Alfredo Sauce

Alfredo Sauce

Alfredo Sauce

 

2 T. diced celery

2 T. diced carrot

4 T. diced yellow onion

2 cloves minced garlic

3 T. butter

1 T. all purpose flour

4-6 oz. chicken stock

3 T. white wine

8 fluid oz. heavy whipping cream

Salt to taste

1 pinch ground nutmeg

1/4 C. grated Parmesan cheese 1/4 C. grated Romano cheese (or Asiago, Gruyere, Gouda….for fun, try a blue cheese)

1 egg yolk

2 T. grated Parmesan cheese

 

Melt butter or margarine in a saucepan over medium heat. Add celery, carrot and onion and sauté until onion sweats, about 5 minutes. Add garlic, cook for 2 to 4 minutes longer, careful not to burn the garlic or butter. Sprinkle garlic over entire mixture to form a paste like consistency with the vegetables. Cook for about 2 minutes, until the flour toasts a bit. Add the white wine, scrape pan with a wooden spoon or rubber spatula to pull off anything that may have stuck.  Cook for about 3 to 5 minutes and add your heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese(or cheese of  choice). Stir constantly until melted, and then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Taste and add salt and pepper if necessary. If sauce is too thick, thin it out a bit with more chicken stock.

Alfredo Chicken Ravioli Bake

Alfredo Chicken Ravioli Bake

 

2 T. Butter

1 1/4 lb. boneless skinless chicken breast halves, cut into 1-inch pieces

1 (8-ounce) package sliced fresh mushrooms

1 (16-ounce) jar Alfredo sauce

1 (25 to 27 1/2-ounce) package frozen cheese-filled ravioli

1 large (1 C.) red bell pepper, chopped

8 oz. (2 C. s} Mozzarella Cheese, shredded

1/4 C. freshly grated Parmesan cheese

 

Heat oven to 350°F. Melt butter in 12-inch skillet until sizzling; add chicken pieces.  Cook over medium-high heat until chicken is lightly browned (4 to 6 minutes). Add mushrooms; continue cooking until chicken is no longer pink and mushrooms are tender (4 to 6 minutes). Do not drain. Spread 1/2 C. sauce into greased 13×9-inch baking dish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4 C. sauce evenly over ravioli. Spread with 1 1/2 C. chicken and mushroom mixture, 1/2 C. red bell pepper and 1 C. mozzarella cheese. Repeat with remaining ingredients, except remaining 1 C. mozzarella cheese and Parmesan cheese.  Cover tightly with aluminum foil. Bake for 45 minutes. Remove foil; sprinkle with remaining mozzarella and Parmesan cheese. Bake, uncovered, for 15 to 20 minutes or until cheeses are melted. Let stand 15 minutes before serving.

Alexander Espresso

Alexander Espresso

 

1 C. Cold water

2 T. Ground espresso coffee

1/2 ea Cinnamon stick (3″ long)

4 tsp. Creme de cacao

2 tsp. Brandy

2 T. Whipping cream, chilled

1 ea Grated semisweet chocolate

 

Break out your espresso machine for this one or just make really strong coffee w/ a small amount of water.  Break cinnamon stick into small pieces and add to hot espresso. Allow to cool for 1 minute.   Add creme de cacao and brandy, and stir gently. Pour into cute demitasse cups. Whip the cream, and float some cream on top of each cup. For looks, garnish with grated chocolate or fancy chocolate curls. Multiply proportions by six and it’s perfect for a party.

Alaska Crab Wrap Sandwich

Alaska Crab Wrap Sandwich

 

1 lb. Alaska crab meat (king, snow, dungeness) out of shell, thawed

4 12 to 14 inch flour tortillas, warmed (whole wheat if possible)

4 oz. brie cheese, ripe, diced

4 C. mixed baby lettuces

1 C. tomato, diced

4 slices bacon, cooked

1/2 C. low fat mayonnaise

1-1/2 tsp. fresh dill, chopped

 

Mix the dill and mayonnaise together in a bowl. Place Alaska crab meat and brie in a sauté pan; warm over medium heat until crab is warm and cheese starts to melt. Lay out the warm tortillas and spread 1 oz. of the dill mayonnaise mixture over each. Top each with 1/4 of the crab and brie mixture, 1 C. of the mixed lettuces, 1/4 C. diced tomato and 1 slice of bacon, lightly chopped. Fold in the ends and roll up like a cigar. Cut in half on the bias and serve.

Al the ‘Soup Nazi’ Seafood Bisque

Al the ‘Soup Nazi’ Seafood Bisque

 

2 C. dry White Wine

1 Bay leaf

1 Onion, roughly chopped

1 clove Garlic

2 ribs Celery

1 Lobster (1 to 1 1/2 lbs.)

12 medium Shrimp, in the shell

24 mussels, well scrubbed

12 Sea Scallops

4 C. Heavy Whipping Cream

1 C. Milk

1 tsp. dried Thyme

1 T. minced fresh Parsley

1/4 tsp. dried Rosemary

1 C. fresh Spinach, well rinsed and washed

1/2 C. grated Carrot

1/2 tsp. fresh Lemon Juice

 

Combine white wine, bay leaf, onion, garlic, and celery in a noncreative large stockpot over medium heat. Bring to a boil. Add the lobster; cover the pot and steam for 10 minutes. Remove the lobster. Add the Shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot, and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat and discard the shells. Discard any (mussels sic) that do not open. Add 2 C. water to the liquid in the pot, bring to a boil and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with the tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meat into bite-size pieces, cover and set aside. Return the seafood shells to the pot of broth and add 2 C. water. Bring to a boil, then reduce the heat and simmer for 30 minutes. Strain the broth, and return it to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley, and rosemary and simmer until the mixture thickens slightly, about 5 minutes. Add the lobster, shrimp, mussels, and scallops, and simmer for about 2 minutes. Stir in the spinach, carrots, and simmer for another 2 minutes to just wilt the spinach. Season with salt, pepper, and stir in the lemon juice.

