Food Ilike To Make

[WildStar 0]

this is some thing I got off of "LIVE WITH RIGIS AND KELLY"

 

Emeril's Potluck - Comfort Food with a Kicked Up Attitude

 

 

Recipes courtesy of Emeril Lagasse, Emeril’s Potluck, HarperCollins Publishers, 2004

 

ORANGE EMERIL

 

4 cups fresh orange juice

4 cups ice cubes

3/4 cup honey

2/3 cup heavy cream

2 tablespoons orange zest

1 teaspoon pure vanilla extract

Orange slices, for garnish

 

Combine 2 cups orange juice, 2 cups ice, 1/4 cup plus 2 tablespoons honey, 1/3 cup cream, 1 tablespoon orange zest, and 1/2 teaspoon vanilla in a blender and process on high speed until smooth and frothy. Pour into a pitcher. Repeat with the remaining ingredients. Pour into tall glasses, garnish each with an orange slice, and serve immediately.

Makes 2 1/2 quarts, 10 to 12 servings

 

Note: Kick this up a bit more with some chilled vodka for adults, making this a wonderful cocktail for brunch!

 

 

RETRO AMBROSIA

 

1/2 cup cream cheese, at room temperature (about 4 ounces)

1/2 cup sour cream

1 tablespoon plus 2 teaspoons light brown sugar

1 tablespoon fresh lemon juice

1 ripe pineapple, peeled, cored, and chopped (about 5 1/2 cups)

3 oranges, peeled, and sliced (about 1 cup)

2 grapefruit, peeled and sliced (about 1/2 cup)

1 cup toasted pecans (7 minutes at 350°F)

1 cup toasted coconut (10 minutes at 350°F)

Combine the cream cheese, sour cream, brown sugar, and lemon juice in a large bowl. Whisk to blend. Add the pineapple, cherries, oranges, grapefruit, and pecans and stir to mix. Place in a serving dish, garnish with the coconut, and serve immediately.`

Makes about 8 cups, 8 servings

 

 

CREOLE BREAKFAST BREAD PUDDING

 

Makes 8 to 10 servings

This dish is ideal for any breakfast or brunch menu, and equally good at suppertime when served with a nice green salad and a simple soup to start. Linguica sausage adds the right savory touch to kick this bread pudding up a notch or two. If you can’t find linguica where you live, substitute any garlicky smoked pork sausage.

 

½ pound linguica sausage, removed from casings and chopped

½ cup minced yellow onions

¼ cup minced green bell pepper

1/3 cup sliced green onions

1/3 cup dry white wine

8 cups 1-inch cubes day-old French bread

2 ½ cups milk

½ cup heavy cream

¼ cup melted unsalted butter

8 large eggs, beaten

½ pound Pepper Jack cheese, grated

½ pound Monterey Jack cheese, grated

¾ teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

¾ cup sour cream

½ cup grated Parmesan cheese

8 to 10 Sunny Side-Up Eggs, for serving, if desired, (recipe follows)

1. Preheat the oven to 325° F.

2. Heat a skillet over medium-high heat. Add the sausage and cook until golden brown and the fat is rendered, about 5 minutes. Add the onions and bell peppers, and sauté until soft, 3 minutes. Add the green onions and stir well. Add the white wine and reduce slightly, stirring, about 1 minute over high heat. Remove from the heat.

 

3. Place the bread in a large mixing bowl. Add the milk and cream and stir well. Let sit for 5 minutes.

 

4. Pour the melted butter into a 9 x 13-inch casserole dish, and coat the sides and bottom evenly. Pour any extra butter into the bread mixture.

 

5. Mix the sausage and bread mixtures. Add the eggs, grated Pepper Jack and Monterey Jack cheeses, salt, black pepper, and cayenne, and quickly fold together. Cover with aluminum foil and bake for 1 hour. Uncover and bake for 15 minutes. Remove the casserole from the oven and increase the temperature to 375˚ F. Spread the sour cream evenly over the top and cover with the Parmesan. Bake uncovered for 10 to 15 minutes, or until the casserole is lightly browned on top. Serve hot, with each serving topped with a Sunny Side Up Egg, if desired.

 

 

DO AHEAD

Just the ticket for the busy holiday season, because you can assemble the dish a day ahead, refrigerate, and then bake the next morning. Come to think of it, it benefits from a night’s rest in the fridge.

 

 

 

SUNNY SIDE-UP EGGS

 

Yield: 8 to 10 servings

 

2 tablespoons butter or bacon drippings

8 to 10 large eggs, at room temperature

salt and freshly ground black pepper, to taste

 

In a large nonstick skillet melt 1 tablespoon of the butter over medium-low heat. When the skillet is hot, add half of the eggs and cook, undisturbed, until the whites are set and the yolks are cooked to the desired degree of doneness. Season the eggs with salt and pepper to taste and serve immediately. Repeat with the remaining eggs.

[WildStar 0]

Oven-Roasted Apricot-Stuffed Turkey Breast

 

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Ingredients

 

Prep: 25 min.

