds
1/2 cup butter
2 egg whites
1/2 teaspoon salt

Add sugar and salt to egg whites. Beat till stiff peaks form and very stiff and
thick. Fold nuts into meringue. Melt butter in 13X9X2-inch pan. Stir mixture into
melted butter. Bake at 325 degrees F for at least 30 minutes. Stir every 10 minutes
during baking, until no butter remains in pan and nuts are dark and crisp. Remove
from pan immediately. This sounds like a lot to do, but these are so tasty, you'll
wonder why you didn't fix them sooner. Warning, they won't last long!

gift jar recipes.pdf

Beer Batter for Fish

serves 8

INGREDIENTS
2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

DIRECTIONS
Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.
Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.
Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

STRAWBERRY SUNRISE SMOOTHIE

8 ounces carton vanilla yogurt [224 g]
1/2 cups frozen strawberries
1/4 cups apple juice
1 frozen banana, chopped

Place all ingredients in a blender, cover and blend until desired consistency. Serves 2. Note: this is a good way to use up bananas that are about to get overripe. Donʹt let them go too far though. While still tasty, cut up and place on wax paper on a flat dish or pan that will fit in your freezer. As soon as they are frozen, dump into a zipper freezer bag. Use for this and other banana smoothies or slushies
.
smoothie recipes.pdf

Sweet Sour Chicken Wings

3 pounds Chicken wings
Garlic Salt
Corn Starch
2 Beaten eggs
3/4 cup Sugar
1/2 cup Chicken broth
4 tablespoons Catsup
4 tablespoons Soy sauce
1/4 cup Vinegar

Cut wings in three pieces. Cook wing tips in water (to cover) to make
broth. Sprinkle chicken wings with garlic salt. Let stand one hour. Roll
in cornstarch, then in beaten egg. Fry until brown and crisp. Put in
single layer in flat pan. Make sauce with rest of ingredients, including
broth made from chicken wing tips, cook until sugar melts, then pour over
chicken wings. Bake at 325F about one hour. Baste and leave uncovered
during last 15 minutes.

Time Square Guacamole

2 ripe Haas avocados, seeded, peeled and coarsely mashed
1 tsp. grated lime rind
1 TB fresh lime juice
10 drops Tabasco hot pepper sauce
1/2 tsp. garlic salt
1 can (6 oz) crab meat, rinsed, drained, and picked through for shells
3 TB chopped green onion
3 TB capers, rinsed, drained and chopped

Combine avocado, lime rind and juice, red pepper sauce and garlic salt
in a medium bowl.
Stir in crab, green onion and capers.
Serve with tortilla chips.

Monday, April 24, 2017

Italian Casserole with Bell Peppers and Meatballs







Ingredients
1 red bell pepper, trimmed and cut in strips
1 green bell pepper, trimmed and cut in strips
1 large onion, cut in 2 and sliced
1 1/2 cup (375 mL) sliced pepperoni
2 tbsp (30 mL) olive oil
1 can (28 oz/796 mL) tomatoes
3 cups (750 mL) water
2 tbsp (30 mL) tomato paste
2 cups (500 mL) rigatoni Italian Meat Balls: 1/2 cup (125 mL) grated Canadian Parmesan cheese
1 lb (500 g) ground pork
1 tbsp (15 mL) beef broth concentrate
1 tbsp (15 mL) Italian seasonings
1/4 tsp (1 mL) crushed hot peppers
Salt and pepper
3 garlic cloves, finely chopped
1/3 cup (75 mL) choice of breadcrumbs
2 medium eggs, beaten
All-purpose flour
3 tbsp (45 mL) vegetable oil

Cooking Directions
In large saucepan, sauté peppers, onion and pepperoni in oil over medium heat for 2 minutes. Stir in remaining ingredients. Bring to boil, cover and reduce heat to medium-low.
Simmer for 10 minutes. Stir in Italian Meatballs and cook for another 10 minutes. Remove from heat and let stand for 10 minutes. Serve with polenta and Caesar salad.
Italian Meatballs:
In large bowl, combine together Canadian Parmesan cheese and all ingredients, except flour and oil. Shape mixture into small meatballs, soaking hands in water to prevent sticking. Place meatballs in large dish and dredge with flour.

In large skillet, heat oil and sauté meatballs over medium-high heat. Cook for about 10 minutes, turning 2 or 3 times.
Remove from skillet and drain on paper towels. Serve as an entrée with sauce or with pasta.

Yield: 6 servings

Barbecued Chicken Wings

35 Chicken wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste

Requires marinating and long cooking time but it is simple. Place chicken
wings, disjointed, in large flat pan. Combine other ingredients and pour
over chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake
4-5 hours, turning wings at regular intervals. If all marinade is not
absorbed, pour off and dry wings out a bit longer in oven (but not too
much) before serving.

wings.pdf

FRUIT SALAD SMOOTHIE

1 medium ripe peach
3/4 cups fresh or frozen strawberries
1/2 banana ‐‐ peeled
2 cups skimmed evaporated milk ‐chilled
4 teaspoons frozen orange juice concentrate
1 teaspoon vanilla
4‐6 ice cubes
Cinnamon ‐‐ optional
Combine everything in blender except ice and cinnamon. With blender running, add ice cubes one at a time. Divide smoothie into 4 chilled glasses and sprinkle with cinnamon.

smoothie recipes.pdf

Meatball and Bell Pepper

Prep time:  35 minutes
Grilled time:  15 minutes
Calories per serving:  Approx.  520
Serves 4:

1 onion
1 clove garlic
1 bunch parsley
4 oz. feta
2 green bell peppers
1-1/4 lbs. ground beef
2 tbsp. low-fat quark
salt
freshly ground pepper
1/2 tsp. mustard
2 tbsp. freshly grated Parmesan
1 tbsp.  olive oil
4 long skewers

1.  Peel onion and dice finely.  Peel garlic and mince.  Rinse parsley, shake dry and chop.  Cut feta into 24 small cubes.  Rinse bell peppers, cut in half, and cut each half into 6 pieces.

