All of the following recipes use the same base:
1 1/2 lb boneless skinless chicken breast, cut into cubes
1 6-oz pkg stuffing mix for chicken
1 1/2 c water
1: Bruschetta
1 t italian seasoning
1 28-oz can italian-style stewed tomatoes, well drained
2 cloves garlic, minced
1/2 c shredded mozzarella cheese
2: Amandine
1/2 t poultry seasoning
1 10.75-oz can condensed cream of chicken soup mixed with 1/2 c milk
2 c frozen green beans
1/2 c shredded mozzarella
1/4 c toasted sliced almonds
3: Cheesy Mushroom and Broccoli
1/2 t garlic powder
1 10.75-oz can condensed cream of broccoli soup
1/2 c milk
1 4.5-oz jar sliced mushrooms, drained
1/2 c shredded cheddar cheese
4: Tex-Mex
1 T chili powder
1 14.5-oz can diced tomatoes, well drained
1/2 c salsa
2 c frozen corn
1/2 c shredded mexican style cheese
1/4 c sliced green onions
Preheat oven to 400*. Place chicken in 13x9" baking dish. Sprinkle with seasoning. Combine stuffing mix with 1 1/2 c water.
Spread add-ins over chicken (everything except cheese/nuts). Sprinkle with topping (cheese/nuts). Top with stuffing mixture.
Bake 30 miuntes or until chicken is cooked through.
Sunday, February 28, 2010
CIII: Maple-Baked Apple Chicken
4 boneless skinless chicken breast halves (1 lb)
1/2 medium onion, sliced
2 medium red cooking apples, sliced
1/2 c maple syrup
1/3 c italian dressing
Preheat oven to 350*. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 minutes on each side of until lightly browned on both sides. Remove from heat.
Place onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.
Bake 20-25 minutes or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.
1/2 medium onion, sliced
2 medium red cooking apples, sliced
1/2 c maple syrup
1/3 c italian dressing
Preheat oven to 350*. Spray large nonstick ovenproof skillet with cooking spray. Heat on medium-high heat. Add chicken; cook 3 minutes on each side of until lightly browned on both sides. Remove from heat.
Place onion on top of chicken; place apples around sides of chicken. Mix syrup and dressing; pour over chicken.
Bake 20-25 minutes or until chicken is cooked through. Spoon syrup mixture in skillet over chicken just before serving.
Springtime Pasta Toss
Mix and match recipe for pasta.
Cook enough pasta for 4 (8 oz) and reserve 1/4 c of the cooking liquid when you drain the noodles.
Meat /// Vegetables /// Dressing and Cheese
1. 1 lb boneless skinless chicken breasts, thinly sliced /// 1 c chopped carrots, 1 c chopped red peppers /// Sun-Dried tomatoe vinaigrette, shredded colby and monterey jack cheese
2. 1 lb boneless beef sirloin steak, thinly sliced /// 2 c broccoli florets, 2 c sliced button mushrooms /// italian dressing, mozzarella cheese
3. 1/2 lb bacon, chopped /// 1 green onion, chopped, 2 c frozen spring peas, thawed /// ranch dressing, italian cheese blend
4. 3/4 lb cubed ham /// 2 c frozen peas, thawed /// caesar dressing, shredded cheddar cheese
Cook meat in 1 T hot oil in large skillet 5 minutes or until meat is browned on both sides.
Stir in vegetables and 1/4 c dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is cooked through and vegetables are crisp-tender.
Toss with cooked pasta and reserved cooking liquid. Sprinkle with 1/2 c cheese.
Cook enough pasta for 4 (8 oz) and reserve 1/4 c of the cooking liquid when you drain the noodles.
Meat /// Vegetables /// Dressing and Cheese
1. 1 lb boneless skinless chicken breasts, thinly sliced /// 1 c chopped carrots, 1 c chopped red peppers /// Sun-Dried tomatoe vinaigrette, shredded colby and monterey jack cheese
2. 1 lb boneless beef sirloin steak, thinly sliced /// 2 c broccoli florets, 2 c sliced button mushrooms /// italian dressing, mozzarella cheese
3. 1/2 lb bacon, chopped /// 1 green onion, chopped, 2 c frozen spring peas, thawed /// ranch dressing, italian cheese blend
4. 3/4 lb cubed ham /// 2 c frozen peas, thawed /// caesar dressing, shredded cheddar cheese
Cook meat in 1 T hot oil in large skillet 5 minutes or until meat is browned on both sides.
Stir in vegetables and 1/4 c dressing. Bring to boil. Reduce heat to medium; simmer 10 minutes or until meat is cooked through and vegetables are crisp-tender.
Toss with cooked pasta and reserved cooking liquid. Sprinkle with 1/2 c cheese.
CII: Blue Cheese and Pear Crostini
2 redskin Barlett or Anjou pears
1 T fresh lemon juice
1 T fresh parsley, minced
2 oz sharp crumbly blue cheese
1 1/2 T olive oil
freshly ground black pepper
1 12" baguette, cut into 1/2" thick rounds
8 oz mascarpone cheese
1/4 c walnuts, finely chopped (preferably toasted)
Rinse the pears but do not peel them. Cut them into small dice and place in a small bowl.
Sprinkle the pears with the lemon juice and toss. Add the parsley, blue cheese and oil, and toss gently and thoroughly. Season to taste with freshly ground black pepper, and set aside.
Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet, and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of the mascarpone cheese. Top with a generous tablespoon of the diced pear mixture, mounding it high and pressing in on it. Finish each one wiht a sprinkling of walnuts and serve.
1 T fresh lemon juice
1 T fresh parsley, minced
2 oz sharp crumbly blue cheese
1 1/2 T olive oil
freshly ground black pepper
1 12" baguette, cut into 1/2" thick rounds
8 oz mascarpone cheese
1/4 c walnuts, finely chopped (preferably toasted)
Rinse the pears but do not peel them. Cut them into small dice and place in a small bowl.
Sprinkle the pears with the lemon juice and toss. Add the parsley, blue cheese and oil, and toss gently and thoroughly. Season to taste with freshly ground black pepper, and set aside.
Preheat the broiler.
Arrange the bread slices in a single layer on a baking sheet, and toast under the broiler until lightly browned and crisp, 1 to 2 minutes per side.
Spread each toast round with a teaspoon of the mascarpone cheese. Top with a generous tablespoon of the diced pear mixture, mounding it high and pressing in on it. Finish each one wiht a sprinkling of walnuts and serve.
CI: Stir Fry Type Things
"Unfried" Chicken Fried Rice:
1 T vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 14.5-oz can chicken broth
4 t soy sauce
3 c frozen stir-fry vegetables
2 c minute white rice, uncooked
Heat oil in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through.
Add broth and soy sauce. Bring to a boil.
Stir in vegetables and rice; cover. Reduce heat to low; cook 5 minutes. Stir before serving. Sprinkle with 1 green onion, sliced if desired.
Mix and Match Stir Fry:
1 T oil
3 c cooked minute white rice
Mix and Match choices:
Meat /// Sauces /// Vegetables
1. boneless, skinless chicken breasts, cut into strips /// 1/4 c catalina dressing, 1 T soy sauce, 1/4 chili flakes /// 1 c snow peas, 1 c sliced red peppers
2.boneless pork chops, cut into strips /// 1/4 balsamic vinaigrette, 1 T soy sauce, 1 T minced gingerroot /// 2 c chopped broccoli, 1 c sliced mushrooms
3. boneless beef sirloin steak, cut into strips /// 1/4 c barbecue sauce, 3 T beef broth /// 1 c sliced onions, 1 c sliced carrots
4. boneless skinless chicken breasts, cut into strips /// 1/4 c italian dressing, 1 T soy sauce, 2 cloves garlic, minced /// 3 c cubed red, green and yellow peppers, 2 green onions, sliced
Mix sauce ingredients. Add 1 T sauce mixture to 1 lb meat; toss to coat. Let stand 5 minutes.
Stir fry meat mixture and vegetables in oil in nonstick wok or skillet on medium-high heat 4 minutes or until meat is cooked through.
Add remaining sauce mixture; simmer 2 minutes. Serve over rice.
1 T vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 14.5-oz can chicken broth
4 t soy sauce
3 c frozen stir-fry vegetables
2 c minute white rice, uncooked
Heat oil in skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until cooked through.
Add broth and soy sauce. Bring to a boil.
Stir in vegetables and rice; cover. Reduce heat to low; cook 5 minutes. Stir before serving. Sprinkle with 1 green onion, sliced if desired.
Mix and Match Stir Fry:
1 T oil
3 c cooked minute white rice
Mix and Match choices:
Meat /// Sauces /// Vegetables
1. boneless, skinless chicken breasts, cut into strips /// 1/4 c catalina dressing, 1 T soy sauce, 1/4 chili flakes /// 1 c snow peas, 1 c sliced red peppers
2.boneless pork chops, cut into strips /// 1/4 balsamic vinaigrette, 1 T soy sauce, 1 T minced gingerroot /// 2 c chopped broccoli, 1 c sliced mushrooms
3. boneless beef sirloin steak, cut into strips /// 1/4 c barbecue sauce, 3 T beef broth /// 1 c sliced onions, 1 c sliced carrots
4. boneless skinless chicken breasts, cut into strips /// 1/4 c italian dressing, 1 T soy sauce, 2 cloves garlic, minced /// 3 c cubed red, green and yellow peppers, 2 green onions, sliced
Mix sauce ingredients. Add 1 T sauce mixture to 1 lb meat; toss to coat. Let stand 5 minutes.
Stir fry meat mixture and vegetables in oil in nonstick wok or skillet on medium-high heat 4 minutes or until meat is cooked through.
Add remaining sauce mixture; simmer 2 minutes. Serve over rice.
