Wednesday, April 28, 2010

Quick and Easy Dinner Recipes - Deviled Steaks and Green Bean Potato Salad

Need a quick and easy dinner? How about steaks, potatoes and green beans? You can have this meal on the table in no time and it's delicious, too. Easy Cookin' Deviled Steaks are just that. You have steaks and gravy in minutes. The green beans and potatoes are combined into a Green Bean Potato Salad. A delicious and quick meal especially for you!
EASY COOKIN' DEVILED STEAKS
1 envelope (3/4-oz) brown gravy mix
2 tbsp prepared horseradish
1 can (4-oz) sliced mushrooms, drained
4 (5-oz each) beef tenderloin steaks
1/4 cup beef broth or red wine
Prepare gravy according the the package instructions. Add the horseradish and mushrooms to the gravy and mix well. Keep warm.
Heat a large heavy nonstick skillet over medium-high heat. Add steaks to the skillet and cook for 3 minutes on each side (or longer for well done). Remove steaks from the skillet and keep warm.
Add the broth or wine to the skillet and cook, stirring constantly for a minute to deglaze the pan. Pour the juices into the gravy and mix well. Serve the gravy with the steaks.
GREEN BEAN POTATO SALAD
1 lb small red skin potatoes
1 lb fresh green beans
1/4 large red onion, finely chopped
1/4 cup sliced green onions
1 cup sour cream
2 tbsp Dijon mustard
1/4 cup mayonnaise
2 tbsp white wine vinegar
salt and pepper to taste
1/2 tsp paprika, for garnish
Wash and quarter the potatoes; cook in a large pot of salted water until tender. Drain potatoes and cool to room temperature.
Blanche the green beans in boiling water for 4 to 5 minutes until crisp tender. Place in a colander and run cold water over beans to stop the cooking and preserve the dark green color. Set aside to drain well.
In a large bowl, combine the potatoes, red onion, green onion and green beans. In a separate bowl, blend together the sour cream, mustard, mayonnaise, and vinegar; season with the salt and pepper. Pour mixture over the vegetable mixture and toss gently to combine. Place salad in a bowl and garnish with paprika.
Enjoy!


Source: ezinearticles



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Shortening Cookie Recipes

These shortening cookie recipes are delicious. Just check these out and I'm sure you'll be amazingly surprised.
So here we go for some shortening cookie recipes:
>>Cookie Sheet Cake
2 c flour
1 c water
1 stick margarine
1 tsp baking soda
1 tsp salt
1/2 c buttermilk
1/2 c oil
2 c sugar
2 eggs
3 tbsp cocoa
Cake:
in large bowl, combine flour, sugar, and salt. Mix well. In saucepan, add margarine, oil, water, & cocoa. Bring to a boil & add to flour mixture; stir well.
Add eggs, buttermilk, and baking soda. Mix well. Pour on ungreased cookie sheet and bake 20 minutes at 350°.
>>Oreo Cookie Pound Cake
25 chocolate sandwich cookies cream-filled
1 1/2 c sugar
1 1/4 c milk
1 c butter-flavored crisco
1 ts salt
1 ts vanilla extract
2 1/2 ts baking powder
3 c flour
4 lg eggs
Chocolate glaze:
1 tb milk
1 tb corn syrup
3 tb butter-flavored crisco
6 oz semi-sweet chocolate chips
Preheat oven to 350 degrees. Grease and flour a 9" Tube pan. Cut each sandwich cookie into quarters. In a large bowl, with mixer at low speed, beat flour and remaining ingredients (except cookies and glaze) until blended. Increase speed to high; beat 2 minutes, scraping bowl a few times. Spoon about 3/4 cup batter into pan.
Gently stir cut-up cookies into remaining batter, and spoon into same pan. Bake 50 minutes, or until cake springs back when lightly touched (toothpick test will not work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool completely on rack. When cake is cool, prepare chocolate glaze. In a 1 quart saucepan, over low heat, heat all ingredients, stirring constantly, until melted and smooth. Drizzle over cake.


Source: ezinearticles



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2 Easy Homemade Caramel Popcorn Recipes

Several years ago, my great aunt sat down and shared her favorite Caramel Popcorn recipes with me. As a child, I had always looked forward to going to her home and digging into her popcorn container. After our visit was over, she would send my brother and I back home with little paper lunch bags filled with her delicious popcorn.
I hope these 2 recipes will be enjoyed by your family.
Classic Caramel
4 quarts popped popcorn
1 cup firmly packed brown sugar
1/2 cup corn syrup
1/2 cup margarine
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon baking soda
Spread the popped popcorn in a large shallow baking pan. In a 2 quart saucepan, stir together brown sugar, margarine, corn syrup and salt. Cook mixture over medium heat, stirring constantly, until mixture comes to a boil. Cook for the final 5 minutes without stirring. Remove pan from the heat. Stir in vanilla extract and baking soda. Pour mixture over the popcorn. Stir until completely coated. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Let cool to room temperature. Once cool, break into pieces and store in an airtight snack container.
Tip: If you are concerned about sticking, lightly coat your baking pan with margarine or nonstick cooking spray.
Caramel Nut
10 cups popped popcorn
1 1/2 cups peanuts
1/2 cup margarine
1 cup firmly packed brown sugar
1 cup dark corn syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 teaspoon vanilla extract
In a large baking dish, combine the popcorn and peanuts. In a 2 quart saucepan, combine margarine, brown sugar, corn syrup and salt. Bring to a boil, stirring constantly for 5 minutes. Remove from heat. Stir in baking soda and vanilla extract. Pour mixture over popcorn and peanut mixture. Bake in a 250 degree oven for 45-60 minutes, stirring every 10 minutes. Let cool cool to room temperature. Once cool, break into pieces and store in an airtight snack container.
Optional - You can substitute the peanuts for sliced almonds or cashews.


Source: ezinearticles



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Tuesday, April 27, 2010

Three Easy Summer Squash Recipes

If your garden is over-run with summer squash, try these easy main dish recipes your family is sure to enjoy. Zucchini can also be substituted for the summer squash. Enjoy!
Summer Squash Casserole
6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening
Cook squash and onion about 5 minutes, drain. Combine soup, sour cream, and carrots, fold in drained squash and onion. Combine stuffing mix and shortening, spread half of mix into 12x8x2-inch pan. Spoon vegetable mix over top, cover with rest of stuffing mix. Bake at 350 degrees for 30 minutes. Note: this recipe can be served as a main dish or side dish.
Midwestern Stir-Fry
1/2 c. Miracle Whip Salad Dressing or mayonnaise
2 tbsp. milk
1/2 tsp. mustard
1/2 lb. smoked sausage, cut into 1/4-in. slices, halved
3/4 c. yellow squash slices, halved
1/2 c. green or red pepper strips
1/2 c. green onions, cut into 1-in. pieces
Hot cooked rice
Combine salad dressing, milk, and mustard, mixing until well blended; set aside. Stir-fry sausage in large skillet or wok over high heat until thoroughly heated. Remove sausage from skillet; drain, reserving 1 tbsp. fat. Return reserved fat to skillet. Add squash and peppers. Stir-fry 3 minutes. Return sausage to skillet with onions; stir-fry 1 minute. Remove from heat. Add salad dressing mixture; mix lightly. Serve over hot cooked rice.
Summer Squash Pork Bake
1 lb. ground pork
1/2 tsp. garlic salt
1/4 c. fine dry bread crumbs
3 tbsp. Parmesan cheese, grated
6 oz. mozzarella cheese, sliced
1/2 pint sour cream
6 summer squash, each about 5 inches long
Salt and pepper
Fry pork until meat loses its pinkness. Drain fat, then stir in garlic salt, crumbs, 2 tbsp. Parmesan cheese and sour cream. Set aside. Cut squash in thin lengthwise slices. Sprinkle lightly with salt and pepper. In a greased shallow 2-quart baking dish, arrange about half of the squash slices; spoon pork mixture evenly over top and cover with remaining squash slices. Bake, covered, 350 degrees for 35 minutes. Uncover, arrange mozzarella cheese over top and sprinkle with remaining Parmesan cheese. Bake uncovered 10 minutes or until cheese is golden.


Source: ezinearticles



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Famous Ceasar Salad Recipes

Ceasar Salad is undoubtedly the most popular of all the salads. Hence, the name fitted for royalty. It has gained popular acceptance mainly because it has the taste and texture you can actually enjoy. In other words, it does not taste like most healthy food should. Listed below are two amazing recipes and takes on the well-loved salad.
CEASAR SALAD

4 ounces anchovies
3 tablespoons Dijon mustard
2 ounces garlic -- chopped
4 egg yolks
1/2 cup red wine vinegar
1 tablespoon Worcestershire sauce
1 cup Parmesan cheese
1 quart olive oil
1 teaspoon black pepper
salt -- to taste
12 cups Romaine lettuce
croutons -- seasonings in recipe
STEP ONE: Prepare Croutons (Optional)
Cut a loaf of stale bread into 1/4-inch cubes. Season with melted butter, thyme, basil, garlic, oregano, salt, and pepper. Bake until crisp.
STEP TWO: Prepare Caesar Salad Dressing
In a large bowl, grind anchovies to a paste-like consistency. Stir in all remaining ingredients except Romaine lettuce.
STEP THREE:
Tear Romaine lettuce into large pieces and place in large bowl. Pour salad dressing over lettuce and toss salad. Serve immediately.
CEASAR SALAD WITH LEMONGRASS-SKWERED SHIMPS AND SCALLOPS

