World recipes

Jamie's Cranberry Spinach Salad

2011-11-04T02:28:00.001-07:00

Ingredients:

15 g butter
100 g almonds, blanched and slivered
455 g spinach, rinsed and torn into bite-size pieces
120 g dried cranberries
20 g toasted sesame seeds
8 g poppy seeds
100 g white sugar
7 g minced onion
0.6 g paprika
60 ml white wine vinegar
60 ml cider vinegar
120 ml vegetable oil

Directions:

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Jack-O-Lantern Burgers

2011-11-04T02:27:00.001-07:00

Ingredients:

28.4 g onion soup mix
60 ml ketchup
25 g brown sugar
10 ml prepared horseradish
5 g chili powder
1135 g ground beef
10 slices process American cheese
10 hamburger buns, split

Directions:

In a large bowl, combine soup mix, ketchup, brown sugar, horseradish and chili powder. Crumble beef over mixture; mix well. Shape into 10 patties. Grill, broil or pan-fry until the meat is no longer pink.
Cut eyes, nose and mouth out of each cheese slice to create a jack-o-lantern. Place cheese on burgers; cook until cheese is slightly melted, about 1 minute. Serve on buns.

Too Much Chocolate Cake

2011-11-04T02:25:00.000-07:00

Ingredients:

511 g devil's food cake mix
165.2 g instant chocolate pudding mix
230 g sour cream
235 ml vegetable oil
4 eggs
120 ml warm water
335 g semisweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Downeast Maine Pumpkin Bread

2011-11-04T02:24:00.000-07:00

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

         
             Directions:
                                   
                     Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.                 
                     In a large bowl, mix together pumpkin puree, eggs,  oil, water and sugar until well blended. In a separate bowl, whisk  together the flour, baking soda, salt, cinnamon, nutmeg, cloves and  ginger. Stir the dry ingredients into the pumpkin mixture until just  blended. Pour into the prepared pans.                 
                     Bake for about 50 minutes in the preheated oven.  Loaves are done when toothpick inserted in center comes out clean.                 

Antipasto

2011-11-04T02:21:00.000-07:00

Ingredients

400 g chopped cauliflower
815 g pearl onions
300 g chopped red bell peppers
300 g chopped green bell peppers
250 g chopped celery
2 cucumbers - peeled, seeded and chopped
255 g carrots, chopped
475 ml vegetable oil
475 ml distilled white vinegar
1 (6 ounce) can tomato paste
3 g pickling spice, wrapped in cheesecloth
140 g black olives
140 g pitted green olives
625 g canned mushrooms
1.5 (6 ounce) cans tuna, drained and flaked

Directions

In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.

Black-Forest Brownies

2008-04-30T12:08:00.000-07:00

Ingredients:

1 family sized package brownie mix (or make your favorite recipe)
1 can cherry pie filling
1 container of Cool Whip^®

Instructions:

Bake brownies according to instructions.
Cool.
Spread cherry pie filling on top.
Then top with Cool Whip^®.
Refrigerate.

Brownies

2008-04-30T12:07:00.000-07:00

Ingredients:

1/2 Cup Butter
2 Eggs
1 Cup Sugar
1 Cup Flour
1/2 Cup Nuts
4 Tablespoon Cocoa
1 Teaspoon Vanilla
1 Pinch Salt

Instructions:

Cream butter and sugar.
Mix flour and cocoa together.
Add all ingredients and bake at 350 degrees for 25 minutes.

Fudge Pie

2008-04-30T12:06:00.000-07:00

Ingredients:

1 Cup White Sugar
1/4 Cup Flour
2 Eggs, beaten
3 Tablespoon Cocoa
1 Stick Margarine

Instructions:

Mix together.
Grease pie plate and cook 30 minutes at 350 degrees

Chess Pie

2008-04-30T12:03:00.000-07:00

Ingredients:

3 Eggs (well beaten)
1/4 Cup Milk
1 1/4 cup sugar
1 Tablespoon Corn Meal
1 Teaspoon Vinegar
5 Tablespoon Melted Margarine
1 Teaspoon Vanilla
1 Pie Shell

Instructions:

Pre-bake Pie Shell.
Mix ingredients and bake in pre-heated oven at 300 degrees.

Sour Cream Cake

2008-04-30T12:02:00.000-07:00

Ingredients:

1/2 pound butter or margarine softened (room temperature)
6 eggs separated
3 cups of white sugar
3 cups of sifted cake flour
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla flavoring
1 teaspoon almond, or butter, or lemon, or any one flavor of your choice

Instructions:

Grease and flour bundt pan.
Pre-heat oven to 325 degrees.
Beat egg yolks, sugar, and butter until creamy.
With beater on low speed, add sifted dry ingredients alternating with sour cream after each addition.
In a separate glass bowl, beat egg whites until stiff not dry.
Fold the stiff egg whites into blended ingredients above.
Add flavoring and blend well.
Pour into prepared bundt pan and bake for 1 hour and 15 minutes.

Peach Cobbler

2008-04-30T12:00:00.000-07:00

Ingredients:

1 large can of Delmonte^® Sliced Peaches
1 stick of butter or margarine
1 1/2 cups of granulated sugar
1 1/2 teaspoon of vanilla flavor
1 1/2 teaspoon of cinnamon
1/2 cup brown sugar
1 box of Pillsbury^® pie crust mix - follow the directions to make the pie crust

Instructions:

Mix peaches and other ingredients in a large dutch oven pot, and bring to a boil.
Pour ingredients into a large casserole dish.
Roll the pie crust into 1 whole sheet to cover the dish, or
cut it into strips and place over the peach mixture.
Preheat oven to 350 degrees
Cook until golden brown approximately 1 hour
Best serve with vanilla ice cream.

Watermelon Granita with Cardamom Syrup

2008-04-30T11:57:00.000-07:00

Serves: 6

Ingredients:

3/4 cup water
1 1/4 cups sugar
3 pounds seedless watermelon, rind removed, flesh cut into 1 1/2-inch pieces (6 cups)
1 tablespoon fresh lemon juice
1 1/2 teaspoons cardamom pods, crushed

Directions:

In a saucepan, combine 1/2 cup of the water with 3/4 cup of the sugar and stir over moderate heat until dissolved, 2 minutes.
In a blender, working in batches, puree the watermelon with the sugar syrup and lemon juice until smooth. Pour the mixture into a 9-by-13-inch baking pan and freeze for 30 minutes. Using a fork, stir the granita; continue stirring every 30 minutes, until frozen and fluffy, about 3 hours.
Meanwhile, in a saucepan, combine the remaining 1/4 cup of water and 1/2 cup of sugar with the cardamom pods and bring to a boil. Simmer over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat and let stand for 5 minutes. Strain the syrup and refrigerate.
Fluff the granita with a fork. Scoop into bowls, drizzle with the cardamom syrup and serve immediately.

Lemon Meringue Cupcakes

2008-04-30T11:54:00.000-07:00

Makes 12 cupcakes

Ingredients:

Cake

1 cup plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons baking powder
1/8 teaspoon salt
3/4 cup granulated sugar
2 large eggs, at room temperature
1 1/4 teaspoons pure vanilla extract
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1/2 cup milk, at room temperature

Frosting and Topping

1 cup granulated sugar
3 tablespoons water
2 large egg whites, at room temperature
Pinch of cream of tartar
Pinch of salt
Lemon zest
Lemon juice

Directions:

Make the cake: Preheat the oven to 350°. Line a 12-cup muffin tin with paper or foil liners.
In a medium bowl, whisk the flour with the cornstarch, baking powder and salt.
In a large bowl, using a handheld electric mixer, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thickened slightly, about 3 minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. Add the dry ingredients and milk in 3 alternating batches, beating well between additions. Carefully pour the batter into the lined muffin tins, filling them about two-thirds full.
Bake the cupcakes in the center of the oven for 20 to 23 minutes, until springy and a toothpick or cake tester inserted in the center comes out clean. Let the cupcakes cool slightly in the muffin tin, then transfer them to a wire rack to cool completely.
Meanwhile, make the frosting: In a small saucepan, combine the granulated sugar with the water and bring to a boil over moderately high heat, stirring constantly until the sugar has dissolved, 2 to 3 minutes.
In a large bowl of a standing electric mixer, beat the egg whites with the pinches of cream of tartar and salt until soft peaks form.
With the mixer at medium speed, carefully pour the hot sugar syrup into the egg whites. Continue beating the frosting until cool and billowy, about 5 minutes. Mix the frosting with the lemon zest and juice to taste.
Preheat the broiler. Spread the frosting on the cooled cupcakes. Transfer the cupcakes to a baking sheet and broil for 30 seconds, or until the frosting is toasted; serve.

MAKE AHEAD

The unfrosted cupcakes can be wrapped in plastic and stored at room temperature for up to 2 days or frozen for up to 1 month.

Chocolate Buttermilk Cake

2008-04-30T11:48:00.000-07:00

Serves : 10

Ingredients

CHOCOLATE CAKE

Vegetable oil spray
3 cups all-purpose flour
2 cups granulated sugar
3/4 cup unsweetened Dutch-process cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 1/2 cups fresh or thawed frozen blackberries
1 cup low-fat (1.5%) buttermilk
2/3 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons pure vanilla extract

BLACKBERRY FILLING

3/4 cup egg whites (about 6)
1 1/2 cups granulated sugar
1/2 teaspoon cream of tartar
1 1/2 cups seedless blackberry preserves, at room temperature
1 pint fresh or thawed blackberries, plus additional berries for garnish
2 tablespoons confectioners' sugar

Directions

Make the chocolate cake: Preheat the oven to 350°. Coat two 9-by-2-inch round cake pans with vegetable oil spray and line the bottoms with parchment paper. Lightly spray the paper. In a large bowl, sift together the flour, sugar, cocoa, baking soda and salt.
Pass the blackberries through a fine strainer set over a bowl; you should have 1 cup of puree. Whisk in the buttermilk, oil, vinegar and vanilla. Pour the blackberry mixture into the dry ingredients. Divide the batter evenly between the prepared pans and bake for about 40 minutes, or until the cakes pull away from the sides and the tops spring back when pressed. Let cool on a rack for 10 minutes, then unmold and cool completely.
Make the blackberry filling: In a large heatproof bowl set over a saucepan of simmering water, whisk the egg whites with the granulated sugar and cream of tartar until the sugar dissolves and the whites are hot to the touch, about 5 minutes. Transfer to a standing mixer and beat at high speed until the meringue cools to room temperature and is very thick, about 15 minutes. Stir the blackberry preserves until smooth, then gently fold 1 cup into the meringue.
Using a serrated knife, split the cakes in half horizontally. Thinly spread the remaining 1/2 cup of preserves on 3 of the cut cake layers. Set one of the layers on a large plate, preserves side up. Spread one-third of the meringue on top and press one-third of the blackberries into the meringue. Repeat with the 2 remaining preserves-spread cake layers and the remaining meringue and blackberries. Top with the final cake layer and let stand at room temperature for 1 to 3 hours. Just before serving, sift the confectioners' sugar over the top of the cake and garnish with the additional blackberries.

MAKE AHEAD

The chocolate cake can be baked up to 1 day in advance and kept at room temperature.

Coconut Pavlovas with Tropical Fruit

2008-04-30T11:45:00.000-07:00

Serves: 6

Ingredients

4 large egg whites
1/8 teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/3 cup unsweetened shredded coconut
4 large ripe passion fruits, halved
2 kiwis—peeled, halved lengthwise and sliced 1/4 inch thick
1 small mango, peeled and thinly sliced

Directions

Preheat the oven to 275°. Line a baking sheet with parchment paper and lightly spray it with cooking spray. In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.
Scoop the meringue into six 3 1/2-inch mounds on the prepared baking sheet. Using the back of a spoon, make a 1 1/2-inch well in the center of each meringue.
Bake the meringues in the center of the oven for about 1 hour, until crisp and lightly golden but still chewy on the inside. Remove from the oven and let cool.
Scoop the pulp and seeds from the passion fruits into a bowl. Set the meringues on plates. Mound the kiwi and mango into the center of the meringues, spoon the passion fruit on top and serve.