C: Cauliflower Soup
1 medium head cauliflower, broken into florets
1 medium carrot, shredded
1/4 c celery, chopped
2 1/2 c water
2 t chicken bouillon granules
3 T butter or margarine
3 T all-purpose flour
3/4 t salt
1/8 t pepper
2 c milk
1 c cheddar cheese, shredded
1/2-1 t hot pepper sauce, optional
In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
1 medium carrot, shredded
1/4 c celery, chopped
2 1/2 c water
2 t chicken bouillon granules
3 T butter or margarine
3 T all-purpose flour
3/4 t salt
1/8 t pepper
2 c milk
1 c cheddar cheese, shredded
1/2-1 t hot pepper sauce, optional
In a large saucepan, combine the cauliflower, carrot, celery, water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender (do not drain).
In another large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cheese until melted. Add hot pepper sauce if desired. Stir into the cauliflower mixture.
IC: Chilled Berry Soup
1 quart fresh strawberries, hulled
1/3 c ginger ale
1/4 c milk
1/3 c sugar
1 T lemon juice
1 t vanilla extract
1 c sour cream
Place strawberries in a food processor or blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. Pour into a bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
1/3 c ginger ale
1/4 c milk
1/3 c sugar
1 T lemon juice
1 t vanilla extract
1 c sour cream
Place strawberries in a food processor or blender; cover and process until smooth. Add ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. Pour into a bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.
XCVIII: Couple of Fruity Smoothies
Orange Peach Smoothie:
2 c frozen unsweetened peach slices, thawed
1 c milk
1 6-oz can frozen orange juice concentrate, thawed
1/4 t almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional
In a blender, combine the peaches, milk, orange juice concentrate and extract.
Add ice cream; cover and process until smooth. Add food coloring if desired. Pour into glasses; serve immediately.
Tropical Milk Shakes:
3/4 c milk
2 medium ripe bananas
3 c vanilla ice cream, softened
1 8-oz can chunk pineapple, undrained
2 T flaked coconut, toasted
2 T chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans.
2 c frozen unsweetened peach slices, thawed
1 c milk
1 6-oz can frozen orange juice concentrate, thawed
1/4 t almond extract
1 pint vanilla ice cream
3 drops each red and yellow food coloring, optional
In a blender, combine the peaches, milk, orange juice concentrate and extract.
Add ice cream; cover and process until smooth. Add food coloring if desired. Pour into glasses; serve immediately.
Tropical Milk Shakes:
3/4 c milk
2 medium ripe bananas
3 c vanilla ice cream, softened
1 8-oz can chunk pineapple, undrained
2 T flaked coconut, toasted
2 T chopped pecans
In a blender, combine the milk, bananas, ice cream and pineapple; cover and process until smooth. Pour into chilled glasses. Top with coconut and pecans.
XCVII: Cinnamon Rolls
Dough:
4 1/2 c bisquick
1 1/3 c milk
Filling:
2 T butter or margarine
1/4 c sugar
1 t ground cinnamon
1/3 c raisins, optional
Icing:
2 c confectioners' sugar
2 T milk
2 T butter or margarine
1 t vanilla extract
In a bowl, combine bisquick and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12x10" rectangle. Spread with butter. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450* for 10-12 minutes or until golden brown.
Meanwhile, combine the icing ingredients; spread over rolls. Serve warm.
4 1/2 c bisquick
1 1/3 c milk
Filling:
2 T butter or margarine
1/4 c sugar
1 t ground cinnamon
1/3 c raisins, optional
Icing:
2 c confectioners' sugar
2 T milk
2 T butter or margarine
1 t vanilla extract
In a bowl, combine bisquick and milk. Turn onto a floured surface; knead 8-10 times. Roll the dough into a 12x10" rectangle. Spread with butter. Combine sugar, cinnamon and raisins if desired; sprinkle over butter. Roll up from a long side; pinch seam to seal. Cut into 12 slices; place with cut side down on a large greased baking sheet. Bake at 450* for 10-12 minutes or until golden brown.
Meanwhile, combine the icing ingredients; spread over rolls. Serve warm.
XCVI: Strawberry Peach Melba
3 c fresh or frozen whole strawberries
1 c confectioners' sugar
1/4 c water
1 t lemon juice
2 t cornstarch
1 T cold water
1 t vanilla extract
4 scoops vanilla ice cream
1 15-oz can sliced peaches, drained
whipped topping
In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping
1 c confectioners' sugar
1/4 c water
1 t lemon juice
2 t cornstarch
1 T cold water
1 t vanilla extract
4 scoops vanilla ice cream
1 15-oz can sliced peaches, drained
whipped topping
In a saucepan, mash strawberries; add sugar, water and lemon juice. Cook and stir until mixture comes to a boil. Combine the cornstarch and cold water until smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in vanilla. Strain to remove the pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve strawberry sauce over ice cream; top with peaches and whipped topping
XCV: Pineapple Salad Dressing
1/2 c unsweetened pineapple juice
1/4 c white vinegar
1 t ground cumin
1 garlic clove, minced
In a jar with a tight-fitting lid, combine ingredients; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.
1/4 c white vinegar
1 t ground cumin
1 garlic clove, minced
In a jar with a tight-fitting lid, combine ingredients; shake well. Serve with salad greens. Refrigerate leftovers; shake or stir before serving.
XCIV: Arctic Orange Pie
1 8-oz pkg cream cheese
1 6-oz can frozen orange juice concentrate, thawed
1 8-oz carton cool whip
1 8" graham cracker crust
1 11-oz can mandarin oranges, drained
In a mixing bowl, combine the cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges
1 6-oz can frozen orange juice concentrate, thawed
1 8-oz carton cool whip
1 8" graham cracker crust
1 11-oz can mandarin oranges, drained
In a mixing bowl, combine the cream cheese and orange juice concentrate until smooth. Fold in whipped topping; pour into crust. Cover and freeze for 4 hours or until firm. Remove from the freezer about 10 minutes before cutting. Garnish with oranges
XCIII: Spinach Lasagna Roll-Ups
12 lasagna noodles
2 eggs, lightly beaten
2.5 c ricotta cheese
2.5 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1/4 t salt
1/4 t pepper
1/4 t ground nutmeg
1 26-oz jar meatless spaghetti sauce
Cook lasagna noodles according to package directions; drain. In a bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
Pour 1 c spaghetti sauce into an ungreased 13x9" baking dish. Place roll-ups seam side down over sauce. Top with sauce. Bake, uncovered, at 375* for 20-25 minutes.
2 eggs, lightly beaten
2.5 c ricotta cheese
2.5 c shredded mozzarella cheese
1/2 c grated parmesan cheese
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1/4 t salt
1/4 t pepper
1/4 t ground nutmeg
1 26-oz jar meatless spaghetti sauce
Cook lasagna noodles according to package directions; drain. In a bowl, combine the eggs, cheeses, spinach, salt, pepper and nutmeg. Spread 1/3 cup cheese mixture over each noodle; carefully roll up.
Pour 1 c spaghetti sauce into an ungreased 13x9" baking dish. Place roll-ups seam side down over sauce. Top with sauce. Bake, uncovered, at 375* for 20-25 minutes.
XCII: Easy Chocolate Dipped Peanut Butter Cookies
I actually have made these before since they are gluten free and my sister is allergic to gluten. Pretty tasty with or without the chocolate.
1 c creamy peanut butter
1/2 c sugar
1 egg
4 squares semi-sweet chocolate, melted
1/2 c finely chopped unsalted peanuts
Preheat oven to 325*. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2 inches apart on ungreased baking sheet. Flatten each ball in a criss-cross pattern with fork.
Bake 18-20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack; cool completely.
Dip in melted chocolate.
1 c creamy peanut butter
1/2 c sugar
1 egg
4 squares semi-sweet chocolate, melted
1/2 c finely chopped unsalted peanuts
Preheat oven to 325*. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 minutes. Roll peanut butter mixture into 18 balls. Place 2 inches apart on ungreased baking sheet. Flatten each ball in a criss-cross pattern with fork.
Bake 18-20 minutes or until lightly browned. Cool 5 minutes. Remove from baking sheet to wire rack; cool completely.
Dip in melted chocolate.
XCI: Green Bean Saute
1 lb fresh whole green beans, trimmed (about 3 cups)
1/3 c italian dressing
2 T dijon mustard
2 T sliced almonds, toasted
Cook and stir beans in half of the dressing in large skillet on medium heat just until tender-crisp, about 5 minutes.
Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
Sprinkle with almonds.
1/3 c italian dressing
2 T dijon mustard
2 T sliced almonds, toasted
Cook and stir beans in half of the dressing in large skillet on medium heat just until tender-crisp, about 5 minutes.
Add remaining dressing and mustard; mix lightly. Cook until heated through, stirring occasionally.
Sprinkle with almonds.
XC: One Bowl Cheddar Biscuits
Nothing's ever as good as Red Lobster but it's worth a try.
2.25 c bisquick
1/2 c shredded cheddar cheeese
2 T chopped fresh herbs (parsley, basil or rosemary)
1/4 c sour cream
2 T dijon mustard
1/3 c milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves
Preheat oven to 425*. Place baking mix in large bowl. Add cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix untl just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2" thick circle. Cut with 2 inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.
2.25 c bisquick
1/2 c shredded cheddar cheeese
2 T chopped fresh herbs (parsley, basil or rosemary)
1/4 c sour cream
2 T dijon mustard
1/3 c milk
1 egg, lightly beaten
12 fresh flat leaf parsley leaves
Preheat oven to 425*. Place baking mix in large bowl. Add cheese and herbs; stir until combined. Mix sour cream, mustard and milk in small bowl. Stir into baking mix untl just combined.
Place dough on surface lightly dusted with baking mix; knead 10 times. Pat into 1/2" thick circle. Cut with 2 inch cutter dusted with baking mix. Place biscuits on baking sheet. Brush each lightly with beaten egg. Place 1 parsley leaf on top of each biscuit; lightly brush again with egg.
