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Рецепти » Повідомлення - Сторінка 53
arrow right Apple Oat Pancakes

1/2 cup quick-cooking rolled oats 2 cups water 2 cups pancake mix, complete -- * 1/2 cup apple -- * * shredded 2 tablespoons sugar 1/2 teaspoon cinnamon |In medium bowl, combine rolled oats and water; let stand 5 minutes. Meanwhile, heat large nonstick skillet or griddle to medium high heat (375F). Grease lightly with oil. Add remaining ingredients to rolled oats mixture; stir just until all ingredients are moistened. (Batter will be thin). For each pancake, pour 1/4 cup batter into hot skillet. Cook 1 to 1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface. Continue to cook 1 to 1 1/2 minutes or until golden brown. Serve with syrup, if desired. 15 (4-inch) pancakes; 5 servings Note: use low-fat Bisquick if you prefer.

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arrow right Apple Sausage Pancakes With Cider Syrup

1 egg 1/2 teaspoon cinnamon 1 cup pancake mix 1/2 cup fresh apple -- shredded 2/3 cup milk 1/2 pound bulk pork sausage -- browned 2 tablespoons oil -----cider syrup----- 1/2 cup sugar 1 cup apple cider 1 tablespoon cornstarch 1 tablespoon lemon juice 1/8 teaspoon pumpkin pie spice 2 tablespoons margarine or butter | Heat griddle to 375~. In small bowl, beat egg on high speed until thick and lemon colored, about 5 minutes. Lightly spoon pancake mix into measuring cup; level off. Stir in pancake mix, milk, oil and cinnamon. Fold in apples and sausage. Grease griddle lightly before making each pancake. Pour batter from 1/4 cup measuring cup onto hot griddle. Bake until bubbles appear, about 2 minutes on each side. Serve with hot Cider Syrup. CIDER SYRUP: In medium saucepan, combine sugar, cornstarch and pumpkin pie spice; stir in apple cider and lemon juice. Cook, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and stir in margarine.

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arrow right Baked English Omelette

6 eggs -- beaten 2/3 cup milk 1/4 teaspoon salt 1/8 teaspoon pepper 1 1/2 cups cheddar cheese -- shredded 1 green onion -- slice thin 3 slices bacon; cook -- crumble 1 tablespoon butter or margarine 1 tablespoon parmesan add'l bacon for garnish -- opt | Beat milk into eggs. Stir in seasonings, cheddar, onion and bacon. Melt butter in a 9

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arrow right Sour Dough Hot Cakes #2

1/4 package granular dry yeast 1/4 cup luke warm water Flour | Dissolve yeast in luke warm water. Put dissolved yeast into a bowl and add enough flour (3/4 to 1 Cup unsifted) to make a running batter. Place in small crock or in large jar. Do not cover tightly. Just cover jar with a cloth or place a saucer over the top of the jar. Put in a warm place to sour. Each day for 5 days, add 1/2 cup luke warm water and enough flour to keep the batter at the same consistency. You will then have a sour dough starter. For really good flavor, dough should be properly soured before using. Every time you use some of the starter again add water and flour. If you use only occasionally, you may store it in the refrigerator and feed it every week with flour and water. Never put any of the mixed batter into the starter. Keep it perfectly free from fat, egg or other leavening material. FOR HOT CAKES: 3 Well beaten eggs 1 Cup milk 2 Cups sour dough mix 1 3/4 Cups sifted flour 1 Tsp. soda 2 Tsp. baking powder 1/4 Cup sugar Combine all ingredients. Bake on a greased griddle. These can be made on an ungreased griddle but in that case 1/4 Cup of melted fat must be added. To make thinner cake add more milk. Bake at 370 degrees.

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arrow right Bok Choy with Baked Tofu

1 (14 ounce) package firm lite tofu 8 large stalks bok choy 2 tablespoons soy sauce 1 teaspoon sugar 1/2 teaspoon garlic powder 1 teaspoon vegetable oil 3 shallots -- thinly sliced 1/4 teaspoon salt 2 tablespoons oyster sauce |Wrap tofu in kitchen towel; cover with plastic wrap. Place heavy weight on top; let stand 30 minutes to press out excess moisture. Cut tofu into 1 ? 1 ? 1/4-inch pieces. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices. Mix soy sauce, sugar and garlic powder. Heat oven to 425?. Line cookie sheet with aluminum foil. Place tofu on foil, brushing with soy sauce mixture. Bake 5 minutes. Spray tofu with cooking spray; bake about 2 minutes or until brown. Turn tofu over; bake 5 minutes longer. Meanwhile, spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add oil; rotate wok to coat sides. Add bok choy and shallots; stir-fry 1 minute. Add salt, tofu and oyster sauce; cover and cook 1 minute.

