How To Cook

How To Cuisine Flaky Pastry

2011-11-21T01:47:00.001-08:00

Flaky Pastry

Flaky Pastry

Ingerdients

2 cups flour
1/4 tsp salt
1/2 - 2/3 cup water
1/4 tsp lemon juice
2/3 cup butter

Preparation instructions

Sift flour and salt, mix water and lemon juice. Soften shortening slightly with a knife and divide into 4 equal portions. Rub one portion of shortening into flour. Mix into a dough with the water and lemon juice. Turn onto a floured board and knead lightly until pastry is smooth and pliable. Roll pastry into rectangular shape.

Flake one portion of shortneing on top two thirds of rectangle. Fold in three by placing the lower third over center third, and top over lower third. Rest pastry in refrigerator for 5 minutes.

Turn pastry so that the folded edge is to the left. Press rolling pin at intervals along pastry, thus evening the shortening. Roll out again, rolling away from you to keep the layers of flakes even in the pastry. Use short light strokes and keep the pastry in good rectangular shpae. Rest pastry in the refrigerator between each rolling and folding.

Proceed as before until the remaining portions of shortening have been used. Cover and place pastry in refrigerator until needed.

How To Cuisine Crumbed Cutlets

2011-11-21T01:40:00.001-08:00

Crumbed Cutlets

Crumbed Cutlets

Ingerdients

4 cutlets
2 Tbsp flour
1/2 tsp salt
3 shakes pepper
1 egg, beaten
1 cup dried breadcrumbs
1/2 cup oil
parsley sprigs
Cutlet Frills
1 recipe Brown Tomato Sauce

Preparation instructions

Shape cutlets, flatten and leave 3cm of cleaned bone. Coat with flour, salt and pepper. Dip in egg, then coat in breadcrumbs, press crumbs firmly. Egg and breadcrumb layers can be repeated. Heat oil and fry cutlets, turning once. Drain. Place frills on bone of each cutlet. Garnish with parsley and serve with sauce.

How To Cusisne Crown Roast of Lamb

2011-11-21T01:11:00.001-08:00

Crown Roast of Lamb

Ingerdients

1 Crown Roast - 12 cutlets
Stuffing Ingredients
500g (1LB) cooked, mashed sweet potato
2 Tbsp sherry
seasoning to taste
1 egg, lightly beaten
1 onion, finely chopped
1 Tbsp chopped parsley

Preparation instructions

Mix all stuffing ingredients together. Fill the lamb cavity with stuffing and place roast in a baking dish. Bake at 180C (350F) for 1 hour.

How To Cuisine Crispy Prawn Baskets (Shrimp)

2011-11-21T01:06:00.001-08:00

Crispy Prawn Baskets (Shrimp)

Crispy Prawn Baskets (Shrimp)

Ingerdients

8 spring roll wrappers
1 cup chopped prawns
2 cups bean sprouts
1/4 cup mayonnaise
1 Tbsp yogurt or sour cream
3 tsp lemon juice
1 gherkin, sliced
oil for frying

Preparation instructions

Heat oil to 180C (350F). Place 2 spring roll wrappers together with corners not matching. Lower wrappers into hot oil then immediatley push soup ladle into center to form a cup. Cook until golden, lift and drain on absorbent paper. Allow to cool. Combine filling ingredients except gherkin. Spoon into crisp basket. Garnish with gherkin and serve.

How To Cuisine Chicken Vindaloo

2011-11-21T01:01:00.001-08:00

Chicken Vindaloo

Chicken Vindaloo

Ingerdients

1 clove Garlic, peeled
2 tsp chopped Ginger
1/4 cup Water
1 tsp chopped Chilli
1 Tbsp ground Coriander
1 Tbsp Brown Sugar
1 tsp ground Cardamon
750g Chicken (Thigh Fillets)
1 tsp ground Tumeric
1 tsp ground Fenugreek
2 tsp ground Cumin
3/4 cup Vinegar (Brown)

Preparation instructions

Cut each thigh fillet into 4 or 5 pieces. Place remaining ingredients into blender and process until well combined. Pour over chicken, cover and refrigerate for about an hour (or leave overnight). Drain chicken and brown on a large non-stick pan. Pour marinade mixture over chicken and simmer for 20 minutes. (Or cover and microwave on MEDIUM for 12 minutes). Serve with steamed rice.

How To Cuisine Chicken Puff Kiev

2011-11-21T00:55:00.001-08:00

Chicken Puff Kiev

Chicken Puff Kiev

Ingerdients

90g (3oz) unsalted butter
1 clove garlic, crushed
2 shallots, chopped
1 Tbsp parsley, chopped
2 tsp Worchestershire sauce
1/4 tsp black pepper
4 whole chicken breasts, skinned and boned
2 sheets ready rolled puff pastry
milk or cream for glazing

Preparation instructions

Cream the butter, garlic, shallots, parsley, Worchestershire sauce and pepper together and shape into a 28cm (11") oblong. Wrap in foil and freeze until firm. Pound out chicken breasts until very thin with a meat mallet or rolling pin. Cut frozen butter mixture into 4 equal portions. Place 1 portion in the center of each chicken breast and fold chicken over butter so that it is completely encased and makes a roll shape. Cut pastry sheets in half and place a chicken roll on each strip of pastry. Roll up firmly. Place seamside down on a greased baking sheet. Glaze with milk or cream and bake at 230C (450F) for 20-25 minutes or until pastry is golden brown.

How To Cuisine Castle Pudding

2011-11-21T00:20:00.001-08:00

Castle Pudding

Ingerdients

60g (2oz) butter
60g (2oz) brown sugar
1 egg
1/2 cup self raising flour, sifted
1 Tbsp milk
3 tsp cocoa
1 Tbsp hot water
1/4 cup vanilla essence

Preparation instructions

Grease 5 ramekins. Cream the butter and sugar together, then beat in the egg and fold in the flour and milk, mixing well. Spoon 1 tablespoon of the mixture into each ramekin and add the cocoa, vanilla and hot water to the remaining mixture. Top up each ramekin and swirl the two mixtures together with a spoon. Place around the edge of a microwave carousel and microwave on MEDIUM for 4-6 minutes. Allow to stand 1-2 minutes prior to serving

How To Cuisine Cassata

2011-11-20T23:34:00.001-08:00

Cassata

Cassata
Ingerdients

50g chocolate
1/4 cup cream
1 Tbsp cocoam sifted
1 Liter vanilla ice cream
1/3 cup red and green glace cherries, chopped
1/3 cup glace ginger, chopped
1/2 cup flaked almonds
1/2 tsp almond extract
Preparation instructions

Melt chocolate in a double boiler, add cream and cocoa. Divide ice cream into 3 bowls. Fold chocolate mixture into first bowl of ice cream and spread evenly into loaf pan #1, freeze. Fold cherries and ginger into second bowl of ice cream, spread evenly into loaf pan #2, freeze. Fold almonds and almond extract into third bowl of ice cream, and spread evenly into loaf pan #3, freeze.

When ice cream is solid, unmold by quickly dipping each pan base into hot water and invert it onto a plate. Place one layer on top of next with the chocolate layer in the middle. Smooth edges with a spatula and refreeze. Serve in slices.

How To Cuisine Battered Saveloys

2011-11-20T23:06:00.001-08:00

Battered Saveloys

Battered Saveloys

Ingerdients

8 thick wooden skewers
8 saveloys or frankfurters
plain flour
oil for deep frying
tomato sauce

Batter:
1/4 cup self raising flour
2 TBSP plain flour
1/4 tsp bicarbonate of soda
1/2 cup water
1 egg, slightly beaten

Preparation instructions

Invert wooden skewers through center of saveloys lengthways, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place fours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderatley hot in a deep heavy based pan, holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1 minute or until lightly golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them).

How To Cuisine Balmain Bugs with Mango Sauce

2011-11-20T23:03:00.001-08:00

Balmain Bugs with Mango Sauce

Ingerdients

8 large green balmain bugs or 2 large green lobster tails

Mango Sauce
1 large or 2 small mangoes
2-3 TBSP sour cream
1/4 cup lemon or lime juice
1 tsp soft brown sugar
2-3 tsp Thai sweet chili sauce

Preparation instructions

Lower bugs into large pan of lightly salted boiling water. Simmer uncovered for 4-5 minutes or until shells have changed to an orange red color. Gently separate the heads from the bodies. Use a pair of sharp kitchen scissors to cut along the soft underside of the bugs. Pull shell apart and ease out the flesh. Cut each piece of flesh in half, lengthways. To make the mango Sauce, peel the mango(s), remove the seeds and roughly chop flesh. Place flesh in a food processor. Add sour cream, juice, sugar and sauce. Process for 20-30 seconds or until smooth. Refrigerate, covered, until needed. If the sauce is too thick, add a little extra cream or juice.

How To Cuisine Australian Sticky Toffee Pudding

2011-11-20T22:37:00.001-08:00

Australian Sticky Toffee Pudding By:Jill Dupleix

Australian Sticky Toffee Pudding

Ingerdients

1 cup dates (180g) -- pitted and chopped
1 tsp bicarbonate of soda
1 cup boiling water
2 TBSP butter
1 cup soft brown sugar (150 g)
2 eggs.
1 1/2 cups self-raising flour (180 g) -- sifted

Toffee Sauce:
1 cup soft brown sugar (150 g)
3/4 cup light whipping cream.
1/2 tsp vanilla
2 TBSP butter

Preparation instructions

Mix dates and baking soda in a heat-proof bowl. Pour boiling water on top and leave to stand. Cream butter and sugar until pale, then add eggs one at a time, heating well after each addition. Gently fold in sifted flour, stir in the date mixture, and pour into a lightly buttered 18cm or 7"
square or round cake tin. Bake in a preheated oven (180 C) for 30-40 minutes, until an inserted skewer comes clean.
Combine sugar, cream, vanilla essence and butter in a saucepan, bring to the boil, stirring, and simmer for five minutes. Set aside until ready to serve, then quickly reheat when needed. Cut pudding into squares and place each square in the centre of a warm dinner plate. Pour hot toffee sauce over each square and serve with fresh cream.

How To Cuisine Aussie Meat Pie

2011-11-20T21:15:00.001-08:00

Aussie Meat Pie

Ingerdients

1 onion, chopped
750g (1 1/2 LB) minced steak
1 1/2 cups beef stock
1/2 cup tomato sauce
pinch nutmeg
2 Tbsp flour blended with a little water
375g (12oz) packet shortcrust pastry, thawed
1 sheet ready rolled puff pastry, thawed
seasoning to taste

Preparation instructions

Saute' the onion, and meat in a frying pan until browned, draining off any excess fat. Add the beef stock, tomato sauce and seasoning, cover, bring to a boil, then simmer for 15 minutes. Stir in the blended flour, and allow the mixture to thicken then cool. Lightly grease a 23cm (9") deep pie dish and line with the shortcrust pastry. Spoon in the cool filling, moisten the edges with water, and top with the puff pastry, pressing gently to seal. Trim and score the edges, brush the top lightly with a beaten egg and make a slight cut in the center of the pastry. Bake at 230C (425F) for 10 minutes then reduce heat to 180C (350F) and bake a further 30 minutes.

