Chicken Wraps  

Monday, February 23, 2009



Ingredients

  • 1 book of without skin, halves without bone of breast of chicken
  • bacon of book of 1/2
  • 1 (20 ounces) can of the pieces of pineapple
  • 18 ounces liquid of sauce with teriyaki

Directions

  1. Cut chicken of pieces of cock-size. Wrap with approximately 1/3 top and wire, slice of bacon on the toothpick, with the pineapple chuck. Marinate during 4 hours or more length out of sauce with teriyaki.
  2. Preheat the furnace with 375 degrees of F (190 degrees of C).
  3. Place aperitifs marinated on the sheets of treatment at the furnace striped by parchment. Make cook with the furnace during 20 minutes, or to chicken is made and with brown of bacon gold. Drain on the paper towels. Be useful hot.

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Penne Pasta with Spinach and Bacon  



Ingredients

  • 1 pastes of warp end of package (of 12 ounces)
  • 2 spoonfuls with olive oil soup, divided
  • bacon of 6 sections, half-compartment
  • 2 spoonfuls with chopped garlic soup
  • 1 (14.5 ounces) can cut out tomatoes
  • fresh spinach es of 1 group, rinsed and torn in pieces of cock-size

Direction

  1. Bring a large pot of water to slightly salted boiling. Add the pastes of warp end, and the cook until the offer, 8 to 10 minutes.
  2. While waiting, heat 1 spoonful with olive oil soup in a skillet above average heat. Place bacon in the skillet, and the cook until browning and of the chips. Add garlic, and the cook for approximately 1 minute. Incorporate tomatos, and the cook until of heating through.
  3. Place spinaches in a strainer, and thus drain the hot pastes above them they are faded. Transfer to a large basin of portion, and to the jet in the air with the remaining olive oil, and mixes it bacon and of tomato.

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Spinach and Sun-Dried Tomato Pasta  



Ingredients

  • vegetable stock of 1 cup
  • 12 dehydrated tomatos dried with the sun
  • 1 raw pastes of warp end of package (of 8 ounces)
  • pinions of 2 spoonfuls with soup
  • olive oil of 1 spoonful with soup
  • 1/4 green pepper flake crushed by spoon with coffee
  • 1 garlic of clove, chopped
  • fresh spinaches of 1 group, rinsed and torn in pieces of cock-size
  • Parmesan grated 1/4 per cup

Direction

  1. In a small pan, bring the bubble to boiling. Remove heat. Place tomatos dried at the sun in the bubble 15 minutes, or until softening. Drain, while reserving the bubble, and cross coarsely.
  2. Bring a large pot of water to slightly salted boiling. Place the pastes of warp end in the pot, make cook 9 to 12 minutes, until cogs of Al, and drain.
  3. Place the pinions in a skillet above average heat. Make cook and stir up until slightly roasted.
  4. Heat green pepper and the olive oil flakes in a skillet above average heat, and make jump garlic 1 minute, until the offer. Mix in spinaches, and the cook until almost fading. Pour the reserved bubble inside, and incorporate tomatos dried in the sun crossed. Continue to make cook 2 minutes, or to beam heated.
  5. In a large basin, throw the pastes cooked with the mixture of spinaches and tomato and the pinions. Be useful with the Parmesan.

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Baby Burgers on Baguettes  



Ingredients

  • 1 pound ground beef
  • salt and pepper to be tasted
  • seasoning of mesquite of 1 pinching
  • 1 French rod, cut in sections into 1/4 inch rounds
  • lettuce of Roman of 6 sheets
  • 12 tomato-cherries, slightly cut in sections
  • ketchup
  • prepared yellow mustard

Directions

  1. Preheat the furnace with 350 degrees of F (175 degrees of C). Arrange the sections of rod in one to only one layer on a biscuit sheet. Place in the preheated furnace, and make cook with the furnace until slightly roasted, approximately 5 minutes. Remove furnace, and let cool.
  2. Season ox chopped with the seasoning of mesquite, and mix slightly. Work the tablespoonfuls paste in mini hamburger pies. Season pies with little of salt and pepper.
  3. Heat a skillet above the medium-high heat. Make cook pies during 1 to 2 minutes per side, until browning and good - fact.
  4. Place the sections of rod on a large plate of portion, and supplement each one with a piece of sheet of Roman. Then place a mini hamburger on each one, and supplement with tomato sections. Apply ketchup and mustard before being useful, or allow your guests to prepare their own hamburgers.

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Actually Delicious Turkey Burgers  



Ingredients

  • 3 books rectified turkey
  • senior bread crumbs of 1/4 cup
  • finely cut out onion of 1/4 cup
  • 2 egg whites, slightly beaten
  • fresh parsley half-compartment 1/4 per cup
  • 1 garlic of clove, peeled and chopped
  • 1 salt of spoon with coffee
  • 1/4 ground black pepper of spoon with coffee

Directions

  1. In a large basin, a ground turkey of mixture, raftered bread crumbs, an onion, egg whites, a parsley, a garlic, a salt, and a pepper. Work in 12 pies.
  2. Make cook pies in an average skillet above average heat, turning once, to an internal temperature of 180 degrees of F (85 degrees of C).

