Recipe: 02-26-2000: 36 Assorted Recipes
Recipe Collections recipelink.com Chat Room Recipe Swap
02-26-2000 - Around the Clock Recipe Swap
36 Assorted Recipes
Debbie.D.,.AL (11:13:17) : CANDIED ORANGE PEEL
Peels from 3 large oranges, grapefruits, or lemons
1 tsp. salt
3 cups sugar
water
Cut the peel on each piece of fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch wide strips. in a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen.
Jodie/MI (11:04:04) : Chewy Breakfast Bars
1 1/2 cups white sugar
1 cup quick cooking oats
1/2 cup chocolate cereal
1 cup butter or margarine
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 teaspoons powered milk
1/4 cup warm water
1/2 teaspoon baking powder
Directions
1 Melt butter in baking pan.
2 Melt the milk in the water.
3 Mix the ingredients with the butter in the following
order: sugar, oatmeal, vanilla extract, eggs, flour, baking
powder, cereal and milk. Pat into a greased 9 x 13 inch pan.
4 Bake at 325 degrees F (175 degrees C) for 15 minutes
or until golden brown. Slice into desired sizes.
Debbie.D.,.AL (10:59:34) : RUMP ROAST AU JUS
1 T. black pepper
1 T. paprika
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/4 tsp. mustard powder
1 (4-5 pound) rump roast
1/2 cup water
In a small bowl, mix together black pepper, paprika, celery salt, garlic powder, and mustard. Rub mixture over the surface of the meat. Place meat in Crock pot, and add 1/2 cup water. Cook on LOW for 8-10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat. Makes 10 servings.
Debbie.D.,.AL (10:51:31) : BEST EVER MEATLOAF WITH BROWN GRAVY
1 1/2 pounds ground beef (I use chuck)
3/4 cup soft bread crumbs
1/2 cup chili sauce
1 egg
1/4 tsp salt
1/4 tsp. ground pepper
1 cup thinly sliced mushrooms
2 T. minced onion
1 T. butter
2 T. water
1 T. cornstarch
Preheat oven to 350 degrees. In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and pepper. Mix well. Shape into an 8"X4" loaf pan. Place loaf pan on an aluminum covered roasting pan (this will save on cleanup later). Cook until internal temperature measures 160 degrees. The meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
While the meatloaf is resting, prepare the gravy. It a medium saucepan, melt butter, over medium heat. Add mushrooms and onions. Cook and stir until tender. Add beef broth, simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup, stir into broth. Cook and stir for 1 minute, or until thickened. Makes 6 servings.
Lori.NY (07:41:01) : Cornish Pasties
3/4 cup diced potatoes
1/4 cup diced onions
1/4 cup diced carrots
1/2 lb. hamburger
1/4 tsp dried basil
1/4 tsp dried oregano
1 tsp dried parsley
1 pkg (8 rolls) refrigerated dinner roll dough
Preheat the oven to 350 .
Cook potatoes, onions and carrots in boiling water until just tender; drain well. Meanwhile, brown the hamburger and drain off the fat. Combine the vegetables, hamburger and spices.
Prepare pasties one at a time. Use a rolling pin to spread a roll into a 5"-round. Put 1/4 cup of filling in the center and draw the dough up around it, pinching the dough together in the middle to encase filling. Put the stuffed round pinched side down on a nonstick or lightly oiled baking sheet. Continue until all the rolls are used.
Bake at 350 for about 15 minutes, until rolls are golden. Serve warm. Store leftovers in the refrigerator and reheat before serving (or eat them cold if you prefer).
Note: You can also make Sloppy Joes, taco filling, or use leftover casseroles, etc., to fill pasties; the secret is to drain everything well to remove excess liquid. You can also make your own bread dough and pinch off roll-sized pieces for each pasty.
Sabrina,.RI (07:18:03) : Tuna Teriyaki
2 tablespoons teriyaki sauce
1 tablespoon each rice vinegar and freshly squeezed lemon juice
1 teaspoon minced pared gingerroot
1 garlic clove, minced
2 boneless tuna steaks (1/4 pound each)
1 teaspoon Chinese sesame oil
In shallow medium mixing bowl (not aluminum) combine teriyaki sauce, vinegar, lemon juice, gingerroot and garlic; add tuna and turn to coat. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour or overnight.
Preheat broiler. Remove tuna from marinade, reserving marinade. Brush each side of each tuna steak with 1/4 of the oil; set tuna on non-stick baking sheet. Broil 5" from heat source, turning once, until tuna is cooked through and flakes easily when tested with a fork, 3-4 minutes on each side.
While tuna is cooking, cook marinade. Transfer reserved marinade to small sauce pan and bring to a boil; boil until mixture is reduced to 2 tablespoons, about 4 minutes.
To serve, transfer tuna steaks to a serving platter and top each with half of the marinade mixture.
Makes 2 servings
Sabrina,.RI (06:56:15) : Bisquick Fruit Cobbler
(make, bake and serve in the same pan)
1/4 cup butter or margarine
2/3 cup milk
1-1/2 cups Bisquick baking mix
1 cup sugar
1 can (21 ounce) fruit pie filling ... any flavor
Heat oven to 400 degrees. Melt margarine in 11x7x2" baking pan. Add milk, Bisquick and sugar; stir to smooth. Drop spoonfuls of pie filling over batter. Bake 30-35 minutes or until golden brown. (NOTE: do not substitute pan size)
lisa,MI (06:04:04) : Double Chocolate Brownies
2 Cups flour
2 Cups sugar
1/4 Cup (heaping) unsweetened baking cocoa
1 tsp salt
1 tsp baking powder
4 eggs
1 Cup oil
2 tsp vanilla
2 cups chocolate chips
1 cup chopped nuts
mix dry ingredients in a large bowl. Combine eggs, oil, and vanilla in a small bowl; wisk until smooth. Add to dry ingredients; mix well. Fold in chocolate chips and nuts. Spoon into greased 9x13 inch baking pan Bake at 350 for 30 minutes cool, cut into squares. I make these at least once a week, sometimes substituting peanut butter chips for the chocolate. I also line the baking sheet with foil, and then grease that (leaving a little foil hanging over each end) then when the brownies are cool I can just pull them out and no pan to wash!
recipelink.com (05:36:51) :
Newsgroup: rec.food.cooking
Date: 01/31/1998
Author: Lisa&Bog
Cajun Chicken Pasta
Recipe By: Monroe Street Grille
Source: Taste of Home Magazine
Serving Size : 2
2 boned and skinned chicken breast halves -- cut in thin strips
2 tsp Cajun seasoning
2 tbsp butter
8 slices each green and sweet red pepper
4 lg mushroom -- sliced
1 green onion -- sliced
1 c heavy cream -- 1 to 2 cups
1/4 tsp basil
1/4 tsp lemon-pepper seasoning
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
4 oz linguine -- cooked and drained
grated Parmesan cheese
Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushroom and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss ;heat through. Sprinkle with Parmesan cheese.
Lori.NY (05:17:30) : Pasta Chicken
4 chicken breast - diced up into bite size pieces
1 bunch of broccoli diced up into bite sized pieces
5 to 10 garlic cloves, crushed
basil and oregano - to taste
1/2 pint milk and 1/2 pint cream
4 large ripe tomatoes
1 10oz pack of small shell pasta
olive oil
grated parmesan cheese - to taste
Start water boiling for pasta and add pasta when boiling, cook until
done and then drain.
Cook broccoli
Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregano, simmer again for 2 to 3 minutes.
Milk and Cream simmer again for 3 to 7 minutes, add pasta and parmesan
cheese, stir well and serve.
Its great served with French or garlic bread and a salad.
deb,.MA (02:54:30) : Mexican Dip
1 pound Velveeta cheese, but into cubes
1 can Hormel NO BEAN chili
1 bunch scallions, sliced
1 can mild green chili peppers
Mix together and microwave until cheese melts.
