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Sunday, May 31, 2009

Cream Cheese Deviled Eggs


Peas and bacon give this traditional appetizer a nice
little twist.  A family favorite, these deviled eggs are
always first to disappear from the table.


TIME: Prep/Total Time: 25 min.

8 hard-cooked eggs
1 package (8 ounces) cream cheese, softened
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup frozen peas, thawed
3 bacon strips, cooked and crumbled

Cut eggs in half lengthwise. Remove yolks; set whites aside.
In a small bowl, mash yolks. Add the cream cheese, mustard, salt and
pepper; beat until blended. Stir in peas.
Stuff mixture into egg whites. Sprinkle with bacon. Refrigerate until
serving. Yield:  16 appetizers.

Super Salad Seasoning Mix

2 c Grated Parmesan Cheese
1/2 c Sesame Seed
1 tb Instant Minced Onion
1/2 ts Dried Dill Seed
3 tb Celery Seeds
1/2 ts Freshly Ground Pepper
2 ts Salt
1/2 ts Garlic Salt
2 tb Parsley Flakes
2 tb Poppy Seeds
2 ts Paprika

Combine all ingredients in a small bowl and blend well. Put in a 1-quart
airtight container and label as Super Salad Seasoning Mix. Store in a
cool, dry place and use within 3 to 4 months.
Makes about 3 cups of mix.

Use Super Salad Seasoning Mix on the following; Sprinkled topping
over tossed green salads, baked potatoes and buttered French bread
or rolls before toasting, as a garnish for potato salads, macaroni or egg
salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream.

Mixed Greens with Marinated Anchovies

Candida sportiello, Ventotene, Italy

Candida Sportiello writes: "As owner and chef of Il Giardino
restaurant, I've been cooking professionally for twenty-five years
but I've been cooking for pleasure for fifty years.  As is the
Italian way, most of my favorite recipes were handed down from
my mother and grandmother, so they date from the early 1900s'

Servings:  Makes 4 first-course servings.
2/3 cup plus 1/4 cup olive oil
1/4 cup chopped fresh oregano
2 tablespoons fresh lemon juice
3 garlic cloves, minced
2 teaspoons grated lemon peel
1/2 teaspoon dried crushed red pepper
2 2-ounce cans anchovies packed in oil
        or two 3.75-ounce cans sardines packed in oil, drained well
12 1/2-inch-thick baguette slices
1 5-ounce bag mixed baby greens
2 tablespoons balsamic vinegar

Blend 2/3 cup olive oil, oregano, lemon juice, garlic, lemon peel, and
crushed red pepper in medium bowl; transfer 1/4 cup marinade to
small bowl and reserve. Mix anchovies into remaining marinade. Let
stand 2 hours at room temperature.
Preheat oven to 350°F. Brush bread slices on both sides with reserved
marinade; arrange on baking sheet. Bake until toasts are golden,
about 10 minutes.

Place greens in large bowl. Add balsamic vinegar and remaining 1/4 cup
olive oil; toss to coat. Season to taste with salt and pepper. Divide
greens among 4 plates. Top each salad with anchovies; garnish each
with 3 toasts

Horseshoe Sandwich

Frozen French fries
2 egg yolks
1/2 c. beer
2 tbsp. butter
3 c. grated sharp Cheddar or Colby cheese
1 tsp. worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. salt
Dash of cayenne pepper
2 slices bread
Cooked meat (ham, hamburger, corned beef,
chicken, bacon, shrimp, turkey, etc.)
Dash of paprika

Prepare frozen French fries according to pkg. directions.

Meanwhile, prepare cheese sauce by first beating egg yolks
and beer together.

Melt, butter and cheese together over boiling water, stirring in one
directions only with wooden spoon.

Add worcestershire sauce, dry mustard, salt and cayenne pepper.

Stirring constantly, add beer/egg mixture to cheese mixture a little at a
time. Keep mixture hot as you stir, but don't let it bubble.

Meanwhile, toast bread.

Preheat platter. Place toast on platter. Place meat atop
toast. Cover meat with cheese sauce. Circle platter with French fries.
Add dash of paprika.

Makes 1 serving,

Constant stirring and top-quality cheese will yield a smooth mixture.

Saturday, May 30, 2009

Cheesy Chicken 'n Spinach Pinwheels

It's like a classic spinach salad wrapped up in
flaky pastry--a great appetizer for any occasion.
Prep Time: 25 Min
Total Time: 40 Min
Makes: 20 pinwheels

1 box (9 oz) Green Giant frozen spinach
1 tablespoon olive oil
1/4 cup finely chopped onion
1 clove garlic, finely chopped
2 slices bacon, crisply cooked, crumbled
1/2 cup finely chopped cooked chicken
3/4 cup shredded Asiago cheese
1/4 cup mayonnaise or salad dressing
1 can (8 oz) Pillsbury Crescent Recipe Creations
        refrigerated flaky dough sheet
1 egg, beaten

Heat oven to 375F. Spray cookie sheet with cooking spray. Cook
spinach in microwave as directed on box. Drain spinach in strainer;
cool 5 minutes. Carefully squeeze with paper towel to drain well.

In 10-inch skillet, heat oil over medium heat. Add onion and garlic;
cook 2 to 3 minutes, stirring occasionally, until crisp-tender.
Remove from heat. Stir in spinach, bacon, chicken, cheese and

Unroll dough on work surface. Spread spinach mixture on rectangle
to within 1/2 inch of edges. Starting at long side of rectangle, roll up;
seal long edge. With serrated knife, cut into 20 slices. Place cut side
down on cookie sheet. Brush with egg.

Bake 10 to 15 minutes or until golden brown. Remove from cookie
sheet. Serve warm.

High Altitude (3500-6500 ft): No change.

Source: Pillsbury

Tandoori Rub

This spice mix includes the same seasonings as those used to flavor India's clay-oven-baked tandoori chicken.

SERVING SUGGESTIONS: Rub under the skin of a whole chicken before roasting; add to a pan sauce for seared scallops; sprinkle over cauliflower before sautéing; mix with yogurt and use as a marinade for leg of lamb.

Servings: Makes about 1 cup

6 tablespoons paprika
2 tablespoons ground coriander
2 tablespoons ground cumin
2 tablespoons coarse kosher salt
1 tablespoon freshly ground black pepper
1 tablespoon sugar
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon crumbled saffron threads
1/2 teaspoon cayenne pepper

Whisk all ingredients in medium bowl. Transfer to airtight container. DO AHEAD: Can be made 1 month ahead. Store at room temperature.

TEST-KITCHEN TIP:If your saffron is really fresh and doesn't crumble easily, toast it in a dry skillet over medium heat until dark red. Cool; then crumble.

Pineapple Cooler

Quick Cooking

In Littlerock, California, Michelle Blumberg stirs up this mild
and refreshing beverage in jiffy.  Lemon juice cuts the sweetness
you might expect from pineapple juice and lemon-lime soda.

TIME: Prep/Total Time: 5 min.

1 cup unsweetened pineapple juice, chilled
1 to 2 tablespoons lemon juice
1 can (12 ounces) lemon-lime soda, chilled
Ice cubes

Combine all ingredients

Grilled Cheese Sandwiches

courtesy Emeril Lagasse,

1 cup grated fontina cheese
2 cups grated sottocennere cheese, or other truffled cheese
20 slices white sandwich bread
20 very thin slices prosciutto
10 thinly sliced crimini mushrooms
1/3 cup olive oil, divided

Combine the cheeses and set aside. Lay 10 slices of bread out on a clean
surface. Carefully fold 2 slices of prosciutto onto the bread being sure
that the prosciutto does not reach over the edge of the bread.

Lay between 9 and 12 slices of mushrooms over the prosciutto
in 1 layer, and top with 1/4 cup of the cheese. Place a piece of bread
on top of the sandwich and brush with about 1 teaspoon of olive oil.

Heat a grill pan over medium heat and once hot, place 2 sandwiches,
olive oil side down on the grill. Brush the exposed side of the sandwich
with another teaspoon or so of olive oil. Use a grill press or another
pan to weight the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes,
or until golden brown grill marks have formed and the cheese is beginning
to melt. Turn to the other side and cook for another, 2 1/2 to 3 minutes,
or until crispy and the cheese is melted. Remove from the grill and cut
in half diagonally. Continue to cook the remaining 8 sandwiches in the
same manner.
Serve each sandwich with a cup of the soup.

yield: 10 sandwiches

Friday, May 29, 2009

Chicken and Bacon Shish Kabobs

serves 6
1/4 cup soy sauce
1/4 cup cider vinegar
2 tablespoons honey
2 tablespoons canola oil
10 large mushrooms, cut in half
2 green onions, minced
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 (8 ounce) can pineapple chunks, drained

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and
green onions. Place the mushrooms and chicken into the mixture, and
stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
Preheat grill for high heat.
Wrap the chicken chunks with bacon, and thread onto skewers so that
the bacon is secured. Alternate with mushroom halves and pineapple
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook
15 to 20 minutes, brushing occasionally with remaining soy sauce
mixture, until bacon is crisp and chicken juices run clear.