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Homemade Black Bean Veggie Burgers  



Ingredients

  • 1 (16 ounces) can black, drained and rinsed beans
  • green paprika of 1/2, cut of pieces of 2 inches
  • onion of 1/2, cut in the holds
  • garlic of 3 cloves, peeled
  • 1 egg
  • pepper of 1 spoonful with soup powders
  • cumin of 1 spoonful with soup
  • 1 teaspoon Thai chili sauce or hot sauce
  • bread crumbs of cup of 1/2

Directions

  1. If roasting, preheat an external grill for raised heat, and oil an aluminium sheet of paper slightly. If making cook with the furnace, preheat the furnace with 375 degrees of F (190 degrees of C), and slightly oil a sheet of treatment the furnace.
  2. In an average basin, crush black beans with a fork until deeply and meat pie.
  3. In a processor of food, finely cut paprika, onion, and garlic. Stir up then in crushed beans.
  4. In a small basin, stir up together egg, the powder of pepper, cumin, and sauce with pepper.
  5. Stir up the mixture of eggs in crushed beans. Mix in crumbs bread until the mixture is sticking and binds. Divide the mixture into four pies.
  6. If roasting, place pies on foil, and the grill approximately 8 minutes on each side. If making cook with the furnace, place pies on the sheet of treatment at the furnace, and made approximately 10 minutes on each side.

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White Chocolate Raspberry Cheesecake  

Sunday, February 22, 2009



Ingredient

  • crumbs of 1 of cup biscuit of chocolate
  • 3 spoonfuls with white sugar soup
  • butter of 1/4 cup, molten
  • (of 10 ounces) frozen raspberries 1 per package
  • 2 spoonfuls with white sugar soup
  • reduce to starch corn of 2 spoons with coffee
  • the water of cup of 1/2
  • pieces of white chocolate of 2 cups
  • cream with equal amounts of cup of 1/2
  • 3 (8 ounces) packs up cheese spread, softened
  • white sugar of cup of 1/2
  • 3 eggs
  • 1 vanilla extract of spoon with coffee

Directions

  1. In an average basin, mix together the biscuit crumbs, 3 spoonfuls with sugar soup, and the melted butter. Press the mixture in the content of a pan of springform of 9 inches.
  2. In a pan, combine raspberries, 2 spoonfuls with sugar soup, the corn starch, and water. Bring to boil, and continue to boil 5 minutes, or to sauce be thick. Filter sauce by a sieve of mesh to remove seeds.
  3. Preheat the furnace with 325 degrees of F (165 degrees of C). In a metal basin above a pan of fermenting water, found the pieces of white chocolate with half-half, while stirring up from time to time until smoothes.
  4. In a large basin, mix together the sugar of cheese spread and cup of 1/2 until smoothes. Egg beat one by one. Mix inside vanilla and the molten white chocolate. Pour half of the paste smoothes above the crust. Manage 3 spoonfuls with sauce soup with raspberry above smooth paste. Pour the remaining smooth paste of cake to cheese in the pan, and manage 3 more spoonfuls with sauce soup with raspberry above the top. Paste smoothes movement with the end of a knife to create a marbled effect.
  5. Make cook with the furnace during 55 to 60 minutes, or until the filling is placed. Cool, cover with plastic envelope, and refrigerate during 8 hours before the elimination of the pan. Be used with remaining sauce for raspberry.

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Meatloaf Supreme  

Friday, February 20, 2009



Ingredients

  • 2 books lean chopped ox
  • tomato sauce of 4 cans (of 6 ounces)
  • 15 ounces dry of the bread crumbs
  • 4 eggs
  • 3 spoonfuls with garlic salt soup
  • 3 spoonfuls with soup seasoning salt

Directions

  1. Preheat the furnace with 350 degrees of F (175 degrees of C).
  2. In a large basin, combine chopped ox, the tomato sauce, the bread crumbs, eggs, the salt of garlic and the salt of seasoning until mixed well. Form in a bread and place in a bread pan of inch 9x5.
  3. Make cook with the furnace out of furnace preheated during 1 hour, until pinker.

