Chicken soup makes these breaded pork chops flavorful and juicy.
Ingredients
6-8 lean pork chops, 1 inch thick
1/2 C. flour
1 Tbs. salt
1 1/2 tsp. dry mustard
1/2 tsp. garlic powder
2 Tbs. oil
1 10 oz can chicken rice soup or cream of chicken soup (diluted w/ 1/3 C. water)
Directions
Mix dry ingredients. Dredge pork chops in mixture. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup. Cover and cook 6-8 hours
Friday, February 29, 2008
Supreme Pork Chop
This simple and delicious recipe produces a full meal to feed around four or more people.
Ingredients
1 onion, sliced
3 potatoes, peeled and sliced
1 can cream of mushroom or celery soup
4-6 pork chops
salt and pepper to taste
Directions
Put onions and potatoes in bottom of slow cooker. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours or on high for 4-5 hours.
Ingredients
1 onion, sliced
3 potatoes, peeled and sliced
1 can cream of mushroom or celery soup
4-6 pork chops
salt and pepper to taste
Directions
Put onions and potatoes in bottom of slow cooker. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours or on high for 4-5 hours.
All Day Pork Chop
Finish some chores or run errands while these delicious chops are cooking.
Ingredients
4 thick pork chops (we prefer the sirloin chops for this recipe)
3/4 C. white wine
1 onion chopped
1 clove garlic crushed (optional)
1 (26 oz.) family size can of Cream of Mushroom soup
Directions
Spray a frying pan with nonstick spray. Sauté chops and onions (garlic) until brown and onions are soft. Add 3/4 C. white cooking wine and half the can of soup and heat thru. To prepare in a crock pot, spray with no-stick spray, and spread half of the soup in a casserole dish or the bottom of your crock pot. Add chops and pour the rest of the mixture on top. Cook on high for 3 to 4 hours or on low all day. To prepare in the oven, cover and bake at 325 F for 3 hrs or 250 F for 4 hrs.
Ingredients
4 thick pork chops (we prefer the sirloin chops for this recipe)
3/4 C. white wine
1 onion chopped
1 clove garlic crushed (optional)
1 (26 oz.) family size can of Cream of Mushroom soup
Directions
Spray a frying pan with nonstick spray. Sauté chops and onions (garlic) until brown and onions are soft. Add 3/4 C. white cooking wine and half the can of soup and heat thru. To prepare in a crock pot, spray with no-stick spray, and spread half of the soup in a casserole dish or the bottom of your crock pot. Add chops and pour the rest of the mixture on top. Cook on high for 3 to 4 hours or on low all day. To prepare in the oven, cover and bake at 325 F for 3 hrs or 250 F for 4 hrs.
Sunday, February 24, 2008
Thai Chicken Wrap
This Asian-inspired wrap is fully of peanutty flavor and wrapping it in a tortilla is great for the figure!
Ingredients
3/4 lb. skinless, boneless chicken breast
1/2 tsp. garlic salt
1/4-1/2 tsp. pepper
6 8-10-inch plain, red or green flour tortillas
1 Tbs. oil
4 C. packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 tsp. grated fresh ginger
Thai Peanut Sauce
3 Tbs. white or brown sugar
1/4 C. creamy peanut butter
3 Tbs. soy sauce
3 Tbs. water
2 Tbs. cooking oil
1 tsp. minced garlic
Dash Tabasco
Directions
Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2-3 minutes or until vegetables are crisp-tender.
Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes.
To assemble, spread each tortilla with about 1 Tbs. Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side.
To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
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Ingredients
3/4 lb. skinless, boneless chicken breast
1/2 tsp. garlic salt
1/4-1/2 tsp. pepper
6 8-10-inch plain, red or green flour tortillas
1 Tbs. oil
4 C. packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 tsp. grated fresh ginger
Thai Peanut Sauce
3 Tbs. white or brown sugar
1/4 C. creamy peanut butter
3 Tbs. soy sauce
3 Tbs. water
2 Tbs. cooking oil
1 tsp. minced garlic
Dash Tabasco
Directions
Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2-3 minutes or until vegetables are crisp-tender.
Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes.
To assemble, spread each tortilla with about 1 Tbs. Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side.
To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.
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Friday, February 22, 2008
Chinese-Moo Goo Gai Pan
This is a very famous dish that is most ordered from a Chinese Restaurant in America.Translated it means Chicken Strips with Mushroom.
Ingredients:
3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced
Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch (corn flour)
Seasonings:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch (corn flour)
Oil for stir-frying
Directions:
Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.
*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.
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Ingredients:
3/4 pound chicken breasts
1 cup fresh button mushrooms
1/2 cup canned bamboo shoots, sliced
1/2 cup canned water chestnuts, sliced
1 slice ginger, finely chopped
1 garlic clove, minced
Sauce:
1 cup chicken stock*
1 -2 tablespoons oyster sauce
1/2 teaspoon sugar
1 tablespoon cornstarch (corn flour)
Seasonings:
2 tablespoons soy sauce
1 tablespoon rice wine or dry sherry
a few drops sesame oil
1 tablespoon cornstarch (corn flour)
Oil for stir-frying
Directions:
Cut chicken breasts into strips. Add seasonings in the order given and marinate chicken for about 15 minutes.
While chicken is marinating, prepare vegetables. Rinse and slice bamboo shoots and water chestnuts. Slice and chop ginger, and peel and mince garlic clove.
Prepare sauce ingredients and set aside.
Heat wok and add oil. Add the chicken and stir-fry until it changes color. Remove and set aside.
Add 1 tablespoon oil. Add the garlic and ginger and stir-fry briefly. Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts. Stir-fry briefly. Give the sauce a quick restir, then make a well in the middle of the wok and add sauce. Cook, stirring, until the sauce is thickened. Return chicken to wok. Mix together and serve hot.
*You can also use chicken broth. Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes. Another variation is to boil the mushrooms in the chicken broth before stir-frying.
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Wednesday, February 20, 2008
Pasta with Asparacus
A simple way to add color and life to your pasta with asparagus and bacon.
Ingredients
2 lb. fresh asparagus, sliced diagonally into 1-inch pieces
1 lb. very thin spaghetti
8 slices bacon, cut into 1-inch pieces
1/2 C. sliced green onion
1/2 tsp. black pepper
1/4 C. butter or margarine, softened
1/2 C. light cream
1/2-3/4 C. grated Parmesan cheese
Directions
Cook asparagus in boiling salted water 3 minutes. Drain and set aside. Cook spaghetti according to package directions. Drain and return to kettle to keep warm. Meanwhile, in a skillet, cook bacon until crisp. Remove to a paper towel. In bacon drippings, sauté onion until soft. Add asparagus and pepper; heat through. Quickly toss together spaghetti, asparagus mixture, bacon, butter, cream and cheese. Serve immediately
Ingredients
2 lb. fresh asparagus, sliced diagonally into 1-inch pieces
1 lb. very thin spaghetti
8 slices bacon, cut into 1-inch pieces
1/2 C. sliced green onion
1/2 tsp. black pepper
1/4 C. butter or margarine, softened
1/2 C. light cream
1/2-3/4 C. grated Parmesan cheese
Directions
Cook asparagus in boiling salted water 3 minutes. Drain and set aside. Cook spaghetti according to package directions. Drain and return to kettle to keep warm. Meanwhile, in a skillet, cook bacon until crisp. Remove to a paper towel. In bacon drippings, sauté onion until soft. Add asparagus and pepper; heat through. Quickly toss together spaghetti, asparagus mixture, bacon, butter, cream and cheese. Serve immediately
Noodles with Ham
Leftover ham? Whip up this simple pasta dish.
Ingredients
5 C. uncooked wide egg noodles
1/4 C. butter or margarine
1 C. whipping cream
1 1/2 C. fully cooked ham
1/2 C. grated Parmesan cheese
1/4 C. thinly sliced green onions
1/4 tsp. salt
1/8 tsp. pepper
Cooking directions
Directions
Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper, and heat through. Drain noodles, add to ham mixture and heat through.
Ingredients
5 C. uncooked wide egg noodles
1/4 C. butter or margarine
1 C. whipping cream
1 1/2 C. fully cooked ham
1/2 C. grated Parmesan cheese
1/4 C. thinly sliced green onions
1/4 tsp. salt
1/8 tsp. pepper
Cooking directions
Directions
Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper, and heat through. Drain noodles, add to ham mixture and heat through.
Bowties and Pinenuts
his dish is great served warm or cold. A real favorite at my household!
Ingredients
1/3 C. pine nuts
1/3 C. chopped red bell pepper
1/4 C. chopped fresh mint
1/4 C. chopped fresh sorrel
2-3 cloves of garlic, finely chopped
1/2 bottle Italian dressing
1 box bowtie pasta
extra virgin olive oil
Directions
While bowtie pasta is cooking, toast pine nuts in dry skillet until fragrant. Put aside. Add olive oil to skillet and sauté bell pepper, mint, sorrel and garlic. Drain bow tie pasta and add to skillet. Add Italian dressing and pine nuts and toss well.
Serve warm or make ahead and serve chilled.
Ingredients
1/3 C. pine nuts
1/3 C. chopped red bell pepper
1/4 C. chopped fresh mint
1/4 C. chopped fresh sorrel
2-3 cloves of garlic, finely chopped
1/2 bottle Italian dressing
1 box bowtie pasta
extra virgin olive oil
Directions
While bowtie pasta is cooking, toast pine nuts in dry skillet until fragrant. Put aside. Add olive oil to skillet and sauté bell pepper, mint, sorrel and garlic. Drain bow tie pasta and add to skillet. Add Italian dressing and pine nuts and toss well.
Serve warm or make ahead and serve chilled.
Beef Macoroni Crunch
French fried onions give this macaroni dish a flavorful crunch.
Ingredients
2 C. cooked macaroni
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can whole tomatoes
3/4 C. shredded cheddar cheese
1/4 C. chopped green pepper
3/4 tsp. salt
1 3 oz. can French fried onion
Directions
Prepare macaroni as directed and drain. Brown ground beef, drain. Combine all ingredients except for fried onions. Pour 1/2 mixture into casserole sprayed with Pam. Add 1/2 can of onions. Add remaining mixture. Cover and bake at 350 for 30 minutes. Top with remaining onions and bake 5 minutes.
Ingredients
2 C. cooked macaroni
1 lb. ground beef
1 10 oz. can cream of mushroom soup
1 14 oz. can whole tomatoes
3/4 C. shredded cheddar cheese
1/4 C. chopped green pepper
3/4 tsp. salt
1 3 oz. can French fried onion
Directions
Prepare macaroni as directed and drain. Brown ground beef, drain. Combine all ingredients except for fried onions. Pour 1/2 mixture into casserole sprayed with Pam. Add 1/2 can of onions. Add remaining mixture. Cover and bake at 350 for 30 minutes. Top with remaining onions and bake 5 minutes.
Vegetarian Stuffed Shell
Two kinds of cheese and plenty of vegetables fill jumbo pasta shells.
