WildStar 0 Posted June 11, 2007 SUMMER FOOD IDAS Beer Can Chicken with Dirty Bird Rub Elizabeth Karmel From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS Prep Time: 15 Cook Time: 1 1/2 hr 1 tablespoon dark brown sugar 1 1/2 teaspoons granulated sugar 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 3/4 teaspoon pepper 3/4 teaspoon smoked paprika 1/2 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1/4 teaspoon dried ground sage One 4- to 5-pound chicken, rinsed and patted dry Extra-virgin olive oil One 12-ounce can beer, preferably Budweiser 1. Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside. 2. Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity end of the chicken over the beer can. 3. Close the grill lid and cook the chicken until an instant-read thermometer registers 165º in the breast and 180º in the thigh, 1 to 1 1/2 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving. Chicken Burgers with Barbecue Onion Sauce Rachael Ray From Every Day with Rachael Ray June-July 2007 FOUR SERVINGS 2 pounds ground chicken 2/3 cup grated Parmigiano-Reggiano or pecorino romano cheese (a couple generous handfuls) 4 cloves garlic, finely grated 3 tablespoons finely chopped fresh rosemary leaves 1 1/2 tablespoons fennel seeds, toasted 1 teaspoon crushed red pepper 1/4 teaspoon ground allspice Grated peel and juice of 1 orange Salt and black pepper 2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling 1/4 pound pancetta, chopped 2 red onions, chopped 1 bay leaf 1/2 cup balsamic vinegar 3 tablespoons honey or brown sugar 2 tablespoons Worcestershire sauce 4 crusty rolls, split 1 cup arugula leaves, shredded 1/2 head endive, chopped 1/2 head radicchio, chopped 1. Preheat a grill or grill pan to medium-high. In a large bowl, combine the chicken, cheese, garlic, rosemary, fennel seeds, crushed red pepper, allspice, orange peel and 1/4 teaspoon salt; season with black pepper. Form the mixture into 4 patties, pressing your thumb into the center of each to keep it from bulging as it cooks. Set the patties aside. 2. In a medium skillet set on the grill, heat 2 tablespoons EVOO, 2 turns of the pan. Add the pancetta and cook until crisp, 3 to 4 minutes, then add the onions and season with salt and lots of black pepper. Add the bay leaf and cook, stirring occasionally, until the onions begin to brown, about 10 minutes. Discard the bay leaf. Stir in the vinegar, honey, Worcestershire sauce and orange juice and cook, stirring occasionally, until thickened, 6 to 7 minutes (if the sauce begins to dry out, stir in a little water). 3. Drizzle the patties liberally with EVOO. Grill until firm to the touch but still juicy, about 5 minutes on each side. Transfer to a plate to rest for 5 minutes. Toast the rolls on the grill and drizzle with EVOO. Set aside. 4. In a medium bowl, toss together the lettuces; pile onto the roll bottoms. Top each with a patty, onion sauce and a roll top. Share this post Link to post Share on other sites
WildStar 0 Posted June 16, 2007 :VBGal2: Taco soup :VBGal: Ingredients 1 1/4 pounds ground beef 46 ounces tomato-vegetable juice cocktail 1 diced tomatoes 1(15 ounce) can kidney beans, drained and rinsed 1 (15 ounce) can black beans, rinsed and drained 1 whole kernel corn 2 (1 ounce) packages taco seasoning mix Directions In a large stock pot brown ground beef. Drain grease and add Tomato vegetable juice, tomatoes, kidney beans, black beans, Corn and taco seasoning. Heat through and serve. Share this post Link to post Share on other sites
WildStar 0 Posted June 17, 2007 "Trash Bag" Taco Salad INGREDIENTS 3 pounds ground beef 3 envelopes taco seasoning 3 heads lettuce, shredded 3 cups (12 ounces) shredded cheddar cheese 3 cups chopped tomatoes 2 cups chopped onion 3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained 2 cans (15 ounces each) ranch or chili beans, drained 1 package (16 ounces) corn chips 1 bottle (16 ounces) Catalina salad dressing 1 jar (12 ounces) salsa SERVINGS 45-50 CATEGORY Main Dish PREP 30 min. TOTAL 30 min. DIRECTIONS Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container. Yield: 40-50 servings. Printed from tasteofhome.com Jun 17, 2007 Copyright Reiman Media Group, Inc © 2007 Share this post Link to post Share on other sites
WildStar 0 Posted June 26, 2007 Grilled Corn on the Cob Recipe courtesy Bobby Flay 4 ears of corn, husked Butter Olive oil Salt to taste Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt. Recipe Summary Prep Time: 5 minutes Cook Time: 15 minutes Yield: 4 servings User Rating: Episode#: HG1A08 Copyright © 2006 Television Food Network, G.P., All Rights Reserved Share this post Link to post Share on other sites
WildStar 0 Posted July 2, 2007 T :VBGal2: angy Venison Stroganoff :VBGal: --------------------------------- Ingredients From Taste of Home Ellen Spes of Caro, Michigan coats tender chunks of venison and chopped onion with a silky sour cream sauce. SERVINGS 4 CATEGORY Main Dish METHOD Slow Cooker PREP 10 min. COOK 195 min. TOTAL 205 min. INGREDIENTS 1-1/2 pounds boneless venison steak, cubed 1 medium onion, sliced 1 can (10-1/2 ounces) condensed beef broth, undiluted 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon salt 1/4 teaspoon pepper 4-1/2 teaspoons cornstarch 1/2 cup sour cream 2 tablespoons prepared horseradish Hot cooked noodles Procedure DIRECTIONS Place venison and onion in a 3-qt. slow cooker. Combine the next seven ingredients; pour over venison. Cover and cook on high for 3 to 3-1/2 hours or until meat is tender. In a small bowl, combine the cornstarch, sour cream and horseradish; mix well. Gradually stir into venison mixture. Cover and cook 15 minutes longer or until sauce is thickened. Serve over noodles. Yield: 4 servings. Share this post Link to post Share on other sites
WildStar 0 Posted July 9, 2007 Southwest Shepherd's Pie (makes 6 servings) 1 large onion, 8 ounces (240 g), chopped 2 garlic cloves, minced 1 carrot, 3 ounces (90 g), shredded 1/2 pound (240 g) button mushrooms, cleaned and sliced 1 pound (480 g) extra-lean ground beef sirloin 1 teaspoon (5 ml) crushed dried oregano 1/2 teaspoon (2.5 ml) crushed dried thyme 1/2 teaspoon (2.5 ml) ground cumin 1/4 teaspoon (1.25 ml) freshly ground pepper 1 tablespoon (9 g) unbleached all-purpose flour 1 cup (240 ml) fat-free low-sodium canned beef broth 1/3 cup (80 ml) dry red wine or additional beef broth 2 tablespoons (30 ml) tomato paste vegetable cooking spray Topping: 1 pound (480 g) russet potatoes, peeled and cut into chunks 3 to 4 tablespoons (45 to 60 ml) skim milk 1/2 teaspoon (2.5 ml) salt (optional) 1 to 2 tablespoons (15 to 30 ml) minced pickled jalapeño chile peppers, or to taste 1 tablespoon minced fresh cilantro or flat-leaf parsley 1 tablespoon (15 ml) minced scallion 1/4 teaspoon (1.25 ml) paprika 3 tablespoons (30 g) shredded 2% jack cheese In a large nonstick skillet, sauté onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until vegetables are wilted and pan liquids are absorbed, about 6 minutes. Crumble in the ground sirloin and continue to cook, stirring occasionally, until beef is well browned, about 5 minutes. Drain off any excess fat. Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef mixture and stir. Add beef broth, wine, and tomato paste. Stir until well combined. Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray. Transfer meat mixture to the prepared casserole. Set aside while you prepare the topping. Place the potatoes in a pot of boiling water to cover. Reduce heat and simmer until tender when pierced with a fork, 15 to 20 minutes. Drain. Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese. 8. Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months. When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot. Share this post Link to post Share on other sites
