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A to Z Recipes
March 5, 2008
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of A to Z Recipes
Newsletter. Weather-wise, here in Texas we've run the gamut from winter to spring,
then to winter again, now very mild conditions. We had near-freezing temperatures and summerish 70's the next day. We've had ample rain and the wind has really been
fierce, too. However, all is good and the grass is needing to be mowed. The lawn guy came by already to schedule my first of many mows of the year. Ah! I am once again paying for college for 2 kids (his) I'll never meet. Spring has sprung!
I would like to thank those of you who have shared a recipe (or two) lately. I sincerely hope this will not be a one-time thing and that you'll remain an active reader. I always smile and feel a sense of worth when I send out a newsletter twice a week. I even find myself smiling and happy when I spend the hours that lead up to it, working to make it all happen. Sharing with others comes with rewards that nothing else can touch. I hope more of you will catch the sharing fever and send some items for posting. Oh! The current
Monthly Theme topic is Egg-ceptional Recipes (you guessed it! we're sharing egg recipes). There has been a pretty good response so far but I'm still waiting to hear from
you. Visit the Monthly Theme - Recipe Submission section for more information and emails links. Thanks!
(FYI: I'd smile a lot more if I could get the issues to post, ha-ha... we'll see
if this one will work!)
You will hopefully find plenty to cook, save, share, think and laugh about in today's issue. That is our goal here, and the following readers made it all possible:
Jean, OH
Vicki, Sarasota, FL
Jim D., WA State
Linda H., Rosharon, TX
Jean, Syracuse, NY
Leasa, IA
Johnny, LA
Patricia, Charlevoix, MI
Pat in Minden, NV
Treva, NC
Rita, Niceville, FL
Larry Holmes, Toronto, Canada
Mary S., Nashville, TN
Dorie, IL
Luanne, FL
Beverley, Montreal, Canada
Doe, Oliver, B.C.
We'll see you here again on Sunday with our Monthly Theme issue, God willing.
PS:
The Great Northwestern Escape - GNWE - is the name of the upcoming gathering of
A to Z Recipes readers. We'll be meeting up in Washington State and Vancouver. Our trip dates are August 12 - 19. I'm lucky enough to have some great helpers (Pam, Bill, Shirley, Pat) who are selecting some interesting sites for the group to see. It will be a lovely time of year, so please drop me a line if you'd like information as it develops:
GNWE.
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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.
Start using GoodSearch today for all of your internet searches, and help raise much needed funds for the
National MS Society, New York City Chapter! There are thousands of other worthy causes that can be helped - free - by you doing what you normally do - every day.
Free Rice
Shared by Mary H., Montreal, Canada
There is a wonderful new site which was begun in October 2007. It is called Free
Rice. By clicking on the site, you play a little game of word definitions and for every correct answer, ten grains of rice are donated to the poor by sponsors mentioned below the words. It is at no cost to you and the site is perfectly legitimate. Participate and improve your vocabulary at the same time! If you get a wrong answer, you are not penalized, you just try again with the next word. Here is the site:
http://freerice.com/ Good luck!
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RECIPE FOR A2Z READERS
1 pound of initiative
10 ounces of imagination
2 pounds devotion
1 lb efficiency
2 lbs ambition
2 lbs love for fellow readers
Mix these ingredients well with friendliness, unselfishness, and cooperation. Pour into a pan well greased with determination. Garnish the finished product generously with culture. Let sit in a sunshiny place and partake of it every day of the year.
Click if you have a submission for the Food For Thought
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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This Will Make Your Day
Shared by Jean, OH
A nurse on the pediatric ward, before listening to the little ones chests, would plug the stethoscope into their ears and let them listen to their own hearts Their eyes would always light up with awe, but she never got a response equal to four-year old David's comment. Gently she tucked the stethoscope into his ears and placed the disk over his heart. 'Listen', she said...........'What do you suppose that is?' He drew his eyebrows together in a puzzled line and looked up as if lost in the mystery of the strange tap - tap - tapping deep in his chest. Then his face broke out in a wondrous grin and he asked, 'Is that Jesus knocking?'
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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Great Tips
Shared by Vicki, Sarasota, FL
1. Reheat Pizza
Heat up leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza. I saw this on the cooking channel and it really works.
2. Easy Deviled Eggs
Put cooked egg yolks in a zip lock bag. Seal, mash till they are all broken up. Add remainder of ingredients, reseal, keep mashing it up mixing thoroughly, cut the tip of the baggy, squeeze mixture into egg. Just throw bag away when done
- easy clean up.
3. Expanding Frosting
When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
4. Reheating Refrigerated Bread
To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
5. Newspaper Weeds Away
Start putting in your plants, work the nutrients in your soil. Wet newspapers put layers around the plants overlapping as you go cover with mulch and forget about weeds. Weeds will get through some gardening plastic they will not get through wet newspapers.
6. Broken Glass
Use a wet cotton ball or Q-tip to pick up the small shards of glass you can't see easily.
7. No More Mosquitoes
Place a dryer sheet in your pocket. It will keep the mosquitoes away.
8. Squirrel Away!
To keep squirrels from eating your plants sprinkle your plants with cayenne pepper. The cayenne pepper doesn't hurt the plant and the squirrels won't come near it.
9. Flexible Vacuum
To get something out of a heat register or under the fridge add an empty paper towel roll or empty gift wrap roll to your vacuum. It can be bent or flattened to get in narrow openings.
10. Reducing Static Cling
Pin a small safety pin to the seam of your slip and you will not have a clingy skirt or dress. Same thing works with slacks that cling when wearing panty hose. Place pin in seam of slacks and -- ta-da! -- static is gone.
11 Measuring Cups
Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes right out.
12. Foggy Windshield?
Hate foggy windshields? Buy a chalkboard eraser and keep it in the glove box of your car. When the windows fog, rub with the eraser! Works better than a cloth!
13. Reopening Envelope
If you seal an envelope and then realize you forgot to include something inside, just place your sealed envelope in the freezer for an hour or two. Viola! It unseals easily.