Super Spicy Ribs

Copyright 2007, Robert Irvine
Show: Dinner: Impossible
Episode: Mall Madness

2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
2 tablespoons paprika
1 tablespoon dry mustard
1 tablespoon salt
2 large racks (4 pounds or more) pork ribs
1/2 cup apple juice
1/2 cup tomato juice
1/2 cup molasses
1/4 cup Worcestershire sauce
1/4 cup hot sauce
1 cup barbecue sauce (your choice)

A few hours before beginning the slow cooking of the
ribs, make the rub by combining garlic powder, onion
powder, chili powder, paprika, mustard, and salt in a
bowl and mixing well. Rub the mix into the meat and
let sit for at least an hour. The mixture will begin
to cure the meat. About 30 minutes before beginning to
barbecue, heat the grill.

Wrap ribs in heavy duty aluminum foil and place on the
grill over indirect heat and slowly cook for about 2
hours, turning occasionally.

While the ribs are cooking, begin the sauce on the
stovetop. Combine apple juice, tomato juice, molasses,
Worcestershire sauce, hot sauce and barbecue sauce in
a saucepan, stirring to mix well. Simmer over low heat
until it beings to thicken. Let simmer for 1/2 hour.
Reserve about 1 cup to serve on the side with the
ribs, and use the rest to brush on the ribs as they

When the meat begins to become fork tender, unwrap
ribs and begin brushing on the sauce. Continue to
apply the sauce to the ribs during the barbeque
process. When ribs are able to pull apart, they are

Strawberry Ice-Cream Sodas

2 cups milk
2 cups strawberry syrup, recipe follows
2 quarts strawberry ice cream, slightly softened
Chilled club soda or seltzer
8 whole strawberries, for garnish

In each glass combine 1/4 cup each of the milk and strawberry syrup.
Put 2 or 3 scoops of the ice cream into each glass and fill the
glasses with the club soda or seltzer. Divide the remaining syrup
among the sodas and garnish each soda with a strawberry.

Strawberry Sauce
3 cups hulled and thinly sliced strawberries
2/3 cup sugar
2/3 cup water

In the food processor or in a blender in batches puree the
strawberries, transfer the puree to a stainless steel or enameled
saucepan, and stir in the sugar and water. Bring the mixture to a
boil over moderate heat, stirring, and simmer it for 1 minute. Force
the mixture through a fine sieve set over a bowl and chill the syrup,
covered, for at least 3 hours.

Yield;  3 cups

Asian Noodle Salad

6 ounces Chinese style egg noodles
1/3 cup chopped green onions, about 3
2 tablespoons chopped fresh cilantro
2 tablespoons apple juice, frozen concentrate, thawed
1 tablespoon balsamic vinegar
1 tablespoon soy sauce, low sodium
2 teaspoons fresh ginger root, finely chopped
1/2 teaspoon sesame oil
1 clove garlic, finely chopped
Chinese egg noodles are the noodles used to make lo mein dishes.

If they are not available, substitute thin egg noodles or spaghetti.

Cook noodles as directed on package--except omit salt; drain.

Toss noodles and remaining ingredients. Cover and refrigerate about 2
Hours or until chilled.

Servings: 6

Thursday, May 28, 2009

Grilled Slow-Cooked Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons liquid smoke
2 cloves garlic, finely chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce

Total Time: 2 hours 15 min

1. Spray inside of 4- to 5-quart slow cooker with cooking spray.
2. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid
smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces.
Layer ribs and onion in slow cooker. Pour cola over ribs.
3. Cover and cook on low heat setting 8 to 9 hours or until tender.
Remove ribs from slow cooker. Drain and discard liquid.
4. Heat coals or gas grill. Place ribs on grill. Brush with barbecue
sauce. Cover and grill 4 to 6 inches from medium heat 15 minutes.

Wednesday, May 27, 2009

BBQ Meat Rub Spice

1 tbsp. cayenne pepper
1 tbsp. ground black pepper
1 tbsp. garlic powder
1 tbsp. salt
1 tbsp. ground cumin
1 tbsp. dried mustard
1 tbsp. chili powder
1/2 tsp. dried oregano
1 tbsp. brown sugar
4 tbsp. ground paprika

Mix well

Rub on meat before BBQing

Grilled Tandoori-Style Chicken and Mangoes with

Mangoes are used two ways in this Indian dish — grilled with the chicken and tossed into rice.

Servings: Makes 8 servings.

1/2 cup chopped fresh cilantro
1/2 cup chopped fresh parsley
4 garlic cloves
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon coarse kosher salt
1/2 teaspoon cayenne pepper
1/2 cup olive oil
1 cup plain whole-milk yogurt
1/4 cup fresh lemon juice

2 (2 1/2-pound) chickens, quartered

2 large ripe mangoes, peeled; 1 cut into 1/2-inch-thick slices, 1 cut into 1/2-inch cubes

2 cups jasmine rice
3 cups water
1/2 cup pine nuts, toasted

6 fresh cilantro sprigs

Purée first 7 ingredients in processor. With machine running, gradually add oil through feed tube and process until blended. Transfer 1/4 cup herb mixture to small bowl; reserve. Add yogurt and lemon juice to remaining mixture in processor and blend.

Place chicken in 13x9x2-inch glass baking dish. Pour yogurt mixture over chicken; turn to coat. Cover and refrigerate 1 hour.

Prepare barbecue (medium heat). Place chicken, skin side down, on grill. Cover and grill until chicken is cooked through, turning every 5 minutes, about 30 minutes total. Grill mango slices 2 minutes per side; set aside. Meanwhile, combine rice, 3 cups water, and reserved 1/4 cup herb mixture. Bring to boil. Reduce heat to low; cover and simmer until tender, about 15 minutes. Remove from heat; let stand, covered, 5 minutes. Fold in mango cubes and pine nuts.

Arrange chicken on large platter; garnish with grilled mango slices and cilantro sprigs. Serve mango jasmine rice alongside.

Tuesday, May 26, 2009

Tangy Chicken Dijon

Prep. Time 10 min.
Total Time: 1 hr 26 min
Serves 6

Source Kraft Foods

Recipe on my Face Book Account.

Cinnamon Oatmeal Cranberry Snack Cookies

Pork Seasoning Mix

1/4 cup salt
2 tbsp. red pepper
1 tbsp. black pepper
1 tbsp. white pepper
2 tbsp. onion powder
1-1/2 tbsp. garlic powder
1 tsp. dry mustard
1/2 tsp. ground bay leaves
1/2 tsp. Cilantro
1 tsp. Paprika
1/2 tsp. Chervil
1/2 tsp. celery seeds
1/4 tsp. sage
1/4 tsp. ginger
1/8 tsp. thyme

Mix all ingredients together well.Store in a tightly covered glass jar for
use as needed.
Excellent for seasoning any pork dish. Use as you would any
seasoning mix, and do not add any extra salt to the dish. Lagniappe:
This seasoning mix lends itself to pork but may be used as you like.
About 4 calories per teaspoon.

From Face Book

Sunday, May 24, 2009

Skye's Lemon Pepper Marinade

2 tbsp. olive oil
1/2 small onion, finely chopped
1 clove garlic, minced
2 tbsp. chopped fresh rosemary
1/4 cup fresh lemon juice
fresh coarse ground black pepper, to taste
grated zest of one lemon

Mix all ingredients and use immediately with meat or fish in your
choice of a zip-lock bag or container, marinated in refrigerator. Use
this as a basting as well, with or without marinating first, you will find
that you are grilling, this works for most fish. ( Note.. if you want to
add a sweetener caramelizing effect.. add1-2 tablespoons of orange
blossom (or a clover is alright)honey to the marinade recipe.

Gourmet Seasoned Salt

For Meat, soups, and vegetables.

2 tsp. coarse kosher salt
3/4 tsp. dried parsley flakes
1/2 tsp. onion powder
1/2 tsp. sage
1/4 tsp. marjoram
1/4 tsp. paprika

Saturday, May 23, 2009

Seasoned Salt II

For 1 Cup

6 tbsp. pepper
3 tbsp. chicken bouillon powder
1 tbsp. onion powder + 1 tsp.
1 tsp. garlic powder
1 tbsp. cumin
1 tbsp. dry marjoram
3 tbsp. minced parsley
1 tbsp. paprika (sweet)

Garlic Bread with Philly Steak

1 loaf French bread
1.5 pounds thin strips round steak
1 large pepper
1.5 pounds mushrooms
1 large read onion
4 cloves garlic, minced
1 teaspoon sage
salt and pepper to taste

Garlic Bread
1/2 pound butter
1/8 cup olive oil
Garlic powder
Grated cheese to taste
Sprinkleof Italian seasoning

Cut meat meat into 3 x 1/2 inch strips. Cut the bell the same way.
Cut mushrooms into strips.
Slice the onion thinly and mince garlic finely.

