Tuesday, August 19, 2008
1. Creamy Chicken Taco Skillet
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 18, 2008 10:52 am (PDT)
Creamy Chicken Taco Skillet
4 boneless, skinless chicken breast halves (1 1/4 pounds)
1 (1 1/4 oz) package taco seasoning mix
1 tablespoon oil
2 cups water
2 cups minute white rice, uncooked
3/4 cup sour cream
1 cup shredded taco cheese
Sprinkle chicken with 1 teaspoon of the seasoning mix. Heat oil in
large skillet on medium high heat. Add chicken; cook 5 minutes on
each side or until cooked through. Remove chicken from skillet; cover
to keep warm. Add remaining seasoning mix and water to skillet; stir
until well blended. Bring to boil, stirring occasionally. Stir in
rice; cover. Reduce heat to low; cook 5 minutes. Add sour cream; mix
well. Top with chicken; sprinkle with cheese. Cover and cook an
additional 1 to 2 minutes or until cheese is melted.
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2. Chocolate Peanut Butter Dessert
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Mon Aug 18, 2008 2:51 pm (PDT)
Chocolate Peanut Butter Dessert
20 Oreo cookies, divided
2 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1/2 cup peanut butter
1 1/2 cups powdered sugar
1 (16 ounce) carton Cool Whip, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 (3 ounce) package chocolate pudding mix
Crush 16 cookies, toss with butter. Press onto the bottom of an
ungreased 9 inch square pan. In a mixing bowl, beat the cream cheese
and peanut butter and 1 cup powdered sugar until smooth. Fold in half
of the cool whip. Spread over crust. Sprinkle with peanut butter
cups. In another bowl, beat the milk abd pudding mix and remaining
powdered sugar on low speed for 2 minutes. Fold in remaining cool
whip. Spread over peanut butter cups. Crush remaining cookies and
sprinkle over top. Cover and chill for atleast 3 hours.
Yield: 12 to 16 servings
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3. Grilled Garlicky Rosemary Lemon Citrus Potatoes
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:19 pm (PDT)
ROSEMARY CITRUS POTATOES
2 pounds russet and/or sweet potatoes, cut into wedges
1/4 cup melted butter
1 tbs chopped rosemary
1 tbs lemon zest
1 clove garlic, peeled and chopped
In saucepot, bring potatoes and enough salted water to cover to a boil. Cook 3 min. Drain. Cut foil into eight 12" squares. In bowl, combine butter, rosemary, zest and garlic. Add potatoes, toss to coat. Divide potatoes among foil squares. Fold foil over potatoes and close securely. Grill 10 min. or until cooked through, turning often. Season with salt and pepper to taste, if desired. MAKES 8 SERVINGS.*
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4. Chocolate Strawberry Cheesecake with Whipped Cream
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:20 pm (PDT)
CHOCOLATE STRAWBERRY CHEESECAKE
27 chocolate wafers
1/4 cup sugar
4 tbs butter, melted
1 quart strawberries, hulled and sliced
3 oz box strawberry JELL-O
1 envelope unflavored gelatin
4 pkgs 8 oz each Neufchatel cheese or cream cheese, room temp
1/2 cup milk
3 bars 4 oz each bittersweet chocolate, melted
Heat oven to 350 degrees. In bowl of food processor, pulse wafers and sugar 5 times or until crumbs form. Stir in butter. Press into bottom of 8 inch springform pan. Bake 10 min. Chill 10 min. Line sides of pan with 1 cup strawberry slices.
Place gelatin mixes in bowl. Pour in 1 cup boiling water, stir 2 min. In food processor, blend cheese and milk 1 min. add gelatin mixture blend 1 min. Pour in chocolate pulse 1 min. Pour into pan.
Chill 4 hours. Garnish with whipped topping and chocolate curls, if desired. Top with remaining strawberry slices. MAKES 12 SERVINGS.*
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5. Cherry Chocolate Ice Cream Cake with Fruits
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Mon Aug 18, 2008 6:20 pm (PDT)
CHERRY CHOCOLATE BOMBE
12 oz pkg pound cake, cut into 12 vertical slices
1.75 quarts container cherry vanilla ice cream
3 cups chocolate cookie crumbs
2 cans 16 oz each chocolate frosting
ARRANGE CAKE SLICES. Line a glass bowl with foil, leave overhang around the edges. Arrange 3 cake slices in the bottom of the bowl, line the sides with remaining slices, trimming cake to fit. Fill in gaps with the trimmings.