14. Conditioner
Use your hair conditioner to shave your legs. It's a lot cheaper than shaving cream and leaves your legs really smooth. It's also a great way to use up the conditioner you bought but didn't like when you tried it in your hair...
15. Goodbye Fruit Flies
To get rid of pesky fruit flies, take a small glass fill it 1/2" with Apple Cider Vinegar and 2 drops of dish washing liquid, mix well. You will find those flies drawn to the cup and gone forever!
16. Get Rid of Ants
Put small piles of cornmeal where you see ants. They eat it, take it "home," can't digest it so it kills them. It may take a week or so, especially if it rains, but it works & you don't have the worry about pets or small children being harmed!
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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Egg-ceptional Recipes
Here's the scoop on the current theme:
Yes, as my corny title implies, we are collecting recipes that feature the egg as a main ingredient. Sadly, eggs got some bad press years ago as a major contributor to high (bad) cholesterol and heart disease. More recent studies have shown that eggs are not the bad guys as previously reported. Eggs are naturally nutrition-dense food with a high proportion of nutrients to calories. There are so many wonderful recipes where eggs truly shine, and not just for breakfast, either! Since Easter is this month and the egg is a symbol of the season, what better topic? Don't forget all the recipes using leftover Easter eggs, too. We love sharing recipes here, sure, but it takes your help to keep it going. And the
Monthly Theme issues are the most popular, and a great way to start sharing recipes!
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 favorite recipes in this month's theme topic of Egg-ceptional Recipes. We will collect them the remainder of this month and post them on the first Sunday of November. 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.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
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, 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: Egg-ceptional 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 Egg-ceptional Recipes has a deadline of March 31, 2008, and will be posted on April 6, 2008.
Please use this email link to submit a recipe for theme recipes: Egg-ceptional Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help you strike up the band and light the candles on that cake.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our March Birthday Babies:
1st Trudy R. in Midwest City, Oklahoma
2nd Robyn B. in Algies Bay, New Zealand
2nd Lolade in Shomolu, Lagos
3rd Zuliaht in Onike, Lagos
6th Nora in Opelika, Alabama
8th Shirl W. in Mililani, Hawaii
9th Cindy in Jesup, Georgia
10th Gerryl Ann M. in Penetanguishene, Ontario, Canada
11th Pamela in Andover, Maine
11th Judi J. in Indian Orchard, Massachusetts
12th Shirley I. in Washington State
12th Karen D. in Chicago, Illinois
13th Ron in Dartmouth, Nova Scotia
15th Linda M. in Columbia City, Indiana
17th Debbie L. in Erie, Pennsylvania
17th Frankie A. in Dierks, Arkansas
17th Joyce in Scarborough, Ontario, Canada
17th Cookie H. in San Jose, California
19th Lisa S. in Lindsay, Ontario, Canada
20th Joyce S. in Yulee, Florida
21st Gloria in Sunnyvale, California
22nd Christie D. in Shevlin, Minnesota
22nd Elaine V. in Farmington, New Mexico
23rd Gloria C. in Notre Dame, New Brunswick, Canada
23rd Marty in Tell City, Indiana
25th Lori on Staten Island, New York
25th Teresa W. in Winder, Georgia
25th Sheryl B. in San Diego, California
25th Marianne S. in Yellville, Arkansas
28th Cathy on Staten Island, New York
29th Tammy in Altoona, PA
31st Gloria in Barrie, Ontario, Canada
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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Maybe the Best Blonde Joke Ever
(Sender name omitted to protect the guilty, non-blonde person)
Two blonde girls were working for the city public works department. One would dig a hole and the other would follow behind her and fill the hole in. They worked up one side of the street, then down the other, then moved on to the next street, working furiously all day without rest, one girl digging a hole, the other girl filling it in again.
An onlooker was amazed at their hard work, but couldn't understand what they were doing. So he asked the hole digger, "I'm impressed by the effort you two are putting in to your work, but I don't get it -- why do you dig a hole, only to have your partner follow behind and fill it up again?"
The hole digger wiped her brow and sighed, "Well, I suppose it probably looks odd because we're normally a three-person team. But today the girl who plants the trees called in sick."
Blondes/Texas Highway Patrol
Shared by Jim D., WA State
Three blondes were all applying for the last available position on the Texas Highway Patrol.
The detective conducting the interview looked at the three of them and said, "So y'all want to be cops, huh?"
The blondes all nodded.
The detective got up, opened a file drawer and pulled out a folder. Sitting back down, he opened it and pulled out a picture, and said,
"To be a detective, you have to be able to detect. You must be able to notice things such as distinguishing features and oddities, such as scars and so forth."
So saying, he stuck the photo in the face of the first blonde and withdrew it after about two seconds. "Now, " he said, "did you notice any distinguishing features about this man?"
The blonde immediately said, "Yes, I did. He has only one eye!"
The detective shook his head and said, "Of course he has only one eye in this picture! It's a profile of his face! You're dismissed!"
The first blonde hung her head and walked out of the office.
The detective then turned to the second blonde, stuck the photo in her face for two seconds, pulled it back and said, "What about you? Notice anything unusual or outstanding about this man?"
"Yes! He only has one ear!"
The detective put his head in his hands and exclaimed,
"Didn't you hear what I just told the other lady? This is a profile of the man's face! Of course you can only see one ear!! You're excused too!"
The second blonde sheepishly walked out of the office.
The detective turned his attention to the third and last blonde and said, "This is probably a waste of time, but..." He flashed the photo in her face for a couple of seconds and withdrew it, saying, "All right, did you notice anything distinguishing or unusual about this man?"
The blonde said, "I sure did. This man wears contact lenses."
The detective frowned, took another look at the picture and began looking at some of the papers in the folder.
He looked up at the blonde with a puzzled expression and said, "You're absolutely right! His bio says he wears contacts! How in the world could you tell that by looking at his picture? "
The blonde rolled her eyes and said, "Well, Helloooo! With only one eye and one ear, he certainly can't wear glasses."