CAESAR DRESSING:
1 cup mayonnaise
1/4 cup Parmesan cheese, preferably Reggiano
1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
2 teaspoons minced garlic
2 anchovy fillets, finely chopped (about 1 teaspoon)
1/8 teaspoon ground pepper
About 1/3 cup water for thinning
16 large shrimp (about 1 pound), peeled and deveined (tails on)
1 tablespoon plus 2 teaspoons olive oil
16 medium sea scallops (about 1 pound), muscles removed
3/4 teaspoon kosher salt
1/4 teaspoon ground pepper
8 stalks lemongrass, cut into 10- to 12-inch skewers, soaked in water for 30 minutes
2 cups croutons
6 cups lightly packed mixed salad greens
6 cups lightly packed chopped hearts of romaine
1 cup grated Parmesan cheese, preferably Reggiano
1. For the dressing, combine the mayonnaise, Parmesan, lemon juice, mustard, Worcestershire sauce, garlic, anchovy, and pepper in a small bowl. Whisk until well incorporated. Whisk in the water to desired consistency. Refrigerate until chilled.
2. Preheat a grill to medium high or the oven to 450 degree F. Add the shrimp with 2 teaspoons of the olive oil in a bowl. In a separate bowl, gently toss the scallops with the remaining 2 teaspoons oil. Season the shrimp and scallops, on both sides, with kosher salt and pepper.
Thread 4 shrimp onto each of 4 lemongrass skewers, threading them through the head and tail so they will lie flat when cooking. Thread 4 scallops onto each of the remaining 4 lemongrass skewers, so they will also lie flat when cooking.
Cover the grill and cook for 8 minutes, rotating the skewers frequently, until the shrimp are pink and the scallops are opaque throughout. Or, place the skewers on a baking sheet lined with aluminum foil and bake for 8 to 10 minutes on the top rack of the oven.
3. Toss the croutons in a bowl with about 1/4-cup of the dressing. Add the greens and lettuce and Parmesan cheese. Add about 1/2-cup dressing. Season with more kosher salt and pepper to taste, if necessary. Divide among 4 serving plates. Criss-cross 2 seafood skewers on top of each salad portion.
4. The dressing can be made up to 1-week in advance and refrigerated. The seafood can be grilled or baked up to 8 hours in advance and refrigerated. (If precooked, be sure to cook the seafood on the rare side so as not to overcook it when reheated.) Reheat in a preheated 350-degree F oven, covered with aluminum foil, for about 5 minutes.


Source: ezinearticles



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2 Oyster Dinner Recipes Plus Oyster Cooking Tips

Every few months my husband and I enjoy treating ourselves to a homemade oyster dinner. Most of the time we bake them in a casserole-style recipe as we don't enjoy just plain steamed oysters.
Oysters should be purchased fresh and then placed into the refrigerator and consumed as soon as possible. Some people say they can last up to 2 weeks refrigerated, but I say that is too long. I believe you should consume them within 3-4 days after purchasing them.
You can purchase a special knife that is found in kitchen and cooking stores called a oyster knife, which will help you to easily open the shell and remove the meat. You will insert the knife blade into the back hinge side of the shell and then twist it, until the shell opens.
Scalloped Oysters
1 pint oysters
1 cup fine bread crumbs
1/2 cup coarse cracker crumbs
1/2 cup butter, softened
1 cup oyster liquid
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon celery salt
butter for greasing the baking dish
Preheat oven to 350 degrees. Wash and drain oysters until they are clean. Using a 9 x 13" baking dish, rub the bottom and sides with softened butter. In a small bowl, combine the bread crumbs with the softened butter until mixed and crumbly, then layer bread crumbs on the bottom of the baking dish. Arrange the clean oysters on top of bread crumbs and then finish up with the cracker crumbs on top. Season the top layer with salt, pepper and celery salt. Finally, pour the oyster liquid over the top. Bake in a 350 degree oven for 30 minutes or until done.
Deep-Fried Oyster Fritters
1 cup oyster meat
1/4 cup evaporated milk
2 eggs
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter, softened
1 1/2 teaspoons baking powder
1/4 cup all-purpose flour
Cook and drain the oysters, then remove the meat. In a large bowl, combine the evaporated milk, eggs, salt, black pepper, butter and baking powder. Stir in the flour until ingredients are combined. If the mixture is a little runny, stir in extra flour until its a thickened batter. Stir in the oyster meat and allow to stand for 5 minutes. Heat your deep fryer up to about 350 degrees and deep fry your coated oysters for 2-3 minutes until golden brown.


Source: ezinearticles



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The Coriander Beef Recipes

Preparation time: 15 minutes + 1 - 2 hours marinating
Total cooking time: 15 minutes
Serves: 4
Ingredients for the coriander beef recipes:
500g (1lb) rump steak, cut into thin strips
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
1/2 cup (25g/ ¾ oz.) chopped coriander roots, stems and leaves
1/4 cup (60ml/2 f oz.) oil
oil, extra, for cooking
2 red onions, thinly sliced
1/2 red capscicum, thinly sliced
1/2 green capscicum, thinly sliced
1 tablespoon lime juice
1/2 cup (25g/ ¾ oz.) chopped coriander leaves, extra
Directions for the coriander beef recipes:
1. When you want to start cooking the coriander beef recipes, you should follow these guidelines. First, place the beef strips in a glass or ceramic bowl. Add the garlic, ginger, coriander and oil. Mix together well, then cover and refrigerate for 1 - 2 hours
2. Heat the wok until very hot and stir-fry the meat in three batches over high heat for 2 - 3 minutes, or until the meat is just cooked. Remove all al the meat from the wok and keep it warm.
3. Heat 1 tablespoon oil, add the onion and cook over medium-high heat for 3 - 4 minutes or until the onion is slightly softened, Add the capsicum, and cook, tossing constantly, for 3 - 4 minutes, or until capsicum is slightly softened,
4. Return all the meat to the wok with the lime juice and extra coriander. Toss well, then remove from the heat and season well with salt and cracked black pepper. Serve immediately.
Nutritional Value for the coriander beef recipes:
Protein 30 g;
Fat 25 g;
Carbohydrate 5 g;
Dietary Fibre 2 g;
Cholesterol 85mg;
Energy 1620kJ (385cal)


Source: ezinearticles



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Old Fashion Relish Recipes - Hot Relish and Carrot & Sweet Onion Relish

Add a little touch of something extra to your meals with homemade relishes. There is something very satisfying in putting a dish of relish on your table that you made yourself. Relishes are also perfect in gift baskets, as hostess gifts, etc. These old fashion recipes for Hot Relish and Carrot & Sweet Onion Relish are easy to make and offer two very different options.
HOT RELISH
Another old Southern Indiana recipe.
12 hot peppers
12 green tomatoes
12 cups red and/or green bell peppers
12 onions
3 cups sugar
3 tsp salt
2 cups cider vinegar
Grind vegetables. (In today's modern kitchen this can be done with a food processor.) Place in a large colander and run water over the mixture for 5 minutes.
Bring the sugar, vinegar, and salt to a boil in a saucepan. Place the vegetable mixture in a large saucepan or a stockpot. Pour the boiling sugar mixture over the vegetable mixture. Cook over medium heat until very hot but not to a hard boil, stirring occasionally. Place in pint jars, attach canning lids and seals tightly. Be sure jars seal (they should make a popping sounds and/or the center of the lid will indent slightly.)
Makes 6 pints.
CARROT AND SWEET ONION RELISH
2 sweet onions, chopped
2 carrots, chopped
1 tsp fresh rosemary, chopped
1 bay leaf
1/3 cup cider vinegar
1/3 cup water
In a medium-size bowl with a lid, combine all the ingredients and stir well. Place cover on the bowl. Refrigerate the relish at least overnight. Before serving, remove the bay leaf and drain the liquid.
This is a good relish to serve with poultry, fish, and pork.
Enjoy!


Source: ezinearticles



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Two Recipes For Exquisite Pasta Sauces Your Kids Will Enjoy

Exquisite sauces are one of the best existent additives to Italian pasta. So if you want to make an unforgettable dinner for the whole family, preparing pasta with a delectable sauce is the perfect option for you. But you don't have to forget about food preferences of all of members of your family. Children won't be pleased if in their adorable spaghetti will be onion, garlic, olives or other similar ingredients. That doesn't mean you have to limit yourself at ketchup as single sauce for pasta. In this article you can find other interesting recipes which will meet all your kids' requirements.
Classic Italian sauce "Sugo" (Spaghetti Bolognese)
You will need: 2 cloves of garlic, 1 tablespoon of olive oil, 25 g butter, 1 onion, finely chopped, 1 carrot, finely chopped, 1 stalk celery, finely chopped, 85 g chopped Pancetta (ham), 250 g minced beef, 250 g minced pork, 300 ml milk, 300 ml dry white or red wine, 2 tbsp tomato paste, 2x400 g canned tomatoes and 2 teaspoons of mixture of herbs.
  1. Chop the garlic. Pour olive oil in a large deep saucepan, add butter, and then put the pot on the fire, stirring with a wooden spoon for 1-2 minutes, until the butter is melted. Add chopped vegetables, garlic and Pancetta and fry for 8-10 minutes, stirring occasionally, until vegetables are tender but not brown.
  2. Add two minced. Stir and knead them with a spoon, to avoid lumps. It is very important, as the sauce should not turn out lumps. Stir and crush with a spoon for 5 minutes, until stuffing is not fry until brown.
  3. Pour the milk and stir, then slightly increase the fire, stirring, for 10-15 minutes, until all the milk has been absorbed into the meat. Do not worry if there are slightly folded pieces of milk - they will disappear later. Pour the wine, and repeat the process, as with the milk.
  4. Add the tomato paste and pour the tomatoes. Fill both cans of tomatoes from the water and also pour them in a saucepan. Pour herbs and 1 / 2 teaspoon salt, add pepper. Increase the fire and bring to a boil, stirring occasionally and crushing tomatoes with a spoon.
  5. Put the pan on the smallest fire. Cover, leaving a small opening to discharge steam. This sauce is prepared 2 hours, lifting the lid and stirring the sauce every 20 minutes. At the end the sauce should be thick and shiny.
  6. Turn off the heat, the pan tightly and allow sauce to "rest", while you cook pasta. Pour most of sauce to pasta and mix with two large spoons, adding a teaspoon or two of water from the pot, where cooked pasta, if they look rather dry. Serve immediately, placing the remaining sauce on top. Serve grated cheese in a separate dish on the table.

