WildStar
-
Content Count
723 -
Joined
-
Last visited
Posts posted by WildStar
-
-
:lol: This is a great gift Ida for Christmas :)
PEPPERMENT BARK HARTS
---------------------------------
Ingredients
prep time: 20 minuntes
ready to serve: 50 minuntes
18 (21- 1/2-inch) pepperment candy canes unwraped
5 oz venilla-flaveredcandy coating or almond bark,chopped
2 teaspoons crushed pepperment candy canes
Procedure
Line cookie sheet whith waxed papper. Arrange candy canes in to groups of 2 with ends touching to form heart shapes.
Place candy coating in 2-cup microwave-safe ceasuring cup. Microwave on Medium for 2 to 3 minutes, stirring once half-way through melting time. stir until melted and smooth.
Spoon or pipe candy in to centers of heart to fill space. Sprinkle with crushed candy. Cool 30 minutes or until set.
HIGH ALTITUDE (3500-6500 ft): Decrease butter to 1 1/4 cups. When melting carmels,increse heat to medium-low, Bake bars at 350*F for 26 to 30 minuites.
Kitchen tip: To cruch candy canes, place them ina heavy duty resalable food storage plastic bag. Genly pound the candy canes with bottom of heavy pan or hamer, or flat side of malet.
Serving Information
Serves: 9
-
:VBGal2: Hi this is from a email :lol: These are Disney food Ida's and I hope you will like them :) ...
Messages
________________________________________________________________________
1. Sunflower Seed Bread Garden Grill, Epcot
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:06 am ((PDT))
Sunflower Seed Bread
Garden Grill, Epcot
4 cups Bread Flour
1-1/2 cups Starter Dough
3/4 oz. Fresh Yeast
1 tablespoon Salt
1 1/2 tablespoons Granulated Sugar
1 1/2 cups Sunflower Seeds
1 1/2 cups Water
Mix everything together and knead dough until smooth texture and it
Comes away from the mixing bowl clean.
Cover dough with cloth and let it rest for 30 minutes.
Scale dough pieces into desired weight and shape pieces into round
Dough balls.
Proof the dough until it is double the size.
Place in hot oven (400°F) for approximately 15-20 minutes.
Let the bread cool before slicing.
Starter Dough
3/8 cup Water
1 cup Bread Flour
Pinch of Fresh Yeast
Mix together all ingredients and rest overnight in refrigerator.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
2. Pumpkin Cheesecake Garden Grill, Epcot
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:06 am ((PDT))
Pumpkin Cheesecake
Garden Grill, Epcot
Submitted by: Robyn Elder
Makes 2
Ingredients:
7 ounces Powder Sugar
1 tablespoon Corn Starch
1 tablespoon Pumpkin Pie Spice
2 pounds Cream Cheese Soften
19 ounces Pumpkin
3 ounces Sour Cream
1 ounce Corn Syrup
6 Eggs
2 ounces Heavy Cream
Crust:
8 ounces Graham crackers
8 ounces Melted butter
8 ounces Granulated sugar
Mix graham crackers, melted butter and sugar to form crust. This is for
two
crusts.
Method:
Mix dry ingredients first, sugar, corn starch and pumpkin pie spice on
low
speed. Mix for 20 to 30 seconds until incorporated.
Add cream cheese and mix on low speed until big pieces of cream cheese
are
dissolved, then increase speed to second setting on mixer. Mix for 10
minutes until cream cheese mixture is smooth. Reduce the speed of mixer
to
low.
Add the canned pumpkin. Mix on the second setting for 2 to 3 minutes
until
blended. Turn the mixer off and scrape the bowl from bottom to sides
until
all is mixed well.
Portion out sour cream and corn syrup adding to batter mixture on low
speed.
Add eggs and blend together. Add the heavy cream.
Place mixture in to pie shells. Dividing between the two shells.
Place on pan with water bath. Bake at 325 degrees for 40 minutes.
Cool and serve with whip cream.
Note: You can use already made graham cracker crust.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
3. Cafe Con Leche Flan Maya Grill, Coronado Springs
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:08 am ((PDT))
Cafe Con Leche Flan
Maya Grill, Coronado Springs
Caramel Coating:
1 cup sugar
1/4 cup water
1 Tbsp corn syrup
Butter six 8" ramekins. Place all ingredients in a heavy saucepan and
cook
over high heat, stirring constantly with a wooden spoon, until caramel
turns
golden brown and runs clear (no traces of granulated sugar). Pour the
caramel into prepared ramekins and set aside to cool.
Flan:
2 cups milk
2 cups sweetened condensed milk
2 Tbsp coffee extract
5 large eggs
3 large egg yolks
Heat both milks and the coffee extract in a heavy saucepan over medium
heat
until just before boiling; when bubbles begin to form around the edges
of
the pan, remove from heat. Whisk eggs and egg yolks into the milk
mixture.
Pour the mixture into prepared ramekins. Place ramekins in a casserole
pan
and fill pan with hot water to reach 1/2 to 2/3 of the way up the sides
of
the ramekins. Bake at 325 degrees for 30 to 45 minutes or until the
skin on
the top of the custard is set (no longer sticky). Remove from oven and
cool.
Garnish:
1 1/2 cups sugar
1/4 cup water
Heat sugar and water in a heavy saucepan over medium heat until the
mixture
turns a golden color (to about 270 degrees; when mixture forms brittle
threads when dropped into ice water, it is ready). Drizzle onto greased
aluminum foil or greased parchment paper in swirls and other desired
designs
Allow to cool. Remove swirls with a spatula and use to garnish cooled
flan.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
4. Green Onion Chimichurri Maya Grill, Disney's Coronado Springs
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:09 am ((PDT))
Green Onion Chimichurri
Maya Grill, Disney's Coronado Springs
10 oz. Green onion, chopped
20 oz. Green pepper, chopped
10 oz. Parsley, chopped
5 oz. Garlic, minced
8 oz. Olive oil
4 oz. Lime juice
1 oz. Coarse black pepper
1 oz. Salt
Blend all ingredients. Refrigerate until needed.
Yield: 10 servings
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
5. Lemon Tarts
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:49 am ((PDT))
Garden Grill Restaurant - EPCOT
Lemon Tarts
Ingredients:
4 egg yolks
Juice from 2 lemons
1/2 cup sugar
1/2 cup powdered sugar
1/2 cup flour
1/2 cup chilled heavy cream
Lemon zest from 1 lemon
Unbaked tart shell
1/2 stick softened butter
Powdered sugar and almonds
1. Whisk egg yolks with lemon juice, sugars, flour and heavy cream.
Continue
whisking until no lumps remain and mixture is smooth. Stir in zest.
2. Add mixture to prepared, unbaked tart shell. Bake at 325 F for 45
minutes. While the tart cools, melt butter and drizzle on top of tart
filling, sprinkle with almonds and powdered sugar.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
6. Cheese Bread
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:50 am ((PDT))
Cheese Bread
Garden Grill Restaurant - EPCOT
Ingredients:
3 1/2 to 4 cups bread flour, divided
2 tablespoons sugar
1 1/2 tsp salt
1 package active dry yeast
1 cup very warm water (120°-130°)
Squeeze margarine
1 cup (4oz) shredded Swiss cheese
1/2 cup (2oz) grated Parmesan cheese
1 egg, beaten
Instructions:
In a large bowl, combine 2 cups of the flour, sugar, salt, and yeast.
Mix
well.
Gradually add water and 2 tablespoons margarine. Mix until soft dough
forms.
Combine Swiss and Parmesan cheeses. Reserve 1/4 cup. Add remaining
cheese
mixture, egg, and 1 cup of the flour to dough. Mix well.
On floured surface, knead dough 8 to 10 minutes, kneading in remaining
flour
Place dough in lightly greased bowl, turning once to grease surface.
Cover and let rest in warm place 20 minutes.
On lightly floured surface, knead dough a few times. Divide into four
equal
pieces. Cover and let rise 15 minutes.
Roll out each piece in a rectangle and roll up from short side. Press
ends
to seal and fold under loaf. Place seam side down in four greased 6 x 3
inch
loaf pans. Cover, let rise until double in volume, about 50 minutes.
Make a 1/4 inch deep slit lengthwise on top of each loaf. Sprinkle each
with
1 tablespoon remaining cheese.
Bake at 375° F for 20-25 minutes or until golden brown. Remove from
pans
immediately. Brush with melted butter.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
7. Cheesy Potatoes Donald's Breakfastosaurus
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:50 am ((PDT))
Cheesy Potatoes
Donald's Breakfastosaurus
3 lbs. Of shredded potatoes (Hash Browns)
1/4 lb. Of sliced onions
1/2 cup of Nacho cheese sauce
Pinch of salt and pepper
1/4 lb. Of diced ham
Pinch of garlic and onion powder
2 Tbsp. Butter
3 oz. Shredded cheese (your favorite)
Sauté onions and ham in butter. Add dry ingredients, then mix in
potatoes,
and let cook until a nice golden brown. In a separate container heat
the
Nacho cheese sauce (microwave). After potatoes are ready, mix together
and
place in an oven safe container. Top with the shredded cheese. Bake in
oven
for 15 minutes at 325 degrees.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
8. Coconut Bread Pudding Rainforest Cafe Animal Kingdom
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:51 am ((PDT))
Coconut Bread Pudding
Rainforest Cafe Animal Kingdom
1 lb. Loaf of white bread, cut in 1 inch cubes
1/2 cup sweetened shredded coconut
1/3 cup dried apricots, julienne cut
30 oz. Coco Lopez cream of coconut
2 cups whole milk
1T vanilla extract
6 eggs
1 1/2 cups sugar
For Garnish
Vanilla Ice Cream, Chocolate Shavings,Whipped Cream
Toasted Coconut, Powdered Sugar
Preheat oven to 350\'b0F.
Line bottom of a 10 X 13 X 3 inch pan with half of the white bread.
