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Рецепти » Повідомлення - Сторінка 64
arrow right easy crescent dogs

Easy Crescent Dogs8 Oscar Mayer Beef Franks or Wieners4 Kraft Singles Process Cheese Food, each cut into 4 strips1 (8 ounce) can Pillsbury Crescent RollsCut a lengthwise pocket into each beef frank to within 1/2-inch of ends; insert 2 cheese food strips into each pocket.Separate crescent roll dough into triangles; wrap 1 triangle around each frank. Place on ungreased cookie sheet, cheese side up. Bake in preheated 375 degree F oven for 12 minutes or until golden brown.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right sweet red pepper and crab bisque

Sweet Red Pepper and Crab BisqueThe addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread. You can make the bisque up to two days ahead; cover and refrigerate it after pureeing. Serves 4.2 tablespoons butter1 cup finely chopped onion1 cup chopped celery1 cup chopped red bell pepper1 1/4 teaspoons Old Bay or other seafood spice blend3 cups fish stock or bottled clam juice1/2 cup diced peeled russet potato1/2 cup half-and-half or skim evaporated milk1 pound crabmeatMelt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.Working in batches, pur?e soup in blender. Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.Ladle into bowls.

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arrow right chinese-style sauteed tofu

Chinese-Style Saut?ed Tofu4 (3-inch square) pieces tofu4 cups oil3 ounces ground pork1 teaspoon minced ginger1 tablespoon minced garlic1 tablespoon hot bean paste1 1/2 teaspoons salt1 teaspoon granulated sugar1 teaspoon sesame oil1/2 cup soup stock1 tablespoon cornstarch2 tablespoons waterChopped green onions (for garnish)Cut tofu into 1 1/2-inch square pieces, then cut each piece into 2 triangles. Pat dry.Heat oil in a wok or large skillet. Fry tofu until golden brown. Remove tofu from pan and remove oil, leaving only 2 tablespoons. Add ground pork to skillet; fry until pink is gone. Add bean paste, garlic and ginger. Add soup stock, then add browned tofu. Cover and cook over low heat for 2 minutes.Add salt and sugar; bring to a low boil. Make a paste of cornstarch and water; add to mixture and stir until thickened.Serve garnished with green onions.Serves 4 to 6.

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arrow right bread pudding in pumpkins

Bread Pudding in Pumpkins2 medium pie pumpkins (about 3 pounds each) 4 eggs, lightly beaten 1 (14 ounce) can sweetened condensed milk 1/2 cup packed brown sugar 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 3/4 teaspoon ground nutmeg 6 cups cubed crustless day-old bread 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 1 cup raisinsWash pumpkins; cut off tops and discard. Scoop out seeds and loose fibers (save seeds for another use if desired).In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, vanilla and nutmeg. Stir in the bread cubes, pineapple, walnuts and raisins. Spoon into pumpkin shells. Place on a greased 15 x 10 x 1-inch jellyroll pan. Loosely cover tops with foil. Bake at 350 degrees F for 1 1/4 hours.Uncover; bake 15-30 minutes longer or until pumpkin is soft and a knife inserted near the center of bread pudding comes out clean.To serve, scoop bread pudding and cooked pumpkin into dessert dishes.Yield: 6-8 servings.

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arrow right tex-mex turkey and rice chili

Tex-Mex Turkey and Rice Chili1 package Rice-a-Roni Spanish Rice2 3/4 cups water2 cups chopped cooked turkey1 (15 or 16 ounce) can kidney beans or pinto beans, rinsed and drained1 (14 1/2 or 16 ounce) can tomatoes or stewed tomatoes, undrained1 medium green bell pepper, cut into 1/2-inch pieces1 1/2 teaspoons chili powder1 teaspoon ground cumin1/2 cup (2 ounces) shredded Cheddar or Monterey jack cheese (optional)Sour cream (optional) Chopped cilantro (optional)In a 3-quart saucepan, combine rice-vermicelli mix, special seasonings, water, chicken, beans, tomatoes, green pepper, chili powder and cumin. Reduce heat to low; simmer uncovered, about 20 minutes or until rice is tender, stirring occasionally.Top with cheese, sour cream and cilantro if desired.Serves 4.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right heavenly heart cake