Ingredients
1 16 oz. box of jumbo shells
1 jar of your favorite spaghetti sauce
1 small onion chopped fine
3 cloves of chopped garlic
1 thawed and drained box of frozen chopped spinach
1/2 C. grated carrots
1 zucchini diced into small pieces
1 yellow squash diced into small pieces
16 oz. or ricotta cheese
1 C. shredded mozzarella cheese
salt and pepper to taste
basil leaves for garnish
Directions
Cook and drain shells according to directions. While the shells drain, sauté the onion and garlic in two tablespoons of olive oil for about 1 minute. Add all the vegetables and cook until the vegetables become slightly wilted, about 6 minutes. Turn off the flame under the vegetables and add the cheeses and the salt and pepper to the vegetables. Mix thoroughly. Using a tablespoon, stuff each shell with the vegetable and cheese mixture. Line a 9x13 glass baking dish with some spaghetti sauce and add the stuffed shells to cover the dish. Cover the shells with the remaining sauce. Add more grated or shredded cheese to the top of the shells if desired. Bake in a preheated oven at 375 degrees for about 20 minutes. Before serving, add fresh basil leaves for garnish.
Ingredients
1 16 oz. box of jumbo shells
1 jar of your favorite spaghetti sauce
1 small onion chopped fine
3 cloves of chopped garlic
1 thawed and drained box of frozen chopped spinach
1/2 C. grated carrots
1 zucchini diced into small pieces
1 yellow squash diced into small pieces
16 oz. or ricotta cheese
1 C. shredded mozzarella cheese
salt and pepper to taste
basil leaves for garnish
Directions
Cook and drain shells according to directions. While the shells drain, sauté the onion and garlic in two tablespoons of olive oil for about 1 minute. Add all the vegetables and cook until the vegetables become slightly wilted, about 6 minutes. Turn off the flame under the vegetables and add the cheeses and the salt and pepper to the vegetables. Mix thoroughly. Using a tablespoon, stuff each shell with the vegetable and cheese mixture. Line a 9x13 glass baking dish with some spaghetti sauce and add the stuffed shells to cover the dish. Cover the shells with the remaining sauce. Add more grated or shredded cheese to the top of the shells if desired. Bake in a preheated oven at 375 degrees for about 20 minutes. Before serving, add fresh basil leaves for garnish.
Easy Stuffed Manicotti
Try this quick and easy recipe that's incredibly filling. Serve with a salad or green vegetable and you have a full meal.
Ingredients
1 lb. ground beef
2 26 oz. jars Ragu Chunky Sun-dried Tomato & Sweet Basil Pasta Sauce, divided
1 15 oz. container ricotta cheese, divided
1 8 oz. box uncooked manicotti
Directions
Preheat oven to 375 degrees. In 12-inch nonstick skillet, brown ground beef; drain. Stir in 1 C. pasta sauce and 1 C. ricotta cheese; set aside. In 13 x 9-inch baking dish, spread 2 C. pasta sauce. Fill uncooked manicotti with beef mixture and arrange in baking dish. Top with any remaining beef mixture, then top with remaining pasta sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and top with spoonfuls of remaining ricotta cheese. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
Ingredients
1 lb. ground beef
2 26 oz. jars Ragu Chunky Sun-dried Tomato & Sweet Basil Pasta Sauce, divided
1 15 oz. container ricotta cheese, divided
1 8 oz. box uncooked manicotti
Directions
Preheat oven to 375 degrees. In 12-inch nonstick skillet, brown ground beef; drain. Stir in 1 C. pasta sauce and 1 C. ricotta cheese; set aside. In 13 x 9-inch baking dish, spread 2 C. pasta sauce. Fill uncooked manicotti with beef mixture and arrange in baking dish. Top with any remaining beef mixture, then top with remaining pasta sauce. Cover tightly with aluminum foil and bake 1 hour. Remove foil and top with spoonfuls of remaining ricotta cheese. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving.
Pasta with Lemon Vodka Sauce
The heavy cream sauce that covers this pasta is a grown-up version of alfredo.
Ingredients
2 lb. pasta
4 large lemons
1/2 C. vodka
2 C. heavy cream
1 tsp. pepper
1/2 C. chopped parsley
1 1/2 C. Parmesan cheese
Directions
In large pot bring water to boil with 1/2 C. salt and cook pasta for 8-10 minutes. Grate rind of one lemon and reserve and squeeze the juice of all lemons and reserve. In medium sauce pan heat vodka and heavy cream until it thickens. Add the lemon rind and juice to the cream mixture. Stir well. Add in the pepper, parsley and parmesan. Heat for 1 minute and remove from heat. Drain pasta and place in large pasta bowl. Pour the creamed mixture over it and toss well. Serve. Place extra parmesan on table for guests.
Ingredients
2 lb. pasta
4 large lemons
1/2 C. vodka
2 C. heavy cream
1 tsp. pepper
1/2 C. chopped parsley
1 1/2 C. Parmesan cheese
Directions
In large pot bring water to boil with 1/2 C. salt and cook pasta for 8-10 minutes. Grate rind of one lemon and reserve and squeeze the juice of all lemons and reserve. In medium sauce pan heat vodka and heavy cream until it thickens. Add the lemon rind and juice to the cream mixture. Stir well. Add in the pepper, parsley and parmesan. Heat for 1 minute and remove from heat. Drain pasta and place in large pasta bowl. Pour the creamed mixture over it and toss well. Serve. Place extra parmesan on table for guests.
Quick and Easy Meatballs
A versatile starter for Game Day, when friends drop by or, when time is short, this can be a great dinner for the family. Add a tossed salad and some garlic toast and you have a meal.
Ingredients
3 lb. lean ground beef
1 C. Italian seasoned bread crumbs
2 qts. broth or boullion (canned, fresh or cubes)
Directions
Place broth in sauce pan and bring to boil over high heat. Meanwhile, mix beef and crumbs together thoroughly and shape into walnut size balls. After you have all the beef shaped begin putting them into the boiling broth a few at a time. Simmer the balls for 3-4 minutes, then remove from the broth with a sieved spoon. Place cooked balls in collander to drain thoroughly. Repeat until all of the meatballs are cooked. Dispose of the broth or you can use it to make soup at another time. At this point you decide how many meatballs you need for a meal. Divide into meal size portions and freeze in sealable bags.
Serve meatballs on Cooked Sphagetti sauce or on top of Pasta or noodles.
Preparation Time
20 minutes
Cooking Time
30 minutes
Ingredients
3 lb. lean ground beef
1 C. Italian seasoned bread crumbs
2 qts. broth or boullion (canned, fresh or cubes)
Directions
Place broth in sauce pan and bring to boil over high heat. Meanwhile, mix beef and crumbs together thoroughly and shape into walnut size balls. After you have all the beef shaped begin putting them into the boiling broth a few at a time. Simmer the balls for 3-4 minutes, then remove from the broth with a sieved spoon. Place cooked balls in collander to drain thoroughly. Repeat until all of the meatballs are cooked. Dispose of the broth or you can use it to make soup at another time. At this point you decide how many meatballs you need for a meal. Divide into meal size portions and freeze in sealable bags.
Serve meatballs on Cooked Sphagetti sauce or on top of Pasta or noodles.
Preparation Time
20 minutes
Cooking Time
30 minutes
Light and healthy Alfredo
Just because you're eating healthily doesn't mean you can only eat olive oil! Try this deliciously creamy sauce that won't tip the scales.
Ingredients
1 C. non-fat evaporated milk
1/4 lb. Parmesan cheese, freshly grated
Fresh ground black pepper
8 oz. pasta
Garnish fresh parsley
Directions
In a large saucepan, bring evaporated milk to a simmer over moderate heat. Stir in parmesan and as soon as it has melted and sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper
Ingredients
1 C. non-fat evaporated milk
1/4 lb. Parmesan cheese, freshly grated
Fresh ground black pepper
8 oz. pasta
Garnish fresh parsley
Directions
In a large saucepan, bring evaporated milk to a simmer over moderate heat. Stir in parmesan and as soon as it has melted and sauce is thick and creamy, pour over cooked pasta. Season to taste with black pepper
Lasagna on Skillet
This is a unique way to make lasagna! The whole thing cooks in one skillet, which makes for easy clean up!
Ingredients
1 lb. ground beef
1 envelope dry spaghetti sauce mix
1 lb. cream style cottage cheese
3 C. medium noodles (uncooked)
1 tsp. salt
1 16 oz. can tomatoes
1 C. water
1 8 oz. pkg. shredded Mozzarella cheese
Directions
Lightly brown ground beef in skillet. Sprinkle half the spaghetti sauce mix over meat. Spread cottage cheese in layers over meat and arrange uncooked noodles for next layer. Sprinkle with remaining spaghetti sauce mix and salt. Add tomatoes with liquid and water, being sure all is moistened. Cover with tight fitting lid and continue cooking slowly for 30-35 minutes. Sprinkle cheese over top and cover and let stand for 10-15 minutes before serving.
Yield: 8 servings
Note: If ground beef has fat after browning, pour it off before beginning recipe
Ingredients
1 lb. ground beef
1 envelope dry spaghetti sauce mix
1 lb. cream style cottage cheese
3 C. medium noodles (uncooked)
1 tsp. salt
1 16 oz. can tomatoes
1 C. water
1 8 oz. pkg. shredded Mozzarella cheese
Directions
Lightly brown ground beef in skillet. Sprinkle half the spaghetti sauce mix over meat. Spread cottage cheese in layers over meat and arrange uncooked noodles for next layer. Sprinkle with remaining spaghetti sauce mix and salt. Add tomatoes with liquid and water, being sure all is moistened. Cover with tight fitting lid and continue cooking slowly for 30-35 minutes. Sprinkle cheese over top and cover and let stand for 10-15 minutes before serving.
Yield: 8 servings
Note: If ground beef has fat after browning, pour it off before beginning recipe
Irish Corned Beef and Cabbage
This classic Irish dish is the perfect meal to serve on St. Patrick's Day to really celebrate. It's also a hearty dish any other day of the year.
Ingredients
1 3-4 lb. beef brisket
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, small to medium, pared
6 carrots, small, pared
6 onions, small, pared
1 cabbage, medium, cut in wedges
Directions
Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.
Ingredients
1 3-4 lb. beef brisket
2 onions, sliced
2 cloves garlic, minced
6 cloves, whole
2 bay leaves
6 potatoes, small to medium, pared
6 carrots, small, pared
6 onions, small, pared
1 cabbage, medium, cut in wedges
Directions
Place brisket in a Dutch oven and barely cover with hot water; add onion, garlic, cloves and bay leaves. Cover and simmer (do not boil) 1 hour per lb. of meat, or until fork tender. Remove meat from liquid; add potatoes and carrots and cover. Bring to boiling and cook 10 minutes. Then add cabbage wedges and whole onions and continue cooking 20 minutes longer or until vegetables are tender. Serve.