Aji-Li Mojili Sauce

Aji-Li Mojili Sauce

 

6 each whole green chiles, stemmed and seeded

1/4 C. minced garlic

6 whole peppercorns

1/4 C. white wine vinegar

1/4 C. strained fresh lime juice

2 tsp. salt

1/2 C. olive oil

 

Combine chiles, garlic, peppercorns, and vinegar in a food processor.  Process to a smooth puree.  Add the remaining ingredients, pulse to mix well.  Cover and chill.  Stir before using.

Aioli

Aioli

4 lg. Garlic Cloves

2 lg. Egg Yolks

1 tsp. Dry Mustard

1 tsp. Salt

1/4 tsp. White Pepper

1 C. Olive Oil

1 1/2 T. Fresh Lemon Juice

 

Allow ingredients to reach room temperature.  Peel garlic, egg yolks, mustard, salt and pepper in blender jar.  Cover and blend at medium speed until smooth.  Slowly pour in half of the olive oil in a steady stream.  Stop and scrape down side of blender.  Add lemon juice on low, then increase speed to medium and add remaining oil, again in a steady stream.  Great on fish.

After Five Gourmet Lemonade Parfait

After Five Gourmet Lemonade Parfait

 

2 C. 2% milk

1 small package vanilla instant pudding mix

1 package (1/2 oz.  each) sugar-free powdered lemonade mix, undiluted (For testing,

Crystal Light Lemonade Mix in 1/2 oz.  tub was used)

1/2 container (8 oz. s) frozen nondairy whipped topping, thawed

Lime zest

Kiwi limes for garnish

Mini muffins

 

Pour milk into large bowl. Add pudding mix and beat with electric mixer until smooth.  Whisk in powdered lemonade mix. When mixture thickens, whisk in whipped topping until smooth.  Spoon into parfait glasses, zest lime over the lemonade mousse, and garnish with thin slices of key limes. Chill until ready to serve.

After Five Gourmet Jamaican Sautéed Shrimp

After Five Gourmet Jamaican Sautéed Shrimp

 

1/2 C. prepared Jamaican jerk sauce

1/4 C. pineapple preserves

2 T. minced fresh chives

1 pound large raw shrimp, peeled and deveined

1/2 medium pineapple, peeled, cored and

cut into 1-inch cubes

2 large red, green or yellow bell peppers,

cut into 1-inch squares

Rice, cooked and lightly seasoned, parsley

 

Combine jerk sauce, preserves and chives in small bowl and mix well. Add shrimp, toss to coat, and marinate at room temperature for 10 to 15 minutes. While shrimp is marinating, place pineapple and pineapple in a lightly oiled skillet and sauté until peppers are crisp tender. Drizzle 3 to 4 T. of Jamacain Jerk sauce onto the peppers and pineapple, stirring to coat. Continue to stir and cook just until sauce is hot. With a slotted spoon, transfer shrimp from marinade to lightly oiled hot skillet over medium high heat. Sauté until shrimp turns pinkish orange. On a platter, arrange shrimp at one end of platter and the peppers and pineapple at the other end. Garnish in center with parsley.

After Five Gourmet Blueberry Dessert

After Five Gourmet Blueberry Dessert

1 box white or yellow or strawberry cake mix

1 tsp. lemon zest and 1 tsp. lime zest

2 C. whipping cream

2 to 4 T. sugar, powdered sugar, or Splenda

Zest of 1 lime and 1 lemon

2 pints fresh or frozen blueberries

 

Prepare cake mix according to package directions. Stir the pistachios if using, lemon zest, and lime zest into the batter and bake as directed in a 9×13-inch pan. Allow cake to cool thoroughly. Cut cake in half and break up one half of the cake and place in bottom of a clear trifle bowl. Measure whipping cream and sugar into a medium bowl. Beat with an electric hand mixer on medium-high speed until mixture is slightly thick and fluffy (do not over-beat). Add the zest of lemon and lime and beat for 30 seconds. Spoon half of the whipped cream over the cake in bowl. Wash and dry blueberries. Spoon half of the blueberries on top of the cream in the bowl. Cut the second half of the cake to fit into the bowl, spoon remaining cream on top of cake and top with remaining blueberries. Note: Pistachios may be added to the cake batter or sprinkled over the first layer of blueberries in the bowl.

After Five Bean Soup

After Five Bean Soup

 

2 T. butter

1/2 C. diced onion

1/4 C. diced carrots

2 diced zucchini

1 can (16-ounce) spicy pinto beans

1 can (16-ounce) refried beans

1 very small seeded and diced Anaheim pepper

1 (14-1/2-ounce) chicken broth

1 whole chicken breast, cooked and diced

Cilantro and chopped chives

Salsa and avocados

Cheddar cheese and sour cream

Fritos or Doritos

 

Melt butter in a large pot. Add onion, carrots, and zucchini and sauté until tender (6 to 8 minutes). Add beans, broth, and chicken and simmer for 10 minutes. Garnish with cilantro and serve with choice of toppings.

African Green Pepper and Spinach

African Green Pepper and Spinach

1 onion, chopped

1 green bell pepper, chopped

1 tablespoon oil

1 tomato, chopped

1 pound fresh spinach, stems removed

3/4 teaspoon salt

1/8 teaspoon pepper

1/4 cup peanut butter

 

Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot.

