| | A to Z Recipes February 29, 2012
Always something to make you think, laugh and cook.
| If you had to go to the web site to read this then you have not subscribed to this publication at our new list host, EZezine. You may sign up here or visit the permanent link at the bottom of this publication.
Good morning and welcome to your Wednesday edition of A to Z Recipes Newsletter. Yep. I've been AWOL. Sorry but being older and working long shifts means I need more rest. I spent years cheating myself out of sleep and my health took a toll for it. I do hope you understand. I've thrown in lots of extra recipes and other goodies in today's issue as a way of making up for the last week. Thanks for sticking with us here!
The current Monthly Theme topic is Great Ground Beef Recipes. It ends today. 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. I will announce the new topic on Sunday.
We'll see you here again on Sunday, God willing.
|
|
|
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.
|
|
| My knight in shining armor turned out to be a loser in aluminum foil.
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! |
|
| Why Go To Church?
~Shared by Elizabeth P., Tupelo, OK
A Church goer wrote a letter to he editor of a newspaper and complained that it made no sense to go to church every Sunday. "I've gone for 30 years now," he wrote, "and in that time I have heard something like 3,000 sermons. But for the life of me, I can't remember a single one of them. So, I think I'm wasting my time and the pastors are wasting theirs by giving sermons at all."
This started a real controversy in the "Letters to the Editor" column, much to the delight of the editor. It went on for weeks until someone wrote this clincher:
"I've been married for 30 years now. In that time my wife has cooked some 32,000 meals. But, for the life of me, I cannot recall the entire menu for a single one of those meals. But I do know this. They all nourished me and gave me the strength I needed to do my work. If my wife had not given me these meals, I would be physically dead today. Likewise, if I had not gone to church for nourishment, I would be spiritually dead today!"
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! |
|
|
MARDI GRAS SANDWICHES
~Shared by Johnny, LA
Tailgate Muffaletta Sandwich
Makes 6 to 8 servings
1-1/2 cups chopped pimiento-stuffed olives
1 cup chopped ripe olives
2 tablespoons capers, drained
3 anchovies, drained and chopped
2/3 cup olive oil
1-1/2 tablespoons fresh lemon juice
1/2 cup chopped parsley
2 garlic cloves, minced
1 teaspoon dried oregano leaves
1 round loaf Italian bread (8 to 10 inches round)
2/3 pound mortadella, thinly sliced
2/3 pound provolone cheese, thinly sliced
2/3 pound Italian salami, thinly sliced
Combine olives, capers, anchovies, olive oil, lemon juice, parsley, garlic and oregano in a bowl. Cover and chill 2 to 4 hours.
To assemble the sandwich, split the loaf of bread in half horizontally. Remove some of the soft inside bread from both the top and the bottom, leaving a 3/4-inch-thick shell.
Brush the inside of the top and bottom shells with excess marinade from the bottom of the olive salad bowl. Stir the relish to blend and then spoon half onto the bottom round of bread. Arrange the mortadella slices over the olive salad, then layer the provolone and salami. Mound the remaining olive salad over that and cover with the top shell. Wrap the sandwich tightly with plastic wrap and chill for at least 1 hour. Cut the sandwich into wedges to serve.
Cuban Sandwich (Cubano)
Makes 1 sandwich
2 tablespoons yellow mustard
1 8-inch Cuban roll (or a hoagie roll), split in half
1/2 cup shredded cooked pork
3 slices ham
3 slices Swiss cheese
8 dill pickle chips
1 tablespoon softened butter
Spread the mustard on each half of the roll. Layer one half of the roll with the pork, ham, cheese and pickles. Top with the remaining half of roll. Spread the butter in a skillet over medium-high heat. Put the sandwich in the middle of the skillet and weigh it down with a cast-iron skillet and cook, turning once, until the bread is lightly browned and the cheese is melted. (Or heat a panini maker or sandwich press and butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, about 10 minutes.) Serve warm.
The Reuben
Makes 1 sandwich
2 slices rye or pumpernickel bread
2 teaspoons softened butter
2 tablespoons Russian dressing
1/4 cup drained sauerkraut
2 thin slices Gruyere or Swiss cheese
1/4 pound thinly sliced corned beef
Butter each slice of bread evenly to the edges. Place 1 slice, buttered side down, in a small cold skillet and assemble the sandwich in the skillet. Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly. Arrange the cheese evenly over the sauerkraut, then do the same with the corned beef.
Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef. Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula. Weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side. Serve warm.
Cajun Party Burger
Makes about 8 servings
2-1/2 pounds lean ground beef
4 pickled jalapenos, chopped
1 tablespoon minced onions
1 tablespoon minced garlic
2 tablespoons hot sauce
2 tablespoons Cajun seasoning mix (such as Tonys)
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1/2 cup dry fine Italian bread crumbs
2 eggs
1 round loaf of bread, such as Vienna or sourdough, 10 to 12 inches in diameter, cut in half horizontally
2 tablespoons butter, melted
6 ounces Monterrey Jack cheese, grated
4 large lettuce leaves
1 large tomato, sliced
Mayonnaise
Dijon mustard
Combine ground beef, jalapenos, onions, garlic, hot sauce, Tonys, Worcestershire sauce, soy sauce, bread crumbs, and eggs in a large mixing bowl. Using your hands, mix well. Cover and refrigerate at least 1 hour.
Remove the mixture from the refrigerator and shape into a large patty, about 1 inch larger than the round bread and about 1-1/2-inches thick.
Place it on the grill over medium heat and close the lid. Cook for 20 minutes on one side, then turn it and cook it for another 20 minutes.
Butter each half of bread with the butter. Place bread halves, inside of the bread down, on grill and toast 3 to 4 minutes.
Remove burger and bread from the grill. Place burger on bottom half of bread. Dress burger with cheese, lettuce, tomatoes, mayonnaise, and mustard. Place top half on top of the dressed burger and press down firmly, but gently. Cut into wedges to serve.
Sausage Loaves
Makes about 8 servings
2 fat, long loaves of French bread
8 ounces bulk sausage
8 ounces ground beef chuck
1 cup chopped onions
1 egg
1 teaspoon Creole mustard
1/4 cup chopped parsley
Salt and freshly ground black pepper to taste
2 tablespoons butter
2 garlic cloves, mashed
Preheat the oven to 400 degrees.
Cut off the ends of the loaves and hollow out loaves with your fingers. Process soft bread in a food processor to make coarse crumbs. Reserve bread ends. Brown sausage in a heavy skillet over medium heat. Add beef and onions and cook until the beef is browned.
Combine bread crumbs, meat mixture, egg, mustard, parsley, salt and pepper in a large mixing bowl. Spoon mixture into the bread shells and attach the bread ends with small skewers. Melt butter over medium heat and stir in the garlic. Saute for about 30 seconds. Then brush the loaves with the garlic butter and wrap in aluminum foil, leaving the foil open slightly at the top. Bake for 15 to 20 minutes. Cut each loaf into 4 pieces to serve.
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! |
|
| | | 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.
|
|
| Placing a vote takes only a moment and helps promote A to Z Recipes.
Having trouble using the method above for placing your vote?
Vote for this Ezine at the Cumuli Ezine Finder.
A to Z Recipes operates solely through reader support. Your donation helps to defray the expenses involved with publishing this newsletter and the web site. There is no monetary gain involved, only the opportunity for you to offset the Publisher's expenses thereto. You may donate through PayPal, or other methods listed.
To make donations using other methods, go here. |
|
|
The Deaf Wife Problem
~Shared by Lucy Wellhausen, OH
Owner of Ohio Honey
http://www.OhioHoney.com
Bert feared his wife Peg wasn't hearing as well as she used to and he thought she might need a hearing aid.
Not quite sure how to approach her, he called the family Doctor to discuss the problem.
The Doctor told him there is a simple informal test the husband could perform to give the Doctor a better idea about her hearing loss.
'Here's what you do,' said the Doctor, 'stand about 40 feet away from her, and in a normal conversational speaking tone see if she hears you. If not, go to 30 feet, then 20 feet, and so on until you get a response.'
That evening, the wife is in the kitchen cooking dinner, and he was In the den. He says to himself, 'I'm about 40 feet away, let's see what happens.'Then in a normal tone he asks, 'Honey, what's for dinner?'
No response.
So the husband moves closer to the kitchen, about 30 feet from his wife and repeats, 'Peg, what's for dinner?'
Still no response.
Next he moves into the dining room where he is about 20 feet from his Wife and asks, 'Honey, what's for dinner?'
Again he gets no response.
So, he walks up to the kitchen door, about 10 feet away. 'Honey, what's for dinner?'
Again there is no response.
So he walks right up behind her. 'Peg, what's for dinner?'
(I just love this)
'For Gods sake, Bert, for the FIFTH time, CHICKEN!'
Trust Your Husband?