Evenly
sprinkly half of the julienne apricots and half of the shredded coconut
over
the white bread. Top that with the remaining bread cubes and then the
remaining apricots and coconut. Distribute evenly. In a sauce pan, heat
milk
coconut cream, vanilla and granulated sugar until the sugar completely
dissolves and the milk is tepid but not hot. Stir occasionally. Remove
from
heat. In a separate mixing bowl, beat the eggs, then temper them by
slowly
adding 1 cup of warm milk mixture while stirring. Slowly pour the
egg/milk
mixture back in the warm milk and stir until well incorporated. Ladle
the
mixture over the bread, making sure all the bread gets moist. Cover the
foiland bake in a water bath for 1 hour. Remove foil and bake for
another
5-10 minutes until golden. Serve warm with a scoop of vanilla ice cream
on
one side and whipped cream on the other. Sprinkle whipped cream with
chocolate shavings and dust bread pudding with powdered sugar. Finish
with
toasted coconut on the ice cream.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
9. Rasta Pasta Rainforest Cafe
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:51 am ((PDT))
Rasta Pasta
Rainforest Cafe
Animal Kingdom
8 oz bowtie pasta
1 t. Chopped garlic
2 T. Olive oil
1 C. Chopped fresh spinach
1 C. Broccoli florets
1 medium red pepper, roasted
1 C. Grilled chicken, sliced into 1/2" pieces
1 C. Prepared Alfredo sauce
1/8 C. Prepared basil pesto sauce
1 t. Italian seasoning
2 T. Shredded Parmesan cheese
Cook pasta according to package directions. Drain well and set aside.
In a
10" saute pan, saute garlic in oil. Add spinach, broccoli, red pepper
and
grilled chicken. Toss to combine. Stir in Alfredo and pesto sauces.
Simmer
for 5 minutes. Reheat pasta if necessary. Pour pasta into bowl and top
with
vegetable/sauce mixture. Sprinkle with Italian seasoning and Parmesan
cheese
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
10. Cajun Onion Bread Disney Institute
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:52 am ((PDT))
Cajun Onion Bread
Disney Institute
1 tablespoon sugar
1 tablespoon active dry yeast
1 1/2 cups water
4 1/2 cups all-purpose flour
2 teaspoons Kosher salt
2 tablespoons olive oil
1/2 cup onions, medium; diced small
1 tablespoon sugar
1 tablespoon Cajun spice (can be purchased from good supermarket)
Combine the sugar, yeast, and water in a small bowl. Stir to dissolve
the
yeast. Stir in the flour, a little at a time.
Mix in the salt then knead on a lightly floured surface until smooth.
Let the dough rise in a warm area until doubled in size.
While the dough is rising, heat a medium sauté pan over medium heat.
When
the pan is hot, add a small amount of oil, let it get hot. Add the
onions
and cook for a few minutes, stirring occasionally. When the onions
have
started to 'sweat', add about 1 tablespoon sugar and continue to cook,
scraping the bottom of the pan as needed. Cook until the onions are
nice
and brown. Drain and set aside.
Oil a jelly roll pan, punch down the dough, and spread in the pan
evenly.
Brush the top of the dough with olive oil and allow to rise until
doubled in
size.
Sprinkle some Kosher salt on top of the dough. Bake at 400 degrees F.
For
about 10 minutes. Remove from oven and sprinkle onions on top. Bake
another 10 minutes or until golden brown.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
11. Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese
Fro
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:52 am ((PDT))
Portobello Mushroom Stuffed with Israeli Cous Cous & Feta Cheese
From Disney Institute
4 Portobello Mushrooms with stems (sice stems and reserve for later)
1 cup Tomato Juice
1/2 cup Balsamic Vinegar
3 teaspoons Chopped Garlic
1/2 cup Red Onion diced
1 cup Eggplant
1 tablespoon Basil chopped
1 cup Israeli Couscous
3 cups Water
2 ounce Feta Cheese crumbled
1 Organic Tomatoes sliced
1/2 pound Salad Greens
Preparation
Preheat oven to 350º F.
Remove stem from portobello mushrooms. Using a damp towel, wipe off any
dirt
you see on the mushroom.
In a large sauté pan, mix together the tomato juice, balsamic vinegar
and
chopped garlic. Bring ingredients to a boil. Place cleaned mushrooms in
the
liquid and cook for 5-7 minutes and remove. Place mushrooms on a baking
sheet with the bottom of the mushroom facing up.
Reserve the cooking liquid from the mushroom and chill. While mushroom
is
cooking, bring water to a boil and cook couscous until done. Check as
you do
for pasta. Drain off any excess liquid. Rinse with cold water and
drain.
Return the pot used to cook the couscous in to burner and heat over
medium
heat. Add 1 teaspoon oil and cook onions, diced mushroom stems, garlic
and
eggplant until soft. Stir in the cooked couscous and stir in basil and
Feta
cheese. Season to taste with salt and pepper. Divide the couscous
mixture
evenly between the 4 mushrooms. Pile the mixture onto the mushrooms.
Place the sliced tomatoes on top of the couscous mixture. Sprinkle with
wheat germ. Place the filled mushrooms into the oven to reheat for 5-7
minutes.
To plate the dish, place mixed greens on one side of the plate, place
warmed
mushroom next to the greens. Garnish plate with any remaining tomatoes
and
red onion. Drizzle the reserved liquid from cooking the mushrooms over
the
salad and mushroom.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
12. California Chicken, Avocado & Citrus Salad
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:53 am ((PDT))
California Chicken, Avocado & Citrus Salad
Disney Institute
Servings: 6
Ingredients
Chicken
4 Chicken Breast or Chicken Thigh boneless and skinless
2 tablespoons Lemon Pepper
2 tablespoons Sunflower Oil or other Vegetable Oil
1/4 cup Orange Juice
For the Dressing
1/2 teaspoon Minced Garlic
2 teaspoons Orange Juice and Grapefruit juice
1/4 teaspoon Cumin ground
1 tablespoon Cilantro chopped
1 tablespoon Organic Parsley chopped
2 tablespoons Sunflower Oil or Light Vegetable Oil
For the Salad
1 package Baby Spring Greens Mix (10 ounce package)
2 large Organic Oranges
1 large Organic Pink Grapefruit
1 Haas Avocado ripe but firm
1 medium Red Onion peeled cored halved and thinly sliced
Sunflower Seeds for garnish
Cilantro for garnish
Organic Parsley for garnish
Preparation
For the Chicken:
Season the chicken on both sides with the lemon pepper seasoning. Heat
the
oil in a large sauté pan set over medium-high heat until hot but not
smoking
Sear the four chicken pieces in the hot oil until browned on both
sides.
Add the orange juice, reduce heat and simmer until the chicken is
cooked
through. Refrigerate the chicken until needed.
For the Dressing:
Mix together all dressing ingredients and set aside; it will be
necessary to
mix again before tossing the salad.
For the Salad:
Place the salad greens in a large mixing bowl. With a sharp paring
knife,
cut the peel and all of the white pith from oranges and grapefruit.
Holding
the fruit over a bowl to catch the juice, cut between the segments and
lift
them free; set aside. Slice the cooked chicken cross-wise into thin
strips.
Pit, peel and thinly slice avocados, keeping each sliced half together;
set
aside. Toss the salad greens with half the dressing and distribute
evenly on
serving plates. Arrange sliced red onion, chicken strips, citrus
segments
and avocado slices on top of the tossed greens and drizzle with
remaining
dressing. Garnish with sunflower seeds, parsley and cilantro sprigs.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
13. Italian Pasta Al Pesto Salad
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:53 am ((PDT))
Italian Pasta Al Pesto Salad
Disney Institute
Servings: 6
Ingredients
1 cup Basil
1/4 cup Pine Nuts lightly toasted
2 teaspoons Minced Garlic or 3 large cloves
1/4 cup Parmigiano Reggiano Cheese (authentic Parmesan) grated
1/4 cup Virgin Olive Oil
1/4 cup Half and Half
For the Salad
1/2 pound Small Dried Pasta (Orzo Orecchiette Farfalle or comparable)
2 Shallots peeled cored halved and thinly sliced
1/2 cup Fennel (Fennel) thinly slices (you may substitute with Celery
if
necessary)
1/2 pint Cherry Tomato ripe and quartered
Salt and Fresh Ground Black Pepper to taste
4 pieces Prosciutto Ham very thin slices trimmed of fat and rolled into
rosettes
8 pieces Genoa Salami halved and very thinly sliced
4 piece Parmigiano Reggiano Cheese wide shavings (use a vegetable
peeler)
4 sprigs Basil
1/4 cup Pine Nuts lightly toasted
Preparation
For the Dressing:
Pulse the basil leaves and pine nuts in a food processor fitted with a
metal
blade until chopped. Add the garlic and Parmesan cheese. With the
processor
running, pour in the olive oil in a steady stream; repeat procedure
with the
half and half. Season to taste with salt and freshly ground pepper.
For the Salad:
Following package directions, cook pasta in boiling salted water until
tender but still firm (al dente). Drain, rinse with cold water and
drain
well again. Toss the cooked pasta in a large mixing bowl with the
dressing,
shallots, fennel, cherry tomatoes and thinly sliced salami; adjust
seasoning
with salt and freshly ground pepper as desired. Portion the pasta salad
on
serving plates and garnish with prosciutto rosettes,
Parmigiano-Reggiano
shavings, basil sprigs and toasted pine nuts.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
14. French West Indian Curry
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:54 am ((PDT))
French West Indian Curry
Disney Institute
Servings: 20
Ingredients
1/4 cup Rice
1/4 cup Cumin Seed (whole)
1/4 cup Coriander (whole)
1 tablespoon Mustard Seeds
1 tablespoon Black Peppercorns
1 tablespoon Whole Fenugreek (optional)
1 tablespoon Cloves (whole)
1 cup Turmeric ground
Preparation
What sets this recipe apart is the unexpected ingredient: toasted rice.
The
rice acts as both a flavoring and natural thickener.
