| | A to Z RecipesApril 1, 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. I was going to play a prank on you today, being it is April 1st, April Fool's Day. However, some folks would not read the full statement and emails could fly. So, you're safe with me today. No fooling. I will be taking a week away from A2Z to spend time with my family. Angela (my youngest daughter) is coming down from North Carolina and Trey (my man-child) and I want to spend time with her, Joanna (my oldest), my grands, and my mom. It will be November before we see Angela again. I'll return with an extra special issue from Patricia on Wednesday, April 11th. Please enjoy the great recipes and other goodies in today's issue. Oh... have a blessed Easter!
The current Monthly Theme topic is: 30-Minute Meals. 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 be posting the recipes from the March theme topic of Breakfast and Brunch Recipes on Sunday, April 15th.
We'll see you here again on Wednesday, April 11th, 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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| ~Shared by Treva, NC
"Happiness will never come to those who fail to appreciate what they already have." ~ Unknown
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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~Shared by Larry H., Toronto, Canada
Remember making an apron in Home Ec? Read below:
The Apron Just like Grandma Had!
The History of 'APRONS'
I don't think our kids know what an apron is.
The principal use of Grandma's apron was to protect the dress underneath because she only had a few. It was also because it was easier to wash aprons than dresses and aprons used less material. But along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids...
And when the weather was cold Grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, Bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables.
After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men folk knew it was time to come in from the fields to dinner.
It will be a long time before someone invents something that will replace that 'old-time apron' that served so many purposes.
REMEMBER:
Grandma used to set her hot baked apple pies on the window sill to cool. Her granddaughters set theirs on the window sill to thaw.
They would go crazy now trying to figure out how many germs were on that apron.
I don't think I ever caught anything from an apron - but love...
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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| Equipment, Safety & Cleaning
Nonstick skillets have a tendency to nick if stacked on top of each other in cabinets. To protect the nonstick surface, place inexpensive paper plates or folded up paper towels between the pans before storing.
Use a stiff wire brush to scrape any cooked-on residue off the grill grates. Clean grates are key to preventing sticking.
Line a large platter or cookie sheet with foil before taking meat out to the grill for cooking. Once the meat is on the grill, simply remove and discard the foilthe platter is clean and ready to use after the meat is cooked.
The next time you grill burgers, put the condiments in a muffin tinno more toting several bottles and jars to the picnic table.
A coffee grinder is great for grinding spices but should be cleaned between tasksadd a tablespoon of dry rice and buzz until all traces of the spice are gone. Wipe the grinder clean with a dry paper towel.
For easy cleanup, coat the inside of a colander with nonstick spray before draining pasta or potatoes. The starchy residue in the cooking water won't leave a sticky film on the colander.
When pureeing hot soups in a blender, prevent scorching splatters by filling the carafe just half full and covering the lid with a kitchen towel. Use short on/off bursts of powerthis keeps built-up steam from blowing off the lid.
Keep a pair of tweezers handy specifically for kitchen use. They're perfect for retrieving herbs from simmering soups or removing small bones from fish fillets. You'll be amazed at what you use them for!
Before slicing pizza, coat the wheel of the pizza cutter with nonstick spraythis will help keep the cheese and toppings from sticking to the blade.
If you don't have a small funnel to refill your pepper grinder, cut the bottom off of a cone-style coffee filter at the seam and fold the filter in half. Fit the filter into the opening of the grinder and pour in the peppercorns.
Source: Campbell's Kitchen
http://www.campbellskitchen.com
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: 30-Minute Meals
We're all busy nowadays. And for some with all the time in the world, they simply do not want to spend hours in the kitchen. This month we are looking for meals that can be prepared in about 30 minutes (or less). Pasta is pretty big at my house, and we have many that can be made quickly. Even a steak & potato dinner can be served within 30 minutes. Often the key to serving great meals that take little time is a great recipe. Share yours with us here, won't you? We will collect them through this month and publish them on the first Sunday possible 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 "30-Minute Meals". 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 possible 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:30-Minute Meals.
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"30-Minute Meals" has a deadline of April 30, 2012, and will be posted on May 6, 2012.
Please use this email link to submit a recipe for theme recipes: 30-Minute Meals. As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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Defibrillators
~Shared by Johnny, LA
Because an increasing number of people are having heart attacks while gambling, the big, high-class casinos are now equipped with sophisticated defibrillators. They are computer-controlled to deliver the exact electric shock needed to revive a heart attack victim. That is, if you're at a big, high-class casino.
At the cheaper casinos downtown, they just drag you across the carpet and touch your finger to the doorknob.
Checking Out
~Shared by Mary H., Montreal, Canada
I was checking out at a busy supermarket and the cashier was having problems. The register ran out of paper, the scanner malfunctioned, and then the cashier spilled a handful of coins.
When she totaled my order, it came to exactly $22. Trying to soothe her nerves, I said, "That's a nice round figure."
Still frazzled, she glared at me and said, "You're no bean pole yourself!"
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! |
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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:
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! |
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| Looking for a particular recipe, ingredient or submitter?
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VEGETABLE PASTA WITH FRESH TOMATOES
~Shared by Luanne, FL
Ingredients:
3 Medium Zucchini, washed and ends removed
1 Medium Onion, peeled and chopped
2 Cloves Garlic, peeled and chopped
1 tablespoon Olive Oil
1 tablespoon Dried Leaf Basil, crushed
1/2 teaspoon Black Pepper, coarsely ground
2 cups Prepared No-fat Pasta Sauce
1 cup Chopped Fresh Tomatoes
8 ounces Dried Pasta, shape of choice
1 tablespoon Fresh Parsley or Basil, chopped
Parmesan Cheese, grated (optional)
Directions:
Cut zucchini in quarters lengthwise and cut into 1/2 inch pieces. Place zucchini onion garlic and olive oil with seasonings in large deep skillet and saut over medium heat until soft. Stir often. Add prepared sauce mix well and let simmer for 5 minutes.
Stir in 1/2 cup chopped tomatoes and allow to heat thoroughly. In a separate pot cook pasta as directed on package. Drain well and place in large serving bowl.
Add sauce and mix gently. Top with the reserved 1/2 cup chopped tomatoes and chopped herbs. Serve hot. Servings: 4
Prep Time: 30 minutes
Notes: An excellent source of vitamin A vitamin C folate and fiber and a good source of calcium magnesium and potassium.
