Koenigsegg One:1 world record (0-200-0 mph in 20.71secs) Also 1 gear 1,800bhp Regera (Massive21)
Electric cars - are they the future? (sillynarbie)
Brown Sugar Glazed Carrots
Brown Sugar Glazed Carrots
3/4 pound medium carrots, peeled
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt
1) Cut the carrots in half, both crosswise and lengthwise.
2) In a medium saucepan cook carrots, covered, in a small amount of boiling
water 8-10 minutes, or until crisp-tender. Drain; remove from pan.
3) In the same saucepan combine margarine or butter, brown sugar, and
salt. Stir over medium heat till combined. Add carrots. Cook, uncovered,
about 2 minutes or till glazed, stirring frequently. Season to taste with
pepper.
Makes 4 servings.
jackie austin
3/4 pound medium carrots, peeled
1 tablespoon margarine or butter
1 tablespoon brown sugar
Dash of salt
1) Cut the carrots in half, both crosswise and lengthwise.
2) In a medium saucepan cook carrots, covered, in a small amount of boiling
water 8-10 minutes, or until crisp-tender. Drain; remove from pan.
3) In the same saucepan combine margarine or butter, brown sugar, and
salt. Stir over medium heat till combined. Add carrots. Cook, uncovered,
about 2 minutes or till glazed, stirring frequently. Season to taste with
pepper.
Makes 4 servings.
jackie austin
Asian Pasta Salad
Asian Pasta Salad
8 oz Pasta, uncooked (macaroni, bow ties, etc)
1/3 lb Fresh snow peas, trimmed
2 Red bell peppers, seeds removed, cut in strips
4 Scallions, thinly sliced
3 c Fresh broccoli florets
2 c Cooked meat (turkey, shrimp, pork, chicken)
1 tb Sesame oil
1 tb Peanut butter
2 tb Rice wine vinegar
Hot sauce to taste
2 ts Honey
1 ts Garlic powder
1/2 ts Ground ginger
1/4 c Sesame seeds, toasted
Salt and pepper to taste
Cook pasta according to package directions; drain and cool.
Add the snow peas, red pepper, scallions, broccoli and diced meat.
Combine dressing ingredients, whisking until creamy; pour over the pasta mixture. Toss lightly. Cover and chill.
jackie austin
8 oz Pasta, uncooked (macaroni, bow ties, etc)
1/3 lb Fresh snow peas, trimmed
2 Red bell peppers, seeds removed, cut in strips
4 Scallions, thinly sliced
3 c Fresh broccoli florets
2 c Cooked meat (turkey, shrimp, pork, chicken)
1 tb Sesame oil
1 tb Peanut butter
2 tb Rice wine vinegar
Hot sauce to taste
2 ts Honey
1 ts Garlic powder
1/2 ts Ground ginger
1/4 c Sesame seeds, toasted
Salt and pepper to taste
Cook pasta according to package directions; drain and cool.
Add the snow peas, red pepper, scallions, broccoli and diced meat.
Combine dressing ingredients, whisking until creamy; pour over the pasta mixture. Toss lightly. Cover and chill.
jackie austin
Italian Bean-And-Tomato Salad
Italian Bean-And-Tomato Salad
1 1/2 c romaine lettuce -- shredded
1 Medium large tomato -- seeded, coarsely : chopped
1/2 c great northern beans, canned&drained
1/4 ts dried rosemary -- crushed
1/4 ts pepper -- fresh-ground
2 tb low sodium chicken broth
2 tb balsamic vinegar
1 ts olive oil
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.
jackie austin
1 1/2 c romaine lettuce -- shredded
1 Medium large tomato -- seeded, coarsely : chopped
1/2 c great northern beans, canned&drained
1/4 ts dried rosemary -- crushed
1/4 ts pepper -- fresh-ground
2 tb low sodium chicken broth
2 tb balsamic vinegar
1 ts olive oil
Combine first 3 ingredients in a bowl; toss gently. Combine rosemary and next 4 ingredients; stir well. Pour over lettuce mixture, and toss gently.
jackie austin
Hawaiian Muffins
Hawaiian Muffins
4 eggs, beaten.
4 cups of flour.
1 ½ cups of crushed pineapple, drained.
1 ½ cups of skim milk.
½ cup of sugar.
½ cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.
Sift together the dry ingredients. Add the beaten eggs, milk and melted butter; then stir until smooth.
Add the crushed pineapple and mix thoroughly. Spoon into greased three inch muffin pans, filling three quarters full.
Bake at 425°F (220°C) for 20 minutes or until done.
jackie austin
4 eggs, beaten.
4 cups of flour.
1 ½ cups of crushed pineapple, drained.
1 ½ cups of skim milk.
½ cup of sugar.
½ cup of melted butter.
2 tablespoons of baking powder.
1 teaspoon of salt.
Sift together the dry ingredients. Add the beaten eggs, milk and melted butter; then stir until smooth.
Add the crushed pineapple and mix thoroughly. Spoon into greased three inch muffin pans, filling three quarters full.
Bake at 425°F (220°C) for 20 minutes or until done.
jackie austin
Crock Pot Turtle Pudding
Crock Pot Turtle Pudding
1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack in the bottom of a 5-quart slow-cooker. Pour in 4 cups very hot water and turn on to high.
In a large bowl, combine the brownie mix, water, oil and egg. Beat well to mix. Stir in the chocolate chips and nuts.
Butter and dust with sugar a 2-quart dish that fits in the slow-cooker. Pour the brownie batter into thedish. Push the caramels half way into the brownie mix, do not bury completely in the brownie mix. Wrap the dish in a double thickness of foil. Tie with a string to use as a handle for lowering and raising out of the crockpot.
Cover and cook on high for 4.5 hours. Remove the dish and let set for 30 minutes before serving. Serve with whipped cream or vanilla ice cream with chocolate hot fudge sauce.
jackie austin
1 21.5 oz. package brownie mix
1/2 C. water
1/4 C. oil
1 egg
1 C. chocolate chips
1 C. walnuts or pecans
20 caramel candies unwrapped
whipped cream or vanilla ice cream
Place a vegetable steamer or other low rack in the bottom of a 5-quart slow-cooker. Pour in 4 cups very hot water and turn on to high.
In a large bowl, combine the brownie mix, water, oil and egg. Beat well to mix. Stir in the chocolate chips and nuts.
Butter and dust with sugar a 2-quart dish that fits in the slow-cooker. Pour the brownie batter into thedish. Push the caramels half way into the brownie mix, do not bury completely in the brownie mix. Wrap the dish in a double thickness of foil. Tie with a string to use as a handle for lowering and raising out of the crockpot.
Cover and cook on high for 4.5 hours. Remove the dish and let set for 30 minutes before serving. Serve with whipped cream or vanilla ice cream with chocolate hot fudge sauce.
jackie austin
Santa Fe Egg Bake
Santa Fe Egg Bake
--------------------------------------------------------------------------------
Great do ahead dish
Chill 2-24 hours before baking
4 c frozen southern style hash browns
15 oz black beans-rinsed
1 c frozen whole kernel corn
1 c frozen peppers and onion-stir fry style
8 oz Colby Jack cheese
2 T fresh parsley
8 eggs
1-1/4 c milk
1/2 t salt
1/8 t cayenne
dash of cumin
Spray 11x7 casserole dish.
Mix potatoes, beans, corn, peppers, and onion in dish. Sprinkle with cheese and parsley. Beat eggs, milk, salt, pepper and cumin until well blended and pour on veggies. Cover and chill at least 2 but not over 24.
Heat oven 350*. Bake uncovered 55-60 minutes or done. Let stand 5 minutes before cutting.
jackie austin
--------------------------------------------------------------------------------
Great do ahead dish
Chill 2-24 hours before baking
4 c frozen southern style hash browns
15 oz black beans-rinsed
1 c frozen whole kernel corn
1 c frozen peppers and onion-stir fry style
8 oz Colby Jack cheese
2 T fresh parsley
8 eggs
1-1/4 c milk
1/2 t salt
1/8 t cayenne
dash of cumin
Spray 11x7 casserole dish.
Mix potatoes, beans, corn, peppers, and onion in dish. Sprinkle with cheese and parsley. Beat eggs, milk, salt, pepper and cumin until well blended and pour on veggies. Cover and chill at least 2 but not over 24.
Heat oven 350*. Bake uncovered 55-60 minutes or done. Let stand 5 minutes before cutting.
jackie austin
Impossible Tuna and Cheddar Pie
Impossible Tuna and Cheddar Pie
--------------------------------------------------------------------------------
2 c. chopped onions
1/4 c. butter or margarine
2 (6-1/2 oz.) cans solid white tuna in water, drained
2 c. shredded Cheddar cheese
3 eggs
1/4 c. milk
1 c. Bisquick baking mix
1/8 tsp. pepper
2 tomatoes, thinly sliced
Heat oven to 400 degrees. Grease a casserole dish or glass pie dish. Cook onions and margarine over low heat until light brown. Sprinkle tuna and 1 cup of cheese in baking dish. Beat eggs, milk, baking mix and pepper in blender on high for 15 seconds. Pour into baking dish. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with remaining cheese and the tomatoes. Bake 3-5 minutes longer until cheese is melted.
jackie austin
--------------------------------------------------------------------------------
2 c. chopped onions
1/4 c. butter or margarine
2 (6-1/2 oz.) cans solid white tuna in water, drained
2 c. shredded Cheddar cheese
3 eggs
1/4 c. milk
1 c. Bisquick baking mix
1/8 tsp. pepper
2 tomatoes, thinly sliced
Heat oven to 400 degrees. Grease a casserole dish or glass pie dish. Cook onions and margarine over low heat until light brown. Sprinkle tuna and 1 cup of cheese in baking dish. Beat eggs, milk, baking mix and pepper in blender on high for 15 seconds. Pour into baking dish. Bake 25-30 minutes or until knife inserted in center comes out clean. Top with remaining cheese and the tomatoes. Bake 3-5 minutes longer until cheese is melted.
jackie austin
Easy Oreo Cheesecake Squares
Easy Oreo Cheesecake Squares
16 ounces Oreo cookies (or off-brand equivalent)
1/2 cup butter (1 stick), melted
2 3-ounce boxes of instant vanilla pudding
3 1/2 cups milk
8 ounces cream cheese
1 large tub cool whip
1. Roll or crush cookies into fine crumbs. Reserve 1/4 cup of the crumbs, and mix the remaining crumbs with the melted butter. Press mixture into the bottom of a 9 x 13 dish.
2. Thoroughly combine the pudding mix, milk, and cream cheese. Pour over prepared crust. Spread on Cool whip and sprinkle remaining cookie crumbs. Chill.
jackie austin
16 ounces Oreo cookies (or off-brand equivalent)
1/2 cup butter (1 stick), melted
2 3-ounce boxes of instant vanilla pudding
3 1/2 cups milk
8 ounces cream cheese
1 large tub cool whip
1. Roll or crush cookies into fine crumbs. Reserve 1/4 cup of the crumbs, and mix the remaining crumbs with the melted butter. Press mixture into the bottom of a 9 x 13 dish.
2. Thoroughly combine the pudding mix, milk, and cream cheese. Pour over prepared crust. Spread on Cool whip and sprinkle remaining cookie crumbs. Chill.
jackie austin
Brownie Cheesecake Muffins
Brownie Cheesecake Muffins
4 ounces neufchatel cheese, softened or 8 ounces cream cheese
2 tablespoons sugar
1 (20 ounce) boxes walnut brownie mix ( moist kind with walnuts)
3 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup chocolate frosting ( or thick chocolate pudding)
powdered sugar
1. In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
2. Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
3. Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
4. Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
5. Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.
jackie austin
4 ounces neufchatel cheese, softened or 8 ounces cream cheese
2 tablespoons sugar
1 (20 ounce) boxes walnut brownie mix ( moist kind with walnuts)
3 eggs
1/2 cup vegetable oil
1/4 cup water
1 cup chocolate frosting ( or thick chocolate pudding)
powdered sugar
1. In a small bowl, beat cream cheese and sugar until light and fluffy. Set aside. Spray a jumbo (6) muffin tin with bakers joy or non-stick cooking spray and also set aside.
2. Preheat oven to 350F (or according to the box directions). Make brownie mix according to the (moist cake-like version) recipe on the box using the eggs oil and water.
3. Spoon about 2 Tbsp of batter into each greased muffin tray. (Caution: Do not use muffin paper, they will stick to the paper).
4. Drop equal portions of cream cheese (about 2 tsp) mixture into the center of each muffin, then top with remaining brownie batter. Bake for 20-30 minutes, or as package directs.
5. Allow to cool, then spread chocolate frosting (or pudding) on top followed with a sprinkle of powdered sugar.
jackie austin
Cherries Jubilee Smoothie
Cherries Jubilee Smoothie
3/4 cup white grape juice
1 tablespoon honey
2 cups bing cherries, stemmed, pitted, chopped
2 cups non-fat vanilla frozen yogurt
1/2 teaspoon vanilla extract
1. Put all the ingredients in a blender & process until smooth.
2. Pour into 2 glasses
jackie austin
3/4 cup white grape juice
1 tablespoon honey
2 cups bing cherries, stemmed, pitted, chopped
2 cups non-fat vanilla frozen yogurt
1/2 teaspoon vanilla extract
1. Put all the ingredients in a blender & process until smooth.
2. Pour into 2 glasses
jackie austin
All-American Jell-O Cake
All-American Jell-O Cake
1 (18.25 ounce box) cake mix, baked in two layers
1 small box strawberry Jell-O
1 small box blueberry Jell-O
1 (12 ounce) container Cool Whip
Prepare cake mix according to directions on box, and bake in two layers.
Remove cakes from pans. Clean pans. Return cool cake to pans. Pierce cake with meat fork 1/2 inch apart. Mix strawberry Jell-O and 1 cup boiling water; pour over first layer. Repeat with blueberry Jell-O for second layer. Refrigerate 3-4 hours.
Dip pans in hot water to loosen cake. Put layers atop each other, using Cool Whip for filling and frosting.
Decorate top with small American flags.
jackie austin
1 (18.25 ounce box) cake mix, baked in two layers
1 small box strawberry Jell-O
1 small box blueberry Jell-O
1 (12 ounce) container Cool Whip
Prepare cake mix according to directions on box, and bake in two layers.
Remove cakes from pans. Clean pans. Return cool cake to pans. Pierce cake with meat fork 1/2 inch apart. Mix strawberry Jell-O and 1 cup boiling water; pour over first layer. Repeat with blueberry Jell-O for second layer. Refrigerate 3-4 hours.
Dip pans in hot water to loosen cake. Put layers atop each other, using Cool Whip for filling and frosting.
Decorate top with small American flags.
jackie austin
Cherry Limeade Cake
Cherry Limeade Cake
1 white cake mix
1/2 cup veg. oil
1-1/4 cups water
3 large eggs
1 envelope of lemon-lime Kool-Aid powder
Syrup:
1 (12 oz.) can frozen limeade concentrate - thawed
1 (3 oz.) box lime jello
Frosting:
1 cup cold milk
1 (3 oz.) box cherry jello
1 (3 oz.) box vanilla instant pudding mix
1/2 tsp. cherry extract
1 (8 oz.) container Cool Whip
Combine cake mix with oil, water, eggs and dry Kool Aid powder. Mix on low for 30 seconds, then medium for 2 minutes. Pour batter into a greased and floured 9 x 13 pan and bake at 325 degrees for 30-35 minutes.
In medium saucepan, heat limeade concentrate and add lime jello. Stir until dissolved.
