[RecipesAndMore] country music news november 1
NEWS IN BRIEF Keith Urban: Invitation Only Debuting on CMT Thu. November 01.2007 5:46 PM EDT Keith Urban: Invitation Only, a new CMT concert special, will debut on Nov. 9 at 10 p.m. ET/PT. The one-hour special, which Urban filmed in Nashville in front of a small audience, will also stream online on CMT.com. Performances include Making Memories of Us, Who Wouldn't Wanna Be Me, Somebody Like You and You're My Better Half, as well as his newest material, including Everybody, Once in a Lifetime and Got It Right This Time. Urban will release a greatest hits album on Nov. 20. Americana Music Conference Begins Thu. November 01.2007 5:46 PM EDT The Avett Brothers, Hayes Carll, Tift Merritt, Buddy Miller, Sunny Sweeney and Dale Watson are among the artists showcasing at the Americana Music Festival and Conference which began Wednesday night (Oct. 31) in Nashville. The four-day event features numerous artist showcases, panel discussions and a trade show, as well as the Americana Honors awards show on Thursday night (Nov. 1) at the Ryman Auditorium. Hosted by Jim Lauderdale, the awards show will include performances by Lyle Lovett, Patty Griffin, Ricky Skaggs and Bruce Hornsby, Old Crow Medicine Show, Emmylou Harris, Todd Snider, Joe Ely, Guy Clark and others. Lonestar Plans Christmas CD, Tour Thu. November 01.2007 5:46 PM EDT Lonestar will release a new album, My Christmas List, through Cracker Barrel stores on Tuesday (Nov. 6). The project is the first featuring the band's new lead singer, Cody Collins. It features nine Christmas classics and two new songs written especially for the album. In addition, the band will embark on a Christmas tour on Nov. 29 in Dubuque, Iowa, with tour stops planned in Connecticut, Rhode Island, Maryland and North Carolina. Kay --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Idea
Juana are your in Nicole - Original Message From: juana [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Friday, November 2, 2007 4:09:22 AM Subject: [RecipesAndMore] Re: Idea oo that sounds cool but it would be kinda hard dont u think?for a nice group where chatter and good friendship is valued join quietplace at: [EMAIL PROTECTED] for a list where u can write to your heart's content: [EMAIL PROTECTED] juana aka speedie/wildcat2003 - Original Message - From: Joyce Porter [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, November 01, 2007 6:03 PM Subject: [RecipesAndMore] Re: Idea I like your idea of an alphabet recipe. Joyce -Original Message- From: RecipesAndMore@googlegroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Nicole Cooke Sent: Thursday, November 01, 2007 8:49 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] Idea Hi Delma and Steve I had an idea that maybe would be fun, and get people to send in recipes mainly because they would be given a letter of the alphabet. example let's say we have 26 people, randomly for a week each person would be given a letter from the alphabet and would have to send in at least 2 recipes starting with that letter, then the next week they would move to the next letter, example let's say you gave me letter A so for the week I would have to send you recipes that start with the letter A, then the following week I would then have to send you recipes that start with the letter B, but can not repeat what someone else sent when they had the letter Bsee my drift. What do you thing Nicole -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.17/1103 - Release Date: 11/1/2007 6:01 AM -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.18/1104 - Release Date: 11/1/2007 6:47 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Idea
Sandy you are not a party pooperso please don't think that Take care of your mom and YOURSELF too. Nicole - Original Message From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Friday, November 2, 2007 6:39:36 AM Subject: [RecipesAndMore] Re: Idea Sandy, I wouldn't call you a party-pooper at all. You, my friend, are doing something which is very important--and very difficult. My prayers are with you. I'm sure that when things get back to normal for you, this is something you could get in on at any time. Blessings, Sherri On 11/2/07, Sandra Warren [EMAIL PROTECTED] wrote: It's all right, a really good idea if the people have time. I cannot participate in it for now, as I am a caregiver for my mom, who has been sick, and I am with her about 13 hours a day and then come home and do what is absolutely essential, go on the computer a bit to unwind, sleep three or four hours, and up and at 'em to do it again, seven days a wweek, so although it sounds indeed wonderful, I would not have time to participate at this time. sorry for being a party pooper, but an honest one! Sandy - Original Message - From: Marilyn L DeWeese To: RecipesAndMore@googlegroups.com Sent: Thursday, November 01, 2007 11:48 PM Subject: [RecipesAndMore] Re: Idea Hi Nicole, I will do this game. Any game you choose. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Idea
Sandy, I wouldn't call you a party-pooper at all. You, my friend, are doing something which is very important--and very difficult. My prayers are with you. I'm sure that when things get back to normal for you, this is something you could get in on at any time. Blessings, Sherri On 11/2/07, Sandra Warren [EMAIL PROTECTED] wrote: It's all right, a really good idea if the people have time. I cannot participate in it for now, as I am a caregiver for my mom, who has been sick, and I am with her about 13 hours a day and then come home and do what is absolutely essential, go on the computer a bit to unwind, sleep three or four hours, and up and at 'em to do it again, seven days a wweek, so although it sounds indeed wonderful, I would not have time to participate at this time. sorry for being a party pooper, but an honest one! Sandy - Original Message - From: Marilyn L DeWeese To: RecipesAndMore@googlegroups.com Sent: Thursday, November 01, 2007 11:48 PM Subject: [RecipesAndMore] Re: Idea Hi Nicole, I will do this game. Any game you choose. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Idea
