Foodtime

Sun Dried Tomato Dip

2007-07-22T12:28:00.000-07:00

Sun Dried Tomato Dip

3 Tbsp oil-packed sun dried tomatoes
2 Tbsp buttermilk
2 Tsp fresh thyme
1 garlic clove minced
8 oz cream cheese
4 oz goat cheese

Combine tomato, buttermilk, thyme, garlic & half the cream cheese in food processor until smooth. Add remaining cream cheese and goat cheese, process until well-blended. Cover and chill until ready to serve!

Pineapple Chicken Tenders

2007-07-10T21:06:00.000-07:00

Pineapple Chicken Tenders

1 cup unsweetened pineapple juice
1/2 cup packed brown sugar
1/3 cup light soy sauce
2 pounds chicken breast tenders, raw

In a small saucepan over medium heat, mix pineapple juice, brown sugar and soy sauce. Remove from heat just before the mixture comes to a boil.

Place chicken tenders in a medium bowl. Cover with juice mixture, and marinate in the refrigerator at least 30 minutes.

Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto wooden skewers.

Grill chicken tenders about 5 minutes per side, until no longer pink and juices run clear.

Roasted Cauliflower

2007-07-08T09:50:00.000-07:00

Roasted Cauliflower

6 lb cauliflower (3 heads), cut into 2-inch-wide florets
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 425°F.
Toss cauliflower with oil, garlic, salt, and pepper in a large bowl. Spread evenly in 2 shallow baking pans and roast in upper and lower thirds of oven, stirring occasionally, until golden, 25 to 30 minutes.

Makes 10 servings.

Pork Chop Casserole

2007-07-06T12:29:00.000-07:00

Pork Chop Casserole

One 6 ounce package of long grain and wild rice mix
2 cups of hot water
4 1/2 inch thick bone in pork loin chops, trimmed
1/4 teaspoon of pepper
One 10 3/4 ounce can of condensed cream of celery soup, undiluted
1/2 cup of milk

Combine the rice, seasoning packet from rice mix, and hot water, place
in a lightly greased 13 x 9 x 2 inch baking dish. Set aside. Sprinkle
the pork chops with pepper and place over the rice mixture. Cover and
bake at 350ºF. for 1 hour. Uncover the casserole, and combine the cream
of celery soup and milk, and pour over the casserole. Bake the
casserole, uncovered for 15 minutes or until heated through.

Caramel Cream Brownie Truffle

2007-07-03T21:25:00.000-07:00

Caramel Cream Brownie Truffle

1 box Fudge Brownie Mix
Water, as called for on mix box
Oil, as called for on mix box
Eggs, as called for on mix box
1 small box chocolate fudge instant pudding
2 cups milk
1/4 cup caramel topping
1 (8 ounce) container frozen whipped topping, thawed
1 cup chopped walnuts

Preheat oven to 350 degrees F.

Make brownie mix as directed on box for fudge-like brownies in a 13 x 9 x 2-inch pan. Cool completely, about 1 hour.

Make pudding mix as directed on package for pudding, using milk; refrigerate.

Cut brownies into 1-inch pieces with plastic knife or table knife. Stir caramel topping into whipped topping, using spoon or wire whisk.

Layer half each of the brownies, pudding, walnuts and whipped topping mixture in 3-quart glass bowl; repeat with the rest of the brownies, pudding, walnuts and whipped topping mixture.

Cover and refrigerate at least 2 hours but no longer than 24 hours before serving. Store covered in refrigerator.

Savory Cheese Bread

2007-07-03T06:51:00.000-07:00

Savory Cheese Bread

1/4 cup butter, softened
1/2 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
12 slices French Bread
2 cups Shredded Italian Blend cheese

In small bowl, combine butter and seasonings. Spread mixture over 1 side of each slice of bread.
Place butter side up on an ungreased baking sheet.
Sprinkle with cheese. Broil 4 inches from heat for 2-3 minutes or until cheese is melted and edges are browned.

Cheese and Mushroom Manicotti

2007-06-30T11:15:00.000-07:00

Cheese and Mushroom Manicotti

2 cups shredded Mozzarella cheese
2 cups shredded Cheddar cheese
1/4 pound mushrooms, coarsely chopped
2 ounces sliced ripe olives, drained
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup soft bread crumbs
1 egg, lightly beaten
1/4 cup milk
2 tablespoons chopped parsley
1/4 teaspoon pepper
4 cups prepared spaghetti sauce
1 cup water
8 manicotti shells
grated Parmesan cheese

In a large bowl, combine 1 cup of the Mozzarella with Cheddar cheese, mushrooms, olives, onion, celery, crumbs, egg, milk, parsley, and pepper; set aside.
Combine spaghetti sauce and water; pour half the sauce into a shallow 3 quart casserole or baking dish.
Stuff manicotti shells with cheese mixture and arrange side by side in sauce.
Pour remaining sauce over top.

Bake, covered, in a 375F degree oven for about 1 hour.
Remove cover, sprinkle with remaining Mozzarella cheese, and return to oven, uncovered, for about 10 more minutes or until cheese is melted.
Serve with Parmesan cheese.

Barbecued Baby Back Ribs

2007-06-29T15:37:00.000-07:00

Barbecued Baby Back Ribs

Ingredients:

2 slabs of baby back ribs (approximately 5 pounds)
Salt
Garlic Powder
Black Pepper

For the sauce:

1 (32 oz.) bottle tomato catsup
1/2 C. brown sugar
1/2 tsp. salt
1 clove garlic, mashed
3 heaping T. prepared mustard
1/4 C. red wine
1/2 tsp. ground black pepper
5 drops Tabasco sauce

Rub the slabs of baby backribs with salt and garlic powder.
Sprinkle liberally with freshly-ground black pepper. Place the ribs on a preheated outdoor grill and cook slowly for approximately 45 minutes, turning as needed. Baste with the sauce and continue cooking for about 20 minutes.
Baste and turn often to keep the brown sugar in the sauce from burning.

Charred Creole Ranch Dressing

2007-06-28T23:16:00.000-07:00

Charred Creole Ranch Dressing

Ingredients

1 Red Bell Pepper, charred
4 each Roma Tomatoes, charred
3 each onions, charred
2 each Serrano peppers, charred
2 tsp garlic
2 cups mayonnaise
2 cups sour cream
1 tsp cracked black pepper
1 ½ tsp salt
3 tsp sugar
1/8 cup apple cider vinegar
1 tsp Old Bay Seasoning
cayenne pepper to taste (optional)

Directions

Combine all ingredients in blender/food processor. Blend. Cover and
chill to serve.
Makes a great dressing or substitute for remoulade sauce for seafood.

Pancho Villa Stew

2007-06-27T17:49:00.000-07:00

Pancho Villa Stew

3 cups diced, cooked ham
1 pound smoked sausage
3 (14 oz) cans chicken broth
1 (15 oz) can diced tomatoes
1 (7 oz) can chopped green chilies
1 onion, chopped
2 (15 oz) cans pinto beans, liquid reserved
1 (15 oz) can whole kernel corn
1 tsp garlic powder
2 tsp ground cumin
2 tsp cocoa
1 tsp salt
1 tsp dried oregano

Cut sausage into 1/2-inch pieces. In slow cooker, combine all ingredients and stir well. Cover and cook on low for 5 to 7 hours. Serve with buttered flour tortillas.

Fondue Scampi

2007-06-27T13:28:00.000-07:00

Fondue Scampi

1 Cup olive oil
1 cup white wine
Juice from 1 lemon
1 stick of butter
2 Tbls. Minced garlic
1 bunch fresh parsley chopped

Combine ingredients in a saucepan on the stove and heat. Transfer to
fondue pot. Cook shrimp, scallops or oysters in pot, approx. 3 to 5
minutes.

Chicken Santa Fe

2007-06-26T07:34:00.000-07:00

Chicken Santa Fe

1 can (15 oz) black beans, rinsed and drained
2 cans (15 oz) whole kernel corn, drained
1 cup bottled thick and chunky salsa
5 or 6 skinless, boneless chicken breast halves (about 2 lbs)
1 cup shredded Cheddar cheese

In a 3-1/2- or 4-quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining 1/2 cup salsa over the chicken. Cover and cook on high setting for 2-1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Sprinkle cheese on top, cover, and cook until the cheese melts, about 5 minutes.

Cooking Basics for Beginners

2007-06-25T11:54:00.001-07:00

Cooking Basics for Beginners

When it comes to cooking, it is important to keep in mind that everyone started somewhere. I do not know of a single person who was born with a wooden cooking spoon and ready to go. There is a lot of learning that must be done in order to become a prolific cook and then there is always room for improvement. Not only do you need to begin with the basics when it comes to cooking but you almost need to begin again when learning to cook a new cuisine such as Chinese, Thai, or Indian food.

This means that at any given time in your cooking learning cycles there is quite probably someone somewhere that is better and/or worse at cooking than you. Take heart from this because even the best have bad days when it comes to cooking. There are many people who cook for different reasons. Some cook in order to eat and survive while others cook because they actually enjoy the process of cooking. Some cook during times of emotional upheaval and others cook out of sheer boredom. Whatever your reason for cooking or learning to cook you should always begin with the basics.

The first thing that you need to learn is what the different terminology you will find in recipes actually means. There are many new and sometimes foreign sounding terms that you will find in common recipes. These terms can mean the difference in recipe success or failure. You should be able to find a good section in any inclusive cookbook that explains the different definitions for unfamiliar terminology. If you aren't absolutely certain what is meant by "folding in the eggs" it is in your best interests to look it up.

Another great bit of advice when it comes to cooking basics is to try simpler recipes for a while and then expand your horizons to the more complex recipes that abound. Most recipes will have a little note about their degree of difficulty and you can read through the recipe to see whether or not it is something you are interested in preparing or confident that you can prepare. Remember Rome wasn't built in a day and it will take quite some time to build a reliable 'repertoire' of recipes to work into your meal planning rotation.

The good news is that once you've learned the basics of cooking it is unlikely that you will ever need to relearn them. This means that you can constantly build up and expand your cooking skills. As you learn new recipes and improve your culinary skills and talents you will discover that preparing your own meals from scratch is much more rewarding than preparing prepackaged meals that are purchased from the shelves of your local supermarkets.