How To Cuisine Anzac Biscuits

2011-11-20T21:10:00.001-08:00

Anzac Biscuits

Ingerdients

1 cup rolled oats
1/2 cup sugar
3/4 cup flour
1 Tbsp golden syrup
1 tsp bicarbonate of soda
2 Tbsp boiling water
1/2 cup butter, melted

Preparation instructions

Set oven to 160C (325F). Mix oats, sugar and flour. Mix golden syrup, soda and boiling water. While frothing, add melted butter and pour in dry ingredients. Mix thoroughly. Drop by spoonfuls on floured oven tray (cookie sheet), allowing room for mixture to spread. Bake 18 - 20 minutes. Cool on wire rack. Makes 36 biscuits.

How To Cuisine 30 Minute Turkey with Dressing

2011-11-20T21:04:00.001-08:00

30 Minute Turkey with Dressing By:Joseph Carey - William Bohannon

30 Minute Turkey with Dressing

Ingerdients

10 lbs (4.5 kg). whole turkey, cleaned (giblets use for something else)
Kosher salt
fresh ground black pepper
extra virgin olive oil
For the Dressing/Stuffing:
4 cups (950 ml) fresh ground Challa bread crumbs
1/2 cup (125 ml) diced fresh mushroom (button or cremini)
1/2 cup (125 ml) grated Parmesan Reggiano cheese
1/2 cup (125 ml) mixed chopped nuts (English walnuts, pecans, hazlents, pinion nuts)
1/4 cup (60 ml) chopped garlic
1/4 cup (60 ml) chopped celery
1/4 cup (60 ml) chopped green onion
1/4 cup (60 ml) parsley
1/4 cup (60 ml) extra virgin olive oil
3 tbs (45 ml). dried basil
1 tsp (5 ml). chicken base/bouillon granuales or some salt
1 tsp (5 ml). fresh ground black pepper

Preparation instructions

Clean and thaw turkey completely and trim away excess fat from neck area.

Sprinkle with salt and fresh ground pepper rub into skin and inside.

Cut leg quarters (drumstick and thigh in one piece)away from carcass.

Pry the back away from the carcass by pulling bottom end towards the neck.

Discard the back and the giblets or save for later use.

Place whole turkey breast breast up in roasting pan and arrange leg quarters around.

Brush or rub with some olive oil and let stand until ready to cook.

Add some water to bottom of pan.

Heat oven 500 degrees (250 C.) (Bake setting).

Bake turkey 30-35 minutes (check after 20 minutes).

For the Dressing:

Saute/fry the nuts and garlic in the olive oil until nice and brown.

Toss to combine with remaining ingredients.

Spoon into baking dish.

Bake with turkey uncovered last 5 min. of cooking.

Comments

The dressing which tastes like Pesto sauce is good with all types of meat. Size and variety of turkey may cause cooking time to vary.

How To Cuisine Apple Pie

2011-11-18T10:27:00.001-08:00

Apple Pie

Apple Pie
Ingerdients

5 cups flour
1 T brown sugar
1/4 t baking powder
1/2 T salt
2 C shortening
1 T vinegar
1 egg, beaten
Water

Preparation instructions

Mix dry ingredients together. Cut shortening into dry ingredients

until mixture is the consistency of coarse meal. Combine vinegar

and egg and add enough water to make one cup liquid. Add liquid to

dry ingredients and mix until dough forms a ball. Avoid overmixing;

once it sticks together, that's enough. Divide dough and pat out

with hands into desired shape on floured sheet of wax paper (lots

of flour!). Put another floured sheet on top (more flour!) and

smooth with rolling pin. Transfer to pie dish using the wax paper.

Yields five or six 9-inch crusts. Store unused dough (in rolled-out

crusts or in balls) in freezer, tightly wrapped.

Pastry for 2 crusts

6 to 9 Granny Smith apples, peeled, cored, and cut into chunks

1 T cornstarch

1/2 t salt

3 T butter, melted

1 t ground cinnamon

3 T sugar

1/3 C light corn syrup

1/2 C light brown sugar

3 T light corn syrup

2 T flour

2 T butter, softened

Fill pastry-lined pie pan with apples. I highly recommend using a

9- or 10-inch cast iron skillet or chicken fryer -- these make a

great crust. Combine next 6 ingredients and pour over apples. Cover

with top crust; a lattice works best as it allows plenty of steam

to escape.

Bake at 425 F for 30-45 minutes. Combine remaining ingredients

and spread over crust. Return to oven for 10 minutes or until

topping is bubbly.

How To Cuisine Amerikansk sjokoladekake

2011-11-18T10:20:00.001-08:00

Amerikansk sjokoladekake By:www.kakemonsen.no

Amerikansk sjokoladekake

Ingredienser

BUNN:
1 dl finhakkede, steinfrie svisker
4 ss appelsinsaft
225 g m?rk sjokolade
115 g sm?r
3 eggeplommer
1 dl sukker
35 g hvetemel eller maisenna
100 g ristede og hakkede pecann?tter
3 eggehviter
1 dl sukker

GLASUR OG PYNT
225 g m?rk sjokolade
115 g sm?r
1 ss lys sirup
50 g ristede og hakkede pecann?tter

16 hele pecann?tter

Slik gjør du

BUNN:
La svisker og appelsinsaft trekke i 1/2 time. Smelt sm?r og smelt sjokoladen i dette. Pisk eggedosis av egg og 1 dl sukker. R?r sjokoladeblandingen i. Tilsett mel, n?tter, svisker og appelsinsaft. Pisk eggehvitene meget stive. Dryss i 1 dl sukker og pisk videre r?ren er glatt. Bland f?rst 1/3 i kakedeigen og vend deretter resten forsiktig i.
Legg bakepapir i bunnen av en ca 22 cm springform. Sm?r papiret og sidene av formen. Hell r?ren i. Stekes ved 190 grader i ca 40 minutter.
Avkj?l kaken og trykk den jevn, for den vil synke i midten. Vend kaken p? en rist og fjern bakepapiret i bunnen.

GLASUR:
Smelt sjokolade, sm?r og sirup i vannbad. Avkj?l til glasuren er s? tykk at den kan sm?res p? kaken. Legg f?rst p? et tynt lag, la dette stivne, og sm?r deretter p? resten. Pynt med hakkede n?tter rundt kanten av kaken og de hele n?ttene opp?.

Dette er den typen sjokoladekake som er litt r? inni. Alts? den beste typen, sp?r du meg! Sjokoladen m? v?re god- dvs h?yt innhold av kakao. Pecan kan byttes ut med andre n?tter- eller sl?yfes!

How To Cuisine A tunasalad for Mom

2011-11-18T10:09:00.001-08:00

A tunasalad for Mom by:Christopher Haatuft

tunasalad

Ingredienser

Et halvt kilo fersk tunfisk
En vanlig chili
En hvitl?k
En tommel ingef?r
Fire stilker selleri
En habanerochili
En halv liten kaffekopp sesamfr?
Fire planter koriander
En bunt v?rl?k
En r?dl?k
Skallet fra en lime
En bunt reddiker
Saften fra en lime
En halv kopp fishsauce
En bruskork sesamolje
En bruskork m?rk soya
En bruskork riseddik
En spiseskje honning

Slik gjør du

Gr?nnsakene gj?r du litt som du vil med. Jeg ville ha marinaden til ? trekke inn i gr?nnsakene, s? jeg kuttet dem opp i sm? biter. Finner du habanerochili, s? m? den hakkes i bitte sm? biter. Du skj?nner fort hvorfor. Sesamfr?ene rister du i en panne over lav varme til de brunes eller spretter. Marinaden blander du i en liten bolle. M?lene er ikke helt n?yaktig, men skitt la g?. Smak deg frem til en du liker. Den b?r v?re kraftig i smaken. N?r du er forn?yd, heller du den over gr?nnsakene og setter inn i kj?leskapet. S? tar du fisken og skj?rer den i terninger. Bruk en skarp kniv. Har du en kniv du tror er skarp, s? skjerp den litt til. N?r du er lei gj?r du det enda litt til. Er ikke kniven skarp nok, ?delegger du nemlig kj?ttet. Fres chili, hvitl?k og ingef?r i en wok med litt sesamolje og en annen matolje. Wok litt og litt fisk om gangen. Den skal bare bli akkurat litt steikt i kantene. Du vil ikke steike den tvers igjennom. Bland den forsiktig inn i gr?nnsakene og la den st? i kj?leskapet til alt er kaldt. Dryss sesamfr?ene p? f?r servering.

Tunfisk kan selvf?lgelig ogs? serveres som biffer. Da bare skj?rer du halvannen til to centimeter tykke skiver og steiker dem i en blanding av godt sm?r og olje. Krydre med godt salt og pepper. De skal ikke steike lenge, gjerne bare et minutt p? hver side. Server enkelt med en god tomat og kanskje strimlet v?rl?k. Lag en vinaigrette med ekstra virginolje, balsamico og basilikum. Skvett over og server.

Notes
F?r jeg begynner med oppskriften, s? m? jeg si tusen takk til den nydelige Andrea fra Seattle, som hjalp meg masse med maten. Det er greit ? f? hjelp av noen som er litt s?tere enn Thor en gang iblant.

How To Cuisine 15 Min Chicken & Rice Dinner

2011-11-18T10:06:00.001-08:00

15 Min Chicken & Rice Dinner

15 Min Chicken

Ingerdients

1 tbsp vegetable oil
4 boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's Cream of Chicken or 98% Fat Free Cream of
Chicken Soup
1 1/2 cups water
1/4 tsp each paprika and pepper
2 cups Minute White Rice, uncooked*
2 cups fresh or frozen broccoli flowerets

Preparation instructions

Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper; stir. Heat to a boil. Stir in rice and broccoli. Top with chicken. Season chicken with additional paprika and pepper. Cover and cook over low heat 5 min. or until done.

*For creamier dish, use 1 1/2 cups rice.

How To Cuisine Easiest Salmon Perok

2011-11-18T10:00:00.001-08:00

Easiest Salmon Perok By:Zoya Oskolkoff

Salmon Perok

Ingerdients

Oven 350 degrees
Baking time: approximately 40 to 45 minutes
2 frozen pie crust circles or make your own
2 cups hot or newly cooled cooked rice
(do not use instant rice)
1 pint canned red or king salmon
Salt and pepper as desired or needed
1 tsp. granulated onion (optional)
1 beaten egg
1 medium onion diced
1 1/2 Tbsp. butter

Preparation instructions

Place onion and butter in microwave and cook until onions are clear. Mix all ingredients together. Place in pie crust lined pie pan and press down slightly. Cover with top crust and seal.
Cut vents, brush canned milk evenly on crust and bake in 350 degree oven until golden brown. Serve with ketchup if desired.