MAKE AHEAD

The meringues can be stored overnight in an airtight container.

Berry-Brioche Bread Pudding

2008-04-30T11:44:00.000-07:00

Serves : 8

To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too.

Ingredients

Unsalted butter, for greasing the dish
1/4 cup turbinado sugar
2 cups heavy cream
2 cups whole milk
2/3 cup plus 1/4 cup granulated sugar
1 teaspoon kosher salt
4 large eggs
4 large egg yolks
1 1/2 teaspoons pure vanilla extract
2 cups blueberries and raspberries, plus more for serving
One 1-pound loaf of brioche, cut into 1/2-inch dice
Whipped cream, for serving

Directions

Preheat the oven to 350°. Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.
In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl.
In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.
Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar. Cover with foil and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and let stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.

Minty Lemon Iced Tea

2008-04-30T11:39:00.000-07:00

Ingredients:

Basic Simple Syrup
1 cup mint leaves, plus 16 sprigs
8 cups cold water
8 Irish breakfast tea bags
1/4 cup plus 1 tablespoon fresh lemon juice
1 lemon, thinly sliced, for garnish
Ice cubes

Directions:

Prepare the Basic Simple Syrup as directed, adding 8 mint sprigs before bringing it to a boil. Remove from the heat and let cool slightly, about 10 minutes. Strain the mint syrup into a blender and puree with the 1 cup of mint leaves.
In a large saucepan, bring the cold water to a boil. Remove from the heat, add the tea bags and let steep for 5 minutes. Remove the tea bags and let cool to room temperature. Transfer to a bowl and refrigerate until chilled.
Pour the tea into a pitcher, add the lemon juice and stir in 3/4 cup of the mint syrup, or more to taste; refrigerate the remaining syrup for later use. Serve in 8 tall glasses over ice, garnished with a mint sprig and a slice of lemon.

MAKE AHEAD

The iced tea can be refrigerated in a covered pitcher for up to 2 days.

NOTES

To make the tea faster, steep the tea bags in 4 cups of boiling water for 10 minutes; then stir in 4 cups of ice water. Proceed with the recipe.

Baja Taco Blitz

2008-04-30T11:00:00.000-07:00

Servings: 1

Ingredients

1 sprays cooking spray
1/2 small onion(s), sliced
1/4 large sweet red pepper(s), sliced
4 oz uncooked boneless, skinless chicken breast, cut into strips
2 small corn tortilla(s)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
1/8 medium avocado, sliced
1/2 cup Iceberg lettuce, chopped
2 Tbsp shredded fat-free cheddar cheese, or Monterey Jack cheese
2 Tbsp fat-free sour cream
1 Tbsp salsa
1 tsp cilantro, fresh, chopped

Instructions

Coat a skillet with cooking spray; set over medium heat. Saute onion for 2 minutes. Add red pepper; sauté for 2 minutes more (vegetables should still be a little crisp). Remove vegetables from pan and place in a small bowl. Saute chicken in same skillet until cooked through, about 4 to 5 minutes; add to vegetable bowl.
Heat tortillas in same skillet for 20 seconds on each side; remove to a plate.
Season vegetable-chicken mixture with salt and pepper; divide among tortillas. Top each with 1/2 of avocado, lettuce, cheese, sour cream, salsa and cilantro; fold up and serve. Yields 2 tacos per serving.

Hearty Minestrone With Parmesan Crisps

2007-12-01T09:15:00.000-08:00

Serves: 4

Ingredients:

100g Waitrose Wholesome Soup Mix (from the beans and pulses shelf)
1 tbsp olive oil
70g pack Waitrose Cubetti Di Pancetta or streaky bacon, finely chopped
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely chopped
1 courgette, finely chopped
400g can Waitrose Italian Chopped Tomatoes
25g pack fresh basil, roughly torn

For the Parmesan crisps:

100g finely grated Parmigiano Reggiano

Method:

Soak the soup mix in cold water overnight, then drain and rinse well.
Heat the oil in a large deep saucepan and fry the pancetta for 2-3 minutes, stirring all the time. Add the onion, carrot and celery, and continue to sauté for 4-5 minutes until starting to soften.
Add the courgette, tomatoes, seasoning and 700ml cold water, together with the rinsed beans. Bring to simmering point, reduce the heat, cover, and gently simmer for 45 minutes to 1 hour, until all the vegetables are tender. Check the seasoning and stir in the basil.
To make the Parmesan crisps, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment and heap the grated cheese in 4 rough circles. Bake for 5 minutes until the cheese has melted. Remove from the oven and allow to cool and harden.
Serve the minestrone in bowls, with crusty bread and the Parmesan crisps.

Tips:

Traditional minestrone is made with broken spaghetti. Try adding different pasta shapes, pearl barley, or cannellini beans instead.

Drinks recommendation:

With this soup you need a classy, dry and elegant white.

Fruity Chicken Salad With Clementine Dressing

2007-12-01T09:11:00.000-08:00

Serves: 2

Ingredients:

2 Waitrose Select Farm Chicken Breast Fillets
1 ½ tbsp Dijon mustard
200g bread, torn into chunks
1 ½ tsp olive oil
75ml freshly squeezed clementine juice (from approx 2 clementines)
2 tbsp sherry vinegar
½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
100g Pack Waitrose Wild Rocket and Chard Salad

Method:

Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.

Tips:

For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.

Drinks recommendation:

Chenin Blanc is a great match for this dish.

Pheasant Breast with Apples and Crème Fraîche

2007-12-01T09:06:00.000-08:00

Serves: 2

Ingredients:

1 tbsp olive oil
Pack 2 Waitrose Pheasant Breast Fillets
1 small English Royal Gala apple, peeled, cored and cut into
12 wedges
100ml Waitrose Cooks’ Ingredients Chicken Stock
2 tbsp crème fraîche
2 tbsp fresh parsley, finely chopped

Method:

Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraîche and parsley. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through. Serve with ready-prepared Waitrose Red Cabbage, or Cavolo Nero cabbage lightly steamed until tender.

Tips:

Add a splash of cider or Calvados to the sauce for a more complex flavour.

Drinks recommendation:

Try a lovely soft Merlot blend with supple fruit and oak tannins.

Apple Scone

2007-12-01T09:04:00.000-08:00

Main Ingredients:

1 medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk

Ingredients for glaze:

A little milk
1oz demerara (light brown) sugar

Method:

Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.

Apple Butterscotch Pie

2007-12-01T09:01:00.000-08:00

Ingredients:

A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt

Method:

You can use a ready-prepared pastry flan case or make your own.Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.

Abernethy Biscuits

2007-12-01T08:56:00.000-08:00

Ingredients:

8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
1 tablespoon milk
1 standard egg

Method:

Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!)

Fantastic Tempura Beer Batter Shrimp

2007-12-01T08:53:00.000-08:00

Ingredients:

3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
15 large shrimp, peeled and diveined (can use a few more)
vegetable oil (for deep frying)
seasoning salt

Preparation:

In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Make several shallow cuts across inside curve of each shrimp, then press shrimp gently (this will help prevent curling during cooking).
Heat oil to 375 degrees.
Dredge the shrimp into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.

Authentic Hummus

2007-12-01T08:50:00.000-08:00

Ingredients:

1-2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1-2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)

Preparation:

Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.

Layered Shrimp Dip

2007-12-01T08:43:00.001-08:00

Ingredients:

1/2 cup sour cream
8 ounces cream cheese, softened
1/4 cup mayonnaise
3 (4 ounce) cans shrimp, drained
1 cup seafood cocktail sauce
2 cups mozzarella cheese, shredded
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced

Preparation:

Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
You can use bowls, platters etc -- see what you have, it is adaptable.

Apple Cornmeal Mini-Muffins

2007-12-01T08:30:00.000-08:00

ServesMakes:
24 mini-muffins or 12 regular-sized muffins

Ingredients:

1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples

Preparation:

Preheat oven to 425°F. Combine cornmeal, flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients and pour in wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.

Apple-Licious Smoothies

2007-12-01T08:27:00.000-08:00

Serves:
Makes 6 servings

Ingredients:

4 (1/2 cup) containers Mott's Healthy Harvest summer strawberry apple sauce
2 cups Mott's apple juice
2 cups low-fat vanilla yogurt

Preparation:

In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.

Tip:

Kids can make individual smoothies themselves. Use 1 container apple sauce, then use the container to measure the apple juice and yogurt. Stir together right in the glass!

Nutrition Information per Serving:

140 calories,
1g fat,
5mg cholesterol,
55mg sodium,
30g carbohydrate,
less than 1g fiber,
4g protein

Apple, Cheese and Smoked Turkey Cups

2007-12-01T08:23:00.000-08:00

Serves:
Makes 30 appetizers

Ingredients:

1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed

Preparation:

In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.

Chicken Kebabs with Sweet Chilli Marinade

2007-11-29T07:30:00.000-08:00

Servings: 2

Ingredients:

2 skinless chicken breast fillets
3 tbsp Thai sweet chilli sauce
3 tbsp Chinese oyster sauce

Method:

1. Cut the chicken into bite-sized pieces and place in a mixing bowl.

2. Add the chilli sauce and oyster sauce and stir to combine. Set aside to marinate for 20 minutes, or longer if desired.

3. Heat the grill. Thread the chicken pieces onto skewers, leaving a little space between each piece, and grill for 3-5 minutes on each side or until the chicken is just cooked through. Serve hot or cold.

Paneer Tikka (Grilled Paneer)

2007-11-29T07:28:00.000-08:00

Servings: 4 as a side dish

Ingredients

350g paneer
3/4 tbsp yellow Chilli powder, (or red chilli powder)
1/2 tsp Salt
2 tbsp gram flour
1 heaped tsp Carom seeds, (ajwain)
50ml double cream
4-6 bamboo skewers, soaked for 20 minutes in cold water
1/2 tsp Garam masala

Method

1. Cut the paneer into 4cm cubes. Sprinkle with the yellow chilli powder and the salt. Toss everything together and ensure the paneer is evenly coated. Leave to marinate for 10 minutes.

2. Combine the gramflour with the carom seeds and cream. Coat each paneer cube in the spiced cream and chill for 30 minutes.

3. Preheat the grill to its hottest setting. Thread the paneer onto the skewers and sear under the grill for 3-5 minutes on each side - until deliciously smoky and charred at the edges. Serve straight away, sprinkled with garam masala.

Cook's note:

These paneer morsels are also ideal for cooking over glowing charcoal.

Fresh Tuna with Ginger and Chick Peas

2007-11-29T07:27:00.000-08:00

Servings: 2

Ingredients:

400g canned chick peas
2 Spring onions
olive oil spray, for greasing
2 tuna steaks
2 tbsp finely chopped fresh ginger
125ml fish or chicken stock
about 2 tsp Soy sauce
pepper
2-3 sprigs fresh coriander

Method:

1. Tip the can of chick peas into a sieve and rinse thoroughly under cold running water. Set aside to drain. Meanwhile, finely chop the white parts of the spring onions and set them aside. Then take the green parts of the spring onions and cut them diagonally into short pieces, setting them aside separately from the white parts.

