| | A to Z Recipes February 12, 2012
Always something to make you think, laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. Tuesday is Valentine's Day and I hope you all have a love-filled day. Many will hope for flowers and candy. I have no sweetie to provide those sentimental touches but I do love Valentine's Day. I always have. We have a few recipes selected especially for Valentine's Day, with a bunch of others, all of which will give you "copy & paste"fever.
The current Monthly Theme topic is Great Ground Beef Recipes. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes.
We'll see you here again on Wednesday, God willing.
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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| There is no love sincerer than the love of food.
~ George Bernard Shaw
Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| No-Mess Way to Melt Chocolate Chips
When melting chocolate chips for decorating, seal them in a zipper sandwich bag and put it in a pan of hot water. After a few minutes, knead the bag to smooth the chocolate, then cut a small hole in a corner of the bag to pipe out the chocolate. Let leftovers in the bag cool, then crumble over ice cream.
Check Out the Best of As Seen On TV Products at Walter Drake.
Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
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| | | Monthly Theme, Recipe Submissions |
| Our Monthly Theme topic is: Great Ground Beef Recipes
As we strive to cut costs in this struggling economy, having a great collection of easy frugal recipes on hand is key. There's one ingredient that's very universal to cook with and very budget friendly too - ground beef! What other main ingredient gives you the opportunity to feed 4 - 6 persons with only one pound? There are so many ways to cook with ground beef, from casserole recipes, to pasta and potato dishes and even slow cooker recipes. Join in the sharing by sending in your favorite recipes using ground beef. We will collect them through this month and publish them on the first Sunday of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!). Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Great Ground Beef". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes:Great Ground Beef.
Use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues
The theme issue for "Great Ground Beef" has a deadline of February 28, 2012, and will be posted on March 6, 2012.
Please use this email link to submit a recipe for theme recipes: Great Ground Beef. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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All you need is love. But a little chocolate now and then doesn't hurt.
Charles M. Schulz
Today is Valentine's Day - or, as men like to call it, Extortion Day!
Jay Leno
I love Mickey Mouse more than any woman I have ever known.
Walt Disney
I want a man who's kind and understanding. Is that too much to ask of a millionaire?
Zsa Zsa Gabor
If love is the answer, could you please rephrase the question?
Lily Tomlin
I'm dating a woman now who, evidently, is unaware of it.
Garry Shandling
We'll love you just the way you are if you're perfect.
Alanis Morissette
True love comes quietly, without banners or flashing lights. If you hear bells, get your ears checked.
Erich Segal
Look, there's no metaphysics on earth like chocolates.
Fernando Pessoa
Before I met my husband, I'd never fallen in love. I'd stepped in it a few times.
Rita Rudner
Anyone who says he can see through women is missing a lot.
Groucho Marx
Gravitation is not responsible for people falling in love.
Albert Einstein
Money can't buy love, but it improves your bargaining position.
Christopher Marlowe
We don't believe in rheumatism and true love until after the first attack.
Marie von Ebner-Eschenbach
What the world really needs is more love and less paper work.
Pearl Bailey
In a recent Valentine's Day posting on her fan website, Britney Spears says that - oh, who cares?
Amy Poehler
The last time I saw him he was walking down lover's lane holding his own hand.
Fred Allen
It's better to have loved and lost than to have to do forty pounds of laundry a week.
Laurence J. Peter
I like a woman with a head on her shoulders. I hate necks.
Steve Martin
The only time a woman really succeeds in changing a man is when he is a baby.
Natalie Wood
The better I get to know men, the more I find myself loving dogs.
Charles de Gaulle
Husbands are like fires - they go out when they're left unattended.
Cher
bareMinerals now on Beauty.com!
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| | | Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
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Date recipe was posted (date of newsletter)
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I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required! |
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QUICK AND EASY BEEF ROAST AND GRAVY
~Shared by Luanne, FL
I like this with noodles and a side salad.
1 cup bits and pieces mushrooms
1 can Campbell's golden cream of mushroom soup
1 pkg. Lipton onion soup mix, dry
3 to 4 lb. lean beef roast
Place mushroom pieces, mushroom soup and dry soup mix in slow cooker and stir to mix well. Add beef roast. Do not add any liquid. Cover and set control on low and cook overnight or for 8 to 10 hours.
MOLE CHILI WITH CHIPOTLE CREAM
~Shared by Larry Holmes, Toronto, Canada
This knockout chili begins with a mole paste featuring dark chocolate. While a traditional Mexican mole can take hours to make, we've simplified this process without losing any of the flavor. Top with chipotle cream and serve alongside white rice dressed with lime juice and chopped coriander.
MOLE
2 tablespoons raisins
1/3 cup warm tap water
1/4 cup vegetable oil
2 tablespoons ancho chili powder
1 tablespoon ground cumin
2 tablespoons ground cinnamon
2 tablespoons sesame seeds
1 ounce unsweetened chocolate, finely grated
CHIPOTLE CREAM
1 cup sour cream
1 to 2 teaspoons chopped chipotle in adobo sauce
1 teaspoon ancho chili powder
2 green onions, finely chopped
CHILI
3 pounds stewing beef, cut into 1 1/4-inch chunks
Salt and freshly ground pepper
Vegetable oil for frying'
1 large cooking onion, chopped
4 cloves garlic, finely chopped
1 cup beef broth
28-ounce tin diced tomatoes
2 teaspoons dried oregano
1 tablespoon finely chopped chipotle in adobo sauce
1 tablespoon fine cornmeal
19-ounce can pinto bean, drained and rinsed
GARNISH
Chopped ripe avocado
Chopped red onion
To make mole, soak raisins in water for 30 minutes. Heat oil in a small saucepan over medium heat. Combine ancho, cumin, cinnamon and sesame seeds in a small bowl. When oil is hot, turn spice mixture into pan and fry, stirring constantly, for 30 to 45 seconds or until noticeably darker and just beginning to smoke. Remove from heat and allow to cool for 5 minutes. Place raisins and the soaking liquid in a blender. Add spice mixture and pulse until mixture forms a smooth paste. Add chocolate and process to combine. Reserve.
To make the chipotle cream, combine sour cream, chipotle, ancho and green onions. Prepared cream will keep, covered and refrigerated, up to a day.
For the chili, preheat oven to 325 degrees F. Season beef with salt and pepper. Heat 2 tablespoons oil in a large Dutch oven over high heat. Once oil is smoking, add meat in batches (do not overcrowd the pot) and brown. Remove beet to a plate. Refresh oil between batches, if necessary. Reduce heat to medium. Add onion to pot and cook for 5 or 6 minutes or until golden. Stir in garlic and cook for an additional minute. Return beef and juices to pot. Add beef broth, tomatoes, dried oregano, chipotle and mole paste. Stir to combine. Sprinkle with cornmeal, stir and bring to a simmer. Cover pot and place in oven. Cook for 2 to 2 1/2 hours or until meat is tender. Stir in pinto beans, warm through and serve with a dollop of the chipotle cream, chopped ripe avocado and red onion.
Serves 6.