~Shared by Rusty, ME
There comes a time when a woman just has to trust her husband - for example...
A wife comes home late at night and quietly opens the door to her bedroom.
From under the blanket she sees four legs instead of two. She reaches for a baseball bat and starts hitting the blanket as hard as she can. Once she's done, she goes to the kitchen to have a drink.
As she enters, she sees her husband there, reading a magazine.
"Hi Darling", he says, "Your parents have come to visit us, so l let them stay in our bedroom. Did you say 'hello'?"
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
|
| | | Recipe Reviews, Reader Comments |
|
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:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
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! |
|
| Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
SHRIMP AND GRITS
~Shared by Larry J., Spring Hill, TN
Shrimp ingredients:
1/2 pound peeled and cleaned wild-caught American shrimp
2 cups cooked black-eyed peas
3 teaspoons blackening seasoning
1/2 cup scallions cut on a bias
2 ounces Benton ham
1 teaspoon chopped garlic
1 teaspoon chopped shallots
1 stick butter
2 cups white wine
Grits ingredients:
2 cups stone-ground grits
1 quart water
1 quart half-and-half
Salt and pepper to taste
Fried green tomatoes ingredients:
1 medium-size green tomato, sliced 1/4-inch thick
2 cups yellow cornmeal
2 cups flour
3 eggs
2 teaspoons water
3 teaspoons Old Bay seasoning
Directions:
Combine water and half-and-half with a generous amount of salt and pepper in a medium-size sauce pan. Bring to a boil. Once liquid comes to a boil, stir in grits and reduce heat to medium. Stir frequently until grits become tender, about 20 minutes. Check seasoning and reserve in a warm area.
Set up three small pans, one containing flour that's been seasoned with a little salt and pepper, one with eggs and water whisked together, and one with Old Bay and cornmeal mix.
Dip slices of tomatoes in flour, then egg, then cornmeal to evenly coat both sides of tomato. Do this one at a time using one hand for wet and one hand for dry. Once tomatoes are breaded, fry them in small batches in 350-degree peanut oil or canola oil, until golden brown.
In a mixing bowl, combine shrimp and blackening seasoning. In a large saut pan, heat just enough oil to coat the bottom of pan. Just before oil begins to smoke, add shrimp and lightly toss to evenly coat them in oil and so the seasoning doesnt start to burn. Then add garlic, shallots and ham, sauting those until the garlic and shallots start to become translucent and the ham starts to crisp. Add black-eyed peas and white wine. Let wine reduce by half, then stir in butter; this will create your sauce for the dish. When the shrimp are pink and firm, you are ready to serve.
Put a large scoop of grits in the middle of a bowl. Top with shrimp and black-eyed pea mix with about 2 teaspoons sauce. Garnish with sliced scallions and two fried green tomatoes.
STICKY, TENDER AND SUCCULENT PORK BACK RIBS
~Shared by Mary H., Montreal, Canada
Makes 6 (3/4 rack) or 8 (1/2 rack) servings
Ribs are slow-baked until tender, cut into easy-to-eat, single-bone pieces, and then richly sauced and baked again until marvellously glazed.
4 full racks meaty pork back ribs, each cut in half widthwise
salt and freshly ground black pepper to taste
1 1/2 teaspoons paprika
1 (12-ounce) bottle lager beer
1 cup orange juice
1/2 cup barbecue sauce
1/2 cup hoisin sauce
3 tablespoons honey
1 tablespoon cider vinegar
1 tablespoon Dijon mustard
2 tablespoons soy sauce
hot chili sauce, to taste
1/4 cup orange juice
1 tablespoon chopped fresh ginger
2 large garlic cloves, minced
Preheat the oven to 300 degrees F. Line two shallow-sided baking pans (about 12 x 18 inches) with parchment paper. Place four half racks of ribs in each pan, setting them meaty side up in a single layer. Sprinkle and rub ribs with salt, pepper and paprika. Pour half the bottle of beer and 1/2 cup orange juice into the bottom of each pan. Cover the ribs with foil and bake for two hours, until quite tender but still holding their shape.
Uncover the ribs and let cool for 15 minutes. Lift a half rack of ribs from the pan and set on a cutting board. Cut the rack into single-bone pieces and set, meaty side up, back on the baking panit came from. Repeat with the remaining ribs.
Increase oven temperature to 425 degrees F. Combine remaining ingredients in medium bowl. Brush the ribs with half the sauce mixture. Divide the ribs among serving dishes and enjoy.
To make ahead: Once the ribs are cut into single-bone pieces, cool to room temperature and refrigerate until needed. When ready to serve the ribs, simply sauce and finish baking as described in the recipe, adding a few minutes to the cooking time as you'll be starting from cold.
Source: Montreal Gazette
PIZZA BREAD
~Shared by Jim D., WA
1 pkg. active dry yeast
3/4 cup warm water
3 cups Unbleached All-Purpose Flour
1 teaspoon salt
6 tablespoons olive oil
2 cups canned chopped tomatoes
6 large fresh basil leaves
2 cloves garlic, minced
Coarse salt
Dissolve the yeast in 1/2 cup of the warm water and let sit 10 minutes until bubbly. In a large bowl, combine the flour, teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. Transfer to a floured work surface and knead by hand for a few minutes or until smooth. Place in a well oiled bowl, cover with plastic wrap and let rise until doubled, about 1 1/2 hours.
Punch down and place on an oiled 9 inch cake pan. Drain the chopped tomatoes in a strainer to remove some of the juice. Spread the tomatoes across the surface of the focaccia, then sprinkle with the garlic and shredded basil leaves. Dimple the top surface with your finger tips and then drizzle with the oil and sprinkle with coarse salt. Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden. Serve warm or at room temperature.
Makes: 1 - 2 Flatbreads
A cross between a thick crust pizza and a pizza flavored flatbread, you'll want to make this recipe again and again. Making this pizza bread is so easy, you will be surprised it tastes so good. I suggest serving it both warm and at room temperature, whichever you prefer. It would also be a great idea to take along on a picnic.
Source: http://www.sassy4daze.com/Recipes/Italian.html
ED SULLIVAN'S PECAN STICKY BUNS (ABM)
~Shared by Doe, Oliver, B.C., Canada
Makes 9 big buns.
The ultimate sticky bun.
For the dough:
2 1/2 tsp yeast
2 1/3 c + 2 tbsp flour
1 tsp salt
1/3 c sugar
1/2 stick - 2 oz unsalted butter, softened
2 lg eggs
1/2 c milk
Have all the ingred at room temp, place in bread pan, set for dough. At end of final kneading, transfer finished dough to a lightly oiled bowl, cover with saran, chill for 11/2 hrs. Then proceed with sticky buns.
Completing Sticky buns:
2 oz- 1/2 stick unsalted butter, softened plus an additional tbsp to brush on top of buns before baking
1 1/ 2 tsp cinn
2 tbsp sugar
1 c - 6 oz chpd s.s. choc
1/2 c light br sugar
1/2 stick - 2 oz unsalted butter, softened
1 tbsp corn syrup
1/2 tsp vanilla
approx 1 c pecan halves
Preheat 375. Take dough from bread fridge & roll it out onto a lightly floured surface into a 14x14 square. Brush off any excess flour from top & bottom of dough. Brush the 1/2 stick melted butter over the surface of the dough. Mix tog the cinn & sugar, then sprinkle the dough with the cinn sugar & chpd choc. Roll up the square into a log, cut every 2 inches, making 9 buns. Make caramel butter. Using a wooden spoon or sm rubber spatula, blend tog the light br sugar, 1/2 stick softened butter, corn syrup, & vanilla. Then prepare jumbo muffin tins or a 9cake pan.
To prepare muffin tins: Place 1 tbsp of the caramel butter & 4 pecans in each tin, place the buns on top with spiral side up, brush them with melted butter, let rise 15 mins. Bake them for 20 mins & remove from pan when they come out of the oven, otherwise they will stick.
To prepare cake pan: Spread a thin layer of caramel butter on the bottom of the pan. Sprinkle on a generous layer of pecans. Too much caramel butter will boil over, you will have quite a mess in the oven to clean. Place the buns, spiral side up, in pan with 1/2 between each. Cover with a piece of lightly oiled saran, let rise for 45 mins. Place pan in cold oven, for an additional 15 mins. Turn oven to 400 & bake 15 mins. Turn temp down to 350 & bake an additional 20-30 mins. If the tops of the buns turn too brown before the last 10 mins of baking, turn down to 325.
To unmold, run a knife or spatula around the edge of pan while the buns are hot. Turn buns out onto a lightly buttered cake plate.
GARLIC SOUP
~Shared by Luanne, FL
This will tickle your taste buds.