Tuesday, February 19, 2008
Chinese- Bang Bang Chicken
Bang Bang Chicken
Ingredients:
9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)
Directions:
Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.
Ingredients:
9 oz (250g) chicken breasts and thighs
1 tbsp mushroom soy sauce (or substitute superior soy sauce)
1 tsp. scallions, shredded
1/8 tsp. ground Sichuan Peppercorn
1 tsp. sesame paste
1/2 tsp. sesame oil
2 tsp. chili (chilli) oil
1/2 tsp. sesame oil
1tsp sugar
1/4 tsp. MSG (optional)
Directions:
Poach the chicken in boiling water to cover for 10 minutes, or until cooked. Remove, drain, and let cool. Beat the skin side lightly to loosen the fibers with a bang (in Chinese, a wooden stick) or a wooden rolling pin. Peel off the skin and tear the meat into long strips with your fingers. You may cut the skin into strips also. Arrange the chicken strips in a dish a sprinkle with the scallions shreds.
Mix together the sesame paste, chili oil, sugar, soy sauce, MSG (optional), ground peppercorns and sesame oil. Pour over the scallions and chickens and chicken and mix until coated and serve. the scallion oil over all, and serve.
Chinese=Bourbon Chicken
The Chinese modify the non-Chinese recipe and add more flavor into it.
Ingredients:
4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste
Directions:
Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.
Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings, depending upon appetites.
Ingredients:
4 small skinless, boneless chicken breast halves
2 tablespoons olive oil
1 tablespoon butter
1 large clove garlic, minced or put through a garlic press
1 small onion, finely chopped
2 tablespoons chicken broth
2 tablespoons bourbon whiskey
salt and pepper, to taste
Directions:
Melt the butter with the olive oil in a heavy skillet. Sauté the garlic and onion until onion is transparent. Remove garlic and onion from skillet with a slotted spoon.
Brown the chicken breast halves on both sides. Return garlic and onion to skillet, add the chicken broth and bourbon. Cover and cook over very low heat until chicken is tender and done, about 20 to 25 minutes.
Makes 2 to 4 servings, depending upon appetites.
Chinese- Almond Fried Chicken
Ingredients:
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken boullion granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying
Directions:
Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
2 whole chicken breasts, skinned, boned, and cut in half
1/2 teaspoon salt
1 tablespoon dry sherry
Sauce:
4 tablespoons cornstarch (corn flour)
3 tablespoons water
3 cups broth
1 1/2 cups chopped mushrooms (optional)
3 tablespoons chicken fat or butter
2 teaspoons soy sauce
3 tablespoons chicken boullion granules
Batter:
3 tablespoons cornstarch
3 tablespoons flour
1/2 teaspoon baking powder
1 egg, beaten
1 tablespoon water
1 cup shredded lettuce
1/3 cup toasted, slivered almonds
1 green onion, finely chopped (green and white parts)
Oil for deep-frying
Directions:
Sprinkle chicken with salt and sherry and marinate for 15 minutes.
While chicken is marinating, prepare the sauce. Mix together the cornstarch and water in a small saucepan until smooth. Gradually mix in the chicken broth, mushrooms (if using), chicken fat or butter, soy sauce, and bouillon granules. Bring the mixture to a boil, stirring constantly. Let boil for 1 minute, and keep warm.
To prepare batter: Beat together the cornstarch, flour, baking powder, egg, and water until smooth. Coat each piece of chicken with the batter.
Heat wok or a large skillet and add oil to a depth of 1/2-inch. Heat to 375 degrees. Cook coated chicken pieces in oil until they are golden, turning them once. This should take about 5 - 7 minutes. Drain the chicken on a tempura rack if you have one, or on paper towels.
Cut the chicken diagonally into strips. Reassemble the strips into chicken breast shapes and place on a bed of shredded lettuce. Sprinkle with almonds and green onion. Spoon the sauce over the chicken and serve.
Monday, February 18, 2008
Express Curry Beef
As a Malaysian, I love Curry, a hot and spicy dish with different spices cooked with Chicken, fish ,vegetables or Beef. Also there are different versions of curry,Malaysian Curry, Indian Curry,Indonesian Curry, Nyonya Curry and Thai Curry.
Each one uses different spices .
Ingredient:-
3 tablespoons cooking oil
1 onion, cut into thin slices
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
3 tablespoons chopped cilantro
Directions
In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
Yield: 4 servings
Each one uses different spices .
Ingredient:-
3 tablespoons cooking oil
1 onion, cut into thin slices
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes
1/8 teaspoon turmeric
1/2 teaspoon salt
2 tablespoons water
1 1/2 pounds beef sirloin steak, cut into 1 inch cubes
3 tablespoons chopped cilantro
Directions
In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
Yield: 4 servings
Wednesday, February 13, 2008
Hearts of Palms Mixed Green Salad
The addition of hearts of palm with this salad make for a great taste. I feel the vegetable, hearts of palm is a hidden gem and everyone must try it, especially in this salad, Serve this elegant salad at your next dinner party.
Ingredients
6 C. mixed salad greens
1/2 C. artichoke hearts, quartered
1/2 C. hearts of palm, sliced
1/4 C. pine nuts, toasted
1 C. olive oil
1/3 C. white wine vinegar
2 Tbs. basil, fresh, chopped
1/2 tsp. garlic, minced
Directions
Dressing: Add the vinegar and garlic to the food processor bowl. With the processor running, drizzle in the oil. Add the basil and pulse a few times. Salad: Arrange the greens on medium plates. Place the artichokes and hearts of palm around the edges. Ladle on the dressing. Garnish with the toasted pine nuts.
Ingredients
6 C. mixed salad greens
1/2 C. artichoke hearts, quartered
1/2 C. hearts of palm, sliced
1/4 C. pine nuts, toasted
1 C. olive oil
1/3 C. white wine vinegar
2 Tbs. basil, fresh, chopped
1/2 tsp. garlic, minced
Directions
Dressing: Add the vinegar and garlic to the food processor bowl. With the processor running, drizzle in the oil. Add the basil and pulse a few times. Salad: Arrange the greens on medium plates. Place the artichokes and hearts of palm around the edges. Ladle on the dressing. Garnish with the toasted pine nuts.
Raspberry Balsamic Glazed Chicken
you are in the mood for chicken but also have a sweet tooth then I suggest you try this fabulous and easy to make recipe for raspberry balsamic glazed chicken.
Ingredients
1 tsp. vegetable oil
Cooking Spray
1/2 C. red onion, chopped
1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 boneless, skinless chicken breast halves
1/3 C. seedless raspberry preserves
2 Tbs. balsamic vinegar
1/4 tsp. pepper
Directions
Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and sauté 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet and sauté 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.
Ingredients
1 tsp. vegetable oil
Cooking Spray
1/2 C. red onion, chopped
1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 boneless, skinless chicken breast halves
1/3 C. seedless raspberry preserves
2 Tbs. balsamic vinegar
1/4 tsp. pepper
Directions
Heat oil in non-stick skillet coated with cooking spray over medium high heat until hot. Add onion and sauté 5 minutes. Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet and sauté 6 minutes on each side or until done. Remove chicken from skillet and keep warm. Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring constantly until the preserves melt. Spoon sauce over chicken.
Trio Cheese Lasagna Roll Up
This is perfect for a quiet dinner alone with your Sweetheart or with your whole family. It's the right size for kids they would love it!
Ingredients
1 lb. lasagna noodles
32 oz. pasta sauce
2 lb. ricotta cheese
1 lb. mozzarella cheese, grated or diced small
1/2 C. parmesan cheese, divided
1/4 C. chopped parsley
2 eggs, beaten
Directions
Preheat over to 350 degrees.Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with some olive oil (about 2 Tbs.) to keep from sticking. Cut each noodle into three equal pieces. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. parmesan, eggs and parsley. Spoon some of the ricotta mixture (roughly 2 Tbs.) of the mozzarella on each piece of lasagna noodle and roll up. In a 9x13-inch baking dish , place 1 C. of sauce on the bottom. If there are any leftover noodles, place them over the sauce. Place 1/2 of the roll-ups, seam side down,on the noodles. Then sprinkle 1/2 of the mozzarella, then 1/2 of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. parmesan. Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes longer. Makes about 32 roll-ups.
Freezing directions: when lasagna is ready to bake,cover tightly with foil and freeze.Do not defrost before baking.It must be baked from frozen state 2 1/2 hours at 350 degrees.
Ingredients
1 lb. lasagna noodles
32 oz. pasta sauce
2 lb. ricotta cheese
1 lb. mozzarella cheese, grated or diced small
1/2 C. parmesan cheese, divided
1/4 C. chopped parsley
2 eggs, beaten
Directions
Preheat over to 350 degrees.Cook lasagna noodles in boiling salted water until almost done. Rinse in cold water, then toss with some olive oil (about 2 Tbs.) to keep from sticking. Cut each noodle into three equal pieces. In a bowl, combine ricotta, 1 C. mozzarella, 1/4 C. parmesan, eggs and parsley. Spoon some of the ricotta mixture (roughly 2 Tbs.) of the mozzarella on each piece of lasagna noodle and roll up. In a 9x13-inch baking dish , place 1 C. of sauce on the bottom. If there are any leftover noodles, place them over the sauce. Place 1/2 of the roll-ups, seam side down,on the noodles. Then sprinkle 1/2 of the mozzarella, then 1/2 of the sauce. Then the remaining roll-ups, sauce, mozzarella and the 1/4 C. parmesan. Cover the baking dish with aluminum foil and bake for 45 minutes. Uncover and bake for 15 minutes longer. Makes about 32 roll-ups.
Freezing directions: when lasagna is ready to bake,cover tightly with foil and freeze.Do not defrost before baking.It must be baked from frozen state 2 1/2 hours at 350 degrees.
Valentine's Salmon Pate
This is a great appetizer any time of year, but the pink coloring makes it look especially festive for Valentine's Day.
Ingredients
8 oz. cream cheese
1 tsp. horseradish
1 Tbs. lemon juice
1 C. cooked Salmon
2 Tbs. minced onion
2 Tbs. chopped fresh parsley
1/4 tsp. liquid smoke (omit if using smoked salmon)
Directions
Blend the cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley, and liquid smoke in a mixing bowl. Transfer mixture to a serving bowl; garnish with parsley sprigs. Serve with party rye or crackers.
Ingredients
8 oz. cream cheese
1 tsp. horseradish
1 Tbs. lemon juice
1 C. cooked Salmon
2 Tbs. minced onion
2 Tbs. chopped fresh parsley
1/4 tsp. liquid smoke (omit if using smoked salmon)
Directions
Blend the cream cheese, horseradish, lemon juice, cooked salmon, onion, parsley, and liquid smoke in a mixing bowl. Transfer mixture to a serving bowl; garnish with parsley sprigs. Serve with party rye or crackers.
Scalloped Love Oyster
They say oysters make romantic feelings. I'm not sure about that, but this gratin of oysters, cream and buttery crackers is yummy.