African Ginger Cakes

African Ginger Cakes

 

1 tsp. baking powder

1/4 C. warm buttermilk

4 C. sifted flour

3/4 C. raw sugar

1/2 tsp. salt

1/4 tsp. cayenne pepper

1 T. ginger

1/2 tsp. cinnamon

1/2 tsp. nutmeg

3/4 C.  molasses

1/2 C.  butter

2 eggs

1 tsp. vanilla

 

Preheat oven to 350° F. Dissolve baking powder in warm buttermilk. Sift all other dry ingredients together into a bowl; set aside. Mix molasses, butter, eggs and vanilla. Add molasses mixture into buttermilk mixture. Gradually blend in dry ingredients until dough has formed. Roll dough out onto a lightly flour-dusted surface to approximately 1/4 inch thickness and cut out cakes with a round cookie cutter or glass. Place the cakes on a greased baking sheet and bake 10 to 15 minutes or until a toothpick comes out clean.

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

Acorn Squash, Pear and Adzuki Soup with Sautéed Shiitakes

2 T. peanut oil

1 large yellow onion, cut into 1/4 inch thin slices

1 red pepper, cut into 1/4 inch thin slices

2 tsp. minced ginger

3 cloves garlic, minced

1/2 tsp. salt

1/2 tsp. Chinese five spice

2 acorn squashes, seeded, peeled and cut into 3/4 inch chunks

2 firm bosc pears, peeled, seeds removed and sliced into thin slices (roughly one inch long)

4 C. vegetable broth

15 oz can adzuki beans, drained and rinsed (about a C. and a half)

1 T. fresh lime juice

4 oz fresh shiitakes, sliced in half (about a C. and a half)

2 tsp. peanut oil

1/2 tsp. sesame oil

1 T. soy sauce

 

Preheat a large dutch oven over medium heat. Add the oil and sauté the onions and peppers for about 10 minutes, or until onions just begin to brown. Add the ginger and garlic and sauté a minute more. Add the salt, Chinese five spice, acorn squash and pear and cook for another minute, stirring often. Add the vegetable broth. Cover and bring to a boil. Once boiling, set the heat to medium-low to simmer for about 20 minutes, or until the squash is tender. Puree half the soup by transferring half the soup to a food processor or blender and then back into the rest of the soup. Add the adzuki beans and lime. Cover and simmer on low, just until the beans are heated through. While the soup is heating, prepare the mushrooms. Preheat a heavy bottomed skillet over medium high heat. Add the oils and sauté the mushrooms for about 7 minutes, until they are soft. Add the soy sauce and stir constantly until the soy sauce is absorbed (about 1 minute). Ladle soup into bowls and top with sautéed mushrooms.

Acorn Squash with Caramelized Sunflower Kernels

Acorn Squash with Caramelized Sunflower Kernels

 

1 lb. acorn squash, washed

1/4 C. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/4 C. sunflower kernels

 

With a sharp pointed knife, cut a few small slits through the skin of the squash; place it in a microwave for 1-2 minutes on high power to soften a bit. Then, using a large, sharp knife, cut squash in half, remove seeds and membranes; cut into four pieces. Place pieces in a glass-baking dish and cover tightly with plastic wrap. Microwave on high for 5-6 minutes. Test for doneness by carefully removing wrap and inserting the sharp point of a knife into the flesh. Mix brown sugar, cinnamon and nutmeg in a small bowl and add an equal amount to the center of each piece. Cover and heat for about 1 minute until sugar is melted. Sprinkle each piece with 1 T. of sunflower kernels.

Acorn Squash with Shiitake Mushroom Cranberry Stuffing

Acorn Squash with Shiitake Mushroom Cranberry Stuffing

 

2 large acorn squash (seeded and halved)

1 C. cranberries (dried)

1/2 C. hot water

1 stick Butter

1/2 lb. shiitake mushrooms (stemmed and chopped)

1/2 C. red onion (chopped)

1 1/2 tsp. sage (rubbed)

1/2 tsp. black pepper (ground)

2 tsp. tamari soy sauce

2 C. bread crumbs (whole wheat)

 

Preheat oven to 425°F. Season squash cavities with salt and pepper. Place squash cut side down in 8x8x2-inch glass baking dish and bake for 30-40 minutes.  Combine dried cranberries and hot water in small bowl. Melt 6 T. butter in heavy medium skillet over medium heat. Add mushrooms, onion, sage, black pepper, and tamari, and sauté until soft, about 5 minutes. Add bread crumbs and stir until crumbs brown lightly, about 3 minutes. Mix in cranberries with soaking liquid. Season to taste with salt.  Mound stuffing into squash halves. Dot with remaining 2 T. butter. Bake until heated through and crisp on top, about 10 minutes.

Acorn Squash Stuffed with Apple Couscous

Acorn Squash Stuffed with Apple Couscous

 

1 C. couscous

1 C. apple juice

1/4 C. prunes, pitted & chopped

1/4 C. dried cranberries

1/4 C. dried apple

 

1/4 C. apple juice concentrate, thawed

1/4 tsp. cardamom, ground

1 T. maple syrup

4 acorn squash, halved and seeded

1/4 C. pecans, toasted and chopped, optional

 

Place couscous in a small mixing bowl. Set aside.  Bring apple juice to a boil in a small saucepan and pour over the couscous. Cover and set aside until the juice is absorbed. This will take 15 minutes.  Stir in the fruit, apple juice concentrate, cardamom, and maple syrup. Set aside.  Steam squash halves until tender, about 15 minutes. Drain and place on a baking sheet. Preheat oven to 350 degrees F. Fill squash halves with the couscous mixture and bake for 20 minutes. Top with pecans and serve.