LXXXIX: Cinnamon Toast "Blinis"
1 8-oz pkg cream cheese, softened
1/2 c sugar
1/4 t vanilla
1 egg yolk
1 t cinnamon
12 slices white bread, crusts removed
3 T butter, melted
Preheat oven to 400*. Mix cream cheese, 1/4 c of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 c sugar and cinnamon; set aside.
Flatten each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded T cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
Place each piece, seam-side down, on baking sheet. Bake 12-15 minutes or until edges are lightly browned. Serve immediately.
1/2 c sugar
1/4 t vanilla
1 egg yolk
1 t cinnamon
12 slices white bread, crusts removed
3 T butter, melted
Preheat oven to 400*. Mix cream cheese, 1/4 c of the sugar, vanilla and egg yolk with wire whisk until well blended. In separate bowl, mix remaining 1/4 c sugar and cinnamon; set aside.
Flatten each bread slice with rolling pin. Spread 1 side of each slice evenly with 1 rounded T cream cheese mixture. Starting at short end, tightly roll up. Brush each roll with butter; roll in reserved cinnamon-sugar. Slice each roll into 3 pieces.
Place each piece, seam-side down, on baking sheet. Bake 12-15 minutes or until edges are lightly browned. Serve immediately.
LXXXVIII: Creamy Lemon Nut Bars
1/2 c butter or margarine, softened
1/3 c powdered sugar
2 t vanilla
1.75 c flour
1/3 c pecans, chopped
1 8-oz pkg cream cheese, softened
2 c sugar
3 eggs
1/2 c lemon juice
1 T lemon peel
1 T powdered sugar
Preheat oven to 350*. Line 13x9" baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. gradually stir in 1.5 c of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 c flour and eggs; beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven; cool completely. Sprinkle with 1 T powdered sugar, cut into 32 bars.
1/3 c powdered sugar
2 t vanilla
1.75 c flour
1/3 c pecans, chopped
1 8-oz pkg cream cheese, softened
2 c sugar
3 eggs
1/2 c lemon juice
1 T lemon peel
1 T powdered sugar
Preheat oven to 350*. Line 13x9" baking pan with foil; spray with cooking spray. Mix butter, powdered sugar and vanilla in large bowl. gradually stir in 1.5 c of the flour and pecans. Press dough firmly on bottom of prepared pan. Bake 15 minutes.
Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add remaining 1/4 c flour and eggs; beat until blended.
Stir in lemon juice and peel. Pour over baked crust in pan. Bake 30 minutes or until set. Remove from oven; cool completely. Sprinkle with 1 T powdered sugar, cut into 32 bars.
LXXXVII: 30 Minute Almond Chicken
8 boneless skinless chicken thighs
1/2 c italian dressing
1 c chicken broth
2 c green beans, trimmed, halved
1 c minute white rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min on each side or until browned.
Stir in broth; bring to boil. Cover; simmer 10 minutes. Add beans; cook 5 min or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Service chicken over rice mixture.
1/2 c italian dressing
1 c chicken broth
2 c green beans, trimmed, halved
1 c minute white rice, uncooked
1/4 c sliced almonds
Toss chicken with dressing in resealable plastic bag. Add chicken with dressing to large nonstick skillet on medium-high heat; cook 4 min on each side or until browned.
Stir in broth; bring to boil. Cover; simmer 10 minutes. Add beans; cook 5 min or until chicken is cooked through.
Remove chicken from skillet. Add rice and almonds. Remove from heat; cover. Let stand 5 minutes. Service chicken over rice mixture.
LXXXVI: Asian Chicken Noodle Soup
3 oz fresh egg noodles
5 c chicken stock
1 T mirin (can substitute sherry with a little sugar)
2 T soy sauce
3 cm piece fresh ginger, peeled and julienned
2 chicken breast fillets, thinly sliced
2 bunches baby bok choy, stalks trimmed, leaves separated
cilantro leaves to garnish
Soak the noodles in boiling water for 1 minute, drain and set aside. In a large saucepan, heat the stock to simmering, add the mirin, soy sauce, ginger, chicken and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup.
Add the bok choy and cook for 2 minutes, or until the bok choy has wilted. Serve garnished with cilantro. Serve with sweet chili sauce, if desired
5 c chicken stock
1 T mirin (can substitute sherry with a little sugar)
2 T soy sauce
3 cm piece fresh ginger, peeled and julienned
2 chicken breast fillets, thinly sliced
2 bunches baby bok choy, stalks trimmed, leaves separated
cilantro leaves to garnish
Soak the noodles in boiling water for 1 minute, drain and set aside. In a large saucepan, heat the stock to simmering, add the mirin, soy sauce, ginger, chicken and noodles. Cook for 5 minutes, or until the chicken is tender and the noodles are warmed through. Remove any scum from the surface of the soup.
Add the bok choy and cook for 2 minutes, or until the bok choy has wilted. Serve garnished with cilantro. Serve with sweet chili sauce, if desired
LXXXV: Smarter Fettuccine Alfredo
I always feel guilty wanting alfredo so this might be a good substitute.
8 oz fettuccine, uncooked
1.25 c chicken broth
4 t flour
1/3 c cream cheese
4 T grated parmesan cheese
1/8 t ground nutmeg
2 T chopped fresh parsley
Cook pasta as directed on package.
Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread; cook 2 minutes, stirring constantly until mixture boils and thickens.
Toss pasta with sauce, 2 T of the parmesan cheese and nutmeg. Sprinkle with remaining 1 T parmesan cheese and the parsley. Season to taste with black pepper.
8 oz fettuccine, uncooked
1.25 c chicken broth
4 t flour
1/3 c cream cheese
4 T grated parmesan cheese
1/8 t ground nutmeg
2 T chopped fresh parsley
Cook pasta as directed on package.
Meanwhile, combine broth and flour in medium saucepan. Stir in cream cheese spread; cook 2 minutes, stirring constantly until mixture boils and thickens.
Toss pasta with sauce, 2 T of the parmesan cheese and nutmeg. Sprinkle with remaining 1 T parmesan cheese and the parsley. Season to taste with black pepper.
LXXXIV: Sweet and Sour Meatball Simmer
3/4 lb frozen prepared meatballs
1 medium each red and yellow pepper, cut into chunks
1/4 c water
1/4 c apricot jam
1/4 c catalina dressing
2 T soy sauce
3/4 t each ground ginger and garlic powder
2 c minute white rice, prepared according to directions
Combine all ingredients except rice in a large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally.
Increase heat to medium-high; uncover. Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally.
Serve over the hot cooked rice.
1 medium each red and yellow pepper, cut into chunks
1/4 c water
1/4 c apricot jam
1/4 c catalina dressing
2 T soy sauce
3/4 t each ground ginger and garlic powder
2 c minute white rice, prepared according to directions
Combine all ingredients except rice in a large skillet; cover. Cook on medium heat 10 minutes, stirring occasionally.
Increase heat to medium-high; uncover. Cook 8-10 minutes or until sauce is thickened and meatballs are heated through, stirring occasionally.
Serve over the hot cooked rice.
LXXXIII: Glazed Ham with Dijon-Pineapple Sauce
1 c firmly packed dark brown sugar
1/2 c maple syrup
1/4 dijon mustard
1 whole fully cooked boneless ham (5 lb)
whole cloves
12 maraschino cherries, halved
1 T cornstarch
1 20-oz can crushed pineapple in juice, undrained
Preheat oven to 350*. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
Bake 2 hours or until ham reaches an internal temperature of 140* when tested in center with meat thermometer, brushing occasionally with 1/2 c of the syrup mixture after 1.5 hours.
Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
1/2 c maple syrup
1/4 dijon mustard
1 whole fully cooked boneless ham (5 lb)
whole cloves
12 maraschino cherries, halved
1 T cornstarch
1 20-oz can crushed pineapple in juice, undrained
Preheat oven to 350*. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut sides down, on surface of ham. Place ham on rack in shallow baking pan.
Bake 2 hours or until ham reaches an internal temperature of 140* when tested in center with meat thermometer, brushing occasionally with 1/2 c of the syrup mixture after 1.5 hours.
Mix remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with sliced ham.
LXXXII: Hot Buttered Cran-Orange Drink
I have no idea whether or not I would like this but it would be fun to try.
18 oz orange juice
1 c cranberry juice cocktail
2 cinnamon sticks
6 whole cloves
4 T brown sugar
8 t butter
Combine orange juice, cranberry juice, cinnamon and cloves in a small saucepan. Bring to a boil; reduce heat. Simmer 10 minutes. Remove spices with slotted spoon. For each drink, place 1 T brown sugar and 2 t butter in each mug. Pour hot spiced juice into prepared mug. Stir with cinnamon stick before drinking.
18 oz orange juice
1 c cranberry juice cocktail
2 cinnamon sticks
6 whole cloves
4 T brown sugar
8 t butter
Combine orange juice, cranberry juice, cinnamon and cloves in a small saucepan. Bring to a boil; reduce heat. Simmer 10 minutes. Remove spices with slotted spoon. For each drink, place 1 T brown sugar and 2 t butter in each mug. Pour hot spiced juice into prepared mug. Stir with cinnamon stick before drinking.
LXXXI: Crisp Coconut Shrimp with Oriental Dipping Sauce
1 egg
2 T cornstarch
1/8 t salt
1 lb large shrimp
1.5 c sweetened flaked coconut
1/3 c dry bread crumbs
oil for frying
In a small bowl, beat together egg, cornstarch and salt with fork or wire whisk untl smooth. In a shallow dish or bowl, combine coconut and bread crumbs. Dip shrimp in egg mixture; coat with combined coconut nad crumbs. Fry in oil in 3-4 batches, 2-3 minutes or until shrimp is golden brown. Drain on paper towels.
Oriental Dipping Sauce
1/2 c orange marmalade
2 T chopped green onion
2 T lime juice
1/8 t each salt and cayenne pepper
In a small bowl, combine ingredients, mix well.
