Food Ilike To Make

[WildStar 0]

Devilish Chili-Cheese Dogs Recipe courtesy Rachael Ray

See this recipe on air Tuesday Aug. 24 at 2:30 PM ET/PT.

 

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings; 2 dogs each

User Rating:

 

 

 

 

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 pound ground sirloin

Salt and pepper

2 teaspoons Worcestershire sauce -- eyeball it

1 small onion, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, a palmful

1 (8-ounce) can tomato sauce

8 fat or footlong beef franks

1 tablespoon butter

1 tablespoon hot sauce

8 hot dog buns, toasted

2 cups shredded Cheddar, 1 (10-ounce sack)

 

Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.

Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.

 

Heat broiler.

 

Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

 

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[/color][/font][/i][/b]Ice Coffee Recipes: 7-26-04

Iced Coffee Brew

 

 

(Use this as your base in all of the following recipes. Start with your favorite coffee brewed extra-strong.)

 

Use 3 tablespoons of coffee for each 6 ounces of fresh cold water. Allow coffee to cool, but use as soon as possible.

 

 

Classic Iced Coffee

 

 

1 cup chilled iced coffee brew

 

4 ice cubes

 

Milk or half and half to taste

 

 

Place ice cubes in a glass. Pour the iced coffee brew over the ice and add milk or half and half to taste.

 

 

Caffe Freddo

 

 

4 ounces reduced fat milk

 

2 ounces of iced coffee brew or 2 shots of freshly pulled espresso

 

1 scoop (3 tablespoons) Peet's Freddo Powder

 

1-1/2 to 2 cups of ice (the more iced used, the thicker the drink)

 

2 to 3 whole coffee beans (optional)

 

 

Combined milk, coffee, Freddo powder and coffee beans in a blender. Add ice. Blend until smooth. For variety, add cocoa or caramel to taste.

 

 

Iced Tea

 

 

The best way to make iced tea is to start with a hot, freshly brewed concentrate. First, measure enough tealeaves or bags into the pot to make at least a double-strength brew. Then pour boiling water over the leaves and steep for four to five minutes. Next, strain the brewed tea into a pitcher containing an equal amount of chilled water and stir. The mixture of hot, double-strength tea and cold water should be cool enough within minutes to serve over ice.

 

 

Recipes are courtesy of Patrick Main and Peet's Coffee and Tea.

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:lol: Baked Pork Loin :VBGal2: -

Ingredients:

 

 

8 pork loin cutlets, 2 oz. each

 

 

 

Marinade

 

 

1 oz. brandy

3 oz. oil

3 oz. light soy sauce

1 oz. ginger, minced

1 oz. garlic, minced

6 oz. Panko bread crumbs

2 oz. mixed herbs, oregano, parsley, basil, finely chopped

2 white potatoes, peeled and par cooked, sliced 1/4-inch thick

1 medium onion, sliced

8 white mushrooms, sliced

8 basil leaves

1 cup oil

 

 

Sauce

 

 

1 cup brown sauce

1/2 cup heavy cream

1 cup mushrooms, finely chopped

Salt and pepper to taste

 

 

Preparation:

 

 

In a mixing bowl, marinate the pork cutlets with ginger, soy, garlic and brandy for 30 minutes.

 

 

In a saute pan over medium heat, add the oil. When the oil is just below smoking, add the pork loin and brown quickly on both sides. Remove to a baking dish. Add the potatoes and onions and saute until they are lightly brown. Transfer to a plate.

 

 

To make the sauce, add oil in a sauce pan and saute the chopped mushroom over medium heat until soft. Add the brown sauce and bring it to a boil. Add the heavy cream and simmer until coat-the-spoon consistency. Correct seasoning with salt and pepper.

 

 

In a baking dish, alternate the pork loins with potatoes, onion slices, sliced mushroom and the basil leaves. Pour the sauce over the pork mixture and bake in 350F oven for 30 minutes or until the sauce is bubbling and the pork loin is just done.

 

 

Garnish with chopped basil leaves and one or two fresh sprigs and serve at once.

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Turkey Pesto Calzone

 

 

1 can (10 oz.) refrigerated pizza crust

16 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

4 slices KRAFT DELI DELUXE Provolone Cheese Slice

1/4 cup DI GIORNO Basil Pesto Sauce

 

 

 

UNROLL pizza dough onto clean work surface. Pat out to 15x11-inch rectangle; cut in half lengthwise and crosswise to form 4 equal rectangles.

COVER each dough rectangle with 4 turkey slices, 1 cheese slice and 1 Tbsp. pesto sauce; fold in half to enclose fillling. Seal edges with fork. Place on baking sheet sprayed with cooking spray.

BAKE at 400°F for 15 minutes or until golden brown.

 

 

 

KITCHENS TIPS

 

 

Special Extra

Sprinkle each calzone with KRAFT 100% Grated Parmesan Cheese before baking.

 

Round Out The Meal

Serve with fresh crisp CLAUSSEN Pickles, cut-up fresh vegetables or a colorful fruit salad.