There is also another recipe that will not leave your kidsYou will need:
- Bank of canned tomatoes (2 pcs),
- Bank of tomato paste (1 g),
- white sugar (4 g),
- clove garlic (5 pieces),
- laurel (1 pc),
- onions, sliced (120 g),
- ground black pepper (1 g),
- pepper (0.5 g),
- olive oil (60 ml),
- lean beef (450 g),
- fresh bread crumbs (50 g),
- salt (10 g),
- dried parsley (1 g),
- dried basil (1 g),
-grated parmesan cheese (5 g),
- garlic powder (0.3 g),
- egg, beaten (1 item).
In a large bowl combine ground beef, bread crumbs, parsley, Parmesan, 1 / 4 teaspoon black pepper, garlic powder and beaten egg. Mix well and make the mixture obtained from 12 balls. Put a plate on the cooling in the refrigerator.
In a large saucepan over medium heat, cook onion and garlic in olive oil until onion becomes transparent. Mix in the tomatoes, salt, sugar. Add the bay leaf. Cover the pan, reduce heat to low and simmer for 90 minutes. Add the tomato paste, 1 / 2 teaspoon pepper, and meatballs, and cook for 30 minutes. Serve.


Source: ezinearticles



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Spicy Pizza Recipes and How to Liven Up a Pizza

You can spice up any kind of pizza recipes, whether you are using meat, fish or vegetables as the topping. There are different ways to add spice to a pizza, of course, with the simplest being just to sprinkle some chili powder over the pizza before you bake it.
You might like to make a spicy pizza sauce recipe to spread over the pizza before adding the toppings or you might want to use chopped fresh chilies to add color and so anyone who does not want the heat can see them and pick them off their slice. What about marinating your chopped meat or fish in a spicy marinade before adding it?
Making Your Own Pizza Recipes
If you are looking for a good fall or winter recipe, something that will warm you up and satisfy your hunger, what about making a delicious homemade spicy pizza? You can use a readymade pizza crust for convenience, then make an easy pizza sauce, add your favorite toppings and bake it until crispy. Making pizza is so simple and you control all the ingredients and toppings.
You can serve hot sauce on the side for people who want to add extra fire to their pizza. Of course, making a spicy pizza does not necessarily mean making something fiery enough to bring tears to your eyes.
You might want to use spices like celery seed, black pepper, fennel and garlic salt to add a mild and fragrant spiciness. Aromatic spices are a nice touch if you want a gently spiced pizza rather than a fiery hot one.
Recipe for Spicy Pizza Sauce
This recipe makes a really good pizza sauce which is aromatically spiced rather than fiery hot. This means you can choose whether to use strong-flavored toppings to boost the fire factor or mild-flavored ones so that the fragrant herbs and spices in the sauce can shine through. Feel free to add some chili powder to this recipe if you want to.
Using a homemade pizza sauce gives such a good flavor to pizza recipes. If you are making your own pizza crust, making your own sauce is a logical step because a poor quality store-bought pizza sauce can sometimes give disappointing results. Nobody will be disappointed with this delicious sauce though. Let it simmer for an hour if you like, rather than half an hour, for a more intense flavor.
What you will need:
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 6 oz can tomato paste
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 tablespoon butter
  • 1 minced garlic clove
  • 8 oz can tomato sauce
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons grated parmesan
  • 1/2 teaspoon sugar
  • 1/2 cup chopped onion
  • 1 teaspoon fennel seed
  • 1/4 cup chopped celery
How to make it:
Melt the butter in a skillet and add the oil. Add the garlic, celery and onion and saute until tender. Add the tomato paste and tomato sauce, then all the other ingredients. Let the sauce simmer for half an hour, take out the bay leaf and spread it over your prepared pizza crust.


Source: ezinearticles



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Sunday, April 25, 2010

Old Fashion Recipes For Mini-Morsel Muffins and Poppy Seed Bread

Remember the delicious breads and muffins your grandmother used to make? We have old fashion bread recipes to help you recreate those wonderful scents from grandmother's kitchen as well as the yummy tastes. Treat your family and/or friends to Mini-Morsel Muffins and Poppy Seed Bread.
MINI-MORSEL MUFFINS
This recipe is from my old hometown newspaper when I was a kid growing up in Southern Indiana many, many years ago!
2 cups all-purpose flour
6-ounces semisweet chocolate mini-morsels
1/2 cup chopped pecans
1 tbsp baking powder
1/2 tsp salt
3/4 cup milk
6 tbsps butter, melted
1/4 cup firmly packed brown sugar
2 eggs
1 tsp vanilla extract
Preheat oven to 400 degrees.
In a large bowl, combine the flour, mini-morsels, nuts, baking powder, and salt. In a small bowl, blend the milk, melted butter, brown sugar, eggs, and vanilla until well blended. Pour the liquid ingredients into the flour mixture. Stir together just until the flour mixture is moistened (it is okay if the batter is lumpy). Spoon the mixture into 12 greased muffin cups. Bake for 20 minutes. Cool in the pans for 5 minutes, then remove.
POPPY SEED BREAD
This recipe is from an old childhood acquaintance. I have not tried it myself since I am diabetic.
1 box yellow cake mix
1 box instant coconut pudding and pie filling mix
4 eggs
1 cup water
1/2 cup oil
1 box poppy seeds
Preheat oven to 350 degrees.
Mix all ingredients together and pour into 2 greased and lightly floured loaf pans. Bake at 350 degrees for 45 to 50 minutes.
Enjoy!


Source: ezinearticles



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Low Fat Salmon Recipes

Finding delicious low fat salmon recipes has just become easier since you found our website. There are many wonderful low fat salmon recipes that will please your palate plus the palates of your dinner guests or family.
This first low fat salmon recipe uses yummy ingredients such as low or non-fat sour cream and low or non-fat mayonnaise to create a delectable creamy salmon recipe that is perfect for any occasion.
For this recipe you will need:
2 pounds of salmon filets,
¾ cup of low or non-fat sour cream,
1/3 cup of low or non-fat mayonnaise,
2 tablespoons of all purpose flour,
2 tablespoons of lemon juice,
8 ounces of low or non-fat cream cheese,
1 minced clove of garlic,
1/3 cup of your favorite white wine,
salt, pepper, and paprika to taste.
Pre-heat your oven to 400 degrees Fahrenheit. Wash the salmon and pat it dry with a paper towel.
Use a non-stick spray such as Pam and spray your 9x13 inch baking dish. Place the salmon filets in the baking dish with the skin down in a single layer. In a medium size bowl, blend together the sour cream, mayonnaise, flour, lemon juice, cream cheese, garlic, and wine until smooth and well blended.
Now, with the back of a spoon spread the mixture over the salmon. Sprinkle with the salt, pepper and paprika to your liking. Do not cover and bake for around 20. You can use a meat thermometer to ensure your salmon is done and not overcooked. The internal temperature should be 140 degrees Fahrenheit. The salmon will still cook once you remove it from the heat source. Do not go by color alone.
You can also prepare low fat salmon recipes on your grill or barbeque and create some wonderful low fat sauces to enhance the flavor of your salmon.
A great sauce to serve along side grilled salmon is a low fat lemon dill sauce.
For this sauce you will need:
2 tablespoons of non-fat mayonnaise,
2 tablespoons of lemon juice,
1 teaspoon of Dijon mustard,
¾ teaspoon of dill weed,
salt and pepper to taste.
Blend together all ingredients with a wire whisk and refrigerate until ready to serve.


Source: ezinearticles



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3 Delicious Cheesy Potato Side Dish Recipes

As a busy mother and wife, I was always looking for a variety of potato side dish recipes to make for our family dinners. Our daughter grew up loving all kinds of potato dishes from the time she was small... and still loves them now as an adult.
All of these recipes are easy to prepare with readily available ingredients and all 3 of them require some type of cheese.
Cheesy Hash Brown Potatoes Casserole
1 large bag frozen hash browns
1/4 cup butter, melted
1/2 cup onion, finely chopped
1 can cream of chicken soup
8 ounce container sour cream
8 ounce bag shredded cheddar cheese
1 1/2 cup corn flakes
Mix melted butter, chopped onions, cream of chicken soup and sour cream in a medium-sized bowl. Place hash browns in the bottom of a large casserole dish. Pour the sauce over the hash browns. Top with cheese and corn flakes. Bake in a 350 degree oven for 50 minutes.
Cheesy Mashed Potato Bake
4 cups milk
1 1/2 cups water
6 tablespoons butter
1/4 teaspoon salt
4 cups instant mashed potato flakes
8 oz. package Velveeta cheese
In a medium-sized saucepan, bring the milk, water, butter and salt to a boil. Stir in the cheese until melted. Stir in the potato flakes and remove from heat. Pour mixture into a 2 quart baking dish and bake in a 350 degree oven for 20 minutes.
Cheesy Bacon Potatoes
7 large potatoes, cooked
1/4 lb. bacon
1/2 cup onions, finely chopped
1/2 lb. Velveeta cheese, cut into 1/4" cubes
1 cup mayonnaise
paprika and black pepper to taste
Boil potatoes until done and let cool. In a large skillet, brown up your bacon and cut into pieces. Reserve bacon grease and set aside. Cube your potatoes and place into a large bowl. Lightly stir in the chopped onion, mayonnaise, cheese cubes and 1 teaspoon bacon drippings. Toss lightly to coat all ingredients. Transfer mixture to a large glass baking dish. Top with bacon pieces, paprika and black pepper. Bake in a 350 degree oven for 30 minutes or until done.



Source: ezinearticles



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Fun Jello Recipes For Holidays

Whether you are planning your Christmas, thanksgiving or Easter recipes, there are all kinds of fun things you can do with jello. You might already have made jello poke cake recipes, jello cheesecake or even jello mousse recipes for special occasions but there are many more recipes you can try as well.
One of the great things about jello is its versatility. It can be used to color, flavor and add texture to dessert recipes and there are lots of different flavors you can choose from. You can also choose from jello gelatin and jello pudding.
A Few Jello Ideas
For Christmas, you might like to use a jello mold, perhaps a Santa or a Christmas tree. You can use red and green jello for a festive look to your jello mold recipe. Jello cookies are also very nice at thanksgiving and Christmas and they are also great for birthdays.
A jello poke cake is a very easy recipe to make. You can bake a cake using a cake mix and simply poke holes in it with a fork and pour jello over the top. The jello soaks into the cake, coloring it and adding flavor and you just need to let it set for a couple of hours. This is a great method of making a homemade cake recipe the easy way.
How to Make Easter Jello Eggs
This recipe makes twelve jello eggs and it is a fun recipe for kids. In fact, you can let the kids choose which flavors of jello to use for making this jello eggs recipe. You do not have to stick to the flavors suggested in the recipe. To blow out eggs, you need to make a hole in one end, poke a needle through the egg to pierce the yolk and use a thin drinking straw to blow the egg out. The hole must be big enough for this to be possible.
Afterwards you should run water into the eggshell to remove any egg traces. Finally, microwave the eggshells for fifteen seconds to dry them and strengthen them.
What you will need:
  • 12 eggs
  • 4 packages Knox gelatin
  • 1 package strawberry jello
  • 1 package blueberry jello
  • 1 package orange jello
  • 1 cup cold water
  • 3 cups boiling water
  • 2 tablespoons lemon juice

How to make them:Add a cup of boiling water to each jello flavor and stir well until the jello powder dissolves. Dissolve the gelatin in the cold water and stir in the lemon juice. Mix a third of this mixture into each jello and boiling water mixture. Blow out the eggs by making a hole in the base and letting the raw egg run out.
Pour the liquid jello into the eggshells and store them hole side up in the egg box in the refrigerator until the jello sets. This will take a couple of hours. Take the jello eggs out of the refrigerator half an hour before serving them and peel them like hard boiled eggs.
Serve them on some green colored coconut flakes. You can make these by stirring a few drops of green food coloring into a dish of coconut flakes.