Heavenly Heart CakeSource: Hershey's Chocolate Cookbook3/4 cup Hershey's Cocoa2/3 cup boiling water3/4 cup butter or margarine, softened2 cups granulated sugar1 teaspoon vanilla extract2 eggs2 cups unsifted cake flour or 1 3/4 cups unsifted all-purpose flour1 1/4 teaspoons baking soda1/4 teaspoon salt3/4 cup butter milk or sour milk*Glossy Chocolate Sour Cream FrostingCreamy Buttercream FrostingStir together cocoa and boiling water in small bowl until smooth; set aside.Cream butter, sugar and vanilla extract in large mixer bowl until light and fluffy; beat in eggs and cocoa mixture.Combine flour, baking soda and salt; add alternately with buttermilk to creamed mixture.Line bottoms of two heart-shape pans with wax paper. Pour batter into prepared pans. Bake at 350 degrees F for 30 to 35 minutes or until cake tester comes out clean. Cool 10 minutes; remove from pans. Cool completely.Frost with Glossy Chocolate Sour Cream Frosting and decorate as desired with Creamy Buttercream Frosting.Serves 8 to 10.* To sour milk: Use 2 teaspoons vinegar plus milk to equal 3/4 cup.Glossy Chocolate Sour Cream Frosting1 1/2 cups Hershey's Semi-Sweet Chocolate Chips3/4 cup sour cream2 cups confectioners' sugar1 teaspoon vanilla extractMelt chocolate chips in top of double boiler over hot, not boiling, water, stirring constantly until completely melted. Remove from heat; beat in sour cream, confectioners' sugar and vanilla extract.Creamy Buttercream Frosting2 cups confectioners' sugar1/4 cup butter or margarine, softened2 1/2 tablespoons milk1/2 teaspoon vanilla extractFew drops red food colorCombine confectioners' sugar, butter, milk, vanilla extract and food color in small bowl until smooth and creamy.

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right broccoli and cream sauce

Broccoli and Cream SauceSelect firm, green heads of broccoli. Cut the broccoli off at the point of the stem where it cuts easily. This is usually just below where the floret stalks begin. Then cut the florets into even-size pieces. If any of the floret stems are too thick, cut them in half, or more if needed. Put the broccoli in a flat pan with enough water to make about 1 inch on the bottom of the pan. Cover the pan and turn the heat on high. When you hear it begin to boil (or see the steam come out of the pan), turn the heat down to medium. Cook for 12 minutes.You can test the stem portions to be sure it is done. Drain the liquid and set back on the burner, uncovered, for a minute or two to make sure all the liquid is boiled off. Eat plain, cover with butter, or cover with Cream Sauce.Cream Sauce2 tablespoons butter2 tablespoons flour1 cup milkAbout 1 cup grated cheeseMelt butter in a pan. When it bubbles, add flour. Cook and stir about 1 minute to cook the flour. When it is cooked add milk and stir to blend. The flour likes to stick around the edges, so get it off with a spoon. It will take a while to thicken because it has been in the refrigerator. When it is thick, add grated cheese to the mixture.

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arrow right mormon funeral potatoes

Mormon Funeral PotatoesThere are many versions of Funeral Potatoes. Some recipes call for putting cheese (about 1 cup Cheddar, American or whatever you like) in the potato mixture and using buttered bread crumbs for the topping.1 1/2 pounds frozen hash brown potatoes, preferably Southern-style diced ones 1 (10 3/4 ounce) can condensed cream of celery soup (or cream soup of your choice) 1 (10 3/4 ounce) can condensed cream of potato soup3/4 cup milk 1 pint sour creamGrated Parmesan cheese and butter for toppingPreheat oven to 350 degrees F.Mix all ingredients except cheese and butter, and pour into shallow baking dish. Top generously with cheese and dot with bits of butter. Bake for 45 to 60 minutes or until bubbly and cheese is lightly browned.Makes 6 to 8 servings.

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arrow right spicy chai-grilled chicken

Spicy Chai-Grilled Chicken 4 skinless, boneless chicken breast halves 2 tablespoons Watkins Spicy Garlic Soy Sauce 2 tablespoons Watkins Caribbean Spice Rub 1/4 cup Watkins Chai Watkins Citrus and Cilantro Grapeseed Oil Rub chicken with soy sauce, then with spice rub, pressing spices into flesh. Heat grill or prepare coals. When coals are hot, sprinkle chai over coals; immediately place chicken on rack and cover grill. Cook, turning periodically and brushing with grapeseed oil, until chicken is done. Test chicken for doneness by cutting into thickest portion; chicken is done when juices are no longer pink. Serves 4.