oo that sounds cool but it would be kinda hard dont u think?for a nice group where chatter and good friendship is valued join quietplace at: [EMAIL PROTECTED] for a list where u can write to your heart's content: [EMAIL PROTECTED] juana aka speedie/wildcat2003 - Original Message - From: Joyce Porter [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Thursday, November 01, 2007 6:03 PM Subject: [RecipesAndMore] Re: Idea I like your idea of an alphabet recipe. Joyce -Original Message- From: RecipesAndMore@googlegroups.com [mailto:[EMAIL PROTECTED] On Behalf Of Nicole Cooke Sent: Thursday, November 01, 2007 8:49 AM To: RecipesAndMore@googlegroups.com Subject: [RecipesAndMore] Idea Hi Delma and Steve I had an idea that maybe would be fun, and get people to send in recipes mainly because they would be given a letter of the alphabet. example let's say we have 26 people, randomly for a week each person would be given a letter from the alphabet and would have to send in at least 2 recipes starting with that letter, then the next week they would move to the next letter, example let's say you gave me letter A so for the week I would have to send you recipes that start with the letter A, then the following week I would then have to send you recipes that start with the letter B, but can not repeat what someone else sent when they had the letter Bsee my drift. What do you thing Nicole -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.17/1103 - Release Date: 11/1/2007 6:01 AM -- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.503 / Virus Database: 269.15.18/1104 - Release Date: 11/1/2007 6:47 PM --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blackberry-Lemon Bars:
Blackberry-Lemon Bars: 2 cups oats, either quick or old-fashioned (uncooked) 2 cups Pillsbury® BEST All Purpose Flour 1 1/4 cups light brown sugar, firmly packed 1 cup walnuts, chopped and lightly toasted 1 1/2 teaspoons ground cinnamon 1/4 teaspoon grated nutmeg 1 teaspoon grated lemon zest 1/2 teaspoon salt 2 tablespoons fresh lemon juice 1 cup butter or margarine, chilled (cut into small pieces) Crisco® Original No- Crisco® Original No-Stick Cooking Spray 1 (12 oz.) jar Smucker*s® Seedless Blackberry Jam Powdered sugar, if desired 1. Heat oven to 325°F. In a large mixing bowl toss together oats, flour, brown sugar, walnuts, cinnamon, nutmeg, lemon zest and salt until well blended. 2. Sprinkle mixture with lemon juice, then with a pastry blender or two knives, cut in the butter pieces until mixture is crumbly. 3. Spray a 9 x 13 inch baking pan with non-stick cooking spray. 4. Reserve 2 cups of the oat mixture, then sprinkle remainder in pan, pressing with fingers to form a crust. 5. Bake for about 10 minutes, or until set. Let cool slightly, then spread blackberry jam evenly over crust. 6. Sprinkle evenly with reserved oat mixture, pressing down gently. 7. Return to oven and bake for 15 - 20 minutes, or until crust is golden brown. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Dump Cake
Pumpkin Dump Cake 1 can (15 oz.) pumpkin puree 1 can (12 oz.) evaporated milk 3 eggs 1 tsp. nutmeg* 1/2 tsp. ginger* 1/2 tsp. cloves* 1/2 tsp. salt 3/4 cup sugar ~~~Toppings~~~ 1 box (18.25 oz.) yellow cake mix 1 cup walnuts 3/4 cup or 1-1/2 sticks butter, melted Preheat oven to 350º F. Lightly grease 9 x 13 baking pan. Completely combine 1st set of ingredients. Pour into prepared pan. Sprinkle with dry cake mix. Gently pat down with spoon. Sprinkle with nuts. Drizzle with butter. Bake for 50 minutes. Cool and cut in squares. HUGS JANET In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Cornnbread Dressing Casserole
Chicken Cornnbread Dressing Casserole Filling: 2 cups cooked, diced chicken One 10-ounce package frozen peas and carrots One 10.75-ounce can cream of chicken soup, undiluted 1/2 cup milk 1/4 teaspoon pepper Crust: 1/4 cup butter or margarine 1 cup chopped onion 1/2 cup chopped celery 1 egg, beaten 2/3 cup milk 1 cup self-rising corn meal mix 1/2 teaspoon sage Spread chicken and peas and carrots in greased 2-quart baking dish. In medium bowl, combine the rest of filling ingredients. Pour over chicken mixture. In large skillet, cook onion and celery in butter about 5 minutes or until tender. In mixing bowl, combine egg, milk, corn meal, sage and cooked onion and celery. Pour over chicken mixture in baking dish. Bake at 400 degrees for 45 to 50 minutes or until golden brown. Serves 4 HUGS JANET In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Soft Molasses Cookies
Soft Molasses Cookies 1 Cup Butter 1 tsp Instant Coffee 1 Cup Sugar 2 tsp Cinnamon 1 large Egg 1 tsp Ginger 1 Cup Molasses 1/2 ts[ Clove 3 tsp Baking Soda 3/4 Cup Milk 4 3/4 Cup Flour Raisins and nuts, chopped, as desired Beat butter, gradually add sugar and egg. Beat in molasses. Sift together flour, baking soda, salt coffee and spices. Add to first mix alternating with milk. Beat 30 seconds. Drop by spoon 2 inches apart. Put a few raisins on top. Bake at 375° for 12 to 15 minutes. HUGS JANET In our hands we hold today; In our dreams we hold tomorrow; In our hearts we hold forever. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] FILET MIGNON WITH FETA CREAMED CORN