Source: Rose Bowl flyer from Liquor Control Board of Ontario
CROCKPOT CHICKEN SUPREME
~Shared by Jim D., WA
You can substitute different types of cheese and different flavors of condensed soup to change the flavor of this fabulous, easy slow cooker recipe.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours, 15 minutes
Yield: 6 servings
Ingredients:
5 slices bacon
6 boneless, skinless chicken breast halves
10 oz. can condensed cream of chicken soup OR 10 oz. jar four cheese Alfredo sauce
4 oz. jar sliced mushrooms, drained OR 1 onion, chopped
1/2 cup diced Swiss or Havarti cheese
Preparation:
In large skillet, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Crumble bacon and set aside in refrigerator.
In bacon drippings in skillet, cook chicken over medium heat 3-5 minutes or until light brown, turning once. Place in 4-6 quart slow cooker. Top with mushrooms. In skillet, heat soup and pour over mushrooms and chicken. Cover and cook on low setting for 4-5 hours, or until chicken registers 160 degrees F on a meat thermometer.
Top chicken with cheese slices and sprinkle with bacon. Cover and cook on high for 10-15 minutes or until cheese is melted.
Note: I've recently started cooking this dish using frozen chicken breasts. Brown them, as directed, in the bacon drippings, then cook on low for 6-8 hours, until no longer pink in the center.
Source: About.com Busy Cooks
PRUNE CAKE
~Shared by Lois S., Kissimmee, FL
Good!
2 1/2 cups flour (all purpose)
2 cups sugar
1 cup lesson oil (any cooking oil)
4 eggs
2 tsp. apple pie spice
2 tsp. cinnamon
1 cup buttermilk (with 2 tsp. baking soda stirred in)
1 cup prunes (cooked in water, cut fine - about 28 large prunes)
1/2 tsp. salt
1 cup nuts (optional)
Sift: flour, sugar, salt and the 2 spices together.
Add: oil and eggs and mix.
Add: buttermilk and soda mixture and prunes.mix well.
Bake: in greased tube pan.
Bake: at 300 for 1 1/2 hours. Sometimes less.
After cake is done and while still hot, pour glaze over cake.
GLAZE
1/2 cup sugar
1/2 cup buttermilk (with 1/2 tsp. baking soda stirred in)
1 stick margarine
Put in sauce pan and bring to a boil. Boil 1 minute. Pour over hot cake and let stand in pan until completely cool. Cake is more moist if left to stand overnight.
SKILLET CORNBREAD WITH BUTTERMILK, CHEDDAR AND GREEN ONION
~Shared by Mary H., Montreal, Canada
Makes 12 to 16 wedges of cornbread
This moist and inviting cornbread will taste great with ribs and beans. If you really like cornbread, double the recipe and make two rounds of it.
vegetable oil spray or soft butter for greasing
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup grated old cheddar cheese
3 green onions, thinly sliced
1 large egg
1 1/4 cups buttermilk (if you do not have buttermilk, just add two tablespoons of vinegar or lemon juice to milk)
1/4 cup melted butter
Preheat the oven to 350 degrees F. Thoroughly grease a 10-inch cast iron or ovenproof non-stick skillet with the oil spray or butter.
Place the cornmeal, flour, sugar, baking powder and salt in a medium bowl and whisk well to combine. Stir in the cheese and green onion.
Place the egg into a second bowl and beat until the yolk and white are well blended. Mix in the buttermilk and melted butter. Mix the wet ingredients into the dry until just combined. Spoon the batter into the prepared skillet. Bake for 30 minutes, or until the cornbread springs back when touched gently in the very center.
Cool the cornbread on baking rack for 20 minutes. Run a knife around the outer edges of the pan. Set a cutting board over the cornbread. Hold on to the top of the cutting board and bottom of the skillet, and invert both so that the cornbread slides out onto the cutting board. Cut the cornbread in wedges and enjoy.
Source: Montreal Gazette
VALENTINE'S LOVE CAKE
~Shared by Treva, NC
1 pkg. Fudge marble cake mix
2 lb. Ricotta cheese
1 cup Sugar
4 Eggs
1 tsp. Vanilla
8 oz. Whipping cream
1 pkg. Instant chocolate pudding
1 cup Milk
Mix cake as directed on box. Pour into greased and floured 9 x 13 pan.
In separate bowl, combine ricotta, sugar, eggs and vanilla; mix well. Spoon mixture over top of unbaked cake. Bake at 350 degrees F for about an hour. Cool.
Mix pudding with milk; fold in whipped topping. Spread over cake.
CINNAMON CHOCOLATE FUDGE
~Shared by Marilyn M., Canton, OH
Butter, for greasing pan
1 (14 oz) can sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract
1 pound (about 2 cups) bittersweet (60 percent cacao) chocolate chips (recommended: Ghiradelli) *See Note
3 Tbsp. unsalted butter, cut into 1/2-inch pieces, at room temperature
Kosher or flake salt, optional
Butter bottom and sides of an 8 by 8-inch baking pan. Line the pan with a sheet of parchment paper, about 14-inches long and 7-inches wide, allowing the excess to overhang the sides; set aside.
In a medium glass or stainless steel bowl, combine the condensed milk, cinnamon, and vanilla. Stir in the chocolate chips and butter. Put the bowl on a saucepan of barely simmering water and mix until the chocolate chips have melted and the mixture is smooth, about 6 to 8 minutes (mixture will be thick). Using a spatula, scrape the mixture into the prepared pan and smooth the top. Sprinkle with salt, if desired. Refrigerate for at least 2 hours until firm.
Run a warm knife around the edge of the pan to loosen the fudge. Remove the fudge to a cutting board. Peel off the parchment paper and cut the fudge into 1-inch pieces. Store refrigerated in an airtight container or freeze.
*Note: The fudge can also be made using 1 pound (about 2 1/2 cups) of semi-sweet chocolate chips.
SOUTHERN FRIED PICKLES
~Shared by Johnny, LA
Need a downright delicious change-of-pace nibbler? Take your taste buds to some traditional Southern-style cooking and treat everyone to our easy batter-dipped Southern Fried Pickles. Yes, pickles! If you've never tried them, these are a must!
Serves: 6
Preparation Time: 5 min
Chilling Time: 20 min
Cooking Time: 15 min
Ingredients
1 1/2 cups cornmeal
3/4 cup all-purpose flour
2 tablespoons lemon pepper seasoning
2 teaspoons dried dill weed
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 cup milk
2 eggs
1 (24-ounce) jar dill pickle spears, chilled
3 cups canola oil
Instructions
In a shallow dish, combine cornmeal, flour, lemon pepper, dill weed, garlic, salt, and pepper; mix well. In another shallow dish, whisk milk and eggs together.
Dip pickles into egg mixture, then place in breading mixture and coat evenly on all sides. Place on wax paper-lined platter. Chill 20 minutes.
Meanwhile, in a soup pot, heat oil until hot but not smoking. Carefully add chilled pickles in batches to oil and fry 3 to 4 minutes, or until golden, turning once. Drain on paper towel-lined platter.
Serve with your favorite ranch dressing.