Roast: 1 hour 15 min

Ingredients

1 2-to 2-1/2-pound bone-in turkey breast half

1-1/2 cups soft bread crumbs (2 slices)

1/2 cup snipped dried apricots

1/4 cup chopped pecans, toasted

2 tablespoons apple juice or water

1 tablespoon cooking oil

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon garlic salt

1 tablespoon Dijon-style mustard

1 tablespoon water

 

Procedure

 

1. Remove bone from turkey breast. Cut a horizontal slit into thickest part of turkey breast to form a 5x4-inch pocket. Set aside.

2. In a medium mixing bowl, combine bread crumbs, apricots, pecans, apple juice or water, oil, rosemary, and garlic salt. Spoon stuffing mixture into pocket. Securely fasten the opening with water-soaked wooden toothpicks or tie with heavy cotton string. Stir together mustard and water; set aside.

3. Place turkey, skin side up, on a rack in a shallow roasting pan.

4. Roast turkey, uncovered, in a 325 degree F oven for 1-1/4 to 1-1/2 hours or until meat thermometer registers 170 degrees F and the stuffing registers 165 degrees F, brushing with mustard mixture during the last 30 minutes of roasting. Let stand for 15 minutes before slicing. Makes 8 servings.

 

Nutritional Information

Nutritional facts per serving

calories: 237, total fat: 11g, saturated fat: 2g, cholesterol: 59mg, sodium: 205mg, carbohydrate: 10g, fiber: 1g, protein: 24g

 

[WildStar 0]

Turkey Meat Loaf

 

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Ingredients

 

1 pound ground turkey

1/2 pound turkey saucage

2 teaspoons kraft BQ sauce

1 cup Bread crumbs

1/2 cup kraft parmesan cheese

1 teaspoon Emeril's Essence

Ketchup

1 egg

 

Procedure

 

mix all Ingredints to gether and set in the frig for 1 hour..(.It helps the meat stik to gether } add Ketchup on top of meatloaf set oven to 350* amd cook entil brown .

 

Notes:

leftovers make great sandwiches

 

Total Time: 1 hr 30 min

 

Serving Information

 

Serves: 24

[WildStar 0]

Double Grild Cheese Sandwich

 

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Ingredients

 

you need two slices of hole wheat (or white bread)

one slice of youre fave American sharpe

and the other a slice Swise cheese

Procedure

 

butter the bread (or cover with cooking spray butter flaver) and gril entil golden brown on both sides.

slice in to ether halfsof forths

Serving Information

 

Serves: 1

[WildStar 0]

Hot Buttered Cider

 

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Ingredients

 

 

 

 

Prep: 10 min Cook: 15 min Servings: 10 :

 

 

 

 

Ingredients

 

• 8 cups apple cider or apple juice

• 2 tablespoons packed brown sugar

• 4 inches stick cinnamon

• 1 teaspoon whole allspice

• 1 teaspoon whole cloves

• 1 small lemon (peel only

• 2 tablespoons butter

• 10 cinnamon sticks (optional)

 

 

 

Procedure

 

 

 

Ingredients

 

• 8 cups apple cider or apple juice

• 2 tablespoons packed brown sugar

• 4 inches stick cinnamon

• 1 teaspoon whole allspice

• 1 teaspoon whole cloves

• 1 small lemon (peel only

• 2 tablespoons butter

• 10 cinnamon sticks (optional)

 

 

Directions

 

1. Combine cider and brown sugar in a large saucepan. For a spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 6-inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring to boiling over medium-high heat; reduce heat. Cover and simmer for 15 minutes. Remove and discard spice bag.

 

 

2. Top each serving with 1/2 teaspoon butter and serve with a cinnamon stick stirrer, if desired. Makes 10 to 12 servings.

 

 

Make-Ahead Tip: After discarding spice bag, chill cider and reheat to serve. Or, keep prepared cider warm in a crockery cooker on low-heat setting.

 

 

 

Nutritional Information

 

1 serving:Calories 128;Fat 2g(Saturated 1g);Cholesterol 6mg;Sodium 30mg;Carbohydrate 30g(Dietary Fiber 0g);(Protein 0g)

 

[WildStar 0]

Apple Breakfast Cake

 

Prep: 15 min Cook: 45 min Servings: 12 Presented by:

 

 

 

 

Ingredients

 

• 1 (12 oz.) package STOUFFER'S frozen Harvest Apples

• 1 (18.25-oz.) package yellow cake mix

• 3 large eggs

• 1 1/3 cups milk

• 1/2 teaspoon cinnamon

• 1 recipe streusel topping (recipe follows)

 

 

Directions

 

PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan.

 

 

BEAT cake mix, eggs, milk and cinammon in large mixer bowl until just moistened. Beat for two minutes at medium speed.

 

 

FOLD apples into batter. Pour half of batter into prepared pan. Sprinkle with half of Streusel Topping; top with remaining batter. Sprinkle with remaining Streusel Topping.

 

 

BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean.

