2004
Mr. Food Television Recipes
2004
Ginsburg Enterprises Incorporated. All rights reserved.
This page was updated
May 17, 2006 at 09:25
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Table of Contents
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APPETIZERS/BEVERAGES
11/01/2004 BERRY SMOOTHIE
07/06/2004 CANDY BAR COOLER
08/17/2004 CHILLED HOT CHOCOLATE
12/01/2004 CREAMY BAKED ONIONS
12/31/2004 FESTIVE PUNCH
01/05/2004 GRAPEFRUIT SALSA
12/13/2004 HOLIDAY HOT CHOCOLATE
08/11/2004 ICED GREEN TEA
03/17/2004 IRISH MILK SHAKE
12/07/2004 PEPPERONI PIE SQUARES
BREADS
03/03/2004 BANANA SPLIT PANCAKES
12/27/2004 BLUEBERRY MUFFINS
09/14/2004 CARROT BAKE
11/23/2004 CORN STICKS
01/19/2004 COUNTRY MUFFINS
05/07/2004 FRENCH TOAST SOUFFLE
01/28/2004 HOMEMADE CROUTONS
10/12/2004 SESAME KNOTS
12/02/2004 STRAWBERRY CHEESECAKE FRENCH TOAST
07/16/2004 STRAWBERRY QUICK BREAD
11/12/2004 SWEET POTATO BISCUITS
DESSERTS
12/22/2004 APRICOT-PECAN BRIE TARTS
03/16/2004 BLACK BOTTOM PIE
09/20/2004 BLACK FOREST CAKE
02/17/2004 BROWNIE LIFT-OFF
01/26/2004 BUBBLING BLUEBERRY COBBLER
04/01/2004 BURGERS & FRIES SURPRISE
02/13/2004 BUTTER MINTS
03/09/2004 COCONUT PIE CRUST
04/13/2004 COFFEE GELATIN
05/26/2004 COOKIES 'N' CREAM LOAF
12/14/2004 CREAM PUFF TREE (CROQUEMBOUCHE)
03/05/2004 CREME BRULEE
07/23/2004 CRISPY ICE CREAM BARS
04/21/2004 FROZEN MUD PIE
02/23/2004 FUDGY "CUP" CAKES
12/03/2004 HOMEMADE WHIPPED CREAM
01/15/2004 HUMMINGBIRD CAKE
09/27/2004 ITALIAN CHEESE PIE
11/19/2004 LITTLE ENGINEER'S CAKE
11/29/2004 MACADAMIA NUT BALLS
05/05/2004 MEXICAN CHOCOLATE CAKE
10/07/2004 MY OWN PIE CRUST
12/16/2004 NEW YORK CHEESECAKE
08/09/2004 ORANGE 'N' CREAM POPS
08/31/2004 ORANGE CREAM CAKE
02/06/2004 PEANUT BUTTER MOUSSE CAKE
08/27/2004 PEANUT BUTTER-CHOCOLATE PIZZA
12/20/2004 POINSETTIA COOKIES
06/24/2004 POPPY SEED CAKE
03/12/2004 RISE 'N' SHINE PARFAIT
09/03/2004 SNACKIN' CONES
05/31/2004 SODA POP CAKE
10/29/2004 SPIDERWEB CAKE
05/19/2004 STRAWBERRY CRUNCH SHORTCAKE
03/26/2004 SWEET POTATO CRISP
12/24/2004 UPSIDE-DOWN NOODLE WREATH
06/10/2004 UPSIDE-DOWN STRAWBERRY CHEESECAKE
04/28/2004 ZUCCHINI COOKIES
ENTREES
10/26/2004 APPLE-SAUERKRAUT PORK CHOPS
06/14/2004 ASIAN CHICKEN
03/01/2004 ASIAN WRAPS
01/30/2004 BAKED ITALIAN HEROS
11/24/2004 BAKED STUFFED TUNA SANDWICHES
11/22/2004 BARBECUED SHORT RIBS
06/11/2004 BEEF FONDUE
10/22/2004 BEEFY GARLIC PIZZA
03/29/2004 BEEFY PINWHEELS
01/27/2004 BEER-SOAKED BUFFALO WINGS
04/13/2004 BREAKFAST PITA PIZZA
09/02/2004 BUTTERMILK CHICKEN NUGGETS
02/26/2004 CAPERED COD
08/26/2004 CARMINE'S CHICKEN
04/26/2004 CHICKEN SALAD BAKE
01/12/2004 CHILI LASAGNA
10/01/2004 CIOPPINO
10/15/2004 COLA MEATBALLS
01/09/2004 CORN 'N' CHICKEN BAKE
03/08/2004 COUNTRY CHICKEN & RICE
08/24/2004 COUNTRY-STYLE RIBS
09/13/2004 CREAMY CHICKEN MANICOTTI
01/20/2004 CREAMY MACARONI AND CHEESE
01/23/2004 CRISPY CALAMARI
11/16/2004 DINING CAR STEAK
07/09/2004 EASY CALZONES
04/23/2004 FESTIVAL SAUSAGE BAKE
12/09/2004 FIRECRACKER PORK
03/19/2004 FISH PARMIGIANA
06/04/2004 FISH SCAMPI
02/02/2004 GARLICKY STEAK
08/16/2004 GRILLED CATFISH
03/18/2004 HOMEMADE HASH
08/10/2004 ITALIAN CHICKEN KEBABS
10/11/2004 ITALIAN LAYER BAKE
11/30/2004 LAYERED MACARONI & CHEESE
09/17/2004 LOUISIANA SHRIMP BAKE
04/08/2004 MAPLE-GLAZED HAM
01/22/2004 MEDITERRANEAN ROAST
10/25/2004 MUSTARD-PECAN CHICKEN
11/05/2004 OLIVE-MARTINI CHICKEN
09/24/2004 PEANUTTY BEEF STEW
02/09/2004 PESTO POLENTA
05/28/2004 PORTOBELLO CHEESE "BURGER"
08/19/2004 PORTOBELLO PIZZA
09/30/2004 PRESTO PESTO TART
10/27/2004 PRETZEL AND BEER DOGS
12/21/2004 QUICK ASIAN CHICKEN
08/12/2004 RAINY DAY STEAK
11/15/2004 RED CARPET CHICKEN
03/11/2004 RIGATONI TOSS
07/22/2004 ROOT BEER CHICKEN
05/20/2004 ROUND-'EM-UP BURGERS
04/05/2004 RUM-RUNNER'S CHICKEN
09/23/2004 SAUSAGE-STUFFED LOAF
06/22/2004 SAUSAGE-STUFFED PEPPERS
11/08/2004 SAVORY BEEF STEW
04/09/2004 SEAFOOD QUESADILLAS
07/14/2004 SHRIMP BAKE
02/12/2004 SKILLET BARBECUED PORK CHOPS
03/25/2004 SKILLET CHOPPED STEAK
10/05/2004 SLOW-COOKED CHICKEN 'N' RICE
05/03/2004 SMOTHERED BEEF AND PEPPERS
04/19/2004 SOUTH-OF-THE-BORDER STEW
12/28/2004 SPICY CATFISH
02/27/2004 SPICY CHICKEN 'N' BEAN SKILLET
11/11/2004 STEAK FLORENTINE
04/16/2004 STOVETOP ROAST
10/19/2004 STOVETOP TUNA CASSEROLE
08/03/2004 STUFFED SANDWICH
09/08/2004 TANGY PORK CHOPS
05/11/2004 TEMPURA
07/30/2004 TEN-MINUTE SCALLOPS
07/12/2004 THAI BEEF GRILL
11/26/2004 TURKEY POT PIE
08/06/2004 VEAL PARMESAN BURGERS
MISCELLANEOUS
10/08/2004 APPLE BAKED BEANS
06/07/2004 BAKED BEAN FRITTERS
12/29/2004 CHILI 'N' CHEESE POPCORN
09/07/2004 CINNAMON BUTTER
06/21/2004 COCONUT CREAM DRESSING
06/03/2004 COLD SESAME NOODLES
12/17/2004 CRANBERRY COMPOTE
11/09/2004 CRANBERRY SURPRISE RELISH
04/30/2004 DIJON DRESSING
12/10/2004 HOLIDAY FOOD SAFETY: BEATING "THE BUFFET BLUES"
09/15/2004 HOMEMADE DOGGIE BONES
01/16/2004 MASHED-POTATO CASSEROLE
07/15/2004 ONION STRINGS
01/21/2004 PASTA TIPS
12/15/2004 ROASTED CHESTNUTS
07/29/2004 SHORTCUT SAUCE
09/28/2004 SLICE 'N' GO OATMEAL
11/17/2004 STEAMERS
05/25/2004 SUBSTITUTIONS TO SAVE THE DAY
02/25/2004 THE NAME GAME
01/08/2004 TOMATO GARLIC PIE
03/30/2004 TOMATO-BRIE PASTA
01/01/2004 VEGGIE FRITTATA
SOUPS/SALADS
02/05/2004 BLACK BEAN CHILI
05/20/2004 CHICKEN & POTATO SALAD
08/20/2004 CREAMY BROCCOLI SALD
01/06/2004 CREAMY CORN AND POTATO SOUP
08/05/2004 CURRIED RICE SALAD
07/21/2004 GARDEN POTATO SALAD
02/24/2004 GARLIC SOUP
06/25/2004 GRAPEVINE SALAD
04/02/2004 HEARTS OF PALM SALAD
01/29/2004 JAZZY BEEF SOUP
05/13/2004 MISO SOUP
08/25/2004 PARSLEY SALAD
05/17/2004 PASTA FRUIT SALAD
09/21/2004 PIZZA PASTA SALAD
11/18/2004 PRESIDENTIAL SALAD
08/30/2004 SALAD SKEWERS
03/02/2004 SPLIT PEA SOUP
09/10/2004 WONTON SOUP
VEGETABLES
04/20/2004 ASPARAGUS PARMIGIANA
02/19/2004 BLAST-OFF BEANS
10/14/2004 CORN, OKRA AND TOMATOES
01/14/2004 DILLY CARROTS
08/04/2004 FRIED TOMATOES
10/20/2004 FRUITED ACORN SQUASH
07/26/2004 ITALIAN VEGGIE MEDLEY
08/23/2004 MILLION-DOLLAR POTATOES
12/23/2004 POTATO PUFFS
04/14/2004 STUFFED ARTICHOKES
APPETIZERS/BEVERAGES
Printable Recipe
BERRY SMOOTHIE
11/01/2004
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4 servings
1 cup cranberry juice
1/3 cup nonfat plain yogurt
2 cups frozen strawberries
1 cup raspberry sherbet
1-1/2 cups ice cubes
1. In a blender, combine all the ingredients and blend at high speed for 1 to 2 minutes, or until smooth and well combined, stopping and stirring down the sides if necessary.
"OOH IT'S SO GOOD!!"
Printable Recipe
CANDY BAR COOLER
07/06/2004
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4 to 5 servings
1 can (14 ounces) sweetened condensed milk
2 cups chocolate ice cream
2 candy bars (2 to 3 ounces each), broken into pieces
2 cups ice cubes
1. In a blender, combine the ingredients and blend until smooth.
2. Pour into glasses; serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILLED HOT CHOCOLATE
08/17/2004
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4 to 5 servings
4 envelopes (1 ounce each) instant hot cocoa mix (1/2 cup total)
1-1/2 cups warm water
1-1/2 cups half-and-half
2 scoops vanilla ice cream
1. In a blender jar, dissolve the hot cocoa mix in the warm water.
2. Add the half-and-half and ice cream, and blend on high speed until smooth and creamy. Serve immediately.
SERVING TIP: Even though this is served cold, you can still top each serving with a few mini marshmallows, if you'd like.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY BAKED ONIONS
12/01/2004
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8 servings
8 medium onions, peeled and cut in half
1 can (14 ounces) ready-to-use chicken broth
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
2 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1. Preheat the oven to 425 degrees.
2. Place the onions cut side down in a 9" x 13" baking dish. Pour the chicken broth over the onions and drizzle with the olive oil. Sprinkle with rosemary, salt, and pepper.
3. Bake uncovered for 55 to 60 minutes, basting often.
4. In a small bowl, combine the heavy cream and flour; mix until smooth. Pour mixture over the onions and sprinkle with nutmeg.
5. Bake for 20 to 25 minutes, until the pan juices are thickened and the onion tops are golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
FESTIVE PUNCH
12/31/2004
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12 to 16 servings
1 can (46 ounces) chilled white grape juice
1 quart chilled apple cider
1 liter chilled ginger ale
1 cup chilled orange juice
1/2 cup lemon juice
1 lemon, sliced
1 lime, sliced
1. Combine all the juices in a punch bowl; mix well.
2. Float sliced fruit on top, and serve immediately.
"OOH IT'S SO GOOD!!'
Printable Recipe
GRAPEFRUIT SALSA
01/05/2004
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About 1-1/2 cups
1 large grapefruit , cut into sections and chopped
1/2 of a red bell pepper, minced
2 tablespoons minced red onion
1 teaspoon minced jalapeno pepper
2 tablespoons chopped fresh cilantro leaves
2 teaspoons sugar
2 tablespoons lime juice
1 tablespoon olive oil
1. In a medium bowl, combine the grapefruit, bell pepper, onion, jalapeno, cilantro, and sugar; mix well.
2. In a small bowl, combine the lime juice and olive oil; mix well and pour over the grapefruit mixture.
3. Toss well, cover, and chill for at least 4 hours before serving.
SERVING TIPS: This is great served over grilled chicken or flank steak, or as a dip with tortilla chips.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOLIDAY HOT CHOCOLATE
12/13/2004
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8 servings
1 cup nonfat dry milk
1/3 cup sugar
1/4 cup unsweetened cocoa
1/4 cup powdered nondairy creamer
Dash of salt
5 cups water
1 teaspoon vanilla extract
1/2 cup rum
1/2 cup creme de cocoa
1. In a large bowl, combine the dry milk, sugar, cocoa, creamer, and salt; mix well then set aside.
2. In a large saucepan, bring the water to a boil over high heat. Remove from the heat then add the vanilla; stir in the reserved dry mixture until well combined.
3. Add the rum and creme de cocoa; mix well and serve in mugs or heat-proof stemmed glasses.
SERVING TIP: Top with whipped cream and shaved chocolate just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
ICED GREEN TEA
08/11/2004
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4 to 6 servings
6 cups water
6 green tea bags
1/4 cup honey
1/4 cup sugar
Juice of 1 orange
Juice of l lemon
1. In a medium saucepan, bring the water to a boil over high heat.
2. Remove water from the heat, add tea bags, and cover for 3 to 5 minutes. Remove tea bags, add honey, sugar, and juices; mix well.
3. Let cool slightly then pour over ice, and serve.
SERVING TIP: Garnish each glass with lemon and/or orange slices.
"OOH IT'S SO GOOD!!"
Printable Recipe
IRISH MILK SHAKE
03/17/2004
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4 servings
1 pint vanilla ice cream
1-1/4 cups milk
10 small (1-1/4-inch diameter) chocolate-covered mint patties
6 drops green food color
Whipped cream for topping
1. In a blender, combine the ice cream, milk, 6 mint patties, and the green food color. Blend on high speed for 2 to 3 minutes, or until the mixture is well combined.
2. Pour into 4 tall glasses. Top each with a dollop of whipped cream and a mint patty; serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEPPERONI PIE SQUARES
12/07/2004
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8 to 10 appetizer servings
1-1/2 cups all-purpose flour
2 cups milk
2 eggs, lightly beaten
1 pound Muenster cheese, cubed
1 package (8 ounces) sliced pepperoni, chopped
1 teaspoon dried Italian seasoning
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients; mix well then pour into the baking dish.
3. Bake for 25 to 30 minutes, until the top is golden; cool slightly then cut into squares.
SERVING TIP: Serve these as is or topped with warm marinara or pizza sauce.
"OOH IT'S SO GOOD!!"
BREADS
Printable Recipe
BANANA SPLIT PANCAKES
03/03/2004
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8 servings
2 cups biscuit baking mix
1-1/2 cups milk
1/4 cup chocolate-flavored syrup, plus additional for topping
1 egg
1/3 cup mini semisweet chocolate chips
2 tablespoons shortening, divided
4 medium bananas, sliced
3 cups sliced strawberries
1 cup whipped cream or whipped topping
8 maraschino cherries with stems
1. In a large bowl, combine the biscuit mix, milk, 1/4 cup chocolate syrup, and the egg. Mix until thoroughly combine (batter will be thin). Stir in the chocolate chips.
2. Heat a griddle or skillet over medium heat. Melt 1 teaspoon shortening and pour 1/4-cupfuls of batter onto the griddle, making sure to scoop up chips from the bottom of the bowl. Cook for 1 minute, or until bubbles start to form on top of the pancake. Flip the pancakes, and cook for 1 to 2 more minutes, or until golden. Repeat with the remaining batter, adding more shortening as needed. Cover to keep warm.
3. Place 1 pancake on each of 8 plates; place a small amount of the strawberries and bananas on each pancake; repeat layers until all pancakes and fruit are used.
4. Dollop each with whipped cream, drizzle with chocolate syrup, and top each with a cherry.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLUEBERRY MUFFINS
12/27/2004
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1 dozen
1-1/4 cups plus 2 tablespoons sugar, divided
1/2 cup (1 stick) butter, softened
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 package (12 ounces) frozen OR 1 pint fresh blueberries
1. Preheat the oven to 375 degrees. Line 12 muffin cups with paper baking cups and coat with nonstick cooking spray.
2. In a large bowl, with an electric beater on medium speed, beat the 1-1/4 cups sugar and the butter until creamy. Add the eggs one at a time, beating well after each addition. Add the flour, baking powder, and salt; beat well. Add the milk and vanilla and beat until thoroughly combined.
3. Mash 1/2 cup blueberries and stir into the batter. Stir in the remaining whole bleuberries and spoon into the baking cups, distributing the batter evenly.
4. Sprinkle the tops with the remaining 2 tablespoons sugar and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Remove to a wire rack to cool completely.
ONE RECIPE = TWO GREAT TASTES! Use this recipe to make chocolate chip muffins by replacing the blueberries with 1 cup chocolate chips!
"OOH IT'S SO GOOD!!"
Printable Recipe
CARROT BAKE
09/14/2004
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6 to 8 servings
3 jars (4 ounces each) carrot baby food
1/2 cup (1 stick) butter, melted
3 eggs
1 cup all-purpose flour
1 cup packed light brown sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the carrots and butter; mix well. Add the remaining ingredients and mix until well blended.
3. Pour into the baking dish and bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
OPTIONS: Even though your gang will love this just the way it is, when you want a change, use baby-food squash, pumpkin or corn in place of the carrots.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN STICKS
11/23/2004
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1 cup fine ground yellow cornmeal
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 cup buttermilk
2 tablespoons vegetable oil
1. Preheat the oven to 425 degrees. Coat a corn stick pan or 12-cup muffin pan with non-stick cooking spray.
2. In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and baking soda.
3. In a medium bowl, beat the egg, buttermilk, and oil until well combined. Add to the cornmeal mixture and mix with a spoon just until the dry ingredients are moistened. Spoon the batter evenly into the corn stick pan or muffin pan. Bake for 12 to 15 minutes, or until golden. Serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY MUFFINS
01/19/2004
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1 dozen muffins
1-1/4 cups old-fashioned rolled oats, divided
1-1/4 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 can (15 ounces) sweet potatoes or yams, drained and mashed
1 cup packed light brown sugar, divided
1/3 cup vegetable oil
1/4 cup skim milk
1 egg
2 teaspoons vanilla extract, divided
1 tablespoon butter, melted
1. Preheat the oven to 400 degrees. Line 12 muffin cups with paper baking cups.
2. In a large bowl, combine 1 cup oats, 1 cup flour, the baking powder, baking soda, cinnamon, and nutmeg; mix well.
3. Stir in the sweet potatoes, 3/4 cup brown sugar, oil, milk, egg, and 1 teaspoon vanilla; mix until well moistened. Fill the muffin cups 3/4 full with the batter.
4. In a medium bowl, combine the remaining 1/4 cup oats, 1/4 cup flour, 1/4 cup brown sugar, 1 teaspoon vanilla, and the butter; mix well and sprinkle over the batter. Bake for 15 to 20 minutes, or until golden. Serve warm or allow to cool.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRENCH TOAST SOUFFLE
05/07/2004
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6 to 8 servings
14 to 16 slices hearty white bread, cut into 1-inch cubes (about 10 cups)
1 package (8 ounces) cream cheese, softened
8 large eggs
1-1/2 cups reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
1. Coat a 9" x 13" baking dish with nonstick cooking spray. Place the bread cubes in the baking dish.
2. In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the eggs, beating well after each addition. Add the milk, half-and-half, maple syrup, and vanilla; mix until smooth.
3. Pour the cream cheese mixture over the top of the bread cubes, cover, and chill for at least 2 hours, or as long as overnight.
4. Preheat the oven to 375 degrees. Remove the dish from the refrigerator and let stand for 20 minutes. Bake for 45 to 50 minutes, or until set. Sprinkle the souffle with confectioners' sugar just before serving.
SERVING TIP: Serve with additional warmed maple syrup, if desired.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE CROUTONS
01/28/2004
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4 cups
4 cups 1/2-inch chunks stale bread
4 tablespoons butter, melted (see Option)
1 tablespoon grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Preheat the oven to 375 degrees.