KellyWA (02:53:56) : Nacho Dip (for Nichole, NS)
2 lbs hot sausage (browned and crumbled
2 lbs Velveeta cheese cubed
1 large jar salsa (mild, med. or hot..to your taste put all in crock pot, heat until cheese has melted.
stir..its ready. keep crock pot set on low setting while serving.
KellyWA (02:51:28) : Layered Nacho Cheese Dip
Layer in order in 13 X 9 glass baking dish the following:
l can refried beans mixed with half a pack of taco
seasoning mix
l container of avocado dip
l (8-oz) carton sour cream
l can green chopped green chilies
l can sliced ripe olives
l large onion, diced
3 large tomatoes, chopped
Top with grated Monterey jack cheese (w/jalapenos, if desired.
KellyWA (02:48:43) : Cheese Wine Bread
These directions are for a 2lb loaf.
2/3 cups wine, beer, or water
5 tbl butter
3 eggs
1 cup cheese
1 tsp salt
2-1/2 tsp sugar
3-1/2 cups bread flour
2 tsp yeast
Load according to your bread machine instructions.
Good with pepper Jack cheese. Can substitute Chardonnay for the beer.
Also good with a jalapeno or 2 along with the cheese.
KellyWA (02:45:43) : RAISIN BEER BREAD
2 cups beer
1 (15 oz.) package raisins
5 cups sifted flour
1 1/4 cups sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
3 eggs, well beaten
2 1/2 cups grated American cheese (10 oz.)
2 cups chopped walnuts
Heat beer to boiling and pour over raisins; let stand until cool and
raisins are plumped. Mix flour with sugar, baking soda, salt and
nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts.
Mix well.
Spoon batter into two greased loaf pans (9x5x3 inches) or into 48
medium-size muffin cups. Bake at 350 degrees for 45 minutes for the
loaves or 35 minutes for the muffins or until toothpick inserted in
center comes out clean.
Serve warm or cold.
KellyWA (02:42:58) : Turkey French Dips
From Quick and Healthy Recipes (ScaleDown Publishing, Inc.; September 1991)
Leftover turkey or sliced turkey from the deli is good in this sandwich. If you're in
a hurry you can heat the sandwiches in the microwave but they won't be as crusty
as this oven version.
4 oz. cooked turkey slices
4 (6 inch) French rolls
4 oz. part skim mozzarella cheese
1 package au jus gravy mix
Preheat oven to 400 degrees. Cut French rolls lengthwise. Place 1 oz. turkey and 1 oz.
mozzarella cheese on each French roll. Wrap each roll in aluminum foil and heat in the
oven for 10 minutes. Mix au jus according to package directions, or add more water to
reduce the sodium content. Slice each sandwich in half, diagonally. Serve each with 1/3
cup au jus.
Yield: 4 sandwiches (4 servings)
One serving: 1 sandwich and 1/3 cup au jus
Per serving: 355 calories, 48 grams carbohydrate, 23 grams protein, 7 grams fat
Exchanges: 2 lean meat, 3 starch
Variation: Omit cheese and use 2 oz. turkey.
KellyWA (02:41:10) : Quick Lasagna
From Quick and Healthy Recipes (ScaleDown Publishing, Inc.; September 1991)
You don't precook the noodles in this recipe so it is really fast to assemble. This
can be put together the night before and refrigerated without baking. Increase
baking time by 15 minutes if it has been refrigerated.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 tablespoon dried parsley
1 teaspoon chopped garlic
4 ounces grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating. Mix
Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in bottom of
pan. Arrange 1/3 of the noodles in the pan so that they touch but do not over lap. Spread
1/2 of the cheese mixture over the noodles. Top with 1/2 of the mozzarella cheese. Top
this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the
rest of the mozzarella cheese. Add another cup of sauce, another layer of noodles, and
the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with
aluminum foil, for one hour.
Yield: 12 servings
One serving: 1/12 recipe
Per serving: 240 calories, 32 grams carbohydrate, 15 grams protein, 6 grams fat
Exchanges: 1 1/2 starch, 2 vegetable, 1 lean meat
KellyWA (02:38:22) : Chocolate Dessert Wraps
Serving Size : 4
1/2 cup creamy peanut butter*
4 (8") flour tortillas
1 cup miniature marshmallow
1/2 cup miniature chocolate chip
vanilla ice cream
chocolate shavings -- optional
Spread 2 tbl. of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbl. chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5-10 min. or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings, if desired.
Source: Quick Cooking/Jul-Aug/99
- - - - - - - - - - - - - - - - - - -
NOTES : * Crunchy peanut butter is not recommended for this recipe.
KellyWA (02:36:50) : Caesar Salads Wrapped to Go:
Start with small inner romaine lettuce leaves (no more than 7 inches long) mixed with Caesar dressing (either your own or a purchased dressing. Either make your own thin bread wrappers or use flour tortillas. Trim a 6-inch-wide strip from the center of a soft, fresh flour tortilla (about 8 inches wide). Then cut the strip in half lengthwise. (Freshness is important--old tortillas will crack.)
Lay 4 or 5 dressed leaves crosswise on a tortilla strip with tips pointing from alternate sides; roll strip snugly around leaves. Secure the roll at two points, about 1/2 inch from each end, with strips of blanched green onion tops or toothpicks. Then cut the roll in half and set each piece upright. Repeat to make more. Save extra lettuce for salad.
KellyWA (02:35:37) : Tex-Mex Wraps
1 packet Uncle Ben's Boil-In-Bag Rice, 2 cup size
16 oz. tomatoes, canned, drained and diced
1/2 lb. ground beef
1/2 cup onion, chopped
1 can red beans, drained and rinsed
1 package taco seasoning mix
1/2 cup shredded Monterey Jack cheese
2 T. cilantro, chopped
6 flour tortillas
1. Cook rice according to package directions.
2. Meanwhile, in a large skillet, brown ground beef and onion.
Drain off and discard fat.
3. Add beans, tomatoes and taco seasoning to meat mixture.
Bring to a boil, simmer 10 minutes or until mixture thickens.
4. Stir in cooked rice.
5. To prepare wraps, spread one layer of meat mixture onto each tortilla.
Top with cilantro and shredded cheese.
6. Roll tightly and cut into smaller pieces if desired.
Serves 6
KellyWA (02:32:49) : Salmon Steaks with Cucumber Dill Sauce
Ingredients (2 servings)
2 Salmon steaks
1 Bay leaf
1 Stalk celery, cut up
1/4 c Plain low-fat yogurt
1 Small seeded grated cucumber
1/8 tsp Dry mustard
Salt & pepper
1/4 c Dry white wine
2 tbsp Fresh dill
1 x ----cucumber dill sauce-----
1/4 c Lite mayonnaise
1 Small onion, peeled & grated
1/4 c Freshly chopped dill
Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for
4-6 minutes. Serve with cucumber-dill sauce.
For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refrigerate 1-2
hours before serving.
KellyWA (02:31:50) : Salmon Party Spread
1 (15 1/2 oz.) can salmon, drained
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. onion, grated
1 tsp. prepared horseradish
1/2 cup walnuts, chopped
2 tbsp. snipped parsley
Assorted crackers
Flake salmon, discarding skin and bones.
In mixing bowl, stir together cream cheese, lemon juice, onion and
horseradish. Add salmon; mix well.
Chill thoroughly.
Form salmon mixture into 8-inch long log.
Combine walnuts and parsley; roll log in nuts.
Cover and chill.
Serve with assorted crackers.