2. Heat a frying pan over a high heat. Spritz the pan with oil spray and, when it is very hot, place the tuna steaks in the pan. Sear over a high heat for 2-3 minutes each side, depending on the thickness of the steaks and how well done you like your tuna. Remove the tuna to a plate and set aside in a warm spot, covered with kitchen foil if necessary to keep it warm.

3. Add the finely chopped ginger and white part of the spring onions to the frying pan, and lower the heat to medium. Cook, stirring frequently, for 2-3 minutes to help soften the ginger.

4. Pour in the stock, soy sauce and add the drained chick peas. Bring to a boil and simmer rapidly, stirring frequently, until most of the liquid has evaporated and the chick peas are hot through.

5. Stir the green parts of the spring onions through the braised chick peas, then season to taste with pepper and add more soy sauce if desired. Spoon the mixture over the tuna steaks and serve garnished with coriander leaves.

Raspberry Chocolate Heart Tart

2007-11-29T07:20:00.000-08:00

Yield: 8 servings

Ingredients:

1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 tsp vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar

Procedures:

1	PLACE pastry circle with plastic removed on lightly floured surface; roll out slightly.
2	Trim small amount of pastry away to form heart shape.
3	Place heart on ungreased baking sheet.
4	Turn edges under 1/2 inch; flute.
5	Prick pastry with tines of fork.
6	BAKE in preheated 425° F. oven for 10 to 12 minutes or until golden brown.
7	Cool completely on baking sheet on wire rack.
8	MICROWAVE morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.
9	Microwave at additional 10-second intervals, stirring until smooth.
10	Stir in vanilla extract.
11	Spread over crust.
12	Refrigerate for a few minutes or until chocolate is set.
13	ARRANGE raspberries over chocolate; sprinkle with powdered sugar.
14	Skill Level: Easy

Snickers cake

2007-11-29T07:19:00.000-08:00

Yield: 12 servings

Ingredients:

1 pack German chocolate cake mix
1 pack Caramels (small pack)
1/2 cup Butter
1/3 cup Milk
6 oz Chocolate chips
1 cup Nuts, chopped

Procedures:

1	Mix cake mix as directed.
2	Pour half of the batter into a greased 9x13 pan.
3	Bake in preheated 350°F oven for 15-20 minutes.
4	Melt caramels, butter and milk together.
5	Pour over baked mixture.
6	Sprinkle chocolate chips and nuts over caramel mixture.
7	Pour remaining cake batter over top of all and bake 20 minutes at 250°F then 10 minutes at 350~

Deluxe Toll House Mud Bars

2007-11-29T07:17:00.000-08:00

Yield: 1 serving

Ingredients:

1 cup plus 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
1/2 cup butter
1 tsp vanilla extract
1 large egg
1 pkg NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1/2 cup chopped walnuts

Procedures:

1	PREHEAT oven to 375° F. Grease 9-inch-square baking pan.
2	COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in 1 1/4 cups morsels and nuts. Spread into prepared baking pan.
3	BAKE for 20 to 23 minutes. Remove pan to wire rack. Sprinkle with remaining morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Cool in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set.

Muffalatta Olive Salad Sandwich

2007-11-29T07:10:00.000-08:00

Ingredients:

Salad:

4 cloves garlic, finely minced
1/2 c. chopped green stuffed olives
1 c. chopped oil cured black olives, (pitted)
4-5 pepperoncini, minced
1/2 c. roasted red peppers, chunks
1 c. olive oil
3 tbsp. fresh parsley
large pinch red pepper flakes
1/4 tsp. each oregano and basil
2 tbsp. white wine or balsamic vinegar

Sandwich:

1 large round loaf bread
1/3 lb. salami, thinly sliced
1/2 lb. Provolone, thinly sliced
1/2 red onion, sliced in circles
1/2 lb. Havarti cheese, thinly sliced
1/3 c. Prosciutto or Capicola ham, thinly sliced

Preparation:

Combine ingredients for salad and allow to stand overnight so that flavors can mingle.

Slice the bread in half, slicing off the top portion (like a cap) and scoop out some of the center of loaf. Drizzle oil from salad on both top and bottom halves, using a good deal of the mixture for the bottom half.

Layer the olive salad, cold cuts, cheeses, and layer again until all ingredients are used. Top with bread top (cap). Slice into 6 wedges.

Variations: Thinly sliced pancetta may be sautéed and used in addition to other cold cuts.

A unique muffalatta-like calzone can be made by using home-made bread dough. Add 1 tablespoon crushed fennel seeds and 1/2 teaspoon each oregano, basil, and rosemary to the dough.

When preparing the salad, use 1/2 cup less olive oil.

Roll out to a 14x9 inch rectangle, brush with olive oil, layer on the salad and cold cut ingredients, sprinkle with fresh mozzarella and chunks of ricotta cheese, roll up and pinch closed. Allow dough to rise until nearly doubled and bake until golden. Don't forget to cut a vent hole in the dough to allow steam to escape.

This recipe is a nice take-along for picnics and Summer day trips.

Non Alcoholic Punch

2007-11-29T07:08:00.000-08:00

Ingredients:

4 clean 1/2 gal. milk cartons
5 (3 oz.) pkg. gelatin, strawberry or cherry
5 c. sugar
1 qt. water, very hot
4 qt. water, cold
46 oz. pineapple juice
1 sm. can frozen lemonade, thawed
1 lg. can pineapple, crushed
Ginger ale or 7-Up

Preparation:

Dissolve gelatin and sugar in hot water. Add remaining ingredients and mix. Pour into milk cartons and freeze. When ready to serve, thaw and for each carton add 2 large bottles 7-Up or ginger ale.

French Bread Appetizer

2007-11-29T07:06:00.000-08:00

Ingredients:

1 c. shredded Jack cheese
3 oz. cube cream cheese
1/3 c. butter
2 egg whites
30 1" cubes French bread

Preparation:

Cook and melt Jack cheese, cream cheese and butter (microwave works great for this). Beat egg whites until stiff peaks form. Fold egg whites into cheese mixture. Dip bread chunks into cheese to coat each piece. Place coated cubes of bread on cookie sheet with wax paper lining, freeze until firm 30-60 minutes. Bake at 400 degrees for about 10 minutes. This recipe takes time to prepare, but is a perfect make ahead dish to pop in oven when guests arrive.

Scrummy Crumpets with Somerset Goat's Cheese, Beetroot and Fresh Rhubarb and Ginger Marmalade

2007-11-29T07:02:00.000-08:00

Serves 4

Ingredients:

400g fresh red rhubarb, roughly chopped
2 cm fresh ginger, peeled and grated
1 clove garlic, crushed (optional)
5 tbs white sugar
350g approx fresh beetroot, (about 2 medium / large beetroot). Keep whole.
4 crumpets
200g vegetarian Somerset goat’s cheese (2 x 100g packs) each pack cut into 6 slices
35g butter for crumpets (or to taste)
Season to taste

To garnish

Mint leaves

Method:

1. Put the rhubarb, ginger, sugar and garlic (if used) into a processor and process until the mixture is very finely chopped. Turn into a small saucepan and simmer, uncovered, for about 1 hour until thick, stirring now and again to stop burning on the bottom of the pan. Allow to cool.

2. Scrub the beetroots and cut the stalks down to 2.5cms above the bulb. Either: Boil in plenty of water until soft (about 40 - 50 minutes depending on size). Drain, cover, and leave to cool (about 1 – 2 hours) Or: wrap in foil and bake at 200C / 400F / Gas mark 6 for about 40-60 minutes until soft, depending on the size of the beetroot. Leave to cool then skin the beetroot and slice thinly.

3. Preheat oven to 200C / 400F / Gas mark 6. Toast the crumpets and lightly butter them. Place on a baking tray and divide the sliced beetroot and goat’s cheese between them. Place in the oven for about 5 – 7 minutes until warmed through. Garnish with a mint leaf and serve with the marmalade in small ramekins on the side.

Serving suggestion:
Try serving with stir fried leeks, chicory and spring onions.
Prepare the beetroot and marmalade in advance for a quick meal.

Note:

• Try white English muffins, split and toasted instead of crumpets
• Double up the crumpets and use extra cheese for hungry people!
• Use Somerset camembert for a change.

Jerusalam Artichoke and Mushroom Pithivier

2007-11-29T07:01:00.000-08:00

Serves 4

Ingredients:

350g peeled Jerusalem artichokes, thinly sliced (2-3mm)
75g shallots, thinly sliced
1 ½ tbsp olive oil
175g chestnut mushrooms, sliced
½ tsp rosemary, chopped
125ml vegetarian red wine
250g tinned chopped tomatoes
1 tbsp tomato puree
100g puy lentils, cooked
500g vegetarian puff pastry
1 medium free range egg* or 1 tbsp soya flour mixed with a little water to glaze

Method:

Heat Oven to Gas 4/200C/400F

1. Saute the artichokes and shallots in the olive oil in a large frying pan until softened and slightly golden (approx 15 minutes).

2. Add the mushrooms and rosemary and cook for a further 2 or 3 minutes before adding the red wine, chopped tomatoes and tomato puree. Simmer for 15 minutes or until sauce has thickened. Finally add the cooked lentils.

3. Roll the pastry sheets into two thin (approx 3 mm) circles, one 26cm dia and one 22cm dia. Place the smaller on a baking sheet and top with the filling, leaving a 2 cm border. Cover with the larger circle, pressing the edges neatly together and crimping with your fingers or a fork.

4. Make a hole in the centre and brush the pastry with the egg or soya glaze and bake for 20 – 25 minutes until puffed and golden.

Serve with fresh chicory vinaigrette salad for a light lunch or roast potatoes and vegetarian gravy as an evening meal.

If you wish you can make 4 individual pithiviers

Curly Kale and Potato Cakes

2007-11-29T06:58:00.000-08:00

Serves 4

Ingredients:

500g baking potatoes, peeled, cut into large pieces
200g trimmed leek(s) finely chopped
75g curly kale, finely shredded
50g butter
2 tsp caraway seeds
1 tsp paprika
3 tsp wholegrain mustard
2 medium free range egg yolks
2 tbsp crème fraiche
100g vegetarian Applewood smoked cheddar, thinly sliced

Method:

1. Bring the potatoes to boil in a medium sized saucepan and then simmer slowly for 30 minutes until cooked. Drain and dry slightly in the pan before mashing or putting through a potato ricer.

2. Saute the leek and kale in half the butter until soft. Add the spices and cook for a further 2 minutes.

3. Mix together the potato, vegetables, mustard, egg yolk and crème fraiche in a large bowl, and then form into 4 large cakes (or 8 small ones).

4. Heat the remaining butter in a large non-stick frying pan and gently cook the potato cakes on both sides until dark golden and crispy.

5. Top the cakes with the cheese and place under a hot grill until melting.

Serve with a shredded white cabbage and carrot salad (or as a side dish with veggie sausages).

Alaska Salmon, Beans & Rice Wrap

2007-11-28T12:41:00.000-08:00

Serving Size: 5

Ingredients:

package (5-oz.) red beans and rice mix
1 can (14.75-oz.) Alaska salmon, drained and chunked
1 cup salsa con queso processed cheese blend*
5 (10-in.) flour tortillas
1 cup ORTEGA Salsa - Homestyle Recipe (Mild), optional

Directions:

Prepare beans and rice according to package directions, omitting butter. Cook, uncovered, for 15 minutes. Stir in salmon and processed cheese blend. Heat through, for 3 to 5 minutes. Portion ¾ cup salmon mixture near center of a tortilla. Roll up envelope style; repeat with remaining mixture. Serve with chunky salsa, if desired.*1 cup shredded mild cheddar cheese and ½ cup salsa can be substituted.