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Baked Honey Mustard Chicken  

Thursday, February 19, 2009



Ingredients

  • 6 without skin, halves without bone of breast of chicken
  • salt and pepper to be tasted
  • honey of cup of 1/2
  • mustard prepared by cup of 1/2
  • 1 dry basil by spoon with coffee
  • 1 paprika of spoon with coffee
  • dry parsley by spoon with coffee of 1/2

Directions

  1. Preheat the furnace with 350 degrees of F (175 degrees of C).
  2. Sprinkle the breasts of chicken with salt and pepper to taste, and the place in a slightly lubricated dish of treatment the furnace of inch 9x13. In a small basin, combine honey, mustard, the basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture above chicken, and sweep it to cover.
  3. Make cook with the furnace in the furnace preheated during 30 minutes. Make turn the pieces of chicken and sweep them with the other 1/2 of the mixture of honey mustard. Made for 10 to 15 minutes additional, or to chicken do not be to cook with the more pink furnace and the juices function clearly. Leave the 10 fresh minutes before being useful.

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Chip Chicken Lollipops  



Ingredients


* 4 without skin, of the halves without bone of breast of chicken - cross in cubes in inch of 1/2
* 1 egg
* 2 spoonfuls with milk soup
* 2 cups crushed chips
* sticks of lucette of a store of trade or part

Directions

1. Preheat the furnace with 350 degrees of F (175 degrees of C). Lubricate a sheet of treatment the furnace.
2. Crush the chips on a dish. In a large basin, beat together egg and milk. Plunge the chicken cubes in the mixture of eggs, then coat many chips. Draw aside the nuggets on the sheet of treatment the furnace.
3. Make cook with the furnace during 10 minutes. Make turn the nuggets, and make cook with the furnace for 10 minutes more, until the brown one of gold. Remove the sheet of treatment the furnace of the furnace, and insert a stick of lucette in each nugget.

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Creamy Chicken and Wild Rice Soup  



Ingredients


* 4 cups of chicken stock
* 2 water cups
* 2 made cook, of the halves without bones of breast of chicken, shredded
* discord with long grain and of 1 (of 4.5 ounces) fast kitchen of package with the package of seasoning
* salt of spoon with coffee of 1/2
* ground black pepper of spoon with coffee of 1/2
* flour any use of 3/4 cup
* butter of cup of 1/2
* 2 cups of heavy cream


Method

1. In a large pot above average heat, of bubble, water and chicken of trust. Bring just to boiling, then incorporate rice, reserving the package of seasoning. Cover and remove heat.
2. In a small basin, combine salt, pepper and the flour. In an average pan above average heat, found butter. Incorporate the contents of the package of seasoning until the mixture is semi-sparkling. Bring back heat to bottom, then incorporate the mixture of flour by spoonfuls in soup, to form russet-red. Beat in cream, little at the same time, until entirely incorporated and smooth. Make cook until thickening, 5 minutes.
3. Stir up the cream-coloured mixture in the bubble and rice. Make cook above average heat until of heating through, 10 to 15 minutes.

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Ingredients

  • 4 ounces of bitter-sweet chocolate, cut
  • 3 spoonfuls with cocoa powder soup not sweetened
  • hot coffee of cup of 1/2
  • warm water of cup of 1/2
  • 1 cup plus the flour any use of 1 spoonful with soup
  • 1 baking powder of spoon with coffee
  • bicarbonate of soda of spoon with coffee of 1/2
  • 1/8 salt of spoon with coffee
  • plant oil of 1/3 cup
  • sweeten of cup of 1/2
  • gold brown sugar of cup of 1/2 (packed)
  • 3 large eggs
  • sour cream of cup of 1/2


Cotta de Panna:

  • the water of cup of 1/2
  • gelatine unflavored of 5 spoons with coffee
  • 7 ounces of bitter-sweet chocolate of 1/2, cut
  • 5 ounces of chocolate of the milk of high-quality, such as Lindt or Perugina, crossed
  • cream to be whipped heavy of 2 cups of 1/2
  • full-cream milk of 2 cups of 1/2
  • pack of 1/2 plus 2 spoonfuls with sugar soup
  • 1 1/4 vanilla extract of spoons with coffee
  • bean of 1 1/4 vanilla, was duplicated longitudinally


Bandage chocolate:

  • paper 16x3-inch waxed 2 by bands
  • 5 ounces of bitter-sweet chocolate, cut

For the cake:
Preheat the furnace 350�F. with the jet two 10 pans of springform of inch-diameter with 2 sides 1/2-inch-high with the anti-adhesive jet. Place the chocolate and the cocoa in the average basin. Pour the hot coffee and warm water more; beat until smoothes. Beat the flour, the baking powder, bicarbonate of soda, and salt in another average basin. Using the electric mixer, beat oil and two sugars in large basin 1 minute (the mixture will be friable). Add eggs 1 at the same time, while beating with the mixture after each addition. Beat in sour cream. Mix in half of the dry ingredients. Beat in the mixture of chocolate. Add the remaining dry ingredients; beat on at fallback speed just mixing (the paste smoothes will be thin). Smooth paste of cleavage between the pans (the layers will be not very deep).

Made cakes cook with the furnace until the testing device inserted in centers left clean, approximately 20 minutes. Cool in pans on the support.