Blonde Coffee Drinker
(Another sender who shall remain anonymous)
Jill and her (oh, so blonde) friend Linda were chatting over coffee.
Says Linda, "I've been experiencing a strange and painful side effect from coffee. I'm fine when I drink it black, but if I use cream, or sugar, or both, I get a stabbing pain in one eye."
Linda then took a sip of her coffee. "Oww!" she cried. "Drat! There it goes again!"
Says Jill,
"Linda, sweetie.....
take the spoon out of the cup!"
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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FLORIDA
KEYS-STYLE CITRUS CHICKEN
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Start to Finish: 20 minutes
4 medium skinless, boneless chicken breast halves (1 pound)
2 or 3 cloves garlic, peeled and thinly sliced
1 tablespoon butter or margarine
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
1/4 teaspoon ground ginger
1/8 teaspoon crushed red pepper
1 orange
In a large skillet, cook chicken and garlic in butter over medium heat for 8 to 10 minutes or until chicken is no longer pink (170ºF), turning chicken once and stirring garlic occasionally. Meanwhile, in a small bowl, combine lime peel, lime juice, ginger, and red pepper; set aside. Peel orange. Reserving juice, cut orange in half lengthwise, then cut crosswise into slices. Add reserved orange juice and the lime juice mixture to skillet. Place orange slices on top of chicken. Cover and cook for 1 to 2 minutes more or until heated through. To serve, spoon any reserved drippings over chicken.
Makes: 4 servings
Click if you have a submission for the Regional Recipe
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Reviewer: Linda H., Rosharon, TX
Recipe: Chicken Wing Dip
Submitter: Jean, Syracuse, NY
Posted: 2-24-08 issue
(Linda posted this in the a2z QT recently)
"Just want you to know that I tried your recipe for Chicken Wing Dip this weekend and it was a BIG hit with my family. My 19 yo grandson told me I had to make that again. Thanks so much for a TNT that my family enjoyed!"
CHICKEN WING DIP
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 8-oz pkgs Cream Cheese
1 c Blue Cheese Dressing
1 c Frank's Hot Sauce
In saucepan on low heat combine above until melted; add:
2 Large cans of Chicken (drained)
1 8-oz Monterey Jack Cheese shredded
Put in baking dish and bake for 25 mins in 350 degree oven. Serve with crackers or Nacho chips. Enjoy.
Taste just like you are eating chicken wings.
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.
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
HARLEY DAVIDSON CAFE MEATLOAF
~Submitted by Leasa, IA
I found this when searching for another dish. I thought this would be perfect for
NJW Linda's daughter Marie, yep, you and yer hubby ride a Harley...you go gurl!
1/2 lb bacon
1 C chpd onion
1 C chpd celery
3/4 t black pepper
3/4 t onion powder
1 1/2 T dried thyme
2 T salt
1 1/2 T dry mustard
1 1/2 T paprika
3/4 T garlic powder
1 C tomato juice
3/4 C evaporated milk
2 C dry bread crumbs
4 eggs
5 lb ground beef
Preheat oven to 450° Cook bacon and chop. (I'd chop the bacon first, then fry) Leave drippings in pan. Add onion and celery, saute lightly, without browning. Add pepper, onion powder, thyme, salt, mustard, paprika and garlic powder, cook for 10 minutes. Remove from heat, add tomato juice and evaporated milk.
Mix bread crumbs with eggs and add to ground beef. Add spice mixture and bacon to meat and mix gently. Place mixture in one large loaf pan or divide between individual loaf pans. Bake approx 40 mins or until internal temp is 160°.
**Note** This would probably feed 5 hungry bikers, with maybe leftovers for 1 or 2 sammies the next day..ha ha. I intend on making this for our "biker weekend" in Soldier IA over Memorial weekend.
OLIVE GARDEN'S ALFREDO SAUCE
~Submitted by Johnny, LA
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Procedures:
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper. Serve over your favorite pasta.
SEVEN LAYER CASSEROLE
~Submitted by Patricia, Charlevoix, MI
1 cup uncooked rice, washed and drained
1 cup whole kernel corn, drained
dash salt and pepper
1 can (8 ounces) tomato sauce and 1/2 cup water
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 to 1 pound extra lean ground beef, uncooked and broken up
dash salt and pepper
1 can (14.5 ounces) diced tomatoes, undrained
4 strips bacon, cut in half
shredded cheese, if desired for topping
Place ingredients in a buttered 1 1/2 quart casserole in order given. Cover and bake at 350 degrees for 1 hour. Uncover and cook 30 minutes longer, until bacon is crisp. If desired, top with shredded cheese the last 10 to 15 minutes.
Serves 4.
CRUNCHY NACHO DOGS
~Submitted by Pat, Minden, NV
1 can (8 oz.) Pillsbury refrigerated crescent dinner rolls
4 slices (3/4 oz. each) American cheese
4 hot dogs
1 tablespoon milk
1/2 cup crushed nacho cheese-flavored tortilla chips
Heat oven to 375 degrees. Lightly spray cookie sheet with cooking spray. Separate dough into 4 rectangles; firmly press perforations to seal. Top each rectangle with slice of cheese; place hot dog in center of each. Fold short sides of dough over hotdogs; roll up each, pressing edges to seal. Brush rolls with milk coat with crushed chips. Place seam side down on cookie sheet. Bake 15 to 22 minutes or until deep golden brown. If desired, serve with ketchup, salsa or sour cream. Makes 4 sandwiches.
Source: Pillsbury Make-it-Easy
BRAISED BEEF AND ONIONS
(Boeuf à la Mode)
~Submitted by Treva, NC
This old-fashioned pot roast recipe was given to food editor Ruth Cousineau by her late mother-in-law, Mary Cousineau, who learned it from her own French-Canadian mother-in-law. Ruth has substituted allspice for the more difficult-to-find quatre épices, which Mary used to flavor the meat. Like any pot roast, this one tastes even better made ahead and reheated. Drizzle the pan juices over steamed potatoes or serve the sliced meat over noodles.