Using chopsticks or wooden skewers, poke a lot of holes all over the still warm cake. Slowly pour the limeade-jello syrup over the cake allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours until cake is cold.
For frosting, combine milk, pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
jackie austin
1 white cake mix
1/2 cup veg. oil
1-1/4 cups water
3 large eggs
1 envelope of lemon-lime Kool-Aid powder
Syrup:
1 (12 oz.) can frozen limeade concentrate - thawed
1 (3 oz.) box lime jello
Frosting:
1 cup cold milk
1 (3 oz.) box cherry jello
1 (3 oz.) box vanilla instant pudding mix
1/2 tsp. cherry extract
1 (8 oz.) container Cool Whip
Combine cake mix with oil, water, eggs and dry Kool Aid powder. Mix on low for 30 seconds, then medium for 2 minutes. Pour batter into a greased and floured 9 x 13 pan and bake at 325 degrees for 30-35 minutes.
In medium saucepan, heat limeade concentrate and add lime jello. Stir until dissolved.
Using chopsticks or wooden skewers, poke a lot of holes all over the still warm cake. Slowly pour the limeade-jello syrup over the cake allowing the cake to absorb the liquid. Cover and chill 2 to 3 hours until cake is cold.
For frosting, combine milk, pudding mix, cherry jello and cherry extract. Beat with electric mixer until smooth and gelatin is mostly dissolved. Fold in Cool Whip and frost cake.
jackie austin
Shrimp Stuffed in Bell Peppers
Shrimp Stuffed in Bell Peppers
6 bell peppers
2 c. shrimp, cleaned and cooked
1 c. bread crumbs
2 eggs, beaten
1/3 c. milk
3 Tbsp. Butter
3 Tbsp. chopped celery
1 Tbsp. chopped onion
1 Tbsp. chopped bell pepper
1 tsp. salt
1/8 tsp. black pepper
1 Tbsp. Worcestershire
Cut off tops and remove seeds from peppers. Cook pepper shells in boiling water for five minutes and then put into cold water. Cut shrimp slightly. Combine with eggs, crumbs and milk. Sauté chopped ingredients in butter for 3 minutes and add to shrimp mixture. Add seasonings and stuff into pepper shells, putting a few bread crumbs and a dot of butter on each top. Back 30 to 40 minutes at 375 degrees.
6 bell peppers
2 c. shrimp, cleaned and cooked
1 c. bread crumbs
2 eggs, beaten
1/3 c. milk
3 Tbsp. Butter
3 Tbsp. chopped celery
1 Tbsp. chopped onion
1 Tbsp. chopped bell pepper
1 tsp. salt
1/8 tsp. black pepper
1 Tbsp. Worcestershire
Cut off tops and remove seeds from peppers. Cook pepper shells in boiling water for five minutes and then put into cold water. Cut shrimp slightly. Combine with eggs, crumbs and milk. Sauté chopped ingredients in butter for 3 minutes and add to shrimp mixture. Add seasonings and stuff into pepper shells, putting a few bread crumbs and a dot of butter on each top. Back 30 to 40 minutes at 375 degrees.
Bacon & Onion Foil Packet Potatoes
Bacon & Onion Foil Packet Potatoes
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced...
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray.
Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix.
Add salt and pepper to taste.
Add 1 tablespoon of butter to each serving.
Wrap securely.
Grill for 20 to 30 minutes.
Or you can bake it in the oven, at 350° for about 35 minutes or till done.
Let stand 10 minutes before serving.
Serve in foil*, topped with sour cream if desired.
jackie austin
2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced...
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray.
Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix.
Add salt and pepper to taste.
Add 1 tablespoon of butter to each serving.
Wrap securely.
Grill for 20 to 30 minutes.
Or you can bake it in the oven, at 350° for about 35 minutes or till done.
Let stand 10 minutes before serving.
Serve in foil*, topped with sour cream if desired.
jackie austin
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Romano’s Macaroni Grill Chick l'Orange
Romano’s Macaroni Grill Chick l'Orange
Romano's Macaroni Grill offers a flavorful chicken breast in an orange-wine sauce with veggies served with broccoli or rice.
8 to 10 ounces sliced thin boneless, skinless chicken breast
1/4 ounce diced Andouille or smoked sausage
1/4 ounce diced carrots
1/4 ounce diced red bell pepper
1/4 ounce diced celery
1/4 ounce diced onion
1 clove crushed garlic
1/2 ounce olive oil
2 ounces soy sauce
1 splash white wine
1 cup orange juice
Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and andouille; saute for 2 minutes. Add celery and onion; saute for 2 minutes. Look for clear onions, and slight burning on edges of vegetables. Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli.
Servings: 4
Romano's Macaroni Grill offers a flavorful chicken breast in an orange-wine sauce with veggies served with broccoli or rice.
8 to 10 ounces sliced thin boneless, skinless chicken breast
1/4 ounce diced Andouille or smoked sausage
1/4 ounce diced carrots
1/4 ounce diced red bell pepper
1/4 ounce diced celery
1/4 ounce diced onion
1 clove crushed garlic
1/2 ounce olive oil
2 ounces soy sauce
1 splash white wine
1 cup orange juice
Cut whole breast in half, and then from side to side, yielding 4 breast shaped slices of chicken. Dip in the soy sauce. In a hot pan, start with olive oil, then add carrots, red bell peppers, and andouille; saute for 2 minutes. Add celery and onion; saute for 2 minutes. Look for clear onions, and slight burning on edges of vegetables. Add chicken to pan, searing both sides, while scraping the bottom of the pan to prevent burning. Add garlic. De-glaze with white wine; add orange juice and reduce by half. The sauce should have a rich brown color, with a slight hint of orange. Serve with white rice and steamed broccoli.
Servings: 4
Duck Dynasty Willie's Armadillo Eggs
8 jalapeños, halved and seeded
1 (8-ounce) package cream cheese, softened
1 pound ground breakfast sausage
1 pound bacon, thinly sliced
¼ cup butter, melted (optional)
If you are grilling use medium heat or preheat oven to 400°. Line a baking sheet with aluminum foil, and top with a metal cooling rack.
Fill each jalapeño half with cream cheese. Make 16 sausage patties. Mold a patty around each jalapeño half, making sure to cover the whole pepper. Wrap one piece of bacon around the sausage.
Bake until bacon is crispy, and sausage is thoroughly cooked, about 12 to 15 minutes on each side. Remove from heat, and brush with melted butter, if desired.
Calling Gamer-Geeks, What Are You Excited About? (wolverine83)
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Shrimp Terriyaki
Shrimp Terriyaki
grilled shrimp1 lb. shelled deveined raw shrimp
1/4 cup of orange juice
1/4 cup of pineapple juice
4 tbs. soy sauce
1/2 cup of vegetable or olive oil
a pinch of salt and pepper
Combine all ingredients. Marinate the shrimp for about a half an hour.
Then you can broil or grill them basting with the marinade about 4 minutes on each side.
Serves 4-6
grilled shrimp1 lb. shelled deveined raw shrimp
1/4 cup of orange juice
1/4 cup of pineapple juice
4 tbs. soy sauce
1/2 cup of vegetable or olive oil
a pinch of salt and pepper
Combine all ingredients. Marinate the shrimp for about a half an hour.
Then you can broil or grill them basting with the marinade about 4 minutes on each side.
Serves 4-6
Strawberry Pretzel Salad
I searched and a similar recipe is on this site with whipped topping and strawberry gelatin. This is the Cook's Country version which is a little more homemade and lots more strawberries.
6 1/2 ounces pretzel sticks
2 1/4 cups (15 3/4 ounces) sugar
12 tablespoons unsalted butter melted and cooled
8 ounces cream cheese
1 cup heavy cream
3 pounds (10 1/2 cups) frozen strawberries, thawed
1/4 teaspoon salt
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.
2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Meanwhile, process 2 pounds strawberries in now-empty food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat.
4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours.
6 1/2 ounces pretzel sticks
2 1/4 cups (15 3/4 ounces) sugar
12 tablespoons unsalted butter melted and cooled
8 ounces cream cheese
1 cup heavy cream
3 pounds (10 1/2 cups) frozen strawberries, thawed
1/4 teaspoon salt
4 1/2 teaspoons unflavored gelatin
1/2 cup cold water
1. Adjust oven rack to middle position and heat oven to 400 degrees. Spray 13 by 9-inch baking pan with vegetable oil spray. Pulse pretzels and ¼ cup sugar in food processor until coarsely ground, about 15 pulses. Add melted butter and pulse until combined, about 10 pulses. Transfer pretzel mixture to prepared pan. Using bottom of measuring cup, press crumbs into bottom of pan. Bake until crust is fragrant and beginning to brown, about 10 minutes, rotating pan halfway through baking. Set aside crust, letting it cool slightly, about 20 minutes.
2. Using stand mixer fitted with whisk, whip cream cheese and ½ cup sugar on medium speed until light and fluffy, about 2 minutes. Increase speed to medium-high and, with mixer still running, slowly add cream in steady stream. Continue to whip until soft peaks form, scraping down bowl as needed, about 1 minute longer. Spread whipped cream cheese mixture evenly over cooled crust. Refrigerate until set, about 30 minutes.
3. Meanwhile, process 2 pounds strawberries in now-empty food processor until pureed, about 30 seconds. Strain mixture through fine-mesh strainer set over medium saucepan, using underside of small ladle to push puree through strainer. Add remaining 1½ cups sugar and salt to strawberry puree in saucepan and cook over medium-high heat, whisking occasionally, until bubbles begin to appear around sides of pan and sugar is dissolved, about 5 minutes; remove from heat.
4. Sprinkle gelatin over water in large bowl and let sit until gelatin softens, about 5 minutes. Whisk strawberry puree into gelatin. Slice remaining strawberries and stir into strawberry-gelatin mixture. Refrigerate until gelatin thickens slightly and starts to cling to sides of bowl, about 30 minutes. Carefully pour gelatin mixture evenly over whipped cream cheese layer. Refrigerate salad until gelatin is fully set, at least 4 hours or up to 24 hours.
Abuelos Seafood Enchiladas
8 ounces crab
1 cup cooked shrimp
2 cups colby and monterey jack cheese
2 (10 oz.) cans cream of chicken soup
1/2 cup milk
1 small onion, chopped
1 (10 oz.) can tomatoes and green chilies (I use Rotel)
8 (6-inch) flour tortillas
In a bowl combine crab, shrimp, onion, 1 can of cream of chicken soup, and 1 cup of cheese.Place mixture in tortilla and roll up, place seam down in greased 9x13 pan. In another bowl combine 1 can soup, milk and tomatoes and green chilies, pour mixture over tortillas. Sprinkle remaining cheese. Bake at 350 degrees for 30-35 minutes. Let stand for 10 minutes.
8 servings
Will you train into old age? (sillynarbie)
WHAT YOU WANT IN A GYM (Tnd23)
Honey Cashew Chicken
Honey Cashew Chicken
(Serves 4)
Ingredients:
16 oz chicken breast, cut into cubes
2 teaspoons cornstarch
4 tablespoons oil
2 cloves garlic, minced
2 cups broccoli florets
1 small red bell pepper, diced
1 cup unsalted roasted cashew nuts
Sauce Ingredients:
3 tablespoons soy sauce
5 tablespoons honey
6 tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
Directions:
Rub the chicken with the cornstarch and let sit for 5 minutes
Mix all the ingredients in the sauce together. Stir to combine well. Set aside.
Heat up a skillet with the oil.
Add the garlic and sauté for 3-4 minutes.
Add the chicken and sauté until the surface turns white, then add in the broccoli, bell pepper and cashew nuts.
Stir to combine well before adding sauce.
Continue to stir fry until the chicken is cooked or the sauce thickens.
Serve immediately with steamed rice.
(Serves 4)
Ingredients:
16 oz chicken breast, cut into cubes
2 teaspoons cornstarch
4 tablespoons oil
2 cloves garlic, minced
2 cups broccoli florets
1 small red bell pepper, diced
1 cup unsalted roasted cashew nuts
Sauce Ingredients:
3 tablespoons soy sauce
5 tablespoons honey
6 tablespoons water
2 teaspoons apple cider vinegar
1 teaspoon sesame oil
2 teaspoons cornstarch
Directions:
Rub the chicken with the cornstarch and let sit for 5 minutes
Mix all the ingredients in the sauce together. Stir to combine well. Set aside.
Heat up a skillet with the oil.
Add the garlic and sauté for 3-4 minutes.
Add the chicken and sauté until the surface turns white, then add in the broccoli, bell pepper and cashew nuts.
Stir to combine well before adding sauce.
Continue to stir fry until the chicken is cooked or the sauce thickens.
Serve immediately with steamed rice.
New Twist on an old classic: 10 Minute Tacos
New Twist on an old classic: 10 Minute Tacos
1 lb extra-lean (at least 93%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 Old El Paso™ Stand 'N Stuff™ bold nacho cheese flavored taco shells
Step 1 In 10-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
Step 2 While beef is cooking, heat shells and assemble toppings. Divide beef mixture among shells; finish with desired fresh toppings.
1 lb extra-lean (at least 93%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (4.5 oz) Old El Paso™ chopped green chiles
8 Old El Paso™ Stand 'N Stuff™ bold nacho cheese flavored taco shells
Step 1 In 10-inch nonstick skillet, cook beef over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco seasoning mix and green chiles. Cook 2 to 3 minutes longer or until beef is thoroughly cooked and seasoning is well combined.
Step 2 While beef is cooking, heat shells and assemble toppings. Divide beef mixture among shells; finish with desired fresh toppings.
Breakfast Taco from Old El Paso:
Breakfast Taco from Old El Paso:
Ingredients:
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Stand 'N Stuff™ soft flour tortillas (from 6.7-oz package)
Toppings:
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Step 1: In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Step 2: Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions
Ingredients:
6 eggs
1/4 cup half-and-half
1/4 teaspoon salt
2 teaspoons butter
1 can (15 oz) Progresso™ black beans, drained, rinsed
4 medium green onions, sliced (1/2 cup)
6 Old El Paso™ Stand 'N Stuff™ soft flour tortillas (from 6.7-oz package)
Toppings:
1 cup shredded Cheddar cheese (4 oz)
1/3 cup Old El Paso™ Thick 'n Chunky salsa
1 avocado, pitted, peeled and diced
1/3 cup sour cream
Step 1: In large bowl, beat eggs with whisk. Add half-and-half and salt; beat well. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook about 7 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist. Gently fold in beans and green onions, stirring to combine.
Step 2: Heat tortillas as directed on package. Divide egg mixture evenly among tortillas. Top with Toppings. If desired, garnish with dark green tops of green onions
Pickled Red Onions
Pickled Red Onions
1 quart red pearl onions
1 cup water
1 cup red wine vinegar
1 cup sugar
1 red beet
1.) In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Slice the red onions into rings.
2.) Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar. Boil until the sugar is dissolved, about 2 minutes. Now add the beet and let the color bleed into the solution.Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.
1 quart red pearl onions
1 cup water
1 cup red wine vinegar
1 cup sugar
1 red beet
1.) In a medium saucepan of boiling salted water, cook the pearl onions until just tender, about 8 minutes. Drain, rinse under cold water and drain again. Slice the red onions into rings.
2.) Meanwhile, in another medium saucepan, bring the water and vinegar to a boil with the sugar. Boil until the sugar is dissolved, about 2 minutes. Now add the beet and let the color bleed into the solution.Pour the liquid over the onions and refrigerate for at least 1 hour and up to 2 days. Drain before serving.