Source: Reasors Recipes
CHEESE STRAWS
(Automatic Bread Machine recipe)
~Shared by Doe, Oliver, B.C., Canada
For 16 5-inch sticks:
1 c flour
1 c w.w. flour
1 tsp salt
1 tsp sugar
2 tsp oil
3/4 c milk
2 tsp yeast
For 24 5-inch sticks:
1 1/2 c flour
1 1/2 c w.w. flour
1 1/2 tsp salt
1 1/2 tsp sugar
1 tbsp oil
1 1/4 c milk
1 tbsp yeast
For 16:
1 c old cheddar
2 tbsp parmesan
1 tsp garlic salt
1/4 c marg
For 24:
1 1/3 c old cheddar, grated
3 tbsp parmesan
1 1/2 tsp garlic salt
1/3 c marg
Prepare dough. Grease baking sheets. Mix cheeses & garlic salt in shallow plate, set aside. Knead dough on floured surface a few times to release air. Flour lg chefs knife & cut dough into 16 or 24 pcs. Shape each pce in a log 5 inches long, by rolling between hands or on floured surface. Melt marg in glass pie plate at high for 30 seconds. Roll each stick in marg to coat it, then roll in cheese mix. Place sticks on baking sheets, cover with cloth & let rise in warm place about 15 mins. Bake at 375 for 15-20 mins until crisp & brown.
EASY FISH CHOWDER
~Shared by Larry J., Spring Hill, TN
Makes: 6 servings
Prep: 25 mins
Start to Finish: 4 hrs 45 mins
Ingredients
1 1/4 cups diced yellow onion
1 clove garlic, minced
4 ribs celery, diced
12 ounces baby red potatoes, cut into pieces
1 teaspoon Old Bay seasoning
1/2 teaspoon kosher salt
3 tablespoons cornstarch
2 cups low-sodium chicken broth
1 pound halibut fillets, cut into 1-inch pieces
1 teaspoon lemon zest
1 cup half-and-half or whole milk
Chopped flat-leaf parsley
Directions
1. Combine onion, garlic, celery, potatoes, Old Bay and salt in a 4-quart slow cooker, Dutch oven or pot. In a bowl, stir together cornstarch, broth and 1-1/2 cups water and pour over vegetables. Cover and cook until potatoes are tender, 8 hr on low or 4 hr on high for slow cooker or 1-1/2 hr at a simmer on the stove.
2. Adjust heat to high if using low heat on the slow cooker; stir in fish, lemon zest and half-and-half and cook until fish is cooked through, 20 min for slow cooker or 15 min at a simmer on the stove. Sprinkle with parsley. Makes 6 servings.
Nutrition Facts
Servings Per Recipe 6
Calories(kcal)220, Protein(gm)20, Carbohydrate(gm)20, Fat, total(gm)7, Cholesterol(mg)39, Saturated fat(gm)3, Monosaturated fat(gm)2, Polyunsaturated fat(gm)1, Dietary Fiber, total(gm)2, Sugar, total(gm)3, Vitamin A(IU)486, Vitamin C(mg)11, Thiamin(mg)0, Riboflavin(mg)0, Niacin(mg)6, Pyridoxine (Vit. B6)(mg)0, Folate(g)40, Cobalamin (Vit. B12)(g)1, Sodium(mg)380, Potassium(mg)849, Calcium(DV %)111, Iron(DV %)1
Percent Daily Values are based on a 2,000 calorie diet
HAZELNUT COFFEECAKE MUFFINS
~Shared by Mary H., Montreal, Canada
1 egg
1 cup cold strongly brewed coffee
1/2 cup sour cream
1/2 cup margarine, melted
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sliced hazelnuts (filberts) or whole hazelnuts, ground, divided
Preheat oven to 400 degrees F. Grease large muffin tins or line with paper baking cups.
Beat egg in a bowl with a fork. Blend in coffee, sour cream and margarine.
Combine flours, sugar, baking powder, salt and 1/4 cup sliced hazelnuts. Stir liquid ingredients into dry ingredients, stirring just until moistened.
Spoon into prepared muffin cups, generously filling each to the top. Sprinkle remaining hazelnuts on top, then press down gently.
Bake for 20 - 25 minutes, or until golden brown. Cool. Store in an airtight container. Makes 12 large muffins.
Source: Magic baking powder.
CHERRY SWIRL COFFEE CAKE
~Shared by Treva, NC
4 cups Original Bisquick mix
1/2 cup granulated sugar
1/4 cup butter or margarine, melted
1/2 cup milk
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 can (21 oz.) cherry pie filling
Glaze:
1 cup powdered sugar
1 to 2 tablespoons milk
1. Heat oven to 350F. Grease bottom and sides of 1 (15 x 10 x 1-inch) pan or 2 (9-inch) square pans with shortening or cooking spray. In large bowl, stir all coffee cake ingredients except pie filling; beat vigorously with spoon 30 seconds.
2. Spread two-thirds of the batter (about 2 & 1/2 cups) in 15 x 10-inch pan or one-third of the batter (about 1 & 1/4 cups) in each square pan. Spread pie filling over batter (filling may not cover batter completely). Drop remaining batter by tablespoonfuls onto pie filling.
3. Bake 20 to 25 minutes or until light brown. Mean while, in small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Source: Susans Daily Dose
QUICK CARROT NUT SPREAD
~Shared by Jean P., Syracuse, NY
1 cup raw carrots, scrubbed and slivered
2/3 cup chunky peanut or cashew butter
1 teaspoon lime juice
3/4 cup ripe banana, peeled and sliced
1/2 cup dried currants
Salt or salt substitute to taste
Combine all ingredients in blender, adding about a quarter of the ingredients at a time.
Source: http://grammascookbook.com
PISTACHIO COOKIES
~Shared by Marilyn M., Canton, OH
1 cup sugar
1 cup softened butter
1 package (8 oz) softened cream cheese
1 teaspoon vanilla
1 egg
2 1/4 cups flour
1 package (3.75 oz) instant pistachio pudding
1 teaspoon baking powder
1/2 teaspoon salt
Heat oven to 350F. Beat together sugar, butter and cream cheese. Add vanilla and egg. In a separate bowl, combine remaining dry ingredients; whip into butter mixture. Cover with plastic wrap and refrigerate for at least 1 hour. Shape teaspoon fulls of dough into round balls or finger-like shapes and arrange on a baking sheet lined with parchment paper. Bake for 10-12 minutes or until lightly brown on the bottom. Let cool. Drizzle/decorate with melted chocolate and/or sprinkles. (I make them both ways!)