[WildStar 0]

California Turkey & Vegetable Sandwich :lol:

 

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Ingredients

 

1 Kaiser roll, partially split

1 Tbsp. MIRACLE WHIP Light or KRAFT Mayo Fat Free Mayonnaise Dressing

Dash cracked black pepper (optional)

1 KRAFT 2% Milk Singles

6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

2 tomato slices

1/4 cup mixed green pepper strips and shredded carrot

 

Procedure

 

SPREAD cut sides of roll with dressing. Sprinkle with black pepper.

FILL with remaining ingredients.

 

KITCHENS TIPS

 

 

Great Substitute

Substitute coleslaw blend or shredded lettuce for the shredded carrot.

 

 

Serving Information

 

Serves: 1

Fat: 9.0 g

Calories: 320

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:lol: "This is for all the cookie and Chocolate Lovers out there!"

 

 

Chocolate Bliss Cookies

 

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Ingredients

 

Prep Time: 15 min

Total Time: 29 min

Makes: About 2-1/2 dozen or 30 servings, 1 cookie each

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided

3/4 cup firmly packed brown sugar

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

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. CALUMET Baking Powder

2 cups chopped PLANTERS Walnuts (optional)

 

 

 

 

Procedure

 

PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; setaside. Microwave remaining 8 chocolate squares in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough onto ungreased baking sheets.

BAKE 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.

 

KITCHENS TIPS

 

 

Size It Up

Serve one of these decadent chocolatey cookies along with a glass of low fat or fat free milk as a special after-school treat.

 

Bite-Sized Cookies

Drop heaping teaspoonfuls of dough onto ungreased baking sheets. Bake at 350°F for 6 to 7 minutes or until cookies are puffed and shiny. Makes about 5-1/2 dozen bite-sized cookies or 32 servings, 2 cookies each.

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Italian Linguine Bake

 

Source: Hometown Cooking

http://www.bhg.com

 

 

Prep: 20 min.

Bake: 20 min.

 

 

 

 

 

 

 

Ingredients

Nonstick cooking spray

12 ounces dried linguine

1 cup sliced mushrooms

1 large onion, quartered and thinly sliced (1 cup)

1 medium red or green sweet pepper, thinly sliced into strips

5 ounces sliced Canadian-style bacon, cut into thin strips

1 tablespoon bottled minced garlic

1 tablespoon olive oil or cooking oil

2 tablespoons snipped fresh basil

1-1/2 teaspoons snipped fresh oregano

1 26- to 29-ounce jar marinara sauce

4 ounces thinly sliced pepperoni

1 cup shredded mozzarella cheese (4 ounces)

1/4 cup grated Parmesan cheese (1 ounce)

 

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Cook pasta according to package directions. Meanwhile, in a large skillet cook mushrooms, onion, sweet pepper, Canadian bacon, and garlic in hot oil for 3 minutes. Add basil and oregano.

2. Drain pasta and return it to saucepan. Add marinara sauce to toss to coat. Spread pasta evenly into prepared baking dish. Top with vegetable mixture. Cover with foil. Bake in a 350 degree F oven for 15 minutes. Uncover; top with pepperoni and sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 5 minutes more or until cheese is melted and pepperoni is hot. Makes 8 servings.

Dietary exchanges: 2 starch, 3 vegetable, 1 lean meat, 2-1/2 fat.

 

Nutritional Information

Nutritional facts per serving

calories: 402, total fat: 16g, saturated fat: 5g, cholesterol: 35mg, sodium: 1167mg, carbohydrate: 48g, fiber: 2g, protein: 18g

 

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Puffed Oven Pancake with Spiced Apple Sauce

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Makes2 servings

Prep: 10 minutes

Bake: 20 minutes

 

 

 

 

 

 

 

Ingredients

Nonstick cooking spray

2 beaten eggs

1/3 cup all-purpose flour

1/3 cup milk

Dash salt

1 medium apple, peeled, cored, and thinly sliced

1 tablespoon raisins (optional)

2 tablespoons margarine or butter

2 tablespoons brown sugar

2 tablespoons apple juice, apple cider, or water

2 tablespoons half-and-half, light cream, or whipping cream

1 tablespoon apple brandy (applejack or orange juice

1/4 teaspoon ground cinnamon or apple pie spice

2 tablespoons coarsely chopped walnuts or pecans

 

Directions

1. Spray an 8x1-1/2-inch round baking pan or 8-inch ovenproof skillet with nonstick cooking spray. In a mixing bowl beat together the eggs, flour, milk, and salt with a rotary beater until thoroughly mixed. Pour into the prepared pan or skillet. Bake in a 400 degree F oven for 20 to 25 minutes or until golden and puffed.

2. Meanwhile, for sauce, in a medium saucepan cook the apples and, if desired, raisins, in hot margarine or butter until apples are almost tender, stirring frequently. Add the brown sugar; apple juice, apple cider, or water; half-and-half, light cream, or whipping cream; apple brandy or orange juice; and cinnamon or apple pie spice. Bring to boiling. Reduce heat simmer for 2 minutes, stirring occasionally. Remove from heat. Stir in the walnuts or pecans.