FILET MIGNON WITH FETA CREAMED CORN Serves 4 4 (8 oz each) filet mignon steaks 2 Tbsp olive oil 1/2 red onion, finely chopped 1 garlic clove, minced 3 ears corn, shucked, kernals cut from cobs 1 Tbsp fresh rosemary, chopped 1/2 cup chicken broth 1/3 cup heavy cream 1 cup crumbled feta cheese (plus extra for garnish) 1 Tbsp unsalted butter Preheat grill. Rub filets with 2 tsp olive oil. Season each with salt pepper. Place on grill and cook for 8 to 10 min per side for medium rare. Transfer to platter and cover loosely with foil. Cook onion and garlic in remaining oil in a saucepan over medium low heat until softened, about 5 min. Add corn and rosemary and stir well. Add chicken broth and simmer until corn is tender, about 5 min. Add heavy cream; bring to boil and simmer until reduced by one third. Remove from heat and stir in 1 cup feta cheese and butter; stir until melted. Place corn mixture in center of each of 4 serving plates. Top with grilled filet. Garnish with additional feta and serve immediately. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CABERNET BURGERS
CABERNET BURGERS Serves 4 1 (750 ml) btl Cabernet Sauvignon 1/4 cup minced shallots 9 Tbsp unsalted butter, room temperature 2 tsp golden brown sugar 1 Tbsp minced fresh rosemary 1 1/2 lbs (15% fat) ground beef 1 tsp salt 1/2 tsp pepper vegetable oil 1 cup (packed) coarsely grated extra sharp white cheddar cheese 4 (4 1/2-inch) squares focaccia, cut horizontally in half 8 large tomato slices 2 cups arugula Boil wine and shallot in medium saucepan until reduced to 3/4 cup, about 20 min. Add 1 Tbsp butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 Tbsp butter and rosemary in small bowl. Set aside. Prepare barbecue (medium high heat). Mix beef, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four 5-inch squares. Brush grill rack with oil. Grill burgers until brown on bottom, about 3 min. Turn burgers and brush with wine-shallot mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 min longer for medium rare. Sprinkle with cheese after last turn and grill until cheese melts. Spread cut sides of bread with rosemary butter. Grill, cut side down, until golden, about 2 min. Arrange bread, grilled side up, on plates. Top bottom halves with burgers, then tomatoes and arugula. Cover with top halves of bread. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Caramel Apple Pork Chops
Caramel Apple Pork Chops Succulent pork chops are paired with slices of tart apple cooked in a sauce of butter, brown sugar, cinnamon and nutmeg. A few chopped pecans over the top make this a delectable autumn entree. Prep Time: 20 Minutes Cook Time: 25 Minutes Ready In: 45 Minutes Yields: 4 servings INGREDIENTS 4 (3/4 inch) thick pork chops 1 teaspoon vegetable oil 2 tablespoons brown sugar salt and pepper to taste 1/8 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 tablespoons unsalted butter 2 tart apples - peeled, cored and sliced 3 tablespoons pecans (optional) DIRECTIONS Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Apple and Fennel Salad with Cider Vinaigrette
Apple and Fennel Salad with Cider Vinaigrette 1/4 cup coarsely chopped pecans 2 Tbsp. extra virgin olive oil 2 Tbsp. apple cider vinegar 2 Tbsp. apple cider or apple juice 1/4 tsp. ground nutmeg 1/4 tsp. ground ginger 1/2 tsp. honey Salt and freshly ground pepper, to taste 2 Gala apples 1 Tbsp. lemon juice 1 head dark leafy green or red lettuce, leaves separated, washed and dried 1/2 small red onion, peeled, halved and thinly sliced (1/8-inch) 1 small fresh fennel bulb, trimmed, thinly sliced Toast the pecans in a skillet over high heat until they take on a slightly toasted taste. Depending on the type of skillet used and the intensity of the heat, this may take only a minute or two. Stir or gently shake the pan to avoid burning the nuts. As soon as the pecans are toasted, immediately transfer them to a small bowl and set them aside. The nuts can also be toasted on a baking sheet in a preheated 400-degree oven for about 5 minutes; watch them carefully to avoid burning. Next, prepare the vinaigrette. In a blender or using a bowl and a whisk, mix the olive oil, cider vinegar, cider, nutmeg, ginger, honey, salt and pepper. Set the vinaigrette aside. Core, seed and cut the apples into thin slices. To prevent discoloration, place the slices into a bowl containing water and a small amount of lemon juice. On six salad plates, arrange the lettuce leaves so that the stem ends are facing the center. Drain the apple slices and pat them dry with paper towels. Alternating slices of apple, onion and fennel, arrange the three ingredients over the lettuce. Sprinkle with pecans. Lightly drizzle the vinaigrette over the salads and serve. Makes 6 servings. Per serving: 160 calories, 9 g total fat (1 g saturated fat), 21 g carbohydrate, 2 g protein, 3 g dietary fiber, 90 mg sodiu (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Maple Glazed Sweet Potatoes
Maple Glazed Sweet Potatoes This is a candied sweet potato recipe with a difference. It still has the sweetness that so many people love, but it has more flavor beyond the sweetness. If you cannot get maple sugar, you can use brown sugar. Serving: 10 Prep Time: 15 minutes Cook Time: 60 minutes Total Time: 75 minutes 10 cooked, peeled, and sliced sweet potato 1 cup pure maple syrup 3 tablespoon butter 1/2 cup apple cider 1 teaspoon salt 4 tablespoon maple sugar 1. Preheat the oven to 300 degrees. 2. Place the sweet potato slices in a greased casserole. 3. In a small saucepan mix the syrup, butter, cider, and salt and bring to a boil. 4. Pour the mixture over the sweet potatoes. 5. Bake for 45 minutes, basting the potatoes every 15 minutes. 6. Sprinkle the sugar over the top of the potatoes and return to the oven. 7. Bake until the syrup is thick (about 15 more minutes). Source: Wen Zientek © 2001 iVillage Inc.; all rights reserved (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Glazed Baby Carrots