2. Mix together ground meat, quark, salt, pepper, mustard, parsley, onion, garlic and Parmesan.  Wrap each feta cube in the meat mixture and shape into a ball.

3.  Alternately thread meatballs and bell peppers pieces onto skewers and brush with oil.  Grill skewers 15 minutes, turning occasionally.

Side dishes:  Flatbread, tzatziki, marinated olives
Drinks:  Dry white wine

Tzatziki
serves 4 - 6
2 cups plain yogurt
1 tbsp. lemon juice
1 tbsp. olive oil
1 cucumber
2 cloves garlic
Salt and pepper

1.  Stir yogurt until creamy.  Stir in lemon juice and oil.  Peel cucumber, halve lengthwise, remove seeds and grate coarsely.

2.  Peel garlic, squeeze through a press and add to yogurt.  Stir in cucumber.  Season to taste with lots of salt and pepper.

Goes with:  Fish skewers, vegetable
Variation:  Use 1-1/2 cups yogurt and 1/2 cup creme fraiche.

SWEET PICKLED CARROTS

2 pounds Carrots -- peeled
1 cup Sugar
2 cups Vinegar
1 1/2 cups Water
1 teaspoon Salt
1 Cinnamon stick
1 tablespoon Mixed pickling spice

Serve these sweet-and-sour nibbles as cocktail food or give jars of them to
friends. Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into
3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar,
vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in
cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with
boiling syrup, leaving 1/2-inch head space. Adjust lids and process in boiling
water bath 30 minutes.

gift jar recipes.pdf

Sunday, April 23, 2017

COPYCAT ORANGE-A-PEEL JAMBA JUICE SMOOTHIE







BY: HEIDI FROM HONEYBEAR LANE 

This “How to Make Jamba Juice” tutorial leads to a delicious drink. This fun and fruity drink spruces up the Original Orange-a-Peel recipe by adding a healthy twist. If you love Jamba, you can't go wrong with this easy smoothie copycat for summer.

Ingredients:
· 12 ounces of Orange Juice
· 1 1/2 – 2 cups of frozen strawberries
· 1 cup frozen bananas
· 1 cup crushed ice (or ice cube equivalent)

Directions:
1. Blend and serve!

the best drink recipes.pdf

Cheese-Topped Meat Loaves

Simple and Delicious
March/April 2006 issue
Page: 37

This is one of my favorite entrees for two. I found this tender meat
loaf recipe in a supermarket' s cookbook almost 20 years ago and have
enjoyed it ever since. Sometimes I substitute ground turkey or chicken
for the ground beef or make extra loaves to freeze for later meals.
–Lois Kinneberg, Phoenix, Arizona

SERVINGS: 2
CATEGORY: Main Dish
METHOD: Microwave
TIME: Prep/Total Time: 20 min.

Ingredients:
1 egg
2 tablespoons plus 1/3 cup picante sauce, divided
1/4 cup old-fashioned oats
1 teaspoon dried minced onion
1/4 teaspoon chili powder
1/8 teaspoon salt
1/2 pound ground beef
1/4 cup shredded cheddar cheese

Directions:
In a small bowl, combine the egg, 2 tablespoons picante sauce, oats,
onion, chili powder and salt. Crumble beef over mixture and mix well.
Shape into two 4-in. x 2-in. loaves.
Place in a microwave-safe dish. Cover and microwave on high for 5-6
minutes or until a meat thermometer reads 160°.
Place the remaining picante sauce in a small microwave-safe bowl;
cover and microwave on high for 30 seconds. Pour over meat loaves.
Sprinkle with cheese. Cover and microwave on high for 45 seconds or
until cheese is melted. Yield: 2 servings

HONEY RASPBERRY SMOOTHIE

1 cup frozen raspberries
1 cup cold skim milk
1 cup plain low fat yogurt
2 tablespoons honey
1 banana
1/4 teaspoons vanilla
6‐8 crushed ice cubes

Place berries and 1/2 cups milk in blender. Blend on high for one minute until smooth. Add remaining milk, yogurt, honey, banana and vanilla. Beat for another minute. Add crushed ice cubes. Blend slowly until smooth. 

