Daily Cook Book

Barbecue Beef for Sandwiches

2009-12-23T14:30:00.000-08:00

Prep Time: 5 Min
Cook Time: 2 Hrs 45 Min
Ready In: 2 Hrs 50 Min

Original Recipe Yield 16 to 20 servings

Ingredients
* 4 pounds boneless chuck roast
* 1 onion, chopped
* 2 tablespoons butter
* 3 tablespoons distilled white vinegar
* 12 ounces chile sauce
* 2 tablespoons brown sugar
* 1 teaspoon mustard powder
* 2 tablespoons Worcestershire sauce
* 1/2 teaspoon freshly ground black pepper
* 1 teaspoon salt
* 1/8 teaspoon ground cayenne pepper
* 3 cloves garlic, minced

Directions
1. Place roast in a large covered pan. Roast at 325 degrees F (165 degrees C) for 2 hours, or until the meat falls apart and shreds easily.

2. In a large skillet, melt butter over medium heat. Add onions, and saute until onions become translucent.

3. Stir in vinegar and chili sauce. Fill empty chili sauce bottle with water, shake, and pour liquid into skillet. Mix in brown sugar, mustard, Worcestershire sauce, black pepper, salt, cayenne pepper, and garlic. Cook sauce over low heat, stirring often, until thickened.

4. With two forks, shred roasted beef. Stir meat into the sauce in the skillet, and simmer for 30 minutes.

Skillet Meatloaf

2009-12-23T14:23:00.000-08:00

Prep Time:20 Min
Cook Time:35 Min
Ready In: 55 Min

Original Recipe Yield 6 servings

Ingredients
* 1 (10.75 ounce) can condensed tomato soup, divided
* 1 1/2 pounds ground beef
* 1/2 cup dry bread crumbs
* 1 egg, lightly beaten
* 1/4 cup chopped onion
* 1 teaspoon salt
* 1 teaspoon pepper
* 1/4 cup water
* 1/2 teaspoon prepared yellow mustard
* 1/2 cup shredded mozzarella cheese

Directions
1. In a large bowl, mix together 1/4 cup of the tomato soup, ground beef, bread crumbs, egg, onion, salt and pepper using your hands. Shape firmly into two loaves.

2. Heat a large deep skillet over medium-high heat. Brown the meatloaves in the hot skillet, then reduce heat to medium and cover with a lid. Simmer for about 25 minutes, or until meat is cooked through.

3. Spoon the fat from the skillet, and stir in the remaining soup, water, and mustard. Top with mozzarella cheese, and let simmer uncovered for 10 minutes, stirring sauce occasionally.

Garden Fresh Taco Salad Recipe

2009-07-22T12:57:00.000-07:00

Fresh summer salads? Try our ultimate taco salad recipes!

Ready in: < 30 minutes
Recipe difficulty 3 (1=easiest:hardest=5)

Serves/Makes: 4

Recipe Ingredients:
1 pound ground beef
1 envelope taco seasoning,divided
1 large head lettuce,shredded
4 medium tomatoes,seeded and diced
1 medium onion,chopped
2 cups shredded cheddar cheese
1 cup mayonnaise or salad dressing
1 tablespoon salsa
leaf lettuce
crushed tortilla chips

Recipe Directions:
In a skillet,cook beef over medium heat until no longer pink;drain. stir in half of the taco seasoning.Remove from the heat; stir in shredded lettuce,tomatoes, onion and cheese. In a small bowl,comine mayonaise,salsa and remaining taco seasoning. pour over salad and toss to coat. line a large bowl or platter with leaf lettuce;top with taco salad. sprinkle tortilla around edge. also added chopped avocados and sour cream.

Check here for more FREE RECIPES:
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Oaxacan Tacos

2009-07-21T11:07:00.000-07:00

Tacos are part of traditional mexican recipes, this taco recipe is part of our authentic mexican recipes collection!

PREP TIME 15 Min
COOK TIME 15 Min
READY IN 30 Min
Original taco recipe yield 18 tacos

INGREDIENTS
* 2 pounds top sirloin steak, cut into thin strips
* salt and pepper to taste
* 1/4 cup vegetable oil
* 18 (6 inch) corn tortillas
* 1 medium onion, diced
* 4 fresh jalapeno peppers, seeded and chopped
* 4 limes, cut into wedges
* 1 bunch fresh cilantro, chopped

DIRECTIONS
1. Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2. Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3. Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Want more Mexican food recipes?
Click here for more easy mexican recipes

2009-07-18T04:52:00.000-07:00

Mexican recipes are great for this summer, ty this easy recipes. We will add more free recipes in the days to come, so check back later to se all recipes.

Tortillas from Scratch
No store-bought, plastic-wrapped tortilla can compare to a homemade one hot off the griddle or comal.

One of the definitive elements of Latin American cuisine is the tortilla, a simple, round flatbread made with treated corn flour or white flour.

Corn Flour
Corn tortillas are made with a type of specially treated corn flour called masa harina. To make masa harina, whole corn kernels are boiled with an alkali until the hulls loosen and float to the top. The kernels are then drained, crushed, and dried. The resulting flour is mixed with water and kneaded into a pliable dough in order to make tortillas. You can find dry masa harina at many supermarkets. At specialty stores and Mexican grocers, you may even find fresh masa, which needs to be used right away.

Making Corn Tortillas
Even though they're such a simple item, it takes years of practice before cooks can effortlessly make a perfect tortilla. (A tortilla press makes flattening the rounds much easier.) For corn tortillas, divide the dough into small balls--about the size of a walnut. Keep the dough wrapped in plastic while you work with one piece at a time.

The best way to bake the tortillas is to use a cast iron griddle--the kind that stretches across two burners of your stove. Two cast iron skillets will work, as well.

* Heat one burner to medium-high and one to medium. There's no need to add oil to the pans: you aren't frying the tortillas, just heating them until the dough is cooked but they're still pliable, not crisp.