Active time: 15 min
Start to finish: 2 3/4 hr
Servings: Makes 8 servings.
Ingredients
2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special equipment: heavy-duty foil
Preparation
Put oven rack in middle position and preheat oven to 400°F.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.
Cooks' note:
Beef can be braised 2 days ahead. Cool meat in juices, uncovered, then slice and chill in juices, covered. Reheat, covered, in a 350°F oven 30 to 40 minutes.
Source: Gourmet Magazine
CREAM CHEESE DANISH
~Submitted by Rita, Niceville, FL
Here is another recipe I got from the new girl at work. She brought these in yesterday morning and everyone raved about them. It is sure nice to have someone else at work that likes to cook and bake and happy to share her recipes.
2 cans crescent rolls
16 oz softened cream cheese
1tsp vanilla
1 egg yolk
¾ cup sugar
Spray Pam in bottom of 9 x 13 baking dish. Spread one can of Crescent Rolls over bottom of pan… pinch and blend seams as well as possible and flatten over entire bottom. In a mixing bowl cream together the cream cheese, vanilla, egg yolk and sugar until creamy. Spread over the prepared crescent roll. On wax paper sprayed with Pam, flatten out and blend seams on the second can of Crescent Rolls and place over top of the cream cheese mixture. Bake in a pre heated 325 degree oven for 25 minutes or until golden brown.
CHICKEN COFFEE PAPRIKA
~Submitted by Larry Holmes, Toronto, Canada
2 pounds chicken breasts, pounded thin
1 cup fresh lemon juice
1/4 cup flour
salt to taste (about 1/2 teaspoon)
freshly ground black pepper
1 cup peeled and sliced yellow onion
olive oil for sauteing
1/2 cup strong brewed coffee
1 1/2 tablespoons paprika
2 tablespoons cornstarch
1 cup half-and-half
paprika and fresh parsley for garnish
Pound the chicken breast thin using a wooden mallet and wax paper. Marinate in the lemon juice for 5 minutes. Drain and pat dry, reserving the lemon juice for later use in the sauce.
Mix flour, salt and black pepper. Place on a large plate and flour each of the breasts. Shake off excess flour.
Saute onion in oil until soft but not discolored. Remove from pan. Add a bit more olive oil to the frying pan and brown the chicken pieces.
Add coffee to the pan along with the paprika and the onions. Bring to a boil. Remove from heat. Stir the cornstarch into the half-and-half cream and add to the frying pan. Mix well and then return to the heat. Stir until thickened. Add the leftover lemon juice. Stir well and pour over the chicken breasts. Garnish with more paprika and parsley.
Makes 4 servings.
CHERRY PINEAPPLE MUFFINS
~Submitted by Mary S., Nashville, TN
2 eggs
1/3 cup sugar
1/4 cup melted butter
1/4 cup Maraschino Cherry juice
1 cup unsweetened crushed pineapple with juice
1/4 cup coarsely chopped maraschino cherries
1/2 teaspoon almond extract
2 cups flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl add and combine well: eggs, sugar, butter, cherry juice, pineapple, and almond extract.
In a small bow sift flour, baking powder, baking soda and salt. Combine wet and dry ingredients and fold together gently until mixed. Spoon into prepared pan.
Bake at 400 degrees for 15 to 20 minutes. Remove and cool.
Makes 1 dozen.
STROMBOLI WRAPS
~Submitted by Dorie, IL
A2Z Yahoo Forum Moderator
4 large tortilla shells
1/3 C. butter softened
6 T. Parmesan cheese
4 oz. Provolone cheese, sliced
4 oz. salami, sliced
4 oz. ham, thinly sliced
4 oz. can mushrooms drained
4 oz. shredded Mozzarella cheese
marinara or pizza sauce heated (optional)
Heat oven to 400. Lightly spread one side of each tortilla shell with butter. Sprinkle with 1 T. Parmesan. Arrange 1/4 each of provolone, salami and ham over over center of tortillas leaving a border around the edges. Sprinkle with 1/4 of the Mozzarella.
Fold up wrap fashion. Place seam side down on baking sheet. Brush with remaining butter; sprinkle with remaining Parmesan.
Bake 12-15 minutes or until golden brown. Slice each Stromboli in half on the diagonal. Serve with marinara or pizza sauce, if desired.
APPLE COMPOTE TART
(Tarte aux Pommes a la Compote)
~Submitted by Treva, NC
Servings: Makes 8 servings.
Ingredients
For the pastry:
1-1/2 cups all-purpose flour
Pinch salt
7 tablespoons unsalted butter, chilled, but into 7 pieces
About 1/2 cup chilled water
For the compote (may be made in advance):
2 pounds apples, preferably a mix of tart and sweet, peeled, cored, cut in chunks
2 to 3 tablespoons water
For the filling:
5 good-sized apples, peeled, cored and cut in eighths
1/4 to 1/3 cup light brown sugar
For the egg wash:
1 large egg
1 teaspoon water
Preparation
1. Place the flour and the salt in a food processor and process to mix. Add the butter and process until it is blended with the flour to make bits the size of very rough cornmeal. With the processor running, add enough water to make a moist dough, processing quickly 9 or 10 times. Turn out onto a lightly floured board, shape into a flat round, cover and let sit for at least 1 hour and up to 3 hours.
2. For the compote, place the 2 pounds of apples and the water in a large, heavy saucepan over medium heat and bring the liquid to a boil. Reduce the heat to low and cook, stirring occasionally, until the apples are completely soft though slightly chunky, which should take about 30 minutes. Remove from the heat and let cool. (This makes about 2 cups compote, so you will have plenty left over for other uses.)
3. Preheat the oven to 425 degrees F. Roll out the pastry to fit a 10-1/2 inch removable bottom pastry ring, and leave the edges of the pastry hanging over the ring. Spread the compote evenly over the pastry, and top with the chunks of filling apples. Sprinkle with the sugar. Fold the edges of the pastry over the apples.