Pan brown the meat at medium high for 10 minutes. Add remaining
ingredients. Lower heat and saute for 10 to 15 minutes until a nice,
beefy sauce is made in the pan.

Serve on Garlic French Bread.

Garlic Bread; Slice bread in half lengthwise. Butter both sides. Add
remaining ingredients, sprinkle evenly on both halves. Microwave 30
seconds or heat in the oven 5 minutes.

Serve on "Philly" steak or a side dish.

Friday, May 22, 2009


Set in new Jersey in the 1950s, this 1996 film revolves around the
conflict between two immigrant brothers who decide to open a
restaurant.  Primo defends his purist Italian cooking to Secondo,
his brother, who is more concerned with the bottom line.  Frustrated
with customers who want simple plates of spaghetti and meatballs,
Primo prepares timpano, a complex, drum-shaped dish of pasta-filled
We've taken the timpano and simplified it into a timballo, a molded
casserole without a pastry crust.  For added flair, arrange the ziti in
a decorative pattern as you make the first layer of the timballo.
Active time: 1 3/4 hr Start to finish: 3 hr
Servings: Makes 6 to 8 main-course servings.

For meat sauce
1 1/2 tablespoons extra-virgin olive oil
1/2 lb sweet Italian sausage meat (remove casings if in links)
1 medium onion, finely chopped
1 Turkish or 1/2 California bay leaf
1 carrot, finely chopped
1 celery rib, finely chopped
1/4 teaspoon salt
1 tablespoon tomato paste
1/2 cup dry red wine
1 (14- to 15-oz) can whole tomatoes in juice, forced with juices through
a food mill (1 1/2 cups)
Pinch of sugar
For pasta
3/4 lb ziti

For chard in bechamel sauce
1 lb green Swiss chard, stems and center ribs discarded
      and leaves coarsely chopped (4 cups)
1 1/2 tablespoons unsalted butter
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup whole milk
1/4 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon freshly grated nutmeg
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
4 oz fresh mozzarella (not unsalted),
      cut into 1/2-inch cubes (scant 1cup)
Special equipment: a 2-qt soufflé dish; parchment paper;
       a 6- to 8-qt wide pot

Make meat sauce:
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but
not smoking, then sauté sausage, breaking up lumps with a fork, until no
longer pink, about 5 minutes. Add onion and bay leaf and sauté, stirring
frequently, until onion begins to brown, 5 to 7 minutes. Add carrot, celery,
and salt and sauté, stirring occasionally, until vegetables begin to soften,
about 4 minutes. Add tomato paste and cook, stirring constantly, 1
minute, then add wine and deglaze by boiling, scraping up any brown bits,
until most of liquid is evaporated, 1 to 2 minutes. Add tomato purée and
sugar and boil, stirring frequently, until thickened, 8 to 10 minutes. Cool
sauce and discard bay leaf.

Cook pasta:
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente,
then transfer with a skimmer to a colander to drain (do not rinse),
reserving water in pot to cook chard. Cool pasta, spread in a baking pan,
to warm.

Make chard in bechamel sauce:
Add chard to pot and simmer, uncovered, until tender, 3 to 5 minutes,
then transfer with skimmer to a bowl of ice and cold water. Drain chard
and squeeze handfuls, then finely chop.

Heat butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat
until foam subsides, then add garlic and cook, whisking, 1 minute. Add
flour and cook, whisking, 1 minute, then add milk in a slow stream,
whisking. Bring to a boil, whisking. Reduce heat and simmer, whisking
occasionally, until sauce is slightly thickened, about 5 minutes. Stir in
chard, salt, pepper, nutmeg, and 2 tablespoons Parmigiano, then remove
pan from heat.

Assemble and bake timballo:
Put oven rack in lower third of oven and preheat oven to 375°F.

Oil soufflé dish and line bottom with a round of parchment paper, then
oil parchment. Cover bottom of dish with a single layer of pasta. Sprinkle
1/2 cup mozzarella and 3 tablespoons Parmigiano over pasta, then
spoon half of meat sauce in an even layer over cheese. Arrange one third
of remaining pasta over meat sauce in soufflé dish and top with all of
chard, then another layer of pasta (about half of remainder). Sprinkle
with remainder of cheeses, then spoon remaining meat sauce over
cheese. Top with remaining pasta. (You may have pasta left over.)
Cover pasta with an oiled round of parchment (oiled side down) and
cover dish with foil.

Bake in a water bath in wide 6- to 8-quart pot until bubbling and a
metal skewer or thin knife inserted in center of timballo comes out hot
to the touch, about 1 hour. Remove soufflé dish from water bath and
let stand, covered, 15 minutes. Remove foil and parchment and run a
knife around edge of timballo to loosen, then invert a platter over
soufflé dish and invert timballo onto platter. Remove soufflé dish and
remaining parchment.

Sweet Cheese Blintzes with Apple Butter

courtesy Emeril Lagasse, 2005
Show: Emeril Live
Episode: World Wraps

For the Apple Butter Topping:
3 pounds Golden Delicious apples, peeled, cored, and cut into 1/2-inch
1 cup apple cider
1 cup light brown sugar
2 cinnamon sticks
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice

For the Crepe Batter:
3/4 cup all-purpose flour
2 tablespoons sugar
3 large eggs, beaten
3/4 cup plus 3 tablespoons whole milk
1/2 teaspoon vanilla extract
Pinch salt
6 teaspoons melted unsalted butter

For the Sweet Cheese Filling:
1 1/2 cups ricotta cheese
1/2 (8-ounce) package cream cheese, softened
1 large egg
3 tablespoons confectioners' sugar
1 lemon, zest finely grated

To Assemble the Blintzes:
1 teaspoon ground cinnamon
2 tablespoons sugar
1/2 cup sour cream, for serving
Confectioners' sugar, for garnish, optional

Make the Apple Butter Topping by placing the apples, cider, sugar,
cinnamon sticks, cloves and allspice in a medium saucepan over low
heat. Cook for about 1-1/2 hours, stirring and mashing the apples
occasionally. When ready, the apple butter should be golden brown
and very thick. Remove from the heat and set aside to cool until
ready to serve the blintzes.

To prepare the crepes, whisk together the flour, sugar, eggs, milk,
vanilla, salt and 4 1/2 teaspoons of the butter to form a smooth,
thin batter.  Refrigerate for at least 1 hour before proceeding.

Combine the ricotta cheese, cream cheese, egg, confectioners' sugar,
and zest in a small bowl and whisk until smooth. Chill the sweet
cheese filling until ready to use.

Heat a heavy 10-inch skillet or crepe pan over medium-high heat. When
hot, brush with a light coating of the remaining butter. Ladle about 2
ounces of the crepe batter into the pan, tilting the skillet to evenly coat
the pan with batter.
Cook until golden brown on the bottom and the top begins to look dry,
1 to 2 minutes. Using a spatula, carefully turn the crepe and cook on the
second side just until the bottom colors slightly, about 30 seconds.
Transfer to a plate and cover loosely with waxed paper to keep
warm. Repeat with remaining batter.

Preheat the oven to 400 degrees F.

In a small bowl, stir together the cinnamon and 2 tablespoons sugar.

Form the britzes by spooning 1/4 cup of the filling down the bottom
third of each crepe. Fold the edges over the filling, roll to seal the
filling, and arrange in the bottom of a baking dish large enough to
hold them in 1 layer.
Bake the blintzes until the bottom is golden brown and the filling is
set, about 8 minutes, and then sprinkle with the cinnamon sugar.

To serve, place 2 blintzes on each of 4 dessert plates. Top each
blintz with 1 tablespoon of the Apple Butter and 1 tablespoon
of the sour cream.
Garnish with confectioners' sugar, if desired and serve immediately.

Seasoned Salt III

makes 1 cup

11 tbsp. salt
4 tbsp. paprika
1 tbsp. celery seeds, ground
2 tbsp. garlic powder
1 tbsp. sugar
1 tbsp. onion powder
1-1/2 tsp. cayenne
1-1/2 tsp. turmeric
2 tbsp. pepper

Mexican Lasagna

Serves:  12

source: Country Woman

Tortillas replace lasagna noodles in this beefy casserole with a
south-of the-border twist.  With salsa, enchilada sauce, chilies,
cheese and refried beans, it's a fiesta of flavors.
1 -1/4 pounds ground beef
1 medium onion chopped
4 garlic cloves minced
2 cups salsa
1 can (16 ounces) refried beans
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 envelope taco seasoning
1/4 teaspoon pepper
6 flour tortillas (10 inches)
3 cups Shredded mexican cheese blend , divided (12 ounces)
2 cups broken tortilla chips
Sour cream

In a large skillet, cook beef, onion and garlic over medium heat until
meat is no longer pink; drain. Stir in salsa, beans, enchilada sauce,
chilies, taco seasoning and pepper; heat through.