3. Remove pancake from pan and transfer to a serving platter. Spoon sauce into the center of the pancake. Serve immediately. Makes 2 servings.

 

Nutritional Information

Nutritional facts per serving

calories: 460, total fat: 25g, saturated fat: 6g, cholesterol: 222mg, sodium: 293mg, carbohydrate: 49g, protein: 12g

 

 

 

[WildStar 0]

:wacko: South western Chicken chowder :VBGal2:

 

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Ingredients

 

1 can Mix vegtables draind

2 cups cubed cooked chicken

1 medium sweet red pepper, seeded and chopped

1 1/2 cups whole milk

1 can of concensed cream of chicken soup

1 cup mild green salsa

1 teaspoon lime juice

1 can mexicanchilli beans undrained

1 tablespoon chopped cilantro chopped freash (or dryed cilantro)

 

 

Procedure

 

Combine all ingredients except cilantro in 2-to3- qurtart slow cooker.

Cook on low 1 to 2 hours, or until heated thourgh.

Add cilantro and serve.

Serving Information

 

Serves: 8

[WildStar 0]

Mango, Tomato, and Avocado Salad :VBGal:

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Makes4 servings

Prep: 20 minutes

Chill: up to 4 hours

 

 

 

 

 

 

 

Ingredients

1 medium mango, seeded, peeled and cut into chunks

1 medium tomato, cut into chunks

1/3 cup thinly sliced red onion

2 tablespoons snipped fresh cilantro

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 medium avocado, halved, seeded, peeled and cut into chunks

Lettuce leaves (optional)

 

Directions

1. In a medium bowl combine mango, tomato, and red onion.

2. For dressing, in a screw-top jar, combine cilantro, olive oil, vinegar, lemon juice, garlic, salt, and pepper. Cover and shake well. Pour dressing over fruit mixture. Toss gently to coat. Cover and chill up to 4 hours. Stir in avocado just before serving. If desired, serve on lettuce leaves. Makes 4 servings.

 

Nutritional Information

Nutritional facts per serving

calories: 166, total fat: 12g, saturated fat: 2g, cholesterol: 0mg, sodium: 154mg, carbohydrate: 14g, fiber: 3g, protein: 1g, vitamin C: 47%, calcium: 2%, iron: 4%

 

[WildStar 0]

Chicken Cacciatore Recipe

courtesy Giada De Laurentiis

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 servings

User Rating:

 

 

 

 

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

 

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

 

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

 

 

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Sugar-Free Fudge

Diabetic Recipe

Ingredients:

One, 14-1/2-ounce can of evaporated milk

3 tablespoons cocoa

1/4 cup oleo

Liquid sweetner to equal 1/2-cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2-1/2 cups graham cracker crumbs

1/4 cup nuts

 

Directions:

Combine milk and cocoa in saucepan. Beat well.

 

Add oleo, sweetner, salt. Bring to boil. Remove from heat.

 

Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.

 

Divide mixture into 32 balls.

 

Roll in remaining cracker crumbs and chill.

[WildStar 0]

Creamy and Cool Root Beer Drink

Diabetic Recipe

Ingredients:

1/2 cup diet root beer

A few drops of sweetener

1/3 cup of powered milk

6 ice cubes

 

Directions:

Combine all ingredients in a blender until frothy.

 

 

Root Beer Float

Ingredients:

1/3 cup no sugar added vanilla frozen yogurt

6 ounces diet sugar-free root beer

2 straws

 

Directions:

Place scoop of frozen yogurt into a large glass and pout root beer over it.

 

Exchanges: 1 bread/starch

 

Love Root Beer? Check out the Root Beer E-Cookbook!

 

Nutrition information:

Calories 57

Calories from fat 0

Protein 2g

Total Fats 0

Carbohydrate 13g

Fiber 0

Cholesterol 0

Sodium 55mg

[WildStar 0]

All In One Tuna Casserole

 

1 envelope onion soup mix

1 1/2 cup Milk

10 ounce Frozen Peas and Carrots -- thawed

8 ounces cooked egg noodles

6 1/2 ounces Tuna -- Drained and Flaked

2 ounces shredded cheddar cheese -- 1/2 cup

 

1.Preheat oven to 350 degrees F.

 

2. In large bowl, blend golden onion recipe soup mix with milk; stir in

peas and carrots, cooked noodles and tuna.

 

3. Turn into greased 2-quart oblong baking dish, then top with cheese.

Bake 20 minutes or until bubbling.

 

Per Serving: 321 Calories; 12g Fat (32.4% calories from fat); 24g

Protein; 32g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 1084mg

Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat.