Acapulco Baked Eggs

Acapulco Baked Eggs

8 large Eggs

2 T. Butter or margarine

6 T. Milk

3/4 tsp. Salt

1/4 tsp. Pepper

2/3 C. Extra-sharp cheddar — shred

4 oz. Can green chiles — chopped

Tomato sauce — ketchup chili or taco sauce

Optional Tomatoes; sliced — garnish

 

Put butter in 8″ square baking pan. Set in 350~ oven to melt. Shake pan to distribute butter evenly. Slightly beat eggs, milk, salt and pepper.  Pour into pan. Bake at 350 for 10 minutes or until eggs begin to set. Sprinkle with cheese and chiles . Draw a wide metal spatula across bottom of pan several times to break up mixture. Bake, breaking up mixture again several tims, for 5 more minutes or until of desired doneness. Serve with tomato sauce, ketchup or chili sauce, if used. Garnish with sliced tomatoes.

About 15-minute Soup with Spinach, Artichokes and Tortellini

About 15-minute Soup with Spinach, Artichokes and Tortellini

2 T. extra-virgin olive oil (or EVOO, to Ray fans)

6 cremini (baby portobello) or white mushrooms, sliced

1 medium onion, chopped

Salt and freshly ground pepper

1 can quartered artichoke hearts, drained

6 C. chicken stock or broth

1 12- to 16-oz. package fresh refrigerated tortellini, any variety

1 lb. fresh triple-washed spinach, stems removed and leaves coarsely chopped

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread, to pass at the table

 

Heat a medium soup pot over medium-high heat. Add the EVOO, mushrooms and onions, and season with salt and pepper. Cook for 5 minutes, add the artichokes and stock, raise the heat and bring to a boil. Add the tortellini to the pot and return to a boil, then reduce heat to a simmer. Cook for 5 to 6 minutes, until the tortellini floats and is cooked through. Fold in the spinach until it has all wilted into the soup. Turn off the heat and serve the soup. Top shallow bowls of soup with cheese and pass bread at the table.

ABM French Honey Bread

ABM French Honey Bread

 

2 tsp. honey

2 tsp. olive oil

2 C. bread flour

3/4 C. water

2/3 tsp. salt

2/3 tsp. sugar

1 1/2 tsp. salt

 

Add the ingredients according to your Bread machine instructions.

ABM California Dip Bread

ABM California Dip Bread

 

1 package yeast

3 1/3 C. flour

1/4 tsp. baking soda

1 egg, room temperature

 

Mix together and bring to room temperature.

 

3/4 C. cottage cheese

3/4 C. sour cream

3 T. sugar

1 1/2 T. butter

1/4 C. water

1 package Lipton’s onion soup mix

Yeast Mixture, above

 

Place ingredients in bread pan in order recommended by bread machine manual.  Bake on normal setting.

Abalone Chowder

Abalone Chowder

2 abalone, cleaned and pounded

2 lb. fish (any white fish)

6-7 medium new/red potatoes, chopped

1leek

1/2 head white cabbage, chopped

3-4 carrots, chopped

1 to 2 quarts half and half

1/2 to 1 gallon 2% milk

1 lb. mushrooms, sliced

5-6 cloves garlic, chopped

 

Sauté abalone in garlic and butter, and chop into bite sized chunks. Sauté mushrooms in butter. Put aside half of fish and abalone and throw everything else into a large pot. Add half and half and enough 2% milk to cover 3/4 of the stuff. Add pepper. Simmer until the potatoes are nearly done, stirring often. Add remaining fish and abalone; simmer until potatoes are completely done.

 

Yield:

Calories:

Fat:

Fiber:

A Square Breakfast

A Square Breakfast

 

8 slices bread, crusts removed

4 slices Ham

4 slices Cheddar Cheese

1 small Anaheim pepper, cut into thin strips

Butter

2 C. whole milk or 1/2 & 1/2

1 large egg

Salt and pepper to taste

Butter bread on both sides. Arrange four slices in a lightly buttered 8×8-in baking dish. Place ham and cheese on each bread slice in dish, sprinkle pepper on top of cheese and top each with second slice of buttered bread. Combine milk and egg in a bowl and whisk to blend. Whisk in salt and pepper to taste.  Pour milk mixture over sandwiches and allow to soak up to 1 hour. Bake in a preheated 400-degree oven for about 45 minutes. To serve, cut into 4 pieces with a spatula or knife and lift each sandwich onto a plate. Serve with Tabasco and orange wedges or chunky salsa.

A Collection of Tea Sandwiches

A Collection of Tea Sandwiches

Curried chicken salad

 

2 C. diced chicken

3/4 C. Mayonnaise

1/2 tsp. Curry powder

1/2 tsp. Lemon juice

1/2 tsp. Chutney

 

Mix ingredients together and spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Chili Pepper-Cilantro Butter:

 

1 stick salted butter, softened

1 red chili pepper, finely chopped

1 tsp. cilantro

1 1/2 tsp. lime juice

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Rosemary-Garlic Butter

 

1 stick salted butter, softened

1 T. fresh rosemary

1 clove garlic, minced

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

 

Scallion-Ginger Butter

 

1 stick salted butter, softened

1 T. minced scallions

1 1/2 tsp. grated gingerroot

1 tsp. rice-wine vinegar

 

Mash butter and mix in remaining ingredients. Spread over bread.  Use cookie cutters to trim into fun shapes.  Decorate with edible flowers, berries, or springs of herbs.