AUTUMN CHOPPED SALAD
~Shared by Linda H., Rosharon, TX
6 to 8 cups chopped romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4 to 6 oz. feta cheese, crumbled
Poppy seed Salad Dressing (I like T. Marzetti)
Balsamic Vinaigrette (like Newman's Own Light Balsamic Vinaigrette)
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I would estimate that I used about a cup of dressing: 70 percent poppy seed dressing and 30 percent balsamic vinaigrette) If you prefer your salad to have more dressing, feel free to experiment with the combination.
Source: http://www.espressoandcream.com
AVOCADO SHRIMP CEVICHE-ESTILLO SARITA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 pounds large shrimp - peeled, deveined and chopped
3/4 cup fresh lime juice
5 roma (plum) tomatoes, diced
1 white onion, chopped
1/2 cup chopped fresh cilantro
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon hot pepper sauce
salt and pepper to taste
1 avocado - peeled, pitted and diced
2 (4 ounce) packets saltine crackers
Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque. The lime juice will cook them. Mix in the tomatoes, onion, and cilantro until coated with lime juice; cover and refrigerate for 1 hour.
Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper. We have our own hot sauce recipe, but you can use whatever hot sauce you like, or leave it out and let people add their own when serving.
Serve in glass tumblers and top with avocado pieces. Set out extra Worcestershire sauce, ketchup, lime wedges and hot sauce for people to individualize their dish. Serve with saltine crackers.
CORNISH HENS BASQUE
~Shared by Jean, Syracuse, NY
4 Cornish hens
2 tsp sea salt
1 tbs white pepper
1 tbs chili powder
2 small onions
2 cups cubed, peeled eggplant
1 green pepper, seeded and cut into 1/2 inch strips
4 oz fresh mushrooms, sliced
1 jar (2 oz) chopped pimiento
1 clove garlic, mashed and chopped
1 tbs olive oil
1 large bay leaf
1/2 tsp dried thyme
1 tsp dried basil
1/2 tsp ground black pepper
1/4 c. dry white wine or chicken broth
Rinse hens and pat dry. Mix sea salt, white pepper, and chili powder. Rub mixture into the skin of the hens and refrigerate overnight in a resealable plastic bag.
When ready to cook, combine onions eggplant, green pepper, mushrooms, pimiento, garlic and oil in crock pot. Arrange hens on top of vegetables. Sprinkle with remaining spices. Pour wine over hens. Cover and cook on low setting for 8 to 10 hours. Makes 4 to 8 servings.
CHERRY CHEESECAKE IN A CLOUD
~Shared by Treva, NC
1/4 cup PHILADELPHIA Cream Cheese Spread
1/2 cup thawed COOL WHIP Whipped Topping
3 OREO Cookies, finely chopped
1 cup cherry pie filling
MICROWAVE cream cheese spread in medium microwaveable bowl on HIGH 10 sec. or until softened. Add COOL WHIP; whisk until well blended.
SPOON cream cheese mixture onto 4 dessert plates. Use back of large spoon to shape each mound into shell.
SPRINKLE insides of shells with chopped cookies; fill with pie filling.
Kraft Kitchens Tips
Variation
Prepare as directed using PHILADELPHIA Neufchatel Cheese, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Cookies.
Substitute
Prepare using strawberry pie filling.
Source: Kraft Kitchens
SNAP PEA AND CUCUMBER SALAD
~Shared by Marilyn M., Canton, OH
1 pound sugar snap peas, trimmed
2 small Persian cucumbers, unpeeled, thinly sliced
1 cup (about 1/2 pint) cherry or grape tomatoes, halved
1/4 cup chopped fresh dill
Bring a large saucepan of salted water to a boil over high heat. Add the snap peas and cook until vibrant green, about 1 to 2 minutes. Drain and transfer to a bowl of iced water to cool, about 2 minutes. Drain and add to a salad bowl; stir in cucumbers, tomatoes and dill.
Note: As an alternative to boiling, the snap peas can be lightly steamed for 2 minutes.
Dressing:
2 Tbsp. fresh lemon juice (from 1/2 large lemon)
2 Tbsp. extra-virgin olive oil
1 teaspoon lemon zest
Kosher salt and freshly ground black pepper
In a small bowl, whisk together the lemon juice, olive oil and lemon zest until smooth. Season with salt and pepper, to taste.
Pour the dressing over the salad and toss until coated.
LIL PACHTER'S JEWISH-STYLE BRAISED BRISKET
~Shared by Johnny, LA
Lillian ("Lil") Pachter, author Kelly Alexander's grandmother, says that her brisket; made according to a classic recipe; tastes better the next day.
SERVES 6 - 8
1 tbsp. salt
1 tbsp. freshly ground black pepper
1 tbsp. paprika
2 tsp. dried oregano
1 5-lb. brisket, trimmed of some of its fat
3 tbsp. vegetable oil
3 1/2 cups Chicken Stock
1 14 1/2 -oz can chopped tomatoes
2 bay leaves
3 medium yellow onions, peeled and thinly sliced
3 cloves garlic, peeled and chopped
1. Preheat oven to 350F. Combine salt, pepper, paprika, and oregano in a small bowl, then rub all over brisket.
2. Heat oil in an ovenproof enameled cast-iron pot or other heavy pot with a tight-fitting lid, just large enough to hold brisket snugly, over medium-high heat. Add brisket to pot and brown on both sides, about 10 minutes per side. Transfer brisket to a platter and pour off fat from pot. Add stock, tomatoes, and bay leaves to pot and scrape any browned bits stuck to bottom of pot with a wooden spoon. Return brisket and any accumulated juices to pot and scatter onions and garlic over meat. Cover pot, transfer to oven, and braise brisket for 1 hour. Uncover pot and continue to braise brisket for another hour.
3. Push some of the onions and garlic into braising liquid surrounding brisket. Check meat for tenderness by piercing center with tip of a sharp-pointed knife; it should slide in easily when fully cooked. Cover pot, return to oven, and continue to braise brisket, checking on tenderness of meat occasionally, until very tender when pierced, up to 2 hours more.
4. Transfer brisket to a cutting board and loosely cover with foil. The onions and garlic in the pot should be very soft, and braising juices should be rich and saucy. If juices are thin, transfer pot to top of stove and simmer over medium heat until juices thicken, about 5 minutes. Slice brisket across the grain and transfer to a warm serving platter. Spoon onions, garlic, tomatoes, and juices on top. Discard bay leaves before serving.
Note: Susan served this buffet-style with French bread for sandwiches; she used an immersion blender to puree the tomatoes and onions into a thick sauce.
Source: Saveur
WAFFLED CINNAMON ROLLS
~Shared by Linda H., Rosharon, TX
All you need is a tube of refrigerated Cinnamon Rolls. Any kind.
Heat up your waffle maker and grease it with a bit of non-stick spray. Separate your rolls then place them into a waffle maker. Close the lid and press down slightly. Set the timer for 2 1/2 - 3 minutes.
Remove from Waffle iron and place on a warmed plate. Repeat. Once they are all done Pile them on a platter and drizzle the included icing pack over top. Serve warm with a glass of cold milk and bask in the love of your family for making them a delicious breakfast that took all of 6 minutes.