Mayan BBQ Kebabs

1 pound round steak, cubed
1 green bell pepper, seeded and cut into chunks
1 onion, cut into chunks
8 ounces cherry tomatoes
1 (4-ounce) jar marinated artichoke hearts
1 carrot, sliced
1 (4 -ounce) can pineapple chunks
1 green onion, sliced
1/4 cup chicken broth
3/4 cup prepared barbecue sauce
2 tablespoons coffee liqueur
1 green chili pepper, seeded and chopped
1 garlic clove, crushed
1/4 teaspoon prepared horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice for accompaniment

1. Skewer cubed round steak, green bell pepper, onion, cherry
tomatoes, artichoke hearts (drained, reserving the marinade),
sliced carrot, pineapple chunks, and sliced green onion onto
short bamboo skewers.
2. In a bowl, combine the reserved artichoke hearts marinade,
chicken broth, prepared barbecue sauce, coffee liqueur, chopped
green chili pepper, crushed garlic clove, horseradish, salt, and
pepper. Pour the sauce over the skewered mixture and marinate
for 1 hour.
3. Grill the marinated skewered mixture, basting and turning until
done.
4. Serve with the cooked rice.
Makes 6 servings.

Sesame Swiss Cheese Loaf

2 c. sifted flour
3 tbsp. sugar
4 tsp. baking powder
1 1/2 tsp. salt
1 c. shredded Swiss cheese
1/3 c. toasted sesame seed
2 eggs, beaten
1 1/4 c. milk
1/4 c. salad oil

Sift flour, sugar, baking powder & salt together into bowl, stir in
cheese & sesame seed. Blend eggs, milk & oil. Add all at once to flour
mixture, stir just until moistened. Pour batter into greased 4 1/2x8
1/2" loaf pan. Bake at 375 F. for 1 hr. or until bread tests done. Cool
for 15 mins., remove from pan.

Saturday, April 22, 2017

Barbecued Onion Meat Loaves







Ingredients
1 egg, lightly beaten 
1/3 cup milk 
2 tablespoons plus 1/4 cup barbecue sauce, divided 
1/2 cup crushed seasoned stuffing 
1 tablespoon onion soup mix 
1-1/4 pounds lean ground beef (90% lean)

Directions
In a large bowl, combine the egg, milk, 2 tablespoons barbecue sauce, stuffing and onion soup mix. Crumble beef over mixture and mix well. Shape into five loaves; arrange around the edge of a microwave-safe dish. 
Microwave, uncovered, on high for 4-1/2 to 5-1/2 minutes or until no pink remains and a meat thermometer reads 160°. Cover and let stand for 5-10 minutes. Top with the remaining barbecue sauce. Yield: 5 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.



Nutrition Facts: 1 serving (1 each) equals 234 calories, 10 g fat (4 g saturated fat), 100 mg cholesterol, 451 mg sodium, 9 g carbohydrate, 1 g fiber, 25 g protein. 

MEXICAN FIESTA DIP MIX

This is an unusual Southwestern dip mix that can be given in a small sombrero.
1/2 cup dried parsley
1/3 cup minced onion
1/4 cup dried chives
1/3 cup chili powder
1/4 cup ground cumin
1/4 cup salt
In a large bowl, combine the spices and store in an airtight container.
Attach this to the Jar
Mexican Fiesta Dip
Makes 2 cups
3 Tbsp. Mexican Fiesta Dip Mix
1 cup mayonnaise or low-fat mayonnaise
1 cup sour cream or low-fat yogurt
In a medium mixing bowl combine the Dip Mix with the mayonnaise and sour cream.
Whisk the mixture until smooth. Refrigerate for 2 to 4 hours. Serve with tortilla chips or fresh vegetables.
gift jar recipes.pdf

Olive Garden Chicken Spiedies

Marinade
1/4 c Olive oil
1/4 c Red wine vinegar
2 ts Sugar
10 Garlic -- mince
1 t Dijon mustard
1/2 ts Salt
1/2 ts Pepper
1/2 ts Dried tarragon
1/2 ts Dried oregano
1 1/2 lb Chicken breasts -- bone, skin - cut 1x1" squares
Appetizer sauce
1 c Mayonnaise
2 ts Dijon mustard
1 t Garlic -- mince
2 ts Dried tarragon
1/2 c Pineapple juice
Vegetables
3 lg Red bell peppers -- 1/2x1" -- 72 strips
2 lg Green bell peppers -- 1/2x1" -- 48 strips
1 lg Yellow onion -- 1/2x1"; -- 96 strips
24 8" bamboo skewers -- soak in -- the fridge over-night

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed peper until an even thickness of 3/16" overall. Cut the chicken breast meat into 1" squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.
SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into "C" shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment's heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.
SAUCE-Mix all ingredients together just until blended. Chill 1 to 2
hours to blend flavors. Serve cold.

ORANGE PINEAPPLE COCONUT SMOOTHIE

1/4 cups orange juice 
1/4 cups pineapple juice 
1 tablespoon coconut milk ‐‐ * 
1/2 banana 
1/4 teaspoons ginger root ‐‐ fresh, peeled, grated 
1/2 cups crushed ice or 2 small ice cubes 

* can be made from fresh or dried coconut or purchased bottled. Do not use the canned coconut mix for mixed drinks as it is very sweet and different. If using fresh coconut, cut coconut meat into 1ʺ pieces and place equal amounts of coconut and hot water in food processor or blender. Puree at high speed for a couple of minutes, let steep for 30 minutes. Then pour into a strainer set over a bowl. Press on the pulp and squeeze by the handful to extract as milk as possible. Pour the milk through a fine‐mesh strainer. 
For dried coconut: use 1 cup p unsweetened, dried coconut with 1 1/2 cups hot tap water. Allow to stand for 5 minutes. Puree one minute and proceed as above. Will keep up to three days refrigerated and indefinitely, if frozen. Blend all ingredients in a blender or food processor until smooth. 
smoothie recipes.pdf