You will also discover as your experience and confidence grows that you will find yourself more and more often improvising as you go and adjusting recipes to meet your personal preferences. If you prefer more or less of ingredients or want to make a recipe a little more or less spicy in flavor you can make simple adjustments along the way in order to achieve this goal. In other words you will begin in time to create recipes of your very own. And that is something you won't necessarily learn when it comes to basic cooking skills for beginners but you would never learn if you didn't master those basic cooking skills.

Stuffed Zucchini

2007-06-23T14:41:00.000-07:00

Stuffed Zucchini

1 1/2 lbs. zucchini
1 1/2 cups bread crumbs
3/4 cup grated cheddar cheese
1/4 cup minced onions
2 tbsp. minced parsley
1 1/4 tsp. salt
2 eggs, beaten
1/8 tsp. pepper
3 tbsp. butter

Wash zucchini and cut off ends. Boil until tender in water with 1 tsp. salt (5-7 min. more if very large), cut in half, and remove the centers with a spoon.

Preheat oven to 350 degrees.

Chop zucchini centers and mix with bread crumbs, 1/2 cup cheddar cheese, minced onions, parsley, salt, eggs and pepper.

Pile mixture into zucchini shells, dot with butter, and sprinkle with remaining 1/4 cup cheddar cheese. Bake for 30 minutes or until golden brown.

Black Bean Salsa

2007-06-23T06:25:00.000-07:00

I don't think there is a better combination than black beans, cilantro, and lime juice. Those 3 ingredients make up the backbone of this salsa, and although the ingredients list is somewhat simple, and will take about 15 minutes to make start to finish, it's got a lovely rounded and full flavor.

Black Bean Salsa

1 (30 oz) can black beans, drained and rinsed
1 c diced yellow bell pepper
1/4 c minced red onion
1/2 c minced fresh cilantro
1 clove garlic, minced
4 tbsp fresh lime juice
1 tbsp olive oil
4 dried thai chilies, minced
1/4 tsp cumin
1/4 tsp dried basil

Combine all ingredients well in large bowl. Allow to chill in the refrigerator for an hour or so before serving. Serve with tortilla chips, or mix into rice or couscous for a very quick salad.

Homemade Granola

2007-06-22T08:32:00.000-07:00

Homemade Granola

4 cups old-fashioned rolled oats
1 1/2 cups toasted wheat germ
1/2 cup hulled sunflower seeds
1/2 teaspoon salt
1/2 cup frozen cranberry-juice concentrate, thawed
1/4 cup honey
2 tablespoons extra-light olive oil or canola oil
2 teaspoons vanilla extract
2/3 cup dried cranberries

1. Preheat oven to 250°F. In a large bowl, stir together oats, wheat germ,
sunflower seeds, and salt.
2. In a small bowl, stir together cranberry-juice concentrate, honey, oil,
and vanilla. Pour mixture over oats mixture and, with a fork, stir to coat.
3. Spoon on to jelly-roll pan, spreading mixture out to an even layer. Bake
1 hour or until oats are lightly browned and crisp, stirring several times
as mixture cooks.
4. Remove from oven, cool to room temperature, and stir in dried
cranberries. Pack in an airtight container to store.

Cheese Bacon Crescent Squares

2007-06-21T19:25:00.000-07:00

Cheese Bacon Crescent Squares

8 oz can refrigerated crescent dinner rolls
3 /4 cup shredded Swiss cheese
3 /4 cup shredded Mozzarella or Monterey Jack cheese
1 egg, beaten
1 /4 cup chopped onion
3 /4 cup milk
1 /4 to 1 /2 cup sliced, stuffed green olives, if desired
4 oz can mushrooms stems and pieces, drained
6 slices bacon, fried, drained and crumbled
1 tbsp minced parsley, if desired

Heat oven to 375°. Separate crescent dough into 2 rectangles. Place
in ungreased 13x9 inch pan; press over bottom and 1 /2 inch up sides
to form crust, sealing perforations. Sprinkle cheeses over dough.
Combine egg, onion, milk, olives and mushrooms; pour over cheeses.
Sprinkle with bacon and parsley. Bake at 375 for 22 to 28 minutes or
until crust is deep golden brown and filling is set. Cool 5 minutes;
cut into squares.

Potato Enchiladas

2007-06-20T16:49:00.000-07:00

Potato Enchiladas

A cheap and hearty supper offering.

12 corn tortillas
Salt and pepper to taste
1/2 medium onion, chopped
Shredded lowfat Monterey Jack and Cheddar Cheese
1 1/2 tbsp. chopped canned green chiles
3/4 - 1 pound boiled, unpeeled small red potatoes (really, any potato will do
fine)
1 tsp. chopped jalapeno peppers (optional)
1 can green enchilada sauce

Chop the potatoes finely. Combine the potatoes, chiles, onion and jalapeno
peppers in a large bowl. Add the cheese and stir to combine. Soften the
tortillas and fill with the potato mixture. Place the enchiladas in a
greased baking dish and cover with the sauce and remaining cheese. Bake in a
preheated 350° oven until cheese and sauce are bubbling and enchiladas are
heated through.

Cole Slaw

2007-06-19T23:54:00.000-07:00

Cole Slaw

3 pounds cabbage
1 large red pepper
1 large green pepper
1/2 tablespoon celery seed
1 cups vinegar
3/4 cup sugar
Salt to taste

Heat sugar and vinegar until sugar dissolves. Let the mixture
get cold, preferably by refrigeration. Grate cabbage, add celery
seed, salt and peppers cut up fine. Mix and pour cold mixture
over cabbage. Thoroughly mix all ingredients and put in a glass
container and store in refrigerator to keep it cold. Let sit a
minimum of 24 hours before serving.

Pasta Dough

2007-06-19T12:13:00.000-07:00

Pasta Dough

500g/1lb 2 oz Italian '00' flour
pinch of salt
4 eggs

Method

1. Sift the flour and salt into a food processor and, with the machine
running, slowly pour in the eggs through the feed tube. As soon as the
mixture comes together into a dough, switch off the machine.
2. Put the dough on a lightly floured work surface and knead for 10-15
minutes until smooth and elastic.
3. Wrap in cling film and chill for one hour or so before use - if you
don't allow it to rest, the dough will be quite difficult to roll and
more likely to tear.

Kick It Up a Notch

2007-06-19T00:26:00.000-07:00

———copy and paste the ViralTags and instructions below this line———

Instructions:

1.) Copy and paste the matrix of “ViralTags” below courtesy of Founders Cafe (to support Jimmy’s quest of launching his own Internet Startup with a shoestring budget, please consider subscribing to his Full RSS Feed to see his triumps and struggles in real time).

2.) Substitute the Host Tag and one of the “Viral Tags” in the matrix with your anchor text of choice with your blog’s URL. Please keep anchor text to a max of 3 words to keep the matrix size manageable.

3.) When you get a ping back from someone that has your link in one of their “Viral Tags”, practice good karma by copying his/her Host Tag’s anchor text (automatically the associated link will also be copied) and paste it over one of your “Viral Tags” below.

4.) Encourage and invite your readers to do the same and soon this can grow virally.

Host Tag: Foodtime Recipes

Important: Once I get a ping back from you (I promise to do the best I can), I will add your anchor text and the associated link you designate as “Host Tag” here, replacing one of the “ViralTags” from the matrix above. As more and more bloggers copy and paste this matrix, the more backlinks you will have with your anchor text. If everybody who copy and paste from your blog does the same, pretty soon this will spread and go viral. So, the sooner you participate, the more links with anchor text you will receive.

———Copy and paste the ViralTags and instructions above this line———

Vidalia Onion Relish

2007-06-18T18:58:00.000-07:00

Vidalia Onion Relish

4 large onions, chopped
2 cups water
1 cup sugar
1/2 cup white vinegar

Marinade overnight, then drain off liquid. Mix together

1/2 cup mayonnaise
1 tablespoon celery seed

Stir into onions. Serve on saltine crackers or sandwiches.

Turkey Tetrazzini

2007-06-18T12:35:00.000-07:00

Turkey Tetrazzini

6 ounces spaghetti, broken up
1/4 cup butter
1/2 cup all-purpose flour
2 3/4 cups chicken broth
1 cup light cream (half and half)
1/4 cup dry sherry
1 teaspoon salt
dash of pepper
1 (6 ounce) can sliced mushrooms, drained
2 cups diced cooked turkey (or chicken)
1/2 cup shredded mozzarella or Parmesan cheese

Cook pasta in boiling water just until tender, al dente, and
drain. In a large skillet, melt butter and blend in flour. Stir
broth into flour mixture. Add cream and cook, stirring, until
mixture thickens and bubbles. Add wine, salt, pepper,
mushrooms, drained spaghetti, and cooked turkey. Preheat
oven to 350 degrees F. Turn mixture into a cooking sprayed
12x7 1/2x2-inch baking dish. Sprinkle top with cheese.
Bake for 30 minutes. Makes 6 to 8 servings.

Uses For Coffee Filters

2007-06-17T08:07:00.000-07:00

Uses For Coffee Filters

1. Filter broken cork from wine. If you break the cork when
opening a wine bottle, filter the wine through a coffee filter.

2. Clean windows and mirrors. Coffee filters are lint-free
so they'll leave windows sparkling.

3. Protect China. Separate your good dishes by putting a
coffee filter between each dish.

4. Cover bowls or dishes when cooking in the microwave.
Coffee filters make excellent covers.

5. Protect a cast-iron skillet. Place a coffee filter in the
skillet to absorb moisture and prevent rust.

6. Apply shoe polish. Ball up a lint-free coffee filter.

7. Recycle frying oil. After frying, strain oil through a
sieve lined with a coffee filter.

8. Weigh chopped foods. Place chopped ingredients in a coffee
filter on a kitchen scale.

9. Hold tacos. Coffee filters make convenient wrappers for
messy foods.

10. Stop the soil from leaking out of a plant pot. Line a
plant pot with a coffee filter to prevent the soil from going
through the drainage holes.

11. Prevent a Popsicle from dripping. Poke one or two holes
as needed in a coffee filter. Insert the popsicle, and let
the filter catch the drips.