 

 

FOR STREUSEL TOPPING

 

 

COMBINE ¾ cup quick or old-fashioned oats, ¾ cup chopped pecans or walnuts, ½ cup packed dark brown sugar, ½ cup melted butter, and ½ teaspoon ground cinnamon in medium bowl; mix well.

 

 

,

 

 

Recipe and photo courtesy of Stouffer's® and www.Meals.com

http://houseandhome.msn.com

[Jeanway 0]

WS, guess where I'm going today? On a 'Baking Date' With some ladies from my church. I'm going to show them your thread when I get there.

[Spockstellaiter 0]

I made those applesauce cookies fromt that post you made way back WS and they were good, but they needed a little more flour, they turned out as pancakes

[WildStar 0]

Bugia, or Liar's Cookies Recipe courtesy Michael Chiarello

See this recipe on air Sunday Dec. 12 at 1:00 PM ET/PT.

 

 

 

 

Recipe Summary

Difficulty: Expert

Prep Time: 45 minutes

Inactive Prep Time: 2 hours

Cook Time: 15 minutes

Yield: about 6 dozen

User Rating:

 

 

 

 

2 1/2 cups all-purpose flour, plus more for dusting work surface

1/2 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

2 large eggs

1/2 cup (1 stick) unsalted butter, melted and cooled briefly

1/4 cup freshly squeezed orange juice

1 1/2 tablespoons brandy

1/2 teaspoon pure vanilla extract

3/4 teaspoon ground anise seeds

4 to 6 cups peanut or vegetable oil, for deep-frying

About 2 cups powdered sugar

 

Sift the flour with the baking powder, salt, and sugar and set aside. In the bowl of a stand mixer fitted with paddle attachment, mix together the eggs, butter, orange juice, brandy, vanilla, and anise seeds until well blended. Add the dry ingredients all at once and mix on low speed until the dough cleans the sides of the bowl and adheres to the paddle.

Remove the dough from the bowl onto a floured board. Knead by hand until smooth. Form the dough into a ball, flatten slightly, and place in a bowl. Cover with a tea towel and chill at least 2 hours or up to overnight to allow the dough to relax.

 

Heat the oil in a deep fryer or deep pot to 350 degrees F.

 

Meanwhile, cut the dough into 4 or 6 equal pieces. Keeping the dough and work surface well floured, pass the dough through the widest setting of a pasta machine 3 or 4 times. Then pass through successively narrower settings until the dough is almost thin enough to see through; depending on your pasta machine, this will probably be the next to thinnest setting.

 

Cut the dough into long strips 3 inches wide, then cut the strips on the diagonal into pieces about 3 inches long. If the dough tears, cut it off and work it back into the dough. The cookies curl when they fry, so fancier shapes are not important. As the cookies are cut, transfer them to baking sheets lined with flour-dusted tea towels, and cover with tea towels so they won't dry out before frying. Fry in batches, turning once, until puffed and golden brown, about 1 minute. Transfer with a slotted spoon to paper towels to drain.

 

While the cookies are still hot, dust them well with powdered sugar. Wait for a few minutes while the oil and heat absorb and melt most of this first coating. Dust well a second time until the cookies are quite white. The cookies will keep for a week or so in an airtight container. You may need to re-dust them with sugar before serving.

 

Only a few cookies at a time will fit, even in a big pot, so frying takes time. It is best to have company in the kitchen, ready with lots of good talk to keep you amused. And there are always the warm cookies to eat along the way as a reward. You can also dredge the cookies in granulated sugar, crystal sugar, or even a mix of powdered sugar and unsweetened cocoa powder.

 

[WildStar 0]

Make-Believe Champagne

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Start to Finish: 10 minutes

 

 

 

 

 

 

 

Ingredients

1 33.8-ounce bottle carbonated water, chilled

1 33.8-ounce bottle ginger ale, chilled

1 24-ounce bottle unsweetened white grape juice, chilled

Ice cubes or Party Ice Cubes (recipe follows)

 

Directions

In a large pitcher combine carbonated water, ginger ale, and grape juice. Pour over ice cubes in chilled champagne glasses or wine glasses. Serve immediately. Makes about 20 (4-ounce) servings.

For Party Ice Cubes: Place small pieces of fruit (berries or tiny citrus wedges), small sprigs of fresh mint, or 1/2-inch strips of orange peel into the compartments of ice cube trays. Add enough water to fill, then freeze.

 

Nutritional Information

Nutritional facts per serving

calories: 37, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 14mg, carbohydrate: 9g, fiber: 0g, protein: 0g, vitamin A: 0%, vitamin C: 0%, calcium: 0%, iron: 1%

 

 

[WildStar 0]

Dumplings for soup's

 

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Ingredients

 

1/4 pound ground pork

1/2 tablespoon chopped garlic

1 tablespoon chopped green onions

1 tablespoon chopped parsley

1 teaspoon Worcestershire sauce

1 egg yolk

2 tablespoons heavy cream

1/4 teaspoon crushed red pepper

1/4 teaspoon quatre d'epices

Salt and freshly ground black pepper

16 wonton wrappers

Procedure

 

In the bowl of a food processor combine pork, garlic, green onions and parsley and process until smooth. Add the Worcestershire, egg yolk, heavy cream, crushed red pepper, quatre d'epices and salt and pepper and pulse until thoroughly combined.

