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Chicken Croquettes Ingredients: - 1 pkg. stuffing - 1 can cream of chicken soup - 1/2 c. celery, chopped - 1/2 stick margarine - 1 can cooked chicken - 1/2 stick margarine - 1/2 c. onion, chopped - oil for deep frying Directions: - Cook celery and onion in 1/2 stick of margarine. - Mix remaining ingredients until mixture is moist and sticking together. - Roll into 3 or 4-inch balls. - Deep fry balls until lightly brown. - Drain on paper towels. - Serve warm.
Dorito Casserole Ingredients: - 1 lb hamburger - 1 small onion - 1 (10 3/4 ounce) can cream of mushroom soup - 1 (12 ounce) can evaporated milk (maynot want to use it all) - 1 (4 1/2 ounce) can of chopped chilies - 1 (5 ounce) bag plain Doritos - 8 slices cheese Directions: - Brown meat and onion in skillet. - Add meat to an oven safe dish,then add soup, milk, doritos and chilies and mix well. - Lay cheese on top. - Heat in 300 degree oven till cheese has melted.
Turkey Meat Loaf Ingredients: - 1/2 lb ground sirloin - 1/2 lb ground turkey breast - 2 eggs - 1 c whole wheat crackers, crushed - 1/4 c diced onion - 2 cloves garlic, crushed - 1/2 tsp dried oregano - 1/2 c barbecue sauce, plus extra Directions: - Mix the beef and turkey until well blended. Add the eggs. Mix in the remaing ingredients, including the half cup of barbecue sauce, until well blended. Form the meat mixture into a loaf shape and place it on a broiler pan. Coat it with the extra barbecue sauce. Cook at 350F for 1 hour. Double check the internal temperature with a meat thermometer: it should read 160F.
Gazpacho Andaluz Ingredients: - 1 1/2 pounds ripe tomatoes, each cut into quarters - 1 cup coarsely chopped peeled cucumber - 1/2 cup coarsely chopped Vidalia or other sweet onion - 1/2 cup coarsely chopped red bell pepper - 1/2 cup coarsely chopped green bell pepper - 3 tablespoons sherry vinegar - 2 tablespoons extra-virgin olive oil - 1/2 teaspoon salt - 1/4 teaspoon sugar - 1/4 teaspoon ground cumin - 5 garlic cloves, coarsely chopped Directions: - Combine all the ingredients in a food processor; process until smooth. Press tomato mixture through a sieve over a bowl, pressing solids through with the back of a spoon; discard any remaining solids. Cover and chill.
Chili Relleno Squares Ingredients: - 3 cups shredded monterey jack cheese - 1 1/2 cups shredded cheddar cheese - 2 (4 ounce) cans chopped green chilies, drained - 2 eggs - 2 tablespoons milk - 1 tablespoon all-purpose flour Directions: - Place half the cheeses in a greaased 8-in square baking dish. - Sprinkle with chilies and remaining cheeses. - In a bowl, beat the eggs. - Add the milk and flour; pour over the cheese. - Bake at 375 for 30 minutes or until set. - Cut into small squares. - Serve warm.
Gingerbread Mix Dough Ingredients: - 1 pkg. gingerbread mix - 1/4 c. milk - 1/4 c. salad oil Directions: - Will also need a bowl, plastic wrap and a greased cookie sheet.
Grandma'S Banana Bread Ingredients: - 1/2 c. shortening - 1 c. sugar - 2 eggs - 1 c. mashed ripe bananas - 2 c. sifted flour - 3 tsp. baking powder - 1/2 tsp. salt - nut meats (optional) - 1 tsp. lemon juice Directions: - Put all ingredients in large bowl at once. - Mix well by hand or electric mixer. - Put in greased loaf pans. - Bake in preheated 375° oven for about 1 1/4 hours. - Let cool in pans about 15 minutes. Finish cooling on wire racks. - These freeze very well.
Super Sour Potatoes Ingredients: - 6 to 8 medium potatoes, cooked, cooled, peeled and shredded - 2 c. Cheddar cheese, shredded - 1/4 c. melted margarine - 2 c. sour cream - 1/3 c. green onions, chopped (use some of the tops) - 1 1/4 tsp. salt Directions: - Mix all ingredients. - Bake in 9 x 13-inch pan at 350° for 30 to 40 minutes, until golden and slightly crispy on edges.
Fruit And Vegetable Toss Ingredients: - 12 c. torn lettuce - 8 oz. sharp Cheddar cheese, grated or cut in thin strips - 1/2 c. sliced celery - 2/3 c. salad oil - 1/3 c. wine vinegar - 1/2 c. sugar - 1 Tbsp. grated onion - 1 tsp. dry mustard - 1/2 tsp. salt - 4 medium pared oranges (bite size pieces) - 2 medium nectarines, peeled and sliced Directions: - Combine lettuce, cheese and celery in large salad bowl.
Hamburger Pie Ingredients: - 1 (No. 2) can green beans - 1 lb. ground beef - 1/4 c. chopped onion - 1/2 tsp. salt - 1/4 tsp. pepper - 1 can tomato soup - 5 medium potatoes, boiled - 1/4 to 1/2 c. warm milk - 1 egg - 2 Tbsp. butter or oleo Directions: - Drain green beans. - Brown meat and onion together. - Add seasonings, tomato soup - and beans. - Mash potatoes; add milk, egg and - butter. - Place - meat - mixture in - greased casserole. Spoon mounds - of mashed potatoes over meat mixture. - Bake in a moderate oven at 350° for 30 to 35 minutes. Makes 6 servings.
Carrot Salad Ingredients: - 1/2 cup MIRACLE WHIP FREE Dressing - 1 Tbsp. sugar - 6 carrots, shredded (about 3 cups) Target 2 lb For $3.00 thru 02/06 - 1 can (8 oz.) pineapple tidbits in juice, drained - 1/2 cup raisins Directions: - Combine ingredients. - Refrigerate 1 hour.
Espresso Brownies Ingredients: - 1 package store bought brownie mix, any brand, batter prepared to package directions - 3 tablespoons instant espresso or 2 rounded tablespoons ground dark roast coffee beans - 1 shot coffee liqueur or 1 ounce coffee flavored syrup - Softened butter, for greasing pan - Disposable 9 by 13-inch baking pan Directions: - Preheat oven to 425 degrees F. - To prepared brownie mix add instant espresso or ground coffee and coffee liqueur or syrup. - Butter a disposable 9 by 13-inch pan and bake brownies 22 to 25 minutes on upper rack of oven. - Cut brownies into 16 bar-shaped pieces and serve warm "as is" or with your choice of: cold milk, coffee ice cream, coffee beverages or Italian after dinner liqueurs.
Peanut Crinkles Ingredients: - 1/2 c. peanut butter - 1/4 c. shortening (Fleischmann's corn margarine) - 1/2 c. brown sugar, firmly packed - 1/2 c. granulated sugar - 1 egg, beaten - 3/4 c. and 2 Tbsp. sifted flour - 1 tsp. baking soda - 1/4 tsp. salt Directions: - Cream peanut butter and shortening until soft. - Add sugars gradually, continuing to cream until light and fluffy. - Add egg; beat well. - Sift flour, baking soda and salt together. - Add 1/3 at a time, beating well after each addition. - Chill dough 10 minutes. - Pack dough into cookie gun; make in various shapes on ungreased cookie sheets. - Bake 8 to 10 minutes in hot oven at 400°.
Lemon Herb Buttermilk Dressing Ingredients: - 1 cup buttermilk - 2/3 cup mayonnaise - 1 teaspoon lemon zest - 2 tablespoons lemon juice - 1 tablespoon chopped chives - 1 tablespoon chopped thyme - 1 tablespoon chopped tarragon - 1 tablespoon chopped parsley - 1 1/2 teaspoons kosher salt - 3/4 teaspoon black pepper Directions: - Combine buttermilk and mayonnaise in a medium bowl. Whisk to combine. - Stir in lemon zest and juice. Add herbs and stir to combine. Add salt and pepper. - Chill one hour to thicken before serving.