4 Large cloves garlic, peeled
2 cn Condensed beef broth (10.5oz)
2 c Water
1 c Dry sherry
4 Slices French bread
1/4 c Butter or margarine, softened
2 T Grated Parmesan cheese
1. Add garlic cloves to beef broth in saucepan; cover and simmer 15 minutes, or until garlic is soft.
2. Remove garlic and reserve; add water and sherry to broth and heat to serving temperature.
3. Toast bread on one side under broiler; remove and spread un toasted sides with butter.
4. Mash reserved garlic and spread over bread; sprinkle with cheese.
5. Broil toast until brown and bubbly, about 30 seconds.
6. Place a piece of toast in each of four soup bowls; ladle hot soup over and serve.
STUFFED MUSHROOM CAPS DELUXE
~Shared by Jim H., Calgary, Alberta, Canada
Serves/Makes: 12
Difficulty Level: 3
Ready In: 30-60 minutes
Ingredients:
12 large fresh mushrooms, stems removed
1 package (6 ounce size) chicken flavored dry stuffing mix
1 package (8 ounce size) cream cheese, softened
1/2 pound imitation crab meat, flaked
2 cups butter
2 cloves garlic, peeled and minced
salt and pepper to taste
garlic powder to taste
crushed red pepper to taste
Directions:
Arrange mushroom caps on a medium baking sheet, bottoms up. Chop and reserve mushroom stems.
Prepare chicken flavored dry stuffing mix according to package directions. Preheat oven to 350 degrees F.
In a medium saucepan over medium heat, melt butter. Mix in garlic and cook until tender, about 5 minutes.
In a medium bowl, mix together reserved mushroom stems, prepared dry stuffing mix, cream cheese and imitation crab meat.
Liberally stuff mushrooms with the mixture. Drizzle with the butter and garlic. Season with salt, pepper, garlic powder and crushed red pepper.
Bake uncovered in the preheated oven 10-12 minutes, or until stuffing is lightly browned.
Source: CDKitchen
http://www.cdkitchen.com
COPPER PENNIES SALAD
~Shared by Johnny, LA
This heritage recipe is a delightful twist on marinated vegetable salad. It got its name from the sliced carrots which resemble copper pennies. I have a few variations that I believe improves the overall taste and texture. The traditional version calls for a can of condensed tomato soup for which I substitute tomato sauce for a fresher taste. Instead of bringing the dressing to a boil and pouring over the vegetables, pour the room temperature dressing on the carrots while they are still hot so they can absorb the dressing. Once the carrots have cooled, pour the mixture over the raw onions and green peppers allowing them to maintain their crispness instead of wilting from the heat of boiled dressing.
Ordinarily, I would use sweet onion. However, Im making this particular dish for a Mardi Gras themed dinner party. By using red onion instead of white, the salad represents the colors of Mardi Gras: purple (red onion), green (bell pepper) and gold (carrotsokay they happen to be orange but its in the same color family).
For dressing:
1/2 cup canola oil
3/4 cup sugar
1/2 cup cider vinegar
8 ounces tomato sauce
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds carrots,peeled and sliced in rings
1 green bell pepper, sliced in thin strips
1/2 red onion, sliced in thin strips (or substitute 1 whole sweet onion sliced in thin strips)
Mix all ingredient for dressing and set aside.
Steam carrots until soft, not mushy. Drain.
Pour on dressing while carrots are still hot. Let sit until cool.
After the carrot mixture has cooled, mix in onions and pepper strips. Cover and refrigerate at least overnight. Drain before serving.
BLUE RIBBON BISCUITS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 c. flour
6 tsp. baking powder
1/2 tsp. salt
2 tsp. sugar
3/4 c. shortening
1 to 1 1/4 c. milk
Sift dry ingredients together. Cut in the shortening until it is crumb-like. Add milk and stir - but do not over mix. The dough will be very moist. Turn onto a heavily floured surface. Knead about 10 times - just enough to make dough workable. Roll or pat to 1/2 inch thick.
Cut with a 2 inch floured cookie cutter or glass rim. Place on an ungreased cookie sheet. Let the cut biscuits rest for 10 minutes. Then bake at 450 degrees for 12 to 15 minutes.
CHOCOLATE PANCAKES
~Shared by Jean P., Syracuse, NY
1 cup unbleached all-purpose flour
2 tablespoons soy flour
3/4 cup Dutch-process cocoa powder
2 teaspoons baking powder
2 tablespoons granulated sugar
3 large eggs
3 tablespoons melted unsalted butter or canola oil
1 1/2 cups plain soymilk
Pinch of salt
Confectioners' sugar
1 pint fresh strawberries, hulled and sliced, optional
Sift the all-purpose and soy flours, cocoa, and baking powder into a medium bowl. Mix in the granulated sugar. In another bowl, whisk the eggs with the butter or oil, soymilk, and salt until well combined. Add the wet ingredients to the dry mixture, mixing just until they are blended. The mixture should be slightly lumpy and have the consistency of cake batter. Coat a medium, cast-iron skillet with cooking spray or use a nonstick pan. Place the pan over medium high heat. Ladle a scant 1/4 cup batter for each pancake into the pan. Cook until bubbles form on the surface and the edges darken, about 2 minutes. Turn and cook until the pancake resists slightly when gently pressed in the center with your finger, about 2 minutes. Repeat until all the batter is used up, keeping the cooked pancakes covered and warm in a 200 degree oven until they are all ready to serve. Dust lightly with confectioners' sugar, and serve accompanied by sliced strawberries, if you wish.
Makes 5 servings, 15 5-inch pancakes.
SPINACH KOOTU
~Shared by Linda H., Rosharon, TX
(Indian Food) My husband really liked this recipe. I served it with steamed shrimp. Yum!
1/2 cup yellow split-peas
1/4 teaspoon turmeric powder
2 tablespoons oil
1 dried whole red chilli pepper or dried red pepper flakes to taste
1 teaspoon mustard seeds
1 teaspoon urad dal (small lentils)
1/4 cup chopped onion
4 cloves garlic, finely chopped
2-3 large handfuls baby spinach, chopped in food processor
- 1 C. warm water or liquid from cooking Split peas)
1 teaspoon cumin powder
1 teaspoon salt
1 green chili pepper, chopped (Optional)
Bring 4 cups of water to a boil. Add yellow split peas and turmeric powder. Reduce heat to medium high and cook, uncovered, for about 30 minutes until split peas become creamy. If water seems to have evaporated during the cooking process, add another cup of water and cook until split peas becomes creamy. Set aside.
Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, stir in red chili pepper, mustard seeds, and urad dal. Fry, covered, until mustard seeds burst (listen for popping sound) and urad dal is golden.
Add onion and garlic. Stir-fry for approximately 1 minute.
Stir in thawed spinach. Add cooked split pea mixture and warm water.
Add cumin powder, salt, and green chili pepper, if desired, to spinach mixture. Blend well with ingredients in saucepan.
Cover and cook over low heat for another 5 to 7 minutes, until spinach is cooked and all ingredients are thoroughly blended.
SWEET POTATO COFFEE CAKE WITH CARAMEL GLAZE
~Shared by Treva, NC
2 (1/4-oz.) envelopes active dry yeast
1/2 cup warm water (105 to 115)
1 teaspoon granulated sugar
5 & 1/2 cups bread flour, divided
1 & 1/2 teaspoons salt
1 teaspoon baking soda
1 cup cooked mashed sweet potato
1 large egg, lightly beaten
1 cup buttermilk
1/2 cup granulated sugar
1/4 cup butter, melted
1 tablespoon orange zest
2/3 cup granulated sugar
2/3 cup firmly packed brown sugar
1 tablespoon ground cinnamon
1/4 cup butter, melted
Caramel Glaze (recipe follows)
1. Stir together first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Stir together 4 & 1/2 cups bread flour, salt, and baking soda.
3. Beat yeast mixture and 1/2 cup bread flour at medium speed with a heavy-duty electric stand mixer until well blended. Gradually add sweet potato, next 5 ingredients, and flour mixture, beating until well blended.
4. Turn dough out onto a well-floured surface, and knead until smooth and elastic (about 4 to 5 minutes), gradually adding remaining 1/2 cup bread flour. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85f), free from drafts, 1 to 1 & 1/2 hours or until doubled in bulk.
5. Stir together 2/3 cup granulated sugar and next 2 ingredients. Punch dough down; turn out onto a well-floured surface. Divide dough in half. Roll 1 portion into a 16- x 12-inch rectangle. Brush with half of 1/4 cup melted butter. Sprinkle with half of sugar mixture. Cut dough lengthwise into 6 (2-inch-wide) strips using a pizza cutter or knife.
6. Loosely coil 1 strip, and place in center of a lightly greased 10-inch round pan. Loosely coil remaining dough strips, 1 at a time, around center strip, attaching each to the end of the previous strip to make a single large spiral. (Sugared sides of dough strips should face center of spiral.) Repeat with remaining dough half, butter, and sugar mixture.