2. Place the bread chunks in a medium bowl.
3. In a small bowl, combine the remaining ingredients. Lightly toss the bread chunks with the butter mixture then place on a large rimmed baking sheet; bake for 15 to 20 minutes, or until lightly browned and crunchy throughout.
4. Let cool then store in an airtight container until ready to use.
OPTION: If you'd prefer, you can use 4 tablespoons olive oil in place of the butter.
"OOH IT'S SO GOOD!!"
Printable Recipe
SESAME KNOTS
10/12/2004
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1 dozen
1 can (11 ounces) refrigerated breadsticks
2 tablespoons butter, melted
1 teaspoon sesame seeds
1. Preheat the oven to 350 degrees.
2. Separate dough; loosely tie each piece of dough into a knot and place 1 inch apart on an ungreased baking sheet.
3. Brush the knots with melted butter (see Options), and sprinkle with sesame seeds. Bake for 15 minutes, or until golden.
OPTIONS: Make these your own by topping with your favorite seasonings and/or herbs. You can replace the sesame seeds with 1 teaspoon of minced garlic, chopped fresh parsley or grated Parmesan cheese, or even mix your favorite seasonings.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY CHEESECAKE FRENCH TOAST
12/02/2004
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4 servings
1 package (3 ounces) cream cheese, softened
2 tablespoons confectioners' sugar
2 tablespoons strawberry preserves
8 slices country white bread
2 eggs
1/2 cup half-and-half
2 tablespoons granulated sugar
4 tablespoons (1/2 stick) butter
1. In a small bowl, combine the cream cheese and confectioners' sugar; mix well then stir in the preserves. Spread equally over 4 bread slices. Top with the remaining bread slices, forming sandwiches.
2. In a shallow bowl, whisk the eggs, half-and-half, and granulated sugar until well combined.
3. In a large skillet, melt 2 tablespoons butter over medium heat. Dip each sandwich into the egg mixture, completely coating both sides. Cook 2 sandwiches at a time for 1 to 2 minutes per side, or until golden. Melt the remaining 2 tablespoons butter in the skillet and cook the remaining 2 sandwiches. Slice each in half diagonally and serve.
GARNISHING TIP:
Make this look and taste extra-fancy by topping it with additional confectioners' sugar and maple syrup and/or fresh fruit.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY QUICK BREAD
07/16/2004
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2 loaves
3 cups all-purpose flour
2 cups plus 2 tablespoons sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 package (16 ounces) frozen unsweetened whole strawberries, thawed and mashed
1-1/4 cups vegetable oil
4 eggs
1-1/4 cups chopped pecans
1. Preheat the oven to 350 degrees. Coat two 9" x 5" loaf pans with nonstick cooking spray.
2. In a large bowl, combine the flour, 2 cups sugar, the ground cinnamon, salt, and baking soda; mix well.
3. In a medium bowl, combine the strawberries and remaining 2 tablespoons sugar; mix well. Add the oil and eggs, and blend until well combine. Add to the flour mixture and stir in the chopped pecans, blending until moistened. Divide the batter equally into the loaf pans.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool on a rack for 10 minutes then remove from the pan to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO BISCUITS
11/12/2004
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1 dozen
1 cup mashed canned sweet potatoes
1 cup milk
1/2 cup sugar
1 egg, beaten
1 tablespoon butter, melted
3 cups self-rising flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1. Preheat the oven to 400 degrees.
2. In a medium bowl, using a fork, mix the sweet potatoes, milk, sugar, egg and butter until well combined.
3. In a large bowl, combine the flour, baking powder, and salt. Using knives or a pastry cutter, cut the shortening into the flour mixture. Pour the sweet potato mixture into the flour mixture and mix until just combined.
4. Drop the mixture by large spoonfuls onto rimmed baking sheets. Bake for 15 to 17 minutes, or until golden. Serve warm.
"OOH IT'S SO GOOD!!"
DESSERTS
Printable Recipe
APRICOT-PECAN BRIE TARTS
12/22/2004
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2 dozen
One 8-ounce Brie round, chilled
1 package (17.25 ounces) frozen puff pastry sheets, thawed
1/3 cup apricot preserves
24 pecan halves, toasted
1. Preheat the oven to 425 degrees. Slice the rind from the cheese then cut the cheese into 24 cubes; set aside.
2. Roll each pastry sheet out to a 10" x 15" rectangle on a lightly floured surface; cut each sheet into 12 equal squares. Fit the squares into miniature (1-3/4") muffin pans, extending the corners slightly above the cup rims.
3. Bake for 10 to 12 minutes, or until golden. Remove from the oven, and gently press the handle of a wooden spoon into the center of each pastry, forming tart shells.
4. Spoon 1/2 teaspoon preserves into each shell; top with a cheese cube and a pecan half. Bake for 5 to 7 minutes, or until the cheese melts; serve immediately.
SERVING SUGGESTION:
These little tarts make a great not-so-sweet dessert for a wine and cheese party. You might want to make yours with different-flavored preserves to give them some variety!
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK BOTTOM PIE
03/16/2004
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6 to 8 servings
1 package (18 ounces) refrigerated ready-to-bake brownies
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon peppermint extract
3 drops green food color
1 container (8 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees.
2. Evenly cover the bottom and sides of a 9-inch deep-dish pie plate with the ready-to-bake brownies, forming a crust. Bake for 20 to 25 minutes, or until set; let cool.
3. In a large bowl, beat the cream cheese, sugar, peppermint extract, and green food color with an electric mixer until smooth. Fold in the whipped topping then spoon into the brownie crust.
4. Cover the pie, and chill for at least 4 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLACK FOREST CAKE
09/20/2004
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12 to 16 servings
1 package (18.25 ounces) devil's food cake mix
3 eggs
3/4 cup water
1/2 cup vegetable oil
1 can (21 ounces) cherry pie filling, drained with 1/2 cup sauce reserved
1 cup (1/2 pint) heavy cream
3 tablespoons confectioners' sugar
1 container (16 ounces) chocolate frosting
1. Preheat the oven to 350 degrees. Coat two 9-inch round cake pans with nonstick cooking spray.
2. In a medium bowl, combine the cake mix, eggs, water, oil, and the reserved 1/2 cup cherry sauce; mix well. Divide the batter evenly between the cake pans.
3. Bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then invert onto wire racks to cool completely.
4. Beat the heavy cream until stiff peaks form; beat in the confectioners' sugar. Place a cooled cake layer upside down on a serving platter and cover the top with half of the whipped cream; scatter the cherries over the whipped cream.
5. Place the second cake layer over the first and frost the sides with the chocolate frosting. Frost the top with the remaining whipped cream. Serve, or cover loosely and chill until ready to serve.
FINISHING TOUCH: For that elegant finishing touch, top the cake with chocolate curls and additional cherries or chocolate-covered cherries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BROWNIE LIFT-OFF
02/17/2004
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9 to 12 brownies
3 squares ( 1 ounce each) unsweetened chocolate
1/2 cup (1 stick) butter
1 cup sugar
2 eggs
2/3 cup all-purpose flour
Pinch of salt
1 teaspoon vanilla extract
1 cup chopped walnuts or other nuts (optional)
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking pan with nonstick cooking spray.
2. In a medium saucepan, melt the chocolate and butter over low heat. Remove from the heat and transfer to a large bowl. Beat in the sugar and eggs.
3. Stir in the flour, salt, and vanilla until well blended. Stir in nuts, if desired. Pour the batter into the baking pan.
4. Bake for 30 to 35 minutes, or until the top is dry and almost firm to the touch. Cool in the pan then cut into squares or rocket shapes.
SERVING TIP: Serve rocket or space shuttle-shaped brownies on a "cloud" of whipped cream or whipped topping.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUBBLING BLUEBERRY COBBLER
01/26/2004
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9 to 12 servings
2 packages (12 ounces each) frozen blueberries, thawed
2/3 cu sugar, divided
1-3/4 cups all-purpose flour, divided
1/4 cup orange juice
1/2 cup heavy cream
1/4 cup (1/2 stick) butter, softened
2 tablespoons baking powder
1/2 teaspoon salt
1. Preheat the oven to 400 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine the blueberries, 1/3 cup sugar, 1/4 cup flour, and the orange juice; mix well then pour into the baking dish.
3. In a medium bowl, combine the remaining 1-1/2 cups flour and 1/3 cup sugar, the cream, butter, baking powder, and salt; mix until crumbly. Sprinkle over the blueberries.
4. Bake for 30 to 35 minutes, or until the blueberry mixture is bubbly and the top is golden. Serve warm.
OPTION: If you want to use fresh blueberries instead of frozen, use 2 pints fresh berries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BURGERS & FRIES SURPRISE
04/01/2004
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"BURGERS" About 15 "mini burgers"
1 package (17-1/2 ounces) sugar cookie mix, batter prepared according to package directions (see Note)
1 package (10 ounces) peanut butter chips, coarsely chopped
3/4 cup sweetened flaked coconut
5 to 6 drops green food color
1/2 cup (1 stick) butter, softened
2-2/3 cups confectioners' sugar
1/2 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
1. Preheat the oven to 375 degrees.
2. Add the peanut butter chips to the cookie batter; mix well. Shape into 30 balls about 1-1/4 inches in diameter, and place on ungreased baking sheets. Bake for 9 to 11 minutes, or until light golden. Cool slightly, then remove to wire racks to cool completely.
3. In a small bowl, combine the coconut and food color until the coconut is colored green; set aside.
4. In a large bowl, cream the butter. Add the sugar, cocoa, milk, and vanilla; beat until smooth.
5. Frost the bottom of half the cookies, then sprinkle the frosting with the coconut. Top with the remaining cookies and gently squeeze together to form cookie "burgers and buns." Serve, or cover until ready to serve.
OPTIONS: Refrigerated cookie dough or your own recipe can easily be used in place of the packaged sugar cookie mix.
"FRIES"
1 package (10 ounces) peanut butter chips
1 cup sweetened condensed milk
1. Line an 8-inch square baking dish with aluminum foil, letting the foil come up over the edges; coat the foil with nonstick cooking spray.
2. In a large microwave-safe bowl, microwave the peanut butter chips and sweetened condensed milk for 1-1/2 to 2 minutes, or until melted and smooth, stirring occasionally.
3. Pour the mixture into the baking dish and let cool completely at room temperature.
4. Lift the foil out of the dish and invert onto a cutting board. Remove the foil and cut strips about 2-1/2" x 1/4" to resemble French fries.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTER MINTS
02/13/2004
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About 5 dozen
1 box (16 ounces) confectioners' sugar
1/2 cup (1 stick) butter, softened
2 tablespoons heavy cream
1/4 teaspoon peppermint extract
2 drops red food color
1. In a medium bowl, with an electric beater on medium speed, beat the sugar and butter for 2 to 3 minutes, until creamy. Add the cream, peppermint extract, and food color; beat for 3 to 4 minutes, until well blended.
2. Roll the mixture into 1/2-inch balls. Using your thumb, lightly push down the center of each ball to form a wafer; place on a wire rack and allow to dry ovrenight, uncovered.
3. Serve, or transfer to an airtight container until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCONUT PIE CRUST
03/09/2004
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1 crust
3 tablespoons butter
2 cups sweetened flaked coconut
1. Preheat the oven to 325 degrees.
2. In a medium-sized microwave-safe bowl, melt the butter in the microwave. Add the coconut and mix until thoroughly combined. Press evenly over the bottom and sides of a 9-inch pie plate.
3. Bake the crust for 20 minutes, or until golden.
4. Let cool then fill with your favorite pie filling.
"OOH IT'S SO GOOD!!
Printable Recipe
COFFEE GELATIN
04/13/2004
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4 servings
3 cups strong black coffee, divided (1 cup cold, 2 cups hot)
2 envelopes (1/4 ounce each) unflavored gelatin
1/2 cup sugar
1/2 cup half-and-half
1. Place the 1 cup cold coffee in a medium bowl; sprinkle the gelatin over the coffee and let stand for 1 minute.
2. Add the hot coffee, sugar, and half-and-half; stir until well combined. Pour into a 1-quart gelatin mold, large serving bowl, or individual parfait glasses or glass coffee cups. Cover, and chill until firm.
NOTE: For a fancy cappuccino gelatin dessert, make this in individual coffee cups, top with whipped cream and a sprinkle of ground cinnamon or shaved chocolate.
"OOH IT'S SO GOOD!!"
Printable Recipe
COOKIES 'N' CREAM LOAF
05/26/2004
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10 to 12 servings
1/2 cup milk
1/2 cup coffee-flavored liqueur
32 chocolate chip cookies
1 quart vanilla ice cream, softened
1. Line a 9" x 5" loaf pan with plastic wrap. In a medium bowl, combine the milk and coffee liqueur; mix well.
2. Dip 8 chocolate chip cookies quickly into the milk mixture and place over the bottom of the pan. Spoon one-third of the ice cream evenly over the cookies. Repeat two more times and top with a final layer of cookies.
3. Cover with plastic wrap and freeze overnight.
4. Remove from the freezer and invert onto a serving platter, removing the plastic wrap. Slice and serve, or keep frozen until ready to serve.
GARNISHING TIP: To make this even fancier, before serving, frost the entire loaf with a thawed 8-ounce container of frozen whipped topping, and sprinkle with crushed cookies.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAM PUFF TREE (CROQUEMBOUCHE)
12/14/2004
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24 to 30 servings
2 cups sugar
1 cup light corn syrup
1/2 cup water
100 small cream puffs (see Option)
1. In a large saucepan, combine the sugar, corn syrup, and water; bring to a boil over high heat. Cook for 12 to 15 minutes, or until golden, stirring frequently. Remove from the heat.
2. On a large serving platter, form a ring with 14 cream puffs. Fill the center of the ring with additional cream puffs. Drizzle each cream puff on the platter with the sugar mixture to secure them. Be careful when working with the sugar glaze; it is very HOT!
3. Form a ring of 12 cream puffs on top of the first ring, then fill the center with additional cream puffs; drizzle with the sugar glaze. Continue building smaller rings, using all but one of the cream puffs; finish the "tree" by topping with the final cream puff. Allow to set before serving.
OPTION: Small cream puffs are available at most bakeries, but if you can't get them, you can substitute with glazed donut holes.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREME BRULEE
03/05/2004
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6 servings
2 cups (1 pint) heavy cream
1/2 cup milk
1 cup sugar, divided
6 egg yolks
1 teaspoon vanilla extract
1. In a large saucepan, combine the heavy cream, milk, 1/2 cup sugar, the egg yolks, and vanilla over medium heat and cook for 30 minutes, stirring frequently, be careful not to boil.
2. Remove from the heat and beat for 5 to 6 minutes, or until smooth and thick. Pour equally into six 1-cup custard cups. Chill for 4 to 6 hours, or until the custard is very firm.
3. In a medium skillet, melt the remaining 1/2 cup sugar over medium heat until golden, then pour over the chilled custards; allow to chill for 15 to 20 minutes, or until the sugar hardens. Serve.
SERVING TIP: These can be topped with the melted sugar and chilled for up to 2 hours before serving.
Printable Recipe
CRISPY ICE CREAM BARS
07/23/2004
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9 squares
1 cup crispy rice cereal
1/2 cup chopped walnuts
1/2 cup sweetened flaked coconut
1/2 cup packed light brown sugar
1/2 cup (1 stick) butter, melted
1 quart vanilla ice cream softened
1. In a large bowl, combine all the ingredients except the ice cream; mix well.
2. Spoon half the mixture into an 8-inch square baking dish, pressing down firmly over the bottom of the pan. Spread ice cream over the top; top with the remaining cereal mixture, pressing down firmly.
3. Cover and freeze for at least 4 hours, or until firm.
4. Cut into squares and serve; cover and keep any remaining squares frozen.
"OOH IT'S SO GOOD!!"
Printable Recipe
FROZEN MUD PIE
04/21/2004
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6 to 8 servings
1 tablespoon instant coffee granules
3 tablespoons coffee-flavored liqueur (see Option)
1 quart chocolate ice cream, softened
1 container (8 ounces) frozen whipped topping, thawed and divided
1/2 cup plus 2 tablespoons chopped pecans, divided
One prepared 9-inch chocolate graham cracker pie crust
1/4 cup semisweet chocolate chips, melted
1. In a large bowl, dissolve the coffee granules in the coffee liqueur. Add the ice cream, half of the whipped topping, and 1/2 cup pecans; mix well. Pour into the pie crust, cover, and freeze for at least 4 hours.
2. Top with the remaining whipped topping and sprinkle with the remaining 2 tablespoons pecans.
3. Drizzle with the melted chocolate and freeze for 4 more hours, or until firm. Serve, or cover and keep frozen until ready to serve.
OPTION: If you don't have coffee-flavored liqueur on hand, you can dissolve the coffee granules in a tablespoon of hot water.
"OOH IT'S SO GOOD!!"
Printable Recipe
FUDGY "CUP" CAKES
02/23/2004
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8 servings
CAKE MIX:
1 package (18.25 ounces) chocolate cake mix
1 package (4 servings) instant chocolate pudding mix
GLAZE MIX:
2-2/3 cups confectioners' sugar
1/4 cup powdered cocoa mix
1. In a large bowl, combine the dry cake and pudding mixes; blend well with a whisk.
2. In a medium bowl, combine the confectioners' sugar and cocoa mix.
3. Divide the cake mix evenly into 8 small plastic bags, about 1/2 cup each; seal and label as cake mix. Do the same with the glaze mix, packing about 1/3 cup mix in each bag; seal and label as glaze mix.
4. Make individual microwave Fudgy "Cup" cakes, or pack the mixes to give as gifts.
GIVING FUDGY "CUP" CAKE MIX as a gift: Place 1 sealed cake mix bag and 1 sealed glaze mix bag into a microwave-safe mug, and attach the recipe for Fudgy "Cup" Cake (below).
MAKING A FUDGY "CUP" CAKE: Spray the inside of a microwave-safe mug generously with nonstick cooking spray. Pour prepared bag of cake mix into the mug. Add 1 egg, 1 tablespoon vegetable oil, and 1 tablespoon water. Mix until all ingredients are combined. Microwave at 100% power for 2 minutes. Meanwhile, place prepared bag of glaze mix into a small bowl and add 1-1/2 teaspoons milk; mix well then pour glaze over the mug cake immediately after removing it from the microwave. Serve cake warm in the mug.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE WHIPPED CREAM
12/03/2004
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2 cups
1/2 pint (1 cup) heavy cream
1 tablespoon sugar (or more to taste)
Desired flavoring (optional: see below)
1. In a medium bowl, with an electric beater on high speed, whip the cream for 1 minute.
2. Add the sugar (and any desired flavorings; see below); continue whipping for 3 to 4 more minutes, or until stiff peaks form.
FLAVOR OPTIONS: Want to top your desserts, snacks, or hot drinks with whipped that has a hint of soothing vanilla, nutty almond, or cooling peppermint? Here's how:
Vanilla: Add 1 tablespoon vanilla extract
Almond: Add 1 tablespoon almond extract
Peppermint: Add 2 teaspoons peppermint extract
"OOH IT'S GOOD!!"
Printable Recipe
HUMMINGBIRD CAKE
01/15/2004
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12 to 16 servings
1 package (18.25 ounces) yellow cake mix
1 package (4-serving size) vanilla instant pudding mix
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple, well drained with juice reserved
4 eggs
1 teaspoon ground cinnamon
1 medium-sized ripe banana, cut up
1/2 cup finely chopped pecans
1/4 cup chopped maraschino cherries, well drained
1/3 cup prepared cream cheese frosting
1. Preheat the oven to 350 degree. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. In a large bowl, combine the cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to the reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric beater until mixture is thoroughly combine.
3. Stir in the banana, pecans, and cherries; mix well then pour into the pan.
4. Bake for 55 to 60 minutes, or until a wooden toothpick inserted in the center comes out clean. Let the cake cool in the pan for 20 to 25 minutes then invert onto a serving plate. Let cool completely.
5. In a microwave-safe bowl, heat the cream cheese frosting for 10 to 15 seconds. Stir until smooth and pourable then drizzle over the cooled cake before slicing.
Recipe adapted from and courtesy of Duncan Hines
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN CHEESE PIE
09/27/2004
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8 to 10 servings
6 eggs
1/2 cup sugar
1/2 teaspoon vanilla extract
1 container (15 ounces) ricotta cheese
2 teaspoons grated lemon peel
1 unbaked 9-inch deep-dish pie shell
1. Preheat the oven to 350 degrees.
2. In a large bowl, with an electric beater on medium speed, beat the eggs, sugar, vanilla, ricotta cheese, and lemon peel until well blended.
3. Pour into the pie shell and bake for 60 to 65 minutes, or until the filling is set and the edges are golden.
4. Let cool then chill for 4 hours; serve, or cover and keep chilled until ready to serve.
NOTE: Don't worry if the center of the pie falls slightly after you take it out of the oven - mine usually does, and it still tastes great!
"OOH IT'S SO GOOD!!"
Printable Recipe
LITTLE ENGINEER'S CAKE
11/19/2004
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8 to 12 servings
1 frozen pound cake (16 ounces), thawed
1 container (16 ounces) white frosting
4 food colors of your choice
16 miniature sandwich cookies
Assorted candies such as Starburst, Tootsie Rolls, licorice, etc.
1. Cut the pound cake in half crosswise then cut each half length wise to form 4 boxcar shapes. Place the cake pieces on a platter to form a train.
