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A
to Z
Recipes
January
2,
2011
Always
something to make you think,
laugh and cook.
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If
you had to go to the web site to
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publication.
Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I ask for
your prayers for my dear mother who had a bone-shattering fall the
morning of December 31st. She underwent emergency surgery and is
holding up fairly well. Thanks.
Our a2z family will be visiting the Charleston, South
Carolina area next year. The reservation is for the week of
November 5-11, 2011. I have a page on our web site which tells
you all about it. Here is the link: http://www.a2zrecipes.net/IOP.html.
We will be renting a lovely beach house on Isle of Palms.
The time is NOW for you to
notify me if you will be staying at the house with us. Space at the
house is extremely limited. Use the link on the web page to confirm
your interest in sharing expenses of the luxury rental beach
house (save at least one half over a hotel). Of course, there are
many great places in the area in case you miss out on staying in the
house.
The current Monthly Theme
topic is Five
Ingredient Recipes. Please visit the Monthly Theme - Recipe Submissions
section to read all about it. You'll find the link there to use for
sharing recipes here at A to Z
Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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The Truth About Failure
~Shared by Treva, NC
How you handle failure determines your levels of success and happiness
in life.
If you are afraid to fail, afraid of what others will think of you, or
that your situation could become worse, you will remain exactly where
you are.
And this is where the feeling of being in a rut begins.
You probably know certain people who complain about their lives — their
jobs, relationships, family or possessions. It’s the same ‘ol, same ‘ol
and even though they don’t like where they are and know things could be
better, they aren’t willing to step up and create change.
They’d rather remain miserable and in a rut than risk trying something
new.
If you are willing to accept the fact that failure is a part of the
landscape on the journey to success, and take the journey anyway, you
will achieve far more than the common herd.
Successful business owners and high achievers (athletes, writers,
actors, teachers) have failed many more times than those who remain
average because they were willing to move through and learn from each
failure.
If you were to study every successful human being on the planet (and
you may define success in any way you choose), you will uncover a
history of obstacles they had to overcome and failures they endured
along the path to that success.
With failure comes experience. With experience comes wisdom, character
and strength.
You must know failure in order to recognize success.
Just like you needed to learn what hot was so you could understand
cold, or what up is so you could understand down. It’s based on one of
the 7 Natural Laws of The Universe — The Law of Polarity.
You need to experience fear in order to appreciate faith. You need to
experience illness in order to appreciate health. You need to
experience hate in order to appreciate love.
The important thing to understand is that although failure is a part of
the process, it does need to be managed. To run blindly into any
situation is careless and creates far more failure than needs to exist.
This is where processes and structures and support systems become
invaluable — where creating a “success” environment reduces your
failures and moves you quicker and easier to where you want to be.
Failure must be a part of the process for it’s in these valleys you
grow most – it’s where you become a stronger, more capable person.
And even if what you’ve worked so hard for is taken away from you, you
know how to get it back faster and easier because you have the
necessary knowledge and experience.
The true measure of success is in who you become.
If there is anything in your life you long for, don’t let the fear of
failure stop you because in the end when you look back on your life
with regret for the things you never did, you will have realized the
ultimate failure.
~Laurie Hayes
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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It's
a good bet you heard this song yesterday. You may even have "mouthed" the words. But do you
really know them? I didn't think so!
"Auld Lang Syne"
Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And auld lang syne.
CHORUS:
For auld lang syne, my dear,
For auld lang syne,
We'll tak a cup of kindness yet,
For auld lang syne!
And surely ye'll be your pint-stowp,
And surely I'll be mine,
And we'll tak a cup o kindness yet,
For auld lang syne!
We twa hae run about the braes,
And pou'd the gowans fine,
But we've wander'd monie a weary fit,
Sin auld lang syne.
We twa hae paidl'd in the burn,
Frae morning sun till dine,
But seas between us braid hae roar'd
Sin auld lang syne.
And there's a hand my trusty fiere,
And gie's a hand o thine,
And we'll tak a right guid-willie waught,
For auld lang syne.
Check
Out the Best of As Seen On TV Products at Walter Drake.
Click
if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: "Five Ingredient
Recipes"
This month's theme
topic is "Five Ingredient Recipes".
We're looking for recipes which contain 5 ingredients (or
less). Water, oil, salt, and pepper do not count. I believe you will be
amazed at how many great recipes you will find that will fit into this
theme. Many of us are so busy with a job outside the home, family,
volunteering, etc. that having fewer ingredients could make our cooking
simpler and hopefully quicker. Be sure to use the Monthly Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"Five Ingredient Recipes". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the
first Sunday of January. Please understand that we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Please
use this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Please
use this email
link for submitting only theme recipes: "Five
Ingredient Recipes".
Please
use this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues collection
here: A to
Z Recipes Theme Issues
The
theme issue
for "Five Ingredient
Recipes" has a deadline of
January 31, 2011,
and will be posted on February 6, 2011.
Please
use this email
link to submit a recipe for theme
recipes: "Five
Ingredient Recipes". As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Old Age
I bought some of that "Gingkori" that's supposed to improve your
memory, but I forgot where I put it.
You don't know real embarrassment until your hip sets off a metal
detector.
You know you're getting older when you bend over in the morning
to tie your shoes and realize you didn't take them off the night
before.
The biggest disadvantage of old age is that you can't outgrow it.
The most frustrating thing about getting older is that every time you
see an expensive antique, you remember one just like it you once threw
away.
She's getting crows feet around her eyes. And I'll tell you, that crow
has big feet!
Let's face it, traveling just isn't as much fun when all the historical
sites are younger than you are.
You know you're past your prime when every time you suck in your gut,
your ankles swell.
I don't like to do things now that I did 20 years ago - like look in
the mirror.
Heck, I don't feel a day older than I did a hundred years ago.
Sometimes I feel old enough to be my own father.
I'm suffering from Mallzheimer's disease. I go to the mall and forget
where I parked my car.
Age always corresponds inversely to the size of your multi-vitamin.
My neighbors have been married for 60 years. They look like identical
twins. One of them wears a dress. I don't know which one.
Texting for Seniors
~Shared by Brenda,
AL
Since Seniors are texting and tweeting, there appears to be a need for
a STC (Senior Texting Code).
ATD: At The Doctor's
BFF: Best Friend Farted
BTW: Bring The Wheelchair
BYOT: Bring Your Own Teeth
CBM: Covered By Medicare
CUATSC: See You At The Senior Center
DWI: Driving While Incontinent
FWB: Friend With Beta Blockers
FWIW: Forgot Where I Was
FYI: Found Your Insulin
GGPBL: Gotta Go, Pacemaker Battery Low!
GHA: Got Heartburn Again
HGBM: Had Good Bowel Movement
IMHO: Is My Hearing-Aid On?
LMDO: Laughing My Dentures Out
LOL: Living On Lipitor
LWO: Lawrence Welk's On
OMMR: On My Massage Recliner
OMSG: Oh My! Sorry, Gas.
ROFL... CGU: Rolling On The Floor Laughing... And Can't Get Up
SGGP: Sorry, Gotta Go Poop
TTYL: Talk To You Louder
WAITT: Who Am I Talking To?
WTFA: Wet The Furniture Again
WTP: Where's The Prunes?
WWNO: Walker Wheels Need Oil
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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Looking for a particular
recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
TURKEY GUMBO
~Shared by Mary H.,
Montreal, Canada
This recipe was in the Montreal Gazette newspaper on December 22,
2010. "Carole Olkoski and Margaret Mueller of R.S. Jones in
Merrick, New York, use their leftover turkey in this Cajun stew."