Mexicali Pork Chops Ingredients: - 4 pork chops - 1/2 c. chopped green peppers - 1/4 c. chopped onion - 1 (16 oz.) can tomatoes, stewed - 1 (8 oz.) can whole kernel corn, drained - 1 (8 oz.) can kidney beans, drained - 1/2 c. long grain rice - 1/2 c. water - 1 (4 oz.) can mild green chili peppers, rinsed, seeded and chopped - few dashes bottled hot pepper sauce - 3/4 tsp. salt Directions: - Brown pork chops; season with salt and pepper. - Set aside. Reserve drippings in skillet.
Oven Broccoli Omelet Ingredients: - 9 eggs - 1 10 oz (280 grm). bag chopped broccoli, thawed and drained - 1/3 cup (80 ml) finely chopped onion - 1/4 cup (60 ml) Parmesan cheese - 2 tbsp (30 ml) milk - 1/2 tsp (2 ml) salt - 1/2 tsp (2 ml) basil - 1/4 tsp (1 ml) garlic powder - 1 medium tomato, cut into 6 slices Directions: - Beat eggs with whisk in bowl until light and fluffy. - Stir in remaining ingredients except tomato. - Pour into greased 11x7x2 inch dish. - Arrange tomato slices on top. - Bake uncovered in 325 degree (175 C.) oven, 25-30 minutes.
Lemon Tea Biscuits Ingredients: - 4 cups all-purpose flour - 1/4 cup sugar - 1-1/2 teaspoons baking soda - 1 teaspoon salt - 2/3 cup shortening - 1 cup 2% milk - 6 tablespoons lemon juice - 1/2 cup butter, softened - 4-1/2 teaspoons lemon juice - 2 teaspoons grated lemon zest - 1 tablespoon finely chopped onion, optional Directions: - In a large bowl, combine the flour, sugar, baking soda and salt. Cut in shortening until mixture resembles fine crumbs. Stir in milk and lemon juice just until moistened. Turn onto a lightly floured surface; knead 8-10 times. - Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. Place 2 in. apart on ungreased - . Bake at 450° until golden brown, 8-10 minutes. - Meanwhile, in a small bowl, combine lemon butter ingredients until blended. Serve with warm biscuits.
Layered Salad Ingredients: - 1 small head of lettuce, broken in bite size pieces - 1 (7 ounce) can le seuer peas, drained - 12 cup onion, finely chopped - 1 cup Hellmann's mayonnaise - 1 cup swiss cheese, grated - 6 -8 slices crisp bacon, crumbled - seasoned bread crumbs (for topping) Directions: - Layer the bowl with all ingredients in order--the mayonnaise should be the sealer for the layers. - Seal in plastic wrap and refrigerate for 24 hours. - Toss before serving.
On-the-Go Breakfast Sandwich Ingredients: - 1/4 cup fat-free liquid egg substitute - 1 BOCA Meatless Breakfast Patty - 1 100% whole wheat English muffin - 1/4 medium tomato, sliced Safeway 1 lb For $1.29 thru 02/09 - 1 Tbsp. KRAFT 2% Milk Shredded Sharp Cheddar Cheese - 1/2 grapefruit Safeway 10 ct For $10.00 thru 02/09 - 8 fl oz (1 cup) drinking water Directions: - Cook egg substitute in nonstick skillet on medium-low heat until set, stirring occasionally. - Microwave breakfast patties as directed on package. - Cover muffin half with tomato and egg substitute; top with breakfast patty. - Sprinkle with cheese; top with remaining muffin half. - Complement breakfast sandwich with grapefruit. - Serve a glass of water with breakfast.
Alessandro's Secret Spinach Ingredients: - 34 cup chicken broth - 1 lb fresh spinach - 1 teaspoon salt - 1 clove garlic, minced - 1 12 tablespoons olive oil - 18 teaspoon red pepper flakes Directions: - In small saucepan, bring the chicken broth to a boil and cook until it has reduced to 6 tbs. - Set aside. - Remove stems from spinach and blanche in boiling water and salt. - Drain spinach until cool enough to handle. - Squeeze excess water from spinach. - In saute pan cook garlic in olive oil until golden brown. - Add pepper flakes, spinach and reduced chicken broth. - Stir and cook until heated through. - Season to taste.
Aloha Salmon Recipe Ingredients: - 1 x (15 1/2 ounce.) can salmon, liquid removed and flaked - 2 x tomatoes, minced chunky style - 1 x cucumber, peeled, seeded, and diced - 2 x green onions, minced - 1/4 c. soy sauce - 3 Tbsp. salad oil - 1 Tbsp. garlic, chopped - 1 Tbsp. (not kidding) black pepper Directions: - Combine and refrigeratetill serving.
Cucumber And Cream Cheese Appetizers Ingredients: - 1 # cream cheese, softened - 1- pkg (enveloped) good seasons Italian Italian salad dressing mix - 1 dash Tabasco sauce - 1 pkg rye cocktail bread - 1 seddless cucumber unpeeled - dried dill to garnish Directions: - Wash and score the cucumber with a fork along the entire length of the cucumber, all the way around to make a design. Slice thinly and set aside - Combine cream cheese, seasoning mix and tabasco sauce - Spread cream cheese mixture on ea slice of bread, place slice of cucumber and sprinkly the top with dill
Beans Pancake Ingredients: - 1 cup mung beans - 1 cup haricot beans - 1 cup Urad Dal - 1 cup rice - 12 tablespoon salt Directions: - soak everything is water overnight. - Then grind in mixer into a coarse paste. - Keep in warm place for fermentation for 4-6 hours. - Add salt while grinding Then on griddle spread like a pancake and cook on both sides. - Can eat with any of chutneys or with Ketchup.
Chicken Pot Pie Ingredients: - 4 chicken breasts, cooked and cut in large pieces - 1 1/2 c. broth (use chicken broth from cooked chicken or can) - 1 can cream of celery soup - 1 stick melted butter - 1 1/2 c. Bisquick - 1 1/2 c. milk Directions: - Pour over ingredients. - Bake at 350° - for 1 hour or less.
Double-Whammy Green Chile Dip Ingredients: - 1 ounce green chili powder, new mexican - 8 ounces sour cream - 1 tablespoon green chili pepper, roasted,fresh or frozen - 2 cloves garlic, roasted and minced - 1/2 teaspoon onion, minced Directions: - In a small bowl, combine green chile powder with the sour cream. - Mix in remaining ingredients. - Refrigerate for at least 1 hour to develop flavors. - Keeps well for 3 or 4 days. - NOTE: to roast garlic, place individual cloves, with skins on, in a heavy skillet over low heat. - Turn and shake skillent until the skins darken on all sides and the cloves are softened.
Prune Pie Ingredients: - 1 (12 oz.) pkg. pitted prunes - 1/2 c. sugar - 2 Tbsp. lemon juice - 2 Tbsp. cornstarch - enough water to cover prunes 1/2 inch Directions: - Cut up prunes. - Cook in enough water to cover 1/2 inch above prunes as directed on prune package. - When cooked, add the remainder of the ingredients mixed together. - Cook gently over medium heat, stirring constantly until thick. - Pour into prepared pie crust and cover with second crust. - Make several slits for steam to escape. - Bake at 425° for 30 to 45 minutes or until crust is nicely browned.
Ting-A-Lings Ingredients: - 2 (8 oz.) bags semi-sweet chocolate morsels - 1 (8 oz.) bag butterscotch morsels - 2 (6 oz.) cans chow mein noodles (thin) Directions: - Combine morsels in double boiler and melt until smooth. Use low heat. - Remove from heat. - Immediately stir in chow mein noodles (careful not to break up too much). - Quickly spoon out onto wax paper in tablespoon size. - Let sit until dry. - Enjoy!