2. Divide the frosting into bowls and add a different food color to each to creat 4 different colors. Frost each boxcar with a different color frosting.
3. Use mini sandwich cookies to make wheels, Starburst candies for windows, Tootsie Rolls for a smokestack and licorice to connect the wheels and boxcars to each other. Serve immediately, or cover loosely until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MACADAMIA NUT BALLS
11/29/2004
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About 4 dozen cookies
2 cups all-purpose flour
1 cup (2 sticks) butter, softened
3/4 cup quick-cooking or old-fashioned rolled oats
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 cup macadamia nuts, coarsely chopped
3/4 cup confectioners' sugar
1. Preheat the oven to 375 degrees.
2. In a large bowl, beat the flour, butter, oats, granulated sugar, and vanilla until a dough forms. Stir in the nuts; mix well.
3. Roll into 1-inch balls and place 1 inch apart on ungreased cookie sheets. Bake for 12 to 15 minutes, or until light golden on the bottom.
4. Transfer to wire racks and allow to cool for 10 minutes before rolling in the confectioners' sugar, coating completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEXICAN CHOCOLATE CAKE
05/05/2004
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12 to 16 servings
1 package (18.25 ounces) chocolate cake mix, batter prepared according to package directions
2 teaspoons ground cinnamon
1/4 teaspoon ground red pepper
1 tablespoon balsamic vinegar
1 cup confectioners' sugar
1/2 cup unsweetened cocoa
1/4 cup water
1. Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. Stir the cinnamon, ground red pepper, and balsamic vinegar into the cake batter then pour into the prepared pan.
3. Bake for 35 to 40 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Let cake cool for 15 minutes then remove to a wire rack to cool completely.
5. In a medium bowl, whisk together the confectioners' sugar, cocoa, and water until smooth. Drizzle glaze over cake and let sit until firm.
"OOH IT'S SO GOOD!!"
Printable Recipe
MY OWN PIE CRUST
10/07/2004
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One 9-inch pie crust
1-1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup vegetable oil
2 tablespoons cold milk
1. Sift the flour, sugar, and salt into a 9-inch pie plate. In a 1-cup measuring cup, whisk together the oil and milk and pour over the flour mixture.
2. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim.
To use as an unbaked shell: Fill with the desired pie fililng and bake according to the filling directions.
To use as a baked shell: Prick the surface of the dough with a fork several times and bake in a preheated 425 degree oven for 12 to 15 minutes; cool and fill as desired.
OPTION: You can even use this crust for beef pot pies or with any other savory filling - just eliminate the 2 tablespoons sugar.
"OOH IT'S SO GOOD!!"
Printable Recipe
NEW YORK CHEESECAKE
12/16/2004
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12 to 16 servings
1 package (18 ounces) refrigerated sugar cookie dough, cut into 1/2-inch slices
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
2 eggs
1/2 cup sour cream
3/4 cup all-purpose flour
1 teaspoon vanilla extract
2 tablespoons lemon juice
1. Preheat the oven to 400 degrees. Coat the bottom of a 9-inch springform pan with nonstick cooking spray.
2. Line the bottom of the springform pan with half of the cookie slices; with your fingers, spread the dough to create a solid crust. Bake for 10 minutes, or until golden. Let cool.
3. Press the remaining dough slices around the sides of the pan to create a side crust; set aside. Increase the oven temperature to 475 degrees.
4. In a large bowl, beat the cream cheese with the sugar until smooth. Beat in the remaining ingredients until well combined. Spoon the batter into the crust and bake for 12 to 15 minutes, or until the top is golden. Reduce the oven temperature to 350 degrees and bake for 30 more minutes.
5. Remove the cheesecake from the oven; let cool for 4 to 5 hours at room temperature. Remove the springform pan ring; cover, and chill for at least 6 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE 'N' CREAM POPS
08/09/2004
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10 pops
Grated peel of 1 orange
1 quart vanilla ice cream, softened
1 pint orange sherbet, softened
10 craft sticks
1. Line a 9" x 5" loaf pan with plastic wrap.
2. In a medium bowl, stir the grated peel into the softened vanilla ice cream.
3. Spread half of the vanilla ice cream mixture over the bottom of the loaf pan. Spread the orange sherbet over it and top with the remaining vanilla ice cream mixture.
4. Place the craft sticks into the ice cream about two inches apart in two rows. Cover, and freeze until firm. Cut into 10 pops, and serve. Cover any leftovers, and keep frozen.
"OOH IT'S SO GOOD!!"
Printable Recipe
ORANGE CREAM CAKE
08/31/2004
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12 to 15 servings
1 package (18.25 ounces) orange cake mix
1 package (4-serving size) orange-flavored gelatin
2 eggs
1/2 cup vegetable oil
1-1/2 cups water
4 ounces cream cheese, softened
3/4 cup orange juice
1 package (4-serving size) instant vanilla pudding mix
1 tablespoon sugar
1 can (8 ounces) crushed pineapple, drained
1 container (8 ounces) frozen whipped topping, thawed
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, beat together the cake mix, gelatin mix, eggs, oil, and water until well blended. Pour into the baking dish.
3. Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool.
4. Meanwhile, in a medium bowl, make frosting by beating the cream cheese and orange juice. Add the pudding mix and sugar; beat well. Stir in the pineapple until well combined, then beat in the whipped topping. Frost the cooled cake, cover loosely, and chill for at least one hour before serving. Store leftovers in the refrigerator.
GARNISHING TIP: If you'd like, decorate just before serving with some canned, drained mandarin orange sections.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER MOUSSE CAKE
02/06/2004
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12 to 16 servings
2 cups chocolate sandwich cookie crumbs
3/4 cup chopped peanuts, divided
2 tablespoons butter, melted
2 cups heavy cream, divided
2 cups creamy peanut butter
2 packages (8 ounces each) cream cheese, softened
2 cups confectioners' sugar
2 tablespoons vanilla extract
1/4 cup sugar
1 cup semisweet chocolate chips
1. Preheat the oven to 350 degrees. In a medium bowl, combine the cookie crumbs, 1/2 cup peanuts, and the butter; mix well. Press into the bottom of an ungreased 10-inch springform pan. Bake for 15 minutes; let cool.
2. In a medium bowl, beat 1-1/2 cups heavy cream until stiff; set aside.
3. In a large bowl, beat the peanut butter and cream cheese until smooth. Stir in the confectioners' sugar and vanilla; mix well. Fold in the whipped cream and pur into the cooled crust. Refrigerate for 2 hours, or until set.
4. In a small saucepan, combine the sugar and the remaining 1/2 cup heavy cream over medium heat. Stir until the sugar dissolves and the mixture comes to a boil. Remove from the heat and add the chocolate chips. Mix until the chocolate chips are melted and the mixture is smooth. Cool for 3 to 5 minutes then spread evenly over the peanut butter mixture.
5. Sprinkle with the remaining 1/4 cup peanuts. Cover and chill for at least 4 hours, or until set.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUT BUTTER-CHOCOLATE PIZZA
08/27/2004
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12 to 16 slices
1 cup cream peanut butter
1 cup (2 sticks) butter, melted
1-1/2 cups graham cracker crumbs
2 cups confections' sugar
1 package (12 ounces) semisweet chocolate chips, melted
1/4 cup chopped salted or unsalted peanuts
1/2 cup crispy rice cereal
1. Coat a 12-inch pizza pan with nonstick cooking spray.
2. In a large bowl, combine the peanut butter, butter, graham cracker crumbs, and confectioners' sugar; mix well with a wooden spoon.
3. Press the mixture evenly over the bottom of the pizza pan. Pour the melted chocolate evenly over the top then sprinkle with the peanuts and cereal.
4. Cover and chill for 15 minutes. Slice and serve immediately, or cover and keep chilled until ready to use.
"OOH IT'S SO GOOD!!"
Printable Recipe
POINSETTIA COOKIES
12/20/2004
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About 3 dozen
3/4 cup (1-1/2 sticks) butter, softened
3/4 cup sugar
1 egg
2 tablespoons water
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup butterscotch chips, divided
1/2 cup sweetened flaked coconut
1 container (4 ounces) red candied cherries
1. Preheat the oven to 350 degrees.
2. In a large bowl, with an electric mixer, cream together the butter, sugar, egg, water, and vanilla until well blended. Gradually add the flour, baking powder, and salt until well combined.
3. Stir in 3/4 cup butterscotch chips and the coconut. Cover and chill for 1 hour.
4. Cut the candied cherries in half, and cut each half into three slices.
5. Shape the dough into 1-inch balls and place on ungreased baking sheets. Flatten each ball and place a butterscotch chip in the center of each. Arrange 5 cherry slices in a circular pattern around each butterscotch chip to resemble the pattern of a poinsettia.
6. Bake for 10 to 12 minutes, or until the cookies are firm but not brown. Cool the cookies for about 1 minute on the baking sheets then transfer them to wire racks to cool completely.
"OOH IT'S SO GOOD!!"
Printable Recipe
POPPY SEED CAKE
06/24/2004
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12 to 16 servings
1 package (18.25 ounces) yellow cake mix, batter prepared according to package directions
1 cup sour cream
1/3 cup poppy seeds
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1-1/2 cups confectioners' sugar
1 teaspoon lemon juice
1. Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. Add the sour cream and poppy seeds to the cake batter; mix well then pour into the pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
3. Let cool in pan 10 minutes. Remove to a wire rack to cool completely.
4. Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add the confectioners' sugar and lemon juice; beat until creamy.
5. Frost the cake once cool. Serve, or cover loosely and chill until ready to serve.
GARNISHING TIP: To give this a fancier look, sprinkle the frosted cake with poppy seeds and lemon zest.
"OOH IT'S SO GOOD!!"
Printable Recipe
RISE 'N' SHINE PARFAIT
03/12/2004
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4 servings
3/4 cup raisins
1/4 cup orange juice
1/4 cup sugar
2 teaspoons vanilla extract
1 container (12 ounces) light cream cheese, softened
1 cup chopped fresh, frozen or canned fruit (thawed, if frozen)
1 cup granola
1. In a small microwave-safe bowl, combine the raisins, orange juice, sugar, and vanilla. Cover and microwave at high power for 45 seconds; let stand for 1 minute, until the raisins plump up. Stir until the sugar is dissolved.
2. In a medium bowl, whisk the cream cheese until smooth. Stir in the raisin mixture until well combined.
3. In 4 dessert dishes or parfait glasses, layer the cream cheese mixture, fruit, and granola. Repeat the layers then serve, or cover loosely and chill until ready to serve.
OPTIONS: Use your favorite fresh, frozen or canned fruit from peaches to strawberries, blueberries or raspberries, and garnish with additional fruit, if desired.
"OOH IT'S SO GOOD!!"
Printable Recipe
SNACKIN' CONES
09/03/2004
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8 treats
1 container (8 ounces) frozen light whipped topping, thawed
1 can (8-1/4 ounces) mandarin oranges, drained
1 cup crunchy peanut butter
1 banana, peeled and diced
1/4 cup drained and chopped maraschino cherries
1 can (8 ounces) pineapple tidbits, drained
8 ice cream cones
1. In a large bowl, combine all the ingredients except the cones; mix well. Cover and chill for at least 2 hours.
2. When ready to serve, use an ice cream scoop to scoop the mixture into the cones. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
SODA POP CAKE
05/31/2004
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12 to 16 servings
1 package (18.25 ounces) lemon cake mix
1 egg
1 cup lemon-line soda
Confectioners' sugar for topping
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients except the confectioners' sugar; mix well and pour into the baking dish.
3. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the center comes out clean.
4. Let cool completely. Sprinkle with confectioners' sugar, slice, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPIDERWEB CAKE
10/29/2004
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12 to 16 servings
1 box (18.5 ounces) chocolate cake mix, batter prepared according to package directions
1 cup mini marshmallows
1 container (16 ounces) white frosting
4 drops red food color
4 drops yellow food color
2 black jelly beans
1 tube black decorating gel or 1 string black licorice
1. Preheat the oven to 350 degrees. Coat two 8-inch cake pans with non-stick cooking spray. Pour into the pans and bake for 28 to 30 minutes, or until a toothpick inserted in the center comes out clean.
2. While still warm, invert one cake onto a serving platter. Top with the mini marshmallows and place the second cake layer right side up over the marshmallows. Let sit for 5 minutes for the marshmallows to melt, then chill until firm.
3. In a small bowl, mix together 1-1/4 cups white frosting with the red and yellow food colors until the frosting is orange. Frost the top and sides of the cake.
4. Place the remaining white frosting into a resealable plastic storage bag. Cut a very small tip off the corner of the bag and pipe a spiderweb design over the top of the cake.
5. Place a black jelly bean on the spiderweb on the cake and draw legs with the black gel or form them with licorice to look like a spider. Repeat with the remaining jelly bean and gel to form a second spider.
"OOH IT'S SO GOOD!!"
Printable Recipe
STRAWBERRY CRUNCH SHORTCAKE
05/19/2004
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8 to 12 servings
1/2 cup (1 stick) butter, divided
3 cups biscuit baking mix
2/3 cup milk
1/2 cup packed light brown sugar
1/2 cup chopped walnuts
1 container (8 ounces) frozen whipped topping, thawed
2 pints fresh strawberries, sliced (see Options)
1. Preheat the oven to 400 degrees. Coat two 8-inch square baking pans with nonstick cooking spray. Melt 1/4 cup butter and place in a large bowl; add the biscuit baking mix, milk, and melted butter, stirring until a soft dough forms. Spread the dough evenly in baking in pans.
2. In a bowl, combine the brown sugar and walnuts; cut in the remaining stick butter until mixture is crumbly then sprinkle over the dough. Bake uncovered for 18 minutes, or until a wooden toothpick inserted in the center of each cake comes out clean. Let cool for 10 minutes then remove from pans to cool completely on wire racks.
3. Place 1 cake layer on a serving plate. Spread half the whipped topping over it, and arrange half the sliced strawberries on top. Repeat with the remaining layer, whipped topping, and strawberries. Chill until ready to serve.
OPTIONS: If you'd prefer using something other than strawberries, try raspberries, blueberries, blackberries or peaches!
"OOH IT'S SO GOOD!!"
Printable Recipe
SWEET POTATO CRISP
03/26/2004
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6 to 8 servings
3 cans (29 ounces each) cut sweet potatoes, drained and mashed
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup (1 stick) butter
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup packed light brown sugar
1. Preheat the oven to 400 degrees. Coat an 8-inch square baking dish with nonstick cooking spray.
2. In a large bowl, combine the sweet potatoes, crushed pineapple with its juice, the butter, cinnamon, and salt; mix well and spoon into the baking dish.
3. Bake for 30 minutes. Remove from the oven and sprinkle with the brown sugar. Place the baking dish back in the oven for 5 minutes, or until the sugar is browned.
"OOH IT'S SO GOOD!!"
Printable Recipe
UPSIDE-DOWN NOODLE WREATH
12/24/2004
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12 to 14 servngs
1/2 cup packed light brown sugar
16 maraschino cherries
1/4 cup (1/2 stick) butter, melted
6 eggs
1 cup sour cream
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 can (20 ounces) crushed pineapple, well drained
1 package (16 ounces) fine egg noodles, cooked and drained
1. Preheat the oven to 350 degrees. Coat a 10-inch Bundt pan with nonstick cooking spray.
2. Sprinkle the brown sugar into the bottom of the pan and place the cherries evenly on top of the brown sugar. Pour the melted butter evenly over the brown sugar and cherries; set aside.
3. In a large bowl, beat the eggs, sour cream, granulated sugar, vanilla, and salt until well blended. Stir in the crushed pineapple then the drained noodles.
4. Pour evenly into the Bundt pan and bake for 70 minutes, or until the center is set and the top is golden. Allow to cool for 20 minutes then invert gently onto a serving platter.
TIPS: Run a knife around the edges of the pan to help loosen the noodle wreath. And be careful when inverting it because it will be very hot!
"OOH IT'S SO GOOD!"
Printable Recipe
UPSIDE-DOWN STRAWBERRY CHEESECAKE
06/10/2004
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6 to 8 servings
1 cup (1/2 pint) heavy cream
1 package (8 ounces) cream cheese, softened
1 package (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon lemon juice
1 pint fresh strawberries, washed, hulled, and halved
4 graham crackers, crumbled
1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside.
2. In a large bowl, beat the cream cheese until creamy. Add the pudding mix, milk, sugar, and lemon juice and continue beating until smooth.
3. Add the whipped cream and stir until well blended. Place the strawberry halves in a 9-inch pie plate. Spoon the cream cheese mixture over them and top with the crumbled graham crackers.
4. Serve, or cover and chill until ready to serve.
PREPARATION TIP: For a quick-and-easy conventional strawberry cheesecake, just spoon this cream cheese filling into a prepared 9-inch graham cracker pie crust and top with the strawberries.
"OOH IT'S SO GOOD!!"
Printable Recipe
ZUCCHINI COOKIES
04/28/2004
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About 4 dozen
1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg, beaten
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup grated zucchini (about 1 small zucchini)
1 cup raisins
1 cup chopped walnuts
1 cup (6 ounces) semisweet chocolate chips
1. Preheat the oven to 350 degrees. Coat baking sheets with nonstick cooking spray.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Gradually add the egg, flour, baking soda, cinnamon, and salt; mix well. Stir in the zucchini, raisinis, walnuts, and chocolate chips.
3. Drop by teaspoonfuls 2 inches apart onto the cookie sheets. Bake for 15 to 20 minutes, or until golden. Do not over-bake. Allow to cool for 2 to 3 minutes, then remove to wire racks to cool completely.
"OOH IT'S SO GOOD!!"
ENTREES
Printable Recipe
APPLE-SAUERKRAUT PORK CHOPS
10/26/2004
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4 servings
2 tablespoons vegetable oil
4 pork loin chops (1-1/4 to 1-1/2 pounds total), 3/4 inch thick
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium-sized sweet potatoes (about 1-1/2 pounds), peeled and cut into 2-inch chunks
3 Red Delicious apples, peeled, cored, and cut in half
1/2 cup apple juice
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
About 2 pounds sauerkraut, rinsed, drained, and squeezed dry
1. Heat the oil in a 6-quart pressure cooker over high heat. Season the pork chops with the salt and pepper. Add 2 chops to the pressure cooker and brown uncovered for 2 to 3 minutes per side. Remove to a platter and brown the remaining chops.
2. Place the sweet potatoes in the bottom of the pressure cooker then layer the pork chops and apples over them.
3. In a small bowl, combine the apple juice, brown sugar, and cinnamon; mix well and pour over the pork chops. Top with the sauerkraut, making sure not to fill the cooker more that two-thirds full. Lock the lid in place and bring to full pressure over high heat. When the pressure regulator begins to rock, reduce the heat to medium and cook for 10 minutes.
4. Cool the cooker at once by placing under cold running water until steam no longer escapes from the vent and the pressure is completely reduced. Remove the lid and serve the pork chops with the sweet potatoes, apples, and sauerkraut, spooning sauce over everything.
"OOH IT'S SO GOOD"
Printable Recipe
ASIAN CHICKEN
06/14/2004
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4 to 6 servings
2 pounds boneless, skinless chicken thighs, cut into strips
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 can (19 ounces) pineapple chunks, undrained
1 can (8 ounces) sliced water chestnuts, drained
1 cup chicken broth
2 tablespoons soy sauce
1 tablespoon white vinegar
1/4 cup cornstarch
1 medium red bell pepper, cut into 1/4-inch strips
4 scallions, sliced diagonally
1. In a 4-quart electric slow cooker, combine the chicken, ginger, garlic powder, and black pepper; mix well. Stir in the pineapple chunks with juice, the drained water chestnuts, and the chicken broth.
2. Cover, and cook on the low setting for 6 hours.
3. In a small bowl, combine the soy sauce, vinegar, and cornstarch; mix until smooth then stir into the chicken mixture. Add the bell pepper strips and scallions.
4. Cover, and cook for 10 minutes, or untl the sauce is slightly thickened.
"OOH IT'S SO GOOD!!"
Printable Recipe
ASIAN WRAPS
03/01/2004
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10 servings
3/4 pound boneless, skinless chicken breast, cooked and coarsely shredded
1/4 pound fresh bean sprouts
1/2 small head Napa or Chinese cabbage, shredded (about 3 cups)
1 medium carrot, shredded (about 1 cup)
6 scallions, thinly sliced
1/4 cup white vinegar
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 garlic cloves, minced
2 teaspoons ground ginger
1/2 teaspoon black pepper
1 to 2 heads Bibb lettuce, separated to obtain 20 leaves
1. In a large bowl, combine the chicken, bean sprouts, cabbage, carrot, and scallions; mix well.
2. In a small bowl, combine the vinegar, canola oil, soy sauce, sesame oil, garlic, ginger, and black pepper; mix well and pour over the cabbage mixture. Mix until evenly coated.
3. Spoon an equal amount of the chicken mixture onto the center of each lettuce leaf and fold like an envelope. Place seam side down on a serving platter.