Crab and Swiss Quiche

2007-06-16T10:10:00.000-07:00

2 eggs, lightly beaten
1/2 cup milk
1/2 cup mayonnaise
1 teaspoon cornstarch
1/2 pound imitation crabmeat, flaked
1 1/2 cups shredded Swiss cheese
1 (9 inch) unbaked pie crust

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together eggs, milk, mayonnaise
and cornstarch. Mix in the imitation crab and Swiss cheese. Pour into pie shell.
Bake in preheated oven until a knife inserted into
center of the quiche comes out clean, about 30 to 40 minutes.

Sundried Tomato Dip

2007-06-15T14:54:00.000-07:00

Sundried Tomato Dip

8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
8 oil packed sundried tomatoes, drained and chopped
1 tsp kosher salt, or 1/2 tsp table salt
3/4 tsp black pepper
1/4 tsp hot sauce
2 green onions sliced

In foor processor, combine everything but green onions, and process
until smooth. Add green onions, and process until coarsely chopped.
Cover and refrigerate intil serving, then serve with crackers, pita
bread, fresh veges, tortilla chips or whatever you like with your
dip

Chicken Gorky

2007-06-15T07:12:00.000-07:00

3 pounds Chicken breasts boneless
2 ounces Vodka heated
1 tablespoon Tomato paste
5 tablespoons Butter
1 tablespoon Flour
1 1/2 cups Sour cream or plain yogurt
4 tablespoons Feta cheese crumbled
1/2 teaspoon Pepper
1/2 teaspoon Salt
1/2 tablespoon Dried parsley
1 each Garlic clove minced
3/4 cup Chicken broth
1/4 cup Onion chopped

Brown chicken in butter with the chopped onions.
Pour heated vodka over the chicken & onions.
Add the garlic, salt, pepper, & parsley.
Remove chicken from the pan, dredge in the flour,
add the tomato paste, & chicken broth to the pan.
Stir-in the sour cream & feta cheese.
Bring to a boil, stirring constantly.
Add the chicken again to the mixture,
reduce heat and simmer for 20-30 minutes.
Arrange the chicken in a deep casserole dish.
NOTE*** At this point this dish may be frozen
or refrigerated for later cooking to finish.
Pour the mixture over the chicken and cook
in preheated 350 degree F oven and cook for 20 minutes
or until brown on top.

Smothered Steak

2007-06-14T16:43:00.000-07:00

Smothered Steak

1 1/2 lbs thick beef round or sirloin steak
1/3 c. flour
3 Tbsp. oil
3 medium onions, sliced
10 oz. can beef broth
1 Tbsp. lemon juice
1 t. garlic powder

Cut meat into serving-size pieces. Pound flour into steak with meat tenderizer.

In large skillet, brown steak in oil and top with onion slices.

In medium bowl, combine remaining ingredients. Pour over steak, bring to a boil and reduce heat to simmer. Cover and cook slowly for 1 hour. Check steak while cooking and add a little water if needed.

Serbian Cabbage

2007-06-14T15:04:00.000-07:00

1 medium head cabbage, shredded fine (about 3 lb.)
1 (13 oz.) can evaporated milk
1 C. dry bread crumbs
1/2 C. margarine

Preheat oven to 350ºF.
Place cabbage in shallow 4 quart casserole dish. Pour milk over cabbage;
sprinkle with bread crumbs and dot with butter. Cover and bake 30
minutes. Uncover and bake an additional 30 minutes or until crumbs are
lightly browned and cabbage is tender. Makes 6 servings.

Prosciutto Topped Mushrooms

2006-10-06T19:49:00.000-07:00

Prosciutto Topped Mushrooms

Makes: 16 Appetizers

16 large brown or white mushrooms
3 thin slices prosciutto, chopped
1/4 cup sun dried tomatoes, chopped
1 slice wheat bread, cut into small pieces
1 egg yolk
3 tbs grated Parmesan cheese
2 tbs chopped parsley
1/8 tsp each oregano and garlic powder

Heat oven to 375 degrees. Line a baking sheet with foil. Wipe mushrooms with a damp cloth. Remove stems and chop finely. Place caps, curved side down on baking sheet. Heat prosciutto in skillet, cook 4 min. until sizzling. Reduce heat add mushroom stems, tomatoes, and 1/4 cup water to skillet. Cook 4 min. Remove from heat, stir in bread pieces. Cool 3 min. then stir in egg yolk, Parmesan, parsley, oregano and garlic powder. Gather stuffing together, mound stuffing into mushrooms. BAKE 18 MIN. until browned on top. Let cool slightly before serving.

prosciutto
mushrooms
tomatoes
appetizers
Parmesan+cheese
>recipes

Molly's Tenderloin Salad

2006-09-24T22:01:00.000-07:00

Molly's Tenderloin Salad

2 lb. prime sliced tenderloin
6 scallions, white only, chopped
8 fresh mushrooms, sliced
2 cloves garlic, minced
2 fresh tomatoes, quartered
2 heads Romaine lettuce
3 oz. grated Parmesan cheese
2 cups seasoned croutons
1/4 lb. clarified butter
6 oz. Burgundy wine
salt
white pepper
flour

Mix flour, salt, and pepper. Dust sliced tenderloin in seasoned flour. In
a 9" sauté pan quickly sauté meat in butter, browning both sides. Add
scallions, garlic, and mushrooms, mixing constantly with meat. Be sure not
to overcook the meat and to keep vegetables crisp. Add tomatoes and
Romaine lettuce, cook till warm, luttice wilted. Sprinkle on Parmesan,
pour on Burgendy and add croutons. Serve piping hot on dinner plates.

Serves 4-6.

Pregnant Turkey Story

2006-09-21T20:41:00.000-07:00

Pregnant Turkey Story

One year at Thanksgiving, my mom went to my sister's house for the traditional feast. Knowing how gullible my sister is, my mom decided to play a trick. She told my sister that she needed something from the store. When my sister left, my mom took the turkey out of the oven, removed the stuffing, stuffed a Cornish hen, and inserted it into the turkey, and re-stuffed the turkey. She then placed the bird(s) back in the oven.

When it was time for dinner, my sister pulled the turkey out of the oven and proceeded to remove the stuffing. When her serving spoon hit something, she reached in and pulled out the little bird. With a look of total shock on her face, my mother exclaimed, "Patricia, you've cooked a pregnant bird!" At the reality of this horrifying news, my sister started to cry.

It took the family two hours to convince her that turkeys lay eggs!

Marshmallow Salad

2006-09-15T19:26:00.000-07:00

Marshmallow Salad

8 oz. soft cream cheese
10 oz. pkg. marshmallows, cut up
8 oz. pineapple tidbits or crushed
6 oz. maraschino cherries
2 tbsp. pineapple juice
2 tbsp. cherry juice
8 oz. cool whip

Put marshmallows in large bowl and add drained pineapple and cut up
cherries. In another bowl, add fruit juice to cream cheese and beat
well. Whip the cream and beat in cheese mixture. Fold into marshmallows
and fruit. Add a drop of red food coloring. (optional).

Chili Lasagna

2006-09-13T13:30:00.000-07:00

Chili Lasagna

9 lasagna noodles
2 (15 ounce) cans chili with no beans
1 (15 ounce) container ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 green onions, thinly sliced, divided
1 (8 1/2 ounce) can whole-kernel corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with
nonstick cooking spray.

Cook the lasagna noodles according to the package directions; drain.

Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups
Cheddar cheese, 2 sliced green onions, corn, egg, salt and pepper; mix
well.

Spread 3/4 cup chili over the bottom of the baking dish. Place 3
lasagna noodles over the chili. Place half of the ricotta mixture
evenly over the noodles then top with half of the remaining chili.
Place 3 noodles over the chili then top with the remaining cheese
mixture. Place the 3 remaining noodles over the cheese mixture then
top with the remaining chili. Cover tightly with aluminum foil.

Bake for 30 minutes, then remove the foil and sprinkle the lasagna
with the remaining 1 cup Cheddar cheese. Bake for 10 minutes more.

Remove from the oven, sprinkle with the remaining green onion, and let
sit for 5 minutes before serving.

Blueberry Ice Cream Muffins

2006-09-12T13:00:00.000-07:00

Blueberry Ice Cream Muffins

2 cups self-rising flour
1 egg
2 tablespoons oil
2 cups vanilla ice cream, softened
1 cup blueberries

Preheat oven to 425 degrees F.

Combine flour, egg, oil and ice cream in bowl; beat until smooth. Stir
in blueberries. Fill well-greased muffin cups 3/4 full. Bake for 20 to
25 minutes or until brown.

Makes 6 to 8 servings.

Apricot-Honey Chicken

2006-09-10T20:55:00.000-07:00

Apricot-Honey Chicken

1/3 cup Grey Poupn honey mustard
3 Tbsp Apricot preserves
1 tsp Ground ginger
4 Boneless, skinless chicken breast halves

Blend mustard, preserves, and ginger. Brush mustard mixture onto
chicken. Grill or broil about 8-10 minutes each side or until done,
brushing with mustard mixture frequently.

Picante Pot Roast

2006-09-09T10:12:00.000-07:00

Picante Pot Roast

1 beef chuck pot roast
3 to 3 1/2 pound
1 tablespoon vegetable oil
2 medium onions -- cut into 1/2-inch wedges
8 ounces tomato sauce
1 cup picante sauce
1 1/4 teaspoons ground cumin
1/2 teaspoon oregano leaves -- crushed
2 garlic cloves -- minced
1 green pepper -- coarsely chopped

In large skillet over medium heat, brown meat in oil; drain. Sprinkle
onions over meat. Combine tomato sauce, picante sauce, cumin, oregano
and garlic; pour over meat and onions. Reduce heat, cover and simmer
gently about 2 to 2 1/2 hours, adding green pepper during last 15
minutes of cooking. (Begin checking meat for tenderness after 1 hour
and 45 minutes of cooking.) Remove meat to serving platter; keep
warm. Bring sauce in skillet to a boil; cook, stirring frequently
until sauce is thickened, about 5 minutes. Skim fat from sauce. Serve
sauce and additional picante sauce with meat.