For the cotta of hammered:
Place the water of cup of 1/2 in the small basin. Sprinkle the gelatine more; let soften 10 minutes. Place the two chocolates in the large metal basin. Combine the cream, milk, sugar, and the vanilla extract in the large pan. Seed �raflez of vanilla beans; add beans. Bring to boil, while stirring up until sugar dissolves; remove heat. Add the mixture of gelatine; beat to dissolve. Pour the mixture creams above the chocolates in the basin; beat until completely molten. Place the basin above a larger basin of the water of ice. Often stir up until the mixture thickens like pudding, eliminating water and adding more ice to a larger basin like necessary, approximately 30 minutes. Remove finished water.

Pour 1/2 of the cotta of hammered above the cake in 1 pan (the mixture can drain in bottom on the sides of cake). Freeze 45 minutes. Keep the cotta remainder of hammered with the room temperature.

Remove the sides of pan of the second cake. Using the large metal spatula, carefully slip the cake with far from the bottom of pan and place it placed on the cotta of hammered in the cake pan. Pour the cotta remainder of hammered more, by filling pan completely. Cold during the night. MADE AHEAD: Can be covered and cold during 2 weeks. De-ice during the night in the refrigerator before the continuation.

For the chocolate band:
Large line breaks into leaf of treatment the furnace with foil; put side. Place another large foil sheet on the surface of work; place the waxed paper bands placed on foil, spacing separately. Stir up the chocolate in the average basin regulated above the pan of water fermenting until smoothes. Pour half of the molten chocolate center to the bottom of each paper band waxed. Using the small spatula of off-centering, chocolate spread with the bands of cover also, allowing part of chocolate to be prolonged beyond the edges of the paper bands, taking care of the bands are completely covered. Using ends of the finger, raise the bands and place them on the foil-striped sheet. Cool until the chocolate just starts to always place but be completely flexible, approximately 2 minutes.

Cross around the sides of pan to release the cake. Remove the sides of pan of the cake. Using ends of the finger, raise and 1 chocolate band of foil. Roll up the band around the cake, side of wax-paper outside, aligning 1 long edge with the bottom of the cake (the band will be higher than the cake). Repeat with the second band, thus arranging the ends meet just, pressing the band on the side discovered of the cake. If the bands recover, balance any excessive paper and chocolate. Using ends of the finger, insert the higher edge of the band towards the cake, forming the light hive. Cool until the chocolate places, 5 minutes. Gently peel paper with far waxed. Cool the cake. MADE AHEAD: Can be made ahead 1 day.

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Fish Tacos  

Wednesday, February 18, 2009


Makes 8 servings
Ingredients
2 lb mahi-mahi
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt, to taste
8 flour tortillas, 8 inches in diameter
Southwestern Slaw (recipe follows)
1 cup Chipotle Pico de Gallo (recipe follows)
1/2 cup Mexican Crema (recipe follows)

Method
Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

Cut the mahi-mahi into 16 equal slices.

Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.

Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of Mexican Crema, fold in half, and serve immediately.
Nutrition analysis for fish and tortilla per 6-ounce serving: 280 calories, 25g protein, 26g carbohydrate, 8g fat, 580mg sodium, 80mg cholesterol, 2g fiber.

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Porcupine Meatballs with Enchilada Sauce  

Sunday, February 15, 2009



Cook Time: 6 hours

Ingredients:

  • 1 to 1 1/2 pounds lean ground beef or turkey
  • 1/2 cup long-grain rice
  • 1/2 cup finely chopped green bell pepper
  • 2 tablespoons minced onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 can (approximately 20 ounces) enchilada sauce
  • 1/4 cup water

Preparation:

In a medium bowl, combine turkey, rice, bell pepper, onion, salt and black pepper; mix well. Shape into balls about 1 inch in diameter; place in slow cooker. Combine enchilada sauce with the water; pour over the turkey porcupine meatballs. Cover and cook on LOW setting for about 5 1/2 to 6 1/2 hours or until rice is tender. Converted rice (Uncle Ben's) tends to hold up a little better than regular long grain. Check near the end of cooking time to make sure rice does not get mushy. To serve, spoon sauce over meatballs.
Makes about 2 dozen meatballs.

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Crockpot Porcupine Meatballs  



Ingredients:

  • 1 pound lean ground beef & 1 pound lean pork, or use all beef
  • 1 beaten egg
  • 1/2 c. milk
  • 2/3 c. rice (raw)
  • 1 tsp. salt
  • .
  • Sauce:
  • 2 1/2 cups tomatoes
  • 1 1/2 cups water or broth
  • 2 tbsp. chopped onion
  • 1 tsp. salt
  • 1 tsp. basil

Preparation:

Combine ground meats; add egg, milk, rice and salt. Form into 1 1/2 inch balls; brown in a large skillet sprayed with non-stick cooking spray or add a little oil to the skillet. Combine tomatoes, water, onion, salt, basil and bay leaf. Drain excess grease from meatballs and add to sauce mixture. Cover and cook for 7 to 9 hours on low.
Serves 6.