To assemble dumplings, use a spoon to place a tablespoon-sized dollop of filling in the center of a wonton wrapper. Use your fingers to wet the edges of the wrapper, then fold in half, easing edges so that they meet to form a triangle. Press firmly to seal dumplings.

In a large pot of boiling salted water, cook dumplings in small batches so as not to crowd. Dumplings are done when they float and wrappers are tender and translucent, 5 to 6 minutes. Serve dumplings floating in hot soup.

[WildStar 0]

:( Chocolate Peanut Cookies :)

 

Prep: 10 min Cook: 12 min Servings: 30 Presented by:

 

 

 

 

Ingredients

 

• 2 bars (4-oz. total) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Baking Bars

• 1 1/4 cups all-purpose flour

• 3/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup butter or margarine, softened (we recommend LAND O LAKES®)

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar

• 2 teaspoons vanilla extract

• 1 large egg

• 1 1/2 cups coarsely chopped honey-roasted peanuts

 

 

Directions

 

PREHEAT oven to 375° F.

 

 

MICROWAVE baking bars in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The bars may retain some of their shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until melted. Cool to room temperature.

 

 

COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg and melted chocolate. Beat in flour mixture. Stir in nuts. Drop by rounded tablespoon onto ungreased baking sheets.

 

 

BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely.

 

 

Recipe and photo courtesy of Nestle Toll House® and www.Meals.com

http://houseandhome.msn.com

[WildStar 0]

Tailgate Party Platter: 2-4-05

 

Grilled Sausages with Beer Braised Onions

 

 

 

 

 

 

2 lbs. Assorted sausages (grilled)

 

3 yellow onions

 

2 tbsp chopped garlic

 

12 oz. lager

 

Salt and pepper to taste

 

2 tbsp olive oil

 

3 tbsp butter

 

 

In a small pot add oil, onions, garlic butter, and saute until soft. Add beer and cook until most liquid is gone. Cook sausage and add onions on top.

 

 

Hot Wings with Mango BBQ Sauce

 

 

Season wings with salt and pepper. Grill until 3/4 done and add BBQ sauce and cook until caramel color.

 

 

BBQ Sauce

 

 

2 tbsp butter

 

1 onion (chopped)

 

1 tsp garlic (minced)

 

1/2 cup brown sugar

 

1/4 tsp black pepper

 

1/4 tsp salt

 

2 tbsp Dijon

 

2 tbsp cider vinegar

 

1 tbsp lemon juice

 

1/4 cup Worcestershire

 

2 cups ketchup

 

2 cups water

 

2 tbsp liquid smoke

 

2 whole mangoes diced

 

2 stalks celery (minced)

 

 

Saute onion and celery with butter until clear. Add everything else, except mango. Simmer for 30 minutes, then add mango and simmer for an additional 30 minutes.

 

 

Recipe is courtesy of Ron Fleming and the Chops Steakhouse

[WildStar 0]

Pina Colada Smoothie

 

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Ingredients

 

This delicious smoothie makes a quick breakfast or a nutritious snack. Use frozen fruit for an even thicker drink. As with all smothies, you canwhirl in a few ice cubes to make your drink frostier and thicker as well

 

1 cup frozen pineapple pieces

1 frozen banana (peel banana before freezing)

3/4 cups milk

1/2 cup frozen vanilla or strawberry yogurt

1/2 cup orange juice

3 T coconut

Procedure

 

Whirl all ingredients together in a blender until smooth. Serve immediately.

 

©2003 FabulousFoods.com

Serving Information

 

Serves: 2

[WildStar 0]

Wine Brownies

 

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Ingredients

 

1/2 Cup of Oil

 

1-2/3 Cup of NGV Wine (Preferably Barbera or Port)

 

1/2 Cube of Butter

 

2 Cups of Flour

 

2 Cups ofSugar

 

2 Eggs

 

1 Tsp of Baking Soda

 

4 Tbs. of Cocoa (Heaping)

 

Frosting:

 

 

1/2 Cup of Butter (1 Cube)

 

4 Tbs. of Cocoa

 

6 Tbs. of Milk

 

16 oz. of powdered sugar

 

1 Cup of Nuts (Optional)

 

1/2 tsp of Salt

 

 

If one would prefer, they could use their favorite brownie mix and substitute the wine for water and/or milk. Or use this recipe:

Procedure

 

Heat oil, 1 cup of wine, butter and 4 tbs. of Cocoa. In large bowl, combine flour, sugar and heated mixture (just prior to boiling), and beat onmedium speed until smooth. In separate bowl, mix eggs with 2/3 cup of wine and baking soda. Combine all ingredients and mix well, and then fold in nuts. Pour mixture into jelly roll pan and bake 20 minutes at 350 degrees.

 

 

Icing: Heat butter and mix with 4 tbs. of Cocoa and milk. When mixed smooth pour over brownies.