From Mary: We made
this delicious
stew for supper tonight and enjoyed it thoroughly! We couldn't
find file powder at any of our local specialty stores, so we didn't use
it, of course.
Makes about two quarts of gumbo. Serve with cornbread or crusty
bread on the side.
1 1/2 ribs celery
1/2 medium Spanish onion, or 1 whole white onion
1/2 small red pepper
1/2 cup peanut oil (or vegetable oil)
1 cup flour
1 can whole tomatoes (4 cups)
1 cup turkey stock or low-salt chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 1/2 teaspoons black pepper
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons granulated garlic or garlic powder
1 1/2 teaspoons file powder (available at specialty markets)
1 to 2 tablespoons hot sauce
1 teaspoon table salt
1 quart chopped leftover turkey, skinned
Chop celery, onion, red pepper. This is the Cajun
"trinity." Set aside.
In a cast-iron (or other heavy) skillet, heat oil over medium.
When it is hot enough that a pinch of flour sizzles, add all the flour
and stir with a wooden spoon, continuously, until mixture is the color
of milk chocolate, a good 5 minutes. (This is the roux.) If
mixture is too crumby, add a little oil. Add "trinity" and
continue to cook until vegetables are soft, 5 to 10 minutes more.
Set aside.
Into a stock pot, pour tomatoes and crush them with your hands.
Add turkey stock, thyme, basil, pepper, Worcestershire sauce, garlic,
file (if using), hot sauce and salt and bring to a boil. Turn
down to a simmer and add trinity-roux mixture, and stir well to
combine. Add chopped turkey and simmer slowly over low heat for
about 30 minutes.
ONION POTATOES
~Shared by Luanne,
FL
2 cups mashed potatoes
1 8-oz cream cheese
1 finely chopped onion
2 eggs
2 Tlbs flour
Salt & pepper to taste
1 small can French's onion rings
Mix all ingredients together, except the onion rings, and put the
mixture in a well-greased dish. Put onion rings on top of the mashed
potato mixture. Bake uncovered at 350 degrees for 35 minutes.
Source: nwboats@com site
SAVORY BREAD PUDDING
WITH MUSHROOMS
~Shared by Doe,
Oliver, B.C., Canada
This is at its best with meaty, wild-tasting mushrooms: portobellos,
criminis, shiitakes, chanterelles, porcinis, etc. The best cheeses are
the ones that melt well and have an interesting tang: Gruyere, Fontina,
Swiss, Provolone, mozzarella. (If you use the latter two, use a little
Parmesan, too.)
3 cups half-and-half
4 eggs, beaten
1 tsp. Worcestershire
1/4 tsp. Tabasco
1/4 tsp. salt
1 Tbs. butter
18 inches of a loaf of stale French bread
1 1/2 cups sliced mushrooms
3/4 cup thinly sliced green onions
1 1/2 cup shredded Gruyere, Fontina, or other easy-melting white cheese
Preheat the oven to 300 degrees.
1. Combine the half-and-half, eggs, Worcestershire, Tabasco, and salt
in a bowl and blend well.
2. Slice the bread into thin (about 1/4 inch) slices. Butter the inside
of a 9"x5"x4" baking dish or casserole. Place a layer of bread along
the bottom. Sprinkle one-third each of the cheese, mushrooms, and green
onions over the bread. Pour one-fourth of the milk-egg mixture over
this, enough to soak it well. Push down gently until the bread is
soaked.
3. Repeat the layers in the same order as above, following with a
dousing of liquid. Finish with a layer of bread and the last of the
liquid.
4. Place the baking dish in a pan of warm water and put the entire
assembly into the preheated oven. Bake for an hour and 15 minutes at
300 degrees. Let it cool for at least a half-hour before serving. It
can be sliced, but it's perfectly fine to spoon it right out of the
dish at the table.
Serves eight.
BUTTERMILK PLACEK
~Shared by Larry
J., Spring Hill, TN
Create a loaf for your next soup or stew. Better known for it's
authentic name, Polish buttermilk crumb cake.
INGREDIENTS:
4 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
2 eggs
2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups buttermilk
2/3 cup sugar
1/2 cup flour
3 Tablespoons butter, softened
TO PREPARE:
Grease and flour 2 loaf pans. Sift 4 cups flour, baking powder and
baking soda together. Beat the eggs in a mixer bowl until pale
yellow. Add 2 cups sugar, 1/2 cup butter and vanilla. Beat until
creamy, scraping the bowl occasionally. Add the dry ingredients
and buttermilk 1/2 at a time, mixing well after each addition.
Spoon into the prepared loaf pans.
Combine 2/3 cup sugar, 1/2 cup flour and 3 Tablespoons butter in a
bowl, stirring with a fork until crumbly. Sprinkle over the top of the
batter. Bake at 350 degrees for 45 minutes or until the loaves test
done. Cool in the pans on a wire rack. Invert onto a hard
surface. Cut into slices
YIELDS: 2 loaves
Source: "Great
Lake Effects: Buffalo Beyond Winter and Wings: A Cookbook by the Junior
League of Buffalo"
RHUBARB CREAM TARTS
~Shared by Barb C.,
Chula Vista, CA
Rhubarb Filling:
2 cups fresh or frozen, thawed rhubarb
1/2 cup sugar
1/4 cup water
2 tbsps cornstarch
1/4 tsp ground cinnamon
1/8 tsp salt
12 unbaked frozen 3 inch tart shells in foil cups,thawed
Cream Cheese Topping:
4 oz block of cream cheese, softened
1/4 cup sugar
1 large egg
Rhubarb Filling;
Combine first 6 ingredients in medium saucepan. Heat and stir on medium
for about 10 minutes, until boiling and thickened. Remove from heat.
Let stand until cooled to room temperature. Place tart shells in foil
cups on ungreased baking sheet. Divide and fill each shell 3/4 full
with rhubarb filling. Smooth gently with teaspoon.
Cream Cheese Topping:
Beat cream cheese and sugar in medium bowl. Add egg. Beat until smooth.
Makes about 1 cup topping. Transfer to 2 cup liquid measure. Pour about
1 tbsp over rhubarb layer in each shell, until even with top of
shell. Bake in 350 oven for, about 30 minutes until set and edges
are golden. Let stand in foil cups on wire rack to cool. Remove from
foil cups before serving.
Makes 12 cups
Source: LilBitsofThisnThat-PSP@Yahoogroups.com
PORK CHOPS IN ONION
GRAVY
~Shared by Jim H.,
Calgary, Alberta,
Canada
40 min; 10 min prep
Serves 4
4 pork chops (1 and 1/2 inch thick)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons flour
2 tablespoons canola oil
2 medium onions, thinly sliced
1/2 cup beef broth
1 teaspoon cornstarch
2 tablespoons water
Sprinkle pork chops with salt and black pepper, coat evenly with flour,
of course shaking off excess. Cook pork chops in hot oil over medium-
high heat for 3 minutes on each side. Add sliced onions and cook for 5
minutes, turning pork chops over. Add beef broth, cover, reduce heat,
and simmer for 15 minutes. Remove pork chops only leaving onions in
skillet. Stir together cornstarch and 2 tablespoon water. When well
mixed together, stir in onion mixture. Cook over medium-high heat,
stirring rapidly until gravy is thickened Spoon over pork chops and
serve.