Spread 1 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
Layer with two tortillas, a third of the meat mixture and 1 cup
cheese. Repeat layers. Top with remaining tortillas and meat mixture.

Cover and bake at 375° for 30 minutes. Uncover; sprinkle with
remaining cheese and top with tortilla chips. Bake 10-15 minutes more
or until cheese is melted. Let stand 10 minutes before serving.
Garnish with sour cream, olives, guacamole and tomatoes if desired.

Yield: 12 servings.

Thursday, May 21, 2009

Mini California Walnut Scones

These tiny scones are perfect for an hors d'oeuvres platter.  Fill
with carpaccio, prosciuto, shaved roast beef or smoked salmon.
Top with horseradish/sour cream mixture, Dijonnaise, herved
mustard or chutney.  Garnish with fresh herbs.  Also great served
on their own with soups or as brunch fare (see variations below).
2 cups all-purpose flour
2/3 cup finely chopped, toasted California Walnuts
4 teaspoons baking powder
1/2 cup butter
3/4 cup milk, divided use
24 California Walnut halves, optional

In large bowl, combine flour, chopped walnuts and baking powder.
Using a pastry blender or 2 knives, cut in butter until mixture resembles
coarse crumbs.
Remove 2 tablespoons milk and set aside. Add remaining milk to flour
mixture; stir just until moistened.
Turn dough out onto lightly floured surface; knead lightly a few times
until smooth. Roll or pat out dough to 3/4-inch thickness; cut into
1 1/2-inch rounds using lightly floured cutter.
Place on ungreased baking sheet. Brush tops with reserved milk; if
desired, top each with a walnut half, pressing slightly into dough.
Bake in 425°F oven for 10 to 12 minutes or until golden brown.
Makes 24 mini biscuits.


Savory Biscuits - Add 1/2 teaspoon dried oregano and 1/4 teaspoon
dried basil or 1/2 teaspoon crushed dried rosemary to flour mixture.
Use 2 1/2-inch round cutter. Bake for 12 to 14 minutes.
Makes about 10 scones.

Sweet Scones - Add 1 tablespoon granulated sugar to flour mixture.
After cutting in butter, stir in 1/2 cup raisins, currants or dried cranberries.
If desired, add 1 tablespoon grated orange or lemon rind and sprinkle
tops with granulated sugar. Use 2 1/2-inch round cutter. Bake for 12
to 14 minutes. Makes about 10 scones.

Outback Steakhouse Bloomin’ Onion

1/3 c. Cornstarch
1-1/2 c. Flour
2 tsp. Garlic -- minced
2 tsp. Paprika
1 tsp. Salt
2 tsp. Pepper
24 oz. Beer
4 Vidalia or Texas Sweet Onion

Note: Start with 1 cup of beer, and add until you get the batter to the
consistency that you desire.

Seasoned Flour
2 c. Flour
4 tsp. Paprika
2 tsp. Garlic powder
1/2 tsp. Pepper
1/2 Cayenne pepper

Combine and mix well. Mix cornstarch, flour, and seasonings until
well blended. Add beer, mix well. Cut about 3/4" off top of onion
and peel. Cut into onion 12 to 16 vertical wedges but do not cut
through bottom root end. Remove about 1" of petals from center of
onion. You may want to separate the onion petals slightly, do not
do this too much, you will destroy the onion. Dip onion in seasoned
flour removes excess by shaking. Separate petals to coat thoroughly
with batter. Dip in batter. Dip in flour mixture again. Gently place in
fryer basket and deep-fry at 375 to 400 1 1/2 minutes. Turn over,
and fry an additional 1-1/2 minutes. Drain on paper towels. Place
onion upright in shallow bowl and remove center core with circular
cutter or apple corer. Serve with Outback Steak Bloomin'
Onion Dipping Sauce

Outback Steakhouse Bloomin' Onion Dipping Sauce
1/2 c. mayonnaise
2 tsp. ketchup
2 Tbsp. cream-style horseradish
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. dried oregano
Dash ground black pepper
Dash cayenne pepper
Mix well.

Mrs. Dash Salt-Free Seasoning Blend

This is very good if you like Mrs Dash seasoning can't tell
the difference between this and the original from TSR
10-20 servings 2/3 cup
1/4 cup dried onion flakes
4 teaspoons dried vegetable flakes
1 tablespoon garlic powder
1 teaspoon dried orange peel
2 teaspoons ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon savory
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dry mustard
1/4 teaspoon celery seeds
1/4 teaspoon kool aid unsweetened lemonade mix
1/4 teaspoon dried rosemary

combine all spices in an mortal and pestle grind all spices till

BBQ Seasoned Sausage BURGERS


3 eggs, beaten
1/4 cup Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon seasoning salt
1/2 seasoned pepper
1/8 teaspoon garlic powder
2 teaspoons hot sauce
2 lbs ground chuck
1 lb bulk pork sausage

1. In large mixing bowl,combine first 7 ingredients.
2. Mix well.
3. Add the sausage and beef,combine mixture well.
4. Cover and refrigerate overnight.
5. Form mixture into 16 patties.
6. Put on grill 3-5 inches above hot coals.
7. Grill for 4-8 minutes,on each side,or until done.
8. Leftovers can be frozen, seperate patties on pieces of foil when freezing.
9. Thaw, & heat burgers to 350 for a half hour,or until heated.
10. You may prepare patties, freezing, uncooked, but seperate patties
on wax paper & freeze in freezer bags**.

Wednesday, May 20, 2009

Salmon Steaks with Red Wine Butter

Unlike salmon fillets, salmon steaks have hones in the center.  Any
leftover red-wine butter is delicious on beef, lamb chops, chicken,
or mushrooms.
Active time:  35 min Start to finish:  35 min
Servings:  Makes 4 servings.
1 cup full-bodied dry red wine such as Côtes du Rhône
1/3 cup finely chopped shallots (3 to 4)
1/2 cup fresh orange juice
1/4 cup balsamic vinegar
1 teaspoon tomato paste
1 Turkish or 1/2 California bay leaf
1 teaspoon finely grated fresh orange zest
1 stick (1/2 cup) unsalted butter, softened
1 teaspoon salt
1/4 teaspoon black pepper
4 (1-inch-thick) salmon steaks (each about 1/2 lb)
2 tablespoons olive oil

Combine wine, shallots, juice, vinegar, tomato paste, and bay leaf in
a 1- to 2-quart heavy saucepan and boil over moderately high heat
until mixture is thick and jamlike and reduced to about 1/3 cup, about
20 minutes. Discard bay leaf. Transfer mixture to a small bowl set in a
bowl of ice and cold water and stir until cold to the touch, about 5
minutes. Remove from ice water and stir in zest, butter, 1/4 teaspoon
salt, and 1/8 teaspoon pepper with a rubber spatula until incorporated.

Preheat broiler. Line rack of a broiler pan with foil.

Pat fish dry, then brush both sides with oil (2 tablespoons total) and
sprinkle with remaining 3/4 teaspoon salt and 1/8 teaspoon pepper.
Broil fish about 5 inches from heat, turning over once, until just cooked ote
through, 8 to 10 minutes total.
Top each steak with 1 to 2 tablespoons red-wine butter.

Cooks' note:
Leftover red-wine butter can be chilled, covered, up to 3 days or
frozen up to 2 weeks.

Greek Salad with Oregano Marinated Chicken

For the chicken:
1 lemon, juiced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano
A couple good pinches salt
10 grinds black pepper
4 (6 to 7-ounce) boneless skinless chicken breasts

For the dressing:
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 lemon, juiced
2 cloves garlic, smashed with the side of your chef's knife
1 teaspoon dried oregano
3 pinches salt
10 to 15 grinds black pepper

For the salad:
2 to 3 hearts romaine lettuce
1 English cucumber, peeled, cut in
1/2 lengthwise, then cut into
1/2-inch chunks
3 vine-ripened tomatoes (about 3/4-pound), cored and cut into
1/2-inch chunks
1/2 red onion, very thinly sliced
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup crumbled feta cheese

To marinate the chicken: In a non-reactive dish, combine the lemon juice,
olive oil, oregano, salt, and pepper and mix together. Add the chicken
breasts to the dish and rub both sides in the mixture. Cover the dish
with plastic wrap and let marinate in the refrigerator for at least 30 minutes
and up to 4 hours.

