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Beer Can Chicken with Dirty Bird Rub


Elizabeth Karmel

From Every Day with Rachael Ray

June-July 2007



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









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.



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:VBGal2: Taco soup :VBGal:



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


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.

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"Trash Bag" Taco Salad





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






PREP 30 min.


TOTAL 30 min.






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 Jun 17, 2007

Copyright Reiman Media Group, Inc © 2007


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Grilled Corn on the Cob Recipe courtesy Bobby Flay






4 ears of corn, husked


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

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T :VBGal2: angy Venison Stroganoff :VBGal:






From Taste of Home

Ellen Spes of Caro, Michigan coats tender chunks of venison and

chopped onion with a silky sour cream sauce.





METHOD Slow Cooker


PREP 10 min.


COOK 195 min.


TOTAL 205 min.




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







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.

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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




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



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



over medium heat, stirring occasionally, until vegetables are wilted


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


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


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


cheese. 8. Cover the casserole and freeze until solid. Lift the food

out of the casserole (the foil will adhere), wrap securely in the


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


date. Use within 3 months.

When ready to bake, unwrap the casserole and place back in the


dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40


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.

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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


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


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


cooker to High, stir the beurre manie into the hot liquid, re-cover,


cook until thick, 10 to 15 minutes, or cook a bit longer on Low.



"13 pts"

S(Formatted by Chupa Babi in MC):




- - - - - - - - - - - - - - - - - -



Per Serving (excluding unknown items): 550 Calories; 29g Fat (46.5%

calories from fat); 26g Protein; 49g Carbohydrate; 7g Dietary Fiber;


Cholesterol; 133mg Sodium. Exchanges: 2 Grain(Starch) ; 3 Lean Meat; 3


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.


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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.

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:) :pepsi:

:yahoo: :gossip:

Potluck Special fom taste of home






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.


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





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.




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.





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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




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.



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.



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Turkey Leg Pot Roast :

From Taste of Home's Simple & Delicious



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!



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



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.

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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



chopped peanuts or other nuts


toasted coconut


candy sprinkles


Oreo® cookie crumbs


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.




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: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

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Apple Raisin Oatmeal Cookies**




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




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**




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




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.

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Lasagna Spinach Meatloaf



This is a great recipe, low in fat and big in taste so much that You will never miss the pasta.




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)




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



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




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

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:spacecraft: :yinyang:



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.)




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





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.




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.




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.




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


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WITCH'S BREW (for Halloween parties)






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




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.


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:VBGal2: Hi this is from a email :lol: These are Disney food Ida's and I hope you will like them :) ...




1. Sunflower Seed Bread Garden Grill, Epcot

Posted by: ">^..^< Kelly" 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.


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2. Pumpkin Cheesecake Garden Grill, Epcot

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:06 am ((PDT))


Pumpkin Cheesecake

Garden Grill, Epcot

Submitted by: Robyn Elder

Makes 2


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


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




Mix dry ingredients first, sugar, corn starch and pumpkin pie spice on


speed. Mix for 20 to 30 seconds until incorporated.

Add cream cheese and mix on low speed until big pieces of cream cheese


dissolved, then increase speed to second setting on mixer. Mix for 10

minutes until cream cheese mixture is smooth. Reduce the speed of mixer



Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes


blended. Turn the mixer off and scrape the bowl from bottom to sides


all is mixed well.

Portion out sour cream and corn syrup adding to batter mixture on low


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.


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3. Cafe Con Leche Flan Maya Grill, Coronado Springs

Posted by: ">^..^< Kelly" 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


over high heat, stirring constantly with a wooden spoon, until caramel


golden brown and runs clear (no traces of granulated sugar). Pour the

caramel into prepared ramekins and set aside to cool.


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


until just before boiling; when bubbles begin to form around the edges


the pan, remove from heat. Whisk eggs and egg yolks into the milk


Pour the mixture into prepared ramekins. Place ramekins in a casserole


and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides


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




1 1/2 cups sugar

1/4 cup water

Heat sugar and water in a heavy saucepan over medium heat until the


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


Allow to cool. Remove swirls with a spatula and use to garnish cooled




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4. Green Onion Chimichurri Maya Grill, Disney's Coronado Springs

Posted by: ">^..^< Kelly" 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


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5. Lemon Tarts

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:49 am ((PDT))


Garden Grill Restaurant - EPCOT


Lemon Tarts




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.


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.


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6. Cheese Bread

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:50 am ((PDT))


Cheese Bread


Garden Grill Restaurant - EPCOT






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






In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast.