2 T cornstarch
1/8 t salt
1 lb large shrimp
1.5 c sweetened flaked coconut
1/3 c dry bread crumbs
oil for frying
In a small bowl, beat together egg, cornstarch and salt with fork or wire whisk untl smooth. In a shallow dish or bowl, combine coconut and bread crumbs. Dip shrimp in egg mixture; coat with combined coconut nad crumbs. Fry in oil in 3-4 batches, 2-3 minutes or until shrimp is golden brown. Drain on paper towels.
Oriental Dipping Sauce
1/2 c orange marmalade
2 T chopped green onion
2 T lime juice
1/8 t each salt and cayenne pepper
In a small bowl, combine ingredients, mix well.
LXXX: Bacon Wrapped Pork Bites with Peanut Sauce
Bacon.. 'Nuff said.
4 boneless pork chops
1/2 c soy sauce
1/4 c dry sherry or water
2 T brown sugar
2 T rice wine vinegar
2 cloves garlic, minced
2 t fresh minced ginger or 1/2 t ground ginger
12 slices bacon
Cut each pork chop into 8 cubes. In a shallow glass dish, combine soy sauce, sherry, brown sugar, vinegar, garlic and ginger; stir until sugar is dissolved. Reserve 1/2 c marinade. Place pork cubes in remaining marinade mixture; mix until coated. Cover; refrigerate 30 minutes. Remove pork from marinade mixture; discard marinade. Cut bacon slices into thirds crosswise. Wrap one bacon piece around each pork cube securing with a wooden pick. Place bacon wrapped pork cubes on a greased rack of a broiler pan. Broil 2-3 inches from heat 16 minutes or until bacon is cooked, turning once.
Peanut Sauce
1/2 c creamy peanut butter
1/2 c reserved marinade
In a small bowl or measuring cup, combine peanut butter and marinade; mixing until well blended.
4 boneless pork chops
1/2 c soy sauce
1/4 c dry sherry or water
2 T brown sugar
2 T rice wine vinegar
2 cloves garlic, minced
2 t fresh minced ginger or 1/2 t ground ginger
12 slices bacon
Cut each pork chop into 8 cubes. In a shallow glass dish, combine soy sauce, sherry, brown sugar, vinegar, garlic and ginger; stir until sugar is dissolved. Reserve 1/2 c marinade. Place pork cubes in remaining marinade mixture; mix until coated. Cover; refrigerate 30 minutes. Remove pork from marinade mixture; discard marinade. Cut bacon slices into thirds crosswise. Wrap one bacon piece around each pork cube securing with a wooden pick. Place bacon wrapped pork cubes on a greased rack of a broiler pan. Broil 2-3 inches from heat 16 minutes or until bacon is cooked, turning once.
Peanut Sauce
1/2 c creamy peanut butter
1/2 c reserved marinade
In a small bowl or measuring cup, combine peanut butter and marinade; mixing until well blended.
LXXIX: Glazed Carrots
4 c baby carrots
1/2 c water
1/2 c peach preserves
1/2 t dried rosemary leaves, crushed
1/8 t each: salt and pepper
In a medium saucepan, cook carrots and water over high heat until water is boiling. Remove from heat; drain well. Return carrots to pan; stir in preserves, rosemary, salt and pepper. Simmer 2 minutes. Serve immediately.
1/2 c water
1/2 c peach preserves
1/2 t dried rosemary leaves, crushed
1/8 t each: salt and pepper
In a medium saucepan, cook carrots and water over high heat until water is boiling. Remove from heat; drain well. Return carrots to pan; stir in preserves, rosemary, salt and pepper. Simmer 2 minutes. Serve immediately.
LXXVIII: Pumpkin Dip
I love all things pumpkin :)
1 3-oz pkg cream cheese, softened
1/4 c powdered sugar
1/2 c canned pumpkin
1/4 t ground cinnamon
1/8 t ground nutmeg
dash of cloves
1 8-oz tub cool whip
Beat cream cheese and sugar until well blended. Stir in all remaining ingredients except whipped topping. Fold whipped topping. Serve with gingerbread cookies.
1 3-oz pkg cream cheese, softened
1/4 c powdered sugar
1/2 c canned pumpkin
1/4 t ground cinnamon
1/8 t ground nutmeg
dash of cloves
1 8-oz tub cool whip
Beat cream cheese and sugar until well blended. Stir in all remaining ingredients except whipped topping. Fold whipped topping. Serve with gingerbread cookies.
Saturday, February 27, 2010
LXXVII: Marinades and Dressings
Various sauces from The Healthy College Cookbook.
Island Teriyaki Marinade
1/2 c soy sauce
1/4 c packed brown sugar
1.5 T EVOO
1 T grated fresh ginger
1/4 t pepper
2 cloves garlic, minced
Combine all ingredients and mix well. This recipe will keep for 3-4 weeks if kept covered in the refrigerator.
Vegetable Marinade
1/4 c EVOO
1/4 c balsamic vinegar
1 T water
1 clove garlic, minced
1 t dried oregano
1/2 t pepper
1/4 t salt
Combine all ingredients and stir well.
Mom's BBQ Sauce
1 small yellow onion, finely chopped
1/2 T EVOO
1 T worcestershire sauce
2 T red wine vinegar
2 T lemon juice
2/3 c ketchup
1 T mustard
1 t hot sauce
pinch of salt
1/2 t pepper
In a medium saucepan, warm the oil over medium heat. Add the onion and saute until translucent.
Add the remaining ingredients; stir well .Simmer about 15 minutes, stirring occasionally.
Basic Oil and Vinegar Dressing
1/3 c balsamic vinegar
1/4 c water
1/4 c EVOO
1 clove garlic, minced
1/2 t oregano
1/2 t basil
salt and pepper to taste
Combine all ingredients and mix well.
Italian Dressing
2 T white-wine vinegar
1/2 t dijon mustard
1 clove garlic, minced
salt and pepper to taste
1/4 c EVOO
3 T water
1 t dried oregano
Combine all the ingredients and mix well.
Blue Cheese Dressing
1/4 c crumbled blue cheese
1/2 c nonfat plain yogurt
1/2 clove garlic, minced
1/2 t dijon mustard
Cream half of the cheese in a small bowl. Mix in the yogurt, garlic, and mustard. Add the remaining cheese and mix well.
Honey-Mustard Dressing
2 T honey
1 T dijon mustard
1 T cider vinegar
1 T EVOO
1 T water
1/2 t lemon juice
Combine all the ingredients and mix well.
Orange Vinaigrette
1 clove garlic, minced
1.5 T chopped fresh parsley
1 t sugar
1/2 t salt
1/3 c orange juice
2 T EVOO
In a small bowl, combine the garlic and parsley. Add the vinegar, sugar, and salt; mix well. Gradually add the orange juice and oil, stirring constantly. Blend well.
Island Teriyaki Marinade
1/2 c soy sauce
1/4 c packed brown sugar
1.5 T EVOO
1 T grated fresh ginger
1/4 t pepper
2 cloves garlic, minced
Combine all ingredients and mix well. This recipe will keep for 3-4 weeks if kept covered in the refrigerator.
Vegetable Marinade
1/4 c EVOO
1/4 c balsamic vinegar
1 T water
1 clove garlic, minced
1 t dried oregano
1/2 t pepper
1/4 t salt
Combine all ingredients and stir well.
Mom's BBQ Sauce
1 small yellow onion, finely chopped
1/2 T EVOO
1 T worcestershire sauce
2 T red wine vinegar
2 T lemon juice
2/3 c ketchup
1 T mustard
1 t hot sauce
pinch of salt
1/2 t pepper
In a medium saucepan, warm the oil over medium heat. Add the onion and saute until translucent.
Add the remaining ingredients; stir well .Simmer about 15 minutes, stirring occasionally.
Basic Oil and Vinegar Dressing
1/3 c balsamic vinegar
1/4 c water
1/4 c EVOO
1 clove garlic, minced
1/2 t oregano
1/2 t basil
salt and pepper to taste
Combine all ingredients and mix well.
Italian Dressing
2 T white-wine vinegar
1/2 t dijon mustard
1 clove garlic, minced
salt and pepper to taste
1/4 c EVOO
3 T water
1 t dried oregano
Combine all the ingredients and mix well.
Blue Cheese Dressing
1/4 c crumbled blue cheese
1/2 c nonfat plain yogurt
1/2 clove garlic, minced
1/2 t dijon mustard
Cream half of the cheese in a small bowl. Mix in the yogurt, garlic, and mustard. Add the remaining cheese and mix well.
Honey-Mustard Dressing
2 T honey
1 T dijon mustard
1 T cider vinegar
1 T EVOO
1 T water
1/2 t lemon juice
Combine all the ingredients and mix well.
Orange Vinaigrette
1 clove garlic, minced
1.5 T chopped fresh parsley
1 t sugar
1/2 t salt
1/3 c orange juice
2 T EVOO
In a small bowl, combine the garlic and parsley. Add the vinegar, sugar, and salt; mix well. Gradually add the orange juice and oil, stirring constantly. Blend well.
LXXVI: Chili Con Carne
I've been looking for a chili recipe. If anyone who happens by this blog and has suggestions of any sort, please share!
1/2 c chopped onion
1 t EVOO
2 cloves garlic, minced
2 15-oz cans chopped tomatoes, drained
2 15-oz cans kidney beans, drained
2 T chili powder
1 T sugar
salt and pepper to taste
1 lb lean ground beef
pinch nutmeg
1 bay leaf
In a large pot, warm the oil over medium heat. Add the onion and garlic and saute until the onions are tender. Add the tomatoes, beans, chili powder, sugar, salt, pepper, nutmeg and bay leaf, and stir well. Reduce heat to low and let simmer.
In a separate pan over medium heat, brown the beef. Drain the fat from the pan and add the beef to the chili. Allow to simmer for 1.5 hours.