Abalone Meuniere Mandarin

2007-11-28T12:36:00.000-08:00

Yield:1 Servings

Ingredients:

5 (7 1/2-ounce) cans Mexican abalone

8 oz Shrimp

4 oz Fat pork

4 oz Water chestnuts, minced

pn Chives

Ginger water, to taste (see note)

Salt and MSG

1 oz Maize (corn) flour

4 oz Chive and ginger oil (see note)

2 oz Flour

3 Eggs, beaten

5/8 oz Shaoxing wine

6 oz Chicken stock

Instructions:

Trim the abalone, removing rough parts, and cut into flat rounds. Chop shrimp and fat pork to a paste consistency; stir in the water chestnuts, chives and ginger water. Season with salt and MSG.
2. Create the abalone "sandwiches" by spreading an abalone round with shrimp paste, then topping with another round. Dredge "sandwiches" in maize flour and set aside.
3. Heat chive and ginger oil in a wok over medium heat, swirling the oil to coat all sides of the wok.
4. Dip the abalone "sandwiches" in the flour, then in eggs. Fry in the hot oil until abalone is tender and golden. Add Shaoxing wine, chicken stock, salt and MSG. Bring to a simmer, adjust the seasonings and simmer for 3 to 4 minutes. Serve immediately.

NOTE:

Chive and ginger oil is oil in which chives and ginger have been cooked. To make at home, heat 4 ounces oil in a wok set over medium heat. Toss in 1 or 2 tablespoons fresh snipped chives and 3 slices fresh ginger. Stir-fry until fragrant, then proceed with recipe. (Remove ginger slices before serving.)

4-Cheese Mexican Tortilla

2007-11-28T12:30:00.000-08:00

Serving Size: 12

Ingredients:

6 (6-inch) fajita-size flour tortillas
1 can (16-oz.) ORTEGA Refried Beans
1/2 cup ORTEGA Thick & Smooth Taco Sauce - Medium
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup sliced green onions, (about 3)
1/4 teaspoon crushed red pepper, (optional)
2 cups 4 cheese Mexican blend, (8 ounces)

Directions:

PREHEAT oven to 400º F. Place tortillas on baking sheet(s).
BAKE for 3 to 4 minutes or until crisp.
SPREAD refried beans evenly on tortillas. Spread 1 tablespoon taco sauce over beans. Top with bell peppers, green onions and crushed red pepper. Sprinkle with cheese.
BAKE for 7 to 8 minutes or until cheese is melted. Cut into wedges.

Stewed Beef Shank (Hor'i)

2007-11-28T12:27:00.000-08:00

Servings:4 servings

Ingredients:

3 pounds beef fore shanks with the bones
3 medium onions, peeled and cut into quarters
8 cloves of garlic
2 cups tomatoes, peeled and chopped
2 teaspoons Hawayij, recipe below
1 hot chili
fresh ground black pepper
salt

Instructions:

Instruct butcher to cross cut the shanks, on the bone into thick slices. Place meat in a large stock pot and cover with cold water. Bring slowly to a boil skimming occasionally. When this is at a brisk boil and the residue is well skimmed from the top add the onions, tomatoes, garlic, salt and to taste and the hawayij. Add the whole chili. Cover and reduce heat. Simmer about 4 hours until the meat is tender and the juice is reduced to a thick sauce.

Algerian Salad

2007-11-28T12:07:00.001-08:00

Servings: 4

Ingredients:

2 sweet red peppers, seeded and chopped fine
4 medium ripe tomatoes, chopped
3/4 cup sliced cucumber
2 small onions, sliced thin
1/2 cup black olives, pitted and halved
6 anchovy fillets, chopped
2 hard boiled eggs, quartered
1 t chopped fresh basil or cilantro
3 T. olive oil
1 T. vinegar
salt and pepper to taste

Instructions:

Place all ingredients into a large salad bowl and toss gently.
May be served with pita bread.

Falafel

2007-11-28T12:05:00.000-08:00

Servings: 35 patties

Ingredients:

1/2 pound broad fava beans (skinless),soaked overnight
1/2 pound dried chick peas, soaked overnight
3 cloves crushed garlic
1 large onion finely chopped
6 large scallions, finely chopped
1/2 hot pepper finely chopped or ground
1 tablespoon baking soda
3 tablespoons flour
1 cup finely chopped parsley
1 teaspoon ground coriander
1 1/2 teaspoons ground cumin
1 tablespoon salt
1/2 teaspoon black pepper
vegetable oil for frying

Instructions:

Drain and rinse the beans, using cold water.Take the skins of the beans off. Pound or grind the beans, or put through the food processor, minced to very fine. Add the garlic , onions and peppers, mix well. Add the remaining ingredients. Pound or process into a paste. Cover and let stand 1 1/2 hour.
Take about 2 tablespoons of the mixture and form into patties about 1 1/2 inch diameter.Let the patties set another 15 minutes. Fry them in vegetable oil until golden brown. See Tahini sauce recipe.
Best way to eat: Serve with fresh pita bread, tomato, cucumber top with tahini sauce.

A Family Affair Salmon Dish

2007-11-28T12:03:00.000-08:00

Ingredients:

1 filet of Atlantic Salmon
Coarse salt ... (Sea salt preferred)
1 medium size onion
1 small tomato
Parsley leaves (to your flavor)
Kraft 3 Cheese Peppercorn Salad Dressing
1 Cup of Wild Rice
1 lemon
1 tablespoon of granulated garlic
Pinch or 2 of garlic
3 or 4 lettuce leaves

Directions:

Prepare Wild Rice in a small pot.
Add 2 and 1 1/2 cups of water.
Add 1 teaspoon of salt.
Add some granulated garlic and a pinch of black pepper.
Bring to boiling.
Turn down heat to low and stir often.
Take filet of Salmon and rub with sea salt - on both sides.
Lay out skin side of filet on large cut aluminum tin foil.
Spread out some Peppercorn dressing on the top of the filet.
Dice onion and spread over the top of the dressing.
Dice 1 tomato and spread over the top.
Spread out parsley leaves over top of filet.
Sprinkle pepper over mixture.
Squeeze the juice of 1 lemon and pour over the filet.
Be careful to have the foil tucked up to avoid mixture spilling out.
Wrap filet with the foil all around.
Make sure entire filet is covered in foil.
Start the BBQ in the back yard.
Place the foiled filet on the grill on high heat.
Turn over after about 10 minutes.
Open 1 side and check that the filet flakes easy and is cooked through.
Check using your fork.
Place on a serving dish with the top open.
You may want to add a little lemon juice or any other seasoning you like over the filet for flavor if required.
On a separate dish, lay out 3 or 4 lettuce leaves and pour cooked Wild Rice in the center.
Serve with a selection of greens or vegetables of choice.
For the adults a glass of white wine is recommended.
White grape juice for the kids (looks like wine).

Artichoke Chicken

2007-11-28T12:02:00.000-08:00

INGREDIENTS:

* 1 (15 ounce) can artichoke hearts, drained and chopped
* 3/4 cup grated Parmesan cheese
* 3/4 cup mayonnaise
* 1 pinch garlic pepper
* 4 skinless, boneless chicken breast halves

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

Abc Pretzels

2007-11-28T11:53:00.000-08:00

Ingredients:

1 package dry yeast
3/4 cup warm water
1 tablespoon sugar
Pinch of kosher salt
2 cups flour (use unbleached) white, whole wheat or a combination of the 2
1 egg

Directions:

5 minutes before youre ready to begin, mix the yeast and water together.
Preheat oven to 425°F Pour flour and sugar into a bowl and mix with fingers.
Add a pinch of kosher salt and mix.
Add water and yeast mixture, mix and form into a ball.
Generously sprinkle flour on table or cutting board.
Place dough on it and roll with a rolling pin for about 5 minutes.
Roll dough into long pencil-like coils, then shape into various alphabet letters.
Brush the dough with the beaten egg.
Sprinkle with salt, sugar or cinnamon.
Bake for 12-15 minutes, or until golden brown.

Frosted Fizz

2007-11-27T14:11:00.000-08:00

Serves 6
Vegan

Ingredients:

1 tbsp caster sugar
7 clementines
240ml pomegranate juice
30ml orange liqueur (e.g. Grande Marnier type)
750ml bottle vegetarian Prosecco or Champagne

Method:

1. Spread the sugar over a small plate. Cut one clementine in half and use to rub the rim of 6 glasses. Then “frost” by dipping glasses in the sugar.
2. Put the liqueur, the pomegranate juice and the juice of the remaining clementines into a small jug and devide equally between 6 glasses. Top with Prosecco or Champagne and serve immediately.

Chocolate Truffle Snowballs

2007-11-27T14:09:00.000-08:00

Makes 16-18

Ingredients:

For the filling:

85g dark chocolate (70 – 76% cocoa solids)
35ml double cream
2tbs rum

For the ice cream:

75ml double cream
25g desiccated coconut, ground
40ml coconut cream
25g caster sugar

To coat (optional):

100g white chocolate

Method:

1. For the filling (chocolate balls): melt the chocolate in a small dish sitting over a pan of simmering water. Making sure the bowl doesn’t come into contact with the water. Warm the cream in another small saucepan until just tepid then stir in the melted chocolate. Cool a little.
2. Stir in the rum and whisk until the mixture is light and shiny. Put a single layer of balled teaspoonfuls of the mixture on the lined baking sheet. Freeze until firm – about 1 hour.
3. For the ice cream: Shake the coconut cream in its tin or carton so that it is well mixed. Whisk the cream until it forms soft peaks, add the ground coconut, coconut cream and sugar, and stir gently. The mixture should be quite thick.
4. Take the chocolate balls out of the freezer and stick each with a cocktail stick. Holding the chocolate balls with cocktail sticks, dip each one into the ice-cream mixture and coat them using a spoon to help, then replace onto the lined baking sheet. Leave the cocktail sticks in for people to pick them up with.
5. Return to the freezer and freeze for an hour or until firm. The snowballs can be then served in petit four cases, or dipped in melted white chocolate and returned to the freezer for another hour first. Serve straight from freezer.

Spanish Turron

2007-11-27T13:53:00.000-08:00

Serves 6 – 8 pieces

Ingredients:

50g white sugar
2tbs water
100g runny honey
1 free range egg white
150g ground almonds
25g mixed peel
50g walnut halves (to decorate)

Method:

1. Put the sugar in a small pan with 2tbs water. Heat very gently, stirring, until all the sugar has melted. Remove from the heat and add the honey, stirring until the honey is incorporated.
2. Whisk the egg white until it is stiff. Turn the honey mixture into the processor together with ¼ of the egg white (you do not need the rest). Blend the mixture for 1 minute, after which the mixture should look almost white.
3. Clean out the pan, and return the mixture to it. Cook over a high heat, stirring continually. The mixture will look as though it is curdling – just keep stirring! After around 1 – 2 minutes the mixture will go a beige colour. Remove from the heat and add ground almonds and the mixed peel. Stir until incorporated and has the consistency of fudge.
4. Line a shallow, 20cm square baking tin with baking parchment. Turn the mixture into the tin. Make sure that it is cool enough to handle, then use your finger to flatten and form into a square. The mixture should be about 1cm thick: it won’t take up the whole tin. Press walnut halves firmly all over the surface, remembering that you will be cutting between each one.
5. Cover with another sheet of baking parchment and leave to cool. Serve cut into squares and put in petit four cases. Although this is lovely eaten as soon as it is cold (about 2 hours), it is even nicer the next day.