* If you have a tortilla press, flatten the dough and begin baking. If you're using your hands, the easiest way to flatten the masa balls is to use a gallon-sized plastic freezer bag to prevent the dough from sticking to the counter.

* Flatten the dough in between the sheets of plastic into a round as thin as you can make it without tearing. Peel it from the plastic and transfer it to the hottest griddle.

* To lay the tortillas in the pan, your knuckles will be close to the heat source, but don't panic: working from left to right, lay the left-hand edge of the tortilla onto the griddle, and gently sweep your hand away--don't jerk it. The edge of the tortilla will stick to the griddle, so as you move your hand, the tortilla will fall into place in the pan.

* After about a minute on the hot griddle, flip the tortilla over into the cooler skillet.

* Using tongs--or your fingers, if you're brave and heat-tolerant--gently touch the center of the tortilla until it starts to puff slightly.

* The tortilla should be done, developing brown spots, after 30 seconds to a minute.

* Wrap the hot tortillas in a clean kitchen towel while you shape and bake the rest of the dough.

Making Flour Tortillas
Flour tortillas are different from corn tortillas in that they contain wheat flour rather than corn flour, and include additional ingredients like shortening or lard and sometimes a pinch of baking powder. These pale cousins of the corn tortilla are usually made larger and thinner because the gluten in the wheat flour allows the dough to be stretched without falling apart, plus the fat in the dough keeps them from cracking and tearing. They can be flattened with a rolling pin. To bake them, follow the process outlined above for corn tortillas.

Great KFC secret recipe

2009-07-13T13:48:00.000-07:00

This restaurant recipes are a copycat recipe for a delicious kfc meal!

Ingredients for the great kfc secret recipe:
2 cups flour
1/2 tsp salt
1/2 tsp thyme
1/2 tsp basil
1/2 tsp oregano
1 tbsp celery salt
1 tbsp black pepper
1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tsp ground ginger
3 tbsp MSG (Accent)

Mix all ingredients well in a large bowl.

Dip chicken pieces in beaten eggs
Then turn them over in regular bread crumbs (commercial)
Finally plunge them in the flour-spices mixture (above)

Heat oven to 350 degrees
Place chicken in a tray and cover with foil (shiny side out)
Cook 40 minutes.
Remove the foil then cook for another 40 minutes
Baste lightly with oil 5 minutes before the end
Let stand 5 minutes and serve.

Source:
newsgroups: alt.cooking-chat

Gazpacho Andaluz

2009-07-11T08:36:00.000-07:00

SUBMITTED BY: Aubrey
PHOTO BY: HMM99A

"Direct from Spain, this recipe is simple and delicious. For this recipe it is convenient to have a hand mixer with chopping blades, a food processor, or a blender. This gazpacho can be garnished with minced vegetables and parsley, or with a little crushed ice."

8 Servings

* 8 cups cold water
* 8 large tomatoes - peeled, seeded and chopped
* 1/4 cup minced onion
* 1 clove garlic, minced
* 1 cucumber, peeled and finely chopped
* 1 green bell pepper, minced
* 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
* 1/4 cup olive oil
* 1/4 cup wine vinegar
* 1/8 tablespoon salt

DIRECTIONS
1. Combine water, tomatoes, bread, and oil in a large stock pot. Set aside.

2. In a food processor or blender, blend onion, garlic, cucumber, and green pepper to a paste. Stir into the stock pot.

3. Using a hand mixer, blend until ingredients have a watery, pinkish consistency. Alternatively, process in a blender or food processor until smooth. Add vinegar, and season with salt.

Hearty Hot or Cold Roasted Tomato Soup

2009-07-11T08:23:00.000-07:00

SUBMITTED BY: Rosa
PHOTO BY: Diane Marie
"A summer/fall specialty, blending the flavors of garden fresh basil and juicy tomatoes. Make this soup when you are feeling tomato rich."
Hearty Hot or Cold Roasted Tomato Soup Recipe

PREP TIME 15 Min
COOK TIME 1 Hr
READY IN 1 Hr 15 Min

4 Servings

INGREDIENTS (Nutrition)

* 2 pounds Roma (plum) tomatoes, quartered
* 3 tablespoons olive oil
* 4 cloves garlic
* 1 quart chicken stock
* 1/4 cup chopped fresh basil
* 1/2 tablespoon balsamic vinegar
* salt to taste
* ground black pepper to taste

DIRECTIONS
1. Place the tomato halves, cut side up, on a baking tray with the garlic cloves. Drizzle with the oil, and sprinkle with salt and pepper. Roast at 375 degrees F (195 degrees C) for 1 hour.

2. Snip the ends off the garlic cloves, and squeeze the insides into the bowl of a food processor along with the entire contents of the baking tray. Add stock, basil, and vinegar; blend until smooth. Season to taste. Serve either hot or cold.

Greek Salad Recipe

2009-07-10T14:10:00.001-07:00

This Greek salad recipe is a true Greek salad. With a light combination of tomatoes, onions, cucumbers, bell peppers, olives and of course, Feta cheese.

Serve with grilled pita bread for a Mediterranean inspired feast.

Ingredients for Greek Salad:

Dressing:
6 Tablespoons extra virgin olive oil
3 tablespoons lemon juice
1 clove garlic, minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper, and extra for garnish
1 teaspoon dried oregano

Salad:
6 tomatoes, cut into wedges
½ red onion, sliced into rings
1 cucumber, halved lengthwise and sliced
1 green pepper, sliced thin
8 ounces feta cheese, crumbled
32 kalamata olives

Directions:

Combine the olive oil, lemon juice, garlic, salt, pepper and oregano in a small bowl.
Place all the salad ingredients into a large bowl.
Pour the olive oil dressing over the salad and toss gently to combine just before serving.

