Monday, June 08, 2009
Saturday, June 06, 2009
Thursday, April 30, 2009
Friday, April 10, 2009
Monday, March 30, 2009
Tuesday, March 10, 2009
Monday, March 09, 2009
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Saturday, March 07, 2009
Friday, March 06, 2009
Tuesday, March 03, 2009
Monday, March 02, 2009
Saturday, February 28, 2009
Friday, February 27, 2009
Thursday, February 26, 2009
Saturday, February 07, 2009
Friday, February 06, 2009
Monday, May 12, 2008
Couscous Recipe - LEMON COUSCOUS WITH PEAS AND CARROTS
This colorful couscous can be prepared in about 15 minutes. To cut that down to 10 minutes, mince the carrots in a processor.
1½ cups low-salt chicken broth
¼ cup water 2 carrots (about 8 ounces), minced
1 cup purchased shelled fresh peas or frozen green peas
1 ¼cups plain couscous 3 tablespoons fresh lemon juice
1½tablespoons grated lemon peel
Bring broth and ¼ cup water to boil in medium saucepan over medium-high heat. Add carrots; cook 2 minutes. Add peas; cook fresh peas 4 minutes or frozen peas 1 minute. Add couscous; cook 30 seconds, stirring often. Add lemon juice, lemon peel, and butter; stir until melted and smooth. Remove from heat, cover, and let stand 5 minutes. Fluff with fork. Season to taste with salt and pepper and serve.
Wednesday, April 30, 2008
Apple Pie Bread Pudding
Nonstick cooking spray 3 eggs, beaten 2 cups milk, half and half or light cream 1/2 cup sugar 1 can chunky apple pie filling (21 oz.), the more fruit kind 6 1/2 cup cinnamon raisin bread, cut into 1/2" cubes, dried (4 1/2 cups dry) Whipped cream or vanilla ice cream, optional
Lightly coat a 3 1/2 or 4 quart slow cooker with cooking spray. Set aside. In a large mixing bowl, whisk together the eggs, milk and sugar. Gently stir in pie filling and bread cubes. Pour into prepared cooker. Cover and cook on low setting for 3 hours until a knife inserted near center comes out clean. Mixture will be puffed. Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30 to 45 minutes to cool slightly before serving. Pudding will fall as it cools. To serve, spoon bread pudding into dessert dishes. If desired, top each serving with a dollop of whipped cream or a scoop of vanilla ice cream.
Wednesday, April 23, 2008
Chocolate Pie Recipe - Chocolate Angel Pie
Ingredients: 4 eggs 1 cup sugar 1/4 cup cornstarch 2-1/2 cups half-and-half, light cream, or whole milk 3 ounces unsweetened chocolate, chopped 1 tablespoon butter or margarine 2-1/2 teaspoons vanilla 1/2 teaspoon cream of tartar 1/2 cup sugar Baked 9-inch pastry shell
Directions: 1. Preheat oven to 325 degrees F. Separate egg yolks from whites; set whites aside for meringue. Place yolks in a small bowl; set aside. 2. For filling, in a medium saucepan, combine 1 cup sugar and cornstarch. Gradually stir in half-and-half and chocolate. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir for 2 minutes more. Gradually stir about 1 cup of the hot mixture into yolks. Add egg yolk mixture to hot mixture in saucepan. 3. Bring to a gentle boil; reduce heat. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and 1-1/2 teaspoons of the vanilla. Cover and keep filling warm. 4. For meringue, in a large mixing bowl, combine egg whites, remaining 1 teaspoon vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or until soft peaks form (tips curl). Gradually add 1/2 cup sugar, 1 tablespoon at a time, beating on high speed for five minutes more or until mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves. 5. Pour warm filling into baked pastry shell. Spread meringue over warm filling; seal to edge. Bake for 30 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.
Makes 8 servings.
Wednesday, April 09, 2008
Angel Hair Pasta With Cilantro Sun Dried Tomatoes And Feta
8 ounces sun-dried tomatoes in oil -- coarsely chopped
2 tablespoons olive oil -- from tomatoes
8 ounces feta cheese -- crumbled
1 bunch fresh cilantro -- coarsely chopped
4 ounces angel hair pasta -- cooked
Combine first 3 ingredients and set aside. Cook pasta according to directions and toss with the tomatoes, cilantro and feta cheese. Serve warm or cold.
