Free Recipes Tomato-Bacon Quiche
From the Pillsbury website... ~ Tomato-Bacon Quiche Load up the fillings in an elegant quiche that goes together easily in a frozen deep-dish pie crust. Prep Time: 25 Min Total Time: 1 Hr 10 Min Makes: 6 servings INGREDIENTS 1 Pillsbury® Pet-Ritz® frozen deep dish pie crust 6slices bacon, cooked, crumbled 4medium green onions, sliced (1/4 cup) 3medium plum (Roma) tomatoes, seeded, chopped 1/4teaspoon salt 1/4teaspoon pepper 1cup half-and-half 2tablespoons all-purpose flour 2eggs 1/2cup shredded Swiss cheese (2 oz) 1/2cup shredded Cheddar cheese (2 oz) DIRECTIONS Place cookie sheet on oven rack. Heat oven to 375°F. Remove crust from freezer; let stand 1 minute. Prick crust with fork. Bake on cookie sheet 9 to 11 minutes or until very light golden brown. Sprinkle bacon, green onions, tomatoes, salt and pepper in crust. In medium bowl, stir together half-and-half, flour and eggs. Stir in cheeses. Pour over tomato mixture. Bake on cookie sheet 25 to 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before serving. High Altitude (3500-6500 ft): Increase bake time in step 3 to 33 to 38 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Volcano Brownie Cups
From the Taste of Home website... ~ Volcano Brownie Cups SERVINGS: 6 CATEGORY: Dessert METHOD: Baked TIME: Prep: 20 min. Bake: 30 min. Ingredients: 1 cup butter, softened 1/2 cup sugar 3 eggs 3 egg yolks 1 teaspoon vanilla extract 2 cups (12 ounces) semisweet chocolate chips, melted 1 cup all-purpose flour 1/4 teaspoon salt 1 cup ground toasted pecans 6 squares (1 ounce each) white baking chocolate Confectioners' sugar, optional Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven. Push one square of chocolate into center of each brownie; let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm. Yield: 6 servings. Editor's Note: To reheat, return brownie custard cup and bake at 350° for 10 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Ribollita
From the Food Network website... ~ Ribollita Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Spring Cleaning Difficulty: Easy Prep Time: 15 minutes Cook Time: 40 minutes Yield: 6 servings 1/4 cup extra-virgin olive oil, plus some for drizzling on bread 1 onion, chopped 1 carrot, chopped 4 ounces pancetta, chopped 2 cloves garlic, 1 minced and 1 whole 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 tablespoon tomato paste 1 (15-ounce) can diced tomatoes 1 pound frozen spinach, thawed and squeezed dry 1 (15-ounce) can cannelloni beans, drained 1 tablespoon herbs de Provence 3 cups chicken stock 1 bay leaf 1 (3-inch) piece Parmesan rind 4 to 6 ciabatta rolls, halved lengthwise or 1 loaf, sliced Grated Parmesan, for serving Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, pancetta, minced garlic, salt, and pepper. Cook until the onion is golden brown and the pancetta is crisp, about 7 minutes. Add tomato paste and stir until dissolved. Add tomatoes and stir, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Add the spinach, beans, herbs, stock, bay leaf, and Parmesan rind. Bring the soup to a boil, reduce heat and simmer for 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Drizzle the ciabatta halves with olive oil. Toast until golden brown, about 5 minutes. Remove from the oven and rub the top of the toasts with the whole garlic clove. Place the toasts in the serving bowls and ladle the soup over the toasts. Sprinkle with Parmesan and serve immediately. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Nana's Apple Crisp
From the AllRecipes.com website... ~ Nana's Apple Crisp Very quick and easy recipe! Delicious with vanilla ice cream! PREP TIME 15 Min COOK TIME 50 Min READY IN 1 Hr 5 Min SERVINGS SCALING Original recipe yield: 8 servings INGREDIENTS 6 tart apples - peeled, cored, and sliced 1/2 cup butter, melted 1 cup all-purpose flour 1 cup white sugar 1 cup quick-cooking oats 2 tablespoons ground cinnamon, divided 1/4 cup butter, cut into pieces DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Place apples in a 9x13 inch baking dish. In a bowl, mix melted butter, flour, sugar, oats, and 1 tablespoon cinnamon to form a crumbly mixture. Sprinkle over apples. Dot with remaining 1/4 cup butter, and sprinkle with remaining 1 tablespoon cinnamon. Bake 50 minutes in the preheated oven, until lightly browned and apples are tender. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes 30-Minute Chicken
From the Taste of Home website... ~ 30-Minute Chicken SERVINGS: 4 CATEGORY: Lower Fat METHOD: Baked TIME: Prep: 15 min. Bake: 30 min. Ingredients: 1 medium onion, sliced 4 boneless skinless chicken breast halves (4 ounces each) 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1/2 pound fresh mushrooms, sliced 2 medium zucchini, sliced 2 garlic cloves, minced 1 can (14-1/2 ounces) diced tomatoes, undrained 3/4 teaspoon dried basil 1/2 teaspoon dried oregano Grated Parmesan cheese, optional Directions: In a greased 13-in. x 9-in. x 2-in. baking dish, place onion and chicken breast; sprinkle with salt if desired and pepper. Layer mushrooms and zucchini over chicken. Combine the garlic, tomatoes, basil and oregano; pour over vegetables. Cover tightly. Bake at 450° for 30 minutes or until juices run clear. Sprinkle with Parmesan cheese if desired. Yield: 4 servings. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Jaeger Schnitzel
From the AllRecipes.com website... ~ Jaeger Schnitzel This is wonderful. Breaded and fried cubed pork with mushrooms and hunter gravy over a bed of noodles. Serve with a salad and a hunk of thick crusty bread. PREP TIME 30 Min COOK TIME 2 Hrs READY IN 2 Hrs 30 Min SERVINGS SCALING Original recipe yield: 5 servings INGREDIENTS 2 pounds boneless pork chops, cubed oil for frying 2 eggs, beaten plain bread crumbs 3 (1 ounce) packages dry mushroom gravy mix 1 pound fresh mushrooms, coarsely chopped 1 (16 ounce) package dry egg noodles DIRECTIONS Pound out cubed pork, and cut in half. Heat oil in a large skillet or Dutch oven over medium heat. Dip pork in egg, then bread crumbs, and place in hot oil. Cook, turning, until golden brown. Remove to a warm plate. Prepare gravy mix according to package directions. Stir in mushrooms, and cook with gravy. Meanwhile, bring a large pot of lightly salted water to a boil. Add the egg noodles, and cook until al dente, about 8 to 10 minutes; drain. Serve pork over noodles and smother with gravy. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Parmesan Salad Dressing
From the Cooksrecipes.com website... ~ Parmesan Salad Dressing 1 cup mayonnaise 1 tablespoon lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground pepper 1/2 cup freshly grated Parmesan cheese Salt to taste Combine all ingredients together and mix well. Cover and refrigerate overnight. Great as a salad dressing or dip for vegetable crudites or chips. Makes 1 1/2 cups dressing. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Sausage and Green Pepper Ragout
From the Cooking.com website... ~ Sausage and Green Pepper Ragout Source: Casual Cuisines of the World - Taverna Serves 4 This rustic stew of sausages and sweet green peppers is a specialty of the villages on Mount Pelion in central Greece. The traditional loukanika sausage is subtly seasoned with orange zest, marjoram, coriander and allspice.. You may want to add a bit of these aromatics to the stew if you can find only Italian sausage. Serve with simmered white beans or crusty bread. RECIPE INGREDIENTS 4 tablespoons olive oil 1 lb Greek loukanika or Italian sausages, sliced 3/4 inch thick 1 lb long sweet green peppers, seeded, deribbed and cut lengthwise into strips 1 inch wide 1 lb tomatoes, peeled, seeded and chopped (fresh or canned) 1 tablespoon dried oregano 1/4 teaspoon ground allspice, optional 1/2 teaspoon ground coriander, optional 2 teaspoons grated orange zest, optional RECIPE METHOD In a large sauté pan over high heat, warm 2 tablespoons of the olive oil. Add the sausages and brown on all sides, about 5 minutes. Using a slotted spoon, transfer the sausages to a plate and set aside. Add the remaining 2 tablespoons oil to the pan. Then add the sweet peppers and sauté over medium heat until softened, 5-8 minutes. Return the sausages to the pan and add the tomatoes, oregano and, if using Italian sausage, add the allspice, coriander and orange zest. Cover and simmer over low heat until the flavors have blended and the sauce has thickened, 15-20 minutes. Season the ragout to taste with salt and pepper. Transfer to a warmed serving dish and serve hot. Recipe reprinted by permission of Weldon Owen. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes French Silk Pie
From the Cooking.com website... ~ French Silk Pie Source: © EatingWell Magazine 10 servings A creamy meringue is the secret to lightening the filling of this ultra-rich chocolate pie. Make Ahead Tip: Cover and refrigerate for up to 2 days. RECIPE INGREDIENTS For Crust: 30 chocolate wafers (see Ingredient Notes) 2 tablespoons chopped pitted dates 2 tablespoons water 1 tablespoon canola oil For Filling: 1 tablespoon brewed coffee 1 tablespoon water 1 1/2 teaspoons unflavored gelatin 1 large egg 1/2 cup 1% milk 8 tablespoons packed light brown sugar, divided 1/3 cup unsweetened cocoa powder, preferably Dutch-process 2 ounces bittersweet (not unsweetened) chocolate, chopped 1 1/2 teaspoons vanilla extract 2 tablespoons dried egg whites (see Ingredient notes), reconstituted according to package directions (equivalent to 3 egg whites) 1/2 teaspoon cream of tartar Chocolate shavings (see Tip), optional Ingredient Notes: Many commercial cookies and wafers contain partially hydrogenated oil, a source of trans-fatty acids. Fortunately, brands made without these oils, such as Newman’s Own Organics and Mi-Del, are every bit as tasty. Look for them in the natural-foods section of large supermarkets. Dried egg whites, such as Just Whites, reconstituted, can be substituted for fresh egg whites. Tip: To make chocolate shavings: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not melted, 15 to 30 seconds. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets to hard to shave easily, warm it again. RECIPE METHOD Preheat oven to 325°F. Coat a 9-inch pie pan with cooking spray. FOR THE CRUST: Combine chocolate wafers and dates in a food processor; process until finely chopped. Add water and oil and process until moistened. Press into the bottom and sides of the prepared pan. Bake the crust until crisp, about 10 minutes. Cool completely on a wire rack. FOR THE FILLING AND GARNISH: Combine coffee and water in a small bowl. Sprinkle gelatin on top and set aside to soften. Whisk egg, milk, 3 tablespoons brown sugar and cocoa in a small saucepan until smooth. Cook over low heat, whisking constantly, until thickened and an instant-read thermometer registers 160°F, 5 to 7 minutes. Do not let the mixture come to a simmer. Remove from the heat. Add the reserved gelatin mixture; stir until dissolved. Add chocolate and vanilla, stirring until melted. Set aside to cool to room temperature, about 30 minutes. Place egg whites and cream of tartar in a large bowl. Beat with an electric mixer on low speed until frothy. Increase speed to high and beat until soft peaks form. Gradually add the remaining 5 tablespoons brown sugar, beating until the meringue is smooth and glossy. Whisk one-fourth of the meringue into the chocolate mixture until smooth. Scrape chocolate mixture into the remaining meringue and use a whisk to incorporate it with a folding motion. Spoon into the crust and chill, uncovered, until set, about 3 hours. If desired, garnish with chocolate shavings before serving. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Easy Antipasto Salad