WildStar 0 Posted August 7, 2007 Slow Cooker Irish Stew - 13 pts Recipe By :Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann Serving Size : 6 Preparation Time :0:00 Categories : 4-5 quart 5-7quart Low Fat (less than 20%) Medium or large round or oval Slow Cooker Amount Measure Ingredient -- Preparation Method -------- ------------ ------------ --------- --------- -- 1 tablespoon olive oil -- (1 to 2 T. as needed) 2 pounds lamb shoulder -- trimmed of fat, cut into 1 1/2-inch cubes, and blotted dry 8 new white potatoes -- scrubbed and sliced 1/2 inch thick 8 small white boiling onions -- cut in half 12 ounces baby carrots -- (1 bag), or 3 large carrots, cut into thick rounds 4 ribs celery -- chopped 2 tablespoons chopped fresh flat leaf parsley 2 1/2 teaspoons salt free herb blend seasoning -- such as Mrs. Dash or McCormick 2 teaspoons dried thyme 1 bay leaf 2 cups water -- chicken broth, or vegetable broth salt and freshly ground pepper to taste In a large nonstick skillet, heat 1 T. of the oil over medium-high heat and brown half of the lamb on all sides. Set aside and brown the other half, adding more oil if needed. Layer the potatoes, onions, carrots, and celery in the slow cooker and place the meat on top. Add the parsley, herb blend, thyme, and bay leaf and pour over the water. Cover and cook on High for 1 hour. Turn the cooker to Low and cook until the lamb and vegetables are very tender, 6 to 7 hours. Season with salt and pepper. If you like your stew thickened, use 1 or 2 tablespoons of beurre manie. Serve the stew straight out of the pot. Serves 6. Beurre Manie: Place and equal amount of soft butter and flour in a bowl or small food processor. Using a fork or pulsing motion, mash them together until the mixture becomes a semifirm mass. It can be made ahead, divided into portions, then wrapped in plastic and stored in the refrigerator for a week, or in the freezer (it can be used frozen). For a soup, use the ratio of 1 tablespoon each of butter and flour to 1 cup of liquid, and for a stew, 2 tablespoons each of butter and flour to 1 cup of liquid. Turn the cooker to High, stir the beurre manie into the hot liquid, re-cover, and cook until thick, 10 to 15 minutes, or cook a bit longer on Low. Description: "13 pts" S(Formatted by Chupa Babi in MC): "01.15.07" Copyright: "2005" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 550 Calories; 29g Fat (46.5% calories from fat); 26g Protein; 49g Carbohydrate; 7g Dietary Fiber; 86mg Cholesterol; 133mg Sodium. Exchanges: 2 Grain(Starch) ; 3 Lean Meat; 3 1/2 Vegetable; 4 Fat. NOTES : High for 1 hour, then Low for 6 to 7 hours. Medium or Large, round or oval = 4 to 7 quarts. The delicious and perennially popular Irish stew, hailing from the green isle of prophets and philosophers, is a classic ragout in its technique. Just as with stews in France, the meat is cut into pieces, browned to caramelize the surface, then cooked in lots of liquid without a thickener. Serve this with Irish soda bread and butter and a pint of cold Guinness for the quintessential pub meal. Share this post Link to post Share on other sites
WildStar 0 Posted August 11, 2007 Kung Pao Chicken After searching for Kung Pao Chicken recipes and making some modifications, we LOVE this version of this wonderful meal, served with a side of freshly steamed green beans and seasonal fresh fruit. Inspired by several recipes, but mostly by an article @ http://www.culinary .net/articlesfea tures/featureart iclearchive/ articles/ 05533.html by Sharon Anne 1 lb chicken breasts, 1/2-inch cubes (substitute shrimp or beef, thinly sliced) 1 small egg, beaten 1/4 cup water 1/4 cup cornstarch 1/2 teaspoon salt 2 green onions (white part sliced and greens cut into 1/2-inch pieces) 1 red pepper, chunked 1 green pepper, chunked 1 small zucchini, chunked 1/3 cup water 2 1/2 tablespoons soy sauce 1 tablespoon cornstarch (dissolved in 1 Tbsp cold water) 1 teaspoon rice wine 2 tablespoons vegetable oil, divided 1 teaspoon garlic, minced 1/4 teaspoon ground ginger 1/4 teaspoon red pepper flakes granulated sugar, sprinkled in (to your taste) 1/3 cup peanuts, dry-roasted 4 cups cooked white rice (Botan, sticky rice) Not the one? See other Kung Pao Chicken, Shrimp or Beef (Panda Express - Style) Recipes < 30 mins One-Dish Meal Szechuan One-Dish Meal Very Low Carbs One-Dish Meal Chicken Breasts One-Dish Meal Combine meat in a zip-type bag with egg, water, cornstarch and salt; marinate chilled, for at least 30 minutes. Prep and chill veggies. Combine water and soy sauce, stir in dissolved cornstarch and rice wine, chill to reserve. About 20 minutes before serving time (be sure to get rice started) heat about 1-Tbsp of oil in hot wok. Stir meat, drain and discard marinade. Quickly stir-fry the meat in oil, for 60-90 seconds. Transfer to a large container. Stir meat, drain and discard marinade. Stir-fry the red and yellow peppers until almost tender; add green onions and zucchini, reserve with meat. Heat the remaining oil and stir-fry garlic, season with pepper flakes and ginger. Stir the reserved sauce mixture before pouring into seasoned garlic. Heat through to thicken. Sweeten to taste with sugar, adding a bit more ginger and/or red pepper flakes, as needed. Add cooked food to sauce and stir in peanuts. Serve over hot rice. Share this post Link to post Share on other sites
WildStar 0 Posted August 14, 2007 :) :pepsi: :gossip: Potluck Special fom taste of home -------------------------------------------------------------------------------- Ingredients This hearty meal-in-one dish comes from Reta Christensen of New Denmark, New Brunswick, who often takes it to potluck suppers at the community seniors' group she and husband Henning helped organize. "It's delicious for sauerkraut lovers and easy to double for a larger crowd," she notes. INGREDIENTS 1 pound ground beef 1 medium onion, chopped 1 can (28 ounces) tomatoes with liquid, cut up 1 can (16 ounces) sauerkraut, rinsed and drained 1-1/2 cups cooked rice 1 medium green pepper, chopped Procedure DIRECTIONS In a skillet, brown the ground beef and onion; drain. Add remaining ingredients; transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings. NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 170 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 594 mg sodium, 18 g carbohydrate, 3 g fiber, 12 g protein. SERVINGS 6-8 Share this post Link to post Share on other sites
WildStar 0 Posted August 15, 2007 Texas Taco Platter 2 pounds ground beef 1 large onion, chopped 1 can (14-1/2 ounces) tomatoes with liquid, cut up 1 can (12 ounces) tomato paste 1 can (15 ounces) tomato puree 2 tablespoons chili powder 1 teaspoon ground cumin 1/2 teaspoon garlic powder 2 teaspoons salt 2 cans (15 ounces each) ranch-style beans , undrained 1 package (10-1/2 ounces) corn chips 2 cups hot cooked rice TOPPINGS: 2 cups (8 ounces each) shredded cheddar cheese 1 medium onion, chopped 1 head iceberg lettuce, shredded 3 medium tomatoes, chopped 1 can (2-1/4 ounces) sliced ripe olives, drained 1 cup picante sauce, optional In a large skillet or Dutch oven, brown beef and onion; drain. Add next seven ingredients; simmer for 1-1/2 hours. Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 10-12 servings. NUTRITIONAL INFO Nutrition Facts: 1 serving (1 each) equals 472 calories, 23 g fat (8 g saturated fat), 57 mg cholesterol, 950 mg sodium, 43 g carbohydrate, 7 g fiber, 24 g protein. Share this post Link to post Share on other sites
WildStar 0 Posted August 19, 2007 Turkey Leg Pot Roast : From Taste of Home's Simple & Delicious SERVINGS 3 PREP 15 min. COOK 300 min. TOTAL 315 min. Well-seasoned turkey legs and tender veggie make this meal ideal for a crisp fall day. Moist and satisfying, the recipe from Rick and Vegas Pearson of Cadillac, Michigan couldn't be more comforting! INGREDIENTS 3 medium potatoes, peeled and quartered 2 cups fresh baby carrots 2 celery ribs, cut into 2-1/2-inch pieces 1 medium onion, peeled and quartered 3 garlic cloves, peeled and quartered ½ cup chicken broth 3 turkey drumsticks (about ½ pound each) 2 teaspoons seasoned salt 1 teaspoon dried thyme 1 teaspoon dried parsley flakes 1/4 teaspoon pepper DIRECTIONS In a greased oval 5- or 6-qt. slow cooker, combine the first six ingredients. Place drumsticks over vegetables. Sprinkle with seasoned salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2 hours or until a meat thermometer reads 180°. Yield: 3 servings. Share this post Link to post Share on other sites