KellyWA (02:29:58) : Overnight Salmon Bake
From Pillsbury One Dish Meals Cookbook (Clarkson Potter Publishers; November 1999)
Prep Time: 15 minutes (Ready in 9 hours 10 minutes)
Yield: 5 servings
Easy White Sauce
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth
1/2 cup milk
Casserole
3 1/2 oz. (2 cups) uncooked mini lasagna noodles (mafalda)
1 (14 3/4-oz.) can salmon, drained, flaked
1 (9-oz.) pkg. frozen cut broccoli in a pouch, thawed, drained
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon dried tarragon leaves
1 cup milk
Topping
1/2 cup unseasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
1. Melt 3 tablespoons margarine in medium saucepan over medium heat. Stir in flour,
salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually
stir in broth and milk. Cook until mixture bolls and thickens, stirring constantly. Set aside.
2. In ungreased 8-inch square (2-quart) baking dish, combine all casserole ingredients;
mix well. Stir in white sauce, blend well. Cover tightly with foil; refrigerate at least 8
hours or overnight.
3. Heat oven to 350 degrees F. In small bowl, combine topping ingredients; mix.
Uncover casserole; sprinkle with topping. Bake uncovered for 45 to 55 minutes or until
bubbly and golden brown.
Tips:
*One 10 3/4-oz. can condensed cream of mushroom soup (undiluted) can be substituted
for the white sauce.
**To quickly thaw broccoli, remove broccoli from pouch; place in colander or strainer.
Rinse with warm water until thawed; drain well. Or cut small slit in center of pouch;
microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from pouch;
drain well.
ilovespinach/LA (01:15:05) : Tres Leches (3-Milk Cake)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (12 ounce) can evaporated milk
1 can (14 ounces) condensed milk
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract, beat well.
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip heavy cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated. Makes 1 -9x13 inch cake
Glenda.PA (11:50:02) : Classic Beef Stroganoff
1 pound beef tenderloin or sirloin steak , about 1/2 thick.
2 tbps butter or margarine
1/2lb mushrooms trimmed and sliced
1 medium onion, minced
1 can (10 1/2 ounces) condensed beef broth
2 tbps catsup
1 small clove garlic, minced
1 tsp salt
2 tbps flour
1 cup dairy sour cream
1 1b bag of egg noodles
Cut meat across the grain into 1/2-inch strips, about 11/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In small skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles. 4 servings
Christy.AZ (11:38:40) : The Best Chicken Salad I've Ever Eaten
1) Cook 5 boned chicken breasts in chicken broth until done. (save broth)
Dice chicken and saute in 1 T Sesame Oil and 1 T Soy Sauce (or any oriental
seasoning)
2) Chop 1 large head cabbage, green, red, napa, (doesn't matter which or in
any combo)
Dice 4-8 green onions including stems.
1 can whole almonds (I chop them up lengthwise)
2 pkg chicken Ramen noodles, break up raw
3 large carrots, shredded
3) Dressing:
4 T sugar
6 T wine vinegar
1 1/2 t salt
1/2 tsp pepper
1/2 cup combo sesame oil and light oil such as peanut or safflower
1/2 cup cooled chicken broth from step 1
2 pkg chicken flavor packets from Ramen noodles
Mix all ingredients but oil, stir to dissolve, add oil.
4) Mix all salad ingredients, add dressing, stir well to coat.
Refrigerate at least 4 hrs
Recipe can be doubled and is fabulous fresh, gets better as it ages.
Enjoy!
This is from my friend Paula. It was sooo good. I will probably use fewer almonds when I make it.
Gina,.Fla (09:39:54) : : Florida Orange-Honey Mustard Biscuits with Ham
serves 8
preheat oven to 450
Biscuits
2 c. flour, sifted
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. butter
2/3 c. milk
1 T. parsley
Mustard
1/2 c. Dijon mustard
3 T. mayo
1/4 c. honey
2 T. orange juice
16 slices thin country-baked ham
Sift dry ingred. into large bowl. Cut in butter til coarse crumbs. Add milk and stir gently with fork til dough forms. Turn dough out onto lightly-floured surface. Sprinkle with parsley and roll out into 1/2 inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2" cutter dipped in flour, bake on ungreased cookie sheet 10-12 minutes.
To serve, split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
For Mustard:
Blend all ingred. in small bowl and refrigerate to set flavors.
Gina,.Fla (09:37:28) : Country Breakfast Casserole
1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce
package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
1. In a large skillet, cook sausage and onion till no pink remains. Drain.
2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the
cheese, sausage-onion mixture and remaining cheese.
3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may
be covered and chilled overnight.)
4. Bake, covered, in a 350 oven for 50 to 55 minutes or till a knife inserted
near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.
5. Cut into squares. Pass the salsa. Makes 6 servings.
Gina,.Fla (09:35:51) : : Layered Fruits in Lemon-Pear Sauce
serves 8-10
29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans
Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a saucepan. Cook til thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight. Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.
ilovespinach/LA (09:26:33) : HERB CHEESECAKE
1 lb cream cheese
2 large eggs -- beaten
2 tablespoons cornstarch
1 cup sour cream
1/2 cup feta cheese -- crumbled
1/2 cup Romano cheese -- grated
8 sun-dried tomatoes in oil -- chopped
1 Tablespoon garlic crushed -- more if you like
1/2 teaspoon basil, thyme, oregano
hot sauce -- few drops
1 tablespoon horseradish
CRUST:
2 cups savory crackers -- crushed
1/2 stick butter -- melted
Preheat oven to 400 degrees
In large bowl, beat cream cheese and till smooth and light
Beat in eggs and cornstarch, only until mixed
Stir in sour cream and all other ingredients until well blended.
Pour into prepared crust and bake 45 minutes.
Allow to cool in oven, with door slightly open for 3
hours.
Remove from pan and chill.
Crust:
Blend ingredients well.
Press into the bottom and partly up the sides of a
greased 9 inch spring form pan.
Smooth bottom to even thickness.
Pour in filling
** sometimes I add smoked cheese instead of feta
maybe some chopped olives or roasted red
peppers
NOTES : *SERVE WITH CRACKERS OR
FRENCH BREAD TOAST.
PESTO DRESSING
2 T. toasted pine nuts- chopped
1/8 c. chopped fresh basil
1 tsp. crushed garlic
salt/pepper
1 tsp. sugar
1/2 c. olive oil
3/4 c. Balsamic vinegar
SHAKE AND POUR.
ilovespinach/LA (09:23:51) : Coconut Beer-Battered Shrimp
1/2 cup Creole mustard*
1/2 cup honey
3 pounds unpeeled, large fresh
shrimp
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 large eggs, lightly beaten
3/4 cup beer
1 (14-ounce) package flaked coconut
Vegetable oil
Garnish: fresh Italian parsley sprigs
Stir together mustard and honey; set aside. * OR: Mix orange marmalade and horseradish for dipping sauce.
Peel shrimp, leaving tails on, and de-vein, if desired.
Combine flour, salt, and pepper. Stir together eggs and beer. Dredge shrimp
in flour mixture; dip in egg mixture, and dredge in coconut, pressing firmly to
coat well.
Pour oil to a depth of 1/2 inch into a skillet; heat to 350 . Fry shrimp, a few at
a time, 1 to 2 minutes on each side or until golden. Drain on paper towels;
serve immediately with mustard mixture. Garnish, if desired. Yield: 6 to 8
servings.
ilovespinach/LA (09:22:07) : Buttermilk Cookies
1 cup butter
2 cups granulated sugar
3 eggs
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
4 cups all-purpose flour
Cream butter and sugar.
Add eggs, one at a time.
Add buttermilk and vanilla.
Mix dry ingredients together and add to buttermilk mixture.
Drop onto ungreased cookie sheets.
Bake at 350 for 12-15 minutes.