Creamy Rice Pudding Ingredients: - 1/2 c. long grain rice - 1 c. water - 1 egg - 3/4 c. sugar - 2 1/2 Tbsp. cornstarch - 1 Tbsp. butter (margarine) - 2 1/2 c. milk - 1 tsp. vanilla - sprinkle of (1/8 tsp.) cinnamon-nutmeg Directions: - Simmer rice and water for 20 minutes. - Mix egg, sugar, cornstarch, butter and milk. - Cook on medium heat, stirring constantly, until thickens. - Stir in rice, vanilla and spices.
Green Bean & Pepper Saute Ingredients: - 3 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt - 1/2 pound fresh green beans, trimmed - 2 medium (1/2 cup) shallots, peeled, thinly sliced - 1 medium yellow bell pepper, cut into 1/4-inch strips* - 1 teaspoon chopped fresh rosemary - 2 teaspoons balsamic vinegar - 1 teaspoon freshly grated orange zest - 1/4 teaspoon salt - 1/4 teaspoon pepper Directions: - Melt 2 tablespoons Butter with Olive Oil & Sea Salt in 12-inch skillet until sizzling; add green beans. - Cover; cook over medium-high heat 3 minutes. - Uncover; add remaining 1 tablespoon Butter with Olive Oil & Sea Salt, shallots, bell pepper strips and rosemary. - Continue cooking, stirring occasionally, 5-7 minutes or until pepper strips begin to soften. - Reduce heat to medium. - Stir in all remaining ingredients. - Cook 1-2 minutes or until beans are crisply tender.
Poppy Seed Chicken Ingredients: - 6 chicken breasts, cooked and cubed - 2 cans cream of chicken soup - 8 oz. sour cream - 8 oz. Ritz crackers, crushed - 2 Tbsp. poppy seed - 2 sticks oleo, melted Directions: - Mix Ritz crackers and poppy seed in melted oleo. (Save some for top.) Cover bottom of baking dish. Combine chicken soup, chicken and sour cream. Spread over cracker layer. Top with remaining cracker mixture. Bake at 350° for 1 hour.
Easy Layered Chicken Bruschetta Bake Ingredients: - 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces - 1 tsp. Italian seasoning - 1 can (28 oz.) Italian-style stewed tomatoes, drained - 2 cloves garlic, minced - 1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese - 1-1/2 cups water - 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken Directions: - Heat oven to 400F. - Spread chicken onto bottom of 13x9-inch baking dish sprayed with cooking spray; sprinkle with Italian seasoning. - Top with tomatoes, garlic and cheese. - Add water to stuffing mix; stir just until moistened. - Spoon over chicken. - Bake 30 to 35 min. - or until chicken is done.
Spaghetti & Meatballs in Creamy Rosa Sauce Ingredients: - 1/2 lb. spaghetti, uncooked - 1 lb. frozen fully cooked turkey meatballs, thawed - 2 cups spaghetti sauce - 1 pkg. (16 oz.) frozen bell pepper and onion strips - 2/3 cup PHILADELPHIA Reduced Fat Italian Cheese & Herb Cooking Creme - 1/4 cup KRAFT Shredded Parmesan Cheese - 2 Tbsp. chopped fresh parsley Directions: - Cook spaghetti as directed on package, omitting salt. - Meanwhile, cook next 3 ingredients in covered skillet on medium heat 10 to 12 min. - or until heated through, stirring frequently. - Stir in cooking creme; cook and stir 2 min. - Drain spaghetti; place on platter. - Top with meatballs, sauce, Parmesan and parsley.
Kaffree Tea Ingredients: - 4 Kaffree tea bags - 3 peppermint tea bags - 1 qt. water - 1 (12 oz.) can frozen apple juice - 3 Tbsp. fresh lemon juice - 3 Tbsp. fresh lime juice Directions: - Boil water in pot. - After boiling, take off fire and add tea bags. - Let cool before adding apple juice and lemon-lime. - Chill and serve.
Scallion Dipping Sauce Ingredients: - 6 large scallions, finely chopped - 2 tablespoons finely grated fresh ginger - 2 teaspoons kosher salt - 1/4 cup vegetable oil Directions: - In a medium heatproof bowl, combine the scallions with the ginger and salt. - In a small saucepan, heat the vegetable oil until shimmering. - Pour the hot oil over the scallions and stir to combine. - Serve.
Texas Chili Ingredients: - 2 1/2 lb. meat - 1/4 c. olive oil - 1 c. onion - 1 Tbsp. garlic - 1 large green pepper - 1 bay leaf - 1 tsp. oregano - 3 Tbsp. chili powder - 1 tsp. cumin - 1/4 tsp. cayenne pepper - 1/4 tsp. black pepper - 1 Tbsp. paprika - 2 chili pods - 3 Tbsp. flour - 1 1/2 qt. beef stock - 4 lb. spareribs - 5 Tbsp. sugar - 3 Tbsp. honey - 3 Tbsp. soya sauce - 2 Tbsp. catsup - 1 tsp. salt - 1 c. hot chicken broth or bouillon Directions: - Mix the ingredients and soak the ribs in this mixture for 2 hours. - Then bake in oven at 300° for 2 or 3 hours. - Baste every now and then with the sauce. - If the ribs are fatty, drop them in boiling water for about 5 minutes before marinating, then proceed as directed. - Serves 6.
Charaben: Chick and Rooster Onigiri Ingredients: - 1 Cooked white rice - 1 Corn - 1 Nori seaweed - 1 Ketchup - 1 Bento picks - 1 Cooked yellow rice Directions: - Stuff the rice with your favorite filling and roll into a round rice ball. - Make the chick with the yellow rice. - Press corn into the center to create the beaks. - Use nori to make the eyes. - Dab a bit of mayonnaise on the eyes. - Use ketchup for the cheeks. - Make the feet from nori. - Stick the picks into the tops of the heads. - I recommend the ones with hearts on top!
Pina Colada Fudge Ingredients: - 1 (12 ounce) package white vanilla chips - 1 (3 1/4 ounce) jar macadamia nuts, chopped,toasted - 1 (16 ounce) can pillsbury creamy supreme vanilla frosting - 1/2 cup chopped dried pineapple - 1/2 cup coconut, toasted - 1 teaspoon rum extract - 1 teaspoon coconut extract Directions: - Line 8 or 9" square pan with foil, extending foil over edges. - Place chips in medium microwave-safe bowl. - Microwave on HIGH for 1-2 minutes or until melted, stirring every 15 seconds until smooth. - Reserve 1/4 cup nuts for garnish. - Add remaining nuts and all remaining ingredients to melted chip mixture; mix well. - Spread in foil-lined pan. - Sprinkle with reserved nuts. - Refrigerate 1 hour or until firm. - Remove fudge from pan by lifting foil. - Remove foil; cut into squares. - To toast macadamia nuts and coconut, spread on separate small cookie sheets; bake at 350°F. - for 5 to 8 minutes or until light golden brown, stirring occasionally.
Eleanor'S Broccoli & Rice Supreme Ingredients: - 1 cup rice - 1 cup milk - 8 ounces Velveeta cheese (cubed) - 1 (10 ounce) can cream of mushroom soup - 2 tablespoons butter - 2 stalks celery (chopped) - 1 onion (chopped) - 10 ounces frozen broccoli - 1/2 teaspoon salt Directions: - Cook the rice according to package directions. In a small pan, melt butter and saute chopped celery, and chopped onion. Cook for 5 minutes or until soft. In a large bowl, mix soup, milk, and cheese. Combine rice, cheese mixture, vegetables and broccoli and mix well. Pour into a small casserole dish and bake for 45 minutes at 350 degrees.