Ingredients
2 oz. cans whole oysters, undrained
30 rectangular butter crackers, crushed
2 Tbs. butter
1/2 tsp. hot pepper sauce or to taste (optional)
1/4 tsp. salt
1 stick (1/2 cup) butter, melted
3/4 C. half-and-half cream
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground pepper
Directions
Drain oysters, reserving 1/4 cup oyster juices.
Place cracker crumbs in a large mixing bowl. Drizzle butter, pepper sauce and salt over crumbs, tossing to combine. Whisk together reserved oyster juice, half-and-half, and Worcestershire sauce. Place one-third crumb mixture evenly in the bottom of a 1-quart baking dish; top with half of oysters. Sprinkle with half of the pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture. Cover and chill at least 8 hours. Let stand at room temperature 30 minutes before baking.
Bake at 350 degrees for 30 minutes or until bubbly.
Ingredients
2 oz. cans whole oysters, undrained
30 rectangular butter crackers, crushed
2 Tbs. butter
1/2 tsp. hot pepper sauce or to taste (optional)
1/4 tsp. salt
1 stick (1/2 cup) butter, melted
3/4 C. half-and-half cream
1/2 tsp Worcestershire sauce
1/4 tsp freshly ground pepper
Directions
Drain oysters, reserving 1/4 cup oyster juices.
Place cracker crumbs in a large mixing bowl. Drizzle butter, pepper sauce and salt over crumbs, tossing to combine. Whisk together reserved oyster juice, half-and-half, and Worcestershire sauce. Place one-third crumb mixture evenly in the bottom of a 1-quart baking dish; top with half of oysters. Sprinkle with half of the pepper. Pour half of cream mixture evenly over oysters. Repeat layers, ending with crumb mixture. Cover and chill at least 8 hours. Let stand at room temperature 30 minutes before baking.
Bake at 350 degrees for 30 minutes or until bubbly.
Tuesday, February 12, 2008
Crispy Salmon with Coriander
This crispy salmon goes perfect with the rich taste of coriander pesto sauce next to it for dipping. This dish is also very elegant looking so don't pass this one up if you are hosting a dinner party.
Ingredients
4 6 oz. pieces of fresh salmon fillet, with skin,
3 Tbs. vegetable oil
1 lemon
2 tsp. coarse sea salt
Coriander leaves
For the fresh coriander pesto:
1 large bunch of fresh coriander
2 to 3 garlic cloves, peeled
2 TBS. pine nuts
2 1/2 fl oz. Olive oil
1 oz. Grated Parmesan cheese
Salt and pepper
Directions
Put the coriander leaves in a food processor fitted with a steel blade with the garlic, pine nuts, and 2 Tbs. olive oil. Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.
If necessary, pull out any pin bones from the pieces of salmon fillet with tweezers. Cut off any fatty or bony edges from the pieces of salmon and trim the pieces neatly. Rinse the pieces under cold running water and then transfer them to paper towels and pat dry. Transfer to a plate and brush the skin of each piece of salmon fillet with some vegetable oil.
Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down. Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare. Meanwhile, slice the lemon for decoration.
Transfer the salmon fillets to warmed individual plates, sprinkle them with sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves.
Ingredients
4 6 oz. pieces of fresh salmon fillet, with skin,
3 Tbs. vegetable oil
1 lemon
2 tsp. coarse sea salt
Coriander leaves
For the fresh coriander pesto:
1 large bunch of fresh coriander
2 to 3 garlic cloves, peeled
2 TBS. pine nuts
2 1/2 fl oz. Olive oil
1 oz. Grated Parmesan cheese
Salt and pepper
Directions
Put the coriander leaves in a food processor fitted with a steel blade with the garlic, pine nuts, and 2 Tbs. olive oil. Add the grated cheese. With the blade of the food processor turning, slowly pour in the remaining olive oil in a thin, steady stream. Continue working the ingredients in the machine until the pesto thickens and emulsifies. Season to taste with salt and pepper.
If necessary, pull out any pin bones from the pieces of salmon fillet with tweezers. Cut off any fatty or bony edges from the pieces of salmon and trim the pieces neatly. Rinse the pieces under cold running water and then transfer them to paper towels and pat dry. Transfer to a plate and brush the skin of each piece of salmon fillet with some vegetable oil.
Heat the remaining oil in the frying pan until it is hot. Add the salmon fillets to the pan, placing them skin-side down. Cook over medium heat until the skin is quite crispy and the sides are opaque, 10-15 minutes, depending on the thickness of the fillets. The top should be still slightly soft, showing that it is rare. Meanwhile, slice the lemon for decoration.
Transfer the salmon fillets to warmed individual plates, sprinkle them with sea salt, and spoon some coriander pesto beside each fillet. Decorate with twisted lemon slices and fresh coriander leaves.
Beef Tenderloins with Cherry Port Sauce
This fancy meal is easy to make and perfect for a romantic dinner.
Ingredients
4 beef tenderloin steaks, 1 inch thick
1 tsp. ground black pepper
1 Tbs. chopped fresh thyme OR dried thyme leaves, crushed
Vegetable cooking spray
1 medium onion, cut into half slices
1 C. Swanson(r) Beef Broth
3/4 C. tawny port wine OR other semi-sweet dessert wine
1/2 C. dried cherries OR dried cranberries
1 Tbs. butter OR margarine
1/4 C. crumbled Gorgonzola OR blue cheese
Directions
Sprinkle steaks with black pepper and thyme. Spray nonstick skillet with vegetable cooking spray. Heat 1 minute and then add steaks and onion. Cook steaks until desired doneness*, turning once. Remove steaks and onion and keep warm. Add broth, wine and cherries to skillet. Cook over medium heat 10 min. or until sauce is reduced to about 1 1/2 C. Stir in butter. Serve steaks with sauce. Sprinkle with cheese.
Ingredients
4 beef tenderloin steaks, 1 inch thick
1 tsp. ground black pepper
1 Tbs. chopped fresh thyme OR dried thyme leaves, crushed
Vegetable cooking spray
1 medium onion, cut into half slices
1 C. Swanson(r) Beef Broth
3/4 C. tawny port wine OR other semi-sweet dessert wine
1/2 C. dried cherries OR dried cranberries
1 Tbs. butter OR margarine
1/4 C. crumbled Gorgonzola OR blue cheese
Directions
Sprinkle steaks with black pepper and thyme. Spray nonstick skillet with vegetable cooking spray. Heat 1 minute and then add steaks and onion. Cook steaks until desired doneness*, turning once. Remove steaks and onion and keep warm. Add broth, wine and cherries to skillet. Cook over medium heat 10 min. or until sauce is reduced to about 1 1/2 C. Stir in butter. Serve steaks with sauce. Sprinkle with cheese.
Shrimp In Love Pasta
This simple shrimp pasta features tomatoes, cream cheese, and spinach.
Ingredients
1/4 lb. (4 oz.) linguine, uncooked
1 C. cleaned fresh medium shrimp
1 C. diced tomatoes, undrained
1/2 C. PHILADELPHIA Cream Cheese Spread
1-1/2 C. torn cleaned spinach
Directions
Cook linguine as directed on package; drain. Place in large bowl. Heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3-4 minutes or until shrimp are cooked through and mixture is well blended. Add spinach to pasta; toss lightly. Add shrimp mixture; toss to coat.
Ingredients
1/4 lb. (4 oz.) linguine, uncooked
1 C. cleaned fresh medium shrimp
1 C. diced tomatoes, undrained
1/2 C. PHILADELPHIA Cream Cheese Spread
1-1/2 C. torn cleaned spinach
Directions
Cook linguine as directed on package; drain. Place in large bowl. Heat large skillet on medium-high heat. Add shrimp, tomatoes and cream cheese spread; cook and stir 3-4 minutes or until shrimp are cooked through and mixture is well blended. Add spinach to pasta; toss lightly. Add shrimp mixture; toss to coat.
Red Hot Valentine's Salad
A little spice and a lot of sweet make for a truly unique Valentine's Day treat.
Ingredients
6 oz. Cherry Jello; (2 pkgs.)
4 oz. Red Hots Candy
3 C. Boiling Water
20 oz. Pineapple, Crushed, Undrained
2 C. Applesauce
Directions
Dissolve jello and cinnamon red hots in boiling water. Set aside and let cool till room temperature When jello is cooled, add pineapple and applesauce. Pour into oiled 8-C. mold. Chill before serving.
Ingredients
6 oz. Cherry Jello; (2 pkgs.)
4 oz. Red Hots Candy
3 C. Boiling Water
20 oz. Pineapple, Crushed, Undrained
2 C. Applesauce
Directions
Dissolve jello and cinnamon red hots in boiling water. Set aside and let cool till room temperature When jello is cooled, add pineapple and applesauce. Pour into oiled 8-C. mold. Chill before serving.
Shirley Temple's Pinkies
This is a very pretty and tasty drink. Great for adults and children.
Ingredients
1 C. white sugar
3/4 C. water
1 Tbs. vanilla extract
4 drops red food coloring
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
1 lemon, sliced
Directions
In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use. Fill glasses halfway with ice. Add 1 Tbs. syrup, then top with 8 oz. lemon-lime soda. Garnish with a slice of lemon.
Ingredients
1 C. white sugar
3/4 C. water
1 Tbs. vanilla extract
4 drops red food coloring
1 (2 liter) bottle lemon-lime flavored carbonated beverage, chilled
1 lemon, sliced
Directions
In a saucepan, combine sugar and water. Boil for 1 minute, stirring to dissolve sugar. Remove from heat, and stir in vanilla and red food coloring; allow to cool. Store in a squeeze bottle for easy use. Fill glasses halfway with ice. Add 1 Tbs. syrup, then top with 8 oz. lemon-lime soda. Garnish with a slice of lemon.
Cupid' Delight- Cherry Float
Ingredients
Cherry 7-Up
Vanilla ice cream
Whipped cream
A maraschino cherry on top
Directions
Add a couple of scoops of vanilla ice cream into a frosted mug or plastic cup. Pour cherry 7-Up and add some whipped cream and top with a cherry.
Cherry 7-Up
Vanilla ice cream
Whipped cream
A maraschino cherry on top
Directions
Add a couple of scoops of vanilla ice cream into a frosted mug or plastic cup. Pour cherry 7-Up and add some whipped cream and top with a cherry.
Valentine's Special- Love Bite
This delicious cocktail is perfect for singles on Valentine's Day. I'll be having double.
Ingredients
1 shot vodka
Splash of peach schnapps
Equal parts cranberry and grapefruit juice.
Lime for garnish
Directions
Mix together all ingredients and pour over ice. Garnish top of glass with a lime wedge.
Ingredients
1 shot vodka
Splash of peach schnapps
Equal parts cranberry and grapefruit juice.
Lime for garnish
Directions
Mix together all ingredients and pour over ice. Garnish top of glass with a lime wedge.
Chocolate Falling in love Pie
A favorite from the movie Waitress, this pie is supposed to make anyone that eats it fall in love.