Gradually add water and 2 tablespoons margarine. Mix until soft dough






Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining


mixture, egg, and 1 cup of the flour to dough. Mix well.




On floured surface, knead dough 8 to 10 minutes, kneading in remaining


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


pieces. Cover and let rise 15 minutes.




Roll out each piece in a rectangle and roll up from short side. Press


to seal and fold under loaf. Place seam side down in four greased 6 x 3


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


1 tablespoon remaining cheese.




Bake at 375° F for 20-25 minutes or until golden brown. Remove from


immediately. Brush with melted butter.





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7. Cheesy Potatoes Donald's Breakfastosaurus

Posted by: ">^..^< Kelly" 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


and let cook until a nice golden brown. In a separate container heat


Nacho cheese sauce (microwave). After potatoes are ready, mix together


place in an oven safe container. Top with the shredded cheese. Bake in


for 15 minutes at 325 degrees.


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8. Coconut Bread Pudding Rainforest Cafe Animal Kingdom

Posted by: ">^..^< Kelly" 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.


sprinkly half of the julienne apricots and half of the shredded coconut


the white bread. Top that with the remaining bread cubes and then the

remaining apricots and coconut. Distribute evenly. In a sauce pan, heat


coconut cream, vanilla and granulated sugar until the sugar completely

dissolves and the milk is tepid but not hot. Stir occasionally. Remove


heat. In a separate mixing bowl, beat the eggs, then temper them by


adding 1 cup of warm milk mixture while stirring. Slowly pour the


mixture back in the warm milk and stir until well incorporated. Ladle


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


5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream


one side and whipped cream on the other. Sprinkle whipped cream with

chocolate shavings and dust bread pudding with powdered sugar. Finish


toasted coconut on the ice cream.





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9. Rasta Pasta Rainforest Cafe

Posted by: ">^..^< Kelly" 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


grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces.


for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top


vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan







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10. Cajun Onion Bread Disney Institute

Posted by: ">^..^< Kelly" 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


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.


the pan is hot, add a small amount of oil, let it get hot. Add the


and cook for a few minutes, stirring occasionally. When the onions


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


and brown. Drain and set aside.




Oil a jelly roll pan, punch down the dough, and spread in the pan


Brush the top of the dough with olive oil and allow to rise until

doubled in





Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F.


about 10 minutes. Remove from oven and sprinkle onions on top. Bake

another 10 minutes or until golden brown.




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11. Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese


Posted by: ">^..^< Kelly" 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






Preheat oven to 350º F.




Remove stem from portobello mushrooms. Using a damp towel, wipe off any


you see on the mushroom.




In a large sauté pan, mix together the tomato juice, balsamic vinegar


chopped garlic. Bring ingredients to a boil. Place cleaned mushrooms in


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


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





Return the pot used to cook the couscous in to burner and heat over


heat. Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic


eggplant until soft. Stir in the cooked couscous and stir in basil and


cheese. Season to taste with salt and pepper. Divide the couscous


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





To plate the dish, place mixed greens on one side of the plate, place


mushroom next to the greens. Garnish plate with any remaining tomatoes


red onion. Drizzle the reserved liquid from cooking the mushrooms over


salad and mushroom.


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12. California Chicken, Avocado & Citrus Salad

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:53 am ((PDT))


California Chicken, Avocado & Citrus Salad


Disney Institute


Servings: 6








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






For the Chicken:


Season the chicken on both sides with the lemon pepper seasoning. Heat


oil in a large sauté pan set over medium-high heat until hot but not


Sear the four chicken pieces in the hot oil until browned on both


Add the orange juice, reduce heat and simmer until the chicken is


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


cut the peel and all of the white pith from oranges and grapefruit.


the fruit over a bowl to catch the juice, cut between the segments and


them free; set aside. Slice the cooked chicken cross-wise into thin


Pit, peel and thinly slice avocados, keeping each sliced half together;


aside. Toss the salad greens with half the dressing and distribute

evenly on

serving plates. Arrange sliced red onion, chicken strips, citrus


and avocado slices on top of the tossed greens and drizzle with


dressing. Garnish with sunflower seeds, parsley and cilantro sprigs.