Million Dollar Pickles Ingredients: - 2 gal. pickles - 1 gal. boiled water - 1 pt. salt - 2 Tbsp. alum - 2 1/2 qt. vinegar - 4 handfuls mixed pickle spices, tied in a bag - cinnamon sticks Directions: - Slice pickles. - Make a - brine - of - the boiled water and salt. Let cool. - Put over pickles. - Let stand for 7 days with weight on top.
Cocktail Meatballs Ingredients: - 1 lb. ground beef - 1/4 c. bread crumbs - 1/2 c. Parmesan cheese - 1 egg - 1 (10 oz.) jar grape jelly - 1 (12 oz.) bottle chili sauce - 1 Tbsp. Worcestershire sauce - 1/2 tsp. garlic salt - 1/2 tsp. pepper - 1/4 c. light cream Directions: - Make meatballs out of ground beef, bread crumbs, Parmesan cheese and egg; brown on all sides. - Mix remaining ingredients together in large saucepan; bring to a slow boil. - Add meatballs; stir until all are covered. - Bring to a light boil, cooking for 10 to 15 minutes on very low heat until sauce is thick enough to stick to meatballs. - Serve on plate with toothpicks or in a crock-pot.
Chicken Crunch Ingredients: - 1/2 c. chicken broth or milk - 2 (10 oz.) cans cream of mushroom soup - 3 c. diced, cooked, unsalted chicken - 1/4 c. minced onions - 1 c. diced celery - 1 (5 oz.) can water chestnuts, thinly sliced - 1 (3 oz.) can chow mein noodles Directions: - Blend broth into soup in 2-quart casserole dish. - Mix remaining ingredients. - Bake at 325° for 40 minutes. - Makes 8 servings.
Kicked up Banana Smoothie Ingredients: - 12 cup skim milk - 1 banana - 1 tablespoon cocoa powder - 1 12 tablespoons honey - 2 tablespoons of raw oatmeal - 1 tablespoon peanut butter - 8 -10 ice cubes Directions: - Put all of the ingredients except for the ice into a blender and whaz it up. - Whaz -- i really wanted to use that particular word for some reason! - Then add in the ice cubes, and blend until smooth. - This is so simple you can even do it at 7am. - I must preface these simple instructions with the fact that I have a wonderful blender. - Thanks, mom! - Gotta love all of the cool kitchen stuff you get when you get married. - If your blender leaves a bit to be desired, just go slow and add the ice cubes one at a time through the hole in the lid. - Eventually your smoothie will come together into a tasty, filling, and nutritional treat.
Swedish Chocolate Balls (Or Coconut Balls) Ingredients: - 4 cups regular rolled oats - 1 1/4 cups white sugar - 1/2 cup unsweetened cocoa powder - 1 cup butter or margarine, softened - 2 tablespoons strong coffee - 1 teaspoon vanilla extract - 2 (1 ounce) squares unsweetened baking chocolate, melted - 1/3 cup coconut flakes Directions: - Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended. - Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.
Frank-Vegetable Medley Ingredients: - 1/2 lb. frankfurters (4 or 5), cut in 1-inch pieces - 1/2 c. long grain rice - 1 (8 oz.) can tomato sauce - 1 c. water - 1 (10 oz.) pkg. frozen mixed vegetables, slightly thawed - 1/4 c. chopped onion - 1 tsp. salt - dash of bottled hot pepper sauce Directions: - Combine frankfurters with remaining ingredients in 2-quart casserole, breaking up frozen vegetables with fork. - Bake, covered, at 375° for 1 hour or until heated through. - Stir once or twice during baking time. - Serves 6.
Chicken And Wild Rice Ingredients: - 1 box wild rice - 1 can creamy onion soup - 1 can water - 1 fryer, cut up - salt - pepper - 1 can cream of celery soup Directions: - Place uncooked rice in bottom - of - pan. - Pour onion soup and one can of water over rice. - Sprinkle chicken with salt and pepper. - Place chicken on rice. - Spread - cream - of - celery soup over chicken. - Bake uncovered in preheated oven at 300° to 350° for 1 to 1 1/2 hours. - Add water as necessary.
Homemade Chocolate Easter Eggs Ingredients: - 2 packages (3.4 ounces each) cook-and-serve pudding mix - 1/2 cup butter, melted - 1/2 cup milk - 5 to 6 cups confectioners' sugar - 2 cups peanut butter - 4 cups (24 ounces) semisweet chocolate chips - 2 teaspoons shortening - Assorted decorating icings and cake decorator candy flowers Directions: - In a large saucepan, combine the pudding mixes, butter and milk. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sugar and peanut butter. Cool slightly. - Shape 1/2 cupfuls into egg shapes. Place on a waxed paper-lined - ; refrigerate until set. - In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Return eggs to waxed paper to set. Decorate with icings and candies as desired. Store in an airtight container.
Broccoli Salad Ingredients: - 1 to 2 bunches broccoli - 6 to 10 slices crisp bacon - red onion rings as desired - 1/2 to 1 c. grated sharp Cheddar Directions: - Rinse and drain - broccoli - well. - Cut - tops of broccoli from the stalks and put in - a - large bowl. - If the stalks are large enough, peel them, then - slice the stalks and add to the broccoli tops. - Slice the - onion - rings. - Add to the broccoli. Add crumbled bacon and - top - with grated cheese. - Add dressing and toss just before serving. - Broccoli salad and dressing may be made the day before and refrigerated separately.
Peachy Chicken With Basil Ingredients: - 3 tablespoons all-purpose flour - 12 teaspoon salt - 12 teaspoon black pepper - 4 medium skinless boneless chicken breasts - 2 tablespoons butter - 34 cup chicken broth - 3 medium peaches (ilb) - 1 small red onion, thinly sliced - 14 teaspoon grated lemon peel - 8 large basil leaves - cooked rice Directions: - on waxed paper , mix flour, salt and pepper. - coat chicken breats with seasoned flour. - in a nonstick 12- inch skillet, melt butter over med heat , add chicken and cook 10 -12 mins until juices run clear and chicken is no longer pink, transfer chicken to a platter, keep warm. - add chicken broth to skillet, heat to boiling over high heat, add peaches, red onion, and lemon peel. - cook stirring frequently about 3 minutes or until peaches are softened and sauce is slightly thickened. - stir sliced basil into the skillet. - serve over rice, spoon sauce over chicken. - garnish with basil.
Tonnato Sauce Ingredients: - 1 cup mayonnaise - 1/2 cup extra-virgin olive oil - a 6-ounce can tuna in olive oil (not drained) - 3 anchovy fillets - 2 tablespoons fresh lemon juice - 3 tablespoons drained capers Directions: - In a blender puree all ingredients, including oil from tuna can, until smooth and season with salt and pepper.
Taco Stew Ingredients: - 2 lb. ground beef - 1 small onion - 1/2 can green chilies, chopped - 1 tsp. salt - 1/2 tsp. pepper - 1 pkg. taco seasoning mix - 1 pkg. Ranch dressing mix - 1 (15 oz.) can hominy (corn) - 1 can kidney beans - 1 can pinto beans - 3 (14 1/2 oz.) cans stewed tomatoes, blended and undrained - 1 1/2 c. water Directions: - Brown ground beef, onion and chilies in a large Dutch oven on medium-high heat. - Stir in remaining ingredients and bring to a boil. - Simmer on low heat for 30 minutes. - Makes 10 servings.