7. Cover and let rise in a warm place (85), free from drafts, 30 minutes or until doubled in bulk.
8. Preheat oven to 350. Bake 30 minutes or until lightly browned and done. Cool in pans on a wire rack 10 minutes. Remove from pans to serving plates. Prepare Caramel Glaze, and brush over swirls.
Caramel Glaze
Caramel lovers will savor the creaminess of Caramel Glaze which complements the swirls of Sweet Potato Coffee Cake.
Makes about 1 & 1/2 cups
1 cup firmly packed brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Bring first 3 ingredients to a boil over medium heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat; whisk in powdered sugar and vanilla until smooth. Stir gently 3 to 5 minutes or until mixture begins to cool and thicken. Use immediately.
Source: Southern Living DECEMBER 2011
ULTIMATE COFFEE CAKE
~Shared by Marilyn M., Canton, OH
16 to 18 unbaked frozen dinner rolls
1 (3 oz) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well-greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F. Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks. Yield - 6 to 8 servings.
SPEEDY PORK SKILLET
~Shared by Johnny, LA
This skillet dinner has it all - pork, ramen noodle and vegetables stirred in a quick meal thats ready in just 20 minutes!
Makes 4 servings
1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavor ramen noodle soup mix
1 1/2 cups water
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes
1 tablespoon soy sauce
1 cup broccoli flowerets
1 medium red bell pepper, cut into 3/4-inch pieces
4 medium green onions, cut into 1-inch pieces
Heat oil in 12-inch skillet over medium-high heat. Add pork; stir-fry about 5 minutes or until pork is slightly pink.
Gently break apart blocks of noodles. Stir noodles, contents of seasoning packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.
Makes 4 servings
POTATOES POMMES ANNA
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 lbs small waxy potatoes
5 ounces butter
salt and black pepper
Directions
Heat oven to 375 degrees.
Peel the potatoes and slice them thinly. (If you have one use a mandolin.) Thickly butter a deep charlotte mold and line the sides with potato slices placed closely together and attached firmly to the butter.
Cover the bottom also and sprinkle lightly with salt, freshly ground pepper and flecks of butter, cover with another layer of potatoes, seasoning and butter and so on until the tin is three-quarters full.
Cover with buttered paper and cook for 45 minutes or until tender when pierced with a sharply pointed knife.
To serve, pass the blade of a knife around the inside of the tin, hold a heated plate over it and invert, giving a sharp tap as the plate is set down to turn out the contents.
The inside should be soft and the outside crust crisp and golden brown.
IRISH CREAM PIE
~Shared by Jean P., Syracuse, NY
Prep Time: 25 min
Total Time: 5 hours 30 min
Makes: 8 servings
Chocolate Pat-in-Pan Pie Crust:
3/4 cup plus 2 tablespoons Gold Medal all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons unsweetened baking cocoa
Filling:
1/2 cup milk
32 large marshmallows
1/3 cup Irish cream liqueur
1 1/2 cups whipping cream
Grated semisweet baking chocolate, if desired
1. Heat oven to 400F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
2. In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.
TANDOORI CHICKEN AND SPINACH SALAD
~Shared by Linda H., Rosharon, TX
Serves 4 as a main dish.
For the Chicken:
1 1/4 pound boneless, skinless chicken breasts
3/4 cup plain Greek yogurt
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon paprika
2 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon cardamom
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
For the Salad:
1 cup artichoke hearts, quartered
1/2 each of a red and green bell pepper, chopped
1/2 of a cucumber, peeled and diced
1/3 cup whole, pitted kalamata olives (OPTIONAL, in original recipe but you can leave out)
2 tablespoons diced purple onion
3 sprigs of oregano
juice of half a lemon
1 tablespoon olive oil
salt and pepper, to taste
5 ounces baby spinach
1 cup prepared pearl couscous (Optional, on Cycle 1 just have as salad without the couscous)
1/3 cup feta cheese
In a medium sized bowl, combine the yogurt, lemon, garlic, paprika, cumin, coriander, cardamom, nutmeg, cayenne, salt, and pepper. Whisk until well mixed. Set aside.
Cut chicken into 1 1/2 inch chunks. Stir chicken into the yogurt mixture. Cover with plastic wrap and refrigerate for 3 hours.
Combine the artichokes, bell pepper, cucumber, olives, and onion in a medium bowl. Remove the leaves from the oregano sprigs and chop. Add the oregano, lemon juice, olive oil, salt, and pepper. Stir to combine. This can be done up to 2 hours in advance.
Preheat grill to high heat and oil grill grates. Remove chicken from the marinade and thread on skewers. After grill has preheated to high, lower heat to medium-high. Grill skewers, turning once, about 4-5 minutes per side.
To assemble salad: Toss spinach with pearl couscous. Divide mixture evenly among 4 plates. Divide the vegetable mixture and grilled chicken evenly among the four plates. Top with a sprinkling of feta.
MINI EGGPLANT PIZZAS
~Shared by Treva, NC
Ditch the crust and boost your veggie intake with these eggplant "pizzas."
1 eggplant - 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 teaspoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup pasta sauce
1/2 cup shredded part-skim mozzarella cheese
Preheat the oven or toaster oven to 425 degrees F. Brush both sides of the eggplant with the oil and season with the salt and pepper. Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tablespoon of pasta sauce on each eggplant slice. Top with the shredded cheese. Bake until the cheese melts, 3 to 5 minutes. Serve hot.
Servings: 4
SWEET JAMMIN' SALSA
~Shared by Marilyn M., Canton, OH
4 habanero peppers
2 cups mango preserves or peach preserves or spread
2 cups crushed pineapple
Juice of Key limes
4 tsp. sugar
1 tsp. kosher salt
1 tsp. cider vinegar
1 red bell pepper, chopped
4 green onions, finely chopped
This recipe requires refrigeration time. Preheat broiler to 425.
Arrange the habanero peppers on a baking sheet. Broil for 8 minutes or until charred on all sides, turning frequently. Let stand until cool. Finely chop the habanero peppers, discarding the skin, membranes and seeds.
Mix the preserves, pineapple, lime juice, sugar, salt and vinegar in a bowl; mix well. Stir in the habanero peppers, bell pepper and green onions.
Serve chilled with tortilla chips. Great as an accompaniment for salmon patties also.
Note: ALWAYS wear gloves when handling habanero chiles, as they can seriously burn the skin.
For a thinner consistency, heat the preserves in a pan prior to mixing. Serves 20.
CHICKEN AND SAUSAGE GUMBO WITH TOMATOES
~Shared by Johnny, LA
A delicious chicken gumbo the whole family will enjoy, or double and serve to a crowd for game day or other gathering. This gumbo is wonderful with hot boiled rice and crusty bread.
Ingredients:
3 to 4 chicken breast halves, cut in small chunks
4 chicken thighs, trimmed and cut in small pieces
3 tablespoons flour
1/2 teaspoon Creole seasoning blend
12 to 16 ounces smoked sausage, cut in 1.2-inch pieces
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup chopped red bell pepper, optional
3 ribs celery, chopped
3 medium cloves garlic, minced
6 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes
1 small bay leaf
1 teaspoon Creole seasoning blend, or to taste
1/2 teaspoon dried thyme leaves
salt and freshly ground black pepper to taste
4 green onions, chopped
2 tablespoons fresh chopped parsley
Preparation:
Cut chicken into small pieces; sprinkle with salt and pepper then toss with 3 tablespoons flour. Heat 1 tablespoon of oil heavy skillet over medium heat; add chicken. Cook, stirring, until browned. Transfer to a dish and set aside. Brown sliced sausage; add to chicken mixture.
Put chopped onion, bell pepper, and chopped celery in a bowl; set aside.
In a large, heavy pot, heat the oil; add the flour. Cook, stirring constantly, until the roux reaches a deep blonde-color, about the color of dark peanut butter. You can do this over medium to medium-high heat, but stir constantly and watch carefully. It cannot burn. The heat control of a gas range makes it a little easier to cook over higher heat. If you're not a novice to roux-making, you might want to make a darker roux.
When roux has reached the color you want, add the vegetables and stir briskly. Continue to cook, stirring constantly, for about 3 to 4 minutes.
Add the chicken broth, seasonings, chicken and sausage. Bring to a boil, then cook for about 1 to 1 1/2 hours, skimming excess fat off the top several times, as needed.
Add the chopped green onions and parsley; heat for 5 to 10 minutes longer. Mound hot cooked rice in bowls, ladle the gumbo around the mound. Serve with crusty bread and butter.
Serves 6 as a main dish. Double ingredients for 12 hearty servings.