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Mcranch Bar-B-Que Chicken Sandwich  

Friday, February 13, 2009



Serves:
6

Ingredients:

4.00
Boned chicken breasts
1.00cOf barbecue sauce (whatever


-you like)
1.50cOf whole wheat flour or any


-standard chicken


Breading
4.00tbButter
4.00tbOil


Barbecue spice (available at


-any store)
4.00
Fresh high quality kaiser


-rolls
8.00
Tomato slices
4.00lgWashed lettuce leaves

Instructions:
Slightly flatten chicken breasts with mallet or meat cleaver.
Submerge the breasts in barbecue sauce, cover and refrigerate for 12 hours.
Remove breasts from marinade and throw away the marinade.
(It contains chicken blood and uncooked juices).
Wipe excess barbecue sauce from breast, shake barbeque spice on both sides of the breast and roll in flour or breading.
Be sure that the flour or breading completely covers the chicken so that no frying oil can sneak in and get on the chicken.
Heat butter and oil in a straight-sided frying pan and saute the floured chicken breast until cooked.
About 2 1/2 minutes per side should do it.
Press the chicken breast with your finger.
If the flesh feels soft and slightly mushy, it isn't cooked through yet.
If the flesh feels firm and bounces back, it is done and ready to eat.
Serve open face on toasted kaiser rolls, garnish with lettuce and tomato slices.
Serve with barbecue sauce on the side for dunking.

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French Bread Mexi-Melt  



Ingredients:

1.00
Loaf of French Bread, split


lengthwise
1.00lbGround beef
1.00pkTaco seasoning
2.00
Tomatoes, slice
2.00
Onions, slice
8.00slAmerican Cheese, halved


triangles
1.00cnTomato sauce

Instructions:
Brown beef, add tomato sauce, and taco seasoning.
Simmer 5 to 20 min.
Spread mixture on bread.
Top with layer of sliced tomatos and cheese.
Bake at 375 for 8 - 12 min.
until cheese melts.
Cut into pieces to serve.
This can be broiled if you like it crispier.

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Ghost Cake With Flaming Eyes  



Ingredients:

1.00
Pkg yellow cake mix
1.00
Pkg. (7.2 oz) white


Frostmix


With pudding
1.00cWater
3.00
Eggs
0.33cSalad oil
1.00cWater
2.00
Sugar cubes


Licorice string
1.00tsLemon extract

Instructions:
Prepare cake mix as directed on package.
(Crack egg shells carefully and save the two best to use as candle decorations.
Wash carefully and turn upside down to dry.
) Pour mixture into greased and floured pans and bake 35 to 40 minutes at 350 degrees.
After cake is cool, measure across one short edge of cake and mark the center with a toothpick.
Measure 4 inches down the long edge and mark with picks.
Prepare directions as directed on the package.
Cut the cake between the center wooden picks and the side picks in a curve to make a rounded top for the ghosts head.
Slide the corners down the sides to about the center of the cake.
Turn the corners so the sides are up, to make arms that look as though they are reaching out to you.
attach the arms to the cake using frosting.
Frost the rest of the cake.
Place the two washed egg shells round sides down on the cake for eyes and place one sugar cube in each.
Make a mouth of the licorice string.
Just before serving, pour 1/2 ts lemon extract over each sugar cube.
Ask a grown up to light them for you.
Turn the lights off and it will be spooky!!

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Jumbo Cream Cheese Peanut Butter Cookie  



Serves:
12

Ingredients:

1.00
Roll Of Refrigerated


Slice 'n' Bake Cookies
0.75cPeanut Butter
4.00ozPk Cream Cheese; Softened
3.00tbSugar
0.12tsSalt
3.00tbMargarine Or Butter;Softened
2.00tbMilk
2.00tsVanilla Extract
0.50cPeanuts; Chopped

Instructions:
Heat the oven to 375 Degrees F.
Roll out the cookie dough onto a 12-inch pizza pan.
Bake for 12 to 13 minutes or until golden brown.
Let cool until cold to the touch.
In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla.
Beat on medium speed, of an electric mixer, until light and fluffy.
Spread the mixture on the cookie and sprinkle with the chopped peanuts.
Cut into wedges.

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Double chocolate thumprint cookies  



Serves:
40

Ingredients:

3.00ozChocolate, unsweetened;3 sq
1.00cButter; melted
1.00cSugar, granulated
1.00
Egg
1.00tsVanilla
2.00cFlour, all purpose
1.00tsBaking soda
0.25tsSalt


additional granulated sugar


Chocolate chips


White chocolate chips

Instructions:
Microwave chocolate in small bowl on MEDIUM power for 2 minutes.
Cool.
Cream butter and sugar until light and fluffy.
beat in egg, vanilla and melted chocolate.
Mix in flour, baking soda and salt.
Shape into 1"" balls; roll in additional sugar.
Place on ungreased baking sheets.
Use the handle of a wooden spoon or your thumb to make deep indentations into each ball.
Bake at 375F for 8-10 minutes, or until set.
Place a few chocolate chip in centre of each warm cookie.
Remove from baking sheets to cool on wire racks.