Potato Salad Recipe

2009-07-10T14:08:00.001-07:00

Potato salad is a food that is served everywhere. It can be found on the restaurant menu, in the deli, purchased in containers at the supermarket and even homemade. We all have our favorite recipes - "mom's potato salad".

This potato salad recipe is best when made the night before, allowing the flavors have time to mix and marinate.

Ingredients for Potato Salad:

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1/2 cup finely chopped onion
5 hard-boiled eggs, chopped
paprika

Directions for potato Salad:

Place diced cooked potatoes in a large bowl.
Mix mayonnaise, vinegar, sugar, mustard, salt, garlic and pepper in another bowl.
Add this mixture to the potatoes.
Add celery and onions, mix well.
Stir in chopped eggs.
Sprinkle paprika on top before serving.

Indian Salad

2009-07-09T10:11:00.000-07:00

"This is a very tasty brown rice recipe salad. Mmm!! Very different and tasty served with barbeque meats. I don't think this need to be changed at all, it is so perfect the way it is."

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min

INGREDIENTS (Nutrition)

* 1 1/2 cups brown rice
* 4 cups water
* 1 (10 ounce) can asparagus tips, drained
* 1 red bell pepper, seeded and diced
* 2 red apples, cored and diced
* 1/4 cup golden raisins
* 1/2 cup heavy cream
* 1 teaspoon curry powder
* 1 teaspoon lemon juice
* salt and pepper to taste

DIRECTIONS
1. Combine the rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes, until rice is tender. Drain, if necessary, and cool.

2. While the rice is cooling, place golden raisins in a bowl, and fill with enough hot water to cover. Let soak for 20 minutes to plump. Drain.

3. In a medium bowl, whip cream until soft peaks form. Fold in curry powder, lemon juice, salt and pepper. In a separate bowl, stir together the brown rice, asparagus, red pepper, apples, and raisins. Fold into the curry cream, and chill until serving.

Crockpot Ribs or Chops

2009-07-05T13:30:00.000-07:00

Effort:Easy

Recipe Ingredients:
6 or 8 chops or ribs to fill crockpot
¼ c. onion, chopped
½ c. celery, chopped
1 c. catsup
½ c. water
¼ c. lemon juice
2 tbsp. brown sugar substitute
3 tbsp. Worcestershire sauce
2 tbsp. vinegar
1 tbsp. mustard
½ tsp. salt
¼ tsp. pepper

How to Prepare this Crockpot recipe:
Mix all together and pour over meat in crockpot. Cook on low 6-8 hours

Thanks to dieetrecepten.eu for their delicious crockpot reciperecipes!

Perfect Pineapple Pops

2008-11-30T16:50:00.000-08:00

Prep time: about 60 to 120 minutes

Ingredients:

2 c. plain yogurt
1/2 c. canned crushed pineapple (packed in its own juice instead of packed in syrup)
1 can frozen pineapple or orange-pineapple juice concentrate, thawed

Utensils:

medium-sized bowl
mixing spoon
small paper cups
plastic wrap
wooden popsicle sticks (available at craft stores)
measuring cups

Directions:

Drain the can of crushed pineapple so all the juice runs out.
Put all the ingredients in a medium-sized bowl and mix them together.
Spoon the mixture into the paper cups. Fill them almost to the top.
Stretch a small piece of plastic wrap across the top of each cup.
Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup.
Put the cups in the freezer until the mixture is frozen solid.
Remove the plastic wrap and peel away the paper cup. You'll have pineapple pops to eat and share!

Serves: 6

Serving size: 1 pop

Nutritional analysis (per serving):

169 calories

4 g protein

1 g fat

36 g carbohydrate

0 g fiber

5 mg cholesterol

62 mg sodium

136 mg calcium

0.1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion:

If you like, you can make this recipe using plastic popsicle molds instead of the paper cups and popsicle sticks.

Lasagna Alfredo

2008-11-22T16:52:00.000-08:00

"Lasagna Alfredo with chicken, ricotta and spinach.
So good that my family requests it at least once a week.
Serve with diced tomato as a garnish."

PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min

INGREDIENTS (Nutrition)

* 1 (16 ounce) package lasagna noodles
* 1 (10 ounce) package frozen chopped spinach
* 3 cooked, boneless chicken breast halves, diced
* 2 (16 ounce) jars Alfredo-style pasta sauce
* 4 cups shredded mozzarella cheese
* 2 pints ricotta cheese
* salt and pepper to taste

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DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.

2. In a medium bowl, combine chicken and one jar of alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.

3. In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 2 cups of mozzarella and salt and pepper to taste. Bake 50 to 60 minutes, until top is brown and bubbly.

Nopalitos with Tomatoes and Onions Recipe

2008-11-20T06:00:00.000-08:00

Ingredients

1 lb nopalitos, nopales prickly pear cactus paddles that have been stripped of spines, cleaned, and chopped
Olive oil
2 large cloves garlic, minced
1/2 red onion, roughly chopped
1 jalapeño pepper, stem and seeds removed, chopped
1 medium tomato, roughly chopped
Salt and pepper

Method

Heat a tablespoon of olive oil (enough to coat the bottom of the pan) in a large sauté pan on medium high heat. Add red onion, garlic, and jalapeño. Cook for a minute, stirring occasionally, then add the nopalitos. Cook for several more minutes. Then add the chopped tomato. Continue to cook until all vegetables are cooked through. Season with salt and pepper to taste. Serve immediately.

Serves 3 to 4.

Taco Salad Recipe

2008-02-19T11:26:00.000-08:00

Everyone loves my Taco Salad and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!

We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).