Nutribullet (brotherfromanother)
Uno Chicago Brewmasters NY Strip
Wowza Sauce
Steak
Grill steak to desired state of doneness and brush with Wowza Sauce just before removing from the grill.
Wowza Sauce
1 cup tomato sauce
1/2 cup Samuel Adams Boston Lager
1/4 cup molasses
2 tablespoons butter
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
3/4 teaspoon onion salt
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon red pepper
2 tablespoons lemon juice
Combine ingredients in a sauce pan. Simmer 15 to 20 minutes.
7-Eleven Cherry Slurpee
2 cups cold Club Soda
1/2 cup Sugar
1/2 tsp Cherry Kool-Aid Drink Mix
1 tsp liquid from Marischino Cherry jar
3 cups Crushed Ice
Ideally chill club soda in freezer for 15 minutes.
Blend together club soda, sugar, Kool-Aid powder and the cherry juice in a blender.
Add the crushed ice and pulse until smooth.
Pour into glasses.
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Nootropics (Manimal)
Honey Almond or Pecan Cake
Honey Almond or Pecan Cake
Comments: It really is a cake without any flour! If desired, serve this cake along with whipped cream.
Ingredients Preparation
6 egg yolks
2/3 cup [130 g] sugar
2 tablespoons [30 mL] dry breadcrumbs
1 teaspoon [5 mL] instant coffee granules
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] vanilla
2 cups [500 mL] finely chopped almonds or pecan pieces
6 egg whites, beaten until stiff
1/2 cup [125 mL] honey
6 egg whites, beaten until stiff
Preheat oven to 350°F [180°C].
Line the bottom of a 9-inch [23-cm] tube cake pan with waxed paper.
Beat together egg yolks and sugar until light and foamy.
Beat in breadcrumbs, coffee grains, salt and vanilla.
Fold in finely chopped almonds or pecan pieces.
Fold in in beaten egg whites.
Evenly spread dough over the bottom of prepared cake pan.
Bake cake into preheated oven for 45 minutes.
Cake done cake over onto a wire rack; leave to cool in pan for 1 hour.
Remove pan ring, turn cake over onto a plate.
Remove bottom of pan and wax paper.
Into a small saucepan, heat honey until warm.
Evenly spoon approximately 2/3rds of warm honey over the bottom of the cake.
Turn cake over onto a serving plate.
Glaze top of cake with remaining warm honey.
Comments: It really is a cake without any flour! If desired, serve this cake along with whipped cream.
Ingredients Preparation
6 egg yolks
2/3 cup [130 g] sugar
2 tablespoons [30 mL] dry breadcrumbs
1 teaspoon [5 mL] instant coffee granules
1/2 teaspoon [2.5 mL] salt
1 teaspoon [5 mL] vanilla
2 cups [500 mL] finely chopped almonds or pecan pieces
6 egg whites, beaten until stiff
1/2 cup [125 mL] honey
6 egg whites, beaten until stiff
Preheat oven to 350°F [180°C].
Line the bottom of a 9-inch [23-cm] tube cake pan with waxed paper.
Beat together egg yolks and sugar until light and foamy.
Beat in breadcrumbs, coffee grains, salt and vanilla.
Fold in finely chopped almonds or pecan pieces.
Fold in in beaten egg whites.
Evenly spread dough over the bottom of prepared cake pan.
Bake cake into preheated oven for 45 minutes.
Cake done cake over onto a wire rack; leave to cool in pan for 1 hour.
Remove pan ring, turn cake over onto a plate.
Remove bottom of pan and wax paper.
Into a small saucepan, heat honey until warm.
Evenly spoon approximately 2/3rds of warm honey over the bottom of the cake.
Turn cake over onto a serving plate.
Glaze top of cake with remaining warm honey.
Easy Beefy Cowboy Beans
Easy Beefy Cowboy Beans
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] ground beef
1 medium onion, chopped
1 sweet red or green pepper, membranes removed and seeded, into 1/2-inch [1.3-cm] pieces
1 [16-ounce / 454-g] can baked beans
1 [15-ounce / 426-g] can Great Northern beans, rinsed then drained
1/4 cup [60 mL] tomato ketchup
1/4 cup [60 mL] 57 sauce®
1 tablespoon [15 mL] packed brown sugar
2 teaspoons [10 mL] Worcestershire sauce
Salt and pepper, to taste
Brown together ground beef, chopped onion and sweet pepper pieces stirring into a large non-stick skillet over medium-high heat for approximately 6 to 8 minutes, until beef is no longer pink, breaking up into 1-inch [2.5-cm] crumbles.
Pour off drippings.
Season beef mixutre with 1/2 teaspoon [1.3-mL] salt and 1/8 teaspoon [0.5-mL] pepper.
Stir in baked beans, drained Great Northern beans, tomato ketchup, 57 sauce®, brown sugar and Worcestershire sauce.
Lower heat to medium-low.
Cover and leave to simmer for 10 minutes, stirring occasionally.
Servings: 4
Ingredients Preparation
1 1/2 pounds [680 g] ground beef
1 medium onion, chopped
1 sweet red or green pepper, membranes removed and seeded, into 1/2-inch [1.3-cm] pieces
1 [16-ounce / 454-g] can baked beans
1 [15-ounce / 426-g] can Great Northern beans, rinsed then drained
1/4 cup [60 mL] tomato ketchup
1/4 cup [60 mL] 57 sauce®
1 tablespoon [15 mL] packed brown sugar
2 teaspoons [10 mL] Worcestershire sauce
Salt and pepper, to taste
Brown together ground beef, chopped onion and sweet pepper pieces stirring into a large non-stick skillet over medium-high heat for approximately 6 to 8 minutes, until beef is no longer pink, breaking up into 1-inch [2.5-cm] crumbles.
Pour off drippings.
Season beef mixutre with 1/2 teaspoon [1.3-mL] salt and 1/8 teaspoon [0.5-mL] pepper.
Stir in baked beans, drained Great Northern beans, tomato ketchup, 57 sauce®, brown sugar and Worcestershire sauce.
Lower heat to medium-low.
Cover and leave to simmer for 10 minutes, stirring occasionally.
Canton-Style Pineapple Beef
Canton-Style Pineapple Beef
Comments: Serve along with or over boiled white rice.
Servings: 4
Ingredients Preparation
1 [1-pound / 454-g] 3/4-inch [2-cm] thick boneless top sirloin beef steak
1 tablespoon [15 mL] soy sauce
1/2 teaspoon [2.5 mL] cornstarch
2 tablespoons [30 mL] water
2 sweet green or red peppers or one of each, membranes removed and seeded, into 3/4-inch [2-cm] pieces
1 clove garlic, crushed
1/4 cup [60 mL] tomato ketchup
2 tablespoons [30 g] sugar
1 tablespoon [15 mL] soy sauce
1 teaspoon [5 mL] Worcestershire sauce
1 tablespoon [15 mL] vegetable oil
1 [8-ounce / 250-mL] can pineapple chunks in its own juice, drained
Cut beef steak into 3/4-inch [2-cm] cubes.
Into a medium bowl, mix together 1 tablespoon [15 mL] soy sauce and cornstarch.
Mix in beef cubes; toss to coat.
Pour water into a large non-stick skillet; heat over medium-high heat until hot.
Add sweet green or red pepper pieces and crushed garlic.
Cook stirring for 3 to 4 minutes, until water is evaporated and bell peppers tender-crisp; remove from skillet and reserve.
Into a small bowl, mix together tomato ketchup, sugar, soy sauce and Worcestershire sauce; set aside.
Into the same skillet, heat 1 1/2 teaspoons [7.5 mL] of the vegetable oil until hot.
Add half of beef cubes; stir-fry for 2 to 3 minutes, until outside surface is no longer pink; remove and reserve.
Repeat with remaining oil and beef cubes.
Return reserved beef cubes to skillet.
Stir in reserved tomato ketchup mixture and sweet bell peppers mixture along with drained pineapple chunks.
Reheat until heated through, and serve.
Comments: Serve along with or over boiled white rice.
Servings: 4
Ingredients Preparation
1 [1-pound / 454-g] 3/4-inch [2-cm] thick boneless top sirloin beef steak
1 tablespoon [15 mL] soy sauce
1/2 teaspoon [2.5 mL] cornstarch
2 tablespoons [30 mL] water
2 sweet green or red peppers or one of each, membranes removed and seeded, into 3/4-inch [2-cm] pieces
1 clove garlic, crushed
1/4 cup [60 mL] tomato ketchup
2 tablespoons [30 g] sugar
1 tablespoon [15 mL] soy sauce
1 teaspoon [5 mL] Worcestershire sauce
1 tablespoon [15 mL] vegetable oil
1 [8-ounce / 250-mL] can pineapple chunks in its own juice, drained
Cut beef steak into 3/4-inch [2-cm] cubes.
Into a medium bowl, mix together 1 tablespoon [15 mL] soy sauce and cornstarch.
Mix in beef cubes; toss to coat.
Pour water into a large non-stick skillet; heat over medium-high heat until hot.
Add sweet green or red pepper pieces and crushed garlic.
Cook stirring for 3 to 4 minutes, until water is evaporated and bell peppers tender-crisp; remove from skillet and reserve.
Into a small bowl, mix together tomato ketchup, sugar, soy sauce and Worcestershire sauce; set aside.
Into the same skillet, heat 1 1/2 teaspoons [7.5 mL] of the vegetable oil until hot.
Add half of beef cubes; stir-fry for 2 to 3 minutes, until outside surface is no longer pink; remove and reserve.
Repeat with remaining oil and beef cubes.
Return reserved beef cubes to skillet.
Stir in reserved tomato ketchup mixture and sweet bell peppers mixture along with drained pineapple chunks.
Reheat until heated through, and serve.
Popular Chicken Sandwich
Popular Chicken Sandwich
Comments: Tzatziki sauce : a yogurt, cucumber and garlic sauce.
Serving: 1
Ingredients Preparation
1 pita bread
Tzatziki sauce
Grilled, baked or boiled chicken white dices
Cucumber slices
Sweet red pepper strips, membranes removed and seeded
Open-up pita bread into a pocket.
Spread the inside to taste with tzatziki sauce.
Stuff to taste with cooked chicken white dices, cucumber slices and sweet red pepper strips.
Roll, and enjoy!
Comments: Tzatziki sauce : a yogurt, cucumber and garlic sauce.
Serving: 1
Ingredients Preparation
1 pita bread
Tzatziki sauce
Grilled, baked or boiled chicken white dices
Cucumber slices
Sweet red pepper strips, membranes removed and seeded
Open-up pita bread into a pocket.
Spread the inside to taste with tzatziki sauce.
Stuff to taste with cooked chicken white dices, cucumber slices and sweet red pepper strips.
Roll, and enjoy!
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Culver's Chicken Cashew Salad
Chicken breasts (1 per serving)
Extra virgin olive oil
Salt & pepper
Romaine lettuce, chopped (4 cups per serving)
Cucumber slices
Cherry tomatoes
Cashew halves
Sharp cheddar cheese, freshly grated
Raspberry Vinaigrette, or your dressing of choice
Heat a large skillet over medium-high heat, or a grill to high. Brush chicken breasts on both sides with extra virgin olive oil, then season with salt and pepper. Cook for 4-5 minutes a side, or until no longer pink in the center. Remove to a plate and let rest for 5 minutes, then slice.
In the meantime, divide lettuce between plates. Top with cucumber slices, cherry tomatoes, cashew halves, cheddar cheese, and the cooked chicken.
Southern France-Style Penne Salad
Southern France-Style Penne Salad
Comments: Excellent served along with a crusty bread and cheese wedges.
It is also possible to use small shells, cut macaroni, fusilli.... pasta noodles. Servings: 2
Ingredients Preparation
1 cup [250 mL] penne noodles
4 teaspoons [20 mL ] olive oil
1/2 cup [125 mL]
broccoli flowerets
1/2 medium onion, thinly sliced
1 small sweet red pepper, membranes removed and seeded, into strips
1 small clove garlic, chopped
2 teaspoons [10 mL] red wine vinegar
1/2 cup [125 mL] freshly minced basil
or
1/2 cup [125 mL] chopped watercress
+
2 teaspoons [10 mL] dried basil
1/2 cup [125 mL] sour cream
Salt and pepper, to taste
Boil pasta noodles into salted boiling water until 'al dente'; cool under cold running water, then drain well.
Preheat olive oil into a large non-stick frypan.
Brown together broccoli flowerets, onion slices, sweet red pepper strips and chopped garlic stirring for 4 to 5 minutes.
Mix in red wine vinegar.
Into a blender, mix together minced basil or chopped watercress and dried basil along with sour cream; refrigerate until ready to serve.
Mix together vegetables and pasta noodles into a bowl.
Stir in sour cream mixture, salt and pepper just before serving.
Comments: Excellent served along with a crusty bread and cheese wedges.
It is also possible to use small shells, cut macaroni, fusilli.... pasta noodles. Servings: 2
Ingredients Preparation
1 cup [250 mL] penne noodles
4 teaspoons [20 mL ] olive oil
1/2 cup [125 mL]
broccoli flowerets
1/2 medium onion, thinly sliced
1 small sweet red pepper, membranes removed and seeded, into strips
1 small clove garlic, chopped
2 teaspoons [10 mL] red wine vinegar
1/2 cup [125 mL] freshly minced basil
or
1/2 cup [125 mL] chopped watercress
+
2 teaspoons [10 mL] dried basil
1/2 cup [125 mL] sour cream
Salt and pepper, to taste
Boil pasta noodles into salted boiling water until 'al dente'; cool under cold running water, then drain well.
Preheat olive oil into a large non-stick frypan.
Brown together broccoli flowerets, onion slices, sweet red pepper strips and chopped garlic stirring for 4 to 5 minutes.
Mix in red wine vinegar.
Into a blender, mix together minced basil or chopped watercress and dried basil along with sour cream; refrigerate until ready to serve.
Mix together vegetables and pasta noodles into a bowl.
Stir in sour cream mixture, salt and pepper just before serving.
Roast Pork Loin with fresh Herbs
Roast Pork Loin with fresh Herbs
Comments: This roast is a little pinkish inside, 140 to 145°F [60 to 63°C].
If you prefer your meat well-done, it is possible to roast it longer but it is important to remove the roast from the oven a little before it has reached its temperature and to let it sit at rooom temperature until it has reached the desired temperature.
Servings: 8
Ingredients Preparation
1 [ 3 to 4-pound / 1.4 to .8 kg] boned center loin pork roast
2 tablespoons [30 mL] olive oil
4 or 5 cloves garlic, minced
1 tablespoon [15 mL] kosher salt
1 teaspoon [5 mL] freshly ground black pepper
1 tablespoon [15 mL] freshly minced sage
1 tablespoon [15 mL] freshly chopped rosemary leaves
1 tablespoon [15 mL] freshly chopped thyme leaves
Remove roast from refrigerator approximately 30 minutes ahead of time; leave to sit at room temperature.
Preheat oven to 450°F [230°C].
Into a small bowl, mix together oliver oil, minced garlic, kosher salt, pepper, sage, rosemary and thyme.
Pat dry pork roast using paper toweling, then rub roast with herb mixture.
Transfer pork onto the wire rack of a shallow roasting pan.
Insert a meat thermometer at a slight angle in the middle of the meat.
If using a digital thermometer, set it at 135°F [57°C] before roasting the meat in the oven.
Roast pork for 15 minutes, then lower oven temperature to 300°FC [150°].
Roast pork for 30 to 40 minutes longer, until inside temperature reaches 135°F [57°C].