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Corn Flake Balls  



Serves:
6

Ingredients:

1.00cPeanut butter
0.50cHoney
3.50cCornflakes
1.00lgBowl and a wooden spoon


Paper plates and a marker


Sesame seeds or wheat germ


-or finely ground nuts

Instructions:
This snack is a real treat for children.
They can eat it warm or cold.
Help the children measure the peanut butter and honey into a small pot.
Stir constantly over medium heat until blended.
Remove from heat.
Microwave directions: The children can measure the peanut butter and honey into a large microwave bowl.
Microwave on high for 1 minute.
Remove from micro.
Let the children stir til smooth.
Help the children measure and add 3 1/2 cups cornflakes.
They can take turns stirring the mixture with a spoon.
If everyone is hungry and can't wait, given them a paper plate and spoon and let them eat while its warm.
To shape into balls, chill the dough for 30 minutes in the refrigerator.
After the dough is stiff, put a portion on each child's plate.
They can pinch off small pieces, roll them into balls, and them roll the balls in sesame seeds, wheat germ, or finely ground nuts.
Store these snacks in the refrigerator on the children's plates.

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Thick French Toast  

Monday, February 9, 2009



Ingredients:

  • 4 eggs
  • 1 cup half and half
  • 2 tsp sugar
  • 4 slices extra-thick "Texas toast" bread
  • ½ tsp pure vanilla extract
  • 2 Tbsp butter

Preparation:

  1. Pre-heat oven to 425°F.

  2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.

  3. Pour the custard mixture into a shallow glass dish. It should be at least two inches deep to ensure the extra-thick bread can be fuly submerged.

  4. Heat your griddle to medium-low, and melt the butter on it.

  5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.

  6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.

  7. Transfer the browned French toast to the oven and cook for 8 to 10 minutes or until the custard at the center is fully cooked. Serve right away.
Makes 4 portions.

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French Toast  



Ingredients:

  • 4 eggs
  • 1 cup half and half
  • 2 tsp sugar
  • 8 slices regular white bread
  • ½ tsp pure vanilla extract
  • 2 Tbsp butter

Preparation:

  1. Pre-heat oven to 200°F.

  2. Beat eggs thoroughly. Whisk in sugar, half and half and vanilla.

  3. Pour the custard mixture into a shallow glass dish. An inch deep should be fine.

  4. Heat your griddle to medium-low, and melt the butter on it.

  5. Soak a couple of slices of bread (but only as many your griddle can accomodate at once) in the custard while you count to ten. Flip them over and repeat.

  6. Carefully remove the soaked slices from the custard, letting the excess liquid drain into the dish, and transfer the bread to the griddle. Flip when the bottoms are golden brown. When the other sides are also golden brown, remove from the griddle.

  7. Serve French toast right away, or transfer it to a dish in the oven to keep warm.
Serves 4 people.

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Picante de Pollo - Spicy chicken  

Tuesday, February 3, 2009



Ingredients
:

1 whole Chicken (4-5 lbs)
3 lbs peeled potatoes
1 cup green peas
1 large onion, diced
3 tablespoons of red chili pepper powder (ají)
1 tablespoon paprika
1/2 cup of spring onion, chopped
2 tablespoons of parsley, chopped
1 tablespoon coriander, chopped
1/2 cup vegetable oil
Salt and pepper to taste

Directions:

Cut the chicken into large portions and place in a pan. Add the salt, spring
onion, coriander and enough water to cover the chicken. Boil for 45 minutes.
Boil the potatoes in a separate pan and drain.
Lightly boil the peas and drain
In a large pan lightly fry the onion, red chili pepper, paprika, parsley,
salt and pepper until the onion is soft. Add 2 cups of the chicken broth and
simmer for 10 minutes. Add the chicken pieces, potatoes and peas. Simmer for
10 more minutes.
Serve with rice and a tomato and onion salad.
You may serve the potatoes on the side instead of adding them to the chicken.
From the Magic of Bolivia

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Shrimp on the Barbie  



Ingredients:

1/2 c (1 stick) butter, melted
1/4 c Olive oil
1/4 c Minced fresh herbs (parsley, thyme and cilantro)
3 TB Fresh lemon juice
3 lg Garlic cloves, crushed
1 TB Minced shallot
Salt and pepper, freshly ground
1-1/2 lb medium large shrimp, unpeeled
Spinach leaves
Lemon slices

Directions:

Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room
temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers.
Grill until just opaque, about 2 minutes per side. Line platter with
spinach. Arrange skewers on platter. Garnish with lemon and serve. Makes 8
servings.