WildStar 0 Posted August 20, 2007 The Ultimate Chocolate Covered Caramel Apples Note from Cheri: We've taken the idea of the caramel apples over the top and turned them into monster treats, suitable for gourmet gift-giving. The apple in the photo is for purists, just caramel (and lots of it) and a mixture of white and dark chocolate. However, the options for gourmet apples are endless. Roll your caramel dipped apple in chopped toasted nuts or coconut, cookie crumbs, candy bits, whatever sounds good to you, before coating with melted chocolate. Each of these apples feeds about 6 people just slice in to wedges. They are decadent to say the least! Wrap finished apples in cellophane, tie with a ribbon and you've got a spectacular gift. 3 packages (14 oz.) caramel candies 2 tablespoons water 6-8 large Granny Smith apples 6-8 heavy wooden skewers or sticks melted chocolate and/or white chocolate see directions below for amounts Optional: chopped peanuts or other nuts or toasted coconut or candy sprinkles or Oreo® cookie crumbs or chopped candy bars waxed paper Makes 6-8 Large Apples Line a large cookie sheet with buttered waxed paper, set aside. Wash and completely dry apples. Insert a stick through stems. Sometimes it helps to use two sticks or even a fork, as these apples become quite heavy during the dipping process and a single stick may break. If you plan on using nuts coconut or any of the other optional coating ingredients get them ready by placing in a small bowl. Combine caramels and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. You can also use your slow cooker to melt the caramel, like we did in the photo (we were making a lot of apples). Dip each apple in caramel mixture, coating evenly, use a spoon to help you cover the top part of the apple as in photo 1. Allow caramel to set slightly and then dip in caramel again (that's right, two coatings of caramel -- I warned you these apples were decadent!). After the second caramel dip, while the caramel is still liquid, roll the apple in the nuts or coconut or other coating ingredients (not shown). Coating the apple with one of these ingredients helps to keep the apple from sticking to the waxed paper, as well as give texture and flavor, but the apples are still great without this step. Next melt the chocolate either in a double boiler, a microwave, or in a glass bowl set inside a slow cooker which is filled part way with hot water as in photo 2. You'll notice I didn't say how much chocolate to melt. It depends on how decadent you want the apple to be. We used about 3 oz. of chocolate per apple, mixed white and dark. Dip the bottom of the caramel apple in chocolate, as in photo 3. Use a spoon to drizzle melted chocolate over the top as in photo 4 below, completely encasing the apple in chocolate. Using two different types of chocolate gives the apple a more decorative effect. Allow chocolate to set, as in photo 5, before wrapping in cellophane. ©2005 FabulousFoods.com Share this post Link to post Share on other sites
WildStar 0 Posted September 3, 2007 :VBGal2: Angel Food Coconut Cream Cake :VBGal: 1 (8- or 9-inch) purchased round angel food cake 1 can (21 ounce size) coconut pie filling 1 container (8 ounce size) frozen whipped topping, thawed 2 tablespoons coconut, lightly toasted Split cake horizontally to make 4 layers. (To split, mark side Of cake with toothpicks and cut with long, thin serrated knife.) Place bottom layer on serving plate; spread with 1/3 cup of the Pie filling. Repeat with 2 more layers. Replace top cake layer. Frost top and sides of cake with whipped topping. Sprinkle top With coconut. Store in refrigerator Share this post Link to post Share on other sites
WildStar 0 Posted September 7, 2007 Apple Raisin Oatmeal Cookies** Ingredients: 1 1/4 cups Equal® Spoonful* 1 cup unsweetened applesauce 1/2 cup firmly packed brown sugar 6 tablespoons stick butter, softened 1 large egg 1/3 cup 2% milk 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1 1/2 cups quick or old-fashioned oats, uncooked 1 cup raisins Directions: Combine Equal®, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined. Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350°F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature. *May substitute 30 packets Equal® sweetener. ** Apple butter may be substituted for the unsweetened applesauce. Makes About 4 Dozen. Dietary Exchanges: 1 Starch, 1 Fat Nutrients Per Serving: 63 Calories 1 g Protein 11 g Carbohydrate 8 mg Cholesterol 43 mg Sodium Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®. ***************************** Cream Cheese and Jelly Cookies** Ingredients: 3/4 cup margarine, softened 1 (8-ounce) package reduced-fat cream cheese, softened 2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™ 2 cups all-purpose flour 1/4 teaspoon salt 1/4 cup black cherry or seedless raspberry spreadable fruit Directions: Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about 3 hours. Roll dough on lightly floured surface into circle 1/8-inch thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350°F oven until lightly browned, about 10 minutes. Cool on wire racks. Makes about 3 dozen. Dietary Exchanges: 1/2 Bread, 1 Fat Nutrients Per Serving (1 Cookie): 80 Calories 1 g Protein 7 g Carbohydrate 5 g Fat 4 mg Cholesterol 78 mg Sodium. Share this post Link to post Share on other sites
WildStar 0 Posted September 13, 2007 Lasagna Spinach Meatloaf Description This is a great recipe, low in fat and big in taste so much that You will never miss the pasta. Ingredients Sauce: 1 Tbsp. olive oil 1 onion, chopped ?? garlic quantity ?? 2 cans (19 oz. each) chopped tomatoes, untrained 5 ½ oz. can tomato paste, divided 2 tsp. dried basil Salt & pepper to taste ½ tsp. crushed red pepper (optional for those who like a little heat) Filling: 6 cups fresh spinach 1 egg 1 cup Ricotta cheese ½ cup Kraft Mozzarella Cheese, shredded 3 Tbsp. Kraft Parmesan cheese, grated 3 Tbsp. fresh parsley, chopped 1/8 tsp. nutmeg 1/4 tsp. salt 1/4 tsp. pepper 2 Tbsp. milk Meat: 1 egg, beaten 1 onion, chopped 3 cloves garlic, minced ½ cup bread crumbs 3 Tbsp. Parmesan cheese ½ tsp. salt ½ tsp. pepper 1 ½ lbs. lean ground beef Directions Preheat oven to 350 E F. Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and ½ cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with basil, salt and pepper and, if desired, crushed red pepper. Set aside. Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2-3 minutes. Set aside. Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside. Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18" X 8" rectangle and remove top layer of paper. Leaving a 1" border on all sides, spread a layer of spinach over meat, and followed by cheese mixture and 1 cup of sauce. Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9" X 5" loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145E F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce. Prep Time: 45 Min Cook Time: 1 Hr 40 Min Total Time: 2 Hr 25 Min Servings: 12 Share this post Link to post Share on other sites
WildStar 0 Posted September 13, 2007 :spacecraft: :yinyang: DIABETIC CHOCOLATE-NUT CANDY Ingredients : 1 (.75 oz.) envelope chocolate Alba 77 3 tbsp. water 1/4 c. Grape-Nut flakes 2 tbsp. chunky peanut butter 2 tbsp. raisins (optional) Preparation : Mix Alba and water together until smooth; add Grape-Nut flakes and peanut butter and raisins, if you wish. Mix well. Form into a 2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours. Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins are used.) ---------------------------------- CHOCOLATE CHEWS (DIABETIC CANDY) Ingredients : 6 oz. cream cheese 4 tsp. cream 2 tsp. vanilla 5 tsp. chunky peanut butter 1 pkg. diet chocolate pudding 1 tsp. lemon juice 1/2 c. chopped walnuts Preparation : With a fork blend the first 6 ingredients together. Roll into tiny balls and roll in nuts. Store in freezer as they are better cold. ---------------------------------- DIABETIC PEANUT BUTTER CANDY Ingredients : 2 tbsp. peanut butter 2 tbsp. milk 2 tbsp. raisins 1 med. size graham cracker 1/2 tsp. liquid artificial sweetener 1 tsp. vanilla Preparation : Cream peanut butter until smooth. Blend in 1 tablespoon milk. Add raisins and mix well. Break graham cracker into small pieces and mix with other ingredients. Add rest of milk, sweetener, and vanilla. Form into balls. Substitution: 1 meat substitute; 1 fruit; 1/2 slice bread. Subtract milk from daily allowance. ---------------------------------- DIABETIC CANDY BAR Ingredients : 3 packets or 1 tsp. Sweet & Low 1/3 c. powdered milk 1/3 c. peanut butter 1/3 c. oats 1/2 tsp. vanilla 1 1/2 tsp. water Preparation : Mix all ingredients. Shape into bar. Wrap in wax paper. Refrigerate until firm. Exchange - 1 fat and 1 milk for daily count. ---------------------------------- FUDGE CANDY (Sugar Free) Ingredients : 13 oz. can skim evaporated milk 3 tbsp. cocoa 1/4 c. butter 1 tbsp. granulated sugar, replacement Dash salt 1 tsp. vanilla extract 2 1/2 c. unsweetened cereal crumbs 1/4 c. nuts, very finely chopped Preparation : Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes. Divide in half; roll each half into a tube, 8 inches long. Toll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4 inch slices. Yield: 64 slices. Exchange, 2 slices: 1/2 bread, 1/2 fat. Calories: 60. ---------------------------------- HEALTHY SUGAR FREE CANDY BARS Ingredients : 6-8 slices bread 2 tbsp. chopped nuts 1 tbsp. wheat germ 1/4 c. peanut butter 1 tsp. cocoa (optional) Preparation : Trim crust off bread, cut in half, let all bread dry overnight including crust or in oven at 350 degrees for 1/2 hour. Crumble crust. Add chopped nuts, wheat germ, mix peanut butter in mixture. Add peanut oil until thin. Dip bread in peanut butter mixture. Roll in nuts. Eat. ---------------------------------- CHOCOLATE CANDY (Sugar Free) Ingredients : 1 tbsp. peanut butter 2-3 tbsp. water 1 pkt. Alba chocolate drink mix or 2 scoops chocolate slim fast Preparation : Mix well. Drop 1 inch balls onto cookie sheet and freeze 1-2 hours. Share this post Link to post Share on other sites