Notes

Over the years Agrafena's children have learned to cut the time required to create traditional foods.

This is definitely a short cut version created by my daughter. You can used canned corned beef or browned hamburger in place of salmon. Serve with Ketchup.

How To Cuisine Beef Stroganoff

2011-11-18T09:52:00.001-08:00

Beef Stroganoff

Beef Stroganoff

Ingerdients

1/4 lb. (1 stick) sweet butter
1 large yellow onion, thinly sliced
2-lbs. filet mignon
3/4 cup flour
1 lb. fresh mushrooms (sliced lengthwise)

2 envelopes George WashingtonRich Brown Seasoning Broth

1 tsp. salt, 1 tsp. Russian- style mustard
1 cup heavy cream
1 Tbs. sour cream.

Preparation instructions

Melt butter in large skillet and saute onion until soft but not brown. Remove to oven-proof baking dish. Saute mushrooms briefly in same skillet and remove them to dish with onions.

Slice beef across the grain into 1/4 inch rounds. Lay each round on a board and slice with the grain into 1/4-inch wide strips. Transfer meat to a bowl, add flour and mix well. Remove meat to skillet in which the onions and mushrooms were sauteed, and, on medium heat, cook, stirring, until meat is gray. Add mustard, seasoning broth, 1 cup water, salt and heavy cream.

Mix with onions and mushrooms in baking dish and bake in oven for 20 minutes at 400-degrees. Just before serving, stir in sour cream, and serve from baking dish.

Barbecue Salmon

2011-11-18T09:47:00.001-08:00

Barbecue Salmon By:George Wright
Ingerdients

barbecue-salmon

For Barbecue but will work in the over.

1 average sized red salmon filet cut into steak size chunks

1 can frozen without pulp orange juice concentrate

1 juice can full of soy sauce (orange juice) to make amounts equal

Minced fresh garlic to suit your taste

Preparation instructions

Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

Old Fashioned Banana Pudding

2011-11-16T17:45:00.001-08:00

Old Fashioned Banana Pudding By::Debbie M
Ingerdients

6-8 bananas
box of vanilla wafers
2 cups (475 ml) of milk
3 egg yolks (save eggwhites for meringue)
1 cup (225 ml) sugar
1 tsp (5 ml). vanilla
5 tbsp (70 ml). flour
Meringue:
3 egg whites (from above)
1/4 cup (60 ml) sugar

Preparation Instruction

Put milk,sugar,egg yolks,flour,and vanilla in pot.

Mix well,stir constantly over medium heat until desired thickness (don't get too thick).

Slice bananas and layer with cookies in casserole dish.

Pour sauce over top,then mix together.

Using the 3 egg whites saved,make meringue and place on top.

Cook in a preheated 400 degree (200 C.) oven on bottom rack until desired browness.

Meringue:

Beat egg whites until stiff.

Add 1/4 cup (60 ml) sugar and continue to beat until desired stiffness.

Fat-Free Tapioca Pudding

2011-11-16T17:36:00.001-08:00

Fat-Free Tapioca Pudding
Ingerdients

2 tablespoons cornstarch
2 1/2 cups fat-free milk
1/2 cup sweetened condensed skim milk
dash salt
2 1/2 tablespoons instant tapioca
1/2 teaspoon vanilla extract

Preparation Instruction

1. Combine the cornstarch with the fat-free milk in a medium saucepan and whisk thoroughly to dissolve the cornstarch.
2. Add the condensed milk, salt, and tapioca to the pan. Stir until smooth and then set the pan aside for 5 minutes.
3. After 5 minutes, bring the mixture to a boil over medium/low heat, stirring constantly until it thickens, then cover and remove from the heat. Let the pudding sit, covered, for 20 minutes.
4. Stir in the vanilla, then transfer the pudding to serving cups. Cover the cups with plastic wrap and let them chill for at least 2 to 3 hours before serving.

Nutrition Facts
Serving size 3/4 cup
Total servings 4
Fat (per serving) 0g
Calories (per serving) 140
Notes

When the first instant hot cocoa mix was developed in the fifties, it was available only to the airlines in individual portions for passengers and was called Brown Swiss. This mix was so popular that the company packaged it for sale in the grocery stores and changed the name to Swiss Miss. In the seventies, the first Swiss Miss Puddings were introduced and quickly became the leader of dairy case puddings. When the fat-free versions of the puddings were introduced some 23 years later, they, too, would become a popular favorite.
No sugar needs to be added to this recipe that recreates one of the best-tasting brands of fat-free pudding on the market. The condensed milk is enough to sweeten the pudding; plus it provides a creamy consistency, which, along with the cornstarch, helps replace fat found in the full-fat version of this tasty tapioca treat. It's a simple recipe to make and you won't even "miss" the fat.

Boneless Buffalo Wings

2011-11-16T03:19:00.001-08:00

Boneless Buffalo Wings author:Todd Wilbur
Ingerdients

1 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
4-6 cups vegetable oil
1/4 cup Crystal or Frank's Louisiana hot sauce
1 tablespoon margarine

On the side
bleu cheese dressing (for dipping)
celery sticks
Preparation instructions

1. Combine flour, salt, peppers and paprika in a medium bowl.
2. In another small bowl, whisk together egg and milk.
3. Slice each chicken breast into 6 pieces. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees.
4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated.
5. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.
6. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.
7. As chicken fries, combine the hot sauce and margarine in a small bowl. Microwave sauce for 20-30 seconds or just until the margarine is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and margarine in the saucepan over low heat and stir until margarine is melted and ingredients are blended.
8. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels.
9. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with bleu cheese dressing and sliced celery on the side.
Notes
This clone of Chili's new menu items gives us the zesty flavor of traditional Buffalo chicken wings without the bones or skin. That's because these "wings" are actually nuggets sliced from chicken breast fillets that are breaded and fried, then smothered with the same type of spicy wing sauce used on typical wings. If you like Buffalo wings, you'll love this recipe. Serve these babies up with some celery sticks and bleu cheese dressing on the side for dipping. Now you can actually eat Buffalo wings with a fork!

Spinach Calzone Pizzas

2011-11-16T03:05:00.001-08:00

Spinach Calzone Pizzas

Ingerdients

1 Loaf frozen bread dough, thawed
8 oz Fat-free Mozarella, shredded
10 oz Spinach, frozen chopped, thawed and well-drained
6 oz Tomato paste
1/4 c Onion, finely chopped
4 oz Canned mushroom stems and pieces, drained
1 Garlic clove, minced or pressed
2 tb Red wine
Preparation instructions

Heat oven to 375 F. Divide bread dough into 6 equal pieces. On baking sheets sprayed with non-stick cooking spray, pat each piece into a 7" circle. Combine remaining ingredients; mix lightly. Spoon approximately 1/2 c. of mixture onto half of each circle. Fold dough over filling; moisten edges and press together with fork to seal. Cut small slit in top of each calzone; lightly spray with cooking spray.
Bake at 375 F. for 15 to 18 minutes or until golden brown.

322 calories,
22 g protein,
46 g carbo.,
2 g total fat, .
5 g saturated fat,
7 mg sodium,
616 mg sodium,
3 g fiber,
6% calories from fat

2011-11-16T02:54:00.001-08:00

Chocolate Covered Pretzels author :K. Goins

Ingerdients

1 lb (.5 kg). white chocolate (or dark)
unsalted peanuts optional
1 16 oz (448 grm). bag pretzels
Preparation instructions

In microwave safe bowl, melt all of the chocolate (stirring very often - every 20-30 seconds) until melted well and creamy.
Put the pretzels (and peanuts if desired) in a large tupperware bowl pour in chocolate.
Put on cover securely and shake until evenly coated.
Put on wax paper in a single layer to dry store in plastic freezer bags or tupperware
Notes

I made these white chocolate covered pretzels this Christmas to add to "goody bags" for relatives. They are easy to make and are delicious.

Banana Cake

2011-11-16T02:06:00.001-08:00

Banana Cake author: Joy
Ingerdients

1 stick butter
1-1/2 cups (350 ml) sugar
1 cup (225 ml) mashed banana (3 medium)
2 eggs
1 tsp (5 ml). vanilla
2 cups (475 ml) flour
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1/2 cup (125 ml) sour cream

Preparation instructions

Preheat oven 350 degrees (175 C.).

Butter and flour 9 inch square pan.

Cream the butter, slowly add the sugar and beat until light.

Add the banana, eggs and vanilla and beat well.

In another bowl mix the flour, baking soda and salt.

Add to the banana mixture and blend.

Add the sour cream and beat until well blended.

Spread in the pan and bake 45 minutes or until toothpick comes out clean.

Cool and shake confectioners sugar on top.

Baked Kibbeh (Kibbeh bis-Sayniyyeh)

2011-11-16T01:50:00.001-08:00

Baked Kibbeh (Kibbeh bis-Sayniyyeh)

Ingerdients

1 recipe, raw kibbeh
1 recipe, kibbeh stuffing
1/2 c. olive oil

Preparation instructions
Separate the raw kibbeh in half. Spread one half in the bottom of an oiled baking dish. Add the kibbeh stuffing and distribute evenly. Cover the stuffing with the remaining raw kibbeh mixture, spread evenly over the top. Cut into 2 inch squares. Spread the olive oil evenly over the top. Bake for 50 minutes in a preheated oven set at 350 degrees F. Can be served both warm or cold.

Notes
Kibbeh is a truly traditional Arabic dish with many variations

Cheddar Bay Crab Bake®

2011-11-16T01:37:00.001-08:00

Cheddar Bay Crab Bake® author:http://www.topsecretrecipes.com

Ingerdients

2 cups Bisquick baking mix
1 3/4 cup finely shredded cheddar cheese
2/3 cups milk
2 tablespoons butter, melted and divided
1/4 teaspoon garlic powder
1/2 teaspoon fine parsley flakes
1/3 cup crab meat (fresh or canned lump)

Preparation instructions

1. Preheat oven to 450 degrees.
2. Combine baking mix, 1 cup of the cheddar cheese, milk, and 1 half of the melted butter in a medium bowl. Mix by hand until well-combined.
3. Pat out the dough into circle approximately 8 inches in diameter, with a slight lip around the edge, like a pizza crust.
4. Sprinkle the parsley over the top of the dough. Be sure the dried parsley flakes are crushed fine. You can easily crush the flakes in a small bowl with your thumb and forefinger.
5. Sprinkle the crab over the top of the dough.
6. Sprinkle the remaining cheese over the crab. Don’t go all of the way to the edge of the dough leave a margin of a half-inch or so around the edge.
7. Bake for 14-16 minutes or until the cheese on top begins to slightly brown.
8. Combine the remaining butter with the garlic powder and brush it over the top of the bake as soon as it comes out of the oven. Slice it like a pizza into 8 pieces and serve hot.