Remove from oven; cover meat with al foil.
Leave to rest for 10 to 15 minutes, meat will cook during that time; inside temperature should reach 145°F [63°C].
Slice pork before serving.
Comments: This roast is a little pinkish inside, 140 to 145°F [60 to 63°C].
If you prefer your meat well-done, it is possible to roast it longer but it is important to remove the roast from the oven a little before it has reached its temperature and to let it sit at rooom temperature until it has reached the desired temperature.
Servings: 8
Ingredients Preparation
1 [ 3 to 4-pound / 1.4 to .8 kg] boned center loin pork roast
2 tablespoons [30 mL] olive oil
4 or 5 cloves garlic, minced
1 tablespoon [15 mL] kosher salt
1 teaspoon [5 mL] freshly ground black pepper
1 tablespoon [15 mL] freshly minced sage
1 tablespoon [15 mL] freshly chopped rosemary leaves
1 tablespoon [15 mL] freshly chopped thyme leaves
Remove roast from refrigerator approximately 30 minutes ahead of time; leave to sit at room temperature.
Preheat oven to 450°F [230°C].
Into a small bowl, mix together oliver oil, minced garlic, kosher salt, pepper, sage, rosemary and thyme.
Pat dry pork roast using paper toweling, then rub roast with herb mixture.
Transfer pork onto the wire rack of a shallow roasting pan.
Insert a meat thermometer at a slight angle in the middle of the meat.
If using a digital thermometer, set it at 135°F [57°C] before roasting the meat in the oven.
Roast pork for 15 minutes, then lower oven temperature to 300°FC [150°].
Roast pork for 30 to 40 minutes longer, until inside temperature reaches 135°F [57°C].
Remove from oven; cover meat with al foil.
Leave to rest for 10 to 15 minutes, meat will cook during that time; inside temperature should reach 145°F [63°C].
Slice pork before serving.
Chicken a la King over Angel Hair Pasta Noodles
Chicken a la King over Angel Hair Pasta Noodles
Servings: 4
Ingredients Preparation
12 ounces [340 g] fresh angel hair pasta noodles
1 pound [454 g] chicken strips
1 stalk celery, chopped
1 small onion, chopped
2 cups [500 mL] chopped cleaned fresh mushrooms
1/2 cup [125 mL] old-fashioned whipping cream [35%]
2 teaspoons [10 mL] Dijon mustard
1 teaspoon [5 mL] freshly chopped parsley
Salt and pepper, to taste
Boil pasta noodles until soft yet still a little crunchy 'al dente' following packaging directions; drain well.
Meanwhile, into a medium nonstick frypan, fy chicken strips over medium heat stirring often for approximately 7 minutes, until tender.
Remove chicken strips from fypan; brown together chopped celery, onion and mushrooms for approximately 5 minutes, until just golden.
Pour in cream before mixing in Dijon mustard and freshly chopped parsley.
Salt, pepper then mix in reserved chicken strips.
Bring to just a boil stirring, until sauce is just thickened.
Serve immediately, over a bed of angel hair pasta noodles.
Servings: 4
Ingredients Preparation
12 ounces [340 g] fresh angel hair pasta noodles
1 pound [454 g] chicken strips
1 stalk celery, chopped
1 small onion, chopped
2 cups [500 mL] chopped cleaned fresh mushrooms
1/2 cup [125 mL] old-fashioned whipping cream [35%]
2 teaspoons [10 mL] Dijon mustard
1 teaspoon [5 mL] freshly chopped parsley
Salt and pepper, to taste
Boil pasta noodles until soft yet still a little crunchy 'al dente' following packaging directions; drain well.
Meanwhile, into a medium nonstick frypan, fy chicken strips over medium heat stirring often for approximately 7 minutes, until tender.
Remove chicken strips from fypan; brown together chopped celery, onion and mushrooms for approximately 5 minutes, until just golden.
Pour in cream before mixing in Dijon mustard and freshly chopped parsley.
Salt, pepper then mix in reserved chicken strips.
Bring to just a boil stirring, until sauce is just thickened.
Serve immediately, over a bed of angel hair pasta noodles.
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Panera Frontega Chicken Panini
1/4 cup mayonnaise
1 chipotle pepper in adobo sauce + 1 or 2 teaspoons sauce
4 focaccia buns (or 1 loaf focaccia bread, cut into quarters)
2 chicken breasts (12-14oz total,) cooked then shredded
8oz mozzarella ball, sliced
1 tomato, sliced
1/2 small red onion, sliced
10-12 fresh basil leaves, chopped
extra virgin olive oil or nonstick spray
Add mayonnaise, chipotle pepper, and adobo sauce to a mini food processor bowl then process until smooth. Alternatively, chop pepper up very fine then stir with sauce into mayonnaise.
Spread chipotle mayo onto tops and bottoms of buns then layer on shredded chicken, tomato, red onion, mozzarella cheese, and fresh basil. Press in panini press over medium-high heat until cheese is melted and bread is crisp. Serve immediately.
Silent Disco (Suspirio)
Canadian Bacon, Sweet Potato and Apple Casserole
Canadian Bacon, Sweet Potato and Apple Casserole
4 medium sweet potatoes, scrubbed
2 Granny Smith or other tart apples, peeled, cored and cut into ¼ inch rounds
1 medium onion, chopped
1 Tablespoon olive oil or butter
Salt & Freshly ground pepper, to taste
Dijon mustard
8-10 slices Canadian bacon, ⅛ inch thick
2 Tablespoons light brown sugar
3 Tablespoons butter, melted plus butter for greasing casserole
1. Place the sweet potatoes in a pot with enough water to cover, bring to a boil and boil until barely tender, about 30-45 minutes. Drain potatoes and let cool. When cool, peel and slice into ½ inch slices.
2. Meanwhile, sauté the onion with the olive oil or butter until soft and golden., season with salt and pepper, then set aside.
3. Butter a 2 quart casserole. Preheat the oven to 375°F.
4. Peel and core the apple, slicing it into ¼ inch rounds. Layer the potatoes and apples in the prepared casserole, seasoning each layer with salt and pepper. Top with onions.
5. Spread mustard lightly over each side of the bacon slices, then arrange the slices, slightly overlapping, on the top of the casserole. Sprinkle the brown sugar evenly over the top and drizzle with the melted butter.
6. Bake for 30 minutes or until the Canadian bacon is nicely glazed and crispy on the edges and center is hot.
4 medium sweet potatoes, scrubbed
2 Granny Smith or other tart apples, peeled, cored and cut into ¼ inch rounds
1 medium onion, chopped
1 Tablespoon olive oil or butter
Salt & Freshly ground pepper, to taste
Dijon mustard
8-10 slices Canadian bacon, ⅛ inch thick
2 Tablespoons light brown sugar
3 Tablespoons butter, melted plus butter for greasing casserole
1. Place the sweet potatoes in a pot with enough water to cover, bring to a boil and boil until barely tender, about 30-45 minutes. Drain potatoes and let cool. When cool, peel and slice into ½ inch slices.
2. Meanwhile, sauté the onion with the olive oil or butter until soft and golden., season with salt and pepper, then set aside.
3. Butter a 2 quart casserole. Preheat the oven to 375°F.
4. Peel and core the apple, slicing it into ¼ inch rounds. Layer the potatoes and apples in the prepared casserole, seasoning each layer with salt and pepper. Top with onions.
5. Spread mustard lightly over each side of the bacon slices, then arrange the slices, slightly overlapping, on the top of the casserole. Sprinkle the brown sugar evenly over the top and drizzle with the melted butter.
6. Bake for 30 minutes or until the Canadian bacon is nicely glazed and crispy on the edges and center is hot.
Apple and Almond Cream Tartlets
Apple and Almond Cream Tartlets
Makes 8 tartlets
Ingredients:
For the crust:
1 pound frozen puff pastry, thawed
For the Almond Cream:
¼ cup sugar
4 tablespoons unsalted butter
1 large egg
½ teaspoon vanilla paste
½ cup almond flour
For the filling:
2 apples, cored, peeled and thinly sliced
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Garnish:
Powdered Sugar
Calvados whipped cream
1. Make the almond cream. In the bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the egg and the vanilla paste until smooth.
2. Add the almond flour and beat until a smooth paste forms. Transfer the almond cream to a small mixing bowl, cover with plastic wrap and refrigerate.
3. Prepare the crust. Unfold one sheet of puff pastry onto a lightly floured surface and roll it into a 10 x 10 inch square. Cut the sheet into quarters with a sharp knife. Repeat with the second layer of puff pastry. Place the pastry squares on a parchment-lined rimmed baking sheet. You will have 8 squares.
4. Using an offset spatula spread a thin layer of the almond cream (about 1 heaping tablespoon) on each square of pastry, leaving about a ¼ inch border. Cover and refrigerate the pastries for about 15 minutes.
5. Preheat oven to 400° F and place the oven rack in the middle of the oven. Slice the apples into thin slices using a Japanese Benriner slicer or a mandolin. Place the sliced fruit in a large bowl and toss with the sugar, ground cinnamon and nutmeg.
6.Remove the puff pastry from the refrigerator and lay the sugar coated fruit slices on top of the almond cream, overlapping the slices.
7. Bake for about 15 - 20 minutes or until the fruit is slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.
Makes 8 tartlets
Ingredients:
For the crust:
1 pound frozen puff pastry, thawed
For the Almond Cream:
¼ cup sugar
4 tablespoons unsalted butter
1 large egg
½ teaspoon vanilla paste
½ cup almond flour
For the filling:
2 apples, cored, peeled and thinly sliced
¼ cup sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Garnish:
Powdered Sugar
Calvados whipped cream
1. Make the almond cream. In the bowl of a standing mixer fitted with the paddle attachment, cream the sugar and butter until light and fluffy. Beat in the egg and the vanilla paste until smooth.
2. Add the almond flour and beat until a smooth paste forms. Transfer the almond cream to a small mixing bowl, cover with plastic wrap and refrigerate.
3. Prepare the crust. Unfold one sheet of puff pastry onto a lightly floured surface and roll it into a 10 x 10 inch square. Cut the sheet into quarters with a sharp knife. Repeat with the second layer of puff pastry. Place the pastry squares on a parchment-lined rimmed baking sheet. You will have 8 squares.
4. Using an offset spatula spread a thin layer of the almond cream (about 1 heaping tablespoon) on each square of pastry, leaving about a ¼ inch border. Cover and refrigerate the pastries for about 15 minutes.
5. Preheat oven to 400° F and place the oven rack in the middle of the oven. Slice the apples into thin slices using a Japanese Benriner slicer or a mandolin. Place the sliced fruit in a large bowl and toss with the sugar, ground cinnamon and nutmeg.
6.Remove the puff pastry from the refrigerator and lay the sugar coated fruit slices on top of the almond cream, overlapping the slices.
7. Bake for about 15 - 20 minutes or until the fruit is slightly browned and tender and the puff pastry is golden brown. Remove from oven and place on a wire rack.
Smoked Turkey Chili Verde
Smoked Turkey Chili Verde
3/4 pound lean ground turkey breast
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 (12-ounce) jar low-sodium tomatillo salsa
3/4 cup water
2 chipotle peppers in adobo sauce, chopped
1 teaspoon ground cumin
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 cup chopped fresh cilantro
6 tablespoons shredded reduced-fat
Cheddar cheese
6 tablespoons thinly sliced scallions
Preparation:
Spray a large nonstick saucepan with cooking spray and set over medium-high heat.
Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.
Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes.
Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.
Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.
3/4 pound lean ground turkey breast
1 large onion, chopped
1 green bell pepper, chopped
3 garlic cloves, minced
1 (12-ounce) jar low-sodium tomatillo salsa
3/4 cup water
2 chipotle peppers in adobo sauce, chopped
1 teaspoon ground cumin
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/2 cup chopped fresh cilantro
6 tablespoons shredded reduced-fat
Cheddar cheese
6 tablespoons thinly sliced scallions
Preparation:
Spray a large nonstick saucepan with cooking spray and set over medium-high heat.
Add the turkey, onion, bell pepper, and garlic; cook, breaking up the turkey with a wooden spoon, stirring occasionally, until the turkey is browned and the vegetables are softened, about 10 minutes.
Add salsa, water, chipotle peppers, and cumin; bring to a boil. Reduce heat and simmer, covered, until the flavors are blended and the chili thickens slightly, about 30 minutes.
Stir in beans; return to a boil. Reduce heat and simmer until heated through, about 5 minutes. Remove from the heat; stir in cilantro.
Ladle the chili in serving bowls; top each serving with 1 tablespoon of cheese and 1 tablespoon of scallions.
Cheese Stuffed Meatballs with Chunky Tomato Sauce
Cheese Stuffed Meatballs with Chunky Tomato Sauce
1 lb. ground beef
½ lb. ground pork
½ lb. ground scrapple or ground Italian sausage
2 eggs, beaten
4 T. parsley, separated
1 lb. medium cheddar cheese, cubed into ½ inch cubes
1 T. dried Italian herbs
½ cup grated Parmesan cheese
½ cup breadcrumbs
2 T. olive oil, separated
1 onion, diced
3 garlic cloves, minced
1 32 oz. can chopped or crushed tomatoes
Kosher salt and pepper
Instructions
In a large bowl add beef, pork, scrapple/sausage, and eggs. Sprinkle with salt, pepper, half of parsley, dried Italian herbs, Parmesan and breadcrumbs. In a large sauce pot heat olive oil over medium heat. Add onion and garlic with a sprinkle of kosher salt. Sauté for 10-15 minutes until soft and golden. Remove half of the onion and garlic mixture and let cool. Add the canned tomatoes to the pan and cook for 20-30 minutes until slightly reduced and thickened.
Mixed cooled onion mixture with the meat mixture until thoroughly combined. Portion the meatballs into balls and place on a plate. Using your finger poke a hole in the meatball and push cube of cheese into center. Form meat around cheese into a ball.
Heat oven to 400 degrees. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add a tablespoon of oil and heat until hot. Fry meatballs on all sides until lightly brown. Place skillet in oven and cook for 10-15 minutes until cooked through.
Serve meatballs on a bed of sauce with a sprinkle of fresh parsley.
1 lb. ground beef
½ lb. ground pork
½ lb. ground scrapple or ground Italian sausage
2 eggs, beaten
4 T. parsley, separated
1 lb. medium cheddar cheese, cubed into ½ inch cubes
1 T. dried Italian herbs
½ cup grated Parmesan cheese
½ cup breadcrumbs
2 T. olive oil, separated
1 onion, diced
3 garlic cloves, minced
1 32 oz. can chopped or crushed tomatoes
Kosher salt and pepper
Instructions
In a large bowl add beef, pork, scrapple/sausage, and eggs. Sprinkle with salt, pepper, half of parsley, dried Italian herbs, Parmesan and breadcrumbs. In a large sauce pot heat olive oil over medium heat. Add onion and garlic with a sprinkle of kosher salt. Sauté for 10-15 minutes until soft and golden. Remove half of the onion and garlic mixture and let cool. Add the canned tomatoes to the pan and cook for 20-30 minutes until slightly reduced and thickened.
Mixed cooled onion mixture with the meat mixture until thoroughly combined. Portion the meatballs into balls and place on a plate. Using your finger poke a hole in the meatball and push cube of cheese into center. Form meat around cheese into a ball.
Heat oven to 400 degrees. Heat a cast-iron or other oven-safe skillet over medium-high heat. Add a tablespoon of oil and heat until hot. Fry meatballs on all sides until lightly brown. Place skillet in oven and cook for 10-15 minutes until cooked through.