Roasted Herbed Red Potatoes

2006-09-07T06:57:00.000-07:00

Roasted Herbed Red Potatoes

3 pounds red potatoes, halved
2 tbs olive oil
1 tbs herbes de provence
1/2 tsp salt
1/2 tsp pepper

Heat oven to 375°. In bowl, toss potatoes with oil, herbes de provence, salt and pepper to coat. Spread potatoes in single layer in shallow roasting pan. Bake until tender and browned 1 hour and 20 min. Makes a great side dish to any meal. Makes: 8 servings

Zesty Basil Burgers

2006-09-05T08:22:00.000-07:00

Zesty Basil Burgers

1 pound lean ground beef
3 tablespoons onion, finely chopped
1 clove garlic, crushed
3/4 teaspoon salt
1/4 teaspoon pepper
4 crusty rolls, split
1 cup packed spinach leaves
4 tomato slices

Basil Mayonnaise

3 tablespoons reduced-calorie mayonnaise
1 tablespoon fresh basil or, chopped
1 teaspoon dried basil leaves
1 teaspoon Dijon-style mustard

1. In medium bowl, combine ground beef, onion, garlic, salt and pepper, mixing lightly but thoroughly. Shape into four oval 1/2 inch thick patties.

2. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 7 to 8 minutes or until no longer pink and juices run clear, turning once.

3. Meanwhile in small bowl, combine Basil Mayonnaise ingredients; mix well.

4. Line bottom half of each roll with spinach and tomato. Place burger on tomato; top with 1 tablespoon mayonnaise mixture. Close with top half of roll.

Makes 4 burgers

Healthy Kiwi Sauce

2006-09-04T09:51:00.000-07:00

Healthy Kiwi Sauce

3 peeled kiwi fruits
juice of 1/2 lemon
sugar (2-4 tablespoons, to taste)

1. Puree the kiwi fruits in a blender with the lemon juice. Blend in the sugar by the tablespoonful,
tasting after each addition, until the desired degree of sweetness is reached.

2. Strain through a fine strainer, pressing with a rubber spatula to release the juices.

Serving Size about 1 tablespoon

Squash Casserole

2006-09-03T20:41:00.000-07:00

Squash Casserole

1 med. onion, finely chopped
6 med. yellow crookneck squash, sliced
3 tbsp. bacon drippings or butter
1 slice bread, shredded
1 egg, beaten
1 c. milk

Cook onion and squash in bacon drippings until tender; place in baking dish.
Mix bread, egg and milk; pour over squash mixture.
Bake at 375 degrees for 30 to 40 minutes. Yield: 6 servings.

Marinated Flank Steak

2006-09-03T14:13:00.000-07:00

Marinated Flank Steak

Number of Servings: 4 Serving Size: 1 steak

Ingredients

4 limes, juiced (about 1/2 cup lime juice)
1/2 cup whole cilantro leaves
2 garlic cloves
1 lb flank steak, cut into 4 4-ounce steaks
1/2 tsp salt
1/2 tsp ground black pepper

Instructions

1. Prepare an indoor or outdoor grill.
2. Combine lime juice, cilantro, and garlic in a large bowl.
Add steaks and marinate for 15 minutes in the refrigerator.
3. Remove steaks from marinade. Season meat on both sides with salt and
pepper.
Grill over medium-high heat for 5-7 minutes on each side.
4. Slice thinly against the grain to serve.

Bananas in Coconut Milk

2006-09-02T15:16:00.000-07:00

Bananas in Coconut Milk

1 1/2 cups unsweetened coconut milk
2 Tb sugar, plus more to taste
1/2 tsp salt, plus more to taste
3 regular bananas

Put the coconut milk, sugar and salt in a medium saucepan over low heat.
Cook, stirring occasionally, until the sugar and salt are dissolved. Just
a few minutes.

Meanwhile, peel the bananas and cut into 1 inch chunks. Add the bananas to
the saucepan and cook until heated through - about 3 minutes. Do not let
the bananas get mushy.

Spoon into individual bowls and serve warm.

Serves 4.

Barbeque Ribs

2006-09-02T09:48:00.000-07:00

Barbeque Ribs

3 slabs sm. to med. size pork ribs
1/2 c. lemon juice
1/3 c. Louisiana Hot Sauce
1 c. Worcestershire sauce
1 c. A-1 steak sauce
1 c. Kraft Barbeque Sauce
1/3 c. liquid Hickory Smoke
1 1/2 tsp. garlic salt
3 tsp. onion salt
2 tsp. black peppers

Use 7 lbs. charcoal briquettes and 1 lb. of wet hickory chips. Wash - rinse ribs. Place in large pan. Sprinkle garlic, onion salt, pepper evenly. Cover with lemon juice and hot sauce. Let set in cool place several hours or overnight in refrigerator.
Heat grill, preferably with charcoal briquettes - hickory wood. Wait for coals to turn white. Place meat on grill, turn often. If flare-up of flame douse with clear water. The meat should cook slowly with a cover to absorb ample flavor.

Mix all sauces in bowl. When ribs begin to get tender, brush ribs on both sides. When meat begins to pull away from bone, remove from heat. Preserve remaining sauce.

Meat-Vegetable Casserole

2006-08-30T06:59:00.000-07:00

Meat-Vegetable Casserole
(Labor Day)

1 lb. cubed pork
1 lb. cubed beef
2 med. onions, chopped
1 tbsp. butter
1 bunch carrots, cooked
1 c. celery, cooked
1 can peas
3 tbsp. flour
Seasonings to taste
Chow mein noodles

Brown first 3 ingredients in butter; add enough water to cover.
Cook until tender. Add vegetables.
Moisten flour with small amount of pan liquid; return to remaining liquid.
Add seasonings. Sprinkle with noodles.
Pour into 2 1/2 quart casserole.
Bake for 1 hour at 350 degrees.
Yield: 5-6 servings.

Crock Pot Italian Beef

2006-08-29T13:22:00.000-07:00

Crock Pot Italian Beef

Ingredients:
3 to 4 pound rump roast
1 (8 oz.) can tomato sauce (no sugar added variety)
2 1/2 cups water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon parsley flakes
1 teaspoon garlic powder
1 teaspoon basil
1 teaspoon oregano
Dash Worcestershire sauce
Dash soy sauce
1 package Italian salad dressing mix (Good Seasons)

Put roast in crock pot. Combine remaining ingredients in saucepan and cook
over medium-high heat until mixture comes to a full boil. Remove from heat and
pour over roast in crock pot. Cook all night on low or 6 to 8 hours on high.
About 1 and 1/2 hours before serving, flake meat apart and continue cooking.

Serves 6 – 8.

Oysters

2006-08-28T19:40:00.000-07:00

Oysters

How Do I Shuck an Oyster?

There is a point or a hinge at the opposite end of the cup.
Take a good sharp oyster knife and insert it in the point.
Apply a little pressure and pop it open. Then cut the bottle
mussel. If this method does not work you can microwave them
on high for about 20 seconds, plunge them in cold water and
then pry open with your knife.

How Long Will Oysters Last?

If the oysters are not immediately fresh, then only 2 or 3 days
may be their storage life. You can tell when an oyster is going
bad. Always make sure the shells are tightly closed. If they
have opened the oyster will loose its fluid. You will know when
you have a bad oyster as the smell is very offensive. Cover your
oysters with a damp cloth and let the oysters breath. They need
an airy place in your fridge.

Marinated Calamari Salad - Labor Day

2006-08-27T15:08:00.000-07:00

Marinated Calamari Salad With Ligurian Cured Olives, Celery Leaves And Chiles

Ingredients
2 pounds small squid cleaned and cut into thin strips
12 oil-cured Ligurian olives pitted and cut in halves
2 Serrano chiles seeded and minced
2 tablespoons rough chopped celery leaves
2 tablespoons rough chopped flat leaf parsley
3 tablespoons pure olive oil
1 ounce sherry wine vinegar
3 ounces extra virgin olive oil
salt and freshly ground black pepper to taste

In a large sauté pan over a medium heat add pure olive oil and garlic.

Sauté until garlic is golden brown. Add chiles, squid and cook for 1 minute - stirring constantly. Remove from the heat and transfer squid to a mixing bowl.

Add vinegar and extra virgin olive oil. Then season squid with salt and pepper. Marinate in refrigerator for 3 hours. Remove from the fridge half an hour before serving.

Add celery, parsley and olives. Check seasoning and divide into 4 plates.

Serves 4

Labor Day Cheese Cake

2006-08-25T08:05:00.000-07:00

15 Pecan Sandies cookies
3 tbsp. melted butter
8 oz. cream cheese
3 eggs
1 tsp. vanilla
2 c. blueberries (or blueberry pie filling)

Crush cookies; add melted butter, mix until crumbs hold together. Press into ungreased 8" pie pan. Beat cream cheese and add eggs, one at a time, beating well after each addition. Pour into pie crust. Top with blueberries. Bake 30 minutes at 350 degrees. Cool and refrigerate before serving.

Broccoli Casserole

2006-08-24T07:36:00.000-07:00

Broccoli Casserole

2 pkg. frozen chopped broccoli
1 c. salad dressing
1 c. grated sharp cheese
2 eggs, slightly beaten
1 can cream of celery soup
2 tbsp. minced onion
8 Ritz crackers, crushed
3 tbsp. butter

Cook broccoli for 10 minutes as directed on package.
Mix with next 6 ingredients as listed. Pour into casserole; dot with butter.
Bake for 30 minutes at 350 degrees.

Cookbook Dumb Down

2006-08-23T09:12:00.000-07:00

Mom would blanch over cookbooks' dumb down

By Candy Sagon
The Washington Post

WASHINGTON — At Kraft Foods, recipes never include words such as "dredge" and "sauté." Betty Crocker recipes avoid "braise" and "truss." Land O' Lakes has all but banned "fold" and "cream" from its cooking instructions. Pillsbury carefully sidesteps "simmer" and "sear."

When the country's top food companies want to create recipes that millions of Americans can understand, there seems to be one guiding principle: They need to be written for a nation of culinary illiterates.

Basic cooking terms that have been part of kitchen vocabulary for centuries are now considered incomprehensible to the majority of Americans.

Despite the popularity of Food Network cooking shows on cable TV and the burgeoning number of food magazines and gourmet restaurants, today's cooks have fewer kitchen skills than did their parents or grandparents.