Logan Farms Honey Glaze

2007-11-27T13:50:00.000-08:00

Ingredients:

10 lb. Precooked or Partial Cooked Ham
1/2 C. Honey
1/8 tsp. Ground Allspice
1/2 - 3/4 lb. Unrefined Sugar (not granulated sugar)

Methods/steps:

Cut 1/8" deep strips through ham skin, about 1/4" apart. This step may be omitted if the ham is a spiral cut ham. Mix the spices with honey. If you are using a 1/2 of ham place the sliced side down on the baking tray. Pour the honey mixture over the ham, making sure that is covered completely. Place ham in the refrigerator uncovered for two hours. When time is up remove ham from refrigerator and pat excess moisture and cover with unrefined sugar. Place back in refrigerator for half an hour while oven is preheating. Bake ham uncovered at 325 - 350 degrees according to directions if partial cooked or bake until heated through.
This glaze is very different and will give that ham dinner a time to remember.

Olive Garden Salad Dressing

2007-11-27T13:47:00.000-08:00

Ingredients:

1/2 C. Mayonnaise
1/3 C. White Vinegar
1 tsp. Vegetable Oil
2 Tbsp. Corn Syrup
2 Tbsp. Parmesan Cheese
2 Tbsp. Romano Cheese
1/4 tsp. Garlic Salt - or one clove garlic minced
1/2 tsp. Italian Seasoning
1/2 tsp. Parsley Flakes
1 Tbsp. Lemon Juice
Olive Garden Salad Mix

Methods/steps:

Mix all ingredients in a blender until well mixed. If this is a little to tart for your own personal tastes please add a little extra sugar.

Oriental Vegetable Medley

2007-11-27T13:44:00.000-08:00

Ingredients:

1 Reynolds Hot Bag
1 Head Broccoli Florets
1 lb. package baby carrots peeled
1 Red pepper sliced
1 medium sweet onion cut in large pieces
1/4 C. Wish Bone Oriental Dressing

Methods/steps:

Wash all vegetable and place in Reynolds Hot Bag. Add Oriental Dressing. Seal Bag tightly and shake to mix well. Place on low heat grill for l0 minutes each side. Place on upper shelf of grill while you grill your chicken, fish or meat. When meat is done place contents of Hot Bag in bowl (carefully open and watch for steam) and serve. Delicious!!

Chargrilled fish and vegetables with chilli and basil butter sauce

2007-11-27T12:09:00.000-08:00

Serving size: Serves 4

Ingredients:

4 baby (500g) cauliflowers, halved
2 trimmed (500g) corn cobs, cut into 2cm rounds
400g baby carrots, trimmed
2 tablespoons olive oil
4 x 240g whole bream (or 8 bream fillets)

Chillie basil butter sauce
80g butter
2 fresh red Thai chillies, seeded, chopped finely
1/3 cup firmly packed fresh basil leaves, shredded finely
1 tablespoon lemon juice

Method:

Place vegetables and half of the oil in a large bowl; toss to combine. Cook vegetables over how heat on heated oiled grill plate (or grill or barbecue) until browned all over and cooked through. Chilli basil butter sauceMeanwhile, melt butter in a small saucepan; add chilli, basil and juice, stir until combined. Score each fish three times on both sides; brush all over with remaining oil. Cook fish on heated oiled grill plate (or grill or barbecue) about 5 minutes each side or until cooked as desired.Serve fish and vegetables drizzled with Chilli basil butter sauce. Not suitable to freeze or microwave.

Panfried chicken with salsa verde, tomato and potato salad

2007-11-27T12:06:00.000-08:00

Serving size: Serves 4

Ingredients:

600g baby potatoes
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper
4 chicken breast fillets
125g cherry tomatoes, halved

Salsa verde

1 cup parsley leaves
½ cup mint leaves
3 anchovy fillets
1 garlic clove, chopped
1 tablespoon white wine vinegar
¼ cup olive oil
1 tablespoon capers, rinsed and drained
mixed salad leaves, to serve

Method:

Place potatoes into a saucepan of cold water and bring to the boil. Cook until tender, drain and refresh with cold water. Once cooled, slice thickly and set aside.Combine lemon juice and half the oil and season with salt and pepper. Pour over chicken and toss to coat evenly. Marinate, if time permits.Heat a char-grill pan over medium high heat, cook chicken 5 minutes each side or until cooked through. Remove and cover loosely with foil.In the meantime, combine herbs, anchovies, garlic and vinegar in the bowl of a food processor; process until roughly chopped. Slowly drizzle in oil until it becomes a sauce consistency. Add capers, taste and adjust seasoning.Toss salsa verde through warm cooked potato slices and tomatoes and serve with chicken and mixed salad leaves.

Christmas spice biscotti

2007-11-27T12:01:00.000-08:00

Ingredients:

4 egg whites
180g caster sugar
200g plain flour
60g citrus peel
60g pistachios
½ teaspoon gingerbread spice (mixed spice)

Method:

Beat egg whites with an electric beater until soft peaks form. Gradually beat in ¼ cup sugar until dissolved. Beat in remaining sugar a little at a time until thick and glossy. Then fold flour, pistachios, peel and gingerbread spice into the meringue. Spread mixture into a lamington pan.Bake it for 50 minutes at 160°C. Take it out, and place it on a cutting board and let it cool for 2—3 HoursThen slice it very thin and place it on a baking tray and bake it for 5 more minutes until crispy.

Asparagus-Chicken Quiche

2007-11-26T11:25:00.000-08:00

Makes 6 servings

Ingredients:

6 asparagus spears
Pastry for Single-Crust Pie
2 tablespoons snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour

Method:

Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.
Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10x1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degrees F oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.
Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake in the 325 degrees F oven for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.

Nutrition Facts

Calories:489
Fat:34g
Carbohydrates:25g
Cholesterol:160mg
Sodium:502mg
Protein:20g
Fiber:1g
Cal. from Fat:63%
Cal. from Carbs:20%

Calypso Curried Chicken

2007-11-26T11:13:00.000-08:00

Makes 4 servings

Ingredients:

One 8-ounce can pineapple tidbits (juice pack)
4 boneless, skinless chicken breast halves (1 pound total)
1/4 cup all-purpose flour
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons cooking oil
3/4 cup chopped green sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
One 14 1/2-ounce can diced tomatoes
3 tablespoons currants or raisins
1 teaspoon curry powder
1/8-1/4 teaspoon crushed red pepper
1/8 teaspoon salt
1 tablespoon cornstarch
1/3 cup coarsely chopped cashew pieces (optional)

Method:

Drain pineapple, reserving juice. Set aside. Rinse chicken; pat dry. In a plastic bag combine flour, 1 teaspoon curry powder, 1/2 teaspoon salt, and pepper. Add chicken breasts, one at a time, and shake to coat well.
In a large, heavy skillet brown the chicken on both sides in hot oil over medium-high heat. Remove chicken from skillet. In the oil remaining in the skillet, cook green pepper, onion, and garlic till tender but not brown. Stir in drained pineapple, undrained tomatoes, currants, 1 teaspoon curry powder, crushed red pepper, and 1/8 teaspoon salt. Bring mixture to boiling; return chicken to the skillet. Cover and simmer for 8-12 minutes, or till chicken is tender and no pink remains. Remove chicken from the skillet; keep warm.
Stir together cornstarch and reserved pineapple juice; add to tomato mixture. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Serve sauce over chicken. If desired, garnish with cashews.

Calories:441
Fat:10g
Carbohydrates:27g
Cholesterol:137mg
Sodium:660mg
Protein:58g
Fiber:5g
Cal. from Fat:20%
Cal. from Carbs:24%

Mini Spanakopitas (Greek Spinach Pies)

2007-11-26T11:07:00.000-08:00

Ingredients:

For the Filling:

1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions chopped
1 1/2 tablespoons dried dill or 1 1/2 teaspoons chopped fresh
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten
1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

METHOD

Preheat oven to 350 degrees F.

FOR THE FILLING:

Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.
Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.
Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden.

All-American Deluxe Cheeseburgers

2007-11-24T06:53:00.000-08:00

Ingredients:

2 tablespoons mayonnaise
2 tablespoons spoonable Thousand Island dressing
1 pound lean ground beef
8 slices American cheese
4 kaiser rolls, split and toasted
4 large lettuce leaves
1 large tomato, sliced
4 slices purple onion
12 dill pickle slices

Preparation:

1. Preheat grill.
2. In a small bowl, mix together mayonnaise and salad dressing; set aside.
3. Shape meat into 4 patties. Grill patties over hot coals 3 to 4 minutes on each side or to desired doneness. Top each patty with 2 cheese slices; cover. Continue grilling until cheese is melted, about 2 minutes.
4. Spread 1 tablespoon reserved dressing mixture on each roll. Fill with cooked hamburgers and top with lettuce, tomato, onion and pickles as desired. Serve immediately.
5. Stove top method: Cook patties in skillet on medium-high heat 4 to 6 minutes on each side or to desired doneness. Place cheese slices on top after patties are flipped and melt while patties finish cooking.

Makes 4 servings.

Almond Chocolate Biscotti with Glaze

2007-11-24T06:47:00.000-08:00

Ingredients:

3 cups all-purpose flour
1/2 cup NESTLÉ TOLL HOUSE Baking Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2/3 cup butter OR margarine, softened
3/4 cup liquid egg substitute, OR 3 large eggs
1 teaspoon almond extract
1/2 cup coarsely chopped blanched almonds, toasted
1 cup powdered sugar
6 teaspoons water

Preparation:

Preheat oven to 350°F. Lightly grease a baking sheet.
In a medium bowl combine together flour, cocoa, baking powder and salt. Set aside.
In a large bowl with electric mixer at medium speed, beat sugar and butter for 2 minutes or until creamy. Add egg substitute and almond extract; beat well. Reduce speed to low, gradually add flour mixture, beating just until blended; stir in almonds.
Form dough into two 12 x 2 1/2-inch logs on the prepared baking sheet. Bake for 25 to 30 minutes or until toothpick inserted in centers comes out clean. Remove from sheet; cool on wire racks 15 minutes. (Leave oven on.)
Using serrated knife, slice each log diagonally into twelve 1-inch slices. Place, cut-sides up, on same cookie sheet. Return to oven to continue to bake for 12 to 15 minutes on each side or until cookies are crisp and edges are browned. Remove and place on wire racks before adding glaze.
In small bowl combine powdered sugar and water until smooth. Remove biscotti to a wire rack, drizzle tops with glaze and cool completely.

Makes 24 biscotti.

Appetizer Rounds

2007-11-24T06:42:00.000-08:00

Ingredients:

1/3 cup mayonnaise
1/3 cup shredded cheddar cheese
1/3 cup shredded mozzarella cheese
3 green onions, sliced
2 cups biscuit baking mix
1/4 teaspoon garlic powder
1/2 cup boiling water

Preparation:

In a small bowl combine mayonnaise, shredded cheddar cheese, shredded mozzarella cheese, and sliced green onions; set aside.
Preheat the oven to 400 degrees. In a medium bowl mix together biscuit baking mix, garlic powder, and boiling water. Let stand until cool; turn onto a floured surface and shape into a ball. Roll out 1/8-inch thick and cut into 2-inch rounds with a floured cutter. Place 1-inch apart on ungreased baking sheets. Divide the topping over each round. Bake for 10 to 12 minutes, or until the topping is golden brown. Immediately remove from the baking sheet.

Makes 8 servings.

All-American Barbecue Cheeseburger

2007-11-24T06:36:00.000-08:00

Ingredients:

1 pound lean ground beef
1/4 cup barbecue sauce
1/2 teaspoon salt
1/2 teaspoon pepper
6 (1-ounce) slices American cheese
4 hamburger buns
4 tomato slices
8 red onion rings
4 leaf lettuce leaves

Preparation:

1. Heat gas grill on medium or charcoal grill until coals are ash white.
2. Combine ground beef, barbecue sauce, salt and pepper in medium bowl; mix lightly. Form into 8 (1/4-inch thick) patties.
3. Cut 2 slices cheese into 4 pieces each . Place 2 pieces cheese on top of 4 patties. Top with remaining meat patties. Press edges to seal.
4. Place patties onto grill. Grill, turning once, until internal temperature reaches at least 160°F. or until meat is no longer pink in center (10 to 12 minutes). Top each burger with 1 slice cheese; melt slightly. Place each burger onto bottom bun half. Top each with 1 slice tomato, 2 onion rings, 1 lettuce leaf and top bun half.