 

 

Recipe is courtesy of Jerry Notestine and the Nine Gables Winery in Plymouth.

Serving Information

 

Serves: 24

[WildStar 0]

Sugar Free, Low Carb Holiday Brunch Casserole

 

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Ingredients

 

12 eggs

12 oz. Canadian bacon or ham - diced

1/4 pound butter

1/2 cup cream

1 pound shredded cheddar cheese

10 slices low carb bread (Life Style Bread® recommended)

2 tablespoons chopped chives

salt & pepper to taste

Procedure

 

Preheat the oven to 350° F. Prepare a large glass bake dish with spray oil.

 

In a blender, combine the eggs, cream, butter, chives, salt and pepper until smooth. Tear the bread into bite sized pieces. Layer the ingredients in this order: bread, Canadian bacon, 1/2 shredded cheese. Pour the egg mixture evenly over the bread and cheese layers Top off with the remaining shredded cheese. Bake for 1 hour. Allow to cool slightly before serving.

 

Total Carbs: 92

Per Serving: 9.2 carbs each

 

 

 

 

 

Serving Information

 

Serves: 10

[WildStar 0]

:) Chicken Stew

Diabetic Recipe :)

Ingredients:

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

 

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

 

Recipe makes ten servings.

 

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

 

 

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

[Yillara Skye 1]

Pina Colada Smoothie

 

I think I gotta try this one!!

 

So many of these recipies look so good, I am glad you are posting them :)

[WildStar 0]

Chicken Stew

 

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Ingredients

 

1 pound of boneless skinless chicken breasts, cubed

One, (14-1/2 ounce) can diced tomatoes, undrained

Two potatoes, peeled and cut into 1/2-inch cubes

Five medium carrots, chopped

Three celery ribs, chopped

One large onion, chopped

One medium green bell pepper, chopped

Two, 4-ounce cans mushroom pieces, drained

Two low-sodium chicken bouillon cubes

One packet artificial sweetener

1 teaspoon chili powder

1/4 teaspoon pepper

1 tablespoon cornstarch

2 cups cold water

 

 

Procedure

 

 

 

Directions:

In a 5-quart crockpot, combine the first 12 ingredients. In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on low for eight to ten hours or until vegetables are tender.

 

Recipe makes ten servings.

 

Nutrition Information per Serving:

Calories 123

Fat 1g

Saturated Fat 2g

Cholesterol 25mg

Carbohydrates 16g

Protein 11g

Sodium 209mg

Fiber 3g

 

 

Diabetic Exchange: 2 vegetables, 1 very lean meat, 1/2 starch

 

Serving Information

 

Serves: 6

[WildStar 0]

Pick-A-Grain Fruit Pancakes

 

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Ingredients

 

• 1 3/4 cups all-purpose flour

• 2 tablespoons sugar

• 1 tablespoon baking powder

• 1 teaspoon ground cinnamon (optional)

• 1/4 teaspoon salt

• 1 large egg

• 1 1/2 cups milk

• 3 tablespoons cooking oil

• 1/4 - 1/2 cups desired fruit (see options)*

• 2 - 3 tablespoons margarine or butter (optional)

• 1/2 cup maple- or fruit-flavored syrup (optional)

 

Procedure

 

1. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon (if desired), and salt.

 

 

2. In another mixing bowl use a fork to beat egg slightly; stir in milk and cooking oil. Add egg mixture to flour mixture all at once; stir just still blended but still slightly lumpy. Stir in desired fruit.

 

 

3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Cook over medium heat until bubbly and edges are slightly dry. Turn; cook until golden. If desired, serve with margarine and syrup. Makes 12 pancakes.

 

 

*Fruit Options: Stir one of the following fruits into the pancake batter: 1/2 cup chopped fresh apples, apricots, peaches, nectarines, or pears; 1/2 cup fresh or frozen blueberries; 1/3 cup chopped fresh cranberries; or 1/4 cup chopped dried apples, pears, apricots, raisins, currants, dates, cranberries, blueberries, cherries, or mixed fruit.

 

 

Rye Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup rye flour. Try apples, pears, raisins, dates, or peaches.Whole Wheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup whole wheat flour.

 

 

Buckwheat Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup buckwheat flour. Try with blueberries, cherries, and dried fruit.Cornmeal Pancakes: Prepare pancakes as directed, except use 1-1/4 cups all-purpose flour. Add 1/2 cup cornmeal.

 

 

Oat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup oat bran.Wheat Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup wheat bran.

 

 

Triticale Pancakes: Prepare pancakes as directed, except decrease the all-purpose flour to 3/4 cup. Add 1 cup triticale flour. Try stirring in some dried fruit.Rice Bran Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup rice bran.

 

 

Wheat Germ Pancakes: Prepare pancakes as directed, except use 1-1/2 cups all-purpose flour. Add 1/4 cup toasted wheat germ.Bulgur Pancakes: Prepare pancakes as directed, except in a saucepan cook 1/4 cup bulgur in 1/2 cup water for 12 to 15 minutes or until tender. For 1/2 cup of the all-purpose flour, substitute the cooked bulgur.