Fresh Cranberry Salad Ingredients: - 1 - 12 oz. pkg fresh cranberries, washed and sorted - 1 1/2 c. sugar - 3 c. boiling water - 3 - 3 oz. pkgs. orange gelatin dessert - 2 - 11 oz. cans mandarin oranges, drained and cut into small pieces - 1 c. chopped walnuts or pecans - 1 - 8 oz. can crushed pineapple, undrained Directions: - Grind cranberries in food grinder or food processor; stir in sugar to blend. - Set aside. - Dissolve gelatin dessert in water; cool until mixture begins to thicken. - Add to cranberry mixture. Add oranges, nuts and pineapple. - Stir well; pour into lightly oiled 8-cup mold. - Chill overnight. - Unmold.
Sour Cream Coleslaw Ingredients: - 1 head cabbage (medium) - 1 onion - 1 tsp. celery seed - 1 tsp. sugar - 1/2 c. mayonnaise - 1/2 c. sour cream - 2 Tbsp. lemon or lime juice - salt and pepper to taste Directions: - Chop cabbage and onion. - Add other ingredients and toss.
Ham And Asparagus Parmesan Ingredients: - 2 lb. asparagus - 2 lb. sliced ham - 1/2 c. grated Parmesan cheese - 1/2 tsp. pepper - 1 tsp. salt - 1 c. melted butter Directions: - Cook and slice ham. Boil asparagus for a few minutes. - Layer ham on bottom of greased pan. - Layer asparagus over ham. - Pour over butter and sprinkle with cheese, pepper and salt. - Bake in preheated 450° oven for about 10 to 15 minutes or until cheese is melted.
Coconut Eggnog Ingredients: - 1 1/2 c. milk - 1 (14 oz.) can sweetened condensed milk - 1 (14 oz.) can unsweetened coconut milk - 1 c. light rum - 2 large eggs, beaten Directions: - Simmer first 4 ingredients. - Mix 1 cup into eggs. - Mix back into pan. - Stir over low heat 5 minutes to thicken. - Strain and chill. - Add nutmeg, if desired.
Quickie Peach Cobbler Ingredients: - 1 stick margarine - 1 large can sliced peaches - 1 c. sugar - 1 c. self-rising flour - 1 c. buttermilk - brown sugar Directions: - Cut 1/2 stick of margarine in bottom of large Pyrex bowl or long oblong cake pan. - Heat peaches to boiling point. - Mix sugar, flour and buttermilk together. - Pour fruit in Pyrex dish and then pour flour, sugar and buttermilk over peaches. - Cut 1/2 stick margarine over peaches and then sprinkle brown sugar on top. - Bake in 350° oven until brown, approximately 30 to 45 minutes.
Potato Soup Mix Ingredients: - Dry Mix - 2 1/2 cups instant mashed potatoes (Hungry Jack is good!) - 1 1/4 cups powdered coffee creamer - 1 (8 ounce) packet mccormick chicken gravy mix - 2 teaspoons salt-free spike seasoning (or Mrs. Dash salt-free, or Lawry's salt-free seasoning) - 2 teaspoons minced dried onion - 1 teaspoon chicken bouillon granule - 1/2 teaspoon pepper - To make soup - 1/2 cup potato soup mix - 1 cup boiling water Directions: - Place ingredients in a large bowl and toss,shake, and stir to mix well. - Place in a suitable mix container (or containers). - You can make individual servings by placing 1/2 cup Potato Soup Mix in seperate containers. Be careful when dividing up the mix to get all of the ingredients in each container- the spices tend to settle to the bottom of the bowl. - To make soup (to put on a card): - Place 1/2 cup Potato Soup Mix into a mug or bowl. - Add 1 cup boiling water. Stir well. - Let stand 3 minutes until thickened.
Artichoke Heart Salad Ingredients: - 1 (14 oz.) can artichoke hearts, quartered and drained - 1 (2 1/4 oz.) can sliced ripe olives, drained - 1/3 c. green peppers, chopped - 1/3 c. green onions, thinly sliced - 3/4 c. Italian salad dressing Directions: - In a bowl, combine artichokes, olives, green peppers and onions. Add dressing and toss to coat. Cover and refrigerate for a couple of hours. Serve with slotted spoon.
Calamari Marinara Ingredients: - 2 1/2 lbs calamari, tubes and tentacles (thawed if frozen) - 2 tablespoons butter - 3 garlic cloves, minced - 1/2 cup diced onion - 2 2 cups clam juice or 2 cups chicken broth - 1 (14 ounce) can crushed tomatoes - 1/4 cup chopped fresh parsley - 1/4 cup dry white wine - 3/4 teaspoon salt - 3/4 teaspoon fresh ground pepper - 4 cups lightly packed fresh Baby Spinach - 1/4 cup sliced ripe olives - 1 tablespoon pine nuts Directions: - Cut calamari tubes into 1/4-inch-thick rings. - Melt butter in a large skillet over medium-high heat. Add garlic and onion; saute 3 minutes or until tender and lightly browned. - Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. - Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.
Ziti With Fresh Spinach and Tomatoes Ingredients: - 2 tablespoons extra virgin olive oil - 3 slices pancetta, chopped - 1 cup chopped onion - 3 garlic cloves, minced - 1 12 cups barilla traditional Italian sauce - 2 tablespoons white wine - 1 (10 ounce) package fresh spinach, rinsed trimmed - 12 cup freshly grated parmesan cheese Directions: - Heat oil in large skillet over medium heat. - Saute pancetta 1-2 minutes. - Add onion and garlic; continue cooking 2-3 minutes, stirring occasionally. - Add Traditional Italian Sauce and wine; simmer 4 minutes. - Add spinach; saute 2 minutes or until wilted, stirring occasionally. - Meanwhile cook ziti according to package, drain and return to pot. - Add spinach mixture to hot ziti; toss. - Transfer to serving platter; sprinkle with cheese. - Tip: Substitute ham or bacon for pancetta.
Artichoke Salad Ingredients: - 1 pkg. chicken Rice-A-Roni - 1 bunch green onions, chopped (use green tops) - 1 jar artichoke hearts, chopped (save juice) - 1 small green pepper, chopped - 1 small jar stuffed green olives Directions: - Cook Rice-A-Roni according to directions on package. - Cool, then add all other ingredients. - Pour juice from artichokes over all and mix gently. - May be served hot or cold. - Serves 8.
Grilling Herb Mix Ingredients: - 1 part each: ground dried rosemary, basil and oregano - 1/2 part each: ground dried sage, peppermint, thyme and black pepper Directions: - Mix all ingredients together and store in tightly sealed jar.
Exotic Chicken & Rice Casserole Ingredients: - 1 whole chickens or 1 quartered chicken, with skin on - 1 (14 1/2 ounce) can diced tomatoes (undrained) - 1 onion, diced - 1 -2 tablespoon turmeric - 2 tablespoons dry chicken soup powder - 1 bunch fresh cilantro - 1 bunch fresh parsley - 1 bunch fresh dill - garlic powder - pepper - 2 cups rice - water, to cover Directions: - Saute onion on low flame until nicely carmelized taking care not to burn the onions. - Add tomatoes and seasonings, stir. - Add uncooked rice and herbs. If using whole chicken then stuff with rice mixture and layer pan with remaining rice. If not stuffing the chicken simply layer a large roaster pan with rice mixture and add water to cover. Place chicken over rice and cover well. After an hour turn over chicken and add more water if needed. Cover again and cook until tender (approximately another two hours).
Cheesy baked chicken Ingredients: - 1 milk - 2 rolls of ritz crackers - 1 gratted chesse of your preference - 5 chicken breast (however many) - 2 eggs Directions: - Smash the rolls of rits crackers until there are no large pieces - Add milk and two egss in a bowl - Mix gratted cheese and crushed ritz in a seperate bowl - Cute chicken into pieces or to whatever size - Dip chicken in the combines milk and eggs then place and roll around in comibined crackers and cheese - Pre heat oven to 350 - Place chicken once covered in a pan and cover with foil. - Bake for 40 minutes - Take off foil and bake for another 10 minutes - Let cool. - Add more cheese if you'd like and ENJOY!