Notes
Ahoy. Here's a cool clone for a pizza-shaped adaptation of Red Lobster's famous Cheddar Bay Biscuits, with a little crab thrown in. If you like those tender, cheesy biscuits that come with every meal at Red Lobster, then you'll surely like this new recipe. Plus, it's a cinch to make. I suggest you use fresh crabmeat as they do in the restaurants, but if it's only the canned stuff you have available, no problem. You'll still be able to enjoy the taste of Red Lobster's appetizer, without having to leave a tip

McDonald's® Lobster Sandwich

2011-11-16T01:07:00.001-08:00

McDonald's® Lobster Sandwich author: http://www.topsecretrecipes.com

Ingerdients

1\2 cup cooked Maine Lobster (fresh is best)
1\2 tablespoon mayonnaise
pinch salt
1 lettuce leaf
small hoagie roll

Preparation instructions

1. Mix together lobster, mayonnaise and salt.
2. Slice hoagie roll length wise, and spread the lettuce leaf on the bottom half.
3. Spread lobster over lettuce. Top off sandwich with top half of the roll.

Notes

Yes, this actually exists. On an excursion through some New England states I practically drove off the road when I first saw a sign advertising lobster at this fast food chain. I just had to get a closer look. That's when I discovered that this unique sandwich is served only at select McDonald's locations, mostly in Maine, for a limited time only during the summer months. It's basically a lobster salad served on a hoagie roll with some lettuce, but with fresh Maine lobster, is quite tasty.
Since you can't get this anywhere else, I figured this sandwich was a prime candidate for kitchen cloning. Here's a recipe to make a version of your own that has never before been published.

Pumpkin-Cinnamon-Rolls

2011-11-14T16:28:00.001-08:00

Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting by JAMIE
Ingerdients

1 cup canned pumpkin or squash
2 large eggs
2 tablespoons to 1/4 cup lukewarm water*
1/4 cup soft butter
2 1/2 cups unbleached all-purpose flour
1 3/4 cups King Arthur White Whole Wheat Flour
1/4 cup nonfat dry milk
1 tablespoon pumpkin pie spice
3 tablespoons brown sugar, light or dark
1 1/2 teaspoons salt
2 teaspoons Red Star Quick Rise Yeast or instant yeast
Preparation instructions
1. Mix and knead all of the dough ingredients together — by hand, mixer, or bread machine — until you've made a soft, fairly smooth dough.
2. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 1 1/2 hours, until it's almost doubled in bulk.
3. Turn the dough out onto a lightly greased surface. Roll it into a 14" x 22" rectangle; the dough will be pretty thin.
4. Use a pastry brush to brush the melted butter onto the top of the dough. In a medium bowl, mix together the filling ingredients and sprinkle them onto the butter creating an even layer, leaving one short edge free of filling (about 1 inch).
5. Starting with the short end that's covered with filling, roll the dough into a log.
6. Cut the log into nine 1 ½"-thick rolls.
7. Place the rolls into a lightly greased 9" x 9" pan that's at least 2" deep. Set aside, covered, to rise for 1 hour, or until the rolls look puffy.
8. Bake the rolls in a preheated 375°F oven for 25 to 30 minutes, until they're lightly browned and feel set. Remove them from the oven, and set them on a rack. Turn them out of the pan, and allow them to cool for about 15 minutes. Towards the end of the cooling time, make the glaze.
9. To make the glaze: In a medium bowl with an electric mixer, combine the cream cheese, butter, maple syrup, confectioners' sugar and pumpkin pie spice. Mix on low speed until thoroughly combined and creamy. Feel free to adjust the frosting to meet your needs. If you like a thinner frosting, add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency. If you want it to be thicker, add in a little more confectioners' sugar.

Notes
add in a little milk (start with 1 teaspoon) and slowly increase until you reach the desired consistency.
- The pumpkin puree in these Pumpkin Cinnamon Rolls make them a bit more dense when compared to a traditional cinnamon roll.
- According to King Arthur Flour, you can substitute the White Whole Wheat Flour for All-Purpose, you will just need to decrease the amount of water needed by about 2 teaspoons.
- If you are unsure what the dough should look like, definitely check out this post on KAF for an in-depth photo tutorial.
-If you prefer more maple flavor in your frosting, just play around with the proportions until it meets your needs.
-The frosting pictured above is a bit on the thick side because I made it the night before and refrigerated it until the next day. Ideally, it should be a bit thinner

Christmas Coffee

2011-11-14T16:01:00.001-08:00

Christmas Coffee Chef: Picholine

Ingerdients

5 ozs coffee

14-12 cup mint (chip ice cream more as needed)

Preparation instructions

Stir ice cream into freshly brewed coffee, taste for sweetness, and add more ice cream if needed.2Stir well to keep chocolate chips from sticking to the bottom of the cup.3You may drink it like this, but if you want it hot, put it in the microwave for 30 seconds and stir again

Classic Greek Fresh Stuffed Pita

2011-11-14T14:56:00.001-08:00

Classic Greek Fresh Stuffed Pita
Ingerdients

Dressing
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
1 cup (4-ounce package) crumbled feta cheese
1/2 cup tomato, seeded and diced
1/4 cup cucumber, thinly sliced and chopped
1/4 cup red onion, diced
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads

Preparation instructions

1. Make the dressing by first dissolving the gelatin in the water. Heat the mixture in the microwave on high for two minutes or until it begins to boil rapidly. Add the vinegar, then whisk while adding the oil. Add bell pepper, salt, garlic powder, Worcestershire, black pepper, parsley, oregano, thyme and basil. Let dressing cool for about 15 minutes before adding cheeses and egg substitute. Whisk until slightly thicker, then chill. Overnight refrigeration makes the dressing thicker.
2. Make the Greek topping for the sandwiches by combining the crumbled feta cheese, tomato, cucumber, and red onion in a small bowl.
3. Prepare the salad by combining the romaine lettuce, red cabbage and shredded carrot in a large bowl and toss.
4. Prepare the sandwiches by first microwaving each pita for 20 seconds.
5. Fold each pita in half like a taco, then add 1 to 1 1/2 cups of the romaine salad into the bread.
6. Add 1/2 to 1/3 cup of the greek topping to each sandwich.
7. Pour about a tablespoon of dressing over each sandwich and serve.
Notes
Here's a clone for another of Wendy's four Fresh Stuffed Pitas. This Classic Greek Pita uses the same salad base and dressing as last week's clone for the Chicken Caesar Pita, but replaces the chicken and parmesan with a Greek topping that's very easy to make. Even though Wendy's uses a special custom pita that can't be bought in the stores, you can use the type that most people tend to slice open and fill. You won't be filling any pockets in this recipe (other than those in your pants with the money you save). Instead, you just heat up the pita, and fill it like a soft taco.

authorhttp://www.topsecretrecipes.com

Warm Chocolate Cake With Whipped Cream

2011-11-14T06:35:00.001-08:00

Warm Chocolate Cake With Whipped Cream Cakes March, New York

Ingerdients

6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

3/4 cup (1 1/2 sticks) unsalted butter, diced

3 large eggs

3 large egg yolks

6 tablespoons sugar

1/8 teaspoon salt

6 tablespoons all purpose flour

Whipped cream

Preparation instructions

Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over medium-low heat until melted and smooth; cool to lukewarm. Using electric mixer, beat eggs, egg yolks, sugar and salt in large bowl at high speed until pale yellow and thick, about 5 minutes. Fold cooled chocolate into egg mixture. Sift flour over; fold until well incorporated. Divide batter equally among prepared dishes. Transfer to baking sheet.

Bake until set at edges but still soft in center, about 18 minutes. Serve warm with whipped cream.

Notes

This delicious dessert from March in New York has a decadent molten center

Baked gefilte fish

2011-11-12T23:10:00.001-08:00

Baked gefilte fish Holiday Cookbook Fish

Ingerdients

1 lb Halibut -or- turbot fillets,
-fresh or frozen
1 sm Onion
1 sl Bread, crumbled
1/2 ts Salt
1/4 ts Black pepper, ground
1 Egg
1 tb Vegetable oil
1 Onion, sliced
1 Sweet green pepper, chopped
8 oz Can tomato sauce

Preparation instructions

Defrost the fish, if frozen. Grind the fish and onion in a food processor. Add the bread, salt, pepper and egg. Mix well. Shape into 12 balls.

Combine the oil, onion, green pepper and tomato sauce in a baking dish. Arrange the fish balls in it, cover, and bake in a 325-degree oven for 40 to 45 minutes. Baste with the sauce before serving.

One Serving 2 Fish Balls:

Calories: 189

Carbohydrates: 9

Protein: 20

Fat: 8

Sodium: 671

Potassium: 606

Cholesterol: 77

All-In-One Tuna Casserole

2011-11-12T22:02:00.001-08:00

All-In-One Tuna Casserole
Ingerdients

1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas & Carrots *
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained & Flaked
2 oz Shredded Chedar Cheese ***
Preparation instructions

* Frozen Peas & Carrots should be thawed. ** Egg Noodles should be cooked and drained. *** Cheese should equal 1/2 C

Preheat oven to 350 degrees F. In large bowl, blend golden onion recipe soup mix with milk; stir in peas & carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

Baby Ruth®Candy Bar

2011-11-12T13:56:00.001-08:00

Baby Ruth®Candy Bar Todd Wilbur Candy
Ingerdients

Centers
1/4 cup whole milk
5 unwrapped caramels
1 tablespoon light corn syrup
1 teaspoon butter
1/4 teaspoon vanilla
1/8 teaspoon salt
1 1/4 cups powdered sugar

20 unwrapped caramels
1 1/2 teaspoons water
2 cups dry roasted peanuts
1 12-ounce bag milk chocolate chips

Preparation instructions

1. Combine all ingredients for the centers, except the powdered sugar, in a small saucepan over low heat. Stir often as the caramel slowly melts. When the mixture is smooth, add 3/4 cup of powdered sugar. Stir. Save the remaining 1/2 cup of powdered sugar for later.
2. Use a candy thermometer to bring the mixture to exactly 230 degrees, stirring often, then turn off the heat.
3. When the temperature of the candy begins to drop, add the remaining 1/2 cup powdered sugar to the pan, then use a hand mixer on high speed to combine. Keep mixing until the candy cools and thickens and can no longer be mixed. That should take a minute or two.
4. Let the candy cool in the pan for 10 to 15 minutes, or until it can be touched. Don't let it sit too long - you want the candy to still be warm and pliable when you shape it. Take a tablespoon-size portion and roll it between your palms or on a countertop until it forms a roll the width of your index finger, and measuring about 4 1/2-inches long. Repeat with the remaining center candy mixture and place the rolls on wax paper. You should have 8 rolls. Let the center rolls sit out for an hour or two to firm up.
5. Combine the 20 caramels with the 1 1/2 teaspoons of water in a small saucepan over low heat. Stir often until the caramels melt completely, then turn off the heat. If you work fast this caramel will stay warm while you make the candy bars.
6. Pour the peanuts onto a baking sheet or other flat surface. Using a basting brush and working quickly, "paint" a coating of caramel onto one side of a center roll. Quickly turn the center over, caramel side down, onto the peanuts and press gently so that the peanuts stick to the surface of the candy. Paint more caramel onto the other side of the roll and press it down onto the peanuts. The candy should have a solid layer of peanuts covering all sides. If needed, brush additional caramel onto the roll, then turn it onto the peanuts to coat the roll completely. Place the candy bar onto wax paper, and repeat with the remaining ingredients. Place these bars into your refrigerator for an hour or two so that they firm up.
7. Pour the milk chocolate chips into a glass or ceramic bowl and zap it in the microwave for 2 minutes on 50 percent power. Gently stir the chips, then heat for an additional 30 seconds at 50 percent power. Repeat if necessary, stirring gently after each 30 seconds. Don't overcook the chips or the chocolate will burn and seize up on you.
8. Drop a candy bar center into the melted milk chocolate. Cover the candy bar with chocolate using two forks, one in each hand. When the candy is covered with chocolate, balance the bar on both of the forks, one at each end of the candy bar, and tap the forks on the top edge of the bowl so that much of the chocolate drops off. Carefully place the candy bar onto wax paper and remove the two forks. Repeat with the remaining ingredients, and then chill the candy bars until firm.