Swiss Loaf

1 lb. hamburger
1 cup diced swiss cheese
1 beaten egg
1/2 cup chopped onions
1/2 cup green pepper
3/4 tsp. salt
1/2 tsp. pepper
1 tsp. ground celery seed
1/2 tsp. paprika
1 cup milk
1/4 cup bread crumbs

Mix together and bake at 350 F for 1-1/2 hours

Friday, April 21, 2017

Spaghetti and Brown Meatballs







Ingredients

2 slices white bread (crust discarded), turn into small bits
½ cup milk
1 lb ground beef (not too lean)
¼ Cup grated Parmigiano Reggiano
2 tablespoons minced fresh parsley leaves
1 Large egg yolk
4 Large garlic cloves chopped
¾ Teaspoon salt
Ground black pepper
1Cup of olive oil for frying meatballs and for the bread crumb sauce.
1 Cup of seasoned bread crumbs
1 lb of spaghetti

Step1 
Combine the bread and milk in a small bowl to soak, mashing occasionally with a fork, until a smooth paste forms,  takes a few minutes.

Step2
Mix all meatballs ingredients, beef, egg, grated cheese, parsley, 1/2 the garlic and then include the bread and  milk mixture with salt & pepper in a large bowl.

Step3
Lightly form mixture into round meatballs making approximately 10 to 12 meatballs. Meat mixture should be soft \ and able to roll into balls. If mix is too dry, add a little water, mix and repeat if necessary. If mix is to wet, add a little  bread crumbs, mix and repeat if necessary. Using the palm of your hands, roll meat into a ball shape (mixture  makes about 10 – 12 meatballs).

Step4
While bringing salted water to a boil start to fry the meatballs. When water is at a boil add pasta and cook until al  dente.

Step5
Add 1/2 the oil to a large heated fry pan frying meatballs until brown on all sides and cooked through out. Leaving  as much of the dripping as possible in the pan, remove meatballs to a colander over a bowl so excess grease  comes out then place them in a 150 degree oven to keep warm.. Save drippings and add it to the bread crumb  sauce.

Step6
After frying meatballs, scrape any meat that may be stuck to bottom of pan (this is where all the flavor is) then add  to the rest of the oil, reserved meatball drippings, garlic, parsley and bread crumbs on a medium heat and mix  well. Add a ladle full of the starchy pasta water to the pan and mix and reduce to a sauce like consistency.  Remove pasta with tongs or spaghetti fork and put directly into pan with bread crumb mixture. Toss together over  medium heat until pasta and oil is completely blended (if pasta seems too dry add some of the starchy pasta  water).Transfer spaghetti a to serving bowl or plate and garnish with fresh basil if desired and serve with grated  pecorino-romano cheese sprinkled over pasta to taste with a couple of the meatballs on the side of the plate.

Yield serves 4 - 6

James' World's Hottest Wings!

2 pounds Chicken Wings cut up Buffalo -- style [1 kg]
6 Whole sorano chili peppers
6 Whole red chili peppers
10 Whole jalapeno peppers
2 cups White wine [500 ml]
1 Bottle Tabasco Sauce
1/2 Bottle Worcestershire sauce
10 tablespoons Cayenne pepper
10 tablespoons Durkee red-hot sauce
1 tablespoon Salt
3 tablespoons Pepper
1/2 cup Vinegar [125 ml]
1 Fire Extinguisher -- (Optional!)
attempt to eat with -- an ulcer.

In a blender, carefully puree the peppers, wine, vinegar and all spices.
Caution, the fumes are deadly and wear rubber gloves or your fingers will
burn! Put the puree into a bowl and marinate the wings in the bowl in the
fridge for 5 days. After 5 days, carefully remove the wings and broil
them until cooked. Usually approx 15 mins (+/- 5 mins). Take the
marinade, put it on the stove, add 1/4 cup sugar and heat to a boil.
reduce until thick. Pour over wings and re-broil for about 5 more minutes,
serve with soda water for maximum heat effect but keep plenty of ice water
handy.

KIWI PEACH SMOOTHIE

4 kiwifruit, peeled
4 peaches, peeled and frozen*
16 ounces can pineapple juice
1/4 cups powdered sugar
1/4 cups frozen limeade concentrate
1/4 teaspoons coconut extract
1 cup ice cubes

Garnish: kiwifruit slices
* If fresh peaches are unavailable, substitute 1 1‐pounds Bag frozen peaches. Process first 7 ingredients in a blender until smooth, stopping to scrape down sides. Garnish, if desired, and serve immediately.
smoothie recipes.pdf

Mayfair Dressing

3 to 4 cloves garlic
1/2 medium onion
1 stalk celery
2 cups oil
1/4 cup prepared mustard
1/2 whole black peppercorns -- or more
3 eggs
1 ounce anchovies -- or 2 oz
1 tablespoon Accent seasoning mix

Blend in Blender makes 4C Every St. Louis cook has this recipe.
It's the best!
salads.pdf

Spiced Meatballs (with Marmalade Glaze)

Recipe courtesy Aida Mollenkamp
Total Time: 20 min 
Prep 5 min 
Cook 15 min 
Yield: 24 to 26 Meatballs Level: Easy