Source: Recipezaar
SLOW COOKER
MOLE-STYLE PULLED PORK
~Shared by Jean M.,
OH
Ellen, Julie, and I ate pork mole in a Mom and Pop Mexican restaurant
in Bradenton and loved it. Then I had it in a larger Mex place and
loved that too. DO NOT use bitter Chocolate !!!!!!!! Chocolate, chili
powder and cinnamon give this slowly cooked pork a distinctively rich
and smoky flavor.
1 can (10 1/2 ounce French Onion Soup
1/4 cup water
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 boneless pork shoulder roast (3 1/2 to 4 1/2 pounds)
2 tablespoons semi-sweet chocolate pieces
12 flour tortillas (8-inch), warmed
6 plum tomatoes, seeded and chopped
1/4 cup chopped fresh cilantro leaves
Stir the soup, water and next 4 items in a 6-quart slow cooker. Add the
pork and turn to coat.
Cover and cook on LOW for 8 to 9 hours or until fork-tender. Remove to
a cutting board. Using 2 forks,shred the pork. Add the chocolate to the
cooker and stir until melted. Return pork to cooker.
Place about 1/2 cup pork mixture onto half of each tortilla. Top with
the tomatoes and cilantro. Fold the tortillas over the filling.
TIP: This recipe may be cooked on HIGH for 5 to 6 hours.
COLA ROAST
~Shared by Jim D.,
WA
1 (3-5 lb.) beef roast
1 bottle chili sauce
1 c. Coca-Cola
1 envelope dry onion soup mix
Place roast in roasting pan. Mix other ingredients and pour over roast.
Cover and bake at 300 degrees about 4 hours.
VEGETABLE &
CHEESE FOCACCIA
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 C. warm water
4 1/2 t. olive oil
4 1/2 t. sugar
2 t. dried oregano
1 1/4 t. salt
3 1/2 C. bread flour
1 1/2 t. active dry yeast
Topping:
1 T. olive oil
1 T. dried basil
2 medium tomatoes thinly sliced
1 C. frozen chopped broccoli thawed
1/4 t. salt
1/4 t. pepper
3/4 C. grated Parmesan cheese
1 C. shredded mozzarella cheese
In bread machine pan, place the first 7 ingredients in order suggested
by manufacturer. Select dough setting (check dough after 5
minutes of mixing; add 1-2 T. of water or flour if needed).
When cycle is complete, turn dough onto a lightly floured
surface. Punch dough down. Roll into a 13x9 rectangle,
transfer to a 13x9 baking dish coated in cooking spray.
For topping brush dough with olive oil; sprinkle with basil.
Layer with tomatoes, onion and broccoli; sprinkle with salt, pepper and
parmesan cheese.
Cover and let rise in a warm place until doubled, about 30
minutes. Bake at 350 for 20 minutes. Sprinkle with
mozzarella cheese, bake 10-15 minutes longer or until golden brown and
cheese is melted. Cut into 16 pieces.
OKRA GUMBO
~Shared by Johnny,
LA
2 pounds shrimp
16 cups chicken stock (1 gallon)
1/3 cup butter
2 pounds okra - sliced
1 large onion - chopped
1 green pepper - chopped
1 clove garlic - minced
2 tablespoons parsley - chopped
1 1/2 cups canned tomatoes (#2 can)
Peel and clean shrimp. Melt butter in soup pot. Add okra, onion, green
pepper and sauté. Add garlic and chopped parsley and cook for 2
minutes. Add chicken stock and tomatoes. Add shrimp and cook over
medium heat for 30 minutes. Stir thoroughly. Serve with rice.
Makes 8 Servings
MOUSSAKA PASTA TOSS
AND SPANIKOPITA
SALAD
~Shared by Linda
H., Rosharon, TX
1 pound penne rigate
5 tablespoons extra-virgin olive oil (EVOO), divided
1 pound ground lamb
4 garlic cloves, chopped
1 large onion, chopped
1/2 teaspoon allspice
2 pinches of cinnamon (eyeball it)
1 teaspoon cumin
1 teaspoon dried oregano
Salt and black pepper
1 small eggplant, half-peeled and chopped into small dice
2 tablespoons butter
2 tablespoons flour
2 to 2 1/2 cups milk
1/4 teaspoon (eyeball it) freshly grated nutmeg
1/2 cup parsley chopped, about 2 handfuls
1/2 cup grated parmigiano cheese
Bring a large pot water to a boil, salt it and cook pasta to al dente.
Preheat a large, deep skillet over medium heat with 2 tablespoons EVOO,
2 turns of the pan. Add the lamb and cook until brown, about 3-4
minutes; breaking it up into small pieces with the back of a wooden
spoon. Add in the garlic and chopped onions, season with allspice,
cinnamon, cumin, oregano, salt and pepper. Cook another couple of
minutes while you chop eggplant.
Peel off half the skin of the eggplant -- I leave a little skin on for
texture and flavor. Chop the eggplant into a very small dice. Add the
eggplant to the lamb and cook until it becomes soft, about 8-10 minutes.
In a saucepot, melt the butter and whisk in the flour. Cook for 1
minute then whisk in the milk and thicken, about 5 minutes. Bring this
mixture up to a bubble and season with salt, pepper and nutmeg. Add
this béchamel into the meat skillet and stir to combine.
Drain the pasta and add it to the skillet, giving it a toss to mix
everything up. Add the chopped parsley and grated cheese,
and stir to combine.
Yields 4 servings
Source: Rachel Ray
ROASTED HERB CHICKEN
~Shared by Treva, NC
1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water
Melt butter in a large skillet and saute onion and garlic. Add spinach,
sage and rosemary. Combine water and stuffing and stir until water is
absorbed. Add spinach mixture to stuffing, stir in cream and lemon
juice and mix well. Rinse out chicken and spoon in stuffing mixture.
Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is
golden brown and cooked through.
The Skinny: Use fat free Half and Half in place of the cream.
ALL-DAY MACARONI AND
CHEESE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Ingredients
8 ounces elbow macaroni, cooked and drained
4 cups (16 ounces) shredded sharp Cheddar Cheese
1 can (12 ounces) evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon black pepper
Directions
Place the cooked macaroni in crock pot that has been sprayed with
nonstick cooking spray. Add the remaining ingredients, all except 1 cup
of the cheese, mix well. Sprinkle with the remaining 1 cup of cheese
and then cover and cook on low setting for 5 to 6 hours or until the
mixture is firm and golden around the edges. Do not remove the
cover or stir until it has finished cooking.
NORMANDY SEAFOOD STEW
~Shared by Jim D.,
WA
Active Time: 30 Minutes
Total Time: 55 Minutes
6 servings
La Marmite Dieppoise hails from Normandy, a historic region in
Northwest France along the English Channel. It is a lovely, elegant
stew to serve in winter and spring. I like to garnish this stew with
fresh lemon zest.
INGREDIENTS
1 1/2 pounds live mussels, scrubbed, debearded
1 cup dry white wine, such as Sauvignon Blanc
2 medium onions, chopped, divided
5 fresh Italian parsley stems
2 tablespoons (1/4 stick) unsalted butter
2 large leeks (white part only), chopped
1 fennel bulb, trimmed, chopped
4 cups fish stock
1 bouquet garni (see note)
1 3/4 pounds white fish fillets, such as halibut or flounder, patted
dry, cut into 2-inch pieces
8 ounces sea scallops
1 cup creme fraiche or heavy cream
2 large egg yolks
1/2 cup fresh Italian parsley leaves, coarsely chopped
Peel from 1/2 lemon, cut into matchstick-size strips (white pith
removed)
Sea salt and freshly ground black pepper
DIRECTIONS
Combine mussels, wine, 1 chopped onion and parsley stems in copper or
stainless steel casserole. Cover and bring to boil over medium-high
heat. Cook just until mussels open, shaking pan often, about 8 minutes
(discard any mussels that do not open). Strain and reserve cooking
liquid, adding water if necessary to make 2 cups total. Transfer
mussels to large bowl; remove meat from shell. Reserve meat; discard
shells.
