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Reply
| | From:  Genie· (Original Message) | Sent: 1/28/2008 6:57 PM |
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Reply
| | | From: Genie· | Sent: 6/29/2008 3:57 AM |
| Sticky Lemon Chicken
Serve with rice, or with bread, both of which will soak up those great juices.
6 meaty chicken thighs (bone-in, skin left on), about 2 or more pounds
3 tablespoons lemon juice
2 tablespoons honey
1 tablespoon olive oil
3 cloves garlic, crushed
2 teaspoons dried oregano
Heat oven to 375 degrees. Spray a roasting pan or 13- by 9-inch baking dish with non-stick coating, and place chicken in pan. Stir all remaining ingredients together and pour over chicken. Roast chicken, uncovered, for 45 minutes, basting with the accumulated juices once, after about 25 minutes.
Remove from oven, let rest for a couple of minutes and serve, spooning the juices over top.
Serves 6.
Note: Serve this cold for a picnic. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 3:57 AM |
| Strawberry Cloud Dessert
For a fancier presentation, you could certainly layer this in a large clear trifle bowl. If doing so, start with a layer of cake, then creamy filling, then strawberry filling, then repeat, ending with strawberry filling. 1 medium-sized (10 ounces or so) angel food cake
1 cup powdered sugar
1 (8-ounce) package low-fat cream cheese (or use regular)
1/4 teaspoon almond extract
1 (8-ounce) container non-dairy whipped topping, thawed (such as Cool Whip)
Strawberry Filling
6 cups fresh strawberries
1/2 cup sugar
3 tablespoons cornstarch
1 cup water
Red food coloring (optional)
Break or cut angel food cake into bite-sized pieces, placing cake pieces evenly in an ungreased 13- by 9-inch pan (use one with a lid if you have it). Using an electric mixer, cream powdered sugar, cream cheese and almond extract together until smooth. Add thawed whipped topping and blend well. Spoon the white mixture evenly on top of the cake layer.
Make Strawberry Filling: Wash and remove caps from strawberries. Chop 1 cup of the berries. Mix sugar and cornstarch in a 2-quart saucepan. Stir in water and mix until smooth. Add the chopped berries and a couple of drops of food coloring (optional). Cook and stir over medium heat until it comes to a boil, begins to thicken and becomes clear; boil for 1 minute, then remove pan from heat. While mixture cools, slice remaining berries in half or quarters. When mixture is cool, fold in sliced berries, stirring gently to coat them well.
Spoon the Strawberry Filling evenly into the pan, covering the white cream layer. Cover and refrigerate until ready to serve; should be refrigerated at least 4 hours for best results. Can be made the day before, and some people believe it is better made at least 24 hours in advance.
Serves 8-10. | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 3:58 AM |
Strawberry Firecrackers For the Sauce
1 cup frozen sweetened strawberries, thawed
2 tsp orange liqueur (or 1 Tbsp orange juice plus 1/2 tsp grated orange zest)
For Strawberry Firecrackers
3 sheets phyllo dough
1/4 cup unseasoned dry bread crumbs
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted
2 pints whole stemmed strawberries
Sweetened whipped cream, for garnish
Fresh blueberries, for garnish
To make sauce: In blender or food processor, puree thawed strawberries. Stir in orange liqueur or orange juice and zest. Refrigerate, covered, up to 2 days.
To make strawberry firecrackers: Heat oven to 500 degrees (F). Cut phyllo sheets in half to make six 8x12-inch sheets. Cover with damp towel. In small bowl, mix bread crumbs and sugar. Lay 1 sheet of phyllo on work surface, keeping remaining pieces covered, and brush with butter. Sprinkle with 1 tablespoon of the bread crumb mixture. Place a row of 4 or 5 strawberries about 2 inches above long edge of sheet, centering the row to leave ends of sheet uncovered. From long edge, carefully roll up; tuck ends of sheet under. Place seam-side down on ungreased baking sheet, brush with butter and sprinkle with 1 teaspoon of the bread crumb mixture. Repeat with remaining ingredients to make 6 rolls. Bake phyllo rolls in center of oven for 5 minutes or until crisp and browned.
To serve: Spoon 2 tablespoons of sauce onto each of 6 plates; place 1 roll on each plate (see note) and garnish with a dollop of whipped cream and a few blueberries. Serve immediately.
Makes 6 servings.
Note: Rolls can be cut in half on an angle with a serrated knife. Cut carefully with a light sawing motion; phyllo may crumble.