A Honey Of A Dressing

1 POINT per serving

 

Ingredients:

 

2 tablespoons distilled vinegar

2 tablespoons grated onion

1/2 cup clover (or other mild) honey

6 tablespoons medium brown mustard (such as Gulden's), or coarse Dijon

mustard

3/4 cup low-fat mayonnaise (1 fat gram per tablespoon)

2/3 cup low-fat (1 1/2-percent) buttermilk

 

 

Instructions:

In a medium glass or ceramic mixing bowl whisk together all

ingredients,

cover and chill at least one-half hour.

 

 

TIP!

If you are on a sodium-restricted food plan, use of a no-salt-added

mustard will reduce the sodium to 97 mg per two tablespoons.

 

Makes 2 1/2 cups

Serving Size = 2 tablespoons

1 POINT per serving

 

 

Nutritional Information:

Calories: 50 (Calories from fat: 20%); Fat: 1.1 grams (trace of

saturated fat); Carbohydrate: 9.5 grams; Cholesterol: none; Sodium: 229

mgs

 

Source: "Lean and Lovin' It - Exceptionally Delicious Recipes for

Low-Fat Living and Permanent Weight Loss" by Don Mauer

 

All American Potato Salad

 

Makes 8 Servings

 

Ingredients

 

2 pounds medium-sized red potatoes, unpeeled

1/3 cup thinly sliced celery

1/3 cup finely chopped onion

1/3 cup grated carrot

1 Tbsp plus 1 1/2 tsp sweet pickle relish

 

Dressing

 

1/3 cup nonfat or reduced-fat mayonnaise

1/3 cup nonfat sour cream

2 Tbsp spicy mustard

1/4 tsp ground black pepper

 

Cut the potatoes into 3/4 " pieces, and place in a microwave or

stove-top steamer. Cover and cook at high power or over medium-high heat for

8 to 10 minutes, or until tender. Rinse with cool water and drain.

Place the potatoes in a large bowl. Add the celery, onion, carrot, and

relish, and toss gently to mix. Combine the dressing ingredients in a

small bowl, and stir to mix well. Add the dressing to the potato

mixture, and toss gently to mix. Cover the salad and chill for at least 2

hours before serving.

 

POINTS: 2.5

 

PER SERVING: 139 Calories, 0.2 g Fat, 2.9 g Fiber, 0 mg Cholesterol,

3.5 g Protein, 185 mg Sodium

 

[WildStar 0]

All In One Tuna Casserole

 

1 envelope onion soup mix

1 1/2 cup Milk

10 ounce Frozen Peas and Carrots -- thawed

8 ounces cooked egg noodles

6 1/2 ounces Tuna -- Drained and Flaked

2 ounces shredded cheddar cheese -- 1/2 cup

 

1.Preheat oven to 350 degrees F.

 

2. In large bowl, blend golden onion recipe soup mix with milk; stir in

peas and carrots, cooked noodles and tuna.

 

3. Turn into greased 2-quart oblong baking dish, then top with cheese.

Bake 20 minutes or until bubbling.

 

Per Serving: 321 Calories; 12g Fat (32.4% calories from fat); 24g

Protein; 32g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 1084mg

Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2

Fat.

Almond Chicken Salad

8 POINTS per serving

 

Ingredients:

 

1 1/2 cups plain nonfat yogurt

2 tablespoons mango chutney

2 teaspoons low-sodium ketchup

1 teaspoon mild or hot curry powder

8 ounces skinless cooked chicken breast, shredded

2 cups cooked elbow macaroni

1 cup chopped scallions

1/4 cup chopped fresh flat-leaf parsley

2 ounces slivered almonds

 

Instructions:

 

In medium bowl, combine yogurt, chutney, ketchup and curry powder. In

large bowl, combine chicken, macaroni, scallions, parsley and almonds.

Add yogurt mixture; toss well to coat thoroughly. Refrigerate, covered,

until chilled.

 

Yield: 4 serving

8 POINTS per serving

 

 

Almond Fudge Truffles

Makes 24 servings

 

Ingredients

 

1/2 cup plus 2 tbsp unsweetened cocoa powder

1 cup sifted confectioners sugar

1/2 cup light cream cheese at room temperature

1/2 tsp almond extract

 

Reserve 2 tablespoons of the cocoa powder on a sheet of waxed paper. In

a food

processor or in a medium bowl, with an electric mixer on high speed,

blend

the remaining 1/2 cup cocoa powder, the confectioners sugar, cream

cheese

and almond extract. Drop by rounded teaspoons onto the reserved cocoa

powder, making 24 truffles; roll into balls and refrigerate until firm,

1-2 hours.

 

POINTS: 1

 

PER SERVING: 45 Calories, 1 g Protein, 1 g Total Fiber, 1 g Total Fat,

1 g Saturated Fat,

6 g Carbohydrate, 27 mg Sodium, 2 mg Cholesterol, 10 mg Calcium

 

Angel Hair with Shrimp Scallops

Serving: Serves: 4

 

Salt

8 ounces angel hair pasta or capellini

2 tablespoons olive oil

3 small zucchini (about 1 1/4 pounds), each cut lengthwise in half,

then thinly sliced crosswise

8 ounces medium shrimp, shelled and deveined

8 ounces sea scallops, each cut horizontally in half

1 teaspoon freshly grated lemon peel

1/4 teaspoon coarsely ground black pepper

3 garlic cloves, minced

1/2 cup dry white wine

1 bottle (8 ounces) clam juice

3/4 cup loosely packed fresh parsley leaves, chopped

 

 

 

 

 

1. Heat large saucepot of salted water to boiling over high heat; add

angel hair and cook as label directs.