 

Yield:

Calories:

Fat:

Fiber:

 

 

 

A Collection of Cranberry Sauces

A Collection of Cranberry Sauces

Cranberry Citrus Sauce

 

1 (12-oz.) bag fresh or frozen cranberries

Juice and zest (finely grated peel) of 1 lemon

Juice and zest (finely grated peel) of 1 orange

1 1/4 C. brown sugar

1/2 C. walnuts, coarsely chopped

In a saucepan combine cranberries, lemon, orange, and brown sugar. Bring to a boil. Reduce heat and simmer gently for 5-7 minutes. Stir often, but beware of popping cranberries. Remove from heat and add walnuts. Let cool and refrigerate until ready to serve. You can make the sauce ahead of time, as it will keep 3-4 days.

 

 

Cranberry Relish

 

2 small to medium red apples

1 large or 2 small oranges

3 C. firm fresh cranberries

1-1/2 C. sugar

1/8 tsp. Salt

1/2 C. pecans, optional

 

Wash fruit. Quarter apples and cut into chunks. Cut oranges, with rinds intact, into chunks. Remove seeds. With steel blade inserted in processor bowl, chop cranberries in two batches. Transfer to a large mixing bowl. Process apples and oranges, a few chunks at a time, until finely chopped, but not pureed. Empty each batch into bowl with cranberries. Add sugar and salt. Stir to blend. Place in covered container and refrigerate. Keep relish pressed below juices. A lovely red color develops as relish stands a few days. Will keep up to one month. At serving time, sprinkle with chopped pecans if desired.

 

 

Cranberry Relish in Orange Cups

6 Oranges

1 cup Light Brown Sugar, firmly packed

1 cup Orange Juice

1/2 cup Water

2 T. crystallized Ginger, finely chopped

1/2 tsp. ground Ginger

Dash of ground Cloves

4 cups Cranberries

 

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for 2 days. To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact. In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.  Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally. Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.

 

 

Whole-Berry Cranberry Sauce

 

1 lb. Fresh Cranberries

1 C. Water

1 C. Sugar

 

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

 

 

Yield:

Calories:

Fat:

Fiber:

 

A Collection of Chicken Pasta Salads

A Collection of Chicken Pasta Salads

Chicken Pasta Salad

 

1 whole cooked broiler-fryer, boned, skinned, cut in chunks

1 16 oz. package frozen broccoli

1/4 tsp. salt

1 8 oz. package pasta shells, cooked

2 cubed large tomatoes

1/2 C. coarsely chopped red onions

1/2 tsp. black pepper

1 C. low calorie Italian salad dressing

 

In saucepan, steam broccoli over boiling water for about 5 minutes.  Remove broccoli from pan, drain and sprinkle with salt.  While still warm place chicken, broccoli, shell macaroni, tomatoes and onion in a large bowl; sprinkle with pepper.  Add Italian dressing and mix gently but thoroughly.  Chill in refrigerator.  Serve cold.

Chicken Rainbow Salad

 

8oz. Rotini Noodles

2 C. Chicken, cubed and cooked

1 medium Cucumber, sliced

1 C. Celery, sliced

1/2 Red Onion, sliced thin

1/2 C. Mayonnaise

1/4 C. Sour Cream

2 T. Milk

1 tsp. Dried Dill Weed

1 tsp. Salt

1/4 tsp. Pepper

 

Cook pasta.  Meanwhile, in large bowl, combine chicken, cucumber, celery, and onion.  Mix in pasta.  In small bowl blend mayonnaise, sour cream, milk and seasonings. Mix in pasta.  Toss dressing with salad mixture.

 

 

Chicken Spiral Pasta Salad

 

10 oz. spiral pasta, uncooked

2 C. cut asparagus tips

2 C. yellow squash, sliced

2 C. red bell peppers, diced

4 boneless skinless chicken breasts

1/2 C. cracker meal

1/4 tsp. fresh ground black pepper

1 tsp. parsley flakes

1/2 tsp. thyme

1 Butter Buds Mix, reconstituted

1/3 C. cashews, roasted, unsalted

1/2 C. plain lowfat yogurt

1 T. Miracle Whip Lite

1 C. 2% lowfat milk

1 Good Seasons salad dressing

 

Using multicolored vegetable spirals makes a colorful salad.   Mix the cracker meal with the pepper, parsley and thyme.  Dip chicken breasts in Butter Buds mixture, then dip into cracker crumb/seasoning mixture (in a separate bowl).  Place on a lightly greased or teflon baking sheet in a pre-heated 400 degree oven for about 25 minutes (turn chicken over after about 12 minutes).  While chicken is cooking, boil pasta, lightly steam vegetables and diced red pepper. Mix the yogurt, Miracle Whip Lite, lowfat milk and Good Seasons salad dressing mix, or use your own seasoning, in the processor or blender.  When chicken breast is cooked, cut into thin slices or chunks and toss everything together in a large serving bowl.  Serve chilled.

 

Yield:

Calories:

Fat:

Fiber:

 

60 Minute Oven Sirloin Steak Stew

60 Minute Oven Sirloin Steak Stew

1 lb sirloin steak cut in strips

4 small new potatoes cut in 1/4-inch wedges

1/2 lb frozen green bean, French cut, thawed

6 carrots, peeled and sliced

1 small yellow onion cut in small wedges

1 (14 1/2 ounce) can beef broth

3/4 cup water

1/2 cup flour

1 1/2 teaspoons McCormick broiled steak seasoning or McCormick’s Season All

1/2 teaspoon McCormick thyme leaves

1/4 teaspoon McCormick black pepper

 

Combine first five ingredients in metal 13 x 9 x 2-inch baking pan. In a medium bowl, combine remaining ingredients with a whisk. Pour over meat and vegetables. Cover baking pan with aluminum foil. Bake in preheated 400 degree oven 40 minutes. Carefully uncover and stir meat and vegetables. Cover and bake an additional 20 minutes.  Uncover and stir stew before serving.