In a dry sauté pan place the rice and toast over medium heat, stirring
occasionally. Place into a bowl and set aside. Add the whole spices to
the
pan and toast until the aromas are released. Remove from the heat and
place
in the bowl with the rice. In batches, grind this mixture in a spice
grinder
(coffee grinder) until milled; add the ground turmeric and blend. This
makes
one cup, which is enough for 6-8 pounds of meat.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
15. Grilled Veggie Packet Disney Institute
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:54 am ((PDT))
Grilled Veggie Packet
Disney Institute
Servings: 6
Ingredients
1/2 cup Baby Summer Squash (use Yellow Squash) diced
1/2 cup Organic Zucchini diced
1 cup Button Mushrooms
1/2 cup Red Peppers diced
1/2 cup Green Peas
1 tablespoon Olive Oil or melted butter
1 tablespoon Herbs
2 tablespoons Chopped Garlic
6 piece Banana Leaves 8 inch square (available frozen in Latin American
Markets)
6 piece Corn Husk Strips or Butcher's Twine
Preparation
Make a mixture of cut veggies; as indicated or substitute your
favorites.
Toss in a bowl with a little melted butter or olive oil, fresh chopped
herbs
salt, pepper and spices of choice. An interesting alternative to the
previous seasoning, is the Italian Balsamic Sauce (recipe included).
Place some of the veggie mixture in each of the banana leaf squares (in
an
envelope style and tie into a package with the corn husk strips or
butcher's
twine. The veggie packets can now be grilled on the char-grill until
well-browned on both sides. To serve, place a package on each plate and
allow your guests to cut them open to enjoy the burst of steam and
flavor.
Note: If banana leaves are unavailable, substitute with cabbage leaves
that
have been blanched in boiling water until just soft and shocked in ice
water.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
16. Basil Pesto with Linguini
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:55 am ((PDT))
Basil Pesto with Linguini
Recipe by Corporate Chef Ida Rodriguez
Disney Institute
Servings: 4
Ingredients
2 cups Basil Pesto
1 pound Linguini Pasta
Preparation
Prepare pasta in boiling water and drain. Using a hot skillet, place
pasta
in skillet and add the pesto to the warm pasta. Stir the pesto into the
pasta and serve.
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
17. Spinach Dip Planet Hollywood Downtown Disney
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:56 am ((PDT))
Spinach Dip Planet Hollywood
Downtown Disney
Yields: 4 cups.
8 ounces sliced mushrooms
3/4 cup diced yellow onion
2 tablespoons butter
1 teaspoon Italian seasoning
1 teaspoon lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper2 (10-ounce packages frozen, chopped
spinach
thawed
2 cups cooled spinach dip sauce (see recipe note)
3/4 cup (6 ounces) sour cream
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1. Saute the mushrooms and onion in butter with the Italian seasonings,
lemon juice, salt and black pepper. When the mushrooms are tender they
are
cooked. Drain and cool.
2. Squeeze water from thawed spinach, making sure the spinach is
completely
dry.
3. Combine the dry spinach with the cooled dip sauce, sour cream and
cheeses
4. Add lemon juice and spices and the mushroom-onion mixture.
How to make the spinach dip sauce: In a small saucepan on medium heat,
melt
2 tablespoons butter. Add 2 tablespoons minced shallots and 1
tablespoon
minced garlic. Saute for 3 minutes. Slowly whisk in 3 tablespoons
all-purpose flour to make a roux. Cook 4 minutes. While stirring, add
16
ounces (2 cups) heavy cream, 1 teaspoon ground white pepper, 1 teaspoon
salt
1/4 cup finely juliennned fresh basil and 1/4 cup freshly shredded
Parmesan
cheese. Bring to a boil. Reduce the temperature to low and simmer for 6
minutes, stirring constantly to avoid sticking. Place the sauce in the
refrigerator to cool until ready to assemble dip.
5. When mixture is hot, add cooked pasta to the pan and toss until all
ingredients are well-combined. Pour onto platter and top with 2
tablespoons
Parmigiano-Reggiano and additional black pepper.
NOTE: The recipe recommends making the dip a day ahead to allow the
flavors
ample time to meld. Also, the spinach mixture and the spinach dip sauce
should be chilled before combining them.
The spinach dip is best served warm with white corn tortillas and fresh
salsa. Heat in a microwave or in a saucepan on the stovetop, stir
frequently
so that the mixture won't burn or stick to the pan
[Non-text portions of this message have been removed]
Messages in this topic (1)
________________________________________________________________________
________________________________________________________________________
18a. Chicken and Vegetable Quesadillas Wolfgang Puck Cafe, Downtown
Disne
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 10:57 am ((PDT))
Chicken and Vegetable Quesadillas
Wolfgang Puck Cafe, Downtown Disney
Yield: 4 quesadillas
2 boneless, skinless, chicken breast halves, grilled or broiled
Marinade:
1/3 cup olive oil
3 tablespoons lime juice
1 tablespoon chopped jalapeno pepper
1 tablespoon fresh chopped cilantro
1/2 teaspoon salt
Roasted tomato and pepper salsa:
4 Roma tomatoes
1 large red bell pepper
1 poblano Chile
2 tablespoons fresh chopped cilantro
2 tablespoons chopped scallion
1 tablespoon olive oil
Salt
Freshly ground black pepper
8 large flour tortillas (about 8 to 9 inches diameter)
2 cups grated Monterey jack cheese
Extra olive oil for oiling skillet
Sour cream and cilantro sprigs for garnish
1. Slice cooked, grilled chicken breasts into thin strips.
2. In a glass bowl combine olive oil, lime juice, jalapeno, cilantro
and
salt. Add chicken strips, toss to coat thoroughly and cover with
plastic
wrap. Refrigerate for about 1 hour to marinade.
3. To make salsa: Working with one Roma tomato at a time, hold over
open gas
flame with a long handled carving fork, turning constantly for about 1
to 2
minutes until skin blackens and peels away from tomato. Repeat with red
bell
pepper and poblano Chile. If you haven?t got a gas cooktop, place Roma
tomatoes on broiler tray directly under pre-heated broiler. Turn
several
times until skins are blackened and peeling. Repeat with red bell
pepper and
poblano Chile.
4. Peel, core, seed and dice tomatoes, red bell pepper and Chile and
stir
together in a medium bowl with cilantro, scallions and 1 tablespoon
olive
oil. Season to taste with salt and freshly ground black pepper.
5. To assemble quesadillas: With a slotted spoon remove chicken mixture
from
marinade and place in a clean bowl. Discard excess marinading liquid.
Place
one tortilla in base of lightly oiled, large, heavy skillet set over
medium
heat. Sprinkle about 1/4 cup Monterey Jack cheese over surface of
tortilla.
Top with about one fourth of salsa mixture and marinated chicken
mixture.
Top with another 1/4 cup cheese and another tortilla. With a flat metal
spatula press down firmly on quesadilla in pan to help the cheese to
melt
and the filling to stick together. Cook for about 1 1/2 to 2 minutes.
Carefully flip over entire quesadilla and cook other side, pressing
down
with spatula for about 1 1/2 to 2 minutes. The tortillas should be
golden
brown and cheese should be melted. Adjust heat under pan if tortilla is
getting too brown. Remove from skillet; keep warm on baking sheet in a
low
oven. Repeat with remaining tortillas and filling to make 4
quesadillas.
Cut each quesadilla into 4 wedges; arrange on a hot plate (4 wedges for
an
entree, 1 or 2 wedges for an appetizer). Top each serving with a small
dollop of sour cream and a sprig of cilantro.
[Non-text portions of this message have been removed]
Messages in this topic (2)
________________________________________________________________________
________________________________________________________________________
19. CREOLE MUSTARD SAUCE PLANET HOLLYWOOD Downtown Disney
Posted by: ">^..^< Kelly" kellygirl3398@gmail.com kellygirl3398
Date: Thu Sep 27, 2007 11:02 am ((PDT))
CREOLE MUSTARD SAUCE
PLANET HOLLYWOOD Downtown Disney
1 c Mayonnaise
1/4 c Creole style mustard or DiJon mustard
1 TB Yellow mustard
1 TB Horseradish
1/2 ts Cider vinegar
1 ts Worcestershire sauce
1 ts Red wine vinegar
1 ts Water
1/2 ts Cayenne pepper
1/2 ts Salt
1 TB Green onions sliced into
1/4" pieces
1 TB Crushed garlic in oil
1 ts Finely chopped green peppers
1 ts Finely chopped celery
1 ts Finely chopped onion
Mix all ingredients together. Serve with Planet Hollywood Chicken.
Yield: 1
Cup
-
WITCH'S BREW (for Halloween parties)
--------------------------------------------------------------------------------
Ingredients
4 Inch Stick Cinnamon (Break In Pieces)
1 Teaspoon Allspice (Whole)
1 Teaspoon Whole Cloves
1/3 Cup Brown Sugar (Tamped Down)
7 Cups Apple Cider
1 To 1 & 1/2 Cups Rum (or, add extra cider for non alcoholic)
1 Cup Butter
Procedure
Tie spices in a 4 to 6 inch square of double thickness cheesecloth. (100% cotton)
In a crockpot or slow cooker, combine all ingredients except butter. Cover and cook on low setting 7 to 8 hours or on high setting 3 to 4 hours.
Discard spice bag. Ladle hot punch into cups and float about 1/2 teaspoon butter atop each serving.
Makes ten 6 oz. servings.
Note: Want a "non alcoholic drink"? You can substitute 1 to 1 & 1/2 cups of apple cider for the rum.
Also: At one of our Halloween parties, we had this hot and also we had a punch bowl with it cold.
I took one of those latex surgical gloves and filled it with water and tied the end closed. Then, I froze it. It looked really goulish and cool floating on the top of the cider punch. It looked like a hand floating in the punch!! LOL It kept the punch cold without diluting it down too. (I had a spare hand glove in the freezer for when the one I was using melted down.)
You don't need the butter if it's served cold.