Glazed Baby Carrots Yum! What a great side dish for year-round meals. Of course it is always good on your holiday menu! Serving: 6 Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes 1 pound baby carrots (or peeled and sliced whole carrots ) 3 tablespoons brown sugar 1 tablespoon butter Salt and pepper to taste 1. Place carrots in a sauce pan and cover with just enough cold water to cook. 2. Bring carrots to a boil and simmer until they are cooked but still firm. 3. Drain and leave in the cooking pot, add the butter and brown sugar, and cover with lid, saving until a few minutes before serving. 4. When you are ready to serve, turn on the fire and simmer a few seconds, or until carrots are covered with the melted sugar and butter. Turn into a serving dish and you are done. Serves 6. Based on individual serving. Calories: 80 Total Fat: 2 g Carbohydrates: 13 g Protein: 1 g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHICKEN PATTIES WITH LEMON TARRAGON
CHICKEN PATTIES WITH LEMON TARRAGON Serves 4 1 lb ground chicken breast 1/3 cup finely chopped onion 1/3 cup finely chopped celery 3/4 cup finely crushed seasoned corn bread stuffing mix 8 Tbsp olive oil 4 Tbsp fresh lemon juice 1 Tbsp fresh chopped tarragon 1 tsp grated lemon peel 1 tsp salt 3/4 tsp fresh ground pepper Using fork, blend chicken, onion, celery, 1/4 cup stuffing, 2 Tbsp oil, 1 Tbsp lemon juice, salt pepper in large bowl. Form mixture into eight 1/2-inch thick patties. Sprinkle with 1/4 cup stuffing, pressing to adhere. Turn over and repeat. Working in 2 batches, heat 2 Tbsp oil in large skillet over medium high heat. Add patties and cook until brown and cooked through, about 2 1/2 min per side. Transfer to plate and tent with foil. Add 2 Tbsp oil and 3 Tbsp lemon juice to skillet. Bring to boil, scraping up browned bits. Season with salt pepper. Serve wth a light salad and some roasted potatoes :-) (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] WINE BRAISED CHUCK ROAST W/ONIONS
WINE BRAISED CHUCK ROAST W/ONIONS Serves 6 4 lb boneless beef chuck roast 2 tsp salt 3/4 tsp black pepper 2 Tbsp vegetable oil 2 lbs onions (4-6), halved lengthwise and thinly sliced 2 large garlic cloves, finely chopped 1 Tbsp tomato paste 1 tsp chopped fresh thyme or 1/4 tsp dried, crumbled 1 tsp chopped fresh rosemary or 1/4 tsp dried, crumbled 1 1/2 cups dry white wine 1 cup water Put oven rack in middle position and preheat oven to 325°. Pat beef dry and rub all over with 1 1/2 tsp salt and 1/2 tsp pepper. Heat oil in an ovenproof 5 quart wide heavy pot over moderately high heat until hot but not smoking and brown beef on all sides, about 15 min total. Transfer beef to a plate. Add onions to pot and saute over moderately high heat, stirring frequently, until pale golden, about 10 min. Add garlic, tomato paste, thyme, rosemary and remaining salt pepper and cook, stirring, 2 min. Add wine and water and bring to a boil. Return beef to pot, then cover tightly and braise in oven, turning once after 1 hour, until beef is very tender, 2 1/2 to 3 hours total. Let beef stand, uncovered, in onion sauce 30 min. Preheat oven to 350°. Transfer beef to cutting board and cut into 1/2-inch thick slices. Season to taste with salt pepper and return beef to sauce. Reheat, covered, 20 min. Serve with lightly buttered egg noodles and sauted spinach. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lotsa Flavor Green Beans
Lotsa Flavor Green Beans To reduce fat, omit the olive oil and use only one tablespoon pinenuts. Click for more iVillage Side Dishes. Serving: 6 Prep Time: 10 minutes Cook Time: 5 minutes Total Time: 15 minutes 1 lb fresh green beans, trimmed and cut diagonally in 1-inch (2.5 cm) slices 1/4 cup chopped fresh dill 1 tbsp olive oil 2 tsp fresh lemon juice 2 tbsp toasted pinenuts ground black pepper to taste 1. Microwave or steam vegetables in a steamer basket for approximately 7 minutes, or until beans are tender-crisp. Drain thoroughly. 2. Add dill and olive oil; toss gently. 3. Add lemon juice and black pepper to taste; toss again. 4. Sprinkle with pinenuts to serve. Makes 6 servings. Based on individual serving. Calories: 62 Total Fat: 4 g Carbohydrates: 6 g Protein: 2 g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Good Ol' Alabama Sweet Tea
Good Ol* Alabama Sweet Tea This sweet tea is found in houses, churches, and cafes all over the great state of Alabama. If you*re north of the Mason-Dixon, you*ve NEVER had tea this good! Fresh-squeezed lemon, lime, or orange juice can be added for an extra flavor. PREP TIME 1 Minute COOK TIME 10 Min READY IN 11 Min yield: 1 gallon US METRIC About scaling and conversions INGREDIENTS 2 cups sugar 1/2 gallon water 1 tray ice cubes 3 family sized teabags of orange pekoe tea 3 cups cold water, or as needed READ REVIEWS (54) Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Pour the sugar into a large pitcher. Bring water to a boil in a large pan. When the water begins to boil, remove from the heat, and place the teabags in. Let steep for 5 to 6 minutes. Remove tea bags, and return tea to the heat. Bring just to a boil, then pour into the pitcher, and stir until the sugar is dissolved. Fill the pitcher half way with ice, and stir until most of it melts. Then fill the pitcher the rest of the way with cold water, and stir until blended. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LIBBY'S PUMPKIN BREAD