Ingredients
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
Directions
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
Ingredients
9-inch baked pastry shell
1 14-oz. can condensed milk (not evaporated)
2/3 C. water
1 (4 serving) pkg. chocolate pudding mix (not instant)
1 1-oz. square unsweetened chocolate
2 C. (1 pt.) whipping cream, stiffly whipped
Directions
In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.
Chocolate Divinity Kisses
These sweet candies are topped with a chocolate kiss.
Ingredients
2 1/2 C. granulated sugar
1/4 tsp. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 tsp. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped
Directions
Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260 degrees or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage). When sugar reaches 246 degrees, beat egg whites in large mixer bowl until stiff peaks form.
When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape. Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece. Store in airtight container.
Ingredients
2 1/2 C. granulated sugar
1/4 tsp. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 tsp. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped
Directions
Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260 degrees or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage). When sugar reaches 246 degrees, beat egg whites in large mixer bowl until stiff peaks form.
When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape. Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece. Store in airtight container.
Venus Chocolate Macadamia Tarts
Gooey and crunchy, this tart is great for Valentine's Day or every day.
Ingredients
1/2 C. unsalted butter, softened
1/4 C. white sugar
1 egg, beaten
1 1/8 C. cake flour
7 Tbs. unsweetened cocoa powder
1/2 C. heavy cream
1/2 C. white sugar
2 Tbs. unsalted butter
3 oz. semisweet chocolate bar
3/4 tsp. coffee liqueur
1/2 C. heavy cream
1 C. whole macadamia nuts
Directions
Preheat oven to 325 degrees. In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg. In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours. On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes. Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool. To make caramel, place a small saucepan, over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool. To make chocolate cream, in a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth. Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly. Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.
Makes 1 8-inch tart.
Ingredients
1/2 C. unsalted butter, softened
1/4 C. white sugar
1 egg, beaten
1 1/8 C. cake flour
7 Tbs. unsweetened cocoa powder
1/2 C. heavy cream
1/2 C. white sugar
2 Tbs. unsalted butter
3 oz. semisweet chocolate bar
3/4 tsp. coffee liqueur
1/2 C. heavy cream
1 C. whole macadamia nuts
Directions
Preheat oven to 325 degrees. In a large mixing bowl, cream together 1/2 cup softened butter and 1/4 cup sugar until pale, about 3 minutes; beat in egg. In a separate bowl, mix flour and cocoa powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture and gather the dough into a ball. Flatten the dough into a disk and wrap in waxed paper; refrigerate for at least 2 hours. On a lightly floured surface, roll out chilled dough into a 10 inch round and about 1/4 inch thickness. Transfer dough to an 8 inch tart pan, pressing dough evenly into pan; prick all over with a fork and freeze for 10 minutes. Bake tart shell in preheated oven for 12 minutes; transfer to a rack to cool. To make caramel, place a small saucepan, over low heat, bring 1/2 cup heavy cream to a simmer. In a heavy medium saucepan over high heat, gradually add 1/2 cup sugar in small amounts, stirring constantly, until it melts and turns golden brown. Remove saucepan from heat and slowly stir in hot cream; stir in 2 tablespoons butter and allow mixture to cool. To make chocolate cream, in a medium bowl, combine semisweet chocolate and liqueur. In a small saucepan over high heat, bring remaining 1/2 cup heavy cream to a boil and pour it over chocolate; stir mixture with a wooden spoon until chocolate is melted and very smooth. Reserve 13 whole macadamia nuts and chop the rest. Pour cooled caramel into the cooled tart shell and spread evenly with a metal spatula; sprinkle chopped nuts over caramel. Pour chocolate cream on top and spread evenly. Arrange 10 whole nuts around the edge of the tart to mark 10 slices; place remaining 3 nuts in the center. Refrigerate the tart for 1 hour or until firm; serve.
Makes 1 8-inch tart.
Turtle Brownies.
Ingredients
Brownies:
3 oz. unsweeted chocolate
12 Tbs. unsalted butter (1 1/2 sticks)
3 eggs
1/2 C. brown sugar
1 C. granulated sugar
1 1/2 tsp. vanilla extract
1/2 C. plus 2 Tbs All purpose flour
1/4 tsp. salt
Caramel Topping:
40 caramels
1/2 C. heaving whipping cream
2 C. pecan halves (toast in oven)
Ganache Topping:
2 oz. semi sweet chocolate
1/4 C. heavy whipping cream
Directions
Brownies:
Melt chocolate and butter in a heat-proof bowl over boiling water. Set aside. In a medium-sized bowl, beat eggs and sugars until smooth. Add vanilla and chocolate mixture, beat well. Beat in flour and salt. Bake at 350 for 20 minutes or until brownies are done. Set on wire rack to cool.
Caramel Topping:
Melt caramels and cream; bring to a boil. Stir in pecans until fully covered. Pour over brownies. Put in refrigerator to set (when brownies are firm).
Ganache Topping:
Bring cream to a boil. Pour over chocolate (heat proof bowl). Wait 5 minutes, whisk until blended. Drizzle over brownies in a zig zag pattern
Preparation Time
5 minutes
Cooking Time
20 minutes
Brownies:
3 oz. unsweeted chocolate
12 Tbs. unsalted butter (1 1/2 sticks)
3 eggs
1/2 C. brown sugar
1 C. granulated sugar
1 1/2 tsp. vanilla extract
1/2 C. plus 2 Tbs All purpose flour
1/4 tsp. salt
Caramel Topping:
40 caramels
1/2 C. heaving whipping cream
2 C. pecan halves (toast in oven)
Ganache Topping:
2 oz. semi sweet chocolate
1/4 C. heavy whipping cream
Directions
Brownies:
Melt chocolate and butter in a heat-proof bowl over boiling water. Set aside. In a medium-sized bowl, beat eggs and sugars until smooth. Add vanilla and chocolate mixture, beat well. Beat in flour and salt. Bake at 350 for 20 minutes or until brownies are done. Set on wire rack to cool.
Caramel Topping:
Melt caramels and cream; bring to a boil. Stir in pecans until fully covered. Pour over brownies. Put in refrigerator to set (when brownies are firm).
Ganache Topping:
Bring cream to a boil. Pour over chocolate (heat proof bowl). Wait 5 minutes, whisk until blended. Drizzle over brownies in a zig zag pattern
Preparation Time
5 minutes
Cooking Time
20 minutes
Italian Love Knots
These buttery, sugar cookies can be shaped into pretty knots or bows for that special touch.
Ingredients
1/2 lb. butter -- softened
3/4 C. sugar
1/4 C. vegetable oil
4 eggs
1/2 tsp. vanilla extract
2 1/2 C. flour
2 tsp. baking powder
Directions
Preheat oven to 350 degrees. In an electric mixer, cream butter and sugar until light. Add oil, eggs, and vanilla. Mix well. On low speed, add 2 C. of flour and baking powder. Mix just until blended. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 C. of flour. Knead until the dough is soft but not sticky. Cover with plastic wrap and let dough rest at room temperature 15 to 20 minutes.
Break off pieces of dough and roll on a lightly floured surface into small snakes, about 1/2 inch wide by 4 inches long. Twist or knot dough pieces, or shape into an s. Place on a parchment-lined cookie sheet, spacing each 2 inches apart. Bake 10 to 12 minutes or until edges begin to brown. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely. Frost, if desired, with confectioners icing. Store cookies in an airtight container.
Ingredients
1/2 lb. butter -- softened
3/4 C. sugar
1/4 C. vegetable oil
4 eggs
1/2 tsp. vanilla extract
2 1/2 C. flour
2 tsp. baking powder
Directions
Preheat oven to 350 degrees. In an electric mixer, cream butter and sugar until light. Add oil, eggs, and vanilla. Mix well. On low speed, add 2 C. of flour and baking powder. Mix just until blended. Turn dough out onto a lightly floured surface. Knead in remaining 1/2 C. of flour. Knead until the dough is soft but not sticky. Cover with plastic wrap and let dough rest at room temperature 15 to 20 minutes.
Break off pieces of dough and roll on a lightly floured surface into small snakes, about 1/2 inch wide by 4 inches long. Twist or knot dough pieces, or shape into an s. Place on a parchment-lined cookie sheet, spacing each 2 inches apart. Bake 10 to 12 minutes or until edges begin to brown. Remove cookie sheet from the oven. Using a metal spatula, remove cookies from the sheet and place on a wire cooling rack. Cool completely. Frost, if desired, with confectioners icing. Store cookies in an airtight container.
Giant Cherry Hearts
Looking for a perfect Valentine's Day or Sweetest Day dessert?
Ingredients
1 18 oz. pkg. refrigerated sugar cookie dough
18 oz. pkg. cream cheese
1 C. confectioners' sugar
1 16 oz. can cherry pie filling
1 8 oz. container frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees. Roll the cookie dough to ¼" thick and form it into a heart shape. Place the heart shape on a cookie sheet. Bake at 350 degrees for 10 minutes, or until the cookie is lightly brown on the edges. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream.
Yield: 12 servings
Ingredients
1 18 oz. pkg. refrigerated sugar cookie dough
18 oz. pkg. cream cheese
1 C. confectioners' sugar
1 16 oz. can cherry pie filling
1 8 oz. container frozen whipped topping, thawed
Directions
Preheat oven to 350 degrees. Roll the cookie dough to ¼" thick and form it into a heart shape. Place the heart shape on a cookie sheet. Bake at 350 degrees for 10 minutes, or until the cookie is lightly brown on the edges. In a large mixing bowl, mix cream cheese with confectioner's sugar. Spread the mixture on cooled cookie dough. Cover with cherry pie filling and whipped cream.
Yield: 12 servings
Strawberry-Cherry Pastry Heart.
Spoil your sweetheart on Valentine's Day with this cute dessert.
Ingredients
1/2 of a 17-1/4-oz. package frozen puff pastry (1 sheet), thawed
3/4 C. cherry pie filling
8 tsp. fudge ice-cream topping
2 Tbs. chopped nuts
Directions
On a lightly floured surface, unfold thawed pastry. Using a 3-1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use. Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree oven for 15 to 18 minutes or until puffed and golden. Cool on racks. Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping and sprinkle with nuts. Serve immediately.
Ingredients
1/2 of a 17-1/4-oz. package frozen puff pastry (1 sheet), thawed
3/4 C. cherry pie filling
8 tsp. fudge ice-cream topping
2 Tbs. chopped nuts
Directions
On a lightly floured surface, unfold thawed pastry. Using a 3-1/2- to 4-inch heart-shaped cookie cutter, cut pastry into shapes, discarding pastry scraps or reserving for another use. Place pastry hearts on an ungreased baking sheet. Bake in a 375 degree oven for 15 to 18 minutes or until puffed and golden. Cool on racks. Split hearts horizontally; fill each with some of the pie filling. Place hearts on dessert plates. Drizzle with fudge topping and sprinkle with nuts. Serve immediately.