ADD COOKIE CRUMBS. In microwave heat ice cream 20 seconds. Top cake with 3 cups ice cream. In bowl, combine crumbs with 1/2 cup frosting, top ice cream with 1 cup crumb mixture. Top with remaining ice cream and crumb mixture. Freeze 30 min. Fold excess foil over cake, freeze 2 hours or until firm.
FROST AND DECORATE CAKE. Remove cake from bowl by pulling up foil, discard foil. Spread 1/2 cup frosting over cake. Fill pastry bag fitted with star tip with remaining frosting, starting in center and working in a circular pattern, coat cake with stars. Top cake with assorted fruit, if desired. MAKES 10 SERVINGS.*
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6. Slices of Pizza with Herbs on them---Spicy Focaccia
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
SPICY FOCACCIA
2 tbs olive oil
2 large cloves garlic, peeled and sliced
1 tbs chopped parsley
1 tsp chopped oregano
1/2 tsp crushed red pepper flakes
13.8 oz pkg refrigerated pizza dough
1 tsp coarse salt
Heat oven to 400 degrees. In skillet, warm oil. Add garlic, cook until golden. Remove from heat, stir in parsley, oregano and pepper flakes. Unroll dough, press into jelly roll pan. Bake 8 min. Brush with oil mixture and sprinkle with salt. Bake 3 min. Cut bread into triangles. MAKES 8 SERVINGS.*
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7. Lemon Broccolini with Red Onion & Red Peppers
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
LEMON BROCCOLINI
2 bunches broccolini, trimmed
1 tsp olive oil
1/2 cup diced red onions
1/4 cup sliced roasted red peppers
1 clove garlic, peeled and chopped
1 lemon, zested and juiced
1/2 tsp kosher salt
In saucepot, cook broccolini in salted boiling water 2 min. Drain. Transfer to bowl of ice water to cool. Drain. In skillet, heat oil 30 seconds. Add onions, peppers and garlic, cook 2 min.
Add broccolini, 2 tbs lemon juice and 1/2 tsp lemon zest. Cook 1 min. Toss to coat. Season with kosher salt. MAKES 4 SERVINGS.*
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8. Arugula Orzo with Cheese, Garlic & Olives
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
ARUGULA ORZO
1 cup orzo
1/2 cup fat free chicken broth
1/2 cup finely chopped red bell pepper
2 cups baby arugula
1 clove garlic, peeled and chopped
2 tbs grated Parmesan cheese
2 tbs chopped kalamata olives
Cook orzo according to package directions. In skillet, bring broth and bell peppers to a boil. Reduce heat and cook 2 min. more. Stir in arugula and garlic. Cook 1 min. or until wilted. Stir in orzo, cheese and olives. Add 1/4 tsp black pepper, if desired. MAKES 4 SERVINGS.*
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9. Roasted Sea Bass Topped with Veggies
Posted by: "Russie--- >^..^<" russie2003@sbcglobal.net russie2002
Tue Aug 19, 2008 3:07 am (PDT)
ROASTED SEA BASS
1 pound fillet Chilean sea bass, cut into 4 pieces
2 tbs olive oil
1 cup each cubed zucchini and yellow squash
1 cup chopped onion
1 clove garlic, peeled and finely chopped
1/3 cup white wine
2 cups halved red and/or yellow grape tomatoes
1/4 cup thinly sliced basil
Heat oven to 425 degrees. Season fillets with salt and pepper, if desired. Place on foil lined baking sheet and drizzle with 1 tbs oil. Roast 15 min. or until fish flakes easily.
In skillet, warm remaining oil 30 seconds. Add zucchini, squash and onions. Cook 5 min. or until vegetables are softened and lightly golden brown. Stir in garlic. Cook 30 seconds or until fragrant.