4. Whisk the egg and the water together in a small bowl, and brush the pastry all over with the egg wash. Sprinkle the pastry with sugar, and set the tart on a baking sheet. Bake in the bottom third of the oven until the pastry is golden and the apples are tender, about 1 hour. Remove from the oven and immediately remove the ring from the tart pan by setting the tart on a bowl smaller than the base of the tart. Set the tart on a rack to cool to lukewarm then serve, with crème fraîche alongside.
HAM CASSEROLE
~Submitted by Luanne, FL
This is a good recipe and I don't really follow directions, I just stir it all up together and forget about layering. I buy the package of all ready chunked or diced ham in the grocery. Makes enough for two or have leftovers.
4 ounces noodles
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup milk
1/4 cup of minced onion
2 teaspoons prepared mustard
1 cup sour cream
2 cups cooked ham, cut in 1-inch pieces
1/4 cup dry bread crumbs
1 tablespoons melted butter
2 tablespoon grated Parmesan cheese
Directions:
Cook noodles as directed on package; drain.
While noodles are cooking, combine in a small saucepan the soup and milk, stirring over low heat until smooth. Add onion, mustard, and sour cream. In a greased 1 1/2 quart casserole, layer half of the noodles, half of the ham and sauce. Repeat layers. Toss bread crumbs with the 1 tablespoon melted butter and sprinkle over the casserole. Top with grated cheese. Bake, uncovered, at 325° for 25 minutes, or until golden brown and bubbly.
FRESH TOMATO TART
~Submitted by Linda H., Rosharon, TX
1/2 of a 15-ounce folded refrigerated unbaked piecrust (1 crust)
1-1/2 C. shredded mozzarella cheese (6 ounces)
4 Roma or small regular tomatoes
3/4 C. loosely packed fresh basil leaves
4 cloves garlic
1/4 C. grated Parmesan cheese
1/2 C. mayonnaise or salad dressing
1/8 tsp. ground white pepper
Fresh basil leaves (optional)
1. Unfold the pie crust according to package directions. Line a 9-inch tart pan with pastry (it's easier to remove the baked tart if pan has a removable bottom). Press the pastry into the fluted sides of the tart pan and trim the edges. Don't prick. Partially bake in a 450 degree F oven for 5 to 7 minutes or until pastry is slightly dry.
2. Remove from oven. Sprinkle with 1/2 C. of the mozzarella cheese. Cool in pan on a wire rack. Reduce oven temperature to 375 degree F.
3. Meanwhile, cut the tomatoes into wedges; drain the wedges on paper towels. Arrange the tomato wedges over the melted cheese in a baked crust.
4. In a food processor bowl, combine basil and garlic; cover and pulse until coarsely chopped.
5. In a medium mixing bowl, combine the basil-garlic mixture, the remaining shredded mozzarella cheese, the mayonnaise, the grated Parmesan cheese, and pepper. Spread the mixture evenly over tomatoes.
6. Bake in a 375 degree F oven for about 25 minutes or until cheese is golden. Let stand 5 minutes before cutting into wedges. Serve warm. If you like, garnish with additional basil leaves
Don't remember source.
BANANA SPLIT CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
2 cups graham cracker crumbs
stick oleo, melted
1/2 cup chopped pecans
2 (8 ounce) packages cream cheese
1 cup sugar
1 can rushed pineapple, drained
1 jar strawberry jam
4 or 5 bananas, sliced
1 large carton Cool Whip
Cherries
Chopped Pecans
Combine crumbs, oleo and pecans. Pat in a 9 x 13 inch pan. Let chill 30 minutes. Cream the cheese and sugar. Spread over crust. Layer the pineapple, jam and bananas over cream cheese layer. Top with Cool Whip. Sprinkle cherries and chopped pecans on top. Refrigerate.
COSTA RICAN RUM CREAM CAKE
~Submitted by Beverley, Montreal, Canada
Cake:
1 pkg. yellow cake mix with pudding in the mix – you can use a white cake mix
1 cup water
1/3 cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) can evaporated milk
Sauce:
1 cup whipping cream
1/3 cup rum or 1 tsp. rum extract
Topping:
1 cup whipping cream
1/3 cup toasted coconut**
1/3 cup macadamia nuts, chopped
Preheat oven to 350° F. In a large bowl, combine cake mix, water, oil, eggs, sweetened condensed milk, and evaporated milk and beat at low speed until moistened. Beat for two minutes at high speed. Pour into a greased 13- x 9- x 2-inch baking pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
While cake is baking, combine sauce ingredients in a large bowl; blend well. Remove cake from oven and cool 5 minutes. Using a long-tined fork, pierce hot cake every 1-2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill and allow sauce to absorb.
Before serving, make topping. In a small bowl, beat 1 cup whipping cream until stiff peaks form; spread over cold cake. Sprinkle with toasted coconut and macadamia nuts. Store in refrigerator. Yield: 12-15 servings.
**To toast coconut, spread on cookie sheet; bake at 350° F. for 7-8 minutes or until light golden brown, stirring occasionally. Or, spread a thin layer in microwave-safe pie pan. Microwave on low for 4½ to 8 minutes or until light golden brown, tossing with a fork after each minute.
Source: "That's My Home"
RED CHILI STEW
~Submitted by Treva, NC
2 pounds pork, cut into small pieces (save some fat)
5 dried red chiles
1 teaspoon oregano
1/2 teaspoon garlic powder
salt to taste
Wash chiles, removing stems and seeds. Place in blender with 1 cup water and blend into paste consistency. Set aside.
Put pork fat into deep skillet until there is enough on the bottom of the skillet to prevent meat from sticking. Discard remaining fat.
Brown pork lightly. Add the chili paste and mix well, adding water if mixture is too thick. Add oregano and garlic. Cover pan and simmer slowly for one hour.