 

2. Meanwhile, in nonstick 12-inch skillet, heat 1 tablespoon oil over

medium-high heat until hot. Add zucchini and cook 8 to 10 minutes, until

tender and golden, stirring occasionally. Transfer zucchini to large

serving bowl; set aside.

 

3. In same skillet, heat remaining 1 tablespoon oil. Add shrimp,

scallops, lemon peel, pepper, and 1 teaspoon salt, and cook 3 minutes or just

until seafood turns opaque throughout, stirring occasionally. Add

garlic and cook 1 minute, stirring. Transfer mixture to bowl with zucchini.

 

4. Add wine and clam juice to skillet; heat to boiling. Reduce heat to

medium; cook 2 minutes, stirring. Pour liquid over seafood mixture.

 

5. Drain angel hair. Add angel hair and parsley to bowl with seafood

mixture and toss well to coat.

 

Each serving: About 405 calories, 28 g protein, 50 g carbohydrate, 9 g

total fat (1 g saturated), 3 g fiber, 91 mg cholesterol, 955 mg sodium.

 

 

 

 

Based on individual serving.

 

Calories: 405

Total Fat: 9.0 g

Saturated Fat: 1.0 g

Cholesterol: 91.0 mg

Sodium: 955 mg

Carbohydrates: 50 g

Fiber: 3.00 g

Protein: 28.0 g

 

 

 

[WildStar 0]

Candy Crunch White Bark

 

Total time to prepare: 20 min Servings: 16 Presented by:

 

 

 

 

Ingredients

 

• 1 pound vanilla-flavor candy coating, cut up

• 3/4 cup crushed fruit-flavor candy canes

 

 

Directions

 

1. Line a baking sheet with foil; set aside. Heat candy coating in a heavy medium saucepan over low heat, stirring constantly until candy is melted and smooth. Remove from heat.

 

 

2. Stir in 1/2 cup of the crushed candy canes. Pour mixture onto the prepared baking sheet. Spread mixture to about 3/8-inch thickness. Sprinkle with the remaining crushed candies.

 

 

3. Chill candy about 30 minutes or until firm. (Or, let candy stand at room temperature for several hours until firm.) Use foil to lift firm candy from the baking sheet; carefully break candy into pieces. Store tightly covered up to 2 weeks. Makes 1 pound (16 servings).

 

 

 

Nutritional Information

 

1 serving:Calories 191;Fat 9g(Saturated 8g);Cholesterol 0mg;Sodium 3mg;Carbohydrate 27g(Dietary Fiber 0g);(Protein 0g)

 

Recipe source: Better Homes and Gardens®. Copyright 2002. Meredith Corporation. For more recipes, please visit www.bhg.com.

http://houseandhome.msn.com

[WildStar 0]

<_< Halloween Spider Web Cake

 

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Ingredients

 

Halloween Spider Web Cake

 

2 buttered round cake pans (8-inch)

1 box chocolate cake mix

1 bag (13.30 oz.) SNICKERS® Brand FUN SIZE® Bars, unwrapped

1 container (16 oz.) caramel frosting

1 tube orange decorative frosting

1 toothpick

4 M&M'S® Brand Peanut Butter Chocolate Candies for Halloween

4 M&M'S® Brand Milk Chocolate Candies for Halloween

4 laces black licorice

2 M&M'S® MINIs® Chocolate Candies

 

Procedure

 

 

 

1. Prepare the cake batter according to the directions on the back of

the box.

 

2. Divide the batter between the two buttered round cake pans. Bake

in a preheated 350-degree oven for 35-38 minutes. Cool completely.

 

3. Set one SNICKERS® Brand FUN SIZE® Bar aside. Microwave the

remaining SNICKERS® Brand FUN SIZE® Bars for 1 minute. Spread the

resulting melted SNICKERS® spread on top of one cake layer, then

place the second layer on top of the first.

 

4. Microwave 1 cup of caramel frosting for 5 to 10 seconds, just to

make it runny. Spread the frosting over the top of the cake, allowing

the extra to drip over the edges.

 

5. Use the orange decorative frosting to create a web on top of the

cake.

 

6. To make the spiders: Place the saved SNICKERS® Brand FUN SIZE®

Bar randomly on the spider's web. Attach 2 M&M'S® MINIs® Chocolate

Candies on the edges, using the orange frosting. Then snip the

licorice laces into 8 pieces. Place four pieces along each side of the

SNICKERS® Brand FUN SIZE® Bar.