Famous Recipe - Linguine with Tomatoes & Basil
6 very ripe large tomatoes, peeled, seeded, and cut into bite-sized pieces
1/2 cup extra-virgin olive oil
1 cup fresh basil leaves, cut into strips
1 cup freshly grated parmesan cheese
3/4 cup sliced black olives
1/2 cup sliced pimiento-stuffed green olives
4 cloves garlic, minced
Salt to taste
1 teaspoon coarsely ground pepper
1 (16-ounce) package uncooked linguine pasta
Freshly grated parmesan cheese
In a large bowl, combine tomatoes, olive oil, basil, parmesan cheese, black olives, green olives, garlic, salt, and pepper; stir until blended. Cover and let stand at room temperature 2 hours. Cook pasta according to package directions; drain and return to pan. Add tomato mixture and toss to coat thoroughly. Transfer onto individual serving plates and garnish with additional parmesan cheese. Makes 4 to 6 servings.
Friday, April 04, 2008
Seafood Wrap SandwichesIngredients 4 (10-11") flour-tortilla wraps, any flavor 4 large lettuce leaves 1 lb. deli-style seafood salad Sliced avocado, red onion Directions Line tortillas or wraps with lettuce. Spoon seafood salad down middle. Top with avocado and onion. Roll tortillas around filling, then wrap a 12x6" sheet parchment or waxed paper around each for easyeating. Makes 4 servings Nutrtional Info Per Serving: 430 cal, 11 g pro, 43 g car, 3 g fiber,23 g fat (3 g saturated fat), 17 mg chol, 899 mg sod.
Wednesday, February 27, 2008
Tuesday, February 26, 2008
Sunday, February 24, 2008
Friday, February 22, 2008
Thursday, February 21, 2008
Saturday, February 16, 2008
1 1/2 pounds ground beef
1/4 teaspoon oregano
1/4 teaspoon basil
1 dash garlic powder
salt and pepper to taste
1 tablespoon chopped parsley
1 dash soy sauce
1 dash Worcestershire sauce
1 chopped onion
For easier removal afterwards, line the pot with aluminum foil.
Combine all ingredients thoroughly and form into a loaf. Brush top of meatloaf with soy sauce.
Place in crock pot after shaping loaf well, on a rack or ring of aluminum foil to keep it out of the drippings.
Cook 4-5 hours on high, 8-10 hours on low.
278 Calories; 23g Fat; 15g Protein; 1g Carbohydrate; trace Dietary Fiber; 96mg Cholesterol; 72mg Sodium.
Friday, February 15, 2008
Tuesday, February 12, 2008
Monday, February 11, 2008
Friday, February 08, 2008
Thursday, February 07, 2008
Wednesday, February 06, 2008
Tuesday, February 05, 2008
Monday, February 04, 2008
Friday, February 01, 2008
Thursday, January 31, 2008
Wednesday, January 30, 2008
Monday, January 28, 2008
Tuesday, January 22, 2008
2 TB clarified butter or ghee
1-1/2 cups water
1 tsp. flour
2 to 3 TB lemon juice
1-1/2 lb. fava beans, (outer and inner skins removed) OR
1 pkg. (10 oz.) frozen lima beans, thawed
1 cup chicken stock
1 cup beef stock
1 cup water
1 lb. basmati rice
2 TB salt
3 TB oil
1 tsp. salt
2 bunches fresh dill, chopped
Melt the ghee in a sauce pan.
Add flour, water, lemon juice, a little salt, and mix. Add the beans, cover and bring to a boil over high heat, then lower heat and cook for 30 minutes if using fava beans, 10 minutes if using lima beans.
In a separate pot, heat the stocks and water. Add to the beans after they're cooked. Bring to a boil, remove from heat and set aside.
Put the rice into a bowl with 2 tablespoons salt and enough hot water to cover and set aside until the water cools (about 20 minutes). Drain the rice and wash the salt away. Wash and drain again.
Heat the oil in a pan and add the rice. Saute for 10 minutes, stirring constantly over high heat (rice should not brown, just become more opaque). Add 1 teaspoon salt and the bean mixture to the rice.
Cover and bring to a boil over high heat, then turn heat to low. After 5 minutes add the dill. Keep cooking covered over low heat until rice absorbs the water, about 7 more minutes.