-
Here are some real good places to look for healthy diabetic recipes...
http://www.cooksrecipes.com/category/diabetic.html
http://www.diabetic-recipes.com/
http://vgs.diabetes.org/recipe/index.jsp
http://www.dlife.com/dLife/do/recipe/RecipeMain
http://allrecipes.com/Recipes/Healthy-Livi...betic/Main.aspx
http://diabeticgourmet.com/recipes/
-
:spacecraft: :yinyang:
DIABETIC CHOCOLATE-NUT CANDY
Ingredients :
1 (.75 oz.) envelope chocolate Alba 77
3 tbsp. water
1/4 c. Grape-Nut flakes
2 tbsp. chunky peanut butter
2 tbsp. raisins (optional)
Preparation :
Mix Alba and water together until smooth; add Grape-Nut flakes
and peanut butter and raisins, if you wish. Mix well. Form into a
2x5 inch bar on aluminum foil. Wrap in foil and freeze for 2 hours.
Recipe makes 1 bar. 1 bread, 1 milk, 2 protein, 1 fruit (if raisins
are used.)
----------------------------------
CHOCOLATE CHEWS (DIABETIC CANDY)
Ingredients :
6 oz. cream cheese
4 tsp. cream
2 tsp. vanilla
5 tsp. chunky peanut butter
1 pkg. diet chocolate pudding
1 tsp. lemon juice
1/2 c. chopped walnuts
Preparation :
With a fork blend the first 6 ingredients together. Roll into
tiny balls and roll in nuts. Store in freezer as they are better
cold.
----------------------------------
DIABETIC PEANUT BUTTER CANDY
Ingredients :
2 tbsp. peanut butter
2 tbsp. milk
2 tbsp. raisins
1 med. size graham cracker
1/2 tsp. liquid artificial sweetener
1 tsp. vanilla
Preparation :
Cream peanut butter until smooth. Blend in 1 tablespoon milk.
Add raisins and mix well. Break graham cracker into small pieces
and mix with other ingredients. Add rest of milk, sweetener, and
vanilla. Form into balls. Substitution: 1 meat substitute; 1
fruit; 1/2 slice bread. Subtract milk from daily allowance.
----------------------------------
DIABETIC CANDY BAR
Ingredients :
3 packets or 1 tsp. Sweet & Low
1/3 c. powdered milk
1/3 c. peanut butter
1/3 c. oats
1/2 tsp. vanilla
1 1/2 tsp. water
Preparation :
Mix all ingredients. Shape into bar. Wrap in wax paper.
Refrigerate until firm. Exchange - 1 fat and 1 milk for daily count.
----------------------------------
FUDGE CANDY (Sugar Free)
Ingredients :
13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
Dash salt
1 tsp. vanilla extract
2 1/2 c. unsweetened
cereal crumbs
1/4 c. nuts, very finely chopped
Preparation :
Combine milk and cocoa in saucepan; cook and beat over low heat
until cocoa is dissolved. Add butter, sugar replacement, salt and
vanilla. Bring to a boil; reduce heat and cook for 2 minutes.
Remove from heat; add cereal crumbs and work in with wooden spoon.
Cool 15 minutes. Divide in half; roll each half into a tube, 8
inches long. Toll each tube in finely chopped nuts. Wrap in waxed
paper; chill overnight. Cut into 1/4 inch slices. Yield: 64
slices. Exchange, 2 slices: 1/2 bread, 1/2 fat. Calories: 60.
----------------------------------
HEALTHY SUGAR FREE CANDY BARS
Ingredients :
6-8 slices bread
2 tbsp. chopped nuts
1 tbsp. wheat germ
1/4 c. peanut butter
1 tsp. cocoa (optional)
Preparation :
Trim crust off bread, cut in half, let all bread dry overnight
including crust or in oven at 350 degrees for 1/2 hour. Crumble
crust. Add chopped nuts, wheat germ, mix peanut butter in mixture.
Add peanut oil until thin. Dip bread in peanut butter mixture.
Roll in nuts. Eat.
----------------------------------
CHOCOLATE CANDY (Sugar Free)
Ingredients :
1 tbsp. peanut butter
2-3 tbsp. water
1 pkt. Alba chocolate drink mix or
2 scoops chocolate slim fast
Preparation :
Mix well. Drop 1 inch balls onto cookie sheet and freeze 1-2
hours.
-
Lasagna Spinach Meatloaf
Description
This is a great recipe, low in fat and big in taste so much that You will never miss the pasta.
Ingredients
Sauce:
1 Tbsp. olive oil
1 onion, chopped
?? garlic quantity ??
2 cans (19 oz. each) chopped tomatoes, untrained
5 ½ oz. can tomato paste, divided
2 tsp. dried basil
Salt & pepper to taste
½ tsp. crushed red pepper (optional for those who like a little heat)
Filling:
6 cups fresh spinach
1 egg
1 cup Ricotta cheese
½ cup Kraft Mozzarella Cheese, shredded
3 Tbsp. Kraft Parmesan cheese, grated
3 Tbsp. fresh parsley, chopped
1/8 tsp. nutmeg
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. milk
Meat:
1 egg, beaten
1 onion, chopped
3 cloves garlic, minced
½ cup bread crumbs
3 Tbsp. Parmesan cheese
½ tsp. salt
½ tsp. pepper
1 ½ lbs. lean ground beef
Directions
Preheat oven to 350
E F. Sauce: Cook onion and garlic over medium heat until starting to soften, about 3 minutes. Add tomatoes and ½ cup tomato paste and bring to a boil, stirring frequently. Reduce heat and simmer until thickened, about 20 minutes, continuing to stir often. Season to taste with basil, salt and pepper and, if desired, crushed red pepper. Set aside. Filling: Wash spinach. Shake off excess water but do not dry. Place spinach in a saucepan with no additional water, cover and cook over medium-high heat until just wilted, about 2-3 minutes. Set aside. Mix together egg, cheeses, parsley, nutmeg and salt and pepper. Set aside. Meat: Mix together all ingredients except meat. Combine with the meat and mix well. Cut two large sheets of waxed or parchment paper. Roll meat mixture into a 18" X 8" rectangle and remove top layer of paper. Leaving a 1" border on all sides, spread a layer of spinach over meat, and followed by cheese mixture and 1 cup of sauce. Roll meat from the short end, just like you would when making a jellyroll cake, lifting the paper out of the way as you go. Don't worry if some of the filling oozes out, just tuck it back in. Carefully transfer roll, seam side up, to a 9" X 5" loaf pan. Bake for about 1 hour and 10 minutes or until temperature on a meat thermometer reaches 145E F. Let stand for 20 minutes before removing from pan. Drain off excess fat, remove from pan. Serve in slices, covered in the remaining tomato sauce.
Prep Time: 45 Min
Cook Time: 1 Hr 40 Min
Total Time: 2 Hr 25 Min
Servings: 12
-
Apple Raisin Oatmeal Cookies**
Ingredients:
1 1/4 cups Equal® Spoonful*
1 cup unsweetened applesauce
1/2 cup firmly packed brown sugar
6 tablespoons stick butter, softened
1 large egg
1/3 cup 2% milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups quick or old-fashioned oats, uncooked
1 cup raisins
Directions:
Combine Equal®, applesauce, brown sugar, butter, egg, milk and vanilla. Mix with electric mixer until well blended. Stir in combined flour, baking soda, cinnamon, nutmeg and salt. Gradually mix in oats and raisins until well combined. Drop by tablespoonfuls onto sprayed baking sheets. Bake in preheated 350°F oven 10 to 12 minutes or until light golden in color. Remove from baking sheet and cool completely on wire rack. Store in airtight containers at room temperature.
*May substitute 30 packets Equal® sweetener.
** Apple butter may be substituted for the unsweetened applesauce.
Makes About 4 Dozen.
Dietary Exchanges: 1 Starch, 1 Fat
Nutrients Per Serving:
63 Calories
1 g Protein
11 g Carbohydrate
8 mg Cholesterol
43 mg Sodium
Recipe provided courtesy of Merisant Corporation® and the NutraSweet Company, makers of Equal®.
*****************************
Cream Cheese and Jelly Cookies**
Ingredients:
3/4 cup margarine, softened
1 (8-ounce) package reduced-fat cream cheese, softened
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
2 cups all-purpose flour
1/4 teaspoon salt
1/4 cup black cherry or seedless raspberry spreadable fruit
Directions:
Beat margarine, cream cheese and Equal® in medium bowl until fluffy; mix in flour and salt to form a soft dough. Cover and refrigerate until dough is firm, about 3 hours. Roll dough on lightly floured surface into circle 1/8-inch thick; cut into rounds with 3-inch cutter. Place rounded 1/4 teaspoon spreadable fruit in center of each round; fold rounds into halves and crimp edges firmly with tines of fork. Pierce tops of cookies with tip of sharp knife. Bake cookies on greased cookie sheets in preheated 350°F oven until lightly browned, about 10 minutes. Cool on wire racks.
Makes about 3 dozen.
Dietary Exchanges: 1/2 Bread, 1 Fat
Nutrients Per Serving (1 Cookie):
80 Calories
1 g Protein
7 g Carbohydrate
5 g Fat
4 mg Cholesterol
78 mg Sodium.
-
: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
-
The Ultimate Chocolate Covered Caramel Apples
Note from Cheri:
We've taken the idea of the caramel apples over the top and turned them into monster treats, suitable for gourmet gift-giving.
The apple in the photo is for purists, just caramel (and lots of it) and a mixture of white and dark chocolate. However, the options for gourmet apples are endless. Roll your caramel dipped apple in chopped toasted nuts or coconut, cookie crumbs, candy bits, whatever sounds good to you, before coating with melted chocolate. Each of these apples feeds about 6 people just slice in to wedges. They are decadent to say the least! Wrap finished apples in cellophane, tie with a ribbon and you've got a spectacular gift.
3 packages (14 oz.) caramel candies
2 tablespoons water
6-8 large Granny Smith apples
6-8 heavy wooden skewers or sticks
melted chocolate and/or white chocolate
see directions below for amounts
Optional:
chopped peanuts or other nuts
or
toasted coconut
or
candy sprinkles
or
Oreo® cookie crumbs
or
chopped candy bars
waxed paper
Makes 6-8 Large Apples
Line a large cookie sheet with buttered waxed paper, set aside.