1/2 c chopped onion
1 t EVOO
2 cloves garlic, minced
2 15-oz cans chopped tomatoes, drained
2 15-oz cans kidney beans, drained
2 T chili powder
1 T sugar
salt and pepper to taste
1 lb lean ground beef
pinch nutmeg
1 bay leaf
In a large pot, warm the oil over medium heat. Add the onion and garlic and saute until the onions are tender. Add the tomatoes, beans, chili powder, sugar, salt, pepper, nutmeg and bay leaf, and stir well. Reduce heat to low and let simmer.
In a separate pan over medium heat, brown the beef. Drain the fat from the pan and add the beef to the chili. Allow to simmer for 1.5 hours.
LXXV: Various Chicken recipes
Kate loves chicken. It's just a rule.
Sweet Orange Chicken
4 boneless skinless chicken half-breasts
4 t dijon mustard
1/2 medium onion, diced
1 c orange juice
2 t butter
2 T brown sugar
Preheat the oven to 350*
Place hte chicken in an ovenproof dish and spread mustard evenly over each piece. Sprinkle the onion over the chicken, pour orange juice over all and place 1/2 t morsels of butter near each piece of chicken. Bake uncovered for 25 minutes.
Flip the chicken and sprinkle brown sugar evenly over each piece. Cook for an additional 10 minutes uncovered, or until cooked through.
Apricot Chicken
4 boneless, skinless chicken half-breasts
2 T apricot jam
1/3 c soy sauce
1 T ginger, minced
Mix the apricot jam, soy sauce and ginger in a baking dish. Add the chicken, cover, and marinate in the refrigerator for at least 3 hours.
Preheat the oven to 350*. Bake chicken for 30 minutes or until wekk cooked through.
Sweet Orange Chicken
4 boneless skinless chicken half-breasts
4 t dijon mustard
1/2 medium onion, diced
1 c orange juice
2 t butter
2 T brown sugar
Preheat the oven to 350*
Place hte chicken in an ovenproof dish and spread mustard evenly over each piece. Sprinkle the onion over the chicken, pour orange juice over all and place 1/2 t morsels of butter near each piece of chicken. Bake uncovered for 25 minutes.
Flip the chicken and sprinkle brown sugar evenly over each piece. Cook for an additional 10 minutes uncovered, or until cooked through.
Apricot Chicken
4 boneless, skinless chicken half-breasts
2 T apricot jam
1/3 c soy sauce
1 T ginger, minced
Mix the apricot jam, soy sauce and ginger in a baking dish. Add the chicken, cover, and marinate in the refrigerator for at least 3 hours.
Preheat the oven to 350*. Bake chicken for 30 minutes or until wekk cooked through.
LXXIV: Spinach-Ricotta Sauce
I love sauce. This is supposed to be for pasta
2 t EVOO
1 medium onion, chopped
2 cloves garlic, minced
1 c cooked spinach
1 c nonfat ricotta cheese
1 large tomato, chopped
1/4 t freshly ground pepper
salt to taste
1/4 c grated parmesan cheese
In a large skillet, warm the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent.
Add the spinach, ricotta, tomato, and pepper. Mix thoroughly; season with salt.
Add the parmesan; mix well. Pour over hot pasta.
2 t EVOO
1 medium onion, chopped
2 cloves garlic, minced
1 c cooked spinach
1 c nonfat ricotta cheese
1 large tomato, chopped
1/4 t freshly ground pepper
salt to taste
1/4 c grated parmesan cheese
In a large skillet, warm the oil over medium heat. Add the onion and garlic and saute until the onion becomes translucent.
Add the spinach, ricotta, tomato, and pepper. Mix thoroughly; season with salt.
Add the parmesan; mix well. Pour over hot pasta.
LXXIII: Sesame Noodles
Seems simple but probably not something I'd think of all by myself when staring at the cabinet.
8 oz spaghetti, cooked
4 T peanut butter
2 t sesame oil
1/2 t cider vinegar
1 T chopped scallions
Cook the peanut butter and sesame oil in a small bowl in the microwave for 30 seconds, or until the peanut butter beings to melt. Mix well.
Blend the peanut butter mixture into the pasta. Add scallions. Refrigerate and serve cold.
8 oz spaghetti, cooked
4 T peanut butter
2 t sesame oil
1/2 t cider vinegar
1 T chopped scallions
Cook the peanut butter and sesame oil in a small bowl in the microwave for 30 seconds, or until the peanut butter beings to melt. Mix well.
Blend the peanut butter mixture into the pasta. Add scallions. Refrigerate and serve cold.
LXXII: Cucumber Dill Soup
I have a thing for chilled soups. I almost never have them but.. that one Royal Caribbean cruise.. the strawberry chilled soup.. nom
4 medium cucumbers
2 c plain nonfat yogurt
2 T fresh dill
1/2 t salt
1 t lemon juice
Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.
Process all the ingredients in a blender until smooth.
Refrigerate for 30 minutes. Serve cold.
4 medium cucumbers
2 c plain nonfat yogurt
2 T fresh dill
1/2 t salt
1 t lemon juice
Slice the cucumbers lengthwise. Scoop out and discard the seeds, then slice into rounds.
Process all the ingredients in a blender until smooth.
Refrigerate for 30 minutes. Serve cold.
LXXI: Orange Tofu Toast
Something to do when I buy tofu on a whim and can't think of anything to do with it :P
1/2 c orange juice
1 t cinnamon
1 t sugar
1/4 lb block tofu, sliced into thin strips
4 slices whole wheat bread
In a saucepan over medium heat, combine the orange juice, cinnamon and sugar. When the mixture begins to bubble, add the strips of tofu. Cook for 3 minutes.
While the tofu is cooking, toast the bread.
Remove the tofu from the saucepan and lay the strips on the toast. Drizzle with juice from the pan.
1/2 c orange juice
1 t cinnamon
1 t sugar
1/4 lb block tofu, sliced into thin strips
4 slices whole wheat bread
In a saucepan over medium heat, combine the orange juice, cinnamon and sugar. When the mixture begins to bubble, add the strips of tofu. Cook for 3 minutes.
While the tofu is cooking, toast the bread.
Remove the tofu from the saucepan and lay the strips on the toast. Drizzle with juice from the pan.
LXX: Traditional Pancakes
Guess it might help to have this recipe incase I'm out of bisquick.
1 c all-purpose flour
1/2 t baking powder
2 T sugar
pinch of salt
1 egg
1 c skim milk
1 T vegetable oil
1 t vanilla
cooking spray
In a medium bowl, combine the flour, baking powder, sugar and salt.
In another bowl, mix together the egg, milk, oil and vanilla. Add the dry ingredients and stir until the mixture is smooth.
Heat a nonstick skillet over medium heat until a drop of water dances on teh surgace and coat lightly with cooking spray. Pour in the batter i small puddles, one for each pancake. Cook over medium heat until bubbles begin to appear and pop on the uncooked side. Flip and cook the other side. When both sides are golden brown, remove from pan.
1 c all-purpose flour
1/2 t baking powder
2 T sugar
pinch of salt
1 egg
1 c skim milk
1 T vegetable oil
1 t vanilla
cooking spray
In a medium bowl, combine the flour, baking powder, sugar and salt.
In another bowl, mix together the egg, milk, oil and vanilla. Add the dry ingredients and stir until the mixture is smooth.
Heat a nonstick skillet over medium heat until a drop of water dances on teh surgace and coat lightly with cooking spray. Pour in the batter i small puddles, one for each pancake. Cook over medium heat until bubbles begin to appear and pop on the uncooked side. Flip and cook the other side. When both sides are golden brown, remove from pan.
LXIX: Microwave-Baked Apples
I was looking for a recipe for this!
4 lg fuji or gala apples
4 t margarine or butter
4 T raisins or dried cranberries
4 t water or apple cider
1 t sugar
1/4 t pumpkin pie spice
1/4 c chopped pecans or walnuts
Core apples but don't cut through to bottoms. Beginning at stern end, peel apples 1/3 way down. Stand apples in 8x8" glass baking dish or 9" glass pie plate. Fill each apple with 1 t margarine, 1 T raisins, and 1 t water.
In cup, combine sugar and pumpkin pie spice; sprinkle over apples in dish. Cover with waxed paper and cook in microwave on medium-high 10-12 minutes or until apples are very tender. Let stand, covered, 5 minutes. Sprinkle with pecans.
4 lg fuji or gala apples
4 t margarine or butter
4 T raisins or dried cranberries
4 t water or apple cider
1 t sugar
1/4 t pumpkin pie spice
1/4 c chopped pecans or walnuts
Core apples but don't cut through to bottoms. Beginning at stern end, peel apples 1/3 way down. Stand apples in 8x8" glass baking dish or 9" glass pie plate. Fill each apple with 1 t margarine, 1 T raisins, and 1 t water.
In cup, combine sugar and pumpkin pie spice; sprinkle over apples in dish. Cover with waxed paper and cook in microwave on medium-high 10-12 minutes or until apples are very tender. Let stand, covered, 5 minutes. Sprinkle with pecans.
LXVIII: Strawberry Lemonade
1 lb strawberries, washed and hulled
3 T sugar
1 12-oz can frozen lemonade concentrate
2 c ice
Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3-5 minutes.
Combine strawberry mixture, concentrate and 6.5 c water in a large pitcher. Add ice and serve.
3 T sugar
1 12-oz can frozen lemonade concentrate
2 c ice
Using a potato masher or pastry blender, mash together strawberries and sugar in a medium bowl until strawberries are cut into small pieces and mixture becomes juicy, about 1 minute; let stand 3-5 minutes.
Combine strawberry mixture, concentrate and 6.5 c water in a large pitcher. Add ice and serve.
LXVII: Apple Pumpkin Soup
2 c finely chopped peeled tart apples
1/2 c finely chopped onion
2 T butter
1 T all-purpose flour
4 c chicken broth
3 c canned pumpkin
14 c packed brown sugar
1/2 t each ground cinnamon, nutmeg and ginger
1 c unsweetened apple juice
1/2 c half-and-half cream
1/4 t salt
1/4 t pepper
In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Sitr in apple juice, cream, salt and pepper; heat through.