To compensate, food companies are dumbing down recipes, and cookbooks are published with simple instructions and lots of step-by-step illustrations.

http://archives.seattletimes.nwsource.com/cgi-bin/texis.cgi/web/
vortex/display?slug=cook19&
date=20060319&query=cooking

Red Skillet Potatoes

2006-08-23T06:09:00.000-07:00

Red Skillet Potatoes

2-3 lbs. red potatoes, cut into chunks or wedges
2 cups shredded monterey jack & mozzarella cheese
3 green onions, diced
1 small onion, diced into chunks
1 pkg. Bacon Pieces
salt and pepper
1 /2 cup bell pepper,diced
6 or 7 fresh mushrooms sliced

Fry the potatoes in oil(Not completely done). Drain on paper towels. In
a skillet, saute all of the veggies in butter maybe a 1/2 cup. Add
potatoes and cook until golden. Top with shredded cheese and bacon.

Labor Day Pasta Salad

2006-08-22T11:41:00.000-07:00

Labor Day Pasta Salad

12 dpe plum tomatoes (about 1 1/2 pounds), quartered, or 1 pint cherry tomatoes, cut in halves
2 cups (lightly packed) whole fresh basil leaves
2 ounces finely crumbled blue cheese
2 tablespoons olive or vegetable oil
2 tablespoons white-wine vinegar
Salt and pepper, to taste
1 pound penne, mostaccioli or other medium-shaped pasta, uncooked

Toss the tomatoes in a bowl with the basil leaves, blue cheese, oil and vinegar. Season to taste with salt and pepper. Refrigerate and let marinate for 45 minutes to 24 hours. Just before serving, cook the pasta according to package - directions; drain thoroughly. Transfer the pasta to a mixing bowl while still warm. Add the to- tomato mixture and toss to mix. Let stand at room temperature about 15 minutes before - serving. Note: Use the smallest leaves of the basil for this recipe. If the leaves are longer than 1 inch, tear them in half crosswise be- fore adding to the tomato mixture.

California Salad

2006-08-21T07:37:00.000-07:00

California Salad

1 head lettuce
1 Bermuda onion
2 avocados
1 can Mandarin oranges, drained
toasted sesame seeds
1 pkg. dry Creamy French dressing (prepare according to directions on pkg.)

Make a bed of lettuce, neatly lay slices of avocado, oranges and onions in
rows. Sprinkle with sesame seeds. At last minute, pour a small amount of
dressing over salad. May also be made as a tossed salad, adding dressing
just before serving.

Labor Day Beef Salad

2006-08-20T23:00:00.000-07:00

4 c. julienne strips cooked beef
2 tbsp. brown sugar
1/2 tsp. ginger
1/2 c. mayonnaise
1/4 c. soy sauce
1 tsp. vinegar
1 tbsp. parsley, snipped
2 c. clean, torn spinach
1 (16 oz.) can bean sprouts, drain
1 (8 oz.) can sliced and drained water chestnuts
1/2 c. sliced green onions
Croutons (if desired)

Combine brown sugar and ginger. Stir in mayonnaise, soy sauce, and vinegar until completely blended. Stir in parsley. Fold 1/2 dressing into the beef and chill in refrigerator one hour or more. Add spinach bean sprouts, water chestnuts, green onions, and croutons to beef strips. Toss and serve with remaining dressing. Serves 4.

Guacamole

2006-05-01T15:27:00.000-07:00

Guacamole

Use amounts in parentheses for a smaller amount

2 large ripe Hass avocados (1)

1/2 c peeled, chopped tomato (1/4 c)

2 Tbsp lime or lemon juice (1)

1-3 fresh or canned jalapenos, minced (opt.) (1/2-1)

1 small onion, minced (1 Tbsp)

1 Tbsp cider vinegar (1 ½ tsp)

1/2-3/4 tsp salt (1/4)

1/2-3/4 tsp ground coriander (1/4)

1/4 tsp garlic powder (1/8)

1/4 tsp chili powder (1/8 tsp)

1/4 tsp cracked pepper (1/8 tsp)

Mash avocados, leaving some lumps. Add remaining ingredients, mixing well. Chill. Use as a dip for tostadas, shrimp, etc.; as a topping for chalupas, etc.

Tunnel of Fudge Cake

2006-02-18T09:23:00.000-08:00

Tunnel of Fudge Cake

Filling:

1 1/2 cups milk
1 3.4 oz. pkg. chocolate fudge pudding and pie filling mix (not instant)
1 c. semi-sweet chocolate chips
1 Tbs. butter

Cake:

Non stick spray for pan
flour for dusting pan
1 18.25 oz. pkg. devil's food cake mix with pudding
1/2 c. vegetable oil
1/2 c. sour cream
1/2 c. water
4 large eggs
1 tsp. vanilla extract

Icing:

1 c. granulated sugar
5 Tbs. butter
1/3 c. whole milk
1 c. semi-sweet chocolate chips
Make the filling:

Place milk in medium saucepan; whisk in pudding mix. Cook, stirring, over medium heat until it comes to a boil, about 4 - 5 minutes. Remove pan from heat and stir in chocolate chips and butter. Stir until smooth and thickened and the chocolate has melted. Set pan aside.

For the cake:

Preheat oven to 350F and place rack in center position. Lightly mist 12-cup Bundt pan with non-stick spray, then dust with flour. Shake out excess flour. Set pan aside.
Place cake mix, oil, sour cream, water, eggs and vanilla in large mixing bowl. Blend with electric mixer on low speed for 1 minute. Stop mixer and scrape down sides of bowl. Increase speed to medium and beat 2 more minutes, scraping down sides again, if needed. Batter should look thick and well combined.

Reseve 2 cups of batter and pour remaining batter into Bundt pan. Spoon pudding mixture in a ring on top of batter, making sure it does not touch sides of pan. Spoon reserved batter over filling, smoothing out with spatula.

Bake until cake springs back when pressed lightly with your finger and is just starting to pull away from the side of the pan, 45 - 50 minutes. Remove from oven and place on a wire rack to cool for 20 minutes. Run a long sharp knife around the inside of the pan and invert it onto a rack to cool completely, 20 minutes more, before frosting.

Make frosting:

Place sugar, butter and milk in medium saucepan over medium-high heat. Stir until mixture comes to a boil, 3 - 4 minutes. Still stirring, let mixture boil until sugar dissolves, 1 minute. Remove pan from heat. Stir in chocolate chips, and continue to stir until mixture is smooth and chocolate has melted. Pour warm frosting over cake and let stand at least 10 minutes before serving.

Creamy Chicken Paprika

2006-02-12T20:30:00.000-08:00

Creamy Chicken Paprika

1 tbsp. butter or margarine
4 boneless chicken breast halves
1 can Cream of Mushroom soup
2 tsp. paprika
1/3 cup sour cream
4 cups hot cooked medium egg noodles

Heat butter in skillet. Add chicken and cook until browned. Add soup
and paprika. Heat to a boil. Cover and cook on low heat 5 minutes or
until chicken is done. Stir in sour cream and heat through. Serve with
noodles.

Peach Honey Mustard Chicken

2005-12-24T08:34:00.000-08:00

Peach Honey Mustard Chicken

1 (16 ounce) can sliced peaches in light syrup
3 or 4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
3 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup sliced green onions
In large skillet, cook chicken in oil until no longer pink; drain.

Drain peaches, reserving juice. Combine reserved juice, honey and
mustard. Stir to blend. Pour over chicken. Reduce heat; simmer for 10
minutes or until chicken is cooked through. Remove chicken from
skillet; keep warm.

Add peaches and onions to skillet. Bring to a boil; cook about 5
minutes until slightly thickened. Spoon over chicken.

Christmas Ribbon Salad

2005-12-20T23:21:00.000-08:00

First Layer

2 small boxes lime gelatin2 1/2 cups hot water
Mix well and pour into a 13 x 9-inch enamel or glass pan and let stand in refrigerator until firm.

Second Layer

1/2 cup pineapple juice20 large marshmallows, cut up1 small box lemon gelatin1/2 cup hot water8 ounces cream cheese, softened
Heat the pineapple juice and marshmallows in a pot until the marshmallows melt. Dissolve gelatin in hot water. Combine all ingredients and mix well. When cool, pour over the first layer and let stand in refrigerator until firm.

Third Layer

1 small box cherry gelatin1 small box raspberry gelatin2 1/2 cups hot water
Mix well and, when cool, pour over the second layer and let stand in refrigerator until firm. Cut into squares to serve.

Beau Monde Spice Mix Recipe

2005-12-20T22:38:00.000-08:00

Beau Monde Spice Mix Recipe

1 Tbsp. ground cloves
1 tsp. ground cinnamon
1 Tbsp. salt
1 Tbsp. ground bay leaf
1 Tbsp. ground allspice
2 Tbsp. ground pepper
1 Tbsp. ground white pepper
1 tsp. ground nutmeg
1 tsp. ground mace
1 tsp. celery seed
In a small mixing bowl, mix together all ingredients. Pour into a tightly
closed jar and store in a cool, dry place.

Sun-dried Tomato Crostini

2005-12-05T05:56:00.000-08:00

Sun-dried Tomato Crostini

1 small loaf French bread, sliced ½-inch thick
1 tablespoon olive oil
3 ounces sliced prosciutto, cut into pieces
½ cup sun-dried tomatoes in oil, chopped
1 cup shredded cheese such as fontina, mozzarella or white cheddar

Preheat oven to 375° F.
Place bread slices on bottom of 9" x 13" FRENCH WHITE Baking Dish. Brush
with oil. Bake 10 minutes.
Place piece of prosciutto on toasted bread. Layer with 2 teaspoons sun-dried
tomatoes, then 1 tablespoon cheese. Repeat with remaining bread slices.
Bake 5 minutes or until cheese melts.

Helpful Web sites

2005-11-22T11:56:00.000-08:00

http://turkeyhelp.com
Cook's Illustrated magazine's site features detailed guidance and
recipes for preparing turkey and all the trimmings, including apple and
pumpkin pies, with bright, step-by-step visuals.

http://eatturkey.com
The National Turkey Federation Web site has Thanksgiving recipes and
cooking tips among its year-round general information.

http://mccormick.com
Includes a holiday entertaining guide.

http://southernfood.about.com
Recipes and turkey information and hints.

http://bhg.com
Planning and advice.

http://epicurious.com
Thanksgiving primer and other help.