From the Better Recipes website... ~ Easy Antipasto Salad This salad combines the ingredients of an antipasto appetizer--ham, salami, pepperoni, sweet pepper, and cheese--with lettuce, and Italian dressing. Ingredients: 1 bag ready-to-serve lettuce 1 thick slice ham (1/2 lb.) 1 thick slice cooked salami (1/2 lb.) 12 pepperoni slices 1 green pepper, chopped 8 oz chunk provolone cheese 8 oz chunk colby cheese Italian dressing of choice Method Empty bag of lettuce and put the green pepper onto a platter or large bowl. Cut the meats and cheeses into 1 cubes; arrange on top of lettuce. Drizzle dressing of choice over salad. Number of servings: about 6 ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Ultimate Berry Nut Smoothie
From the Better Recipes website... ~ Ultimate Berry Nut Smoothie Blueberries, raspberries and blackberries are blended with yogurt, pineapple juice and pecans to make this smoothie. Ingredients: 1/4 cup fresh blueberries 1/4 cup fresh raspberries 1/4 cup fresh blackberries 1/2 cup chopped pecans 1/2 cup pineapple juice 1 6 oz. carton vanilla yogurt 1/2 cup crushed ice Method Combine all ingredients in blender. Blend until smooth. Notes: This smoothie is the perfect breakfast for a person in a hurry. Combine, blend, pour and go. Number of servings: 1 or 2 ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Miniature Teriyaki Pork Kabobs
From the Cooksrecipes.com website... ~ Miniature Teriyaki Pork Kabobs 1 pound boneless pork loin, cut into 4 x 1 x 1/2-inch strips 1 (11-ounce) can mandarin oranges, drained 1 small green bell pepper, cut into squares 1/4 cup teriyaki sauce 1 tablespoon honey 1 tablespoon rice vinegar 1/8 teaspoon garlic powder 24 (6-inch) bamboo skewers On bamboo skewers, thread pork strips accordion-style with the mandarin oranges. Add a green pepper piece to the ends of each skewer. For sauce, in a small bowl combine the teriyaki sauce, honey, vinegar and garlic powder; mix well. Brush sauce over kabobs. Broil 6-inches from heat 5 to 6 minutes, turning and brushing with sauce occasionally. Serve hot. Makes 24 appetizers. Nutrition Facts: Calories 39 calories Protein 4 grams Fat 1 grams Sodium 126 milligrams Cholesterol 11 milligrams Recipe provided courtesy of Pork: The Other White Meat. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Oven Baked Corn Dogs
From the Food Network website... ~ Oven Baked Corn Dogs Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Board Walk Bites Difficulty: Easy Prep Time: 7 minutes Cook Time: 17 minutes Yield: 4 servings 2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy brand) 1 cup all-purpose flour 2 eggs 3/4 cup milk 1/2 stick butter, melted 1 tablespoon chili powder, eyeball it in your palm 2 teaspoons cumin, eyeball it 2 teaspoons cayenne pepper sauce (recommended: Tabasco or Frank's Red Hot 2 scallions, finely chopped 8 jumbo pork or beef franks Sweet Relish Slaw Salad, recipe follows 1 bag reduced fat potato chips (recommended: Cape Cod brand or Terra brand Garlic and Onion flavor Yukon chips) Preheat oven to 425 degrees F. In a shallow dish, combine muffin mix with the flour, then stir in the eggs, milk and melted butter. Season the mix with chili powder, cumin, cayenne and scallions. The batter will be a thick, sticky biscuit dough. Place a hot dog in the bowl of batter and swoosh it around to coat it. Remove coated dog to a nonstick cookie sheet and use your fingers to spread batter on any exposed dog spots. Don't coat it too thick, just shy of 1/2-inch should do the trick. If it's too thick it will just slide off the dog while it's baking, leaving the dog exposed. If that happens don't sweat it, they will still taste great. Repeat until all 8 are coated. Bake 12 to 15 minutes or until evenly deep brown all over. Serve the oven baked corn dogs with your favorite hot dog condiments. Serve with Sweet Relish Slaw Salad and with some baked or reduced-fat chips alongside the dogs. TIDBITS To serve these corn dogs on a stick, insert bamboo skewers into the bottom of the dogs. For parties, use mini dogs. You can coat up to 24 with one batch of batter. Serve them on 3-inch bamboo party skewers - TOO CUTE! Sweet Relish Slaw Salad: 1 cup sweet pickle relish 1/4 cup cider vinegar, eyeball it 3 tablespoons vegetable oil, eyeball it 2 large cloves garlic, crushed 2 bay leaves, dried 3 whole cloves 1 pound shredded cabbage salad (slaw salad mix with carrots and red cabbage, available in produce department marked Cole Slaw Mix in 1 pound packages) Salt and pepper 4 scallions, sliced In the bottom of a medium, shallow bowl combine relish, vinegar, oil, garlic, bay and cloves. Let stand 5 minutes then fish out the garlic, bay and cloves. Add cabbage salad and toss, let stand 10 to 20 minutes in the refrigerator. Season salad with salt and pepper, toss in the scallions then serve. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Leftover Turkey and Wild Rice Bake
From the Recipe Goldmine website... ~ Leftover Turkey and Wild Rice Bake 1 (6 ounce) package wild and white rice mix, uncooked 2 1/3 cups water 1 (4 ounce) can sliced mushrooms, drained 1 (14 ounce) can whole artichoke hearts, drained and quartered 1 (2 ounce) jar chopped pimento, drained 2 cups cooked turkey, diced 1 cup Swiss cheese, shredded In 2-quart casserole combine rice with seasoning packet, water, mushrooms, artichokes, pimento and turkey. Cover and bake in 350 degree F oven for 1 hour and 15 minutes or until liquid is absorbed. Top casserole with cheese and bake, uncovered, 5 to 10 minutes or until cheese is melted and golden brown. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Rocky Road Squares
From the Meals.com website... ~ Rocky Road Squares These fudgy brownies are spread with melted chocolate chips, topped with fluffy marshmallows and crunchy walnuts. Estimated Times Preparation Time15 mins. Cooking Time20 mins. Cooling Time20 mins. INGREDIENTS 1package (19.5 to 21 oz.) fudge brownie mix 1/2cup vegetable oil, per package directions 2large eggs, per package directions 1/2cup NESTLÉ® CARNATION® Evaporated Milk 1cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 2cups miniature marshmallows 1cup coarsely chopped walnuts DIRECTIONS PREHEAT oven according to package directions. Grease 13 x 9-inch baking pan PREPARE brownie mix according to package directions, using vegetable oil and egg(s) and substituting evaporated milk for water. Spread into prepared baking pan. BAKE according to package directions; do not over bake. Remove from oven. Immediately sprinkle with chocolate morsels. Let stand 5 minutes or until morsels are shiny. Spread evenly. Top with marshmallows and walnuts. BAKE for 3 to 5 minutes or just until marshmallows begin to melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into squares using a knife dipped in hot water. Yields 24 brownies ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes White Fish with Tomatoes, Olives and Feta
From the Meals.com website... ~ White Fish with Tomatoes, Olives and Feta This gourmet-style entrée takes 30 minutes to make and 15 minutes of that is maintenance-free. Estimated Times Preparation Time10 mins. Cooking Time20 mins. INGREDIENTS tablespoon olive oil 1onion, thinly sliced 2cloves garlic, finely chopped 2cans (14.5 ounces each) recipe-ready diced tomatoes, undrained 1teaspoon MAGGI Reduced Sodium Chicken Flavor Instant Bouillon 1pound firm white fish fillets 2cups frozen green beans 1/4cup sliced ripe olives, drained 2cups hot cooked couscous 1/4cup (1 ounce) crumbled feta cheese DIRECTIONS HEAT oil in large skillet over medium heat. Add onion and garlic; cook, stirring occasionally, until tender. Stir in tomatoes and juice and bouillon; cook, stirring occasionally, until bouillon is dissolved. PLACE fish over sauce; spoon some sauce over fish. Reduce heat to low; cover. Cook for 10 to 15 minutes or until fish flakes easily when tested with a fork. DISTRIBUTE beans and olives over fish; cover. Cook for 5 minutes or until beans are tender. Serve with couscous. Sprinkle with cheese. Serving Size: 4 ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Iced Pumpkin Blondies
From the Meals.com website... ~ Iced Pumpkin Blondies Iced Pumpkin Blondies are just the ticket for after-school treats for a hungry crowd. Libby's pumpkin and brown sugar make this treat extra rich. Estimated Times Preparation Time15 mins. Cooking Time20 mins. Cooling Time20 mins. INGREDIENTS 2 1/4cups all-purpose flour 2 1/2teaspoons baking powder 2teaspoons ground cinnamon 1/4teaspoon salt 1 1/2cups packed brown sugar 3/4cup (1 1/2 sticks) butter or margarine, softened 1teaspoon vanilla extract 2large eggs 1cup LIBBY'S® 100% Pure Pumpkin Maple Icing (recipe follows) DIRECTIONS PREHEAT oven to 350° F. Grease 15 x 10-inch jelly-roll pan. COMBINE flour, baking powder, cinnamon and salt in medium bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture. Spread into prepared pan.. BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan; spread with Maple Icing. Cut into bars. FOR MAPLE ICING: BEAT 6 ounces softened cream cheese, 2 tablespoons softened butter or margarine and 2 cups sifted powdered sugar in small mixer bowl until smooth. Add 1 to 2 teaspoons maple flavoring. Yields 60 bars ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes No-Flour Monster Cookies