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arrow right baked german pancake

Baked German Pancake1 large egg, separated1/2 cup skim milk2 1/2 teaspoons grated lemon zest2 teaspoons granulated sugar1/2 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt2 teaspoons stick margarine, melted1/2 teaspoon butter flavoring3 egg whites2 tablespoons lemon juice2 teaspoons confectioners' sugarPreheat oven to 450 degrees F. Spray an 8-inch oven-proof skillet or cake pan with nonstick cooking spray.In large bowl, beat egg yolk with milk, lemon zest and sugar. Sift flour, baking powder and salt together, and gradually whisk into yolk mixture. Add margarine and butter flavoring, and beat until smooth.In another bowl, beat the four egg whites until stiff but not dry; fold into yolk mixture.Pour into prepared skillet and bake 10 minutes. Reduce heat to 350 degrees F and bake 7-10 minutes more, or until a wooden pick inserted near center comes out clean.Sprinkle with lemon juice and confectioners' sugar, and serve immediately.Makes 4 servings, each serving 1/4 of pancake.Diabetic Exchange: 1/2 Fat, 1/2 Protein, 1/2 Bread, 40 Optional CaloriesPer serving: 134 Calories, 7 g Protein, 4 g Fat, 18 g Carbohydrate,431 mg Sodium, 54 mg Cholesterol, 0 g Dietary Fiber3.5 WW points

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arrow right italian pasta salad

Italian Pasta Salad4 ounces tricolor rotini (corkscrew) pasta, uncooked3/4 cup cubed part skim mozzarella cheese1/2 cup sliced zucchini1/4 cup chopped, seeded tomato3 tablespoons fat free Italian dressing2 tablespoons white wine vinegar3/4 teaspoon minced garlic1/2 teaspoon granulated sugar substitute1/2 teaspoon Dijon mustard1/4 teaspoon pepperCook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water and drain. Add cheese, zucchini and tomato, tossing gently.Combine Italian dressing and remaining 5 ingredients, stirring well with a wire whisk. Add vinegar mixture to pasta mixture and toss gently. Cover and chill 1 hour.Toss gently before serving.Makes 6 (1/2 cup) servings.Per serving: cal 108, fat 2.6g, sat fat 1.5g, fib 0.9g, chol 8.2mg, prot 5.8g, sod 162mg, carb 14.9 gExchanges: 1 starch2 WW points per serving

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arrow right neptune pasta salad

Neptune Pasta Salad12 ounces tricolor rotini pasta 2 cups fresh broccoli florets (about 1/2 pound) *3 cups cooked crab meat or shrimp (about 1 1/4 pounds) 1 red bell pepper, cut into thin strips 4 scallions, thinly slicedDressing1/2 cup nonfat or reduced-fat mayonnaise plus 2 tablespoons nonfat or reduced-fat mayonnaise 1/2 cup fat-free Italian dressing 1 1/2 tablespoons finely chopped fresh oregano or 1 1/2 teaspoons dried oregano* For variety, substitute fresh asparagus pieces for the broccoli.Cook the pasta until barely al dente according to package directions. Add the broccoli, and cook for another 30 seconds, or just until the broccoli is bright green and crisp-tender. Drain, rinse with cold water, and drain again. Place the pasta mixture in a large bowl. Add the crab meat or shrimp, pepper, and scallions, and toss to mix.In a small bowl, combine the dressing ingredients, and stir to mix. Pour the dressing over the pasta, and toss to mix. Cover the salad and chill for at least 2 hours before serving.Makes 12 servings. Serving size 1 cupPer serving: 175 Cal, 1.2g Fat, 1.8g Fib, 30mg Chol, 13g Pro, 316mg Sod3 WW points

Bandu2 - Herit.gif  Категорія: Рецепти   »   7 Читає   »   Дата: 19/03/2010 00:00   »   За: Mouhamadou-bamb ...

arrow right newman's own paul's picture show popcorn crunch

Newman's Own Paul's Picture Show Popcorn CrunchPosted by LladyRusty at recipegoldmine.com 12/19/2001 11:53 am Source: Oprah.com 1 cup whole almonds1 cup pecan halves1 cup cashews or walnuts1 bag Newman's Own Oldstyle Picture Show Microwave Popcorn (about 10 cups) or your favorite1/2 cup margarine1/2 cup unsalted butter1 1/3 cups granulated sugar1/4 cup light corn syrup1 tablespoon pure vanilla extractPreheat the oven to 300 degrees F. Coat a large heatproof mixing bowl (16 cups or larger) and a 15 x 10-inch baking pan with margarine or nonstick cooking spray. In another 15 x 10-inch baking pan, combine the almonds, pecans, and cashews and toast for 20 minutes, stirring occasionally. Remove the pan from the oven and cool the nuts to room temperature. Pop the popcorn following the package directions. Pour the popcorn into the prepared bowl. Add the nuts and mix well. Melt the margarine and butter in a heavy 2 quart saucepan over medium heat. Add the sugar, corn syrup, and 1/4 cup of water. Mix well and stir often. Continue to cool over medium-high heat until it reaches 275 degrees F on a candy thermometer. Remove the pan from the heat and slowly stir in the vanilla extract. (Stir carefully because the vanilla extract will spatter when added to the hot syrup.) Pour the hot syrup over the popcorn-nut mixture and mix until evenly coated. Immediately pour the popcorn into the prepared baking pan. Let cool for one hour. Break into pieces and store in an airtight container.