When cool, frost:
3 oz. soft cream cheese
1/2 cup butter
1 teaspoon vanilla
3-4 cups powdered sugar
Food coloring, if desired
ilovespinach/LA (09:20:58) : CHICKEN SPREAD
1 (3oz.) pkg. cream cheese, softened
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
Dash of Tabasco
1/3 cup sour cream
1/4 cup finely-chopped toasted almonds
1 cup finely-chopped cooked chicken
1 (3oz.) can mushrooms, drained and finely chopped
Snipped parsley
Blend cream cheese & next 6 ingredients. Stir in almonds, chicken and mushrooms. Refrigerate several hours before serving. When ready to serve, sprinkle parsley over top of spread. Serve with crackers or sliced deli breads. Makes about 2 cups.
ilovespinach/LA (09:19:11) : Marinated Herbed Cheese
This cheese may be kept refrigerated in its marinade for as long as 6 weeks.
4 ounces regular cream cheese
4 ounces feta cheese (see Note)
2 cloves garlic, peeled
3/4 cup or more extra virgin olive oil
3 sprigs fresh herbs, such as rosemary, thyme, or marjoram
6 to 10 whole black peppercorns
Note: Taste the feta before you buy it. Some are extremely salty, which will
overpower this mixture. French feta and Bulgarian feta are usually less salty than
Greek feta, but not always. Sample different ones until you find a feta that is
somewhat creamy, with a pleasantly salty taste.
1. In a food processor, thoroughly blend the cheeses and garlic cloves to form a
smooth paste. Line a mold, or 2 to 4 small molds, with damp cheese cloth or plastic
wrap. For example, you may use small ramekins, Chinese teacups, small tins or the
inverted cover of a butter dish. With a spatula, spoon the cheese mixture into the
lined mold(s) and smooth out the surface. Refrigerate until firm. 2. Select a wide-mouthed, air-tight jar or other container, one just large enough to hold
about 2 cups of liquid. Remove the cheese from the molds and drop the cheese
pieces into the jar (cut them up if too big). Insert the fresh herbs and peppercorns
along the sides of the jar. Pour in enough oil to cover the cheese and herbs
completely. Seal the jar and refrigerate for at least 1 week before using.
Serving Suggestion:
Place small blocks of the marinated cheese on flavorful greens, using the olive oil to
make a vinaigrette. Or, serve the cheese with toasted crostini and sun dried
tomatoes. Melt the cheese with a bit of cream and use it as a spunky herbed cream
sauce. Once you have it on hand, you'll find a zillion ways to use this zesty marinated
cheese.
calliope,.NY (09:15:52) : Raspberry Vinegar Pickled Beets
4-6 beets, depending on size, with 2 inches of tops left on
Roasted covered tightly in foil at 375 for about an hour with;
4-6 whole, peeled cloves of garlic and a sprinkling of Kosher salt.
Cool, sliced in thin rounds and then quartered.
Boil a cup of water, add the beets to extract some juice for about 1/2 hour.
Remove the beets to a bowl.
Bring the beet water back to a boil with 1 cup raspberry vinegar.
Add to it;
4-Tbsp sugar
8-whole cloves
8-whole black peppercorns
1-tsp. salt
1-whole Bay leaf
1-small green pepper, quartered and sliced quite thin
1-small red or Vidalia onion, quartered and sliced quite thin
1-heaping tsp. drained horseradish
the garlic cloves that you roasted with the beets
Bring it all back to the boil . Remove from the heat. Add the beets, mix
and pack into a large glass canning jar. Allow to cool, cover and refrigerate
without actually creating a seal. Allow to sit for at least 24 hours before serving, checking your lid and turning upside down and back a few times during that period to distribute the brine, if need be.
calliope,.NY (09:07:38) : CREAMY HORSERADISH DRESSING
1/4 cup...or more, drained, bottled horseradish
1 cup light mayo
1/2 cup light sour cream 1-2 TBSP lemon juice
2-3 tsp Dijon mustard
2-3 tsp Worcestershire sauce
salt, pepper...a few drops Tabasco...*optional.....poppy seeds*
I like to serve this over a salad made of Romaine, Belgian (or French) endive, lightly steamed asparagus tips, homemade Raspberry Vinegar pickled beets and some hard-boiled egg slices. Its fabulous!
PISTACHIO DRESSING
*NOTE.....The nuts can be toasted or not....but their skins must be rubbed off, as they are bitter.
6 TBSP olive oil
4-1/2 TBSP white wine vinegar
3 TBSP pistachios....or more, depending on depth of flavor and thickness of dressing that you desire.
1-1/2 tsp honey
salt, pepper, to taste....parsley, if desired....fresh is best!
I like to serve this over a salad made of Romaine, Belgian (or French) endive, sliced fresh pears, or pears that you have poached in wine and spices, scallions, celery, and Gorgonzola....chopped toasted walnuts are optional.
CAESAR DRESSING (low fat....and NO egg!)
1 cup plain, low-fat yogurt
1...or more, tsp anchovy paste...or more, to taste
2 tsp lemon juice
2 tsp balsamic vinegar
2 tsp Dijon mustard
1-2 tsp Worcestershire sauce
2... or more garlic cloves mashed to a paste with some salt
1/2 cup grated parmesan cheese...fresh cracked black pepper.
Serve traditionally.
INCA BAR SALAD DRESSING
1/2-cup extra virgin olive oil
2-TBSP fresh lemon juice
1-large garlic clove, smacked hard with the back of a spoon
(you'll remove it later)
A couple dashes Angostura bitters
1/8-tsp. celery seed
1/2-tsp. dry or prepared mustard...I like Nance's Sharp and Creamy
but you could use Dijon.
yield; 2/3 cup
Serve on any salad mixture you like!
02-26-2000 - Around the Clock Recipe Swap
36 Assorted Recipes
Debbie.D.,.AL (11:13:17) : CANDIED ORANGE PEEL
Peels from 3 large oranges, grapefruits, or lemons
1 tsp. salt
3 cups sugar
water
Cut the peel on each piece of fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4 inch wide strips. in a saucepan add salt and cover with cold water. Boil 15 minutes, pour off water and add fresh water. Boil 20 minutes. Change water again and boil another 20 minutes. Drain and cover with 2 1/2 cups sugar and 1 cup water. Simmer, stirring constantly, until all the syrup has boiled away. Do not let the peels scorch. Spread on wax paper. Roll peels in remaining sugar. Let dry. Store in an airtight container. Keeps one week or can be frozen.
Jodie/MI (11:04:04) : Chewy Breakfast Bars
1 1/2 cups white sugar
1 cup quick cooking oats
1/2 cup chocolate cereal
1 cup butter or margarine
1 1/2 cups all-purpose flour
3 eggs
1 teaspoon vanilla extract
2 teaspoons powered milk
1/4 cup warm water
1/2 teaspoon baking powder
Directions
1 Melt butter in baking pan.
2 Melt the milk in the water.
3 Mix the ingredients with the butter in the following
order: sugar, oatmeal, vanilla extract, eggs, flour, baking
powder, cereal and milk. Pat into a greased 9 x 13 inch pan.
4 Bake at 325 degrees F (175 degrees C) for 15 minutes
or until golden brown. Slice into desired sizes.
Debbie.D.,.AL (10:59:34) : RUMP ROAST AU JUS
1 T. black pepper
1 T. paprika
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/4 tsp. mustard powder
1 (4-5 pound) rump roast
1/2 cup water
In a small bowl, mix together black pepper, paprika, celery salt, garlic powder, and mustard. Rub mixture over the surface of the meat. Place meat in Crock pot, and add 1/2 cup water. Cook on LOW for 8-10 hours. When meat is tender and well done, transfer roast to a serving platter. Skim fat from juices, and strain; serve with meat. Makes 10 servings.