Nutritional Analysis, compliments of the American Diabetes Association:
Serving Size: 2 wraps
Exchanges: 1 Lean Met, 1 Vegetable, 1 Fat
Per Serving: Calories 123 Calories from Fat 62 Total Fat 7g Saturated Fat 1g Cholesterol 29mg Sodium 154mg Carbohydrate 4g Dietary Fiber 2g Sugars 2g Protein 12g
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED ITALIAN HEROS
01/30/2004
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6 sandwiches
Six 6- to 8-inch hero (hoagie) rolls, split
1/2 cup Italian dressing
1/2 pound sliced deli salami
1/2 pound sliced deli turkey
1/2 pound sliced deli ham
1/2 pound sliced deli provolone cheese
1 large tomato, thinly sliced
1/2 medium onion, thinly sliced
1. Preheat the oven to 375 degrees. Brush the cut sides of the rolls with the Italian dressing.
2. Layer the bottom halves of the rolls with the salami, turkey, ham, cheese, tomato, and onion; replace the tops of the rolls. Place each sandwich on a piece of aluminum foil and wrap tightly.
3. Bake for 12 to 15 minutes, or until the cheese is melted. Carefully remove the aluminum foil and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED STUFFED TUNA SANDWICHES
11/24/2004
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6 sandwiches
1 can (12 ounces) chunk white tuna, drained and flaked
1/2 cup (2 ounces) shredded Cheddar cheese
1/2 cup mayonnaise
1 scallion, thinly sliced
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
One 1-pound loaf rye or pumpernickel bread, unsliced (see Options)
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine all the ingredients except the bread; mix well and set aside.
3. Make 11 crosswise cuts in the bread at even intervals, cutting to within 1/4 inch of the bottom of the loaf and making sure not to cut all the way through. Fill the spaces between every other cut with equal amounts of the tuna mixture.
4. Wrap in aluminum foil and bake for 30 to 35 minutes, or until the cheese melts.
5. Unwrap, slice completely through the unfilled cuts, and serve warm.
OPTIONS: This can be made with either long or round pumpernickel bread, or with rye, seven-grain, or any other whole firm loaf.
"OOH IT'S SO GOOD!!"
Printable Recipe
BARBECUED SHORT RIBS
11/22/2004
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3 to 4 servings
1 tablespoon vegetable oil
4 pounds beef short ribs
1 can (8 ounces) tomato sauce
3/4 cup tomato juice
1 small onion, chopped
3 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1. In a large soup pot, heat the oil over medium-high heat. Add the ribs and brown for 5 to 7 minutes.
2. Add the remaining ingredients, bring to a boil, cover and cook for 1-1/2 hours, or until the beef is fork-tender.
3. Skim the fat from the sauce; serve the ribs with sauce spooned over them.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEF FONDUE
06/11/2004
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4 to 6 servings
2-1/2 cups vegetable oil, divided
3 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
2 pounds beef top round, cut into 1-inch cubes
1. In a large bowl, combine 1/2 cup oil, the vinegar, salt, and pepper; mix well. Add the beef and toss to coat evenly; set aside.
2. Place the remaining 2 cups oil in a 2-quart fondue pot; heat on the stovetop over medium heat until the oil reaches 360 degrees (hot but not smoking). Place the fondue pot over the heat source where it is being served. Using fondue forks or skewers, carefully place each beef cube in the hot oil for 15 to 20 seconds, or longer for desired doneness.
3. Remove beef from the oil, let cool slightly, and enjoy.
SERVING TIP: This is great served with horseradish sauce and/or mustard sauce for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEFY GARLIC PIZZA
10/22/2004
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6 to 8 slices
2 tablespoons vegetable oil
1 bulb fresh garlic, peeled and separated into cloves (see Tips)
1 pound ground beef
1 cup chopped seeded plum tomatoes (2 to 3 tomatoes)
1 teaspoon salt
1 teaspoon black pepper
1 package (6 ounces) sliced provolone cheese
1 pound store-bought pizza dough (see Tips)
1. Preheat the oven to 450 degrees. Roll out the pizza dough and place on a pizza pan.
2. In a large skillet, heat the oil over medium-high heat and saute the garlic for 4 to 5 minutes, until golden.
3. Add the ground beef, and cook for 8 to 10 minutes, or until completely browned, stirring frequently. Drain off excess liquid and stir in the tomatoes, salt, and pepper.
4. Spoon the mixture onto the pizza dough. Top with the cheese and bake for 12 to 15 minutes, or until the crust is crisp and brown. Cut and serve.
PREPARATION TIPS: If the garlic cloves aren't all about the same size, cut the bigger ones in half or in quarters. That way, they'll all cook evenly. And if you'd prefer to use a prepared pizza shell, that will work here too.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEEFY PINWHEELS
03/29/2004
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5 servings
5 thin slices beef top round (about 1/8 inch thick)
1/4 teaspoon black pepper
1 container (7 ounces) prepared pesto sauce
1/2 cup chopped sun-dried tomatoes (bottled or reconstituted dried)
10 slices mozzarella cheese
2 tablespoons olive oil
1 cup heavy cream
Toothpicks
1. Season the beef slices with the pepper then spread 1 tablespoon pesto sauce evenly over each slice. Sprinkle the sun-dried tomatoes over the pesto and top each with 2 slices of cheese. Roll up jelly-roll style and secure each with a toothpick.
2. In a large soup pot, heat the oil over medium-high heat. Add the pinwheels and brown for 5 to 6 minutes, turning to brown on all sides. Reduce the heat to low.
3. Add the cream and the remaining pesto sauce, stirring until well combined. Simmer for 30 to 35 minutes, or until the beef is tender. Remove the toothpicks, slice, and serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
BEER-SOAKED BUFFALO WINGS
01/27/2004
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4 to 6 servings
2 cans (12 ounces each) beer
1 package (5 pounds) frozen chicken wings, thawed
2 teaspoons ground red pepper
1 teaspoon salt
3/4 cup cayenne pepper sauce (see Preparation Tip)
1/4 cup (1/2 stick) butter, melted
1. Set aside 1/3 cup beer. Pour the remaining beer into a large shallow dish; add the chicken wings, cover, and marinate for at least 4 hours in the refrigerator; drain the wings.
2. Preheat the oven to 425 degrees. Line two large rimmed baking sheets with aluminum foil; coat the foil with nonstick cooking spray.
3. Season the wings with ground red pepper and salt and place on the baking sheets. Bake for 30 minutes. Turn the wings over and cook for 25 to 30 more minutes, or until crispy and no pink remains.
4. In a large bowl, combine the cayenne pepper sauce, butter, and the reserved 1/3 cup beer; mix well. Add the chicken wings and toss until evenly coated. Serve immediately.
PREPARATION TIP: Be sure to use cayenne pepper sauce instead of regular hot pepper sauce because that would make these REALLY spicy!
"OOH IT'S SO GOOD!!"
Printable Recipe
BREAKFAST PITA PIZZA
04/13/2004
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5 servings
5 six- to eight-inch pita breads
3/4 cup pizza sauce
6 eggs
1 tablespoon milk
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon butter
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 375 degrees. Place the pita breads on a baking sheet and spread the pizza sauce evenly over each; set aside.
2. In a medium bowl, combine the eggs, milk, salt, and pepper; beat well.
3. In a large skillet, melt the butter over medium heat. Add the eggs and scramble until firm but not browned. Spoon the eggs evenly over the pitas and sprinkle each with the mozzarella cheese.
4. Bake for 5 minutes, or until heated through and the cheese is melted.
PREPARATION TIP:
Try adding favorite breakfast items or pizza toppings, like diced ham or bacon, browned sausage, black olives, red pepper strips, cherry tomatoes, and/or broccoli florets.
"OOH IT'S SO GOOD!!"
Printable Recipe
BUTTERMILK CHICKEN NUGGETS
09/02/2004
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6 to 8 servings
1-1/2 pounds boneless, skinless chicken breasts, cut into 1-1/2 inch pieces
1 cup buttermilk
1/2 cup Italian-flavored bread crumbs
1 package (1 ounce) dry ranch dressing mix
1/4 teaspoon ground red pepper, optional
1 egg
Nonstick cooking spray
1. Preheat the oven to 425 degrees.
2. In a large bowl, combine the chicken and the buttermilk; mix well.
3. In a resealable plastic storage bag, combine the bread crumbs, dressing mix, and ground red pepper; seal bag and shake to mix well.
4. In a shallow dish, beat the egg well. Drain the chicken and add to the egg, turning to coat. Place the chicken in the storage bag; seal bag and shake to coat chicken.
5. Place breaded chicken on a rimmed baking sheet and coat lightly with nonstick cooking spray. Bake for 15 minutes, or until no pink remains and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
CAPERED COD
02/26/2004
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3 to 4 servings
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup (1/2 stick) butter
1 pound cod or other white-fleshed fish fillets
2 tablespoons capers
2 teaspoons chopped fresh parsley
1/2 of a fresh lemon
1. In a shallow dish, combine the flour, salt, and pepper; mix well. In a large skillet, melt the butter over medium heat.
2. Coat the fish with the flour mixture, turning to coat completely. Place in the skillet and cook for 3 to 5 minutes per side, in batches if necessary.
3. Add the capers and parsley, and squeeze the lemon over the fish. Cook for 1 to 2 more minutes, or until the fish is golden and flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
CARMINE'S CHICKEN
08/26/2004
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4 to 6 servings
1/4 cup all-purpose flour
4 boneless, skinless chicken breasts, cut in half lengthwise (about 1-1/2 pounds total)
2 tablespoons olive oil
1/2 pound sweet Italian sausage, cut into 1-inch pieces
2 potatoes, peeled and cut into wedges
6 peperoncini, cut in half and stems removed
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 garlic cloves, chopped
2 sprigs fresh rosemary
1 can (14 ounces) ready-to-use chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1. Place the flour in a shallow dish. Add the chicken strips and turn to coat completely with the flour.
2. In a large skillet, heat the oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side, or until golden.
3. Add the sausage, potatoes, peperoncini, wine, lemon juice, garlic, and rosemary; saute for 2 to 3 minutes.
4. Add the chicken broth, salt, and pepper; reduce the heat to medium-low, cover, and simmer for 12 to 15 minutes.
5. Add the butter, and simmer, uncovered, for 2 to 3 minutes to allow the sauce to reduce.
GARNISHING TIP: Sprinkle with paprika and/or fresh chopped parsley just before serving.
Recipe from award-winning Chef Carmine Sprio of Carmine's Restaurant. For more information about Carmine, visit www.carmineskitchen.com.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN SALAD BAKE
04/26/2004
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4 servings
2 cups chopped cooked chicken
2 ribs celery, chopped
1 small onion, finely chopped
1 jar (2 ounces) chopped pimientos
1 can (10-3/4 ounces) cream of chicken soup
1/3 cup mayonnaise
3/4 cup (3 ounces) shredded Cheddar cheese
3/4 cup crushed potato chips
1. Preheat the oven to 425 degrees. In a large bowl, combine the chicken, celery, onion, pimientos, soup, and mayonnaise; mix well and pour into an 8-inch square baking dish.
2. Sprinkle with the cheese and potato chips. Bake for 20 minutes, or until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILI LASAGNA
01/12/2004
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6 to 8 servings
9 lasagna noodles
2 cans (15 ounces each) no-bean chili
1 container (15 ounces) ricotta cheese
3 cups (12 ounces) shredded Cheddar cheese, divided
3 scallions, thinly sliced, divided
1 can (8-1/2 ounces) whole-kernal corn, drained
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Cook the lasagna noodles according to the package directions; drain.
3. Meanwhile, in a medium bowl, combine the ricotta cheese, 2 cups Cheddar cheese, 2 sliced scallions, the corn, egg, salt, and pepper; mix well.
4. Spread 3/4 cup chili over the bottom of the baking dish. Place 3 lasagna noodles over the chili. Place half of the ricotta mixture evenly over the noodles then top with half of the remaining chili. Place 3 noodles over the chili then top with the remaining chili. Place the 3 remaining noodles over the chili then top with the remaining cheese mixture then top with the remaining chili. Cover tightly with aluminum foil.
5. Bake for 30 minutes then remove the foil and sprinkle the lasagna with the remaining 1 cup Cheddar cheese. Bake for 10 more minutes. Remove the oven, sprinkle with the remaining scallions, and let sit for 5 minutes before serving.
OPTION: For a spicier dish, add some hot pepper sauce and/or chili powder to the canned chili before assembling the lasagna.
"OOH IT'S SO GOOD!!"
Printable Recipe
CIOPPINO
10/01/2004
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4 to 6 servings
2 tablespoons olive oil
6 scallions, thinly sliced
1/4 cup chopped fresh parsley
4 garlic cloves, chopped
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) diced tomatoes
1 cup dry white wine
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 pound white-fleshed fish (like basa), cut into 1-inch chunks
1/2 pound uncooked shrimp, peeled and deveined, tails left on
1. In a soup pot, heat the olive oil over medium-high heat. Add the scallions, parsley, and garlic, and cook for 2 minutes. Stir in the crushed and diced tomatoes, the wine, sugar, salt, and pepper. Reduce the heat to low and simmer for 10 minutes.
2. Stir in the fish and shrimp, cover, and cook for 6 to 8 minutes, or until the fish flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLA MEATBALLS
10/15/2004
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About 4 dozen
1 pound ground beef
1/2 cup seasoned bread crumbs
1 egg
1 tablespoon water
1 small onion, finely chopped, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 garlic clove, minced
1 cup ketchup
1 cup cola
1 tablespoon Worcestershire sauce
1/2 medium-sized green bell pepper, finely chopped
1. Preheat the oven to 325 degrees. In a large bowl, combine the ground beef, bread crumbs, egg, water, half of the onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well. Form into 1-inch meatballs and place in a 9" x 13" baking dish.
2. In a medium bowl, combine the remaining ingredients, including the remaining onion, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; mix well, then pour over the meatballs.
3. Bake for 50 to 60 minutes, or until the meatballs are cooked through and the sauce is bubbling.
"OOH IT'S SO GOOD!!"
Printable Recipe
CORN 'N' CHICKEN BAKE
01/09/2004
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6 servings
6 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package (8 ounces) corn bread stuffing mix
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup boiling water
1/4 cup (1/2 stick) butter, melted
1 can (10-3/4 ounces) condensed cream of celery soup (see Options)
1/3 cup milk
1 tablespoon chopped fresh parsley
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the chicken breast halves in a single layer in the baking dish, and season with the garlic powder, salt, and pepper.
3. In a large bowl, combine the stuffing mix, corn, water, and melted butter; mix well and spoon over the chicken.
4. In the same bowl, combine the soup, milk, and parsley; mix well. Pour over the stuffing mixture then cover with aluminum foil.
5. Bake for 35 minutes then uncover and bake for 8 to 10 more minutes, or until no pink remains in the chicken and the stuffing is golden.
OPTIONS: The condensed cream soup of your choice can be used in place of the cream of celery soup.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY CHICKEN & RICE
03/08/2004
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6 to 8 servings
One 3- to 3-1/2-pound chicken, cut into 8 pieces
6 cups water
2 cans (15 ounces each) tomato sauce
1 large onion, finely chopped
1 teaspoon dried thyme
1 tablespoon salt
1 teaspoon black pepper
2 cups long- or whole-grain rice, rinsed
1. In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.
2. Cover and allow to boil for 35 minutes.
3. Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
COUNTRY-STYLE RIBS
08/24/2004
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3 to 4 servings
2 tablespoons vegetable oil
1 small onion, chopped
1 clove garlic, minced
2 cups sweetened applesauce
1/2 cup ketchup
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
4 pounds country-style pork ribs
1. Preheat the grill to medium-high heat.
2. In a medium saucepan, heat the oil over medium heat. Add the onion and garlic, and saute for 4 to 5 minutes, or until tender. Add the applesauce, ketchup, lemon juice, Worcestershire sauce, and mustard; mix well.
3. Reduce the heat to low, and simmer the sauce for 10 minutes, until thickened; reserve and set aside 1-1/2 cups of sauce.
4. Brush the ribs with the remaining sauce and place on the grill. Close the grill cover, and grill the ribs for 15 to 20 minutes, until browned and cooked thoroughly, turning frequently and basting in the first 10 minutes of grilling with any remaining sauce. Serve immediately with the RESERVED sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY CHICKEN MANICOTTI
09/13/2004
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4 to 6 servings
1 package (8 ounces) manicotti shells
2 containers (8 ounces each) soft cream cheese with chives and onions
2/3 cup milk
1/4 cup grated Parmesan cheese
1 package (10 ounces) refrigerated cooked and sliced chicken OR 2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 jar (4 ounces) diced pimientos, drained
1/4 teaspoon black pepper
1/4 teaspoon paprika
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Cook the manicotti shells according to package directions; drain well.
2. In a medium saucepan, heat the cream cheese and milk over medium-low heat until the cheese melts. Stir in the Parmesan cheese until smooth.
3. In a large bowl, combine 3/4 cup cream cheese mixture, the chicken, broccoli, pimientos, and black pepper; mix well. Carefully spoon the filling into 12 manicotti shells and place in the baking dish.
4. Pour the remaining cream mixture over the shells. Sprinkle with paprika then cover and bake for 25 to 30 minutes, until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY MACARONI AND CHEESE
01/20/2004
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3 to 4 servings
1 package (8 ounces) elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon black pepper
2-1/4 cups (9 ounces) shredded sharp Cheddar cheese, divided
2 tablespoons Italian-flavored bread crumbs
1. Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. Cook the macaroni according to the package directions until firm; drain and set aside.
2. In a large saucepan, melt the butter over low heat. Stir in the flour, and cook for 1 to 2 minutes.
3. Add the milk, salt, and pepper, and cook over medium heat, until the mixture starts to bubble, stirring occasionally.
4. Remove the mixture from the heat and add 2 cups cheese, stirring until melted. Add the macaroni; mix well then pour into the baking dish.
5. Top with the remaining 1/4 cup cheese and sprinkle with the bread crumbs. Bake for 20 to 25 minutes, or until the mixture is bubbly and the top is golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRISPY CALAMARI
01/23/2004
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2 to 4 servings
1 pound cleaned calamari (squid) (see Preparation Tip)
3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup vegetable oil
Marinara sauce, warmed (optional)
1. Cut the tube-like calamari bodies into 1/2-inch rings, leaving the tentacles intact.
2. In a large resealable plastic storage bag, combine the flour, salt, and pepper. Add the calamari in small batches and toss until completely coated.
3. In a large deep skillet, heat the oil over medium-high heat until hot but not smoking. Fry the calamari in small batches for 4 to 6 minutes, or until golden brown. Drain on paper towels and serve immediately as is or with your favorite marinara sauce for dipping.
PREPARATION TIP: The easiest way to do this is to buy calamari that's already cleaned so that you're ready to go when you get it home!
"OOH IT'S SO GOOD!!"
Printable Recipe
DINING CAR STEAK
11/16/2004
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2 to 4 servings
1/2 cup (1 stick) butter, slightly softened
1 tablespoon minced garlic
1/4 teaspoon lemon juice
2 teaspoons fresh parsley, chopped
2 Delmonico steaks (12 to 16 ounces each)
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1. In a small bowl, combine the butter, garlic, lemon juice, and parsley; mix well. Place the mixture down the center of a 12-inch-square piece of waxed paper and roll into a 1-inch-thick log. Wrap tightly and refrigerate for about 2 hours, or until firm.
2. Preheat the broiler. Season each side of the steaks with the onion powder, salt, and pepper. Place the steaks on a broiler pan or rimmed baking sheet and broil for 7 to 9 minutes.
3. Turn the steaks over and place four 1/4-inch slices of herbed butter on each steak; broil for 7 to 9 minutes for medium-rare, or until desired doneness. Top each serving with an additional 1/4-inch slice of herbed butter and allow to melt. Store any unused herbed butter in the refrigerator for future use.
"OOH IT'S SO GOOD!!"
Printable Recipe
EASY CALZONES
07/09/2004
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4 servings
3/4 pound ground beef
1 small onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried Italian seasoning
1 container (11 ounces) refrigerated French bread dough
4 slices (1 ounce each) mozzarella cheese
Nonstick cooking spray
Grated Parmesan cheese
1. Preheat the oven to 400 degrees. Coat a baking sheet with nonstick cooking spray.
2. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is crumbly and no pink remains; drain well then stir in the spaghetti sauce and Italian seasoning.
3. Unroll the bread dough onto a lightly floured work surface; roll or press with your fingers to a 16-inch square. Cut the dough into 4 even squares and transfer the dough squares to the baking sheet.
4. Spoon equal amounts of the meat mixture into the center of each square and top each with a slice of mozzarella cheese. One square at a time, fold the dough over to form a triangle, pressing the edges to seal. Coat each with nonstick cooking spray, and sprinkle with Parmesan cheese.
5. Bake for 12 to 15 minutes, or until golden. Serve immediately.
SERVING TIP: Serve with additional warm spaghetti sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
FESTIVAL SAUSAGE BAKE
04/23/2004
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1 pound rigatoni pasta
2 tablespoons vegetable oil
1-1/4 pounds hot Italian sausage, cut into 1-inch pieces
2 large green bell peppers, cut into 1/2-inch strips
2 medium onions, cut into 1/4-inch slices
2 teaspoons minced garlic
2 jars (26 ounces each) spaghetti sauce
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Cook the pasta according to the package directions; drain.
2. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the sausage, peppers, onions, and garlic, and cook for 15 to 20 minutes, or until the sausage is cooked through and the peppers and onions are tender, stirring occasionally.
3. Drain the sausage mixture, and place in a large bowl. Add the pasta, spaghetti sauce, and Parmesan cheese; mix well. Pour into a 9" x 13" baking dish, cover with aluminum foil, and bake for 20 minutes.