Note: This dish is known in Iran as Bagali Polo. It is often served with chicken or lamb shanks. Blog of the Day Awards
Wednesday, January 16, 2008
Sunday, January 13, 2008
Pancake Day is coming soon. February 5, 2008 will be Shrove Tuesday, also called Pancake Day in many cultures.
Shrove Tuesday is Pancake Day.
The origin of eating pancakes on Pancake Day has to do with using up milk and eggs that would otherwise spoil because these items were not eaten during Lent.
In 2007 Pancake Day was on 20 February 2007 In 2008 Pancake Day is on 5 February 2008
Lots more Pancake Recipes are available and we will be providing them in time for your Pancake Day celebration.
Free Pancakes may be offered by restauranut chains as part of National Pancake Day.
Shrove Tuesday is the last day before the Christian period called Lent. It is the day before Ash Wednesday and the date is directly related to the date on which Easter falls.
Shrove Tuesday falls 41 days before Easter Sunday, so the date varies from year.
Pancake races are held at many places in Britain and tossing pancakes is also a favorite pastime.
To get started you can begin with our basic Buttermilk Pancake Recipe and add whatever you want to it or on top of it.
Monday, December 31, 2007
Friday, December 28, 2007
Thursday, December 27, 2007
Wednesday, December 26, 2007
Sunday, December 23, 2007
Friday, December 21, 2007
Thursday, December 20, 2007
Tuesday, December 18, 2007
Friday, December 14, 2007
Thursday, December 13, 2007
Wednesday, December 12, 2007
Monday, December 10, 2007
Friday, December 07, 2007
Thursday, December 06, 2007
Wednesday, December 05, 2007
Tuesday, December 04, 2007
Monday, December 03, 2007
Friday, November 30, 2007
Thursday, November 29, 2007
Wednesday, November 28, 2007
Tuesday, November 27, 2007
Monday, November 26, 2007
Friday, November 23, 2007
Wednesday, November 21, 2007
Tuesday, November 20, 2007
Monday, November 19, 2007
Friday, November 16, 2007
Thursday, November 15, 2007
Wednesday, November 14, 2007
Recipes Recipe - Famous Recipes - Luau Recipes - Luby's Cafeteria Baked Spareribs With Luau Sauce RecipeLuby's Cafeteria Baked Spareribs With Luau Sau
Tuesday, November 13, 2007
Monday, November 12, 2007
2 Cups Fresh Or Frozen Cranberry Halves
1 cup seedless green grape halves
1/2 Cup Sugar
3 Cups Miniature Marshmallows
2 Cups Diced Un-peeled Apples
3/4 Cup Chopped Pecans
1 Can (20oz) Pineapple Tidbits, Drained
1 Cup Heavy Cream, Whipped
Shredded or Flaked Coconut
Combine cranberries and sugar. In a large bowl, combine the marshmallows, apples, grapes, pecans and pineapple. Add cranberries and mix well. Fold in whipped cream. Cover and chill. Sprinkle with coconut before serving.
Friday, November 09, 2007
Thursday, November 08, 2007
Recipes Recipe - Famous Recipes - Spanish dessert recipes - Spanish Cheese Custard (Quesada Pasiega)
Wednesday, November 07, 2007
Tuesday, November 06, 2007
Monday, November 05, 2007
Friday, November 02, 2007
If making muffins, it's better to grease your tins than to use liners. You'll get a better crust.
2 cups all-purpose flour 1 cup whole wheat flour 2 cups sugar 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 4 eggs, beaten 1 cup vegetable oil 3 cups grated zucchini Peel of 1 washed orange, minced (or try this with lemon peel)
Step 1 Preheat oven to 375 degrees. Butter two 9-inch loaf pans and dust with flour or wheat germ. Mix all the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda and salt in a large bowl. With an electric mixer or wire whisk beat the eggs, then blend in the oil. Use a spatula to mix the dry ingredients into the egg mixture in several additions, then fold in the zucchini and the orange peel. Divide the batter evenly between the two pans and bake for 50 minutes or until the top springs back when pressed lightly with a finger (bake muffins for 30 minutes). The bread may cool in the pans for 5 to 15 minutes before being turned out onto a rack or plate. Makes two 9-inch loaves (or one loaf and 12 muffins).
Thursday, November 01, 2007
Monday, October 29, 2007
Sunday, October 28, 2007
World Famous Recipes » Baked Pumpkin Seeds. ... World Famous Recipes » Baking Pumpkin Seeds and Baked Pumpkin Seeds baked-pumpkin-seeds
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