Wash and completely dry apples. Insert a stick through stems. Sometimes it helps to use two sticks or even a fork, as these apples become quite heavy during the dipping process and a single stick may break. If you plan on using nuts coconut or any of the other optional coating ingredients get them ready by placing in a small bowl.
Combine caramels and water in medium saucepan. Cook over medium heat, stirring constantly, until caramels melt. Cool slightly. You can also use your slow cooker to melt the caramel, like we did in the photo (we were making a lot of apples). Dip each apple in caramel mixture, coating evenly, use a spoon to help you cover the top part of the apple as in photo 1. Allow caramel to set slightly and then dip in caramel again (that's right, two coatings of caramel -- I warned you these apples were decadent!).
After the second caramel dip, while the caramel is still liquid, roll the apple in the nuts or coconut or other coating ingredients (not shown). Coating the apple with one of these ingredients helps to keep the apple from sticking to the waxed paper, as well as give texture and flavor, but the apples are still great without this step.
Next melt the chocolate either in a double boiler, a microwave, or in a glass bowl set inside a slow cooker which is filled part way with hot water as in photo 2. You'll notice I didn't say how much chocolate to melt. It depends on how decadent you want the apple to be. We used about 3 oz. of chocolate per apple, mixed white and dark.
Dip the bottom of the caramel apple in chocolate, as in photo 3. Use a spoon to drizzle melted chocolate over the top as in photo 4 below, completely encasing the apple in chocolate. Using two different types of chocolate gives the apple a more decorative effect. Allow chocolate to set, as in photo 5, before wrapping in cellophane.
©2005 FabulousFoods.com
-
Turkey Leg Pot Roast :
From Taste of Home's Simple & Delicious
SERVINGS 3
PREP 15 min.
COOK 300 min.
TOTAL 315 min.
Well-seasoned turkey legs and tender veggie make this meal ideal for
a crisp fall day. Moist and satisfying, the recipe from Rick and
Vegas Pearson of Cadillac, Michigan couldn't be more comforting!
INGREDIENTS
3 medium potatoes, peeled and quartered
2 cups fresh baby carrots
2 celery ribs, cut into 2-1/2-inch pieces
1 medium onion, peeled and quartered
3 garlic cloves, peeled and quartered
½ cup chicken broth
3 turkey drumsticks (about ½ pound each)
2 teaspoons seasoned salt
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
1/4 teaspoon pepper
DIRECTIONS
In a greased oval 5- or 6-qt. slow cooker, combine the first six
ingredients. Place drumsticks over vegetables. Sprinkle with seasoned
salt, thyme, parsley and pepper. Cover; cook on low for 5 to 5-1/2
hours or until a meat thermometer reads 180°. Yield: 3 servings.
-
Texas Taco Platter
2 pounds ground beef
1 large onion, chopped
1 can (14-1/2 ounces) tomatoes with liquid, cut up
1 can (12 ounces) tomato paste
1 can (15 ounces) tomato puree
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
2 teaspoons salt
2 cans (15 ounces each) ranch-style beans , undrained
1 package (10-1/2 ounces) corn chips
2 cups hot cooked rice
TOPPINGS:
2 cups (8 ounces each) shredded cheddar cheese
1 medium onion, chopped
1 head iceberg lettuce, shredded
3 medium tomatoes, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup picante sauce, optional
In a large skillet or Dutch oven, brown beef and onion; drain. Add next seven ingredients; simmer for 1-1/2 hours. Add beans and heat though. On a platter, layer the corn chips, rice, meat mixture, cheese, onion, lettuce, tomatoes and olives. Serve with picante sauce if desired. Yield: 10-12 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 472 calories, 23 g fat (8 g saturated fat), 57 mg cholesterol, 950 mg sodium, 43 g carbohydrate, 7 g fiber, 24 g protein.
-
:) :pepsi:
:gossip: Potluck Special fom taste of home
--------------------------------------------------------------------------------
Ingredients
This hearty meal-in-one dish comes from Reta Christensen of New Denmark, New Brunswick, who often takes it to potluck suppers at the community seniors' group she and husband Henning helped organize. "It's delicious for sauerkraut lovers and easy to double for a larger crowd," she notes.
INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) tomatoes with liquid, cut up
1 can (16 ounces) sauerkraut, rinsed and drained
1-1/2 cups cooked rice
1 medium green pepper, chopped
Procedure
DIRECTIONS
In a skillet, brown the ground beef and onion; drain. Add remaining ingredients; transfer to a 2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 6-8 servings.
NUTRITIONAL INFO
Nutrition Facts: 1 serving (1 each) equals 170 calories, 5 g fat (2 g saturated fat), 28 mg cholesterol, 594 mg sodium, 18 g carbohydrate, 3 g fiber, 12 g protein.
SERVINGS 6-8
-
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.
-
Slow Cooker Irish Stew - 13 pts
Recipe By :Not Your Mother's Slow Cooker Cookbook by Beth
Hensperger and Julie Kaufmann
Serving Size : 6 Preparation Time :0:00
Categories : 4-5 quart 5-7quart
Low Fat (less than 20%) Medium or large round
or oval
Slow Cooker
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
1 tablespoon olive oil -- (1 to 2 T. as needed)
2 pounds lamb shoulder -- trimmed of fat, cut into 1
1/2-inch cubes, and blotted dry
8 new white potatoes -- scrubbed and sliced 1/2
inch thick
8 small white boiling onions -- cut in half
12 ounces baby carrots -- (1 bag), or 3 large carrots,
cut into thick rounds
4 ribs celery -- chopped
2 tablespoons chopped fresh flat leaf parsley
2 1/2 teaspoons salt free herb blend seasoning -- such as Mrs.
Dash or McCormick
2 teaspoons dried thyme
1 bay leaf
2 cups water -- chicken broth, or vegetable broth
salt and freshly ground pepper to taste
In a large nonstick skillet, heat 1 T. of the oil over medium-high heat
and brown half of the lamb on all sides. Set aside and brown the other
half, adding more oil if needed.
Layer the potatoes, onions, carrots, and celery in the slow cooker and
place the meat on top. Add the parsley, herb blend, thyme, and bay leaf
and pour over the water. Cover and cook on High for 1 hour.
Turn the cooker to Low and cook until the lamb and vegetables are very
tender, 6 to 7 hours.
Season with salt and pepper. If you like your stew thickened, use 1 or
2
tablespoons of beurre manie. Serve the stew straight out of the pot.
Serves 6.
Beurre Manie:
Place and equal amount of soft butter and flour in a bowl or small food
processor. Using a fork or pulsing motion, mash them together until the
mixture becomes a semifirm mass. It can be made ahead, divided into
portions, then wrapped in plastic and stored in the refrigerator for a
week, or in the freezer (it can be used frozen). For a soup, use the
ratio
of 1 tablespoon each of butter and flour to 1 cup of liquid, and for a
stew, 2 tablespoons each of butter and flour to 1 cup of liquid. Turn
the
cooker to High, stir the beurre manie into the hot liquid, re-cover,
and
cook until thick, 10 to 15 minutes, or cook a bit longer on Low.
Description:
"13 pts"
S(Formatted by Chupa Babi in MC):
"01.15.07"
Copyright:
"2005"
- - - - - - - - - - - - - - - - - -
-
Per Serving (excluding unknown items): 550 Calories; 29g Fat (46.5%
calories from fat); 26g Protein; 49g Carbohydrate; 7g Dietary Fiber;
86mg
Cholesterol; 133mg Sodium. Exchanges: 2 Grain(Starch) ; 3 Lean Meat; 3
1/2
Vegetable; 4 Fat.
NOTES : High for 1 hour, then Low for 6 to 7 hours.
Medium or Large, round or oval = 4 to 7 quarts.
The delicious and perennially popular Irish stew, hailing
from the green isle of prophets and philosophers, is a
classic ragout in its technique. Just as with stews in
France, the meat is cut into pieces, browned to caramelize
the surface, then cooked in lots of liquid without a
thickener. Serve this with Irish soda bread and butter and
a pint of cold Guinness for the quintessential pub meal.
-
Southwest Shepherd's Pie
(makes 6 servings)
1 large onion, 8 ounces (240 g), chopped
2 garlic cloves, minced
1 carrot, 3 ounces (90 g), shredded
1/2 pound (240 g) button mushrooms, cleaned and sliced
1 pound (480 g) extra-lean ground beef sirloin
1 teaspoon (5 ml) crushed dried oregano
1/2 teaspoon (2.5 ml) crushed dried thyme
1/2 teaspoon (2.5 ml) ground cumin
1/4 teaspoon (1.25 ml) freshly ground pepper
1 tablespoon (9 g) unbleached all-purpose flour
1 cup (240 ml) fat-free low-sodium canned beef broth
1/3 cup (80 ml) dry red wine or additional beef broth
2 tablespoons (30 ml) tomato paste
vegetable cooking spray
Topping:
1 pound (480 g) russet potatoes, peeled and cut into chunks
3 to 4 tablespoons (45 to 60 ml) skim milk
1/2 teaspoon (2.5 ml) salt (optional)
1 to 2 tablespoons (15 to 30 ml) minced pickled jalapeño chile
peppers,
or to taste
1 tablespoon minced fresh cilantro or flat-leaf parsley
1 tablespoon (15 ml) minced scallion
1/4 teaspoon (1.25 ml) paprika
3 tablespoons (30 g) shredded 2% jack cheese
In a large nonstick skillet, sauté onion, garlic, carrot, and
mushrooms
over medium heat, stirring occasionally, until vegetables are wilted
and
pan liquids are absorbed, about 6 minutes.
Crumble in the ground sirloin and continue to cook, stirring
occasionally, until beef is well browned, about 5 minutes. Drain off
any
excess fat.
Add oregano, thyme, cumin, and pepper. Sprinkle flour over the beef
mixture and stir. Add beef broth, wine, and tomato paste. Stir until
well combined.
Line a 2-quart (2 l) casserole with a piece of heavy-duty aluminum foil
large enough to completely enclose the casserole. Lightly spray the
foil
inside the casserole with cooking spray.
Transfer meat mixture to the prepared casserole. Set aside while you
prepare the topping.