From the Better Recipes website... ~ These flour-free cookies are made with rolled oats only. The traditional peanut butter is here, along with chocolate chips, MMs, and a little Karo syrup. Ingredients: 1 stick butter (1/2 cup) 1 1/4 cups packed brown sugar 1 cup granulated sugar 1 tsp light corn syrup 1 1/2 cup peanut butter 3 eggs 2 tsp baking soda 1 tsp vanilla 4 1/2 cups (uncooked) oatmeal (rolled oats) 2/3 cup chocolate chips 2/3 cup MMs candies Optional: Coconut Chopped pecans Method Cream together the first 6 ingredients in a large bowl. Stir in baking soda, vanilla, and oats. Stir in choc. chips MM's, and optional ingredients, if using. Drop by spoonful (however large you want) onto a lightly greased cookie sheet. Press to flatten slightly. Bake in preheated 350 degree oven for 15 minutes. Let stand on cookie sheet for a minute or two, and then transfer to an air-tight container. Notes: Do not overbake. They may look like they are not done after 15 minutes, but trust me, they are, and they will be the most moist cookie you have ever baked. I use air bake pans, but have also used a baking stone, and both work just fine. Number of servings: 48 ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Cajun Party Mix Snack
From the Taste of Home website... ~ Cajun Party Mix Snack SERVINGS: 10 CATEGORY: Appetizer METHOD: Baked TIME: Prep: 10 min.. Bake: 40 min. Ingredients: 2-1/2 cups Corn Chex 2 cups Rice Chex 2 cups Crispix 1 cup miniature pretzels 1 cup mixed nuts 1/2 cup butter, melted 1 tablespoon dried parsley flakes 1 teaspoon celery salt 1 teaspoon garlic powder 1/4 to 1/2 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce Directions: In a large bowl, combine the cereals, pretzels and nuts. Pour into an ungreased 15-in. x 10- in. x 1-in.. baking pan. Combine the remaining ingredients; pour over cereal mixture and stir to coat. Bake at 250° for 40-60 minutes, stirring every 15 minutes. Store in airtight containers. Yield: 8 cups. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Asparagus Chicken Stir-Fry
From the Cooks Recipes website... ~ Asparagus Chicken Stir-Fry 1/2 pound fresh asparagus 3 tablespoons hoisin sauce 4 tablespoons peanut or vegetable oil, divided 1 tablespoon brown sugar 2 skinless, boneless chicken breast halves, cut into thin 1-inch strips Hot cooked rice Cut asparagus into 1-inch pieces, discarding tough bottoms of spears. In a small bowl, mix together the hoisin sauce and brown sugar and set aside. Heat wok or large skillet over medium high heat. When hot, add 2 tablespoons of oil. Stir fry asparagus for approximately 2 minutes. Remove from the wok and keep warm. Heat wok to high heat. Add remaining 2 tablespoons of oil and the chicken pieces and stir fry until the chicken is no longer pink. Add the reserved asparagus and hoisin/sugar sauce and stir fry all together until pieces are well-coated with sauce. Serve over the hot rice. Makes 2 servings. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Quartermaster's Stew
From the Recipe Goldmine website... ~ Quartermaster's Stew Serves 6 to 8 scouts. 2 pounds hamburger 2 cans mixed vegetables (save liquid) 2 cans potatoes (drain off liquid and discard) 1 packet stew seasoning mix Optional: 1 can stewed tomatoes Sliced fresh mushrooms Additional vegetables, such as beans, corn Heat Dutch oven on fire, add small amount of cooking oil, and brown hamburger. Drain grease. Stir in stew seasoning mix, add a bit of water, and cook for 5 to 10 minutes. Add vegetables with liquid. Chop up potatoes into small chunks and add to stew. Add small quantity of water if need to cover contents. Place oven on bed of charcoal - 8 to 10 briquettes (more in winter) on aluminum foil, shiny side up. Cover with lid and put 2 to 3 times as many coals on top. Cook about 15 minutes. Add tomatoes and mushrooms. Cook until potatoes are tender and stew is bubbly and hot through- 15 to 20 minutes depending upon heat level, stirring occasionally. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Quesadillas on the BBQ
From the That's My Home website... ~ Quesadillas on the BBQ 1/2 cup salsa, divided 4 10 inch flour tortillas 1/4 cup chopped sweet onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1/4 cup chopped tomato 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh chives 1/4 cup sliced black olives 1 cup cooked and peeled shrimp 1/2 cup shredded Cheddar cheese 1/4 cup sour cream Preheat an outdoor grill for low heat. Spread 1 tablespoon of salsa on half of each tortilla. Distribute the onion, green bell pepper, red bell pepper, tomato, cilantro, chives, olives and shrimp evenly among the tortillas. Sprinkle each with cheese and fold tortillas in half to cover the filling. Lightly oil the grill grate. Place the filled tortillas directly on the grill. Cook about 2 minutes per side, until cheese is melted and the tortilla has grill marks. Serve with remaining salsa and sour cream. Serves 4. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Spring Pea Salad
From the All_Easy_Cookin_Recipes group... ~ Spring Pea Salad 10-oz frozen peas 1 cup diced celery 1 cup chopped cauliflower 1/4 cup sliced diced green onion 1 cup chopped cashews 1/4 cup crisp-cooked bacon 1/2 cup sour cream 1 cup prepared Hidden Valley Ranch salad dressing 1/2 teaspoon Dijon mustard 1 small clove garlic, minced Rinse peas in hot water. Combine peas, celery, cauliflower, green onion, cashews, bacon, and sour cream. Mix dressing, mustard, and garlic together and pour over vegetable mixture. Toss gently; chill. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Coconut Almond Cuckoo Bird
From the Hershey's website... ~ Coconut Almond Cuckoo Bird Ingredients: 1/2 cup milk 2 tablespoons HERSHEY'S Syrup 2 teaspoons coconut extract 2 large scoops (about 1 cup) almond ice cream Toasted coconut Directions: 1. Place milk, syrup and coconut extract in blender container. Cover; blend. 2. Add ice cream. Cover; blend until smooth. Pour into glass. Garnish with toasted coconut. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Danish Kringle
From the That's My Home... ~ Danish Kringle 1/2 C. margarine or butter 2 C. flour 1 T. sugar 1/2 t. salt 1 pkg. active dry yeast 1/4 c. warm water (105 to 115 degrees) 1 egg 1/2 C. lukewarm milk (scalded, then cooled) 1 (8-oz.) can almond paste (1 C.) 1/2 C. packed brown sugar 1/2 C. margarine or butter, softened 1 C. powdered sugar 1 T. water, or more as needed 1/2 t. maple flavoring or vanilla 1/4 C. chopped nuts Cut margarine into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture and beat until smooth (dough will be very soft). Cover and refrigerate at least 2 but no longer than 24 hours. To make filling, mix together almond paste, brown sugar and margarine until smooth. Divide dough into halves. Return 1 half to refrigerator. Roll other half into 15-by 6-inch rectangle on floured, cloth-covered board with floured, stockinet-covered rolling pin. Spread half of filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1½-inch overlap. Pinch edges to seal. Carefully arrange kringle on greased baking sheet in oval or horseshoe shape. Pinch ends together for the former. Repeat with remaining dough. Cover and let rise in warm place 30 minutes. Bake at 375 degrees until golden brown, 20 to 25 minutes. To make glaze, mix together powdered sugar, water and maple flavoring or vanilla until smooth.. Stir in additional water if necessary, ½ teaspoon at a time. Spread dough with glaze. Sprinkle with nuts. Variation: For pecan filling, mix together 1 1/2 C. chopped pecans, 1 C. packed brown sugar and 1/2 C. margarine or butter, softened until well combined. Makes 2 coffee cakes. Adapted from Ultimate Bread by Eric Treuille and Ursula Ferrigno. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes EZ Raspberry Ice Cream
From the That's My Home website... ~ EZ Raspberry Ice Cream 1 cup whipping cream 2/3 cup sweetened condensed milk 1 tablespoon lemon juice 1 10-oz. pkg. frozen raspberries, partially thawed Whip cream until thick. Put remaining ingredients in blender, cover blend, then fold into whipped cream. Pour into shallow container freeze for 2 to 3 hours. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Whole Wheat Waffles
From the Betty Crocker website... ~ Whole Wheat Waffles Prep Time:15 min Start to Finish:20 min Makes:12 squares (4 inches each) 2cups Original Bisquick® mix 1 1/2cups milk 1/2cup Gold Medal® whole wheat flour 2tablespoons sugar 2tablespoons vegetable oil 1egg Heat waffle iron; grease with cooking spray, vegetable oil or shortening. Stir ingredients until blended. Pour onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Nacho Pinwheels (Low Cholesteral)
From the Pillsbury website... ~ Nacho Pinwheels Prep Time: 15 Min Total Time: 30 Min Makes: 24 appetizers INGREDIENTS 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls 1package (3 oz) cream cheese, softened 1 1/2teaspoons Old El Paso® taco seasoning mix (from 1.25-oz package) 1/3cup finely shredded Cheddar cheese 1/4cup Green Giant® Mexicorn® whole kernel corn with red and green peppers (from 11-oz can), drained 2tablespoons finely chopped green onions (2 medium) Old El Paso® Thick 'n Chunky salsa, if desired DIRECTIONS Heat oven to 350°F. Spray cookie sheet with cooking spray. Unroll dough and separate into 4 rectangles; firmly press perforations to seal. In small bowl, mix cream cheese and taco seasoning mix. Stir in Cheddar cheese, corn and green onions. Spread 2 tablespoons cream cheese mixture over each rectangle to within 1/4 inch of edges. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 6 slices; place cut side down on cookie sheet. Bake 13 to 17 minutes or until edges are golden brown. Serve warm with salsa. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Bavarian Pork Chops