MEATLOAF WITH SAUCE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
1 slice bread, torn into sm. pieces or 1/2 c. bread crumbs, oatmeal or crushed cornflakes
1 sm. chopped onion
1/4 c. chopped celery
1/2 c. grated carrots
1 egg, beaten
1 clove garlic, minced
1/2 tsp. Salt
1/8 tsp. Pepper
1 1/2 lb. ground beef or 1 1/2 lb. ground turkey
Sauce:
1/2 c. brown sugar
1/4 c. vinegar
1 tsp. Mustard
1/2 tsp. Paprika
Mix bread crumbs, onion, celery, grated carrots, egg, garlic, salt, pepper and ground beef; mix well. Place in loaf pan. Bake at 350 degrees for 1-1 1/2 hours.
To prepare sauce: Mix brown sugar, vinegar, mustard and paprika; pour over meat loaf during last half hour of cooking.
SEARED SCALLOPS WITH JALAPENO CREAM
~Submitted by Larry Holmes, Toronto, Canada
2 tablespoons seeded and finely chopped jalapeno peppers
1 garlic clove, minced
12 large scallops
pinches of salt and pepper
1 tablespoons butter
1 firm ripe avocado
10 chives, chopped, OR
1/2 cup coarsely chopped fresh cilantro
1 teaspoon freshly squeezed lemon juice
1/4 cup white wine
1/2 cup whipping cream
pinch of cayenne (optional)
Prepare jalapeno and garlic. Pat scallops dry with paper towels. Lightly sprinkle both sides with salt and pepper. Melt butter in a large frying pan over medium-high heat. When bubbly, add scallops. Do not crowd. You may have to cook in two batches. Do not stir scallops in pan. Cook until deep golden, 2 to 3 minutes per side. Remove to a plate and cover with foil. Repeat with any remaining scallops.
Meanwhile, slice avocado in half. Discard pit, then peel. Dice into small pieces. Place in a bowl. Stir in chives, lemon juice and a pinch of salt. When scallops have been removed add wine, jalapeno and garlic to pan. Using a wooden spoon, scrap up and stir in any brown bits. Boil down until about 1 tablespoon remains, about 30 seconds. Add cream and cayenne (if using). Boil, stirring occasionally until slightly thickened. 1 to 2 minutes. Return scallops and any juices to pan. Stir to coat. Spoon about 2 tablespoons sauce onto each plate. Top with 3 scallops. Spoon avocado mixture over top.
Makes 4 servings.
Per serving: 307 calories; 21.5 g fat; 8.4 g carbohydrates; 529 mg sodium; 3.5 g fiber; 19.6 g protein.
CHICKEN BREAST SAUTE WITH ROASTED RED PEPPER SAUCE
~Submitted by Mary S., Nashville, TN
2 tablespoons olive oil
4 6-ounce skinless, boneless chicken breasts (6-8 oz.)
salt and pepper -- to taste
flour -- as needed for dredging
1 ounce onion -- medium dice
2 garlic cloves -- minced
2 fluid ounces white wine
4 fluid ounces chicken stock
8 fluid ounces roma tomato concasse
1 red bell pepper -- roasted, seeded, medium dice
2 ounces mushrooms -- sliced
2 tablespoons unsalted butter
6 fluid ounces heavy cream
2 tablespoons green onions -- sliced
parmesan cheese, as needed
Heat the olive oil in a saute pan. Season the chicken breasts with salt and pepper and dredge them in the flour. Sear the chicken breasts in the hot oil. Remove the chicken from the saute pan and hold on a plate in a warm spot.
Add the onions and garlic to the hot oil and saute for 2 minutes. Deglaze the pan with the white wine and then add the chicken stock, tomato concasse and bell pepper. Bring to a simmer and reduce the liquid by half.
In a separate pan, saute the mushrooms in the butter and keep warm.
Warm the cream slightly and add it to the sauce. Simmer the sauce until it starts to thicken. Return the chicken breasts and the juice that has accumulated on the plate to the pan and simmer until the chicken is done, approximately 2 minutes. Season the sauce with salt and pepper.
Serve garnished with the sauteed mushrooms and green onions. Sprinkle with Parmesan.
NOTES : If a smoother sauce is desired, puree the sauce before adding the chicken.
BAKED FISH CREOLE
~Submitted by Johnny, LA
4-6 Servings
1/4 cup butter
1 onion, chopped
1 clove garlic, minced
2 stalks celery, chopped
1 green bell pepper, chopped
1/4 cup all purpose flour
2 cups milk
1 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. hot red pepper sauce (or to your own taste)
1/2 cup chili sauce
3 cups cooked white rice
1 lb. white fish fillets
2 tomatoes, sliced
Preheat oven to 400 degrees. Lightly butter a 9x13 inch baking dish.
In a Dutch oven, melt the butter over medium heat. Add the onions and garlic. Cook until tender about 4 minutes. Add the celery and pepper. Cook for 3 minutes. Do not brown. Add the flour and stir well. Cook for 3 minutes.
Stir in the milk and bring just to a boil. Season with salt, pepper and hot sauce. Stir in the chili sauce. Taste and adjust seasoning.
Place rice into the bottom of the prepared pan. Arrange the fish fillets over the rice in a single layer. Place the sliced tomatoes over the fish and pour the sauce over the top.
Bake at 400 degrees for 20 minutes or until fish is just cooked and flakes easily with a fork.
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BEEF BROCCOLI WITH BAKED NOODLE CAKE
~Submitted by Doe, Oliver, B.C.
You can use pork or chicken instead of beef. Can also use sweet peppers, beans,
celery or Chinese greens for broccoli.
1/2 lb angel hair pasta or thin Chinese noodles
1 tsp sesame oil
3/4 lb. flank steak
Marinade-
1 tbsp soy sauce
1 tbsp. rice wine
2 tbsp. water
1 tbsp cornstarch
To Cook-
1 tbsp. vegetable oil
4 garlic, finely chopped
1 tbsp. ginger
6 green onions, chpd
1 lb. broccoli in 1" pcs.