Place the potatoes in a pot of boiling water to cover. Reduce heat and
simmer until tender when pierced with a fork, 15 to 20 minutes. Drain.
Mash the potatoes, adding sufficient skim milk until the potatoes are
fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro,
and scallion. Spoon the potato mixture onto the top of the meat
mixture, making swirls with the back of a spoon. Sprinkle with paprika
and
cheese. 8. Cover the casserole and freeze until solid. Lift the food
out of the casserole (the foil will adhere), wrap securely in the
foil,
then slip the package into a self-sealing plastic freezer bag or
overwrap in
additional foil or freezer paper. Label with the casserole name and
the
date. Use within 3 months.
When ready to bake, unwrap the casserole and place back in the
casserole
dish to bake. Defrost completely. Then bake at 375°F (190°C) for 40
to
45 minutes, until golden and bubbly. (Since the casserole will be full,
it may bubble over, so place a sheet of aluminum foil under the
casserole to catch any drips.) Serve hot.
-
T :VBGal2: angy Venison Stroganoff :VBGal:
---------------------------------
Ingredients
From Taste of Home
Ellen Spes of Caro, Michigan coats tender chunks of venison and
chopped onion with a silky sour cream sauce.
SERVINGS 4
CATEGORY Main Dish
METHOD Slow Cooker
PREP 10 min.
COOK 195 min.
TOTAL 205 min.
INGREDIENTS
1-1/2 pounds boneless venison steak, cubed
1 medium onion, sliced
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
1/2 cup sour cream
2 tablespoons prepared horseradish
Hot cooked noodles
Procedure
DIRECTIONS
Place venison and onion in a 3-qt. slow cooker. Combine the next
seven ingredients; pour over venison. Cover and cook on high for 3 to
3-1/2 hours or until meat is tender. In a small bowl, combine the
cornstarch, sour cream and horseradish; mix well. Gradually stir into
venison mixture. Cover and cook 15 minutes longer or until sauce is
thickened. Serve over noodles. Yield: 4 servings.
-
Grilled Corn on the Cob Recipe courtesy Bobby Flay
4 ears of corn, husked
Butter
Olive oil
Salt to taste
Lay the ears directly on the grill over very hot coals. Grill turning to brown them evenly, for 5 to 7 minutes. Season them to taste with butter, olive oil and salt.
Recipe Summary
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 servings
User Rating:
Episode#: HG1A08
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
-
"Trash Bag" Taco Salad
INGREDIENTS
3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 cups (12 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each) chopped or sliced ripe olives, drained
2 cans (15 ounces each) ranch or chili beans, drained
1 package (16 ounces) corn chips
1 bottle (16 ounces) Catalina salad dressing
1 jar (12 ounces) salsa
SERVINGS 45-50
CATEGORY Main Dish
PREP 30 min.
TOTAL 30 min.
DIRECTIONS
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container. Yield: 40-50 servings.
Printed from tasteofhome.com Jun 17, 2007
Copyright Reiman Media Group, Inc © 2007
-
:VBGal2: Taco soup :VBGal:
Ingredients
1 1/4 pounds ground beef
46 ounces tomato-vegetable juice cocktail
1 diced tomatoes
1(15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 whole kernel corn
2 (1 ounce) packages taco seasoning mix
Directions
In a large stock pot brown ground beef. Drain grease and add
Tomato vegetable juice, tomatoes, kidney beans, black beans,
Corn and taco seasoning. Heat through and serve.
-
SUMMER FOOD IDAS
Beer Can Chicken with Dirty Bird Rub
Elizabeth Karmel
From Every Day with Rachael Ray
June-July 2007
FOUR SERVINGS
Prep Time: 15
Cook Time: 1 1/2 hr
1 tablespoon dark brown sugar
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon smoked paprika
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon dried ground sage
One 4- to 5-pound chicken, rinsed and patted dry
Extra-virgin olive oil
One 12-ounce can beer, preferably Budweiser
1. Build a charcoal fire or preheat a gas grill. In a small bowl, mix the dry ingredients to make the rub. Brush the chicken lightly with olive oil and season with 2 tablespoons rub. Sprinkle the remaining rub inside the cavity of the bird and set aside.
2. Open the can of beer, pour out about 1/4 cup and punch an extra hole in the top using a bottle opener with a piercing point. Carefully stand the beer can in the center of the grill over indirect medium heat and place the cavity end of the chicken over the beer can.
3. Close the grill lid and cook the chicken until an instant-read thermometer registers 165º in the breast and 180º in the thigh, 1 to 1 1/2 hours. To remove from the grill, use tongs to hold the chicken steady and slide a large spatula underneath the beer can to keep it stable. Transfer to a work surface and, using the tongs, remove and discard the beer can. Let the chicken rest for 10 minutes before carving.
Chicken Burgers with Barbecue Onion Sauce
Rachael Ray
From Every Day with Rachael Ray
June-July 2007
FOUR SERVINGS
2 pounds ground chicken
2/3 cup grated Parmigiano-Reggiano or pecorino romano cheese (a couple generous handfuls)
4 cloves garlic, finely grated
3 tablespoons finely chopped fresh rosemary leaves
1 1/2 tablespoons fennel seeds, toasted
1 teaspoon crushed red pepper
1/4 teaspoon ground allspice
Grated peel and juice of 1 orange
Salt and black pepper
2 tablespoons extra-virgin olive oil (EVOO), plus more for drizzling
1/4 pound pancetta, chopped
2 red onions, chopped
1 bay leaf
1/2 cup balsamic vinegar
3 tablespoons honey or brown sugar
2 tablespoons Worcestershire sauce
4 crusty rolls, split
1 cup arugula leaves, shredded
1/2 head endive, chopped
1/2 head radicchio, chopped
1. Preheat a grill or grill pan to medium-high. In a large bowl, combine the chicken, cheese, garlic, rosemary, fennel seeds, crushed red pepper, allspice, orange peel and 1/4 teaspoon salt; season with black pepper. Form the mixture into 4 patties, pressing your thumb into the center of each to keep it from bulging as it cooks. Set the patties aside.
2. In a medium skillet set on the grill, heat 2 tablespoons EVOO, 2 turns of the pan. Add the pancetta and cook until crisp, 3 to 4 minutes, then add the onions and season with salt and lots of black pepper. Add the bay leaf and cook, stirring occasionally, until the onions begin to brown, about 10 minutes. Discard the bay leaf. Stir in the vinegar, honey, Worcestershire sauce and orange juice and cook, stirring occasionally, until thickened, 6 to 7 minutes (if the sauce begins to dry out, stir in a little water).
3. Drizzle the patties liberally with EVOO. Grill until firm to the touch but still juicy, about 5 minutes on each side. Transfer to a plate to rest for 5 minutes. Toast the rolls on the grill and drizzle with EVOO. Set aside.
4. In a medium bowl, toss together the lettuces; pile onto the roll bottoms. Top each with a patty, onion sauce and a roll top.
-
Bisquick Casserole Recipes
CORN CASSEROLE
1 (16 oz.) can creamed corn
1/2 c. milk
1 c. Bisquick
1 egg, beaten
2 tbsp. butter, melted
2 tbsp. sugar
8 oz. Monterey Jack cheese
Mix all but cheese. Pour half into greased baking dish.
Slice cheese and cover mixture. Pour rest of corn mixture
over cheese. Bake 20 to 30 minutes at 400 degrees.
CHILI PEPPER CASSEROLE
3 eggs
1 c. milk
1/2 c. Bisquick mix
1/2 tsp. salt
2 (4 oz.) cans roasted and peeled green chilies
2 c. tomatoes, chopped
2 c. Cheddar cheese, shredded
Beat eggs, milk, Bisquick and salt until foamy. Remove stems
and seeds from chilies; rinse in water. Place in greased
baking dish 8x 8x2. Top chilies with tomatoes; sprinkle
with cheese, pour egg mixture over. Bake uncovered 40 to
45 minutes. May serve with avocados/salsa, sour cream.
MEXICO GIESTA CASSEROLE
2 lb. ground beef
3 tomatoes
1 sm. can chopped green chilies
2 c. Bisquick
1/2 c. water
1 c. sour cream
2/3 c. salad dressing
1 med. onion, diced
3/4 c. grated cheese
Brown meat, add seasonings, 1/2 teaspoon each garlic,
onion salt, chili powder, oregano, cinnamon. Cook
until meat is brown, drain. Slice tomatoes then mix
salad dressing, cheese, sour cream, onion. Set aside.
Mix Bisquick and water, pat in bottom of greased 9 x 13
inch baking pan. Add meat, tomato slices, green chilies
and top with sour cream mixture. Bake at 350 degrees for
20 to 30 minutes.
REUBEN CASSEROLE WITH RYE BISCUITS
1 (27 oz.) sauerkraut
2 med. tomatoes, thinly sliced
1/4 c. Thousand Island dressing
2 tbsp. butter
3 pkg. sliced corned beef
2 c. shredded Swiss cheese
2 2/3 c. Bisquick baking mix
1/4 c. crushed rye crackers
1/4 c. soft butter
1 tsp. cocoa
2 tsp. molasses
1/2 tsp. caraway seeds
2/3 c. milk
MUSTARD SAUCE:1/2 c. mayonnaise or salad dressing
1/2 c. mustard
1 tsp. chopped onion
Spread sauerkraut in ungreased rectangular pan 13
by 9 by 2 inch. Arrange tomato slices over sauerkraut,
spread with dressing and dot with 2 tablespoons butter.
Top with corn beef and cheese. Bake 15 minutes. Mix baking
mix, cracker crumbs, 1/4 cup butter, the cocoa, molasses
and caraway seeds. Add milk, stir with fork into dough.
Beat 30 seconds, smooth into ball on surface dust with
baking mix, knead 10 times. Roll 1/2 inch thick. Cut
with biscuit cutter.
Arrange biscuits evenly over top of casserole. Bake 15 to
20 minutes at 425 degrees. Serve with quick mustard sauce.