Melt butter in same casserole over medium heat. Add remaining chopped
onion, leeks and fennel. Saute until onion and fennel are translucent
and leeks are almost tender, about 5 minutes. Add reserved cooking
liquid, fish stock and bouquet garni. Simmer until vegetables are
tender and liquid has reduced by about 1/3, about 20 minutes. Add fish
and scallops. Cook until fish and scallops are almost cooked through,
about 4 minutes. Transfer fish and scallops to warm bowl. Discard
bouquet garni.
Whisk creme fraiche and egg yolks in medium bowl to blend. Gradually
whisk in 1/2 cup seafood cooking liquid. Whisk cream mixture back into
seafood cooking liquid in casserole. Cook until liquid thickens just
slightly, stirring constantly, about 3 minutes (do not boil). Add
mussels, fish, scallops and any accumulated juices from bowl to
casserole. Cook just until seafood is heated through. Season stew to
taste with salt and pepper. Stir in parsley and lemon peel. Cook 2
minutes longer.
Ladle stew into bowls and serve immediately.
NOTE: Use parsley stems, fresh thyme branches and dried bay leaves for
the bouquet garni.
Source: Cooking.com by Susan Herrmann Loomis, author of Italian
Farmhouse Cookbook.
CHICKEN IN MUSHROOM
WINE SAUCE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
Ingredients:
1 small onion (sliced thin)
4 cloves garlic (minced)
1 cup button mushroom
2 skinless, boneless chicken breasts, cut into strips
2 tablespoons olive oil
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup Sauvignon Blanc or other white wine wine
Corkscrew-shaped pasta (cooked)
Directions:
In medium-sized skillet, sauté sliced onion, minced garlic, mushrooms
and chicken in hot olive oil until pink is gone from chicken.
Add Cream of Mushroom soup and wine. Mix well and simmer approximately
20 min.
Serve over corkscrew pasta with a dinner salad or a favorite steamed
vegetable.
SIMPLE AND DELICIOUS
CHEESE BREAD
~Shared by Johnny,
LA
Adapted from Cook’s Illustrated.
**If the toothpick comes out with what looks like uncooked batter after
testing the bread for doneness, try again in a different spot since the
toothpick may have hit a pocket of cheese the first time. You
definitely don't want to overtake the bread or it will be dry.
According to the original recipe, the texture of the bread improves as
it cools, so if you can, resist the urge to slice the bread while it is
still very hot. I can attest that this leftover cheese bread makes
excellent toast. Use a toaster oven or baking sheet in a 425-degree
oven for 5 to 10 minutes (a conventional toaster can be messy because
the pockets of cheese will melt and burn).**
3 ounces Parmesan cheese, shredded on large holes of box grater (about
1 cup)
3 cups (15 ounces) all-purpose flour
1 tablespoon baking powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/8 teaspoon black pepper
4-5 ounces sharp or extra-sharp cheddar cheese, cut into ½-inch cubes
1 1/4 cups whole milk (2% milk may be substituted but don't use skim
milk)
3 tablespoons butter, melted
1 large egg lightly beaten
3/4 cup sour cream
Adjust an oven rack to the middle position in the oven and preheat oven
to 350 degrees. Spray a 5 by 9-inch loaf pan with nonstick cooking
spray, then sprinkle 1/2 cup of the Parmesan cheese evenly in bottom of
pan.
In a large bowl, whisk flour, baking powder, cayenne, salt, and pepper
to combine. Using a rubber spatula, mix in cheddar cheese cubes,
breaking up clumps, until cheese is coated with flour. In a medium
bowl, whisk together milk, melted butter, egg, and sour cream. Using a
rubber spatula, gently fold wet ingredients into dry ingredients until
just combined (the batter will be heavy and thick). Do not over mix.
Scrape batter into prepared loaf pan; spread to sides of pan and level
surface with a rubber spatula. Sprinkle remaining 1/2 cup Parmesan
evenly over surface.
Bake until deep golden brown and toothpick inserted into the center of
the loaf comes out clean, 45 to 50 minutes. Cool in pan on wire rack 5
minutes; invert loaf from pan and continue to cool until warm, about 45
minutes. Cut into slices and serve.
PENNE WITH TUNA,
LEMON, CAPERS AND
OLIVES
~Shared by Linda
H., Rosharon, TX
1 can (170 g/6 oz) Solid White Tuna, drained
4 cups penne
2 Tbsp. butter
2 Tbsp. olive oil
4 large garlic cloves, finely chopped
1½ tsp. finely grated lemon zest
¼ cup lemon juice
3 large green onions, finely chopped
2 Tbsp. drained capers
10 kalamata olives, pitted and chopped
¼ cup finely chopped fresh parsley
salt and pepper
parmesan cheese, grated
Cook penne in large amount of boiling salted water until tender. Drain
and return to pot.
Meanwhile, heat butter and oil in small heavy frypan over medium heat.
Add garlic and sauté for 2 minutes. Add lemon zest, lemon juice, green
onions, capers and olives and sauté for 2 minutes.
Reduce heat to low. Add tuna and separate with a fork into large pieces
and heat through, stirring gently to keep tuna in large chunks. Add
salt and pepper to taste.
Add tuna mixture and parsley to pasta. Toss and serve with parmesan
cheese.
COPYCAT HILTON HOTEL
CREME BRULEE
CHEESECAKE
~Shared by Treva, NC
48 ounces cream cheese, softened
1 1/2 cups granulated sugar
6 tablespoons sour cream
6 eggs
3/4 cup heavy cream
3 cups vanilla wafer crumbs
3/4 cup (1 1/2 sticks) unsalted butter, melted
6 tablespoons brown sugar
4 teaspoons orange peel
3/4 cup granulated sugar (for topping)
Boiling water (for baking)
Strawberries, raspberries and blueberries (for garnish)
Heat oven to 325 degrees F.
In a bowl place the cream cheese, 1/2 cups of sugar and sour cream and
beat on medium speed until mixture is smooth. Add the eggs, heavy cream
and orange peel. Beat until all the mixture is smooth.
In another bowl, mix until well blended the vanilla wafer crumbs,
butter and brown sugar. With fingers pat the wafer mixture into a
springform pan; top the wafer mixture with the cheese mixture. Place
pan into a larger pan and add boiling water to cover halfway up sides
of springform pan. Bake for 40 minutes or until set.
Remove very carefully the springform pan from water and let cool for 30
minutes at room temperature.
Refrigerate for 4 hours or until serving time.
Slowly unmold the cake from the pan, sprinkle with the remaining sugar
and broil under broiler until sugar melts and browns (be careful not to
burn the sugar).
To serve, place cheesecake on a serving platter and surround with fresh
strawberries, raspberries and blueberries.
FUDGE TRUFFLE
CHEESECAKE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
Be sure to serve this rich chocolate cheesecake with a bottomless cup
of full-flavored java.