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13. Italian Pasta Al Pesto Salad

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:53 am ((PDT))


Italian Pasta Al Pesto Salad


Disney Institute


Servings: 6






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




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



8 pieces Genoa Salami halved and very thinly sliced


4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable



4 sprigs Basil


1/4 cup Pine Nuts lightly toasted






For the Dressing:


Pulse the basil leaves and pine nuts in a food processor fitted with a


blade until chopped. Add the garlic and Parmesan cheese. With the


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


well again. Toss the cooked pasta in a large mixing bowl with the


shallots, fennel, cherry tomatoes and thinly sliced salami; adjust


with salt and freshly ground pepper as desired. Portion the pasta salad


serving plates and garnish with prosciutto rosettes,


shavings, basil sprigs and toasted pine nuts.




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14. French West Indian Curry

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:54 am ((PDT))


French West Indian Curry


Disney Institute


Servings: 20






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






What sets this recipe apart is the unexpected ingredient: toasted rice.


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


pan and toast until the aromas are released. Remove from the heat and


in the bowl with the rice. In batches, grind this mixture in a spice


(coffee grinder) until milled; add the ground turmeric and blend. This


one cup, which is enough for 6-8 pounds of meat.





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15. Grilled Veggie Packet Disney Institute

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:54 am ((PDT))




Grilled Veggie Packet


Disney Institute


Servings: 6






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



6 piece Corn Husk Strips or Butcher's Twine






Make a mixture of cut veggies; as indicated or substitute your


Toss in a bowl with a little melted butter or olive oil, fresh chopped


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


envelope style and tie into a package with the corn husk strips or


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





Note: If banana leaves are unavailable, substitute with cabbage leaves


have been blanched in boiling water until just soft and shocked in ice



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16. Basil Pesto with Linguini

Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 10:55 am ((PDT))




Basil Pesto with Linguini


Recipe by Corporate Chef Ida Rodriguez


Disney Institute


Servings: 4






2 cups Basil Pesto


1 pound Linguini Pasta






Prepare pasta in boiling water and drain. Using a hot skillet, place


in skillet and add the pesto to the warm pasta. Stir the pesto into the


pasta and serve.


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17. Spinach Dip Planet Hollywood Downtown Disney

Posted by: ">^..^< Kelly" 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




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


cooked. Drain and cool.




2. Squeeze water from thawed spinach, making sure the spinach is






3. Combine the dry spinach with the cooled dip sauce, sour cream and






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,


2 tablespoons butter. Add 2 tablespoons minced shallots and 1


minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons

all-purpose flour to make a roux. Cook 4 minutes. While stirring, add


ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon


1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded


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


Parmigiano-Reggiano and additional black pepper.




NOTE: The recipe recommends making the dip a day ahead to allow the


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


so that the mixture won't burn or stick to the pan





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18a. Chicken and Vegetable Quesadillas Wolfgang Puck Cafe, Downtown


Posted by: ">^..^< Kelly" 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






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




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


salt. Add chicken strips, toss to coat thoroughly and cover with


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


pepper and poblano Chile. If you haven?t got a gas cooktop, place Roma

tomatoes on broiler tray directly under pre-heated broiler. Turn


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


together in a medium bowl with cilantro, scallions and 1 tablespoon


oil. Season to taste with salt and freshly ground black pepper.




5. To assemble quesadillas: With a slotted spoon remove chicken mixture


marinade and place in a clean bowl. Discard excess marinading liquid.


one tortilla in base of lightly oiled, large, heavy skillet set over


heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of


Top with about one fourth of salsa mixture and marinated chicken


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


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


with spatula for about 1 1/2 to 2 minutes. The tortillas should be


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


oven. Repeat with remaining tortillas and filling to make 4





Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for


entree, 1 or 2 wedges for an appetizer). Top each serving with a small

dollop of sour cream and a sprig of cilantro.




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Posted by: ">^..^< Kelly" kellygirl3398

Date: Thu Sep 27, 2007 11:02 am ((PDT))








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


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:lol: This is a great gift Ida for Christmas :)








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





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

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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.

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EasyTurkey Pot Pie



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


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

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:laugh: 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



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



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



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



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



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.

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*~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*




*~*~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*~*~* ~*~*~*~*~ *~*~*



1/2 Cup Brown Sugar

2 Quarts Apple Cider

1 Tsp Allspice - whole

1 1/2 Tsp Cloves -- whole

2 Sticks Cinnamon

Orange Slices



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



************ ********* ********* ********

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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.



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)

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Christmas Cakes


"Spice Cake"




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





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:




1 stick of butter


1 box of confectioners sugar


1 Tsp of vanilla


1-3 Tsp of milk





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"




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





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"




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





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.

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[Cowboy Burgers

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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]

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thank you for continuing to post these awesome receipies

You are Very welcome B)

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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.


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)



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.



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.



Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

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