1/2 c finely chopped onion
2 T butter
1 T all-purpose flour
4 c chicken broth
3 c canned pumpkin
14 c packed brown sugar
1/2 t each ground cinnamon, nutmeg and ginger
1 c unsweetened apple juice
1/2 c half-and-half cream
1/4 t salt
1/4 t pepper
In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
Just before serving, transfer soup to a saucepan. Cook over medium heat for 5-10 minutes. Sitr in apple juice, cream, salt and pepper; heat through.
LXVI: Satay With Apricot-BBQ Dipping Sauce and Green Rice
Taken from Ladies' Home Journal I think.
1/2 c apricot jam
1/2 c BBQ sauce
2 t finely grated lemon zest
1/2 t ground coriander
1.75 t kosher salt
1.25 c jasmine or basmati rice
3 T rice wine vinegar
3 T EVOO
1 shallot, minced
1.25 t chili powder
pinch freshly ground pepper
1.25 lb sirloin steak, thinly sliced
1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
2 t fresh thyme leaves
16 (8inch) bamboo skewers, soaked in water 30 minutes
Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
Bring 2/5 c water in a medium saucepan to a boil. Stir in 1/2 t salt and the rice; reduce heat to simmer. Cover and cook until water is absorbed, about 15 miuntes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
Meanwhile, whisk together vinegar, 1 T oil, the shallot, chili powder, 3/4 t salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
Meanwhile, combine basil, parsley, thyme, remaining 2 T oil and 1/2 t salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
Preheat grill or grill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through about 4 minutes. Serve with dipping sauce and rice.
1/2 c apricot jam
1/2 c BBQ sauce
2 t finely grated lemon zest
1/2 t ground coriander
1.75 t kosher salt
1.25 c jasmine or basmati rice
3 T rice wine vinegar
3 T EVOO
1 shallot, minced
1.25 t chili powder
pinch freshly ground pepper
1.25 lb sirloin steak, thinly sliced
1 c loosely packed fresh basil leaves
1 c loosely packed fresh flat-leaf parsley leaves
2 t fresh thyme leaves
16 (8inch) bamboo skewers, soaked in water 30 minutes
Combine jam, barbecue sauce, zest and coriander in a small bowl, for dipping sauce. Set aside.
Bring 2/5 c water in a medium saucepan to a boil. Stir in 1/2 t salt and the rice; reduce heat to simmer. Cover and cook until water is absorbed, about 15 miuntes. Remove from heat and let stand, covered, 10 minutes. Fluff rice with a fork and let cool slightly.
Meanwhile, whisk together vinegar, 1 T oil, the shallot, chili powder, 3/4 t salt and the pepper in a large bowl; add steak and toss until coated well. Marinate at room temperature 20 minutes, stirring occasionally.
Meanwhile, combine basil, parsley, thyme, remaining 2 T oil and 1/2 t salt in the bowl of a food processor. Pulse until finely chopped. Toss with rice just before serving.
Preheat grill or grill pan to moderately high heat; lightly oil rack. Thread 1 to 2 slices of steak onto each drained skewer. Grill, turning once, until just cooked through about 4 minutes. Serve with dipping sauce and rice.
LXV: Boneyard Cookies
I'm a sucker for Halloween themed treats. this is from a taste of home magazine.
1 c confectioners' sugar
1/2 c cornstarch
1/2 c cold butter
2 eggs
1 t almond extract
2 c all-purpose flour
1/8 t salt
2-3 T seedless raspberr jam
16-18 squares (1 oz each) white baking chocolate
In a small mixing bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8 in thickness. Cut with a floured 3.5" bone shaped cookie cutter. Place 1 in apart on parchment paper-lined baking sheets. Bake at 350*F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On bottom of half of the cookies, spread 1/8-1/4 t jam down the centers; top with remaining cookies. In a microwave-safe bowl, melt white chocolate. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
1 c confectioners' sugar
1/2 c cornstarch
1/2 c cold butter
2 eggs
1 t almond extract
2 c all-purpose flour
1/8 t salt
2-3 T seedless raspberr jam
16-18 squares (1 oz each) white baking chocolate
In a small mixing bowl, combine confectioners' sugar and cornstarch. Cut in butter until mixture resembles coarse crumbs. Add eggs, one at a time, beating well after each addition. Beat in extract. Combine flour and salt; gradually add to sugar mixture.
Shape dough into a ball; flatten into a disk. Wrap in plastic wrap; refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8 in thickness. Cut with a floured 3.5" bone shaped cookie cutter. Place 1 in apart on parchment paper-lined baking sheets. Bake at 350*F for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
On bottom of half of the cookies, spread 1/8-1/4 t jam down the centers; top with remaining cookies. In a microwave-safe bowl, melt white chocolate. Dip each cookie in chocolate, allowing excess to drip off. Place on waxed paper; let stand until set.
LXIV: Elegant Chocolate Torte
1/3 c all-purpose flour
3 T sugar
1 t salt
1-3/4 c milk
1 c chocolate syrup
1 egg, lightly beaten
1 T butter
1 t vanilla extract
Batter:
1/2 c butter, softened
1-1/4 c sugar
4 eggs
1 t vanilla extract
1-1/4 c all-purpose flour
1/3 c baking cocoa
3/4 t baking soda
1/4 salt
1-1/2 c chocolate syrup
1/2 c water
Frosting:
2 c heavy whipping cream
1/4 c chocolate syrup
1/4 t vanilla extract
For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes ro until thickened.
Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 in roung baking pans. Bake at 350*F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 miuntes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixint bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
3 T sugar
1 t salt
1-3/4 c milk
1 c chocolate syrup
1 egg, lightly beaten
1 T butter
1 t vanilla extract
Batter:
1/2 c butter, softened
1-1/4 c sugar
4 eggs
1 t vanilla extract
1-1/4 c all-purpose flour
1/3 c baking cocoa
3/4 t baking soda
1/4 salt
1-1/2 c chocolate syrup
1/2 c water
Frosting:
2 c heavy whipping cream
1/4 c chocolate syrup
1/4 t vanilla extract
For filling, in a small saucepan, combine flour, sugar and salt. Stir in milk and syrup until smooth. Bring to a boil over medium heat, stirring constantly; cook and stir for 1-2 minutes ro until thickened.
Remove from heat. Stir in a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from heat; stir in butter and vanilla. Cool to room temperature, stirring often.
In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Combine dry ingredients; add to creamed mixture alternately with syrup and water. Beat just until combined.
Pour into two greased and floured 9 in roung baking pans. Bake at 350*F for 30-35 minutes or until a toothpick comes out clean. Cool for 10 miuntes; remove from pans to wire racks to cool.
Cut each cake in half horizontally. Place one bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Top with remaining cake. In a mixint bowl, beat frosting ingredients until stiff peaks form; spread or pipe over top and sides of cake.
LXIII: Baked Brie with Roasted Garlic
From Taste of Home magazine. Looks delectable.
1 whole garlic bulb
1.5 t plus 1 T olive oil, divided
1 T minced fresh rosemary or 1 t dried rosemary crushed
1 round loaf (1 lb) sourdough bread
1 round (8 oz) brie or camembert cheese
1 loaf (10.5 oz) french bread baguette, sliced and toasted
red and green grapes
Remove papery outer skin from garlic. Cut top off bulb. Bresh with 1.5 t oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425*F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375*F. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.
1 whole garlic bulb
1.5 t plus 1 T olive oil, divided
1 T minced fresh rosemary or 1 t dried rosemary crushed
1 round loaf (1 lb) sourdough bread
1 round (8 oz) brie or camembert cheese
1 loaf (10.5 oz) french bread baguette, sliced and toasted
red and green grapes
Remove papery outer skin from garlic. Cut top off bulb. Bresh with 1.5 t oil; sprinkle with rosemary. Wrap in heavy-duty foil. Bake at 425*F for 30-35 minutes or until softened.
Meanwhile, cut top fourth off loaf of bread; carefully hollow out enough of bottom of bread so cheese will fit. Cube removed bread; set aside. Place cheese in bread.
Cool garlic for 10-15 minutes. Reduce heat to 375*F. Squeeze softened garlic into a bowl and mash with a fork; spread over cheese. Replace bread top; brush outside of bread with remaining oil. Wrap in heavy-duty foil. Bake for 45-50 minutes or until cheese is melted. Serve with toasted baguette, grapes and reserved bread cubes.
LXII: Dilly Zucchini Dip
1 c finely shredded zucchini, squeezed dry
1 c shredded sharp cheddar cheese
3/4 c mayonnaise
1/2 c chopped walnuts
1 t lemon juice
1/2 t dill weed
1/4 t pepper
In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
1 c shredded sharp cheddar cheese
3/4 c mayonnaise
1/2 c chopped walnuts
1 t lemon juice
1/2 t dill weed
1/4 t pepper
In a bowl, combine the first seven ingredients. Cover and refrigerate for 1 hour or until chilled. Serve with vegetables.
LXI: Zesty Hot Holiday Broccoli Dip
1 c light mayo
1 pkg frozen chopped broccoli, thawed and well drained
1 2-oz jar diced pimientos, drained
1/2 c grated parmesan cheese
1 c shredded mozzarella cheese
Preheat oven to 350*F. Combine dressing, broccoli, pimientos, parmesan cheese and /2 c of the mozzarella cheese.
Spread into 1 qt baking dish or 9" pie plate.
Bake 20-25 min or until heated through. Sprinkle with remaining 1/2 c mozzarella cheese. Continue baking 5 min or until mozzarella cheese is melted. Serve with crackers.
1 pkg frozen chopped broccoli, thawed and well drained
1 2-oz jar diced pimientos, drained
1/2 c grated parmesan cheese
1 c shredded mozzarella cheese
Preheat oven to 350*F. Combine dressing, broccoli, pimientos, parmesan cheese and /2 c of the mozzarella cheese.