To make the dresing: Combine all the ingredients in a resealable
container and shake vigorously. Refrigerate until ready to serve, and
then bring to room temperature before tossing salad.

Assemble the salad: cut off any dark tips and the bitter white bottoms
from the romaine leaves. Cut the lettuce into 1-inch strips and place in
a bowl that is large enough to hold all the salad ingredients comfortably.
Scatter cucumbers, tomatoes, red onion, olives, and feta over the top.
You can prepare the salad up to a few hours in advance. Cover it with
a moist paper towel and refrigerate until 30 minutes before serving.

To cook the chicken: Heat a nonstick skillet or grill pan over high heat.
Add the chicken breasts and cook, turning once, until well browned,
about 4 to 5 minutes on each side or until cooked through. Let the
chicken rest on a cutting board for a few minutes before slicing it
into thin strips.

Give the dressing a good shake and pour it into a nice little serving bowl,
using the lid to strain out the garlic.

Toss salad just before serving and fan chicken out on top.


2 cups cooked long grain white rice
2 tbs unsalted butter, melted
1/4 cup finely chopped cilantro leaves
1/4 cup finely chopped flat leaf parsley leaves
1/2 tsp lime zest
1/4 cup finely grated Parmesan cheese

Salt and Ground PepperHeat broiler to high. Microwave the cooked rice
on high in 30 second increments until it is warmed through. Place the rice
in a heat proof casserole or baking dish and toss with the butter, cilantro,
parsley, zest and cheese. Place the dish under the broiler until the top is
browned. Season with salt and pepper and serve.



12 tbsp. butter
2 tbsp. freshly squeezed lemon juice
3 tbsp. jalapeno peppers, seeded, or not, according to taste and finely
3 tsp. lemon rind, finely grated

1. Mix ingredients in small bowl until well blended.
2. Store refrigerated.
3. Experiment - use it to replace part of all of the butter called for in

Tuesday, May 19, 2009

Classic Cured Salmon

2.5 pounds
Prep: 30 minutes
Chill: 48 hours
1/3 cup coarse kosher salt
1/4 cup sugar
2 1-1/2-pound each center-cut salmon fillets, skin on
2 teaspoons shredded lemon peel
1 cup coarsely chopped fresh dill, loosely packed (some stems are ok)
1 teaspoon cracked black peppercorns

1. For cure mixture, in a bowl combine salt and sugar; set aside. Remove s
almon from refrigerator. Scrape off any loose scales. Rinse fish; pat dry.
Place skin side up on cutting board. Using a very sharp knife lightly score
the skin of each fillet diagonally in a diamond pattern about every 3 inches
(do not make deep cuts).

2. With a clean spray bottled filled with water, spray the skin of one
fillet to moisten. Sprinkle with 2 tablespoons of the cure mixture, sprinkling
lightly on the tail or thin end of the fillet, and sprinkling more heavily on
the thicker end. Lightly spray again with water to help mixture stick.
3. Place fillet, skin side down, in a 2-quart rectangular baking dish.
Spray with water. Sprinkle with 2 tablespoons of cure mixture, sprinkling
lightly on thin end and more heavily on thick end. Sprinkle with lemon peel,
dill, and peppercorns.

4. Turn second fillet skin side down. Spray with water. Sprinkle as
before with 2 tablespoons cure mixture. Spray again. Turn fillet over;
place skin side up on first fillet, tail (thin) end over thicker end. Sprinkle
with remaining cure mixture; spray again.

Cover with plastic wrap. Weight with a glass baking dish filled with
dried beans, or a heavy plate. Refrigerate. Using two spatulas or your
hands, turn fish every 12 hours, spooning liquid in the dish over fish.
After 48 hours, remove fish from dish. Separate fillets. With a paper
towel carefully wipe away salt mixture or other ingredients.

Transfer fish to a cutting board, skin side down. Using a very sharp
knife, thinly slice the flesh away from the skin at a diagonal, starting
at tail end. Salmon should cut easily from skin. Thinly slice flesh.
Wrap and store any remaining salmon in refrigerator up to 2 days.
Makes 2-1/2 pounds.

Maple Sage variation: Substitute 1/4 cup maple sugar or packed
brown sugar for the granulated sugar. Substitute 1/2 cup snipped
fresh sage for the dill.
Omit lemon peel.

Prepare as directed in recipe.
Nutrition Facts per serving: 45 cal., 2 g total fat (0 g sat. fat),
15 mg chol., 783 mg sodium, 1 g carbo., 0 g dietary fiber, 6 g protein.
Daily Values: 1% vit. A, 0% vit. C, 2% calcium, 1% iron

Mustard Ginger variation: Substitute 1 teaspoon crushed mustard seed
for the black pepper. Substitute 1/3 cup grated fresh ginger (2 ounces)
for the dill. Omit lemon peel. Prepare as directed in recipe.

How to Make Hamburger Helper Mix

2 cups nonfat dry milk
1 cup corn starch
1/4 cup beef bouillon powder
2 tablespoons onion flakes
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon black pepper
2 tablespoons dried parsley
1 tablespoon garlic powder

***Chili Mac***
1 pound ground beef, browned and drained
1 cup water
1/2 cup macaroni noodles (uncooked)
2 cans chopped tomatoes
1 Tb chili powder
1/2 cup mix

1 pound ground beef, browned and drained
2 cups water
1/2 cup mix
2 cups uncooked egg noodles
1/2 cup sour cream

***Potato Beef Casserole***
1 pound ground beef, browned and drained
3/4 cup water
6 potatoes, peeled and thinly sliced
1 cup frozen mixed veggies
1/2 cup mix

***Quick Lasagna:***
1 pound ground beef, browned and drained
1/2 cup mix
1 onion, chopped
2 cups water
16 ounces tomato sauce
3 cups lasagna noodles, uncooked, broken in bits
1/4 cup parmesan cheese
2 cups mozzarella cheese, shredded

Mix the ingredients together and store in an air tight container. Use mix
as a base for the following dinners.

Chili Mac: Combine all and simmer 20 minutes or until macaroni is cooked
Stroganoff: Combine all except sour cream. Simmer 20 minutes or
until noodles are tender. Stir in sour cream and serve.

Potato Beef Casserole Combine all and simmer, covered, until potatoes
are tender, about 30 minutes, stirring occasionally. Remove cover and
cook until excess water is evaporated.

Quick Lasanga: Combine all except mozzarella in large skillet. Bring
to a boil, let simmer for 15 minutes or until noodles are cooked. Top
with mozzarella. Turn off heat and let cheese melt.

This recipe for Almost Hamburger Helper serves/makes 6

Chili Mac
* 1 pound of ground beef, ground chuck, or ground turkey
* 1 can seasoned chili beans
* 1 regular box of macaroni and cheese
Brown and drain ground meat and mix in chili beans. Prepare macaroni
and cheese according to package directions and combine with meat
and bean mixture. Simmer for five minutes, stirring frequently. Serve
with cornbread.

*Another alternative is to skip the ground beef and mix a can of chili
with prepared mac and cheese.

Cheesy Pasta with Beef and Tomatoes
* 1 pound of ground beef, chuck, or turkey
* 1 can stewed tomatoes (not drained)
* 1 regular box of macaroni and cheese
Brown and drain ground meat and mix in tomatoes. Prepare macaroni
and cheese according to package directions and combine with meat
and tomatoes. Heat up a can of green beans or serve with bread and butter.

Pizza Bake
* 1 pound of ground beef, chuck, or turkey
* 1 small can seasoned tomato sauce (or cheap pizza sauce)
* 1 pound of your favorite pasta
* 1 cup mozzarella cheese
Brown and drain ground meat. Prepare pasta according to package
directions and mix with tomato sauce. Stir in ground meat and pour
into a casserole dish. Top with mozzarella cheese. Sprinkle with
oregano or Parmesan cheese if desired. Bake at 350 until cheese is
melted. Serve with house brand canned biscuits.

Hot and Spicy Chex Party Mix

1/4 cup butter or margarine
1 1/4 tablespoons seasoned salt
1 tablespoon Worcestershire sauce
2 to 3 teaspoons hot sauce (your choice of what kind depending on how
hot you want to make it )
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup pretzels
1 cup bite-size cheese crackers

Heat oven to 250 F. Melt butter in large roasting pan in oven. Stir in
seasoned salt, Worcestershire sauce and hot sauce. Gradually stir in
remaining ingredients until evenly coated. Bake 1 hour, stirring every
15 minutes. Spread on paper towels to cool, about 1 hour. Store in
airtight container.