Servings: Makes one (9-inch) cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour and 5 minutes
Ingredients
Chocolate Crumb Crust (see notes)
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated
milk)
1 (12-ounce) package semi-sweet chocolate chips, or 8 (1-ounce) squares
semi-sweet chocolate, melted
4 eggs
1/4 cup coffee-flavored liqueur, optional
2 teaspoons vanilla extract
Instructions
Preheat oven to 300F.
Prepare Chocolate Crumb Crust.
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in
EAGLE BRAND until smooth. Add remaining ingredients; mix well. Pour
into prepared pan. Bake 1 hour and 5 minutes or until center is set.
Cool. Chill. Garnish as desired. Refrigerate leftovers.
Notes: Chocolate Crumb Crust: In medium bowl, combine 1 1/2 cups
vanilla wafer crumbs, 6 tablespoons confectioners sugar, 1/3 cup
unsweetened cocoa and 1/3 cup margarine or butter, melted. Press firmly
on bottom and 1/2 inch up side of 9-inch springform pan.
RIBEYE STEAKS WITH
BLUE CHEESE BUTTER
AND MUSHROOMS
~Shared by Jim D.,
WA
Serves 4
INGREDIENTS
2 well-trimmed beef ribeye steaks, cut 1-inch thick (about 12 ounces
each)
2 tablespoons fresh thyme, chopped
2 tablespoons garlic, minced
1/2 teaspoon pepper
4 medium portobello mushrooms, stems removed (about 1 3/4 pounds)
1/4 cup olive oil
Salt
Fresh parsley, chopped (optional)
For the Blue Cheese Butter:
1/2 cup crumbled blue cheese
1/4 cup butter, softened
3 tablespoons rehydrated sun-dried tomatoes, not packed in oil, chopped
1 tablespoon fresh parsley, chopped
DIRECTIONS
Combine thyme, garlic and pepper in small bowl; press evenly onto beef
steaks. Set aside.
Brush mushrooms with oil. Place steaks in center of grid over medium,
ash-covered coals; arrange mushrooms around steaks. Grill steaks,
uncovered, 11-14 minutes for medium rare to medium doneness, turning
occasionally. Grill mushrooms 16-18 minutes until tender, turning
occasionally.
Meanwhile combine Blue Cheese Butter ingredients in small bowl until
well blended.
Coarsely chop mushrooms; divide evenly among 4 plates. Spread Blue
Cheese Butter over steaks. Carve steaks into slices; arrange evenly
over mushrooms. Season with salt, as desired. Garnish with parsley, if
desired.
TIPS:
To rehydrate sun-dried tomatoes, cover with boiling water; let stand 10
minutes. Drain well before using.
Leftovers? Make steak sandwiches and serve with blue cheese butter.
Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 337 Fat. Total: 7g Carbohydrates, Total: 6g
Cholesterol: 89mg Sodium: 159mg Protein: 32g
Fiber: 0g % Cal. from Fat: 19% Fat, Saturated: 0g
Source: txbeef.org
SINGAPORE CHICKEN
RICE
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 (4 pound) whole chicken
3 cloves garlic
2 (1 inch) pieces fresh ginger root, peeled
2 green onions
1/2 teaspoon salt
2 tablespoons sesame oil
3 tablespoons vegetable oil
1 tablespoon sesame oil
2 shallots, finely chopped
5 cloves garlic, minced
1 (1 inch) piece fresh ginger root, peeled and chopped
1/2 cup chopped cilantro
4 cups chicken stock
1/2 teaspoon salt
3 cups long grain rice, rinsed and drained
cilantro sprigs
sliced green onion
1 cucumber, thinly sliced
2 fresh tomatoes, chopped
Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2
pieces of ginger, and place them into the cavity of the chicken. Tie
the green onions into a knot, and place them into the chicken along
with 1/2 teaspoon of salt. Carefully submerge the chicken breast side
down into the water.
Bring to a boil, then cover and remove from heat. Let stand covered for
40 minutes, turning the chicken over half way through.
While the chicken is cooking, heat the vegetable oil and 1 tablespoon
of sesame oil in a large saucepan over medium heat. Fry the shallots,
ginger, and garlic in the oil until fragrant. Add cilantro and rice,
and cook, stirring until toasted. Pour in chicken stock and season with
salt. Bring to a boil, then cover and reduce heat to low. Simmer until
rice is tender and 'steam holes' appear in the surface of the rice,
about 20 minutes.
When the chicken is done cooking, remove it from the pot, and place
under cold running water to tighten the skin. Rub the outside with
sesame oil, and chop into pieces. Place pieces on a serving platter,
and garnish with cilantro, green onion, cucumber and tomato. Serve with
rice.
BAKED VIDALIA ONIONS
~Shared by Johnny,
LA
Makes 4 servings
4 large Vidalia or other sweet onions
5 tablespoons butter
½ cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
Preheat the oven to 375 degrees.
Trim off the root tendrils of the onions, leaving all the layers
attached to the root end, and cut out the stem ends, leaving a shallow,
cone-shaped well in the top of each. Peel off the outer skins and
lightly rub the onions with about 1 tablespoon of the butter.
Put them stem side up in a shallow baking dish that will hold them
snugly. Top each with a tablespoon butter. Bake in the upper third of
the oven, basting with the pan juices, until nearly tender, about 45
minutes.
Remove them from the oven and sprinkle with the cheese. Season with
salt and black pepper. Return them to the oven and bake until the
cheese is melted and golden brown, 10 to 15 minutes. Remove from the
oven and let stand for about 5 minutes before serving with the pan
juices.
Source: Marcelle Bienvenu
SAUSAGE-PENNE BAKE
~Shared by Linda
H., Rosharon, TX
Makes 6 servings
1/2 lb. hot Italian sausage
2 large eggs
1 c. ricotta cheese
1/2 t. salt
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. sliced black olives
1/2 c. grated Parmesan cheese
1/4 c. chopped parsley
1 t. crushed red-pepper flakes
1 1/2 pkgs. (8 oz. size/12 oz. total) penne pasta, cooked
Preheat oven to 400 degrees. Grease 2-quart baking dish; set aside.
Remove sausage from casing. In medium skillet, crumble sausage.
Over medium-high heat, sauté sausage until browned. With slotted
spoon, remove sausage and drain on paper towel-lined plate.
In large bowl, whisk eggs with ricotta; stir in cooked sausage, salt
and remaining ingredients. Spoon into prepared dish. Bake
15 minutes or until mixture is bubbly and top is lightly browned.
BASIL SHRIMP
~Shared by Treva,
NC
This was given to me by a friend. It is one of the most delicious
shrimp recipes for the BBQ I have ever had, and it is so easy.
2 & 1/2 tablespoons olive oil
1/4 cup butter, melted
1 & 1/2 lemons, juiced
3 tablespoons Dijon mustard (such as Grey Poupon Country Mustard)
1/2 cup minced fresh basil leaves
3 cloves garlic, minced
Salt to taste
White pepper
3 pounds fresh shrimp, peeled and deveined
Skewers
In a shallow, non-porous dish or bowl, mix together olive oil and
melted butter. Stir in lemon juice, mustard, basil, and garlic, and
season with salt and white pepper. Add shrimp, and toss to coat. Cover,
and refrigerate for 1 hour.
Preheat grill to high heat. Remove shrimp from marinade, and thread
onto skewers. Discard marinade.
Lightly oil grill grate, and arrange skewers on preheated grill. Cook
for 4 minutes, turning once, or until opaque.