Source: http://ahensnest.com
CHUCK WAGON CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 c. leftover roast, cubed
16 oz. can corn, drained
1 can tomato soup
1 c. grated cheese
1 tbsp. dry onion
1 tsp. chili powder
1 recipe Bisquick or 1 can biscuits
2 tbsp. butter, melted
1/4 c. yellow corn meal
Instructions
Mix all but last 3 ingredients. Use 2 1/2 quart casserole. Bake at 400 degrees for 10 minutes. Dip biscuits in butter then in cornmeal. Arrange on top. Bake 20 to 25 minutes.
T.G.I. FRIDAY'S MALT CAKE
~Shared by Jean, Syracuse, NY
1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups granulated sugar
3 cups all-purpose flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1 1/4 cups boiling water
Malt Frosting
Make Malt Frosting before the cake so that it can chill for at least 2 hours.
Preheat oven to 300 degrees F. Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
Beat oil, milk, yogurt, eggs and vanilla extract with electric mixer until well blended, about 2 minutes.
Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl. Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water. Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water. Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking. Cool pans on rack for 15 minutes, the remove from pan, take off paper, and continue to cool completely.
Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides. Refrigerate 2 hours before cutting.
Makes 16 servings.
Malt Frosting: Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool.
Beat 1 pint whipping cream and 1 1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes. Whip 1/3 cup sugar, 4 ounces softened cream cheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often. Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color. Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.
RED BELL PEPPER FRITTATA
~Shared by Treva, NC
A meatless main dish that's ready in about 30 minutes.
YIELD: 4 servings (serving size: 1 wedge)
1/2 cup water
1/3 cup uncooked couscous
1 tablespoon water
3/4 teaspoon salt
1/4 teaspoon black pepper
4 large egg whites
3 large eggs
Cooking spray
2 cups red bell pepper strips
1 cup thinly vertically sliced onion
2 garlic cloves, minced
1/3 cup (1 1/2 ounces) shredded Manchego or Monterey Jack cheese
Preheat oven to 350. Bring 1/2 cup water to boil in a small saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine 1 tablespoon water, salt, black pepper, egg whites, and eggs in a medium bowl, stirring with a whisk. Heat a 10-inch ovenproof nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper, onion, and garlic; saut 5 minutes. Stir in couscous and egg mixture; cook over medium heat 5 minutes or until almost set. Sprinkle with cheese. Bake at 350 for 10 minutes or until set. Let stand 5 minutes before serving.
Source: Cooking Light January 2004
CHOCOLATE ITALIAN CAKE
~Shared by Marilyn M., Canton, OH
5 large eggs, separated
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
2 1/4 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
2/3 cup finely chopped pecans
2 teaspoons vanilla extract
Chocolate Cream Cheese Frosting (recipe follows)
Garnish: pecan halves
Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside. Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cake pans.
Bake at 325F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
Spread Chocolate Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired. Makes 10 to 12 servings.
Chocolate Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
1 (16 oz) package powdered sugar
1/4 cup unsweetened cocoa
1/4 cup buttermilk
2/3 cup finely chopped pecans
Beat first 4 ingredients at medium speed with an electric mixer until creamy. Combine powdered sugar and cocoa; gradually add to butter mixture alternately with buttermilk, beginning and ending with powdered sugar mixture. Beat at low speed until blended after each addition. Stir in pecans.
RALPH BRENNAN'S CREOLE JAMBALAYA
~Shared by Johnny, LA
Serves 6
Ingredients:
1 tablespoon unsalted butter (2 if the pork and sausage are lean)
4 ounces andouille sausage*, sliced into 1/4 inch rounds
4 ounces pickled pork** or ham, cut into 1/4 inch cubes
1 medium-size green sweet pepper, chopped
2 cans (10 ounces each) crushed plum tomatoes
1/2 cup canned tomato pure
2 cloves garlic, minced
1 whole bay leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dry thyme leaves
4 quart chicken stock
1 tablespoon Louisiana pepper sauce
2 cups long-grain white rice, uncooked
1 pound raw medium shrimp, peeled
*Smoked or Polish sausage (Kielbasa) may be substituted for andouille
**Pickled Pork is a familiar seasoning meat in the traditional "pot cooking" of the American Deep South. It is often used to add flavor to greens, beans and other "pot food." In this jambalaya recipe, any good-quality ham may be used instead.
Method:
Over medium high heat, melt the butter in a heavy, nonreactive 6-quart saucepan or Dutch oven.
Add the sausage and pickled pork or ham and cook until all of the fat is rendered out of the meats, about five minutes, stirring occasionally.
Add the yellow onions, the white part of the green onions and the sweet peppers. Cook the vegetables until they are clear, about five minutes, occasionally stirring and scraping the pan bottom clean.
Add the crushed tomatoes, tomato puree, garlic, bay leaf, salt, black and cayenne pepper, and thyme. Cook and stir this base sauce about two minutes. (If the dish is being prepared ahead, allow the base sauce to cool, then place in a lidded nonreactive container and store it in the refrigerator for up to two days. For the final preparation, heat the base to a boil and proceed with the remainder of the recipe.)
Add the chicken stock and pepper sauce to the base and bring to a boil.
Reduce the heat to maintain a strong simmer, and simmer the liquid uncovered until it is reduced by one third, about one hour 15 minutes. Skim any foam or coagulates as they develop on the surface.
Return the liquid to a boil and stir in the rice.
Reduce the heat to medium, and cook uncovered until the rice is just short of being done (it should still be a little firm in the center), about 25 minutes, stirring occasionally.
Add the shrimp and cook until the rice is tender and the shrimp turn bright pink, about three minutes. Do not overcook.
Stir in the green part of the green onions and serve at once.
Source: Ralph Brennan's New Orleans Seafood Cookbook
SAUCY ASIAN MEATBALLS
~Shared by Linda H., Rosharon, TX
Meatball Ingredients:
2 lbs. ground pork or ground beef
2 tsp. sesame oil
1 cup Panko or breadcrumbs
1/2 tsp. ground ginger
2 eggs
3 tsp. minced garlic
1/2 cup thinly-sliced green onions
Optional garnish: toasted sesame seeds, sliced scallions
Asian Sauce Ingredients:
2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic cloves, minced
2 Tbsp. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger
Preheat oven to 400.
In a large bowl, mix together meatball ingredients until well-combined. Shape into balls (I made mine about 1.5 inches, which yielded about 35 meatballs, but 1 inch is probably standard), and place on a greased baking sheet or in a 913 baking dish. Bake for 10-12 minutes, or until meatballs are golden on the outside and no longer pink on the inside.
While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs have finished cooking, you can either dip each meatball individually (using a toothpick) in the sauce mixture. Or you can pour the sauce over the meatballs and gently stir them until covered.
Serve warm, and sprinkle with additional garnish if desired.
Source: Pinterest.com
ALABAMA SLAMMER
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 dash grenadine syrup
4 fluid ounces orange juice
In a glass of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir.
PUMPKIN NUT BREAD
~Shared by Jean, Syracuse, NY
"This recipe actually comes from my good friend, Alice White, who's a nutritionist and wonderful cook in Cambridge, Massachusetts. My family loves this every time."