CHICKEN & SMOKED ANDOUILLE GUMBO
~Shared by Johnny, LA
Ingredients:
One 2 1/2-pound chicken
14 cups water
2 tablespoons Cajun Seasoning
2 bay leaf
12 cups reserved chicken stock
1 cup dark roux
1 pound andouille sausage, sliced
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 tablespoon minced garlic
2 teaspoons hot sauce
1 teaspoon salt
1/2 cup chopped green onions
1/4 cup minced parsley
4 cups cooked rice
Directions:
1. Place chicken, water, 1 tablespoon Cajun Seasoning and bay leaf in a stock pot. Bring to boil and simmer for 45 minutes. Strain and reserve liquid, allow chicken to cool, de-bone chicken discarding skin, coarse chop meat and set aside. Reserve 12 cups of chicken stock.*
2. Heat a large saucepot, add sliced andouille sausage and cook until browned. Stir in onion, celery, bell pepper, garlic and cook for 5 minutes. Add reserved chicken stock and bring to boil, add dark roux, lower heat and simmer for 30 minutes.
3. Add hot sauce and remaining Cajun Seasoning. Simmer for additional 30 minutes.
4. Add coarse chopped chicken and simmer for 10 minutes.
5. Stir in green onions and parsley. Divide rice into 8 large bowls and ladle in gumbo.
Yields 8 servings.
*If you don't end up with 12 cups of chicken stock you may add water to make up the difference.
Source: Chef Patrick Mould
Louisiana Culinary Enterprises, Inc.
http://www.chefpatrickmould.com
QUINOA AND ZUCCHINI SALAD
~Shared by Linda H., Rosharon, TX
This quinoa and zucchini bowl (or platter) is tossed with a pretty, pale green cilantro or parsley-flecked avocado dressing. It makes more than you will use for this particular recipe, but you can have the extra on hand to add to salad throughout the rest of the week. If you dislike cilantro feel free to substitute chopped chives or flat leaf parsley.
1 large avocado, ripe
juice of 1 lime
1/4 cup lightly packed cilantro, chives or flat leaf parsley
1 clove garlic
1/4 cup plain yogurt
3/4 cup water
1/2 teaspoon fine grain sea salt
3 large eggs
1 large zucchini, cut into 3/4-inch thick coins
1/4 cup extra-virgin olive oil
couple pinches of fine grain sea salt
2 cups quinoa, cooked, room temperature
1/4 cup pine nuts, toasted
1/4 cup goat cheese, crumbled
a bit of chopped cilantro or parsley for garnish
Prepare the cilantro/parsley-avocado dressing by blending the avocado, lime juice, cilantro or parsley or chives, garlic, yogurt, water, and salt in a blender (or us a hand blender). Set aside.
Hard boil the three eggs. Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly thirteen minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so - long enough to stop the cooking. Set aside.
While the eggs are cooling start preparing the zucchini by tossing it with olive oil and salt in a medium-sized bowl. Roast in oven at 450 degrees about 15 minutes.
Crack and peel each egg, cut each egg into quarters lengthwise. Assemble the salad by tossing the quinoa with about 2/3 cups of the avocado vinaigrette. Top with the zucchini, pine nuts, eggs, goat cheese, and a bit of chopped parsley for garnish
Serves 4 to 6.
GARDEN CHICKPEA SALAD
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
3 C. spring mix salad greens
3/4 C. canned chickpeas or garbanzo beans, rinsed and drained
1/2 C. packed fresh parsley sprigs coarsley chopped
1 medium carrot julienned
1 zucchini julienned
2 green onions thinly sliced
1/4 C. crumbled feta cheese
1/4 C. thinly sliced radishes
3 T. chopped walnuts
Tomato Vinaigrette:
1/4 C. lemon juice
1/4 C. olive oil
1/4 C. chopped tomato
1 garlic clove minced
1/2 t. cumin seeds toasted
1/4 t. salt
1/4 t. cayenne pepper
Divide greens between two salad plates. Combine the chickpeas, parsley, carrot, zucchini, onions, cheese, radishes and walnuts.
In a small bowl combine the vinaigrette ingredients. Pour 1/3 C. over chickpea mixture and toss to coat. Spoon chickpea mixture over greens. Drizzle salads with remaining vinaigrette. Serve immediately.
HOT REUBEN POT PIE
~Shared by Treva, NC
1 can (14 oz) sauerkraut, drained
1/2 cup chili sauce
1/4 cup mayonnaise
1 lb sliced corned beef (from deli), cut into 1/2-inch strips
1 can (12 oz) Pillsbury Grands! Jr. Golden Layers refrigerated buttermilk biscuits
1 cup shredded Swiss cheese (4 oz)
1. Heat oven to 375F. Spray 2-quart round casserole with cooking spray.
2. Spread sauerkraut evenly in bottom of casserole. In medium bowl, stir chili sauce and mayonnaise until blended. Add corned beef; toss until evenly coated. Spoon over sauerkraut. Cover; bake 30 minutes.
3. Meanwhile, separate dough into 10 biscuits; cut each biscuit crosswise in half. Arrange biscuit pieces over partially baked casserole. Bake uncovered 18 to 20 minutes or until biscuits are golden brown. Sprinkle cheese over top. Bake 3 to 5 minutes longer or until cheese is melted.
Pastrami can be used in place of the corned beef.
Although this casserole bakes for almost an hour, the preparation is quick and simple.
PUNGENT PEPPER SAUCE
~Shared by Jean P., Syracuse, NY
1 pound cherry tomatoes, red or yellow
1 shallot, finely minced
1 clove garlic
2 Tbsp fresh minced cilantro
2 serrano chili peppers, seeded, roasted, skinned and minced
1 Tbsp fresh lime juice
Toss all the ingredients in the blender and process until chopped fine. Do not liquify.
This will keep up to 3 days in the fridge.
Makes 1 cup.
Source: http://grammascookbook.com
BUTTER PECAN BARS
~Shared by Marilyn M., Canton, OH
1 (18 oz) box butter pecan cake mix
1 stick butter, melted
1 stick butter, softened
3 eggs, divided
1 (8 oz) cream cheese, softened
1 (1 pound) box powdered sugar
1 1/2 cups chopped pecans
Mix together cake mix, melted butter and one slightly beaten egg. Press into a greased and floured 9X13 inch baking dish. Beat cream cheese until smooth. Add softened butter, two eggs and powdered sugar; mix well. Pour over cake mix layer. Top with pecans. Bake in a preheated 300 F oven for 1 hour. Cool and cut into squares.
SPICY CAJUN STYLE CHICKEN WINGS
~Shared by Johnny, LA
These chicken wings are delicious as is, or serve with a mustard mayonnaise sauce or Creole Mayonnaise blend (recipes follow). These flavorful wings can be made as spicy as you like by adding more or less Tabasco and cayenne to this recipe. Feel free to use honey or agave syrup in place of the brown sugar in the marinade.