1/2 c water
Sauce-
1 c chicken stock or water
2 tbsp oyster sauce
1 tbsp. soy sauce
1 tbsp. rice wine
2 tbsp cornstarch
Cook noodles til tender. Drain well, toss with sesame oil. Put noodles in lightly oiled 9" pie plate or cake pan. Cut steak on diagonal against grain, into thin slices. For easier slicing, freeze meat 20 mins.
To make marinade- In lg bowl, combine soy sauce, rice wine, water, & cornstarch. Add beef & marinate 20 mins. Bake noodle cake at 400 for 10 mins. Broil 3-5 mins til slightly browned & crisp.
Heat oil in wok on medium high heat to cook beef & broccoli. Add beef cook just til colored but not cooked through. Take from pan, reserve. Return pan to heat. Add garlic & ginger with green onions. Cook til fragrant, 30 seconds. Add broccoli & water. Bring to a boil, cover, cook 3 mins til broccoli is tender-crisp.
Make sauce- combine stock, oyster sauce, soya, & rice wine with cornstarch. Add to broccoli, bring to boil. Add meat, combine well. Slide baked noodle cake out onto large platter. Spoon
beef, broccoli & sauce over top.
Per serving-
481 calories
59g carbs
6g fibre
13g total fat
3g saturated fat
31g protein
Excellent sources- Vitamin C, niacin, B6, B12, Iron.
Good Source- Vitamin A, thiamine, riboflavin
35mg cholesterol
659mg sodium
906mg potassium
Source: Bonnie Stern's More Heart Smart Cooking
KFC TENDER ROAST CHICKEN
(Lite)
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Spice Blend:
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1 whole roasting chicken cut into pieces.
1. Preheat the oven to 375 degrees.
2. Prepare the spice blend by combining the ingredients in a small bowl.
3. Place the chicken pieces onto a baking sheet skin side up. Bake for 20 minutes then remove the chicken from the oven and cool for 5 to 10 minutes.
4. When you can handle the chicken, remove the skin, sprinkle the entire surface of the chicken with a light coating of the spice blend (approximately 1/2 teaspoon for a big piece, 1/4 teaspoon for a small piece) and replace on the baking sheet. Return the sheet to the oven for 10 more minutes or until the chicken is done.
NUTRITIONAL FACTS PER SERVING:
Serving size - 6 ounces, Total servings - 4.
CALORIES: Lite - 206, Original - 338, FAT: Lite - 7.6g, Original - 17.4g
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BRUSCHETTA
~Submitted by Mary S., Nashville, TN
Yield: 12 Servings (2 each)
INGREDIENTS
- 1 loaf French bread (8 ounces, about 15 inches long)
- Olive oil cooking spray
- 2 cloves garlic, cut into halves
DIRECTIONS
Cut bread into 24 slices; spray both sides of bread lightly with cooking spray. Broil on cookie sheet 4 inches from heat source until browned, 2 to 3 minutes on each side.
Rub top sides of bread slices with cut sides of garlic.
Tip: Bread slices can be sprinkled with herbs, such as basil, oregano, or Italian seasoning, before broiling. Bread can also be sprinkled lightly with grated fat-free Parmesan cheese before broiling; watch carefully so cheese does not burn.
Nutritional Information Per Serving (2 slices):
Calories: 53, Fat: 0.6 g, Cholesterol: 0 mg,
Sodium: 115 mg, Protein: 1.7 g, Carbohydrate: 10 g
Diabetic Exchanges: 3/4 Fruit, 1 Bread
Source: "1,001 Delicious Recipes For People with Diabetes"
BROWN RICE WITH BROCCOLI
~Submitted by Mary S., Nashville, TN
Yield: 2 servings
INGREDIENTS
- 1-1/3 cups water
- 1/2 cup quick-cooking 30-minute brown rice
- 2 cups broccoli florets
- 1 teaspoon sesame oil
- Salt and freshly ground black pepper to taste
DIRECTIONS
Bring water to a boil, add rice, lower to medium heat, cover, and cook 25 minutes.
Add broccoli florets, cover, and continue to cook 5 minutes. The water should be evaporated. If not, remove the cover and cook a few minutes further. If the rice becomes dry before it is cooked, add more water. Add oil, salt, and pepper.
Nutritional Information Per Serving (1/2 of recipe):
Calories: 210, Fat: 4 g, Cholesterol: 0 mg, Sodium: 22 mg,
Carbohydrate: 39 g, Dietary Fiber: 4 g, Sugars: 1 g, Protein: 7 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat
Source: "Mix 'n Match Meals in Minutes For People with Diabetes"
Click if you have a submission for the Diabetic Choices Recipe
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CORN CHOWDER
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Ingredients:
One, 10-ounce package frozen whole kernel corn
1/2 cup cubed, peeled potato (1/2 medium)
1/2 cup chopped onion (1 medium)
1/3 cup water
1 teaspoon instant chicken bouillon granules
1/8 teaspoon white or black pepper
1 1/2 cups fat-free milk
2 tablespoons non-fat dry milk powder
2 tablespoons all-purpose flour
1/4 cup fat-free milk
1 tablespoon cooked bacon pieces
Directions:
In a large saucepan, stir together corn, potato, onion, water, chicken bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about ten minutes or just until the corn and potatoes are tender, stirring occasionally. Stir in the 1-1/2 cups milk.
In a small bowl, stir together dry milk powder and flour. Gradually stir in the 1/4 cup milk until mixture is smooth. Stir milk-flour mixture into corn mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir for one minute more. To serve, ladle into soup bowls. Sprinkle with bacon pieces.
Recipe makes four side-dish servings. OR a nice meal for two.
MACARONI, CHEESE AND TOMATOES
~Submitted by Mary S., Nashville, TN
1/2 cup Elbow macaroni
1 cup peeled, chopped tomatoes with any juice
1/2 teaspoon curry powder
1 pinch Ground black pepper
1/2 c Shredded Cheddar cheese
1 tablespoon crushed cornflakes, mixed with
1 tablespoon Parmesan cheese
Cook macaroni according to package directions, drain. Break up tomatoes in their juice in a 4 cup casserole dish. Stir in basil, mustard and pepper. Add macaroni and cheese, mix lightly. Sprinkle with crumb mixture. Bake at 350 F about 30 minutes or until crumbs brown and mixture is bubbly.