Ingredients
1/2 cup plus 2 tbs. sugar
1 1/2 cup finely ground whole-wheat flour*
3/4 tsp. cinnamon
1/2 tsp. ginger
1 tsp. baking soda
1/2 tsp. nutmeg
1 tsp. salt
dash ground cloves
1/2 cup. vegetable oil
2 eggs, beaten
1/3 cup water
1 cup. cooked pumpkin (freshly cooked or canned)
1/2 cup. chopped pecans
*Whole-wheat pastry flour or 1 cup whole wheat flour plus 1/2 cup enriched all-purpose flour may be substituted.
Directions
Preheat over to 350 F. Grease a 9 x 5 x 3-inch loaf pan.
Place all dry ingredients in a large bowl and mix well. Add oil and beaten eggs, blend in well. (This recipe is easy to mix by hand.)
Add water, pumpkin, and pecans; stir until batter is well blended. Place in greased loaf pan and bake in top half of oven for 1 to 1 1/4 hours, or until it tests done.
Remove from oven and allow to cool in the pan; then place pan on its side and gently ease out the loaf. Note: This bread is excellent for freezer storage and can be frozen up to three months. It also keeps well for about a week tightly wrapped in foil in the bread box.
Variations: Other nuts, such as walnuts, can be substituted. Experiment with other spices such as allspice or mace. Substitute mashed sweet potato for the pumpkin. Add 1/2 c. of raisins.
PUMPKIN AND CHOCOLATE CHIP COOKIES
~Shared by Mary H., Montreal, Canada
1 cup pure pumpkin (not pie filling)
1 cup sugar
1/2 cup oil
1 egg
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking soda, dissolved in 1 teaspoon milk
1 cup (or less: half a cup is fine!) semi-sweet chocolate chips
1/2 cup chopped nuts (optional)
1 teaspoon vanilla
Combine pumpkin, sugar, oil and egg. Stir flour baking powder, cinnamon and salt together; add to pumpkin pure along with dissolved soda and mix well. Stir in chocolate chips, nuts and vanilla. Drop by teaspoonfuls on lightly greased or foil-lined cookie sheets. Bake in a preheated, 350-degree F. oven for 10 - 12 minutes. Makes about 5 dozen. (A friend said that they disappear fast!)
CHILI RUBBED PORK LOIN WITH MADEIRA MUSHROOM SAUCE
~Shared by Treva, NC
This savory pork loin roast is rubbed with a mixture of chili powder and brown sugar, then it's roasted to perfection. Serve with flavorful Mushroom Madeira Sauce made with the pan drippings or simply serve with a purchased gravy or pan drippings. Serve this flavorful pork roast with baked or mashed potatoes, green beans or peas, and a tossed salad for a fabulous family meal.
Prep Time: 10 minutes/Cook Time: 1 hour
Total Time: 1 hour, 10 minutes
Yield: Serves 4 to 6 With Leftovers
2 tablespoons packed brown sugar
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon dried leaf oregano
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon all-purpose flour
1 pork loin roast, boneless, about 4 pounds
***Mushroom Madeira Sauce***
3 tablespoons butter
8 oz. mushrooms, button or baby portobello, thinly sliced
4 to 6 green onions, thinly sliced
pan drippings from the roasted pork, about 1/4 cup
1/2 cup water
1/2 cup Madeira wine
2 tablespoons red wine vinegar
salt and freshly ground black, to taste
Roasting Instructions
Heat oven to 375.
Combine the brown sugar, chili powder, onion powder, cumin, oregano, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and flour; blend well. Rub the pork loin all over with the spice mixture. Place the pork, fat side up, in a baking pan.
Bake for about 1 hour to 1 hour and 15 minutes, or until the roast registers at least 145 on an instant read thermometer or oven probe inserted in the thickest part of the roast.
Remove from oven, cover loosely with foil, and let rest for 10 minutes before slicing.
Serve drizzled with pan juices or serve with Mushroom Madeira Sauce (directions below), if desired. Serves 4 to 6, with leftovers.
Mushroom Madeira Sauce Instructions:
While the roast is cooking, saute the mushrooms in the butter until tender; add the green onions and saute for 1 minute longer. Remove from heat and set aside until the roast is done.
When the roast is done and resting, add the pan juices to the mushrooms and green onions, along with the water, Madeira, and red wine vinegar. Bring to a simmer and cook, stirring, for 2 minutes. Taste and add salt and freshly ground black pepper, as needed. Makes about 2 cups of sauce.
Source: About.com Southern Cooking
UPSIDE-DOWN APPLE SKILLET PIE
~Shared by Marilyn M., Canton, OH
1 stick butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 (21 oz) can apple pie filling
2 cups apples, peeled and sliced (about 5 to 6 apples)
1 refrigerated pie crust
2 Tbsp. apple juice concentrate, thawed
1 Tbsp. sugar
Preheat oven to 425 degrees F.
Combine the butter, brown sugar, cinnamon, apple pie filling and sliced apples in a large bowl.
Heat a 10-inch cast iron skillet or oven-proof pan over medium-high heat, and add the pie filling. Once mixture begins to bubble, unroll pie crust over skillet. With a wooden spoon, push down edges of crust into pie. Cut steam slit in crust and brush with apple juice concentrate and sprinkle with sugar. Bake for 30 to 35 minutes or until crust is golden brown. Remove from oven and let cool 1 hour before slicing.
JELLO SHOOTERS
~Shared by Johnny, LA
Ingredients:
3 oz Jell-O (any flavor)
6 oz water
6 oz vodka
Directions:
Pour gelatin into a bowl. Add boiling water, stirring until the gelatin is dissolved.
Let it cool to lukewarm. Stir in ice cold liquor. Refrigerate until cool. Pour into shot glasses, molds or a baking pan for a sheet of Jell-O to cut up once set. (I use the little bathroom cups, which are great for parties and football guests).
Refrigerate until the liquid sets. (At least 2 hours, but overnight refrigeration is recommended) Serve cold.
You can: Use the Jell-O flavor of your choice. Change the color with food coloring. Cut Jell-O shapes with cookie cutters. Pour the unset mix into molds. You really can have fun with this recipe.
You can stretch the recipe with inclusions like strawberry bits or carrot pieces. You can cut two lengthwise grooves into a carrot, so that the cross section looks like a little fish, then cut the carrot into very thin slices, that look like goldfish.
AMBROSIA BY LINDA
~Shared by Linda H., Rosharon, TX
Serves 12
2 12-oz cans Pineapple chunks in their own juice
2 6-oz cans Mandarin oranges
c. Maraschino cherries plus more for topping
2 c. fresh red grapes
2 c. shredded coconut (Optional)
1 c. sour cream or vanilla yogurt
1 8-oz carton Cool Whip
Topping
1 c. mini marshmallows (can use Gingerbread marshmallows for Christmas)
toasted pecans
Maraschino cherries
Cool whip
Mix fruit and sour cream or yogurt ahead of time. At the last minute fold in Cool Whip. Top with more Cool Whip, marshmallows and nuts.
25-MINUTE CHICKEN AND NOODLES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 (14 ounce) can Swanson Chicken Broth or Swanson Natural Goodness Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cups frozen vegetable combination (broccoli, cauliflower, carrots)
2 cups uncooked medium egg noodles
2 cups cubed cooked chicken
DIRECTIONS
Mix broth, basil, pepper and vegetables in skillet. Heat to a boil. Cover and cook over low heat 5 minutes.