 

Serving Information

 

Serves: 12

[WildStar 0]

www.TheKCRAChannel.com

Key Lim Pie

 

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Ingredients

 

Shell

 

 

 

 

 

8 oz. butter (room temperature)

 

6 oz. brown sugar

 

1 egg

 

5 oz. Flour

 

3 oz. graham cracker crumbs

 

3 oz. slice almond crushed

 

3 oz. shredded coconut

 

1 tbl. ground ginger

 

1 tsp. vanilla

 

Pinch of salt

 

 

Mix butter and brown sugar. Add egg. Add vanilla, ginger and salt. Mix together. Mix flour, graham cracker crumbs, almonds and coconut together in separate bowl. Combine all ingredients. Chill until firm. Roll flat to about 1/4-inch thick. Using cookie cutter, cut out circles and place into 4-inch tart cups. Bake at 375 degrees until edges get browned (about 12-15 minutes).

 

 

Filling:

 

 

8 oz. cream cheese

 

1 can sweet condensed milk

 

1 cup sour cream

 

1/2 cup lime juice

 

 

Procedure

 

 

 

Mix butter and brown sugar. Add egg.Add vanilla, ginger and salt. Mix together. Mix flour, graham cracker crumbs, almonds and coconut together in separate bowl. Combine all ingredients. Chill until firm. Roll flat to about 1/4-inch thick. Using cookie cutter, cut out circles and place into 4-inch tart cups. Bake at 375 degrees until edges get browned (about 12-15 minutes).

 

 

Filling:

 

 

8 oz. cream cheese

 

1 can sweet condensed milk

 

1 cup sour cream

 

1/2 cup lime juice

 

 

Mix ingredients together, adding the limejuice towards the end of mixing. Optionally add green food coloring.

 

 

Finishing Tart:

 

 

Fill baked tart shells with filling. Decorate with toasted coconut and lime slice on top. Chill in refrigerator until firmness desired.

[WildStar 0]

This is a resipe My father tought me to make it is fast and easy to make

 

Rice Casserole

 

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Ingredients

 

2 cup's cooked rice

1 pound ground beef or turkey

1/2 cup chopped red and green bell pepper

1 small or large onion choped

1 can cream of mushroom

 

 

Procedure

 

Start by cooking the ground beef and get rid of grease, add Onion and other ingredients cook entil tender,slowly add cream of mushroom andadd rice

put in to a cast iron pan and put in to oven at 350* for and hour or entil brown

 

Notes:

you may add mixed vegtables to the Casserole I add Shredded zucchini and corn. have funn

 

 

Serving Information

 

Serves: 6

 

 

[WildStar 0]

This is one of my fav's to make it is fun and easy!

Crescent Dogs

 

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Ingredients

 

Crescent rolls update the popular "pig-in-blanket" concept, along with a yummy surprise: melted cheese in each frank.

 

Prep Time: 25 Minutes

 

 

 

 

8 hot dogs

4 (3/4-oz.) slices American cheese, each cut into 6 strips

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

 

 

Procedure

 

1. Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.

2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.

3. Bake at 375°F. for 12 to 15 minutes or until golden brown.

Tips:

Substitution: If using Pillsbury® Big & Flaky large refrigerated crescent dinner rolls, use large hot dogs and bake at 350°F. for 16 to 20 minutes.

 

Serving Information

 

Serves: 8

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Grilled Chicken Breast With Asparagus Relish: 4-21-05

 

April 21, 2005

 

 

Chicken Breast:

 

 

 

 

8 each chicken breast (whole) 6 to 8 oz. Boneless

 

1/2 cup peanut oil

 

1 teaspoon salt

 

1/2 teaspoon fresh ground black pepper

 

1 teaspoon paprika

 

1 tablespoon fresh sage leaves

 

1 tablespoon lemon juice

 

Combine peanut oil, salt, pepper, paprika, fresh sage and lemon juice to make marinade. Pour over chicken breast, and marinate 2 to 3 hours. Remove chicken breast from marinade. Grill 6 to 8 minutes on each side over hot coals or under a preheated broiler until chicken breast is cooked through. Serve hot.

 

Asparagus, Corn and Tomato Relish:

 

1/2 pound Asparagus cut 1/2 inch thick

 

1 1/2 cups fresh corn kernels

 

1 cup tomatoes finely diced

 

3/4 cup onions finely diced

 

3/4 cup red bell peppers finely diced

 

3/4 cup green bell pepper finely diced

 

3 tablespoons peanut oil

 

3/8 cup cider vinegar

 

3/8 teaspoon salt

 

1 1/2 dashes fresh ground black pepper

 

3 teaspoons fresh parsley chopped

 

In a hot saute pan, heat a tablespoon of peanut oil and saute asparagus 2 to 3 minutes. Do not brown. Remove from heat and pour onto a plate and sit aside to cool. Repeat with corn, adding 2 tablespoons of water.