Spread into 1 qt baking dish or 9" pie plate.
Bake 20-25 min or until heated through. Sprinkle with remaining 1/2 c mozzarella cheese. Continue baking 5 min or until mozzarella cheese is melted. Serve with crackers.
LX: Marbled Chocolate Treats
8.5 honey grahams, broken in half (17 squares)
6 squares semi-sweet baking chocolate
1/2 c creamy peanut butter
3 squares white baking chocolate
Line 13x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1.5-2 min or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melted steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
6 squares semi-sweet baking chocolate
1/2 c creamy peanut butter
3 squares white baking chocolate
Line 13x9" pan with foil, with ends of foil extending over sides of pan. Arrange grahams on bottom of pan, cutting as needed to completely cover bottom of pan; set aside.
Microwave semi-sweet chocolate and peanut butter in medium microwaveable bowl on high 1.5-2 min or until chocolate is completely melted when stirred, stirring every 30 sec. Stir until well blended. Pour over grahams; spread with spatula to cover completely.
Repeat microwave melted steps with the white chocolate. Drop spoonfuls of the white chocolate over chocolate-covered grahams. Immediately cut through chocolate mixtures with knife several times for tiger-stripe effect.
Refrigerate at least 1 hour or until firm. Use foil handles to remove dessert from pan. Peel off foil. Cut into bars. Store in tightly covered container in refrigerator.
LIX: Chocolate-Covered Oreo Cookie Cake
1 pkg (2 layer size) devil's food chocolate cake mix
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg cream cheese, softened
1/2 c sugar
2 c thawed cool whip
12 oreos, coarsely crushed
Preheat oven to 350*F. Prepare and bake cake mix as directed on package in two 9" round baking pans. Cool 5 min; remove from pans. Cool completely on wire racks.
Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.
4 squares semi-sweet baking chocolate
1/4 c butter, cut up
1 pkg cream cheese, softened
1/2 c sugar
2 c thawed cool whip
12 oreos, coarsely crushed
Preheat oven to 350*F. Prepare and bake cake mix as directed on package in two 9" round baking pans. Cool 5 min; remove from pans. Cool completely on wire racks.
Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.
Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and crushed cookies. Place 1 cake layer, top-side down, on serving plate. Spread top of layer evenly with cream cheese mixture. Cover with remaining cake layer, top-side up. Spoon chocolate glaze over top of cake. Let stand until set. Store in refrigerator.
LVIII: Cheesy Spinach & Artichoke Dip
I'm a spinach/artichoke dip fiend. I will try this one out and see if I approve soon. :P
1 14-oz can artichoke hearts, drained, finely chopped
1 10-oz pkg frozen chopped spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c light mayonnaise
1/2 c shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350*F. Mix all ingredients until well blended.
Spoon into 9" baking dish or 9" pie plate.
Bake 20 min or until heated through. Serve.
1 14-oz can artichoke hearts, drained, finely chopped
1 10-oz pkg frozen chopped spinach, thawed, drained
3/4 c grated parmesan cheese
3/4 c light mayonnaise
1/2 c shredded mozzarella cheese
1/2 t garlic powder
Preheat oven to 350*F. Mix all ingredients until well blended.
Spoon into 9" baking dish or 9" pie plate.
Bake 20 min or until heated through. Serve.
LVII: Double-Layer Pumpkin Pie
4 oz cream cheese, softened
1 T milk
1 T sugar
1 8-oz tub cool whip, thawed
1 graham pie crust
1 c milk
1 15-oz can pumpkin
2 pkg jell-o vanilla flavor instant pudding
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
Mix cream cheese, 1 T milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat wtih wire whisk 2 min or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator.
1 T milk
1 T sugar
1 8-oz tub cool whip, thawed
1 graham pie crust
1 c milk
1 15-oz can pumpkin
2 pkg jell-o vanilla flavor instant pudding
1 t ground cinnamon
1/2 t ground ginger
1/4 t ground cloves
Mix cream cheese, 1 T milk and the sugar in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread onto bottom of crust.
Pour 1 c milk into large bowl. Add pumpkin, dry pudding mixes and spices. Beat wtih wire whisk 2 min or until well blended (mixture will be thick). Spread over cream cheese layer.
Refrigerate 4 hours or until set. Top with remaining whipped topping just before serving. Store in refrigerator.
LVI: Creamy Chicken, Vegetables and Noodles
Also from Kraft Food and Family magazine.
4 c egg noodles, uncooked
1.5 lb boneless skinless chicken breasts, cut into 1" chunks
1/4 c italian dressing
3.5 c fresh broccoli florets
1 large red pepper, cut into strips (I'd most likely substitute beans or something for this, not a pepper person)
1 yellow squash, sliced
6 oz velveeta
1 T skim milk
Cook pasta as directed on package.
Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min or until chicken is cooked through, stirring occasionally. Add vegetables; stir. Reduce heat to medium; cover. Cook 5 min or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, place velveeta in small microwaveable bowl. Add milk. Microwave on high 2-3 min or until velveeta is melted and mixture is well blended, stiffing after 1/5 min. Add chicken mixture; mix lightly. Serve over the pasta.
4 c egg noodles, uncooked
1.5 lb boneless skinless chicken breasts, cut into 1" chunks
1/4 c italian dressing
3.5 c fresh broccoli florets
1 large red pepper, cut into strips (I'd most likely substitute beans or something for this, not a pepper person)
1 yellow squash, sliced
6 oz velveeta
1 T skim milk
Cook pasta as directed on package.
Meanwhile, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min or until chicken is cooked through, stirring occasionally. Add vegetables; stir. Reduce heat to medium; cover. Cook 5 min or until vegetables are crisp-tender, stirring occasionally.
Meanwhile, place velveeta in small microwaveable bowl. Add milk. Microwave on high 2-3 min or until velveeta is melted and mixture is well blended, stiffing after 1/5 min. Add chicken mixture; mix lightly. Serve over the pasta.
LV: Sweet and Saucy Chicken Drummettes
In my eagerness to clean today, I found a pile of old magazines including recipes that I needed to throw out. I tore out the recipes that looked good so I could chronicle them here and possibly make them in the future. This one comes from Kraft Food and Family.
16 chicken drummetts (1.5 lb)
1/2 c barbeque sauce
1/4 c catalina dressing
1/4 c apricot jam
Preheat oven to 400*F. Place chicken in foil-lined 15x10x1" baking pan sprayed with cooking spray. Bake 30 min.
Combine barbeque sauce, dressing and jam in large bowl. Add chicken; toss to evenly coat. Return chicken to baking pan.
Bake an additional 15 min or until chicken is cooked through.
16 chicken drummetts (1.5 lb)
1/2 c barbeque sauce
1/4 c catalina dressing
1/4 c apricot jam
Preheat oven to 400*F. Place chicken in foil-lined 15x10x1" baking pan sprayed with cooking spray. Bake 30 min.
Combine barbeque sauce, dressing and jam in large bowl. Add chicken; toss to evenly coat. Return chicken to baking pan.
Bake an additional 15 min or until chicken is cooked through.
Tuesday, February 23, 2010
LIV: Frozen Rhubarb Daiguiris
My friend posted a link to this on Twitter and it sounds delicious! Recipe from cdkitchen.com
6 c chopped raw or frozen rhubarb
1/2 c water
1 1/2 c sugar
1 2-liter bottle lemon-lime soda
1 12-oz can lemonade or limeade concentrate
1 1/2 c white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until rhubarb is soft and sugar is dissolved. Remove from heat and strain. Let the liquid come to room temperature.
Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally white mixture freezes.
To serve, spoon into glass and garnish with sprig of mint.
6 c chopped raw or frozen rhubarb
1/2 c water
1 1/2 c sugar
1 2-liter bottle lemon-lime soda
1 12-oz can lemonade or limeade concentrate
1 1/2 c white rum
Combine rhubarb and water and bring to a boil over medium heat. Stir in sugar and heat until rhubarb is soft and sugar is dissolved. Remove from heat and strain. Let the liquid come to room temperature.
Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally white mixture freezes.
To serve, spoon into glass and garnish with sprig of mint.
Saturday, February 13, 2010
LIII: Skillet Chicken 6 Ways
Also from Good housekeeping. Simple chicken then 6 different ways to dress it :) I like options. Makes 4 servings.
4 med skinless, bonless chicken breast halves (1.25 lbs)
1 T olive oil
Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2 in thickness; sprinkle with 1/4 t salt and 1/2 t ground black pepper.
In nonstick skillet, heat oil over medium high heat until hot. Add breasts and cook 6-7 miuntes or until browned on both sides.
Transfer chicken to platter and use same pan to make sauce.
Sauces:
I: Plum-Balsamic
To skillet, add 1/2 med red onion, chopped and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 sm plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally, increase heat to medium-high; stir in 1/2 c reduced-sodium chicken broth, 2 T balsamic vinegar, 1 T honey, 1/4 t salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
II: Apple-Dijon
While chicken is cooking in glass pie plate, combine 2 Golden Delicious apples, each cored and cut into 6 rings, and 1 sm onion sliced. Cover with waxed paper and microwave on High 3-4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 c reduced-sodium chicken broth, 2 T maple syrup, 1 T dijon mustard with seeds and 1/4 t salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 c half and half with 1 t cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.
III: Green Chile
To skillet, add 1 can (4-4.5 oz) diced green chiles, 1 c grape tomatoes, each cut in half, 3/4 c reduced-sodium chicken broth, 1/2 t ground cumin, 1 clove garlic, crushed with press and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 T chopped fresh cilantro.
IV: Lemon-Sage
To skillet, add 1/2 c reduced sodium chicken broth and 1/2 c white win. Cook 2 miuntes to reduce sauce by half. Stir in 1 t grated lemon peel, 2 T lemon juice, 2 T chopped fresh parsley, 1 t chopped fresh sage and any juices from chicken left onplatter. Remove skillet from heat; stir in 1 T cold margarine or butter.