Stir in wine bring to a boil, scraping up any brown bits. Cook 2 min. or until almost all liquid is absorbed. Add tomatoes and cook 2 min. or until softened. Stir in basil. Spoon vegetables over fish. MAKES 4 SERVINGS.*
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10. Smoky Tomato Soup with Gruyère Toasts
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:09 am (PDT)
Smoky Tomato Soup with Gruyère Toasts
1 Tablespoon unsalted butter
1 Tablespoon extra-virgin olive oil
1 onion, cut into 1/4-inch dice
2 garlic cloves, crushed
2 teaspoons sweet smoked paprika
3 1/2 pounds tomatoes, quartered
1/2 cup water
1 thyme sprig
1 bay leaf
kosher salt and freshly ground pepper
1/4 cup plus 2 Tablespoons heavy cream
8 (1/4 inch thick) baguette slices, cut on the bias
3/4 cup Gruyère cheese, coarsely grated
In a soup pot, melt the butter in the olive oil. Add onion
and garlic and cook over moderately high heat until
tender, about 5 minutes. Add paprika and cook until
fragrant, about 30 seconds. Add tomatoes, water, thyme
sprig and bay leaf, season with salt and pepper and
bring to a boil. Cover and simmer over moderate heat
until tomatoes break down, about 15 minutes. Discard
the thyme sprig and bay leaf. Preheat the broiler. In a
blender, puree the soup in batches until smooth.
Strain back into the pot, pressing on the solids to
extract as much soup as possible. Stir the cream into
the soup and season with salt and pepper. Meanwhile,
place the baguette slices on a baking sheet. Broil
6-inches from the heat until lightly toasted on both
sides, about 2 minutes total. Top the toasts with
Gruyère and broil for about 30 seconds, until the
cheese is bubbly. Ladle soup into bowls and serve
with the Gruyère toasts. Makes 4 to 5 servings.
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11. Angel Hair Pasta au Gratin
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:09 am (PDT)
Angel Hair Pasta au Gratin
6 Tablespoons unsalted butter
1 pound angel hair pasta (capellini)
1 cup heavy cream
1 cup half and half
salt and freshly ground black pepper
3/4 cup fresh bread crumbs
To make bread crumbs, crumble two 2/3-inch-thick
slices of 5 1/4x3-inch French or Italian bread in a food
processor. Preheat oven to 350 degrees F. Coat a
9x12x2-inch casserole with 2 tablespoons of butter.
Bring a large pot of abundantly salted water to a
vigorous boil. Add pasta and boil until it is about
half-cooked, 2 to 3 minutes, then drain and transfer to
a bowl. Add 2 tablespoons of butter and toss well to
coat. Arrange pasta evenly in prepared casserole.
Pour in heavy cream and half and half and season with
salt and pepper. Sprinkle top with bread crumbs and
dot with remaining 2 tablespoons of butter. Bake until
top of pasta is golden, about 30 minutes. Makes 4
servings.
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12. Fresh Green Bean Casserole
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:11 am (PDT)
Fresh Green Bean Casserole
1 Tablespoon unsalted butter, melted
2 pounds fresh green beans, trimmed
6 slices bacon
1 medium onion, chopped
freshly ground black pepper
salt
2 cups sour cream
1/2 pound Swiss cheese, shredded
1 roll Ritz crackers, crumbled
Preheat oven to 350 degrees F. Butter a 9x12x2-inch
baking casserole with 1 tablespoon of butter. Bring a
large saucepan of water to a boil, salt lightly, then
blanch green beans by cooking them in the boiling
water for 3 minutes. Remove beans with a skimmer
and let water continue to boil while you rinse the
beans under cold water in a colander. Once the water
is boiling vigorously again, return the green beans to
saucepan and cook until tender but with a slight
crunch, about 6 minutes. Drain and immediately
run beans under cold water in a colander to stop
them from cooking. Place in beans in a large bowl.
In a skillet, cook bacon over medium heat until
crispy, about 15 minute, then crumble bacon once
it is cool enough to handle. Add crumbled bacon
to the beans. Discard all but 3 tablespoons of
bacon fat, then add onion to the skillet, set over
medium-high heat, and cook, stirring, until
softened, about 4 minutes. Transfer onion to bowl
with beans. Season bean mixture with slat and
pepper and toss well. In a small bowl, stir together
sour cream and Swiss cheese. Fold mixture into
beans mixture. Transfer to prepared baking
casserole, spreading evenly. Sprinkle crumbled
Ritz crackers over top of casserole. Bake until
golden brown on top, about 25 minutes. Makes
6 servings.