Taco Salad Recipe Ingredients You'll Need:

* 1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles)

* Salt, Pepper, Chili Powder, Garlic Powder, Cumin - to season meat

* 1tbsp minced garlic (preferred from a jar)

* 1 head of lettuce chopped

* 3 large or 5 medium tomatoes diced

* 1 medium sweet or red onion (or one bunch diced green onion)

* 1 packet Hidden Valley Ranch dressing mix (not dip mix)

* 1 cup milk

* 1 cup mayonnaise

* 1 bag Doritos or Restaurant style tortilla chips (crushed)

* 1 packet shredded colby jack or taco cheese (8 oz)

This is so easy to make, just start your meat cooking on the stove, and cook on med-high for 5 minutes. If using chicken or morningstar you may need some oil in the pan first - just a few table spoons. Once it's cooked 5 minutes add the seasonings which are about 1tbsp chili powder, 2 tbsp Cumin, 1 tbsp garlic powder and salt and pepper to taste, cook another 8-10 minutes or until meat is thoroughly cooked.

The trick to making this Taco Salad Recipe quickly is to get as much done while the meat is cooking as possible. I usually start the meat, and immediately get an extra large mixing bowl (4-6qt) out and all the veggies. While the meat cooks I dice the tomato and lettuce and onion. I toss it all in the bowl with the tbsp of minced garlic and thoroughly mix it up. In a medium bowl mix the cup of milk, cup of mayonnaise and packet of Hidden Valley Ranch - then set aside. Open one end of the tortilla chip bag, and crush the chips up finely (without destroying the bag).

Add the chips and shredded cheese to the bowl with the veggies and mix well again. Add your meat and mix well again. Last add the Hidden Valley Ranch Dressing and mix well again and you have some easy to make and very tasty Taco Salad!!

I hope you liked this recipe, and I think your family will love it too!

Provencale Tarts

2008-01-25T11:22:00.001-08:00

For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-course appetizers.

1 17.3-ounce package frozen puff pastry (1 sheet)
2/3 cup purchased tapenade
16 cherry tomatoes, quartered
1 8-ounce package crumbled feta cheese
Fresh herb sprigs (optional)

1 Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese.
2 Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings.

Servings: 32
Preparation time: 20 minutes
Cooking time: 12 minutes

Pork Chops and vegies awesome

2007-11-21T08:50:00.000-08:00

Ingredients:
2-4 Pork chops
1 can potatoes
1 can mixed vegetables
1 can mushroom soup
1 can water
¾ cup flour
1 tbsp cayenne
1 tbsp chili powder
1 tbsp cajun seasoning
1 tbsp paprika
2 tbsp Canola oil for frying
Method:

Mix flour, cayenne, chili powder, cajun seasoning, and paprika in a large baggie.. Place 2 pork chops in bag and coat well ( shake vigourously). In a dutch oven coat bottom of pan with oil. Place chops in pan brown both sides. Add remaining ingreients and cook 20 minutes or till chops are done. Serve in large soup plate..

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

2007-07-06T19:04:00.000-07:00

If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set.

1/4 cup whole-grain mustard
3 Tbs extra-virgin olive oil
1 Tbs dried savory, finely crumbled
1 Tbs dried thyme, finely crumbled
1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed)
Vegetable oil for saut�ing
Coarse salt
Freshly ground black pepper

1 In a small bowl, mix together the mustard, olive oil, savory, and thyme.
2 Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You�ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie with twine to fashion two equally thick roasts. Tie each roast at 2-inch intervals.
3 Heat the oven to 450 degrees F. Heat a heavy-duty roasting pan or large Dutch oven or skillet over medium-high heat. Pour in enough vegetable oil to just cover the bottom of the pan. Pat the filets dry, salt them generously, and lay them in the pan; cook without disturbing them until the bottoms are a rich brown. Turn the beef and sear the other sides. It will take about 4 min. per side (there are three or four sides per roast) to get a good sear.
4 When the filets are seared, transfer them to a cutting board, brush them with the mustard and herb mix, and then generously grind fresh pepper over them. Put a rack in the roasting pan, lay the meat on the rack, and roast until the internal temperature reaches 120 degrees F for medium rare, about 20 min. (Check after 15 min.; roasting time will vary depending on searing time.) Remove the filets from the oven and let them rest in the warm spot for at least 15 min. before slicing. Serve warm or at room temperature.

Servings: 10

Beef Rolled Rib Roast au Jus

2007-07-05T20:24:00.000-07:00

Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices.

1 4-pound beef rib-eye roast
1/2 tsp salt (optional)
1/2 tsp pepper (optional)

1 Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover.
2 Roast in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.
Beef au Jus
1 After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in pan drippings. Cook and stir until bubbly. For a richer flavor, stir in 2 teaspoons instant beef bouillon granules. Season to taste.

Servings: 12
Preparation time: 15 minutes
Cooking time: 2 hours

Almond Cream Filling

2007-06-28T21:04:00.000-07:00

Ingredients
1/4 c Butter
1 c Almond paste
1 c Rich milk or light cream
1/2 c Sugar
1/2 c Toasted almonds, ground
6 Egg yolks
1 ts Vanilla

Instructions

1. Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens.

2. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly.

3. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.

Cherry Cheese Brownies

2007-06-25T21:29:00.000-07:00

Cherries and cream cheese make these brownies festive.

1 (16-ounce) can dark sweet cherries
1 (15-ounce) brownie mix (8x8 pan size)
2 eggs, divided
1/4 cup vegetable oil
1 (3-ounce) package cream cheese, softened
2 Tbs granulated sugar
3/4 cup flaked coconut
1 tsp almond extract

1 Drain cherries; reserve 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside.
2 Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. Add remaining egg; mix well. Stir in coconut and almond extract.
3 Lightly grease an 83832-inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture.
4 Bake in a preheated 350-degree oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. Cut into squares or bars.

Baked Santa Fe Dip

2007-06-22T20:08:00.000-07:00

The fresh tomato topping provides a cool contrast to the spicy dip.