 

In a large bowl, combine tomatoes, onions, red and green peppers, stir well. Combine remaining ingredients and pour mixture over relish, season with salt and pepper and mix well. Add chopped parsley, mix and refrigerate until needed.

 

Recipe serves eight and is courtesy of Executive Chef Kenneth Bunn and Seniors First of Stockton.

[WildStar 0]

Blueberry-Custard Pie Recipe courtesy Emeril Lagasse

 

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Ingredients

 

Recipe Summary

Difficulty: Medium

Prep Time: 30 minutes

Inactive Prep Time: 2 hours 30minutes

Cook Time: 1 hour 30 minutes

Yield: 8 servings

1 recipe Basic Sweet Pie Crust, recipe follows

1 egg white, lightly beaten, plus 4 large eggs

1 cup milk

2 cups heavy cream

1 1/4 cups sugar

1/4 teaspoon salt

Pinch freshly grated nutmeg

1 1/2 teaspoons vanilla extract

2 pints fresh blueberries

3 tablespoons cold water

2 tablespoons cornstarch

2 tablespoons lemon juice

1/2 teaspoon lemon zest

Whipped cream, optional

Vanilla ice cream, optional

Procedure

 

Roll out the dough on a lightly floured surface to a thickness of about 1/8-inch thick. Carefully fit the dough into a deep 9 1/2 or 10-inch pie dish and trim the edges, leaving a 3/4-inch overhang. Fold under the edge of the dough and press along the rim of the pie pan to form a high, fluted border. Refrigerate the pie shell for at least 30 minutes.

Preheat the oven to 400 degrees F and position a rack in the center of the oven.

 

Line the pastry with lightly buttered parchment paper or aluminum foil (buttered side down) and fill with pie weights or dried beans. Bake until the crust is just set, about 12 minutes. Remove the paper and weights and bake until the crust is just golden, 8 to 10 minutes. Remove from the oven and brush the pastry with the egg white. Transfer to a wire rack to cool. Reduce the oven temperature to 375 degrees F.

 

In a heavy saucepan combine the milk and cream and heat until mixture just comes to a simmer. Whisk the eggs, 3/4 cup of the sugar, salt, nutmeg, and vanilla together to combine. Add the hot milk mixture to the egg-sugar mixture and whisk to blend.

 

Transfer custard mixture to the pie shell and bake until the custard is set but still slightly wobbly in the center, 40 to 45 minutes. Transfer to a wire rack to cool. When cooled, transfer to the refrigerator to chill.

 

While the pie is baking, make the blueberry topping. Combine the blueberries and cold water in a heavy, nonreactive saucepan. Bring to a boil. In a small bowl, stir together the remaining 1/2 cup sugar, cornstarch, lemon juice and lemon zest. Stir the sugar-cornstarch mixture into the boiling blueberries and stir well to combine. Cook until thickened, stirring constantly, about 5 minutes. Remove from the heat and transfer to a small bowl. Place a piece of waxed paper or plastic wrap directly onto the surface and chill, stirring occasionally, until completely cooled, about 2 hours.

 

When both the pie and the blueberry topping have cooled, top the pie with the blueberry topping. Serve immediately or continue to refrigerate, covered, for up to 1 day. Serve with a dollop of whipped cream or ice cream on top, if desired.

 

Note: If pie is refrigerated for more than 1 or 2 hours, allow to sit at room temperature a few minutes before serving.

 

 

 

Basic Sweet Pie Crust:

1 1/2 cups plus 2 tablespoons bleached all-purpose flour

1 tablespoon sugar

1/2 teaspoon salt

6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled

2 tablespoons vegetable shortening

5 tablespoons ice water, or as needed

Sift the flour, sugar and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.

 

Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes, and up to two days.

 

Yield: Dough for 1 single-crust pie

[WildStar 0]

Chocolate Chunk-Cinnamon Coffee Cake

 

1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks

3/4 cup PLANTERS Pecan Pieces

2 cups sugar, divided

1-1/2 tsp. ground cinnamon

2-2/3 cups flour

1-1/2 tsp. baking soda

3/4 tsp. CALUMET Baking Powder

1/2 tsp. salt

3/4 cup (1-1/2 sticks) butter or margarine, softened

3 eggs

1 tsp. vanilla

1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

 

 

 

PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.

BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.

BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

 

 

 

 

NUTRITION INFORMATION

 

Nutrition (per serving)

Calories 220 Total fat 12g Saturated fat 6g Cholesterol 40mg Sodium 150mg Carbohydrate 28g Dietary fiber 1g Sugars 18g Protein 3g Vitamin A 6%DV Vitamin C 0%DV Calcium 2%DV Iron 8%

[WildStar 0]

*****Smoothies*****

 

Banana Breakfast Fruit Smoothie Recipe courtesy Emeril Lagasse, 2004

 

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Ingredients

 

Difficulty: Easy

Prep Time: 5 minutes

Yield: 2 to 4 servings

1 banana, peeled,cut into chunks, and frozen

1 teaspoon pure vanilla extract

1 1/2 cups orange juice

1 cup ice

2 scoops vanilla ice cream

Procedure

 