LIBBY'S PUMPKIN BREAD 3 1/2 c. all-purpose flour 1/4 tsp. baking powder 2 tsp. baking soda 1 1/2 tsp. salt 1 tsp. each nutmeg, cloves, cinnamon 1 1/2 c. each granulated sugar and packed brown sugar 1 c. oil 2 c. canned pumpkin 4 eggs 1 c. each raisins and nuts (optional) Sift together flour, baking powder, baking soda, salt and spices. Add the sugars, mixing well. Mix dry ingredients with the oil and pumpkin, stirring until well combined. Add eggs, one at a time, blending thoroughly. Pour into 2 greased and floured 9 1/2 x 5 1/4-inch loaf pans. Bake at 350 degrees for 50 to 60 minutes or until tester comes out clean. Cool for 5 minutes. Remove from pans. Place on wire rack to cool. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] HERSHEY*S Classic Chocolate Chip Cookies
HERSHEY*S Classic Chocolate Chip Cookies Ingredients: 2-1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed light brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (12-oz. pkg.) HERSHEY*S SPECIAL DARK Chocolate Chips or HERSHEY*S Semi-Sweet Chocolate Chips 1 cup chopped nuts(optional) Directions: 1. Heat oven to 375°F. 2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. 3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies. PAN RECIPE: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars. HERSHEY*S PERFECTLY CHOCOLATE CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY*S Cocoa to your favorite chocolate chip cookie recipe. SKOR CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY*S SPECIAL DARK Chocolate Chips or HERSHEY*S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed. ICE CREAM SANDWICH: Press one small scoop vanilla ice cream between two cookies. HIGH ALTITUDE DIRECTIONS (classic cookies): - Increase flour to 2-2/3 cups. - Decrease baking soda to 3/4 teaspoon. - Decrease granulated sugar to 2/3 cup. - Decrease packed light brown sugar to 2/3 cup. - Add 1/2 teaspoon water with flour. - Bake at 375°F, 5 to 7 minutes or until top is light golden with golden brown edges. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BUTTERSCOTCH AND CHOCOLATE RICE
BUTTERSCOTCH AND CHOCOLATE RICE KRISPIE SANDWICHES 1 (6 oz.) pkg. butterscotch morsels 1/2 c. peanut butter 4 c. Rice Krispies 1 (6 oz.) pkg. chocolate morsels 1 tbsp. water 1/2 c. confectioners sugar 2 tbsp. butter Melt butterscotch morsels with peanut butter. Add Rice Krispies. Split in half; press half into a buttered 8 x 8 pan evenly; chill in refrigerator. Set remaining aside. Melt chocolate morsels with water, confectioners sugar and butter. Spread over chilled mixture. Spread remaining butterscotch mixture over top of all. Chill and cut. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Vietnamese Sandwich
Vietnamese Sandwich SUBMITTED BY: SONNYCHIBA While teaching English in Asia the past several years , I*ve been lucky to exchange some delicious and authentic recipes with local people . This Vietnamese Sandwich is awesome and it is a nice break from common sandwiches . The garlic chili sauce is common in Asian sections of markets but Indonesian sambal or Korean chili paste can also be substituted. Beer or red wine is the beverage of choice for this authentic recipe of French influenced Vietnamese cuisine . PREP TIME 10 Min COOK TIME 5 Min READY IN 15 Min SERVINGS SCALINGOriginal recipe yield: 4 sandwiches US METRIC About scaling and conversions INGREDIENTS 4 boneless pork loin chops, cut 1/4 inch thick 4 (7 inch) French bread baguettes, split lengthwise 4 teaspoons mayonnaise, or to taste 1 ounce chile sauce with garlic 1/4 cup fresh lime juice 1 small red onion, sliced into rings 1 medium cucumber, peeled and sliced lengthwise 2 tablespoons chopped fresh cilantro salt and pepper to taste DIRECTIONS Preheat the oven*s broiler. Place the pork chops on a broiling pan and set under the broiler. Cook for about 5 minutes, turning once, or until browned on each side. Open the French rolls and spread mayonnaise on the insides. Place one of the cooked pork chops into each roll. Spread chile sauce directly on the meat. Sprinkle with a little lime juice and top with slices of onion, cucumber, cilantro, salt and pepper. Finish with another quick drizzle of lime juice. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] MOLDED APPLE WALNUT SALAD
MOLDED APPLE WALNUT SALAD 1 family size lime gelatin 2 c. apple pie slices, drained 1 c. broken walnuts 8 oz. softened cream cheese 2 c. whipped non-dairy topping In large saucepan bring 1/2 cup water to a boil. Add gelatin and stir until dissolved. Add 1/2 cup chilled water. Refrigerate until gelatin begins to congeal. Add softened cream cheese and whipped topping and combine thoroughly but carefully. Gently fold in remaining ingredients and pour into salad mold. Refrigerate overnight until firm, then unmold on serving plate. Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] APPLE CAKE FOR TEA - TIME
APPLE CAKE FOR TEA - TIME 1 c. all-purpose flour 1/2 tsp. salt 1 tsp. baking soda 2 c. cored, peeled, and diced sweet apples 1 egg 1/4 c. salad oil 1 c. sugar 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/2 c. chopped walnuts Sift flour, salt, and baking soda together; set aside. Place apples in a medium-size bowl. Break egg over apples. Add oil, sugar, cinnamon, nutmeg, and nuts; blend thoroughly. Stir dry mixture into apple mixture just until flour is moist. (The mixture will seem dry.) Spread into a greased 8-inch square baking pan. Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in center comes out clean. Let stand in pan for 10 minutes before turning out on a wire rack. Makes 9 servings. (Serve warm or cooled with a dusting of powdered sugar.) Enjoy. --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Avocado Watermelon Spinach Salad