24 Sandwiches

24 Sandwiches

Tuna, green onions, radishes, apples, and
mayo on a crusty  roll.		 Smoked Gouda and thinly sliced apples broiled on pecan raisin bread.
Artichoke hearts, tuna, onion, cukes, and radishes stuffed into a pita. Jimtown Fig Olive Tapenade and blue castello on walnut bread.
Leeks & green garlic sautéed in olive oil with grated Parm-Reg on rosemary bread. Egg salad with lots of white onion and grated carrots on whole wheat.
Boca burger with romaine, red onion, avocado, and chutney on sliced focaccia. Grilled scallions and arugula with chopped French olives on a warm baguette.
Cambozola cheese on thinly sliced pecan raisin bread with blood oranges on the side. Thinly slice fennel, gruyere, and proscuitto on a thyme  roll.
Leftover chicken with olive tapenade on a baguette. Roasted asparagus and watercress with mayo and cracked pepper on potato rosemary.
Heaps of turkey pastrami on Russian rye with Dijon mustard and apple slices. Smoked whitefish spread and sliced red onion on a toasted poppy seed bagel.
Steak, lemon mayo, green leaf lettuce, and radicchio on Artisan’s jack bread. Bodega queso fresco banana chutney on thinly sliced pecan raisin.
Peanut butter and banana (or honey or both!) on whole wheat. Roast beef, horseradish cream cheese, and roasted red pepper strips on rye.
Thinly sliced ham and gruyere cheese with Dijon mustard grilled up crispy. Chicken salad doctored up with toasted almonds and green  grapes.
Leftover meatloaf and organic ketchup on sliced sourdough. Roasted turkey and cranberry sauce on a small dinner rolls.
Jimtown tapenade and teleme open-faced on heath breads. …and of course The Classic BLT.

 

20 Uses for Kool-Aid

20 Uses for Kool-Aid

 

1. Make Easy Flavored Kool-Aid Frosting

Stir a package of Kool-Aid into a can of vanilla frosting.

 

2. Frosting for a Jello Cake

Fold in a pack of Kool-Aid into a container of thawed whipped topping. If the frosting tastes a little too sour, add in a little sweetener to taste.

 

3. Make Kool-Aid Lip Gloss

To make a fruity lip gloss put a small amount of petroleum jelly into a microwave-safe bowl. Stir some Kool-Aid in, enough to make it the color you desire. Add a little sugar, then, place the bowl in a microwave oven for about five or six seconds, just enough to soften it.

 

4. Make Sand Art With Kool-Aid

Draw pictures on paper, spread a thin layer of Elmer’s glue over one part of the picture. It’s better to start at the top of the picture and work down. Sprinkle Kool-Aid over the glue and press it down gently. Shake off the excess powder off, and go on to the next color.

 

5. Temporarily Dye Your Hair With Kool-Aid

In a glass bowl mix a packet of Kool-Aid with a teaspoon of corn starch and just enough water to make a paste. Apply the paste to clean, dry hair and let set for five minutes, rinse the paste out.

 

6. Make Spooky Party Decorations

Just place some dry ice- don’t touch it with your hands!- into a glass, and pour a packet of any flavor Kool-Aid into it. Kids will watch with fascination as the dry ice and Kool-Aid bubbles and mists.

 

7. Make Kool-Aid Clay for the Kids

Mix together 1 cup of flour, a 1/4 cup of salt, 2 tablespoons cream of tartar and a pack of Kool-Aid in a pan. Stir in 1 cup of water and 1 tablespoon of vegetable oil. Heat over medium heat stirring until the mixture thickens, remove from heat and let it cool. Knead the Kool-Aid clay until smooth. Store in airtight container in the refrigerator until use.

 

8. Remove Chlorine From Your Hair

Use Lemonade flavored Kool-Aid. Pour a little Kool-Aid in your hand, then add shampoo and lather up. Let the Kool-Aid/shampoo set on your hair for fifteen minutes before you rinse it and then shampoo out well. (and we drink this??)

 

9. Kool-Aid Water Colors

Pour Kool-Aid into ice cube tray, one compartment per color. Stir 1 tablespoon of water into each compartment; stir until the powders are completely dissolved.

 

10. Tie Dye with Kool-Aid

You can dye any cotton item such as tee shirts, socks, bed sheets, towels, as long as it is cotton. The article you want to tie dye must be clean and dry. Pour each color package of Kool-Aid into an individual glass bowl. Stir an ¼ cup of white vinegar into each bowl; make sure the powders dissolve completely. Gather the fabric up in several places and secure with several rubber bands. Dip each bunch into a bowl of Kool-Aid. Leave the rubber bands in place and set aside to dry. Once dry, remove the rubber bands and spread it out so it can completely dry. Put it in the clothes dryer by itself and dry on high for 15 minutes to set the colors in.

 

11. Use Kool-Aid to Check for Toilet Tank Leaks (this is funny to me)

Lift the lid off the toilet tank and pour Kool-Aid into the tank. The darker colors work the best. Don’t flush the toilet! Just watch the toilet bowl, if you see the Kool-Aid float through from the tank, then you have a leak. The test can take fro 10 to 30 minutes, depending on the size of the leak.

 

12. Removing Rust Stains

Remove rust stains on your driveway by mixing unsweetened lemon Kool-Aid with just a little water and scrub. (see #8)

 

13. Cleaning the Inside of your Dishwasher

Dump a packet of unsweetened lemon Kool-Aid into the soap dispenser, run the wash cycle. Removes stains and hard water deposits.