Stir in noodles. Cover and cook 5 minutes. Add chicken and heat through.
BAKED APPLES WITH RAISIN-NUT STUFFING AND CARAMEL SAUCE
~Shared by Jean, Syracuse, NY
8 large apples, such as Gala or Granny Smith
1/2 cup raisins
1 cup chopped walnuts
2 tablespoons brown sugar
4 tablespoons softened butter
1 1/2 cups water or apple cider for cooking the apples
fresh mint, for garnish
Caramel Sauce
1/2 cup sugar
1 cup hot water
Preheat the oven to 350F. Remove the core from the apples with an apple corer or hollow out the core with a vegetable peeler. Mix the raisins, chopped walnuts, sugar and butter together. Stuff as much of the raisin-nut mixture as you can into the hollowed-out core of each apple. Put the apples into a baking pan, add enough water or cider to cover the bottom of the pan, about 1/4 of an inch high. Bake for about 30 to 40 minutes, or until the apples can be easily pierced with a knife and are cooked through.
For the caramel sauce:
Heat the sugar in a small saute pan on medium-low heat until it starts to melt and turns a dark amber color, about 5 to 7 minutes. Add the water carefully; it can spatter because the sugar is so hot. Bring to a boil and cook, stirring with a wooden spoon, until the caramel dissolves and the mixture is syrupy. Remove the sauce from the heat. It will thicken more as it cools.
Pour some of the caramel sauce onto the center of each plate. Place a baked apple in the middle and garnish with a sprig of mint.
Serving Size: 1 apple with sauce
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| VEGETARIAN SPICY BEAN CHILI
~Shared by Mary H., Montreal, Canada
Serves 8.
1 tablespoon olive oil
1/2 medium onion, chopped
2 bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
pinch of salt
2 stalks celery, chopped
2 green bell peppers, diced
2 jalapeno peppers, diced
3 cloves garlic, minced
2 4-ounce cans green chili peppers, drained
2 28-ounce cans crushed tomatoes
2 28-ounce cans diced tomatoes
2 to 4 tablespoons chili powder, or to taste
1 tablespoon ground black pepper
1 14-ounce can kidney beans, drained
1 14-ounce can garbanzo beans, drained
1 14-ounce can black beans, drained
2 cups frozen corn kernels
Over medium heat, heat olive oil in a large pot. Stir in the onion and season with bay leaves, cumin, oregano and salt. Cook and stir until until onion is tender, then mix in celery, green peppers, jalapeno peppers, garlic and green chili peppers. When vegetables are heated through, reduce heat to low and cover pot. Simmer 5 minutes. Mix the diced and crushed tomatoes into the pot, season with chili powder and pepper, and stir in the beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes. Remove bay leaves, stir in corn and cook for 5 minutes more.
Source: Montreal Gazette
HEALTHY CLAM CHOWDER
~Shared by Maggie, TX
Prep: 10 min.
Cook: 35 min.
Yield: 10 Servings
Ingredients
2 cups sliced fresh mushrooms
4 celery ribs with leaves, chopped
1 medium onion, chopped
2 tablespoons reduced-fat margarine
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 bottle (8 ounces) clam juice
1/2 cup white wine or chicken broth
6 medium unpeeled red potatoes, cubed
1/2 teaspoon salt
1/4 teaspoon white pepper
3 cans (6-1/2 ounces each) minced clams, undrained
Directions
In a Dutch oven or soup kettle, saute the mushrooms, celery and onion in margarine until tender. In a bowl, whisk the soup, clam juice and wine or broth; stir into vegetable mixture. Add the potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Add clams; cover and simmer for 5-15 minutes or until potatoes are tender. Yield: 10 servings.
Nutrition Facts: 1 cup equals 202 calories, 4 g fat (1 g saturated fat), 43 mg cholesterol, 497 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1/2 fat.
Source: Taste of Home
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| MARINATED ARTICHOKE APPETIZERS
~Shared by Mary S., Nashville, TN
Yield: 24 appetizers
INGREDIENTS
- 24 marinated artichoke quarters, drained
- 24 cherry or grape tomatoes
- 8-ounce block reduced-fat white cheddar or Swiss cheese, cut into 24 cubes
DIRECTIONS
Skewer one artichoke piece, tomato, and cheese cube onto a toothpick. Serve immediately or cover and refrigerate until ready to serve.
Nutritional Information Per Serving (1 appetizer): Calories: 37, Carbohydrate: 1.8 g, Cholesterol: 5 mg, Fat: 2.1 g, Saturated Fat: 0.6 g, Fiber: 0.7 g, Protein: 3 g, Sodium: 92 mg, Calcium: 84 mg Diabetic Exchanges: 1/3 Medium-Fat Meat, 1/3 Vegetable
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
LIGHT SPINACH SALAD
~Shared by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 4 cups torn fresh spinach
- 4 ounces cooked boneless skinless chicken breast, cubed
- 1 medium orange, peeled, seeded, and sectioned
- 1/2 cup sliced mushrooms
- 1 small onion, sliced
- 2 ounces Cheddar cheese, cubed or in strips
- 2 tablespoons reduced-fat salad dressing
DIRECTIONS
Combine all ingredients except cheese and dressing in a large bowl; chill. Before serving, add cheese and toss with dressing.
Nutritional Information Per Serving (1/2 of recipe): Calories: 302, Fat: 15 g, Cholesterol: 422 mg, Carbohydrate: 19 g, Dietary Fiber: 5 g, Sugars: 13 g, Protein: 28 g Diabetic Exchanges: 3 Medium-Fat Meat, 2 Vegetable, 1/2 Fruit
Source: Magic Menus for People with Diabetes by American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
LOW-FAT BUFFALO WINGS
~Shared by Mary S., Nashville, TN
Yield: 4 servings (2 oz. chicken per serving)
INGREDIENTS
- 1-1/2 teaspoon hot sauce
- Pinch cayenne
- 1/4 teaspoon paprika
- 1/2 pound chicken tenders
Dressing Ingredients:
- 1/2 cup reduced-fat blue cheese dressing
- 1/4 cup low-fat mayonnaise
- 3 tablespoons crumbled blue cheese
- Celery Sticks
DIRECTIONS
Preheat the oven to 375 degrees F. In a shallow bowl, combine the hot sauce, cayenne, and paprika. Roll the chicken tenders in the mixture. Place the chicken tenders on a small nonstick baking sheet. Bake, uncovered, for 15 minutes until chicken is tender.
Combine the dressing ingredients. Serve the dressing with the chicken and celery sticks.