Beer and Sauerkraut Fudge Cake

2/3 cup butter
1 1/2 cups sugar
3 eggs1 tsp vanilla
1/2 cup cocoa
2 1/4 cups sifted flour
1 tsp baking powder
1 tsp soda
1/4 tsp salt
1 cup beer
2/3 cups sauerkraut

Cream butter and sugar until light. Add eggs, one at a time, beatingwell
after each addition. Add vanilla; mix well. Sift cocoa, flour,baking powder,
soda and salt together; add to creamed mixturealternately with beer,
beginning and ending with dry ingredients.Stir in sauerkraut. Turn into
2 greased and floured layer cake tins.Bake in preheated 350F oven for
35 minutes. Cool and frost as desired.

Monday, May 18, 2009

Broiled Salmon with Marmalade-Dijon Glaze

1/2 cup orange marmalade
1 tablespoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground ginger
4 (6-ounce) salmon fillets
Cooking spray

Preheat broiler.
Combine first 6 ingredients in a small bowl, stirring well. Place fish on a jelly-roll pan coated with cooking spray. Brush half of marmalade mixture over fish; broil 6 minutes. Brush fish with remaining marmalade mixture; broil for 2 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

4 servings (serving size: 1 fillet)

Mocha Hazelnut Chiffon Cake

Active Time: 25 minutes
Total Time: 1 hour and 30 minutes

2 1/4 cups cake flour
1 1/4 cups sugar, divided
1 Tbsp baking powder
1/2 tsp salt
1/2 cup unsweetened cocoa powder (not Dutch process)
2 Tbsp espresso powder
1/2 cup boiling water
1/4 cup cold water
1/3 cup canola oil
5 large egg yolks
2 Tbsp hazelnut liqueur (Frangelico)
1 tsp vanilla extract
10 large egg whites
1 tsp cream of tartar

Chocolate Glaze
4 oz semisweet chocolate, broken up
1/2 cup fat-free half-and-half
Garnish: toasted chopped hazelnuts

1. Heat oven to 325°F. Place oven rack at position just below center.
You'll need a 10-in. Tube pan with removable bottom. Whisk flour,
¾ cup sugar, baking powder and salt in a large bowl.

2. Stir cocoa and espresso with boiling water in a medium bowl until
dissolved; add cold water, oil, yolks, liqueur and vanilla. Stir cocoa
mixture into flour mixture until blended.

3. Beat whites and cream of tartar in a large bowl with mixer on
medium-high speed until soft peaks form when beaters are lifted.
Gradually beat in remaining ½ cup sugar. Beat until glossy and stiff peaks form.

4. Stir ¼ of beaten whites into cocoa-flour batter to lighten. Gently fold
batter into rest of whites until no white streaks remain. Pour into ungreased pan.

5. Bake 1 hour or until wooden skewer inserted into center comes out
clean. Invert pan onto neck of a tall, narrow bottle, such as a wine bottle;
cool completely. Run a thin knife around sides of cake; remove pan sides.
Repeat with bottom of cake. Invert onto cake plate. Remove pan.

6. Glaze: Melt chocolate in microwave on high about 1 minute, stirring
every 15 seconds. Whisk in half-and-half. Pour glaze over cake, s
preading top with spatula. Sprinkle with hazelnuts.


2 t anise seeds, crushed
2 t freshly ground pepper
2 t fennel seeds, crushed
2 t ground cloves
2 t ground cinnamon
1 1/2 t ground ginger
1/2 t ground allspice

Combine all ingredients; store in an airtight container.
Use to flavor fish or pork.

Yield:  1/4 cup.

Cranberry Butter

1/2 cup water
One 12-ounce bag fresh cranberries
1/2 cup maple syrup
6 Tblsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
Combine water and cranberries and bring to boil, then simmer until
berries pop. Transfer to food processor or blender till nearly pureed.
Dump back into pot with remaining ingredients except Vanilla. Simmer
gently, stirring for about 20 minutes until thick. Remore from heat and
add vanilla.

N ice on biscuits or muffins. This is so yummy and looks so nice on
the breakfast table.

Sunday, May 17, 2009

Broiled Cumin Lamb Chops with Curried Couscous

Brush lamb chops with honey so the spice mixture
stays on while they cook.  Then serve them on top
of a colorful bed of orange-scented couscous.

Yield 4 servings (serving size: 2 lamb chops and
about 1 cup couscous mixture)
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon honey
8 (4-ounce) lamb loin chops, trimmed
Cooking spray

1 cup chopped onion
1/2 cup dried cranberries
3/4 cup water
1/2 cup orange juice
1 teaspoon curry powder
1/4 teaspoon salt
1 cup uncooked couscous
2 tablespoons chopped fresh cilantro
Preheat broiler.
To prepare lamb, combine first 3 ingredients in a bowl. Brush honey
evenly over both sides of lamb; sprinkle evenly with spice mixture.
Arrange lamb in a single layer on a broiler pan coated with cooking
spray; broil 4 minutes on each side or until desired degree of doneness.

To prepare couscous, heat a nonstick saucepan over medium-high
heat. Coat pan with cooking spray. Add onion to pan; sauté 2 minutes.
Stir in cranberries and next 4 ingredients (through 1/4 teaspoon salt);
bring to a boil. Remove from heat; stir in couscous. Cover and let
stand 5 minutes. Add cilantro; fluff with a fork.


1 pint cherry tomatoes
1/2 cup vodka
3 tablespoons coarse sea salt
1 tablespoon lemon pepper
1 teaspoon black pepper

Poke 5 -6 holes with a wooden pick or skewer into each tomato.
Place in a bowl and pour vodka over tomatoes, cover, toss occasionally,
1 to 2 hours. Combine salt and peppers. Lightly dip tomatoes into salt/pepper mix.

Dilly Onion Braid

16 servings

1 cup sour cream
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
1 egg
2 tablespoons butter or margarine, softened
2 tablespoons sugar
1 1/2 teaspoons salt
2 1/2 cups all-purpose flour
1/3 cup finely chopped onion
1 tablespoon dill seed
1 teaspoon dill weed
1 egg yolk
2 teaspoons cold water

Let sour cream stand at room temperature for 1 hour. In a mixing
bowl, dissolve yeast in warm water. Add the sour cream, egg, butter,
sugar, salt and 1 cup flour. Beat on medium speed for 2 minutes.
Add the onion, dill seed and dill weed; mix well. Stir in enough remaining
flour to form a soft dough. Turn onto a floured surface; knead until
smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning
once to grease top. Cover and let rise in a warm place until doubled,
about 1-1/2 hours.
Punch dough down. Turn onto a lightly floured surface; divide into
thirds. Cover and let rest for 10 minutes. Shape each into an 18-in.
rope. Place ropes on a greased baking sheet and braid; pinch seams
to seal and tuck ends under. Cover and let rise in a warm place until
doubled, about 30 minutes. Beat egg yolk and cold water; brush over
braid. Bake at 350 degrees F for 30-40 minutes or until golden brown.
Remove from pan to a wire rack to cool.

Chipotle Citrus Herb Butter

Canned chipotle chilies in adobo sauce are sold in supermarkets.
You can use other herbs.
6 cloves garlic
1 chipotle chili in adobo sauce, coarsely chopped
1 tbsp each: chopped chives, chopped cilantro
Finely grated zest of 1 orange
Finely grated zest of 1 lime
1 tsp sea salt
3/4 cup unsalted butter, at room temperature

Chop garlic in mini food processor. Add chipotle, chives, cilantro, orange
and lime zests, and salt. Blend. Add butter. Blend well.

Makes about 1 cup.
Use to spice up grilled meat and vegetables.  A little goes a long way.

Saturday, May 16, 2009

Lamb Burgers

2.5 lbs ground lamb
1 small onion, diced fine
1 small jalapeno, diced fine (this is optional but great if you love a kick)
1/4 cup chopped parsley
1.5 tsp oregano
2 cloves garlic, minced (doesn't have to be fresh)
salt and pepper, to taste

1. Mix lamb with onion, jalapeno, parsley, oregano, and garlic. Season to taste with salt and pepper, and mix together, well. Formulate into patties.

2. Put on the grill (or george foreman) until it reaches your level of desired tenderness.

3. Serve the burgers in whole wheat pita pockets with tomato, lettuce,
red onion and tzatziki.
Can be bought at the store pretty simply but it is
best when it is homemade.
2 cups plain yogurt
2 cloves garlic, fresh
1/2 of a cucumber
2 tablespoons of fresh dill
salt to taste

1. Place the yogurt in a strainer lined with a piece of cheesecloth.
Put the strainer in a larger bowl to catch any liquid that might
seep through and place in the fridge overnight.

2. Peel and very finely chop the cucumber. Mix into yogurt with
minced garlic, shopped dill, and salt to taste.

3. Yumm!

White Cranberry Vodka Cocktail

4 oz. White Cranberry Juice
2 oz. vodka
2 oz. ginger ale
1 tsp. lemon juice
Lemon twist, garnish

Combine all ingredients except garnish in a tall glass with ice.
Garnish with lemon twist.