Prep Time: 10 minutes
Cook Time: 50 minutes
Marinate: 4 hours
Total Time: 5 hours
Yield: Makes about 50 to 60 pieces
Ingredients:
3 pounds chicken wings
2 tablespoons Canola or olive oil
3 teaspoons minced garlic
juice of 2 lemons, about 5 to 6 tablespoons
1 tablespoon plus 1 teaspoon Worcestershire sauce
1/3 cup ketchup
3 green onions, chopped, plus more for garnish, if desired
1 tablespoon Tabasco sauce
1/2 teaspoon dried leaf thyme
1 teaspoon ground cayenne pepper or red pepper flakes
2 tablespoons brown sugar, packed
1/2 teaspoon ground black pepper
Glaze:
remaining marinade
2 tablespoons honey or agave syrup
1/2 teaspoon cayenne pepper, optional
Preparation:
Wash chicken wings and pat dry. Cut wing tips off and discard. Cut the wings at the joint.
In a large food storage bag or glass bowl, combine the oil, garlic, lemon juice, Worcestershire sauce, ketchup, chopped green onions, Tabasco, thyme, 1 teaspoon cayenne or pepper flakes, brown sugar, and black pepper. Add the chicken wings and coat well. Seal the bag or cover the container and marinated for 4 hours.
Line a roasting pan with foil and place a cooling or broiling rack in the bottom of the pan. You might have to use 2 pans and racks, but be sure to line them with foil to avoid a difficult-to-clean mess.
Heat the oven to 375.
With tongs, remove chicken wings and arrange on the rack(s).
Pour the remaining marinade into a saucepan and add 2 tablespoons of honey or agave syrup and 1/2 teaspoon cayenne pepper, if desired. Bake the chicken wings for 50 to 60 minutes, turning about halfway through, and basting occasionally with the reserved marinade.
Arrange in a serving dish and sprinkle with fresh chopped green onion, if desired.
Makes about 50 to 60 pieces, depending on the size of the wings.
Quick and Easy Mustard Mayonnaise Dipping Sauce
This dipping sauce is delicious with pigs in a blanket, hot dog or sausage snacks, or serve with chicken fingers or wings. For a festive look, add a little finely chopped parsley and red bell pepper.
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: Makes About 1/2 Cup
Ingredients:
3 tablespoons good quality Dijon style mustard
3 tablespoons mayonnaise
3 tablespoons sour cream
chopped parsley and/or finely chopped red bell pepper, optional
Preparation:
Combine all ingredients. This dip has a nice mustard flavor, good for hot dog snacks or chicken wings. If you want to tone down the mustard or make it stronger in flavor, add more of any ingredient, to taste.
Makes about 1/2 cup, but it's easily doubled or tripled for a crowd.
Creole Mayonnaise
This makes a flavorful mayonnaise for chicken salad, seafood salad, turkey or leftover meat salads.
Ingredients:
1/2 cup mayonnaise
1 1/2 teaspoons Creole mustard
1 teaspoon Creole or Cajun seasoning
pinch crumbled dried thyme leaves
a shake or two of coarsely ground black pepper
1/2 teaspoon lemon juice
Preparation:
Combine mayonnaise and remaining ingredients in a small bowl. Mix until well blended. Use as a spread for sandwiches or as a dip with crab cakes or other seafood.
MIGUEL'S JALAPENO QUESO BLANCO
~Shared by Linda H., Rosharon, TX
2 cups whipping cream ( 474 g to 477 g )
1 cup sour cream ( 254 g )
1 tsp chicken base (24 g )
2 tbsp. clarified butter (28.25 g )
1 tbsp. flour (20 g )
1 jalapeno, minced (30 g )
1 tbsp juice from bottled jalapenos ( 30 g )
2 oz shredded cheese equal parts jack and cheddar ( 56 g )
Heat whipping cream in a heavy saucepan over high heat. When the cream is ready to boil, stir in sour cream. After sour cream dissolves, reduce heat to medium. Stir in chicken base and jalapeno juice and simmer.
While cream is heating: Make a roux by warming butter in a saucepan over medium heat, adding flour, and mixing with a wire whip until mixture starts to turn pale gold.
Just before cream mixture is ready to boil again, add roux, whisking briskly and constantly until roux is incorporated. Remove from heat; stir in minced jalapeno and cheese mixture.
Makes about 3.5 cups. Can be doubled because it goes fast.
REFRIGERATOR DILL PICKLES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
15 small pickling cucumbers
40 fresh dill sprigs
2 large onions thinly sliced
5 garlic cloves sliced
1 qt. water
1 qt. white vinegar
1 C. canning salt
Cut each cucumber lengthwise into 4 spears. In a large bowl, combine the cucumbers, dill, onions, and garlic; set aside. In a Dutch oven, combine the remaining ingredients. Bring to a boil; cook and stir just until salt is dissolved. Pour over cucumber mixture; cool.
Cover tightly and refrigerate for at least 24 hours. Store in the refrigerator for up to 3 months.
STARBUCKS MAPLE OAT NUT SCONES
~Shared by Treva, NC
Makes 8
1 cup rolled oats
1 & 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons maple syrup
2 & 1/2 tablespoons cold butter, cubed
1 large egg
1/2 cup half-and-half or heavy cream
3/4 teaspoon maple extract
2/3 cup coarsely chopped pecans
Maple Glaze:
1 & 1/2 cups powdered sugar
1/2 teaspoon maple extract
5 teaspoons water
1. Preheat oven to 425 degrees F.
2. Finely grind oats in a food processor.
3. In a mixer, mix flour, ground oats, sugar, salt and baking powder. Add maple syrup and butter and mix well. In a small bowl, beat the egg with the cream and maple extract. Pour the egg mixture into the flour mixture and mix well. Add pecans and mix just to incorporate.
4. Place dough on a floured surface. Knead and pat dough into a 8-10" circle and cut into 8 wedges. Place on a baking sheet and bake for 13 to 15 minutes, or until light brown. Cool on wire rack.
5. Mix glaze ingredients until smooth. Adjust the amount of water to get to the desired consistency. Spread over each scone and let set for about 15 minutes before serving.