Notes
Beneath the chocolate of Nestlés popular candy bar is a chewy, peanut-covered center that resembles Hershey's PayDay. To clone this one we'll only have to make a couple adjustments to the PayDay clone recipe, then add the milk chocolate coating. Even though the wrapper of this candy bar calls the center "nougat," it's more of a white or blonde fudge that you can make in a saucepan on your stovetop with a candy thermometer.

Best-Ever Cinnamon Rolls

2011-11-12T13:50:00.001-08:00

Best-Ever Cinnamon Rolls Debbie Carlson Breakfast
Ingerdients

4 1/2 To 5 cups all-purpose flour
1 pk Dry yeast (about 1 1/2 tsp.)
1 c Milk
1/3 c Butter
1/3 c Sugar
1/2 ts Salt
3 Eggs
3/4 c Packed brown sugar
1/4 c All-purpose flour
1 tb Ground cinnamon
1/2 c Butter
1/2 c Light raisins
1/2 c Chopped pecans
1 tb Half-and-half or light cream
1 Recipe Powdered Sugar Glaze (to follow

Preparation instructions

In a large mixer bowl, combine 2 1/4 cups of the flour and the yeast.
In a small saucepan heat the milk, the 1/3 cup butter, the 1/3 cup sugar, and salt just till warm (120 degrees to 130 degrees) and butter is almost melted, stirring constantly. Add to flour mixture. Add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a greased bowl, turning once. Cover; let rise in a warm place till double (about 1 hour).
For filling, combine brown sugar, the 1/4 cup flour, and cinnamon. Cut in remaining butter till crumbly; set aside.
Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. Roll the dough into a 12" square.
Sprinkle filling over dough square; top with raisins and pecans. Roll up jelly-roll style; pinch edges to seal. Slice roll into eight 1 1/2" pieces. Arrange dough pieces, cut side up, in a greased 12" deep-dish pizza pan or a 13x9x2" baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. Refrigerate rolls 2 to 24 hours. Uncover and let stand at room temperature for 30 minutes (Or, for immediate baking, don't chill dough. Instead, cover loosely; let dough rise in a warm place till nearly double, about 45 minutes).
Break any surface bubbles with a greased toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degree oven for 25 to 30 minutes or till light brown. If necessary to prevent overbrowning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool for 1 minute. Carefully invert cinnamon rolls onto a wire rack. Cool slightly. Invert again onto a serving platter. Drizzle with Powdered Sugar Glaze. Serve warm. Makes 8 rolls.
VARIATION: Apple Cinnamon Rolls: Prepare rolls as directed, except substitute 1 cup finely chopped apple for the raisins in the filling.

POWDERED SUGAR GLAZE:

In a bowl stir together 1 1/4 cups sifted powdered sugar, 1 tsp. corn syrup, 1/2 tsp. vanilla, and enough half-and-half or light cream (1 to 2 Tbsp.) to make of drizzling consistency

Notes
The best part about making this recipe is that the dough can be mixed and the rolls filled and shaped the night before. When you awake in the morning, just bake. Waiting for the rolls to come out of the oven is the hardest part

applesauce spice muffins

2011-11-12T13:41:00.001-08:00

applesauce spice muffins Angela Creighton Breads

Ingerdients
1-/2 cups (350 ml) flour
1/2 tsp (2 ml) baking soda
1/2 tsp (2 ml) cinnamon
1/4 tsp (1 ml) baking powder
1/4 tsp (1 ml) nutmeg
2 egg whites
3/4 cup (175 ml) brown sugar
3/4 cup (175 ml) chunky applesauce
3 tbsp (45 ml) plain nonfat yogurt
1/2 tsp (2 ml) finely shredded orange peel
Nonstick spray coating

Preparation instructions

In a medium mixing bowl, mix all ingredients just until combined.
Spray muffin tin(s) with nonstick spray coating.
Pour batter into cups.
Bake in a preheated 400 degree (200 C.) oven for 15 to 18 minutes.
Cool 5 minutes then remove.

Notes

Variation: Recipe can be made into an 8" quick bread. Bake at 350 degrees for 45 to 50 minutes. Optional:nuts and/or raisins

Artichoke Squares

2011-11-12T13:20:00.001-08:00

Artichoke Squares Appetizers

Ingerdients
2 ea 6-oz jars marinated artichok
4 ea Large eggs
1/4 c Dried bread crumbs
1/4 ts Salt
1 x Non-toxic flowers for garnis
1 ea Small onion, mincec
1 ea 8-oz. package mozzarella che
2 tb Chopped parsley
1/4 ts Pepper

Preparation instructions

Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES

Calories per serving: 60
Fat grams per serving: 5
Approx. Cook Time:
Cholesterol per serving: 43

Make-Your-Own Pita Pizza

2011-11-12T13:15:00.001-08:00

Make-Your-Own Pita Pizza Sandi
Ingredients

For each individual pizza you will need:
7 inch pita bread (Greek-style, if available)
1/4 cup spaghetti sauce
1/4 cup shredded mozzarella cheese
Other toppings: thinly sliced pepperoni, sliced mushrooms, chopped green pepper, chopped onion, pineapple tidbits, etc.

Preparation Instructions

Bake pizzas at 425 degrees for 8 to 10 minutes, until the cheese is melted and bubbly. Slide finished pizza onto a plate and cut into wedges with a pizza wheel or knife.

Cherry Cheesecake

2011-10-31T04:19:00.000-07:00

Cherry Cheesecake Cakes

ingredients
1[8oz] pkg. philadelphia cream cheese
1 cup icing sugar
1 pkg. dream whip
1 1/2 cup grahan wafer crumbs
1/4 cup butter[melted]
1 tin cherry pie filling
preparation instructions

Cream cheese and sugar. Beat dream whip as directed on pkg. and combine with cheese and sugar. Mix crumbs and butter together and press in pan. Cover with creamed mixture. Refrigerate for about 20 minutes and then cover with cherries. Or you can substitute cherries for baked apples or any filling of your choice!

Preparation Time: 20 minutes

Carrot Halwa

2011-10-31T04:12:00.000-07:00

Carrot Halwa cakes

ingredients

3 cups grated carrot
1 1/2 cups half and half cream
6 tsp. butter
1 cup sugar
10 cashew nuts
15 seedless raisins
10 raw sliced almonds
1/2 tsp. cardamom powder

preparation instructions

Fry grated carrot in a non-stick pan for 5 minutes on high heat while stirring constantly. Now add cream and sugar and lower the heat to medium and cook until all the liquid is absorbed while stirring occasionally. Remove from heat.

In a small skillet, heat oil and fry cashew nuts until light brown. Add raisins and remove from heat.

Add this to the above along with powdered cardamom and chopped almonds. Serve hot!

Note-If planning to store, then store the cooked carrot only. Add the nuts, raisins, cardamom powder before serving and serve hot!

Preparation Time: 10 min

Butter Pound Cake

2011-10-31T04:07:00.000-07:00

Butter Pound Cake author:Kristy Cooper Cakes

ingredients

1 cup (225 ml) sugar
1-1/2 cups (350 ml) flour
3 tbsp (45 ml). unsweetened coca
1 tsp (5 ml). baking soda
1/2 tsp (2 ml). salt
1 tsp (5 ml). vanilla
1 tsp (5 ml). vingar
5 tbsp (70 ml). vegtable oil
1 cup (225 ml) lukewarm water
Frosting
1 tbsp (15 ml). butter
2 tbsp (30 ml). milk
2 tbsp (30 ml). cocoa
1 tsp (5 ml). vanilla
Approximately 1 (16 oz) box of powdered sugar

preparation instructions

Sift directly into ungreased 8 inch X 12 inch pan, sugar and cocoa.

Stir to remove lumps and mix well.

Add remaining dry ingredients and mix well, smoothing out evenly in pan.

Hollow out 3 holes in flour mixture.

Fill first hole with vanilla, second with vinegar and third with oil.

Pour in water. Mix thoroughly and bake 20 minutes in a 400 degree (200 C.) oven.

While cake is cooling, make frosting.

In small sauce pan over medium low heat, add all ingredients, stirring to mix well.

Add enough powdered sugar to make thick enough to spread but not too thick.

Pour over still warm cake to spread evenly.

Banana Snack Bars

2011-10-29T08:02:00.000-07:00

Banana Snack Bars Cakes

ingredients

2 egg whites
1 cup plus 5 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons molasses
1 1/2 cups banana puree*
3 tablespoons shortening
1/4 cup whole milk
1/2 teaspoon vanilla butter nut extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda

perparation instructions

1. Preheat oven to 350°.
2. In a large bowl, whip the egg whites with an electric mixer until they become thick. Do not use a plastic bowl for this.
3. Add the sugar to the egg whites and continue to beat until the mixture forms soft peaks.
4. Add the brown sugar, molasses, banana puree, shortening, milk and vanilla butter nut flavoring to the mixture, beating after each addition.
5. In a separate bowl, combine the remaining ingredients.
6. While beating the wet mixture, slowly add the bowl of dry ingredients.
7. Lightly grease a 9x14-inch pan with a light coating of non-stick cooking spray. Be sure to coat the sides as well as the bottom of the pan. Dump about 3 tablespoons of sugar into the pan, then tilt and shake the pan so that a light layer of sugar coats the entire bottom of the pan, and about halfway up the sides. Pour out the excess sugar.
8. Pour the batter into the pan, and spread it evenly around the inside of the pan. Sprinkle a light coating of sugar -- about two tablespoons -- over the entire top surface of the batter. Gently shake the pan from side-to-side to evenly distribute the sugar over the batter. Bake for 25-28 minutes or until the cake begins to pull away from the sides of the pan.
9. Remove the cake from the oven and turn it out onto a cooling rack. When cake has cooled, place it onto a sheet of wax paper on a cutting board and slice across the cake 6 times, creating 7 even slices. Next cut the cake lengthwise twice, into thirds, creating a total of 21 snack bars. When the bars have completely cooled, store them in a resealable plastic bag or an airtight container.