WildStar 0 Posted September 22, 2007 Here are some real good places to look for healthy diabetic recipes... http://www.cooksrecipes.com/category/diabetic.html http://www.diabetic-recipes.com/ http://vgs.diabetes.org/recipe/index.jsp http://www.dlife.com/dLife/do/recipe/RecipeMain http://allrecipes.com/Recipes/Healthy-Livi...betic/Main.aspx http://diabeticgourmet.com/recipes/ Share this post Link to post Share on other sites
WildStar 0 Posted September 23, 2007 WITCH'S BREW (for Halloween parties) -------------------------------------------------------------------------------- Ingredients 4 Inch Stick Cinnamon (Break In Pieces) 1 Teaspoon Allspice (Whole) 1 Teaspoon Whole Cloves 1/3 Cup Brown Sugar (Tamped Down) 7 Cups Apple Cider 1 To 1 & 1/2 Cups Rum (or, add extra cider for non alcoholic) 1 Cup Butter Procedure Tie spices in a 4 to 6 inch square of double thickness cheesecloth. (100% cotton) In a crockpot or slow cooker, combine all ingredients except butter. Cover and cook on low setting 7 to 8 hours or on high setting 3 to 4 hours. Discard spice bag. Ladle hot punch into cups and float about 1/2 teaspoon butter atop each serving. Makes ten 6 oz. servings. Note: Want a "non alcoholic drink"? You can substitute 1 to 1 & 1/2 cups of apple cider for the rum. Also: At one of our Halloween parties, we had this hot and also we had a punch bowl with it cold. I took one of those latex surgical gloves and filled it with water and tied the end closed. Then, I froze it. It looked really goulish and cool floating on the top of the cider punch. It looked like a hand floating in the punch!! LOL It kept the punch cold without diluting it down too. (I had a spare hand glove in the freezer for when the one I was using melted down.) You don't need the butter if it's served cold. Share this post Link to post Share on other sites
WildStar 0 Posted September 29, 2007 :VBGal2: Hi this is from a email :lol: These are Disney food Ida's and I hope you will like them :) ... Messages ________________________________________________________________________ 1. Sunflower Seed Bread Garden Grill, Epcot Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:06 am ((PDT)) Sunflower Seed Bread Garden Grill, Epcot 4 cups Bread Flour 1-1/2 cups Starter Dough 3/4 oz. Fresh Yeast 1 tablespoon Salt 1 1/2 tablespoons Granulated Sugar 1 1/2 cups Sunflower Seeds 1 1/2 cups Water Mix everything together and knead dough until smooth texture and it Comes away from the mixing bowl clean. Cover dough with cloth and let it rest for 30 minutes. Scale dough pieces into desired weight and shape pieces into round Dough balls. Proof the dough until it is double the size. Place in hot oven (400°F) for approximately 15-20 minutes. Let the bread cool before slicing. Starter Dough 3/8 cup Water 1 cup Bread Flour Pinch of Fresh Yeast Mix together all ingredients and rest overnight in refrigerator. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 2. Pumpkin Cheesecake Garden Grill, Epcot Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:06 am ((PDT)) Pumpkin Cheesecake Garden Grill, Epcot Submitted by: Robyn Elder Makes 2 Ingredients: 7 ounces Powder Sugar 1 tablespoon Corn Starch 1 tablespoon Pumpkin Pie Spice 2 pounds Cream Cheese Soften 19 ounces Pumpkin 3 ounces Sour Cream 1 ounce Corn Syrup 6 Eggs 2 ounces Heavy Cream Crust: 8 ounces Graham crackers 8 ounces Melted butter 8 ounces Granulated sugar Mix graham crackers, melted butter and sugar to form crust. This is for two crusts. Method: Mix dry ingredients first, sugar, corn starch and pumpkin pie spice on low speed. Mix for 20 to 30 seconds until incorporated. Add cream cheese and mix on low speed until big pieces of cream cheese are dissolved, then increase speed to second setting on mixer. Mix for 10 minutes until cream cheese mixture is smooth. Reduce the speed of mixer to low. Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes until blended. Turn the mixer off and scrape the bowl from bottom to sides until all is mixed well. Portion out sour cream and corn syrup adding to batter mixture on low speed. Add eggs and blend together. Add the heavy cream. Place mixture in to pie shells. Dividing between the two shells. Place on pan with water bath. Bake at 325 degrees for 40 minutes. Cool and serve with whip cream. Note: You can use already made graham cracker crust. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 3. Cafe Con Leche Flan Maya Grill, Coronado Springs Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:08 am ((PDT)) Cafe Con Leche Flan Maya Grill, Coronado Springs Caramel Coating: 1 cup sugar 1/4 cup water 1 Tbsp corn syrup Butter six 8" ramekins. Place all ingredients in a heavy saucepan and cook over high heat, stirring constantly with a wooden spoon, until caramel turns golden brown and runs clear (no traces of granulated sugar). Pour the caramel into prepared ramekins and set aside to cool. Flan: 2 cups milk 2 cups sweetened condensed milk 2 Tbsp coffee extract 5 large eggs 3 large egg yolks Heat both milks and the coffee extract in a heavy saucepan over medium heat until just before boiling; when bubbles begin to form around the edges of the pan, remove from heat. Whisk eggs and egg yolks into the milk mixture. Pour the mixture into prepared ramekins. Place ramekins in a casserole pan and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the skin on the top of the custard is set (no longer sticky). Remove from oven and cool. Garnish: 1 1/2 cups sugar 1/4 cup water Heat sugar and water in a heavy saucepan over medium heat until the mixture turns a golden color (to about 270 degrees; when mixture forms brittle threads when dropped into ice water, it is ready). Drizzle onto greased aluminum foil or greased parchment paper in swirls and other desired designs Allow to cool. Remove swirls with a spatula and use to garnish cooled flan. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 4. Green Onion Chimichurri Maya Grill, Disney's Coronado Springs Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:09 am ((PDT)) Green Onion Chimichurri Maya Grill, Disney's Coronado Springs 10 oz. Green onion, chopped 20 oz. Green pepper, chopped 10 oz. Parsley, chopped 5 oz. Garlic, minced 8 oz. Olive oil 4 oz. Lime juice 1 oz. Coarse black pepper 1 oz. Salt Blend all ingredients. Refrigerate until needed. Yield: 10 servings [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 5. Lemon Tarts Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:49 am ((PDT)) Garden Grill Restaurant - EPCOT Lemon Tarts Ingredients: 4 egg yolks Juice from 2 lemons 1/2 cup sugar 1/2 cup powdered sugar 1/2 cup flour 1/2 cup chilled heavy cream Lemon zest from 1 lemon Unbaked tart shell 1/2 stick softened butter Powdered sugar and almonds 1. Whisk egg yolks with lemon juice, sugars, flour and heavy cream. Continue whisking until no lumps remain and mixture is smooth. Stir in zest. 2. Add mixture to prepared, unbaked tart shell. Bake at 325 F for 45 minutes. While the tart cools, melt butter and drizzle on top of tart filling, sprinkle with almonds and powdered sugar. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 6. Cheese Bread Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:50 am ((PDT)) Cheese Bread Garden Grill Restaurant - EPCOT Ingredients: 3 1/2 to 4 cups bread flour, divided 2 tablespoons sugar 1 1/2 tsp salt 1 package active dry yeast 1 cup very warm water (120°-130°) Squeeze margarine 1 cup (4oz) shredded Swiss cheese 1/2 cup (2oz) grated Parmesan cheese 1 egg, beaten Instructions: In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast. Mix well. Gradually add water and 2 tablespoons margarine. Mix until soft dough forms. Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining cheese mixture, egg, and 1 cup of the flour to dough. Mix well. On floured surface, knead dough 8 to 10 minutes, kneading in remaining flour Place dough in lightly greased bowl, turning once to grease surface. Cover and let rest in warm place 20 minutes. On lightly floured surface, knead dough a few times. Divide into four equal pieces. Cover and let rise 15 minutes. Roll out each piece in a rectangle and roll up from short side. Press ends to seal and fold under loaf. Place seam side down in four greased 6 x 3 inch loaf pans. Cover, let rise until double in volume, about 50 minutes. Make a 1/4 inch deep slit lengthwise on top of each loaf. Sprinkle each with 1 tablespoon remaining cheese. Bake at 375° F for 20-25 minutes or until golden brown. Remove from pans immediately. Brush with melted butter. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 7. Cheesy Potatoes Donald's Breakfastosaurus Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:50 am ((PDT)) Cheesy Potatoes Donald's Breakfastosaurus 3 lbs. Of shredded potatoes (Hash Browns) 1/4 lb. Of sliced onions 1/2 cup of Nacho cheese sauce Pinch of salt and pepper 1/4 lb. Of diced ham Pinch of garlic and onion powder 2 Tbsp. Butter 3 oz. Shredded cheese (your favorite) Sauté onions and ham in butter. Add dry ingredients, then mix in potatoes, and let cook until a nice golden brown. In a separate container heat the Nacho cheese sauce (microwave). After potatoes are ready, mix together and place in an oven safe container. Top with the shredded cheese. Bake in oven for 15 minutes at 325 degrees. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 8. Coconut Bread Pudding Rainforest Cafe Animal Kingdom Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:51 am ((PDT)) Coconut Bread Pudding Rainforest Cafe Animal Kingdom 1 lb. Loaf of white bread, cut in 1 inch cubes 1/2 cup sweetened shredded coconut 1/3 cup dried apricots, julienne cut 30 oz. Coco Lopez cream of coconut 2 cups whole milk 1T vanilla extract 6 eggs 1 1/2 cups sugar For Garnish Vanilla Ice Cream, Chocolate Shavings,Whipped Cream Toasted Coconut, Powdered Sugar Preheat oven to 350\'b0F. Line bottom of a 10 X 13 X 3 inch pan with half of the white bread. Evenly sprinkly half of the julienne apricots and half of the shredded coconut over the white bread. Top that with the remaining bread cubes and then the remaining apricots and coconut. Distribute evenly. In a sauce pan, heat milk coconut cream, vanilla and granulated sugar until the sugar completely dissolves and the milk is tepid but not hot. Stir occasionally. Remove from heat. In a separate mixing bowl, beat the eggs, then temper them by slowly adding 1 cup of warm milk mixture while stirring. Slowly pour the egg/milk mixture back in the warm milk and stir until well incorporated. Ladle the mixture over the bread, making sure all the bread gets moist. Cover the foiland bake in a water bath for 1 hour. Remove foil and bake for another 5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream on one side and whipped cream on the other. Sprinkle whipped cream with chocolate shavings and dust bread pudding with powdered sugar. Finish with toasted coconut on the ice cream. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 9. Rasta Pasta Rainforest Cafe Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:51 am ((PDT)) Rasta Pasta Rainforest Cafe Animal Kingdom 8 oz bowtie pasta 1 t. Chopped garlic 2 T. Olive oil 1 C. Chopped fresh spinach 1 C. Broccoli florets 1 medium red pepper, roasted 1 C. Grilled chicken, sliced into 1/2" pieces 1 C. Prepared Alfredo sauce 1/8 C. Prepared basil pesto sauce 1 t. Italian seasoning 2 T. Shredded Parmesan cheese Cook pasta according to package directions. Drain well and set aside. In a 10" saute pan, saute garlic in oil. Add spinach, broccoli, red pepper and grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces. Simmer for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top with vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan cheese [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 10. Cajun Onion Bread Disney Institute Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:52 am ((PDT)) Cajun Onion Bread Disney Institute 1 tablespoon sugar 1 tablespoon active dry yeast 1 1/2 cups water 4 1/2 cups all-purpose flour 2 teaspoons Kosher salt 2 tablespoons olive oil 1/2 cup onions, medium; diced small 1 tablespoon sugar 1 tablespoon Cajun spice (can be purchased from good supermarket) Combine the sugar, yeast, and water in a small bowl. Stir to dissolve the yeast. Stir in the flour, a little at a time. Mix in the salt then knead on a lightly floured surface until smooth. Let the dough rise in a warm area until doubled in size. While the dough is rising, heat a medium sauté pan over medium heat. When the pan is hot, add a small amount of oil, let it get hot. Add the onions and cook for a few minutes, stirring occasionally. When the onions have started to 'sweat', add about 1 tablespoon sugar and continue to cook, scraping the bottom of the pan as needed. Cook until the onions are nice and brown. Drain and set aside. Oil a jelly roll pan, punch down the dough, and spread in the pan evenly. Brush the top of the dough with olive oil and allow to rise until doubled in size. Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F. For about 10 minutes. Remove from oven and sprinkle onions on top. Bake another 10 minutes or until golden brown. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 11. Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese Fro Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:52 am ((PDT)) Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese From Disney Institute 4 Portobello Mushrooms with stems (sice stems and reserve for later) 1 cup Tomato Juice 1/2 cup Balsamic Vinegar 3 teaspoons Chopped Garlic 1/2 cup Red Onion diced 1 cup Eggplant 1 tablespoon Basil chopped 1 cup Israeli Couscous 3 cups Water 2 ounce Feta Cheese crumbled 1 Organic Tomatoes sliced 1/2 pound Salad Greens Preparation Preheat oven to 350º F. Remove stem from portobello mushrooms. Using a damp towel, wipe off any dirt you see on the mushroom. In a large sauté pan, mix together the tomato juice, balsamic vinegar and chopped garlic. Bring ingredients to a boil. Place cleaned mushrooms in the liquid and cook for 5-7 minutes and remove. Place mushrooms on a baking sheet with the bottom of the mushroom facing up. Reserve the cooking liquid from the mushroom and chill. While mushroom is cooking, bring water to a boil and cook couscous until done. Check as you do for pasta. Drain off any excess liquid. Rinse with cold water and drain. Return the pot used to cook the couscous in to burner and heat over medium heat. Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic and eggplant until soft. Stir in the cooked couscous and stir in basil and Feta cheese. Season to taste with salt and pepper. Divide the couscous mixture evenly between the 4 mushrooms. Pile the mixture onto the mushrooms. Place the sliced tomatoes on top of the couscous mixture. Sprinkle with wheat germ. Place the filled mushrooms into the oven to reheat for 5-7 minutes. To plate the dish, place mixed greens on one side of the plate, place warmed mushroom next to the greens. Garnish plate with any remaining tomatoes and red onion. Drizzle the reserved liquid from cooking the mushrooms over the salad and mushroom. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 12. California Chicken, Avocado & Citrus Salad Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:53 am ((PDT)) California Chicken, Avocado & Citrus Salad Disney Institute Servings: 6 Ingredients Chicken 4 Chicken Breast or Chicken Thigh boneless and skinless 2 tablespoons Lemon Pepper 2 tablespoons Sunflower Oil or other Vegetable Oil 1/4 cup Orange Juice For the Dressing 1/2 teaspoon Minced Garlic 2 teaspoons Orange Juice and Grapefruit juice 1/4 teaspoon Cumin ground 1 tablespoon Cilantro chopped 1 tablespoon Organic Parsley chopped 2 tablespoons Sunflower Oil or Light Vegetable Oil For the Salad 1 package Baby Spring Greens Mix (10 ounce package) 2 large Organic Oranges 1 large Organic Pink Grapefruit 1 Haas Avocado ripe but firm 1 medium Red Onion peeled cored halved and thinly sliced Sunflower Seeds for garnish Cilantro for garnish Organic Parsley for garnish Preparation For the Chicken: Season the chicken on both sides with the lemon pepper seasoning. Heat the oil in a large sauté pan set over medium-high heat until hot but not smoking Sear the four chicken pieces in the hot oil until browned on both sides. Add the orange juice, reduce heat and simmer until the chicken is cooked through. Refrigerate the chicken until needed. For the Dressing: Mix together all dressing ingredients and set aside; it will be necessary to mix again before tossing the salad. For the Salad: Place the salad greens in a large mixing bowl. With a sharp paring knife, cut the peel and all of the white pith from oranges and grapefruit. Holding the fruit over a bowl to catch the juice, cut between the segments and lift them free; set aside. Slice the cooked chicken cross-wise into thin strips. Pit, peel and thinly slice avocados, keeping each sliced half together; set aside. Toss the salad greens with half the dressing and distribute evenly on serving plates. Arrange sliced red onion, chicken strips, citrus segments and avocado slices on top of the tossed greens and drizzle with remaining dressing. Garnish with sunflower seeds, parsley and cilantro sprigs. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 13. Italian Pasta Al Pesto Salad Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:53 am ((PDT)) Italian Pasta Al Pesto Salad Disney Institute Servings: 6 Ingredients 1 cup Basil 1/4 cup Pine Nuts lightly toasted 2 teaspoons Minced Garlic or 3 large cloves 1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated 1/4 cup Virgin Olive Oil 1/4 cup Half and Half For the Salad 1/2 pound Small Dried Pasta (Orzo Orecchiette Farfalle or comparable) 2 Shallots peeled cored halved and thinly sliced 1/2 cup Fennel (Fennel) thinly slices (you may substitute with Celery if necessary) 1/2 pint Cherry Tomato ripe and quartered Salt and Fresh Ground Black Pepper to taste 4 pieces Prosciutto Ham very thin slices trimmed of fat and rolled into rosettes 8 pieces Genoa Salami halved and very thinly sliced 4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable peeler) 4 sprigs Basil 1/4 cup Pine Nuts lightly toasted Preparation For the Dressing: Pulse the basil leaves and pine nuts in a food processor fitted with a metal blade until chopped. Add the garlic and Parmesan cheese. With the processor running, pour in the olive oil in a steady stream; repeat procedure with the half and half. Season to taste with salt and freshly ground pepper. For the Salad: Following package directions, cook pasta in boiling salted water until tender but still firm (al dente). Drain, rinse with cold water and drain well again. Toss the cooked pasta in a large mixing bowl with the dressing, shallots, fennel, cherry tomatoes and thinly sliced salami; adjust seasoning with salt and freshly ground pepper as desired. Portion the pasta salad on serving plates and garnish with prosciutto rosettes, Parmigiano-Reggiano shavings, basil sprigs and toasted pine nuts. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 14. French West Indian Curry Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:54 am ((PDT)) French West Indian Curry Disney Institute Servings: 20 Ingredients 1/4 cup Rice 1/4 cup Cumin Seed (whole) 1/4 cup Coriander (whole) 1 tablespoon Mustard Seeds 1 tablespoon Black Peppercorns 1 tablespoon Whole Fenugreek (optional) 1 tablespoon Cloves (whole) 1 cup Turmeric ground Preparation What sets this recipe apart is the unexpected ingredient: toasted rice. The rice acts as both a flavoring and natural thickener. In a dry sauté pan place the rice and toast over medium heat, stirring occasionally. Place into a bowl and set aside. Add the whole spices to the pan and toast until the aromas are released. Remove from the heat and place in the bowl with the rice. In batches, grind this mixture in a spice grinder (coffee grinder) until milled; add the ground turmeric and blend. This makes one cup, which is enough for 6-8 pounds of meat. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 15. Grilled Veggie Packet Disney Institute Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:54 am ((PDT)) Grilled Veggie Packet Disney Institute Servings: 6 Ingredients 1/2 cup Baby Summer Squash (use Yellow Squash) diced 1/2 cup Organic Zucchini diced 1 cup Button Mushrooms 1/2 cup Red Peppers diced 1/2 cup Green Peas 1 tablespoon Olive Oil or melted butter 1 tablespoon Herbs 2 tablespoons Chopped Garlic 6 piece Banana Leaves 8 inch square (available frozen in Latin American Markets) 6 piece Corn Husk Strips or Butcher's Twine Preparation Make a mixture of cut veggies; as indicated or substitute your favorites. Toss in a bowl with a little melted butter or olive oil, fresh chopped herbs salt, pepper and spices of choice. An interesting alternative to the previous seasoning, is the Italian Balsamic Sauce (recipe included). Place some of the veggie mixture in each of the banana leaf squares (in an envelope style and tie into a package with the corn husk strips or butcher's twine. The veggie packets can now be grilled on the char-grill until well-browned on both sides. To serve, place a package on each plate and allow your guests to cut them open to enjoy the burst of steam and flavor. Note: If banana leaves are unavailable, substitute with cabbage leaves that have been blanched in boiling water until just soft and shocked in ice water. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 16. Basil Pesto with Linguini Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:55 am ((PDT)) Basil Pesto with Linguini Recipe by Corporate Chef Ida Rodriguez Disney Institute Servings: 4 Ingredients 2 cups Basil Pesto 1 pound Linguini Pasta Preparation Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve. [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 17. Spinach Dip Planet Hollywood Downtown Disney Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:56 am ((PDT)) Spinach Dip Planet Hollywood Downtown Disney Yields: 4 cups. 8 ounces sliced mushrooms 3/4 cup diced yellow onion 2 tablespoons butter 1 teaspoon Italian seasoning 1 teaspoon lemon juice 1/2 teaspoon salt 1/2 teaspoon ground black pepper2 (10-ounce packages frozen, chopped spinach thawed 2 cups cooled spinach dip sauce (see recipe note) 3/4 cup (6 ounces) sour cream 1/2 cup shredded mozzarella cheese 1/4 cup shredded Parmesan cheese 1. Saute the mushrooms and onion in butter with the Italian seasonings, lemon juice, salt and black pepper. When the mushrooms are tender they are cooked. Drain and cool. 2. Squeeze water from thawed spinach, making sure the spinach is completely dry. 3. Combine the dry spinach with the cooled dip sauce, sour cream and cheeses 4. Add lemon juice and spices and the mushroom-onion mixture. How to make the spinach dip sauce: In a small saucepan on medium heat, melt 2 tablespoons butter. Add 2 tablespoons minced shallots and 1 tablespoon minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons all-purpose flour to make a roux. Cook 4 minutes. While stirring, add 16 ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon salt 1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded Parmesan cheese. Bring to a boil. Reduce the temperature to low and simmer for 6 minutes, stirring constantly to avoid sticking. Place the sauce in the refrigerator to cool until ready to assemble dip. 5. When mixture is hot, add cooked pasta to the pan and toss until all ingredients are well-combined. Pour onto platter and top with 2 tablespoons Parmigiano-Reggiano and additional black pepper. NOTE: The recipe recommends making the dip a day ahead to allow the flavors ample time to meld. Also, the spinach mixture and the spinach dip sauce should be chilled before combining them. The spinach dip is best served warm with white corn tortillas and fresh salsa. Heat in a microwave or in a saucepan on the stovetop, stir frequently so that the mixture won't burn or stick to the pan [Non-text portions of this message have been removed] Messages in this topic (1) ________________________________________________________________________ ________________________________________________________________________ 18a. Chicken and Vegetable Quesadillas Wolfgang Puck Cafe, Downtown Disne Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 10:57 am ((PDT)) Chicken and Vegetable Quesadillas Wolfgang Puck Cafe, Downtown Disney Yield: 4 quesadillas 2 boneless, skinless, chicken breast halves, grilled or broiled Marinade: 1/3 cup olive oil 3 tablespoons lime juice 1 tablespoon chopped jalapeno pepper 1 tablespoon fresh chopped cilantro 1/2 teaspoon salt Roasted tomato and pepper salsa: 4 Roma tomatoes 1 large red bell pepper 1 poblano Chile 2 tablespoons fresh chopped cilantro 2 tablespoons chopped scallion 1 tablespoon olive oil Salt Freshly ground black pepper 8 large flour tortillas (about 8 to 9 inches diameter) 2 cups grated Monterey jack cheese Extra olive oil for oiling skillet Sour cream and cilantro sprigs for garnish 1. Slice cooked, grilled chicken breasts into thin strips. 2. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro and salt. Add chicken strips, toss to coat thoroughly and cover with plastic wrap. Refrigerate for about 1 hour to marinade. 3. To make salsa: Working with one Roma tomato at a time, hold over open gas flame with a long handled carving fork, turning constantly for about 1 to 2 minutes until skin blackens and peels away from tomato. Repeat with red bell pepper and poblano Chile. If you haven?t got a gas cooktop, place Roma tomatoes on broiler tray directly under pre-heated broiler. Turn several times until skins are blackened and peeling. Repeat with red bell pepper and poblano Chile. 