4. Remove the foil; sprinkle the sausage bake with mozzarella cheese then bake for 10 minutes, or until heated through and the cheese is melted.
"OOH IT'S SO GOOD!!"
Printable Recipe
FIRECRACKER PORK
12/09/2004
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6 servings
One 2-pound boneless pork loin roast
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup barbecue sauce
1/3 cup orange marmalade
1/2 teaspoon hot pepper sauce
1 teaspoon prepared horseradish
1. Preheat the oven to 350 degrees. Season the pork roast with the salt and pepper and place in a 9" x 13" baking dish.
2. In a small bowl, combine the remaining ingredients and pour over the roast.
3. Roast for 40 to 45 minutes, or until the internal temperature reaches 155 to 160 degrees. Let roast sit for 5 to 10 minutes, then slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH PARMIGIANA
03/19/2004
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4 servings
4 flounder or other white-fleshed fish fillets (6 ounces each)
1 cup spaghetti sauce
3/4 cup (3 ounces) shredded mozzarella cheese
1 teaspoon dried Italian seasoning
1. Preheat the oven to 400 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the fish fillets in the baking dish and top with the spaghetti sauce. Sprinkle with the mozzarella cheese, then the Italian seasoning.
3. Bake, uncovered, for 12 to 15 minutes, or until the fish flakes easily with a fork.
MAKE IT A COMPLETE MEAL...by serving with a ready-made bagged salad and some rolls that you toss in the oven to heat while the fish is cooking.
"OOH IT'S SO GOOD!!"
Printable Recipe
FISH SCAMPI
06/04/2004
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4 to 6 servings
3/4 cup (1-1/2 sticks) butter
4 garlic cloves
2 scallions, sliced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
2 teaspoons dried oregano
1/4 teaspoon salt
1/2 teaspoon black pepper
2-1/2 pounds cod fillets, cut into 2-inch pieces
1. Preheat the oven to 350 degrees.
2. In a large skillet, melt the butter over low heat. Add the garlic, scallions, parsley, drill, oregano, salt, and pepper, and saute for 2 minutes.
3. Place the fish in a 9" x 13" baking dish, and pour the butter mixture evenly over the fish.
4. Bake for 15 minutes, or until the fish flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLICKY STEAK
02/02/2004
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2 to 4 servings
2 T-bone steaks (12 ounces each)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup (1/2 stick) butter
1 tablespoon chopped garlic
1 tablespoon chopped fresh parsley
1. Season the steaks on both sides with the salt and pepper. Using a large skillet or grill pan, brown the steaks over medium-high heat for 2 to 3 minutes per side, in batches if necessary.
2. Remove the pan from the heat for 1 minute; reduce the heat to low. Add the butter, garlic, and parsley. Cook the steaks for 1 to 2 more minutes per side, or until desired doneness. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRILLED CATFISH
08/16/2004
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4 servings
1 tablespoon chopped fresh basil
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
4 farm-raised catfish fillets (about 6 ounces each)
1/4 cup vegetable oil
1. Preheat the grill to medium-high heat. Coat a hinged grill basket with nonstick cooking spray (see Tip).
2. In a small bowl, combine the basil, crushed red pepper, garlic powder, salt, and black pepper; mix well.
3. Rinse the fish with cold water and pat dry with a paper towel. Rub 1 tablespoon oil over each piece of fish, then rub both sides of the fish with seasoning mixture, coating it evenly.
4. Place the fish in the grill basket and grill for 7 to 9 minutes, or until cooked through and firm to the touch, turning the basket over once during cooking.
PREPARATION TIP: If you don't have a hinged grill basket, BEFORE PREHEATING THE GRILL, coat the grill racks with nonstick cooking spray.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE HASH
03/18/2004
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6 to 8 servings
1/2 cup (1 stick) butter
2 medium onions, diced
3 cups diced boiled potatoes (3 t 4 large potatoes)
3 cups diced cooked corned beef (about 1 pound)
1. In a large skillet, melt the butter over medium-high heat and saute the onions for 3 to 4 minutes, or until tender.
2. Add the diced potatoes, and cook for 10 to 12 minutes, stirring occasionally. Add the corned beef, and cook for 5 to 6 minutes, until heated through.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN CHICKEN KEBABS
08/10/2004
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4 to 6 servings
8 wooden or metal skewers
1 pound boneless, skinless chicken breast, cut into 1-1/2" chunks
1 eggplant,skin on, cut into 1" chunks
2 onions, cut into 1" chunks
3/4 cup Italian dressing
1 cup spaghetti sauce, warmed
1. If using wooden skewers, soak them in water for 15 to 20 minutes. Preheat the grill to medium heat.
2. Thread the chicken, eggplant, and onion alternately on each skewer. (Be sure to pierce the skin of the eggplant with the skewers to keep it from falling off the skewers.) Baste each kebab completely with the Italian dressing; DISCARD ANY LEFTOVER MARINADE.
3. Grill the kebabs for 6 to 7 minutes per side, until the chicken is cooked through and no pink remains.
4. Remove the kebabs to a serving platter and top with spaghetti sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN LAYER BAKE
10/11/2004
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6 to 8 servings
1 container (8 ounces) refrigerated crescent rolls
8 slices (1/2 pound) deli turkey
8 slices (1/2 pound) deli ham
12 slices (1/2 pound) deli hard salami
8 slices (1/2 pound) Swiss cheese
1 jar (12 ounces) roasted peppers, drained
4 eggs, beaten
1. Preheat the oven to 350 degrees. Unroll the crescent roll dough without separating the triangles. Separate the dough into 2 squares along the center cut line.
2. Place 1 square of dough into an 8-inch square baking dish; using your fingertips, press dough to fit the bottom of the dish.
3. Layer with half of each of the turkey, ham, salami, Swiss cheese, and roasted peppers. Pour half of the beaten eggs over the peppers and repeat with the remaining meat, cheese, and peppers.
4. Place the remaining square of dough over the peppers. Pour the remaining beaten eggs over the dough and cover lightly with foil.
5. Bake for 20 minutes, remove foil, and bake for an additional 20 to 22 minutes, or until golden and heated through. Let cool for 15 to 20 minutes, then cut and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
LAYERED MACARONI & CHEESE
11/30/2004
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4 to 6 servings
1/2 pound elbow macaroni, cooked
4 cups (16 ounces) shredded Cheddar cheese, divided
2 eggs
1-1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1. Preheat the oven to 350 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. Layer 1/3 of the macaroni in the baking dish. Sprinkle with 1-1/2 cups cheese. Repeat the layers; top with the remaining macaroni.
3. In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
4. Cover and bake for 45 minutes, or until heated through. Uncover and sprinkle with the remaining cheese and the paprika. Cover and let stand for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
LOUISIANA SHRIMP BAKE
09/17/2004
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4 servings
1-1/2 pounds large fresh shrimp, peeled and deveined
1/3 cup butter, melted
1/4 cup dry red wine
2 tablespoons Worcestershire sauce
2 teaspoons chili powder
2 teaspoons black pepper
2 teaspoons minced garlic
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1. Preheat the oven to 400 degrees. Place the shrimp in a single layer in an ungreased 9" x 13" baking dish.
2. In a small bowl, combine the remaining ingredients; mix well then pour over the shrimp.
3. Bake uncovered for 7 to 8 minutes, or until the shrimp turn pink.
SERVING TIPS: Serve these New Orleans-style baked shrimp with plenty of crusty bread to sop up the rich, buttery sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
MAPLE-GLAZED HAM
04/08/2004
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8 to 10 servings
One 5- to 6-pound fully cooked semi-boneless ham
1 cup maple syrup
1/4 cup orange marmalade
1 tablespoon Dijon-style mustard
8 medium sweet potatoes, peeled and cut into 2-inch chunks (see Preparation Shortcut)
1 can (20 ounces) pineapple chunks, drained
1 jar (7 ounces) maraschino cherries, drained
1. Preheat the oven to 350 degrees. Line a roasting pan with aluminum foil and coat the foil with nonstick cooking spray. Place the ham in the roasting pan.
2. In a large bowl, combine the maple syrup, marmalade, and mustard; mix well. Add the potatoes and toss, coating completely. Place the potatoes around the ham and use the remaining maple syrup mixture to coat the ham on all sides.
3. Sprinkle the pineapple chunks and cherries over the potatoes and bake for 1-3/4 to 2 hours, or until the ham is golden and the potatoes are fork-tender, basting with the pan juices and stirring the potatoes every 30 minutes.
PREPARATION SHORTCUT: Using canned sweet potatoes instead of fresh will not only reduce your preparation time, but your cooking time, too.
"OOH IT'S SO GOOD!!"
Printable Recipe
MEDITERRANEAN ROAST
01/22/2004
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4 to 6 servings
3 tablespoons olive oil, divided
1 teaspoon dried basil, divided
1/2 teaspoon dried oregano
1 teaspoon salt, divided
1/8 teaspoon black pepper
One 2-pound beef eye round roast
1 tablespoon lemon juice
2 zucchini, cut into 1-inch chunks
2 yellow squash, cut into 1-inch chunks
1/2 cup cherry tomato halves
1. Preheat the oven to 325 degrees.
2. In a small bowl, combine 1 tablespoon olive oil, 1/2 teaspoon dried basil, the dried oregano, 1/2 teaspoon salt, and the pepper; mix well.
3. Place the beef in a roasting pan and rub with the seasoning mix; roast for 45 minutes.
4. In a large bowl, combine the remaining 2 tablespoons olive oil, the lemon juice, the remaining 1/2 teaspoon dried basil, and 1/2 teaspoon salt; mix well. Add the zucchini, yellow squash, and cherry tomatoes; toss to coat completely.
5. Place the vegetables around the beef then roast for 45 minutes more for medium doneness, or until desired doneness.
6. Slice the roast and serve with the vegetables.
"OOH IT'S SO GOOD!!"
Printable Recipe
MUSTARD-PECAN CHICKEN
10/25/2004
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4 servings
4 boneless, skinless chicken breast halves (1 to 1-1/2 pounds total), pounded to 1/4-inch thickness
1/2 teaspoon salt
2 tablespoons molasses
1/4 cup honey
1/4 cup Dijon-style mustard
1-1/2 cups chopped pecans
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray. Season the chicken breasts with the salt.
2. In a shallow dish, combine the molasses, honey, and mustard; mix until well combined. Place the pecans in another shallow dish.
3. Dip the chicken in the molasses mixture, then in the pecans, coating completely.
4. Place the chicken in the baking dish and bake for 20 to 25 minutes, or until no pink remains and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
OLIVE-MARTINI CHICKEN
11/05/2004
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4 servings
4 boneless, skinless chicken breast halves (about 1-1/2 pounds total)
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, chopped
1/4 cup gin
1 tablespoon dry vermouth
1 teaspoon fresh lemon juice
1/4 cup sliced pimiento-stuffed green olives
1. Season the chicken breasts with salt and pepper.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken breasts, and saute for 2 minutes per side, or until golden.
3. Add the butter and garlic to the skillet; saute for 1 minute, until the garlic is golden.
4. Add the gin, vermouth, lemon juice, and olives, and simmer for 3 to 5 minutes, until the sauce is thickened and no pink remains in the chicken.
"OOH IT'S SO GOOD!!"
Printable Recipe
PEANUTTY BEEF STEW
09/24/2004
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6 to 8 servings
2 tablespoons vegetable oil
2 pounds beef stew meat, cut into 1-inch chunks
2 medium onions, chopped
2 cups water
3 medium tomatoes, chopped
1 can (4.5 ounces) chopped green chilies, drained
1/2 teaspoon ground red pepper
1 teaspoon salt
1 cup creamy peanut butter
1. In a large soup pot, heat the oil over medium-high heat. Add the beef and onions; stir until the beef is browned. Add the water, tomatoes, green chilies, ground red pepper, and salt. Bring the mixture to a boil.
2. Reduce the heat to low, cover, and cook for 1-1/2 hours, or until the beef is tender. In a small bowl, combine the peanut butter with 1 cup stew juices, slowly stirring the juices. Stir peanut butter mixture into the stew and simmer for 2 minutes, or until heated through.
SERVING SUGGESTION: Serve this over a bed of hot cooked rice to enjoy every last bit of flavor.
"OOH IT'S SO GOOD!!
Printable Recipe
PESTO POLENTA
02/09/2004
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6 to 8 servings
4 cups water
1/4 cup (1/2 stick) butter
1 teaspoon salt
2 cups fine-ground yellow cornmeal
1/2 cup prepared pesto sauce
1/2 cup grated Parmesan cheese
1. Coat a 9" x 5" loaf pan with nonstick cooking spray. Place the water, butter, and salt in a large saucepan and bring to a boil over high heat.
2. Remove from the heat and slowly whisk in the cornmeal until the mixture is smooth and no lumps remain. Whisk in the pesto until completely blended; stir in the cheese.
3. Spoon the mixture into the loaf pan, packing it down firmly. Allow to cool for at least 1 hour, or until firm. invert the pan over a cutting board to remove the polenta. Cut into thick slices and serve.
SERVING TIP: Slices of polenta are great served at room temperature (as directed) and can also be rewarmed in the oven, pan-fried, or grilled before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORTOBELLO CHEESE "BURGER"
05/28/2004
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4 servings
1/2 teaspoon steak seasoning
2 tablespoons olive oil
4 large portobello mushroom caps, stems removed
4 slices (4 ounces) Monterey Jack cheese
4 hamburger buns, toasted
1. Preheat the grill to medium heat.
2. In a small bowl, combine the steak seasoning and oil. Brush mixture over both sides of the mushroom caps. Grill the mushroom caps flat side down for 3 to 4 minutes, turn, and grill for another 3 to 4 minutes. Top each with a slice of cheese, close grill cover, and grill for 2 more minutes.
3. Place each mushroom on a bun, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PORTOBELLO PIZZA
08/19/2004
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2 servings
1 teaspoon extra-virgin olive oil
1 garlic clove, minced
1 package (6 ounces) portobello mushroom caps (4 to 5), cleaned
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices (4 ounces total) mozzarella cheese
2 ripe tomatoes, cut into 1/2-inch slices and grilled or roasted
5 fresh basil leaves, chopped
1. Preheat the oven to 450 degrees. Coat a pizza pan with nonstick cooking spray.
2. In a small bowl, combine the olive oil and garlic. Brush the mushroom caps on all sides with the garlic mixture.
3. Place the mushroom caps upside-down in a circle on the pizza pan. Season with salt and pepper. Top evenly with mozzarella cheese, tomato, and chopped basil.
4. Bake for 3 to 4 minutes, or until warmed through and the cheese is melted.
Adapted from The South Beach Diet by featured show guest Arthur Agatston, M.D.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRESTO PESTO TART
09/30/2004
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4 to 6 servings
1 folded refrigerated pie crust (from a 15-ounce package)
2 cups (8 ounces) shredded mozzarella cheese, divided
4 plum tomatoes, sliced
1/2 cup mayonnaise
2 tablespoons prepared pesto sauce
1/4 cup grated Parmesan cheese
1/2 teaspoon black pepper
1. Preheat the oven to 425 degrees.
2. Unfold the pie crust into a 9-inch pie plate or tart pan and flute the edges. Prick the bottom of the crust with a fork. Bake for 8 minutes.
3. Sprinkle 1 cup mozzarella cheese over the warm crust and let cool for 10 minutes.
4. In medium bowl, combine the remaining 1 cup mozzarella cheese and the remaining ingredients; mix well and spread over the tomato slices.
5. Reduce the oven temperature to 375 degrees and bake the tart for 20 minutes, or until heated through. Cut into wedges and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRETZEL AND BEER DOGS
10/27/2004
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4 to 6 servings
Canola oil for frying
1 cup all-purpose flour
1/3 cup crushed pretzels
1/3 cup cornmeal
1-1/2 teaspoons baking powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon black pepper
1 cup beer
1 egg
1 pound hot dogs, cut into 1-inch chunks
1. Heat approximately 1 inch canola oil in a large, deep frying pan over high heat.
2. In a bowl, combine the flour, crushed pretzels, cornmeal, baking powder, onion powder, dry mustard, and pepper; mix well.
3. In a small bowl, combine the beer and the egg. Slowly add to the flour mixture, blending well.
4. Dip each hot dog chunk in the batter, coating well. Carefully place in the oil and fry until golden, turning if necessary. Remove the dogs from the oil and drain on paper towels. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
QUICK ASIAN CHICKEN
12/21/2004
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4 servings
4 boneless, skinless chicken breast halves (about 1 pound total)
1/2 cup soy sauce
Juice of 1 lemon
1 garlic clove, minced
2 tablespoons light brown sugar
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray; arrange the chicken in the dish.
2. In a small saucepan, heat the soy sauce, lemon juice, garlic, and brown sugar over low heat until the sugar is dissolved and well blended; pour over the chicken.
3. Bake for 20 minutes, turn chicken over, and bake for 15 more minutes, or until no pink remains. Serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
RAINY DAY STEAK
08/12/2004
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4 servings
1 cup chunky salsa
1/2 cup ketchup
1/4 cup packed light brown sugar
2 tablespoons Dijon mustard
4 boneless beef sirloin steaks (4 to 6 ounces each), about 3/4 inch thick
1. In a resealable plastic storage bag, combine the salsa, ketchup, brown sugar, and mustard; mix well. Add the steaks; seal tightly and turn to completey coat the steaks. Marinate in the refrigerator for 2 to 3 hours, turning occasionally.
2. Preheat the broiler. Cover a broiler pan or rimmed baking sheet with aluminum foil then coat with nonstick cooking spray. Place the steaks on the pan, discarding the marinade.
3. Broil the steak for 6 to 8 mintues per side for medium-rare, or until desired doneness.
"OOH IT'S SO GOOD!!"
Printable Recipe
RED CARPET CHICKEN
11/15/2004
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4 servings
1 egg
1/2 cup Italian-flavored bread crumbs
4 boneless, skinless chicken breast halves (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon black pepper
4 square slices (4 ounces) Swiss cheese
4 slices (1/4 pound) deli ham
Nonstick cooking spray
1. Preheat the oven to 350 degrees. Coat a 7" x 11" baking dish with nonstick cooking spray.
2. Beat the egg in a shallow dish. Place the bread crumbs in another shallow dish.
3. Season the chicken with the salt and pepper. Place 1 cheese slice and 1 ham slice on top of each chicken breast. Roll up and secure each breast with a toothpick; dip in the beaten egg then in the bread crumbs, coating completely. Place the chicken roll-ups in the baking dish then coat lightly with nonstick cooking spray.
4. Bake for 30 to 35 minutes, or until no pink remains in the chicken and the coating is golden.
Remove the toothpicks before servings.
"OOH IT'S SO GOOD!!"
Printable Recipe
RIGATONI TOSS
03/11/2004
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8 to 10 servings
1 pound ground beef
1 large green bell pepper, chopped
2 carrots, chopped
1 large onion, chopped
2 garlic cloves, minced
2 cans (15-ounces each) tomato sauce
1 can (2-1/4 ounces) sliced black olives, drained (optional)
1 beef bouillon cube
1 teaspoon sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1-1/2 pounds rigatoni pasta
1. In a soup pot, brown the beef over medium-high heat, stirring to break up the meat. Drain off the excess liquid and add the bell pepper, carrots, onion, and garlic. Cook for 4 to 5 minutes, or until the vegetables are tender, stirring occasionally.
2. Add the remaining ingredients except the rigatoni; mix well, and bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, allowing the flavors to marry, stirring occasionally.
3. Meanwhile, cook the rigatoni according to the package directions; drain. Toss the rigatoni with the sauce and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROOT BEER CHICKEN
07/22/2004
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3 to 4 servings
1 chicken (about 3 pounds), cut into 8 pieces
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup root beer
1 cup ketchup
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
3 tablespoons light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1. Preheat the oven to 350 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Place the chicken pieces in the baking dish; season with the salt and pepper. Bake for 45 to 50 minutes, or until no pink remains in the chicken and the juices run clear.
3. In a medium saucepan, combine the remaining ingredients; mix well and bring to a boil over medium heat, stirring occasionally. Reduce the heat to medium-low and simmer for 20 minutes, until reduced by half.
4. Preheat the grill to medium heat. Coat the chicken with the sauce and grill for 5 minutes per side, basting frequently with the sauce. Serve with the remaining sauce for dipping.
"OOH IT'S SO GOOD!!"
Printable Recipe
ROUND-'EM-UP BURGERS
05/20/2004
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8 burgers
8 hamburger patties (2 pounds total)
3 tablespoons barbecue sauce
1 can (4.5 ounces) chopped green chilies, well drained
8 slices Monterey Jack cheese
1 cup canned French-fried onions
8 hamburger buns, split
1. Preheat the oven to 375 degrees.
2. Place the hamburger patties on two rimmed baking sheets. Spread the barbecue sauce evenly over the tops of the patties and sprinkle with the green chilies. Bake for 15 minutes.
3. Top each burger with a slice of cheese and a sprinkle of French-fried onions. Bake for 3 to 5 minutes, or until no pink remains in the burgers and the cheese is melted. Serve in the buns.
"OOH IT'S SO GOOD!!"
Printable Recipe
RUM-RUNNER'S CHICKEN
04/05/2004
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3 to 4 servings
2 teaspoons vegetable oil
3 medium onions, thinly sliced
6 garlic cloves, chopped
1/2 cup chicken broth
1 whole chicken ( 3 to 3-1/2 pounds)
1/4 cup dark rum
2 tablespoons apple cider vinegar
1/2 cup packed light brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1-1/2 teaspoons salt
1. Preheat the oven to 350 degrees.
2. In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden. Pour mixture into a 9" x 13" baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.