Source: Adapted from Food.com and Top Secret Recipes
PUMPKIN STUFFED WITH ROOT VEGETABLES BOURGUIGNONNE
~Shared by Jean P., Syracuse, NY
1 medium pumpkin
Salt and pepper to taste
1 1/2 cups pearl onions, peeled
1 tablespoon minced garlic
1 teaspoon olive oil
1/2 pound portobello mushrooms, cut into 1-inch cubes
1/2 pound fresh porcini mushrooms, thickly sliced (or substitute
1/4 cup rehydrated dried porcini + more portobellos)
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
1 teaspoon minced fresh sage
2 bay leaves
2 cups good-quality red wine
2 cups vegetable stock
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 turnip, cut into 1-inch cubes
1 or 2 parsnips, halved lengthwise, then cut into 1/2-inch slices
1 or 2 carrots, halved lengthwise, then cut into 1/2-inch slices
1 celery root, peeled, cut into 1/2-inch dice
6 to 8 dried chestnuts, blanched to reconstitute and cut in half (optional)
4 tablespoons tamari soy sauce
2 tablespoons cornstarch dissolved in 1/4 cup cold water
Rosemary sprigs for garnish
5 cups vegetable stock or water, or more as needed
1 1/2 cups polenta
1 teaspoon minced garlic
2 teaspoons minced fresh sage, or 1 teaspoon dried sage
1/2 teaspoon black pepper
1 teaspoon salt
2 teaspoons minced fresh parsley
Preheat the oven to 400 degrees. Slice the top 2 inches off the pumpkin. Scoop out and discard the seeds and strings. Season the pumpkin cavity with salt and pepper. Place the pumpkin and its lid cut sides down in a baking pan. Pour in water to come 1/2 inch up sides of pan. Cover with foil and bake for 30 to 40 minutes. The pumpkin should be just slightly soft if you squeeze it. Remove the pumpkin from the oven and let cool.
Saute the onions and garlic in the oil in a large saucepan over medium heat until they brown slightly. Add the mushrooms, thyme, rosemary, sage and bay leaves; saute for 2 minutes, stirring often. Add the wine, stock, tomato paste, mustard, turnip, parsnip, carrot, celery root, chestnuts and tamari. Stir, cover and simmer until the vegetables are tender but still al dente, about 30 to 40 minutes.
Stir in the cornstarch mixture and cook, stirring, until the broth thickens. Simmer about 5 minutes longer, then remove from the heat, and season with salt. Keep warm until ready to serve.
While the vegetables are cooking, make the polenta: The polenta: Bring the stock to a boil in a 2-quart saucepan. Slowly whisk in the polenta, and cook, whisking constantly, for 5 minutes. Reduce the heat to simmer, add the garlic, sage, pepper and salt, and continue to cook and stir until the polenta is soft and starts to pull away from the sides of the pan, about 15 minutes. Stir in the parsley. If the polenta becomes too thick, add more liquid. It should be soft and creamy but not soupy when finished. Keep warm until ready to serve. To serve: If necessary, warm the pumpkin in the oven. Fill it with the hot vegetable stew and garnish with rosemary sprigs. Let guests spoon polenta onto their plates, and top with a ladleful of stew, being sure to scoop up some of the cooked pumpkin with the stew.
Source: http://grammascookbook.com
SUPER SHRIMP CASSEROLE
~Shared by Marilyn M., Canton, OH
Who doesn't like shrimp, mushrooms, and cheese? This is the perfect way to combine all these favorite ingredients in one easy, super dish.
1 pound cooked shrimp, peeled and deveined
Salt and pepper to taste
1/2 pound fresh mushrooms, sliced
3 Tbsp. butter plus 4 Tbsp. softened butter
1 Tbsp. all-purpose flour
1 cup (8 oz) sour cream
1 teaspoon soy sauce (or to taste)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
Preheat oven to 400 degrees F. Arrange shrimp in a single layer in a greased shallow baking dish; sprinkle with salt and pepper. In a medium skillet, saute mushrooms in 3 tablespoons butter until lightly browned. Transfer mushrooms to a medium bowl and toss with flour. Stir in sour cream, the 4 tablespoons softened butter, soy sauce, and salt and pepper to taste. Pour mushroom sauce over shrimp; sprinkle with Parmesan cheese and paprika. Bake 10 to 12 minutes, or until bubbly. Yield: Serves 4
CHICKEN AND SAUSAGE GUMBO WITH TOMATOES
~Shared by Johnny, LA
This gumbo is wonderful with hot boiled rice and crusty bread.
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 tsp cayenne 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
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.
FIVE MINUTE CHUNKY MONKEY ICE CREAM
~Shared by Linda H., Rosharon, TX
No ice cream maker needed!
3 frozen, peeled bananas, chopped
1/4 cup walnuts, chopped
2 tablespoons chocolate chips
Place frozen bananas in a food processor. Process until smooth (scraping down bowl as needed). Stir in walnuts and chocolate chips. Serve immediately.
*If you have trouble pureeing the bananas just let them sit out for a couple minutes and try again. Any chunks can easily be smoothed out with a spatula.
Chunky Monkey Supreme: add 3 tablespoons peanut butter and 1 tablespoon coconut. Puree with bananas.
Makes: 2 servings
Source: Kitchen Simplicity
DAKOTA FRIED TOMATOES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
Ingredients
6 large green tomatoes
Salt and Pepper
3 cups flour
1 cup cream or milk
1 Tblsp flour
1 Tblsp butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper
Slice the green tomatoes very thin and salt and pepper each slice liberally. Then dip these slices in flour until each is thickly covered. Deep fry in hot oil until nicely browned. Draning the fried slices on brown paper. When all the slices are fried and drained, empty the skillet of excess cooking oil. Now put in the cream or milk. Add 1 tbl. flour to thicken. Stir in the butter, salt & pepper. Blend well. Place the fried tomatoes in a bowl and pour this mixture over them. Serve immediately.
EASY BANOFFEE PIE
~Shared by Treva, NC
Banana and toffee-caramel flavors combine for one creamy, luscious pie.
Preparation Time: 15 min
Chilling Time: 6 hr
1/3 cup caramel topping sauce
1 (6-ounce) prepared graham cracker pie crust
2 bananas, sliced
1 (4-serving) package instant French vanilla pudding, made according to package directions
2 cups frozen whipped topping, thawed
1. Evenly pour caramel sauce into pie crust. Place half of sliced bananas over caramel sauce, then evenly spoon half of pudding mixture over bananas.
2. Layer with remaining banana slices and pudding mixture. Top with whipped topping, cover gently and refrigerate 6 to 8 hours or until firm.
NOTE: Before serving, garnish with banana slices and a drizzle of caramel sauce.
Source: Mr. Food
PUMPKIN FUDGE BROWNIES
~Shared by Jean P., Syracuse, NY
1 cup soymilk lite
2 Tbsp. lemon juice
2 1/2 cups unbleached flour
1/2 cup oat bran
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. ground ginger
1/8 tsp. ground cloves
2 cups Sucanat
1 1/4 cups lite silken tofu (firm or extra firm)
2/3 cup prune puree
2/3 cup canned pumpkin puree
2 tsp. vanilla extract, separated
1/4 cup boiling water
1/4 cup cocoa powder
1 Tbsp. liquid Fruitsource
Preheat oven to 350 Oil spray 9 by 13 baking pan. Place soymilk in a glass measuring cup. Add lemon juice, set aside. In a large bowl, stir together the next 10 ingredients and set aside.Place the tofu in food processor and blend. Add prune and pumpkin puree and process. Add soymilk and 1 tsp of vanilla and blend until smooth. Fold the tofu mixture into the dry ingredients.