Avocado Watermelon Spinach Salad Wow your guests with a delightful flavor combination they*ve probably never tried ! It*s especially refreshing in warm weather when you can get fresh avocado watermelon. It*s also quite simple; fast to make, as it calls for just 4 ingredients. Makes: 4 servings. Prep Time: 15 Min Ready In: 15 Min 2 lg avocados - peeled, pitted diced 4 cups cubed watermelon 4 cups fresh spinach leaves 1 cup balsamic vinaigrette salad dressing = In a salad bowl, toss together the avocado, watermelon cubes spinach. Stir in salad dressing just before serving. Nutrition Info per Serving Calories: 464, Total Fat: 40.5g Cholesterol: 0mg, Sodium: 741mg Total Carbs: 28.5g, Dietary Fiber: 8.7g Protein: 4.6g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BEEF TACO BAKE
Beef Taco Bake 1 lb ground beef 1 can (10 oz.) condensed Tomato Soup 1 cup Thick Chunky Salsa 1/2 cup milk 6 flour tortillas or 8 corn tortillas (6 to 8), cut into 1 pieces 1 cup shredded Cheddar cheese In skillet over medium-high heat, brown beef. Pour off ffat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-qt. shallow baking dish. Cover. Bake at 400 F 30 min. or until hot. Sprinkle with remaining cheese. lr smiles --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mashed Potatoes with Caramelized Onions
Mashed Potatoes with Caramelized Onions This is one of the few ways that I really like mashed potatoes. You can add roasted garlic to enhance the flavor, but these spuds are also great without it. If you want garlic, just add about ten roasted garlic bulbs when whipping the potatoes. Serving: 14 Prep Time: 25 minutes Cook Time: 25 minutes Total Time: 50 minutes 1 tablespoon olive oil 1 tablespoon butter 2 cups yellow onions, peeled, quartered and thinly sliced 1 teaspoon sugar 7 large russet potatoes, peeled, cooked, and mashed 1/4 cup butter, cut into small pieces 1/4 cup warm heavy cream salt and white pepper 1. Heat an empty large non-stick skillet over high heat. Add the oil, butter, onions, and sugar to the skillet. Stir the mixture well. 2. Continuing to stir, cook the onions until they are deeply browned. This takes about 20 minutes. 3. If the potatoes are cold, reheat them. Whip the potatoes with the butter, warm cream, salt, and pepper until fluffy. Place in a buttered serving dish and top with the onions. Based on individual serving. Calories: 156 Total Fat: 7 g Carbohydrates: 22 g Protein: 2 g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Re: Idea
Thanks, Nicole and all here for being so understanding! - Original Message - From: Nicole Cooke [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Friday, November 02, 2007 8:10 AM Subject: [RecipesAndMore] Re: Idea Sandy you are not a party pooperso please don't think that Take care of your mom and YOURSELF too. Nicole - Original Message From: Sherri Crum [EMAIL PROTECTED] To: RecipesAndMore@googlegroups.com Sent: Friday, November 2, 2007 6:39:36 AM Subject: [RecipesAndMore] Re: Idea Sandy, I wouldn't call you a party-pooper at all. You, my friend, are doing something which is very important--and very difficult. My prayers are with you. I'm sure that when things get back to normal for you, this is something you could get in on at any time. Blessings, Sherri On 11/2/07, Sandra Warren [EMAIL PROTECTED] wrote: It's all right, a really good idea if the people have time. I cannot participate in it for now, as I am a caregiver for my mom, who has been sick, and I am with her about 13 hours a day and then come home and do what is absolutely essential, go on the computer a bit to unwind, sleep three or four hours, and up and at 'em to do it again, seven days a wweek, so although it sounds indeed wonderful, I would not have time to participate at this time. sorry for being a party pooper, but an honest one! Sandy - Original Message - From: Marilyn L DeWeese To: RecipesAndMore@googlegroups.com Sent: Thursday, November 01, 2007 11:48 PM Subject: [RecipesAndMore] Re: Idea Hi Nicole, I will do this game. Any game you choose. Marilyn --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spinach Salad with Pepper Jelly Dressing
Spinach Salad with Pepper Jelly Dressing Delicious twist on spinach salad ! Pepper jelly dressing, goat cheese, and chopped walnuts make this to die for! Makes: 2 servings. Prep Time: 5 Min Cook Time: 2 Min Ready In: 7 Min 3 Tbsp mild pepper jelly 2 Tbsp olive oil 1/8 tsp salt 1/8 tsp Dijon mustard 2 cups baby spinach leaves 2 oz goat cheese, sliced 2 Tbsp chopped walnuts = In a small bowl, whisk together the pepper jelly, olive oil, salt mustard to make the dressing. Heat in the microwave for 30 sec. Let cool. Place the spinach in a large bowl, toss with the dressing. Divide between two serving bowls. Top each one with slices of goat cheese sprinkle with walnuts. Nutrition Info per Serving Calories: 359, Total Fat: 26.9g Cholesterol: 22mg, Sodium: 331mg Total Carbs: 22.9g, Dietary Fiber: 1.6g Protein: 8.2g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] MEXICAN BEEF STIR-FRY
MEXICAN BEEF STIR-FRY Source: 200 Healthy Recipes in 30 Minutes or Less! 1 tablespoon canola oil 1-1/2 pound lean sirloin steak, cut into 3-inch strips, trimmed of all fat 3 garlic cloves, minced 1 medium onion, minced 1 small red pepper, cut into thin strips 2 teaspoons chili powder 2 tablespoons lime juice 1 teaspoon cumin In a wok over medium-high heat, heat the oil. Add the beef and saute until the beef loses its pinkness. Drain any accumulated fat. Remove the beef from the wok. Add the garlic and onions and saute for 5 minutes. Add the red pepper and saute for 5 more minutes. Add the chili powder and lime juice to coat the vegetables. Add the beef back to the skillet and add the cumin. Heat 1 more minute. Yield: 6 servings Nutritional Information Per Serving (3-4 ounces): Calories: 180, Fat: 7 g, Cholesterol: 65 mg, Sodium: 58 mg, Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 23 g Diabetic Exchanges: 3 Lean Meat, 1 Vegetable (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Jalapeno Hummus