Strawberry Sweetheart Cake
Ingredients
white cake mix
3 oz. pkg. strawberry Jell-o
1 C. boiling water
14 oz. frozen sliced strawberries,thawed
1/4 C. sugar
2 Tbs. cornstarch
2 Tbs. cold water
8 oz. frozen whipped topping,thawed
fresh strawberries
red colored sugar
Directions
Make and bake cake according to package directions for two 9-inch cake rounds. Cool for 15 minutes. In the meantime, mix Jell-o and boiling water: stir until Jell-o is dissolved. Turn cakes out on plates and poke holes in the top of both cakes with a drinking straw about 3/4 of the way down. Drizzle Jell-o over the holes (about 10 Tbs. for each cake ). Chill for 1-2 hours. In medium saucepan , cook sliced strawberries and sugar, stirring frequently. Bring to a boil. Mix the cornstarch in cold water and add to strawberries, stirring constantly until sauce thickens. Cool, while cakes are in the refrigerator. Remove cakes from refrigerator, and spoon strawberry mixture on top of one of the cakes, (there might be some leftover). Place the other cake on top. In a small mixing bowl, mix whipped topping and confectioners' sugar until well blended. Frost top and sides of cake. Slice fresh strawberries and make a big heart on top of cake with them and place more fresh sliced strawberries around the base of the cake and the top rim. Sprinkle with red colored sugar and serve.
white cake mix
3 oz. pkg. strawberry Jell-o
1 C. boiling water
14 oz. frozen sliced strawberries,thawed
1/4 C. sugar
2 Tbs. cornstarch
2 Tbs. cold water
8 oz. frozen whipped topping,thawed
fresh strawberries
red colored sugar
Directions
Make and bake cake according to package directions for two 9-inch cake rounds. Cool for 15 minutes. In the meantime, mix Jell-o and boiling water: stir until Jell-o is dissolved. Turn cakes out on plates and poke holes in the top of both cakes with a drinking straw about 3/4 of the way down. Drizzle Jell-o over the holes (about 10 Tbs. for each cake ). Chill for 1-2 hours. In medium saucepan , cook sliced strawberries and sugar, stirring frequently. Bring to a boil. Mix the cornstarch in cold water and add to strawberries, stirring constantly until sauce thickens. Cool, while cakes are in the refrigerator. Remove cakes from refrigerator, and spoon strawberry mixture on top of one of the cakes, (there might be some leftover). Place the other cake on top. In a small mixing bowl, mix whipped topping and confectioners' sugar until well blended. Frost top and sides of cake. Slice fresh strawberries and make a big heart on top of cake with them and place more fresh sliced strawberries around the base of the cake and the top rim. Sprinkle with red colored sugar and serve.
Monday, February 11, 2008
Chocolate Silk Pie
By adding Kahlua to this pie recipe adds for a better taste and your guests will be begging for seconds.
Ingredients
1 C. Sugar
6 oz. Butter
6 oz. Chocolate, bittersweet (unsweetened)
4 Eggs
2 tsp. Vanilla
1 Tbs. Kahlua (optional) (Coffee flavored liquor.)
1 Pie shell (9 inch), pre-baked
Whipped cream
Directions
Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow cooling. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best). Be sure to thoroughly chill this no-bake pie before attempting to slice it. Serve cold, topped with whipped cream.
Ingredients
1 C. Sugar
6 oz. Butter
6 oz. Chocolate, bittersweet (unsweetened)
4 Eggs
2 tsp. Vanilla
1 Tbs. Kahlua (optional) (Coffee flavored liquor.)
1 Pie shell (9 inch), pre-baked
Whipped cream
Directions
Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow cooling. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best). Be sure to thoroughly chill this no-bake pie before attempting to slice it. Serve cold, topped with whipped cream.
Chocolate Covered Pretzel Cheesecake
Ingredients
2 1/4 C. butter flavored little pretzels ,crushed
1/2 C. butter, softened
2 Tbs. brown sugar
2 8-oz. pkgs. cream cheese, softened
1 C. sugar
1/2 Tbs. lemon juice
1/2 pt. whipping cream
1 tsp. vanilla extract
8 oz. hot fudge topping, reserve enough to garnish
Butter flavored little pretzels to garnish
Directions
Combine crushed pretzels, butter,and brown sugar in a small mixing bowl. Press mixture on the bottom and sides of an 8x8-inch baking dish. Bake for 10 minutes in a preheated 350 degree oven. Set aside and cool. Meanwhile, blend cream cheese and sugar until creamy. Add lemon juice and mix well. In a separate bowl, blend whipping cream and vanilla until fluffy (about 30 seconds). Add to cream cheese mixture and mix just until blended. Microwave hot fudge topping on high 30 seconds and stir well. Microwave a little more until melted and smooth. Pour on the pretzel crust (reserve some for garnish). Pour cream cheese on hot fudge topping. Garnish top with some pretzels and reserved hot fudge topping. Refrigerate 3-4 hours. Cut into 12 squares and serve.
2 1/4 C. butter flavored little pretzels ,crushed
1/2 C. butter, softened
2 Tbs. brown sugar
2 8-oz. pkgs. cream cheese, softened
1 C. sugar
1/2 Tbs. lemon juice
1/2 pt. whipping cream
1 tsp. vanilla extract
8 oz. hot fudge topping, reserve enough to garnish
Butter flavored little pretzels to garnish
Directions
Combine crushed pretzels, butter,and brown sugar in a small mixing bowl. Press mixture on the bottom and sides of an 8x8-inch baking dish. Bake for 10 minutes in a preheated 350 degree oven. Set aside and cool. Meanwhile, blend cream cheese and sugar until creamy. Add lemon juice and mix well. In a separate bowl, blend whipping cream and vanilla until fluffy (about 30 seconds). Add to cream cheese mixture and mix just until blended. Microwave hot fudge topping on high 30 seconds and stir well. Microwave a little more until melted and smooth. Pour on the pretzel crust (reserve some for garnish). Pour cream cheese on hot fudge topping. Garnish top with some pretzels and reserved hot fudge topping. Refrigerate 3-4 hours. Cut into 12 squares and serve.
Valentine's Special-Chef Wolfgang's Romantic Delicious Fudge Brownies.
Ingredients
8 oz. unsalted butter, cut into small pieces, plus extra for greasing the pan
3/4 lb. bittersweet chocolate, coarsely chopped
1 tsp. instant espresso powder or crystals, diluted in 1 tablespoon hot water (optional)
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
2 C. granulated sugar
1 tsp. vanilla extract
2 C. coarsely chopped walnuts or other nuts
Directions
Position the rack in the center of your oven. Preheat the oven to 350 degrees. Butter an 8-inch square baking pan, or coat it with nonstick spray; dust its bottom and sides with a little flour, tapping out excess flour into the sink. Set aside.
In the top of a double boiler or medium heatproof bowl set over but not touching simmering water, combine the butter pieces, chopped chocolate, and, if using, the diluted espresso. Stir until the chocolate has almost melted, but not quite completely. Turn off the heat, stir again, and leave to melt completely.
In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
In a large heatproof mixing bowl set over but not touching simmering water, whisk the eggs, sugar and vanilla until the sugar dissolves. Transfer the mixture to the large bowl of an electric mixer and, on high speed using paddle or beaters, beat until pale yellow. (Alternatively, leave the mixture in its bowl, away from the heat, and beat with a handheld electric mixer).
Scrape in the chocolate mixture with a rubber spatula, reduce the mixer speed to medium, and continue beating until well mixed. Reduce the speed to low and gradually add the flour mixture, continuing to beat just until combined. Add half of the walnuts and beat them in at low speed just until combined.
Scrape the batter into the prepared pan. Sprinkle the remaining nuts evenly over the top.
Bake until the brownies pull away from the side of the pan and a toothpick inserted into the center comes out clean, 40-45 minutes. Transfer to a wire rack to cool.
To serve, use a table knife to cut the brownies in the pan into 9 squares, removing them with a spatula. Serve as is or with softly whipped cream or ice cream of your choice.
8 oz. unsalted butter, cut into small pieces, plus extra for greasing the pan
3/4 lb. bittersweet chocolate, coarsely chopped
1 tsp. instant espresso powder or crystals, diluted in 1 tablespoon hot water (optional)
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
4 large eggs
2 C. granulated sugar
1 tsp. vanilla extract
2 C. coarsely chopped walnuts or other nuts
Directions
Position the rack in the center of your oven. Preheat the oven to 350 degrees. Butter an 8-inch square baking pan, or coat it with nonstick spray; dust its bottom and sides with a little flour, tapping out excess flour into the sink. Set aside.
In the top of a double boiler or medium heatproof bowl set over but not touching simmering water, combine the butter pieces, chopped chocolate, and, if using, the diluted espresso. Stir until the chocolate has almost melted, but not quite completely. Turn off the heat, stir again, and leave to melt completely.
In a mixing bowl, sift together the flour, baking powder and salt. Set aside.
In a large heatproof mixing bowl set over but not touching simmering water, whisk the eggs, sugar and vanilla until the sugar dissolves. Transfer the mixture to the large bowl of an electric mixer and, on high speed using paddle or beaters, beat until pale yellow. (Alternatively, leave the mixture in its bowl, away from the heat, and beat with a handheld electric mixer).
Scrape in the chocolate mixture with a rubber spatula, reduce the mixer speed to medium, and continue beating until well mixed. Reduce the speed to low and gradually add the flour mixture, continuing to beat just until combined. Add half of the walnuts and beat them in at low speed just until combined.
Scrape the batter into the prepared pan. Sprinkle the remaining nuts evenly over the top.
Bake until the brownies pull away from the side of the pan and a toothpick inserted into the center comes out clean, 40-45 minutes. Transfer to a wire rack to cool.
To serve, use a table knife to cut the brownies in the pan into 9 squares, removing them with a spatula. Serve as is or with softly whipped cream or ice cream of your choice.
Valentine's Special-Hersheys Rose Bouquet
This Valentine's Day, give your sweetheart a bouquet she'll really love: chocolate!
Ingredients
10 wooden skewers or 18-gauge florist wire
Red and silver Hershey Kiss candies
Green florist tape
Silk green leaves with wired stems
Directions
Pull tiny labels from each Hershey Kiss. Stick two foil- wrapped Kisses together, bottom to bottom. Insert the skewer into the tip of one Kiss and at this point begin winding florist tape down the skewer. Add several leaves along the way.
Ingredients
10 wooden skewers or 18-gauge florist wire
Red and silver Hershey Kiss candies
Green florist tape
Silk green leaves with wired stems
Directions
Pull tiny labels from each Hershey Kiss. Stick two foil- wrapped Kisses together, bottom to bottom. Insert the skewer into the tip of one Kiss and at this point begin winding florist tape down the skewer. Add several leaves along the way.
Sunday, February 10, 2008
More Chinese New Year-Food
A western Dish,Grilled Pork Chop is transformed in to an Oriental Dish, with a little of soysauce and some onions and bell pepper,touched up with some Oyster sauce.
This is somekind of Seafood Soup, with crabmeat and fish roe and egg -soup base. Very Tasty.