4. Peel, core, seed and dice tomatoes, red bell pepper and Chile and stir together in a medium bowl with cilantro, scallions and 1 tablespoon olive oil. Season to taste with salt and freshly ground black pepper. 5. To assemble quesadillas: With a slotted spoon remove chicken mixture from marinade and place in a clean bowl. Discard excess marinading liquid. Place one tortilla in base of lightly oiled, large, heavy skillet set over medium heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of tortilla. Top with about one fourth of salsa mixture and marinated chicken mixture. Top with another 1/4 cup cheese and another tortilla. With a flat metal spatula press down firmly on quesadilla in pan to help the cheese to melt and the filling to stick together. Cook for about 1 1/2 to 2 minutes. Carefully flip over entire quesadilla and cook other side, pressing down with spatula for about 1 1/2 to 2 minutes. The tortillas should be golden brown and cheese should be melted. Adjust heat under pan if tortilla is getting too brown. Remove from skillet; keep warm on baking sheet in a low oven. Repeat with remaining tortillas and filling to make 4 quesadillas. Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for an entree, 1 or 2 wedges for an appetizer). Top each serving with a small dollop of sour cream and a sprig of cilantro. [Non-text portions of this message have been removed] Messages in this topic (2) ________________________________________________________________________ ________________________________________________________________________ 19. CREOLE MUSTARD SAUCE PLANET HOLLYWOOD Downtown Disney Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398 Date: Thu Sep 27, 2007 11:02 am ((PDT)) CREOLE MUSTARD SAUCE PLANET HOLLYWOOD Downtown Disney 1 c Mayonnaise 1/4 c Creole style mustard or DiJon mustard 1 TB Yellow mustard 1 TB Horseradish 1/2 ts Cider vinegar 1 ts Worcestershire sauce 1 ts Red wine vinegar 1 ts Water 1/2 ts Cayenne pepper 1/2 ts Salt 1 TB Green onions sliced into 1/4" pieces 1 TB Crushed garlic in oil 1 ts Finely chopped green peppers 1 ts Finely chopped celery 1 ts Finely chopped onion Mix all ingredients together. Serve with Planet Hollywood Chicken. Yield: 1 Cup Share this post Link to post Share on other sites
WildStar 0 Posted October 2, 2007 :lol: This is a great gift Ida for Christmas :) PEPPERMENT BARK HARTS --------------------------------- Ingredients prep time: 20 minuntes ready to serve: 50 minuntes 18 (21- 1/2-inch) pepperment candy canes unwraped 5 oz venilla-flaveredcandy coating or almond bark,chopped 2 teaspoons crushed pepperment candy canes Procedure Line cookie sheet whith waxed papper. Arrange candy canes in to groups of 2 with ends touching to form heart shapes. Place candy coating in 2-cup microwave-safe ceasuring cup. Microwave on Medium for 2 to 3 minutes, stirring once half-way through melting time. stir until melted and smooth. Spoon or pipe candy in to centers of heart to fill space. Sprinkle with crushed candy. Cool 30 minutes or until set. HIGH ALTITUDE (3500-6500 ft): Decrease butter to 1 1/4 cups. When melting carmels,increse heat to medium-low, Bake bars at 350*F for 26 to 30 minuites. Kitchen tip: To cruch candy canes, place them ina heavy duty resalable food storage plastic bag. Genly pound the candy canes with bottom of heavy pan or hamer, or flat side of malet. Serving Information Serves: 9 Share this post Link to post Share on other sites
WildStar 0 Posted November 12, 2007 Deep-Fried Stuffing on a Stick Recipe courtesy Paula Deen, 2007I ngredients Stuffing: 5 tablespoons butter, divided 1 pound breakfast sausage, bulk 1 cup diced onion 1/2 cup diced carrot 1/2 cup diced celery 1 bag unseasoned bread cubes, for stuffing 1 sleeve saltine crackers, crushed 1 tablespoon poultry seasoning 2 tablespoons dried parsley flakes 2 teaspoons ground sage Salt and freshly ground black pepper 1 quart chicken stock 4 eggs,beaten For Frying: Oil, for frying 2 cups all-purpose flour ProcedureSpecial equipment: 12 wooden ice cream sticks or skewers Preheat oven to 375 degrees F. Grease a9 by 13-inch baking dish with 1 tablespoon of the butter. Brown the sausage in a large skillet over medium-high heat until it is cooked through. Transfer to a plate, while spooning off the excess grease, leaving about 2 tablespoons in the skillet. Add 4 tablespoons of the butter and melt. Add the onion, carrot and celery and saute until softened. Meanwhile, in a large mixing bowl, toss together bread cubes, saltines, poultry seasoning, parsley flakes, sage, salt and pepper. Stir the sauteed vegetables into the mixing bowl. Pour in the chicken stock and eggs and toss together. Turn the stuffing out into the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes until the top is golden brown and the juices in the stuffing are bubbling. Preheat oil in the deep-fryer to 350 degrees F. Cool the stuffing completely. Cut it into 12 squares. Remove each square from the dish and wrap it around a wooden stick, pressing it onto the stick with your hands. Make the stuffing form a log shape around the popsicle stick, leaving 2-inches of the stick exposed for the handle. This should look somewhat like a lumpy corn dog. Roll the stick in the flour, coating it well and then shaking off the excess. Gently lower the sticks into the hot oil and fry until golden brown and crispy, about 5 minutes. Transfer to a paper towel lined plate to drain. Share this post Link to post Share on other sites
WildStar 0 Posted November 20, 2007 EasyTurkey Pot Pie Ingredients 1 2/3 cups hot water 1 pkg (6 oz) Stove Top Stuffing mix for Turkey(or chicken) 3 Cups Cooked Turkey chooped 1 pkg frozen Vegtables 1 jar turkey gravey Procedure Preheat: oven to 375*F. Add hot water to stuffing mix, stir just til moistned.set aside. Place: turkey and vegtables in 2qt cassrole dish, pour gravy over turkey mixtuer: top with stuffing. Bake 30 min. or until heated through. Serving Information Serves: 6 Share this post Link to post Share on other sites
WildStar 0 Posted December 12, 2007 Holiday Menu :VBGal2: Herbs 'N Spices: A Holiday Menu The following is a complete menu for a holiday open House or buffet-add the appetizers I have recipes for In Company's Coming below, or your own and you'll Be set! Savory Turkey with Dressing Ingredients: 1 turkey, 12-14 lbs -- thawed if frozen 1/2 cup butter or margarine -- at room temperature 2 teaspoons dried thyme 1 teaspoon dried rosemary -- crushed 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt Preheat oven to 325 degrees. Rinse and pat dry the Inside and outside of the turkey with paper towels. Remove the giblets, neck, and tailpiece. Combine the Butter, herbs and salt in a small bowl. Carefully loosen Skin from the breast of the turkey starting from neck. Turn The turkey over and separate skin from the legs and thighs. Spread 1/2 of butter mixture between skin and meat over Breast, legs and thighs. Rub remaining butter mixture over The turkey skin. Fill the turkey body and neck cavities with Some of stuffing; truss if desired. Transfer remaining stuffing To a buttered casserole dish and refrigerate until later. Place Turkey on rack set in a roasting pan. Roast, basting with pan Juices, until meat thermometer inserted into thickest part of Thigh registers 180 degrees. This will take between three and Four hours, depending on your oven. Place dish with stuffing In oven 30 minutes before turkey is done. Let the turkey rest 15 minutes out of the oven before carving. NOTES: You can Do this same thing with a bone-in turkey breast, except the Stuffing will be cooked in a casserole dish, and the meat will Take much less time. A good alternative if you don't want any Leftovers or have only a few people for dinner. Roasted Garlic Stuffing Ingredients: 1 cup diced sweet onions 1 cup diced celery 1 cup diced tart apples 1/4 cup minced shallots 2 tablespoons butter 2 cups chicken stock 2 tablespoons roasted garlic puree (see note) 1/2 teaspoon chopped fresh thyme leaves 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh basil 4 cups diced dried bread croutons Salt and fresh ground pepper In a large skillet over medium heat, sauté onions, celery, apples And shallots in 2 tablespoons butter until tender. Add 2 cups Chicken stock and simmer until liquid is reduced by half. Add Garlic and herbs. Stir in croutons. Stuff turkey and bake extra In a buttered baking dish and bake for 20-30 minutes until Golden brown on top. Notes: Garlic Puree is made by cutting off the very top of a Whole garlic bulb and roasting in