Ingredients
1 pound ground pork or beef
1/2 cup dry breadcrumbs
1/4 cup minced red onion
1 large egg
1 teaspoon kosher salt
1 teaspoon mustard
1 teaspoon lemon zest
1 teaspoon Worchestershire sauce
1/2 teaspoon freshly ground black pepper
1 cup orange marmalade and 1/2 teaspoon red pepper flakes, for serving

Directions
Preheat oven to 400 degrees F. Combine all ingredients, except the marmalade and red pepper flakes, in a large bowl and mix until just combined. Moisten hands, gently form mixture into 1-inch meatballs (you should have about 25) and place on a baking sheet. (Meatballs can be made up through this step to 24 hours ahead and stored covered in the refrigerator; let come to room temperature 10 minutes before roasting.)
Bake until meatballs are warmed through and almost cooked, about 15 minutes. Meanwhile, stir together marmalade and red pepper flakes, and season with salt, as desired.
Remove meatballs from oven, toss with marmalade, return to oven and bake until the meatballs are completely cooked and the sauce is warmed through, about 5 more minutes. Skewer meatballs with toothpicks and serve.

Thursday, April 20, 2017

Pepper-Stuffed Burgers







Inside these mesquite-seasoned burgers you'll find roasted sweet peppers oozing with melted pepper cheese. Grill them up for dinner or at a summer cookout with friends. 

MAKES: 4 servings 
CARB GRAMS PER SERVING: 30

4 miniature red, green, yellow, and/or orange sweet peppers (about 1/2 ounce each)
1 ounce Monterey Jack cheese with jalapeno peppers or reduced-fat Monterey Jack cheese, cut into 4 small cubes
1 pound 90% or higher lean ground beef
1/2 teaspoon mesquite seasoning
4 whole grain or multigrain ciabatta rolls or whole wheat hamburger buns, split and toasted
1/4 cup purchased green salsa (optional)

1. Cut the tops off the sweet peppers. Remove any ribs and seeds. For a charcoal grill, grill peppers on the rack of an uncovered grill directly over medium coals for 5 to 7 minutes or until pepper skins are lightly blistered and peppers are just tender, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place peppers on grill rack over heat. Cover and grill as above.) Remove peppers from the grill; cool slightly. Stuff peppers with the cheese cubes.
2. In a medium bowl, combine ground beef and mesquite seasoning. Divide mixture into four portions. Shape each portion of the beef mixture around one of the stuffed peppers to completely enclose the pepper. Flatten slightly to form 3/4-inch-thick patties.
3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until an instant-read thermometer inserted into side of each patty registers 160 degrees F (insert the thermometer into the meat to the side of the pepper). (For a gas grill, place patties on grill rack over heat. Cover and grill as above.)
4. Place grilled patties on roll bottoms. If desired, spoon salsa on top of patties; top with roll tops.

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 381
Fat, total(gm): 15
Cholesterol(mg): 81
Sat. fat(gm): 6
Monosaturated fat(gm): 5
Carbohydrate(gm): 30
Dietary Fiber, total(gm): 2
Sugars, total(gm): 1
Protein(gm): 29
Vitamin A(IU): 583
Vitamin C(mg): 18
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 6
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 12
Cobalamin (Vit. B12)(µg): 3
Sodium(mg): 533
Potassium(mg): 398
Calcium(mg): 61
Iron(mg): 4
Diabetic Exchanges
Starch(d.e): 2
Lean Meat(d.e): 4
Fat(d.e): 1
http://www.diabeticlivingonline.com/

Hush Puppies

Recipe By : Elizabeth Powell
Serving Size : 6 Preparation Time :0:30
Categories : American Breads
Breads, Muffins & Rolls Low Fat
Rice Dressings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 whole onion -- minced
2 tablespoons bacon fat
1 egg
2/3 cup milk
6 cups peanut oil

Mix cornmeal, baking powder, salt. Saute onion in bacon fat until
just limp; cool slightly. Beat egg until light, stir in milk and onion.
Stir into dry ingredients to form a stiff batter. Heat oil in deep
fryer to 350 degrees. Shape batter into 3" long crescents. Fry in
single-layer batches in hot oil until golden brown.
Serving Ideas : Serve hot with fried fish.

fryer.pdf

Pimento Cheese-Gilded Burger

3 (8-ounce) packages shredded extra-sharp Cheddar [672 g]
1 (4-ounce) jar chopped pimientos, drained [224 g]
2 tablespoons green onions, finely chopped
2 to 3 teaspoons ground black pepper
1/8 teaspoon ground red pepper (optional)
1/4 teaspoon garlic powder (optional)
Sugar to taste (optional)
1/3 cup mayonnaise
1 pound lean ground chuck [500 g]
Salt to taste
Ground black pepper to taste
4 buns

Combine first 4 ingredients and, if desired, ground red pepper, garlic
powder, and sugar in a bowl. Stir in mayonnaise, and work into a chunky
paste. Store in refrigerator until ready to use.

Remove meat and pimento cheese from refrigerator at least 30 minutes
before cooking. Heat a cast-iron or other heavy skillet over medium-high
heat. Form 4 (1-inch-thick) patties, seasoning with salt and black
pepper. Cook patties 4 minutes per side or until medium, flipping only
once. Remove grease from pan. Add buns to skillet, and warm until just
toasted. Spread pimento cheese onto warm patties or buns, and assemble
burgers. Serves 4.