Nutritional Information Per Serving (2 oz. chicken): Calories: 192, Fat: 12 g, Cholesterol: 42 mg, Sodium: 572 mg, Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 4 g, Protein: 14 g Diabetic Exchanges: 1/2 Carbohydrate, 2 Medium-fat Meat
Source: The Diabetes Food and Nutrition Bible by Hope S. Warshaw and Nancy S. Hughes
http://www.amazon.com/exec/obidos/ASIN/158040037X/atozreci-20
ASIAN CHICKEN AND SLAW
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1-1/4 pounds ground chicken
- 3 cloves garlic, minced
- 2 green onions (including some green), finely chopped
- 1 tablespoon grated fresh ginger
- 1 can (8 ounces) water chestnuts, drained and chopped
- 2 tablespoons dark Asian sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 package (16 ounces) shredded coleslaw mix
- 1/4 cup beef broth
DIRECTIONS
Combine chicken, 2 cloves garlic, green onions, 2 teaspoons ginger, half of water chestnuts, 2 teaspoons sesame oil, 2 tablespoons soy sauce, hoisin sauce, 3/4 teaspoon salt and pepper in a medium- size bowl. Shape into patties.
Heat remaining 2 teaspoons sesame oil in a large non-stick skillet over medium-high heat. Add patties and cook 4 minutes per side or until internal temperature registers 165 degrees F on an instant thermometer. Remove to a serving platter and keep warm.
Add remaining garlic, water chestnuts, soy sauce and salt to skillet, along with coleslaw mix. Cook over medium-high heat 7 minutes. Add broth, cover and cook 3 minutes or until tender. Serve slaw alongside patties.
Nutritional Information Per Serving: Calories: 344; Protein: 32g; Fat: 16g; Carbohydrates: 5g; Sodium: 579mg Diabetic Exchanges: 3 Low-Fat Meat; 2 Fat
Source: Family Circle's All-time Favorite Recipes
http://www.amazon.com/exec/obidos/ASIN/0385494440/atozreci-20
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| CHILI'S GRILLED CHICKEN FETTUCCINE
~Shared by Maggie, TX
I love this copycat recipe. It tastes just like what I've ordered at Chili's!
Serves: 2
Ingredients
2 boneless skinless chicken breast halves, cut into strips
2 teaspoons Cajun seasoning
2 tablespoons butter or margarine
1 1/2 cups heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
4 ounces fettuccine, cooked and drained
Parmesan cheese (a must!)
Instructions
1. Place chicken and Cajun seasoning in a bowl or resealable plastic bag; toss or shake to coat.
2. In a large skillet over medium heat, saute chicken in butter until almost tender, about 5 to 7 minutes. Reduce heat. Add cream and seasoning; heat through. Add pasta and toss; heat throughout. Sprinkle Parmesan cheese if desired.
BRAISED SHORT RIBS
~Shared by Maggie, TX
6 tablespoons water
6 tablespoons olive oil, divided
4 teaspoons Dijon mustard
4 teaspoons red wine vinegar
4 teaspoons dried basil
4 teaspoons dried thyme
1 tablespoon dried rosemary, crushed
1/4 teaspoon pepper
6 to 8 boneless beef short ribs (about 1-1/2 pounds)
1 can (8 ounces) tomato sauce
In a small bowl, combine water, 2 tablespoons oil, mustard, vinegar and seasonings; mix well. Place ribs in a large resealable plastic bag or shallow glass container. Set aside half of marinade. Pour remaining marinade over ribs; turn to coat. Cover and refrigerate for several hours. Drain, discarding marinade. In a skillet, brown the ribs in remaining oil. Transfer ribs to a greased shallow 1-qt. baking dish. Combine tomato sauce and reserved marinade; pour over ribs. Cover and bake at 350 for 1-1/2 hours or until meat is tender.
Yield: 2 servings.
Source: Taste of Home magazine
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| VALENTINE TARTS
These look really pretty with chocolate shavings on top.
Ingredients
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
2/3 cup milk
Few drops almond extract
1 (4-serving size) package instant vanilla pudding mix
1 (4 oz.) container frozen whipped topping
2 (4 oz.) packages single serve graham cracker crusts
Instructions
COMBINE sweetened condensed milk, milk and almond extract in large bowl. Beat in pudding mix with electric mixer. Fold in whipped topping. Spoon into crusts.
CHILL, covered, at least 1 hour.
To remove tarts from foil pans more easily, brush crusts with slightly beaten egg white before filling). Bake at 375F 5 minutes. Cool. Remove from foil pans. Fill and chill.
Makes 12 servings.
Source: Eagle Brand
PINK CHAMPAGNE PUNCH
Yield: Makes 8 servings
Active Time: 10 minutes
Total Time: 1 1/2 hours
Ingredients
1 1/4 cups water
1/4 cup sugar
2 (4-inch long) strips lemon zest
1 cup chilled bottled pomegranate juice
3 tablespoons fresh lemon juice
1 750 milliliter bottle chilled pink sparkling wine or champagne
Accompaniment:
lemon twists
Preparation
Bring water, sugar, and lemon zest to a boil in a 1-quart saucepan, stirring to dissolve sugar, then boil 5 minutes. Transfer to a bowl and add pomegranate and lemon juice, then chill until very cold, at least 1 hour.
Just before serving, pour pomegranate syrup into a 2-quart glass pitcher and add champagne.
Cooks' Notes:
Syrup can be made 2 days ahead and kept chilled.
To squeeze juice from fresh pomegranates, halve them horizontally and squeeze them, like oranges, with a reamer.
Source: Gourmet Live, December 2010
FOOLPROOF CHOCOLATE FUDGE
Ingredients
3 cups (18 oz.) semi-sweet chocolate chips
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
Dash salt
1/2 to 1 cups chopped nuts (optional)
1 1/2 teaspoons vanilla extract
Instructions
LINE 8- or 9-inch square pan with foil, extending foil over edges of pan. MELT chocolate chips with sweetened condensed milk and salt in heavy saucepan over low heat. Remove from heat. Stir in nuts and vanilla. Spread evenly into prepared pan. CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
Makes about 2 pounds.
MICROWAVE METHOD
COMBINE chocolate chips with sweetened condensed milk and salt in 1-quart glass measure. Cook on HIGH (100% power) 3 minutes or until chips are melted, stirring after 1 1/2 minutes. Stir in remaining ingredients. Proceed as above.
VARIATIONS
CREAMY DARK CHOCOLATE FUDGE:
MELT 2 cups miniature marshmallows with chocolate chips and sweetened condensed milk. Proceed as above.
MILK CHOCOLATE FUDGE:
OMIT 1 cup semi-sweet chocolate chips. Add 1 cup milk chocolate chips. Proceed as above.
CHOCOLATE PEANUT BUTTER CHIP GLAZED FUDGE:
FOLLOW above recipe using 3/4 cup peanut butter chips instead of nuts. For glaze, melt 1/2 cup peanut butter chips with 1/2 cup heavy cream. Stir until thick and smooth. Spread over chilled fudge.
Source: Eagle Brand
CHICKEN A LA DIABLE
Piquant Dijon mustard and a little cayenne pepper put the diable in these crisp pan-fried chicken breasts.
Yield: Makes 4 servings
Active time: 30 minutes
Total time: 30 minutes
1 cup all-purpose flour
3 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 large eggs
6 tablespoons Dijon mustard
1/2 teaspoon cayenne pepper
1 cup fresh white bread crumbs
4 skinless, boneless chicken breasts, pounded to 1/2" thickness
3 tablespoons olive oil
Preheat oven to 375F. Whisk flour, 2 teaspoons salt, and black pepper in a medium bowl. Beat eggs, Dijon mustard, and cayenne in another medium bowl. Mix the bread-crumbs and remaining 1 teaspoon salt in a third medium bowl.