Makes 4 servings.

Nutrition Facts (1 serving):

Calories: 550,
Fat: 29g,
Cholesterol: 110mg,
Sodium: 1300mg,
Carbohydrates: 27g,
Dietary Fiber: 2g,
Protein: 43g

Autumn Pumpkin Souffle

2007-11-24T06:29:00.000-08:00

Ingredients:

Cooking spray or butter
Granulated sugar
6 large eggs, separated
3/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/2 cup canned solid pack pumpkin
1/2 teaspoon pumpkin pie spice
Crushed ginger snaps, optional

Preparation:

Spray 4 (8-ounce) souffle dishes. Dust with sugar. Set aside.
In large bowl, beat egg whites with cream of tartar until foamy. Add sugar 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. Set aside. Beat egg yolks until thick and lemon-colored. Thoroughly fold in pumpkin and spice. Gently fold yolk mixture into beaten whites. Spoon into prepared dishes. Place cups in baking pan. Fill pan with very hot water to within 1/2-inch of top of dishes.
Bake in preheated 375°F oven until puffy and delicately browned, about 15 to 20 minutes.
Top with crushed gingersnaps, if desired.

Makes 4 servings.

Cowboy Chicken Casserole

2007-11-22T08:25:00.000-08:00

Yield: 8 to 10 servings

Ingredients:

2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Emeril's Southwest Seasoning, recipe follows
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained

Preparation:

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Emeril's Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.

Mango Lassi

2007-11-22T08:20:00.000-08:00

Yield: 2 cups, 1 to 2 servings

Ingredients:

1/2 chopped ripe mango
1 cup low-fat plain yogurt
1/4 cup freshly-squeezed orange juice
2 tablespoons Spiced Simple Syrup, recipe follows Pinch
fine salt

Preparation:

Puree all ingredients in a blender until smooth. Refrigerate until ready to serve.

Spiced Simple Syrup:

1/2 cup granulated sugar
1/2 cup water
4 green cardamom pods, cracked
2 allspice berries
1 cinnamon stick
1 whole clove

Preparation:

Put all the ingredients in a small sauce pan, and bring to a boil, stirring occasionally. When sugar is dissolved, remove from heat. Cool, strain, and refrigerate.

Yield: about 2/3 cup

Baked Macaroni and Cheese

2007-11-22T08:14:00.000-08:00

Yield: 6 to 8 servings

Ingredients:

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:

3 tablespoons butter
1 cup panko bread crumbs

Preparation:

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese.

Crunchy Veggie Wrap

2007-11-22T08:08:00.000-08:00

Ingredients:

1/2 c. fat-free cream cheese
4 8-inch flour tortillas
2/3 c. romaine lettuce, shredded
2/3 c. red cabbage, shredded
1 red tomato, diced
1/4 c. red onions, sliced
1/3 c. carrots, grated
1/4 c. blue cheese
1 c. alfalfa sprouts

Utensils:

knife

Directions:
1. Spread 2 tbsp. cream cheese over one side of each tortilla.
2. Divide remaining ingredients evenly among tortillas.
3. Roll up each tortilla.
4. Cut each rolled wrap in half diagonally.

Serves: 4

Serving size: 1 wrap

Nutritional analysis (per serving):

182 calories
10 g protein
5 g fat
2 g sat. fat
24 g carbohydrate
2 g fiber
9 mg cholesterol
443 mg sodium
157 mg calcium
1.6 mg iron

Variations and suggestions:

Use a variety of vegetables. Try flavored cream cheese.

Black Beans and Rice

2007-11-22T07:57:00.000-08:00

Ingredients:

2 15 oz. cans black beans, drained
1 c. onion, chopped
2 bay leaves
4 cloves garlic, minced
1 tbsp. cilantro
14 oz. can diced tomatoes (low sodium)
1/2 c. frozen corn niblets, thawed
1 c. hot cooked rice
1/4 c. jalapeño jack cheese, shredded
1/2 tsp. cumin
1/2 tsp. chili powderred pepper flakes to taste (optional)

Utensils:

stove (You'll need help from your adult assistant.)

Directions:

1. Sauté 3/4 cup onions, garlic, and bay leaves in oil.
2. Add black beans, cilantro, tomatoes, cumin, chili powder, red pepper flakes, and corn.
3. Simmer until heated through and flavors meld.
4. Make a mold of cooked rice on a platter.
5. Pour bean mixture over the rice.
6. Garnish with 1/4 cup chopped onions.
7. Sprinkle cheese over the beans.

Serves: 4

Serving size:

1/4 cup rice and 1 1/4 cup beans

Nutritional analysis (per serving):

307 calories
15 g protein
3 g fat
2 g sat. fat
55 g carbohydrate
12 g fiber
8 mg cholesterol
765 mg sodium
157 mg calcium
3.4 mg iron

Variations and suggestions:

If you do not have canned tomatoes, try using salsa. Add sliced red peppers.

Berry Good Muffins

2007-11-22T07:51:00.000-08:00

Ingredients:

1 1/3 c. all-purpose flour
1 c. rolled oats
1/4 c. brown sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1 1/4 c. blueberries
3/4 c. raspberries

Utensils:

muffin tin
measuring spoons
measuring cups
oven (You'll need help from your adult assistant.)

Directions:

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Spray muffin cups with non-stick cooking spray.
3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
4. Fold in berries.
5. Spoon the mixture into the muffin cups, approximately 2/3 full.
6. Bake for 25 to 30 minutes or until light golden brown.

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron

Variations and suggestions:

Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.

Baked Apples and Ice Cream

2007-11-22T07:46:00.000-08:00

Ingredients:

1 apple, cored
2 tbsp. raisins
1/2 c. light vanilla ice cream
pinch of cinnamon

Utensils:

apple corer (You'll need help from your adult assistant.)
measuring spoons
measuring cup
oven (You'll need help from your adult assistant.)

Directions:

1. Take a cored apple and cut it in half.
2. Sprinkle raisins over the apple.
3. Place on a baking sheet and bake it in the oven for 15 minutes at 350 degrees Fahrenheit (176 degrees Celsius).
4. Remove the sheet from the oven and put a pinch of cinnamon over each apple half.
5. Place the ice cream over the apple halves.

Serves: 1

Serving size: 1 apple with 1/2 cup ice cream

Nutritional analysis (per serving):

236 calories
4 g protein
4 g fat2 g sat. fat
50 g carbohydrate
4 g fiber
20 mg cholesterol
52 mg sodium
99 mg calcium
1 mg iron

Variations and suggestions:

Use a variety of dried fruit. Sprinkle chopped nuts over the ice cream.

Grilled Cheese Sandwich

2007-11-22T07:39:00.000-08:00

Ingredients:

1 oz. light cheddar cheese
2 slices whole wheat bread
1 1/2 tsp. light margarine2
tbsp. egg substitute1 tbsp. skim milk

Utensils:

measuring cup
stove

Directions:
1. Place cheese on one slice of bread. Top with remaining bread slice.
2. In a shallow bowl, combine egg substitute and skim milk.
3. Melt margarine in a large nonstick skillet.
4. Dip sandwiches in egg mixture.
5. Cook sandwiches for 3 minutes on each side or until golden.

Serves: 1

Serving size: 1 sandwich

Nutritional analysis (per serving):

284 calories
15 g protein
14 g fat
7 g sat. fat
25 g carbohydrate
3 g fiber
31 mg cholesterol
595 mg sodium
278 mg calcium
1.9 mg iron

Diabetic exchanges:

1 1/2 carbohydrate exchanges

Variations and suggestions:

Serve with tomato soup. Consider adding fresh tomato slices to the sandwich before cooking.

Note:

This recipe is especially for kids with diabetes, but it can be a nutritious part of almost anyone's diet. Kids with diabetes may need to pay extra attention to the amount of carbohydrates they eat to maintain control of their blood sugar levels.

Cranberry Spritzer

2007-11-21T13:34:00.000-08:00

Ingredients:

3 oz. cranberry juice cocktail
7 oz. diet lemon lime sodaice cubes

Utensils:

measuring cup
cup

Directions:

1. Fill glass with ice cubes.
2. Add juice and diet soda.
3. Mix well.

Serves: 1

Serving size: 10 oz. liquid

Nutritional analysis (per serving):

56 calories
0 g protein
0 g fat
0 g sat. fat
14 g carbohydrate
0 g fiber0 mg cholesterol
2 mg sodium
4 mg calcium
0.1 mg iron

Diabetic exchange:

1 carbohydrate exchange

Variations and suggestions:

Try this recipe with different flavors of juice. Be sure to pay attention to the amount of carbohydrates in the different juices you may use. (The soda doesn't contain any carbohydrates.) Garnish with a lemon, lime, or orange slice.
Note: This recipe is especially for kids with diabetes, but it can be a nutritious part of almost anyone's diet. Kids with diabetes may need to pay extra attention to the amount of carbohydrates they eat to maintain control of their blood sugar levels.

Club Wrap

2007-11-21T13:30:00.000-08:00

Ingredients:

whole wheat tortilla, low fat,
7" diameter
2 tbsp. light cream cheese
1 oz. lean and low-sodium turkey slice
1 oz. lean and low-sodium ham slice
1 oz. Swiss cheese slice
1 iceberg lettuce leaf2-3 tomato slices

Utensils:

knife (You'll need help from your adult assistant.)

Directions:

1. Place tortilla on a flat surface.
2. Spread cream cheese on one side of tortilla.
3. Lay the lettuce, turkey, ham, Swiss cheese, and tomato on top of the cream cheese on the tortilla (flat).
4. Bring the sides of the wrap in and then roll up in the shape of a cylinder.
5. Wrap each in plastic wrap until ready to serve.
6. Right before serving, slice wraps in half and remove plastic wrap.

Serves: 1

Serving size: 1 sandwich

Nutritional analysis (per serving):

387 calories
25 g protein
17 g fat
10 g sat. fat
33 g carbohydrate
3 g fiber
64 mg cholesterol
1083 mg sodium
338 mg calcium
1 mg iron

Diabetic exchanges:

2 carbohydrate exchanges

Variations and suggestions:

You can use a variety of meats with little effect on carbohydrate content.

Note: This recipe is especially for kids with diabetes, but it can be a nutritious part of almost anyone's diet. Kids with diabetes may need to pay extra attention to the amount of carbohydrates they eat to maintain control of their blood sugar levels.

Breakfast on the Go

2007-11-21T12:45:00.000-08:00

Ingredients:

3/4 c. fruit-flavored, fat-free yogurt
1/3 c. oat bran
1/3 c. sliced peaches, canned in light syrup
1 tbsp. dried cranberries

Utensils:

16 oz. plastic cup
measuring cup
measuring spoon

Directions:

1. Layer peach slices in 16 oz. plastic cup.
2. Next, layer the yogurt on top of the peach slices.
3. Sprinkle dried cranberries on top of the yogurt.
4. Top with oat bran.
5. Serve immediately or cover and refrigerate until ready to eat.

Serves: 1

Serving size: approximately 1 1/2 cup

Nutritional analysis (per serving):

206 calories
9 g protein
0 g fat
0 g sat. fat
44 g carbohydrate
3 g fiber
4 mg cholesterol
221 mg sodium
271 mg calcium
8.2 mg iron

Diabetic exchanges:

3 carbohydrate exchanges

Variations and suggestions:

Try a variety of different yogurt flavors. You can also add some nuts for extra protein.