PANCIT BIJON GUISADA
(Sauteed Rice Stick Noodles)
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1 pounds Skinless chicken breasts
1 pounds Lean pork, fat trimmed
1/4 cup Vegetable oil
3 Cloves Garlic, minced
1/2 pounds Medium shrimp, shelled and deveined
3 tablespoons Soy sauce
1 1/2 tablespoon Fish sauce (sold at Asian Grocery stores)
4 cups Shredded chinese (napa) Cabbage
3 Carrots, cut into thin Strips about 2 inches long
1 1/2 cup Celery, thinly sliced
1/2 teaspoon Salt
1/3 teaspoon Pepper
1 1/2 Broth chicken or pork boiled in (see below)
2 (7 oz) packages (or up to 1 lb) rice sticks (Available at Asian grocery stores or some supermarkets), soaked in hot water for about 15 minutes, or until soft, then drained
1 bunch Scallions, finely chopped
1 bunch Fresh Cilantro, leaves chopped
Hard cooked eggs sliced for garnish
6 Limes, cut into wedges
Bring chicken and pork to boil in 1 1/2 cups water. Reduce heat and simmer for 15 minutes. Remove from heat; when cool enough to handle, slice meat into small pieces. Reserve the broth. 2. Heat oil in a very large, wide saute pan. Saute garlic and onion until onion is transparent. Add meats, shrimp, soy sauce and fish sauce, stir-fry for 5 minutes. Over high heat add cabbage, carrots, celery, salt, peper, and 1 cup of broth. Stir-fry for 2 minutes. Set aside 1 cup of mixture. 3. Reduce heat to low and add rice sticks, stirring and tossing gently with wooden spoons until heated and mixed with meat and vegetables (about 3 minutes). 4. If the mixture seems dry, add more broth. Transfer to a platter, spoon reserved mixture on top and garnish with chopped scallions, cilantro and egg slices. Squeeze lime over each serving and sprinkle with additions garnishes. Serve with soy sauce.
SLOW COOKER CORNED BEEF BRISKET WITH HORSERADISH SOUR CREAM
~Shared by Jean P., Syracuse, NY
Prep Time: 5 min
Total Time: 8 hours 5 min
Makes: 8 servings
1 large sweet onion (Bermuda, Maui or Spanish), sliced
1 well-trimmed corned beef brisket (3 to 3 1/2 lb)
3/4 teaspoon crushed red pepper flakes
1 cup Progresso reduced-sodium chicken broth (from 32-oz carton)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
1 tablespoon cream-style prepared horseradish
2 tablespoons chopped fresh parsley
1. In 5- to 6-quart slow cooker, place onion. Thoroughly rinse beef; discard seasoning packet. Place beef on onion; sprinkle with red pepper flakes. Mix broth and Worcestershire sauce; pour over beef.
2. Cover; cook on Low heat setting 8 to 9 hours.
3. In small bowl, mix sour cream, horseradish and parsley; serve with beef and onion.
TOFFEE APPLE COFFEE TIME BARS
~Shared by Linda H., Rosharon, TX
CRUST:
2 cups flour
1/2 cup powdered sugar
1 cup butter
FILLING:
1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 large egg
1 cup peeled, chopped apple
1 cup chopped pecans
1 cup toffee baking bits
GLAZE:
1 cup powdered sugar
2 to 3 tbsps. strong brewed Folgers Classic Roast Coffee, cooled to room temperature
Heat oven to 350F. Combine flour and 1/2 cup powdered sugar in medium bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Press in bottom of ungreased 13 x 9-inch pan. Bake 15 minutes or until set while making filling.
Combine sweetened condensed milk, vanilla, cinnamon and egg in large bowl; blend well. Stir in remaining filling ingredients; mix well. Pour mixture over partially baked crust.
Bake an additional 35 to 40 minutes or until filling is set and top is golden brown. Cool 10 minutes. Run knife around sides of pan to loosen. Cool 1 hour or until completely cooled.
Combine glaze ingredients in small bowl, adding enough coffee for desired drizzling consistency. Blend until smooth. Drizzle over bars. Let stand 10 minutes or until glaze is set. Cut into bars. Store in loosely covered container.
Source: Folgers.com
GRANDMA'S BROCCOLI CORNBREAD
~Shared by Treva, NC
Serves 8 to 10
1 (10 oz.) package frozen chopped broccoli, thawed and drained
3 large eggs, lightly beaten
1 cup cottage cheese, drained
1 tsp. salt
1 (8 & 1/2 oz.) package corn muffin mix
1/2 cup butter or margarine, melted
1 small onion, chopped
1. Preheat oven to 400F.
2. Lightly grease a 9 x 13-in. baking pan. Pat broccoli dry on paper towels.
3. Stir together eggs, cottage cheese and salt. Add muffin mix, butter, onion and broccoli, stirring until just blended.
4. Pour batter into prepared pan. Bake at 400 for 25 to 35 minutes until golden brown and a toothpick inserted into center comes out clean.
5. Let stand 5 minutes before removing from pan. Serve when cooled.
ALICE'S LEMON NUT CAKE
~Shared by Marilyn M., Canton, OH
1 lb. butter or margarine
2 cups sugar
6 eggs
4 cups flour
1/2 tsp. salt
1 tsp. baking powder
1 lb. (2 1/2 cups) white raisins (or cranraisins)
1 lb. (3 1/4 cups) chopped pecans
4 Tbsp. (2-oz. bottle) lemon extract
Cream butter and sugar together; add eggs one at a time, beating after each addition.
Sift flour and measure. Sift flour again with salt and baking powder.
Coat raisins and nuts with small amount of flour mixture and set aside.
Add dry ingredients to creamed mixture. Add raisins and nuts; mix well. Stir in lemon extract.
Bake in 10-inch tube pan at 350 degrees for 1 hour 15 minutes.
Alternative: Bake in 4 loaf pans for about an hour.
Source: April 2005 issue of Today in Mississippi, Mississippi Cooks: Featured Cookbook
SHRIMP AND CRAWFISH ETOUFFEE
(Pronounced eh-two-FAY)
~Shared by Johnny, LA
I took inspiration from Paul Prudhommes recipe for Shrimp Etouffee. Judging from the amount of pepper (black, white and cayenne), Chef Prudhomme must have a stronger constitution than I can ever imagine. I reduced the amount of cayenne from 2 teaspoons to 1/4 teaspoon and the amount of white pepper from 1 teaspoon to 1/2 teaspoon. While his ingredient list didnt specify kosher salt, thats what I used. Using my modifications, the spice blend seemed perfectly balanced. The use of table salt instead of kosher salt would have made the blend too salty. I recommend making an adjustment to the amount of salt if you prefer table salt to kosher.
I substituted olive oil, a healthy fat, for some of the butter without compromising the flavor and richness of the dish. The original ingredient list called for 6 to 8 tablespoons of unsalted butter. I only used three.
Additionally, I increased the amount of vegetables in the trinity (onion, green bell pepper, celery). Instead of two pounds of shrimp, I used one pound of cooked crawfish tail meat and one pound of raw shrimp. If you have an aversion to crawfish, also called mudbugs, or cant find them, use two pounds of raw shrimp instead.
3 cups seafood stock, divided. (If you dont have seafood stock, substitute a good quality chicken or turkey stock but dont use plain water.)
2 teaspoons kosher salt
1/4 teaspoon cayenne pepper
1/2 teaspoon white pepper
1 teaspoon ground black pepper
1 teaspoon dried basil
1/2 teaspoon dried thyme
10 to 11 tablespoons olive oil, divided
3/4 cup all-purpose flour
1 medium sweet onion, finely chopped
1/2 cup celery with leaves, finely choppped
1/2 cup green bell pepper, finely chopped
3 tablespoon unsalted butter
1 pound peeled raw shrimp
1 pound crawfish tail meat, cooked, peeled and deveined
1 cup green onions, finely chopped
hot cooked rice
Mix salt, peppers, basil and thyme together. Set aside.
Heat 7 tablespoons olive oil in a heavy pot until smoking (3 to 4 minutes). Gradually whisk in flour. Whisk until roux is about the color of peanut butter (3 to 4 minutes). You must whisk constantly and dont take your eye off the roux even for one minute. It starts browning quickly. If you burn the roux, dump it out and start over.
Remove from heat and add prepared onions, celery and bell pepper and one tablespoon of the dry seasoning mix. Keep stirring constantly until the roux has cooled, approximately 5 minutes.
Bring stock to boil in a large saucepan. Gradually whisk in roux. After its well incorporated, reduce heat, continue stirring and cook for an additional two minutes. Set pot aside.
Heat 3 to 4 tablespoons olive oil in a large saucepan (at least 4 quart) over medium high heat. Add shrimp and green onions. Cook for 2 minutes, constantly stirring.
Shrimp and green onions after two minutes cook time. Add cooked crawfish meat. cCooked crawfish tail meat goes into the pot. Gently stir it in.
Add the gravy and three tablespoons of butter to the pan with the seafood and onions. Shake the pan until the butter metlts. Add remaining dry spice mixture, stir and remove from heat.
For each serving, make a ring of rice in a serving bowl, add etouffee in the center. Serve immediately.