From the Betty Crocker website... ~ Bavarian Pork Chops Prep Time:15 min Start to Finish:1 hr 45 min Makes:8 servings 1 bag (32 ounces) refrigerated sauerkraut, undrained or 2 cans (14 ounces each) sauerkraut, undrained 1large unpeeled cooking apple, chopped (1 1/2 cups) 2medium onions, chopped (1 cup) 1/3cup uncooked regular barley (not quick-cooking) 8pork loin or rib chops, 3/4 inch thick 2/3cup barbecue sauce Heat oven to 350°F. Mix sauerkraut, apple, onions and barley in ungreased 2 1/2-quart casserole or rectangular baking dish, 13x9x2 inches. Place pork on sauerkraut mixture. Spoon barbecue sauce onto pork. Cover and bake 1 hour 15 minutes to 1 hour 30 minutes, uncovering for last 15 minutes, until pork is slightly pink when cut near bone, barley is tender and liquid is absorbed. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Green Chiles Chicken Enchiladas
From the All_Easy_Cookin_Recipes group... ~ Green Chiles Chicken Enchiladas 1 sm. can chopped green chili 1 lg. can enchilada sauce 1 can cream of chicken soup 1 sm. can Pet milk 2 c. chicken broth 1-1/2 doz. corn tortillas 2 c. grated Longhorn cheese 2 tbsp. chopped onion 1 stewing chicken, boned chopped (or cooked, chicken cubed) Sauté onions and chili in butter. Combine all liquids and add onion and chili. Break tortillas into pieces, place in casserole in layers with chicken and cheese, ending with cheese. Pour liquid over all and refrigerate overnight, or several hours. Bake at 350 degrees for 1 hour. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake
From the Hershey's website... ~ HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake Ingredients: CHOCOLATE CRUMB CRUST (recipe follows) 3 packages (8 oz. each) cream cheese, softened 3/4 cup sugar 4 eggs 1/4 cup heavy cream 2 teaspoons vanilla extract 1/4 teaspoon salt 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided 1/2 teaspoon shortening(do not use butter, margarine, spreads or oil) Directions: 1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F. 2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended. 3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir.. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. 4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust. 5. Blend additional 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer. 6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature. 7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to 12 servings. CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Irish Potatoes and Cabbage (Low Calorie)
From the Pillsbury website... ~ Irish Potatoes and Cabbage Prep Time: 25 Min Total Time: Makes: 6 servings INGREDIENTS 3 tablespoons margarine or butter 2cups purchased coleslaw blend (from 16-oz. pkg.) 1/2cup chopped onion 1 3/4cups water 3/4cup milk 1/2teaspoon salt 2cups mashed potato flakes 1/2lb. sliced cooked corned beef, chopped (about 2 cups) 2oz. (1/2 cup) shredded Cheddar cheese DIRECTIONS Melt margarine in large nonstick skillet over medium heat. Add coleslaw blend and onion; cook 5 to 7 minutes or until crisp-tender, stirring occasionally. Add water, milk and salt. Bring to a boil. Remove from heat; stir in potato flakes until moistened. Add corned beef and cheese; mix well. Spread evenly in skillet. Return skillet to medium heat; cover and cook 8 to 10 minutes or until thoroughly heated and golden brown on bottom. If desired, invert onto serving plate; sprinkle with additional cheese. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Raspberry Whip
From the Taste of Home website... ~ Raspberry Whip The original recipe for this attractive dessert called for regular gelatin and yogurt. I substituted sugar-free gelatin and reduced-fat yogurt, and it tastes just as good, relates Gale Lalmond of Deering, New Hampshire. It's especially nice after a large meal. SERVINGS: 6 CATEGORY: Dessert METHOD: Chill TIME: Prep: 15 min. + chilling Ingredients: 1 package (.3 ounce) sugar-free raspberry gelatin 1 cup boiling water 2/3 cup cold water 1 cup (8 ounces) reduced-fat vanilla yogurt 1 cup fresh or frozen unsweetened raspberries, drained, divided Directions: In a mixing bowl, dissolve gelatin in boiling water. Stir in cold water. Cover and refrigerate until partially set, about 30-45 minutes. Add yogurt. Beat on medium speed until light and foamy, about 2-3 minutes. Refrigerate for 15 minutes. Divide 2/3 cup raspberries among six dessert dishes. Top each with about 1/2 cup gelatin mixture and remaining raspberries. Refrigerate until serving. Yield: 6 servings. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Delicious Ham and Potato Soup (Low Calorie)
From the AllRecipes.com website... ~ Delicious Ham and Potato Soup This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great. PREP TIME 20 Min COOK TIME 25 Min READY IN 45 Min SERVINGS SCALING Original recipe yield: 8 servings INGREDIENTS 3 1/2 cups peeled and diced potatoes 1/3 cup diced celery 1/3 cup finely chopped onion 3/4 cup diced cooked ham 3 1/4 cups water 2 tablespoons chicken bouillon granules 1/2 teaspoon salt, or to taste 1 teaspoon ground white or black pepper, or to taste 5 tablespoons butter 5 tablespoons all-purpose flour 2 cups milk DIRECTIONS Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Eggplant Parmesan
From the Food Network website... ~ Eggplant Parmesan From Food Network Kitchens Prep Time: 1 hour 15 minutes Cook Time: 1 hour Yield: about 4 to 6 main course servings 2 medium eggplant (about 2 1/4 pounds), cut into 1/2-inch-thick round slices Kosher salt, as needed, plus 1 tablespoon 5 cups fresh breadcrumbs 1 tablespoon dried oregano 1 tablespoon dried thyme Freshly ground black pepper Vegetable oil for frying All-purpose flour for dredging 6 large eggs, beaten 2 tablespoons whole milk Olive oil, as needed 7 cups QUICK MARINARA SAUCE, recipe follows 2/3 cup grated Parmesan, divided 1 pound fresh mozzarella, thinly sliced Arrange the eggplant slices on several baking sheets and sprinkle generously all over with kosher salt. Set aside to let the bitter juices weep from the eggplant, about 1 hour. Transfer the eggplant to a colander in the sink, and rinse well under cold running water. Transfer eggplant to a work surface and blot very dry with paper towels. In a large bowl, whisk together the 1 1/2 teaspoons salt, breadcrumbs, oregano, thyme, and season with pepper. Place the flour in a medium lipped plate or bowl. In another medium bowl, whisk the egg and milk together. Dredge an eggplant slice in the flour, then dip it in the egg, and finally dredge it in the breadcrumb mixture. Shake off any excess breading and transfer the eggplant to a baking sheet. Repeat with the remaining eggplant. In a large straight-sided skillet, pour the oil to a depth of 1/2 inch. Heat the oil over medium heat until it registers 400 degrees F on a deep frying thermometer. (The oil must be heated to 400 degrees F. so that the breaded eggplant, when added, will drop the temperature of the oil to the proper frying temperature of 375 degrees F.) Working in small batches, fry the eggplant slices, turning once, until golden brown, about 3 minutes per batch. Using tongs, transfer to a paper towel-lined baking sheet and season with salt to taste. Repeat with the remaining eggplant. Preheat the oven to 400 degrees F. Lightly brush a 15 x 10- x 2-inch-baking dish with olive oil. Cover the bottom of the baking dish with 1/3 of the marinara sauce and arrange half of the eggplant over the sauce. Cover the eggplant with another 1/3 of the sauce. Scatter half of the Parmesan and half of the mozzarella over the sauced eggplant. Repeat with the remaining eggplant, sauce, Parmesan, and mozzarella. Bake until hot and just beginning to brown, about 30 minutes. Serve immediately. QUICK MARINARA SAUCE 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced (about 1/3 cup) 5 cloves garlic, chopped 7 cups whole, peeled, canned tomatoes in puree (about two 28-ounce can), roughly chopped 2 sprigs of fresh thyme 2 sprigs of fresh basil 1 tablespoon kosher salt Freshly ground black pepper Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes. Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use immediately, store covered in the refrigerator for up to 3 days, or freeze for up to 2 months. Yield: about 3 1/2 cups Copyright 2001 Television Food Network, G.P. All rights reserved ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Quick Easy Chocolate Chip Cherry Pie
From the Hershey's website... ~ Quick Easy Chocolate Chip Cherry Pie Ingredients: 1 can (21 oz.) cherry pie filling 1 tablespoon cornstarch 1 extra serving-size packaged graham cracker crumb crust (9 oz.) 1 package (8 oz.) cream cheese, softened 1/4 cup sugar 2 eggs 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips, HERSHEY'S Semi-Sweet Chocolate Chips or HERSHEY'S Mini Chips Semi-Sweet Chocolate Directions: 1. Heat oven to 350°F. 2. Stir together pie filling and cornstarch in medium bowl until blended; pour into crust. Beat cream cheese, sugar, eggs and extracts; pour evenly over pie filling. Sprinkle chocolate chips evenly over top. 3. Bake 35 to 40 minutes or until almost set in center. Cool completely on wire rack. Refrigerate until firm. Cover; refrigerate leftover pie. 8 to 10 servings. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Kielbasa Skillet Dinner
From the Basic Recipes website... ~ Kielbasa Skillet Dinner 4 medium Russet or Red Potatoes, sliced 4 large carrots, peeled and thinly sliced 2 bunches of Broccoli, rinsed and cut 1 large onion, quartered About 5 Plum or Romano tomatoes 1 Kielbasa Ring Sausage Put a small amount of grease in a large cast iron skillet, spray the bottom with cooking oil; then warm it over medium-high heat. Brown the sliced potatoes, making sure to turn as you cook for about 10 minutes. When the potatoes are browned and partially cooked, add the carrots, broccoli, and onion to the skillet. Add a bit of water if the vegetables seem to require a bit of steam to continue cooking. Toss the mixture occasionally to turn, and cook to a desired degree of doneness. Add the tomatoes and let them warm through. Add the Kielbasa and cover the skillet to warm the meat through, usually about 10 minutes. Serve warm from the skillet. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Zucchini Brownies
From the Basic Recipes website... ~ Zucchini Brownies 2 cups of zucchini, unpeeled, grated 2 cups of flour 1 1/2 cups of sugar 1 teaspoon of salt 1 1/2 teaspoons of baking soda 1 pinch Baking powder 1/3 cup of cocoa 1/2 cup of oil 2 teaspoons of vanilla 1/2 cup of copped nuts, optional Mix ingredients together and pour into greased and floured 9 x 13 pan. Bake at 350ºF. for approx. 35 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes JELLY FROSTING