2 cups shredded cheddar cheese (8 ounces)
1 cup shredded Monterey Jack or mozzarella cheese (4 ounces)
1/2 cup light mayonnaise dressing or salad dressing
1 8-ounce can whole kernel corn, drained (3/4 cup)
1 4-ounce can chopped green chili peppers, drained
2 tsp finely chopped canned chipotle chili peppers in adobo sauce
1/4 tsp garlic powder
1 medium tomato, seeded and chopped (3/4 cup)
1/4 cup sliced green onion
2 Tbs snipped fresh cilantro
3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama
1 bag lightly salted tortilla chips or baked tortilla wedges

1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, and cilantro. Cover and chill up to 24 hours.
2 To serve, bake cheese mixture in dish in a 350 degree oven about 25 minutes or until heated through. Spoon tomato mixture in the center. Serve with vegetable dippers and tortilla chips. Makes 28 servings.

Citrus Salad

2007-06-14T21:05:00.000-07:00

Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette.

1/4 cup olive oil
2 Tbs sugar
1 tsp finely shredded lemon peel
1 Tbs lemon juice
1/4 tsp salt
3 large oranges, peeled and sectioned
1 large pink grapefruit, peeled and sectioned
1 medium green onion, sliced (2 tablespoons)
1 Tbs snipped fresh mint
4 cups shredded romaine lettuce (about 6 ounces)

1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well.
2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours.
3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings.

Mango Freeze

2007-06-11T18:36:00.000-07:00

3 medium mangoes, peeled, seeded, and chopped
1 12-ounce can peach, guava, or other tropical fruit nectar, chilled
1 cup crushed ice
1 Tbs honey (optional)

1 Combine all ingredients in a blender container. Cover and blend until smooth. Serve immediately. Makes 6 servings.

Servings: 1
Preparation time: 10 minutes

Tala Methi Macchi - Pan cooked salmon with cumin and Fenugreek

2007-06-08T21:26:00.000-07:00

Fish is such a salvation for me on weeknights, it allows me to put something together from the scratch on a busy weeknight without much fuss and usually in less than 30 minutes if I am organized. This salmon is not really an exception, a few good ingredients, the interesting taste in this one is from the dried kasuri methi, a simple handy flavorful ingredient. This is the first time I added this to fish, I think this is a keeper.
Tala Methi Macchi
Serves 3-4 people
Ingredients
1 lb salmon fillets
1/2 tsp turmeric
1 tsp salt
1 tsp red chilli powder
1 tsp ground cumin-coriander powder
1 lime
2 tsp dried methi
1 tbsp oil
1 tsp grated ginger
1 tsp cumin seeds
Method of Preparation
1. Rub the salmon with the turmeric, salt, chili powder, ground cumin-coriander.
2. Squeeze the juice of the lime and add the methi and set this aside for 10-15 minutes.
3. Heat the oil and add the cumin and ginger cook for a few seconds.
4. Add in the fish and cook on each side for 10 minutes, till it flakes easily and is lightly browned.
I guess I should add that for dishes like this, it is important to use a good non-stick pan, or you will need more oil to get the same results.

With friendly permission of: Rinku

Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust

2007-06-08T21:14:00.000-07:00

Honey Cake (Lekach)

2007-06-08T21:10:00.000-07:00

1/2 cup strong coffee
1 cup honey
1 Tbs brandy, optional
2 eggs
2 Tbs vegetable oil
1/2 cup brown sugar
2 cups flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

1 Combine coffee, honey and brandy; mix well. Beat eggs in mixing bowl. Add oil and brown sugar. Combine flour, baking powder, baking powder, baking soda and spices; mix well.
2 Add flour mixture and honey mixture alternately to egg mixture.
3 Pour batter into greased 9-inch square pan.
4 Bake at 300�F 55 to 60 minutes or until cake springs back when lightly touched.

Servings: 16

Almond Phyllo Tart with Scallops

2007-06-07T19:35:00.000-07:00

Tart Shell
5 sheets (14x18-inch) phyllo (fillo), cut into thin strips
1/4 cup clarified butter
1/4 cup whole almonds, very finely chopped or ground*
2/3 cup granulated sugar
dash salt
dash pepper
dash nutmeg
Topping
24 jumbo scallops (1½ pounds)
Salt
Pepper
1 cup butter
1 cup finely diced leeks, white part only
2 cups bottled clam juice
1 cup Sauterne wine or chicken broth
2 cups heavy cream
2 apples, peeled and very finely diced
Apple slices; for garnish
Thin slices of tops from leeks; for garnish

1 For tart, preheat oven to 350F. Butter baking sheet; set aside. In medium bowl, gently toss phyllo strips with clarified butter. Then, toss with almonds, sugar and seasonings. Turn onto prepared baking sheet. Pat and shape into circle, about 8 to 9 inches in diameter. Bake at 350F until golden and crisp, about 12 to 15 minutes. Cool to room temperature.
2 Sear scallops in very hot, dry frypan, about 2 minutes. Season to taste with salt and pepper. Remove to heatproof container and keep warm. Melt butter in same frypan and sauté leeks just until limp. Add clam juice and bring to boil, stirring residue from bottom of pan until all dissolved. Add wine and heavy cream. Stir in diced apples. Heat to low boil; reduce heat. Simmer till reduced by half. If smooth sauce is desired, turn into blender container or bowl of food processor and process until smooth. Return to pan and keep warm.
3 To serve: Cut tart into 6 or 8 wedges. Arrange scallops on and around tart on individual serving plates. Spoon sauce over. Garnish with apple slices and sliced green leek tops.

Servings: 6

Cooking Tips
Tart may be stored in air tight container and reheated to serve.
To grind California almonds, chill overnight in freezer. Grind small amount at a time in nut grinder or food processor to fine crumbs. Crumbs should be light and airy. Over processing will result in paste or butter.

http://daily-cook-book.blogspot.com

15 Minute Clam Chowder

2007-06-07T19:33:00.000-07:00

2 cans clams, drained

2 celery stalks, chopped

2 Tbs dehydrated onion

1 can cream of celery soup

1 can cream of mushroom soup

1 can cream of potato soup

1 pint half and half or milk

1 Drain juice from clams into pan and cook celery and onion in juice until tender; about 10 minutes. Add the 3 cans of soup and dilute with half and half or milk to desired consistency. Bring to a boil; add clams but do not boil again.