Debbie.D.,.AL (10:51:31) : BEST EVER MEATLOAF WITH BROWN GRAVY
1 1/2 pounds ground beef (I use chuck)
3/4 cup soft bread crumbs
1/2 cup chili sauce
1 egg
1/4 tsp salt
1/4 tsp. ground pepper
1 cup thinly sliced mushrooms
2 T. minced onion
1 T. butter
2 T. water
1 T. cornstarch
Preheat oven to 350 degrees. In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt, and pepper. Mix well. Shape into an 8"X4" loaf pan. Place loaf pan on an aluminum covered roasting pan (this will save on cleanup later). Cook until internal temperature measures 160 degrees. The meat should be well done, with no trace of pink. Remove from oven, and allow to rest for 10 minutes before serving.
While the meatloaf is resting, prepare the gravy. It a medium saucepan, melt butter, over medium heat. Add mushrooms and onions. Cook and stir until tender. Add beef broth, simmer for 5 minutes, stirring occasionally. Combine water and cornstarch in a small cup, stir into broth. Cook and stir for 1 minute, or until thickened. Makes 6 servings.
Lori.NY (07:41:01) : Cornish Pasties
3/4 cup diced potatoes
1/4 cup diced onions
1/4 cup diced carrots
1/2 lb. hamburger
1/4 tsp dried basil
1/4 tsp dried oregano
1 tsp dried parsley
1 pkg (8 rolls) refrigerated dinner roll dough
Preheat the oven to 350 .
Cook potatoes, onions and carrots in boiling water until just tender; drain well. Meanwhile, brown the hamburger and drain off the fat. Combine the vegetables, hamburger and spices.
Prepare pasties one at a time. Use a rolling pin to spread a roll into a 5"-round. Put 1/4 cup of filling in the center and draw the dough up around it, pinching the dough together in the middle to encase filling. Put the stuffed round pinched side down on a nonstick or lightly oiled baking sheet. Continue until all the rolls are used.
Bake at 350 for about 15 minutes, until rolls are golden. Serve warm. Store leftovers in the refrigerator and reheat before serving (or eat them cold if you prefer).
Note: You can also make Sloppy Joes, taco filling, or use leftover casseroles, etc., to fill pasties; the secret is to drain everything well to remove excess liquid. You can also make your own bread dough and pinch off roll-sized pieces for each pasty.
Sabrina,.RI (07:18:03) : Tuna Teriyaki
2 tablespoons teriyaki sauce
1 tablespoon each rice vinegar and freshly squeezed lemon juice
1 teaspoon minced pared gingerroot
1 garlic clove, minced
2 boneless tuna steaks (1/4 pound each)
1 teaspoon Chinese sesame oil
In shallow medium mixing bowl (not aluminum) combine teriyaki sauce, vinegar, lemon juice, gingerroot and garlic; add tuna and turn to coat. Cover with plastic wrap and refrigerate, turning occasionally, for at least 1 hour or overnight.
Preheat broiler. Remove tuna from marinade, reserving marinade. Brush each side of each tuna steak with 1/4 of the oil; set tuna on non-stick baking sheet. Broil 5" from heat source, turning once, until tuna is cooked through and flakes easily when tested with a fork, 3-4 minutes on each side.
While tuna is cooking, cook marinade. Transfer reserved marinade to small sauce pan and bring to a boil; boil until mixture is reduced to 2 tablespoons, about 4 minutes.
To serve, transfer tuna steaks to a serving platter and top each with half of the marinade mixture.
Makes 2 servings
Sabrina,.RI (06:56:15) : Bisquick Fruit Cobbler
(make, bake and serve in the same pan)
1/4 cup butter or margarine
2/3 cup milk
1-1/2 cups Bisquick baking mix
1 cup sugar
1 can (21 ounce) fruit pie filling ... any flavor
Heat oven to 400 degrees. Melt margarine in 11x7x2" baking pan. Add milk, Bisquick and sugar; stir to smooth. Drop spoonfuls of pie filling over batter. Bake 30-35 minutes or until golden brown. (NOTE: do not substitute pan size)
lisa,MI (06:04:04) : Double Chocolate Brownies
2 Cups flour
2 Cups sugar
1/4 Cup (heaping) unsweetened baking cocoa
1 tsp salt
1 tsp baking powder
4 eggs
1 Cup oil
2 tsp vanilla
2 cups chocolate chips
1 cup chopped nuts
mix dry ingredients in a large bowl. Combine eggs, oil, and vanilla in a small bowl; wisk until smooth. Add to dry ingredients; mix well. Fold in chocolate chips and nuts. Spoon into greased 9x13 inch baking pan Bake at 350 for 30 minutes cool, cut into squares. I make these at least once a week, sometimes substituting peanut butter chips for the chocolate. I also line the baking sheet with foil, and then grease that (leaving a little foil hanging over each end) then when the brownies are cool I can just pull them out and no pan to wash!
recipelink.com (05:36:51) :
Newsgroup: rec.food.cooking
Date: 01/31/1998
Author: Lisa&Bog
Cajun Chicken Pasta
Recipe By: Monroe Street Grille
Source: Taste of Home Magazine
Serving Size : 2
2 boned and skinned chicken breast halves -- cut in thin strips
2 tsp Cajun seasoning
2 tbsp butter
8 slices each green and sweet red pepper
4 lg mushroom -- sliced
1 green onion -- sliced
1 c heavy cream -- 1 to 2 cups
1/4 tsp basil
1/4 tsp lemon-pepper seasoning
1/4 tsp salt
1/8 tsp garlic powder
1/8 tsp pepper
4 oz linguine -- cooked and drained
grated Parmesan cheese
Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5-7 minutes. Add peppers, mushroom and onions; cook and stir for 2-3 minutes. Reduce heat. Add cream and seasonings; heat through. Add linguine and toss ;heat through. Sprinkle with Parmesan cheese.
Lori.NY (05:17:30) : Pasta Chicken
4 chicken breast - diced up into bite size pieces
1 bunch of broccoli diced up into bite sized pieces
5 to 10 garlic cloves, crushed
basil and oregano - to taste
1/2 pint milk and 1/2 pint cream
4 large ripe tomatoes
1 10oz pack of small shell pasta
olive oil
grated parmesan cheese - to taste
Start water boiling for pasta and add pasta when boiling, cook until
done and then drain.
Cook broccoli
Brown chicken pieces in olive oil, add tomatoes and garlic, simmer for
approx 3 minutes, add basil and oregano, simmer again for 2 to 3 minutes.
Milk and Cream simmer again for 3 to 7 minutes, add pasta and parmesan
cheese, stir well and serve.
Its great served with French or garlic bread and a salad.
deb,.MA (02:54:30) : Mexican Dip
1 pound Velveeta cheese, but into cubes
1 can Hormel NO BEAN chili
1 bunch scallions, sliced
1 can mild green chili peppers
Mix together and microwave until cheese melts.
KellyWA (02:53:56) : Nacho Dip (for Nichole, NS)
2 lbs hot sausage (browned and crumbled
2 lbs Velveeta cheese cubed
1 large jar salsa (mild, med. or hot..to your taste put all in crock pot, heat until cheese has melted.
stir..its ready. keep crock pot set on low setting while serving.
KellyWA (02:51:28) : Layered Nacho Cheese Dip
Layer in order in 13 X 9 glass baking dish the following:
l can refried beans mixed with half a pack of taco
seasoning mix
l container of avocado dip
l (8-oz) carton sour cream
l can green chopped green chilies
l can sliced ripe olives
l large onion, diced
3 large tomatoes, chopped
Top with grated Monterey jack cheese (w/jalapenos, if desired.
KellyWA (02:48:43) : Cheese Wine Bread
These directions are for a 2lb loaf.
2/3 cups wine, beer, or water
5 tbl butter
3 eggs
1 cup cheese
1 tsp salt
2-1/2 tsp sugar
3-1/2 cups bread flour
2 tsp yeast
Load according to your bread machine instructions.
Good with pepper Jack cheese. Can substitute Chardonnay for the beer.