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13. Cinnamon Coffee Cake
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:11 am (PDT)
Cinnamon Coffee Cake
1 cup butter, softened
2 3/4 cups sugar, divided
2 teaspoons vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups (16 ounces) sour cream
2 Tablespoons ground cinnamon
1/2 cup chopped walnuts
In a large mixing bowl, cream butter and 2 cups sugar
until fluffy. Stir in vanilla. Add eggs, one at a time,
beating well after each addition. Combine flour, baking
powder, baking soda and salt. Add to creamed mixture
alternately with sour cream, beating just enough after
each addition to keep batter smooth. Spoon one-third
of batter into a greased 10-inch tube pan. Combine
cinnamon, nuts and remaining sugar, then sprinkle
1/3 over batter in pan. Repeat layers two more times.
Bake at 350 degrees F. for 70 minutes or until cake
tests done. Cool for 10 minutes in the pan on a wire
rack. Remove from pan to rack to cool completely.
Makes about 16 servings.
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14. Bunny Bread
Posted by: "Trudy" wearybrat@sbcglobal.net pisces194473153
Tue Aug 19, 2008 6:12 am (PDT)
Bunny Bread
4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 teaspoon almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ginger
2 cups shredded raw carrot, about 4 medium
1 cup sliced almonds
Beat eggs until pale and fluffy. Add sugar gradually and
beat until thick. Add oil in a slow steady stream and
beat until thoroughly mixed. Sift flour with baking
powder, baking soda, salt and ginger and stir into the
creamed mixture until just smooth. Add shredded carrot
and sliced almonds. Stir until just mixed. Divide batter
between two 5x9-inch loaf pans which have been sprayed
with a nonstick cooking spray. Bake in a preheated 350
degree F. oven for 45 to 55 minutes or until a wooden
toothpick inserted in the center of the bread comes out
clean. Cool in pans about 5 minutes, then turn out onto
a rack to cool. Enjoy one loaf now and freeze one for later.
To freeze, wrap securely in a plastic freezer bag and keep
frozen up to three months. Freeze as soon as the bread
has cooled to preserve that fresh baked taste. Makes two
9-inch loaves.
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15a. Crockpot Cherry Cobbler
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Tue Aug 19, 2008 7:01 am (PDT)
Crockpot Cherry Cobbler
1 16 oz can light cherry pie filling
1 package cake mix for 1 layer cake or sweet muffin mix
1 egg
3 Tbs evaporated milk
1/2 teaspoon cinnamon
1/2 cup chopped nuts -- optional
Put pie filling in lightly buttered 3 1/2-quart crock pot
and cook on high for 30 minutes. Mix together the
remaining ingredients and spoon onto the hot pie filling.
Cover and cook for 2 to 3 hours on low. You may also use
a lightly greased souffle dish in a larger crock pot. 6
servings.
*~Sandy U.~*
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16a. SPINACH SOUFFLE
Posted by: "Sandy U." sandyu42@tampabay.rr.com sandyu33781
Tue Aug 19, 2008 7:02 am (PDT)
SPINACH SOUFFLE
INGREDIENTS:
1 pound spinach
1/4 cup chopped fennel bulb
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon dill weed
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup milk
3 eggs, separated
1/4 teaspoon cream of tartar
DIRECTIONS:
Prepare and cook spinach as directed. Place spinach in
blender or food processor. Cover and blend, or process,
until mixture is smooth. Heat oven to 350 degrees. Butter
4-cup souffle dish or 1-quart casserole. Heat margarine in
1-1/2-quart saucepan over medium heat until melted. Stir
in flour, nutmeg, salt and pepper. Cook, stirring constantly,
until smooth and bubbly; remove from heat. Stir in milk.
Heat to boiling, stirring constantly. Boil and stir 1 minute.