*Puree whole bananas (approximately 3) in a food processor or blender until smooth and creamy.

Nutrition Facts
Serving size 1 bar
Servings 21
Total fat (per serving) 1.8g
Calories (per serving) 118

NOTES
In 1996, Nabisco built up its growing line of SnackWell’s baked products with the introduction of low-fat snack bars in several varieties, including fudge brownie, golden cake, apple raisin, and the chewy banana variety cloned here. The secret ingredients that help us keep the fat grams under 2 grams per serving is banana puree to help keep the cake moist while adding real banana flavor, egg whites rather than whole eggs, some molasses and just a little bit of shortening. Whip it all up, pour it into a pan and bake. Soon you'll have 21 tasty little low-fat snack bars to get you through the week.

Bacardi Rum Cake

2011-10-29T07:59:00.000-07:00

Bacardi Rum Cake Cakes author:Chris

ingredients

1 cup (225 ml) chopped pecans (walnuts)
1 package yellow cake mix (with pudding)
3 eggs
1/2 cup (125 ml) cold water
1/3 cup (80 ml) cooking oil
1/2 cup (125 ml) Bacardi dark rum (80 proof)
Glaze:
1/4 lb (.1 kg) butter
1/4 cup (60 ml) water
1 cup (225 ml) granulated sugar
1/2 cup (125 ml) Bacardi dark rum

perparation instructions

Preheat oven to 325 F.

Grease and flour 10 inch tube pan or 12 cups (2825 ml) bundt pan.

Sprinkle chopped nuts into bottom of pan. Mix cake ingredients and pour over

nut in the pan. Bake 1 hour.

Cool.

Invert on serving plate.

Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes,

stirring constantly.

Remove from heat; add rum. Spoon and brush (with pastry brush) glaze evenly over top and sides of the cake.

Repeat until all glaze is absorbed into the cake

Aunt Rose's Mardi Gras Doughnuts

2011-10-29T07:51:00.000-07:00

Aunt Rose's Mardi Gras Doughnuts Cakes author::Alcee-Hymet Family

ingredients

2 c Flour
2 tb Sugar
2 ts Baking powder
1/2 c Milk
2 Eggs
1 pn Salt
1 ts Pure vanilla extract
Oil for deep frying
Powdered sugar
perparation instructions

Mix the flour, sugar and baking powder together in a bowl. Make a well in the middle and add the eggs, milk, salt and vanilla. Beat these together and gradually work on the flour. Roll out on a floured board to about 1/4 inch or a little thinner if preferred.
Cut the dough into 2 x 4-inch strips and simply make 3 or 4 slits in the center of each. Fry in deep oil until golden brown. Sprinkle with powdered sugar.

HINT: These will be firmer than doughnuts.

Baked Red Onions

2011-10-29T05:48:00.000-07:00

Baked Red Onions Vegetables

ingredients
6 red onion, halved
rind of 1 lemon, cut in strips
1/2 cup olive oil
1 cup raisins
1/2 cup port wine
1/4 cup cider vinegar
1 Tbsp packed brown sugar
pepper

perparation instructions

In large saucepan, cover onions and lemon rind with water; bring

to boil and boil for 5 minutes. Drain; refresh under cold running

water and drain again. Discard rind. Peel onions and arrange in

13x9 inch casserole; pour olive oil over.

Bake, uncovered, in a 375 F oven, basting occasionally for 40

minutes. Add raisins, port, vinegar, sugar, and pepper to taste.

Bake for 30 minutes or until juices are syrupy. Makes 12 servings.

Baked Eggplant

2011-10-29T05:44:00.000-07:00

Baked Eggplant Vegetables

ingredients

1/2 stick unsalted butter, (1/4 cup)

1/2 yellow onion, diced

1/2 green bell pepper, diced

1/2 red bell pepper, diced

2 eggplants, about 1 lb. each, cut in 1/2-in. cubes

1 bay leaf

1/2 cup dry white wine

1/2 cup chicken stock, or canned broth

2 cup whipping cream

1 cup Parmesan, freshly grated (about 4 ounces)

8 slices mozzarella, 1/4-inch thick slices

perparation instructions

Melt butter in heavy large Dutch oven over medium heat. Add onion

and bell peppers and saute until tender, about 10 minutes. Add

eggplants and bay leaf and saute until eggplant is almost tender,

about 10 minutes. Add wine and chicken stock and cook until liquid

evaporates, about 5 minutes. Add cream and cook until eggplant is

tender and mixture is thick, stirring frequently, about 25 minutes.

Mix in Parmesan. Season to taste with salt and pepper. Divide

mixture among 8 large ramekins. Top each with slice of mozzarella

cheese.

Preheat oven to 350F. Bake eggplant until heated through, about 15

minutes. Preheat broiler. Broil until cheese bubbles. Serve hot.

Thai steak and potatoes

2011-10-29T05:41:00.000-07:00

Thai steak and potatoes Steaks author:http://recipes.chatelaine.com

ingredients

4 baking potatoes
2 large rib eye steaks, at least 1 inch (2.5 cm) thick, about a total of 1-1/2 lbs (750g)
2 tbsp ( 30 mL) dark sesame oil
2 tbsp ( 30 mL) soy sauce
1 tbsp ( 15 mL) chili-garlic sauce

perparation instructions

1. Poke several holes in unpeeled potatoes. Place on a paper towel in microwave. Microwave, uncovered, on high until partly softened, from 12 to 14 minutes. Or place in a preheated 400 F (200 C) oven for 20 minutes. Cut in half lengthwise and lightly score cut surface. Oil grill and preheat barbecue. Trim and discard any thick fat on steaks.

2. Brush potatoes all over with sesame oil. Season potatoes with salt and pepper, if you wish. Place on barbecue. Grill, turning occasionally until lightly golden, from 10 to 15 minutes.

3. Stir remaining sesame oil with soy sauce and chili-garlic sauce. Brush on both sides of steak. Place on grill with potatoes. Brushing often with sauce, grill until steaks are done as you like, from 6 to 8 minutes per side for medium. Continue to turn potatoes until fork-tender.

NOTES

The zing of chili-garlic sauce takes steak and potatoes way beyond its stodgy image.

Easy grilled polenta

2011-10-29T05:35:00.000-07:00

Easy grilled polenta Starters author:http://recipes.chatelaine.com/

ingredients

1/4 to 1/2 lb (125 to 250 g) roll of polenta
1 tbsp ( 15 mL) olive oil
Parmesan or Romano Cheese

perparation instructions

1. Slice polenta into pieces about 1/2 to 1 inch (1 to 2.5 cm) thick. Thinner slices will be crispier.

2. Brush all cut surfaces with oil.

3. Place on oiled grill, and check underside occasionally, until golden-tinged and hot, about 15 to 20 minutes per side.

4. Sprinkle with Parmesan cheese

Chicken Fajita!

2011-10-29T05:18:00.000-07:00

Chicken Fajita! Spices author:http.topsecretrecipes.com

ingredients

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced

perparation instructions

1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:

Prepare the fajitas using the same directions found on the package of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
3. SPOON chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas.

NOTES
A couple years ago Taco Bell and Kraft Foods got together to produce a line of products - everything from taco kits to salsas and spice mixes - all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft's top sellers. The clone of this mix, made with a combination of common spices and cornstarch, can be kept indefinitely until your brain's fajita-craving neurons begin firing. When you're set to cook, you'll just need some chicken, a bell pepper, and an onion, and then you simply follow the same instructions that you find on the package of the real thing.

Artichoke Bottoms with Bay Scallops

2011-10-29T05:11:00.000-07:00

Artichoke Bottoms with Bay Scallops Sea Foods

ingredients

3/4 lb Scallops, bay, washed

1 c Bread crumbs, fresh, fine

3 tb Parsley, fresh, minced

1/2 ts Tarragon, dried

1/4 c Celery, minced

2 Garlic, cloves, minced

28 oz Artichoke bottoms, drained

(2-14 oz cans)

Oil, canola, for brushing

On grill rack

perparation instructions

Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms.

Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot.

Angels on Horseback

2011-10-29T05:08:00.000-07:00

Angels on Horseback Sea Foods author:Gourmet Cookbook, Volume 1

ingredients

Bacon slices
Oysters, fresh, raw
Salt and pepper
Paprika
Toothpick

perparation instructions

Wrap thin slices of bacon around freshly shucked oysters, sprinkled with salt, pepper and paprika, and secure them with wooden picks. Put them on a rack in a shallow baking pan and brown them slowly in a moderate oven (350F), turning once, until the bacon is crisp. Serve hot, on parsley sprigs or watercress. Angels on
horseback may also be browned under the broiler. They should be turned to crisp the bacon on all sides.

Cheesy Pita Salad Sandwiches

2011-10-29T04:45:00.000-07:00

Cheesy Pita Salad Sandwiches Denmark

ingredients

1 md Tomato Chopped Coarsely

1/2 c Sliced Cucumbers

1/2 c Alfalfa Sprouts

1/4 c Chopped Sweet Red Pepper

1/4 c Chopped Green Pepper

1/4 c Celery

1/8 tb Coarsely Ground Pepper

1/4 c Low Cal. Italian Salad

Dressing

1/2 c (2 Oz.) Shredded Swiss

2 Whole Wheat Pita Bread

Rounds Cut in Half

Crosswise

perparation instructions

Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately. (Fat 4.6. Chol. 14.)