Source: ezinearticles



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Homemade Chocolate Frosting Recipe - Basic Chocolate Frosting Recipe

Homemade chocolate frosting tastes so much better than that ready made kind you buy in a can, although that is good when you don't have time, but really, it's pretty easy to whip up some frosting of your own with this recipe.
1/4 cup butter, melted
1/2 cup unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Directions
In a large bowl, combine butter and cocoa; beat until well mixed. Add in the milk, vanilla and salt; beat until smooth. Gradually beat in the confectioners' sugar until frosting is smooth and creamy. Add more milk if you want a thinner consistency.
=> Chocolate Cake Frosting Recipe: Chocolate Fudge Frosting Recipe
Here's a good chocolate fudge icing recipe that goes great with chocolate cake.
3 squares baking chocolate
5 tablespoons butter
3 1/2 cups confectioners' sugar
7 tablespoons milk
Dash of salt
1 teaspoon vanilla
Directions
In a saucepan, combine the chocolate and the butter; cook on low heat until both are melted. Remove from heat. In a large bowl, add the sugar and stir in the milk, salt and vanilla. Slowly stir in the chocolate mixture and beat until frosting is smooth and easy to spread.
=> Easy Chocolate Frosting Recipe: Chocolate Buttercream Frosting
Recipe
Here's an easy frosting recipe that spreads creamy and smooth on your homemade cake.
2-2/3 cups confectioners' sugar
3/4 cup unsweetened cocoa
6 tablespoons butter
5-6 tablespoons milk
1 teaspoon vanilla
Directions
In a small bowl, combine the sugar and cocoa. In another small bowl, add 1/2 cup of cocoa mixture and the butter; beat well. Alternately add in the remaining cocoa mixture and the milk; beat until mixture is smooth and creamy. Stir in the vanilla.
=> Easy Chocolate Frosting Recipe: Chocolate Chip Frosting
If you're a chocolate chip lover, this is quick way to make some homemade chocolate frosting.
1/4 cup butter
1 cup sugar
1/4 cup milk
1/2 cup chocolate chips
1 teaspoon vanilla
Directions
In a saucepan, combine butter, sugar and milk; bring to a boil. Stir in chocolate chips and the vanilla. Remove from heat. Beat frosting until cool and is a spreading consistency.
=> Easy Chocolate Frosting Recipe: Chocolate Peanut Butter Frosting Recipe
The wonderful flavors of chocolate and peanut butter make a nice frosting to use on cupcakes.
1/2 cup peanut butter
1/3 cup unsweetened cocoa
2-2/3 cup confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup cream or evaporated milk
In a large bowl, combine the peanut butter and cocoa; stir until well blended. Stir in the sugar, salt and vanilla. Add in the cream until the desired consistency is reached.
=> German Chocolate Frosting Recipe: German Chocolate Cake Frosting Recipe
Here's a great German chocolate frosting recipe that features coconut and pecans.
1 cup sugar
3 egg yolks
1 teaspoon vanilla
1 cup pecans, chopped
1 stick butter
1 can condensed milk
1 tablespoon cornstarch
1 can coconut
Directions
In a saucepan, combine all ingredients and cook over low heat; stir constantly until frosting reaches a thick consistency (about 12 minutes). Stir in the pecans and coconut.
=> Chocolate Cream Frosting Recipe: Chocolate Cream Cheese Frosting Recipe
This makes a rich chocolate frosting that goes great on brownies and cupcakes.
4 squares unsweetened chocolate
1 (8 oz.) package cream cheese (room temperature)
4 cups confectioners' sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2 tablespoons evaporated milk
Directions
In a saucepan or double boiler, melt chocolate over low heat.
In a large bowl, beat the cream cheese until it has a fluffy consistency. Stir in the melted chocolate; with an electric mixer, mix on medium speed until well blended. Mix in the vanilla and salt. Slowly blend in the sugar.
Increase mixer speed to medium high. Gradually add in the milk and beat until the frosting is a smooth consistency.


Source: ezinearticles



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Simple and Unique Salad Recipes

Sometimes a nice chilled salad is just the thing to hit the spot. Other times, a salad makes a great compliment to a main dish. Whether you just want a quick snack or a unique course for a meal to impress friends or family, you should start by opening your mind to new recipes. What better way to impress your friends' tummies (and your own!) than to serve something different? To get you started, this article has four recipes for simple yet unique salads that you are bound to love!
Spinach and Cranberry Salad
1 lb spinach, rinsed and torn into pieces
1 cup dried cranberries
2 tbsp minced onion
3/4 cup almonds, blanched and slivered
1 tbsp butter
2 tbsp toasted sesame seeds
1 tbsp poppy seeds
1/4 tbsp paprika
1/2 cup white sugar
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/4 cup cider vinegar
Heat a small skillet at a medium heat and melt the butter. Add the almonds and cook until toasted. Allow the almonds to cool. In a large bowl, mix together the spinach, cranberries, and almonds. In a separate bowl, whisk together the sugar, white wine vinegar, vegetable oil, cider vinegar, poppy seeds, onion, paprika, and sesame seeds. Just before serving, toss the spinach in the dressing mixture.
Broccoli Salad with a Twist
1 1/2 cups fresh broccoli florets
3 tbsp mayonnaise
4 bacon strips, cooked and chopped
3/4 cup shredded cheddar cheese
1/4 cup finely chopped onion
1 tbsp sugar
2 tbsp white vinegar
1/3 cup mandarin oranges
In a large bowl mix together the broccoli, bacon, onion, and cheese. In a separate bowl, combine the mayo, sugar, and vinegar-mix well. Pour the sauce over the broccoli mixture and mix together. Cover with plastic wrap and refrigerate for a minimum of one hour. Just before serving, sprinkle chilled mandarin oranges over the top.
Pear and Pecan Salad
1 bag Italian salad greens
1/2 cup shredded mozzarella cheese
1/2 cup pecan halves
1 pear (peeled, cored and diced)
1/3 cup Italian salad dressing
Toss all ingredients (except for dressing) in a bowl. When ready to serve, drizzle a bit of Italian dressing over the mixture and toss well to ensure an even coating. Garnish with lemon or mandarin oranges.
Pistachio Fruit Salad
1 cup reduced-fat whipped topping
1 package instant sugar-free pistachio pudding mix
1 can fruit cocktail, drained
1 can crushed pineapple
1 can mandarin oranges, drained
1/4 cup maraschino cherries
handful of mini marshmallows
Drain the pineapple juice into a large bowl. Whisk in the pudding mix for about two minutes. Add pineapple, oranges, fruit cocktail, cherries, and marshmallows. Carefully fold in the whipped topping to keep it fluffy. Cover with plastic wrap and refrigerate until serving.


Source: ezinearticles



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Striped Bass Recipes

How delicious is striped bass? It's pretty freakin' delicious, especially when cooked properly. Here are some of my favorite recipes for cooking striped bass. Enjoy!
Roasted Striped Bass
1/2 cup fresh bread crumbs
1/2 cup minced fresh parsley
2 tablespoons minced fresh chives
1 tbsp. minced fresh thyme
2 tbsp. minced fresh basil
salt and pepper
4 center-cut pieces of striped bass (each 1/2 pound and about 1 1/2 inches thick)
2 tbsp. Olive oil
Preheat oven to 350 degrees. In a small bowl, stir together the bread crumbs, herbs, and salt and pepper to taste. Place the fish pieces on waxed paper. With your hands, generously rub the oil on both sides of the fish. Sprinkle the bread crumb-herb mixture evenly on the fish, then pat it so that it adheres. Place the fish on a cake rack in a roasting pan. Roast until the fish just flakes, 10 to 15 minutes. To crisp the top, turn the oven to broil and place the fish under the broiler for about 2 minutes. Transfer to a serving platter and serve immediately. Note: This may be prepared 4 hours in advance through step 3 (except for preheating the oven) and refrigerated.
Spanish Style Striped Bass
2 lbs. Striped Bass fillets, trimmed and cut into serving size portions 2 tomatoes, medium size, thinly sliced 1/2 cup green pepper, chopped 1 cucumber, small, thinly sliced 1/2 cup onion, chopped 1 clove garlic minced 2 tbsp. Butter or margarine 2 tbsp. Parsley 1 tbsp. White wine 2 tbsp. Lemon juice 1/2 tsp. Marjoram
Prepare striped bass fillets by cutting fillets in half removing the dark flesh along the dark lateral line that runs through the center of the fillet. Also remove any dark flesh on the side of the fillet that had the skin and along the belly area. Cut trimmed fillets into serving size portions and place in a greased baking dish. Arrange tomato and cucumber slices on top of the fish. In a saucepan, cook onion, green pepper and minced garlic in butter until onion is tender but not brown. Remove from heat and stir in parsley, wine, lemon juice and marjoram. Spoon sauce over the fish. Bake in an oven preheated to 375¡F for 20 to 25 minutes or until fish begins to flake easily with a fork.
South Carolina Striped Bass
Ingredients:
2 Striped Bass Fillets
1 cup white corn meal
1 cup all purpose flour
2 cups buttermilk
Lemon Pepper seasoning, to taste
Directions:
1. Preheat oil in fryer or Dutch oven over medium-high heat.
2. Cut bass into nuggets, place in a bowl with buttermilk and allow to soak
(refrigerated) for at least four hours.
3. Drain buttermilk, but do not rinse fish.
4. Combine corn meal and flour in a zipper top plastic bag.
5. Add fish pieces to the flour mixture a few at a time, shaking bag regularly to coat. 6. Remove fish nuggets and carefully place into hot oil. 7. Fry for 3-5 minutes or until golden brown. 8. Remove from oil, drain, and sprinkle with lemon pepper seasoning.