Makes 1 serving

Beer Batter for Fish

serves 8

2 quarts vegetable oil for frying
8 (4 ounce) fillets cod
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse
fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons
pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin
batter is formed. You should be able to see the fish through the batter
after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

All-Purpose Seasoning Mix

Don't let the amount of ingredients scare you off,
this is a wonderful spice mix.

1/2 teaspoon crushed dried coriander
1/2 teaspoon crushed, dried dill weed
1/2 teaspoon crushed dried rosemary
1/2 teaspoon crushed dried thyme
1/2 teaspoon mustard powder
1 teaspoon celery seeds
1 teaspoon crushed dried basil
1 teaspoon crushed dried bay leaves
1 teaspoon crushed dried marjoram
1 teaspoon crushed, dried spearmint
2 tablespoons crushed dried parsley flakes
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons crushed dried oregano
2 teaspoons garlic powder

10 tablespoons

5 minutes 5 mins prep

In the container of a blender or food processor, combine all the
ingredients, and process on high speed until reduced to a fine powder.
Transfer to a container with a tight fitting lid and use as desired.

Friday, May 15, 2009

Tex-Mex Stuffed Peppers

This dish is as versatile as it gets:  Use ground
beef or turkey or go vegetarian by substituting
black or pinto beans.  Use leftover filling for
burritos or another meal.
Hands on time:  Total Time:  30 minutes
Serves: 4

4 large bell peppers, tops, seeds and membranes removed
3/4 pound lean ground beef or turkey breast
1 (8.8-ounce) package white or brown cooked ready rice
1/2 to 1 cup black bean and corn salsa
1 cup shredded Mexican blend or cheddar cheese

Microwave peppers on high, cut side down and covered with plastic
wrap, two at a time for 2 to 2 1/2 minutes. Set aside to steam.
Meanwhile, in a large skillet over medium-high heat, brown meat until
no longer pink, about 5 to 7 minutes (drain off excess fat, if necessary).
Prepare rice according to package directions and add to meat. Stir in salsa
to taste.
Remove from heat and add cheese, stirring well to combine.Remove
peppers from wrap and turn cut side up. Stuff each pepper with about
1 cup filling. If necessary, microwave for 1 minute to heat through.

To Make the meal:  Green salad and whole-wheat tortillas

Veggie Pasta Shells

Freeze these jumbo stuffed shells either in a casserole covered
with sauce, or freeze the individual shells in small bags without
the sauce.  That way you can take out one or two and zap in
the microwave for a fast lunch.

Prep Time:  30 minutes
Cook Time:  25 minutes
24 uncooked jumbo pasta shells
1 (10-ounce) can vegetable broth
1 carrot, minced
1 potato, peeled and diced
1 onion, finely chopped
2 cups part-skim ricotta cheese
1 cup shredded mozzarella cheese
1 egg1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1 (28-ounce) jar spaghetti sauce
1/4 cup grated Parmesan cheese

Cook pasta according to package directions. Rinse, drain, and let cool.

In a large saucepan, heat broth to boiling. Stir in carrots, potatoes
and onions and cook 3-4 minutes until vegetables are tender. Drain
vegetables well. Combine with ricotta, mozzarella, egg, and 1/2 cup
Parmesan cheese in a large bowl. Stir in Italian seasoning. Fill each
cooked and cooled shell with this cheese mixture.

Pour 1/2 cup of the spaghetti sauce in the bottom of a 9x13" baking
pan. Arrange stuffed shells in a single layer on the sauce. Pour
remaining sauce over top. Sprinkle with 1/4 cup Parmesan cheese.

To freeze, refrigerate at this point until cold. Then wrap, label, and
freeze up to 3 months. To thaw and reheat, thaw whole casserole
overnight in refrigerator. Bake as directed below, adding 15-20 minutes
to baking time. To thaw and reheat individual shells, microwave on
40% power for 2-4 minutes until thawed. Then microwave on 60%
power for 1-3 minutes until hot and bubbly.

To bake immediately, cover with foil and bake at 350 degrees for
20 minutes. Then uncover and bake for 10-15 minutes longer or
until hot and bubbly.

Serves 8 -10

Southwest Spice

2 tb Chili powder
2 ts Cumin, ground
2 tb Paprika
1 tb Oregano, dried
1 tb Coriander, ground
1 ts Cayenne pepper
1 tb Garlic powder
1 ts Crushed red pepper
1 tb Salt
1 ts Black pepper

Combine all ingredients thoroughly.

Cheese Potato Balls

2 c. cooked potatoes, grated
1 egg
1/2 c. grated cheddar cheese
2 T onion, grated
salt and pepper to taste
corn flake crumbs

Combine first five ingredients and form in small balls. Roll in corn flake
crumbs. Bake on cookie sheet for 20 minutes in 400° oven.

Thursday, May 14, 2009

Sweet and Sour Spareribs

Ketchup might seem odd in this dish, but some say it's
Chinese in origin (from ke-tsiap, a pickled condiment).
Serve the ribs as an appetizer or as part of a dinner.

Servings:  Makes 4 (appetizer) servings.
2 pounds pork spareribs, well trimmed, cut into single ribs
         (about 8 to 9 ribs)
3/4 cup water
3 tablespoons sugar
2 (1-inch-diameter 1/2-inch-thick) slices peeled fresh ginger, smashed
2 tablespoons soy sauce
2 tablespoons Shaoxing wine (Chinese rice wine)* or dry Sherry
1 tablespoon dark soy sauce*
1 tablespoon Chinkiang vinegar*
or balsamic vinegar
1 tablespoon ketchup
1/2 teaspoon salt

*For more information, see The Shanghai Pantry
Place spareribs in pot large enough to hold ribs in single layer. Add
enough cold water to cover ribs. Bring to boil, spooning off any foam
that rises to surface. Boil 1 minute. Transfer ribs to colander; rinse
under cold water. Drain.

Wash and dry same pot. Add 3/4 cup water, sugar, ginger, 2 table-
spoons soy sauce, rice wine, dark soy sauce, vinegar, ketchup, and
salt to pot. Stir over medium-high heat until sugar dissolves. Add
spareribs to pot, turning to coat with sauce mixture (sauce will not
cover ribs). Arrange spareribs in single layer in pot; bring to boil.
Reduce heat to low; cover and simmer until ribs are very tender,
turning ribs occasionally and adding a few tablespoons water as
needed to maintain liquid level, about 2 hours. DO AHEAD Can
be made 1 day ahead. Chill uncovered until cold, then cover and
keep chilled. Rewarm over medium heat.

Transfer ribs to platter. Boil sauce in pot until reduced to generous
1/2 cup, about 5 minutes. Pour sauce over spareribs and serve.

Pizza Hut Breadstick Seasoning

4 tablespoons dry Parmesan cheese
3 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon ground oregano

Pesto Hamburgers Freezer

 Makes 12 burgers.
3 lbs lean ground beef (not previously frozen!)
3 bread slices, crumbed (white or brown bread is fine)
2 onions, chopped
3 eggs
3/4 cup Parmesan cheese
6 tbsp pesto
3 garlic cloves, minced
Optional Basil Mayo for serving day (enough for 4 burgers)
1/4 cup mayonnaise
2 tbsp pesto

In a large bowl, combine egg, bread crumbs, onion, cheese, pesto and
garlic, mixing well. Add ground beef, stirring until fully combined. Divide
into 12 and make 12 burgers (about 5" in diameter), making sure to
depress the center of each slightly. Flash freeze on cookie sheet, then
transfer into freezer ziploc bag container. Or seperate each with wax/
parchment paper, and freeze stacked.

On serving day: Remove burgers from freezer the night before or
morning of serving, and allow to defrost in refrigerator. Cook on grill
(indoor or outdoor) until center of burgers reach a temperature
of 160F. Serve with basil mayonaise (mixing mayo and pesto together)
on a bun with your choice of burger toppings.

Barbecued Veggie Kabobs

2 Green peppers -- cut in 1" Pieces
4 sm Yellow squash -- sliced thick
2 Dozen mushrooms, large
2 md Onions -- cut into wedges
1 pt Cherry tomatoes
1 ts Salt
1 tb Italian herb mix*
4 Cloves garlic -- crushed
2/3 c Water
2/3 c Balsamic vinegar
16 Skewers

*Oregano, sage marjoram, thyme, savory, basil, rosemary, etc.
 (its' your choice)
Place the green peppers, squash, mushrooms, onions, and cherry
tomatoes in a large bowl.

Mix together the salt, Italian herb mix, garlic, water, and balsamic vinegar.
Add mixture to the vegetables.