JALAPENO MUSTARD

2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water -- cold
3 Garlic cloves
- peeled and chopped
1 small Onion -- peeled & chopped
3 small Jalpeno peppers -- seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

Jalapeno Poppers

Jalapeno peppers are stuffed with a cream cheese mixture then battered
and deep fried to make delicious little appetizers.

INGREDIENTS:
12 jalapeno peppers, sliced in half lengthwise, seeds removed
8 ounces cream cheese, room temperature [224 g]
2 eggs, beaten
2 tablespoons water
dash salt
1 cup plain dry breadcrumbs
oil for deep frying

PREPARATION:
Fill jalapeno pepper halves with cream cheese and press halves back
together. Combine eggs, water and salt. Dip jalapeno peppers into egg
mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2
hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3
minutes, or until golden brown. Transfer jalapeno poppers to paper
towels to drain.

Wednesday, April 19, 2017

Bacon Wrapped Hamburgers

These hand-formed patties are made tender by adding cheese to the burger and wrapping them in bacon before grilling. Serve on toasted buns for a great springtime barbeque. 

Prep Time: 15 Minutes 
Cook Time: 10 Minutes 
Ready In: 25 Minutes 
Yields: 6 servings 

 INGREDIENTS
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split

DIRECTIONS
Preheat a grill for high heat.

In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion, egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap a slice of bacon around each one. Secure bacon with toothpicks.

Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Bacon Wrapped Steak Burgers

4 servings

4 ground steak burgers (8 oz. each)
4 bacon strips
5 mushrooms, large, sliced
3 Tbsp. butter, melted
1 Package(s) brown gravy mix
1 Tsp. Worcestershire sauce
2 Tsp. browning sauce

Directions:
1: Wrap bacon around burgers; secure with toothpicks.
2: Broil 4 to 5 minutes on each side or until bacon is completely
cooked.
3: Saute mushrooms in butter, prepare gravy according to directions on the package.
4: Add Worcestershire sauce and browning sauce to gravy mix.
5: When burgers are done, pour gravy over and serve.

Bacon-Wrapped Barbecue Burgers

Makes 4 servings

8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
Wooden picks
1/4 teaspoon salt
4 sesame seed hamburger buns, toasted

1. Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
2. Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.
3. Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.
4. Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.
Note: For testing purposes only, we used Kraft Honey Barbecue Sauce.

Southern Living
JULY 2008

HERBED RICE MIX

1 package ( 3 pounds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper

ADDITIONAL INGREDIENTS:
2/3 cup water
1 tablespoon butter or margarine
Combine the first eight ingredients; mix well. If giving for gifts place two cups
each in a jar: makes 40 batches ( 10 cups total ).

INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring water and
butter to a boil. Add 1/4 cup rice mixture. Reduce heat; cover and simmer for 20
minutes. Remove from heat; let stand for 5 minutes or until liquid is absorbed.
Fluff with a fork. Yield: 1 serving.

NOTE: To prepare more than 1 serving, multiply the rice mix, water and butter by
the total number or desired servings and cook as directed.
gift jar recipes.pdf

Stuffed Bacon Cheeseburgers

courtesy Tyler Florence 
Show: Food 911 
Episode: School's Out - Let's Eat! 

1/2 cup shredded Monterey jack
4 slices cooked bacon, chopped
1 pound ground chuck
Kosher salt and freshly ground black pepper
4 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Lettuce, sliced tomato, onion, and avocado, for serving

Combine the jack cheese and chopped bacon in a bowl. Put the beef in
another bowl and season with salt and pepper; use a rubber spatula to
mix it in. Flatten 1/4 of the meat mixture in the palm of your hand.
Squeeze together about a tablespoon of the cheese and bacon mixture
to make a little nugget; put it in the center of the ground beef.
Bring up the sides of the patty over the filling, making sure the
cheese is completely covered by the meat. Flatten slightly for a nice
patty shape. Set them side by side on a platter in the refrigerator
while preparing the grill.
Place a large grill pan on 2 burners over medium-high heat or preheat
an outdoor gas or charcoal barbecue and get it very hot. Brush the
grates with oil to keep the burgers from sticking. Grill the burgers
for 8 minutes per side for medium. (The USDA recommends cooking
ground beef until it is no longer pink and the internal temperature
is 160 degrees F.) Remove the burgers to a clean side plate while you
toast the buns.

Rub the grill rack with more oil and place the buns cut-side down,
toast for 1 minute. Serve the burgers with your favorite condiment
and any garnish you like, such as lettuce, sliced tomato, onion,
and/or avocado.

Tuesday, April 18, 2017

Bacon-Blue Cheese Stuffed Burgers for Two Recipe

These loaded burgers are one hearty meal in a bun. They’re sure to satisfy the biggest appetites. —Christine Keating, Norwalk, California

2 Servings
Prep: 30 min. 
Grill: 10 min.

Ingredients
3/4 pound lean ground beef (90% lean)
4-1/2 teaspoons cream cheese, softened
3 tablespoons crumbled blue cheese
3 tablespoons bacon bits
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/2 pound sliced fresh mushrooms
1-1/2 teaspoons olive oil
1-1/2 teaspoons water
1-1/2 teaspoons Dijon mustard
2 whole wheat hamburger buns, split
2 tablespoons mayonnaise
2 romaine leaves
4 tomato slices

Directions
Shape beef into four thin patties. Combine the cream cheese, blue cheese and bacon bits; spoon onto the center of two patties. Top with remaining patties and press edges firmly to seal. Combine the salt, garlic powder and pepper; sprinkle over patties.
Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Meanwhile, in a large skillet, saute mushrooms in oil until tender. Stir in water and mustard.
Serve burgers on buns with mayonnaise, romaine, tomato and mushroom mixture. Yield: 2 servings.