Combine all ingredients in a blender. Blend until smooth

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Chocolate Monkey Smoothie

 

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Ingredients

 

1 cup of chocolate soy milk

1 banana peeled

1/2 C cup of ice cubes

1 tablespoon of peanut butt

Procedure

 

Whirl away in blender until smooth ! Pour into glasses and serve

Serving Information

 

Serves: 1

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Frozen Fruit Smoothies Recipe courtesy Food Network Kitchens

 

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Ingredients

 

 

Difficulty: Easy

Prep Time: 5 minutes

Yield: 2 servings

 

1 frozen banana, peeled and sliced

2 cups frozen strawberries, raspberries, or cherries

1 cup milk

1/2 cup plain or vanilla yogurt

1/2 cup freshly squeezed orange juice

2 to 3 tablespoons honey or to taste

Procedure

 

Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.

Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

 

Side Note:

 

If you are diabtic Dont use Honey use Spleanda

 

 

[WildStar 0]

Chocolate Nut Bread

 

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Ingredients

 

 

 

 

These dessert loaves are a cinch to make -- keep some on hand for snack attacks or unexpected guests.

 

Prep: 15 min Cook: 55 min

 

• 4 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1 tablespoon baking soda

• 1 teaspoon salt

• 2 large eggs

• 1 3/4 cups milk

• 2/3 cup vegetable oil

• 12 ounces NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels

• 1 1/2 cups chopped walnuts

 

 

Procedure

 

PREHEAT oven to 350° F. Grease two 9x5-inch loaf pans.

 

 

COMBINE flour, sugar, baking powder, baking soda and salt in large bowl.

 

 

COMBINE eggs, milk and vegetable oil in medium bowl. Add to flour mixture; mix just until moistened. Stir in 1 1/2 cups morsels and nuts. Spoon into prepared loaf pans.

 

 

BAKE for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes; remove from pans. Cool on wire racks.

 

 

MICROWAVE remaining morsels in heavy-duty plastic bag on HIGH (100%) power for 45 seconds; knead bag to mix. Microwave at additional 10- to 20-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over bread. Sprinkle with additional nuts.

 

 

Recipe and photo courtesy of Nestle Toll House® and www.Meals.com

[WildStar 0]

this is goin to be a 2 in one post :blink:

 

Southwest Nacho Casserole

 

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Ingredients

 

Everyone will love this casserole with favorite Mexican flavors and crunchy tortilla chips for dipping.

 

Prep Time: 20 Minutes (Ready in 1 Hour 10 Minutes)

 

Ingredients:

2 lb lean (at least 80%) ground beef

1 cup water

2 envelopes (1.25 oz each) Old El Paso® 40% less-sodium taco seasoning mix

1 can (4.5 oz) Old El Paso® chopped green chiles

2 cans (16 oz each) Old El Paso® fat-free refried beans

2 cups shredded reduced-fat Cheddar cheese (8 oz)

1 cup chopped tomato (1 large)

1/2 cup chopped green onions (8 medium)

1 can (2.5 oz) sliced ripe olives, drained

1 bag (12 oz) gold tortilla chips (extra thick)

Sour cream, if desired

 

 

Procedure

 

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

2. Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles.

3. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil.

4. Bake 30 to 40 minutes or until bubbly around edges.

5. Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping.

 

10 servings

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Southwestern Chicken Recipe Courtesy of Cathy Lowe

 

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Ingredients

 

Prep Time: 5 minutes

Cook Time: 8 minutes

 

2 chicken breasts, boneless and skinless

1 clove garlic, minced

2 slices Monterey Jack cheese

Salsa

lime juice

Procedure

 

Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.

 

Serving Information

 

Serves: 2

 

 

[i/]

[WildStar 0]

Frozen Chocolate Mousse Squares

 

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Ingredients

 

Prep Time: 15 min

Total Time: 6 hr 15 min

Makes: 16 servings, 1 square each

 

 

12 OREO Chocolate Sandwich Cookies, crushed

1/4 cup (1/2 stick) butter or margarine, melted

2 containers (8 oz. each) PHILADELPHIA Cream Cheese Spread

1 can (14 oz.) sweetened condensed milk

4 squares BAKER'S Semi-Sweet Baking Chocolate, melted

1 cup thawed COOL WHIP Whipped Topping

 

Procedure

 

MIX crushed cookies and the butter in foil-lined 9-inch square pan. Press firmly onto bottom of pan to form crust.

BEAT cream cheese in large bowl with electric mixer on low speed until creamy. Gradually add milk, mixing well after each addition. Blend in chocolate. Gently stir in whipped topping. Spoon over crust; cover.

FREEZE at least 6 hours or overnight. Remove from freezer 15 min. before serving to soften slightly. Cut into 16 squares to serve. Store leftover dessert in freezer.

 

 

 

KITCHENS TIPS

 

 

Size It Up

Enjoy a serving of this rich and indulgent frozen chocolate dessert on special occasions.

 

Easy Cleanup

Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with rolling pin or wooden spoon. No mess to clean up!