Marinade for 2 hours at room temperature.

Arrange vegetables on skewers and grill for 7 to 10 minutes,
turning frequently.

Wednesday, May 13, 2009

Caramelized Chicken Wings

serves 4

3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper

1.Preheat oven to 375°F.
2.Place chicken in a 9x13-inch baking dish.
3.Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper
and pour over the chicken.
4.Bake at 375°F (190°C) for one hour or until sauce is caramelized

Vegetable Seasoning or Broth Mix

Many of the recipes that I have posted here at Recipezaar
call for low-sodium and/or low-fat vegetable broth/stock.
For those of you who have trouble finding such a product in
stores, here is a quick, easy, inexpensive recipe to make your own.

1/4 cup onion powder
1/4 cup dried parsley flakes
2 tablespoons salt-free lemon pepper
2 tablespoons garlic powder
2 tablespoons celery seeds
2 teaspoons sage
2 teaspoons marjoram
2 teaspoons thyme
2 teaspoons basil
2 teaspoons oregano
2 teaspoons pepper
2 teaspoons dill weed
1 teaspoon summer savory
salt, to taste (optional)

40 servings 1 cup

10 minutes 10 mins prep

Store in tightly covered airtight container (a clean, used bouillon jar works very well).
Stir or shake before each use.
To make vegetable broth substitute: mix 1 rounded teaspoonful with each cup of very warm water.
For seasoning: just sprinkle a bit on to vegetables while cooking.

Thai Chicken Stock

Active time: 4 min Start to finish: 4 hr
Servings: Makes about 10 cups

6 lb chicken wings, halved at joint
4 qt cold water
1/2 cup coarsely chopped fresh cilantro stems
3 garlic cloves, smashed
3 (1/4-inch-thick) fresh ginger slices, smashed 1 1/2 teaspoons salt
Special equipment: cheesecloth

Crack chicken wing bones in several places with back of a cleaver or
large knife on a cutting board. Bring all ingredients to a boil in an
8- to 10-quart pot, skimming froth as necessary, then reduce heat
and gently simmer, partially covered, 2 1/2 hours.

Remove pot from heat and cool stock to room temperature, about
1 hour. Pour stock through a large fine-mesh sieve lined with a triple
thickness of cheesecloth into a large bowl and discard solids. Measure
stock: If there is more than 10 cups, boil in cleaned pot until reduced;
if there is less, add water.

If using stock right away, skim off and discard fat. If not, cool stock
completely, uncovered, before skimming fat (it will be easier to
remove when cool), then chill, covered.

Cook's note:
Stock can be chilled 3 day

How to Make and Pour Soaps

without the mess of making them from scratch. While you aren't
Melt and pour soaps allow you to have the fun of soap making
making your soaps from scratch you can still have you hand involved
in choosing your additives, colors, fragrances, and molds. This lets
you make custom soaps that are beautiful for decorative purposes,
personal use, and also as gifts.

Gather ingredients. You will need a melt and pour soap base.
These are available in several options including opaque and transparent.
You can get these online and at many craft stores.
You will also need additives of your choice. Here are several options
that people choose:
Superfatting oils. Soap is harsh on the skin, but you can add oils to
make it softer to your skin. There are a lot of different choices and you
can add easy to find options such as vegetable oil and olive oil, or richer
more nutrient-full oils such as avocado oil and hemp oil which usually
have to be purchased from an online dealer.

Special nutrients. These often include Vitamins (E is excellent for the
skin) and Aloe Vera gel.
Herbs. Dried herbs and flowers of your choice can be added to create
soaps with interesting characteristics.
Other additives. While adding some things to melt and pour can be
tricky you can still add milk powders, honey powders, and oatmeal
for additional advantages.
Colorant. Soap colors are created in one of three ways. Either a liquid
soap dye is used, a powdered soap dye, or a natural color is used
(unsweetened chocolate, brown sugar, cinnamon, Calendula petals,
paprika and other items can be natural colorants).
Fragrance. You have two choices when making soaps. You can use
fragrance oils which are artificial fragrances. They tend to smell in a
way that we are used to, aren't natural, and are inexpensive. Essential
oils are pure, all natural, they often have health benefits and aromatherapy
benefits, but they tend to be a lot more expensive.
You will also need soap molds of your choice. Additional equipment is
a microwave safe bowl (glass Pyrex is often a great tool) for microwavable
soap bases or a double boiler (or two pans that fit one inside the other)
for soap base that can't be microwaved. Measuring spoons and cups.
And a wooden spoon.

Melt your soap base. This can be done in the microwave for some
soap bases or in the double boiler for others. You will need to follow
the directions on the soap since each soap base is slightly different in
how to melt it.

Mix in oils and liquids. Any oils or liquids that you have decided to
aid (except liquid color and fragrance or essential oils) should be
mixed in while the soap is really hot. Add each ingredient slowly
and stir well to make sure that it is evenly dispersed.

Add powdered ingredients. Add any powders or plant materials
that you choose to add now. Stir well and make sure there aren't any
clumps in the soap.

Add colorant. Whatever it is you are choosing to color with should
be added now. Add only a small amount at a time. You don't want
it to be too dark or overwhelm you which can quickly happen with
dyes. Start with two or three drops or a small pinch.

Add fragrance. Fragrance oil isn't as strong as essential oil, but both
should be added in small amounts. Start with five drops and stir
well. Add additional amounts depending on the fragrance you want
to achieve and the smell that you are smelling.

Pour into the mold. Pour your soap into the mold. Carefully press
it in and set aside to cool.

Unmold. The soap should be in the mold for 24 hours to cool and
harden. After this time you can unmold it and use it as soon as you
would like. However curing for a short while (a few weeks) will let
it get harder and it will then last longer.

Packaging and storing. You can store them out or tucked away.
Either way works, but letting it get air will let it harden which will
make it last longer. You can package it in several ways including
baggies, baskets, or boxes. They make great gifts!
Have fun experimenting with a wide range of additives, colors,
fragrances, and molds. You can also do a number of fancy soaps
using these concepts including soap balls which are rolled in your
hands, miniature soaps made in tiny candy molds, and multi-colored
soaps (several different options for making them). Enjoy the making
of your soap as well as the using!

Tuesday, May 12, 2009

Honey Lime Chicken

1/2 cup GREY POUPON Savory Honey Mustard
2 Tbsp. lime juice
2 cloves garlic, minced
1 Tbsp. soy sauce
1 tsp. grated lime peel (optional)
4 small boneless skinless chicken breast halves (1 lb.)
MIX mustard, lime juice, garlic, soy sauce and lime peel until well blended. Reserve 1/2 cup of the mustard mixture for serving with cooked chicken.

GRILL or broil chicken 15 minutes or until cooked through, turning
and brushing occasionally with remaining mustard mixture.

SERVE with reserved 1/2 cup mustard mixture.

Prudhomme's Poultry Magic

1-1/2 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. onion powder
1/4. tsp. granulated garlic
1/2 tsp. paprika
1/4 tsp. ground black pepper
1/4 tsp. rubbed sage
1/4 tsp. thyme
1/4 tsp. dried oregano
1/8 tsp. cumin

Mix all ingredients together and store in an air tight
container. Use as a seasoning for chicken, turkey, or
any other poultry.

Killer Colada

3 ounces Whaler's Killer Coconut Rum
3 tablespoons coconut milk
3 tablespoons pineapple (crushed)
2 cups crushed ice

Blend on high speed.
Serve in hurricane glass with pineapple wedge.

Beer Batter Frito Misto

courtesy Tyler Florence
Show: Food 911
Episode:  Cooking with Beer
Episode: Cooking with Beer

2 cups all purpose flour, plus more for dusting
Kosher salt and freshly ground black pepper
12 ounces beer, pilsner or ale
1 egg yolk
Vegetable oil, for frying
Sage or basil leaves
1/2 pound medium shrimp, shelled, deveined and butterflied
1/2 pound calamari, cut into rings
1/2 pound fresh white anchovies or sardines, cleaned and filleted
Lemon wedges, for garnish

Put flour into a bowl and season with salt and pepper. Stir in the
beer, 1/2 half at a time, whisking to work out any lumps. Add the egg
yolk and mix well to combine. The batter should be the consistency of
heavy cream.
In a wok or deep fat fryer, heat a couple of inches of oil to 375
degrees F. Rinse and dry all ingredients to be fried. Fry the
ingredients in the order listed. Coat ingredients with flour, shaking
off the excess. Dip in batter and immediately place into hot oil. Do
not overcrowd pan. Cook until golden: the herbs will cook quickly,
the seafood will take a bit longer. Skim any loose pieces of batter
from the oil. Drain on paper towels. Place on a large platter, season
with salt and pepper, and squeeze over some lemon wedges. Serve