For advance preparation: Strawberry firecrackers can be prepared up to 1 day in advance. Place unbaked firecrackers on baking sheet, wrap tightly with plastic wrap and refrigerate up to 24 hours. Remove plastic wrap and bake in preheated 500-degree oven for 5 minutes. |
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Reply
| | | From: Genie· | Sent: 6/29/2008 3:59 AM |
| Summer Fireworks Pasta Salad
1 pound Radiatore, Rotini or other medium pasta shape, uncooked
Cilantro Pesto (see recipe below)
3 tbsp. Iow-sodium chicken broth
1/2 - 3/4 lb. skinless, boneless chicken breast halves, cut in l-inch pieces
8 plum tomatoes (about 1 1/2 pounds), cut into 1-inch chunks
1 small red onion, slivered lengthwise
1/4 cup toasted pinenuts Cilantro Pesto:
2 cups packed cilantro leaves
1 cup flat-leaf parsley
3 garlic cloves, minced
3 tbsp. Parmesan cheese
2 tbsp. toasted pinenuts or walnuts
1/2 cup low-sodium chicken broth
1 tbsp olive oil
1 1/2 tbsp. red wine vinegar
Salt and freshly ground black pepper to taste Garnish:
Cilantro sprigs
Blue corn chips
Prepare pasta according to package directions. Drain and set aside in large serving bowl. Place ingredients for Cilantro Pesto in a blender or food processor, process until finely chopped.
Heat chicken broth in non-stick skillet over medium heat. Add chicken and saute 3 to 4 minutes per side, or until browned and cooked through. Add chicken, tomatoes, red onion and pine nuts to pasta. Toss with all of the Cilantro Pesto until combined.
Garnish with cilantro sprigs and blue corn chips. Serves 6 to 8 | |
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Reply
| | | From: Genie· | Sent: 6/29/2008 4:00 AM |
| Uncle Sam Pretzel Candies
10 - ounces white chocolate baking squares or almond bark coating
24 - thin pretzel sticks
24 - dry roasted peanuts
12 - large marshmallows, each cut in half vertically
24 - mini marshmallows
1 - 10-ounce package candy-coated chocolate candies
Cover 2 cookie sheets with waxed paper, set aside. Heat white chocolate or almond bark coating in a microwave safe bowl for 2 minutes on high or until melted. Stir until smooth. Select 24 red candies and 48 blue candies. Set aside remaining candies for another use. To assemble the "Uncle Sam" faces, place a teaspoon of the melted white chocolate in an oval shape on the waxed paper. Press a marshmallow half on the top of the melted chocolate oval for a hat. Press a pretzel stick (horizontally) directly below it to make a hat brim. Then place 2 blue chocolate candies for eyes, a peanut for the nose and a red chocolate candy for the mouth. Press a mini marshmallow below the mouth for a goatee. Repeat with remaining ingredients to make 24 Uncle Sams. Allow to harden for a few minutes, then remove candies from waxed paper. Makes 2 dozen candies. | |
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Reply
| | | From: Genie· | Sent: 7/1/2008 10:57 PM |
| Patriotic Taco Salad
From Taste of Home's Holiday & Celebrations Cookbook
One year, my daughter decided to celebrate her July birthday with a
patriotic theme. This colorful and refreshing salad was the main dish
on the menu. The kids gobbled it up! —Glenda Jarboe, Oroville,
California
INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1-1/2 cups water
1 can (6 ounces) tomato paste
1 envelope taco seasoning
6 cups tortilla or corn chips*
4 to 5 cups shredded lettuce
9 to 10 pitted large olives, sliced lengthwise
2 cups (8 ounces) shredded cheddar cheese
2 cups cherry tomatoes, halved
SERVINGS 8
CATEGORY Main Dish
METHOD Other stovetop
PREP 10 min.
COOK 25 min.
TOTAL 35 min.
DIRECTIONS
In a large skillet over medium heat, cook beef and onion until meat
is no longer pink; drain. Stir in the water, tomato paste and taco
seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 20
minutes.
Place chips in an ungreased 13-in. x 9-in. x 2-in. dish. Spread
beef mixture evenly over the top. Cover with lettuce. For each star,
arrange five olive slices together in the upper left corner. To form
stripes, add cheese and tomatoes in alternating rows. Serve
immediately. Yield: 8 servings. *Editor's Note: If you wish to
prepare this salad in advance, omit the layer of chips and serve them
with the salad.