Note: This recipe is especially for kids with diabetes, but it can be a nutritious part of almost anyone's diet. Kids with diabetes may need to pay extra attention to the amount of carbohydrates they eat to maintain control of their blood sugar levels.

Bacon Mushroom Chicken

2007-11-21T12:43:00.000-08:00

Ingredients:

2 4-oz. chicken breasts
3 tbsp. butter, melted
1 clove garlic, minced
4 thick slices of bacon
1/2 c. mushrooms, sliced
1/3 c. heavy cream
1/4 c. cheddar cheese

Utensils:

oven (You'll need help from your adult assistant.)
stove
9x13-inch baking dish
saucepan
whisk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Pour melted butter and minced garlic in a 9x13-inch baking dish.
3. Place two slices of bacon on top of each piece of chicken.
4. Put mushrooms on top of the chicken and bacon.
5. Bake in preheated oven for 45 minutes or until chicken is no longer pink in the middle.
6. Remove baking dish from the oven and put cheddar cheese on top of the chicken.
7. Return baking dish to the oven and cook for an additional 5 minutes to melt the cheese.
8. Remove chicken and place on a platter. Pour juices from baking dish into small saucepan and whisk together with cream over low heat until thickened.
9. Pour sauce over chicken and serve warm.

Serves: 2

Serving size: 1 chicken breast

Nutritional analysis (per serving):

732 calories
60 g fat
30 g protein
1217 mg sodium
139 mg calcium

Variations and suggestions:

Serve with a creamy pasta dish or Scalloped Potatoe.

Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF). Kids with CF often need to consume additional calories to help them meet their nutritional needs.

Bacon Cheeseburger

2007-11-21T12:41:00.000-08:00

Ingredients:

3 oz. ground beef
2 oz. ground sausage
1 tbsp. onion, chopped
2 slices (2 oz.) cheddar cheese
2 slices bacon
1 hamburger bun

Utensils:

grill (You'll need help from your adult assistant.)
mixing bowl
spatula

Directions:

1. Prepare grill.
2. Combine first three ingredients in a bowl.
3. Form one patty about 1 inch thick.
4. Grill patty about 5 inches from coals, about 6 minutes per side, until cooked throughout.
5. Top cooked patty with cheddar cheese about 30 seconds before removing from the grill.
6. Put bacon on top of the burger.
7. Place the bacon cheeseburger into a hamburger bun.

Serves: 1

Serving size: 1 burger patty

Nutritional analysis (per serving):

902 calories
66 g fat
52 g protein
1703 mg sodium
485 mg calcium

Variations and suggestions:

Serve with Coleslaw and Baked Beans. Be sure to add your favorite condiments, such as mayonnaise, ketchup, mustard, or barbecue sauce to provide additional taste and calories.
Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF). Kids with CF often need to consume additional calories to help them meet their nutritional needs.

Bacon and Cheddar Cheese Quiche

2007-11-21T12:36:00.000-08:00

Ingredients:

9" pie crust
6 eggs
2 c. heavy cream
1 c. cheddar cheese
8 oz. broiled/pan-fried bacon

Utensils:

oven (You'll need help from your adult assistant.)
measuring cup
Directions:

1. Preheat oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Whisk eggs and cream in a medium mixing bowl until well blended.
3. Stir cheese into egg mixture.
4. Sprinkle bacon over pie crust.
5. Pour egg mixture over bacon.
6. Bake for 15 minutes at 435 degrees Fahrenheit (223 degrees Celsius). Then reduce heat to 325 degrees Fahrenheit (162 degrees Celsius) and bake for approximately 35 minutes longer. Quiche is finished cooking when a knife inserted in the middle comes out clean.
7. Let the quiche cool for a few minutes before cutting.

Serves: 8

Serving size: 1/8 of pie

Nutritional analysis (per serving):

605 calories
20 g protein
52 g fat
732 mg sodium
164 mg calcium

Note: This high-calorie recipe is especially for kids with cystic fibrosis (CF). Kids with CF often need to consume additional calories to help them meet their nutritional needs.

Alfredo Pesto Pasta

2007-11-21T12:34:00.000-08:00

Ingredients:

1/4 c. fresh basil leaves
1/3 c. walnuts
2 cloves garlic
3 tbsp. olive oil
1/2 c. Parmesan cheese
1/2 c. heavy whipping cream
8 oz. fettucine, cooked

Utensils:

food processor (You'll need help from your adult assistant.)
jar
saucepan
stirring spoon
whisk
mixing bowl

Directions:

1. Finely chop basil, walnuts, and garlic in food processor.
2. Gradually add olive oil while machine is running and process until smooth.
3. Mix in 1/4 c. Parmesan cheese.
4. Transfer the pesto to a small jar. (Pesto can be prepared 3 days in advance. Pour enough olive oil over sauce to cover. Cover and refrigerate.)
5. Bring cream to slight boil in medium saucepan. Be careful not to burn the cream.
6. Once cream begins to boil, whisk in pesto. Season sauce with remaining 1/4 c. Parmesan in large bowl.
7. Toss to coat pasta evenly and serve.

Serves: 2

Serving size: 1 1/2 c.

Nutritional analysis (per serving):

787 calories
19 g protein
62 g fat
334 mg sodium
471 mg calcium

Blueberry Pancakes

2007-11-21T12:33:00.000-08:00

Ingredients:

3/4 c. flour
1 tbsp. sugar
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. margarine
1 egg
3/4 c. milk
1/2 c. blueberries, washed and drained
extra margarine for the pan

Utensils:

stove (You'll need help from your adult assistant.)
large bowl
mixing spoon
saucepan
medium-size bowl
whisk
measuring cups and spoons
spatula

Directions:

1. In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.
2. Melt the margarine in a small saucepan.
3. Crack the egg into a medium-size bowl, then add the milk and melted margarine.
4. Whisk until everything is well mixed.
5. Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.
6. Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.
7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
8. Cook your pancakes on medium heat until small bubbles appear on the top.
9. Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.
10. Cook for another few minutes until the pancakes are light brown on the other side.
11. Remove your pancakes and put them on plates to enjoy!

Serves: 2

Serving size: 3 or 4 medium pancakes

Nutritional analysis (per serving):

333 calories
11 g protein
9 g fat52 g carbohydrate
3 g fiber
108 mg cholesterol
915 mg sodium
270 mg calcium
2.8 mg iron

Berry Tasty Muffins

2007-11-21T12:31:00.000-08:00

Ingredients:

1 c. flour
1 c. oatmeal
3 tbsp. sugar
1 tsp. salt
4 tsp. baking powder
1 c. blueberries, washed
1 egg
1 c. milk
1/4 c. vegetable oil
nonstick spray

Utensils:

oven (You'll need help from your adult assistant.)
mixing spoon
2 large bowls
fork
muffin/cupcake tin
paper muffin/cupcake liners
wire rack for cooling muffins
measuring cups and spoons

Directions:

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. In a large bowl, mix together the flour, oatmeal, sugar, salt, and baking powder.
3. Mix in blueberries.
4. In another bowl, break the egg and use a fork to beat it just a little bit. Then add the milk and vegetable oil, and mix.
5. Add this mixture to the first mixture in the large bowl.
6. Using a mixing spoon, mix about 25 or 30 times. Don't mix too much! Your muffin mixture should be lumpy, not smooth.
7. Line a muffin tin with paper liners or lightly spray with nonstick spray. Spoon in the muffin mix. Fill each muffin cup about 2/3 of the way up.
8. Bake for about 20 minutes.
9. When muffins are finished baking, remove from muffin tin and cool them on a wire rack.
10. Enjoy your berry tasty muffins!

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

136 calories
3 g protein
6 g fat
19 g carbohydrate
1 g fiber
18 mg cholesterol
344 mg sodium
86 mg calcium
0.9 mg iron

Banana Bread

2007-11-21T12:28:00.000-08:00

Ingredients:

2 eggs
1 3/4 c. sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/3 c. vegetable oil
2/3 c. sugar
1 c. mashed bananas (about 3 bananas)

Utensils:

oven (You'll need help from your adult assistant.)
measuring cups and spoons
mixer
sifter
spatula
small bowl
medium-size bowl
large bowl
bread pan coated with nonstick spray

Directions:

1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
2. Beat eggs well in a small bowl.
3. In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4. In a large bowl, beat the vegetable shortening until it's creamy. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5. Add the eggs to the mixture in the large bowl and beat well.
6. Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7. Pour mixture into the baking pan. Bake for 70 minutes.
8. Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Serves: 16

Serving size: 1 slice

Nutritional analysis (per serving):

145 calories
2 g protein
5 g fat
24 g carbohydrate
1 g fiber
27 mg cholesterol
155 mg sodium
37 mg calcium0.8 mg iron

Awesome Applesauce

2007-11-20T14:30:00.000-08:00

Ingredients:

2 small red apples
2 tbsp. lemon juice
2 tsp. sugar
2 pinches of cinnamon

Utensils:

knife (You'll need help from your adult assistant.)
blender or food processor
measuring spoons
serving bowls

Directions:

1. Peel the apples and cut them into small pieces. Throw out the core.
2. Put the apple pieces and lemon juice into the blender or food processor. Blend until the mixture is very smooth.
3. Pour the mixture into two small bowls and stir in the sugar and cinnamon.
4. Enjoy your awesome applesauce!

Serves: 2

Serving size: 1 bowl (half the recipe)

Nutritional analysis (per serving):
84 calories
0 g protein
0 g fat
22 g carbohydrate
2 g fiber
0 mg cholesterol
3 mg sodium
14 mg calcium
0.3 mg iron

Italian tomato sauce

2007-11-20T14:23:00.000-08:00

Ingredient:

2 − 28 ounce cans diced or ground tomatoes or whole
tomatoes NOT packed in puree or sauce
3 tablespoons high−quality olive oil
1 large, thick pork chop or 1−1/2 pounds beef chuck,
steak preferred
1 medium onion, peeled and finely chopped
1 medium carrot, peeled and finely chopped
4 garlic cloves, peeled and crushed
1/2 cup red wine
1−1/2 teaspoons salt
3 tablespoons fresh basil or Italian parsley, chopped
Freshly ground black pepper to taste

Preparation:

If using whole tomatoes, drain them, reserving the liquid and chop. Reserve
tomatoes and juice in a bowl.
In a nonreactive Dutch oven, heat the olive oil. Season the chop with salt
and pepper and brown over medium−high heat on both sides, about 8 minutes
total. Remove meat and set aside. Reduce heat to medium−low, add the onion
and carrot and saute until softened, 8 to 10 minutes. Add the garlic and saute
for 1 minute. Return the meat and any accumulated juices to the pot and add
the wine. Bring to a simmer, and cook uncovered for 3 minutes.
Add the reserved tomatoes (if using crushed or minced tomatoes, just add
them directly from the can) and the salt and bring back to a simmer. Reduce
heat to low to maintain a slow simmer, partially cover, and cook until the
meat is tender, about 45 to 55 minutes, depending on the thickness of the
meat. Remove meat and keep warm. Raise heat to medium and continue cooking
sauce for about 5 minutes, or until sauce has thickened.
Stir in the basil and/or parsley and add freshly ground black pepper to
taste (the sauce will be salty at this point; it will taste fine once added
to pasta). Slice the meat and serve with pasta and sauce.