LIGHT AND CHEESY BROCCOLI CASSEROLE
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 c. sour cream
1 c. creamed cottage cheese
1/2 c. Bisquick baking mix
1/4 c. grated Parmesan cheese
2 eggs
1 tomato, sliced thin
1/4 c. margarine, melted
Grease lightly square baing dish, 8 x 8 x 2 inches.
Spread broccoli in dish. Beat sour cream, cottage cheese,
Bisquick, margarine, and eggs with hand beater 1 minute.
Pour over broccoli. Arrange tomato slices on top, sprinkle
with Parmesan cheese. Bake at 350 degrees until golden
brown and knife inserted halfway between center and edge
comes out clean, about 30 minutes. Cool for 5 minutes.
CAULIFLOWER HAM AU GRATIN CASSEROLE
4 c. partially cooked fresh cauliflower or 2 (10 oz.) pkgs.
frozen, thawed & drained
1 1/2 c. fully cooked ham, cubed
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. milk
2/3 c. Bisquick baking mix
2 tbsp. butter
2 tbsp. shredded cheddar cheese
Arrange cauliflower in ungreased rectangular baking dish
(11"x7" x 1 1/2"). Sprinkle with ham cubes. Beat soup and
milk until smooth, pour over ham. Mix remaining ingredients
until crumbly, sprinkle over soup mixture. Sprinkle with
paprika. Bake until topping is golden brown, 20 to 25 minutes
at 400 degrees.
Serves 8.
MAIN DISH CASSEROLE
1 lb. lean ground beef, cooked & drained
1 can corn, drained
1 can sliced carrots, drained or 1 lb. fresh cooked carrots
1 can tomato soup
1 tbsp. Italian seasoning
1/2 tsp. chili powder
1 recipe Bisquick or Jiffy mix biscuits
Preheat oven to 350 degrees. Stir first 6 ingredients together
and place in a large casserole. Cook covered for approximately
25 minutes. Mix biscuits and spoon on top of casserole. Bake
uncovered approximately 10 minutes or until biscuits are done.
CORN CASSEROLE
2 cans cream style corn
1 c. milk
3 eggs, beaten
1 1/2 c. Bisquick
8 oz. pkg. Monterey Jack cheese, grated
1 sm. can chopped green chilies
Mix together corn, milk, eggs, and Bisquick. Pour half of
mixture into greased 9 x 13 inch casserole dish. Layer with
grated cheese and green chilies. Cover with remaining corn
mixture. Bake at 400 degrees for 45 minutes.
SLOPPY JOE CASSEROLE
1 lb. ground beef
1 c. catsup
1/2 c. water
2 tbsp. instant minced onion
1 tsp. instant beef bouillon or 1 bouillon cube
2 c. Bisquick or Jiffy
2/3 c. milk
Paprika
Heat oven to 400 degrees. Cook and stir ground beef in 10
inch skillet until brown; drain. Stir in catsup, water,
onion, and bouillon. Heat to boiling, reduce heat. Simmer
uncovered, stirring occasionally, 5 minutes. Mix baking mix
and milk until soft dough forms; beat vigorously 20 strokes.
Spread half of the dough in ungreased square pan, 8 x 8. Top
with beef mixture. Drop remaining dough by spoonfuls onto top,
sprinkle with paprika. Bake until light brown, about 25 minutes.
The recipe can be doubled also.
ZUCCHINI SEAFOOD CASSEROLE
4 c. zucchini, peeled and sliced 1/4 inch
1 1/2 c. Bisquick baking mix
1 1/2 c. shredded processed sharp American cheese
1 c. chopped onion
1 (6 1/2 oz.) can crab meat, drained and cartilage removed
or1 (6 1/2 oz.) can tuna, drained
1/2 c. vegetable oil
3 eggs, beaten
1 tsp. dried oregano
1 tsp. salt
1/2 tsp. pepper
Heat oven to 400 degrees. Grease baking dish (12 x 7 1/2 x 2).
Mix all ingredients together. Spread evenly into casserole.
Bake uncovered until golden brown and inserted knife in center
comes out clean, 25-30 minutes. Garnish with thinly sliced zucchini.
ZUCCHINI CASSEROLE
6-8 c. zucchini, chopped
1 lg. onion, chopped
1 1/2 c. American cheese, shredded
1 1/2 c. Bisquick
3 eggs
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. oregano
Mix all ingredients except eggs and oil in large bowl.
Beat eggs and add to mixture. Pour into large
casserole or 13 x 9 inch pan. Bake uncovered
for 50 minutes at 350 degrees.
CHILI CORN CASSEROLE
1 1/2 c. Bisquick
1/4 c. soft margarine
1/2 c. milk
2 eggs
1 can creamed corn
1 (7 oz.) can chilies, diced
3 c. Jack cheese, grated
Mix margarine and Bisquick; add milk, eggs, and corn.
Mix until moist. Pour 1/2 mixture into 8 x 8 inch pan,
greased. Lay green chilies on Bisquick mixture. Cover
with cheese. Spread remaining Bisquick mixture.
Bake at 400 degrees for 45-60 minutes.
HAM UPSIDE-DOWN CASSEROLE
1 1/2 c. cubed, cooked ham
1 tsp. Worcestershire sauce
1 c. lima beans, cooked and drained
1 (8 oz.) can cream style corn
1 c. shredded sharp Cheddar cheese (4 oz.)
2 tbsp. minced onions
2/3 c. Bisquick baking mix
1/3 c. cornmeal
1 egg
1/4 c. milk
Parsley (optional)
Heat oven to 400 degrees. Mix ham, beans, corn, cheese,
onions, and Worcestershire sauce. Turn into greased
1 1/2 quart casserole. Cover and bake 15 minutes.
Mix remaining ingredients and spoon over hot meat
mixture, spreading batter evenly to edges of casserole.
Bake, uncovered, 20 minutes. Cut into wedges and invert
each onto a plate. If you have parsley on hand, use it
to garnish.
Serves 4.
CHEESY TAMALE CASSEROLE
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
CHEESY TOPPING:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees. Cook and stir ground beef,
onion and pepper in skillet until beef is brown. Stir
in remaining ingredients except cheesy topping; heat
to boiling. Spoon into ungreased rectangular baking
dish 13 x 9 x 2 inch. Prepare cheesy topping, spread
over beef mixture. Bake uncovered until light brown
about 40 minutes). Makes 12 servings. Heat water to
boiling in 2 quart saucepan. Stir in cornmeal; cook
and stir until very thick, about 1 minute. Remove
from heat; stir in sour cream. Beat in remaining
ingredients until blended.
------------ --------- --------- --------- --------- --------- -
-----------
MEXICAN SUMMER CASSEROLE
2 c. Bisquick mix
2/3 c. milk
1 lb. hamburger
1 onion, chopped
2 tomatoes, peeled and sliced thin
2 green peppers, chopped
1 c. Miracle Whip
1 c. sour cream
1 c. cheddar cheese, grated
Mix Bisquick and milk. Spread dough into 9 x 13
baking dish. Brown hamburger and onion. Drain
and spread onto dough. Layer tomatoes on top
of hamburger. Layer peppers on top of tomatoes.
Mix together Miracle Whip, cheddar cheese, and
sour cream; spread on top of layers. Bake at
350 degrees for 35-45 minutes.
OVEN FRIED CASSEROLE
1 tbsp. margarine
2/3 c. Bisquick baking mix
1 1/2 tsp. paprika
1 1/4 tsp. salt
1/4 tsp. pepper
2 1/2 to 3 1/2 lb. fryer, cut up
Heat oven to 425 degrees. Melt margarine in 13 x 9 inch
pan in oven. Mix baking mix, paprika, salt and pepper;
coat chicken. Place skin sides down in pan (uncovered).
Bake 35 minutes. Turn, bake about 15 minutes or until done.
6 servings.
BEEF BURRITO CASSEROLE
1 can refried beans
1 c. Bisquick
1/4 c. water
1 lb. hamburger, browned
1 (16 oz.) jar medium salsa sauce
1 1/2 c. shredded cheese
Sliced green or black olives
Mix together first 3 ingredients and put in bottom of
greased 9 x 13 pan. Layer top with hamburger, salt,
cheese and olives. Bake at 375 degrees for 30 minutes.
Serve with lettuce and sour cream.
SLOPPY JO CASSEROLE
1 lb. ground beef
1/2 c. water
2 c. Bisquick
1 c. catsup
1 pkg. sloppy jo seasoning
2/3 c. milk
Brown beef and drain. Add catsup, water and seasoning mix.
Simmer 5 minutes. Mix Bisquick and milk to make a soft dough.
Spread 1/2 of batter in pan and spread meat mixture over it.
Drop remaining batter by spoonfuls on top. Bake 30 minutes at
400 degrees.
LOW CHOLESTEROL CHILI RELLENOS CASSEROLE
2 (4 oz.) cans diced green chili peppers, drained
8 oz. low-fat cheddar cheese, shredded (2 c.)
2 c. skim milk
1 c. Bisquick
1 c. frozen egg substitute, thawed
4 slightly beaten eggs
1 c. low-fat cottage cheese
Salsa; optional
First spray 12 x 7 1/2 x 2 inch baking dish with
non-stick coating. Sprinkle with chili peppers and
cheddar cheese. In medium bowl combine milk, Bisquick mix,
eggs; beat until smooth. Stir in cottage cheese. Spoon eggs
on top of chilies and cheese. Bake uncovered at 350 degrees
for approximately 45 minutes until puffed. Casserole is
down when you insert knife into center and it comes out
clean. Let stand 10 minutes before serving.
Top with salsa.
Serves 6.
CHUCK WAGON CASSEROLE
2 c. leftover roast, cubed
16 oz. can corn, drained
1 can tomato soup
1 c. grated cheese
1 tbsp. dry onion
1 tsp. chili powder
1 recipe Bisquick or 1 can biscuits
2 tbsp. butter, melted
1/4 c. yellow corn meal
Mix all but last 3 ingredients. Use 2 1/2 quart casserole.
Bake at 400 degrees for 10 minutes. Dip biscuits in butter
then in cornmeal. Arrange on top. Bake 20 to 25 minutes.