Also good with a jalapeno or 2 along with the cheese.
KellyWA (02:45:43) : RAISIN BEER BREAD
2 cups beer
1 (15 oz.) package raisins
5 cups sifted flour
1 1/4 cups sugar
1 tablespoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground nutmeg
3 eggs, well beaten
2 1/2 cups grated American cheese (10 oz.)
2 cups chopped walnuts
Heat beer to boiling and pour over raisins; let stand until cool and
raisins are plumped. Mix flour with sugar, baking soda, salt and
nutmeg. Stir in beer with raisins, eggs, grated cheese and walnuts.
Mix well.
Spoon batter into two greased loaf pans (9x5x3 inches) or into 48
medium-size muffin cups. Bake at 350 degrees for 45 minutes for the
loaves or 35 minutes for the muffins or until toothpick inserted in
center comes out clean.
Serve warm or cold.
KellyWA (02:42:58) : Turkey French Dips
From Quick and Healthy Recipes (ScaleDown Publishing, Inc.; September 1991)
Leftover turkey or sliced turkey from the deli is good in this sandwich. If you're in
a hurry you can heat the sandwiches in the microwave but they won't be as crusty
as this oven version.
4 oz. cooked turkey slices
4 (6 inch) French rolls
4 oz. part skim mozzarella cheese
1 package au jus gravy mix
Preheat oven to 400 degrees. Cut French rolls lengthwise. Place 1 oz. turkey and 1 oz.
mozzarella cheese on each French roll. Wrap each roll in aluminum foil and heat in the
oven for 10 minutes. Mix au jus according to package directions, or add more water to
reduce the sodium content. Slice each sandwich in half, diagonally. Serve each with 1/3
cup au jus.
Yield: 4 sandwiches (4 servings)
One serving: 1 sandwich and 1/3 cup au jus
Per serving: 355 calories, 48 grams carbohydrate, 23 grams protein, 7 grams fat
Exchanges: 2 lean meat, 3 starch
Variation: Omit cheese and use 2 oz. turkey.
KellyWA (02:41:10) : Quick Lasagna
From Quick and Healthy Recipes (ScaleDown Publishing, Inc.; September 1991)
You don't precook the noodles in this recipe so it is really fast to assemble. This
can be put together the night before and refrigerated without baking. Increase
baking time by 15 minutes if it has been refrigerated.
4 cups spaghetti sauce (less than 4 g fat per 4 oz)
2 cups low fat Ricotta cheese
1 cup low fat cottage cheese
2 tablespoon dried parsley
1 teaspoon chopped garlic
4 ounces grated, part skim mozzarella cheese
3/4 lb. uncooked lasagna noodles
1/4 cup Parmesan cheese
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with non-stick coating. Mix
Ricotta cheese, cottage cheese, parsley, and garlic. Pour 1 cup of sauce in bottom of
pan. Arrange 1/3 of the noodles in the pan so that they touch but do not over lap. Spread
1/2 of the cheese mixture over the noodles. Top with 1/2 of the mozzarella cheese. Top
this with 1 cup of sauce, 1/3 of the noodles, the remainder of the cheese mixture and the
rest of the mozzarella cheese. Add another cup of sauce, another layer of noodles, and
the remainder of the sauce. Sprinkle with Parmesan cheese. Bake, covered tightly with
aluminum foil, for one hour.
Yield: 12 servings
One serving: 1/12 recipe
Per serving: 240 calories, 32 grams carbohydrate, 15 grams protein, 6 grams fat
Exchanges: 1 1/2 starch, 2 vegetable, 1 lean meat
KellyWA (02:38:22) : Chocolate Dessert Wraps
Serving Size : 4
1/2 cup creamy peanut butter*
4 (8") flour tortillas
1 cup miniature marshmallow
1/2 cup miniature chocolate chip
vanilla ice cream
chocolate shavings -- optional
Spread 2 tbl. of peanut butter on each tortilla. Sprinkle 1/4 cup marshmallows and 2 tbl. chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil; seal tightly. Grill, covered, over low heat for 5-10 min. or until heated through. Unwrap tortillas and place on dessert plates. Serve with ice cream. Garnish with chocolate shavings, if desired.
Source: Quick Cooking/Jul-Aug/99
- - - - - - - - - - - - - - - - - - -
NOTES : * Crunchy peanut butter is not recommended for this recipe.
KellyWA (02:36:50) : Caesar Salads Wrapped to Go:
Start with small inner romaine lettuce leaves (no more than 7 inches long) mixed with Caesar dressing (either your own or a purchased dressing. Either make your own thin bread wrappers or use flour tortillas. Trim a 6-inch-wide strip from the center of a soft, fresh flour tortilla (about 8 inches wide). Then cut the strip in half lengthwise. (Freshness is important--old tortillas will crack.)
Lay 4 or 5 dressed leaves crosswise on a tortilla strip with tips pointing from alternate sides; roll strip snugly around leaves. Secure the roll at two points, about 1/2 inch from each end, with strips of blanched green onion tops or toothpicks. Then cut the roll in half and set each piece upright. Repeat to make more. Save extra lettuce for salad.
KellyWA (02:35:37) : Tex-Mex Wraps
1 packet Uncle Ben's Boil-In-Bag Rice, 2 cup size
16 oz. tomatoes, canned, drained and diced
1/2 lb. ground beef
1/2 cup onion, chopped
1 can red beans, drained and rinsed
1 package taco seasoning mix
1/2 cup shredded Monterey Jack cheese
2 T. cilantro, chopped
6 flour tortillas
1. Cook rice according to package directions.
2. Meanwhile, in a large skillet, brown ground beef and onion.
Drain off and discard fat.
3. Add beans, tomatoes and taco seasoning to meat mixture.
Bring to a boil, simmer 10 minutes or until mixture thickens.
4. Stir in cooked rice.
5. To prepare wraps, spread one layer of meat mixture onto each tortilla.
Top with cilantro and shredded cheese.
6. Roll tightly and cut into smaller pieces if desired.
Serves 6
KellyWA (02:32:49) : Salmon Steaks with Cucumber Dill Sauce
Ingredients (2 servings)
2 Salmon steaks
1 Bay leaf
1 Stalk celery, cut up
1/4 c Plain low-fat yogurt
1 Small seeded grated cucumber
1/8 tsp Dry mustard
Salt & pepper
1/4 c Dry white wine
2 tbsp Fresh dill
1 x ----cucumber dill sauce-----
1/4 c Lite mayonnaise
1 Small onion, peeled & grated
1/4 c Freshly chopped dill
Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for
4-6 minutes. Serve with cucumber-dill sauce.
For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refrigerate 1-2
hours before serving.
KellyWA (02:31:50) : Salmon Party Spread
1 (15 1/2 oz.) can salmon, drained
1 (8 oz.) pkg. cream cheese, softened
1 tbsp. lemon juice
1 tsp. onion, grated
1 tsp. prepared horseradish
1/2 cup walnuts, chopped
2 tbsp. snipped parsley
Assorted crackers
Flake salmon, discarding skin and bones.
In mixing bowl, stir together cream cheese, lemon juice, onion and
horseradish. Add salmon; mix well.
Chill thoroughly.
Form salmon mixture into 8-inch long log.
Combine walnuts and parsley; roll log in nuts.
Cover and chill.
Serve with assorted crackers.