Nutrition Facts: 1 stuffed burger equals 675 calories, 40 g fat (13 g saturated fat), 140 mg cholesterol, 1,308 mg sodium, 31 g carbohydrate, 5 g fiber, 48 g protein.

Bacon-Blue Cheese Stuffed Burgers for Two published in Taste of Home August/September 2010

Baked Beef & Rice Marinara

1 lb. lean ground beef
3/4 cup sliced fresh mushrooms
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup diced green pepper
2 cups cooked rice
1 (15-oz.) can tomato sauce
3/4 tsp. ground oregano
1/2 tsp. salt
1/2 tsp. dried basil leaves
1/2 tsp. garlic powder
3 slices American cheese

Microwave Directions: Combine crumbled beef and vegetables in plastic colander; place colander over 2-qt. microwave-safe baking dish. Cook, uncovered, on HIGH (100% power) 4 minutes; stir after 2 minutes. Drain beef mixture; return mixture to baking dish. Stir in remaining ingredients except cheese. Cook on HIGH 2 minutes. Arrange cheese slices on top; cook on HIGH 2 minutes. Let stand 5 minutes.

Conventional Directions: Cook beef and vegetables over medium-high heat in large skillet until meat is no longer pink and vegetables are crisp-tender, stirring frequently;
drain. Combine meat mixture with remaining ingredients except cheese in buttered 2-qt. baking dish; arrange cheese slices on top. Bake at 350ºF. 20 to 25 minutes.

Barbecue Halibut Steaks

Ingredients
2 tablespoons butter
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon lemon juice
2 teaspoons soy sauce
1 large halibut steak

Directions
Combine butter, brown sugar, garlic, lemon juice, soy sauce and pepper in a small saucepan. Stir ingredients over a medium heat until the sugar dissolves.
Coat the halibut with the warm mixture. Place the halibut on a grill that is heated to medium high. Cook the halibut for 5 minutes and flip, baste the fish continually with the warmed mixture. Cook another 5 minutes. Serve hot.  

http://www.the-recipe-exchange.com/seafood/fish/barbecue-halibut-steaks/#.VuBtoM-Eh6p

FRIED EMPANADAS WITH BEEF OR CHICKEN FILLING

1 kg Plain flour
250 g Butter, lard or margarine
1 Egg
400 ml Salted water
Beef filling:
150 g Butter, lard or margarine
2 tb Oil
750 g Minced beef
8 Or 10 green (spring) onions
1 tb Paprika
Salt and pepper
4 Hard boiled eggs, chopped
250 g Green olives
1 t Ground chilli
1/4 c Tomato puree
1 t Ground cumin
1 t Mixed spices
1 t Cinnamon
1 c Beef stock
Chicken filling:
500 g Minced chicken
3 tb To 4 tb oil
200 g Red capsicum, finely chopped
300 g Onions, finely chopped
4 tb Tomato puree
3 Hard-boiled eggs, chopped
Dough: Oil or a mixture of oil and solid vegetable shortening for deep frying.
To make dough: Sift the flour, add the melted shortening and the egg. Add the salted water bit by
bit and mix to a firm dough. Knead for 10 minutes if making by hand, 4-5 minutes if using an electric mixer with a dough hook, or 1-2 minutes if using a food processor with a dough hook. Leave it to rest for 15 to 30 minutes.
To make the beef filling: Heat the oil and shortening in a frying pan and saute the green onions, finely chopped. Add the meat and stir until it is cooked. Stir in the tomato puree and remaining ingredients, cook for a few minutes more. Leave until completely cold before assembling empanadas.
To make the chicken filling: Heat the oil and fry the onions, then add the capsicum and dry until soft. Add the minced chicken and stir until it has all changed color. Season to taste, add the tomato puree, mix well and simmer for a further 3 minutes. Leave until completely cold before assembling empanadas.
Assembly and cooking: Roll out the dough about 3 mm thick and, using a saucer or something similar as a guide, cut into 24-30 circles about 14 cms in diameter. Divide whichever filling mixture you are using between the circles, putting it on one side of the circle only. Moisten the outer rim of the dough with water and fold over into a semi-circle. Curve the ends of the folded side together a little to form a crescent, then secure the joined edges by folding them over each other in small sections to form a "rope" effect (if this sounds too confusing, just press together and decorate with a fork in the usual way). Heat about 6-8 cm deep frying oil to very hot and deep fry the empanadas one or two at a time just until golden. Remove from the oil immediately and drain well on kitchen paper. Serve very hot Halve the filling ingredients or double the dough if making both beef and chicken empanadas. Empanadas often include raisins or sultanas which create an interesting flavour contrast with the meat. A handful can be added to either of these recipes if you like.

fryer.pdf

Monday, April 17, 2017

Southwestern Braised Beef







This elevated version of chili con carne adds extra spices and cubed beef to make it special enough for entertaining. Serve with a chipotle-flavoured hot sauce for heat seekers.