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Reply
| | | From: Genie· | Sent: 7/2/2008 3:30 AM |
Flourless Chocolate Cake This recipe I found in the our newspaper. I wanted to have it in sooner but you know how thing's keep coming up? It does not use flour and it can be used for July 4th for a family member who can not have flour and likes cake and chocolate. It surprised me! The newspaper called it a chocolatey confection between fudge and cake. How can you not want to try it? I am a choc-aholic I admit it. This also has strawberries on it. However if you are also allergic to strawberries try something else, fruit is all so good! Flourless Chocolate Cake You will need a 9 inch springform pan. Spray with cooking spray or butter and cocoa. Shake off extra cocoa. Preheat oven to 350 degrees F Ingredients: - 1 Tbsp. cocoa
- 1/2 cup butter softened
- 1 cup plus 2 Tbsp. sugar divided
- 1 cup ground almonds
- 8 ounces semisweet chocolate melted
- 4 eggs separated, saving the yolk and the whites
- 1 cup whipping cream
- 1 tsp. vanilla extract
- 2 cups strawberries
Directions: In one Bowl: Beat butter until smooth. Add 1 cup sugar and beat until creamy. Add ground nuts, chocolate and egg yolks beat thoroughly. In another bowl: Beat egg whites until soft peaks form. Stir 1/3 of egg whites into chocolate mixture. Gently fold in remaining egg whites. Scrape batter into prepared pan. Bake 35 to 45 minutes or until a toothpick comes out nearly clean. Cool 30 minutes then release sides and slide onto serving plate. Combine cream, vanilla and 2 Tbsp. sugar, beat until soft peaks form. Top cake with cream and strawberries. Enjoy! | |
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Reply
| | | From: Genie· | Sent: 7/2/2008 4:48 AM |
Red, White and Blueberry Smoothie
This frosty and patriotic delight is an effortless treat. Enjoy the sweet summer berries and try something unique for dessert. INGREDIENTS
1 cup whipped cream
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 dash of lemon juice
Sugar, to taste
A few small, fresh strawberries, to garnish INSTRUCTIONS - Mix together all ingredients in a blender and blend until desired thickness.
- Wash fresh strawberries and slit at the bottom to use as garnish for individual glasses.
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Reply
| | | From: Genie· | Sent: 7/11/2008 8:42 PM |
Firecracker Chili Cheese Pie
serves 8-10
1 c. crushed tortilla chips
3 T. melted butter
16 oz. cream cheese, softened
2 eggs
1 4 oz. can chopped green chilies
2 fresh jalapenos, chopped
4 oz. Colby cheese, shredded
4 oz. Monterey Jack cheese, shredded
1/4 c. sour cream
Garnish: chopped green scallions, chopped tomatoes and sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the
bottom of a 9 inch springform pan. Bake at 325 for 15 minutes. Beat the
cream cheese and eggs. Mix in the green chilies, jalapenos, cheeses. Pour
over the baked layer. Bake at 325 for exactly 30 min. Cool for 5 min. Place
on serving platter, loosen the sides of the pan with a knife and remove.
Spread the sour cream over the pie and garnish with the by mounding the
chopped tomatoes in the middle, the olives on top in the middle and
scattering the chopped scallions around the perimeter of the chopped
tomatoes. Arrange regular tortilla chips all around with points out and
scatter a few red tortilla chips around.
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Reply
| | | From: Genie· | Sent: 7/12/2008 3:42 AM |
Ready in 15 minutes and tastes great. Firecracker Pasta Salad - 2 (9-ounce) packages BUITONI® Three Cheese Tortellini, cooked, drained, and chilled
1/4 cup extra virgin olive oil
4 large cloves garlic, finely chopped
1/4 cup red wine vinegar
2 medium tomatoes, chopped
2 cups broccoli florets
1 large green bell pepper, chopped
1/2 cup pitted and halved ripe olives
1/2 cup (2 ounces) freshly grated Parmesan cheese
1/4 cup (1 ounce) freshly grated Romano cheese - Heat olive oil in small saucepan over medium-high heat. Add garlic; cook for 1 minute. Pour into large bowl; cool. Whisk in vinegar.
- Add pasta, tomatoes, broccoli, bell pepper, olives, Parmesan cheese and Romano cheese; toss well to coat. Refrigerate or serve immediately.
Makes 8 servings. | |
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Reply
| | | From: Genie· | Sent: 8/5/2008 2:22 AM |
Patriotic Bread 1½ hours | 15 min prep SERVES 8 , 1 loaf - Preheat oven to 375°F
- Grease a 9x5" loaf pan.
- Combine flour, baking soda, baking powder and salt.
- In another bowl, cream sugar and butter together; blend in eggs and buttermilk.
- Add flour mixture; mix well.
- Stir in cranberry sauce and blueberries.
- Pour into loaf pan.
- Bake for one hour and 10 minutes or until a toothpick inserted in the center comes out clean.
- Remove from pan; cool on a wire rack.
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