Chocolate-Peanut Butter Ice Cream Ingredients: - 1 c. sugar - 1/2 c. cocoa - 3/4 c. peanut butter - 2 c. milk - 4 eggs - 1 c. sugar - 1 (12 oz.) can Pet or Carnation milk - Chocolate-Peanut Butter Syrup - 1/2 gal. milk Directions: - Beat eggs. - Add sugar and remaining ingredients. - Pour into freezer can. - Add enough milk to fill as desired. - Freeze and enjoy. - THIS IS NOT LOW CALORIE!!
Zucchini Chili Cheese Bake Ingredients: - 1 c. uncooked rice - 3 medium zucchini, sliced thin - 1 (7 1/2 oz.) can chopped chilies - 12 oz. Monterey Jack cheese, grated - 1 large tomato, sliced thin - salt - 2 c. sour cream - 1 tsp. oregano - 1 tsp. garlic salt - 1/4 c. chopped green pepper - 1/4 c. chopped green onion - 1 Tbsp. chopped parsley Directions: - Cook rice according to directions on package. - Cook zucchini in small amount of salted water until crisp-tender. - Set aside. In a 3-quart buttered casserole, place cooked rice; cover with chopped chilies. - Sprinkle on half of cheese; arrange zucchini slices over cheese. - Add tomato slices. - Sprinkle with salt.
All-Occasion Punch Ingredients: - 1 large can unsweetened pineapple juice - 2 liter bottle ginger ale - 1 sliced orange - ice ring or ice cubes Directions: - Blend - in punch bowl and serve. - Makes about 1 1/3 punch bowl.
Potato Crust Quiche Ingredients: - 3 medium potatoes - 2 c. frozen mixed vegetables - 2 beaten eggs - 1/4 tsp. salt - 1 Tbsp. fine dry bread crumbs or wheat germ - 1/4 c. butter - 1/2 c. shredded Cheddar cheese - 1 (5 oz.) can evaporated milk - 1/8 tsp. pepper Directions: - Cook potatoes, covered, in boiling salted water until tender. Drain and mash. - Stir in butter and spoon into a greased 9-inch pie plate. - Spread over bottom and up sides, building up sides with a spoon to form a crust. - Arrange vegetables in bottom of potato crust. - Sprinkle with cheese. - In a small bowl, combine eggs, milk, salt and pepper. - Pour over cheese and sprinkle with bread crumbs or wheat germ. - Bake at 375° for 40 to 50 minutes.
Broccoli Cheese Casserole Ingredients: - 1 head fresh or 1 pkg. frozen broccoli - 1 lb. ground beef - 1 medium bell pepper - 1 medium onion - 1/2 c. celery - 1 tsp. garlic powder or 3 cloves fresh garlic - 1 can mushroom soup - 2 c. cooked rice - 1 can French fried onion rings - 1 stick oleo - Velveeta cheese, grated - salt and pepper to taste Directions: - Steam broccoli with 1/2 stick oleo until tender. - Brown ground beef. - Add 1/2 stick oleo. - Add celery, onions, bell pepper and garlic; cook until tender. - Add rice and mushroom soup. - Layer in casserole dish. - Layer rice and beef mixture first, broccoli, French fried onions and cheese. - Top with French fried onions and cheese. - Place in 350° oven until cheese is melted, about 30 minutes.
Top Of The Stove Cookies Ingredients: - 2 c. sugar - 4 Tbsp. cocoa - 1/2 c. milk - 1 cube margarine - 1/2 c. nutty peanut butter - 1 tsp. vanilla - 3 c. quick oats Directions: - Add together margarine, sugar, cocoa and milk. - Bring to a boil and remove from heat. - Have ready peanut butter, vanilla and pinch of salt. - Add to boiling syrup and mix. - Add oats, 1 cup at a time, mixing thoroughly. - Drop by teaspoons on wax paper until cold.
Refrigerator Mashed Potatoes Ingredients: - 5 lb. potatoes, pared and quartered - 2 (3 oz.) pkg. cream cheese - 1 (16 oz.) sour cream - 2 tsp. onion salt - 1 tsp. salt - 1/2 tsp. pepper - 2 Tbsp. butter - grated Cheddar cheese Directions: - Cook potatoes; mash. - Add cream cheese, sour cream, onion salt, salt, pepper and butter. - Spread in a 9 x 13-inch pan. Cover. - Refrigerate for at least 2 days. - (Can store up to two weeks.) - When ready to use, top with Cheddar cheese (lots) and bake at 350° for 30 to 35 minutes. - Serves 8 to 10 people.
Quick Fudge Icing Ingredients: - 1 cup white sugar - 3 tablespoons unsweetened cocoa powder - 1/3 cup milk - 5 tablespoons shortening - 1 pinch salt - 1 teaspoon vanilla extract Directions: - In a saucepan combine sugar, cocoa, milk, shortening, and salt. Bring mixture to a rolling boil, stirring constantly for 2 minutes. - Remove from heat and add vanilla and continue beating until frosting starts to thicken slightly. The frosting will be real creamy.
Chicken With Orange And Honey Sauce Ingredients: - 4 chicken cutlets - 3 Tbsp. cornstarch - 2 Tbsp. butter - 2 Tbsp. frozen orange juice - 1 tsp. Dijon mustard - 1 tsp. honey - 1/2 c. chicken broth - salt and pepper - parsley for garnish (optional) - orange slices for garnish (optional) Directions: - Combine cornstarch, salt and pepper in plastic bag. - Add chicken and shake to coat. - Remove chicken, save cornstarch. - Melt 1 tablespoon butter in large skillet. - Add chicken and brown (approximately 5 minutes). - Add the rest of butter, turn chicken and brown the other side; transfer to plate. - Dissolve cornstarch in the chicken broth. - Whisk the broth, o.j., mustard and honey into the pan drippings. - Bring to boil stirring constantly over medium heat. - Return chicken, lower heat to medium low and cover. Cook approximately 8 to 10 minutes until chicken is opaque. Divide chicken and sauce among 4 plates.
Chicken Parmesan Ingredients: - 1/3 cup KRAFT Grated Parmesan Cheese - 1/4 cup seasoned dry bread crumbs - 6 small boneless skinless chicken breasts (1-1/2 lb.) - 2 Tbsp. butter or margarine, melted - 3/4 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce - 1-1/2 cups POLLY-O All Natural Shredded Low-Moisture Part-Skim Mozzarella Cheese Directions: - Heat oven to 400F. - Mix Parmesan and bread crumbs in pie plate or shallow dish. - Dip chicken in butter, then in Parmesan mixture, turning to evenly coat both sides of each breast. - Place in 15x10x1-inch pan sprayed with cooking spray. - Bake 20 min. - or until chicken is done (165F). - Top with sauce and mozzarella; bake 10 min. - or until mozzarella is melted.
Pumpkin Pie Ingredients: - 2 eggs, slightly beaten - 3/4 c. sugar - 1/2 tsp. salt - 1/2 tsp. ginger - 2 c. pumpkin, cooked - 1 2/3 c. evaporated milk (13 oz.) - 1 tsp. cinnamon - 1/4 tsp. cloves - 1 (9-inch) unbaked pie shell Directions: - Preheat oven to 425°. - Mix ingredients in the order given in a large bowl. - Pour into pie shell. - Bake for 15 minutes. - Reduce temperature to 350° and bake 45 minutes longer or until knife inserted into center of pie filling comes out clean.
Fiery Wings Ingredients: - 1/4 cup MIRACLE WHIP Dressing Family Dollar $3.50 thru 02/07 - 1/4 cup light corn syrup - 1 Tbsp. hot pepper sauce - 3 lb. chicken wings, split at joints, tips removed - 1/2 tsp. garlic salt Directions: - Heat oven to 400F. - Mix first 3 ingredients until blended. - Place wings in single layer on rack in shallow pan; sprinkle with garlic salt. - Bake 50 min. - to 1 hour or until wings are done, brushing frequently with dressing mixture after 40 min.