BAVARIAN KRAUT
CASSEROLE
~Shared by Jean,
Syracuse, NY
Please visit my web site: Cookin'
With JP
1/4 c. margarine
1 c. chopped onion
1 1/2 lbs. pork tenderloin, cut in 1 inch cubes
1 (16 oz.) can sauerkraut
1/4 tsp. nutmeg
1 c. sour cream
Preheat oven to 325 degrees. Melt margarine in skillet over medium
heat. Add onion and cook until tender. Remove onions; add pork and
brown well. Combine onions, pork, and sauerkraut in 1-1/2 quart
casserole. Cover and bake for one hour. When ready to serve, blend in
sour cream and nutmeg.
Makes 4-6 servings
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NUTTY CARROT CAKE
BARS
~Shared by Treva, NC
Ingredients:
Nonstick cooking spray
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1-1/2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/8 teaspoon salt
1 cup finely shredded carrot
3/4 cup chopped walnuts or pecans, toasted
1/3 cup refrigerated or frozen egg product, thawed, or 3 egg
whites, lightly beaten
1/4 cup cooking oil
1/4 cup fat-free milk
Recipe Fluffy Cream Cheese Frosting (see recipe below)
Directions
1. Preheat oven to 350 degrees F. Line a 9x9x2-inch baking pan with
foil, extending foil over the edges of the pan. Lightly coat foil with
nonstick cooking spray. Set aside.
2. In a medium bowl, combine all-purpose flour, whole wheat flour,
sugar, pumpkin pie spice, baking powder, and salt. Add carrot, 1/2 cup
of the nuts, the eggs, oil, and milk. Stir just until combined. Spread
mixture evenly in the prepared pan.
3. Bake for 15 to 18 minutes or until a toothpick inserted near center
comes out clean. Cool bars in pan on a wire rack.
4. Using the edges of the foil, lift the uncut bars out of the pan.
Spread top evenly with Fluffy Cream Cheese Frosting. Sprinkle with the
remaining 1/4 cup nuts. Cut into 20 bars. Makes 20 bars.
Fluffy Cream Cheese Frosting: Thaw 1/2 cup frozen light whipped
topping. In a medium bowl, beat half of an 8-ounce package reduced-fat
cream cheese (Neufchatel), softened, with an electric mixer on medium
speed until smooth. Beat in 1/4 cup vanilla low-fat yogurt until
smooth. Fold whipped topping into cream cheese mixture.
*Sugar Substitutes: Use Sweet 'N Low® bulk or packets. Follow package
directions to use product amount equivalent to 1/2 cup sugar.
PER SERVING WITH SUBSTITUTE: same as above, except 102 cal., 7 g carbo.
Exchanges: 0.5 Other Carbohydrates. Carb choices: 0.5
To store: Layer bars between waxed paper in an airtight container.
Cover; seal. Store in the refrigerator for up to 3 days or freeze for
up to 3 months.
Nutrition Facts Per Serving:
Servings: 20 bars
Calories 121
Total Fat (g) 7
Saturated Fat (g) 2
Cholesterol (mg) 5
Sodium (mg) 64
Carbohydrate (g) 12
Fiber (g) 1
Protein (g) 3
Diabetic Exchanges
Other Carbohydrates (d.e.) 1
Fat (d.e.) 1
BUTTERNUT SQUASH
& LINGUINE
~Shared by Jim D.,
WA
Preparation Time: 20 minutes
Cook Time: 22 minutes
Ingredients:
1/2 box Dreamfields Linguine
2 teaspoons olive oil
1 tablespoon minced garlic
4 cups butternut squash pieces (about 1-inch pieces)
1/2 cup dry white wine or reduced-sodium, fat free chicken broth
1/4 teaspoon salt
1/4 cup chopped fresh sage or 4 teaspoons dried sage
1/4 cup crumbled goat cheese, blue cheese or shredded Parmesan cheese
Crumbled cooked prosciutto or bacon, optional
Additional cheese, optional
Toasted chopped walnuts, optional
Directions:
1. Cook pasta according to package directions. Drain and return to pan;
cover and keep warm.
2. Meanwhile, in large nonstick skillet, heat olive oil over medium
heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in
squash, wine and salt. Simmer 12 to 15 minutes just until squash is
tender, stirring occasionally. Stir in sage.
3. Toss squash with pasta and cheese. Sprinkle with prosciutto,
additional cheese and walnuts, as desired.
Makes 4 to 6 servings.
Nutrition information (1/4 of recipe): 304 calories; 9 g protein; 23 g
digestible carbohydrates*; 6 g total fat; 2 g saturated fat; 7 mg
cholesterol; 213 mg sodium; 7 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 52 g
carbohydrate. For more information go to www.DreamfieldsFoods.com.
http://www.dreamfieldsfoods.com/
Source: DreamFields
Pasta
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CHICKEN PICCATA
~Shared by Mary S.,
Nashville,
TN
Yield: 4 servings
INGREDIENTS
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 4 boneless, skinless chicken breast halves (1 pound total),
pounded to 1/4-inch thickness
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1/3 cup dry white wine
- 1 tablespoon capers
- 1 lemon, cut in half
DIRECTIONS
Place the flour in a shallow dish. Place the beaten egg in another
shallow dish. Season the chicken with salt and pepper. Coat the chicken
breasts with the flour, then dip in the egg.
In a large skillet, melt the butter over medium-high heat. Cook the
chicken for 3 to 4 minutes per side, until golden.
Add the wine and capers to the skillet and squeeze the lemon over the
chicken. Cook for 2 to 4 more minutes, or until the chicken is cooked
through and the sauce begins to glaze the chicken.
Nutritional Information Per Serving (1 breast half): Calories: 243,
Fat: 10 g, Cholesterol: 137 mg, Sodium: 346 mg, Carbohydrate: 7 g,
Dietary Fiber: 0 g, Sugars: 1 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
Source: Mr.
Food Every Day's a Holiday Diabetic Cooking by Art Ginsburg
CHOCOLATE MERINGUE
BITS WITH
STRAWBERRIES AND CREAM
~Shared by Mary S.,
Nashville, TN
Yield: Forty 1-1/2-inch meringues
INGREDIENTS
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 2/3 cup Splenda
- 1/3 cup cocoa powder
- 1 cup reduced-fat tub style whipped topping
- 40 strawberries
DIRECTIONS
Preheat the oven to 225 degrees F. Line 2 baking sheets with parchment
paper.
Beat the egg whites, cream of tartar, and vanilla at high speed with an
electric mixer until frothy. Add the Splenda, 1 tablespoon at a time,
beating until stiff peaks form, roughly 5 to 7 minutes. Gently fold in
the cocoa powder until completely incorporated.
Spoon heaping tablespoons of the mixture onto the baking sheets. Bake
for 1 hour and 30 minutes; turn the oven off. Let the meringues stand
in the closed oven for 8 hours or overnight. Store in an airtight
container.
Just before serving, top each meringue with 1 scant teaspoon of whipped
topping and a strawberry.
Nutritional Information Per Serving (1 meringue): Calories: 13, Fat: 0
g, Cholesterol: 0 mg, Sodium: 6 mg, Carbohydrate: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food
Source: Diabetes
Cookbook for Dummies
SAUTE OF CHICKEN
WITH APPLES AND LEEKS
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless, skinless chicken breast halves (1-1/4 pounds),
trimmed of fat
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper, to taste
- 2 large leeks, white parts only, washed and cut into julienne
strips (2 cups)
- 2 large cloves garlic, minced
- 1 tablespoon sugar
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1/4 cup cider vinegar
- 2 firm tart apples, such as York or Granny Smith, peeled, cored
and thinly sliced
- 1 cup reduced-sodium chicken broth
DIRECTIONS
Place chicken breasts between 2 sheets of plastic wrap. Use a rolling
pin or a small heavy pot to pound them to a thickness of 1/2 inch.
Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high
heat. Season the chicken breasts with salt and pepper and add to the
pan. Cook until browned on both sides, 4 to 5 minutes per side.
Transfer to a plate and keep warm.
Reduce the heat to low. Add the remaining 1-1/2 teaspoons oil and
leeks. Cook, stirring, until the leeks are soft, about 5 minutes. Add
garlic, sugar and rosemary and cook until fragrant, about 2 minutes
more. Increase the heat to medium-high, stir in vinegar and cook
until most of the liquid has evaporated.
Add apples and broth and cook, stirring once or twice, until the apples
are tender, about 3 minutes. Reduce the heat to low and return the
chicken and any juices to the pan. Simmer gently until the chicken is
heated through. Serve immediately.
Nutritional Information Per Serving (1/4 of recipe): Calories: 239,
Fat: 5 g, Cholesterol: 67 mg, Carbohydrate: 20 g, Protein: 28 g, Fiber:
2 g, Sodium: 256 mg
Diabetic Exchanges: 1 Fruit, 4 Very Lean Meat, 1 Fat
Source: The
Eating Well Diabetes Cookbook
SESAME KALE
~Shared by Mary S.,
Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1-1/2 pounds kale
- 2 teaspoons sesame oil
- 2 garlic cloves, minced
- 1/4 cup low-fat, low-sodium chicken broth
- 1 tablespoon lite soy sauce
- 2 teaspoons toasted sesame seeds
- Fresh ground pepper to taste
DIRECTIONS
Wash the kale, but let the water cling to it. Cut off and discard the
tough stems. Slice the leaves once down the middle, then cut them
crosswise into 1-inch-wide strips.
In a work, heat the oil. Add the garlic. Saute for 10 seconds. Add the
kale and the broth. Cover and steam for 3 minutes until the kale wilts.
Add the soy sauce.
Top the kale with sesame seeds and fresh ground pepper.
Nutritional Information Per Serving (1/2 cup): Calories: 52, Fat: 3 g,
Cholesterol: 0 mg, Sodium: 127 mg, Carbohydrate: 6 g, Dietary Fiber: 2
g, Sugars: 3 g, Protein: 2 g
Diabetic Exchanges: 1 Vegetable, 1/2 Fat
Source: 200
Healthy Recipes in 30 minutes or Less! by Robyn Webb
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SALMON SALAD SANDWICHES
~Shared by Dorie, IL
A2Z
Recipes Yahoo
Forum Moderator
1 package (3 ounces) cream cheese, softened Philadelphia Cream Cheese
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Directions
In a bowl, beat cream cheese, mayonnaise, lemon juice, dill, salt and
pepper until smooth. Add the salmon, carrot and celery; mix well. Place
a lettuce leaf and about 1/2 cup salmon salad on each bun.
Yield: 2 servings.
THREE SISTERS
CASSEROLE
~Shared by Maggie,
TX
Ingredients
1/3 tsp cumin seed
3/4 c. finely minced onions
1 sm garlic clove chopped
1 sm carrot scraped and diced
1 sm jalapeno pepper or possibly to taste seeded and finely
minced
8 ounce canned ready-cut tomatoes undrained
1/3 c. fresh or possibly frzn corn kernels
3/4 c. diced zucchini
2 ounce penne pasta
4 ounce cooked red kidney beans rinsed and liquid removed
1 ounce reduced fat sharp Cheddar cheese grated
Directions
Place the cumin seeds in a large nonstick skillet and cook over low
heat till you can smell them. Add in the onion and garlic and cook,
covered, till the onion is soft and translucent/soft, 10 to 15 min.
Stir occasionally and add in a little water or possibly stock, if
necessary, to prevent scorching.
Add in the carrots, jalapeno, and the tomatoes and their juice and
simmer, uncovered, for 15 min. Add in the corn and zucchini and simmer
till the zucchini is tender, about 5 more min. Stir in the cooked pasta
and liquid removed beans and mix well.
Preheat the oven to 350F. Spoon the mix into a 4-qt casserole or
possibly baking dish which has been sprayed with nonstick vegetable
coating. Spread the cheese proportionately over the top and bake in the
preheated oven till the cheese is melted, about 5 min.
Cuisine: Native American
Yield: 3 cups
NOTES: The Oneida referred to the trio of corn, squash, and beans as
the Three Sisters. Many original Indian dishes contain these three
ingredients that, in combination, are extremely nutritious and also
very tasty.
Nutrition values: 290 cals, 6% cff; 2g fat, 9g fiber
Source: CookEatShare
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LAYERED
CHILE-CHICKEN ENCHILADA
CASSEROLE
This recipe also works well with 1 1/2 lbs. cooked and drained ground
beef. I add fresh chopped cilantro and sour cream to the garnishes.
2 cups diced cooked chicken
3 cups shredded Colby-Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) Old El Paso® chopped green chiles, undrained
3/4 cup sour cream
1 package (11 oz) Old El Paso® flour tortillas for burritos (8
tortillas; 8 inch)
1 can (16 oz) Old El Paso® refried beans
1 can (10 oz) Old El Paso® enchilada sauce
4 medium green onions, sliced (1/4 cup)
1 cup shredded lettuce
1 medium tomato, chopped (3/4 cup)
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with
cooking spray. In medium bowl, mix chicken, 1 1/2 cups of the cheese,
the chiles and sour cream.
2. Layer 3 tortillas in baking dish, overlapping as necessary and
placing slightly up sides of dish (cut third tortilla in half). Spread
about half of the beans over tortillas. Top with about half of the
chicken mixture and half of the enchilada sauce. Layer with 3 more
tortillas and remaining beans and chicken mixture. Place remaining 2
tortillas over chicken mixture, overlapping slightly (do not place up
sides of dish). Pour remaining enchilada sauce over top. Sprinkle with
remaining 1 1/2 cups cheese.
3. Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly
and thoroughly heated. Let stand 5 to 10 minutes before cutting.
Garnish casserole or individual servings with onions, lettuce and
tomato.
Makes 8 servings
Do-Ahead
Make this casserole up to 8 hours in advance, then cover and
refrigerate until it's time to bake it.
Nutrition Information:
1 Serving (1 Serving)
Calories 480 (Calories from Fat 230), Total Fat 26g
(Saturated Fat 13g, Trans Fat 1 1/2g), Cholesterol
90mg; Sodium 980mg; Total Carbohydrate 34g (Dietary
Fiber 3g, Sugars 3g), Protein 27g
Percent Daily Value*: Calcium
Exchanges: 2 Starch; 0 Fruit; 1/2 Other Carbohydrate;
0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0
Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat
Meat; 3 Fat
Carbohydrate Choices: 2
*Percent Daily Values are based on a 2,000 calorie diet.
SOUR CREAM YEAST
ROLLS
These are delicious. I can only manage the luxury of homemade baked
goods on days off. These will make a simple dinner fit for company!
2 1/2 to 3 cups flour
2 tbsp sugar
1 pkg (1/4 oz.) active dry yeast
1 tsp salt
1 cup sour cream
1/4 cup water
3 tbsp butter, divided
1 egg
In a large bowl, combine 1 1/2 cups flour, sugar, yeast, and
salt. In a small saucepan, heat the sour cream, water, and 2 tbsp
butter to 120-130. Add to the dry ingredients. Beat on
medium speed for 2 minutes. Add the egg and 1/2 cup flour.