Source: ezinearticles



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Fragrant and Tasty Vietnamese Chicken Recipes

Stir fried chicken recipes are usually associated with Chinese cooking but there is a whole new world of Asian flavor if you look at Vietnamese cuisine.
Vietnamese cuisine is known for using a mixture of delicate herbs and spices in one dish for subtle, complex flavors, which make it really good to eat.
Typical Vietnamese Ingredients
A lot of Vietnamese stir-fry recipes and other Vietnamese dishes use fish sauce. Vietnam is situated along the South China Sea coastline and fish is a common ingredient in this cuisine. Soy sauce, mint, lemongrass, basil, and cilantro are typical Vietnamese seasonings.
As well as chicken, pork, duck, goat and shrimp are used and some kinds of seafood. Beef is used but not in so many dishes. There are also a lot of Vietnamese vegetarian dishes because of the predominant Buddhist religion there.
How to Make Vietnamese Chicken Stir Fry
The following boneless chicken recipe is delicious served with boiled white rice or noodles. This makes enough for four people.
Do not be put off by the long ingredient list because a lot of the ingredients keep for a long time so you can use them in other recipes. You might need to get some of the ingredients from an Asian food store, like the fish sauce and bean paste.
Vietnamese Stir Fry Recipe with Chicken
You will need:
  • 1 lb 8 oz boneless chicken breasts, sliced thinly
  • 5 tablespoons lemongrass, chopped finely
  • 1 red chili, sliced thinly
  • 4 garlic cloves, minced
  • 1 teaspoon ground cardamom
  • 4 tablespoons sunflower oil
  • 1 cinnamon stick
  • 10 green onions, cut diagonally into 1 inch pieces
  • 3 tablespoons ground bean sauce
  • 12 oz green beans, in 2 inch lengths
  • 1 carrot, in thin 2 inch strips
  • 3 tablespoons fish sauce
  • 1 handful peanuts
  • 1 handful chopped, fresh cilantro leaves

How to make it:Heat half the oil in a skillet over a medium heat, and then add the chicken. Cook it for 6 to 8 minutes, stirring often. Remove the chicken from the pan and drain it on paper towels.
Add the rest of the oil to the pan, and then add the garlic, lemongrass, chili, cinnamon, and cardamom, frying until fragrant. This will take about 3 minutes.
Add the green onions and fry for 2 minutes. Add the carrots and beans and fry for 8 minutes, stirring often. When the vegetables are cooked but still with a little bit of bite to them, put the chicken back in the pan. Add the bean sauce and fish sauce and stir fry everything until the chicken is warmed through. Discard the cinnamon stick.
Heat another pan over a medium heat and dry fry the peanuts until they are golden, and then chop them roughly. Divide the vegetables and chicken between 4 bowls and garnish with the cilantro and chopped, roasted peanuts.


Source: ezinearticles



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Fragrant and Tasty Vietnamese Chicken Recipes

Stir fried chicken recipes are usually associated with Chinese cooking but there is a whole new world of Asian flavor if you look at Vietnamese cuisine.
Vietnamese cuisine is known for using a mixture of delicate herbs and spices in one dish for subtle, complex flavors, which make it really good to eat.
Typical Vietnamese Ingredients
A lot of Vietnamese stir-fry recipes and other Vietnamese dishes use fish sauce. Vietnam is situated along the South China Sea coastline and fish is a common ingredient in this cuisine. Soy sauce, mint, lemongrass, basil, and cilantro are typical Vietnamese seasonings.
As well as chicken, pork, duck, goat and shrimp are used and some kinds of seafood. Beef is used but not in so many dishes. There are also a lot of Vietnamese vegetarian dishes because of the predominant Buddhist religion there.
How to Make Vietnamese Chicken Stir Fry
The following boneless chicken recipe is delicious served with boiled white rice or noodles. This makes enough for four people.
Do not be put off by the long ingredient list because a lot of the ingredients keep for a long time so you can use them in other recipes. You might need to get some of the ingredients from an Asian food store, like the fish sauce and bean paste.
Vietnamese Stir Fry Recipe with Chicken
You will need:
  • 1 lb 8 oz boneless chicken breasts, sliced thinly
  • 5 tablespoons lemongrass, chopped finely
  • 1 red chili, sliced thinly
  • 4 garlic cloves, minced
  • 1 teaspoon ground cardamom
  • 4 tablespoons sunflower oil
  • 1 cinnamon stick
  • 10 green onions, cut diagonally into 1 inch pieces
  • 3 tablespoons ground bean sauce
  • 12 oz green beans, in 2 inch lengths
  • 1 carrot, in thin 2 inch strips
  • 3 tablespoons fish sauce
  • 1 handful peanuts
  • 1 handful chopped, fresh cilantro leaves

How to make it:Heat half the oil in a skillet over a medium heat, and then add the chicken. Cook it for 6 to 8 minutes, stirring often. Remove the chicken from the pan and drain it on paper towels.
Add the rest of the oil to the pan, and then add the garlic, lemongrass, chili, cinnamon, and cardamom, frying until fragrant. This will take about 3 minutes.
Add the green onions and fry for 2 minutes. Add the carrots and beans and fry for 8 minutes, stirring often. When the vegetables are cooked but still with a little bit of bite to them, put the chicken back in the pan. Add the bean sauce and fish sauce and stir fry everything until the chicken is warmed through. Discard the cinnamon stick.
Heat another pan over a medium heat and dry fry the peanuts until they are golden, and then chop them roughly. Divide the vegetables and chicken between 4 bowls and garnish with the cilantro and chopped, roasted peanuts.


Source: ezinearticles



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Jamaican Food Recipes - Rice and Peas

The most Jamaican of Jamaican food recipes has to be Rice and Peas. The world may know us for jerk chicken, but Rice and Peas is our comfortable old friend that we just cannot do without.
We eat it so often that it has become known as our "Coat of Arms". Ask a Jamaican about Sunday dinner, and the words "Rice and Peas" will almost definitely be in the answer. Some of us will eat it every day, and with every type of meat. Or with just gravy. Or all by itself.
Other countries in the world have variations, but none is exactly like ours, made delicious with coconut milk and the perfect blend of seasonings.
Before powdered and canned coconut milk and canned peas came on the market, the preparation of rice and peas was a lengthy process. A dry coconut would have to be split, the coconut meat taken out and grated, then put through a sieve and the milk squeezed out. Some people still prefer to do it this way, but in addition to being time consuming, grating coconut is not easy on the fingers. So those of us who treasure our hands are grateful that we have easier alternatives to grating!
Ready to cook?
Jamaican Rice and Peas
2 cups parboiled rice1/2 cup red peas, dried or canned4 cups water1 50g sachet of coconut milk powder, or 1/2 of a 400ml can of coconut milk1 tsp salt1 small onion, chopped1 stalk escallion (crushed)1 sprig thyme1/4 tsp pimento (all spice)pinch of black pepper1 whole green scotch bonnet pepper (or other hot pepper)
If using dried peas, soak them for a few hours (or overnight) in water to soften. Boil peas in cold water until tender. Pour off stock from peas and measure. Add enough water and coconut milk/coconut milk powder to make 4 cups of liquid, and add to peas.
If using canned peas, there is no need to cook them beforehand. Just add the four cups of liquid as described above.
To the mixture of peas, water and coconut milk, add all the seasonings and spices. Allow to simmer for 10 to 15 minutes.
Add the rice to this mixture, and stir well. Increase flame until liquid boils. Then reduce heat and cover. Simmer until rice grains are tender. Apart from the first stir, try not to stir the mixture again while cooking, as this might make it sticky.
A delicious alternative to red peas is gungo (pigeon) peas. This version is especially popular at Christmas time when gungo is in season. Use canned or green gungo peas. There is no need to soak green gungo. Merely boil until tender, then continue the recipe as described.
Rice and Peas makes a nutritious, filling and tasty accompaniment to a wide array of meat dishes.
It also makes a good meal for vegetarians, as the peas provide a lot of protein.


Source: ezinearticles



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Typical French Salad Recipes

French cuisine is all about using classic cooking techniques and fresh produce to make mouthwatering dishes. French cooking is famous all over the world and dishes from French onion soup to duck a l'orange are served all over the globe.
Perhaps you are more familiar with those dishes than French salads but if you are looking for ideas for spring and summer recipes, French salads are exciting, vibrant, healthy and really flavorful.
Ideas for the Best Salads
Fruit is popular in French salads and you might find recipes calling for pear, apple or melon. Citrus dressings and vinaigrettes are also used to make French salads. Raspberries or strawberries with a balsamic vinegar glaze can be served in French salads or similar seasonal fruit with the sharpness of balsamic vinegar and perhaps some sugar and black pepper to draw out the juices.
Vegetables are always popular in salads and these might be grilled, steamed or raw. There are various recipes for potato salad and French potato salad tends to be flavored with dill or another fresh herb and served warm. Seafood, meat or poultry might also feature.
Top Ingredients for Delectable Salads
Roasted beets are another example of a popular French ingredient. What about a famous carrot salad with a lemon and mustard dressing? These salad recipes make wonderful side dishes.
Walnuts, blue cheese, fennel, cucumber, tomatoes, fresh mint and more can be combined to enhance these recipes and there are literally hundreds of French salads that you can recreate yourself. You can bulk out a salad with fava beans, lentils or another type of pulse, or you can use rice or potatoes. If you want to serve a salad as an entree, it is good to use some filling ingredients so the salad will be satisfying.
Recipe for Salad Nicoise with Seafood
This delicious authentic French salad recipe serves four people and the combination of grilled seafood, fresh salad vegetables, French vinaigrette and more is a winning mixture and this salad is really impressive, both in terms of appearance and flavor.
What you will need:
  • 16 romaine lettuce leaves
  • 12 oz salmon fillet
  • 4 hardboiled eggs
  • 16 black olives
  • 1 zucchini
  • 3/4 lb green beans
  • 8 jumbo shrimp
  • 8 sea scallops
  • 1 tablespoon capers
  • 4 Roma tomatoes
  • 1 yellow bell pepper
  • 1/3 cup plus 2 tablespoons French vinaigrette
  • 8 leaves chopped fresh basil (optional)
How to make it:Cut the salmon fillet, eggs and tomatoes into quarters. Cut the zucchini into 1/4 inch slices. Shell and halve the shrimp. Cut the bell pepper into strips. Cut the beans into two inch pieces and steam them until they are al dente.
Brush 1/3 cup of the vinaigrette over the zucchini and seafood, then grill it six inches above glowing coals or over a low to moderate heat. Grill the zucchini and scallops for six minutes per side and the shrimp and salmon for four minutes per side.
Divide the lettuce, eggs, olives, beans, capers, tomatoes and bell pepper between four chilled salad plates, and then arrange the warm grilled seafood on top. Drizzle the rest of the vinaigrette over the salad and serve with the basil sprinkled over the top.