Valentine's Special- Sweetheart Brownies
A brownie recipe that uses Equal instead of sugar. It's just as delicious as the real thing!
Ingredients
6 Tbs. margarine
4 oz. unsweetened chocolate
1/3 C. skim milk
1/3 C. apricot preserves with NutraSweet(r) brand sweetener or
Apricot spreadable fruit
1 egg yolk
1 tsp. vanilla
1/2 C. all-purpose flour
10 3/4 tsp. Equal(r) Measure or
36 packets Equal(r) sweetener or 1 1/2 C. Equal(r) Spoonful TM
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/8 tsp. cream of tartar
1/3 C. coarsely chopped walnuts (optional)
Directions
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, Equal(r), baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350 degree oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not over bake). Cool on wire rack. Server warm or at room temperature
Ingredients
6 Tbs. margarine
4 oz. unsweetened chocolate
1/3 C. skim milk
1/3 C. apricot preserves with NutraSweet(r) brand sweetener or
Apricot spreadable fruit
1 egg yolk
1 tsp. vanilla
1/2 C. all-purpose flour
10 3/4 tsp. Equal(r) Measure or
36 packets Equal(r) sweetener or 1 1/2 C. Equal(r) Spoonful TM
1/2 tsp. baking powder
1/8 tsp. salt
3 egg whites
1/8 tsp. cream of tartar
1/3 C. coarsely chopped walnuts (optional)
Directions
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk in egg yolk and vanilla; mix in combined flour, Equal(r), baking powder, and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350 degree oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not over bake). Cool on wire rack. Server warm or at room temperature
Valentine's Special-Friendly Chocolate Cheesecake
A fantastically impressive recipe - great if you're watching your sugar and calories or if you're cooking for diabetics.
Ingredients
1 package sugar-free chocolate graham crackers, crushed
1/3 C. reduced-calorie margarine, melted
1/4 tsp. ground cinnamon
Cooking spray
1 envelope unflavored gelatin
1 C. fat-free milk
2 1/2 packages 1/3-less-fat cream cheese (Neufchatel), softened
2 tsp. vanilla extract
14 Tbs. granulated sugar substitute with aspartame (such as Equal Spoonful)
1/4 C. unsweetened cocoa
5 sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low)
Directions
Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers.
Ingredients
1 package sugar-free chocolate graham crackers, crushed
1/3 C. reduced-calorie margarine, melted
1/4 tsp. ground cinnamon
Cooking spray
1 envelope unflavored gelatin
1 C. fat-free milk
2 1/2 packages 1/3-less-fat cream cheese (Neufchatel), softened
2 tsp. vanilla extract
14 Tbs. granulated sugar substitute with aspartame (such as Equal Spoonful)
1/4 C. unsweetened cocoa
5 sugar-free chocolate wafer bars, coarsely chopped (such as Sweet 'N Low)
Directions
Combine first 3 ingredients, stirring well. Press into bottom and 1 inch up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 8 minutes. Remove from oven; let cool on a wire rack. Sprinkle gelatin over milk in a small saucepan; let stand 1 minute. Cook over low heat, stirring until gelatin dissolves, about 2 minutes. Let cool slightly. Beat cream cheese at medium speed of an electric mixer until creamy. Add vanilla, beating well. Add gelatin mixture, beating until smooth. Add sugar substitute and cocoa; beat just until blended. Pour mixture into prepared crust. Cover and chill at least 3 hours or until set. Before serving, top with chopped wafers.
Thursday, February 7, 2008
Chinese New Year- Party and Fooood!!!
I found this recipe in one of the communities on My Bloglog, My favourite Peanut cookies. I missed this. I tried out the recipes, and it turns out great. I will try bake somemore this weekend. Check out the recipes in http://999recipes.blogspot.com
This is Stir-fried Duck braised in Soy-sauce with spice. Very Delicious !!!
This is a must have in every Chinese Family on Chinese New Year. The Treasure Box, usually has eight or nine section, consist of candied sweet dried fruits or Lotus Root,Carrot, Lotus Seed or Pineapple. This respresent Sweet Success throught out the year.
Also, check out the red packet/Ang Pow. Elders put money in this red packet and give to unmarried young ones.
Tuesday, February 5, 2008
Valentine's Special -Fortune Cookies
This is a really fun dessert if you're serving homemade Chinese food at a dinner party. It's also an adorable gift on Valentine's day because you can customize your own fortunes!
Ingredients
1/2 C. flour
1 Tbs. cornstarch
1/4 C. sugar
2 Tbs. vegetable oil
1 egg white
3 drops vanilla or almond extract
1 Tbs. water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12 oz. bar of fine-quality chocolate, dark, milk or white, melted in a double boiler
Directions
Heat oven to 300 degrees. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth. Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level tsp. of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.
Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.
Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.
Yield: 10 cookies
Daily Fortune Cookie
Ingredients
1/2 C. flour
1 Tbs. cornstarch
1/4 C. sugar
2 Tbs. vegetable oil
1 egg white
3 drops vanilla or almond extract
1 Tbs. water
10 romantic fortunes (typed or handwritten on thick-bond paper, cut into 1/2 inch wide and 2 inches long)
1/2 12 oz. bar of fine-quality chocolate, dark, milk or white, melted in a double boiler
Directions
Heat oven to 300 degrees. Combine dry ingredients in a medium-sized mixing bowl. Add liquid ingredients and stir until the batter is smooth. Grease a non-stick cookie sheet with butter or non-stick vegetable spray. Drop one level tsp. of batter onto the cookie sheet. Bake for 15 minutes or until cookies begin to brown lightly.
Remove cookie sheet from oven and remove one cookie with a wide spatula. Quickly place a fortune in the center, fold in half and press against the rim of a bowl to form fortune cookie crescent shape. Continue to shape the remainder of cookies, returning them back to the oven for 2 minutes if they become brittle.
Cool and dip into melted chocolate, placing on waxed paper until the chocolate hardens. Wrap in plastic or waxed paper, or place in an airtight container. Can be made up to 24 hours in advance.
Yield: 10 cookies
Daily Fortune Cookie
Chinese New Year Special-Cold Sesame Noodles
These noodles are addictive. Kids love the taste, and grown-ups appreciate a healthful meal that can keep in the refrigerator for at least a day or two.
Noodles is for longevity.
Ingredients
2 tsp. tahini (sesame paste)
2/3 C. smooth or chunky unsweetened peanut butter
1 1/2 Tbs. white vinegar or rice vinegar
1 C. chicken stock
1 tsp. powdered ginger
2 tsp. soy sauce
1/2 lb. fettuccine, spaghetti, or Chinese egg noodles
2 Tbs. peanut oil
2 whole scallions, sliced crosswise
1 whole cucumber, peeled, seeded, and diced (optional)
1 C. soy bean sprouts, rinsed and drained (optional)
Chili oil
Directions
In a small bowl, prepare the sauce by combining the tahini, peanut butter, vinegar, stock, ginger, and soy sauce. Boil the noodles according to the package directions or until slightly al dente. Drain the noodles, then toss with 2 Tbs. of peanut oil just to coat. Toss with the sauce, then refrigerate. Just before serving, garnish with scallions, cucumber, and bean sprouts and offer chili oil to those who like a spicy dish.
Noodles is for longevity.
Ingredients
2 tsp. tahini (sesame paste)
2/3 C. smooth or chunky unsweetened peanut butter
1 1/2 Tbs. white vinegar or rice vinegar
1 C. chicken stock
1 tsp. powdered ginger
2 tsp. soy sauce
1/2 lb. fettuccine, spaghetti, or Chinese egg noodles
2 Tbs. peanut oil
2 whole scallions, sliced crosswise
1 whole cucumber, peeled, seeded, and diced (optional)
1 C. soy bean sprouts, rinsed and drained (optional)
Chili oil
Directions
In a small bowl, prepare the sauce by combining the tahini, peanut butter, vinegar, stock, ginger, and soy sauce. Boil the noodles according to the package directions or until slightly al dente. Drain the noodles, then toss with 2 Tbs. of peanut oil just to coat. Toss with the sauce, then refrigerate. Just before serving, garnish with scallions, cucumber, and bean sprouts and offer chili oil to those who like a spicy dish.
Chinese New Year Special-Orange Chicken(Restaurant's Recipe)
If you like the taste of sweet and sour chicken or orange chicken that you can find in all Chinese restaurants then this is for you.
Ingredients
1/4 C. all purpose flour
1/2 tsp. salt
1 (2 1/2 lb.) broiler fryer, cut up
3 Tbs. salad oil
1 small onion, diced
3/4 C. orange juice
1/2 C. water
1/4 C. milk
1 tsp. brown sugar
1/4 tsp. ground ginger
1/4 C. blanched sliced almonds for garnish
1 small orange, sliced for garnish
Directions
Onto waxed paper, measure flour and salt; coat chicken pieces completely with flour mixture. In 12 inch skillet over medium high heat, in hot salad oil, cook chicken a few pieces at a time, until browned on all sides, removing pieces as they brown to medium bowl. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Return chicken to skillet; add orange juice, water, milk brown sugar, and ginger; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork tender. Meanwhile, in 1 qt. saucepan over medium low heat, cook almonds until golden, stirring frequently. To serve, skim off fat from liquid in skillet. Arrange chicken in warm deep platter; spoon sauce over chicken; garnish with toasted almonds and orange slices.
Makes 4 servings.
Ingredients
1/4 C. all purpose flour
1/2 tsp. salt
1 (2 1/2 lb.) broiler fryer, cut up
3 Tbs. salad oil
1 small onion, diced
3/4 C. orange juice
1/2 C. water
1/4 C. milk
1 tsp. brown sugar
1/4 tsp. ground ginger
1/4 C. blanched sliced almonds for garnish
1 small orange, sliced for garnish
Directions
Onto waxed paper, measure flour and salt; coat chicken pieces completely with flour mixture. In 12 inch skillet over medium high heat, in hot salad oil, cook chicken a few pieces at a time, until browned on all sides, removing pieces as they brown to medium bowl. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Return chicken to skillet; add orange juice, water, milk brown sugar, and ginger; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork tender. Meanwhile, in 1 qt. saucepan over medium low heat, cook almonds until golden, stirring frequently. To serve, skim off fat from liquid in skillet. Arrange chicken in warm deep platter; spoon sauce over chicken; garnish with toasted almonds and orange slices.
Makes 4 servings.
Chinese New Year special-Ginger Orange Chicken
This sticky sweet chicken dish will be a hit at your next dinner party.
Orange is for Good Luck.
Ingredients
3-4 lb. Boneless chicken (Leg quarters)
Salt and pepper to taste
1/4 C. vegetable oil
1/2 C. barbecue sauce
2 Tbs. flour
1 C. orange juice
2 Tbs. firmly packed brown sugar
1 tsp. ground ginger or 1 Tbs. finely chopped crystallized ginger
Dash hot pepper sauce
1 orange, unpeeled, sliced
Directions
Season chicken with salt and pepper. Heat oil in a skillet; brown chicken. Drain off excess oil. Combine barbecue sauce and flour; stirring until smooth. Add orange juice, brown sugar, ginger, and pepper sauce. Pour over chicken. Cover and simmer for 30 minutes. Add orange slices and simmer, uncovered, 10-15 minutes longer or until chicken is tender. Arrange chicken with orange slices on a serving platter; serve with hot boiled rice and a green vegetable. Pass the extra sauce.