 

14. Dyes for Easter Eggs

Mix a packet of Kool-Aid in a cup with 2 tablespoons of vinegar and ½ cup of water

 

15. Kool-Aid Stands

Send the kids out to sell and play–they can sugar up other people’s kids.:)

 

16. Decorating Cookies

Use in place of colored sugars, just sprinkle a little across the top

 

17. Science Project with Plants

Place a stalk of celery in water with Kool-Aid in it to demonstrate how the Kool-Aid is drawn up into the stalk with the water.

 

18. Coloring Flowers

Place carnations, daisies or any white flower in water with Kool-Aid in it and watch the flowers turn colors.

 

19. Demonstrate a Non-Newtonian Substance

Mix equal parts cornstarch and water that has been colored with a pack of Kool-aid. Mix with fingers and observe that this substance fluctuates between solid and liquid.

 

20. Shower Prank (look out, Gourmet Dad!)

This is a simple prank. All you have to do remove the shower head from your shower and pour in the kool-aid packet into the shower head. NOTE: Make sure you are not the next one to take a shower.:)

 

As a side note:

A dab of toothpaste on a damp paper towel cleans up stubborn Kool-Aid stains off both skin and countertops.

 

Yield:

Calories:

Fat:

Fiber:

15-Minute Tomato and Bean Stoup

15-Minute Tomato and Bean Stoup

2 T. extra-virgin olive oil (EVOO)

3 garlic cloves, chopped

1/2 tsp crushed red pepper flakes

1 medium onion, chopped

2 carrots, peeled and thinly sliced

2 celery ribs, chopped

1 small zucchini, sliced

2 C. vegetable or chicken stock or broth

1 15oz can diced tomatoes

1 15oz can tomato sauce

1 10oz box frozen cut green beans

1 10oz box frozen cut yellow beans

Salt and fresh ground black pepper

1 C. fresh basil leaves, torn or shredded

Grated Parmigiano-Reggiano or Romano cheese

Crusty bread

 

Add the EVOO to a soup pot over medium-high heat. Add the garlic and crushed red pepper flakes, stir, then add the onions, carrots, celery, and zucchini. Cook 10 minutes, then add the stock, tomatoes, tomato sauce, and beans. Bring the stoup up to a bubble and season with salt and pepper. Simmer 5 minutes. Turn off the heat and wilt the basil into the stoup. Ladle up the stoup and serve with the grated cheese and crusty bread.

15-Minute Chicken Salad

15-Minute Chicken Salad

1 package cooked chicken breast strips, chopped

1 package cooked fresh fruit salad* (located in produce department)

2 T. mayonnaise

Juice from 1/4 orange

1/2 C. coarsely chopped walnuts

1/4 C. chopped Vidalia onion (or thinly sliced)

1/8 tsp. pepper blend or lemon pepper

1 sliced orange

Garnish with mint or cilantro

 

Combine chicken and salsa in a bowl and toss to mix. Add mayonnaise and orange juice and toss to mix well and coat all ingredients. Stir in onions and walnuts. Season with pepper. To serve, arrange orange slices on plate. Spoon chicken salad in center of oranges and garnish with mint.  *To make your own fruit salsa, select fresh fruit such as strawberry, pear, apple melon, mango, peach or your favorite fruit; a bit of juice, such as orange, lemon or lime; a bit of sugar; and chopped mint or cilantro.

10 Minute Tuscan Tomato Soup

10 Minute Tuscan Tomato Soup

 

1 jar (24 to 26 oz) marinara sauce

1 can (19 oz) cannellini beans, rinsed

1 jar (7 oz) roasted red peppers

2 T.  extra-virgin olive oil

1 clove garlic

1 3/4 C. chicken broth

1/4 C. thin strips fresh basil leaves

Freshly ground pepper, to taste

 

Put sauce, beans, peppers, oil and garlic in a blender or food processor; process until smooth. Pour into a medium saucepan along with the broth. Stirring often, bring to a simmer over medium-high heat. Remove from heat; stir in basil. Spoon into bowls; grind pepper on top.

 

Yield: 4 servings

Calories: 296

Fat: 14g

Fiber: 9g

 

 

Parmesan Toasts:   Heat broiler. Line a baking sheet with foil. Place 12 thin slices French bread on foil; sprinkle each slice with 1 tsp grated Parmesan cheese. Broil 2 to 3 minutes until lightly toasted.

10-Minute Marinated Veggie Toss

10-Minute Marinated Veggie Toss

1 (14-ounce) can quartered artichokes, rinsed and drained

1/4 medium red bell pepper, thinly sliced

1/4 C. thinly sliced red onion

1/4 C. packed fresh baby spinach leaves, torn bite-size

9 small black olives, halved

2 tsp. cider vinegar

1 1/2 tsp. sugar

1 tsp. olive oil

1 medium garlic clove, minced

 

In a medium bowl, stir together all the ingredients. Let stand for 10 minutes. For peak flavors, serve immediately after the standing time.

9” Hot Milk Sponge Cake

9” Hot Milk Sponge Cake

2 eggs

¼ tsp. salt

1 C. sugar

1 tsp. vanilla extract

½ C. milk

1 T. butter

1 C. flour

1 tsp. baking powder

 

Preheat oven to 350 degrees. Heat milk in a small pan until it just starts to boil. Add butter to milk, stirring until melted. Keep milk warm. Beat eggs until light in color; add sugar, salt, vanilla and continue beating until mixed. Add baking powder to flour and stir to distribute. Add flour and milk alternately to the egg mixture with mixer running. Begin and end with flour; add milk in a thin stream. Pour into a buttered 9” cake pan. Cook at 350 degrees for 25-30 minutes. Leave in cake pan for 10 minutes and then turn out onto a cake rack. Serve warm or at room temperature. Often, simple is best, and this little cake certainly has passed the test of time. Served in the summer with fresh fruit or at other times with home made preserves or jams.