Meringue Frosting Ingredients: - 2 egg whites - 3/4 tsp. baking powder - 1/2 c. sugar Directions: - Beat the egg whites until peaks form. - Add the sugar, gradually beating in until stiff, but not dry. - Spread over top and sides of cake. - Place in oven and turn off the heat at once. - Let stand in oven with door closed for 3 hours. - Cool.
Golden Ginger Apples Ingredients: - 2 Tbsp. butter - 3 Tbsp. sugar - 1 tsp. ginger - 2 Tbsp. water - 1 Tbsp. lemon juice - 2 to 3 apples Directions: - Melt butter in skillet. - Add all other ingredients. - Add apples, cored and sliced. - Coat apple slices with the butter mixture; cover and simmer 5 minutes. - Uncover and cook longer, if necessary, until apples are tender.
Hot Onion Dip(Warm; Not Spicy) Ingredients: - 1 c. thinly sliced onions (Vidalia are best) - 1 c. sharp Cheddar cheese, shredded - 1 c. mayonnaise Directions: - Mix all together in small casserole. - Bake 30 minutes at 350° until bubbly. - Serve with crackers.
Cheesy broccoli orzo side dish Ingredients: - 2 cup broccoli chopped - 2 cup orzo pasta - 2 tbsp butter - 1/2 cup milk - 1/2 cup cheddar cheese - 1/2 cup parmesan cheese Directions: - Boil salted water in a large sauce pan. - Add orzo. - Cook about 3 minutes. - Add broccoli and cook another 5 minutes. - Drain pasta broccoli mixture. - Add butter, milk, and cheeses to the pan . - Add orzo broccoli. - Mix and cook on low until liquid is absorbed. - Should be a consistency of a risotto. - Kind of. - Enjoy
Bubbling Bath Cubes Ingredients: - 1 cup baking soda - 3/4 cup cornstarch - 1/2 cup citric acid - 1/4 cup granulated sugar - 1 tablespoon almond oil - 2 teaspoons olive oil - 10 drops essential oils - 6 drops food coloring - 2 teaspoons water Directions: - combine baking soda, cornstarch, citric acid and sugar in a food processor and pulse to combine. - with the processor running, drizzle all oils through the feed tube and process to blend. - add food coloring and just enough water to bring mixture to a crumbly mass with a consistency like damp sand. - transer mixture to ice cube trays pressing firmly into each to mold. - set cubes in a cool dry place and let dry overnight. - remove cubes from tray carefully, they should feel dry and hard. - package cubes into a glass jar.
Strawberry Pie Ingredients: - 1 lb. strawberries, sliced - 1 9-inch baked pie shell (deep dish) - 1 c. sugar - 3 Tbsp. cornstarch - 3 Tbsp. strawberry Jello - 1 c. water Directions: - Place strawberries into pie shell. Cook on stove top, sugar, cornstarch, jello and water until thick. Pour mixture over strawberries into pie shell. Chill overnight. Pie may be topped with whip cream if desired.
Preserved Lemons With Cardamom Ingredients: - 7 lemons - 1/2 cup kosher salt - 1 tablespoon cardamom pods - 2 teaspoons black peppercorns - 1/4 cup fresh lemon juice, plus more if needed Directions: - Cut the lemons lengthwise in quarters, leaving them attached at one end. - Rub the cut surfaces of the lemons with a little salt. - Place 1 tablespoon of the salt in the bottom of a 1-quart glass jar. - Layer the lemons in the jar alternately with the remaining salt, cardamom pods and peppercorns, pressing them with a wooden spoon as you put them in to release their juices. - Pour in lemon juice to just cover the lemons. - Cover the jar and refrigerate, shaking the jar daily for 2 to 3 weeks. - To use, rinse the salt off the lemons, scrape out the pulp and cut into pieces. - Preserved lemons will keep for months refrigerated. - Add 1 or 2 to chicken-and-olive stews, couscous, tomato salads or lamb dishes.
Walnut Oil Vinaigrette Ingredients: - 14 cup red wine vinegar - 2 tablespoons minced shallots - 2 tablespoons walnut oil - 2 tablespoons honey - 1 tablespoon fresh lemon juice - 12 teaspoon salt - 14 teaspoon fresh ground pepper Directions: - Combine all ingredients, stirring with a whisk. - Store in fridge for up to 1 week.
Baked Chicken Wings Ingredients: - 6 lb. chicken wings - 3/4 c. brown sugar - 3/4 c. soy sauce - 1 clove garlic, crushed Directions: - Soak wings in salted water for 1 hour. Rinse and pat dry. Place wings in large bowl and add mixture of brown sugar, soy sauce, and garlic. Cover and refrigerate over night. - Put wings in baking dish and bake uncovered 1 hour at 350°.
Low Fat Prune And Fruit Muffins Ingredients: - 1/2 cup natural bran - 1/2 cup prune juice - 1/2 cup skim milk - 1/4 cup packed brown sugar - 2 egg whites, lightly beaten - 1 cup flour - 1/2 cup whole wheat flour - 2 teaspoons baking powder - 1 teaspoon nutmeg - 1 teaspoon cinnamon - 1/2 teaspoon salt - 1/4 cup unsweetened applesauce - 1 cup seedless raisin - 1/2 cup chopped walnuts Directions: - Mix bran, prune juice, skim milk and brown sugar. - Set aside for ten minutes. - Stir in beaten eggs, flours, baking powder, nutmet, cinnamon and salt. - Blend thoroughly. - Stir in apple sauce raisins and walnuts. - Spoon equally divided into greased muffin tins. - Bake in 425 degree oven for 15-20 minutes until lightly brown and springy to the touch.
Begun Kalia Colorful Eggplant Recipe Ingredients: - 2 lb eggplants, small type - 4 c. oil or possibly ghee, for frying - 2 Tbsp. oil or possibly ghee - 6 x cloves - 6 whl cardamom pods, crushed - 1 piece cinnamon, crushed (2 inch) - 1 Tbsp. turmeric - 1 Tbsp. cayenne pwdr - 1 c. yogurt - 1 Tbsp. salt, (or possibly), to taste Directions: - Cut each eggplant lengthwise into 4 equal pcs. - Heat oil or possibly ghee in a pan and fry eggplant pcs till brown and tender. - Drain on paper towels. - In another pan, heat the 2 tbsp. - oil or possibly ghee. - Add in cloves, cardamom, cinnamon. - Fry for 1/2 minute. - Add in turmeric, cayenne, yogurt and salt. - Reduce heat and simmer for 2-3 min. - Add in fried eggplants, spooning yogurt mix over eggplant. - Remove from heat. - Serve either warm or possibly at room temperature with rice or possibly Indian bread, (Naan, Roti, etc) or possibly as a side dish.
Diabetic Milk Shake Ingredients: - 3/4 cup fat-free no-sugar-added vanilla ice cream - 3/4 cup fat-free milk - 1 large ripe banana, quartered - Sugar substitute equivalent to 4 teaspoons sugar - 1/8 teaspoon vanilla extract Directions: - Combine all ingredients in a blender container; cover and process on low until smooth. Serve immediately.
Chipped Beef Dip Ingredients: - 2 (2 1/2 oz.) or 1 (5 oz.) jar chipped dried beef, rinsed in hot water - 2 cans cream of mushroom soup (undiluted) - 1 large can mushrooms - 1 (8 oz.) jar cheese spread - 1/8 tsp. garlic Directions: - Chop beef. - Mix all ingredients over medium heat. - Serve hot with crackers.