2 servings.
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PARMESAN KNOTS
In Parkersburg, West Virginia, Cathy Adams uses refrigerated biscuits to make a big batch of these buttery snacks. They're handy to keep in the freezer and a snap to reheat and serve with a meal.
INGREDIENTS
1/2 cup vegetable oil
1/4 cup grated Parmesan cheese
1-1/2 teaspoons dried parsley flakes
1-1/2 teaspoons dried oregano
1 teaspoon garlic powder
Dash pepper
3 tubes (12 ounces each) refrigerated buttermilk biscuits
DIRECTIONS
In a small bowl, combine oil, cheese, parsley, oregano, garlic powder and pepper; set aside.
Cut each biscuit in half. Roll each portion into a 6-in. rope; tie in a loose knot. Place on greased baking sheets.
Bake at 450° for 6-8 minutes or until golden brown; immediately brush with the Parmesan mixture. Serve warm or freeze for up to 2 months. Yield: 5 dozen.
Nutrition Facts
One serving: (1 each) Calories: 32 Fat: 2 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 55 mg Carbohydrate: 3 g Fiber: 0 g Protein: 1 g
Source: Taste of Home
JERK CHICKEN KABOBS
I thought of Leasa and Jerry in Iowa when I saw this recipe. While on their honeymoon in Jamaica, Leasa fell in love with jerk spices while "Jer" remained the proverbial non-chile-head. Agreeing to disagree makes for a perfect union for them. Spicy but not-too-hot makes for a great union here.
5 large green onions
1 jalapeño chile, seeded and cut up
1 piece(s) (1 inch) fresh ginger, peeled and cut up
2 tablespoon(s) white wine vinegar
2 tablespoon(s) Worcestershire sauce
1 teaspoon(s) dried thyme
3/4 teaspoon(s) ground allspice
3 teaspoon(s) vegetable oil
1/2 teaspoon(s) salt
1 1/4 pound(s) skinless, boneless chicken-breast halves, cut into 12 equal pieces
1 medium red pepper, cut into 1-inch pieces
Coarsely chop 2 green onions; cut remaining 3 green onions into 2-inch-long pieces and reserve. In blender at high speed or in mini food processor, with sharp side of blade facing up, blend chopped green onions with jalapeño, ginger, vinegar, Worcestershire, thyme, allspice, 2 teaspoons oil, and 1/4 teaspoon salt until blended, scraping down side of blender once. Transfer herb mixture to medium bowl; add chicken pieces and toss to coat evenly.
In small bowl, toss red pepper and green-onion pieces with remaining 1 teaspoon oil and remaining 1/4 teaspoon salt.
On 4 long skewers, alternately thread chicken, red pepper, and green onions.
Place kabobs on grill over medium heat; brush with any remaining marinade. Grill kabobs 10 to 12 minutes or until juices run clear when chicken is pierced with tip of knife.
Serves 4.
(per serving)
Calories 200
Total Fat 7g
Saturated Fat 1g
Cholesterol 72mg
Sodium 440mg
Total Carbohydrate 6g
Dietary Fiber 2g
Sugars --
Protein 27g
Source: Good Housekeeping Magazine
TUSCAN GARLIC CHICKEN
This is an Olive Garden Recipe and so very delicious. Serves 4.
Ingredients
4 each (4 oz) boneless, skinless chicken breasts
1 1/2 cups flour, plus 1 tablespoon
1 Tbsp salt
2 tsp black pepper
2 tsp Italian seasoning
1 lb fettuccine pasta, cooked according to package directions
5 Tbsp olive oil
1 Tbsp garlic, chopped
1 red pepper, julienne cut
1/2 cup white wine
1/2 lb whole leaf spinach, stemmed
2 cups heavy cream
1 cup Parmesan cheese, grated
Procedures
Pre-heat oven to 350ºF.
MIX 1½ cups flour, salt, pepper and Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.
HEAT 3 Tbsp oil in a large skillet. Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp (2-3 min). Add more oil for each batch as necessary.
PLACE cooked chicken breasts on a baking sheet and transfer to preheated oven. Cook for 10-15 minutes or until internal temperature reaches 165°F.
HEAT 2 Tbsp oil in a sauce pan. Add garlic and red pepper and cook for approximately 1 minute. Stir in 1 Tbsp flour, wine, spinach and cream and bring to a boil. Sauce is done when spinach becomes wilted. Complete by stirring in parmesan cheese.
COAT cooked, drained pasta with sauce, then top with chicken and remaining sauce. Garnish with extra Parmesan cheese.
TILAPIA PARMESAN
I found this one on the internet and had all the ingredients on hand. This is very good. Buttered broccoli and pan-fried potatoes made a perfect meal. It would make a great entree for company, too, and is a snap to prepare.
Ingredients
2 lb. tilapia fillets (orange roughy, cod or red snapper can be substituted)
2 Tbs. lemon juice
1/2 C. grated Parmesan cheese
4 Tbs. or 1/2 stick butter, room temperature
3 Tbs. mayonnaise
3 Tbs. finely chopped green onions
1/4 tsp. seasoned salt
1/4 teaspoon dried basil
Black pepper to taste
Dash of hot pepper sauce
Directions
Preheat oven to 350 degrees. In buttered 13 by 9 inch baking dish, lay fillets in single layer. Do not stack fillets. Brush top with juice. In bowl, combine cheese, butter, mayonnaise, onions and seasonings. Mix well with fork. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake. Spread with cheese mixture and bake until golden brown, about 5 minutes. Baking time will depend on the thickness of the fish you use. Watch fish closely so that it does not overcook.
Makes 4 servings.
Note This fish can also be made in a broiler. Broil 3 to 4 minutes or until almost done. Add cheese and broil another 2 to 3 minutes or until browned.
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| A to Z Readers' Family-Owned Business Guide |
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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 Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. 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.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
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