4th of July French Toast

4th of July French Toast

8 slices French bread, cut 1½-inches thick

5 eggs

3/4 C. milk

1 tsp. vanilla extract

3 C. frozen strawberries

2 C. frozen blueberries

1/3 C. sugar

1/4 tsp. cinnamon

Whipped Cream

 

Break eggs into large bowl and stir well. Stir in milk and vanilla. Dip bread slices into egg mixture for about 30 seconds on each side. Place bread slices on baking sheet and let stand for 10 minutes until egg mixture is absorbed.  Heat oven to 450°F. Grease a 13x9x1½–inch glass baking dish. Spread frozen strawberries and blueberries evenly over bottom of dish. In small bowl, combine sugar and cinnamon. Sprinkle ½ of sugar mixture over the berries. Carefully place bread slices over berries. Sprinkle remaining sugar mixture over bread. Bake for 15 minutes until bread is golden brown. (Bake 5 minutes more if necessary.) To serve, use a spatula to place one piece of toast on a plate, and then spoon some of the berries and syrup on top.  Top with whipped cream.

4 Cheese Focaccia

4 Cheese Focaccia

1/4oz. Pkg. (21/2 tsp.) Active Dry yeast

1/2 tsp. Sugar

1 C. Lukewarm water

31/2 C. Unbleached all-purpose flour

1 tsp. Table Salt

5 T. Olive Oil

3/4 C. Freshly Grated Parmesan

1 C. Grated whole-milk mozzarella (about 1/4 pound)

1/2 C. Finely crumbled Gorgonzola (about 2 ounces)

1 C. Grated Fontina (about 3 ounces)

1 sm. Onion, sliced thin

1 tsp. Coarse salt, or to taste

In the bowl of an electric mixer fitted with the paddle attachment proof the yeast with the sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 3 tablespoons of the oil, and 1/2 cup of the Parmesan, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into a oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk. In a bowl stir together the remaining 1/4 cup Parmesan, the mozzarella, the Gorgonzola, the Fontina, the oion, and pepper to taste and sprinkle the mixture evenly over the dough. Drizzle the remaining 2 tablespoons oil over the cheese mixture and sprinkle the focaccia with the coarse salt. Bake the focaccia in the bottom third of a preheated 400°F. oven for 35 to 45 minutes, or until it is golden brown, let it cool in the pan on a rack, and serve it warm or at room temperature.

3 Color Warm Pepper Salad

3 Color Warm Pepper Salad

1 T. Olive Oil

2 Cloves Garlic, Crushed

1 Small Red Onion, chopped

6 Bell Peppers (orange, red, green), cut into 1/2” strips

6 Roma Tomatoes, chopped

Salt and Pepper

Heat oil in skillet over medium-high heat.  Cook garlic and onion until onion is tender.  Reduce heat to medium-low and stir in bell peppers.  Cover and cook 5 minutes.  Stir in tomatoes, salt, and pepper.  Cook uncovered 5 minutes, stirring frequently, until peppers are crisp tender.  Serve warm, or refrigerate 2+ hours until chilled.

Baked Brie with Sun-dried Tomato

Baked Brie with Sun-dried Tomato

2 oz. Brie cheese

1/2 oz. sun-dried tomatoes

1 T. fresh parsley

1/2 T. sliced almonds

Heat oven to 450 degrees F. Trim rind off the top of the cheese. Place on an oven-proof pie plate. Dice the tomatoes and chop parsley. Mix tomatoes with parsley; spread over cheese. Sprinkle with almonds, then bake 5-7 minutes, until heated through. Serve hot.

Ancho BBQ Chicken Wings

Ancho BBQ Chicken Wings

1 tsp. olive oil

1 small onion, minced

2 cloves garlic, chopped

3/4 C. tomato pureé

4 dried ancho peppers, roasted and pulverized

1/4 C. hoisin sauce

2 tsp. cayenne sauce

1 tsp. ground cumin

1/4 tsp. chile powder

1/2 tsp. cracked black pepper

Salt to taste

18 chicken wings or drumettes

Salt and black pepper to taste

For the sauce, heat olive oil in a saucepan until very hot. Add onion and garlic and sauté until you can smell the aroma. Add tomato pureé and simmer over low heat for about 2 minutes. Add peppers, hoisin, cayenne sauce, cumin, chile powder, and pepper and simmer for about 5 minutes, stirring often. Season with salt and set aside.   For the chicken, preheat oven to 350° F. Place wings or drumettes on a baking sheet and season with salt and pepper. Bake for about 5 to 10 minutes. After 10 minutes, brush generously with barbecue sauce. Bake for another 10 minutes, until chicken is tender. Serve warm.

Touchdown Taco Pockets

Touchdown Taco Pockets

 

4 cans refrigerator biscuits (any kind)

1 lb. ground beef

1 package taco seasoning

Water

Shredded cheese

Optional garnishes: lettuce, sour cream, salsa, shredded cheese

 

Preheat oven to 400 degrees. Brown ground beef in a medium skillet. Add taco seasoning and water as directed on package. Cook as directed. Remove from heat. On a cutting board, place 2 biscuits together and roll out into an oval with a rolling pin. Repeat with another 2 biscuits. Place a spoonful of taco meat and a spoonful of shredded cheese on one of the rolled out biscuits and place the other oval on top. Using a fork, press around edges to seal. Take a sharp knife and cut out a football shape. Make “laces” on top of the football with the scraps (see video tutorial). Bake on a greased cookie sheet for 8-12 minutes until done. Serve up with your favorite taco fixins’.