Serve meatballs on a bed of sauce with a sprinkle of fresh parsley.
California Pizza Kitchen Kung Pao Spaghetti
1 pound spaghetti
2 tablespoons vegetable oil
3 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1/2 cup dry roasted peanuts
2 green onions, thinly sliced
For the sauce
2/3 cup reduced sodium soy sauce
1/2 cup chicken broth
1/2 cup dry sherry
2 tablespoons red chili paste with garlic, or more, to taste
1/4 cup sugar
2 tablespoons red wine vinegar
2 tablespoons cornstarch
1 tablespoon sesame oil
In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
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Salsa, Margarita and Sangria Recipes
Salsa, Margarita and Sangria Recipes
This new cookbook features a fantastic selection of recipes for delicious salsas, margaritas and sangrias.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
This new cookbook features a fantastic selection of recipes for delicious salsas, margaritas and sangrias.
Discount Cookbook Club Members Get This Cookbook Free (password required):
(The cookbook club is a paid subscription that is separate from our free recipe forums)
- Non Members Can Sign Up Here
Starbucks Cranberry Bliss Bars
1 cup butter, room temperature
1/2 cup brown sugar
1/2 granulated sugar
2 large eggs
1 teaspoon orange extract, or about one tablespoon grated orange peel
1 teaspoon vanilla extract
1 cup white chocolate chips
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 teaspoon sea salt
2 tablespoons cornstarch
1/2 cup Craisins
Frosting:
4 oz cream cheese, room temperature
2 cups powdered sugar
1 tablespoon butter, room temperature
1 teaspoon vanilla
dash salt
1 tablespoon milk to thin, if needed
Topping:
1/2 cup Craisins, chopped
3/4 cup white chocolate chips, or white chocolate baking bar 4 oz
few drops of vegetable or canola oil to thin white chocolate
Preheat oven to 350 degrees with rack in center of oven.
Cream butter and sugars. Add eggs. Beat for about one minute. Add orange and vanilla extracts and set aside.
In a small separate bowl, microwave the white chocolate chips for 30 seconds. Stir, heat for 30 seconds. Stir again. Microwave again for a few seconds. In my microwave this takes a total of 1 min 15 seconds. The chocolate will melt as you stir.
When melted, scrape into bowl with butter and sugars. Mix with mixer until incorporated. Or, alternatively, you may just mix the chips into the batter.
Add the flour, powder, soda, ginger, sea salt and cornstarch all at once. Mix just until flour disappears and ingredients are incorporated. Fold in Craisins.
Spread mixture evenly in a greased 9x13 pan.
Bake for 20-30 minutes, or until center is set and a toothpick inserted in center comes out with a few moist crumbs attached.
Let cool completely.
Frosting:
Make frosting by combining all ingredients in a mixing bowl. Beat until smooth. Add a little milk if needed. Spread frosting on cooled crust.
Topping:
Sprinkle the chopped Craisins over the top of the frosting.
Prepare toping by placing white chocolate in a small ziplock baggie. Microwave for about one minute. Pour in small amount of oil to help white chocolate pour smoothly.
Using hands, press white chocolate chips together in bag to mix with oil and help melting process. Microwave a few more seconds if needed. Snip off a small corner of the bag and squeeze/drizzle over the frosted bars. Grate a bit of orange rind over the top of the finished bars, if desired.
Let sit in refrigerator for at least 30 minutes, cut when completely cooled and set up.
Best stored in refrigerator.
Cut into squares, then half the squares on the diagonal to form a triangle.
Yield about 30 small bars.
Tips:
These are very simple to make. They are basically a blondie recipe, with white chocolate added, then frosted and topped with more melted white chocolate. To simplify, just add the white choc chips to the batter and skip the melted drizzle. Just add more White chocolate chips to the topping along with the chopped Craisins.
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Cherry fool
CHERRY FOOL
Ingredients
2 C. fresh cherries, pitted
¼ C. sugar
1 tsp. almond extract
1 ½ C. heavy whipping cream
¼ C. powdered sugar
½ C. sliced almonds
Directions
1. Place the cherries and sugar into a blender or food processor and pulse at least 20 times until cherries are coarsely chopped, but not pureed, set aside.
2. In a medium bowl using a hand mixer on medium speed whip the almond extract, heavy whipping cream and powdered sugar until soft peaks form.
3. Using a rubber spatula gently fold the coarse cherries into the heavy cream until just blended, spoon into the bottom of a glass jar, sprinkle with some almonds and add one more scoop of the cherry mixture topped with a few more almonds.
Ingredients
2 C. fresh cherries, pitted
¼ C. sugar
1 tsp. almond extract
1 ½ C. heavy whipping cream
¼ C. powdered sugar
½ C. sliced almonds
Directions
1. Place the cherries and sugar into a blender or food processor and pulse at least 20 times until cherries are coarsely chopped, but not pureed, set aside.
2. In a medium bowl using a hand mixer on medium speed whip the almond extract, heavy whipping cream and powdered sugar until soft peaks form.
3. Using a rubber spatula gently fold the coarse cherries into the heavy cream until just blended, spoon into the bottom of a glass jar, sprinkle with some almonds and add one more scoop of the cherry mixture topped with a few more almonds.
Stuffed tomatoes
STUFFED TOMATOES
Ingredients
1/2 C. olive oil
1/3 C. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 clove garlic, minced
½ tsp. salt
¼ - ½ tsp. red pepper flakes
3 C. cooked & cooled orzo pasta
½ lb. smoked turkey breasts, diced
4 slices cooked bacon, chopped
2 C. mustard greens, finely chopped
3 oz. crumbled blue cheese
6 large tomato bowls*
Directions
1. In a large bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt and red pepper flakes.
2. Add the pasta, turkey breast, bacon, mustard greens and blue cheese to desired taste, toss to coat ingredients with the dressing.
3. Cover and refrigerate for at least 2 hours.
4. Scoop the pasta salad into the cavity of each prepared tomato bowl and serve.
*NOTE: To create a tomato bowl, cut a thin layer off the stem top of the tomato and use a spoon to scoop out the seeds and membrane around the center of the tomato.
Ingredients
1/2 C. olive oil
1/3 C. red wine vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
1 clove garlic, minced
½ tsp. salt
¼ - ½ tsp. red pepper flakes
3 C. cooked & cooled orzo pasta
½ lb. smoked turkey breasts, diced
4 slices cooked bacon, chopped
2 C. mustard greens, finely chopped
3 oz. crumbled blue cheese
6 large tomato bowls*
Directions
1. In a large bowl, whisk together olive oil, vinegar, Dijon mustard, honey, garlic, salt and red pepper flakes.
2. Add the pasta, turkey breast, bacon, mustard greens and blue cheese to desired taste, toss to coat ingredients with the dressing.
3. Cover and refrigerate for at least 2 hours.
4. Scoop the pasta salad into the cavity of each prepared tomato bowl and serve.
*NOTE: To create a tomato bowl, cut a thin layer off the stem top of the tomato and use a spoon to scoop out the seeds and membrane around the center of the tomato.
Farmer's salad
FARMER'S SALAD
Ingredients
½ C. red wine vinegar
1 shallot, minced
1 tsp. salt
½ tsp. ground black pepper
1 Tbsp. honey
1 Tbsp. Dijon mustard
¾ C. olive oil
6 C. Lettuce mix
4 oz. Farmer's cheese, cubed
4 hard-boiled eggs, sliced
4 green onions, sliced
1 1/3 C. cooked quinoa
1 C. diced smoked turkey
2 C. diced tomatoes
½ C. sunflower seeds
Directions
1. In a large bowl whisk together the red wine vinegar, shallot, salt, pepper, honey and mustard, drizzle in the olive oil whisking until all ingredients are incorporated.
2. Pour dressing into a mason jar and refrigerate until use.
3. In a large bowl layer the lettuce, cheese, sliced eggs, quinoa, turkey, tomatoes and sunflower seeds.
4. Shake the dressing in the Mason jar, pour desired amount of dressing on the salad, toss to coat and serve.
Ingredients
½ C. red wine vinegar
1 shallot, minced
1 tsp. salt
½ tsp. ground black pepper
1 Tbsp. honey
1 Tbsp. Dijon mustard
¾ C. olive oil
6 C. Lettuce mix
4 oz. Farmer's cheese, cubed
4 hard-boiled eggs, sliced
4 green onions, sliced
1 1/3 C. cooked quinoa
1 C. diced smoked turkey
2 C. diced tomatoes
½ C. sunflower seeds
Directions
1. In a large bowl whisk together the red wine vinegar, shallot, salt, pepper, honey and mustard, drizzle in the olive oil whisking until all ingredients are incorporated.
2. Pour dressing into a mason jar and refrigerate until use.
3. In a large bowl layer the lettuce, cheese, sliced eggs, quinoa, turkey, tomatoes and sunflower seeds.
4. Shake the dressing in the Mason jar, pour desired amount of dressing on the salad, toss to coat and serve.
Curried Chicken on a Stick
Curried Chicken on a Stick
Ingredients:
· 2 lbs. boneless chicken thighs cut into 1 ½ inch pieces (breasts could be used)
· 1 medium red onion cut in wide strips
· 8 oz. med button mushrooms
· 8 oz. coconut flavored low-fat yogurt
· 2 Tbsp. curry powder
· 1 Tbsp. Tandoori Seasoning
· 2 cloves garlic minced
· 1 tsp. hot smoked paprika
· 2 tsp. soy sauce
· Pinch salt and pepper
Method of Preparation:
1. Mix all ingredients except chicken well in a bowl.
2. Pat chicken with paper towels to remove excess moisture, and then toss in marinade making sure all chicken is well coated. Wrap tightly and marinated in refrigerator for 3-5 hours.
3. Skewer chicken, mushrooms, and onions on metal or soaked bamboo skewers.
4. Grill on medium to high heat 5-7 minutes or until chicken is 165°F in the center. Serve on Naan with raita and cucumber.
Mango Raita
Ingredients:
· 2 Cups plain yogurt (full fat is preferred)
· 2 ripe mangos, diced small
· ½ tsp. mustard powder
· ½ tsp. smoked paprika
· 1 roasted red chili pepper
· 2 tsp. chopped cilantro
· Pinch salt
Method of Preparation:
1. Puree 1 mango in blender or food processor with chili pepper.
2. Mix with all other ingredients. Cover and let sit in refrigerator at least 4 hours.
Ingredients:
· 2 lbs. boneless chicken thighs cut into 1 ½ inch pieces (breasts could be used)
· 1 medium red onion cut in wide strips
· 8 oz. med button mushrooms
· 8 oz. coconut flavored low-fat yogurt
· 2 Tbsp. curry powder
· 1 Tbsp. Tandoori Seasoning
· 2 cloves garlic minced
· 1 tsp. hot smoked paprika
· 2 tsp. soy sauce
· Pinch salt and pepper
Method of Preparation:
1. Mix all ingredients except chicken well in a bowl.
2. Pat chicken with paper towels to remove excess moisture, and then toss in marinade making sure all chicken is well coated. Wrap tightly and marinated in refrigerator for 3-5 hours.
3. Skewer chicken, mushrooms, and onions on metal or soaked bamboo skewers.
4. Grill on medium to high heat 5-7 minutes or until chicken is 165°F in the center. Serve on Naan with raita and cucumber.
Mango Raita
Ingredients:
· 2 Cups plain yogurt (full fat is preferred)
· 2 ripe mangos, diced small
· ½ tsp. mustard powder
· ½ tsp. smoked paprika
· 1 roasted red chili pepper
· 2 tsp. chopped cilantro
· Pinch salt
Method of Preparation:
1. Puree 1 mango in blender or food processor with chili pepper.
2. Mix with all other ingredients. Cover and let sit in refrigerator at least 4 hours.
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Morton’s Steakhouse Shrimp Alexander
Morton’s Steakhouse Shrimp Alexander
4 ounces melted butter or margarine
Prepared bread crumbs (see below)
1 pound jumbo shrimp (8-12) to the pound
1 cup plain bread crumbs
2-3 teaspoons finely minced shallots
2 teaspoons finely chopped parsley
1 1/2 tablespoons finely chopped fresh garlic
Salt and pepper to taste
Instructions
Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste. Preheat oven to 500. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.
Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.
4 ounces melted butter or margarine
Prepared bread crumbs (see below)
1 pound jumbo shrimp (8-12) to the pound
1 cup plain bread crumbs
2-3 teaspoons finely minced shallots
2 teaspoons finely chopped parsley
1 1/2 tablespoons finely chopped fresh garlic
Salt and pepper to taste
Instructions
Prepare bread crumbs by combing plain bread crumbs, shallots, parsley, and garlic. You may wish to add some salt and pepper to taste. Preheat oven to 500. Shell and devein shrimp; butterfly. Dip shrimp in butter (butter should be warm, not hot) then in bread crumb mixture.
Place on cookie sheet which has been sprayed with a butter-flavored spray. Cook 6-8 minutes.
Serve with a white wine butter sauce or a light cream sauce.
Tgi Friday's Sizzling Chicken and Cheese
Tgi Friday's Sizzling Chicken and Cheese
Servings 4
Units US
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1⁄2 cup shredded white chihuahua cheese
2 slices American cheese
mashed potatoes
marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red pepper flakes
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
pepper and onion medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Directions
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling.".
Servings 4
Units US
2 (4 ounce) chicken breasts
2 tablespoons olive oil
1 teaspoon chopped garlic
1⁄2 cup shredded white chihuahua cheese
2 slices American cheese
mashed potatoes
marinade
2 tablespoons chopped garlic
2 tablespoons chopped parsley
2 ounces olive oil
1 teaspoon crushed red pepper flakes
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
pepper and onion medley
1 green pepper, julienne
1 red pepper, julienne
1 yellow onion, julienne
Directions
Pound chicken breasts to even thickness.
Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling.".
McDonald's McChicken®
McDonald's McChicken®
Ingredients:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent® (MSG)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McDonald's McChicken® sauce
Procedure:
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
McDonald's McChicken® Sauce
(this recipe is sauce for McDonald's McChicken®.
Ingredients:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Procedure:
Stir together well, refrigerate until needed.
Ingredients:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent® (MSG)
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McDonald's McChicken® sauce
Procedure:
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped iceberg lettuce. Then top with the cooked chicken patty, and the heel of the bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
McDonald's McChicken® Sauce
(this recipe is sauce for McDonald's McChicken®.
Ingredients:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Procedure:
Stir together well, refrigerate until needed.
Cheesecake Factory Luau Salad
Cheesecake Factory Luau Salad
1 pound mesculin mix
1 pound grilled chicken breasts, sliced into thin strips
8 ounces red bell peppers, sliced into thin strips
8 ounces yellow bell peppers, sliced into thin strips
8 ounces fresh green beans, blanched, cut into 3-inch pieces
8 ounces cucumber slices
4 ounces red onion, cut into small pieces
8 ounces fresh mango, cut into small pieces
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar*
1/4 cup granulated sugar
1 teaspoon sesame oil*
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce*
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
Instructions
* These items are readily available in most major supermarkets and Oriental food stores.
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.