KellyWA (02:29:58) : Overnight Salmon Bake
From Pillsbury One Dish Meals Cookbook (Clarkson Potter Publishers; November 1999)
Prep Time: 15 minutes (Ready in 9 hours 10 minutes)
Yield: 5 servings
Easy White Sauce
3 tablespoons margarine or butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup chicken broth
1/2 cup milk
Casserole
3 1/2 oz. (2 cups) uncooked mini lasagna noodles (mafalda)
1 (14 3/4-oz.) can salmon, drained, flaked
1 (9-oz.) pkg. frozen cut broccoli in a pouch, thawed, drained
1/2 teaspoon onion powder
1/4 to 1/2 teaspoon dried tarragon leaves
1 cup milk
Topping
1/2 cup unseasoned dry bread crumbs
2 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
1. Melt 3 tablespoons margarine in medium saucepan over medium heat. Stir in flour,
salt and pepper. Cook until mixture is smooth and bubbly, stirring constantly. Gradually
stir in broth and milk. Cook until mixture bolls and thickens, stirring constantly. Set aside.
2. In ungreased 8-inch square (2-quart) baking dish, combine all casserole ingredients;
mix well. Stir in white sauce, blend well. Cover tightly with foil; refrigerate at least 8
hours or overnight.
3. Heat oven to 350 degrees F. In small bowl, combine topping ingredients; mix.
Uncover casserole; sprinkle with topping. Bake uncovered for 45 to 55 minutes or until
bubbly and golden brown.
Tips:
*One 10 3/4-oz. can condensed cream of mushroom soup (undiluted) can be substituted
for the white sauce.
**To quickly thaw broccoli, remove broccoli from pouch; place in colander or strainer.
Rinse with warm water until thawed; drain well. Or cut small slit in center of pouch;
microwave on HIGH for 2 to 3 minutes or until thawed. Remove broccoli from pouch;
drain well.
ilovespinach/LA (01:15:05) : Tres Leches (3-Milk Cake)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 cups white sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups whole milk
1 (12 ounce) can evaporated milk
1 can (14 ounces) condensed milk
1 1/2 cups heavy cream
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
Sift flour and baking powder together and set aside.
Cream butter and 1 cup of the sugar together until fluffy. Add eggs and 1/2 teaspoon vanilla extract, beat well.
Add the flour mixture to the butter mixture, 2 tablespoons at a time, mix until well blended. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Pierce cake several times with a fork.
Combine the whole milk, evaporated milk, and condensed milk together. Pour over the top of the cooled cake.
Whip heavy cream, 1 teaspoon vanilla, and 1 cup of the sugar together until thick. Spread over the top of cake. Keep cake refrigerated. Makes 1 -9x13 inch cake
Glenda.PA (11:50:02) : Classic Beef Stroganoff
1 pound beef tenderloin or sirloin steak , about 1/2 thick.
2 tbps butter or margarine
1/2lb mushrooms trimmed and sliced
1 medium onion, minced
1 can (10 1/2 ounces) condensed beef broth
2 tbps catsup
1 small clove garlic, minced
1 tsp salt
2 tbps flour
1 cup dairy sour cream
1 1b bag of egg noodles
Cut meat across the grain into 1/2-inch strips, about 11/2 inches long. Melt butter in large skillet. Add mushrooms and onion; cook and stir until onion is tender, then remove from skillet. In small skillet, cook meat until light brown. Reserving 1/3 cup of the broth, stir in remaining broth, the catsup, garlic and salt. Cover; simmer 15 minutes. Blend reserved broth and flour; stir into meat mixture. Add mushrooms and onion. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat. Stir in sour cream; heat. Serve over noodles. 4 servings
Christy.AZ (11:38:40) : The Best Chicken Salad I've Ever Eaten
1) Cook 5 boned chicken breasts in chicken broth until done. (save broth)
Dice chicken and saute in 1 T Sesame Oil and 1 T Soy Sauce (or any oriental
seasoning)
2) Chop 1 large head cabbage, green, red, napa, (doesn't matter which or in
any combo)
Dice 4-8 green onions including stems.
1 can whole almonds (I chop them up lengthwise)
2 pkg chicken Ramen noodles, break up raw
3 large carrots, shredded
3) Dressing:
4 T sugar
6 T wine vinegar
1 1/2 t salt
1/2 tsp pepper
1/2 cup combo sesame oil and light oil such as peanut or safflower
1/2 cup cooled chicken broth from step 1
2 pkg chicken flavor packets from Ramen noodles
Mix all ingredients but oil, stir to dissolve, add oil.
4) Mix all salad ingredients, add dressing, stir well to coat.
Refrigerate at least 4 hrs
Recipe can be doubled and is fabulous fresh, gets better as it ages.
Enjoy!
This is from my friend Paula. It was sooo good. I will probably use fewer almonds when I make it.
Gina,.Fla (09:39:54) : : Florida Orange-Honey Mustard Biscuits with Ham
serves 8
preheat oven to 450
Biscuits
2 c. flour, sifted
4 t. baking powder
1/2 t. salt
1/2 t. cream of tartar
2 t. sugar
1/2 c. butter
2/3 c. milk
1 T. parsley
Mustard
1/2 c. Dijon mustard
3 T. mayo
1/4 c. honey
2 T. orange juice
16 slices thin country-baked ham
Sift dry ingred. into large bowl. Cut in butter til coarse crumbs. Add milk and stir gently with fork til dough forms. Turn dough out onto lightly-floured surface. Sprinkle with parsley and roll out into 1/2 inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2" cutter dipped in flour, bake on ungreased cookie sheet 10-12 minutes.
To serve, split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.
For Mustard:
Blend all ingred. in small bowl and refrigerate to set flavors.
Gina,.Fla (09:37:28) : Country Breakfast Casserole
1/2 ounces spicy or mild bulk pork sausage
1/2 cup finely chopped onion
4 cups frozen diced hash brown potatoes, thawed (about half of a 32-ounce
package)
1 1/2 cups shredded Colby/Monterey Jack cheese (6 ounces)
3 beaten eggs
1 cup milk
1/4 teaspoon pepper
Salsa
1. In a large skillet, cook sausage and onion till no pink remains. Drain.
2. In an 8x8x2-inch (2-quart square) baking dish, layer potatoes, half of the
cheese, sausage-onion mixture and remaining cheese.
3. In a bowl, combine eggs, milk and pepper; pour over cheese. (Casserole may
be covered and chilled overnight.)
4. Bake, covered, in a 350 oven for 50 to 55 minutes or till a knife inserted
near center comes out clean. Transfer to a wire rack. Let stand for 10 minutes.
5. Cut into squares. Pass the salsa. Makes 6 servings.
Gina,.Fla (09:35:51) : : Layered Fruits in Lemon-Pear Sauce
serves 8-10
29 oz. canned pear halves in heavy syrup
1 egg, beaten
2 T. flour
1 t. butter
2 t. lemon juice
1 c. heavy whipping cream, whipped
2 T. powdered sugar
16 oz. canned pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
11 oz. canned mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 c. slivered almonds or pecans
Drain the pears, reserve 1 c. juice. Combine the juice, egg and flour in a saucepan. Cook til thickened. Stir in butter and lime juice. Cool thoroughly and then fold in whipped cream sweetened with the powdered sugar.
Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears. Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight. Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.
ilovespinach/LA (09:26:33) : HERB CHEESECAKE
1 lb cream cheese
2 large eggs -- beaten
2 tablespoons cornstarch
1 cup sour cream
1/2 cup feta cheese -- crumbled
1/2 cup Romano cheese -- grated
8 sun-dried tomatoes in oil -- chopped
1 Tablespoon garlic crushed -- more if you like
1/2 teaspoon basil, thyme, oregano
hot sauce -- few drops
1 tablespoon horseradish
CRUST:
2 cups savory crackers -- crushed
1/2 stick butter -- melted
Preheat oven to 400 degrees
In large bowl, beat cream cheese and till smooth and light
Beat in eggs and cornstarch, only until mixed
Stir in sour cream and all other ingredients until well blended.
Pour into prepared crust and bake 45 minutes.
Allow to cool in oven, with door slightly open for 3
hours.
Remove from pan and chill.
Crust:
Blend ingredients well.
Press into the bottom and partly up the sides of a
greased 9 inch spring form pan.