From the Basic Recipes website... ~ JELLY FROSTING 1/2 cup of jelly 1 unbeaten egg white 2 tablespoons of sugar Combine all ingredients and a dash of salt in top of double boiler. Cook over boiling water, beating constantly until stiff peaks form. Remove from the heat. Beat until spreading consistency, about 2 minutes. Frosts 2 (8 inch) layers or 24 cupcakes. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes 20-Minute Mac and Cheese
From the Betty Crocker website... ~ 20-Minute Mac and Cheese Prep Time:20 min Start to Finish:20 min Makes:8 servings 2 packages (7 oz each) small pasta shells 2tablespoons butter or margarine 1/4cup Gold Medal® all-purpose flour 1/2teaspoon salt 1/2teaspoon ground mustard 1/4teaspoon pepper 2cups half-and-half 3cups shredded Cheddar cheese (12 oz) 4medium green onions, sliced (1/4 cup) 1/4cup chopped red bell pepper Cook and drain pasta as directed on package. Meanwhile, in 3-quart nonstick saucepan, melt butter over low heat. Stir in flour, salt, mustard and pepper. Cook over low heat 20 seconds, stirring constantly, until butter is absorbed. Remove from heat; gradually beat in half-and-half with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted. Stir pasta, onions and bell pepper into sauce. Cook, stirring constantly, until hot. High Altitude (3500-6500 ft): Use 2 1/4 cups half-and-half. After heating to boiling in step 2, boil and stir 3 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Ultimate Beef Chili
From the Cooking.com website... ~ Ultimate Beef Chili Offer garnishes, such as reduced-fat sour cream and grated Cheddar cheese (about 1 tablespoon each per person), chopped scallions and chopped fresh tomatoes. Serve with warmed corn tortillas and a green salad topped with orange slices. Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 2 months. RECIPE INGREDIENTS 1 pound beef round, trimmed and cut into 1/2-inch chunks Salt freshly ground pepper to taste 1 1/2 tablespoons canola oil, divided 3 onions, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 6 cloves garlic, minced 2 jalapeno peppers, seeded and finely chopped 2 tablespoons ground cumin 2 tablespoons chili powder 1 tablespoon paprika 2 teaspoons dried oregano 12 ounces dark or light beer 1 28-ounce can diced tomatoes 8 sun-dried tomatoes (not packed in oil), snipped into small pieces 2 bay leaves 3 19-ounce cans dark kidney beans, rinsed 1/4 cup chopped fresh cilantro 2 tablespoons lime juice Tip: For a hot, smoky chili, add 1 tablespoon chopped chipotle pepper in adobo sauce. RECIPE METHOD Season beef with salt and pepper. Heat 1 1/2 teaspoons oil in a Dutch oven over medium-high heat. Add half the beef and cook, stirring occasionally, until browned on all sides, 2 to 5 minutes. Transfer to a plate lined with paper towels. Repeat with another 1 1/2 teaspoons oil and remaining beef. Reduce heat to medium and add remaining 1 1/2 teaspoons oil to the pot. Add onions and bell peppers; cook, stirring frequently, until onions are golden brown, 10 to 20 minutes. Add garlic, jalapenos, cumin, chili powder, paprika and oregano. Stir until aromatic, about 2 minutes. Add beer and simmer, scraping up any browned bits, for about 3 minutes. Add diced tomatoes, sun-dried tomatoes, bay leaves and reserved beef. Cover and simmer, stirring occasionally, until beef is very tender, 1 1/2 to 2 hours. Add beans; cook, covered, stirring occasionally, until chili has thickened, 30 to 45 minutes. Remove bay leaves. Stir in cilantro and lime juice. Adjust seasoning with salt and pepper. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile.. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Light Feta Tacos
From the CooksRecipes.com website... ~ Light Feta Tacos 8 ounces mushrooms (portobello, shiitake, oyster, or a mixture) trimmed (stems removed if using shiitakes) 2 tablespoons chile-flavored oil or olive oil 2 poblano chiles 1/2 medium white onion, thinly sliced 8 lettuce leaves, washed and dried 2 ripe tomatoes, cut into 16 thin slices 1 avocado, peeled, pitted, and cut into 16 thin slices 8 ounces feta, cut into 8 slices 8 (6-inch) corn tortillas Salt to taste 2 chipotle chiles in adobo, cut into thin strips, for garnish (optional) 4 sprigs fresh cilantro, for garnish Heat a gas or charcoal grill or the broiler. Brush the mushrooms with the oil and grill or broil, turning once, until browned on both sides. Remove, cut into thin slices, and set aside on a plate. Place the poblano chiles on the grill or under the broiler and roast, turning, until the skins blacken on all sides. Place in a bowl, cover with plastic wrap, and allow to steam until cool. Remove the skins, stems, and seeds and discard. Cut into thin strips and set aside on the plate with the mushrooms. Place the sliced onion in a colander, rinse under cold water, and shake well to drain. Place on paper towels and pat dry, then place on the plate with the mushrooms. Place the lettuce leaves, tomatoes, avocado, and feta in piles on another plate close by. Heat a medium skillet or griddle over medium heat. One at a time, place the tortillas in the dry skillet and warm on each side until they become pliable. Transfer to a work surface. Place a lettuce leaf on each tortilla and top it with 2 tomato slices, a few strips of mushrooms and poblano, a few onion slices, 2 avocado slices, and a slice of cheese. Sprinkle with salt and roll up into a tube. Secure with a toothpick if necessary. To serve, place 2 tacos on each serving plate. Garnish with the chipotle chiles, if using, and sprigs of cilantro. Serve immediately. Makes 4 servings (2 tacos each). Recipe provided courtesy of the American Dairy Association. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Rancho Tejas Chicken Fried Steak
From the Recipe Goldmine website... ~ Rancho Tejas Chicken Fried Steak Source: Pat and Chris McCarley - Rancho Tejas Restaurant - as published in Southwest Food Service News Marinade: 1/2 teaspoon Meat Tenderizer 3 cups water 1 cup buttermilk Flour Breading: 2 cups all-purpose flour 1 tablespoon salt 2 teaspoons black pepper Cream Gravy: Pan Drippings (1/2 cup from each steak) 2 cups chicken stock 2 teaspoons salt 1 teaspoon black pepper 2 cups milk Select six bone-out round steaks no thicker than 3/4 of an inch. To make marinade, dissolve meat tenderizer in water, add buttermilk and whisk with wire whip for 30 seconds. Place steak in mix and refrigerate two hours. Drain marinade from steaks and cut each steak into three pieces along fat lines. Fill frying pan with 1/4-inch of vegetable oil and heat on medium high. Bread steaks in sour dough wash. To make the wash, combine two onion slices with a slurry and let stand for 24 hours beforehand. After breading steaks in this, bread them in flour breading, then fry until golden brown. Let steaks drain on wrapper towel, keeping drippings for cream gravy. To make gravy, mix drippings with flour breading and whip into a roux. Whisk in the chicken stock, salt and pepper and milk and boil. Simmer five minutes until thick. Add gravy to steaks. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Jo's Rosemary Bread (Low Fat)
From the AllRecipes.com website... ~ Jo's Rosemary Bread This bread has a great flavor. It is moist, light and has a crispy crust. PREP TIME 10 Min COOK TIME 40 Min READY IN 3 Hrs SERVINGS SCALING Original recipe yield: 1 - 1 1/2 pound loaf INGREDIENTS 1 cup water 3 tablespoons olive oil 1 1/2 teaspoons white sugar 1 1/2 teaspoons salt 1/4 teaspoon Italian seasoning 1/4 teaspoon ground black pepper 1 tablespoon dried rosemary 2 1/2 cups bread flour 1 1/2 teaspoons active dry yeast DIRECTIONS Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start. ~~ ~~~***Rhonda G in Missouri***~~~ __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Moro Orange Pizza
From the Recipe Goldmine website... ~ Moro Orange Pizza Source: sunkistfs.com 1 (8-inch) prepared pizza crust 2 ounces mozzarella cheese, shredded 2 ounces Roma tomato, seeded, diced 6 slices grilled chicken, sliced 8 segments Sunkist Moro orange, peeled, segmented, seeded 1 ounce goat cheese, crumbled 1/2 teaspoon dry tarragon 1 teaspoon fresh cilantro, chopped Spread the mozzarella cheese over the crust. Top with the diced tomatoes, spreading evenly over the cheese. Alternate 6 pieces of chicken and 6 Sunkist Moro Orange Segments around the edge of the pizza. Place the 2 remaining segments in the center of the pizza. Sprinkle the goat cheese over the whole pizza. Dust the top of the pizza with the tarragon. Place in a preheated 425 degree F oven and cook for 10 to 12 minutes until done. Remove and sprinkle with cilantro. Serve. Makes 1 (8-inch) pizza. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Chicken Crescents
From the Recipe Goldmine website... ~ Chicken Crescents 3 ounces cream cheese 1 to 2 large cans chicken 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons milk 1 tablespoon chopped onion 2 tablespoons butter, softened 1/2 cup crushed croutons 2 tablespoons melted butter Cream butter and cream cheese with milk, salt, and pepper. Blend in the chicken. Open crescent package, and create four rectangles with the crescents, don't tear them into triangles. Place 1/4 of chicken mixture in the center of each rectangle. Pull the corners up around the chicken and seal. Brush with butter, and top with crushed croutons. Bake 20 minutes at 350 degrees F. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes 20-minute Pasta Sauce
From the MyRecipes.com website... ~ 20-minute Pasta Sauce Ingredients 1 onion, chopped 6 cloves garlic, minced 1 tablespoon olive oil 1/4 cup fresh basil leaves 1 can (28 oz.) pear-shaped tomatoes 1/2 cup dry red wine 1/2 teaspoon hot chili flakes Preparation In a 5- to 6-quart pan, combine onion, garlic, and oil. Stir often over medium-high heat until onion is soft, about 5 minutes. While onion cooks, mince basil leaves. Add to onion along with tomatoes and their juice, wine, and chili flakes. Boil until reduced to 3 cups, about 10 minutes, stirring often and breaking tomatoes into small pieces. Use hot. Yield Makes 3 cups sauce; 4 servings ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Ambrosia Pie