3. In a medium bowl, combine rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze. Brush half the glaze over the chicken, and bake for 30 minutes.
4. Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUSAGE-STUFFED LOAF
09/23/2004
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8 servings
1 one-pound loaf French bread, cut in half lengthwise
1 pound ground pork sausage
1 medium onion, chopped
1 cup shredded mozzarella cheese
1/4 cup chopped fresh parsley
1 teaspoon Dijon mustard
1 egg, lightly beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
1 garlic clove, minced
1. Preheat the oven to 400 degrees.
2. Hollow out the center of each loaf half, leaving two 1/2-inch-thick shells; set aside the bread shells.
3. Place the bread from inside the shells in a food processor and process into coarse crumbs; set aside.
4. In a large skillet, cook the sausage and onion over medium heat for 5 to 7 minutes, or until crumbly and browned; drain well. Stir in 1 cup coarse bread crumbs, the mozzarella cheese, parsley, mustard, egg, salt, and pepper; mix well then spoon the mixture down the center of one bread shell. Place the other bread shell on top.
5. In a small saucepan, melt the butter over low heat and stir in the garlic. Cook for 1 minute then brush over the loaf.
6. Wrap the loaf in aluminum foil, leaving the foil open slightly on top. Bake for 25 to 30 minutes, or until the cheese melts.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAUSAGE-STUFFED PEPPERS
06/22/2004
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4 to 5 peppers
1 pound bulk sausage
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
4 to 5 cubanelle peppers
1. Preheat the oven to 350 degrees.
2. In a large bowl, combine the sausage, bread crumbs, and Parmesan cheese; mix well. Stuff equally into the peppers and place on a baking sheet.
3. Bake for 22 to 25 minutes, or until no pink remains in the sausage.
4. Preheat the grill to medium heat. Finish cooking the peppers on the grill for 3 to 4 minutes per side.
"OOH IT'S SO GOOD!!"
Printable Recipe
SAVORY BEEF STEW
11/08/2004
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6 servings
1/4 cup all-purpose flour
2-1/2 to 3 pounds boneless beef chuck, cut into 1-inch chunks
2 tablespoons vegetable oil
3 carrots, peeled and cut into 1/2-inch slices
2 large onions, cut into chunks
2 garlic cloves, minced
1 can (12 ounces) beer
1/2 cup beef broth
1 tablespoon steak sauce
2 teaspoons steak seasoning
1 tablespoon honey
1. In a large bowl, combine the flour and beef chunks; toss until beef is completely coated.
2. In a large soup pot, heat the oil over medium-high heat and brown the beef for 4 to 5 minutes, stirring constantly.
3. Add the carrots, onions, and garlic and cook for 5 to 6 minutes, or until the vegetables begin to soften. Stir in the beer, beef broth, steak sauce, and steak seasoning and bring to a boil.
4. Reduce the heat to low and simmer for 1 hour, or until the beef is tender. Remove from the heat, stir in the honey until well combined, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SEAFOOD QUESADILLAS
04/09/2004
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3 to 6 servings
2-1/2 cups shredded Mexican cheese blend
6 large (burrito size) flour tortillas
1 package (8 ounces) frozen salad shrimp, thawed
1-1/2 cups imitation crabmeat, flaked
1. Sprinkle half of the cheese evenly over 3 tortillas and top each evenly with shrimp and crabmeat. Sprinkle the remaining cheese evenly over the seafood and top with the remaining tortillas, making sandwiches.
2. Heat a large skillet over medium heat. Remove from the heat and coat with nonstick cooking spray. Place 1 tortilla sandwich in the skillet and cook over medium heat for 1 to 1-1/2 minutes. Gently flip the quesadilla, and cook for 1-1/2 more minutes, or until the cheese is melted. Remove to a covered platter to keep warm.
3. Repeat until all the tortilla sandwiches are cooked. Cut each quesadilla into wedges, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SHRIMP BAKE
07/14/2004
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6 to 8 servings
2 pounds potatoes, peeled and quartered
1/4 cup milk
1 egg, beaten
2 tablespoons butter
1 teaspoon Dijon mustard
2 teaspoons dried chives
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound fresh or frozen salad shrimp
1 can (10-3/4 ounces) condensed cream of shrimp soup
1 can (8-3/4 ounces) whole-kernel corn, drained
1. Preheat the oven to 425 degrees.
2. Place the potatoes in a soup pot and cover with water. Bring to a boil over medium-high heat. Boil for 15 minutes, or until fork-tender.
3. Drain the potatoes and place in a large bowl. Beat with an electric mixer until smooth. Add the milk, egg, butter, mustard, chives, salt, and pepper; beat until well blended and smooth.
4. In a 9-inch deep-dish pie plate, combine the shrimp and soup; mix well. Cover with an even layer of corn. Spread the mashed potato mixture over the corn and place the pie plate on a baking sheet.
5. Bake for 30 to 35 minutes, or until heated through and the crust is golden. Slice and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
SKILLET BARBECUED PORK CHOPS
02/12/2004
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4 servings
1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick (about 1 pound)
1. In a large resealable plastic storage bag, combine the honey, barbecue sauce, Italian dressing, and chilli powder; mix well.
2. Add the pork chops to the marinade; seal bag, shake to coat the meat well then refrigerate for 1 hour.
3. In a large skillet, cook the pork chops with the sauce mixture over medium-high heat for 3 to 4 minutes per side, or until no pink remains. Serve topped with the sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
SKILLET CHOPPED STEAK
03/25/2004
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6 servings
1-1/2 pounds ground beef
1/2 cup Italian-flavored bread crumbs
1 medium onion, chopped
1 egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup milk
1/2 pound sliced fresh mushrooms
1. In a large bowl, combine the ground beef, bread crumbs, onion, egg, salt, and pepper; mix well then shape into six 1/2-inch-thick oval patties.
2. Heat a large skillet over medium-high heat and place the patties in the skillet. Cook for 2 to 3 minutes per side, or until browned.
3. In a small bowl, combine the mushroom soup, milk, and mushrooms; mix well and pour over the patties. Reduce the heat to medium-low, cover, and simmer for 8 to 10 minutes, or until no pink remains in the beef. Serve topped with the mushroom sauce.
GREAT GO-ALONG: While the patties are simmering, whip up some instant mashed potatoes then stir in some grated Cheddar cheese. Add a salad or steamed green veggie, and dinner's complete!
"OOH IT'S SO GOOD!!"
Printable Recipe
SLOW-COOKED CHICKEN 'N' RICE
10/05/2004
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4 to 6 servings
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 packages (6 ounces each) wild and long-grain converted rice mix with seasoning packets
2-1/2 cups water
1 can (10-3/4 ounces) condensed broccoli cheese soup
1/2 cup (1 stick) butter, melted
2 medium onions, finely chopped
1 cup broccoli florets (fresh or frozen)
1/2 pound processed cheese spread, cut into 1/2-inch cubes
1. In a 4-quart (or larger) slow cooker, combine all the ingredients; mix well.
2. Cover and cook on low setting for 6 to 8 hours.
"OOH IT'S SO GOOD!!"
Printable Recipe
SMOTHERED BEEF AND PEPPERS
05/03/2004
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6 to 8 servings
2 tablespoons vegetable oil
1/2 pound sliced fresh mushrooms
2 bell peppers (1 red, 1 green), cut into thin strips
2 onions, sliced
2 pounds beef round steak, cut into thin strips
1 teaspoon salt
1 teaspoon black pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup
3/4 cup dry red wine or beef broth
2/3 cup water
1-1/2 teaspoons browning and seasoning sauce
1. In a large skillet, heat the oil over medium-high heat until hot. Add the mushrooms, bell peppers, and onions, and saute for 4 to 5 minutes, or until tender. Remove the vegetables to a bowl, reserving the drippings in the skillet.
2. Season the steak with the salt and black pepper, and brown in the skillet over medium-high heat.
3. In a medium bowl, combine the soup, wine, and water; mix well and pour over the browned steak. Reduce the heat to low, cover, and simmer for 45 minutes.
4. Stir the vegetables and the browing and seasoining sauce into the steak mixture; cook uncovered for 8 to 10 minutes, or until the sauce is thickened.
SERVING TIP: This makes a hearty dish served over warm cooked rice.
"OOH IT'S SO GOOD!!"
Printable Recipe
SOUTH-OF-THE-BORDER STEW
04/19/2004
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6 to 8 servings
2 tablespoons vegetable oil
3 pounds boneless beef round or chuck steak, cut into 1-inch chunks
1/2 teaspoon salt
1 cup salsa
1 cup beef broth
2 medium zucchini, cut into 1/2-inch chunks
1 can (15 ounces) black beans, rinsed and drained
1 can (8-3/4 ounces) whole-kernel corn, drained
2 tablespoons cornstarch
3 tablespoons water
1. In a soup pot, heat the oil over medium-high heat until hot; add the beef and brown evenly. Drain off the liquid, add the salt, salsa, and broth, and bring to a boil. Reduce the heat to low, cover, and simmer for 1 to 1-1/4 hours, or until the beef is tender.
2. Add the zucchini, beans, and corn; cook for 15 to 20 minutes. Dissolve the cornstarch in the water and add to the stew. Cook for 1 minute, or until thickened, stirring constantly.
SERVING TIP: For the complete south-of-the-border experience, serve this with bowls of toppers including chopped tomatoes, shredded cheese, and sour cream.
"OOH IT'S SO GOOD"
Printable Recipe
SPICY CATFISH
12/28/2004
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3 to 4 servings
1 small onion, minced
2 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon chili powder
1 teasopon ground red pepper
1/2 teaspoon ground cumin
1 teaspoon black pepper
1-1/2 pounds catfish fillets, skin removed
1. Preheat the oven to 350 degrees. Coat a rimmed baking sheet with nonstick cooking spray.
2. In a small bowl, combine the onion, garlic, oregano, chili powder, ground red pepper, cumin, and black pepper; mix well.
3. Rub the mixture on both sides of the catfish fillets and place the fillets on the baking sheet. Bake for 18 to 22 minutes, or until the fish flakes easily with a fork.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPICY CHICKEN 'N' BEAN SKILLET
02/27/2004
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3 to 4 servings
1/2 pound boneless, skinless chicken breasts, cut into 3/4-inch chunks
1 small onion, chopped
1 teaspoon minced garlic
1 can (15 ounces) black or kidney beans, rinsed and drained
1 medium tomato, chopped
1/2 cup salsa
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups cooked rice (optional)
1/2 cup sour cream
1. Coat a large skillet with nonstick cooking spray; heat over medium heat. Add the chicken, onion, and garlic, and saute for 5 to 6 minutes, stirring until the chicken is browned on all sides.
2. Stir in the beans, tomato, salsa, salt, and pepper. Cook for 1 to 2 minutes, or until heated through and no pink remains in the chicken.
3. Spoon over warm rice, if desired, and serve topped with a dollop of sour cream.
GARNISHING TIP: Take this up a notch by garnishing it with additional chopped onions and salsa, or shredded Cheddar chreese and cilantro.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAK FLORENTINE
11/11/2004
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4 to 6 servings
2 to 3 teaspoons Dijon-style mustard
4 to 6 cubed beef steaks (1-1/2 to 1-3/4 pounds total), pounded to 1/4-inch thickness
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (2.8 ounces) French-fried onions
3/4 cup (3 ounces) shredded Monterey Jack cheese
1/2 teaspoon salt
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon black pepper
1. Preheat the oven to 375 degrees. Coat a 9" x 13" baking dish with nonstick cooking spray.
2. Spread 1/2 teaspoon mustard over each cubed steak.
3. In a medium bowl, combine the spinach, onions, cheese, and salt. Spread the spinach mixture evenly over the tops of the steaks. Roll up each steak from the short end, tucking in the sides while rolling; place in the baking dish.
4. In a small bowl, combine the olive oil, garlic powder, paprika, and pepper; mix well, then brush over the steak rolls.
5. Bake the steak rolls for 45 to 50 minutes, or until no pink remains in the steak and the filling is hot. Cut into 1/2-inch-thick slices, and serve.
SERVING SUGGESTION: These are great as is, or with warm spaghetti sauce spooned over the steak rolls just before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
STOVETOP ROAST
04/16/2004
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6 to 8 servings
2 tablespoons olive oil
One 4-pound boneless beef chuck roast
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons salt
1/4 teaspoon black pepper
5 large onions, chopped
1 can (28 ounces) diced tomatoes, undrained
1. In a large pot, heat the oil over medium-high heat and brown the roast for 8 minutes, turning to brown on all sides.
2. Sprinkle the onion powder, garlic powder, oregano, salt, and pepper over the roast, then add the onions and tomatoes to the pot.
3. Reduce the heat to low, cover, and simmer for 2-1/2 to 3 hours, or until the roast is tender.
4. Slice the roast across the grain and serve with the pan juices.
"OOH IT'S SO GOOD!!"
Printable Recipe
STOVETOP TUNA CASSEROLE
10/19/2004
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6 to 8 servings
1 pound ziti pasta
2 cans (10-3/4 ounces each) condensed Cheddar cheese soup
2 cans (12 ounces each) tuna, drained and flaked
1 cup milk
1/2 teaspoon black pepper
1 package (6 ounces) potato chips, crushed
1. In a soup pot, cook the pasta according to the package directions; drain and return to the pot.
2. Add the soup, tuna, milk, and pepper; mix well. Cook over medium-high heat for 2 to 3 minutes, or until heated through.
3. Sprinkle with the crushed potato chips, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
STUFFED SANDWICH
08/03/2004
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6 servings
1 loaf (1 pound) round sourdough bread
1/3 cup Italian dressing
8 fresh spinach leaves, stems removed
1 cup (4 ounces) shredded mozzarella cheese, divided
1 small red onion, thinly sliced
8 thin slices deli turkey
1 small tomato, thinly sliced
1/2 small cucumber, thinly sliced
1. Preheat the oven to 350 degrees.
2. Cut a horizontal slice off the top of the bread loaf then scoop out the center of the bread, leaving 1/2 inch of bread around the inside of the shell.
3. Brush the inside of the shell and inside top of the bread with Italian dressing. Layer the shell with the spinach leaves, 1/2 cup mozzarella cheese, the onion, turkey, tomato, cucumber slices, and the remaining 1/2 cup mozzarella cheese.
4. Replace the bread top; wrap sandwich in aluminum foil and place on a baking sheet.
5. Bake for 45 to 50 minutes, or until heated through and the cheese is melted. Remove the foil, cut sandwich into wedges, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
TANGY PORK CHOPS
09/08/2004
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4 servings
1 jar (12 ounces) orange marmalade
1/4 cup orange juice
3 tablespoons Dijon-style mustard
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
4 pork loin chops (1-1/2 to 2 pounds total)
2 tablespoons vegetable oil
1. In a medium bowl, combine the marmalade, orange juice, and mustard; mix well and set aside.
2. In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork chops with the seasoned flour.
3. In a large deep skillet, heat the oil over medium-high heat. Add the pork chops and brown for 3 to 4 minutes per side.
4. Reduce the heat to low, pour the marmalade sauce over the top, cover, and simmer for 5 minutes. Uncover and simmer for 5 to 7 more minutes, until the sauce thickens and a slight blush of pink remains in the center of the chops and the internal temperature registers 160 degrees. Serve with the sauce spooned over the chops.
"OOH IT'S SO GOOD!!"
Printable Recipe
TEMPURA
05/11/2004
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1-1/2 cups all-purpose flour
1/2 cup cornstarch, plus additional for dusting
1/4 cup baking powder
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon ground red pepper
2 cups cold water
Assorted vegetable, meat and/or seafood chunks (see Options)
Vegetable oil for frying
1. In a large bowl, combine the flour, 1/2 cup cornstarch, the baking powder, sugar, salt, and peppers; mix well. Add the cold water. Cover loosely and let mixture stand for 1 to 2 hours.
2. In a deep skillet, heat 1 inch of oil over medium heat until hot but not smoking. Lightly dust your favorite vegetable, meat and/or seafood chunks with cornstarch then dip in the batter. Gently place in the hot oil and cook until golden, turning if necessary. Remove to a paper towel-lined platter and continue with additional items.
OPTIONS: Use broccoli and cauliflower florets, whole medium-sized mushrooms, carrot and zucchini slices, or chunks of chicken and shrimp - whatever your favorites are!
"OOH IT'S SO GOOD!!"
Printable Recipe
TEN-MINUTE SCALLOPS
07/30/2004
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4 servings
1/4 cup (1/2 stick) butter, melted
1/4 cup Italian-flavored bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1 teaspoon minced garlic
1 pound sea scallops
1/4 teaspoon black pepper
1. Preheat the broiler. Coat a large rimmed baking sheet with nonstick cooking spray and set aside.
2. In a small bowl, combine the butter, bread crumbs, parsley, oregano, and garlic; mix well. Sprinkle the scallops with pepper and place on the baking sheet.
3. Spoon the bread crumb mixture evenly over the scallops and broil for 8 to 10 minutes, or until the topping is golden and the scallops are cooked through.
PREPARATION TIP: Watch the scallops carefully, because, in seconds, the broiler can take them from golden to brown to burned.
"OOH IT'S SO GOOD!!"
Printable Recipe
THAI BEEF GRILL
07/12/2004
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3 to 4 servings
One 1-1/4 pound boneless beef top sirloin steak (1 inch thick)
1 large sweet onion, cut into 1/2-inch rings
5 tablespoons teriyaki sauce, divided
2 tablespoons creamy peanut butter
2 tablespoons water
1/8 teaspoon crushed red pepper
1. Preheat the grill to medium-high heat.
2. Brush steaks and onion slices with 3 tablespoons of the teriyaki sauce. Grill for 7 to 10 minutes per side, or until desired doneness.
3. In a medium bowl, combine the remaining 2 tablespoons teriyaki sauce, the peanut butter, water, and crushed red pepper until smooth.
4. Thinly slice the steak and serve with onion slices and peanut sauce.
"OOH IT'S SO GOOD!!"
Printable Recipe
TURKEY POT PIE
11/26/2004
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4 to 6 servings
2 cups leftover cut-up turkey
2 cups leftover veggies
2-1/2 cups gravy
1/4 teaspoon onion powder
1/4 teaspoon black pepper
1 package (15 ounces) refrigerated folded pie crusts (2 crusts)
1. Preheat the oven to 400 degrees.
2. In a large bowl, combine all the ingredients except the pie crust; mix well. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly into the plate. Spoon the turkey mixture into the crust.
3. Unfold the second pie crust and place over the turkey mixture. Pinch together and trim the edges to seal then flute, if desired.
4. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until heated through and the crust is golden. Allow to sit for 10 minutes before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEAL PARMESAN BURGERS
08/06/2004
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4 burgers
1 pound ground veal
1/4 cup crushed tomatoes
2 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1. Preheat the grill to medium-high heat.
2. In a medium bowl, combine all the ingredients; mix well. Divide the mixture into 4 equal amounts and form into 4 patties.
3. Grill the patties for 4 to 6 minutes per side, or until desired doneness.
SERVING SUGGESTIONS: How about serving these on slices of crusty Italian bread, maybe topped with some warm spaghetti sauce? (Heat a cup of bottled sauce in the microwave just before serving.) Served along with an antipasto salad, you'll have your own mini Italian feast!
"OOH IT'S SO GOOD!"
MISCELLANEOUS
Printable Recipe
APPLE BAKED BEANS
10/08/2004
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4 to 6 servings
2 cans (16 ounces each) navy beans, undrained
3/4 cup molasses
1/4 cup packed dark brown sugar
1 large apple, cored and diced (see Options)
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon yellow mustard
1/2 teaspoon ground ginger
1. Preheat the oven to 425 degrees. Coat a 2-quart baking dish with nonstick cooking spray.
2. In a large bowl, combine all the ingredients; mix well. Pour into the baking dish and bake for 1-1/4 to 1-1/2 hours, or until thick and bubbly, stirring occasionally.
OPTIONS: Use your favorite type of apple, peeled or not - the choices are yours.
"OOH IT'S SO GOOD!!"
Printable Recipe
BAKED BEAN FRITTERS
06/07/2004
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About 3 dozen
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon black pepper
4 eggs
2 cans (16 ounces each) baked beans, drained and sauce reserved
1/2 of a green bell pepper, chopped
1 small onion, chopped
1 tablespoon brown sugar
1 teaspoon garlic powder
1 cup vegetable oil
1. In a large bowl, combine the flour, baking powder, salt, black pepper, and eggs until well blended. Add the remaining ingredients, except the reserved sauce and the oil.
2. In a large skillet, heat the oil over medium-high heat. Drop the batter by teaspoonfuls into the oil; brown fritters on both sides, turning when the sides begin to bubble, after about 1 minute. When fritters are golden and crispy all over, drain on a paper towel-lined plate. Repeat until all the batter is used.
3. Meanwhile, in a small saucepan, heat the reserved baked-bean sauce over low heat until warm. Serve as a dipping sauce with the fritters.
PREPARTION TIP: After each batch of fritters is drained, place them on a baking sheet and keep warm in a 300 degree oven until all the fritters are cooked.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHILI 'N' CHEESE POPCORN
12/29/2004
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8 cups
2 packages (3.5 ounces each) butter-flavored microwave popcorn
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch ground red pepper
1. Prepare the popcorn according to the package directions.
2. In a small bowl, combine the remaining ingredients; mix well. Place the popcorn in a clean paper grocery bag, add the cheese mixture, and shake well to coat. Store any leftovers in an airtight container.