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arrow right Mashed Sweet Potatoes

1 1/2 lb sweet potatoes, peeled, quartered (about 5 cups) 2 tablespoons Kraft Light Done Right! Zesty Italian Reduced Fat Dressing 1/2 cup finely chopped onion 1/2 cup Breakstone's Reduced Fat or Knudsen Light Sour Cream 1 tablespoon brown sugar|Cook sweet potatoes in boiling water in large saucepan 10 min or until tender. Remove potatoes from saucepan; drain. Heat dressing in same saucepan on medium-high heat. Add onion; cook and stir 5 min. Reduce heat to medium. Add sweet potatoes; mash lightly. Add remaining ingredients; cook until heated through, stirring occasionally. Makes 8 servings, 1/2 cup each.

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arrow right Antipasto Pasta Salad

1 pound shell, bowtie or elbow macaroni pasta 1/4 pound Genoa salami, chopped 1/4 pound pepperoni, chopped 1/2 pound Asiago or Italian sharp cheese, diced 1 (6 ounce) can black olives, drained and chopped 1 red bell pepper, diced 1 green bell pepper, diced 3 ripe tomatoes, chopped 1 (.6 ounce) Italian dressing mix (Good Seasons) 3/4 cup extra virgin olive oil 1/4 cup balsamic vinegar 2 tablespoons dried oregano 1 tablespoon dried parsley 1 tablespoon grated Parmesan cheese salt ground black pepper|Cook the pasta in a large pot of salted boiling water until al dente. Drain and cool under cold water. In a large bowl, combine the pasta, salami, pepperoni, cheese, black olives, red bell pepper, green bell pepper and tomatoes. Sprinkle on the envelope of powdered dressing, mix thoroughly and refrigerate salad. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad and mix well.

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arrow right Mushroom Antipasto Pasta Salad

4 cups pasta, cold, cooked 2 cups white mushrooms, sliced 1 cup roasted red peppers, chopped 1 cup salami, cut into bite−size pieces 1 cup provolone cheese, cut into bite−size pieces 1 jar (6 ounces) marinated artichoke hearts, (with liquid) 1/4 cup Italian dressing salt and pepper, to taste 1/2 cup chopped fresh basil|To the pasta, add the mushrooms, peppers, salami, cheese, and artichoke hearts with liquid. Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil. Allow flavors to blend for at least 30 minutes before serving.

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arrow right Applebee's Lemonade

1 Quart water 1 Cup sugar 1 Cup FRESH lemon juice Sparkling Water (not tonic water, like Perrier)|Mix first three togther. Fill a tall glass 2/3 to 3/4 with Lemon mixture then fill with sparkling water. An intresting variation is to puree some fruit (raspberries, strawberries, etc) with a little superfine or powdered sugar and put that in the glass before adding the the lemonade and water.

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arrow right Boston Market Stuffing

10 Ounce Can sliced carrots; undrained 4 Ounce Can sliced mushrooms; undrained 14 Ounce Can chicken broth 2 ribs celery; cut 4−5 pieces 1 Tbl. Rubbed sage 12 Tbl. Poultry seasoning 1 Tbl. Chicken bouillon powder 3 Tbl. Bottled liquid margarine or melted butter or margarine 3 English muffins; cut into 1/2

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arrow right Ruby Tuesday's Apple Pie

1 (9−inch) frozen deep−dish apple pie (double crust or old−fashioned) 1 stick Butter 1 Cup Light Brown Sugar 3 1/2 tsp. Cinnamon 1/4 tsp. Allspice 1/4 tsp. Ground Clove 1 1/2 tsp. Lemon Juice 3/4 Cup flour 1/2 Cup sugar 10 Tbsp. frozen butter 1 1/3 Cups chopped walnuts Ice cream (optional)|Let pie thaw at room temperature for 30 to 45 minutes. Preheat oven to 350 degrees. In a small saucepan, melt the stick of butter over medium heat. Add 1/2 cup brown sugar, 1 1/2 teaspoons cinnamon, allspice, cloves and lemon juice. Stir until well blended and sugar is melted, about 3 minutes. Make an X in the center of the top crust of the pie and fold back the crust. Pour the butter mixture evenly into the pie and then replace the crust. Leave 4 vent holes, sealing the rest of the pastry. Bake for 30 minutes. Remove from the oven and set aside. Reduce heat to 325 degrees. Grate frozen butter into a medium−sized bowl. Toss the grated butter with flour, remaining sugars, remaining cinnamon and walnuts. Carefully wrap an aluminum foil band around the edge of the pie, creating a lip to hold topping. Sprinkle topping evenly over pie. Bake for 30 to 40 minutes. Let rest for 10 minutes then serve with ice cream, if desired.