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Vienna Christmas Stollen  



Ingredients
:

1-1/2 c Milk, scald and cool to lukewarm
3-1/2 Yeast, dry/envelopes
3/4 c Water, lukewarm
3 c Flour, sifted
1/2 c Eggs yolks, lightly beaten
3/4 c Sugar
2 ts Salt
1 c Flour
1/2 c Butter, softened
Flour, 10-11 c. as needed
5 c Sultanas or currants
1-1/2 c Almonds, chopped or slivered
1 c Citron, chopped
1/2 Lemon rind only, grated
2 ts Rum

Directions:

Milk should be cooled to about 100 degrees. Dissolve the yeast in the
lukewarm water and add 1/4 c. of the cooled milk and 3 c. sifted flour. Cover
the sponge with a cloth and let it ripen until bubbles appear on the surface
and it is about to drop in the center.
Pour the remaining milk over the sponge. Add the egg yolks, sugar and salt
and beat until the ingredients are well blended. Add 1 cup flour and beat
well. Blend in the butter. Add more flour gradually to make a smooth dough,
or until 10 to 11 cups have been added.
Some flours absorb more liquid than others. Knead in the sultanas, almonds,
and citron, along with the lemon rind which should be mixed with the rum.
Knead the dough until the fruits and nuts are dispersed well through it and
it is smooth. Dust the top lightly with flour and let it rise in a warm place
about 45 minutes. Punch it down and let stand for 20 minutes.
Divide the dough in half and knead the pieces until smooth. Let them stand
for 10 minutes longer. Place one ball of dough on a lightly floured board,
and with a rolling pin, press down the center of the ball, and roll the pin
to and fro 4 to 5 times, pressing all the time to make an elliptical shape 6
inches long and 3-1/2" wide. The center rolled part should be 1/8" thick and
4 inches long. Both ends should remain untouched, resembling rather thick
lips. Place this rolled out piece of dough on a buttered baking sheet and
brush the center part with melted butter. Fold one lip toward the other and
on the top of it. Press the fingertips down near and below the lips, pulling
somewhat apart. Give a pull away from each end, pointing them toward the
lips. The shape should resemble a waning moon. Repeat the process with the
second piece of dough. Let the Stollen rise, covered in a warm place until
they double in bulk, about 1-1/2 hours.
Bake them in a moderately hot oven (375 degrees) for 35 to 40 minutes. Do not
overbake them. Cool them on racks. Brush them with butter and cover with
vanilla sugar.

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Matambre  



Ingredient
:

1 large Flank steak, butterflied
1/4 c Red wine vinegar
1 t Garlic, finely chopped
1/2 ts Thyme, dried
1 bunch Spinach

2 Carrots, peeled, cut in quarters lengthwise
2 Eggs, hard-cooked, cut in quarters lengthwise
1 md Onion, thin sliced and separated into rings
2 TB Parsley, finely chopped
1/2 ts Red pepper flakes
1 t Sea salt
2 TB Vegetable oil
2-3 c beef broth

Direction:

Place the meat in a glass dish. Mix together the vinegar, garlic and thyme.
Pour over the meat and let marinate for 1 or 2 hours at room temperature.
Preheat the oven to 375* F.
Wash the spinach under cold running water; drain and trim off the stems.
Spread the leaves evenly over the meat. Lay the carrots, in rows, across the
grain of the meat. Place the egg quarters between the rows of carrots.
Scatter the onion rings over the eggs and carrots, then sprinkle the parsley,
red pepper flakes and salt over all. Carefully roll up the meat with the
grain, jellyroll fashion. Secure with toothpicks and lace up with string. Or
tie with string at 1-inch intervals.
Heat the oil in a Dutch oven. Add the meat and brown well on all sides. Add
the stock, cover tightly, and bake for 1 hour.
Remove the matambre from the pan to a board and let rest for 10 minutes.
Using a sharp knife, remove the strings and cut the roll into 1/4 inch
slices. Arrange on a heated platter and moisten with a little of the cooking
broth.
To serve cold: In Argentina, the matambre is poached, then removed from the
pot and pressed under weights until the juices drain off. It is refrigerated
until chilled, then served as a hors d'oeuvre, cut into thin slices.

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Rouladen  




Ingredients
:

8 Beef, thin slices
1/2 c Onion; diced
1 ts Cornstarch
1 tb Lemon juice
Mustard, prepared
8 tb Oil
1 ts Paprika
Sour cream; (optional)
4 oz Bacon, uncooked; diced
1 c ;Water, boiling
1 c Tomato puree
Creme fraiche; (optional)

Instructions:

Cut thin slices of roasting beef to around 4 x 6 inches off a roast. It is best to cut the meat WITH the grain of the meat, so the slices will hold together. Pound the slices lightly to flatten and tenderize them. Brush lightly with prepared mustard. Then sprinkle the slices with salt and freshly ground black pepper to taste. In a small bowl mix together the diced bacon and diced onions. Spread the mixture on the meat slices. Then, starting at the narrow end, roll up the meat slices and secure them with skewers, toothpicks, or string.