 

7. To make the flies: Place 4 pairs of 1 piece M&M'S® Brand Peanut

Butter Chocolate Candies for Halloween and 1 piece M&M'S® Brand Milk

Chocolate Candies for Halloween randomly on the spider's web. Cut the

black licorice laces into 1 1/2 inch pieces and loop one on either

side of the M&M'S® pairs. These little bugs have been caught in the

spider's web! Makes one cake

 

Cooking Tip of the Day:

 

Cut down on fat - when a cake, cookie, or brownie recipe calls for oil

or shortening use applesauce instead. It cuts down on the fat. If you

need 1/2 cup of oil, you would use 1/2 cup of applesauce.

[WildStar 0]

Chicken and Sausage Gumbo

 

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Ingredients

 

Makes 10 servings

Cook: 1 hour

Start to Finish: 30 minutes

 

1 cup all-purpose flour

2/3 cup cooking oil

1/2 cup chopped onion

1/2 cup chopped green sweet pepper

1-1/2 stalks celery, sliced

2 cloves garlic, minced

2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)

6 cups water

1/2 pound fully cooked smoked sausage, cut into 1-inch pieces

1/2 pound andouille sausage, cut into 1/2-inch pieces

1 teaspoon salt

1 teaspoon ground red pepper

1/4 teaspoon black pepper

Hot cooked rice

 

Procedure

 

1. In a large pot combine flour and oil; cook over medium-low heat about 20 minutes or until mixture is caramel-colored, stirring constantly.

2. Add onion, sweet pepper, celery, and garlic; cook 5 minutes. Skin chicken, if desired. Rinse chicken; pat dry. Add chicken and water to pot along with sausages, salt, ground red pepper, and black pepper. Bring to boiling; reduce heat to medium-low. Cover and simmer about 1 hour or until chicken is tender and no longer pink. Skim off excess fat. Remove chicken pieces from gumbo, if desired.

3. When bones are cool enough to handle, remove meat from bones. Discard bones. Return chicken to pot. Cook 2 to 3 minutes more or until chicken is heated through. Serve over rice. Makes 10 servings.

Make-ahead tip: Prepare flour-oil mixture; cool. Transfer to jar or refrigerator container; cover and chill up to 2 days before using.

 

Nutritional Information

Nutritional facts per serving

calories: 462, total fat: 36g, saturated fat: 9g, cholesterol: 57mg, sodium: 487mg, carbohydrate: 33g, fiber: 1g, protein: 26g, vitamin A: 2%, vitamin C: 16%, calcium: 2%, iron: 16%

[Angel of Darkness 0]

I like making cookies....

[WildStar 0]

Open-Faced Chili Burgers on Grilled Portobello "Buns" with Smoked Cheese

 

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Yield: 4 servings

4 portobello mushroom caps

2 teaspoons Worcestershire sauce, eyeball the amount

2 teaspoons balsamic vinegar, a splash

2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling

1 1/2 pounds ground sirloin

1 small onion, chopped

2 cloves garlic, chopped

1 jalapeno, seeded and chopped

2 tablespoons tomato paste

2 tablespoons dark chili powder, a palm full

1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick)

8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced

2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars

2 tablespoons chopped cilantro leaves or flat-leaf parsley

Macho Gazpacho Vegetable Chunk Salad, recipe follows

 

Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.

Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.

 

While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.

 

To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish.

 

 

Macho Gazpacho Vegetable Chunk Salad:

1/2 seedless cucumber, also known as English cucumber

2 vine ripe tomatoes, seeded

1 green bell pepper, seeded

1/2 red onion, peeled

4 ribs celery from the heart, including leafy tops

3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley

1 tablespoon red wine vinegar

1 lime or 1/2 lemon, juiced

1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)

1/4 cup extra-virgin olive oil, eyeball the amount

Coarse salt and freshly ground black pepper

 

Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.

Yield: 4 servings

Prep Time: 10 minutes

Ease of preparation: easy

 

[WildStar 0]

Hot Spiced Concord Grape Juice

 

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Ingredients

 

1 gallon Concord grape juice

8 whole cardamom pods

3 cinnamon sticks

1/2 whole nutmeg, grated (1 to 2 teaspoons)

 

Procedure

 

Combine all ingredients in a large stockpot. Bring to a boil. Reduce to simmer, and cook for 20 minutes. Serve immediately

[WildStar 0]

I hope this not a repet post ......Ok these are for snake's enjoy.

 

Roasted Pumpkin Seeds

 

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Ingredients

 

1/2 cup pumpkin seeds

Butter-flavor cooking spray

1/8 tsp. salt

 

Procedure

 

RINSE seeds; remove any stringy membranes. Place seeds in single layer in 15x10x1-inch baking pan. Let stand at room temperature about 3 hours to dry.

PREHEAT oven to 350°F. Place seeds in single layer in baking pan. Spray generously with cooking spray; sprinkle with salt.

BAKE 8 to 10 minutes or until lightly browned.

 

 

 

KITCHENS TIPS

 

 

Take a Shortcut

Prepare as directed, leaving outer husks on the pumpkin seeds.