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arrow right Soup Nazi's Seafood Bisque

2 cups dry white wine 1 bay leaf 1 onion, roughly chopped 1 clove garlic 2 ribs celery 1 lobster, 1 1/2 to 2 pounds 12 medium−size shrimps, in shell 24 mussels, well scrubbed 12 sea scallops 4 cups heavy cream 1 cup milk 1 teaspoon dried thyme 1 tablespoon minced fresh parsley 1/4 teaspoon dried rosemary 1 cup fresh spinach, well rinsed and chopped 1/2 cup grated carrot salt and freshly ground black pepper to taste 1/2 teaspoon fresh lemon juice|1. Combine the white wine, bay leaf, onion, garlic and celery in a large stock pot over medium heat. Boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster, set aside and cool. 2. Add the shrimps to the boiling broth, cover the pot and steam for 5 minutes. Remove the shrimps with tongs, set aside and cool. 3. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with the tongs, extract the meat and discard the shells. 4. Add 2 cups of water to the liquid in the pot, bring to a boil and add the scallops. Cover the pot, and steam for 3 minutes. Remove the scallops with the tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimps, reserving the shells. Chop the meat into bite−size pieces, cover and set aside. 6. Return the lobster and shrimp shells to the broth and add 2 more cups of water. Bring to a boil, then reduce heat to simmer for 30 minutes. Strain the broth and return it to the pot. Discard shells. 7. Bring the broth to a simmer over low heat. Add the cream, milk and herbs and simmer until mixture thickens slightly, about 5 minutes. Add the seafood and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes to just wilt the spinach. Season with salt, pepper, and lemon juice. Serve hot.

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arrow right Stuckey's Pecan Log Rolls

1/4 cup corn syrup 1/4 cup water 1 1/4 cups sugar 1 egg white 1/8 tsp. cream of tartar 1 tsp. vanilla 1 package(14 oz.) caramels 3 Tbsp. water 2 cups coarsely chopped pecans|Line a 9x5" loaf pan with buttered waxed paper; set aside. Combine corn syrup, water and sugar in small heavy saucepan. Cook over medium heat , stirring constantly, until sugar dissolves and mixture comes to a boil. Wash down side of pan with pastry brush dipped in hot water frequently, to remove sugar crystals. Add candy thermometer. Continue to cook until mixture reaches the hard−ball stage (255*) Meanwhile, beat egg white and cream of tartar with heavy duty electric mixer, until stiff but not dry. Slowly pour hot syrup into egg white, beating constantly. Add vanilla, beat until candy forms soft peaks and starts to lose its gloss. Spoon fondant into prepared pan. Cut into three strips lengthwise, then crosswise in center. Freeze till firm. Line a baking sheet with waxed paper, set aside. Melt caramels with water in small heavy saucepan, over low heat, stirring occasionally. Arrange pecans on waxed paper. Working quickly, drop 1 piece of the frozen fondant into melted caramels to coat. Roll in pecans to completely coat. Place on prepared baking sheet to set. Repeat with remaining fondant pieces, reheating caramel mixture if it becomes too thick. Cut logs into 1/2

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arrow right T.G.I. Friday's Sizzling Vegetable Fajitas

8 oz. chopped cilantro, for pesto 3 cloves garlic, for pesto 1/2 cup olive oil, for pesto salt and pepper, to taste, for pesto 2 oz. freshly grated Parmesan cheese, for pesto 1 medium onion, sliced 1/2 tbsp. margarine carrots, zucchini and yellow summer squash, cut julienne−style broccoli and cauliflower, cut into small florets green pepper and mushrooms, thinly sliced snow peas, whole juice of 1/2 lemon 3 flour tortillas, warmed lime wedge, for garnish|To make pesto, put cilantro and garlic in a food processor and process until finely chopped. With machine on, gradually add olive oil. Season and blend in cheese. Slice enough onion to equal about 1/2 cup. Saute with margarine in a small cast−iron skillet over medium−high heat. Cook past translucent stage until browned, about six to eight minutes. Prepare about 2 cups of vegetables −− the combination depends on personal taste. Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium−high heat. When almost at al−dente stage, add sliced mushrooms. Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.) Place vegetable mixture over sizzling onions, then spoon vegetable−onion mixture into center of warmed tortillas. Top with condiments (guacamole, sour cream, shredded Cheddar cheese, salsa) to taste, then roll up tortillas.

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arrow right kids' favorite casserole

Kids' Favorite Casserole5 large potatoes4 hot dogs1 head of broccoli or any other vegetable1 cup shredded cheese (whichever you prefer)1/2 cup milk4 tablespoons flourPreheat oven to 400 degrees F.Slice potatoes thin, like a homemade scallop potato dish. Slice hot dogs and chop broccoli.Grease a glass bread dish. Add potatoes (you want 2 layers so divide in half). Sprinkle flour over potatoes. Add broccoli and hot dogs and half of the cheese. Add cheese over the hot dogs and broccoli. Add last layer of potatoes, then repeat the layers once more. Pour milk over the mixture. Add cheese on top of mixture, cover with aluminum foil and bake for 40 minutes, checking after 20 minutes.

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