"OOH IT'S SO GOOD!!"
Printable Recipe
CINNAMON BUTTER
09/07/2004
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1-1/2 cups
1/2 cup (1 stick) butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons ground cinnamon
1. In a large bowl, beat the butter with an electric mixer until whipped. Beat in the sugar and cinnamon until well combined.
2. Serve immediately, or cover and chill until ready to serve. Soften a bit just before serving.
SERVING TIPS: Use as a spread on breads and pastries, or add pizzazz to grilled and roasted chicken.
"OOH IT'S SO GOOD!!"
Printable Recipe
COCONUT CREAM DRESSING
06/21/2004
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about 1 cup
1 can (8.5 ounces) cream of coconut
1/4 cup cider vinegar
1 package (0.7 ounces) dry Italian salad dressing mix
1. In a small bowl, combine all the ingredients; mix well. Serve, or chill until ready to serve.
SERVING TIPS: This dressing offers a refreshing change tossed with mixed greens or drizzled over main dishes and steamed veggies. It can help us make plain coleslaw and fruit salad exotic and exciting. Why, this slightly sweet, slightly tart combo jazzes up anything it's paired with, so give it a try and see for yourself.
"OOH IT'S SO GOOD!!"
Printable Recipe
COLD SESAME NOODLES
06/03/2004
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6 servings
1 pound linguine or spaghetti
1 cup peanut butter
6 scallions, thinly sliced
2 tablespoons vegetable oil
2 tablespoons soy sauce
3 garlic cloves, minced
1-1/2 teaspoons white vinegar
2 tablespoons sesame oil
1/4 teaspoon ground red pepper
1. Cook the pasta according to the package directions; drain and set aside.
2. In a large bowl, combine the remaining ingredients; mix well. Add the pasta and toss to coat evenly.
3. Cover and chill for at least 1 hour before serving.
SERVING SUGGESTIONS: Sure, you can serve this warm, but to bring out the sesame and peanut flavors, I suggest serving it cold, which is the traditional way. And to give it a restaurant- finished look, garnish with sesame seeds and additional sliced scallions.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY COMPOTE
12/17/2004
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5 to 6 servings
2 cups fresh cranberries
Zest of 1 orange
3/4 cup fresh orange juice
Juice of 1/2 lemon
1/2 cup granulated sugar
2 cinnamon sticks
1. In a medium saucepan, combine all the ingredients. Cook over medium-high heat until all the berries "pop" open.
2. Let cool then serve, or let cool then chill, covered, until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
CRANBERRY SURPRISE RELISH
11/09/2004
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About 3 cups
1 seedless orange, cut into large chunks (see Tip)
1 apple, cored and cut into large chunks
2 cups fresh cranberries (see Tip)
1/2 cup sugar
1/4 cup pecans
1. Place all ingredients in a food processor that has been fitted with its metal cutting blade. Process for 1 to 2 minutes, or until finely chopped and thoroughly mixed, scraping down the sides of the container as needed.
2. Serve immediately, or transfer to an airtight container and chill until ready to serve.
PREPARATION TIPS: There's no need to peel the oranges, 'cause we actually want bits of peel in this relish. And if you want to use frozen cranberries, make sure to thaw them before processing.
"OOH IT'S SO GOOD!!"
Printable Recipe
DIJON DRESSING
04/30/2004
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1-3/4 cups
1 cup vegetable oil
1/2 cup cider vinegar
3/4 teaspoon salt
1 tablespoon Dijon mustard
1 tablespoon grated onion
1 tablespoon sugar
1. In a medium bowl, whisk together all the ingredients until well combined.
2. Serve, or cover and chill until ready to serve.
NOTE: This also makes a great marinade or sauce for brushing over vegetable slices before grilling.
"OOH IT'S SO GOOD!!"
Printable Recipe
HOLIDAY FOOD SAFETY: BEATING "THE BUFFET BLUES"
12/10/2004
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It's the big season for entertaining, and buffets have become a popular alternative to sit-down dinners. It's more important than ever that we concern ourselves with proper food handling, and avoid the "buffet blues," also known as food poisoning. Of course, we want all our holiday guests to go home with nothing else but their gifts and happy memories!
Here are some quick-and-easy food handling tips:
1. Never allow food to defrost at room temperature on the counter or in warm water. Two safe ways to defrost food: in your refrigerator or microwave oven.
2. Wash hands often in warm, soapy water for about 20 seconds, and especially before, during, and after handling raw meat, poultry, or seafood, and when switching from handling those to any other food (to help prevent what is called cross-contamination). Remember to also wash after taking out the garbage, sneezing, coughing, shaking hands, or touching pets.
3. Have more than one cutting board - one for raw meats, poultry, and seafood, and one for ready-to-eat foods like fruit and vegetables, for example. You can even buy different-colored boards to remind you to keep raw and ready-to-eat foods separate!
4. Rely on quality food thermometers when checking the doneness of cooked foods like turkey and beef. For turkey, the thermometer should read 180 degrees, and for leftovers, the temperature should get up to at least 165 degrees.
5. Use small or medium-sized bowls for serving buffet foods; this way, food won't sit out on the table for long, and the bowls will be refilled frequently with food that has been stored hot or cold, as appropriate.
6. Food should not be out of refrigeration for a total of more than two hours. Refrigerate all perishable food promptly, at a temperature below 40 degrees.
To learn more about food safety, visit www.homefoodsafety.org today!
"OOH IT'S SO GOOD!!"
Printable Recipe
HOMEMADE DOGGIE BONES
09/15/2004
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About 1 dozen biscuits
1 cup all-purpose flour
1 cup whole-wheat flour
1/2 cup wheat germ
1/2 cup nonfat dry milk
3 tablespoons vegetable shortening
1 teaspoon brown sugar
1/2 teaspoon salt
1 egg
1/3 cup water
1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
2. In a large bowl, combine the all-purpose flour, whole-wheat, wheat germ, dry milk, shortening, brown sugar, and salt; mix until crumbly. Add the egg and water; mix well.
3. On a lightly floured surface, knead the dough until smooth. Using a rolling pin, roll out to a 1/2-inch thickness. Using a dog bone-shaped cookie cutter or a knife, cut out biscuits. Place on the baking sheet and bake for 25 to 30 minutes, or until golden. Remove to a wire rack to cool completely.
NOTE: I know dogs love these treats because we tested them with real dogs who couldn't get enough of them! And don't worry if the kids (or even adults) get into them, they're perfectly edible--but not very tasty--for humans. Of course, beware of any of your dog's possible allergies to wheat, eggs, or dairy products.
"OOH IT'S SO GOOD!!"
Printable Recipe
MASHED-POTATO CASSEROLE
01/16/2004
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6 to 8 servings
5 pounds potatoes, peeled and cut into chunks
1 package (8 ounces) cream cheese, softened
2 tablespoons minced onion
2 eggs
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley
1-1/2 teaspoons salt
1 teaspoon black pepper
1 can (2.8 ounces) French-fried onions, coarsely chopped
1. Preheat the oven to 325 degrees. Coat a 2-quart casserole dish with nonstick cooking spray.
2. Place the potatoes in a soup pot, add just enough water to cover them, and bring to a boil over high heat. Reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender; drain.
3. In a large bowl, with an electric beater on medium speed, beat the potatoes and cream cheese until smooth. Add the onion, eggs, flour, parsley, salt, and pepper, and continue to beat until well blended.
4. Spoon the potato mixture into the casserole dish. Sprinkle with the French-fried onions and bake for 35 to 40 minutes, or until heated through and the edges are golden.
"OOH IT'S SO GOOD!!"
Printable Recipe
ONION STRINGS
07/15/2004
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3 to 4 servings
1 large onion, thinly sliced
1 cup all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon white pepper
1 cup vegetable oil
1. Separate the onion slices into rings. In a medium bowl, combine the flour, salt, and pepper; mix well.
2. In a large skillet, heat the oil over medium-high heat. Place the onion rings in the flour; coat well then carefully place in the hot oil.
3. Fry for 6 to 8 minutes, until golden. Drain on a paper towel-lined plate and serve.
OPTION: These are yummy as is, but you can sprinkle them with salt before serving, if you'd like.
"OOH IT'S SO GOOD!!"
Printable Recipe
PASTA TIPS
01/21/2004
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Pasta is the original fast food! It cooks up quickly and goes a long way, especially when following these preparation tips:
* Tubular pasta shapes work best with chunky sauces.
* Delicate noodles pair well with light sauces.
* To keep the pasta water from boiling over, spray the inside edge of the cooking pot with a bit of nonstick cooking spray.
* Cover the pot of water in order for it to reach the boiling point quickly.
* Add salt to the cooking water just before adding pasta; it will enhance its flavor and enable it to absorb sauce.
* Don't combine different types of pasta in the same cooking pot, since cooking times may vary.
* To determine pasta doneness, some people throw a piece against the wall; if it sticks...it's done! A more reasonable method is to taste it; if it's just a bit chewy, it's al dente, meaning cooked "to the tooth" and perfectly done.
* Only rinse cooked pasta if it's not being sauced and served immediately. Rinsing it washes away its natural taste and texture.
With these foolproof tips, your pasta dishes will always give you reasons to say...
"OOH IT'S SO GOOD!!"
Printable Recipe
ROASTED CHESTNUTS
12/15/2004
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5 to 6 servings
1 pound chestnuts
1. Preheat the oven to 350 degrees.
2. Using a paring knife, cut an "X" in the top of each chestnut. (This keeps the nuts from bursting in the oven.) Place the chestnuts on a baking sheet.
3. Bake for 15 to 20 minutes, or until tender. Allow to cool slightly then remove nuts from shells, and serve.
SERVING TIP:
These are yummy as is, or sprinkled with salt, ground red pepper, or cinnamon-sugar.
Printable Recipe
SHORTCUT SAUCE
07/29/2004
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About 1/2 cup
1/4 cup (1/2 stick) butter
2 egg yolks
2 teaspoons fresh lemon juice
1/2 teaspoon dried tarragon
1/8 teaspoon salt
1. In a small microwave-safe bowl, heat the butter at 90% power for 40 seconds, or until melted.
2. In a small bowl, beat the egg, lemon juice, tarragon, and salt until thick. Slowly pour in the melted butter, whisking constantly until well combined.
3. Microwave uncovered at 40% power for 60 seconds, stirring the sauce every 20 seconds.
SERVING TIP: This flavorful sauce not only pairs well with our grilled favorites, but also our veggie, egg, and seafood dishes. Why, in no time we can make our foods look and taste as fancy as the ones they serve at so many fine restaurants!
"OOH IT'S SO GOOD!!"
Printable Recipe
SLICE 'N' GO OATMEAL
09/28/2004
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8 to 10 slices
6 cups water
1 teaspoon salt
3-1/2 cups quick-cooking oats
1/2 cup brown sugar
1 cup raisins
3 tablespoons butter, divided
1. Coat a 9" x 5" loaf pan with nonstick cooking spray.
2. In a large saucepan, bring the water and salt to a boil over high heat. Stir in the oats, and cook for 1 minute. Remove from the heat and stir in the brown sugar and raisins.
3. Pour the oat mixture into the loaf pan, cover, and chill for at least 6 hours, or overnight.
4. Remove loaf from the pan and cut into 1-inch-thick slices.
5. In a large skillet, melt 1 tablespoon butter over medium heat.
6. Cook the oatmeal slices for 2 to 3 minutes per side, or until golden and heated through, adding more butter as necessary.
SERVING SUGGESTION: Serve slices topped with additional brown sugar or warm maple syrup.
"OOH IT'S SO GOOD!!"
Printable Recipe
STEAMERS
11/17/2004
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In a large steamer or soup pot, bring 2 to 3 inches of water, broth, or wine to a boil over high heat. Wash fresh clams and place them in the steamer basket or directly in the pot and allow to steam for 10 minutes, or until they open on their own. DISCARD ANY CLAMS THAT DO NOT OPEN. Drain and serve with small bowls of clam broth for rinsing away any sand that may remain in the clams.
SERVING SUGGESTIONS: The traditional way to serve steamed clams is with individual bowls of melted butter for dipping. Have any unused clam broth after making these? That can be the start of a rich-flavored clam chowder.
"OOH IT'S SO GOOD!!"
Printable Recipe
SUBSTITUTIONS TO SAVE THE DAY
05/25/2004
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It's happed to most of us -- we've started making a recipe only to find that we're missing or low on an ingredient. Well, the next time that happens, you'll be prepared with these helpers:
ORIGINAL INGREDIENTS
Baking powder, 1 teaspoon - substitute 1/2 teaspoon baking soda + 1/2 teaspoon cream of tartar
Broth (chicken or beef), 1 cup - substitute 1 bouillon cube plus 1 cup water
Buttermilk, 1 cup - substitute 1 cup milk + 1 tablespoon vinegar or lemon juice
Chocolate, unsweetened, 1 square (1 ounce) - substitute 3 tablespoons unsweetened cocoa powder + 1 tablespoon shortening or vegetable cooking oil.
Cornstarch, 1 teaspoon - substitute 2 teaspoons all-purpose flour
Corn Syrup, light, 1 cup - substitute 1-1/4 cups granulated sugar + 1/4 cup water
Cream or half-and-half, 1 cup - substitute 1-1/2 tablespoons melted butter + enough whole lmilk to equal 1 cup OR 1/2 cup light cream + 1/2 cup whole milk
Flour, all-purpose, 1 cup - substitute 1 cup + 2 tablespoons cake flour
Flour, self-rising, 1 cup - substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda
Garlic, 1 clove (1/2 teaspoon chopped) - substitute 1/2 teaspoon bottled minced garlic OR 1/8 teaspoon garlic powder
Gravy - substitute similar flavor of ready-made soup
Lemon juice, 1 tablespoon - substitute 1/2 tablespoon white vinegar
Mayonnaise - substitute Creamy salad dressing
Milk, whole, 1 cup - substitute - 1 cup skim milk + 2 tablespoons butter OR 1/2 cup evaporated whole milk + 1/2 cup water
Mustard, dry (in cooking), 1 teaspoon - substitute 1 tablespoon prepared mustard
Sour cream, 1 cup - substitute 1 cup plain yogurt OR 1 tablespoon lemon juice + enough evaporated or plain milk to equal 1 cup
Tomato juice, 1 cup - substitute 1/2 cup tomato sauce + 1/2 cup water
Vegetable oil (for cooking), 1 cup - substitute 1/2 pound butter or margarine
Vinegar, 1 tablespoon - substitute 2 tablespoons lemon juice
Wine, 1 cup - substitute 1 cup apple juice or cider, chicken or beef broth
Printable Recipe
THE NAME GAME
02/25/2004
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Ever wonder how Bibb lettuce got it's name? Or did Julius Caesar really make that delicious salad?
*We don't wear Bibb lettuce. This tender green was actually named after the man who developed it: Mr. Bibb.
*Caesar Salad? They may serve it in Rome now, but this combination of romaine lettuce, Parmesan cheese, anchovies, and garlic-flavored croutons tossed with a dressing of egg, olive oil, and lemon juice, was created in Mexico by a chef named Caesar Cardini.
*Is it okay to eat dirty rice? Sure, it's a Southern-style rice dish that's made with spices and cooked chicken.
*You'd think Straw Mushrooms would look like straw, but they don't. They are small, meaty Asian mushrooms, used in many Chinese dishes, which are grown on rice straw.
*Pigs in a Blanket are just what their name says: cocktail sausage or hot dog pieces (usually made of pork - that's the "pig" part) wrapped in dough (the "blanket") and baked.
*A Reuben Sandwich is corned beef, Swiss cheese, and sauerkraut on sourdough rye bread, named for Arthur Reuben, owner of the now-defunct Reuben's deli in New York City.
No matter how each of those got its name, they're all bound to make you say...
"OOH IT'S SO GOOD!!"
Printable Recipe
TOMATO GARLIC PIE
01/08/2004
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6 to 8 servings
2 medium tomatoes, chopped
2 chicken bouillon cubes
1 container (16 ounces) sour cream
3 eggs
1/2 cup grated Parmesan cheese, divided
1 frozen 9-inch deep-dish pie shell, thawed
1/4 cup Italian-flavored bread crumbs
2 garlic cloves, minced
1. Preheat the oven to 350 degrees.
2. In a small saucepan, combine the tomatoes and bouillon cubes over medium-high heat, stirring frequently until the bouillon is dissolved; remove from the heat and set aside.
3. In a medium bowl, combine the sour cream, eggs, and 1/4 cup Parmesan cheese; pour into the pie shell.
4. In a small bowl, combine the bread crumbs, remaining 1/4 cup Parmesan cheese, and the garlic; mix well and sprinkle over the sour cream mixture.
5. Spoon the tomato mixture over the filling, and bake for 55 to 60 minutes, or until the filling is set.
6. Remove from the oven; let sit for 5 minutes then cut and serve.
Recipe adapted from and courtesy of Nestle.
"OOH IT'S SO GOOD!!"
Printable Recipe
TOMATO-BRIE PASTA
03/30/2004
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4 to 6 servings
1 pound linguine
1/2 cup olive oil
1 brie cheese round (8 ounces), cut into 1/2-inch cubes
3 large ripe tomatoes, chopped
1 cup fresh basil leaves, thinly sliced
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/3 cup grated Parmesan cheese
1. Cook the linguine according to the package directions; drain.
2. Meanwhile, in a large bowl, combine the oil, brie, tomatoes, basil, garlic, salt, and pepper; mix well.
3. Add the pasta and toss until well combined. Sprinkle with the Parmesan cheese and serve warm.
"OOH IT'S SO GOOD!!"
Printable Recipe
VEGGIE FRITTATA
01/01/2004
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4 to 6 servings
8 eggs, beaten
1 cup chopped broccoli (fresh or frozen)
1 small onion, chopped
1 small red bell pepper, chopped
1/4 cup (1 ounce) grated Cheddar cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
2 tablespoons butter
1. In a large bowl, combine all the ingredients except the butter; mix well.
2. Melt the butter in a large nonstick skillet over the medium heat; pour the egg mixture into the hot skillet. Reduce the heat to medium-low, cover, and cook until the mixture is solid, about 25 minutes.
3. Turn frittata out of the skillet and cut into serving-sized wedges.
"OOH IT'S SO GOOD!!"
SOUPS/SALADS
Printable Recipe
BLACK BEAN CHILI
02/05/2004
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6 to 8 servings
2 tablespoons vegetable oil
3 pounds boneless beef bottom round roast, cut into 1/2-inch chunks
2 cans (16 ounces each) Mexican-style stewed tomatoes, undrained
1/2 cup steak sauce
3/4 cup water
2 teaspoons fresh lemon juice
3 tablespoons chili powder
1/4 teaspoon crushed red pepper
2 cans (15 ounces each) black beans, rinsed and drained
1. In a large soup pot, heat the oil over medium-high heat. Add the beef chunks and stir until brown on all sides.
2. Add the tomatoes, steak sauce, water, lemon juice, chili powder, and crushed red pepper; mix well and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 45 to 50 minutes, or until the beef is tender. Stir in the beans until heated through, then serve.
SERVING TIP: It's nice to top each serving with a dollop of sour cream, shredded cheese, and a few sliced scallions.
"OOH IT'S SO GOOD!!"
Printable Recipe
CHICKEN & POTATO SALAD
05/20/2004
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4 to 6 servings
6 medium potatoes, peeled and cut into 1-inch chunks
2 tablespoons salt
1 package (10 ounces) refrigerated cooked, sliced chicken breast (see Tip)
1 package (10 ounces) frozen cut asparagus, thawed and drained
10 radishes, sliced
1 cup ranch dressing
1. Place the potatoes and salt in a soup pot and add enough water to cover the potatoes. Bring to a boil over high heat and let boil for 5 minutes, or until the potatoes are tender; drain, rinse with cold water, and drain again.
2. Place the potatoes in a large bowl and add the chicken, asparagus, radishes, and dressing; toss well. Serve warm, or cover and chill until ready to serve.
TIP: Packaged sliced, precooked chicken is available in various flavors, and can be found in the refrigerated meats section of most supermarkets.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY BROCCOLI SALD
08/20/2004
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6 to 8 servings
1-1/2 cups mayonnaise
1/2 cup sour cream
1/4 cup sugar
1 bunch broccoli, cut into small florets (see Tips)
1/2 head cauliflower, cut into small florets (see Tips)
1/4 cup finely chopped red onion
1 cup (4 ounces) shredded sharp Cheddar cheese
1 container (3 ounces) real bacon bits
1. In a large bowl, combine the mayonnaise, sour cream, and sugar; mix well. Add the broccoli, cauliflower, onion, cheese, and bacon bits; mix well.
2. Cover, and chill for at least 4 hours before serving.
PREPARATION TIPS: Make sure to cut the broccoli and cauliflower into very small florets. This is even better if it's made a few days in advance and allowed to marinate in the fridge.
"OOH IT'S SO GOOD!!"