Rock Candy Ingredients: - 3 1/2 c. sugar - 1 c. white Karo - 1 c. water - oil flavoring (your choice) - food coloring (your choice) - butter or margarine - powdered sugar (optional) Directions: - You will need an 11 x 13-inch baking sheet.
Banana Bread Ingredients: - 3 large or 4 small bananas - 1 egg - 1 1/2 c. flour - 1 c. sugar - 1 tsp. salt - 1 tsp. baking powder - 1/4 c. melted butter Directions: - Preheat oven to 325°. - Grease loaf pans. - Mash bananas with fork in bowl. - Add all other ingredients, mix well. - Bake 1 hour. Makes one large loaf or 2 small ones. - Add nuts if you like. Enjoy!
Shrimp with Peas and Carrots Ingredients: - 4 1/2 cups water - 1 1/2 pounds shrimp unpeeled - 1 package vermicelli pasta - 1 1/2 cups scallions, spring or green onions - 1 1/2 cups green peas frozen - 1 cup pickles, dill chopped - 1/4 cup parsley leaves minced - 3 large eggs hard-cooked, chopped - 1 small green bell peppers - 8 ounces sour cream - 1 cup mayonnaise - 1/4 cup lemon juice - 2 tablespoons prepared mustard - 1 teaspoon celery seeds - 1 teaspoon salt - 1/4 teaspoon black pepper Directions: - Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. - Drain well; rinse with cold water. - Chill. - Peel and devein shrimp. - Break vermicelli into 3-inch pieces. - Cook according to directions; drain. - Place in a large bowl. - Stir in shrimp, green onions, and next 6 ingredients; set aside. - Combine sour cream and next 6 ingredients. - Pour over shrimp mixture; toss gently. - Cover and chill. - Transfer in a lettuce-lined platter.
Summer Fresh Corn Salad Ingredients: - 12 cup Italian salad dressing (I use Zesty Italian Kraft) - 2 tablespoons Dijon mustard - 4 medium ears of corn, cooked and cooled - 12 lb fresh green beans, trimmed and cut into 1 inch pieces, cooked and cooled - 1 cup grape tomatoes, cut in half - 12 cup fresh basil, chopped - 1 garlic clove, minced - 12 teaspoon salt - 12 teaspoon pepper Directions: - Mix dressing and mustard in medium bowl, until well belnded. - Cut off kernels from corn cobs, add to dressing, add beans, tomatoes, basil, garli salt and pepper. - Mix well. - Serve as is, or refrigerate 2 hours to chill.
Meat Loaf Parmesan Ingredients: - 1 lb. lean ground beef - 1/2 c. spaghetti sauce, divided - 1/2 c. dry bread crumbs - 1/2 c. (2 oz.) grated Parmesan cheese, divided - 1/4 c. finely chopped onion - 1 egg, beaten - 1/2 tsp. Italian seasoning Directions: - Heat oven to 375°.
Lasagna Roll-Ups Ingredients: - 1/2 (1 lb.) pkg. lasagna, uncooked - 1 (16 oz.) Ricotta cheese - 1 egg, beaten - 1/4 c. grated Parmesan cheese - 3/4 tsp. salt - 1/4 tsp. pepper - 1/4 tsp. garlic powder - 1 (10 oz.) pkg. frozen, chopped spinach, thawed and drained well - 2 c. shredded Mozzarella cheese - 1 (26 oz.) jar spaghetti sauce Directions: - Prepare lasagna according to package directions and drain well. In medium bowl, blend Ricotta, eggs, Parmesan cheese, salt, pepper and garlic powder. - Stir in spinach and 1 cup Mozzarella cheese. Spread Ricotta mixture evenly on lasagna strips. - Roll up each strip. - Spread one third of sauce on bottom of 12 x 8-inch baking dish to cover. - Place roll-ups seam-side down in sauce. - Top with remaining sauce. - Sprinkle with remaining 1 cup Mozzarella cheese. Cover. - Bake in a 350° oven until hot, 45 to 50 minutes. - Serves 6.
The Easiest Lasagne Ever Ingredients: - 1 tablespoon reduced fat and salt margarine - 1 1/2 tablespoons flour - 1 cup reduced fat milk - 75g (3 - 4) fresh lasagne sheets, cooked - 1 cup salsa - 410g can KRAFT* Braised Steak & Onions - 3/4 cup reduced fat cheese Target 2 For $5.00 thru 02/06 Directions: - Prepare the white sauce: Melt butter in a saucepan, add flour, stir over heat for 1 minute or until cooked. - Gradually stir in milk, stirring continuously until the mixture boils and thickens. - Spread a 15 x 20cm baking dish with 1/4 cup salsa. - Top with pasta and layer with salsa, cheese sauce and 1/2 the braised steak and onion. - Repeat remaining layers and finish with a sheet of pasta, salsa and cheese sauce. - Sprinkle with cheese. - Bake at 180C for 20 minutes or until heated through and cheese has browned.
Salad Pizza Ingredients: - 1 ready made pizza crust - 4 ounces mixed salad greens - 10 ounces cooked, boneless chicken breast halves, diced - 1/4 cup Caesar salad dressing Directions: - Place the pizza shell on a pizza pan or platter and top with the greens. - Place the chicken over the greens and drizzle with dressing. Slice and serve.
Roasted Rosemary Potato Salad Ingredients: - 2 pounds Red Potatoes, Quartered - 2 Tablespoons Olive Oil - 1 Tablespoon Salt - 1 teaspoon Pepper - 1 cup Mayonnaise - 2 Tablespoons Fresh Rosemary, Chopped - 1 Tablespoon Dijon Mustard - 2 teaspoons Salt - 1 teaspoon Pepper - 1/2 teaspoons Sugar Directions: - Preheat oven to 400° - Cut potatoes in quarters. Place on a lined baking sheet. - Drizzle with olive oil, sprinkle with 1 teaspoon of salt (or more) and 1/2 teaspoon of pepper. - Smoosh around on pan until well-coated. Put in oven for 30-40 minutes or until beginning to brown and fork-tender. Cool. - Mix dressing in a large bowl by mixing the last 6 ingredients together well. Toss potatoes on top of dressing and stir to coat! My FAVORITE ever potato salad!
Vodka Sauce Ingredients: - 32 ounces marinara sauce 1 jar - 1 teaspoon chopped garlic in oil - 1 cup half-and-half - 1 teaspoon butter - 1 1/2 cups vodka Directions: - In a separate saucepan, saute butter and garlic. - Add garlic, vodka, and marinara and stir until hot.
Holiday Punch Ingredients: - 1 qt. apple cider - 2 c. cranapple cocktail juice - 1 c. orange juice - 3/4 c. lemon juice - 1 c. sugar - 1 tsp. whole cloves - 3 sticks cinnamon Directions: - Heat slowly, stirring occasionally, approximately 15 minutes until hot.
Pork and Soba Noodle Salad Ingredients: - Coarse salt - 6 ounces soba noodles - 1/4 cup soy sauce - 2 tablespoons fresh lime juice, plus wedges for serving - 2 teaspoons toasted sesame oil - 1 teaspoon finely grated peeled fresh ginger - 1 teaspoon honey - 1 garlic clove, minced - 1/2 teaspoon crushed red-pepper flakes - 1 pound roasted pork tenderloin (see page 205), thinly sliced - 3 carrots, coarsely grated - 1 red bell pepper, ribs and seeds removed, cut into strips - 3 scallions, trimmed, halved lengthwise, and cut into 2-inch pieces Directions: - Bring a large pot of water to a boil; add a generous amount of salt. - Cook noodles until tender according to package instructions; drain and rinse under cold water until cool. - In a large bowl, whisk together soy sauce, lime juice, sesame oil, ginger, honey, garlic, and red-pepper flakes. - Add noodles, pork, carrots, bell pepper, and scallions; toss to combine. - Serve at room temperature, or chilled; garnish with lime wedges.