ENGLISH MUFFIN LOAF
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
6 cups flour, divided
2 pkgs instant yeast
1 tbsp sugar
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
2 tbsp cornmeal, divided
Sift together 3 cups of flour with the other dry ingredients. Heat the milk and water to 120 to 130 F. Add to the dry mixture. Beat well. Stir in the remaining flour to make a stiff batter. Add a tablespoon of the cornmeal into the bottom of two 8 1/2 x 4 1/2 inch pans. Spoon the batter over the cornmeal. Cover and let rise in a warm place for 45 minutes. Bake at 400 F for 25 minutes. Remove from the pans and cool on wire racks.
Source: Gooseberry Patch - Valerie Busch
IRISH SODA BREAD
~Shared by Jean P., Syracuse, NY
Prep Time: 10 min
Total Time: 55 min
Makes: 1 loaf (14 slices)
3 tablespoons butter or margarine, softened
2 1/2 cups Gold Medal all-purpose flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup raisins, if desired
3/4 cup buttermilk
1. Heat oven to 375F. Grease cookie sheet.
2. Cut butter into flour, sugar, baking soda, baking powder and salt in large bowl, using pastry blender or crisscrossing 2 knives, until mixture resembles fine crumbs. Stir in raisins and just enough buttermilk so dough leaves side of bowl.
3. Turn dough onto lightly floured surface. Knead 1 to 2 minutes or until smooth. Shape into round loaf, about 6 1/2 inches in diameter. Place on cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
4. Bake 35 to 45 minutes or until golden brown. Brush with butter or margarine, softened, if desired.
LEMONY TUNA AND PASTA
~Shared by Linda H., Rosharon, TX
Makes: 4 to 6 servings
2 cups dried rigatoni or penne pasta (6 oz.)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup all-purpose flour
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh dill or 1 tsp. dried dill
1 teaspoon finely shredded lemon peel
1/4 teaspoon ground black pepper
2 cups reduced-sodium chicken broth
2 5 1/2ounce can chunk tuna (packed in olive oil), drained
1/2 cup finely crushed herb-seasoned croutons
2 tablespoons butter, melted
1 lemon, thinly sliced
1 tablespoon capers (optional)
Dill sprigs (optional)
1. Preheat oven to 375 degrees F. Grease 1-1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
2. In medium saucepan cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
3. In small bowl stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with capers and dill sprigs. Serves 4 to 6.
OREO AND PEANUT BUTTER LAYERED BABY LATTICE PIES
~Shared by Treva, NC
Two refrigerated 9 inch pie crusts
16 Oreo Cookies
1 cup creamy peanut butter
2 tablespoons melted butter
2 tablespoons granulated sugar
1. Preheat oven to 350 degrees F. and spray 8 muffin cups with non stick cooking spray.
2. Unroll pie crusts and cut out eight 4-inch rounds. Press into prepared muffin pan.
3. Spread 1 tablespoon of peanut butter over each cookie then stack 2 cookies on top of each other. Place 2 stacked cookies into pie crusts. With remaining pie dough, cut long thin strips to prepare lattice top. use a flat piece of dough with slits cut on top.
4. Brush melted butter over tops then sprinkle generously with sugar. Bake for 22-26 minutes, until golden brown. Let cool then remove from pan.
Makes 8 pies.
CHOCOLATE-LINED STRAWBERRY PIE
~Shared by Marilyn M., Canton, OH
Like chocolate- dipped strawberries, this luscious pie is an extravagant treat. Another time, try making it in a graham cracker or vanilla wafer crust.
1 Fully Baked Pastry Shell (shortbread, vanilla wafer, or graham cracker crust)
1/3 cup semisweet chocolate pieces or chopped semisweet chocolate
1 Tbsp. butter
1/4 cup whipping cream
1 teaspoon light corn syrup
8 cups medium strawberries, stems removed
2/3 cup water
2/3 cup sugar
2 Tbsp. cornstarch
Prepare and bake any favorite pastry shell as directed; set aside to cool.
Meanwhile, in a small saucepan melt chocolate pieces and butter over low heat; set aside.
In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside.
In a blender container or food processor bowl combine 1 cup strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in pured berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring.
Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving. Yield - 8 servings.
Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
|
| MICROWAVE SUGAR-FREE APPLE SPICE CAKE
~Shared by Johnny, LA
1 1/4 c. applesauce (unsweetened)
1/4 cup butter or Crisco
1/2 teaspoon apple pie spice
1 cup apples (stew until soft)
1/4 cup raisins
1 heaping cup whole wheat flour
1 heaping cup white flour
1/2 teaspoon allspice
2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
3/4 cup chopped nuts
3/4 cup chopped fresh apples (optional)
1/4 cup applesauce (unsweetened)
Combine applesauce, butter, apple pie spice, apples, and raisins in small microwave bowl. Microwave 3 minutes on high. Remove and cool to room temperature.
Stir flours, soda, allspice, and salt together until well blended.
Add eggs to cooled applesauce mixture.
Add mixture to dry ingredients.
Beat at medium speed for 2 minutes.
Add nuts and fresh apples and mix only until blended.
Using a lightly greased microwave bundt pan, place 1/2 the batter in pan; add 1/4 cup applesauce evenly around. Place rest of batter on top. Microwave on merry-go-round at 1/2 power for 10 minutes and full power for 6 minutes. Let cool 10 minutes in pan on rack.
CHEESY POTATO BAKE
~Shared by Luanne, FL
70% less fat, 72% less sat fat, 41% fewer calories than the original recipe. Ladle up a creamy, healthified spoonful of savory spuds and melted cheese. Once overloaded, the fat and calories have been drastically reduced.
Prep Time: 15 min
Start to Finish: 1 hr 15 min
Makes: 16 servings (about 1/2 cup each)
1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 45% less sodium
1 container (16 oz) reduced-fat sour cream
1/2 cup fat-free (skim) milk
2 tablespoons no-trans-fat 68% vegetable oil spread, melted
1/2 teaspoon salt
1/2 teaspoon pepper
1 bag (30 oz) frozen shredded hash brown potatoes, thawed
1/2 cup chopped onion (1 medium)
2 cups shredded 2% milk reduced-fat sharp Cheddar cheese (8 oz)
2 cups fat-free herb-seasoned croutons, coarsely crushed
1/2 teaspoon paprika, if desired
1. Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. In large bowl, mix soup, sour cream, milk, melted vegetable oil spread, salt and pepper until blended. Stir in potatoes, onion and cheese. Spread evenly in baking dish. Sprinkle with crushed croutons and paprika.
3. Bake uncovered 55 to 60 minutes or until top is golden brown and mixture is bubbly.
High Altitude (3500-6500 ft): Bake 60 to 65 minutes.
Source: http://eatbetteramerica.com
Click if you have a submission for the Heart Healthy Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
|
| SMOKY CHEESE DIP
~Shared by Mary S., Nashville, TN
Yield: 16 servings (2 tablespoons per serving)
INGREDIENTS
- 1 cup fat-free cream cheese
- 1 cup fat-free sour cream
- 1/2 cup fat-free mayonnaise
- 1/2 cup reduced-fat shredded Cheddar cheese
- 1/2 cup cooked crumbled low-fat turkey sausage
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon liquid smoke flavoring
- 2 cloves garlic, minced
DIRECTIONS
In a food processor, combine the cream cheese, sour cream, and mayonnaise. Process until smooth. Fold in by hand the remaining ingredients. Serve with crackers or pita bread.
Nutritional Information Per Serving (2 tablespoons): Calories: 50, Fat: 1 g, Cholesterol: 7 mg, Sodium: 224 mg, Carbohydrate: 5 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 5 g Diabetic Exchanges: 1/2 Carbohydrate
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
CHICKEN AND EGGPLANT PARMESAN
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 crosswise slices of eggplant, skin on, approximately 1/2 inch thick
- 1 whole egg
- 1 egg white
- 1 tablespoon water or milk
- 2/3 cup seasoned bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- 1 pound skinless, boneless chicken breasts (about 4)
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 cup tomato pasta sauce
- 1/2 cup grated mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a small bowl, whisk together whole egg, egg white and water. On plate stir together bread crumbs, parsley and Parmesan.
Dip eggplant slices in egg wash, then coat with bread-crumb mixture. Place on prepared pan and bake for 20 minutes, or until tender, turning once.
Meanwhile, pound chicken breasts between slices of waxed paper to 1/4-inch thickness. Dip chicken in remaining egg wash, then coat with remaining bread-crumb mixture. heat oil and garlic in nonstick skillet sprayed with vegetable spray and cook for 4 minutes, or until golden brown, turning once.
Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one chicken breast on top of each eggplant slice. Spread another 1 tablespoon of tomato sauce on top of each chicken piece. Sprinkle with cheese and bake for 5 minutes or until cheese melts.