Servings:

Ingredients:

1 1/2 cups (375 mL) dry red kindney beans
2 lb (1 kg) beef outside round oven roast
1/4 cup (50 mL) chili powder
2 tsp (10 mL) ground cumin
1 tsp (5 mL) each ground coriander and dried oregano
1 tsp (5 mL) ancho chili powder
1/4 tsp (1 mL) each ground cinnamon and allspice
3 tbsp (50 mL) vegetable oil
2 onions, chopped
4 cloves garlic, minced
1 can (28 oz/796 mL) tomatoes
1 tsp (5 mL) salt
1/2 tsp (2 mL) granulated sugar

Preparation:
In saucepan, add enough water to cover beans by 1 inch (2.5 cm). Cover and bring to boil; boil for 1 minute. Remove from heat; let stand for 1 hour. (Or soak beans overnight in cold water.) Drain and add enough water to saucepan to cover beans by 3 inches (8 cm); simmer until tender, about 1 1/2 hours. Drain.

Cut roast in 3/4-inch (2 cm) cubes; set aside.

In small bowl, combine chili powder, cumin, coriander, oregano, ancho chili powder, allspice, and cinnamon; stir in 2 tbsp (25 mL) of the oil to make paste. Set aside.

In Dutch oven or large saucepan, heat remaining oil over medium-high heat; brown beef in batches. Remove to plate. Drain fat from pan.

Fry onions and garlic over medium-heat, stirring occasionally, until golden, about 5 minutes.

Add chili powder mixture; fry until fragrant, about 30 seconds. Add beef; stir for about 1 minute. Add beans, 2 cups (500 mL) of water, tomatoes, breaking up with spoon, salt and sugar; bring to boil. Reduce heat, cover and simmer for 1 hour.

Uncover and simmer until slightly thickened and meat is tender, about 30 minutes. (Make-ahead: Let cool for 30 minutes; freeze in airtight containers for up to 2 weeks.) Makes 8-10 servings.

French Potato Salad with Tarragon Vinaigrette

2 1/2 pounds red potatoes -- small, unpeeled
1 cup fresh parsley -- chopped
1/2 cup red onion -- chopped
Pepper
-----Tarragon Vinaigrette-----
1/3 cup wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon dried tarragon
Pepper
Scrub potatoes. In a large pot of boiling water, cook potatoes until
fork-tender; drain. Shake pan over medium heat for a minute to dry
potatoes. Cut into 1/4-inch (5 mm) thick slices. In salad bowl, combine
potatoes, parsley and onion. Tarragon vinaigrette: In a small bowl
whisk together vinegar, oil, mutsrad and tarragon; mix well. Pour over
warm potatoes and toss to mix. Season with pepper to taste. Cover and
let stand at room temperature for at least 1 hour or refrigerate up to
3 days.

FROZEN FRUIT SMOOTHIE

1/2 cups frozen bananas
1/2 cups frozen peaches
1/2 cups frozen strawberries
2 cups milk
1/4 cups orange juice
2 tablespoons honey

In a blender, combine all the above until smooth. Pour in tall glasses, pop a straw in and enjoy! Wonderful for those hot days in the summertime.
smoothie recipes.pdf

Greek Orzo Salad

-----Dressing-----
2 Teaspoons Dill
2 Cloves Garlic -- minced
1/4 Cup Olive Oil
3 Tablespoons Lemon Juice
2 Tablespoons Red Wine Vinegar
Pepper -- to taste
-----Salad-----
1 Cup Orzo
4 Roma Tomatoes -- seeded and diced
1 Cucumber -- peel/seed/dice
3 Green Onions -- sliced
8 Ounces Feta Cheese -- crumbled
Whisk all ingredients together, then chill.
Boil orzo in water until barely done.
salads.pdf

Saturday, April 15, 2017

Candy Cane Cocktails







A perfect holiday cocktail.
Serves: 8
Cooking Time: 10 min

Ingredients
4 cups watermelon puree
1 cup pomegranate juice
1 large box cherry flavored gelatin
8 shots peppermint liqueur

Instructions
In large bowl or pitcher, stir watermelon puree, pomegranate juice and a heaping tablespoon of the cherry gelatin. Chill.
In two plates, place some water and remaining dry gelatin in an even layer, separately.
Rim 8 champagne glasses with cherry gelatin. Dip in water and then in saucer with gelatin.
Pour a shot of peppermint liqueur into each glass, top off glasses watermelon mixture.
Serve immediately.

 http://www.recipelion.com

Barbecued Brisket

1 (4 to 5 pound) fresh beef brisket
1 (5 ounce) bottle Liquid Smoke
3 teaspoons garlic salt
2 teaspoons onion salt
2 teaspoons celery salt
1 (18 ounce) bottle barbecue sauce
Heavy-duty aluminum foil

Line a 12 x 9-inch or larger baking dish with heavy-duty aluminum foil, allowing enough foil to
cover meat. Turn brisket fat-side down and pour entire bottle of Liquid Smoke over meat. Sprinkle
the 3 salts over meat. Turn brisket over (fat side on top) and seal with foil. Marinate overnight.

Next morning pour off marinade; bake in a 225 degree F oven for 5 hours. Let cool.

Pour off gravy and refrigerate until cold. Slice meat with meat slicer on a thin setting or use an
electric knife. Layer in casserole dish the brisket and barbecue sauce; repeat several times. Cook
an additional 30 to 45 minutes in a 300 degree F oven until warm.

Yields 8 to 10 servings.