From the MyRecipes.com website... ~ Ambrosia Pie Holiday fruit is blended with cream cheese and coconut, and frozen for dessert. Ingredients 1 (11-ounce) can mandarin oranges in light syrup 1 (8 1/4-ounce) can crushed pineapple in heavy syrup 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 2 1/2 cups frozen whipped topping, thawed and divided 3/4 cup flaked coconut, toasted 1 (9-ounce) graham cracker crust (extra serving size) Garnishes: maraschino cherries, pecan halves, additional toasted flaked coconut Preparation Drain oranges and pineapple, reserving 2 tablespoons pineapple syrup. Gently press oranges and pineapple between paper towels to remove excess moisture. Beat cream cheese at medium-high speed of an electric mixer until creamy. Gradually add reserved pineapple syrup and milk, beating until smooth. Fold in 1 1/2 cups whipped topping. Gently fold in orange-pineapple mixture and 3/4 cup coconut. Spoon filling into crust. Cover; freeze until firm. Let pie stand at room temperature 20 minutes before serving. Dollop remaining 1 cup whipped topping on top of pie. Garnish, if desired. Yield one 9 pie Oxmoor House, JANUARY 1997 Christmas with Southern Living 1997 ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Hot Chocolate Mix
From the Meals.com website... ~ Hot Chocolate Mix Keep a tin of this instant mix on hand for those chilly winter afternoons. Piping hot cocoa is a grand treat for kids coming in from school or folks ice skating, chopping wood or cross-country skiing. Estimated Times Preparation Time6 mins. INGREDIENTS 3cups NESTLÉ® CARNATION® Instant Nonfat Dry Milk 3/4cup granulated sugar 1/2cup NESTLÉ® TOLL HOUSE® Baking Cocoa 1/8teaspoon salt DIRECTIONS COMBINE dry milk, sugar, cocoa and salt in large, airtight container. For each serving, add 1/4 cup cocoa mixture into mug with 8 oz. boiling water; stir until well mixed. Garnish with whipped cream, if desired. Serving Size: 16 ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Will's Crock Pot Scrabble
From the Basic Recipes website... ~ Will's Crock Pot Scrabble 2 cups of wheat chex 2 cups of corn chex 2 cups of rice chex 3 cups of thin pretzel sticks 1 can or jar of salted peanuts - (13 oz) or assorted mixed nuts 1 teaspoon of garlic salt 1 teaspoon of celery salt 1 teaspoon of seasoned salt 2 tablespoons of grated Parmesan cheese 1 cup of melted butter 1 cup of Worcestershire sauce In large (double) paper bag, mix together pretzels, cereals, and nuts along with the garlic salt, celery salt, seasoned salt, and grated cheese. Empty bag into large mixing bowl and sprinkle the melted butter and Worcestershire sauce over all, mixing gently with your hands. Empty bowl into crock pot and cook on LOW for 3 or 4 hours. Tear open paper bags you used to originally mix the scrabble and spread them out onto a counter. Spread heated crock pot scrabble onto torn open bags and let dry for a minimum of one hour letting the paper absorb any excess moisture. Store in Rubbermaid or Tupperware type airtight containers. Keeps for several weeks without going stale. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Almond Streusel-Cherry Cheesecake Bars (Cookie Mix)
From the Betty Crocker website... ~ Almond Streusel-Cherry Cheesecake Bars (Cookie Mix) Prize-Winning Recipe 2008! Sugar cookie mix makes the base of a creamy cheesecake bar with a baked-in cherry filling. Prep Time:45 min Start to Finish:4 hr Makes:24 bars Cookie Base and Topping 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix 1/4cup cold butter or margarine 4oz (half of 8-oz package) cream cheese 1/2cup sliced almonds Filling 2 1/2packages (8 oz each) cream cheese (20 oz), softened 1/2cup sugar 2tablespoons Gold Medal® all-purpose flour 1teaspoon almond extract 2eggs 1can (21 oz) cherry pie filling Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. Place cookie mix in large bowl. Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly. Reserve 1 1/2 cups mixture for topping. Press remaining mixture in bottom of pan. Bake 12 minutes. Meanwhile, in large bowl, beat 20 oz cream cheese, the sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked cookie base. Spoon pie filling evenly over cream cheese mixture. Sprinkle with reserved topping and almonds. Bake 40 to 45 minutes or until light golden brown. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. High Altitude (3500-6500 ft): In step 1, bake cookie base 15 minutes. In step 4, bake 45 to 50 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Easy Chocolate Cake
From the Meals.com website... ~ Easy Chocolate Cake This recipe makes a deliciously satisfying chocolate cake in only a few easy steps. Estimated Times Preparation Time30 mins. INGREDIENTS CAKE 3bars (6 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars, melted and cooled 1 1/4cups granulated sugar 3/4cup (1 1/2 sticks) butter or margarine, softened 1teaspoon vanilla extract 3large eggs 2cups all-purpose flour 1teaspoon baking soda 1/2teaspoon salt 1cup milk CREAMY CHOCOLATE FROSTING 1/2cup (1 stick) butter or margarine 1bar (2 oz. total) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Baking Bars 2 1/2cups powdered sugar, divided 1teaspoon vanilla extract 1/8teaspoon salt 2to 3 tablespoons milk DIRECTIONS PREHEAT oven to 350º F. Grease and flour two 9-inch-round baking pans or one 13 x 9-inch pan. FOR CAKE: BEAT sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Combine flour, baking soda and salt; beat into creamed mixture alternately with milk. POUR into prepared baking pan(s). BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert onto wire rack(s) to cool completely. FROST with Creamy Chocolate Frosting. FOR CREAMY CHOCOLATE FROSTING: MICROWAVE butter and baking bar in small, uncovered, microwave-safe mixer bowl on HIGH (100%) power for 45 seconds; STIR. The bar may retain some of its original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature. BEAT 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth. Yields 12 servings ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Asian Vegetable Meat Roll
From the Betty Crocker website... ~ Asian Vegetable Meat Roll Make your dinner decision in no time with this hearty ginger- and soy-flavored roll-up Prep Time:15 min Start to Finish:1 hr 40 min Makes:6 servings 1 pound lean ground beef 1cup soft whole wheat bread crumbs (2 slices) 1egg 1/3cup coarsely chopped green onion 2tablespoons soy sauce 1teaspoon ground ginger 1/4teaspoon pepper 1can (8 ounces) water chestnuts, drained and chopped 1jar (2 1/2 ounces) sliced mushrooms, drained 1jar (2 ounces) diced pimientos, drained Heat oven to 350°F. Spray broiler pan rack with cooking spray. Mix all ingredients except water chestnuts, mushrooms and pimientos. Shape mixture into 12x10-inch rectangle on waxed paper. Mix remaining ingredients. Spread over beef mixture to within 1 inch of edges; press into beef mixture.. Roll up, beginning at narrow end, using waxed paper to help roll. Pinch edges and ends to seal. Place roll, seam side down, on rack in broiler pan. Bake uncovered 1 hour to 1 hour 15 minutes or until no longer pink in center and juice of beef is clear (meat thermometer should reach at least 160°F). Let stand 10 minutes before slicing. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Almond-Coated Shrimp (Moghalai Jhinga)
From the Betty Crocker website... ~ Almond-Coated Shrimp (Moghalai Jhinga) Shrimp combines with classic flavors of India for regal (moghalai) status. Prep Time:20 min Start to Finish:55 min Makes:4 servings 1 pound uncooked large shrimp, (about 16), peeled and deveined 1/2cup slivered almonds, ground 1/4cup half-and-half 1teaspoon cumin seed, ground 1/2teaspoon salt 1/2teaspoon whole cloves, ground 1/2teaspoon black peppercorns, ground 1/4teaspoon cardamom seeds, (removed from pods), ground 2tablespoons finely chopped fresh cilantro 2tablespoons vegetable oil 1/2cup tomato sauce Mix all ingredients except 1 tablespoon of the cilantro, the oil and tomato sauce in medium bowl. Cover and refrigerate 30 minutes to blend flavors. Heat oil in 10-inch skillet over medium-high heat. Add shrimp mixture. Cook each side of shrimp 30 to 60 seconds or until partially pink. Stir in tomato sauce. Cover and cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink and firm. Serve garnished with remaining 1 tablespoon cilantro. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Burger Bites
From the Pillsbury website... ~ Burger Bites These baby burgers will be a hit at any appetizer buffet, and they're perfect for little hands as well. Prep Time: 25 Min Total Time: 45 Min Makes: 48 appetizers INGREDIENTS Buns 1 can (11 oz) Pillsbury® refrigerated breadsticks Filling 1egg 3tablespoons dried minced onion 2tablespoons milk 1tablespoon Worcestershire sauce 1/2teaspoon salt 1/8teaspoon pepper 1/2cup Progresso® plain bread crumbs 1lb lean ground beef Dipping Sauce 1/2cup ketchup DIRECTIONS Heat oven to 375°F. Separate dough into 12 breadsticks. Cut each into 4 pieces; place on ungreased cookie sheet. Bake at 375°F. for 10 to 12 minutes or until lightly browned. Immediately remove from cookie sheet; place on wire racks. Cool 5 minutes or until slightly cooled. Split each in half, keeping tops and bottoms together to form miniature buns. Reduce oven temperature to 350°F. Beat egg in medium bowl. Add onion, milk, Worcestershire sauce, salt and pepper. Stir in bread crumbs. Add ground beef; mix well. Press ground beef mixture into thin layer in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 14 to 16 minutes or until thoroughly cooked. Cut into 48 rectangles (8 strips crosswise and 6 strips lengthwise). Fill buns with miniature burgers. Place ketchup in small bowl for dipping sauce. Serve immediately. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Cafe Mocha Mini Muffins (Lower Fat)