a 350 degree oven after it's Been wrapped loosely in foil for 20 minutes or until it's soft. Cool enough to handle and push down the bulb to squeeze The garlic out of the cloves. Mash and use. Serving Directions: You may remove the dressing and serve In a bowl on the buffet next to the sliced turkey and the gravy, Or leave whole and place all on a very large platter and assign Someone the duty of carving and serving to the guests. Either Way is fine. Cranberry Salsa Ingredients: 2 whole oranges 2 cups fresh cranberries 1/4 cup vegetable oil 1/4 cup minced onion 1 tablespoon cilantro 1 tablespoon fresh grated ginger root 1 Serrano Chili, minced Peel oranges and trim off the white membrane. Grate 4 tablespoons of the peel. Coarsely chop The oranges. Chop or process the cranberries in A blender or food processor until coarsely chopped, But not too fine. Combine all ingredients and allow to Blend at least 6 hours, overnight if possible. Serve Next to the turkey. Herb Roasted Potatoes Ingredients: 1 tablespoon butter 2 tablespoons olive oil 1 1/4 tsp. Dried oregano 1 tsp. Salt 1/2 tsp. Garlic powder 1/4 tsp. Pepper 2 pounds potatoes, peeled, cut into 1 inch cubes 1 tablespoon chopped fresh parsley Preheat oven to 375 degrees.. In a roasting pan melt butter in Oven. Remove from oven; stir in oil, oregano, salt, garlic, pepper And potatoes until combined. Roast, turning occasionally, until Potatoes are tender, about 45 minutes. Transfer to a serving Bowl and toss with parsley. Glazed Carrots with Mustard Ingredients: 3 pounds baby carrots Boiling water 1/4 cup butter 1/2 cup light brown sugar, firmly packed 1/4 cup hearty mustard, such as a German mustard 2 tablespoons chopped chives 2 tablespoons chopped parsley Wash carrots; if any are especially large cut them in Half lengthwise. Place in a saucepan. Add boiling water To cover (or use a steamer) and simmer 20-30 minutes Until the carrots are tender, but not mushy. Drain. In a small saucepan, combine butter, sugar and mustard. Cook, stirring, until butter melts and sugar dissolves. Continue to cook three minutes. Pour mixture over the drained carrots in their pan, tossing to combine. Heat several minutes, add chopped herbs, mix and transfer to a serving dish. Share this post Link to post Share on other sites
WildStar 0 Posted December 15, 2007 *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~* CROCKPOT MULLED CIDER *~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~* INGREDIENTS: 1/2 Cup Brown Sugar 2 Quarts Apple Cider 1 Tsp Allspice - whole 1 1/2 Tsp Cloves -- whole 2 Sticks Cinnamon Orange Slices DIRECTIONS: Put all ingredients in crock-pot. If desired, tie whole spices in cheesecloth or put in tea strainer. If spices are added loose, strain before serving. Cover; cook on Low 2 to 8 hours. Serve from the crock pot with a ladle, or if using a coffee pot, right out of the spout in place of coffee. ************ ********* ********* ******** Share this post Link to post Share on other sites
WildStar 0 Posted December 19, 2007 How To Make Powdered Sugar (Confectioner' s Sugar) No need to pay a premium for powdered sugar when you can make it yourself. Difficulty: Easy Time Required: 15 minutes Here's How: Place a cup of granulated sugar in the blender for each cup of powdered sugar needed. Blend at high speed until the sugar turns to powder. Use immediately, or store in an air-tight container. Tips: To prevent caking and improve thickening ability (important when making icing), add 1-2 Tablespoons of corn starch for each cup of sugar made. Sugar may etch your blender pitcher, particularly if it's made of plastic. If this is a concern, use a coffee grinder or spice grinder instead. What You Need: A blender Measuring cups Measuring spoons Granulated sugar Corn starch (optional) Share this post Link to post Share on other sites
WildStar 0 Posted December 20, 2007 Christmas Cakes "Spice Cake" Ingredients: 2 cups flour 1 and 1/2 cups of sugar 1 cup of buttermilk 3 eggs 1/2lb of butter or margarine (melted) 1 Tsp cinnamon 1 Tsp baking soda 1/2 Tsp ground cloves Directions: Blend sugar and butter thoroughly. Add eggs, buttermilk, flour. Mix. Add cinnamon, baking soda, and cloves. Grease and flour baking dish. Bake in pre-heated oven at 350' for 50 minutes or longer if necessary. Cool and ice. Spice Cake Icing: Ingredients: 1 stick of butter 1 box of confectioners sugar 1 Tsp of vanilla 1-3 Tsp of milk Directions: Cream butter and gradually add confectioners sugar. Add milk as needed to keep frosting at spreading consistency. Add vanilla. Frost cake when completely cool. ************ ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ** "Mint Snowballs" Ingredients: 1/2 Cup Icing Sugar 1/2 Cup Shortening 1/2 Cup Butter 1/2 Tsp Peppermint Flavouring 2 Cups All Purpose Flour 1/2 Tsp Salt Directions: Cream sugar, shortening, butter, and extract thoughly. Measure flour WITHOUT sifting into wax paper, add salt and blend well. Now add dry ingredients to creamed mixture. Mix well. Form into one inch balls, place on cookie sheet and cook in 400F oven 8-10 minutes. Cool on rack. Dip tops in icing, pink and green, then in coconut. Yield 4-4 1/2dozen. ************ ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ********* ******** "Coconut & Pineapple Rum Torte" Ingredients: 12-layer yellow cake mix 3 eggs 1 cup Bacardi dark Rum 1/2 cup water 1/3 cup oil 2-2/3 cups (7 oz) Baker's Angel Flake Coconut 1 can (20 oz) crushed pineapple in juice 1 package (4-serving size) Vanilla Flavor Instant Pudding 3-1/2 cups (8 oz) Cool Whip Topping Directions: Combine cake mix, eggs, 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut. Pour into greased, floured 15-by-10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove from pan; cool on rack. Cut into 3 10-by-5 inch pieces. Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping. Place 1 cake layer on plate; spread withsome of the topping mixture; top with half the remaining pineapple. Repeat layers, ending with cake. Frost cake with remaining topping mixture. Cover with the rest of the coconut. Share this post Link to post Share on other sites
jadziaezri 0 Posted December 21, 2007 thank you for continuing to post these awesome receipies Share this post Link to post Share on other sites
WildStar 0 Posted May 13, 2008 [Cowboy Burgers Printer Friendly Recipe Box Shopping List Send to a Friend Rate Recipe Prep Time: 10 minTotal Time: 30 minMakes: 8 servings, one cheeseburger each2 Tbsp. olive oil 3 onions, thinly sliced, separated into rings 8 hamburger patties (1/4 lb. each) 3 Tbsp. A.1. Original Steak Sauce 2 tomatoes, sliced 8 hamburger buns, partially split 8 KRAFT Singles PREHEAT grill to medium heat. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add onions; cook 5 min., stirring frequently. Cover with lid. Simmer 20 min. or until onions are golden brown, stirring frequently. MEANWHILE, grill patties 5 min. on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture. PLACE 1 tomato slice and burger on bottom half of each bun; cover with 1 Singles, 3 Tbsp. of the onion mixture and top of bun. Kraft Kitchens TipsSubstitutePrepare as directed with whole wheat rolls and KRAFT 2% Singles.ShortcutThere's no need for a separate melt step for these cheeseburgers. The residual heat from the hot burgers and the onions will melt the Singles perfectly. Calories 450 Total fat 24 g Saturated fat 9 g Cholesterol 90 mg Sodium 650 mg Carbohydrate 29 g Dietary fiber 2 g Sugars 9 g Protein 29 g Vitamin A 10 %DV Vitamin C 10 %DV Calcium 35 %DV Iron 20 %DV /b] Share this post Link to post Share on other sites
WildStar 0 Posted May 13, 2008 thank you for continuing to post these awesome receipies You are Very welcome B) Share this post Link to post Share on other sites
WildStar 0 Posted May 19, 2008 LIBBY'S® Pumpkin Roll Estimated Times: Preparation - 45 min | Cooking - 13 min | Cooling Time - 1 hrs refrigerating | Yields - 10 Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation. Ingredients: 1/4 cup powdered sugar (to sprinkle on towel) 3/4 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/4 teaspoon salt 3 large eggs 1 cup granulated sugar 2/3 cup LIBBY'S® 100% Pure Pumpkin 1 cup walnuts, chopped (optional) 1 pkg. (8 oz.) cream cheese, at room temperature 1 cup powdered sugar, sifted 6 tablespoons butter or margarine, softened 1 teaspoon vanilla extract Powdered sugar (optional for decoration) Directions: FOR CAKE: PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. FOR FILLING: BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. COOKING TIP: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick. Share this post Link to post Share on other sites