Smooth bottom to even thickness.
Pour in filling
** sometimes I add smoked cheese instead of feta
maybe some chopped olives or roasted red
peppers
NOTES : *SERVE WITH CRACKERS OR
FRENCH BREAD TOAST.
PESTO DRESSING
2 T. toasted pine nuts- chopped
1/8 c. chopped fresh basil
1 tsp. crushed garlic
salt/pepper
1 tsp. sugar
1/2 c. olive oil
3/4 c. Balsamic vinegar
SHAKE AND POUR.
ilovespinach/LA (09:23:51) : Coconut Beer-Battered Shrimp
1/2 cup Creole mustard*
1/2 cup honey
3 pounds unpeeled, large fresh
shrimp
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 large eggs, lightly beaten
3/4 cup beer
1 (14-ounce) package flaked coconut
Vegetable oil
Garnish: fresh Italian parsley sprigs
Stir together mustard and honey; set aside. * OR: Mix orange marmalade and horseradish for dipping sauce.
Peel shrimp, leaving tails on, and de-vein, if desired.
Combine flour, salt, and pepper. Stir together eggs and beer. Dredge shrimp
in flour mixture; dip in egg mixture, and dredge in coconut, pressing firmly to
coat well.
Pour oil to a depth of 1/2 inch into a skillet; heat to 350 . Fry shrimp, a few at
a time, 1 to 2 minutes on each side or until golden. Drain on paper towels;
serve immediately with mustard mixture. Garnish, if desired. Yield: 6 to 8
servings.
ilovespinach/LA (09:22:07) : Buttermilk Cookies
1 cup butter
2 cups granulated sugar
3 eggs
1 cup buttermilk
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
4 cups all-purpose flour
Cream butter and sugar.
Add eggs, one at a time.
Add buttermilk and vanilla.
Mix dry ingredients together and add to buttermilk mixture.
Drop onto ungreased cookie sheets.
Bake at 350 for 12-15 minutes.
When cool, frost:
3 oz. soft cream cheese
1/2 cup butter
1 teaspoon vanilla
3-4 cups powdered sugar
Food coloring, if desired
ilovespinach/LA (09:20:58) : CHICKEN SPREAD
1 (3oz.) pkg. cream cheese, softened
1/2 teaspoon celery salt
1/2 teaspoon onion salt
1 teaspoon seasoned salt
1 teaspoon Worcestershire sauce
Dash of Tabasco
1/3 cup sour cream
1/4 cup finely-chopped toasted almonds
1 cup finely-chopped cooked chicken
1 (3oz.) can mushrooms, drained and finely chopped
Snipped parsley
Blend cream cheese & next 6 ingredients. Stir in almonds, chicken and mushrooms. Refrigerate several hours before serving. When ready to serve, sprinkle parsley over top of spread. Serve with crackers or sliced deli breads. Makes about 2 cups.
ilovespinach/LA (09:19:11) : Marinated Herbed Cheese
This cheese may be kept refrigerated in its marinade for as long as 6 weeks.
4 ounces regular cream cheese
4 ounces feta cheese (see Note)
2 cloves garlic, peeled
3/4 cup or more extra virgin olive oil
3 sprigs fresh herbs, such as rosemary, thyme, or marjoram
6 to 10 whole black peppercorns
Note: Taste the feta before you buy it. Some are extremely salty, which will
overpower this mixture. French feta and Bulgarian feta are usually less salty than
Greek feta, but not always. Sample different ones until you find a feta that is
somewhat creamy, with a pleasantly salty taste.
1. In a food processor, thoroughly blend the cheeses and garlic cloves to form a
smooth paste. Line a mold, or 2 to 4 small molds, with damp cheese cloth or plastic
wrap. For example, you may use small ramekins, Chinese teacups, small tins or the
inverted cover of a butter dish. With a spatula, spoon the cheese mixture into the
lined mold(s) and smooth out the surface. Refrigerate until firm. 2. Select a wide-mouthed, air-tight jar or other container, one just large enough to hold
about 2 cups of liquid. Remove the cheese from the molds and drop the cheese
pieces into the jar (cut them up if too big). Insert the fresh herbs and peppercorns
along the sides of the jar. Pour in enough oil to cover the cheese and herbs
completely. Seal the jar and refrigerate for at least 1 week before using.
Serving Suggestion:
Place small blocks of the marinated cheese on flavorful greens, using the olive oil to
make a vinaigrette. Or, serve the cheese with toasted crostini and sun dried
tomatoes. Melt the cheese with a bit of cream and use it as a spunky herbed cream
sauce. Once you have it on hand, you'll find a zillion ways to use this zesty marinated
cheese.
calliope,.NY (09:15:52) : Raspberry Vinegar Pickled Beets
4-6 beets, depending on size, with 2 inches of tops left on
Roasted covered tightly in foil at 375 for about an hour with;
4-6 whole, peeled cloves of garlic and a sprinkling of Kosher salt.
Cool, sliced in thin rounds and then quartered.
Boil a cup of water, add the beets to extract some juice for about 1/2 hour.
Remove the beets to a bowl.
Bring the beet water back to a boil with 1 cup raspberry vinegar.
Add to it;
4-Tbsp sugar
8-whole cloves
8-whole black peppercorns
1-tsp. salt
1-whole Bay leaf
1-small green pepper, quartered and sliced quite thin
1-small red or Vidalia onion, quartered and sliced quite thin
1-heaping tsp. drained horseradish
the garlic cloves that you roasted with the beets
Bring it all back to the boil . Remove from the heat. Add the beets, mix
and pack into a large glass canning jar. Allow to cool, cover and refrigerate
without actually creating a seal. Allow to sit for at least 24 hours before serving, checking your lid and turning upside down and back a few times during that period to distribute the brine, if need be.
calliope,.NY (09:07:38) : CREAMY HORSERADISH DRESSING
1/4 cup...or more, drained, bottled horseradish
1 cup light mayo
1/2 cup light sour cream 1-2 TBSP lemon juice
2-3 tsp Dijon mustard
2-3 tsp Worcestershire sauce
salt, pepper...a few drops Tabasco...*optional.....poppy seeds*
I like to serve this over a salad made of Romaine, Belgian (or French) endive, lightly steamed asparagus tips, homemade Raspberry Vinegar pickled beets and some hard-boiled egg slices. Its fabulous!
PISTACHIO DRESSING
*NOTE.....The nuts can be toasted or not....but their skins must be rubbed off, as they are bitter.
6 TBSP olive oil
4-1/2 TBSP white wine vinegar
3 TBSP pistachios....or more, depending on depth of flavor and thickness of dressing that you desire.
1-1/2 tsp honey
salt, pepper, to taste....parsley, if desired....fresh is best!
I like to serve this over a salad made of Romaine, Belgian (or French) endive, sliced fresh pears, or pears that you have poached in wine and spices, scallions, celery, and Gorgonzola....chopped toasted walnuts are optional.
CAESAR DRESSING (low fat....and NO egg!)
1 cup plain, low-fat yogurt
1...or more, tsp anchovy paste...or more, to taste
2 tsp lemon juice
2 tsp balsamic vinegar
2 tsp Dijon mustard
1-2 tsp Worcestershire sauce
2... or more garlic cloves mashed to a paste with some salt
1/2 cup grated parmesan cheese...fresh cracked black pepper.
Serve traditionally.
INCA BAR SALAD DRESSING
1/2-cup extra virgin olive oil
2-TBSP fresh lemon juice
1-large garlic clove, smacked hard with the back of a spoon
(you'll remove it later)
A couple dashes Angostura bitters
1/8-tsp. celery seed
1/2-tsp. dry or prepared mustard...I like Nance's Sharp and Creamy
but you could use Dijon.
yield; 2/3 cup
Serve on any salad mixture you like!
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