Remove 1 1/2 cups of the batter to a medium bowl. Whisk together boiling water and cocoa, add remaining 1 tsp. of vanilla and liquid Fruitsource to the reserved batter. Set aside. Spread 2/3 of the pumpkin batter on the bottom of the prepared pan. Spoon dollops of the fudge batter over top, leaving spaces in between. Spoon remaining 1/3 of pumpkin batter in an alternating fudge-pumpkin pattern. Run a butter knife through the batters to form a swirling pattern, a la marble cake. Bake 30 minutes, cool and cut into squares.
Makes 30 brownies.
Source: http://grammascookbook.com
MINNY'S CARAMEL CAKE
~Shared by Marilyn M., Canton, OH
(From THE HELP.)
Makes one 9" 2-layer cake
1 cup finely chopped pecans, plus extra for garnish
1 cup unsalted butter at room temperature
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
3 cups unsifted cake flour
1/8 tsp salt
3 tsp baking powder
1 1/2 cups buttermilk
For the cake:
Pre-heat oven to 350F.
Cream butter and sugar with an electric mixer at medium speed for about 20 minutes or until mixture is light and fluffy. Reduce speed to low and add eggs one at a time beating well after each addition. Add vanilla and mix until blended. Combine flour, baking powder, pecans and salt in another bowl. Slowly alternate adding buttermilk and flour mixture to butter mixture, Begin and end with flour mixture and make sure to scrape down sides of bowl frequently until all is combined. Mix batter until well blended and smooth.
Prepare 2 (9-inch) pans by lining the bottoms with parchment paper, buttering the side then dusting with flour. Divide the batter evenly among the 2 pans. Bake for 18-20 minutes or until cake is lightly browned and springs back and a toothpick inserted in the middle comes out clean. Remove cakes from pans after cooling for 10 minutes and then cool completely on wire racks.
Minny's Creamy Caramel Frosting:
2 1/2 cups sugar
1 large egg, slightly beaten
8 tbsp unsalted butter
3/4 cup whole milk
1 tsp vanilla
Melt 1/2 cup of sugar in iron skillet slowly, until brown and runny. Mix egg, butter, remaining sugar, and milk in a saucepan and cook over a low flame until butter melts. Turn the heat up to medium and add the browned sugar. Cook until it reaches the soft ball stage or until mixture leaves sides of pan. This takes about 10 minutes. Remove from fire, let cool slightly, and add vanilla. Beat until right consistency to spread. If it gets too thick add a little cream. This will ice a 2 layer cake. Garnish with whole pecans.
Optional Caramel Cream Cheese Frosting:
1/4 cup light brown sugar
10 Tbsp unsalted butter, divided
1/3 cup whipping cream
8 oz cream cheese, softened
1/2 tsp vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Melt brown sugar and 4 Tbsp butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally.
Place remaining 6 Tbsp butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
To Finish Cake:
Place one layer on cake plate and working quickly, cover top with thin layer of Caramel frosting. Repeat with next layer. For Minnies caramel cake: place top layer on and frost top, then sides, smoothing icing. For modern caramel cake: place top layer on and frost top and sides with Caramel Cream Cheese Frosting. Garnish with candied pecans and small white currants, if desired.
BISQUICK IMPOSSIBLE PIE
~Shared by Johnny, LA
Ingredients:
Base (Large):
2 cups milk
1 cup biscuit mix
4 eggs
Salt and pepper
Fillings:
Approx. 1/2 to 1 cup chopped cooked, drained very well meat, more or less
Approx. 3/4 to 1 cup shredded cheese, more or less
Approx. 3/4 to 1 cup chopped cooked or raw vegetables, more or less
Directions:
Use a regular 10-in or larger quiche pan or pie plate for this large recipe.
Heat oven to 400
Grease pan or pie plate.
Sprinkle filling ingredients (meat and/or vegetables and cheese) into pie plate. Beat base ingredients until smooth, 15-30 seconds in a blender, or 1 minute on high with a hand beater, or 2 minutes by hand. Pour into plate. Bake approx. 25-35 minutes, until knife inserted in center comes out clean and top is golden brown.
Cool 5 minutes.
Variation:
Instead of ingredients above use: Crumbled (cooked and well drained) Hamburger, Cheddar, Green Chile (The Burger Pie)
APPLE BUTTER PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/
1/2 cup apple butter
1 egg, lightly beaten
1/2 cup sugar
1 tablespoon all-purpose flour
2 cups evaporated milk
Ground cinnamon
1 (9 inch) unbaked pastry shell
In a bowl, combine apple butter, egg, sugar, flour and milk; mix well. Pour into the pie shell; sprinkle with cinnamon. Bake at 425 degrees F for 10 minutes. Reduce temperature to 350 degrees F; bake 35 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator.
RADICCHIO AND PEAR SALAD
~Shared by Jim D., WA
2 ripe Anjou, William, or Bosc pears, cored and thinly sliced
1 tablespoon lemon juice
2 small heads radicchio, torn into small pieces
1/2 cup broken walnut pieces
1/3 cup dried cranberries
1 blood or naval orange, peeled and separated into segments
1/4 cup crumbled Gorgonzola dolce cheese
Dressing
1/3 cup white balsamic vinegar or rice wine vinegar
1/2 cup extra Virgin Olive Oil
1/4 teaspoon fine sea salt
1/4 teaspoon celery seed
1 tablespoon honey
Place the pears in a shallow bowl and combine them with the lemon juice. Cover and set aside.
Whisk the dressing ingredients together in a small bowl and set aside.
Combine the radicchio, walnuts, cranberries, and orange segments in a bowl. Pour the dressing over the top and toss well. Add the pears with the lemon juice and toss again. Sprinkle the top with the cheese and serve.
Serves: 4
Variation: Dried figs, chopped, instead of cranberries make a nice alternative.
Source: http://www.sassy4daze.com/Recipes/Italian.html
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ROASTED BANANA BARS WITH BROWNED BUTTER-PECAN FROSTING
~Shared by Treva, NC
YIELD: 2 dozen (serving size: 1 bar)
Bars:
2 cups sliced ripe banana (about 3 medium)
1/3 cup packed dark brown sugar
1 tablespoon butter, chilled and cut into small pieces
9 ounces cake flour (about 2 1/4 cups)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 cup nonfat buttermilk
1 teaspoon vanilla extract
1/2 cup butter, softened
1 & 1/4 cups granulated sugar
2 large eggs
Baking spray with flour
Frosting:
1/4 cup butter
2 cups powdered sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon vanilla extract
1/4 cup chopped pecans, toasted
1. Preheat oven to 400.
2. To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400 for 35 minutes, stirring after 17 minutes. Cool slightly.
3. Reduce the oven temperature to 375.
4. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
5. Pour batter into a 13 x 9inch baking pan coated with baking spray. Bake at 375 for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
6. To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.
Nutritional Information per serving Calories: 221
Calories from fat: 0.0%; Fat: 8.4g; Saturated fat: 4.7g; Monounsaturated fat: 2.3g; Polyunsaturated fat: 0.6g; Protein: 2.3g;
Carbohydrate: 35.1g; Fiber: 0.6g; Cholesterol: 39mg; Iron: 1mg; Sodium: 117mg; Calcium: 23mg
Source: Cooking Light JANUARY 2009
BREITENBACH'S CHICKEN PICCATA
~Shared by Marilyn M., Canton, OH
Here is a recipe from a local winery near here that is delicious.