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Meatballs in Creamy Mushroom Sauce  

Monday, February 2, 2009



Ingredients:

  • 1/2 cup seasoned bread stuffing crumbs
  • 2 tablespoons minced onion
  • 1/2 cup milk
  • 1 pound lean ground beef
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • 2 teaspoons butter
  • 1 jar (about 12 ounces) mushroom gravy
  • 1/4 cup half-and-half or evaporated milk
  • 1/2 teaspoon dried dillweed
  • Hot Cooked Noodles

Preparation:

Directions for meatballs with creamy mushroom sauce
In a medium mixing bowl, combine stuffing crumbs, chopped onion, and milk. Let stand for a few minutes. Add ground beef, egg, and Worcestershire sauce; mix gently to blend. Shape into about 24 small meatballs. Heat oil and butter in a large skillet over medium low heat; add meatballs and cook. Gently turn meatballs to brown on all sides. Stir in mushroom gravy and dill; cover and simmer for about 15 minutes. Stir in cream and heat through. Serve meatballs over or with hot cooked noodles.
Meatballs in mushroom sauce serves 4.

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Meatballs Stroganoff  



Ingredients:

  • 1 pound ground chuck
  • 3 tablespoons fine dry bread crumbs
  • 2 tablespoons minced onion
  • 1 large egg, lightly beaten
  • 1/4 teaspoon salt
  • dash ground black pepper
  • 1 tablespoon vegetable oil or shortening
  • 1 jar or can (10 to 12 ounces) beef gravy
  • 1/4 cup sour cream
  • hot cooked and buttered noodles

Preparation:

Gently mix together beef, bread crumbs, minced onion, egg, and seasonings. Shape into about 15 meatballs. In a large skillet, brown meatballs in oil; pour off excess fat. Stir in gravy; cook over low heat for about 15 minutes, or until meatballs are cooked through. Blend in sour cream; heat through. Serve with hot cooked noodles.
Serves 4.

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Barbecued Meatballs  



Meatballs are made ground beef and pork, along with a homemade barbecue sauce and seasonings.

Ingredients:

  • 1 pound ground chuck or lean ground beef
  • 1 pound bulk pork sausage
  • 2 eggs, slightly beaten
  • 1/2 cup fine dry bread crumbs
  • 1/2 teaspoon leaf sage, crumbled
  • 1 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons vinegar
  • 2 tablespoons soy sauce

Preparation:

Combine beef, sausage, egg, bread crumbs, and sages; shape into about 4 dozen 1 1/2-inch meatballs. In an ungreased skillet in 2 or more batches, brown meatballs slowly on all sides, about 15 minutes for each batch. Pour off excess fat and add all meatballs to skillet -- or transfer to crockpot, larger cooking pot or Dutch oven. Combine remaining ingredients; pour over meatballs. Cover and simmer for 30 minutes, stirring occasionally to keep meatballs coated with sauce.
Makes about 4 dozen appetizer meatballs, or 8 main dish portions.

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Spaghetti and meatballs  




Spaghetti and meatballs with a homemade sauce.

Ingredients:

  • Meatballs:
  • 2 eggs
  • 1/2 cup milk
  • 3 slices bread, crumbled
  • 2 pounds lean ground beef
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped parsley
  • 1 clove garlic, smashed, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • .
  • Sauce:
  • 3 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, smashed and minced
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 1 teaspoon dried leaf oregano
  • 1/2 teaspoon dried leaf basil
  • 1/4 teaspoon black pepper
  • 1 large can (28 to 36 ounces total) crushed Italian tomatoes
  • 2 cans (6 ounces each) tomato paste
  • 16 ounces thin spaghetti
  • Parmesan cheese

Preparation:

Recipe for spaghetti and meatballs
Make meatballs. In a medium bowl, beat eggs lightly; add milk and bread and let stand for about 5 minutes. Add ground beef, onion, parsley, garlic, salt, and pepper; mix gently until well blended. Shape into about 24 meatballs, about 1 1/2 inches in diameter. Place meatballs in a generously greased large shallow baking pan. Bake meatballs at 450° for 25 minutes.

In a Dutch oven, in hot oil over medium heat, sauté onion until tender and just begins to turn golden. Add remaining sauce ingredients; bring to a boil. Reduce heat, cover, and simmer for 30 minutes. Taste and adjust seasoning, adding more salt, if necessary. Add meatballs; cover and simmer 50 to 60 minutes longer, stirring from time to time.

Cook spaghetti according to package directions; drain.

Serve spaghetti topped with meatballs in sauce; sprinkle with grated Parmesan cheese.
Spaghetti and meatballs serves 6.

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