Dredge 1 chicken breast in flour mixture, shaking off excess. Coat with egg mixture, then dredge in breadcrumbs. Transfer to a wire rack. Repeat with remaining chicken.
Heat oil in a large ovenproof skillet over medium heat. Add chicken; cook until golden, 2-3 minutes. Flip chicken; transfer to oven. Bake until cooked through, about 12 minutes.
Per serving: 398 calories, 17 g fat, 11 g carbohydrates
Source: The Bon Apptit Test Kitchen
CUCUMBER, TOMATO AND FETA SALAD
This classic refreshing salad pairs perfectly with grilled lamb.
Yield: Makes 8 servings
Active Time: 15 minutes
Total Time: 15 minutes
Ingredients
6 cups coarsely chopped English hothouse or Persian cucumbers (about 2 pounds total)
2 large tomatoes (about 1 pound total), coarsely chopped
1 bunch scallions, chopped
1 cup assorted pitted olives (such as Kalamata or Gaeta), halved
1 7-ounce package feta, crumbled, divided
1/2 cup coarsely chopped fresh mint
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper
Preparation
Combine cucumbers, tomatoes, scallions, olives, half of feta, and mint in a large bowl. Whisk oil and lemon juice in a small bowl; season dressing with salt and pepper. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Sprinkle remaining half of feta over and serve.
GRILLED YOGURT-MARINATED LEG OF LAMB
Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.
Yield: Makes 8 servings
Active Time: 45 minutes
Total Time: 8 hours
Ingredients
2 cups whole-milk yogurt, divided
1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
5 large garlic cloves, minced, divided
1 teaspoon kosher salt plus more for seasoning
1 teaspoon freshly ground black pepper plus more for seasoning
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 45 pound butterflied leg of lamb, opened like a book
4 lemons, halved
Preparation
Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl. Season to taste with salt and pepper. Cover and chill. Whisk remaining 1 cup yogurt, remaining 3 1/2 tablespoons Tabil Spice Blend, 4 minced garlic cloves, 1 tsp. salt, 1 teaspoon pepper, oil, and lemon juice in a large bowl. Add lamb; turn to coat. Cover and chill overnight, turning occasionally.
Prepare grill to medium-high heat. Season lamb with salt and pepper. Grill until meat is cooked to desired doneness, 1015 minutes per side for medium-rare. Let rest 10 minutes. Meanwhile, grill lemon halves, cut side down, until charred, about 5 minutes. Thinly slice lamb against the grain and arrange on a platter; garnish with lemons. Serve with reserved yogurt sauce.
GREEN CHILE-PORK POZOLE
TNT! I love pork and hominy. I added more heat and fresh cilantro. Yum!
"This hearty Southwestern-style stew was created by executive chef Chad Luethje. Swap chicken for pork if you prefer."
Yield: Makes 2 servings
Ingredients:
1 1/4 teaspoons olive oil
1/2 cup diced onion
1/4 cup diced celery
2 tablespoons chopped fresh cilantro, divided
2 1/2 teaspoons chopped garlic
1/2 pound lean, boneless pork loin, diced
1/2 cup drained hominy (or drained canned corn)
1/2 cup diced green poblano pepper
3 ounces canned tomatillos, diced
2 teaspoons cumin seeds
2 teaspoons dark chili powder
2 3/4 cups chicken stock
1 teaspoon ground coriander (optional)
Salt and freshly ground black pepper
Preparation:
Heat oil in a large pan over medium-high heat. Saut onion, celery, 1 tbsp cilantro and garlic in pan until onion softens, about 3 minutes. Add pork; cook, stirring, until meat is browned on the outside, 10 minutes. Add hominy, poblanos, tomatillos, cumin, chili powder, stock and coriander, if desired; season with salt and pepper. Cover; simmer until pork is tender and white, 45 minutes. Stir in remaining 1 tablespoon cilantro; serve.
Nutritional information:
Per serving: 269 calories, 11 g fat, 2 g saturated, 17 g carbohydrates, 4 g fiber, 27 g protein
Source: Self magazine
MOROCCAN-STYLE CHICKEN SANDWICHES
Serves 6.
Ingredients:
1 cup dried currants
2 tablespoons ground coriander
1 tablespoon ground cardamom
1 tablespoon ground cinnamon
1 4-pound cooked rotisserie chicken
1/2 cup (about) chicken stock
2 cups diced cored tomatoes
1 cup chopped pitted green olives
1 cup slivered almonds, toasted
1/2 cup olive oil plus more for brushing
2 tablespoons Sherry vinegar
Kosher salt
2 cups plain Greek-style yogurt
1/4 cup (or more) harissa*
6 flatbreads, such as pita
Preparation:
Place currants in a small bowl. Pour hot water over to cover by 1". Set aside.
Whisk coriander, cardamom, and cinnamon in another small bowl for spice mix. Drain any juices from chicken into a measuring cup. Add enough chicken stock to cup to measure 3/4 cup. Pour into a large bowl. Coarsely shred chicken (discard skin and bones); add to bowl with juices. Sprinkle 2 tablespoons spice mix over; toss to coat.
Combine tomatoes, olives, almonds, 1/2 cup oil, and vinegar in a medium bowl. Drain currants; add to tomato relish. Season relish to taste with salt. Add half of relish to chicken mixture. Set remaining relish aside.
Whisk yogurt and harissa in another small bowl to blend. Season to taste with salt and more harissa, if desired.
Preheat broiler. Brush flatbreads with oil. Broil until charred in spots, watching closely to prevent burning, 12 minutes per side.
Arrange chicken mixture, relish, harissa yogurt, and bread on table so your guests can assemble sandwiches.
*Ingredient info: Find harissa paste at specialty foods stores.
Source: Bon Apptit
CHEESE AND PEPPER PASTA
(Cacio e Pepe)
Simply delicious. This was wonderful when all I had was Pecorino Romano, too. PS: Don't oversalt your pasta water as you'll be using a goodly amount in the final product and it may end up too salty.
Kosher salt, to taste
1 lb. pasta, preferably tonnarelli or spaghetti
4 tbsp. unsalted butter
2 tsp. freshly cracked black pepper, plus more to taste
1 cup finely grated Grana Padano or Parmesan
3/4 cup finely grated Pecorino Romano
Bring a 6-qt. pot of salted water to a boil. Add pasta; cook until al dente, 8-10 minutes; reserve 1 cup pasta water and drain pasta. Meanwhile, heat butter in a 12" skillet over medium heat until shimmering. Add pepper; cook until fragrant, 1-2 minutes. Ladle 3/4 cup pasta water into skillet; bring to a boil. Using tongs, transfer pasta to skillet; spread it evenly. Sprinkle 3/4 cup each Grana Padano (or Parmesan) and Pecorino over pasta; toss vigorously to combine until sauce is creamy and clings to the pasta without clumping, about 2 minutes, adding some pasta water if necessary. Transfer to 4 plates and sprinkle with remaining Grana Padano (or Parmesano) and more pepper.
Serves 4.
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Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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