From the Taste of Home website... ~ Cafe Mocha Mini Muffins Cafe Mocha Mini Muffins are a good choice, assures Tina Sawchuk of Ardmore, Alberta. These mini muffins freeze will, so it's always easy to keep some on hand, she says. And they're just the right size for snacking. SERVINGS: 18 CATEGORY: Lower Fat METHOD: Freezer TIME: Prep/Total Time: 30 min. Ingredients: 2 teaspoons instant coffee granules 1/3 cup boiling water 1/4 cup quick-cooking oats 3 tablespoons butter, softened 1/4 cup sugar 3 tablespoons brown sugar 1 egg yolk 1/2 teaspoon vanilla extract 1/2 cup all-purpose flour 1 tablespoon baking cocoa 1/2 teaspoon baking powder 1/8 teaspoon baking soda 1/8 teaspoon salt 1/2 cup miniature semisweet chocolate chips, divided Directions: In a small bowl, dissolve coffee granules in water. Stir in the oats; set aside. In a small mixing bowl, cream butter and sugars. Beat in egg yolk and vanilla. Beat in reserved oat mixture. Combine the flour, cocoa, baking powder, baking soda and salt; add to oat mixture. Stir in 1/3 cup chocolate chips. Fill greased miniature muffin cups three-fourths full. Sprinkle with remaining chips. Bake at 350° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1-1/2 dozen. Editor's Note: Muffins may be frozen for up to 2 months. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Braided Stuffed Pizza Bread
From the Pillsbury website... ~ Braided Stuffed Pizza Bread Three cheeses blend with favorite pizza ingredients, all wrapped in a tender crust. Prep Time: 15 Min Total Time: 35 Min Makes: 12 servings INGREDIENTS 1 can (13.8 oz) Pillsbury® refrigerated classic pizza crust 2tablespoons Boursin cheese with garlic and herbs 3oz thinly sliced Canadian bacon 10slices pepperoni 1cup shredded mozzarella cheese (4 oz) 2tablespoons shredded Parmesan cheese 1egg yolk 1teaspoon water 1to 2 teaspoons poppy seed Pizza sauce, if desired DIRECTIONS Heat oven to 400°F. Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle. Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese. With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal. In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed. Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce. High Altitude (3500-6500 ft): Bake 15 to 19 minutes. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Cabbage Tossed Salad (Lower Fat)
From the Taste of Home website... ~ Cabbage Tossed Salad SERVINGS: 12 CATEGORY: Lower Fat METHOD: Chill TIME: Prep: 5 min. + chilling Ingredients: 5 cups chopped lettuce 2 cups chopped cabbage 2 cups chopped red cabbage 2 celery ribs, chopped 3 green onions, sliced 1/2 cup vinegar 1/4 cup vegetable oil 4-1/2 teaspoons sugar 3/4 teaspoon salt, optional 1/4 teaspoon garlic powder 1/4 teaspoon pepper Directions: In a large bowl, toss the lettuce, cabbage, celery and onions. In a small bowl, whisk together the remaining ingredients. Pour over salad and toss to coat. Chill for 30 minutes before serving. Yield: 12 servings. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes California Lemon Pound Cake
From the Taste of Home website... ~ California Lemon Pound Cake Citrus trees grow abundantly in California, and I'm always looking for new recipes which use the fruit from the orange and lemon trees in my yard. This is one of my favorites! My mother passed this recipe down to me. SERVINGS: 12-16 CATEGORY: Dessert METHOD: Baked TIME: Prep: 15 min. Bake: 70 min. + cooling Ingredients: 1 cup butter, softened 1/2 cup shortening 3 cups sugar 5 eggs 1 tablespoon grated lemon peel 1 tablespoon lemon extract 3 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking powder 1 cup milk FROSTING: 1/4 cup butter, softened 1-3/4 cups confectioners' sugar 2 tablespoons lemon juice 1 teaspoon grated lemon peel Directions: In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel and extract. Combine the flour, salt and baking powder; gradually add to creamed mixture alternately with milk. Beat just until combined. Pour into a greased 10-in. fluted tube pan. Bake at 350° for 70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small mixing bowl, combine the frosting ingredients; beat until smooth. Spread over top of cake. Yield: 12-16 servings. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Double-Crusted Onion Calzone: Scalcione di Cipolla
From the Food Network website... ~ Double-Crusted Onion Calzone: Scalcione di Cipolla Recipe copyright Mario Batali, 2002. All rights reserved. Show: Molto Mario Episode: Favas 'N' Fish Difficulty: Intermediate Prep Time: 20 minutes Inactive Prep Time: 30 minutes Cook Time: 1 hour Yield: 6 to 8 servings Dough: 1/4 teaspoon dried yeast 1/4 cup warm water (about 100 degrees F), plus 1 cup warm water 4 cups flour, plus more for rolling out dough 1/4 cup dry white wine 1/4 cup extra-virgin olive oil Salt and pepper Filling: 1/4 cup extra-virgin olive oil, plus more for the pan and drizzling the crust 2 pounds leeks, very thinly sliced 3 tablespoons milk 1 teaspoon sugar 6 anchovy fillets, rinsed, drained, and chopped 1/2 cup pitted black olives, chopped 1/4 cup finely chopped parsley 1/2 cup canned tomatoes, coarsely chopped 1/2 cup golden raisins, soaked in hot water to plump 1 teaspoon sugar Sprinkle the dried yeast over 1/4 cup warm water in a small bowl. When it blooms, add remaining water. In a larger bowl, mix flour with wine, olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth. Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins. Lightly oil a 12-inch pizza pan. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling evenly across this piece, leaving a 1-inch border around the edges. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pieces of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes. Preheat the oven to 450 degrees F. Bake in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes. Serve hot or at room temperature. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Beth's Tin Roof Fudge Pie
Beth's Tin Roof Fudge Pie 2 packets (1 ounce each) Nestle Toll House Choco Bake 1/2 cup sugar 2 tablespoons butter (no substitute), melted 1 (9-inch) baked deep-dish pastry shell, still warm Peanut layer (see recipe) Chocolate layer (see recipe) Additional whipped cream and salted peanuts 3 caramels 5 teaspoons whipping cream 1 tablespoon butter (no substitute) Mix sugar and Choco Bake together, along with melted butter. Spread onto bottom and up sides of warm crust. Refrigerate until chocolate is set, about 20 minutes. Prepare peanut layer. Spread in crust. Refrigerate. Prepare chocolate layer; spread over peanut layer. Refrigerate until set. Add layer of whipped cream and sprinkle with peanuts. Prepare topping in small saucepan over low heat by melting caramels with cream and butter. Remove from heat and allow to cool completely. Drizzle cooled caramel over whipped cream. Refrigerate. Makes 6 to 8 servings. Peanut layer: 20 caramels 1/3 cup whipping cream 1 1/2 cups dry-roasted salted peanuts In saucepan over low heat or in microwave, melt caramels and cream, stirring frequently, until smooth. Remove from heat. Place peanuts in pie shell. Pour caramel mixture over top. Refrigerate. Chocolate layer: 2 packets (1 ounce each) Nestle Toll House Choco Bake 3/4 cup sugar 2 tablespoons butter 1 cup whipping cream 2 teaspoons vanilla extract In small saucepan over low heat, stir together Choco Bake, sugar and butter, until butter melts and sugar is incorporated into chocolate. (Or heat in microwave, stirring once or twice, until butter and sugar are incorporated into chocolate.) Cool. In mixing bowl, beat cream and vanilla together until soft peaks form. Fold a third of whipped cream into chocolate mixture. Fold in remaining whipped cream. Source: Blue Ribbon Winner in the new Nestle Toll House Choco Bake Challenge at the WI State Fair 2001, from Beth Campbell of Belleville, Published in the Milwaukee Journal Newspaper August 8, 2001
Free Recipes Graham Cracker Pudding
From the Recipe Goldmine website... ~ Graham Cracker Pudding 1 cup brown sugar 2 heaping tablespoons flour 1 teaspoon vanilla extract 2 cups milk 10 graham crackers 1 or 2 bananas, sliced Cook sugar, flour, vanilla extract and milk until thick. Crush 10 graham crackers to very fine crumbs; stir into pudding along with bananas. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Grandma's Molasses Candy
From the CooksRecipes.com website... ~ Grandma's Molasses Candy 2 cups molasses 1 cup granulated sugar 1 tablespoon vinegar 1 teaspoon baking soda 2 to 3 cups walnuts, chopped (optional) Butter a 15 x 10 x 1-inch baking sheet; set aside. (Note: warming the baking sheet in the oven will help to spread the candy thinner.) In a heavy saucepan combine all ingredients, except walnuts. Cook and stir over medium heat until sugar dissolves. Continue cooking, without stirring, to 230*F (110*C). Then cook and stir to 280*F (135*C). Stir in walnuts; cook, stirring constantly to 300*F (150*C). Remove pan from heat. Quickly stir in baking soda, mixing well. Immediately pour onto prepared baking sheet, spreading candy to an even thickness. As candy cools, stretch it thinner by lifting and pulling with 2 forks. Break candy into pieces when cool. Makes about 2 pounds with walnuts added. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Florentine Style Baked Beans
From the Cooking.com website... ~ Florentine Style Baked Beans Source: Saveur Magazine A traditional Tuscan bean dish. RECIPE INGREDIENTS 1 pound dried zolfini or cannellini beans 5 ounces prosciutto, cut into short, thick strips 1/4 cup fruity extra virgin olive oil 2 canned Italian plum tomatoes, quartered 2 cloves garlic, peeled and crushed Sprig of fresh sage Salt and freshly ground black pepper RECIPE METHOD Put beans in an earthenware casserole, cover with cold water, and set aside to soak at least 4 hours or overnight. Drain, and add cold water to just cover beans. Preheat oven to 375 degrees F. Add prosciutto, oil, tomatoes, garlic, and sage to beans, and season to taste with salt and pepper. Cover, and bake until beans have absorbed all the liquid and are tender, about 2 hours. Special Offer: Get more recipes from Saveur, the award-winning magazine for those passionate about food, drink and traval. Click for details. Recipe reprinted by permission of World Publication, LLC. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Easiest Ever Fruit Cobbler
From the AllRecipes.com website... ~ Easiest Ever Fruit Cobbler PREP TIME 10 Min COOK TIME 35 Min READY IN 45 Min SERVINGS SCALING Original recipe yield: 6 servings INGREDIENTS 1/2 cup butter, melted 1 (29 ounce) can sliced peaches with juice 1 cup self-rising flour 1 cup white sugar 1 pinch salt 1 cup milk DIRECTIONS Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish. Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches. Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Eagles Tailgating Burgers