Printable Recipe
CREAMY CORN AND POTATO SOUP
01/06/2004
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10 to 12 servings
1 small onion, chopped
2 carrots, diced
2 tablespoons butter
3 cans (14 ounces each) ready-to-use chicken broth
4 large potatoes, peeled and diced (see Option)
3 cans (14-3/4 ounces each) cream-style corn
2 cups (1 pint) heavy cream
1 teaspoon black pepper
1 teaspoon sugar
1. In a soup pot, saute the onion and carrots in the butter over medium heat for 5 to 6 minutes, or until tender.
2. Add the chicken broth and potatoes. Bring to a boil and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
3. Add the remaining ingredients, and cook for 8 to 10 minutes, or until heated through. Serve immediately.
OPTION: Give this even more color by using red-skinned potatoes (enough to equal 4 large white potatoes) and leaving their skin on.
"OOH IT'S SO GOOD!!"
Printable Recipe
CURRIED RICE SALAD
08/05/2004
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6 to 8 servings
1 cup reduced-fat Italian dressing
1 tablespoon curry powder
1/2 teaspoon salt
4 cups cold cooked long- or whole-grain rice
6 scallions, chopped
4 celery stalks, finely chopped
2 medium-sized red bell peppers, finely chopped
1. In a small bowl, combine the Italian dressing, curry powder, and salt.
2. In a medium bowl, combine the remaining ingredients. Add the dressing mixture and toss until combined.
3. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARDEN POTATO SALAD
07/21/2004
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10 to 12 servings
3 pounds small red potatoes, cut into 1-inch chunks
1 package (10 ounces) frozen cut green beans, thawed
1 package (10 ounces) frozen corn, thawed
1 package (16 ounces) frozen sliced carrots, thawed
3 scallions, thinly sliced
2 cups Italian dressing
1. Place the potatoes in a large soup pot; add water to cover, and bring to a boil over high heat.
2. In a large bowl, combine the potatoes with the remaining ingredients; toss gently until well mixed. Cover and chill for at least 4 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
GARLIC SOUP
02/24/2004
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5 to 7 servings
8 garlic cloves, minced
3 cans (14 ounces each) ready-to-use chicken broth
1-1/2 cups water
4 slices stale or toasted bread, cut into 1/2-inch cubes
1/2 teaspoon black pepper
1 egg, beaten
1 scallion, thinly sliced
1. Coat a soup pot with nonstick cooking spray. Add the garlic and cook over medium heat until light brown, stirring constantly. Add the broth, water, bread, and pepper; mix well. Bring the mixture to a boil then reduce the heat to low.
2. Remove 2 tablespoons of the soup to a small bowl and combine with the beaten egg. Using a fork, slowly stir the egg mixture into the soup forming egg strands. Cook for 4 to 5 minutes, until heated through.
3. Ladle the soup into individual bowls, top with the scallon rings, and serve immediately.
"OOH IT'S SO GOOD!!"
Printable Recipe
GRAPEVINE SALAD
06/25/2004
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4 to 6 servings
2 eggs
1/2 cup orange juice
2 cups any type seedless grapes, cut in half
1/4 cup maraschino cherries, cut in half
1 can (20 ounces) pineapple chunks, drained
2 medium bananas, sliced
2 cups frozen whipped topping, thawed
1/2 cup chopped walnuts
1. In a small saucepan, cook the eggs and orange juice over very low heat until slightly thickened, stirring constantly; set aside to cool.
2. Meanwhile, in a medium bowl, combine the grapes, cherries, pineapple, and bananas. Fold in the egg mixture until evenly combined, then top with the whipped topping and walnuts and chill overnight to marry the flavors.
OPTIONS: Add a bit more nuts if you'd like, or omit the cherries if that'll help make this your own.
"OOH IT'S SO GOOD!!"
Printable Recipe
HEARTS OF PALM SALAD
04/02/2004
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8 to 10 servings
1/4 cup olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 cans (14 ounces each) hearts of palm, drained and cut into chunks
1 pint grape tomatoes
2 large bell peppers (1 red and 1 yellow), chopped
1 cucumber, cut into 3/4-inch chunks
1/2 large red onion, chopped
1. In a small bowl, whisk together the olive oil, vinegar, lemon juice, Italian seasoning, salt, and pepper.
2. In a large bowl, combine the remaining ingredients. Add the dressing mixture and toss until well combined. Serve immediately, or cover and chill until ready to serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
JAZZY BEEF SOUP
01/29/2004
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8 to 10 servings
3 pounds beef stew meat, cut into 1/2-inch chunks
4 cups water
1 can (28 ounces) crushed tomatoes, undrained
1 large onion, chopped
2 ribs celery, sliced
2 garlic cloves, minced
4 beef bouillon cubes
1-1/2 teaspoons sugar
1/4 teaspoon ground red pepper
1 teaspoon salt
1/2 teaspoon black pepper
2 cups chopped cabbage
1 green bell pepper, chopped
1/4 cup fresh lemon juice
1. In a large soup pot, combine the beef, water, tomatoes, onion, celery, garlic, bouillon, sugar, ground red pepper, salt, and black pepper over medium-high heat.
2. Bring to a boil then reduce the heat to low; cover and simmer for 1-1/2 hours.
3. Stir in the cabbage and bell pepper; cover and cook for 30 to 45 minutes, or until the beef is tender.
4. Stir in the lemon juice and serve.
OPTION: I like to mix in some cooked rice to make this extra hearty.
"OOH IT'S SO GOOD!!"
Printable Recipe
MISO SOUP
05/13/2004
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8 cups
3 cans (14 ounces each) ready-to-use chicken broth
1/2 cup thinly sliced mushrooms
1/4 cup shredded carrots
1 teaspoon minced fresh ginger
2 garlic cloves, minced
4 ounces tofu, cut into small cubes
1/2 cup finely chopped spinach
1 tablespoon miso paste, dissolved in 1/4 cup water (see Note)
2 tablespoons sliced scallions
1. In a soup pot, bring the chicken broth, mushrooms, carrots, ginger, and garlic almost to a boil over medium heat. Reduce the heat to low and simmer for 5 minutes, or until the vegetables are tender.
2. Add the tofu, spinach, and miso mixture; heat for 2 minutes, or until the spinach is wilted. DO NOT BOIL. Sprinkle with scallions, and serve.
NOTE: If miso paste is not available in the ethnic department of your supermarket, you can easily find it in an Asian supermarket.
"OOH IT'S SO GOOD!!"
Printable Recipe
PARSLEY SALAD
08/25/2004
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6 to 8 servings
1 cup bulgur wheat
2 cups hot water
1 tablespoon olive or vegetable oil
1/3 cup fresh lemon juice
1 teaspoon minced garlic
2 tablespoons fresh chopped mint
1 teaspoon salt
1/4 teaspoon black pepper
1 medium-sized ripe tomato, finely chopped
1/2 small cucumber, finely chopped
6 scallions, chopped
2 cups coarsely chopped fresh parsley (see Tip)
1. In a large bowl, combine the bulgur wheat and water, and allow to stand for 20 to 30 minutes, or until the water is completely absorbed.
2. Add the oil, lemon juice, garlic, mint, salt, and pepper; mix until thoroughly combined.
3. Add the remaining ingredients, and toss until blended. Cover and chill for at least 1 hour before serving.
PREPARATION TIP: If chopping 2 cups of fresh parsley sounds overwhelming to you, don't let it keep you from making this. A good way to "chop" it without really chopping is to use kitchen shears to simply snip the parsley leaves off the stems in small pieces.
"OOH IT'S SO GOOD!!"
Printable Recipe
PASTA FRUIT SALAD
05/17/2004
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4 to 6 servings
1/2 pound corkscrew pasta
1 can ( 8 ounces) pineapple chunks, drained with 2 tablespoons juice reserved
1 cup cantaloupe or honeydew cubes
1 cup seedless green or red grapes
1/4 cup honey
1 carton (8 ounces) low-fat peach yogurt
1/4 cup sour cream
1 cup fresh strawberries, hulled and halved
1. Cook the pasta according to the package directions; drain and place in a large bowl. Add the pineapple, melon, and grapes.
2. Combine the reserved pineapple juice, the honey, yogurt, and sour cream; toss with the pasta mixture. Top with the strawberries and serve.
SERVING TIP: For a fancy look, just before serving, line individual serving plates with leaf lettuce then top with the salad.
"OOH IT'S SO GOOD!!"
Printable Recipe
PIZZA PASTA SALAD
09/21/2004
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12 to 16 servings
1 pound twist pasta
3 medium tomatoes, seeded and diced
1 package (8 ounces) Cheddar cheese, cubed
1 package (8 ounces) mozzarella cheese, cubed
6 scallions, thinly sliced
1 package (3 ounces) sliced pepperoni
3/4 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup grated Parmesan cheese
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
1. Prepare the pasta according to the package directions; drain, rinse, and drain again. Place in a large bowl and allow to cool.
2. Add the tomatoes, Cheddar and mozzarella cheeses, scallions, and pepperoni to the pasta; toss until well combined.
3. In a medium bowl, combine the oil, vinegar, Parmesan cheese, oregano, garlic powder, salt, and pepper; mix well then pour over the pasta mixture and toss until evenly coated.
4. Cover and chill for at least 2 hours before serving.
"OOH IT'S SO GOOD!!"
Printable Recipe
PRESIDENTIAL SALAD
11/18/2004
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3 to 4 servings
1 package (8 ounces) mixed baby greens
2 oranges, peeled and cut into round slices
1 pink grapefruit, peeled and cut into round slices
2 bell peppers (1 green and 1 yellow), cut into rings
1 bottle (8 ounces) French dressing
1. In a bowl, combine the mixed baby greens, the orange and grapefruit slices. Top with the bell pepper rings and drizzle with the French dressing. Serve immediately.
"OOH IT'S SO GOOD!!'
Printable Recipe
SALAD SKEWERS
08/30/2004
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12 skewers
1/2 medium head iceberg lettuce, cut into 12 chunks
1 small red onion, cut into 12 chunks
1 medium yellow bell pepper, cut into 12 chunks
1 small cucumber, cut into 12 chunks
12 cherry tomatoes
Twelve 6-inch wooden skewers
1. Alternately thread a chunk of lettuce, onion, bell pepper, and cucumber, and 1 tomato onto each skewer.
2. Place on a serving tray and drizzle with dill dressing (below). If not serving immediately, cover and chill; drizzle with dressing just before serving.
DILL DRESSING:
1 cup
1/2 cup sour cream
1/2 cup mayonnaise
3/4 teaspoon fresh lemon juice
1 tablespoon minced fresh dill
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1. In a small bowl, combine all the ingredients; mix well, and chill for at least 1 hour before serving.
OPTIONS: You can substitute almost any of your favorite vegetables for those listed, including broccoli and cauliflower florets, radishes, carrots, and bell peppers in other colors.
"OOH IT'S SO GOOD!!"
Printable Recipe
SPLIT PEA SOUP
03/02/2004
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6 to 8 servings
8 cups water
1 pound fully cooked boneless ham, chopped
2 packages (12 ounces each) dry green split peas
4 large potatoes, peeled and chopped
2 medium onions, chopped
2 medium carrots, chopped
2 celery ribs, chopped
2 chicken bouillon cubes
1 teaspoon black pepper
1. In a 6-quart soup pot, combine all the ingredients over medium-high heat and bring to a boil.
2. Reduce the heat to low, cover, and simmer for 55 to 60 minutes, or until the vegetables are tender.
NOTE: You can use leftover ham in this, or buy it right from the deli case. Don't forget to refrigerate any leftovers! And if the soup is too thick after it has been chilled, just stir in some water when rewarming it to achieve the desired consistency.
"OOH IT'S SO GOOD!!"
Printable Recipe
WONTON SOUP
09/10/2004
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6 servings
1/4 pound ground pork
3 scallions, thinly sliced, divided
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder
1 dozen wonton skins
1 egg, beaten
3 cans (14 ounces each) ready-to-use chicken broth
1-1/2 cups water
1 tablespoon soy sauce
1/4 pound sliced fresh mushrooms
1. In a medium bowl, combine the ground pork, one-third of the sliced scallions, the ginger, and garlic powder; mix well.
2. Place the wonton skins on a work surface then place a teaspoonful of pork mixture in the center of each.
3. Brush beaten egg around the edges of a wonton skin then fold in half diagonally to make a triangle. Fold 2 opposite points up to top point and seal with a dab of beaten egg; fold down top edge toward you and secure with another dab of beaten egg. Repeat with each remaining wonton.
4. Meanwhile, in a soup pot, combine the chicken broth, water, soy sauce, and mushrooms; bring to a boil over medium-high heat.
5. Carefully drop the wontons into the soup along with the remaining sliced scallions; cook for 10 to 12 minutes, or until the wontons are tender.
"OOH IT'S SO GOOD!!"
VEGETABLES
Printable Recipe
ASPARAGUS PARMIGIANA
04/20/2004
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4 to 6 servings
2 cups spaghetti sauce
1-1/2 pounds fresh asparagus spears, trimmed
1 cup (4 ounces) shredded mozzarella cheese
1. Preheat the oven to 350 degrees. Coat a casserole dish with nonstick cooking spray.
2. Spread 1 cup spaghetti sauce over the bottom of dish. Place the asparagus in the sauce and top with the remaining 1 cup sauce.
3. Sprinkle with the cheese and bake for 40 to 45 minutes, or until the asparagus is tender.
NOTE: This can also be made with a couple boxes of thawed, frozen asparagus spears instead of fresh; just reduce the baking time slightly.
"OOH IT'S SO GOOD!!"
Printable Recipe
BLAST-OFF BEANS
02/19/2004
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6 to 8 servings
1 pound dried Great Northern Beans, soaked overnight
1 pound smoked ham, cut into 1/2-inch chunks
2 ribs celery, chopped
1 medium onion, chopped
1 teaspoon lemon-pepper seasoning
2 cans (14 ounces each) ready-to-use chicken broth
1. In a large soup pot, combine all the ingredients; mix well then bring to a boil over high heat.
2. Reduce the heat to low, cover, and simmer for 30 minutes.
3. Uncover, and simmer for 25 to 30 more minutes, or until thickened; serve.
"OOH IT'S SO GOOD!!"
Adapted from recipe courtesy of Norm Carlson, former NASA Chief Test Director
Printable Recipe
CORN, OKRA AND TOMATOES
10/14/2004
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4 to 6 servings
1/3 cup butter
1 large green bell pepper, chopped
1 large onion, chopped
2 garlic cloves, minced
4 plum tomatoes, chopped
1 package (10 ounces) frozen corn
2 cups frozen cut okra
3/4 teaspoon salt
1/2 teaspoon black pepper
1. In a large skillet, melt the butter over medium-high heat. Add the bell pepper, onion, and garlic, and saute for 3 to 5 minutes.
2. Stir in the tomatoes then reduce the heat to low and simmer for 8 minutes.
3. Add the remaining ingredients and continue cooking cooking for 5 to 7 minutes, or until heated through. Serve immediately.
OPTION: For really fresh flavor, in place of frozen corn, use fresh corn cut from about 3 cobs.
"OOH IT'S SO GOOD!!"
Printable Recipe
DILLY CARROTS
01/14/2004
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4 to 5 servings
1 package (1 pound) fresh peeled baby carrots
2 tablespoons butter
1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon black pepper
1. Place the carrots in a medium saucepan and cover with water; bring to a boil over high heat. Boil for about 10 minutes, or until tender (see Note).
2. Drain the carrots then return them to the pan.
3. Add the remaining ingredients and cook over low heat until the butter is melted and the carrots are evenly coated.
OPTION: If you have it on hand, chop 1 tablespoon fresh dill and use it in place of the dried dill weed. The carrots look fancy garnished with sprigs of fresh dill, too.
NOTE: Cooking time may vary, depending upon the size and age of the carrots.
Printable Recipe
FRIED TOMATOES
08/04/2004
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6 to 8 servings
1 egg
1/4 cup water
1 1/2 teaspoons salt
1/2 teaspoon black pepper
5 medium-sized green tomatoes, cored and cut into 1/4-inch slices (see Tip)
1 cup all-purpose flour
1 cup self-rising white cornmeal mix
1 1/2 cups vegetable oil
1. In a large bowl, combine the egg, water, salt, and pepper; mix well. Add the tomato slices and toss to coat well.
2. In a shallow dish, combine the flour and cornmeal mix; mix well. Dip a tomato slice into the flour mixture, coating completely, and place on a baking sheet.
3. In a large skillet, heat the oil over high heat until hot but not smoking. Fry the coated tomatoes a few at a time for 2 to 3 minutes per side, or until golden.
4. Drain on a paper towel-lined platter. Season with additional salt, if desired, and serve.
TIP: Green tomatoes are available in the early summer in most markets, and with their popularity growing all around the country, you can often find them during the rest of the year in specialty and health food markets.
"OOH IT'S SO GOOD!!"
Printable Recipe
FRUITED ACORN SQUASH
10/20/2004
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4 servings
2 medium acorn squash (1-1/4 to 1-1/2 pounds each) (see Tip)
1 can (8 ounces) crushed pineapple, drained
3/4 cup peeled, seeded, and chopped orange
3 tablespoon butter, melted
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1. Preheat the oven to 350 degrees.
2. Pierce the squash with a fork, and arrange on paper towels in the microwave. Microwave on high power for 6 to 7 minutes, or until tender. Cut in half, and remove the seeds.
3. In a medium bowl, combine the pineapple, orange, butter, brown sugar, cinnamon, and salt; mix well. Spoon evenly into the squash halves, place on baking sheets, and bake uncovered for 45 to 60 minutes, or until the squash is tender.
PREPARATION TIP: To keep squash halves upright as they bake, before stuffing, cut a narrow slice off the bottom of each half.
"OOH IT'S SO GOOD!!"
Printable Recipe
ITALIAN VEGGIE MEDLEY
07/26/2004
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4 servings
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 tablespoons fresh or 1 tablespoon dried basil
6 medium-sized ripe tomatoes, chopped
1/2 cup dry white wine
1 can (16 ounces) chickpeas (garbanzo beans), rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
1. In a large skillet, heat the oil over medium heat. Add the onion, garlic, and basil; saute for about 5 minutes, until the onion is tender.
2. Add the tomatoes; stir until bubbly. Add the wine, and continue to simmer, for about 15 minutes, until mixture thickens into a sauce, stirring occasionally.
3. Stir in the chickpeas, spinach, salt, and pepper, and continue to cook for 3 to 4 minutes, or until the mixture is heated through.
4. Remove from the heat, stir in the Parmesan cheese, and serve.
"OOH IT'S SO GOOD!!"
Printable Recipe
MILLION-DOLLAR POTATOES
08/23/2004
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4 to 6 servings
1/2 cup (1 stick) butter, melted
1/2 cup plain bread crumbs
1/2 cup grated Parmesan cheese
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon black pepper
2 pounds potatoes, cut into wedges
1. Preheat the oven to 400 degrees.
2. Place the melted butter in a shallow dish. In another shallow dish, combine the remaining ingredients except the potatoes; mix well.
3. Dip the potato wedges in the melted butter then in the crumb mixture, turning to coat completely; place on baking sheets in a single layer and pour any remaining melted butter over the top.
4. Bake for 30 to 35 minutes, or until the potatoes are tender.
"OOH IT'S SO GOOD!!"
Printable Recipe
POTATO PUFFS
12/23/2004
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24 large to 72 small puffs
3 pounds potatoes, peeled and quartered
1 large onion, chopped
3 tablespoons olive oil
1 cup cracker crumbs
2 teaspoons salt
1/2 teaspoon black pepper
2 egg yolks, beaten
1. Preheat the oven to 400 degrees. Place the potatoes in a soup pot and add just enough water to cover them. Bring to a boil over high heat then reduce the heat to medium and cook for 12 to 15 minutes, or until fork-tender.
2. Drain off the water, mash the potatoes, and allow to cool. Coat a baking sheet with nonstick cooking spray. In a small saucepan, saute the onion in the olive oil over medium heat until tender.
3. Add the sauteed onion, the cracker crumbs, salt, and pepper to the mashed potatoes; mash mixture. With your hands, roll the mixture into balls and place the potato balls on the baking sheet. Brush with the egg yolks and bake for 40 to 45 minutes, or until golden and crusty.
"OOH IT'S SO GOOD!!
Printable Recipe
STUFFED ARTICHOKES
04/14/2004
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4 servings
4 large artichokes, trimmed
1/4 teaspoon salt
1/4 cup olive oil, divided
4 tablespoons (1/2 stick) butter
1 medium onion, chopped
2 teaspoons minced garlic
1 cup Italian-flavored bread crumbs
1 teaspoon grated Parmesan cheese
1. Place the artichokes and salt in a large pot and fill the pot with just enough water to cover the artichokes. Bring to a boil over high heat and cook for 35 to 40 minutes, or until the artichokes are tender.
2. Remove the artichokes and allow to drain upside down; place in an 8-inch square baking dish and set aside.
3. Preheat the oven to 375 degrees.
4. In a medium skillet, heat 3 tablespoons oil and the butter over medium heat; add the onion and garlic. Cook for 3 minutes, or until the onion is tender. Remove from the heat and stir in the bread crumbs and Parmesan cheese.
5. Spread the artichoke leaves apart and fill the spaces between the leaves with the stuffing mixture. Drizzle the remaining 1 tablespoon olive oil over the artichokes. Cover tightly with aluminum foil and bake for 15 to 20 minutes, or until hot. Serve immediately.
TIPS: Pull of each artichoke leaf and eat only the pulp by removing it with your teeth. Oh - and for added flavor, squeeze half of a lemon into the boiling water with the artichokes.
"OOH IT'S SO GOOD!!
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