1 pound mesculin mix
1 pound grilled chicken breasts, sliced into thin strips
8 ounces red bell peppers, sliced into thin strips
8 ounces yellow bell peppers, sliced into thin strips
8 ounces fresh green beans, blanched, cut into 3-inch pieces
8 ounces cucumber slices
4 ounces red onion, cut into small pieces
8 ounces fresh mango, cut into small pieces
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup balsamic vinaigrette
1/4 cup seasoned rice vinegar*
1/4 cup granulated sugar
1 teaspoon sesame oil*
8 (6-inch) egg roll wrappers, fried crisp
4 ounces sweet and sour sauce*
4 ounces macadamia nuts, toasted and chopped
1 tablespoon sesame seeds, toasted
4 ounces carrots, peeled, sliced into 1-inch thin strips
1 ounce green onions, sliced into 1-inch thin strips
Instructions
* These items are readily available in most major supermarkets and Oriental food stores.
Place the lettuce mix, chicken, bell peppers, green beans, cucumber slices, red onion, and mango, into a large mixing bowl. Season the ingredients with salt and pepper.
Whisk together the balsamic vinaigrette (your favorite choice), seasoned rice vinegar, granulated sugar, and sesame oil. Drizzle the dressing into the bowl with the salad ingredients, and gently toss together.
Brush a little sweet and sour sauce onto each crispy egg roll wrapper. Build the salad in each serving bowl with alternating layers of salad mixture, a crispy glazed egg roll wrapper, more salad mixture, another crispy glazed egg roll wrapper and then the remaining salad mixture.
Sprinkle the macadamia nuts and sesame seeds all over each salad.
Garnish each salad with some thin sliced carrots and green onions.
Olive Garden Chicken Gnocchi Soup
Olive Garden Chicken Gnocchi Soup
Serves: 8
4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi
Instructions
Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Serves: 8
4 tablespoons (1/2 stick) butter
1 tablespoon extra virgin olive oil
1 cup finely diced onion
1/2 cup finely diced celery
2 garlic cloves, minced
1/4 cup all-purpose flour
1 quart half-and-half
2 (14-ounce) cans chicken broth (if you enjoy a thicker soup, use 1 can)
Salt
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley flakes
1/4 teaspoon ground nutmeg (optional)
1 cup finely shredded carrots
1 cup coarsely chopped fresh spinach leaves
1 cup diced cooked chicken breast (you can use a rotisserie chicken)
1 (16-ounce/500g) package ready-to-use gnocchi
Instructions
Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally, until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.
Stouffers Macaroni and Cheese
Stouffers Macaroni and Cheese
8 ounces elbow pasta
2 tablespoons butter
2 tablespoons flour
2 cups of whole milk
8 ounces Colby cheese
8 ounces mild Cheddar cheese
1 teaspoon dry mustard powder
1/4 teaspoon paprika
Preheat oven to 350 degrees. Boil 8 ounces of elbow pasta according to package directions.
In a medium size pot over medium heat add butter and flour. Stir continuously while for about 1 minute. The flour paste should become fragrant. Slowly add milk in thirds and stir until it has thickened before adding the next portion of milk.
Shred cheese and slowly add the cheese to the milk mixture. Make sure all cheese melts completely before adding the next portion of cheese. Add dry mustard powder and paprika and stir well.
Drain pasta. Stir pasta into cheese sauce. Place pasta into a large 2 quart baking dish. Bake for approximately 20 minutes. If desired turn oven to broil, and allow the casserole to brown a moment or two before serving.
8 ounces elbow pasta
2 tablespoons butter
2 tablespoons flour
2 cups of whole milk
8 ounces Colby cheese
8 ounces mild Cheddar cheese
1 teaspoon dry mustard powder
1/4 teaspoon paprika
Preheat oven to 350 degrees. Boil 8 ounces of elbow pasta according to package directions.
In a medium size pot over medium heat add butter and flour. Stir continuously while for about 1 minute. The flour paste should become fragrant. Slowly add milk in thirds and stir until it has thickened before adding the next portion of milk.
Shred cheese and slowly add the cheese to the milk mixture. Make sure all cheese melts completely before adding the next portion of cheese. Add dry mustard powder and paprika and stir well.
Drain pasta. Stir pasta into cheese sauce. Place pasta into a large 2 quart baking dish. Bake for approximately 20 minutes. If desired turn oven to broil, and allow the casserole to brown a moment or two before serving.
El Chorro Chicken-Fried Steak with del Chorro Sauce
El Chorro Chicken-Fried Steak with del Chorro Sauce
El Chorro Lodge Restaurant - Paradise Valley, Arizona gives this version of chicken fried steak a bit of a twist with this peppery sauce with beef and pork sausage.
1 pound ground beef
1/4 pound pork sausage
1 clove fresh garlic, crushed
1 ounce green peppercorns
1 tablespoon cracked black pepper
1 tablespoon ground black pepper
1 1/2 tablespoons salt
1 cup flour
1/2 gallon milk
Saute ground beef, sausage and seasonings until cooked through. Add butter to meat mixture; let melt. Add flour, then gradually blend in heated milk. Let simmer 10 to 15 minutes.
Serve over chicken-fried steak (tenderized steak dipped in egg, then flour, before frying in oil until light brown).
El Chorro Lodge Restaurant - Paradise Valley, Arizona gives this version of chicken fried steak a bit of a twist with this peppery sauce with beef and pork sausage.
1 pound ground beef
1/4 pound pork sausage
1 clove fresh garlic, crushed
1 ounce green peppercorns
1 tablespoon cracked black pepper
1 tablespoon ground black pepper
1 1/2 tablespoons salt
1 cup flour
1/2 gallon milk
Saute ground beef, sausage and seasonings until cooked through. Add butter to meat mixture; let melt. Add flour, then gradually blend in heated milk. Let simmer 10 to 15 minutes.
Serve over chicken-fried steak (tenderized steak dipped in egg, then flour, before frying in oil until light brown).
How to Deep Fry a Duck
- 1 whole Maple Leaf Farms Duck (5.5-6.5 lbs), thawed
- 2 tsp Salt
- 1/2 tsp Black Pepper
- 1/2 tsp Paprika
- Peanut Oil as needed for fryer
Equipment Needed:
- Butcher's String
- Turkey Fryer
- Paper Towels
- Meat Thermometer
How-To
Directions
1. Set up the deep fryer. Include oil to full line the deep fryer. (Nut oil is favored.)
2. Turn on gas and permit oil to warmth to 325 degrees F.
3. Verify the duck is defrosted. (Defrost duck for 2-3 days in the icebox.)
4. Expel duck from its bundling. At that point uproot the neck, giblets and orange sauce parcel (if included) from inside. Wash the duck under icy water and pat exceptionally dry, both inside and outside. Evacuate the neck skin and the tail from the duck and any overabundance fat.
5. Blend salt, pepper and paprika together. Rub the duck all around with the flavoring blend. Let rest.
6. Tie the legs of the duck together. Load the duck on the shaft with legs down, so they go in the oil first.
7. Gradually bring down the duck into the hot oil and spread. Fry for 9 minutes for every pound, until inside temperature at the leg joint achieves 175 degrees F. (Place the tip of the thermometer into the leg joint where the thigh join with the spine.) Keep oil at a steady 325 degrees F while frying.
8. Expel duck from the fryer precisely and rest for 5-10 minutes.
9. Cut the duck and serve.
Orange Sangria Recipe :)
Ingredients
Original recipe makes 12 servings
Directions
:smile:
Original recipe makes 12 servings
- 2 (750 milliliter) bottles dry white wine (such as Pinot Grigio)
- 3/4 cup brandy
- 1 (12 fluid ounce) can or bottle ginger ale
- 1 lemon, sliced
- 1 orange, halved and sliced
- 1 (12 fluid ounce) can or bottle club soda (optional)
Directions
- Combine Pinot Grigio, brandy, and ginger ale in a large pitcher. Stir in lemon and orange slices. Refrigerate for at least one hour.
- To serve, pour sangria into ice-filled glasses. If desired, top with club soda. Garnish each glass with an orange slice.
:smile:
Voluntary Redundancy (Barbarian999)
Sweet and sour ham over rice
SWEET AND SOUR HAM OVER RICE
1 (16 oz.) can apricot halves
1 1/2 lb. fully cooked ham cut in strips (3 c.)
2 green peppers cut in 1 inch pieces
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter or margarine
3 tbsp. soy sauce
4 tbsp. corn starch
Drain apricots; reserve syrup. In large saucepan combine apricot syrup, ham, green pepper, 3/4 cups of the chicken broth, sugar, vinegar and margarine and soy sauce. Bring to boil and cover and simmer for 10 minutes. Blend cornstarch in remaining 1/4 cup cold chicken broth. Add to ham mixture cook and stir until boiling. Boil 2 minutes more. Add apricots and remove from heat. Spoon over serving of hot cooked rice.
jackie austin
1 (16 oz.) can apricot halves
1 1/2 lb. fully cooked ham cut in strips (3 c.)
2 green peppers cut in 1 inch pieces
1 c. chicken broth
1/3 c. sugar
1/4 c. vinegar
3 tbsp. butter or margarine
3 tbsp. soy sauce
4 tbsp. corn starch
Drain apricots; reserve syrup. In large saucepan combine apricot syrup, ham, green pepper, 3/4 cups of the chicken broth, sugar, vinegar and margarine and soy sauce. Bring to boil and cover and simmer for 10 minutes. Blend cornstarch in remaining 1/4 cup cold chicken broth. Add to ham mixture cook and stir until boiling. Boil 2 minutes more. Add apricots and remove from heat. Spoon over serving of hot cooked rice.
jackie austin
Apple Pie Squares
Apple Pie Squares
3/4 c. softened butter
1 pkg. white cake mix
1 (21 oz.) can apple pie filling
1/2 c. flaked coconut
In a large bowl, cut butter into dry cake mix. Set aside one cup. Press remaining mixture into 13x9 inch baking pan. Spoon pie filling evenly over cake mixture. In a small bowl, combine reserved cake mixture and coconut. Sprinkle over pie filling.Bake at 350 degrees for 45 minutes or until golden brown. Cool slightly before cutting in 3 x 1 1/2 inch bars.
jackie austin
3/4 c. softened butter
1 pkg. white cake mix
1 (21 oz.) can apple pie filling
1/2 c. flaked coconut
In a large bowl, cut butter into dry cake mix. Set aside one cup. Press remaining mixture into 13x9 inch baking pan. Spoon pie filling evenly over cake mixture. In a small bowl, combine reserved cake mixture and coconut. Sprinkle over pie filling.Bake at 350 degrees for 45 minutes or until golden brown. Cool slightly before cutting in 3 x 1 1/2 inch bars.
jackie austin
Rich Chocolate Delight
Rich Chocolate Delight
1 box devil's food cake mix
1 jar caramel topping
1 can Eagle Brand milk
8 oz. tub Chocolate Flavor Cool Whip
1 pkg. Heath Bar chips
Prepare devil's food cake according to directions on box. Cool for 10 to 15 minutes. Poke holes in cake, and then pour caramel topping and Eagle Brand milk in holes. Place in refrigerator. When ready to serve, top with Cool Whip and Heath Bar chips. Very rich,
jackie austin
1 box devil's food cake mix
1 jar caramel topping
1 can Eagle Brand milk
8 oz. tub Chocolate Flavor Cool Whip
1 pkg. Heath Bar chips
Prepare devil's food cake according to directions on box. Cool for 10 to 15 minutes. Poke holes in cake, and then pour caramel topping and Eagle Brand milk in holes. Place in refrigerator. When ready to serve, top with Cool Whip and Heath Bar chips. Very rich,
jackie austin
Bohemian Pork Chops
Bohemian Pork Chops
Makes 4 servings.
4 pork chop cutlets
1 egg, beaten
2 tablespoons milk
2 teaspoons curry powder, OR more to taste
1/4 cup bread crumbs OR crushed saltines
Butter
1 10-ounce package frozen broccoli, thawed
4 tomatoes, sliced
1/2 pound mushrooms, sliced
1/2 cup heavy cream
Cooked rice
Pound cutlets with tenderizing hammer. Combine egg and milk. Blend together
curry and bread crumbs. Dip cutlets in milk mixture, then dredge in crumbs
to coat well. Melt a small amount of butter in frying pan and brown pork.
Remove to a greased 2-quart casserole dish. Surround cutlets with broccoli.
Saute tomatoes and mushrooms in additional butter in frying pan. Layer on
pork chops. Pour cream over all. Bake at 350° for 45 minutes. Serve with hot
cooked rice.
jackie austin
Makes 4 servings.
4 pork chop cutlets
1 egg, beaten
2 tablespoons milk
2 teaspoons curry powder, OR more to taste
1/4 cup bread crumbs OR crushed saltines
Butter
1 10-ounce package frozen broccoli, thawed
4 tomatoes, sliced
1/2 pound mushrooms, sliced
1/2 cup heavy cream
Cooked rice
Pound cutlets with tenderizing hammer. Combine egg and milk. Blend together
curry and bread crumbs. Dip cutlets in milk mixture, then dredge in crumbs
to coat well. Melt a small amount of butter in frying pan and brown pork.
Remove to a greased 2-quart casserole dish. Surround cutlets with broccoli.
Saute tomatoes and mushrooms in additional butter in frying pan. Layer on
pork chops. Pour cream over all. Bake at 350° for 45 minutes. Serve with hot
cooked rice.
jackie austin
Creamy Strawberry Salad
Creamy Strawberry Salad
20-ounce can crushed pineapple, well drained
1 can strawberry pie filling
14-ounce can sweetened condensed milk
8-ounce carton whipped topping
1 cup coarsely chopped pecans
Combine all ingredients and fold together until mixed. Chill until
Ready to serve.
jackie austin
20-ounce can crushed pineapple, well drained
1 can strawberry pie filling
14-ounce can sweetened condensed milk
8-ounce carton whipped topping
1 cup coarsely chopped pecans
Combine all ingredients and fold together until mixed. Chill until
Ready to serve.
jackie austin
Best place to buy cast iron plates in the uk? (SFW247)
Russell Brand (Suspirio)
Quick Fruit-Flavored Gelatine Fizz
Quick Fruit-Flavored Gelatine Fizz
Servings: 4
Ingredients Preparation
1 [3-ounce / 85-g] package lemon, orange or lime gelatine powder*
1 1/2 cups [375 mL] peeled, orange and grapefruit segments, or whole seedless grapes
*Prepare gelatine according to quick-set method; refrigerate until slightly thickened.
Set aside 2/3 cup [160 mL] of slightly thickened gelatine.
Stir orange and grapefruit segments or grapes into remaining gelatine; spoon into 4 dessert dishes.
Beat reserved gelatine using an electric mixer until doubled in volume.
Evenly spoon over fruited layer in dishes.
Chill until set, for approximately 10 minutes.
Servings: 4
Ingredients Preparation
1 [3-ounce / 85-g] package lemon, orange or lime gelatine powder*
1 1/2 cups [375 mL] peeled, orange and grapefruit segments, or whole seedless grapes
*Prepare gelatine according to quick-set method; refrigerate until slightly thickened.
Set aside 2/3 cup [160 mL] of slightly thickened gelatine.
Stir orange and grapefruit segments or grapes into remaining gelatine; spoon into 4 dessert dishes.
Beat reserved gelatine using an electric mixer until doubled in volume.
Evenly spoon over fruited layer in dishes.
Chill until set, for approximately 10 minutes.
Gruyere Cheese Stuffed Pork Tenderloin
Gruyere Cheese Stuffed Pork Tenderloin
Comments: Excellent served along with a Pinot Noir.
Servings: 3 or 4
Ingredients Preparation
4 ounces [113 g] Gruyere cheese, cut into cubes
6 fresh sage leaves, chopped
1/2 teaspoon [2.5 mL] pepper
1 [1-pound / 454-g] whole pork tenderloin
1/2 teaspoon [2.5 mL] salt
1 tablespoon [15 mL] olive oil
1 tablespoon [15 g] sugar
1/2 cup [125 mL] red wine
2 tablespoons [30 mL] prepared pork sauce
8 whole stoned prunes
Preheat oven to 350°F [180°C].