 

Size It Up

Carve a pumpkin with your children and then have fun making this special recipe. A serving of pumpkin seeds is 1/4 cup.

 

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Southwest Nacho Casserole

 

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Ingredients

 

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

2 lb lean (at least 80%) ground beef

1 cup water

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

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

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

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

1 cup chopped tomato (1 large)

1/2 cup chopped green onions (8 medium)

1 can (2.5 oz) sliced ripe olives, drained

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

Sour cream, if desired

 

Procedure

 

Preparation Directions:

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

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

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

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

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

High Altitude Instructions:

Heat oven to 375°F. Continue as directed above

 

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The Original Munch Mix

 

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Ingredients

 

4 cups POST SPOON SIZE Shredded Wheat Cereal

2 cups popped popcorn

1 cup small pretzels

1 cup PLANTERS Mixed Nuts or COCKTAIL Peanuts

1 envelope GOOD SEASONS Italian Salad Dressing Mix

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

2 Tbsp. Worcestershire sauce

1/4 tsp. garlic powder

 

Procedure

 

PREHEAT oven to 300°F. Toss cereal with popcorn, pretzels and nuts in 15x10x1-inch baking pan. Sprinkle evenly with salad dressing mix.

MIX butter, Worcestershire sauce and garlic powder. Drizzle evenly over cereal mixture; toss to coat.

BAKE 30 to 35 minutes or until lightly toasted, stirring halfway through baking time. Cool. Store in tightly covered container at room temperature.

 

 

 

KITCHENS TIPS

 

 

Take Along Tips

If you need a little something when you’re running errands or out for a walk, portion this snack mix in resealable plastic bags.

 

Special Extra

Spice things up by adding 1 tsp. hot pepper sauce and 1/4 tsp. chili powder to the butter mixture before drizzling over cereal mixture. Continue as directed

 

 

[Airies 0]

Yummy Wild Star. I am printing these off to take home and try. I love carving pumpkins with my kids thanks for the recipe. I was never sure how to cook them before.

[WildStar 0]

Yummy Wild Star. I am printing these off to take home and try. I love carving pumpkins with my kids thanks for the recipe. I was never sure how to cook them before.

267546[/snapback]

you are very welcome

[WildStar 0]

Autumn Apple Pie

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Makes8 servings

Prep: 35 minutes

Bake: 50 minutes

 

 

 

 

 

 

 

Ingredients

2 cups all-purpose flour

1/2 teaspoon salt

2/3 cup shortening

6 to 7 tablespoons cold water

2/3 to 3/4 cup sugar

2 tablespoons all-purpose flour

3/4 teaspoon ground cinnamon

Dash ground nutmeg

6 to 8 medium apples, peeled and sliced (7-1/2 cups)

1/4 cup dried cranberries or cherries, or snipped dried apricots or figs, or raisins (optional)

2 tablespoons margarine or butter

Milk

Sugar

 

Directions

1. For pastry, stir together 2 cups all-purpose flour and salt in a medium bowl. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon cold water over part of mixture, then gently toss with a fork. Push to side of the bowl. Repeat, using more water, 1 tablespoon at a time, until all is moistened. Divide dough in half. Form each half into a ball.

2. On a lightly floured surface, flatten one ball of dough with your hands. Using a rolling pin, roll dough from the center to the edge, forming a circle about 12 inches in diameter. Transfer pastry to a 9-inch pie plate. Carefully ease pastry into pie plate, being careful not to stretch it. Roll out remaining ball of dough to a 12-inch circle.

3. For filling, stir together sugar, 2 tablespoons all-purpose flour, cinnamon, and nutmeg in a large bowl. Add apples and dried fruit, if desired; toss to coat. If apples lack tartness, add 1 tablespoon lemon juice. Transfer apple mixture to pastry-lined pie plate. Trim bottom pastry to the edge of pie plate. Cut margarine or butter into small pieces; place on top of apples.

4. Make decorative cutouts in top crust to allow steam to escape. Place top crust on filling. Trim to 1/2 inch beyond edge of pie plate. Fold top crust under bottom crust; seal and flute as desired. Brush top crust with milk and sprinkle lightly with sugar. Cover edge of pie with foil to prevent overbrowning.

5. Bake in a 375 degree F oven for 30 minutes. Remove foil. Bake 20 to 25 minutes more or until top is golden. Cool on wire rack. Cover and refrigerate any leftovers, and use within 2 days. Makes 8 servings.

Make-ahead tip: Prepare and bake pie. Cool. Cover and chill up to 2 days.