Nutritional Information (Per Serving): Calories: 325; Protein: 35g; Sodium: 924mg; Cholesterol: 127mg; Fat: 11g; Dietary Fiber: 0g; Carbohydrates: 19g Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
BEAN SALAD
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney beans, peppers, and onions. Mix remaining ingredients and toss with beans. Let stand 1 hour before serving.
Nutritional Information Per Serving (1 cup): Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg, Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: Magic Menus for People with Diabetes by American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
Click if you have a submission for the Diabetic Choices Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
|
| BACON & ROSEMARY CHICKEN FOR TWO
~Shared by Maggie, TX
2 Servings
Prep/Total Time: 30 min.
Ingredients
2 boneless skinless chicken breast halves (5 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons all-purpose flour
3 bacon strips, chopped
1-1/2 teaspoons butter
2 garlic cloves, thinly sliced
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
Dash crushed red pepper flakes
1/2 cup reduced-sodium chicken broth
1 tablespoon lemon juice
Directions
Flatten chicken breasts slightly; sprinkle with salt and pepper. Place flour in a large resealable plastic bag. Add chicken breasts, one at a time, and shake to coat. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 1 tablespoon drippings. Cook chicken in butter and reserved drippings for 4-6 minutes on each side or until a meat thermometer reads 170. Remove and keep warm. Add the garlic, rosemary and pepper flakes to the skillet; cook for 1 minute. Add broth and lemon juice; bring to a boil. Cook until liquid is reduced by half. Return chicken and bacon to skillet; heat through.
Nutrition Facts: 1 chicken breast half equals 313 calories, 17 g fat (7 g saturated fat), 102 mg cholesterol, 756 mg sodium, 5 g carbohydrate, trace fiber, 34 g protein.
Source: Taste of Home
SWEDISH MEATBALLS WITH EGG NOODLES
~Shared by Maggie, TX
Lightly toss the meatball ingredients together until well-mixed. Avoid pressing or smashing the ingredients; this will make the meatballs dense and chewy.
Makes: 2 servings (8 meatballs)
Total time: 30 minutes
1 1/2 cups yolkless wide egg noodles (2 oz.)
1 slice whole-wheat bread, torn
2 Tbsp. skim milk
4 oz. each ground beef sirloin and ground turkey breast
1 egg yolk
1/2 cup grated onion
1/4 tsp. kosher salt
1/8 tsp. ground black pepper
Pinch of ground nutmeg
1 tsp. canola oil
2 tsp. unsalted butter
1 Tbsp. all-purpose flour
3/4 cup low-sodium chicken broth
1 tsp. brown sugar
1/2 tsp. dried thyme
1/3 cup skim milk
1 Tbsp. fresh lemon juice
1 Tbsp. minced fresh parsley
Prepare noodles according to package directions.
Soak bread in 2 Tbsp. milk.
Combine sirloin, turkey, egg yolk, onion, salt, pepper, and nutmeg in a large bowl; stir in soaked bread. Form mixture into eight meatballs.
Heat oil in a large nonstick skillet over medium-high. Brown meatballs on all sides, 5 minutes; remove meatballs and set aside.
Melt butter in the skillet and stir in flour; cook 1 minute. Whisk in broth; reduce heat to medium. Whisk in 1/3 cup milk; add brown sugar and thyme.
Return meatballs to sauce; simmer, covered, 5 minutes. Stir lemon juice into sauce; serve over noodles. Garnish meatballs with parsley.
Nutrition Information Per serving: 388 cal; 10g total fat (4g sat); 66mg chol; 478mg sodium; 40g total carbs (9g sugars); 3g fiber; 35g protein
Source: Cuisine Recipes
http://www.cuisinerecipes.com
Click if you have a submission for the For Two Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks! |
|
| CROCKPOT FRENCH DIP ROAST BEEF
1 (3-4 pound) boneless chuck roast, trimmed
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 or 4 peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
water
CRUSTY sandwich rolls, split and toasted
Place roast in slow cooker. Combine soy sauce and next six ingredients; pour over roast. Add water to slow cooker until roast is almost covered. Cook, covered on low at least 7 hours or all day. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls and serve with reserved broth for dipping. 8 servings.
NOTES: These sandwiches are good with melted Swiss cheese and caramelized onion.
SEVEN LAYER IMPOSSIBLE TACO PIE
Preparation Time: 15 min
Cooking Time: 40 min
Ingredients
FOR THE TACO PIE:
1 pound ground chicken
1 medium onion, diced
1 can black beans, rinsed and drained
1/2 cup salsa
1 package of taco seasoning (gluten free)
3/4 cup Bisquick
3 eggs
1 1/4 cups milk
2 ounces low fat cheddar, grated
GARNISH WITH: Additional salsa Olives, chopped Scallions, chopped Additional grated cheddar Diced tomatoes Parsley or cilantro Greek yogurt or sour cream
Instructions
Preheat the oven to 400 degrees F (or 205 degrees C) and grease a 10-inch deep dish pie plate.
In a medium skillet over a medium high heat, crumble and brown the ground chicken with the onions.
Add the salsa, beans and taco seasoning then stir to combine. Allow it to cook for a minute or two until the bottom of the pan looks dry. You dont want to introduce extra liquid into the pie or it may not set properly.
Spread the meat mixture into the bottom of the pie plate.
Whisk the milk, eggs and Bisquick together until smooth. Pour the batter over the meat mixture.
Bake it for 30 minutes then remove it from the oven, sprinkle on the 2 ounces grated cheese and bake for an additional 10 minutes.
Allow the pie to cool for 5 to 10 minutes before slicing. Top it with garnishes youd like and serve.
Notes
If you are following a gluten free diet, be sure to use gluten free Bisquick in the recipe. Also check the taco seasoning mix to insure that theres no gluten containing ingredients in the mix.
Source: Anne Colagioia, EZ Gluten Free
CHICK-FIL-A COPYCAT CHICKEN SANDWICHES
Makes 4 sandwiches
Ingredients:
2 skinless, boneless chicken breasts
Kosher salt and ground pepper
1 teaspoon paprika
Peanut oil, for frying
1 egg
1/2 cup milk
3/4 cup all purpose flour
1/4 cup whole-wheat flour
1 tablespoon dry milk
1 tablespoon powdered sugar
1/4 teaspoon baking soda
1/4 teaspoon dry mustard
1 sour pickle, cut into eight slices
4 soft hamburger buns, split
3 tablespoons unsalted butter, softened
Method:
Cut the chicken breast in half horizontally, to make 4 thin pieces. Place each piece between heavy plastic, and pound to 1/8 thick with a mallet of skillet. Season the chicken with 1 teaspoon kosher salt, 1/2 teaspoon pepper, and 1/2 teaspoon paprika.
In a shallow baking dish, whisk together egg, milk, and 2 tablespoons water. In another baking dish, whisk together both types of flour, dry milk, powdered sugar, baking soda, dry mustard, and remaining 1/2 teaspoon paprika, and 1 teaspoon each salt and pepper. Meanwhile, heat about two inches of peanut oil to 325 degrees in a heavy-bottomed pot or cast iron skillet. While oil heats, slice pickle, and set aside.
Working in batches, dip chicken in the egg mixture, turning to coat, then dredge in flour mixture and shake off any excess. Fry the chicken in hot oil, using a candy thermometer to monitor oil temperature, until golden brown, about 4 minutes. Drain on paper towels.
Heat a large skillet over medium heat. Spread the cut side of the buns with some butter, and lightly toast in the skillet, buttered-side down. To assemble sandwiches, spread grilled buns with more butter, dip 2 pickle slices in jarred pickle juice to moisten and place on the bottom bun. Top with a piece of fried chicken and the bun top.
Source: Adapted from a recipe by Food Network Kitchens
ASPARAGUS TOASTS WITH MOZZARELLA THYME SAUCE
So very good as lunch - solo or for dinner aside grilled chicken or steaks.
Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: Serves: 4
Ingredients
2 Tbsp. unsalted butter
4 (3/4-inch thick) slices crusty country style oval bread (6 inches)
Sea salt and freshly ground black pepper
1-1/2 lbs. asparagus, ends trimmed
1/2 cup water
2 Tbsp. extra virgin olive oil
3/4 cup heavy whipping cream
1-3/4 cups (7 oz.) Sargento Fancy Shredded Mozzarella Cheese
1 tsp. finely chopped fresh thyme
2 Tbsp. pine nuts, toasted (optional)
Directions
Spread butter over bread; season with salt and pepper, if desired. Bake in a preheated 375F oven about 15 minutes or until golden brown.
Meanwhile, in a large skillet, combine asparagus and water; bring to a boil. Reduce heat; simmer 2 minutes. Pour off water; add olive oil to skillet. Cook the asparagus 3 to 5 minutes, turning occasionally, until crisp-tender; season to taste with salt and pepper.