Into a small bowl, mix together cheese cubes, choppe sage leaves and half of pepper.
Using the tip of a sharp knife, cut a deep slit all along the tenderloin almost to the end, starting at the narrow end, shaping a pocket.
Make sure not to cut the meat all the way through, and not to cut the larger end of the tenderloin to the end.
Using your fingers and the handle of a wooden spoon, stuff the pork with the cheese stuffing being careful not to got through the meat.
Thigh tie the meat using some butcher's string making sure to secure the stuffing inside.
Salt the sprinkle stuffed tenderloin with remaining pepper.
Heat olive oil into large enough frypan over medium-high heat.
Brown on all sides then transfer meat into a roasting pan; roast into preheated oven for 20 minutes.
Meanwhile, wipe the oil from the frypan.
Towards the end of roasting time, transfer frypan back over medium--high heat.
Mix in sugar, red wine, prepared pork sauce and stoned prunes.
Whip then leave to simmer for 5 minutes.
Remove from heat.
Remove done pork from oven; transfer meat onto a cutting board.
Leave meat to rest for 10 minutes, then slice the meat into 1 1/2-inch [4-cm] thick slices.
Serve stuffed pork slices, coated with sauce.
Comments: Excellent served along with a Pinot Noir.
Servings: 3 or 4
Ingredients Preparation
4 ounces [113 g] Gruyere cheese, cut into cubes
6 fresh sage leaves, chopped
1/2 teaspoon [2.5 mL] pepper
1 [1-pound / 454-g] whole pork tenderloin
1/2 teaspoon [2.5 mL] salt
1 tablespoon [15 mL] olive oil
1 tablespoon [15 g] sugar
1/2 cup [125 mL] red wine
2 tablespoons [30 mL] prepared pork sauce
8 whole stoned prunes
Preheat oven to 350°F [180°C].
Into a small bowl, mix together cheese cubes, choppe sage leaves and half of pepper.
Using the tip of a sharp knife, cut a deep slit all along the tenderloin almost to the end, starting at the narrow end, shaping a pocket.
Make sure not to cut the meat all the way through, and not to cut the larger end of the tenderloin to the end.
Using your fingers and the handle of a wooden spoon, stuff the pork with the cheese stuffing being careful not to got through the meat.
Thigh tie the meat using some butcher's string making sure to secure the stuffing inside.
Salt the sprinkle stuffed tenderloin with remaining pepper.
Heat olive oil into large enough frypan over medium-high heat.
Brown on all sides then transfer meat into a roasting pan; roast into preheated oven for 20 minutes.
Meanwhile, wipe the oil from the frypan.
Towards the end of roasting time, transfer frypan back over medium--high heat.
Mix in sugar, red wine, prepared pork sauce and stoned prunes.
Whip then leave to simmer for 5 minutes.
Remove from heat.
Remove done pork from oven; transfer meat onto a cutting board.
Leave meat to rest for 10 minutes, then slice the meat into 1 1/2-inch [4-cm] thick slices.
Serve stuffed pork slices, coated with sauce.
Herbed Chicken Scallopines, Creamy Polenta
Herbed Chicken Scallopines, Creamy Polenta
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] Italian herb seasoning paste
1 tablespoon [15 mL] grated lemon rind
1/4 teaspoon [1 mL] salt
1/8 teaspoon [0.5 mL] pepper
1 tablespoon [15 mL] extra-virgin olive oil
2 chicken whites
2 cups [500 mL] chicken broth
2/3 cup [160 mL] finely ground cornmeal
1/2 cup [125 mL] finely shredded cheddar and mozzarella cheese blend
1/4 cup [60 mL] milk
1 tablespoon [15 mL] fresh lemon juice
Basil sprigs, to garnish [optional]
Preheat oven to 375°F [190°C].
Into a small bowl, mix together Italian herb seasoning paste, grated lemon rind, salt, pepper and 1 teaspoon [5 mL] of the olive oil.
Slice each chicken white in half to create 4 thin pieces.
Turn chicken scallopines into seasoning paste mixutre.
Transfer onto a parchment paper-lined baking sheet.
Roast into preheated oven for 10 to 15 minutes, until chicken is cooked through and juices run clear.
Meanwhile, bring chicken broth to a simmer into a medium saucepan over medium-high heat.
Slowly whisk in cornmeal, making sure cornmeal does not clump.
Lower heat to low and cook, stirring constantly, for 15 minutes.
Remove from heat; stir in shredded cheddar and mozzarella cheese blend and milk.
Drizzle chicken with lemon juice.
Spoon polenta into the center of each of 4 serving plates.
Top with chicken scallopines and evenly drizzle with reemainining olive oil.
Serve, garnished with basil sprigs, if desired.
Servings: 4
Ingredients Preparation
1 tablespoon [15 mL] Italian herb seasoning paste
1 tablespoon [15 mL] grated lemon rind
1/4 teaspoon [1 mL] salt
1/8 teaspoon [0.5 mL] pepper
1 tablespoon [15 mL] extra-virgin olive oil
2 chicken whites
2 cups [500 mL] chicken broth
2/3 cup [160 mL] finely ground cornmeal
1/2 cup [125 mL] finely shredded cheddar and mozzarella cheese blend
1/4 cup [60 mL] milk
1 tablespoon [15 mL] fresh lemon juice
Basil sprigs, to garnish [optional]
Preheat oven to 375°F [190°C].
Into a small bowl, mix together Italian herb seasoning paste, grated lemon rind, salt, pepper and 1 teaspoon [5 mL] of the olive oil.
Slice each chicken white in half to create 4 thin pieces.
Turn chicken scallopines into seasoning paste mixutre.
Transfer onto a parchment paper-lined baking sheet.
Roast into preheated oven for 10 to 15 minutes, until chicken is cooked through and juices run clear.
Meanwhile, bring chicken broth to a simmer into a medium saucepan over medium-high heat.
Slowly whisk in cornmeal, making sure cornmeal does not clump.
Lower heat to low and cook, stirring constantly, for 15 minutes.
Remove from heat; stir in shredded cheddar and mozzarella cheese blend and milk.
Drizzle chicken with lemon juice.
Spoon polenta into the center of each of 4 serving plates.
Top with chicken scallopines and evenly drizzle with reemainining olive oil.
Serve, garnished with basil sprigs, if desired.
Honey-Glazed Beets
Honey-Glazed Beets
Servings: 10
Ingredients Preparation
2 packages baby beets, scrubbed [28 ounce / 794 g]
2 tablespoons [30 g] butter
2 tablespoons [30 mL] honey
2 tablespoons [30 mL] raspberry vinegar
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
Bring a saucepan of salted water to a boil over high heat.
Boil beets for 5 minutes.
Drain, rinse under cold water and then cut in half lengthwise.
Bring butter, honey and vinegar to a boil into a saucepan over medium-high heat.
Cook until reduced by half, for 5 to 10 minutes.
Add beets; salt and pepper.
Stir to coat, reheat and serve.
Servings: 10
Ingredients Preparation
2 packages baby beets, scrubbed [28 ounce / 794 g]
2 tablespoons [30 g] butter
2 tablespoons [30 mL] honey
2 tablespoons [30 mL] raspberry vinegar
1/4 teaspoon [1 mL] salt
1/4 teaspoon [1 mL] pepper
Bring a saucepan of salted water to a boil over high heat.
Boil beets for 5 minutes.
Drain, rinse under cold water and then cut in half lengthwise.
Bring butter, honey and vinegar to a boil into a saucepan over medium-high heat.
Cook until reduced by half, for 5 to 10 minutes.
Add beets; salt and pepper.
Stir to coat, reheat and serve.
Goat Cheese Stuffed Mushroom Caps
Goat Cheese Stuffed Mushroom Caps
Servings: 8
Ingredients Preparation
1/4 cup [60 mL] white wine
1 tablespoon [15 mL] olive oil
1 tablespoon [15 mL] freshly chopped thyme
1 teaspoon [5 mL] roasted garlic seasoning paste
Pinch of salt
1/4 teaspoon [1 mL] pepper
1 pound [454 g] cleaned fresh mushrooms, stems removed
2 [8 3/4-ounce / 250-g each] packages pepper goat cheese, at room temperature
2 teaspoons [10 mL] freshly finely chopped chives
Preheat oven to 375°F [190°C].
Into a bowl, toss white wine, olive oil, freshly chopped thyme, roasted garlic seasoning paste, salt, pepper and mushroom caps.
Leave to marinate for 5 minutes.
Into a clean bowl, fold together pepper goat cheese and chopped chives.
Remove mushrooms from marinade; stuff with goat cheese mixture, mounding slightly.
Arrange apart onto a baking sheet.
Bake into preheated oven for 20 minutes, then broil for 2 to 3 minutes.
Garnish with freshly finely chopped chives.
Serve warm, or at room temperature.
Servings: 8
Ingredients Preparation
1/4 cup [60 mL] white wine
1 tablespoon [15 mL] olive oil
1 tablespoon [15 mL] freshly chopped thyme
1 teaspoon [5 mL] roasted garlic seasoning paste
Pinch of salt
1/4 teaspoon [1 mL] pepper
1 pound [454 g] cleaned fresh mushrooms, stems removed
2 [8 3/4-ounce / 250-g each] packages pepper goat cheese, at room temperature
2 teaspoons [10 mL] freshly finely chopped chives
Preheat oven to 375°F [190°C].
Into a bowl, toss white wine, olive oil, freshly chopped thyme, roasted garlic seasoning paste, salt, pepper and mushroom caps.
Leave to marinate for 5 minutes.
Into a clean bowl, fold together pepper goat cheese and chopped chives.
Remove mushrooms from marinade; stuff with goat cheese mixture, mounding slightly.
Arrange apart onto a baking sheet.
Bake into preheated oven for 20 minutes, then broil for 2 to 3 minutes.
Garnish with freshly finely chopped chives.
Serve warm, or at room temperature.
Lindy's New York Cheesecake
Lindy's New York Cheesecake
This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.
Crust
1 cup flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
1/4 cup melted butter
1/4 teaspoon vanilla extract
Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.
Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.
Filling
40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.
Pineapple Glaze
2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.
o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.
Lindy's of New York Cheesecake
Preheat oven to 375 degrees F.
1/2 cup fine cake crumbs or graham cracker crumbs
Butter
1 1/2 pounds cream cheese (3 large packages)
1 teaspoon vanilla extract
1/2 cup heavy cream
3/4 cup plus 2 tablespoons granulated sugar
4 large eggs
2 tablespoons sour cream
1/4 cup half-and-half
Generously butter an 8 x 2-inch round cake pan or springform pan; fill with the crumbs and shake out excess.
Add cream to cream cheese and sugar, mixing slowly, do not beat fast! (the cheesecake will rise like a souffle, otherwise) Add eggs, one at a time. Finish with vanilla extract, sour cream and half and half.
Pour mixture in pan and smooth the surface.
Set pan in a larger pan filled with hot water. Bake at 375 degrees F for 1 to 1 1/4 hours until the center does not quiver when pan is shaken. Remove from oven...let stand about 10 minutes, then invert on plate and unmold while still hot. Chill and then ENJOY!!!
This is perhaps the most famous and imitated cheesecake of all. Dense and creamy, it is what has become known as New York-style cheesecake.
Crust
1 cup flour
1/4 cup granulated sugar
1 teaspoon lemon zest
1 egg yolk
1/4 cup melted butter
1/4 teaspoon vanilla extract
Combine flour, sugar and lemon zest, and make a well in the center. Add egg yolk, butter and vanilla extract. Work quickly to blend well, adding water if needed to make it stick together. Wrap in wax paper and chill for 1 hour. Roll out 1/8-inch thick and place over the greased bottom of a 9-inch springform pan. Trim. Bake at 400 degrees F for 15 to 20 minutes. Cool.
Butter the sides and place over base. Roll the remaining dough 1/8-inch thick and line sides of pan. Fill with filling.
Filling
40 ounces cream cheese
1 3/4 cups granulated sugar
3 tablespoons flour
1 1/2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon vanilla extract
5 eggs
2 egg yolks
1/4 cup heavy cream
Gradually add sugar to cream cheese with electric mixer at medium speed. Gradually beat in the flour. Continuing to beat, add the remaining ingredients in order listed. Pour into baked shell. Bake at 450 degrees F for 10 minutes. Reduce heat to 250 degrees F and continue baking for one more hour. Remove to rack to cool for two hours.
Pineapple Glaze
2 tablespoons granulated sugar
4 teaspoons cornstarch
2 (8 1/4 ounce) cans crushed pineapple
in heavy syrup, undrained
2 tablespoons lemon juice
2 drops yellow food color
In small saucepan, combine sugar and cornstarch. Stir in remaining ingredients. Over medium heat, bring to boiling, stirring; boil one minute or until thickened and translucent. Cool. Spread surface of cheesecake with glaze; refrigerate until well chilled ? three hours or overnight.
o serve: loosen pastry from side of pan with spatula. Remove side of springform pan. Garnish with sliced strawberries, if desired. Cut into wedges.
Lindy's of New York Cheesecake
Preheat oven to 375 degrees F.
1/2 cup fine cake crumbs or graham cracker crumbs
Butter
1 1/2 pounds cream cheese (3 large packages)
1 teaspoon vanilla extract
1/2 cup heavy cream
3/4 cup plus 2 tablespoons granulated sugar
4 large eggs
2 tablespoons sour cream
1/4 cup half-and-half
Generously butter an 8 x 2-inch round cake pan or springform pan; fill with the crumbs and shake out excess.
Add cream to cream cheese and sugar, mixing slowly, do not beat fast! (the cheesecake will rise like a souffle, otherwise) Add eggs, one at a time. Finish with vanilla extract, sour cream and half and half.
Pour mixture in pan and smooth the surface.
Set pan in a larger pan filled with hot water. Bake at 375 degrees F for 1 to 1 1/4 hours until the center does not quiver when pan is shaken. Remove from oven...let stand about 10 minutes, then invert on plate and unmold while still hot. Chill and then ENJOY!!!
Trillionaire Bars
brownie layer
½ cup butter, melted
1 cup sugar
1 cup unsweetened cocoa powder
¼ teaspoon salt
½ teaspoon vanilla
2 eggs
½ cup flour
caramel layer
1 cup soft caramels, unwrapped (I used Kraft caramel bits)
2 tablespoons heavy cream
cookie dough layer
½ cup butter, softened
¼ cup sugar
½ cup brown sugar
2 tablespoons heavy cream
½ teaspoon vanilla
¾ cup flour
1/8 teaspoon salt
¼ cup mini semi sweet chocolate chips
¼ cup regular size semi sweet chocolate chips
¼ cup old fashioned oats
chocolate glaze
1 cup semi sweet chocolate chips
2 tablespoons heavy cream
Preheat oven to 325, line an 8x8 inch square pan with foil and spray with cooking spray.
Prepare the brownie batter. Cream together butter and sugar in a large bowl. Mix in cocoa powder and salt. Add vanilla and eggs and mix until smooth. Mix in flour until incorporated. Spread brownie batter in prepared pan. Bake 15-20 minutes.
In a small sauce pan combine caramels and heavy cream and heat over medium high heat, stirring constantly until melted and smooth. Remove from heat and pour caramel mixture over brownie layer. Put the pan in the fridge to chill until cookie dough layer is ready.