Source: ezinearticles



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Saturday, April 24, 2010

4 Delicious Ham Casserole Recipes

When people think of ham, they usually think of a holiday meal. In our household, we enjoy eating ham several times a year.
After our meal is over, I like to freeze my cooked ham so that I can use it in future recipes. Before you freeze it, cube or chop it up into bite-sized pieces. I like to freeze mine in 2 cup containers.
Here are 4 delicious casserole recipes that you can make using your left-over ham.
Ham and Lima Bean
1 1/2 cups cooked ham, cubed
1 small onion, chopped
1 small pkg. egg noodles, cooked
1 pkg. lima beans, cooked
1 can cream of chicken soup
1 1/2 cups milk
1 cup sharp cheddar cheese
Brown ham and onion in 2 tablespoons margarine. Mix all ingredients together (except for the cheese) and pour into greased casserole dish. Top with sharp cheddar cheese. Bake in a 350 degree oven for 30 minutes.
Ham and Broccoli
1 pkg. au gratin potatoes
1 (10 oz.) pkg. frozen chopped broccoli
2 cups cooked ham, cubed
Using a 2-quart casserole dish, prepare potatoes as directed on the package, except omit butter. Stir in broccoli and ham. Bake in a 350 degree oven for 45 minutes.
Ham and Rice
1 cup instant white rice
1 cup orange juice
1 can cheddar cheese soup
1/2 cup milk
2 cups cooked ham, cubed
Put uncooked rice in a 2-quart casserole dish. Add orange juice and then layer the ham on top of the rice. Mix soup and milk in a bowl, pour soup mixture over ham. Bake in a 350 degree oven for 30 minutes.
Ham and Cheese
1 lb. bacon
1 1/2 cups cooked ham, diced
2 cups swiss cheese, shredded
1 cup cheddar cheese, shredded
1 onion, chopped
4 eggs, lightly beaten
1 cup baking mix (bisquick)
salt and pepper to taste
Place bacon in a skillet over medium-high heat, cook until crisp. Drain, crumble and set aside. Mix the bacon, ham, swiss cheese, cheddar cheese, and onion in a 9 x 13" baking dish. In a bowl, mix the eggs, baking mix, salt and pepper. Pour over the ingredients in the baking dish. Bake in a 350 degree oven for 45 minutes, until top is golden brown.


Source: ezinearticles



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Pumpkin - Its Versatility in Savory Recipes

Pumpkins are not just for making pumpkin pies and carving into scary faces at Halloween. In fact, there are lots of savory pumpkin recipes including classic pumpkin soup, pumpkin stew and you can even use this tasty squash family vegetable in salad recipes.
The next time you make a salad, why not chop some small cubes of pumpkin and boil them until they are soft, then incorporate them into your rice or macaroni salad for a splash of color and for their nutritional benefits?
Pumpkins and squashes are used all over the world. They are used to make curries and braises in India, risottos in Italy, oriental pumpkin soup recipes in China and Vietnam, and stuffed pumpkin dishes in the Middle East.
The best pumpkin seed oil comes from Austria and this dark green oil, which is nicknamed "black gold," is drizzled over salad recipes for a nutty, sweet flavor, or whipped into soft cheese.
Different Types of Pumpkins
You can get great pumpkins from grocery stores or farmers' markets. If a pumpkin recipe calls for one type of pumpkin and you cannot find it, you can usually use a different variety instead.
Baby Bear is a good variety of pumpkin for cooking. It is firm fleshed, sweet, and suitable for sweet or savory recipes. Delicata is a small white pumpkin with green stripes. This pumpkin has a nutty taste and it dries out when you cook it.
Crown Prince is a bluish gray pumpkin, which is golden inside. It is great for making vegetarian kabobs or roasting. Sweet Mama is richly orange and it is great if you cut off the top, scoop out the seeds, and then bake it whole.
Small Sugar is a medium sized pumpkin with orange flesh. Its high sugar content is the reason it caramelizes so wonderfully. Small Sugar pumpkins are great for making pie fillings. Sweet Dumpling is a small green and white squash, which has a sweet flavor when you cook it and its flesh tastes slightly like chestnuts.
How to Use Pumpkin in a Salad Recipe
The following recipe for Japanese pumpkin salad shows that you can do more with pumpkin that save it for classic pumpkin soup and pumpkin pie fillings.
This recipe is healthy and very tasty. You can use any type of small pumpkin for it. This recipe serves six to eight people.
Healthy Japanese Pumpkin Salad
What you will need:

  • 1 small pumpkin, de-seeded and quartered
  • 9 oz frozen chestnuts
  • 1/3 cucumber, diced
  • 5 oz sliced mushrooms
  • 2 sticks celery
  • 1/2 red bell pepper, sliced
  • 1/2 yellow bell pepper, sliced
  • Salt and freshly ground black pepper
  • Olive oil

For the Dressing:
  • 3 tablespoons sesame oil
  • 3 tablespoons dark soy sauce
  • 4 tablespoons olive oil
  • 1 1/2 inch piece fresh ginger, grated
  • 2 tablespoons sesame seeds
  • 2 crushed cloves garlic

How to make it:Preheat the oven to 425 degrees F. Sprinkle salt and pepper on the pumpkin and drizzle it with olive oil. Bake it on a roasting tray for 20 minutes, then add the frozen chestnuts and bake it for another 15 minutes.
Let the pumpkin and chestnuts cool. Chop the pumpkin into bite-sized pieces and mix it with the chestnuts and the other vegetables.
Whisk the dressing ingredients together and pour them over the pumpkin salad. Toss well and serve.


Source: ezinearticles



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Vegetable Soup Recipes - Nourishing and Satisfying

You do not always need meat, fish, or poultry to make soup. In fact, some of the best soups are vegetarian. Whether you are a vegetarian or simply trying to increase the amount of vegetables you eat, there is no denying that vegetables are healthy as well as very tasty, and there are lots of different herbs, spices and seasonings you can use to liven them up even more.
There are all sorts of vegetable soups you can make. You can make vegetable broth by simmering vegetables past their prime with vegetable peelings in water. Throw in some herbs and garlic and you will have a wonderful broth in a couple of hours, after you simmer the mixture and sieve it.
To make your vegetable broth into a delicious vegetable soup, you will need to add some chopped vegetables and simmer them until they are soft. Noodles, rice, potatoes, and lentils add another flavor and enough texture to make the soup satisfying and wholesome. Add these when you add the raw vegetables and they will cook together.
Vegetables Which are Good in Soup
There are lots of vegetables you can use to make soup recipes. If you are on a tight budget, just grab whatever is on special offer in the grocery store and you can make soup from it. Even if you only have vegetables, which are a bit soft and past their prime, you can make a nice soup from them.
Carrots, zucchini, eggplant, broccoli, cauliflower, turnip, parsnip, rutabaga, bell pepper, pumpkin, tomato, onion, potato, yam, and beans are just some of the vegetables you can use in soup recipes. Some ingredients are seasonal and some are available throughout the year, but there are a lot of soups you can make in bulk and freeze.
Curried Parsnip and Potato Soup
The following recipe is healthy, wholesome, easy to make and serves two people. Serve it with crusty bread for a satisfying lunch or warming supper. If you can get organic parsnip and potatoes, this soup will be even tastier.
The spices give it a subtle curry flavor and you can make double the amount and freeze half if you want to. If you are not cooking for vegetarians, you can use chicken broth instead of the vegetable broth.
Veggie Parsnip Soup Recipe with Potatoes
What you will need:
  • 1 potato, peeled and chopped
  • 1 onion, finely chopped
  • 8 oz parsnip, peeled and sliced
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon curry powder
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground turmeric

How to make it:Put all the ingredients in a large saucepan and bring them to the boil. Simmer the soup for about 15 minutes, stirring it occasionally. Let the soup cool a bit, and then liquidize it in the blender in batches. You can use a potato masher if you do not have a blender. Push the soup through a sieve with a wooden spoon if you want it finer. Serve it hot with fresh, crusty bread and butter.
Great food has always been a way of life in our household and having lots of different easy recipes to choose from is very important. After all, between work and the kids' activities it seems there is hardly any time left to think about eating let alone eating health. I mean who has time to make a full fledge sit-down meal in today's rat race? We know this all too well with our family of six time is preciously short!