Serves 4 to 6.
CREAMY-TURKEY MUSHROOM CASSEROLE
6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 can (4 oz.) mushroom stems and pieces, drained
1 can (10 3/4 oz.) condensed cream of celery soup
1 c. dairy sour cream
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs
1/2 c. shredded Cheddar or process American cheese (about 2 oz.)
Heat oven to 350 degrees. Grease 2-quart round casserole.
Fry bacon in 10-inch skillet until crisp; remove from
skillet and crumble. Cook and stir onion, celery, green
pepper and mushrooms in bacon fat until tender; drain if
necessary. Stir in soup, sour cream, turkey, salt, pepper
and bacon, heat until bubbly. Spread in casserole.
Mix remaining ingredients just until moistened;
spread over turkey mixture. Bake uncovered until golden brown,
30 to 35 minutes.
6 to 8 servings.
CASSEROLE APPLE DISH
1 1/2 c. Bisquick
1/2 cube margarine
1 c. cold water *see in recipe later
3 to 4 cups peeled and sliced apples
1 1/2 c. sugar
Cinnamon
Nutmeg
Mix as pie dough, not rolled. Leave crumbly. Layer with
crumbly mix and the apples mixed with 1/2 cups sugar,
cinnamon and nutmeg end with crumbly mix. *Add water
after all is put in a 2 quart casserole, or bigger,
bake at 350 degrees for 50 minutes. Use pastry blender
to make crumbly mix.
VEGETABLE PIE
2 c. of broccoli (or cauliflower)
1/2 c. onion
1/2 c. chopped green pepper
1 c. shredded Cheddar cheese (7 oz.)
1 1/2 c. milk
3/4 c. Bisquick
3 eggs
1 tsp. salt
1/4 tsp. pepper
Heat oven 400 degrees F. Grease pie pan. Boil
all vegetables until almost tender. Drain. Mix
broccoli, onion, green peppers and shredded
cheese together. Pour in pie pan. Beat Bisquick,
milk and eggs on high speed. Pour into pie pan
with vegetables. Bake at 400 degrees F. for 40 minutes.
CHILI QUICHES
1 c. Monterey Jack cheese
1 c. Cheddar
1 c. half and half
4 oz. can chopped green chilies
1 sm. jar pimentos
4 eggs
1 c. Bisquick
2 tsp. Tabasco sauce
Grease pan; sprinkle chilies, cheese and pimentos
on bottom of pan. Mix eggs and Bisquick, add half
and half; mix together with electric mixer. Pour
over top. Bake at 350 degrees for 30 minutes.
EASY QUICHE
2 c. cauliflower *
1/3 c. chopped onion
1 c. grated cheese (We use Jack with a little Swiss)
1/3 c. chopped green pepper3 eggs
1 c. milk
1/2 c. Bisquick
Salt
Pepper
*Broccoli, spinach, zucchini, etc., may be substituted
for cauliflower. Our favorite is with mushrooms.)
Cook cauliflower or vegetable of your choice for
approximately 10 minutes and drain and put in 9 inch
pie plate. Beat 1 minute with hand beater and add to
above ingredients already in pie plate. Bake 45
minutes at 375 degrees.
ZUCCHINI CASSEROLE
4 c. diced or chopped, peeled zucchini
1 c. Bisquick
1/2 tsp. oregano
1/2 c. oil
1/2 c. grated Parmesan cheese
1/2 c. chopped onion
1/2 tsp. garlic powder
Salt & pepper to taste
4 beaten eggs
2 tbsp. chopped parsley
2 tbsp. basil
Mix all together and bake in ungreased 2 quart
casserole at 350 degrees for 40 minutes. Remove
cover for last 15 minutes. 4 cups zucchini =
1 3/4 pounds approximately.
COLORFUL EGG CASSEROLE
1 lb. bulk pork sausage
4 oz. mushrooms
1/2 c. sliced green onion
2 med. tomatoes, peeled, chopped
2 c. shredded Mozzarella
1 1/4 c. Bisquick
10 eggs
1 c. milk
1 1/2 tsp. salt
1/2 tsp. pepper
Combine sausage, mushroom, green onion, tomato,
cheese (after browning sausage). In mixing bowl mix
Bisquick, eggs, milk, salt and pepper. Put sausage
mixture in buttered 9x13 pan. Pour mixture on top.
Bake uncovered 30 minutes or longer at 350.
IMPOSSIBLE CHEESEBURGER PIE
1 lb. ground beef
1 1/2 c. chopped onion
1/8 tsp. salt
1 c. shredded cheddar cheese (4 oz.)
Salt & pepper to taste
1 1/2 c. milk
3/4 c. Jiffy or Bisquick mix
3 eggs
Heat oven to 400 degrees. Lightly grease a 10 inch
pie plate. Cook and stir beef and onion until brown,
drain. Stir in salt and pepper. Spread beef in pie
plate, sprinkle with cheese. Beat remaining ingredients until
smooth (15 seconds in blender on high speed or 1 minute
with hand beater). Pour into pie plate. Bake until
golden brown, about 30 minutes.
Let stand 5 minutes before cutting to serve.
Serves 6 to 8.
TACO SQUARES
1 1/2 lbs. ground beef
1 c. sour cream
2/3 c. mayonnaise
1 c. shredded sharp cheddar cheese
2 tbsp. chopped onion
2 c. Bisquick
1/2 c. cold water
1 to 2 med. sliced tomatoes
1/2 c. chopped green peppers
Heat oven to 375 degrees. Grease 13 x 9 x 2
baking dish. Cook beef until brown, drain.
Mix sour cream, mayonnaise, cheese and onion.
Mix bisquick and water, pat in pan pressing
1/2 inch up sides of baking dish. Layer beef,
tomatoes and pepper. Spoon cheese mixture on top.
Bake about 30 minutes. I have substituted 1/2
cottage cheese, 1/2 light sour cream instead
of all sour cream has worked very well.
EASY GARDEN QUICHE
2 c. chopped fresh broccoli
1/2 c. chopped onions
1/2 c. chopped green peppers
1 c. shredded non fat Cheddar cheese
1 1/2 c. skim milk
3/4 c. no cholesterol Bisquick
1 tsp. salt
1/4 tsp. pepper
3/4 c. egg substitute
Heat oven to 400 degrees. Lightly spray pie plate with
vegetable oil. Heat 1 cup water with 1/2 teaspoon salt
to boiling. Add broccoli, cook until tender, drain
thoroughly. Mix broccoli, onion, green pepper and
cheese in pie plate. Beat remaining ingredients until
smooth, 15 seconds in blender. Pour into pie plate.
Bake until golden brown and knife inserted halfway
between center and edge comes out clean, 35 to 40 minutes.
Let stand 5 minutes before cutting.
*1 package (10 ounce) frozen chopped broccoli or
cauliflower, thawed and drained can be substituted
for fresh broccoli. (Do not cook.)
-
GRILLED PORK LOIN
Yield: 4 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgour met.com/book_ archive/details/ 3.shtml
INGREDIENTS
- 1 pound boneless center-cut pork loin, trimmed of excess fat
- 3 tablespoons minced fresh basil
- 2 large tomatoes, sliced about 1/2 inch thick
DIRECTIONS
Cut pork loin into 4 equal cutlets no more than 1/2 inch thick.
Grill or broil pork. When first side is done, turn pork over and place basil and 1 tomato slice on top.
Cover grill and continue cooking until pork is done. (If you cannot cover the grill, cutlets can be placed in a microwave after grilling to cook the tomatoes slightly.)
Garnish each plate with remaining tomato slices.
Nutritional Information Per Serving (1/4 of recipe): Calories: 205, Fat: 8 g, Cholesterol: 78 mg, Sodium: 66 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 28 g - Diabetic Exchanges: 3 Lean Meat, 1 Vegetable
-
Guacamole
2 large ripe Avocados
1 medium tomato peeled and seeded
½ white Onion minced
2 or more jalapeños seed and chomped
several sprigs of cilantro
pinch salt & pepper
pinch sugar
Peel and smash avocado’s, mix well with all the other ingredients and pile into a serving dish with the avocado pit in the center. This is supposed to keep the guacamole from turning dark.
If you are not using the guacamole immediately, cover tightly with plastic wrap to exclude the air, and refrigerate. Use either as a sauce or salad.
Great with Tortilla chips.
Makes 4 cups
-
As always, thank you for the Diabetic Recipes. I can never get enough of them.
:blush 2: No prob her is a good place to find the Kinds of foodsyou need. fabulousfoods.recipes
Thank you. I've bookmarked that site and will be checking it out when I have more time.
I never knew about until you told me. I appreciate it.
[/i][/b]
you are very welcomeSummer Tropical Salsa
Source: Midwest Living
Makes 4 to 6 servings
Prep: 15 minutes
Ingredients
1 8-ounce can pineapple tidbits, drained
1 medium ripe mango, seeded, peeled, and chopped
1/2 of a sweet red pepper, finely chopped
1/4 of a medium red onion, finely chopped
2 to 3 tablespoons snipped fresh cilantro
1 tablespoon freshly squeezed lime juice
1/2 medium jalapeno pepper, finely chopped (do not remove the seeds*)
Directions
1. In a storage container, combine all ingredients. Cover and refrigerate for 2 to 24 hours. Makes 4 to 6 servings.
Suggested Uses: Serve with grilled chicken, fish or pork.
*Note: Hot chili peppers contain volatile oils that can burn your eyes, lips, and sensitive skin. Wear plastic gloves while working with peppers, and be sure to wash your hands thoroughly afterward.
Nutrition facts per serving:
calories: 76
total fat: 0g
saturated fat: 0g
monounsaturated fat: 0g
polyunsaturated fat: 0g
cholesterol: 0mg
sodium: 3mg
carbohydrate: 20g
total sugar: 16g
fiber: 2g
protein: 1g
vitamin C: 77%
calcium: 2%
iron: 2%
© Copyright 2007 Meredith Corporation. All Rights Reserved.
Food Ilike To Make
in The Cotton Candy Factory
Posted
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.