Christmas pudding

2007-11-20T14:15:00.000-08:00

Ingredient:

cups Pillsbury's Best All Purpose Flour* -- sifted
1/3 cup sugar
1 1/4 teaspoons soda
1 teaspoon salt
1 teaspoon French's Cinnamon
1/4 teaspoon French's Ginger
1/4 teaspoon French's Nutmeg
1/4 teaspoon French's Cloves
1 cup suet -- ground or grated
1 cup buttermilk or sour milk
1 cup raisins
1/3 cup molasses
Butterscotch, Nutmeg or Hard Sauce

Preparation:

STEAM for 2 to 2 1/2 hours.
Sift together the flour, sugar, soda, salt, cinnamon, ginger, nutmeg andcloves. Stir in suet, buttermilk or sour milk, raisins, and molasses. Mixuntil dry ingredients are moistened. Turn into well-greased 2-quart mold orcasserole. Cover with tight cover or aluminum foil. Place on rack in largesteamer or kettle. Add boiling water to height of 2 inches in steamer,cover. Steam 2 to 2 1/2 hours or until pudding springs back when touchedlightly in center.** Serve hot, cut into slices with Butterscotch, Nutmeg,or Hard Sauce.
*For use with Pillsbury's Best Self-Rising Flour, omit soda and salt.**If desired, Christmas Pudding may be baked in a 300 degree oven. Place apan of water in oven. Cover pudding and bake 1 1/2 to 1 3/4 hours.
Butterscotch Sauce: Combine 1 cup firmly packed brown sugar, 2 tablespoonsflour and 1/8 teaspoons salt. Stir in 1 cup cream and 1 cup milk. Cook overmedium heat, stirring constantly, until slightly thickened.
Hard Sauce: Cream 1/2 cup butter. Add gradually 2 cups sifted confectioners'sugar, creaming until light and fluffy. Blend in 1/8 teaspoon salt, 1tablespoon boiling water, 1 teaspoon French's Vanilla and 2 teaspoonsFrench's Rum or Brandy Flavoring, if desired. Chill until serving time.
Nutmeg Sauce: Cream 1/4 cup butter. Gradually add 1/2 cup sugar, creaminguntil light and fluffy. Blend in 1 egg yolk, 1 1/2 tablespoons flour and 1teaspoon French's Vanilla. Gradually add 1 1/4 cups boiling water. Cook intop of double boiler over boiling water, stirring constantly until slightlythickened. Stir in 1/4 teaspoon French's Nutmeg.

Baked sandwiches

2007-11-20T14:10:00.001-08:00

Ingredient:

1 1/4 c Water at 110 to 115 F
2 1/4 ts Quick-rise yeast (1 pkg)
2 c All-purpose flour
1 ts Salt
1 Egg
2 tb Vegetable oil
1 1/2 c Graham flour

FILLING:

1 1/2 lb Lean ground beef
1/2 c Chopped onions
1 c Tomato sauce
1/4 c Catsup
1 ts Garlic salt
1/2 ts Leaf oregano
1 pn Pepper

Preparation:

Combine water and yeast in mixer bowl and let stand 5 minutes. Addall purpose flour and mix at medium speed for another 4 minutes.Turn the dough out onto a lightly floured board and knead a fewtimes, form into a ball and place in a well-greased mixing bowl.Turn the ball over to grease the top, cover with a cloth and letstand at room temperature to rise until doubled in volume.
While the dough is rising, cook the meat and onions over medium heat,stirring frequently, until the onions are soft and the meat isbrowned. Drain. Discard fat and juice, return meat and onions to thepan. Add tomato sauce, catsup, seasoning and cook over medium heatuntil the meat is dry with no noticeable liquid. Set meat mixtureaside to cool until dough is ready.
After the dough has doubled in volume, transfer it to a lightlyfloured working surface. Knead lightly. Form into a roll and cutinto 12 equal portions. Form each portion into a little ball, coverwith a cloth and let rest for 10 minutes.
Roll each ball out to form a circle 5 to 6 inches across. Put about1/4 cup of the meat mixture in the center of the circle. Pull thedough up around the filling and press together at the top. Place ona well greased cookie sheet, cover with a cloth and let stand about30 to 40 minutes at room temperature or until doubled in volume.Bake at 350 F for 40 to 45 minutes or until lightly browned and firm.Serve hot, using 1 sandwich per serving, or refrigerate or freeze tobe used later.

May be frozen. Defrost in the fridge, on the way to a picnic or inthe microwave if you want them in a hurry.

Almond rice pilaf

2007-11-20T14:05:00.000-08:00

Yield: 6 servings.

Ingredient:

3/4 cup chopped onion
1/2 cup slivered almonds
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice

Preparation:

In a saucepan, saute onion and almonds in butter until the onion is tender and teh almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or untile the liquid is absorbed.

Stuffed eggplant

2007-11-20T13:59:00.000-08:00

Ingredient:

1 c Rice
1 md Eggplant
1/4 c Oil
1 Tomato,diced
1 Green pepper,diced
1 sm Onion,minced
1 Garlic clove,minced
Salt to taste
Pepper to taste
1/4 t Basil2 T Butter

Preparation:

Cook rice according to package directions. Cut eggplant in halflengthwise, and scoop out the center from each half, leaving a 1/2"shell. Dice the eggplant meat.Place eggplant shells cut side down in a large skillet with about 1/2"boiling, salted water. Cover and steam 3 minutes. Drain and reserve.Heat oil and cook diced eggplant, tomatoes, green pepper, onion andgarlic until tender. Add cooked rice and seasonings, and stir tocombine. Stuff mixture into the eggplant shells and dot with butter.Bake in a preheated, 350'F. oven about 35 minutes or until eggplantshells are tender. Makes two main dish servings.

Brown sugar strawberries

2007-11-20T13:56:00.000-08:00

Ingredient:

2 cups fresh strawberries
1/3 cup plain nonfat yogurt
1/3 cup loosely packed brown sugar

Preparation:

Rinse and dry strawberries but do not hull. Place strawberries in servingbowl. Place yogurt and brown sugar in 2 separate bowls. To eat, dipstrawberries into yogurt and then into brown sugar.

Baked cajun chicken

2007-11-20T13:49:00.001-08:00

Ingredient:

1/2 pounds To 2 lb chicken -- meaty(breasts, thighs -- drumstick)
Nonstick spray coating
2 tablespoons Nonfat milk
2 tablespoons Onion powder(I perfer real onion)
1/2 Dried thyme -- crushed
1/4 teaspoon Garlic salt
1/8 teaspoon To 1/4 ts grd white pepper
1/8 teaspoon To 1/4 ts grd black pepper

Preparation:

Remove skin from chicken. Rinse chicken, pat dry.Spray a 13 by 9 by 2 inch baking dish with nonstick coating. Arrange the chicken, meaty sides up, in dish. Brush with milk. In small bowl mix onion powder, thyme, garlic salt, white pepper, red pepper, and black pepper. Sprinkle over chicken. Bake in a 375 degree oven for 45 to 55 minutes or till the chicken is tender and no longer pink.

Foolproof beef and broccoli

2007-11-20T13:44:00.000-08:00

Ingredient:

4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles

Preparation:

Slice beef across the grain into very thin strips.In skillet, over medium-high heat, in hot oil, cook beef and garlic until beef is browned.Add onion. Cook 5 minutes, stirring often.Stir in soup, water and soy sauce. Heat to boiling.Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until vegetables are tender.Serve over hot noodles.

Calzone with sun-dried tomatoes

2007-11-20T13:36:00.000-08:00

Ingredient:

deep-dish pizza dough
1 tablespoon oil from sun-dried tomatoes
1 medium onion -- finely chopped
1 clove garlic -- mincedor pressed
1 cup (8 oz) ricotta cheese
1/4 cup chopped sun-dried tomatoes
2 tablespoons chopped fresh parsley
1/4 pound sliced prosciutto or drysalami -- cut into strips
2 cups (1/2 lb) shredded whole-milk mozzarella cheese
cornmeal (for baking sheet)
olive oil

Preparation:

Prepare Deep-Dish Pizza Dough and let it rise.
2. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat.
3. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture.
4. Divide dough into two equal portions. Roll each half out on a floured surface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin.
5. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozzarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal.
6. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot.

Apple and rum custard cake

2007-11-19T14:48:00.000-08:00

Ingredient:

1 1/2 cups flour; unbleached, unsifted
5 tablespoons sugar
1 tablespoon lemon rind; grated
2/3 cup butter or margarine
1 egg yolk; large
1 tablespoon milk
filling:
1/2 cup soft bread crumbs
2 tablespoons butter or margarine; melted
4 cups apples; tart, sliced
1 tablespoon lemon juice
1/4 cup sugar
1/4 cup raisins;
*1/4 cup rum
3 eggs; large, beaten
1/3 cup sugar
1 3/4 cups milk
Soak raisins in 1/4 cup rum for 1/2 hour before using.

CRUST:

To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING:

Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

Apple Pancakes With Cinnamon Nonfat Yogurt

2007-11-19T14:46:00.000-08:00

Ingredient:

1 cup all-purpose flour
3 tablespoons nonfat egg substitute
1 1/2 cups nonfat plain yogurt
1/2 tes baking powder
3 tablespoons orange juice
3 tablespoons maple syrup
4 granny smith apples or
other tart apples peeled/cored/sliced
1/4 teaspoon ground cinnamonmint leaves

Preparation:

Combine the flour, egg substitute, 1 cup yogurt, baking powder, orange juice, and 2 tablespoons maple syrup into a batter. If you like thinner pancakes, add 2 to 4 tablespoons of water at this point. Let rest for 1/2 hour. Meanwhile, in a nonstick skillet, saute the sliced apples with 1 tablespoon water until the slices are tender and caramelized. Combine the remaining yogurt and maple syrup with the cinnamon. Using a nonstick omelette pan, make thin crepes by pouring 3 tablespoons of the batter into the preheated pan and rolling it around to uniformly cover the surface of the pan. Cook over medium heat about 1 minute, flip with a spatula and cook the other side for about 10 seconds. Continue until all the batter has been used. For each serving, roll each of two crepes around 2 tablespoons of the apples. Garnish with a dollop of flavored yogurt and a mint leaf.

Nepolitan-style crostini

2007-11-19T14:44:00.000-08:00

Serving Size : 16 servings

Ingredient:

16 Slices of Italian bread,
Cut 1/2-inch thick
1/4 c Extra-virgin olive oil
1/3 c Black or green olivada* or
1/3 c (4 oz.) Calamata olives,
Pitted or finely chopped
1/2 lb Fresh mozzarella cheese,
Cut in 14 1/4-inch slices
1/2 lb Plum tomatoes, cut
Lengthwise into 16 1/4-inch
Slices
1/8 ts Salt
1/8 ts Freshly ground black pepper

Preparation:

Preheat the oven to 400F. Brush one side of the bread slices with someof the olive oil and arrange on a baking sheet oiled side up. Bake untillightly browned and crusty, about 4 minutes. 2. Spread the olivada orchopped olives on each toast, cover each with a slice of mozzarella and topwith a slice of tomato. Brush the tomatoes with the remaining oil andsprinkle with the salt and pepper. Bake until the cheese is melted, about 8to 10 minutes. Serve at once.

(Olivada is a puree of black or green olives packed in oil that is sold atspecialty food stores. You can substitute tapenade or make your own.)

Anzac Biscuits

2007-11-19T14:42:00.000-08:00

Yield: 1 servings

Ingredient:
3/4 c Fine sugar
1 ts Treacle (golden corn syrup)
1/4 lb Butter
1 ts Baking soda
3/4 c Coconut, flaked
1 c Oatmeal
3/4 c Plain flour
2 tb Boiling water

Preparation:

In saucepan place butter, treacle, soda, sugar and mix with boiling water. Bring slowly to boil, remove and add dry ingredients. Mix well. Place spoonfuls about 3 inches apart on well greased cookie tray. Bake at 275F about 25 min.