Source: ezinearticles



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Sweet, Summer Honeydew Melon Recipes

Honeydew melons are the sweetest of all the melons and average from 5 to 6 pounds. They are freshest and best when picked between June and October. However, they are available year round. Like most melons, honeydews taste better if left unrefrigerated for a few days. Whole melons keep fresh for up to one week when refrigerated. To store cut melons, pack their seeds in plastic bags and eat within a few days. Honeydew seeds are edible and are pressed for oil. Be careful, though, as the sprouting seeds contain toxins.
Nutrition: One serving (1 cup) of honeydew melon has 64 calories. Honeydew melons are rich in vitamin C and vitamin B6. They also contain potassium, as well as calcium. Honeydew melons are a great diet choice if you are trying to lose weight.
Recipes:
Honeydew Melon Salad with Sparkling Vinaigrette
INGREDIENTS:
o 1 fennel bulb
o Half a ripe honeydew melon
o 1 lb. mixed salad greens
o 1 medium red onion, sliced
o chervil, chopped to taste
o parsley, chopped to taste
o 3 tablespoons lemon juice
o 1 tablespoon Champagne vinegar
o 2 oz. sparkling wine
o 1 tablespoon honey
o salt and pepper to taste
o Half cup extra virgin olive oil
1. Remove the outer layers of the fennel bulb if it is brown or discolored.
2. Cut the bulb in half and then cut it crosswise into thin strips.
3. Slice the melon into thin strips.
4. Combine the fennel, melon, salad greens, onion and herbs.
5. Whisk the lemon juice, vinegar, sparkling wine, honey, salt and pepper.
6. Drizzle in the oil, constantly whisking, until it is completely incorporated.
7. Toss the salad with the dressing and serve.
Cold Cucumber and Honeydew Melon Soup with Crab
INGREDIENTS:
o 2 quarts roughly chopped, peeled and seeded English cucumbers
o 2 quart roughly chopped, peeled and seeded ripe honeydew melon
o 3 tablespoons fresh lemon juice
o 2 tablespoon sugar
o 1/3 cup light cream
o salt to taste
o 1/8 teaspoon hot sauce
o 10 ounces fresh picked, steamed crab meat
o ¾ cup seeded and diced yellow and/or red tomato
o ½ cup diced ripe (yet still firm) avocado
o 2 teaspoons chopped fresh chives
o 2 teaspoons chopped fresh tarragon (or basil)
1. Add the cucumbers, melon, 2 tablespoons of the lemon juice and the sugar to a food processor and puree until smooth.
2. Strain through a medium strainer pushing down on the solids with a rubber spatula to extract as much liquid as possible.
3. Stir in the cream and season to taste with salt and hot sauce. You should end up with about 1 quart of soup. Cover and refrigerate for at least 1 hour.
4. Gently combine the crab, tomato, avocado and herbs. Season to taste with salt, hot sauce and lemon juice.
5. To serve: Gently press the crab mixture into a ¼ cup measuring cup and unmold in the center of a large, flat soup plate. Ladle the chilled cucumber mixture around and garnish with herbs.


Source: ezinearticles



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Friday, April 23, 2010

Using Blue Cheese in Pizza Recipes

Blue cheese is not used on pizza anywhere as often as other cheeses, especially mozzarella and parmesan, but it can be a great ingredient if you know how much to use and what to combine it with.
Blue cheese is a goat's milk or cow's milk cheese with a bluish-green or blue mold growing in it. The mold is from mold spores. A lot of modern blue versions are either injected with mold or the mold is mixed in with the curds. This is to ensure an even distribution. Roquefort is injected with mold and Gorgonzola has the mold combined with the curds. A lot of blue type of cheeses still need to be aged in the original caves where they developed their reputations and names, to make them authentic.
Types of Pizza with Blue Cheese
There are various ways in which you can use blue types of cheese to make a pizza recipe. First of all, you might like to make a four cheese pizza recipe. This is one of the most popular types of pizza and you can spread your favorite pizza sauce recipe over the crust and then add four different cheeses to the pizza.
Mozzarella, Parmesan, Emmental and Roquefort might be a flavorful combination but you can use any cheeses you fancy. Use mainly mozzarella, because it has the mildest flavor, then Emmental, and only a little parmesan and blue cheese, because they are very strong tasting.
You might like to make a pizza sauce recipe with melted blue cheese, and then match the toppings to the flavor of the sauce. A blue cheese sauce, even one which does not contain that much blue cheese, is going to have a sharp, salty flavor, so you will need to match the toppings accordingly.
If you use a blue cheeses in your pizza sauce, you can use chicken, beef, mushrooms, onions, garlic, pineapple, bell pepper, and similar ingredients for the topping. Avoid anything too salty like anchovies or pepperoni because the sauce will already make the pizza sufficiently salty.
Recipe for Blue Cheese Pizza with Spinach and Tomato
This is such an easy recipe and you can use your favorite variety of cheese to make it. Feel free to use fresh basil leaves instead of the fresh spinach, if you prefer. This pizza takes about five minutes to prepare and twelve minutes to cook, making it the perfect solution if you are looking for a quick and easy dinner recipe.
What you will need:
  • 1 package readymade pizza crust dough
  • 3 1/2 oz blue verity cheese
  • 2/3 cup shredded mozzarella
  • 1 sliced tomato
  • 1 cup fresh spinach leaves
How to make it:
Preheat the oven to 430 degrees F. Roll out the dough on a floured board, then spread it to cover a twelve inch diameter pizza pan or baking sheet. Arrange the spinach leaves over the pizza crust.
Mash the cheese using a fork, and then scatter it over the spinach leaves. Arrange the tomato slices on top, then the mozzarella. Bake the pizza for about twelve minutes or until the cheese is melted and the crust is golden brown.


Source: ezinearticles



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Three Crockpot Chicken Recipes

My crockpot gets quite a bit of use. In the winter, it's wonderful to have a hot meal ready after we all get home in the evening. And in the summer, it's great to not have the oven going during the hot days. I'd like to share some of our favorite chicken crockpot recipes with you:
Chicken and Veggies in the Crockpot
4-6 pieces of chicken
16 ounces of frozen veggies
1 can cream of celery soup
8 ounces of shredded cheese
There are many combinations for this recipe. If you're using chicken breasts, use 3-4 of them. If you use thighs, use 4-6 of them. When I buy the frozen veggies, I look for the combination pack of broccoli, cauliflower and carrots. You can also use artichoke hearts or asparagus. It really depends on the flavors you want. If you prefer fresh veggies, chop up celery, carrots, onion, broccoli, cauliflower and even onions.
I'm not a mushroom fan, so I don't use cream of mushroom. Play around with the many cream soups. Try cream of celery or cream of broccoli or any other family favorite. When it comes to the cheese, I try to use a combination of cheddar and Monterey jack. I think this provides a wonderful taste. Other people really like the taste of swiss cheese or Italian blend cheese.
Place the chicken in the crockpot. Mix together the remaining ingredients and pour over chicken. Cook on low five to six hours. For a great finish, place a bit more cheese on top ten minutes before serving. Our other favorite crockpot chicken recipe is chicken and stuffing:
1 box of stuffing mix
4 -6 pieces of chicken
2 cans cream of chicken soup
Follow the package directions on the stuffing mix to moisten. Instead of putting the stuffing into a casserole dish, spread it into your crockpot. Place the chicken on top of the stuffing. Now pour the soup on top. Depending on the size of your crockpot, one can of soup might be enough. If you do use two cans of soup, consider using one can cream of chicken soup and one can cream of broccoli soup.
Cook six to eight hours on low.
The last recipe I'd like to share with you is chicken and fruit. I call it chicken and fruit because you can use whatever fruits you like:
4-6 pieces of chicken
1 can of fruit
1 onion, quartered
Plain chicken broth (optional)
We have tried this with peaches, with apricots and with pineapple. Each recipe came out great. Place the chicken in the bottom of the crockpot. Put the onions around the chicken. Place the fruit on top along with the liquid from the fruit. If you do not have enough liquid from the fruit add in plain chicken broth until you have the correct amount of liquid. Cook on low six to eight hours. I hope your family enjoys these dishes as much as my family does.


Source: ezinearticles



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Making Classic Stovetop Recipes in a Crockpot

If you have bought a crockpot recently, you probably have one of the newer models. A lot of these have a saute feature, which means you can saute meat or vegetables in the crockpot itself.
This is obviously preferable to sauteing on the stove, then having to transfer the sauteed ingredient, plus everything else, to the crockpot. A crockpot is a great investment because you can cook everything from beef stew to French onion soup in it.
Converting Stove Top Recipes to Crockpot Recipes
A lot of people wonder how to make their favorite stovetop recipes in the crockpot. A low crockpot heat is about 200 degrees F and a high crockpot heat is about 300 degrees F. Fifteen minutes on the stove equals about an hour and a half in the crockpot on a high heat or four hours in the crockpot on a low heat.
Thirty minutes on the stove is about three hours in a crockpot on a high heat or six hours in a crockpot on a low heat. An hour on the stove is about four hours in the crockpot on a high heat or eight hours in a crockpot on a high heat.
These figures are approximate. It depends very much what you are cooking. You should also only use half as much liquid when converting a stovetop recipe to a crockpot recipe because water cannot evaporate from a crockpot like it does from a pot on the stove. The exception to this rule is when you are cooking pasta, beans or rice, because these soak up lots of water, whichever cooking method you use.
How to Make Crockpot French Asparagus Soup
If you like French onion soup recipes, perhaps you would like to try the following French asparagus soup recipe. Asparagus has a unique flavor and the following recipe combines it with onions, potatoes, chicken broth, and seasoning, for a healthy and delicious crockpot soup recipe. You will have enough French asparagus soup to feed four people and it is nice served with warm bread for dunking.
What you will need:
  • 2 pounds fresh asparagus
  • 2 big potatoes
  • 5 cups chicken broth
  • 6 green onions
  • A pinch each of salt and black pepper
  • Sour cream and chopped fresh parsley, for garnish

How to make it:Snap or cut the ends off the asparagus, then cut the spears into one-inch lengths. Finely chop the green onions. Peel the potatoes and cut them into half-inch cubes.
Put the broth, potatoes, asparagus and green onions into a crockpot, cover it and cook for about six hours on low, or until the potatoes are tender.
Puree the vegetables using a hand blender or transfer them to a blender or food processor with some of the liquid, then put the puree back in the crockpot.
Stir in some salt and pepper, put the lid back on, and cook on high for about thirty minutes. Serve the French asparagus soup garnished with a swirl of sour cream and some fresh parsley. Bon appetit!