(Low fat, low cal and low carb.)
4 chicken breast halves, boneless and skinless
1/2 cup all-purpose flour
Salt and pepper
2 Tbsp. butter
1 tsp olive oil
1/4 freshly squeezed lemon juice
1/4 cup Breitenbach Frost Fire
3 Tbsp. capers
Working with one chicken breast at a time, place each between two pieces of plastic wrap with the smooth side down (where the skin used to be). Working from the center to the edges, gently pound each chicken breast with a meat mallet to 1/4-inch thick. You want the smooth side to remain intact while the ragged side receives the impact of the mallet. And since chicken has little connective tissue, it's important to use gentle strokes when pounding, the meat can tear easily. Salt both sides of chicken breast. In a shallow pie plate, combine flour, salt, and pepper. Roll chicken in flour mixture to coat all sides. In a large nonstick frying pan over medium heat, heat butter and vegetable oil. Add chicken and cook 3 to 5 minutes per side of until fully cooked and tender. Pour lemon juice and white wine over chicken. Add capers and simmer another 2 to 3 minutes longer. Remove from heat and transfer chicken onto a serving platter. Reduce liquid left in frying pan by boiling and additional 2 to 3 minutes; pour over the chicken and serve immediately.
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| VEGETABLE STIR-FRY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 2 tablespoons olive oil
- 1 small onion, sliced
- 1 red pepper, thinly sliced
- 1/2 tablespoons grated fresh ginger
- 1 cup broccoli florets
- 1 pound tofu, drained and cubed
- 1 cup cooked rotini pasta
- 4 ounces Parmesan cheese
DIRECTIONS
Heat nonstick skillet or wok to medium high. Add oil and onion and stir-fry 2 minutes. Add pepper and stir-fry 1 minute more. Add ginger, broccoli, and tofu and stir-fry 2 minutes more. Add pasta and stir-fry until mixture is thoroughly heated. Top each serving with 2 ounces Parmesan cheese.
Nutritional Information Per Serving (1/4 of recipe): Calories: 305, Fat: 18g, Cholesterol: 28g, Sodium: 530mg, Carbohydrate: 19g, Dietary Fiber: 2g, Sugars: 7g, Protein: 23g Diabetic Exchanges: 1 Starch, 2 Lean Meat, 1 Vegetable, 2 Fat
Source: Magic Menus for People with Diabetes by American Diabetes Association
http://www.amazon.com/exec/obidos/ASIN/1580401732/atozreci-20
CRISPY OVEN-FRIED FISH
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
Sauce:
- 1/4 cup nonfat or light mayonnaise
- 1 tablespoon finely chopped capers
- 2 teaspoons finely chopped onion
Rest of recipe:
- 4 cod, orange roughy, flounder, or other white fish fillets (5 ounces each)
- 1/4 cup plus 2 tablespoons fat-free egg substitute
- 1/4 cup plus 2 tablespoons finely ground Special-K cereal crumbs
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried Italian seasoning
- Olive oil cooking spray
DIRECTIONS
Preheat oven to 450 degrees F.
To make the sauce, combine all of the sauce ingredients in a small bowl and stir to mix well. Set aside.
Rinse the fish with cool water and pat it dry with paper towels. Set aside.
Place the egg substitute in a shallow dish. Place the cereal crumbs, Parmesan cheese, and Italian seasoning in another shallow dish and stir to mix well.
Dip the fish pieces first in the egg substitute and then in the crumb mixture, turning to coat both sides well.
Coat a medium-sized baking sheet with the cooking spray and arrange the fish fillets on the sheet. Spray the tops lightly with the cooking spray and bake for 12 to 15 minutes, until the outside is crisp and golden and the fish flakes easily with a fork. Serve hot, accompanied by the sauce.
Nutritional Information Per Serving (1/4 of recipe): Calories: 194, Carbohydrate: 9 g, Cholesterol: 65 mg, Fat: 3 g, Saturated Fat: 1.2 g, Fiber: 0.4 g, Protein: 31 g, Sodium: 457 mg, Calcium: 106 mg Diabetic Exchanges: 3 Very Lean Meat, 1/2 Starch
Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek
http://www.amazon.com/exec/obidos/ASIN/1583332375/atozreci-20
ROASTED GARLIC SWEET PEPPER STRIPS
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 large sweet peppers (combination of green, red and yellow)
- 2 tablespoons olive oil
- 1-1/2 teaspoons crushed garlic
- 1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 400 degrees F.
On baking sheet, bake whole peppers for 15 to 20 minutes, turning occasionally, or until blistered and blackened. Place in paper bag; seal and let stand for 10 minutes.
Peel off charred skin from peppers; cut off tops and bottoms. Remove seeds and ribs; cut into 1 inch wide strips and place on serving platter.
Mix oil with garlic; brush over peppers. Sprinkle with cheese.
Nutritional Information (Per Serving) Calories: 112; Protein: 2g; Sodium: 30mg; Cholesterol: 1mg; Fat: 8g; Dietary Fiber: 2g; Carbohydrates: 11g Exchanges: 2 Vegetables, 1-1/2 Fat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
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| PAN SEARED PRIME RIB WITH SHALLOTS AND GREEN BEANS
~Shared by Maggie, TX
Serving for two.
Prime Rib:
3 - 3 1/3 inch thick Boneless Prime Rib
Season and sear in olive oil. Reduce heat and simmer 15 minutes on both sides.
Shallots in tomato sauce:
Slice 6-8 shallots and place in saucepan.
Add 3 Tbsps. olive oil and simmer until clear.
Add one can tomato paste.
Add 3/4 cup of red wine and simmer for 15 minutes.
Stir in an additional 1/2 cup of red wine and simmer for another 10 minutes.
Whole Shallots:
Place 6-8 shallots in sauce pan.
Add 2 Tbsps. butter and 1 Tbsp. sugar
Simmer for 25-30 minutes.
Green Beans:
Use small, tender beans
Blanch 5 minutes, remove and place in ice bath for 20-30 minutes.