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Orange is for Good Luck.
Ingredients
3-4 lb. Boneless chicken (Leg quarters)
Salt and pepper to taste
1/4 C. vegetable oil
1/2 C. barbecue sauce
2 Tbs. flour
1 C. orange juice
2 Tbs. firmly packed brown sugar
1 tsp. ground ginger or 1 Tbs. finely chopped crystallized ginger
Dash hot pepper sauce
1 orange, unpeeled, sliced
Directions
Season chicken with salt and pepper. Heat oil in a skillet; brown chicken. Drain off excess oil. Combine barbecue sauce and flour; stirring until smooth. Add orange juice, brown sugar, ginger, and pepper sauce. Pour over chicken. Cover and simmer for 30 minutes. Add orange slices and simmer, uncovered, 10-15 minutes longer or until chicken is tender. Arrange chicken with orange slices on a serving platter; serve with hot boiled rice and a green vegetable. Pass the extra sauce.
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Sunday, February 3, 2008
Guacomole Dip.
This classic dip is always a winner – you can't go wrong!
Ingredients
2 avocados, peeled and barely mashed
1/3 C. onion, chopped
1/3 C. chopped green chilies
2/3 C. tomato, chopped
2 Tbs. taco sauce
1 Tbs. lemon or lime juice
1 1/4 tsp. sugar
1/2 tsp. garlic powder
Directions
Prepare all ingredients. In a medium bowl, carefully mix all ingredients. Double the recipe so you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
Will keep 2-3 days refrigerated.
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Ingredients
2 avocados, peeled and barely mashed
1/3 C. onion, chopped
1/3 C. chopped green chilies
2/3 C. tomato, chopped
2 Tbs. taco sauce
1 Tbs. lemon or lime juice
1 1/4 tsp. sugar
1/2 tsp. garlic powder
Directions
Prepare all ingredients. In a medium bowl, carefully mix all ingredients. Double the recipe so you will have plenty of zesty dip for tortilla chips, and chilled fresh vegetables.
Will keep 2-3 days refrigerated.
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Super Bowl - Grilled Chicken Wings
A flavorful and easy way to grill up some chicken wings before the big football game.
Ingredients
3 lb. chicken wings
1/2 C. Dijon mustard
2 tsp. olive oil
4 cloves garlic, minced
1/4 C. soy sauce
1/2 tsp. ground ginger
Directions
Cut the chicken wings into three pieces and discard tips. Mix remaining ingredients into a bowl. Add wings and stir. Cover and marinate for 45 minutes. Place pieces on the grill and brush with remaining mixture. Grill over medium-hot coals about 15-20 minutes, turning once.
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Ingredients
3 lb. chicken wings
1/2 C. Dijon mustard
2 tsp. olive oil
4 cloves garlic, minced
1/4 C. soy sauce
1/2 tsp. ground ginger
Directions
Cut the chicken wings into three pieces and discard tips. Mix remaining ingredients into a bowl. Add wings and stir. Cover and marinate for 45 minutes. Place pieces on the grill and brush with remaining mixture. Grill over medium-hot coals about 15-20 minutes, turning once.
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Super Bowl-Southern Famous Fried Chicken Wings
Ingredients
1 C. oil; for deep frying
1/2 C. buttermilk
3 Tbs. cajun seasoning
2 C. flour
1 lb. chicken wings
1 parsley sprigs; for garnish
Directions
In a deep fryer or high-sided skillet heat oil to 360 degrees. In a mixing bowl combine buttermilk, 1 Tbs. Cajun seasoning and 1/2 C. flour to make a thick batter. Season remaining flour with remaining Cajun seasoning. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degree oven until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.
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1 C. oil; for deep frying
1/2 C. buttermilk
3 Tbs. cajun seasoning
2 C. flour
1 lb. chicken wings
1 parsley sprigs; for garnish
Directions
In a deep fryer or high-sided skillet heat oil to 360 degrees. In a mixing bowl combine buttermilk, 1 Tbs. Cajun seasoning and 1/2 C. flour to make a thick batter. Season remaining flour with remaining Cajun seasoning. Dip wings, one at a time, into batter, allowing excess to drip off. Dredge in seasoned flour. Fry immediately in hot oil, 6 to 8 minutes, moving and turning pieces frequently with long tongs. Drain on paper towels. Do this in batches. If wings are large, remove with tongs, drain, transfer to a baking sheet and bake in a preheated 350 degree oven until very crispy, about 10 minutes. Serve with potato salad garnished with parsley sprigs.
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Friday, February 1, 2008
Super Bowl Special-Mango Avocado Salsa
This refreshing salsa screams summer - bring it to the family picnic or just enjoy it on the front porch.
Ingredients
2 avocados, cut in 1/4-inch diced
2 mangoes, cut in 1/4-inch diced
Juice of 2 Limes
1/4 C. minced red onion
1 Garlic clove, minced fine
1/4 C. minced cilantro
2 Jalapeno peppers, seeded and minced (optional)
Sea salt to taste
Freshly ground black pepper to taste
Directions
In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos, onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime juice and become soggy.
Ingredients
2 avocados, cut in 1/4-inch diced
2 mangoes, cut in 1/4-inch diced
Juice of 2 Limes
1/4 C. minced red onion
1 Garlic clove, minced fine
1/4 C. minced cilantro
2 Jalapeno peppers, seeded and minced (optional)
Sea salt to taste
Freshly ground black pepper to taste
Directions
In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos, onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least 30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime juice and become soggy.
Super Bowl Special- Baked Honey BBQ Wings
You can't go wrong with BBQ wings and this recipe is super-easy to multiply for larger parties.
Ingredients
1 bottle of any BBQ sauce 1 small can frozen orange juice (undiluted)
6 Tbs. brown sugar 1/4
1 Tbs. Honey
C. red wine 2-3 lb. wings
Directions
Mix together BBQ sauce, orange juice,honey, brown sugar and wine. Set aside.
Cut wings at the “elbow.” Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan. You can layer them.
Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.
These are terrific as leftovers so don't think you are making too many.
Ingredients
1 bottle of any BBQ sauce 1 small can frozen orange juice (undiluted)
6 Tbs. brown sugar 1/4
1 Tbs. Honey
C. red wine 2-3 lb. wings
Directions
Mix together BBQ sauce, orange juice,honey, brown sugar and wine. Set aside.
Cut wings at the “elbow.” Dip pieces in sauce and lay in a Pyrex dish or a stainless steel baking pan. You can layer them.
Pour any remaining sauce over all and bake uncovered at 375 degrees for 1-1 1/4 hours.
These are terrific as leftovers so don't think you are making too many.
Super Bowl Special- Hooters Wings
For all the Hooters Fans out there, here is their recipe for their amazing chicken wings. Enjoy!
Ingredients
Vegetable oil (for frying ) 1/4 C. butter 1/3 C.
Crystal Louisiana Hot Sauce
1/4 tsp. ground pepper
1/2 tsp. garlic powder
1/2 C. all-purpose flour
1/4 tsp. paprika
1/3 tsp. cayenne pepper
1/4 tsp. salt 10 chicken wing pieces
On the side Bleu cheese or Ranch dressing Celery sticks
Directions
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely - an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
You could also use a large plastic container with a lid for this.
Put all the wings inside the container, add the sauce, put on the lid, and then shake.
Serve with bleu cheese or ranch dressing and celery sticks on the side.
Ingredients
Vegetable oil (for frying ) 1/4 C. butter 1/3 C.
Crystal Louisiana Hot Sauce
1/4 tsp. ground pepper
1/2 tsp. garlic powder
1/2 C. all-purpose flour
1/4 tsp. paprika
1/3 tsp. cayenne pepper
1/4 tsp. salt 10 chicken wing pieces
On the side Bleu cheese or Ranch dressing Celery sticks
Directions
Heat oil in a deep fryer to 375 degrees. You want just enough oil to cover the wings entirely - an inch or so deep at least.
Combine the butter, hot sauce, ground pepper and garlic powder in a small saucepan over low heat.
Heat until the butter is melted and the ingredients well-blended.
Combine the flour, paprika, cayenne pepper and salt in a small bowl.
If the wings are frozen, be sure to defrost and dry them.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes. (This will help the breading to stick to the wings when fried.)
Put all the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
Remove the wings from the oil to a paper towel to drain. But don't let them sit too long, because you want to serve the wings hot.
Quickly put the wings into a large bowl. Add the hot sauce and stir, coating all of the wings evenly.
You could also use a large plastic container with a lid for this.
Put all the wings inside the container, add the sauce, put on the lid, and then shake.
Serve with bleu cheese or ranch dressing and celery sticks on the side.
Super Bowl Special- Hot and Spicy Tex-Mex Drummettes
Marinated in a spicy lime and soy sauce mixture, these chicken drumettes come out full of flavor.
Ingredients
20 pcs. chicken drumettes or 10 chicken wings
1 (8-oz.) can hunts tomato sauce
2 - 4 Tbs. hot sauce depending on how hot you want it to be
2 Tbs. oil
1 Tbs. lime juice
1 Tbs. soy sauce
1 tsp. garlic powder
1/2 tsp. ground cumin
Directions
For marinade, in a bowl combine Hunt's tomato sauce, hot pepper sauce, oil ,lime juice, soy sauce, garlic powder and ground cumin.
Place drumettes in a bowl with marinade.
If using wings, cut off and discard the tips.
Cut wings at joints to make 20 pcs.
Mix occasionally 2-4 hours. Overnight is good too.
Drain chicken reserving marinade.
Place chicken on greased foil-lined baking pan.
Bake at 375 degree oven 30 minutes.
Turn chicken over pour marinade over top. Bake 10- 15 minutes more or until done.
Ingredients
20 pcs. chicken drumettes or 10 chicken wings
1 (8-oz.) can hunts tomato sauce
2 - 4 Tbs. hot sauce depending on how hot you want it to be
2 Tbs. oil
1 Tbs. lime juice
1 Tbs. soy sauce
1 tsp. garlic powder
1/2 tsp. ground cumin
Directions
For marinade, in a bowl combine Hunt's tomato sauce, hot pepper sauce, oil ,lime juice, soy sauce, garlic powder and ground cumin.
Place drumettes in a bowl with marinade.
If using wings, cut off and discard the tips.
Cut wings at joints to make 20 pcs.
Mix occasionally 2-4 hours. Overnight is good too.
Drain chicken reserving marinade.
Place chicken on greased foil-lined baking pan.
Bake at 375 degree oven 30 minutes.
Turn chicken over pour marinade over top. Bake 10- 15 minutes more or until done.
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