Beat egg whites and cream of tartar in large bowl on high
speed until stiff and dry. Beat egg yolks in medium bowl
on high speed until very thick and lemon colored. Stir into
white sauce mixture. Stir in spinach. Stir about one-fourth
of the egg whites into sauce mixture. Fold into remaining
egg whites. Carefully pour into souffle dish. Bake 50 to 60
minutes or until knife inserted halfway between center and
edge comes out clean. Carefully remove foil band and
quickly divide souffle into servings with 2 forks. Serve
immediately
Yield: 4 servings
FRESH SPINACH KNOW-HOWS:
Some varieties of spinach have flat, smooth leaves, others
have thick, crinkly leaves, but they're all best when young
and tender.
Check the stem to gauge tenderness and age. A thin, flexible
stem indicates a tender, young plant. Choose these spinach
leaves for salads or recipes where the spinach is served raw.
Thick, fibrous stems mean more mature, tougher plants, which
are best suited for cooking.
Shop for crisp, bright green leaves with no dark, bruised
patches or yellowing. I like to buy loose leaves or bunches
so I can judge their quality. Store fresh spinach in a dry
plastic bag in the refrigerator crisper, where it will keep
for two to three days.
Spinach stems, even of some young leaves, are fibrous, stringy,
and difficult to eat, especially after cooking. Remove the
stems before washing; discard them or save them to add to a
vegetable stock. I don't bother removing the stems from truly
tender, small leaves with equally tender, thin stems.
Notoriously sandy, spinach must be washed carefully. After
following the directions in the photo below, taste a leaf.
If you detect even the slightest bit of grit, wash the
leaves again.
To remove the stem from a spinach leaf, fold the leaf in
half along the spine, grasp the bottom of the stem and tear
toward the tip of the leaf.
*~Sandy U.~*
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17. RAILROAD PIE
Posted by: "Richard Lee Holbert" rlhintexas@charter.net rlholbert
Tue Aug 19, 2008 8:53 am (PDT)
RAILROAD PIE
1 pound ground beef
1 onion, chopped
1 can tomato soup
1 1/4 cup water
1 can whole kernel corn
1 tablespoon chili powder
1 teaspoon salt
Dash of pepper
3/4 cup cornmeal
1 tablespoon flour
1/4 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1/2 cup buttermilk
Cook beef and onion until browned, stirring to crumble.
Stir in next 6 ingredients.
Simmer 15 minutes.
Pour into a 2 1/2-quart casserole dish.
Combine corn meal, flour, baking soda and salt and mix well.
Stir in egg and buttermilk.
Spoon mixture evenly over meat mixture.
Bake at 350 degrees F for 30 to 40 minutes.
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18. Black-Bottom Banana Bars
Posted by: "Sharon Capps" sharoncapps@cableone.net sharoncapps2000
Tue Aug 19, 2008 9:13 am (PDT)
Black-Bottom Banana Bars
13x9x2-inch pan
Great Recipe. I put a few chocolate chips on top of bars about 2 minutes
before they were done and then when I removed from oven I swirled the chips
over bars. A rich, moist bar that is even better the second day. I got the
recipe from 1995 Taste of Home Annual Recipes and it was submitted by Renne
Wright.
Ingredients:
1/2 cup butter or margarine, softened
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cup mashed ripe bananas (about 3 medium)
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until
thoroughly combined. blend in the bananas. Combine the flour, baking
powder, baking soda and salt; add to creamed mixture and mix well. Divide
batter in half. Add cocoa to half; spread into a greased 13x9x2-inch baking
pan. Spoon remaining batter on top and swirl with a knife. Bake at 350°
for 25 minutes or until a toothpick inserted near the center comes out
clean. Cool.
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19. Banana-graham Muffins
Posted by: "jacqueline austin" nebulized@aol.com ny14467
Tue Aug 19, 2008 11:15 am (PDT)
Banana-graham Muffins
1 cup graham cracker crumbs
3/4 cup flour
1/2 cup lightly packed brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 egg
1/2 cup oil
3/4 cup mashed banana
Mix dry ingredients together, combine egg, oil and banana, mix well,
add to dry ingredients, stirring just until moistened. (If you stir too
much the muffins will be tough) Bake at 400 degrees for 15 to 18
minutes.