V: Mushroom-Marsala
To skillet, add 1 pkg (10 oz) sliced cremini mushrooms, 1 lg shallot, finely chopped and 1/4 t salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 c reduced sodium chicken broth, 1/2 c marsala wine and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 T chopped fresh parsley.
VI: Orange-Rosemary
While chicken is cooking, trim and thinly slice 2 med leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2-3 minutes or until softened, stirring occasionaly. Meanwhile, from 1 orange, grate 1 t peel and squeeze 1/2 c juice. Halve and thinly slice a second orange. Set peel and slices aside. To leeks in skillet, add orange juice, 1/2 c reduced sodium chicken broth, 3/4 t chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 t salt.
4 med skinless, bonless chicken breast halves (1.25 lbs)
1 T olive oil
Place chicken breast halves between 2 sheets of plastic wrap. With meat mallet or rolling pin, pound breasts to an even 1/2 in thickness; sprinkle with 1/4 t salt and 1/2 t ground black pepper.
In nonstick skillet, heat oil over medium high heat until hot. Add breasts and cook 6-7 miuntes or until browned on both sides.
Transfer chicken to platter and use same pan to make sauce.
Sauces:
I: Plum-Balsamic
To skillet, add 1/2 med red onion, chopped and cook over medium heat 3 minutes or until softened, stirring frequently. Add 3 sm plums, each pitted and cut into 8 wedges, and cook 3 minutes or until lightly browned, turning occasionally, increase heat to medium-high; stir in 1/2 c reduced-sodium chicken broth, 2 T balsamic vinegar, 1 T honey, 1/4 t salt, and any juices from chicken on platter. Cook 2 to 3 minutes to reduce sauce slightly, stirring occasionally.
II: Apple-Dijon
While chicken is cooking in glass pie plate, combine 2 Golden Delicious apples, each cored and cut into 6 rings, and 1 sm onion sliced. Cover with waxed paper and microwave on High 3-4 minutes or until tender, stirring once. To skillet, add apple mixture; cook 2 minutes or until browned. Add 3/4 c reduced-sodium chicken broth, 2 T maple syrup, 1 T dijon mustard with seeds and 1/4 t salt. Cook 2 minutes to reduce broth mixture slightly. In bowl, mix 1/3 c half and half with 1 t cornstarch; stir into apple mixture with any juices from chicken on platter. Cook 1 minute to thicken sauce slightly.
III: Green Chile
To skillet, add 1 can (4-4.5 oz) diced green chiles, 1 c grape tomatoes, each cut in half, 3/4 c reduced-sodium chicken broth, 1/2 t ground cumin, 1 clove garlic, crushed with press and any juices from chicken on platter. Cook 3 minutes to reduce sauce slightly, stirring occasionally. Stir in 2 T chopped fresh cilantro.
IV: Lemon-Sage
To skillet, add 1/2 c reduced sodium chicken broth and 1/2 c white win. Cook 2 miuntes to reduce sauce by half. Stir in 1 t grated lemon peel, 2 T lemon juice, 2 T chopped fresh parsley, 1 t chopped fresh sage and any juices from chicken left onplatter. Remove skillet from heat; stir in 1 T cold margarine or butter.
V: Mushroom-Marsala
To skillet, add 1 pkg (10 oz) sliced cremini mushrooms, 1 lg shallot, finely chopped and 1/4 t salt. Cook 3 minutes or until mushrooms are browned, stirring frequently. Add 1/2 c reduced sodium chicken broth, 1/2 c marsala wine and any juices from chicken on platter. Cook 4 minutes to reduce sauce by half, stirring occasionally. Stir in 2 T chopped fresh parsley.
VI: Orange-Rosemary
While chicken is cooking, trim and thinly slice 2 med leeks, then rinse thoroughly in bowl, changing water several times; drain well. To skillet, add leeks; cover and cook over medium-low heat 2-3 minutes or until softened, stirring occasionaly. Meanwhile, from 1 orange, grate 1 t peel and squeeze 1/2 c juice. Halve and thinly slice a second orange. Set peel and slices aside. To leeks in skillet, add orange juice, 1/2 c reduced sodium chicken broth, 3/4 t chopped fresh rosemary, and any juices from chicken on platter. Increase heat to medium-high and cook 3 minutes to reduce sauce slightly, stirring occasionally. Remove skillet from heat. Stir in reserved orange slices and peel and 1/4 t salt.
LII: Thai-Style Coconut Chicken with Snow Peas
Also from Good Housekeeping. Makes 4 servings
1 c jasmine or long grain white rice
1 can (14 oz) light coconut milk
1 c chicken broth
1 T cornstarch
4 thin slices, fresh ginger
2 strips fresh lime peel (3" each)
1 lb skinless, onesless chicken-breast halves, cut into 1/2 in wide strips
6 oz snow peas, strings removed
1 T less-sodium fish sauce
1/4 c loosely packed fresh cilantro leaves, chopped
lime wedges
Prepare rice as label directs
Meanwhile, in 12in nonstick skillet, stir together coconut milk, broth, cornstarch, ginger and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet. cover and cook 4-5 minutes longer ot until chicken loses its pink color throughout. Remove skillet from heat; stir in fish-sauce and cilantro. Servie with rice and lime wedges.
1 c jasmine or long grain white rice
1 can (14 oz) light coconut milk
1 c chicken broth
1 T cornstarch
4 thin slices, fresh ginger
2 strips fresh lime peel (3" each)
1 lb skinless, onesless chicken-breast halves, cut into 1/2 in wide strips
6 oz snow peas, strings removed
1 T less-sodium fish sauce
1/4 c loosely packed fresh cilantro leaves, chopped
lime wedges
Prepare rice as label directs
Meanwhile, in 12in nonstick skillet, stir together coconut milk, broth, cornstarch, ginger and lime peel; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute.
Add chicken and snow peas to skillet. cover and cook 4-5 minutes longer ot until chicken loses its pink color throughout. Remove skillet from heat; stir in fish-sauce and cilantro. Servie with rice and lime wedges.
LI: Slow-Cooker Chicken Tangine
I'm not a fan of couscous but I'm sure this would work with anything else under it too. This recipe was torn out of a Good Housekeeping magazine.
1 med butternut squash (1.5 lbs), peeled and cut into 2in chunks
2 med tomatoes, coarsely chopped
1 med onion, chopped
2 cloves garlic, crushed
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 c chicken broth
1/2 c raisins
2 t ground coriander
2 t ground cumin
1/2 t ground cinnamon
salt and pepper
3 lbs bone-in skinless chicken thighs
1 box (10 oz) plain couscous
1/2 c pitted green olives
In a 6 quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth and raisins. In cup, combine coriander, cumin, cinnamon, 1/2 t salt and 1/4 t ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Service chicken mixture over couscous.
1 med butternut squash (1.5 lbs), peeled and cut into 2in chunks
2 med tomatoes, coarsely chopped
1 med onion, chopped
2 cloves garlic, crushed
1 can (15-19 oz) garbanzo beans, rinsed and drained
1 c chicken broth
1/2 c raisins
2 t ground coriander
2 t ground cumin
1/2 t ground cinnamon
salt and pepper
3 lbs bone-in skinless chicken thighs
1 box (10 oz) plain couscous
1/2 c pitted green olives
In a 6 quart slow cooker, combine squash, tomatoes, onion, garlic, beans, broth and raisins. In cup, combine coriander, cumin, cinnamon, 1/2 t salt and 1/4 t ground black pepper. Rub spice mixture all over chicken thighs; place chicken on top of vegetable mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
About 10 minutes before serving, prepare couscous as label directs.
To serve, fluff couscous with fork. Stir olives into chicken mixture. Service chicken mixture over couscous.
L: Cocktails
Three tasty looking recipes taken from a 2008 issue of Ladies' Home Journal (a tear out I just found while cleaning) :P
I: Perfect Pear - 4 servings
3/4 c simple syrup
1/2 c pear-flavored vodka
1/2 c fresh lemon juice
1/2 pear, cut into 4 slices
In a pitcher, combine syrup, codka, juice and ice. Strain into glasses containing pear slices.
II: Earl Grey Glory - 4 servings
2 c Earl Grey tea, chilled
1/2 c simple syrup
6 T fresh lemon juice, plus curled strips of peel for garnish
1/4 c rum
In a pitcher, combine all ingredients except peel. Pour into glasses filled with ice. Garnish with peel, if desired.
III: Cranberry-Cherry Cheery - 4 servings
1 c purchased cranberry-cherry juice
1 c seltzer
1/2 c alize red passion (french cognac and cranberry)
1/2 c vodka
1 T fresh lime juice
1 T simple syrup
fresh cranberries, for garnish
Combine all ingredients except cranberries in a pitcher. Pour into glasses filled with ice and garnish with cranberries, if desired.
I: Perfect Pear - 4 servings
3/4 c simple syrup
1/2 c pear-flavored vodka
1/2 c fresh lemon juice
1/2 pear, cut into 4 slices
In a pitcher, combine syrup, codka, juice and ice. Strain into glasses containing pear slices.
II: Earl Grey Glory - 4 servings
2 c Earl Grey tea, chilled
1/2 c simple syrup
6 T fresh lemon juice, plus curled strips of peel for garnish
1/4 c rum
In a pitcher, combine all ingredients except peel. Pour into glasses filled with ice. Garnish with peel, if desired.
III: Cranberry-Cherry Cheery - 4 servings
1 c purchased cranberry-cherry juice
1 c seltzer
1/2 c alize red passion (french cognac and cranberry)
1/2 c vodka
1 T fresh lime juice
1 T simple syrup
fresh cranberries, for garnish
Combine all ingredients except cranberries in a pitcher. Pour into glasses filled with ice and garnish with cranberries, if desired.
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