Important Thanksgiving Links

2005-11-21T14:05:00.002-08:00

http://www.urbanext.uiuc.edu/turkey/index.html

http://www.foodnetwork.com/food/et_hd_thanksgiving
http://www.recipezaar.com/r/262/169
http://pie.allrecipes.com/

Streusel-Topped Pumpkin Pie

2005-11-21T14:05:00.001-08:00

Streusel-Topped Pumpkin Pie

A brown sugar streusel topping adds a new twist to traditional pumpkin pie. Refrigerated pie crust makes it easy!

Crust
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Filling
1 can (15 oz) pumpkin (no pumpkin pie mix)
1 can (12 oz) evaporated milk (1 1/2 cups)
1/2 cup granulated sugar
2 eggs, slightly beaten
1 1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
Streusel
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons butter or margarine, softened
1/2 cup chopped pecans
Topping
1 teaspoon grated orange peel
1 container (8 oz) frozen whipped topping, thawed (3 cups)

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, mix filling ingredients until well blended. Pour into crust-lined pan.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 15 minutes. Meanwhile, in small bowl, mix streusel ingredients.

Sprinkle streusel over pumpkin filling. Bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Cool completely, about 1 hour.

Gently fold orange peel into whipped topping. Serve pie with topping. Store in refrigerator.
from
www.pillsbury.com

How To Carve A Whole Turkey

2005-11-21T14:05:00.000-08:00

How To Carve A Whole Turkey

* Let it Sit
Once the bird is removed from the oven, it should
stand for 20 to 35 minutes, depending on its size.
This gives the juices a chance to soak into the flesh,
allowing for succulent cuts of meat. Before you begin
carving, have a warm serving platter ready and waiting
for all the juicy white and dark meat you'll soon be
slicing and digging into.

* Remove the Legs
Arrange the turkey, breast side up, on a cutting
board. Steady the turkey with a carving fork. Using
a sharp knife, slice through the meat between the
breast and the leg. Next, using a large knife as an
aid, press the thigh outward to find the hip joint.
Slice down through the joint and remove the leg. Cut
between the thigh bone and drumstick bone to divide
the leg into one thigh piece and one drumstick.

To carve the drumstick, steady it with a carving fork
and cut a thick slice of meat from one side, along
the bone. Next, turn the drumstick over so that the
cut side faces down. Cut off another thick slice of
meat. Repeat, turning the drumstick onto a flat side
and cutting off meat, carving a total of four thick
slices.

To slice the thigh, place it flat side down on a
cutting board. Steady the thigh with a carving fork.
With a knife, cut parallel to the bone and slice off
the meat. Be sure to place all the cuts on the warmed
serving platter as you work.

* Remove the Wings
Before you carve the breast, the wings must be removed.
Slice diagonally down through the edge of the breast
toward the wing. Using a knife as an aid, press the wing
out to find the shoulder joint; cut through the joint
and remove the wing. Place the wing on the serving platter
as is.

* Carve the Breast
To carve the breast meat, hold the back of the carving
fork against the breastbone. Starting parallel to the
breastbone, slice diagonally through the meat. Lift off
each slice, holding it between the knife and fork, and
place on the warm serving platter. Continue until you
have carved all the meat on one side of the breast.
Repeat, carving the other side of breast.

Taco Squares Casserole

2005-11-21T09:20:00.000-08:00

Easy Deep Dish Taco Squares Casserole

1 Lb ground beef
1 Cup Sour cream
2/3 Cup Mayonnaise
2 Tbl Onion, minced
Paprika
2 Cup Bisquick
1/2 Cup Cold water
1 Tomatoes, sliced
1 Cup Green pepper, diced
1 Cup Grated taco cheese

Mix Bisquick and water into a soft dough. Spread into greased 8 x 8
inch baking dish. Grease 1/2 inch up on the sides. Brown beef and
drain. Mix sour cream, mayonnaise, cheese and onion. Set aside. Layer
beef, tomatoes and green pepper. Spoon cream mixture on top. Sprinkle
with paprika. Bake at 375 degrees for 25-30 minutes.

Roast Rabbit

2005-11-20T20:45:00.000-08:00

Roast Rabbit

1 rabbit
Pepper
2 tbsp. fat
Salt
Sage stuffing, below recipe

Wash dressed rabbit thoroughly under running water. Dry.
Sprinkle with salt and pepper on inside. Fill with stuffing,
fasten opening securely and spread with fat. Sprinkle with
salt and pepper and roast in uncovered pan in moderate oven
(325 degrees) 1 1/2 to 1 3/4 hours or until tender. Serves

4 to 6.

Slow-Cooked Rosemary Beef and Tomatoes over Noodles

2005-11-20T14:32:00.001-08:00

Slow-Cooked Rosemary Beef and Tomatoes over Noodles

Slow-cook herbed beef stew meat in an elegant dish served over noodles.

2 tablespoons margarine or butter, melted
1 medium onion, chopped
1 teaspoon beef base
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 lb beef stew meat, cut into 1 1/2-inch cubes
4 1/2 cups uncooked wide egg noodles (8 oz)
4 plum (Roma) tomatoes, chopped
1 tablespoon chopped fresh rosemary leaves

In 4- to 6-quart slow cooker, mix margarine, onion, beef base, salt,
pepper and beef.

Cover; cook on Low setting 9 to 10 hours.

About 15 minutes before serving, cook and drain noodles as directed on
package. Meanwhile, add tomatoes and rosemary to beef mixture; mix well.
Increase
heat setting to High; cover and cook 10 minutes longer. Serve beef
mixture over noodles.

from www.pillsbury.com
Makes: 4 servings

Stuffed Turkey Rolls

2005-11-20T14:32:00.000-08:00

1 package (6 ounces) Stove Top Traditional Sage Stuffing Mix.
1 cup hot water
2 eggs, lightly beaten.
6 slices uncooked turkey breast, about 1/4 inch thick (about 1 1/2 lbs.)
1 jar (12 ounces) turkey gravy

Preheat oven to 400 degrees. Combine stuffing and hot water in large bowl.
Let stand 5 minutes. Stir in eggs. Spread stuffing mixture evenly onto
turkey slices, to within 1/2 inch of outer edges. Roll up each turkey slice
from one of
the short ends to enclose the stuffing mixture.

Place turkey rolls, seam sides down, in a 13x9 inch baking dish. Pour gravy
over turkey.

Bake 30 minutes or until turkey is cooked through.

Fettucine with Butternut Squash

2005-11-20T12:34:00.000-08:00

Fettucine with Butternut Squash Sauce

8 ounces fettucine
2 tablespoons extra virgin olive oil
1/2 cup shallot -- finely chopped
3 gloves garlic -- minced
1 pound butternut squash -- cut in 1/2" cubes
2 each boneless skinless chicken breast halves -- cooked and cut in 1/2"
cubes
6 slices Applewood-smoked bacon -- cooked and drained
1/4 cup fresh parsley -- chopped
1/4 cup fresh sage -- chopped
1 cup chicken broth, canned -- divided
1/4 cup dry sherry
1/2 teaspoon kosher salt
freshly ground black pepper
2 tablespoons unsalted butter
1/4 cup parmesan cheese -- shredded

Bring a large pot of water to a boil. Add fettucine and cook just until
al dente.

While the pasta is cooking, heat olive oil in a large skillet over medium
heat. Add garlic and shallot and saute just until shallot begins to get
tender. Add butternut squash and 1/2 cup chicken broth. Cover skillet
and continue to cook over medium heat until squash is just tender, about
2-3 minutes.

Add parsley, sage, chicken, remaining chicken broth, salt, pepper and
sherry to
skillet; stir to combine. Reduce heat to low, and simmer, stirring
occasionally, for 5 minutes. Coarsely chop the bacon and add to skillet;
stir to combine.

Drain fettucine and return it to the pot it was cooked in. Add butter and
stir into the pasta until butter has melted and pasta is coated. Add
fettucine to the squash mixture in the skillet; toss to combine. Divide
pasta mixture evenly onto 4 plates. Sprinkle each serving with 1
tablespoon parmesan cheese. Serve.

Bisquick Three Cheese Biscuits

2005-11-20T12:21:00.000-08:00

2-1/4 Cup Bisquick
1/2 Cup Milk
1/4 Cup Cheddar, shredded
1/4 Cup Monterey Jack, shredded
1 Tbsp. Butter, melted
Grated Parmesan

Mix all ingredients except butter and Parmesan cheese until stiff dough
forms. Turn dough onto surface well dusted with Bisquick; gently roll
in mix to coat. Shape into a ball; knead 10 times.

Roll out 1/2 inch thick and cut with 2 inch biscuit cutter dipped in
Bisquick. Place on greased cookie sheet. Brush tops with melted butter
and sprinkle with Parmesan cheese.

Bake at 450F for 8-10 minutes or until golden brown.

Yield: 12 servings

Black Eye Peas

2005-11-19T13:41:00.000-08:00

Black Eye Peas

1 lb. black eye peas
smoked ham
3/4 tsp. salt
1/4 tsp. pepper
1/2 tsp. sugar

Rinse peas and soak in cold water for 20 mins.

Combine peas and remaining ingredients into a
large pot. pour ic cold water to cover the peas
by 1 inch

Heat to simmering & cook covered until peas
are tender but not mushy (about 1 1/2 hours).
make sure you keep enough water in the pot.

Italian Butternut Squash And White Bean Soup With Greens

2005-11-19T09:07:00.000-08:00

Italian Butternut Squash And White Bean Soup With Greens

To save time and energy, buy peeled and cut butternut squash. If you wish,
you can substitute quick-cooking greens such as spinach or watercress for
the Swiss chard.