(This keeps a bright green color).
Saute in butter for 5 minutes.
Serve:
Slice Prime Rib and cover with shallot tomato sauce on plate.
Stack green beans.
Garnish with whole glazed shallots.
PARMESAN PEAS 'N' RICE
~Shared by Maggie, TX
Prep/Total Time: 25 min.
Ingredients
1/3 cup uncooked long grain rice
1 green onion, chopped
1 tablespoon butter
1 cup chicken broth
1/8 teaspoon pepper
2/3 cup frozen peas, thawed
1 tablespoon grated Parmesan cheese
Directions
In a small saucepan, saute rice and onion in butter until onion is tender. Stir in broth and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add peas; cover and cook 5-6 minutes longer or until liquid is absorbed and rice is tender. Stir in cheese. Yield: 2 servings.
Nutrition Facts: 3/4 cup equals 221 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Source: Taste of Home 2011
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| CHICKEN RITZ
Easy to make yummy dinner that the kids love!
4 Boneless skinless chicken breasts, cooked (or 2 cans chicken)
1 can Cream of Chicken soup
16 oz. Sour cream
2 packages Ritz crackers
1 stick Melted butter
Chicken breasts can be cooked in crockpot all day long (frozen or defrosted). Half day - cook on high; Whole day - cook on medium/low.
1. Shred chicken and place in large mixing bowl.
2. Add Cream of Chicken Soup & sour cream. Mix together.
3. Pour into 9 x 13 baking dish
4. Crush crackers (this works best using a rolling pin or ice cream scoop and puttig the crackers in a gallon size ziploc bag.
5. Put crushed crackers on top of mixture
6. Pour on butter. Bake at 350 degrees for 25 minutes.
Note: You can also use Saltines, cornflakes, or cheez-its.
PORK CHOPS WITH MUSHROOMS AND SOUR CREAM
4 1/4 to 1/3 inch thick boneless pork chops
1/4 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
1 small onion, peeled, halved lengthwise and thinly sliced
4 ounces sliced fresh mushrooms
1/3 cup sour cream
1/4 cup water
Season pork with salt and pepper. Melt 1 tbsp. butter over medium-high heat in a large skillet. Add pork and cook until browned and cooked through, about 1 1/2 minutes per side. Transfer chops to a plate and cover with foil. Add remaining tablespoon of butter to skillet. Add onion and mushrooms and cook, stirring frequently until tender, about 6 minutes. Reduce heat to low and stir in sour cream, water and juices from pork that have pooled on plate. Simmer until heated through - don't boil. Serve over chops.
Serves 4
BEST BROCCOLI CASSEROLE
1 c Water
1/2 ts Salt
1 c Rice; instant
1/4 c Butter or margarine
1/4 c Onion; chopped
1/4 c Celery; chopped
1 cn Cream of mushroom soup - 10 3/4 oz, undiluted
1 cn Cream of celery soup - 10 3/4 oz, undiluted
1 pk Broccoli, frozen chopped - 10 oz pkg, thawed
1/2 c Cheese, American processed - diced
Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients. Pour into a greased 1 1/2 quart casserole. Bake at 350F for 1 hour.
BLACK BEANS AND RICE
2 teaspoons kosher salt
2 1/2 tablespoons olive oil
2 cups long-grain rice
1 medium onion, chopped (1 cup)
1 large green or red pepper, chopped (1 cups)
2 medium cloves garlic, minced (1 tablespoon)
2 15-ounce cans black beans, undrained
1 cup chicken broth
2 tablespoons red wine vinegar
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/2 cup sliced scallions (optional)
In a medium saucepan, combine 4 cups of water with 1 teaspoon of the salt and 1 teaspoons of the olive oil. Bring to a boil. Stir in the rice, cover, and reduce heat to low. Cook for 20 minutes or until the rice is tender. In a large saucepan, heat the remaining olive oil over medium heat. Saut the onion, green or red pepper, and garlic until the vegetables have softened, about 5 minutes. Add the beans, broth, vinegar, bay leaves, black pepper, cumin, and remaining salt. Cover and bring to a boil. Reduce heat to low and let simmer for 10 minutes; remove the bay leaves. Spoon the beans over the rice and sprinkle with the scallions, if desired. Serve warm.
Yield: 6 servings.
CALORIES 427 (17% from fat); FAT 8g (sat 1g); CHOLESTEROL 0mg; CALCIUM 73mg; CARBOHYDRATE 73g; SODIUM 1,289mg; PROTEIN 13mg; FIBER 10g; IRON 5m
CHICKEN CASSEROLE
2 cups boned cooked chicken
6 slices bread
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup mayonnaise
2 tablespoons pimento
2 eggs, beaten
1 1/2 cups milk
3/4 teaspoon salt
1 can cream of mushroom soup
3/4 cup grated cheese
Dice 2 slices of bread and place in bottom of casserole dish. Mix onion, celery, pimento, salt, chicken and mayonnaise. Spoon over bread. Dice 4 slices of bread and place over chicken mixture. Mix milk and eggs and pour over casserole. Place in refrigerator for one hour or overnight. Before baking, spoon mushroom soup over casserole. Bake one hour at 325 degrees. Place cheese on top of casserole last 5 minutes of cooking time.
Source: Edenfield House Inn Bed & Breakfast
426 West Church Street
Swainsboro, Georgia 30401
(478) 237-3007
TOFFEE CRUNCH COOKIES
These are so easy and taste great. You just have to try them.
15 graham crackers
1/2 c. sliced almonds
3/4 c. butter
3/4 c. packed brown sugar
1/4 tsp almond extract
1 c. chocolate chips
Arrange crackers in the bottom of a well-buttered 13-by-9-inch baking pan. Sprinkle with nuts.
Combine butter and brown sugar in a saucepan; boil hard for 3 minutes. Stir in extract. Carefully pour over crackers.
Bake at 350 degrees for 10 minutes or until bubbly all over.
Sprinkle with chips. When soft, spread to frost.
Cut into small squares while warm or refrigerate and break into pieces while hard.
BROCCOLI SALAD
While this recipe calls for the salad to be served at room temperature, I prefer it served cold.
Ingredients:
1 large head broccoli, broken into small flowerettes
1 medium onion or about 1/2 cup chopped onion
8 to 10 slices bacon
1 cup mayonnaise
1/4 to 1/2 cup sugar
2 to 3 Tablespoons vinegar
1/2 cup raisins
1/2 cup nuts (optional)
Directions:
1. Cut bacon into bits and fry crisp.
2. Mix together mayonnaise, sugar, vinegar, bacon, raisins and nuts (if using).
3. Pour over broccoli and onions. Mix well.
4. Let stand at least 1 hour or more before serving.
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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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