Burger King®Breakfast Sandwiches

2011-10-29T04:41:00.000-07:00

Burger King®Breakfast Sandwiches Sandwich author:Todd Wilbur

ingredients

Biscuit Sandwich
1 small can (5 biscuits) Pillsbury Grands Buttermilk Biscuits
melted butter
Non-stick cooking spray
5 eggs
salt
ground black pepper
10 ounces ground breakfast sausage (such as Jimmy Dean) or 10 slices of bacon
5 slices American cheese

perparation instructions

1. Prepare biscuits following instructions on the can (bake at 350 degrees for 15 to 18 minutes). When you remove the biscuits from the oven brush the top of each with melted butter.
2. Spray a skillet over medium heat with non-stick cooking spray. Open both ends of a clean, small, sliced pineapple can. Spray the inside of the empty can with the non-stick spray, and then place the can in the pan to heat up. Use more than one can if you'd like to speed up the cooking process.
3. Beat an egg, then pour it into the empty can mold, add a bit of salt and pepper, and cover with a saucepan lid. Cook for a couple minutes, then scrape a knife around the edge of the egg to release it. Remove the can, then turn the egg over and cook it for another minute or two. Repeat with the remaining eggs.
4. If using sausage, form 2-ounce portions of sausage into patties with the same diameter as the biscuits. Cook the sausage in another hot skillet over medium heat until brown. If using bacon, cook the bacon and drain on paper towels.
5. Slice a biscuit in half through the middle. Build each sandwich by first stacking egg on the bottom half of the biscuit. Next arrange sausage (or 2 slices of bacon) on the egg, then a slice of American cheese. Top off each sandwich with the top biscuit half, then zap it in the microwave for 15 to 20 seconds to help melt the cheese. Repeat with the remaining ingredients.

Notes
You can have your eggs and sausage and biscuits sitting next to each other on the plate like all the traditional folks out there, or you can get vertical with this top secret breakfast-in-sandwich from the world's number two fast food chain. And if you prefer a croissant to a biscuit, I've got that version for you, too (along with the special way to get bigger, circular croissants). A great way to make the eggs for these breakfast sandwiches is to pour the beaten egg into a well-greased mold made from an empty pineapple can. Just cut both ends off an 8-ounce pineapple can - you know, the short cans that have crushed or sliced pineapple inside. Oh, and take the pineapple out. Then, before you know it, you'll be making perfectly round eggs like the fast food pros.

Bacon Swiss Crispy Chicken Sandwich

2011-10-29T04:36:00.000-07:00

Bacon Swiss Crispy Chicken Sandwich Sandwich author:Todd Wilbur

ingerdients

Ranch Dressing

1/3 cup mayonnaise
2 tablespoons sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1 teaspoon sugar
1/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon parsley
1/8 teaspoon onion powder
dash dill weed
dash garlic powder
dash ground black pepper
2 teaspoons hot water
1/2 teaspoon unflavored gelatin

6 to 8 cups vegetable shortening
1 egg
1 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
4 chicken breast fillets
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
Kraft Swiss cheese Singles
8 slices bacon, cooked

perparation instructions

1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees. If you don't have a deep fryer, you can also pan fry using a large frying pan and just a couple cups of shortening.
2. To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl. Mix the water with the gelatin in a small cup until all of the gelatin is dissolved. Add this gelatin solution to the other ingredients and stir. Cover and chill the dressing until it's needed.
3. Beat the egg and then combine with 1 cup water in a small, shallow bowl. Stir.
4. Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.
5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.
6. Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture. Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.
7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.
8. As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.
9. On the bottom bun, stack a leaf of lettuce and a tomato slice.
10. When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.
11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.
12. Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun. Repeat the stacking process for each of the remaining sandwiches.

Notes

If you love crispy chicken sandwiches - and especially if you don't live in the West - you'll want to try out this clone of the tasty Carl's Jr. creation. The recipe makes four of the addicting chicken sandwiches from the California-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat. Then you can eat tw

4th of July Salad

2011-10-29T04:27:00.000-07:00

4th of July Salad Salads author:Dawn/NY

Ingerdients

1 pkg. (3 oz.) raspberry Jello
3 c. hot water
1 env. Knox gelatin
1 c. sugar
1 c. milk
1 tsp. vanilla
1 (8 oz.) cream cheese, softened
1/2 c. cold water

perparation instructions

1st Layer: Dissolve 1 package Jello in 2 cups hot water in 8 x 12 inch or 9 x 13 inch pan. Put in refrigerator until set.

2nd Layer: Soften plain gelatin in 1/2 cup cold water. Add to heated milk with sugar. Add vanilla and stir in cream cheese and nuts. Put on 1st layer and let set. 3rd Layer: Dissolve 1 package Jello in 1 cup hot water and add
blueberries with juice. Let cool and pour on 2nd layer.

*Be sure each layer is set before next layer is added. Be sure top layer is cold before putting in pan so as not to melt 2nd layer.

Caesar Salad Tacos

2011-10-26T22:52:00.000-07:00

Salads Mexico

Caesar Salad Tacos

ingredients

8 cups (10-ounce package) torn romaine lettuce
2 cups (8 ounces) SARGENTO ChefStyle Mild Cheddar Shredded Cheese, divided
1 ripe avocado, diced (optional)
1/2 cup (4-ounce can) ORTEGA Diced Green Chiles
1/2 cup canned black beans, drained and rinsed
1/4 cup frozen whole-kernel corn, thawed
1/3 cup Caesar salad dressing
1/4 cup ORTEGA Thick & Smooth Taco Sauce
1 package (12) ORTEGA Taco Shells, warmed
Diced tomatoes

preparation instructions

Directions

COMBINE lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl. Combine dressing and taco sauce in small bowl; mix well. Pour over lettuce mixture; toss well to coat.

FILL each taco shell with salad mixture; top with remaining cheese and tomatoes.

Aceitunas Rellenas - Stuffed Olives

2011-10-26T22:41:00.000-07:00

Appetizers Mexico

ingredients

7 1/2 oz Can Pitted Olives
3/4 oz Can Anchovy Fillets, Cut In Small Pieces
1 Can Chopped Pimentos
1 Clove Garlic, Mashed Or Pressed
1/3 c Wine Vinegar
1 tb Olive Oil
Oil From Anchovies
1/4 c Minced Parsley

preparation instructions

Drain olives and stuff with the anchovy fillets. Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving

2011-10-26T03:07:00.000-07:00

Schwartz Cooking Club

SLOW COOKER SAUSAGE AND BEAN CASSEROLE

INGREDIENTS

450g (1lb) pork sausages
1 onion, cut into chunks
400g tin cannellini beans, drained
1 sachet Schwartz Slow Cookers Sausage & Bean Casserole
400g tin chopped tomatoes
75ml (3fl oz) water
2 tbs tomato purée
METHOD

STEP 1
Brown the sausages in a frying pan, drain excess oil.

STEP 2
Place the browned sausages, onion and beans in the slow cooker pot.

STEP 3
Blend the sachet contents with the chopped tomatoes, water and tomato purée, and add to the slow cooker pot. Stir through.

STEP 4
Cover and cook for 4 hours on HIGH or 8 hours on LOW. (Keep covered during cooking. Cooking times vary between slow cooker models).

STEP 5
Remove the lid, stir through and stand for 5 minutes before serving.

STEP 6
Delicious served with mashed potatoes and fresh vegetables.

Cook's Notes
Why not try using butter beans or kidney beans, or replacing the sausages with diced pork.

African Grilled Shrimp

2011-10-25T01:43:00.000-07:00

Ingredients author: dee

Marinade:
1/4 cup (60 ml) lemon juice
1/2 cup (125 ml) olive oil
3 cloves garlic, crushed
1 2 tsp (10 ml). Peri peri
1 tbsp (15 ml). fresh cilantro
salt and pepper to taste
1-1/2 lbs (.7 kg). fresh shrimp, shelled and cleaned
Garlic Butter:
1/2 cup (125 ml) butter
1 tbsp (15 ml). chopped garlic
1 tbsp (15 ml). cilantro
1 2 tsp (10 ml). Peri peri
salt and pepper
pinch of sugar
Peri Peri Rice:
1 chopped onion
1 chopped red pepper
1 cup (225 ml) rice, rinsed
1/2 cup (125 ml) white wine (optional, but increase stock a bit)
2 cups (475 ml) chicken broth
fresh cilantro, to garnish
lemon or lime juice, to garnish

preparation instructions

Mix the marinade ingrediants together and pour over shrimp.

Marinade for 30 min to an hour; set aside while preparing garlic butter.
Mix together ingredients for garlic butter and cook over low heat until butter is melted.
Remove shrimp from marinade (reserve marinade) and broil or grill, basting with garlic-butter until shrimp is cooked.
Now, serve with rice to go with shrimp (recipe follows).
Peri peri Rice for African Shrimp:
Saute onion and red pepper in the reserved marinade until they are soft and translucent.
Add rice and saute rice in the onion/pepper/marinade mixture for a couple of minutes, to bring out a nice toasty flavor.
Turn up the heat and add the chicken stock and wine.
Bring to a boil, cover and turn heat on lowest setting.
Cook/steam rice until done, about twenty minutes.
Serve rice with shrimp and garlic butter and garnish with cilantro and lemon juice.
Comments
Delicious!

Pan Pizza

2011-10-25T00:57:00.000-07:00

Pan Pizza
ingredients

1 13-3/4oz. package hot roll mix
1 cup grated parmesan cheese
1//2 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
1 16oz. can tomatoes, cut up
1/3 cup tomato paste

preparation instructions

In a large bowl dissolve yeast from roll mix in 1 cup of warm water. Stir in flour mixture from mix and 1/2 cup of the parmesan cheese. Cover and let rest 10 minutes. With greased fingers pat dough out onto bottom and halfway up sides of a greased 15 1/2 x10 1/2 x 1 inch baking pan. Bake at 375 degrees until deep golden brown, 20 to 25 minutes. Meanwhile, in a medium skillet cook ground beef, onion, green pepper, and garlic until meat is brown and onion is tender. Drain off excess fat. Stir in undrained tomatoes, tomato paste, mushrooms, sugar, basil, oregano, fennel, 1 teaspoon salt, and 1/8 teaspoon pepper. Spread meat mixture over the hot crust. Sprinkle with mozzerella cheese and the remaining parmesan cheese. Bake at 375 degrees until bubbly, 20 to 25 minutes. Let stand 5 minutes before cutting.

Make-Your-Own Pita Pizza

2011-10-24T23:55:00.000-07:00

author:Sandi

ingredients

For each individual pizza you will need:

7 inch pita bread (Greek-style, if available)

1/4 cup spaghetti sauce

1/4 cup shredded mozzarella cheese

Other toppings: thinly sliced pepperoni, sliced mushrooms, chopped green pepper, chopped onion, pineapple tidbits, etc.

preparation instructions

For each pizza, place a whole pita bread on a baking sheet and spread generously with spaghetti sauce. Greek-style (pocketless) pitas are a bit thicker and make a spongier crust. Sprinkle the sauce with whatever toppings you like, and finish off with the shredded mozzarella cheese.
Bake pizzas at 425 degrees for 8 to 10 minutes, until the cheese is melted and bubbly. Slide finished pizza onto a plate and cut into wedges with a pizza wheel or knife.

Easy Grilled Ham Pizza

2011-10-24T02:05:00.000-07:00

author:Safeway
ingredients

2 1/2cups Five Roses unbleaced bread flour
8 ounce envelope quick rise instant yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup very warm water (125 degrees)
1/4 cup prepared pesto
1 cup shredded mozzarella cheese

preparation instructions

Dough: reserve 1 cup flour. Mix remaining flour, yeast, sugar, and salt in large bowl. Beat in oil and water. Mix in enough reserved flour to make a soft dough that does not stick to bowl. Knead on lightly floured surface until smooth and elastic about 8 minutes. Cover with plastic wrap and a towel; let rest 10 minutes.