2 1/2 teaspoons olive oil
1 large onion, chopped
2 teaspoons dried Italian seasoning
3 garlic cloves, minced
6 cups vegetable broth
2 (15-oz.) cans cannellini beans, rinsed, drained 1 (1-lb.) butternut
squash,
peeled, seeded, diced (about 2 1/2 cups)
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
4 cups coarsely chopped Swiss chard or spinach

1. Heat oil in large pot over medium heat until hot. Add onion and Italian
seasoning; cook 3 minutes or until onion is slightly tender.
2. Add garlic; cook 30 seconds. Stir in broth, beans, squash, pepper and
salt. Bring just to a boil. Reduce heat to low; simmer 10 minutes, stirring
occasionally.
3. Stir in Swiss chard; cook 8 to 10 minutes or until squash and greens are
tender.
6 servings
PER SERVING: 220 calories, 2.5 g total fat (.5 g saturated fat), 10 g
protein, 41.5 g carbohydrate, 0 mg cholesterol, 1360 mg sodium, 12 g fiber

Baked or Microwaved Butternut Squash

2005-11-19T09:02:00.000-08:00

Baked or Microwaved Butternut Squash

1 butternut squash, halved and seeded

1 tbs. soft butter

3 tbs. brown sugar

1/4 cup maple or Karo syrup or honey

Bake squash cut side down, adding a ¼ inch of water to dish and
baking at 400º for 40-50 minutes or until tender. Scoop out and add
butter and brown sugar to taste, then mash. Combine 1 tbs. soft
butter, 3 tbs. brown sugar, and ¼ cup of syrup. Drizzle mixed
ingredients over squash and bake for an additional 20 at 350º.

Microwave Directions: Cook squash cut side down in a microwave safe
dish. Add ¼ inch of water and cook on high for approximately 10-15
minutes or until tender. Scoop out and add butter and brown sugar to
taste, then mash. Combine 1 tbs. soft butter, 3 tbs. brown sugar,
and ¼ cup of syrup. Drizzle mixed ingredients over squash and heat
to serve.

------------------

Basil Tomato Dip

2005-11-12T23:30:00.000-08:00

Basil Tomato Dip

2 cups water
1/3 cup dry packed sun dried tomatoes
1 cup sour cream
2/3 cup basil leaves, chopped
1 cup ricotta cheese
1 oz pkg ranch seasoning salad dressing mix
2 tbs milk
1 tsp dried minced onion
1/4 tsp garlic salt

In a saucepan, bring water to a boil. Add tomatoes, simmer 3 min.
Remove from heat, let stand 3 min. to soften. Drain, let cool.
In bowl, mix sour cream, basil, ricotta cheese, seasoning mix,
milk, dried onion and garlic salt. Chop tomatoes into small pieces.
Stir into mixture in bowl. Cover with plastic wrap.

Refrigerate 1 hour.

To Serve: Stir dip, accompany with assorted veggies or chips.
Makes 2 1/2 cups

Sausage Goulash

2005-11-04T06:01:00.000-08:00

2 orange bell peppers
2-3 large Yukon Gold potatoes (1 3/4 lb.)
2 T. butter
1-2 T. olive oil
1 clove garlic, peeled and minced
salt and freshly ground black pepper
1 1/4 lb. spicy chicken or Italian pork sausages
12-16 pitted black olives
1 T. chopped chives
juice of 1/2 lemon

Preheat broiler. Place peppers on a foil-lined baking tray and broil,
turing them until the skin blackens. When charred, place peppers in a
paper bag or in a bowl covered with plastic wrap. let them cool until
you can easily peel away the skin. Rinse the peppers, remove stems and
seeds, cut each one into 4-5 slices. Peel potatoes, halve lengthwise and
cut into slices. Pat dry. Heat butter and 1 T. olive oil in a large
skillet; add potatoes and sauté them over medium heat until golden,
15-20 minutes. when nearly done, add garlic and salt & pepper to taste.
Turn off heat. Meanwhile, in a separate skillet, sauté chicken sausages
in the remaining tablespoon of olive oil over medium-low heat. (If you
are using pork sausages, sauté them with 2-3 T. water over medium-low
heat.) When the sausages are browned and cooked through, drain them and
cut into 1/2 inch slices. Add peppers and sausage to the potatoes and
heat mixture through. Stir in the olives and chives. Add lemon juice to
taste. Makes 4 servings.

Baked Mexican Rice

2005-10-19T11:16:00.000-07:00

3 c Cooked white rice
2 Roasted peppers -- diced Jalapenos
1 c Corn
1 c Lowfat sour cream
1 c Shredded monterey jack Cheese
2 tb Chopped fresh cilantro
2 tb Chopped fresh parsley
1/3 c Chopped green onions

Preheat the oven to 350F. Combine all ingredients, reserving an ounce
of cheese (1/4 cup). Put mixture in a caserole dish. Bake, uncovered
for 30 minutes. Remove and sprinkle the reserved ounce of cheese on
top. Let stand until cheese melts, about 2 to 3 minutes. Serve with
cilantro mixed with sour cream.

Angel Hair Pasta with Creamy Mushroom Sauce

2005-10-01T21:11:00.000-07:00

Angel Hair Pasta with Creamy Mushroom Sauce

4 ounces angel hair pasta (capellini)
1-1/2 cups sliced fresh mushrooms
1 medium onion, chopped (about 1/2 cup)
1 tablespoon magarine or butter
1 3-ounce package cream cheese, cut into cubes
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
2 tablespoons snipped chives

Cook pasta according to package directions; drain.
Meanwhile, for sauce, in a medium saucepan cook the mushrooms and
onion in the margarine or butter until vegetables are tender. Stir in
cream cheese, salt, and pepper. Cook and stir over low heat until
cheese is melted. Gradually stir in milk and chives; heat through.
Pour sauce over pasta. Toss to coat. Serve immediately. Makes four
side-dish servings.
--------------------

Chili Pepper Casserole

2005-09-26T13:12:00.000-07:00

Chili Pepper Casserole

3 eggs
1 cup milk
1/2 cup Bisquick mix
1/2 tsp. salt
garlic powder, to taste
2 (4 oz.) cans roasted and peeled green chilies, drained
2 cups tomatoes, chopped
2 cups Cheddar cheese, shredded
guacamole
sour cream

Beat eggs, milk, Bisquick, salt and garlic powder until foamy.
Place chilies in greased 8x8 pan. Top chilies with tomatoes; sprinkle
with cheese, pour egg mixture over. Bake uncovered 40 to 45 minutes.
Cut into squares and serve with guacamole and sour cream.

Monterey Jack Cheese Bread

2005-09-23T21:22:00.000-07:00

Monterey Jack Cheese Bread

4 oz Monterey Jack Cheese (1 inch cubes)
3 Eggs
1/2 cup Milk
1/2 tsp Rosemary
1/2 tsp Basil
1 1/2 cup Baking Mix
1 tbsp Black Olives (chopped)
1 tbsp Green Chiles (chopped)
1 tbsp Sun Dried Tomatoes (optional)

1. Preheat oven to 400 degrees. Grease an 8-inch pie plate.

2. Cut cheese into 1-inch cubes. Fit the steel knife blade into the
work bowl. Process cheese until chopped into 1/4 inch pieces. Remove
1/2 cup cheese from bowl and set aside for topping.

3. Add eggs, milk, rosemary, basil and biscuit mix to cheese in bowl.
Process until batter is smooth, 10-15 seconds, stopping machine once
to scrape down sides of bowl with rubber spatula.

NOTE:Add some or all of the following: tablespoon of chopped green
chiles, tablespoon of chopped black olives, or a tablespoon of
chopped sun-dried tomatoes (packed in oil or rehydrated). Stir in
gently.

4. Pour into prepared pie plate. Sprinkle top of batter with
remaining cheese. Bake until bread is light golden brown, about 20
minutes. Cut into wedges to serve.

Makes 4-6 servings

Roasted Vegetables with Balsamic Vinegar

2005-09-22T09:14:00.000-07:00

Roasted Vegetables with Balsamic Vinegar

8 ounces fresh green beans, ends trimmed
1 small onion, cut into thin wedges
1 clove garlic, minced
1 tablespoon olive oil
Dash salt
Dash pepper
2 medium yellow summer squash, halved lengthwise and sliced 1/4 inch thick
1/3 cup balsamic vinegar

1 In a shallow roasting pan combine beans, onion, and garlic Drizzle with olive oil; sprinkle with salt and pepper Toss mixture until beans are evenly coated Spread into a single layer

2 Roast in a 450 degree F oven for 8 minutes Stir in squash and roast for 5 to 7 minutes more or until vegetables are tender and slightly browned

3 Meanwhile, in a small saucepan bring the balsamic vinegar to boiling over medium-high heat; reduce heat Boil gently about 5 minutes or until reduced by half (vinegar will thicken slightly)

4 Drizzle the vinegar over roasted vegetables; toss until vegetables are evenly coated Makes 4 to 6 side-dish servings

Mouth Watering Memphis Style Pork Ribs

2005-09-21T05:18:00.000-07:00

The Memphis Style pork rib is one of the most popular and mouth
watering styles of rib preparation. One of the reasons for the
popularity with the Memphis Style rib is its unique blend of
barbeque tradition and flavorful seasonings.

The only sauce applied to Memphis Style ribs is mop sauce used
for basting during the cooking process. Barbeque sauce is never
used during the cooking process but rather served on the side
with the ribs at the table. Because a barbeque sauce is not
used, the mop sauce is an important component in keeping the
meat moist. A Memphis Style barbeque sauce will be a tomato and
vinegar based sauce that may also contain mustard. With this
style, the quality of the meat is much more important then any
sauce. The idea is to feature the meat rather then covering it
up with a sauce. While some people can’t wait to dip the ribs
in their favorite barbeque sauce, others enjoy the pure flavor
of just the meat and rub seasoning.

Memphis style ribs are traditionally smoked and not grilled,
baked or broiled. White oak and hickory are the traditional
woods used however many other woods are now used. Other woods
used include apple and cherry.

While the quality of the meat is extra important the Memphis
Style, choosing which cut is up to the individual and the
occasion. The most popular pork rib is the St. Louis Style Rib
which comes from the pig’s rib section. The back rib, also
known as the Baby Back Rib comes from the loin portion or back
and is also quite popular. The St. Louis Style Rib is typically
easier to work with and has more meat making it a favorite for
the hardy eater.

However you decide to cook them, low heat and slow cooking will
give you the best rib.

For the mop sauce
· 1 1/2 cups cider vinegar
· 2 cups apple cider
· 2 bay leaves
· 4 cloves garlic, finely minced
· 3 tablespoons hot sauce
· 1 tablespoon salt
· 3/4 cup BBQ Rub, recipe follows

For the rub
· 1/4 cup paprika
· 1/4 cup dark brown sugar
· 2 tablespoons black pepper
· 1 tablespoon salt
· 1 tablespoon celery salt
· 2 teaspoons garlic powder
· 2 teaspoons dry mustard
· 2 teaspoons cumin
· 1 teaspoon cayenne pepper

Preparing the ribs - Wash the ribs and blot dry with paper
towel. Place the ribs meat-side up. Cut the line of fat on the
base of the ribs to remove the cartilaginous rib tips. Flip the
meat over and cut off the flap of meat on the inside of the
ribs. This is not essentially but will help prevent them from
burning. Remove the membrane on the back of each rack of ribs.
You can use your fingers to pull it off but sometimes it’s
easier to use a paper towel or a dishtowel to get a secure
grip.