Jalapeno Hummus A spicy hummus to liven up the appetizer table! PREP TIME 10 Min READY IN 10 Min SERVINGS SCALINGOriginal recipe yield: 8 servings US METRIC About scaling and conversions INGREDIENTS 1 cup garbanzo beans 1/3 cup canned jalapeno pepper slices, juice reserved 3 tablespoons tahini 3 cloves garlic, minced 2 tablespoons lemon juice 1/2 teaspoon ground cumin 1/2 teaspoon curry powder crushed red pepper to taste DIRECTIONS In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crunchy Topped Cocoa Cake
Crunchy Topped Cocoa Cake Ingredients: 1-1/2 cups all-purpose flour 1 cup sugar 1/4 cup HERSHEY*S Cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1 cup water 1/4 cup plus 2 tablespoons vegetable oil 1 tablespoon white vinegar 1 teaspoon vanilla extract BROILED TOPPING(recipe follows) Directions: 1. Heat oven to 350°F. Grease and flour 8-inch square baking pan. 2. Stir together flour, sugar, cocoa, baking soda and salt in large bowl. Add water, oil, vinegar and vanilla; beat with spoon or whisk just until batter is smooth and ingredients are well blended. Pour batter into prepared pan. 3. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Meanwhile, prepare BROILED TOPPING; spread on warm cake. Set oven to Broil; place pan about 4 inches from heat. Broil 3 minutes or until top is bubbly and golden brown. Remove from oven. Cool completely in pan on wire rack. 9 servings. BROILED TOPPING 1/4 cup (1/2 stick) butter or margarine, softened 1/2 cup packed light brown sugar 1/2 cup coarsely chopped nuts 1/2 cup MOUNDS Sweetened Coconut Flakes 3 tablespoons light cream or evaporated milk Stir together all ingredients in small bowl until well blended. About 1 cup topping. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mediterranean Seafood Salad
Mediterranean Seafood Salad Black olives marry with the seafood fantastically, the unique dressing dazzles, cheese pleases everyone. Makes: 10 servings. Prep Time: 15 Min Cook Time; 10 Min Ready In: 25 Min 1-1/2 cups dried small pasta shells 3 cups imitation crab or lobster meat 2 stalks celery, finely chopped 3/4 cup black olives 1-1/2 cups mayonnaise 1/3 cup Catalina salad dressing 2 tsp Worcestershire sauce 1 Tbsp hot sauce 1/4 tsp Dijon mustard 1 cup cubed Cheddar cheese = Bring a large pot of lightly salted water to a boil. Add pasta, cook until al dente, (about 8 - 10 min). Drain, place pasta in a large bowl. Stir in crabmeat, celery, olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, Dijon mustard. Stir in Cheddar cheese, cover; chill at least 1 hr. Nutrition Info per Serving Calories: 451, Total Fat: 35.7g Cholesterol: 44mg, Sodium: 936mg Total Carbs: 21.6g, Dietary Fiber: 1.1g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Pumpkin Tacos:
Pumpkin Tacos Cumin-spiced pumpkin replaces beans and beef in this recipe for a perfect filling for soft or crispy tacos. Top with tomatoes, onions, and cilantro. PREP TIME 25 Min COOK TIME 7 Min READY IN 32 Min SERVINGS SCALINGOriginal recipe yield: 12 tacos US METRIC About scaling and conversions INGREDIENTS 2 tablespoons vegetable oil 2 cups cubed fresh pumpkin 1/2 cup vegetable stock 1 tablespoon ground cumin salt and ground black pepper to taste 12 flour or corn tortillas, warmed 3/4 cup diced fresh tomato 1/2 cup diced onion 1/2 cup diced ripe avocado 3 tablespoons chopped fresh cilantro No Reviews Yet! Review/Rate This Recipe Save To Recipe Box Add to Shopping List Add a Personal Note Post a Recipe Photo Post a Favorite Food List Create a Menu DIRECTIONS Heat the oil in a large skillet over medium heat. Cook the pumpkin in the heated oil 2 to 3 minutes. Stir in the vegetable stock, cumin, salt, and pepper. Cook until the pumpkin cubes are easily pierced through with a fork, 5 to 7 minutes. Fill warm tortillas with pumpkin; top with tomato, onion, avocado, and cilantro as desired. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Raisin* the Dead Snack Mix
Raisin* the Dead Snack Mix This is a fun and festive fall party mix that my family and friends look forward to every year about the time you see the candy corn show up in the grocery store. This makes a huge batch. PREP TIME 15 Min READY IN 15 Min SERVINGS SCALINGOriginal recipe yield: 8 pounds US METRIC About scaling and conversions INGREDIENTS 1 pound yogurt covered raisins 1 pound salted cashews 1 (14 ounce) package chocolate covered peanuts 1 pound white chocolate covered pretzels, broken into pieces 1 pound candy corn 1 pound semisweet chocolate chips 2 pounds candy-coated chocolate pieces DIRECTIONS In a large bowl, combine the yogurt covered raisins, cashews, chocolate covered peanuts, pretzels, candy corn, chocolate chips and chocolate candies. Mix to distribute evenly and store in an airtight container. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Iced Pumpkin Cookies
Iced Pumpkin Cookies Wonderful spicy iced pumpkin cookies that both kids and adults love! PREP TIME 20 Min COOK TIME 20 Min READY IN 1 Hr 20 Min SERVINGS SCALINGOriginal recipe yield: 3 dozen US METRIC About scaling and conversions INGREDIENTS 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 cup butter, softened 1 1/2 cups white sugar 1 cup canned pumpkin puree 1 egg 1 teaspoon vanilla extract 2 cups confectioners* sugar 3 tablespoons milk 1 tablespoon melted butter 1 teaspoon vanilla extract DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork. To Make Glaze: Combine confectioners* sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Crunchy Topped Cocoa Cake