Line 12 inch pizza pan with foil. Press dough to fill pan, for 1/2 inch edge.

Spread with pesto. Sprinkle with mozzarella and parmesan cheeses, then ham and vegetables.

Scotch Oatmeal Waffles

2011-10-21T03:31:00.000-07:00

Scotch Oatmeal Waffles

ingredients

1 1/2 c Elam's Scotch-style oatmeal
1/4 c Brown sugar
2 1/2 ts Baking powder
3/4 ts Salt
1 c Milk
2 Eggs
1/3 c Cooking oil

preparation instructions

Combine first 4 ingredients in bowl;mix.Combine and mix milk, eggs and oil.Add liquids to dry ingredients;mix.For each waffle, pour 1/2 of batter (1 1/3 cups) into preheated 9" square waffle iron.Spread over grid at once.Close iron;bake until done and nicely browned.Serve hot with butter and maple syrup,honey, applesauce or preserves.

Baklazhannaya Ikra (Eggplant Caviar Odessa Style)

2011-10-21T03:24:00.000-07:00

Russian recipe

ingredients

1 lg Eggplant;(1 1/2 To 1 3/4 Lb)
1 md Onion; Finely Chopped
1 md Tomato; Meaty, Peeled And Finely Chopped
2 lg Cloves Garlic; Minced
1 tb Olive Oil
2 tb Red Wine Vinegar
Salt And Freshly Ground Black Pepper
Fresh Parsley; Chopped For Garnish

preparation instructions

Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turing midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.

Thai steak and potatoes

2011-10-19T00:58:00.001-07:00

Thai steak and potatoes

Ingredients (serves 4)

2 tablespoons vegetable oil
650g gravy beef or chuck steak, trimmed
1 cup coconut cream
2 tablespoons massaman curry paste (see related recipe)
1 cup coconut milk
1 cup chicken stock
1/2 cup unsalted roasted peanuts
2 medium potatoes, peeled, cut into 3cm pieces
1 cinnamon stick
2 bay leaves
5 cardamom pods, lightly crushed (see note)
2 tablespoons brown sugar
1 tablespoon tamarind concentrate (see note)
1 tablespoon fish sauce
steamed jasmine rice, to serve

Method

Heat oil in a large saucepan over medium-high heat until hot. Add beef. Cook, stirring constantly, until evenly browned. Transfer to a plate. Add 2 tablespoons coconut cream to pan. Cook over medium heat for 20 seconds or until hot. Add curry paste. Cook for 1 minute or until aromatic.
Return beef and juices to pan. Add coconut milk, stock, peanuts, potatoes, cinnamon stick, bay leaves, cardamom pods, sugar, tamarind concentrate, fish sauce and remaining coconut cream. Stir to combine.
Reduce heat to low. Cover and simmer, stirring occasionally, for 1 1/2 to 2 hours or until beef is tender. Serve with rice.

Notes

Note 1: Cardamom is the dried, unripened fruit of a ginger-like plant. The capsule-shape pods need to be squashed with the flat blade of a knife or pounded in a mortar and pestle (known as bruising) to expose the tiny, brown, aromatic seeds which are slightly pungent to taste. If the pods are unavailable, seeds and ground cardamom are readily available in the supermarket spice aisle.
Note 2: The tamarind tree's fruit is a primary 'sour' flavouring. Tamarind pods are available, however tamarind paste (brown) and concentrate (black) are more convenient. Tamarind concentrate requires no preparation and provides a fruity, sour flavour with just a hint of sweetness. Lime juice is a suitable alternative.

Barbecued beef ribs with spicy sauce

2011-10-11T08:41:00.000-07:00

RecipeType:Steaks

Barbecued Beef ribs with Spicy sauce
ingredients

1/4 cup ( 50 mL) vegetable oil

2 large onions, finely chopped

4 garlic cloves

1 tbsp ( 15 mL) chili powder
1 tbsp ( 15 mL) ground cumin
1/2 tsp ( 2 mL) cayenne pepper
1 to 2 lemons
1 cup ( 250 mL) ketchup
1/4 cup ( 50 mL) brown sugar
2 tbsp ( 30 mL) Worcestershire sauce
8 beef ribs, each about 7 inches (18 cm) long, about 5 lbs (2.5 kg)

preparation instructions

1. To make sauce, heat oil in a large saucepan set over medium heat. Add onions, garlic, chili powder and spices. Cook, stirring often, until onion has softened, about 5 minutes. Squeeze enough juice from lemons to measure 1/4 cup. Stir into onions along with ketchup, brown sugar and Worcester shire. Bring to a boil, stirring often. Reduce heat to low and simmer, uncovered, until thickened, about 15 to 20 minutes. Stir often, especially near end of cooking time. Use right away or cover and refrigerate for up to 1 week.

2. When ready to barbecue ribs, oil grill and preheat barbecue. Place ribs bone-side down on barbecue and grill, turning at least once, for 30 minutes. Spoon about a third of barbecue sauce into a serving dish to be used as a dipping sauce for ribs and set aside. While ribs are on grill, liberally brush them with remaining sauce. Continue barbecuing, turning and brushing often with sauce, until richly glazed and browned, about 15 to 30 more minutes depending on thickness of meat. As soon as ribs are done as you like, move to a cooler part of grill or remove. Cover to keep warm. Serve piping hot with extra sauce, corn on the cob and a selection of salads.

Nutrients per serving
32.4 g protein, 3.7 mg iron, 55.5 g fat, 57.0 mg calcium, 20.3 g carbohydrates, 709.0

Almond Green Beans with Cheese Sauce

2011-10-09T20:25:00.000-07:00

very tasty

RecipeName : Almond Green Beans with Cheese Sauce Recipe Type : Vegetables author : Tenspeed

Ingerdients
2-3 lbs. fresh or frozen cut green beans
1 4-6oz. pack of Sliced Smoked Almonds
6 slices of Bacon (Fried Crisp, drained, cooled, and crumbled)
2 pkgs. Kraft Cheese Powder, or 1 to 1 1/2 cups Cheddar Cheese Sauce
1/2 cup milk and 1/2 stick butter (if using Cheese Sauce) 1/4 cup milk for thinning
Preparation Instructions

Preparation Time: 20-25 min Serves: 4+

Boil or steam the Green Beans until done-AL DANTE (still crisp). DRAIN in a colinder and let cool slightly (for handling purposes). In medium sauce pan, heat liquids and make powdered Cheese Sauce OR heat Cheese Sauce. ADD to Cheese Sauce the crumbled bacon. Add to the green beans the sliced almonds. Mix the sauce. Put the green beans and almonds in the serving bowl, pour the bacon-cheese sauce over the green beans, thinning with milk if needed before pouring. Mix well. Serve with your other favorite dishes!

Preparation Time: 20-25 min Serves: 4+

Carbonara

2011-10-08T22:20:00.000-07:00

Recipe Name :Carbonara author: Sandi Recipe Type: Pizza

ingerdients:

very tasty

1 (12 inch) or 4 (6 inch) Boboli Italian bread shell
5 ounces Boboli pizza sauce
2 1/2 ounces bacon, cooked and crumbled
2 ounces red onions, chopped
4 teaspoons parsley, minced
2 tablespoons parmesan cheese, grated
pepper to taste

preparation instructions:

Layer ingredients on Boboli Italian bread shell in order given. Bake at 450 degrees for 12 -15 minutes (5-8 minutes for 6 inch shells

Apple Pancakes From the Townships

2011-10-08T21:56:00.000-07:00

recipe name : Apple Pancakes From the Townships

ingredients:

2 c Flour; all purpose

1 tb Baking powder

1 ts Baking soda

2 ts -Salt

3 tb Sugar

1 ts Cinnamon

2 1/4 c Soue milk; buttermilk

2 Eggs

1 c Apples;unpeeled, cut in pieces

6 tb Butter; melted

preparation instructions:

Crepes aux pommes des Cantons

Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup.

to quote Mme Benoit, " Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup

ABNAKIS PEA, BEAN & POTATO SOUP

2011-10-08T08:21:00.000-07:00

ABNAKIS PEA, BEAN & POTATO SOUP author: Unknown (Internet)

ingerdients:

1/2 lb Soup beans, dried

1/2 lb Black beans

4 large Potatoes

4 tbl Oil

4 tbl Salt

1/2 tsp Black pepper

1/2 cup Shallots, chopped

preparation instructions:

Wash, soak & cook the dried peas as indicated on the package. Retain

the cooking water.

Cook the potatoes & save the cooking water.

Measure the reserved cooking waters to 8 cups: add fresh water if

necessary. Pour into a soup pot. Crush the peas & beans with the

potatoes & add to the liquid, with the remaining ingredients. Simmer

slowly for 1 hour.

24 Hour Salad

2011-10-08T06:18:00.000-07:00

24 Hour Salad author: Mabel Adams

ingredients:

Dressing
3 eggs -- beaten
4 tbl sugar
2 tbl vinegar
Salad
2 cups banana -- sliced
2 oranges -- cut up
2 cups marshmallows -- chopped*

This recipe came from an old family friend.

For dressing: Mix all ingred. Cook until it coats the spoon. Cool.

Very tasty

For Salad: Mix fruit together with whipping cream. Fold in the dressing. Refrigerate until serving time.
*I substitute mini-marshmallows

"Hearty" Soup

2011-10-08T04:51:00.000-07:00

"Hearty" Soup author Alice Stansberry

Every day a new recipes

ingredients

1/2 lb (.2 kg) ground beef (optional)
8oz. spaghetti (Thin)
32 oz (896 grm). tomato sauce
32 oz (896 grm). of Ragu Zesty Spaghetti Sauce
32 oz (896 grm). frozen or canned mixed vegetables (carrots, peas, potatoes,green beans) may use fresh
2 large onions(diced)
16 oz (448 grm). can pinto beans (optional) this makes the soup filling
1 tsp (5 ml) McCormick Season-All
1 tsp (5 ml) garlic powder
salt and ground black pepper (to taste)
4 cups (950 ml) water

Preparation instructions

Saute beef in fry pan with salt, pepper, season-all, garlic powder, and onions until fully cooked.
Bring to boil 4 quarts (3775 ml) water, add spaghetti and cook for 8 minutes(do not over cook), rinse & drain.
Using a large deep pot add cooked beef mixture, sauces, vegetables, pinto beans, and drained spaghetti.
Let simmer for 30 to 45 mins.
Serve with buttery crackers, country corn bread or toasted bread.
Comments
This recipe was born during one of our ice storms and I had only gas top range working and I had leftover spaghetti and meats balls needed to prepare something that was hearty and filling for my family. Hope you enjoy the meal.You can freeze the leftover and serve another day.