Beat for 2 minutes longer. Stir in enough remaining flour to form
a soft dough. Turn onto a floured surface. Knead until
smooth and elastic, about 6-8 minutes. Place in a greased
bowl. Turn once to grease the top. Cover and let rise in a
warm place until doubled, about 1 hour. Punch the dough
down. Turn onto a lightly floured surface. Divide into 12
pieces. Shape each into a ball. Place in a greased 13 x 9
inch baking pan. Cover and let rise until doubled, about 30
minutes. Bake at 375 F for 25-30 minutes or until golden
brown. Melt the remaining butter. Brush over the
rolls. Remove from the pan to a wire rack.
Makes 1 dozen
Source: Taste Of Home
BEEF & MUSHROOM
STIR-FRY
1 lb. boneless tender beef
5 Tbsp Kikkoman Stir-Fry sauce
3/4 tsp crushed red pepper
1 large clove garlic, minced
3 green onions & tops
3 Tbl. vegetable oil
1/2 lb. fresh mushrooms, sliced
Cut beef across the grain in thin slices, then into strips. Coat with a
mixture of 2 Tbl. stir-fry sauce, red pepper and garlic; let stand 15
minutes.
Cut green onions in 1 inch lengths; separate whites from tops. Stir-fry
beef in 1 Tbsp oil in wok over high heat, remove.
Stir-fry whites of green onions and mushrooms in 2 Tbl. hot oil in same
pan for 2 minutes. Add green onion tops, stir-fry 1 minute. Add beef
and 3 Tbl. stir-fry sauce. Cook and stir only until beef and vegetables
are coated with sauce.
Serve over cooked rice.
STUFFED CHICKEN
BREASTS SUPREME
I save time and trouble by purchasing boneless, skinless breasts for
this.
4 whole chicken breasts (about 12 oz. each)
1 (6 oz.) pkg. process Gruyere cheese, shredded
1/4 lb. salami, chopped
1/2 c. chopped green onions
1 egg
1 (2 3/8 oz.) pkg. seasoned coating mix for chicken
1/4 c. (1/2 stick) butter or margarine
1/4 c. flour
2 c. milk
1. Halve chicken breasts; remove skin, if you wish, then cut meat in 1
piece from bones. Place each chicken breast between 2 sheets of wax
paper and pound with a wooden mallet to thin.
2. Combine 1 cup of the cheese, salami and green onions in small bowl.
Place about 1/4 cup of cheese filling in the center of each chicken
breast. Roll up tightly and fasten with a pick.
3. Beat egg in a shallow dish; place seasoned coating mix on wax paper.
Dip stuffed breasts in egg; roll in seasoned coating mix, place in
single layer in greased baking dish.
4. Bake in hot oven, 400 degrees, 40 minutes or until golden brown.
5. While chicken is baking, make cheese sauce. Melt butter or margarine
in a medium size saucepan. Stir in flour, cook, stirring constantly,
just until bubbly. Stir in milk; continue cooking and stirring until
sauce thickens and bubbles 1 minute; stir in remaining cheese until
melted. Serve with chicken.
Makes 8 servings.
OYSTER ROCKEFELLER
FILETS
This Oyster Rockefeller Filets recipe came from the Beringer Vineyards Great Steak Challenge and was a
regional winner.
Ingredients
Filling:
1 10 ounce package frozen chopped spinach, thawed and squeezed dry
1/2 cup shredded fontina cheese
2 tablespoons fresh grated parmesan cheese
1/4 teaspoon garlic salt
1/8 teaspoon freshly ground black pepper
6 8 ounce filet mignon steaks, 1 1/2 inches thick, brought to room
temperature
6 slices lean smoky bacon
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
Sauce:
1 1/2 sticks unsalted butter
4 whole cloves peeled garlic, slightly smashed
12 large fresh oysters, shucked, rinsed, drained and quartered
Juice of one half of a lemon
1 teaspoon Louisiana hot sauce
2 teaspoons worcestershire sauce
6 slices rustic bread, 1 inch thick
2 tablespoons olive oil
Fresh chopped parsley for garnish
Directions
Heat grill to high temperature. Combine filling ingredients. Slice a
pocket into the side of each steak and stuff with spinach mixture. Wrap
bacon around side and secure with toothpicks. Brush steaks on both
sides with the oil and season with the salt and pepper. Place the
steaks on the grill and let cook until golden brown and slightly
charred, about 4 minutes. Turn and cook another 4 to 5 minutes for
medium rare (an internal temperature of 135 degrees F), or to desired
temperature. Remove to a platter, tent with foil, and let rest.
Meanwhile, in a medium saute pan, on the grates of the grill or a side
burner, over medium heat (turn down one burner), melt 1 stick of the
butter. Add the garlic, oysters, lemon juice, Worcestershire and hot
sauce. Cook until edges of oysters start to curl, about 2-3 minutes.
Remove from heat and whisk in remaining butter, one tablespoon at a
time, to thicken sauce. Remove garlic cloves. Keep warm. Brush bread
with oil and grill a few minutes on each side until lightly toasted.
To serve, place one filet on each of six dinner plates (remove
toothpicks). Spoon the oyster sauce over the steaks. Sprinkle with
parsley. Serve with the grilled bread to soak up the yummy juices
remaining on your plate!
Wine Pairing – Beringer Pinot Noir
Source: Beringer
Vineyards
ZUCCHINI AND TOMATO
SALAD
½ cup raw diced zucchini
½ cup diced tomato
1/4 cup mayonnaise
1 Tbsp chopped chives
1 tsp prepared mustard
½ tsp salt
1/8 tsp pepper
Crisp Mixed Salad Greens
1) In medium bowl combine all ingredients except salad greens. Mix
gently.
2) Refrigerate at least one hour.
3) Serve on salad greens.
STRAWBERRY CRISP
Other berries like blueberry, blackberry, etc. may be used in this with
excellent results.
1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter or margarine
1/2 c Sugar
3 c Sliced fresh or frozen Strawberries
Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or
margarine until crumbly. In another bowl, mix strawberries and white
sugar together. Grease an 8" square pan. Spread half the crumb mixture
on bottom. Cover with strawberries. Spread remaining crumb mixture over
top. Bake at 350 deg F oven for 45 minutes. Serve warm or cold with
whipped cream or topping.
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A
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free
shipping
PayPal preferred. Check ok.
philmn@charter.net
HOMEMADE
TRUFFLES AND BONBONS
Phil
has also written a book entitled Homemade
Truffles and BonBons.
It includes many recipes as well as sources for supplies.
Books Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
PHIL'S CREATIVE
CHOCOLATES
Did
you know that some of the finest hand-dipped
chocolates in the world come from one of our very own a2z family
members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Reno, Nevada.
It is always nice to do
business with someone you know and can trust. Phil sends a special
message to the a2z family:
The chocolates I make are chocolate center
truffles and butter cream
centers of various flavors, such as raspberry, lemon, lime, orange,
strawberry, etc. I use various liqueurs, such as Kahlua,
Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them.
Of course, no alcohol if requested. Dark, milk and white chocolates are
used in the assortment. I can do dark chocolates for all of the 12
pieces or any combination. Please also indicate alcohol or not. And, if
there are any special flavors you especially like.
The price is $12 per dozen plus s/h
(approximately $3.00; warm weather
delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his
chocolates in a2z. Of course, you may cut and paste the email addy into
your "send" box without using the link.
Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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