Servings: 4

Citrus Salad

2007-06-07T19:31:00.000-07:00

Zucchini Alla Romana

2007-06-07T18:54:00.000-07:00

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.

2 cloves garlic

2 tsp olive oil

4 cups sliced zucchini (4 to 5 small)

1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil

1/4 tsp salt

1/8 tsp pepper

2 Tbs finely shredded Parmesan or Romano cheese

1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.
2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

Servings: 6
Preparation time: 15 minutes

www.daily-cook-book.blockspot.com

Baby Greens Salad with Oranges and Olives

2007-06-06T20:57:00.000-07:00

Add the blood orange sections just before serving. Over mixing can cause their festive color to bleed into other ingredients.

12 cups

mesclun or other mild salad greens

3 Tbs

olive oil

2 Tbs

blood orange juice or regular orange juice

2 Tbs

balsamic vinegar

8

thin slices red onion, separated into rings

2 cups

blood orange and/or regular orange sections (8 blood oranges or 6 regular oranges)

2/3 cup

mixed country olives or regular kalamata olives

1/8 tsp

salt

1/8 tsp

pepper

1
Place greens in a large salad bowl. For dressing, whisk together olive oil, orange juice, and vinegar in a small mixing bowl. Pour dressing over greens, gently tossing to mix.
2
Divide mixture among eight salad plates. Top with onion rings, orange sections, and olives. Lightly sprinkle with salt and pepper. Makes 8 servings.

Servings: 8

http://daily-cook-book.blogspot.com

Orange Pecan Cream Cheese

2007-06-06T20:56:00.000-07:00

1/3 cup

pecans, finely chopped

8 oz

cream cheese, softened

2 Tbs

freshly squeezed Texas Orange juice

2 Tbs

grated orange peel

1
Combine above ingredients; beat until smooth and of spreading consistency.
2
Refrigerate until ready to use.

Servings: 8

http://daily-cook-book.blogspot.com

Zucchini Alla Romana

2007-06-05T15:43:00.001-07:00

For best results with this mint-and-Parmesan cheese-flavored side dish, select zucchini that are small, firm, and free of cuts and soft spots. Pass over large zucchini. They tend to have tough skins and lots of seeds.

2 cloves garlic
2 tsp olive oil
4 cups sliced zucchini (4 to 5 small)
1 tsp dried mint or basil, crushed, or 1 tablespoon snipped fresh mint or basil
1/4 tsp salt
1/8 tsp pepper
2 Tbs finely shredded Parmesan or Romano cheese

http://daily-cook-book.blogspot.com

1 In a large skillet cook the whole garlic cloves in hot oil until lightly browned; discard garlic. Add the zucchini, dried mint or basil (if using), salt, and pepper to the oil in the skillet.
2 Cook, uncovered, over medium heat about 5 minutes or until the zucchini is crisp-tender, stirring occasionally. To serve, sprinkle with the Parmesan cheese and fresh mint or basil (if using). Makes 6 servings.

Veal Roast with Herb Crust

2007-06-05T15:41:00.002-07:00

A tasty mustard- and lemon-seasoned crust adorns this succulent roast. You may need to order the meat from your butcher ahead of time.

1 3-pound boneless veal leg round roast
1/4 cup fine dry bread crumbs
2 Tbs water
1 Tbs Dijon-style mustard
1 Tbs lemon juice
1 tsp dried basil, crushed
1 tsp dried thyme, crushed
1/2 tsp coarsely ground pepper
1 cup beef broth
2 Tbs all-purpose flour
1/4 cup light dairy sour cream

1 Place meat on a rack in a shallow roasting pan. In a small mixing bowl stir together bread crumbs, water, mustard, lemon juice, basil, thyme, and pepper. Spread mixture over surface of meat.
2 Insert meat thermometer. Roast meat in a 325 degree F. oven for 2-1/2 to 3 hours or until thermometer registers 160 degrees F. (If crust begins to dry, cover meat loosely with foil after 1-1/2 to 2 hours.) Transfer meat to a warm platter; cover and keep warm.
3 For sauce, skim fat from pan drippings. In a small saucepan stir beef broth into flour; add meat drippings. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the sour cream; heat through, but do not boil. Pass the sauce with meat. Makes 10 to 12 servings.

Servings: 10
Preparation time: 15 minutes
Cooking time: 2 hours and 30 minutes
Ready in: 2 hours and 45 minutes

http://daily-cook-book.blogspot.com

Cherry-Chocolate Heart

2007-06-05T15:41:00.001-07:00

Taste tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a Valentine's Day dessert that is guaranteed to melt hearts.

1 (15-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 tsp almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping

1 Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines. If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450-degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.
2 Combine cream cheese, confectioners' sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.
3 To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.

http://daily-cook-book.blogspot.com/

RAJMA TACOS.....

2007-06-02T15:41:00.000-07:00

India meets Mexico!
"A complete fusion recipe, after tasting the final product I knew that food and cultures can mix and form an entirely new and delicious cuisine which one can actually enjoy and relish. So here is my Indian RAJMA TACOS recipe." (Mahek Kulkarni)

INGREDIENTS

250gms Rajma beans soaked overnight
2 medium onions finely chopped
2 tomatoes finely chopped
1 tsp each ginger and garlic paste
1 tsp garam masala powder
1 tsp chilli powder
½ tsp haldi powder
½ tsp sugar
salsa made of chopped tomatoes, onions and coriander.
Salt to taste and coriander to garnish
Cheese for spreading on top.