Rocky Road Tasty Team Treats Ingredients: 1-1/2 cups finely crushed thin pretzels or pretzel sticks 3/4 cup (1-1/2 sticks) butter or margarine, melted 1 can (14 oz.) sweetened condensed milk (not evaporated milk) 1-3/4 cups (10-oz. pkg.) HERSHEY*S MINI KISSES Brand Milk Chocolates 3 cups miniature marshmallows 1-1/3 cups coarsely chopped pecans or pecan pieces Directions: 1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan. 2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans, in order. Press down firmly on pecans. 3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire rack. Cut into bars. About 36 bars. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Thai Noodle Salad
Thai Noodle Salad This is a delicious and flavorful salad. Udon noodles can be purchased at health food stores, Asian food stores at most supermarkets. Makes: 6 - 8 servings. Prep Time: 15 Min Cook Time: 10 Min Ready In: 25 Min 8 oz Udon noodles 1/2 cup unsalted crunchy peanut butter 1/2 cup milk 1 tsp grated fresh ginger 1 clove garlic, minced 3 Tbsp rice wine vinegar 3 Tbsp soy sauce 1 Tbsp dark sesame oil 1/8 tsp crushed red pepper flakes 1 cucumber, julienned 2 cups fresh bean sprouts 2 carrots, grated 6 green onions, thinly sliced 1/4 cup chopped fresh mint 1 head romaine lettuce 1 cup chopped peanuts = In a large pot of lightly salted boiling water, ]cook the udon noodles for about 5 min or until tender. Drain and rinse the noodles under cold running water let cool. Whisk the peanut butter, milk, ginger, garlic, vinegar, soy sauce,sesame oil, red pepper flakes in a small bowl until well blended. In a large salad bowl, combine the cooked noodles, cucumber, sprouts, carrot, green onions mint. Wisk the peanut butter dressing pour over the salad. Stir until well coated and serve chilled on a bed of romaine leaves. Garnish with the roasted chopped peanuts. Nutrition Info per Serving Calories: 391, Total Fat: 22.6g Cholesterol: 1mg, Sodium: 740mg Total Carbs: 36.8g, Dietary Fiber: 5.5g Protein: 15.1g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mashed Chipotle Sweet Potatoes
Mashed Chipotle Sweet Potatoes SUBMITTED BY: SUBEAR This dish is a favorite in our home during the holiday season. The smoky heat of the chipotle chile and the sweet potato*s natural sweetness balance each other beautifully. Adjust the amount of chipotle peppers to suit your taste, and don*t overbeat the potatoes so they keep some chunky texture. PREP TIME 20 Min COOK TIME 1 Hr 20 Min READY IN 1 Hr 55 Min SERVINGS SCALINGOriginal recipe yield: 8 servings US METRIC About scaling and conversions INGREDIENTS 5 1/2 pounds sweet potatoes 1 tablespoon minced chipotle peppers in adobo sauce 3 tablespoons unsalted butter, room temperature and cut into chunks 1 teaspoon salt DIRECTIONS Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day. Bake in the preheated oven until heated through, 20 to 25 minutes. Cook*s Tip The sweet potatoes can be prepared one day in advance through Step 6. Cover, and refrigerate until ready to bake. Bring to room temperature and preheat oven before baking in Step 7. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mushroom Sausage Stuffing
Mushroom Sausage Stuffing 4 onions, thinly sliced 2 to 4 tablespoons olive oil 4 cups coarsely chopped shiitake and oyster mushrooms (or regular white button mushrooms) Salt and freshly ground black pepper = cup dry white wine 2 tablespoons butter 2 pounds spicy turkey sausage meat, removed from casings 1 bunch fresh tarragon, leaves only 1) Sauti the onions in olive oil over medium-low heat until caramelized, about 30 minutes. Turn the heat up to medium-high and add the mushrooms. Sauti the mushrooms until crisp on the edges, about 10 to 15 minutes. Season with salt and pepper. Turn the heat to high and add the wine. Let the wine cook off for a c couple of minutes, the lower the heat and simmer with the mushrooms for another 10 minutes. Stir in the butter 1 tablespoon at a time until combined. Remove from the heat and set aside. 2) In large skillet, brown the sausage. When cooked through, about 5 to 7 minutes, add to the mushroom mixture along with the tarragon and combine thoroughly. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cranberry Chutney
Cranberry Chutney This chutney is delicious and can be enjoyed long after Thanksgiving dinner. It tastes great with turkey on the big day, or on a turkey sandwhich the next day! Serving: 8 Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes 1 standard package fresh cranberries 5 shallots (6 ounces), coarsely chopped 1 1/2 tablespoons vegetable oil 2/3 cup sugar 1/4 cup cider vinegar 1 teaspoon minced garlic 1 teaspoon minced peeled fresh ginger 1/2 teaspoon salt 1/2 teaspoon pepper 1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened. 2. Stir in remaining ingredients. Simmer, stirring occasionally, until berries just pop, about 10 to 12 minutes, then cool. Note: Chutney may be made 1 week ahead of time and chilled, covered. It is also great on turkey sandwiches. Based on individual serving. Calories: 218 Total Fat: 14 g Carbohydrates: 24 g Protein: 1 g (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Salsa Chicken
Salsa Chicken SUBMITTED BY: Faye PHOTO BY: SQUEAKYLYNN Someone gave me this recipe a few years back and it*s become a household favorite. You can use mild, medium or hot salsa depending on your taste. I usually serve it with Spanish rice and Mexican-style canned corn. Very easy and quick! PREP TIME 5 Min COOK TIME 40 Min READY IN 45 Min SERVINGS SCALINGOriginal recipe yield: 4 servings US METRIC About scaling and conversions INGREDIENTS 4 skinless, boneless chicken breast halves 4 teaspoons taco seasoning mix 1 cup salsa 1 cup shredded Cheddar cheese 2 tablespoons sour cream (optional) DIRECTIONS Preheat oven to 375 degrees F (190 degrees C) Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve. (`´·.¸ (`´·.¸ *¤* ¸.·´´) ¸.·´´ ) «´¨`·.. ¤ Worry looks around, sorry looks back, Faith looks up. ~Angelique~ ¤..·´¨`» (¸.·'´ (¸.·'´ *¤* .¸) `´·.¸) --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