 

Nutritional Information

Nutritional facts per serving

calories: 407, total fat: 21g, saturated fat: 6g, cholesterol: 8mg, sodium: 163mg, carbohydrate: 54g, fiber: 2g, protein: 3g, iron: 10%

[WildStar 0]

Pulled Pork with Root Beer Sauce

 

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Ingredients

 

Makes8 to 10 sandwiches

Prep: 15 minutes

Cook: 8 to 10 hours

 

 

1 21/2- to 3-pound pork sirloin roast

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon cooking oil

2 medium onions, cut into thin wedges

1 cup root beer*

2 tablespoons minced garlic

3 cups root beer (two 12-ounce cans or bottles)*

1 cup bottled chili sauce

1/4 teaspoon root beer concentrate (optional)

Several dashes bottled hot pepper sauce (optional)

8 to 10 hamburger buns, split (and toasted, if desired)

Lettuce leaves (optional)

Tomato slices (optional)

 

Procedure

 

1. Trim fat from meat. If necessary, cut roast to fit into a 31/2- to 5-quart crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown meat on all sides in hot oil. Drain off fat. Transfer meat to cooker. Add onions, the 1 cup root beer, and garlic.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and the chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce, if desired.

4. Transfer roast to a cutting board or serving platter. Using a slotted spoon, remove onions from cooking juices and place on serving platter. Discard juices. Using 2 forks, pull meat apart into shreds. To serve, line buns with lettuce leaves and tomato slices, if desired. Add meat and onions; spoon on sauce. Makes 8 to 10 servings.

*Note: Do not substitute with diet root beer.

 

Nutritional Information

Nutritional facts per serving

calories: 356, total fat: 10g, saturated fat: 3g, cholesterol: 59mg, sodium: 786mg, carbohydrate: 44g, fiber: 1g, protein: 22g, vitamin A: 4%, vitamin C: 9%, calcium: 4%, iron: 13%

 

[WildStar 0]

:VBGal: ***Caramelized Apple Pecan Pie*** :VBGal2:

 

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Ingredients

 

Ingredients:

 

 

 

2 cups pecans

1 1/2 sticks butter

1/4 cup sugar

4 large Granny Smith apples

1 1/2 cups corn syrup

1 1/2 cups light brown sugar

2 Tablespoons vanilla

2 Tablespoons all purpose flour

6 large eggs, lightly beaten

2 Tablespoons apple brandy (optional)

 

 

 

Procedure

 

Preparation:

 

 

Melt and cool one stick of the butter. Set aside.

 

 

Peel and core the apples. Cut into 1/2-inch dice.

 

 

Preheat the oven to 350F and place pecans on a baking sheet. Roast about 7 minutes, or until toasty. Transfer to a plate to cool. Reduce oven heat to 325F.

 

 

In a large, non-stick skillet, melt 4 tablespoons of the butter with the sugar over high heat. Add the apples, stirring frequently. Cook until browned. Add the brandy and cook until evaporated. Let cool.

 

 

In a large bowl, combine the brown sugar with the corn syrup, flour and cooled melted butter. Beat in eggs and vanilla. Spoon caramelized apples into a ten inch pie crust. Pour the custard over the top. Scatter the pecans on the top of the custard, pressing in any that protrude.

 

 

Bake for about one hour or until custard is set. If crust browns too quickly, cover loosely with a piece of foil. Best served with whipped sweetened mascarpone cheese or whipped cream.

[WildStar 0]

:angry: Halloween Cookies :)

 

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Ingredients

 

 

 

Butter Dough:

 

 

 

8 oz. soft butter

5 oz. sugar

2 egg yolks

Zest of 1 lemon

Pinch of salt

10 oz. flour

Pinch of baking powder

 

 

 

Procedure

 

 

 

 

Combine butter, sugar, lemon zest, salt, flour and baking powder. Mix in yolks. Chill 2 hours.

 

 

Roll out to desired thickness and cut out with cookie cutters. Pre-heat oven to 325 degrees and bake cookies until the edges start to brown slightly. Allow to cool before decorating.

 

 

Icing:

 

 

5 oz. milk

Tsp. butter

Tblspn corn syrup

1 lb., 10 oz sugar

8-16 oz. chocolate chips

 

 

Combine milk, butter and corn syrup in sauce pan. Bring to boil. Add sugar and mix together. Add desired food coloring.

 

 

Melt chocolate chips for decorations.

[WildStar 0]

Rockie Road Ice Cream Pie

 

Submitted by: make_peace

 

Category: Other Desserts

 

 

Total Time: 30 min

Makes: 12

 

 

 

 

 

Ingredients:

1 package kraft chocolate instant pudding

1 Cool Whip

and 1/3 cup chopped nuts

1/2 cup kraft mini marshmallow

milk

gram cracker crust

 

 

Preparation:

Make pudding as told on package than when thickened add to cool whip *buttocks* nuts and marshmallowsand foled gentliy into crust. Put in to freezer for half hour!

 

Notes:

It is great for Partys

[WildStar 0]

Turkey Meat Loaf

 

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Ingredients

 

1 1/2 Ground Turkey meat

1/2 Lb Sausage

2 eggs

1/2 cup bread crumbs

2 tablespoons BQ sauce

1 teaspoon poultry seasoning

1/2 cup parmesan cheese

Rice if you have enycooked

 

Procedure

 

mix all wet ingedints together amd add the dry ingetints and mold in to loaf shape on plate then put in fig for 1 hour.

Cook on 350 for 1 hour or entil brown