METHOD

Take a pressure cooker pan and heat oil
Add the finely chopped onions and stir till they become soft
Add the ginger garlic paste
Add the tomatoes and stir till the tomatoes are cooked and leave oil
Add soaked and washed rajma and all the masala’s.
Cook in the pressure cooker for 10 minutes.
Garnish with coriander after adjusting the seasonings.
Let it become a little dry

Take the taco shells and keep in the microwave for 1 minuteArrange the beans a mixture of tomatoes and onionsThen top with cheese.

With friendly permission of: www.love4cooking.blogspot.com

Meatballs With Mushroom Stew

2007-06-02T11:08:00.000-07:00

Swedish meatballs are one of the best-known Swedish cooking specialties. However, there are so many recipes. Almost all meatball recipes call for some type of extender such as mashed potatoes, rolled oats or breadcrumbs. Less expensive items than meat.

My meatballs are very easy to make.

INGREDIENTS:
Serves 4

* 400 g ground meat (ab. 90 % beef + 10% pork)
* 2 teaspoons potato starch
* ½ dl (50 ml) milk
* 1 - 1 ½ teaspoon salt
* ½ - 1 teaspoon freshly ground black pepper
* 1 egg
* butter

METHOD:
1. Mix the ground meat with egg, salt, pepper, milk and potato starch.
2. By hand form into small balls 25 mm - 30 mm (1\"- 1½\") in diameter.
3. Heat a skillet with butter to medium-high heat.
4. Fill the skillet about half full with the meatballs.
5. Fry them for about 7 - 10 minutes.
6. Shake the skillet to keep the meatballs turning and to cook them evenly.
7. When they are browned, take them out of the pan, keep them warm until ready to serve.

Cook them in the oven when you want to make large quantities. That is easier. Preheat oven to 200 - 225°C [ab. 400°F]. Place the meatballs on a greased baking sheet. Cook in the centre of the oven for about 15 - 20 minutes. Turn them around with a spoon a couple of times.

I serve my meatballs with cooked potatoes, a mushroom stew, red currant jelly and cooked broccoli bouquets.

Mushroom Stew:

INGREDIENTS:
* 250 -300 g fresh champignons (white mushroom, button mushroom)
* butter
* 1 tablespoon flour
* 3 dl whipping cream
* salt and pepper
* 2 tablespoons sherry or port (optional)

METHOD:
1. Clean and slice the champignons, as thinly as possible.
2. Heat butter in a saucepan, add champignons.
3. Fry the champignons,
4. Turn them around now and then until all liguid has evapurated.
5. Add more butter, sprinkle with flour and mix well.
6. Season with salt and pepper, add whipping cream, a little at a time.
7. Simmer for at least half an hour on low heat, stirring.
8. Add more whipping cream if necessary.
9. When the stew is glossy and nice, and has a delicious taste you may add wine.

With friendly permission from: Karin at http://minareceptsamlingar.blogspot.com

Shrimp and Mango Kebabs

2007-06-01T06:35:00.001-07:00

4 servings

1 lb large shrimp (16-20/lb)
2 teaspoons fresh ginger, finely grated
2 Tablespoons olive oil
1/4 cup orange juice, freshly squeezed
1/4 cup lemon juice, freshly squeezed
pinch red chili flakes
pinch of salt
2 mangoes, peeled

Soak 10-12 bamboo skewers in water for about 30 minutes to prevent burning.
Make the marinade by combining the ginger, olive oil, orange and lemon juice and a pinch of red chili flakes and salt. Peel the shrimp and place in the marinade for 5 minutes. Slice the mangoes into about 12 chunks each. Skewer the shrimp alternating with the mango on the skewers and grill or broil for 5 minutes, turning once, until completely pink.

Enjoy! With friendly permission from: Cooking with Amy

Butterscotch Rum Pound Cake

2007-05-31T20:30:00.000-07:00

A delicious rich pound cake with a twist! The butterscotch morsels add a nice sweet caramelized flavor to this classic pound cake.

1 2/3 cups (11-oz. pkg.) NESTLɮ TOLL HOUSE� Butterscotch Flavored Morsels, divided
1 pkg. (18.25 oz.) yellow cake mix
4 large eggs
3/4 cup sour cream
1/2 cup milk
1/2 cup dark rum
1/4 cup (1/2 stick) butter or margarine, softened (we recommend LAND O LAKES� Butter)
1 cup finely chopped walnuts or pecans
Glaze
Chopped nuts (optional)

1 Preheat oven to 350� F. Grease 10-inch bundt pan.
2 Microwave 1 1/3 cups morsels in medium, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature.
3 Combine cake mix, eggs, sour cream, milk, rum, butter and melted morsels in large mixer bowl. Beat on low speed just until moistened. Beat on high speed for 2 minutes. Stir in 1 cup nuts. Pour into prepared bundt pan.
4 Bake for 50 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely; transfer to serving platter. Pour Glaze over cake; sprinkle with chopped nuts.
Glaze
1 Microwave remaining morsels and 1 to 2 tablespoons milk in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 30 seconds; stir.
2 Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 5 to 10 minutes.

Servings: 24
Preparation time: 20 minutes
Cooking time: 1 hour

Triple-Corn Chowder

2007-05-31T20:29:00.000-07:00

A combination of frozen corn, cornmeal, and corn nuts add an interesting texture to the pleasantly flavored soup.

1 cup loose-pack frozen whole kernel corn
1/4 cup chopped green or sweet red pepper
1/4 cup water
2 Tbs chopped onion
1 tsp instant chicken bouillon granules
1/8 tsp pepper
1 cup milk
2 Tbs yellow cornmeal
1/4 cup chopped sliced dried beef or fully cooked ham
2 Tbs corn nuts or coarsely broken corn chips (optional)

1 In a medium saucepan stir together the frozen corn, green or sweet red pepper, water, onion, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until the corn is tender. Do not drain.
2 In a small mixing bowl stir together the milk and cornmeal. Stir into saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in the dried beef or ham. Heat through.
3 To serve, ladle chowder into individual bowls. If desired, garnish with corn nuts or chips. Makes 2 side-dish servings.