In a saucepan over medium-high heat, heat cream until hot. Add cheese; cook and stir until melted. Add thyme and season to taste with pepper. (Sauce will thicken as it cools.)
Place toasted bread on 4 plates; top with asparagus and warm cheese sauce. Garnish with pine nuts, if desired.
Source: Sargento Cheese
SIRLOIN & PORTOBELLO STEW
Meaty mushrooms and tender sirloin are a perfect pair in this richly flavored stew. Make it a meal: We like to make this with a hearty zinfandel and enjoy a glass with the meal. Look for a crusty jalapeno cheddar bread to dip into the rich broth.
Yield: 4 Servings
1 pound sirloin steak, trimmed of fat, cut into 3/4-inch cubes
2 cups frozen cut green beans, thawed
1/3 cup all-purpose flour
1 14-ounce can reduced-sodium beef broth
1 tablespoon extra-virgin olive oil
2/3 cup red wine
6 cups chopped portobello mushroom caps, (about 6 medium), gills removed if desired 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
2 cups frozen pearl onions, thawed and patted dry
1/2 teaspoon salt
2 plum tomatoes, chopped
1/4 teaspoon freshly ground pepper
1. Place steak in a medium bowl and sprinkle with flour; turn to coat. Heat oil in a large saucepan over medium-high heat. Add the steak (reserving excess flour) and cook, stirring once or twice, until browned on most sides and still pink in the center, about 3 minutes. Transfer to a plate and tent with foil to keep warm.
2. Add mushrooms, onions and tomatoes to the pan and cook, scraping up any browned bits, until the vegetables have released their juices, about 3 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Add green beans, broth, wine, thyme, salt and pepper; increase the heat to high and bring to a boil, stirring often. Reduce heat to a simmer and cook, stirring often, until the broth has thickened, about 5 minutes. Add the steak and any accumulated juices and cook, stirring often, until heated through, about 2 minutes.
Nutritional Information
Calories: 333
Fiber: 4 g
Fat: 9 g
Saturated Fat: 3 g
Carbohydrates: 22 g
Protein: 34 g
Sodium: 499 mg
Monounsaturated Fat: 5 g
Exchanges: 1/2 starch, 2 vegetable, 3 1/2 lean meat
Cholesterol: 50 g
Carbohydrate Servings: 1 1/2
Potassium: 902 mg
Nutrition Bonus: Zinc (33% daily value), Potassium (26% dv), Iron & Vitamin C (20% dv).
Added Sugars: 0 g
Source: iVillage
http://www.ivillage.com/sirloin-portobello-stew/3-r-295931#ixzz1EAGOycrX
BLUEBERRY CRISP
1 pt. blueberries
4 tsp. sugar
4 tsp. tapioca
Few drops bitters (optional)
Topping:
1/2 c. Bisquick
2/3 c. quick-cook oats
1 tsp. nutmeg
1/2 c. brown sugar
1 tsp. cinnamon
2 tbsp. butter or margarine
Wash and pick over blueberries. Divide among four 6 ounce custard cups. Sprinkle each with 1 teaspoon tapioca, 1 teaspoon sugar and bitters. Prepare toping. Spoon topping over each and press gently. Microwave on high 2 minutes, turn, cook 2 minutes more. If bubbling, remove. If not, microwave 30 seconds more. WATCH. Remove carefully, cool, and refrigerate. (Thickens as it cools.) May substitute 3 cups sliced peaches or apples for berries and sprinkle with lemon juice instead of bitters. Microwave until fork tender. Serves 4.
CAPRESE SANDWICHES
Serves 4
2 crusty baguettes or 4 large crusty rolls
1/4 cup olive oil
1/3 cup fresh basil leaves
4 Ripe fresh tomatoes
8 oz. fresh mozzarella cheese, thinly sliced
Salt and freshly ground pepper
Sliced Kalamata olives (optional)
salt and fresh ground pepper to taste
Slice baguettes in half lengthwise and drizzle with about 1/2 tablespoon of olive oil for each side.
Roll the basil leaves together in bunches, like making small cigars, slice across the "cigars" to make thin slices.
Layer the tomatoes, and mozzarella on the bread and sprinkle the chiffonade of basil over the top, drizzle with more olive oil, and sprinkle with salt and freshly ground pepper to taste.
If using the Kalamata olives, remove pits, and place on top of the vegetables.
Put sandwiches together, spear long toothpicks into baquette on two sides, slice in half, and enjoy!
Source: Mardi Burden, Tucson, Arizona, Cuisine Classique Cooking School
http://www.sharpknives.com/cuisine_classique_classes/bite_me_web/bite_me_index.htm
DUMP SALAD
Ingredients:
1 can apricot pie filling
1 large tub whipped topping
1 can sweetened condensed milk
1 (regular size) can crushed pineapple, drained well
1/2 cup chopped nuts
Directions:
Dump together pie filling, whipped topping, crushed pineapple, and condensed milk and put into 9x13 inch pan. Sprinkle top with chopped nuts and freeze. Remove from freezer 20 minutes before serving. Can use other pie fillings.
CALIFORNIA GUACAMOLE
3 ripe avocados
3 tbls. fresh lemon juice
1/2 cup diced onion
1 medium tomato, chopped
1/2 tsp. salt
2 tbls. minced cilantro
1. Cut the avocados in half and remove the seeds. Scoop out the pulp and place in a bowl.
2. Drizzle the pulp with lemon juice and mash. Combine all ingredients. Mix well.
Serve with tortilla chips. Serves 6-8.
HOISIN GLAZED ROAST CHICKEN
Makes 6 servings of chicken.
2 quartered chickens
3 green onions, finely chopped
1/2 tsp peppercorns, crushed
2 tbs peanut oil (or vegetable oil)
2 tbs hoisin sauce
1/4 cup low sodium soy sauce
3 cloves garlic, coarsely chopped
2 tbs chopped cilantro or parsley
1 star anise pod, broken into points
2 tbs honey
2 tbs Chinese rice wine
WHISK soy sauce, rice wine, hoisin and honey in a bowl, set aside. Heat oil in a skillet. Add star anise and peppercorns cook until toasted. Add cilantro, green onions and garlic and cook 30 seconds. Add soy sauce mixture and simmer until slightly reduced. Transfer to a bowl and let cool, then add chicken and toss. Cover and refrigerate 4 hours. TRANSFER chicken to a rack set in a roasting pan. Refrigerate chicken uncovered 3 hours. Heat oven to 400 degrees. Pour 1/4" water and reserved marinade into the roasting pan. ROAST chicken 20 min. Baste with pan juices, then reduce oven temp to 350 degrees and continue roasting until the skin is glazed, 25 more min. Transfer chicken on the rack to a board. Pour the pan juices into a skillet, simmer until reduced by half. Drizzle over the chicken, THEN SERVE.
IRISH CHAMP POTATOES
Just in time for St. Patrick's Day! This recipe is native to Northern Ireland and served as the main dish! Be forewarned that butter is the substitute for gravy and that the potatoes are eaten with a spoon from the outside of the plate inwards with each spoonful dipped into the well of butter ;-)
Ingredients:
4 lbs. potatoes
1 1/4 cup milk
2 cups green onions, chopped
1/2 cup butter, room temperature
salt and pepper, to taste
Directions:
Peel and quarter potatoes and cook in boiling water.
Meanwhile, simmer the milk and green onions in a saucepan for two minutes; add one half of the butter and simmer for three more minutes. Melt the other half of butter in a separate saucepan for serving.
Drain potatoes in a colander, return to pot, mash thoroughly, add the milk, green onion and butter mixture, season with salt and pepper, and mix well.
Pile the potatoes onto individual plates with a well made with the back of a spoon in the center of each. Equally distribute the melted butter into the center of each well and serve.
CORNED BEEF HOT DISH
Ingredients:
1 (8 oz.) pkg. egg noodles
1 can corned beef
1 small onion, minced
1 can cream of chicken soup
1 cup cheese, diced
1 cup milk
corn flakes or potato chips
Directions:
Cook noodles. Mix with corned beef, onions, soup, cheese and milk. Top with crushed corn flakes or potato chips. Bake 25-30 minutes at 350 degrees F.
CYPRESS CREEK CAFE WALNUT RAISIN PIE
1 cup walnuts
1 cup raisins
1 9-inch pie shell, unbaked
5 eggs
1 1/2 cups sugar
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon allspice
3 tablespoons lemon juice
3 tablespoons milk
Spread walnuts and raisins evenly in bottom of pie shell. Place eggs in medium mixing bowl and beat until frothy. Combine sugar and spices and beat into eggs. Add lemon juice and milk and mix. Pour mixture over walnuts and raisins and bake at 350 degrees for 50 minutes or until center is set. Cool before cutting.
|
|
| | | A to Z Readers' Family-Owned Business Guide |
|
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.
|
|
|
|