Combine the ingredients for the rub and mix well. Liberally rub
the ribs on both sides with the mixture. Wrap each rib in
plastic wrap then aluminum foil and let marinate for at least 4
hours, but over night is best.

Preparing the smoker – Presoak your wood chips in water for
roughly an hour. Place a drip pan in the center of your smoker
with plenty of water. A charcoal chimney is best to get your
coals started. Once you have hot coals spread them out and put
a health amount of your chips down.

Smoking the ribs – Place aluminum foil on the rack before
placing the ribs down and another loose piece on top of the
ribs. Place the ribs on the smoker over the drip pan and cover
the smoker. Start basting with the mop sauce after 30 minutes,
basting every 20-30 minutes. You will need to replenish the
coals and wood chips form time to time as needed. The ribs are
done when the meat is very tender and it has shrunk back from
the ends of the bones. At temperatures ranging from 200-250
your ribs should take roughly 4-5 hours however every smoker is
different.

Cut each slab between the rib bones and serve with your
favorite barbecue sauce on the side.

About The Author: Scott Schirkofsky is the chef and owner of At
Home Gourmet. You can find more recipes, cooking tips, food and
beverage articles on his highly recommended website:
http://www.athomegourmet.com and
http://www.foodandbeveragenetwork.com

Cajun Meat Loaf

2005-09-20T01:01:00.000-07:00

Mix together:
2 bay leaves
1 tbsp salt
1 tsp cayenne
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp ground cumin
1/2 tsp ground nutmeg

In a saucepan, melt 4 tbsp butter.
Add 3/4 c onion, 1/2 c celery, 1/2 c. green sweet peppers, 1/4 c green onions 3-4 cloves garlic - all finely chopped.

Add 1 tbsp Tabasco sauce, 1 tbsp Worcestershire, and spice mix. Stir over heat for 6 minutes, or until the mixture starts "sticking excessively" to the pan.

Stir in 1/2 c evaporated milk and 1/2 cup Ketchup, scraping pan well. Cook for 2 minutes more, stirring occasionally. Remove from heat and cool to room temp.

In a large bowl, combine 1 1/2 lb ground beef, 1/2 lb ground pork, 2 eggs, lightly beaten, and 1 cup very fine bread crumbs.
Remove the bay leaves from the vegetable mixture and add to meat. Combine well.

Shape into a loaf that is about 1 1/2 inches high, 6 inches wide and 12 inches long on a baking pan. Bake uncovered at 350 degrees for 25 minutes, then raise heat to 400 degrees and continue cooking until done - about 35 minutes

Stuffed Bread

2005-09-18T09:15:00.000-07:00

1 loaf of unsliced Vienna or Swiss Bread
1 cup melted Butter
2 Tbsp. chopped Onion
1 1/2 tsp. Seasoned Salt
1 Tbsp. Lemon Juice
1 Tbsp. Dry Mustard
6 oz. cubed Swiss Cheese
6 oz. sliced Mushrooms
6 oz. cubed Ham

Place bread on aluminum foil. Slice length-wise and widthwise, without
cutting all of the way through. Add seasonings to the butter.
Stuff cheese, mushrooms and ham into the bread.
Pour the butter/seasoning mixture over the bread.
Wrap tightly in the aluminum foil. Bake for 40 minutes at 350° F.
Then let your guests pull the loaf apart to eat.

Fettuccine Con Pesto

2005-09-17T12:14:00.000-07:00

Fettuccine Con Pesto

1 c fresh basil leaves
3/4 c olive oil
1/4 c grated Parmesan cheese
1 Tbsp pine nuts
1 teaspoon minced garlic
1/2 tsp salt
1/4 tsp ground pepper
12 oz fettuccine

In a blender or food processor combine basil, olive oil, cheese, pine nuts, garlic, salt and pepper. Process until smooth.

Cook fettuccine in 6 to 8 quarts of salted boiling water, stirring occasionally to prevent sticking. Cook pasta until al dente, or "tender to the tooth", about 3 - 4 minutes. Drain pasta, reserving 2 tablespoons of the pasta water. Add the reserved pasta water to the pesto mixture. Toss the pesto with hot fettuccine. Makes 6 servings.

Cheddar Cheese Pull Apart

2005-09-15T21:18:00.000-07:00

1/2 teaspoon garlic powder
4 oz. (1 cup) shredded Cheddar cheese
1 (12-oz.) can Pillsbury Hungry Jack Golden Layers Refrigerated Buttermilk Biscuits

1. Heat oven to 400F. Line 8-inch round cake pan with foil. Generously spray foil-lined pan with cooking spray.

2. In small bowl, combine cheese and garlic powder; mix well. Separate dough into 10 biscuits. Cut each biscuit into quarters. Layer half the biscuits in greased pan. Sprinkle with half the cheese. Repeat layers.

3. Bake at 400F. for 20 to 26 minutes. Lift biscuits from pan using foil. Cool 5 minutes. Carefully remove foil from biscuits. Place on serving plate. Serve warm.

Makes 10 servings

Spicy Chicken and Rice

2005-09-14T15:07:00.000-07:00

Spicy Chicken and Rice

3 C. cooked chicken sliced
2 C. cooked brown rice
1 can (10 oz.) Fiesta Nacho Cheese Soup
1 can (10 oz.) chopped tomato and green chilies

Combine: chicken, rice, cheese soup, tomatoes and green chilies.
Mix well.
Spoon mixture into a buttered 3 quart baking dish.
Cover and bake at 350 degrees F. for 45 minutes.

Whole Wheat Pizza Crust

2005-09-14T07:47:00.000-07:00

Whole Wheat Pizza Crust

A healthy whole wheat crust that comes out soft and chewy
on the inside and crisp on the outside. Use with your
favorite pizza toppings or pizza recipes. Prep Time: approx. 25
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 45
Minutes. Makes 10 servings.
Printed from Allrecipes, Submitted by Marla

1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Directions

In a large bowl, dissolve sugar in warm water. Sprinkle
yeast over the top, and let stand for about 10 minutes,
until foamy.

Stir the olive oil and salt into the yeast mixture,
then mix in the whole wheat flour and 1 cup of the
all-purpose flour until dough starts to come together. Tip dough
out onto a surface floured with the remaining all-purpose
flour, and knead until all of the flour has been absorbed,
and the ball of dough becomes smooth, about 10 minutes.
Place dough in an oiled bowl, and turn to coat the surface.
Cover loosely with a towel, and let stand in a warm place
until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a
lightly floured surface, and divide into 2 pieces for 2 thin
crust, or leave whole to make one thick crust. Form into a
tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F (220 degrees C). Roll
a ball of dough with a rolling pin until it will not
stretch any further. Then, drape it over both of your fists,
and gently pull the edges outward, while rotating the
crust. When the circle has reached the desired size, place on
a well oiled pizza pan. Top pizza with your favorite
toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in
the preheated oven, until the crust is crisp and golden at
the edges, and cheese is melted on the top.

Chinese Vegetables

2004-10-10T18:01:00.000-07:00

Chinese Vegetables

Celery cabbage is also known as Napa cabbage. It's a variety of Chinese
cabbage, and you might find it next to the bok choy in your supermarket;
otherwise, you may need to visit an Oriental grocery.

2 Tbs peanut oil
4 medium carrots, cut in thin sticks
2 1/8-inch slices ginger root or
1/8 tsp ground ginger
1 pound fresh snow peas or
7 ounces frozen snow peas, thawed
1 pound fresh bean sprouts or
16 ounces canned bean sprouts, washed and drained
1/2 pound celery cabbage, cut in bite-size pieces
2 cups vegetable (or chicken) broth
2 Tbs soy sauce
2 tsp sugar
3 Tbs cornstarch
1/2 cup water

Preheat oil in an electric wok or large skillet 2 minutes, uncovered, at
medium. Add carrots and ginger; cook 8 minutes, stirring constantly.
Push carrots up the sides of the wok. Add peas; cook 3 minutes, stirring
constantly. Push peas up the sides; add bean sprouts, cabbage, chicken
broth, soy sauce, and sugar. Bring to a boil; cover and simmer 3 minutes.
Combine cornstarch and water; stir into sauce. Cook and stir until
thickened. Remove ginger root (if using) before serving. Serves 8.

Bourbon Chicken

2004-08-28T15:04:00.000-07:00

Bourbon Chicken

6 chicken breast halves, boneless and skinless
1 cup bourbon whiskey
1/2 cup firmly-packed dark brown sugar
1 cup ketchup
2 tablespoons worcestshire sauce
1/4 cup vinegar
1 tablespoon lemon juice
3 cloves garlic, minced
1/2 teaspoon dry mustard
salt and pepper to taste

Place chicken breasts, single layer, into an ungreased 13x9-inch baking
dish. In a large bowl, combine whiskey, sugar, ketchup, worcestshire sauce,
vinegar, lemon juice, garlic, mustard, salt, and pepper. Pour bourbon
marinade over chicken breasts. over and marinate at room temperature for 20
minutes or refrigerate to marinate longer (turning meat over several times).
Preheat oven to 325 degrees. Bake, uncovered, 60 to 90 minutes or until a
meat thermometer registers an internal temperature of 165 degrees F (juices
will run clear when cut with the tip of a knife); basting several times
during cooking. Remove from oven and serve immediately. Makes 6 servings.

Cherry Top Cheese Pie

2004-08-28T14:30:00.000-07:00

Cherry Top Cheese Pie

1 pkg. (8 oz.) cream cheese
1/4 C. sugar
1 Tbs. almond extract
2 C. Cool Whip
1/2 can cherry pie filling
1 graham cracker crust

Beat cream cheese and sugar together; then add almond extract and mix
well. Next, blend in the 2 cups of Cook Whip. Pour mixture into the
graham cracker crust and top with 1/2 can cherry pie filling. Chill
well and serve.