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arrow right mango margarita pie with gingersnap crust

Mango Margarita Pie with Gingersnap Crust1 1/4 cups gingersnap cookie crumbs (about 20 cookies)5 tablespoons unsalted butter, room temperature3 tablespoons plus 1 cup granulated sugar (divided)2 envelopes unflavored gelatine1/2 cup fresh lime juice4 eggs, separated1 cup pur?ed ripe mango (1 medium mango)1/4 cup tequila (see note)3 tablespoons orange-flavored liqueur1 cup whipping creamPaper-thin mango and lime slices for garnishPreheat oven to 350 degrees F.Prepare crust by combining cookie crumbs, butter and 3 tablespoons sugar in 91/2-inch pie plate. Mix well with hands and press mixture up sides of pan. Bake in preheated oven until lightly browned, 8 to 10 minutes, and set aside on rack to cool.Prepare filling by stirring gelatin, lime juice and egg yolks together in small saucepan and let stand a few minutes to soften gelatin. Cook over low heat, stirring constantly with wooden spoon, about 5 minutes, until gelatin melts and mixture thickens slightly. Don't let it boil.Stir gelatin mixture, mango, tequila and liqueur together in large bowl. Refrigerate about 1 hour, stirring often, until it has the consistency of unbeaten egg whites. (If it thickens too much, set over bowl of hot water and whisk to thin it.)Meanwhile, put egg whites in non-aluminum saucepan over low heat - or in double boiler over rapidly boiling water - and beat at low speed with hand-held electric mixer or whisk until foamy. Turn speed to high and gradually add remaining 1 cup sugar, beating until mixture holds stiff peaks, 6 to 8 minutes, with electric mixer. Set aside to cool.In another bowl, beat cream until stiff. Fold cream and cooled egg white mixture into mango mixture. Pour into prepared piecrust, mounding it at center.Refrigerate pie until set, about 1 hour. Just before serving, overlap mango slices around edge of pie and arrange lime slices in decorative pattern in center.NOTE: Orange juice may be substituted for the tequila and orange liqueur.

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arrow right cranberry-almond tart

Cranberry-Almond Tart1/4 teaspoon salt1 cup plus 3 tablespoons all-purpose flour8 tablespoons butter or margarine1/2 cup almond paste (5 ounces)1 1/4 cups granulated sugar2 large eggs1/2 teaspoon grated orange peel1 (12 ounce) bag cranberries (3 cups)Lemon peel strips (for garnish)Mix salt and 1 cup flour. With pastry blender cut in 4 tablespoons cold butter or margarine until mixture resembles coarse crumbs. Add 2 to 3 tablespoons cold water, 1 tablespoon at a time, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and freeze until firm enough to roll, about 15 minutes.Meanwhile, in food processor with knife blade attached, blend almond paste, 1/2 cup sugar, and remaining 4 tablespoons softened margarine or butter until smooth. Add eggs and remaining 3 tablespoons flour; blend until mixed. Preheat oven to 425 degrees F.On lightly floured surface, with floured rolling pin, roll dough into a 12-inch round. Press dough onto bottom and up side of 10 x 1-inch round tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a thicker edge. With fork, prick dough all over to prevent puffing and shrinking during baking. Freeze until dough is firm, about 10 minutes.Line tart shell with foil and fill with pie weights. Bake tart shell 15 minutes; remove foil with weights and bake 10 minutes longer or until golden.Preheat oven to 350 degrees F.Fill hot tart shell with almond filling. Bake 20 to 25 minutes longer until almond filling is slightly puffed and golden. Cool in pan on wire rack.While tart shell is baking, in 2-quart saucepan over high heat, heat orange peel, 1 cup cranberries, 3/4 cup sugar and 1/3 cup water to boiling. Reduce heat to medium-low; simmer 5 minutes until mixture thickens slightly and cranberries pop. Stir in remaining 2 cups cranberries. Set aside until cool.Remove almond-filled tart shell from pan.

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