Source: ezinearticles



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Spaghetti Squash Recipes and Cooking Instructions

When cooked, a fork can easily poke through the skin, and the flesh will easily separate into long strands with a fork. The average 4 pound squash will give you about five cups of flesh. Use the "spaghetti" right away, or place in freezer bags in the freezer for use at another meal.
These best five ways to cook spaghetti squash are in the order of cooking time.If you have all day, set the crock pot on, or if you like that fresh baked smell to fill the house, bake it in the oven. If you just want to get it done and start eating as fast as you can, I would suggest the microwave. Try out all the different ways and see what you like best!
#1 - In the Crock Pot - Pick a squash that can fit in your crock pot whole. Pole holes through the shell with a fork, and place in the crock pot. Add a couple of cups of water, and cook on low for 8-9 hours or until fork pokes through skin easily.
#2 - In the Oven, Whole - Poke holes in the skin several times with a fork. Place the entire squash in the oven. Cook at 375F for about 1 hour, or until soft.
#3 - Boil in a Pot - Find a pot big enough to hold your squash. Fill with enough water to cover the whole squash and set to boil. When the water is boiling, add the squash and cook 20-30 minutes until fork pokes through skin easily.
#4 - In the Oven, Halved - Cut the squash in half lengthwise, and scoop out the seeds. Place open sides down onto a baking sheet and place in the oven. Cook at 375F for 20-30 minutes or until skin is easily poked with a fork.
#5 - Microwave in a Dish - Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Cook for 10-12 minutes. Let it sit for 5 minutes covered, then test to see if it is done, and cook longer if needed.
I found that slicing the squash in half and scooping out the seeds first, before it was cooked was easier then scooping out the seeds after, and trying to sort out the flesh from the seeds when cooked together.
Here are some good spaghetti squash recipes to use cooked squash.
Spaghetti Squash Recipe with Cheese
This is also a really quick dinner especially if squash is cooked ahead of time. If you like cheese, and squash this will quickly become a favorite dish!
1 large spaghetti squash cooked and prepared.
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese, grated
1 cup tomatoes, chopped
1/3 cup chopped fresh parsley
Mix all ingredients in microwave safe dish or oven safe dish. Microwave for 2-5 minutes, or heat in oven for 5-8 minutes until all ingredients are hot and cheese is melted.
Serve.
Spaghetti Squash Bake Recipe
It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack!
1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup spaghetti squash cooked and prepared
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese
Preheat oven to 350F.
In a bowl, mix together all the ingredients except cheese. Pour into a casserole dish. Sprinkle with cheese. Bake in the oven for 10 minutes or until heated through.
Serve. (Per Serving - 3.3 g carbohydrates) (serves 6)
Layered Spaghetti Squash Recipe
Preparing the squash then layering in individual bowls or a large family size glass bowl creates an interesting look and gets the taste buds going, before even lifting the fork to eat.
1 large spaghetti squash cooked and prepared
1 cup ricotta cheese
3/4 pound ground meat (your choice)
3/4 cups mozzarella cheese
1 1/2 cups spaghetti sauce
1/4 cup parmesan cheese
Cook squash. Cook meat. Heat ricotta cheese in microwave. Heat up spaghetti sauce.
Layer in a large bowl, or in individual bowls, squash, ricotta cheese, meat, mozzarella cheese, spaghetti sauce, then parmesan cheese.
Serve. (Per Serving 14 g carbohydrates, 6.6 g fiber) (serves 6)
Basic Spaghetti Squash Recipe
This is a good starting point. It is a place to get ideas, and think of new things to add to your squash. All you need is:
Flesh from 1 large spaghetti squash, (about 5 cups)
Miscellaneous ingredients of your choice. Ideas are below.
After cooking and preparing the squash start pulling out all the ingredients you like or feel like adding today, and mix it all together, and serve warm.
This can be any amount to your taste any of the following:
Garlic, salt, pepper and other herbs and spices that you like, fennel, dill, curry, red pepper flakes
Meat choices are endless, ground beef, ground turkey, diced chicken, pork strips
For cheeses there is Parmesan, Feta, Cheddar, mozzarella, blue
Vegetable choices are also endless, zucchini, beans, tomatoes, spinach, Swiss chard, broccoli, peppers
If you are adding tomato sauce, put it on at the end as a garnish. This will prevent the squash from becoming mushy.
Have fun, enjoy and try new things!


Source: ezinearticles



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Easy Potato Recipes

This time of year, we think more about staying inside our warm houses and enjoying a home-cooked meal. But sometimes it's hard to think of things to prepare for dinner night after night, especially when you're trying to use up things you have on hand.
Potatoes are a staple food in my family's winter diet. They're inexpensive, easy to prepare, and there are so many different things that you can do with them. Even though my husband sometimes complains, "potatoes again?!" when we've had them in some shape or form for dinner every night for a week, I still manage to come up with new and different ways to serve them. I personally never get tired of eating them.
Potatoes are very versatile in that you can serve them as a main course, side dish, or appetizer. They also freeze very well, so you can prepare meals ahead of time and freeze them for later use. One easy meal to prepare is a simple potato soup base consisting of potatoes, onions, garlic, salt, pepper, and milk or water. You can add flour to thicken it up if you wish, or I add cream of mushroom soup to give it a richer flavor. From there you can add whatever you wish to create a meal your family is sure to enjoy. I often add clams for an easy-to-make clam chowder, ham, or corn and bacon for corn chowder. There is no end to the possibilities you could come up with. Served with fresh homemade bread, you can't beat the feeling of comfort a bowl of potato soup brings on a cold winter's day.
Potato Soup Base
3 tablespoons butter
1 cup onion, chopped
2 cloves garlic, minced
4 cups potatoes, peeled and cubed
2 cans (21 oz) cream of chicken or mushroom soup
2 soup cans milk
Salt and pepper
Melt butter in a large saucepan. Add onions and garlic, cooking until soft. Add potatoes and enough water to barely cover the potatoes. Cook, covered, until potatoes are tender (15 to 20 minutes). In a medium-sized bowl, mix together soup and milk. Pour soup mixture into potato mixture and stir. Heat but do not boil. Season to taste.
Parmesan Potato Casserole
2 cups mashed potatoes
8 ounces cream cheese
2 eggs
1 small onion, diced
2 tablespoons flour
1/4 cup Parmesan cheese, grated
1/4 cup dried bread crumbs
Salt and pepper
Preheat oven to 300 degrees. In a small bowl, mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.

Source: ezinearticles


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Copycat Recipes - Cracker Barrel Meatloaf

Often times, I'll eat in a restaurant and I'll enjoy a certain dish so much I'll want to duplicate the recipe at home. While often times my recipes will come out good, they are never quite as good as the restaurant version.
For those who like meatloaf, many have said the meatloaf served at Cracker Barrel is one of the best meatloaves ever. Those who have worked at Cracker Barrel say that the secret is in the bread crumbs. At the restaurant, they use their buttermilk biscuits in place of breadcrumbs. This will absolutely make a difference in the taste of the meatloaf.
What you might consider doing is making a batch of buttermilk biscuits and then using those in your meatloaf. It will help authenticate the taste of the restaurant recipe.
This recipe is enough for three loaves. It is perfect for small parties or even family potluck dinners.
10 pounds ground beef
30 ounces onion, chopped into 1/4-inch squares
1 pound diced green bell peppers
10 eggs
5 tablespoons salt
1 1/2 tablespoons pepper
1 1/2 quarts diced canned tomatoes
2 1/4 cups buttermilk biscuit crumbs or breadcrumbs.
This is one of those throw it all in a bowl and mix it up recipes. The restaurant uses a convection oven. Most home do not have a convection oven. I suggest cooking at about 350 degrees for about sixty minutes. After removing from the oven, invert each loaf to a cooling rack and spread a half cup of ketchup over each loaf. Cut and serve.
I did go to several sites to see if I could find a recipe for the biscuits. I found a few sites where people claiming to be Cracker Barrel employees listed the recipe. They all had the exact same recipe:
2 cups White Lily self-rising flour
1/3 cup shortening
2/3 cup buttermilk
It's just the three ingredients. Blend the flour and shortening together. Then add in the buttermilk. Mix for one minute, roll out and cut. Bake for eight minutes at 450 degrees. Once you take them out of the oven, brush with melted butter.
I have personally not used White Lily flour, so I wanted to find a recipe using products I've used before and I found what is being called a copycat recipe of the Cracker Barrel buttermilk biscuits:
2 ½ cups Bisquick
2 /3 cup buttermilk
1 teaspoon sugar
1 tablespoon melted butter
Mix the Bisquick, buttermilk and sugar together. Add the butter and mix until dough forms. Dust a board with flour and knead twenty times. Roll about ½ inch thick and cut into biscuits. Bake eight to ten minutes at 450 degrees. What was interesting was this recipe was very clear to not brush melted butter onto the biscuits after cooking.
Either way, the key seems to be in using crumbled buttermilk biscuits instead of bread crumbs when making the copy cat meatloaf recipe.


Source: ezinearticles



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Two Pork Casserole Recipes

Here are two casserole recipes to warm up the winter evenings. Assemble them, pop them into the oven, and enjoy the aroma throughout the kitchen. Add a salad and a beverage for a simple meal.
Ham and Veal Casserole
3/4 pound of veal
1/4 pound of ham
2 tablespoons butter
12 button onions
1 cup tomatoes
1 cup stock or water
1 teaspoon celery salt
1 teaspoon salt
1/8 teaspoon pepper
2 cups cubed potatoes
3 tablespoons flour
3 tablespoons cold water
1 cup cooked green beans or peas or both
Cut veal in 4 even pieces and ham in strips. Fry until brown in 2 tablespoons butter. Place in casserole dish. In remaining butter, brown onions. Add to meat with tomatoes and stock heated in frying pan, celery salt, salt, and pepper.
Cover and cook for one hour. Add potato cubes and cook until potatoes are soft. Thicken gravy with flour mixed with cold water. Add green beans and/or peas and serve hot.
Breaded Pork Chops with Tomato Celery Sauce
4 pork chops
Dry bread crumbs
1 onion
1 green pepper
2 1/2 cups tomatoes
1 tablespoon salt
2 tablespoons sugar
2 allspice berries
2/3 cup vinegar
Few grains cayenne, if desired
Season chops with salt and pepper and place in a casserole dish. Sprinkle top of each with dry breadcrumbs, pour in 1 cup boiling water, cover casserole, and bake at 325 for 1 1/2 hours.
Remove cover, sprinkle buttered bread crumbs on top and bake until crumbs are brown.


Source: ezinearticles



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