Prepare cookie dough layer. Cream together butter and sugars until light and fluffy. Mix in vanilla and heavy cream. Add flour and salt and mix until incorporated. Stir in chocolate chips and oats. Test the caramel layer by gently pushing a finger across the caramel. When you can do this and the caramel doesn't much very much, it's ready. Spread the cookie dough evenly over the caramel layer.
Prepare chocolate glaze. In a microwave safe bowl combine chocolate chips and heavy cream. Microwave on medium for 1-2 minutes, stirring every 20 seconds until chocolate is melted and smooth. Spread chocolate over cookie dough layer. Store in airtight container until ready to serve. Cut into bars and serve!
Bubba Gump Tangy Honey Shrimp
3 tablespoons peanut oil
1 1/2 pounds unpeeled large fresh shrimp, peeled, deveined
2 teaspoons minced garlic
1 teaspoon minced peeled ginger root
1 (10 1/2 oz) can condensed chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/8 teaspoon dried crushed red pepper
1 tablespoon sesame oil
1 teaspoon chopped fresh cilantro
2 green onions, cut 1 inch pieces and shredded
Rice Timbales (recipe follows)
fresh cilantro sprigs (for garnish)
Pour peanut oil around top of a preheated wok or large skillet, coating sides; heat wok at high (400 degrees) for about 1 minute. Add shrimp, garlic, and ginger root, and stir fry for 3 to 5 minutes or until shrimp turn pink. Combine chicken broth and next 7 ingredients (cornstarch-red pepper), stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to a boil; cook 1 minute. Stir in sesame oil, chopped cilantro, and green onions; cook until thoroughly heated. Serve immediately with Rice Timbales. Garnish with cilantro sprigs
RICE TIMBALES
2 cups water
1/2 teaspoon salt
1 cup uncooked long-grain rice
Combine 3 cups water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
Press hot rice into 4 oiled (6-ounce) custard cups. Immediately invert onto serving plates. Keep warm.
Serves 4
1 1/2 pounds unpeeled large fresh shrimp, peeled, deveined
2 teaspoons minced garlic
1 teaspoon minced peeled ginger root
1 (10 1/2 oz) can condensed chicken broth, undiluted
1 tablespoon cornstarch
2 tablespoons honey
2 tablespoons ketchup
1 tablespoon white vinegar
1 tablespoon rice wine or dry sherry
1 tablespoon soy sauce
1/8 teaspoon dried crushed red pepper
1 tablespoon sesame oil
1 teaspoon chopped fresh cilantro
2 green onions, cut 1 inch pieces and shredded
Rice Timbales (recipe follows)
fresh cilantro sprigs (for garnish)
Pour peanut oil around top of a preheated wok or large skillet, coating sides; heat wok at high (400 degrees) for about 1 minute. Add shrimp, garlic, and ginger root, and stir fry for 3 to 5 minutes or until shrimp turn pink. Combine chicken broth and next 7 ingredients (cornstarch-red pepper), stirring until smooth. Add to shrimp mixture, stirring constantly. Bring to a boil; cook 1 minute. Stir in sesame oil, chopped cilantro, and green onions; cook until thoroughly heated. Serve immediately with Rice Timbales. Garnish with cilantro sprigs
RICE TIMBALES
2 cups water
1/2 teaspoon salt
1 cup uncooked long-grain rice
Combine 3 cups water and salt in a heavy saucepan; bring to a boil. Gradually add rice, stirring constantly. Cover, reduce heat, and simmer 20 to 25 minutes or until rice is tender and water is absorbed.
Press hot rice into 4 oiled (6-ounce) custard cups. Immediately invert onto serving plates. Keep warm.
Serves 4
Fathers day.... (brotherfromanother)
Famous Dave's Legendary Pit Barbeque Ribs
Famous Dave's Legendary Pit Barbeque Ribs
Fall off the bone goodness! Famous Dave’s passion for great BBQ, made-from-scratch goodness, and a welcoming experience shines through in the over 700 awards he won as the best year after year. Enjoy with his creamy coleslaw, potato salad and lemon meringue pie!
• Rub (makes 6 cups)
• 2 cups packed light brown sugar
• 1 cup kosher salt
• 3/4 cup sugar
• 1/2 cup garlic seasoning
• 1/4 cup chili powder
• 1/4 cup lemon pepper
• 1/4 cup onion salt
• 1/4 cup celery salt
• 2 tablespoons coarse ground black pepper
• 2 tablespoons whole celery seeds
• 1 teaspoon crushed cloves
• 1 tablespoon cayenne
• 1/2 cup Mrs. Dash original blend
• 1/4 cup salt
•
• Ribs
• 2 (4- to 5-pound) racks spareribs
• 1/2 cup Italian salad dressing
• 1/2 teaspoon coarse ground black pepper
• 1/2 cup packed brown sugar
• 1 cup minced dried onion
• 1 cup Rib Rub
Instructions
First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container. The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe
sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub
seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you canÕt get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates.
Famous Dave's Creamy Sweet & Sour Coleslaw
• 10 cups chopped shredded red and green cabbage.
• 1/4 cup grated carrot
• 2 cups miracle whip
• 1/2 cup sugar
• 2 prepared horseradish
• 1 dry mustard
• 1 white pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 seeds
Toss the cabbage and carrot in a bowl.
Mix salad dressing, sugar, horseradish, dry mustard, white pepper,
salt, garlic power and celery seeds in a bowl. Add to the cabbage
mixture and mix well. Chill, covered, until serving time.
Famous Dave's Shakin The Shack Potato Salad
• 3 pounds medium russet potatoes
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1 tablespoon prepared mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons finely chopped pimento
• 1 tablespoon finely minced seeded jalapeno
• 5 hard-boiled eggs, finely chopped
• 1/4 cup pickle relish
Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil
until tender but not mushy; drain. Chill in refrigerator. Peel potatoes and coarsely chop.
Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and
mix well. Stir in celery, red onion, green pepper, pimento and jalape?o. Fold in potatoes,
eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled
overnight. Garnish with paprika.
Famous Dave's Perfect Lemon Meringue Pie
• Ingredients:
• Meringue Gel:
• 1 cup cold water
• 2 tbsp. corn starch
• 4 tbsp. sugar
• Meringue:
• 3/4 cup superfine sugar
• 1 tbsp. corn starch
• 6 whites, at room temperature
• 1/2 tsp. vanilla extract
• 1 Flaky pie shell
• Filling:
• 1 3/4 cups sugar
• 2/3 cup corn starch
• 1 tsp. salt
• 2 cups water
• 6 large egg yolks, slightly beaten
• 3 tbsp. unsalted butter
• 1/2 cup fresh lemon juice
• 3/4 tsp. lemon oil
• 1 1/2 tbsp. grated lemon rind
Make the meringue first, but make sure that all ingredients for filling are measured and ready to go
because one real secret is to put the meringue on a piping hot filling.
To make gel, mix one cup of cold water, 2 tbsp. corn starch & 4 tbsp. sugar in a small saucepan.
Cook over low heat until it forms a clear gel.
To prepare sugar for meringue, thoroughly mix 1 tbsp. of corn starch with 3/4 cup superfine sugar.
Grind sugar & corn starch mixture into a fine powder using an electric coffee bean grinder and set aside.
Whip egg whites until soft peaks form.
Slowly add clear gel in small amounts and thoroughly beat in slowly.
Do not be impatient.
This is a slow process.
Whip until stiff peaks are formed, and meringue is glossy.
Add vanilla and beat in.
Set meringue aside.
To make filling, combine sugar, corn starch and salt in a heavy saucepan and mix well.
Add about 1/3 of the water, and blend well until there are no lumps.
Add remaining water and blend well.
Over medium-low heat, slowly bring to a boil (about 5 minutes) while constantly stirring.
Mixture will turn clear.
Turn heat to low, and simmer for about another minute.
Remove about 1/2 cup of the mixture from the saucepan, and quickly mix into egg yolks.
Once mixed, add eggs back into hot mixture and quickly but gently mix in well.
Bring back to a low boil over low heat.
Remove from heat, and add butter, lemon juice, lemon oil and lemon rind.
Gently mix well.
Immediately pour into the pie shell
Fall off the bone goodness! Famous Dave’s passion for great BBQ, made-from-scratch goodness, and a welcoming experience shines through in the over 700 awards he won as the best year after year. Enjoy with his creamy coleslaw, potato salad and lemon meringue pie!
• Rub (makes 6 cups)
• 2 cups packed light brown sugar
• 1 cup kosher salt
• 3/4 cup sugar
• 1/2 cup garlic seasoning
• 1/4 cup chili powder
• 1/4 cup lemon pepper
• 1/4 cup onion salt
• 1/4 cup celery salt
• 2 tablespoons coarse ground black pepper
• 2 tablespoons whole celery seeds
• 1 teaspoon crushed cloves
• 1 tablespoon cayenne
• 1/2 cup Mrs. Dash original blend
• 1/4 cup salt
•
• Ribs
• 2 (4- to 5-pound) racks spareribs
• 1/2 cup Italian salad dressing
• 1/2 teaspoon coarse ground black pepper
• 1/2 cup packed brown sugar
• 1 cup minced dried onion
• 1 cup Rib Rub
Instructions
First prepare rib rub by thoroughly mixing all rub ingredients. Store in airtight container. The night before smoking, trim your ribs of all excess fat. Place them in a large plastic bag and pour in Italian dressing to coat. Seal bag well. Refrigerate for 4 hours, turning occasionally. Remove and wipe dressing off. Sprinkle each rib with pepper then 1/4 cup of the brown sugar and 1/2 cup of the onion flakes.
Wrap each rib in plastic and refrigerate overnight. The next morning remove from wrap and wipe
sludge off ribs. Generously coat front and back of ribs with Rib Rub and using your hands, rub
seasoning into meat and set aside. The smoking process will take 6 hours. Using a chimney charcoal starter get 15 briquettes red hot. Place coals on one end of grill and place 1 pound of green hickory around coals. Use water-soaked hickory chunks if you canÕt get fresh-cut hickory. Keep internal temperature of the grill at 200 to 225 degrees. Add more charcoal and hickory chunks every hour as needed. Place ribs bone side down but not directly over hot coals. After 3 hours, remove ribs from grill and wrap in aluminum foil. Hold in covered grill at 180 to 200 degrees for 11/2 to 2 hours or until fork tender. Next build a real hot bed of coals over the entire bottom of grill. Be careful because this next step goes quickly. Place ribs back on grill to add char flavor. When meat becomes bubbly it is done. Make sure to char off bone side membrane until it becomes papery and disintegrates.
Famous Dave's Creamy Sweet & Sour Coleslaw
• 10 cups chopped shredded red and green cabbage.
• 1/4 cup grated carrot
• 2 cups miracle whip
• 1/2 cup sugar
• 2 prepared horseradish
• 1 dry mustard
• 1 white pepper
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 seeds
Toss the cabbage and carrot in a bowl.
Mix salad dressing, sugar, horseradish, dry mustard, white pepper,
salt, garlic power and celery seeds in a bowl. Add to the cabbage
mixture and mix well. Chill, covered, until serving time.
Famous Dave's Shakin The Shack Potato Salad
• 3 pounds medium russet potatoes
• 1 1/4 cups mayonnaise
• 1/2 cup sour cream
• 1 tablespoon prepared mustard
• 1 tablespoon white vinegar
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped red onion
• 1/2 cup finely chopped green bell pepper
• 2 tablespoons finely chopped pimento
• 1 tablespoon finely minced seeded jalapeno
• 5 hard-boiled eggs, finely chopped
• 1/4 cup pickle relish
Combine the potatoes with enough water to cover in large saucepan. Bring to a boil. Boil
until tender but not mushy; drain. Chill in refrigerator. Peel potatoes and coarsely chop.
Combine mayonnaise, sour cream, mustard, vinegar, salt, sugar and pepper in a bowl and
mix well. Stir in celery, red onion, green pepper, pimento and jalape?o. Fold in potatoes,
eggs and pickle relish. Chill, covered, until serving time. The flavor is enhanced if chilled
overnight. Garnish with paprika.
Famous Dave's Perfect Lemon Meringue Pie
• Ingredients:
• Meringue Gel:
• 1 cup cold water
• 2 tbsp. corn starch
• 4 tbsp. sugar
• Meringue:
• 3/4 cup superfine sugar
• 1 tbsp. corn starch
• 6 whites, at room temperature
• 1/2 tsp. vanilla extract
• 1 Flaky pie shell
• Filling:
• 1 3/4 cups sugar
• 2/3 cup corn starch
• 1 tsp. salt
• 2 cups water
• 6 large egg yolks, slightly beaten
• 3 tbsp. unsalted butter
• 1/2 cup fresh lemon juice
• 3/4 tsp. lemon oil
• 1 1/2 tbsp. grated lemon rind
Make the meringue first, but make sure that all ingredients for filling are measured and ready to go
because one real secret is to put the meringue on a piping hot filling.
To make gel, mix one cup of cold water, 2 tbsp. corn starch & 4 tbsp. sugar in a small saucepan.
Cook over low heat until it forms a clear gel.
To prepare sugar for meringue, thoroughly mix 1 tbsp. of corn starch with 3/4 cup superfine sugar.
Grind sugar & corn starch mixture into a fine powder using an electric coffee bean grinder and set aside.
Whip egg whites until soft peaks form.
Slowly add clear gel in small amounts and thoroughly beat in slowly.
Do not be impatient.
This is a slow process.
Whip until stiff peaks are formed, and meringue is glossy.
Add vanilla and beat in.
Set meringue aside.
To make filling, combine sugar, corn starch and salt in a heavy saucepan and mix well.
Add about 1/3 of the water, and blend well until there are no lumps.
Add remaining water and blend well.
Over medium-low heat, slowly bring to a boil (about 5 minutes) while constantly stirring.
Mixture will turn clear.
Turn heat to low, and simmer for about another minute.
Remove about 1/2 cup of the mixture from the saucepan, and quickly mix into egg yolks.
Once mixed, add eggs back into hot mixture and quickly but gently mix in well.
Bring back to a low boil over low heat.
Remove from heat, and add butter, lemon juice, lemon oil and lemon rind.
Gently mix well.
Immediately pour into the pie shell
Chili's Honey Chipotle Chicken Crispers
Batter
1 egg, beaten
1/2 cup whole milk
1/2 cup chicken broth
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
3/4 cup flour
Breading
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
3/4 teaspoon paprika
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 chicken tenderloins
6 cups of vegetable oil for frying
Honey Chipotle Sauce
2/3 cup honey
1/4 cup water
1/4 cup ketchup
1 tablespoon white vinegar
2 teaspoons ground chipotle chile pepper
1/2 teaspoon salt
To Make the Honey Chipotle Sauce
Combine all the ingredients into a small saucepan over medium heat until boiling.Reduce heat and simmer for 2 minutes. Remove the pan from th heat.
To Make the Chicken
Heat the oil in a deep fryer to 350 degrees.
Mix together all ingredients for the batter, excluding flour, in a shallow bowl for at least 30 seconds.Whisk in the flour.
Make the breading by combining all ingredients in another shallow bowl.
Dip each piece of chicken into the batter.
Lift the chicken out of the batter and let some of the excess drip off.
Toss the chicken into the dry breading and coat completely.
Repeat with the other pieces.
Carefully drop the breaded chicken into the hot oil and fry for 4 minutes, or until golden brown.
Remove chicken from oil and allow to drain on paper towels.
When all the chicken tenders are done, drop them into a large bowl.
Pour the sauce over the top, and toss gently until all the chicken tenders are coated with sauce.
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