Servings: 2

Solid Gold Squash Soup

2007-05-31T20:28:00.000-07:00

Thaw frozen squash in the microwave oven while cooking the onion and spices for this all-but-instant creamy soup.

1 1/2 tsp canola or vegetable oil
1/4 cup finely chopped onion
1-2 tsp curry powder
1/2 tsp ground ginger
2 12-ounce packages frozen cooked winter squash, thawed
1 cup reduced-sodium chicken broth
1 cup apple juice or apple cider
1/8 tsp salt
1/2 cup plain nonfat yogurt or nonfat dairy sour cream
1-2 Tbs finely chopped pistachio nuts (optional)

1 In a medium saucepan heat oil over medium heat. Add onion, curry powder, and ground ginger. Cook and stir for 2 minutes. Add squash, chicken broth, apple juice, and salt. Heat through.
2 Ladle into soup bowls. Top each serving with a swirl of yogurt or sour cream. If desired, sprinkle with pistachio nuts. Makes 4 side-dish servings.

Servings: 4
Preparation time: 5 minutes
Cooking time: 10 minutes

Broccoli and Peppers

2007-05-31T20:25:00.000-07:00

If you don't have a steamer basket, improvise with a metal colander to prepare this healthful vegetable dish.

1 lb broccoli, cut into flowerets
1 medium red or yellow sweet pepper, cut into 1-inch pieces
2 Tbs reduced-calorie margarine or regular margarine
1 Tbs lemon juice
1/8 tsp pepper
1 tsp finely shredded lemon peel

1 Place broccoli and pepper in a steamer basket over simmering water. Steam, covered, for 8 to 12 minutes or until vegetables are crisp-tender. Drain.
2 Arrange on a serving platter. Meanwhile, in a small saucepan melt the margarine. Stir in lemon peel, lemon juice, and pepper. Drizzle over broccoli mixture. Makes 6 servings.

Servings: 6
Preparation time: 10 minutes
Cooking time: 8 minutes

Peanut Butter Cup Cake

2007-05-31T10:45:00.000-07:00

3/4 cup creamy peanut butter
1 stick butter, softened
4 eggs
1 package butter cake mix
2/3 cup water

Preheat oven to 325º. Grease and flour a 9×13 pan.

Combine 3/4 cup peanut butter and softened butter. Cream until light and fluffy. Add eggs one at time, mixing well after each one. Add cake mix alternately with the water. Beat on medium until well blended. Pour batter into prepared pan. Bake for 45 minutes or until toothpick comes out clean. Remove from oven and poke holes in warm cake with end of wooden spoon. Prepare chocolate icing and pour it over warm cake.

Chocolate Icing
2 cups confectioners’ sugar
2 tbsp cocoa
1 stick butter
1/2 cup heavy cream
2 tsp vanilla extract

In sauce pan melt butter over medium low and add cocoa. Stir with whisk. Add powdered sugar and cream. Stir to remove lumps. When smooth add vanilla and let simmer for about a minute. Pour warm icing over warm cake.

With the friendly permission of Everyday Mommy

Cappuccino Crinkles

2007-05-21T18:36:00.000-07:00

A double rolling in granulated sugar makes these crackled cookies extra sparkly.

1/3 cup butter (no substitutes), softened
1 cup packed brown sugar
2/3 cup unsweetened cocoa powder
1 Tbs instant coffee granules
1 tsp baking soda
1 tsp ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1 1/2 cups all-purpose flour
1/4 cup granulated sugar

1 Heat oven to 350 degrees F. Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined, scraping sides of the bowl occasionally. Beat in egg whites and yogurt until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon.
2 Place granulated sugar in a small bowl. Drop dough by heaping teaspoons into sugar and roll into balls. Roll again in sugar. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are firm. Transfer cookies to wire racks and cool. Makes about 32 cookies.

Roquefort Popovers

2007-05-16T19:31:00.000-07:00

Popovers and blue cheese are naturals in their own right with beef, but when combined into one, the results are incredible. This recipe is not complicated but it must be made and served at the last minute to ensure the best results. If you are not a fan of blue cheese, try using a crumbly goat cheese in its place.

Vegetable oil, shortening, or lard for the pans
1 1/2 cups whole milk
6 oz Roquefort cheese, crumbled
1 tsp salt
Freshly ground black pepper
9 oz (2 cups) all-purpose flour
6 large eggs

1 Set the oven rack to its lowest position in the oven. Heat the oven to 400 degrees F. Generously grease 12 popover tins (preferably nonstick) with oil, shortening, or lard (butter won't work).
2 In a small saucepan, warm the milk and cheese over medium-low heat until the cheese is melted. Remove from the heat and whisk in the salt and pepper. (You can also melt the cheese in the milk in a glass measuring cup in the microwave on low power for 1 min.)
3 Put the flour in a medium bowl. Whisk in the milk mixture until just combined; it's fine if the batter is a bit lumpy. Add the eggs one at a time to the batter, whisking well after each addition. Pour the batter into the prepared tins and bake on the lowest shelf for 20 min. at 400 degrees F. Don't open the oven, but reduce the temperature to 350 degrees F and continue to bake another 15 min. until the popovers are browned and fully puffed. Remove the popovers from the oven and immediately take them out of the tin to keep them from getting soggy. Poke each popover with a knife to release steam. Serve immediately or reheat just before serving.

Link Partner

2007-05-13T08:54:00.000-07:00

African cooking - a collection of recipes from all over the African continent plus information about African cooking and food found in Africa. We are a cookery site that looks at African food and recipes.

BBQ and Kitchen - Your online resource to culinary excellence! BBQ's, Grills Cookbooks, eCookbooks, Recipes, Cooking Shows and How to Videos & Much more!

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