From the AllRecipes.com website... ~ Eagles Tailgating Burgers PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min SERVINGS SCALING Original recipe yield: 8 burgers INGREDIENTS 2 pounds ground beef 1/4 cup garlic and herb seasoned dry bread crumbs 1/4 cup grated Pecorino Romano cheese 1/4 cup barbeque sauce 1/4 cup Yuengling® lager beer 1 egg 1/2 cup chopped green onion 2 tablespoons chopped fresh basil leaves 2 tablespoons Worcestershire sauce 2 teaspoons minced garlic salt and pepper to taste DIRECTIONS Preheat an outdoor grill for high heat. Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties. Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Grand Marnier Peach Sauce
From the Recipe Goldmine website... ~ Grand Marnier Peach Sauce Serves 4. 1 (12 ounce) jar peach preserves 2 tablespoons tomato paste 1/2 jalapeno, seeds and ribs removed, finely chopped 1 ounce Grand Marnier Combine preserves and tomato paste. This helps cut some of the sweetness and also gives the sauce a wonderful reddish color. Blend in the minced jalapeno and Grand Marnier, and warm the sauce over medium heat. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Eight Treasure Rice
From the Cooking.com website... ~ Eight Treasure Rice Source: The Heritage of Chinese Cooking Serves 8 This is the celebrated eight-treasure rice eaten at Chinese New Year. In the early days of the Han dynasty (202 BC-AD 220), rice was considered a delicacy as millet was the staple grain. Eight-treasure rice depicts the almost spiritual significance of rice to the Chinese people, bringing good fortune and blessings to all at the beginning of a New Year. RECIPE INGREDIENTS 2 cups long-grain white rice 3 cups glutinous rice 2 tablespoons peanut oil 6 Chinese dried mushrooms, soaked 20 minutes in warm water, squeezed dry, stemmed, caps finely diced 2 dried Chinese sausages (lup chiang), diced 1 boneless chicken thigh, diced 1 tablespoon dried shrimp, soaked 20 minutes in warm water, drained 1/2 cup lotus seeds, soaked in cold water 3-4 hours, drained 1/2 cup diced onion 1/2 cup diced bamboo shoots 2 tablespoons light soy sauce 1/2 teaspoon five spice powder 2 teaspoons sesame oil 1 teaspoon salt 2 scallions, chopped RECIPE METHOD Combine the rice and wash 3 times. Heat the peanut oil in a wok until almost smoking. Stir-fry the mushrooms, the Chinese sausages, chicken, dried shrimp, lotus seeds, onion, and bamboo shoots for 1-2 minutes. Add the soy sauce, five spice powder, sesame oil, and salt. Stir-fry to mix well. Bring the rice to a rapid boil and continue to cook by the absorption method. When most of the water has been absorbed, add the stir-fried ingredients, mixing them through the rice. Simmer, covered, on low heat for 20 minutes. Turn off the heat, and allow to stand for 10 minutes. TO SERVE: Stir the rice with chopsticks, adding the chopped scallions. Remove the rice from the pot and pack into a lightly oiled bowl, pressing in firmly. (If preparing a day in advance, refrigerate in the bowl until just before needed.) Steam the rice in the bowl for 10 minutes, and invert to serve. Recipe reprinted by permission of Weldon Russell. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes D' Best Chicken N' Dumplings
From the AllRecipes.com website ~ D' Best Chicken N' Dumplings PREP TIME 25 Min COOK TIME 2 Hrs READY IN 4 Hrs 25 Min SERVINGS SCALING Original recipe yield: 6 servings INGREDIENTS 3 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons shortening 1 cup ice water 1 (4 pound) whole chicken, cut into 8 pieces 1 tablespoon seasoning salt, or to taste 3 1/2 quarts water 1/2 small onion, chopped 2 stalks celery, chopped 1/4 cup margarine salt and pepper to taste 1 teaspoon poultry seasoning DIRECTIONS In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight. Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone. On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through. Note This recipe calls for only 1 ball of dough, but for those that like a lot of dumplings, use both balls. This dough can also be used for cobblers. Freeze the other half of the dough if you don't use it. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Individual Ham-Swiss Breakfast Cups
From the MyRecipes.com website... ~ Individual Ham-Swiss Breakfast Cups Prep: 10 min., Chill: 8 hrs., Stand: 25 min., Bake: 25 min. Ingredients 1 cup cubed white bread (about 2 slices) 1/4 cup chopped cooked ham 1/4 cup shredded Swiss cheese 2 large eggs 1/4 cup milk 1/4 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon pepper 1/8 teaspoon onion powder Preparation 1. Layer cubed bread, ham, and cheese evenly into 2 greased 8-oz. ramekins or individual soufflé dishes. 2. Whisk together eggs and next 5 ingredients. Pour evenly over cheese in ramekins. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. 3. Bake at 350° for 20 to 25 minutes or until set. Let stand 5 minutes before serving. Note: To bake in a muffin pan, layer cubed bread, ham, and shredded cheese evenly in 4 greased cups in pan.. Pour egg mixture evenly over cheese in muffin cups. Cover and chill 8 hours. Let stand at room temperature 20 minutes before baking. Bake at 350° for 15 to 20 minutes or until set. Let stand 5 minutes before serving. Yield Makes 2 servings ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Hot Italian Potato Salad
From the Better Recipes website... ~ Hot Italian Potato Salad A zesty warm potato salad made from pepperoni, onion, and a little dry vermouth. Great as a side dish with dinner or potluck. Ingredients: 2 t. olive oil 8 med. potatoes 1 pkg. Good Seasons Italisn dressing 1 t. oregano 1 t. flour 2 t. instant minced onion 1/3 cup dry vermouth 2 t. chopped parsley 1/4 cup shredded pepperoni Method Pare potatoes and cube. Combine Good Seasons, oregano, flour, onion. Sprinkle over potatoes in casserole and toss. Pour olive oil and vermouth over potatoes. Add pepperoni and toss. Sprinkle with parsley. Bake uncovered at 425 for 1 hour. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Jack-o'-Lantern Bread
From the MyRecipes.com website... ~ Jack-o'-Lantern Bread Notes: Follow package directions for thawing bread dough. If making ahead, wrap cool bread airtight and hold at room temperature up to 1 day or freeze to store longer. Reheat (thawed, if frozen), loosely covered with foil, in a 350º oven until warm, 10 to 15 minutes. Ingredients 2 loaves (1 lb. each) frozen bread dough, thawed 1 tablespoon beaten egg 1 1/2 teaspoons milk Preparation 1. Place loaves in a bowl. Cover bowl with plastic wrap and let rise until doubled, 45 minutes to 1 hour. 2. Punch dough down, knead loaves together in bowl, and shape into a ball. 3. Transfer ball to an oiled 12- by 15-inch baking sheet. With oiled hands or a lightly floured rolling pin, flatten ball into an 11- by 13-inch oval. Cut out eyes, nose, and mouth; openings should be at least 1 1/2 to 2 inches wide. (To make small loaves, divide dough into 4 equal pieces, roll into 4- by 6-in. ovals; eye, nose, and mouth openings should be at least 1 to 1 1/2 in. wide.) Lift out cutout dough and bake on another pan or use for decorations. 4. Cover shaped dough lightly with plastic wrap and let rise until puffy, about 20 minutes. 5. Mix egg with milk; brush over dough. 6. Bake in a 350° oven until well-browned, 30 to 35 minutes. Cool on a rack.. Serve warm or cool. Yield Makes 1 loaf or 4 small loaves (2 lb. total); 10 to 12 servings ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Jan's Roasted Chicken
From the MyRecipes.com website... ~ Jan's Roasted Chicken Ingredients 1 (3- to 4-pound) whole chicken 3 tablespoons olive oil, divided 3 garlic cloves 1 teaspoon salt 1 tablespoon coarsely ground pepper 3 sprigs fresh rosemary 1 lemon, quartered Preparation Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper. Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet. Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin. Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes. Yield 4 servings ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Homestyle Chicken soup
From the Better Recipes website... ~ Homestyle Chicken soup This chicken soup truly originated from a Mexican kitchen. All of the special seasonings and flavors, this is sure to be a crowd pleaser and worth your effort. Ingredients: 1 whole chicken 4 stalks celery, cut small 4 cloves garlic, cut small 1 bunch green onion, cut small 1/2 cup fresh parsley, chopped fine 1 can Spanish tomato sauce 2 pkgs sazon by Goya (seasoned salt found in Mexican stores) 2 tbsp safron 1 small potato, peeled and cubed 1 medium size yucca root, peeled and chopped in bite size pieces 1 can chicken broth or chicken boullion cube 1 handful of angel hair noodles 1 tbsp olive oil 1 tsp salt 1 tsp adobe seasoning Method Take whole chicken and boil it in half pot of water until done. Remove and peel chicken off bones and throw it back in broth. Add all ingredients to broth except yucca root and pasta. Let it all boil together for about an hour on medium. Ten minutes before done, add yucca root and pasta and boil on high for 10 minutes but keep stirring occasionally. You may need to add about 1 or 2 cups water when you put chicken back in broth. Notes: You may need to add 1 or 2 cups of water if it boils down. Number of servings: 10 ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Juicy Snack Squares
From the Meals.com website... ~ Juicy Snack Squares This recipe provides the ideal cooking adventure. With a little adult supervision, kids will enjoy making this tasty, jiggly treat and parents will appreciate the healthy ingredients of fresh fruit and 100% fruit juice. Try using cookie cutters to create fun shapes. Estimated Times Preparation Time5 mins. Cooking Time10 mins. Refrigerating Time120 mins. INGREDIENTS 5cups any flavor NESTLÉ JUICY JUICE 100% Premium Juice, divided 4envelopes (7 grams each) unflavored gelatin 1 1/2cups sliced strawberries and/or sliced bananas* 1 1/2cups additional sliced fresh fruit (optional) 2cups whipped cream (optional) DIRECTIONS POUR 1 cup Juicy Juice into large bowl; sprinkle with gelatin. Pour remaining 4 cups Juicy Juice into medium saucepan; bring just to a boil over medium-high heat. Pour into bowl with gelatin; stir until gelatin is completely dissolved. POUR into 8-inch-square baking dish. Gently stir in 1 1/2 cups sliced fruit; cool. Refrigerate for 2 to 3 hours or until set. Cut into cubes to serve. Top each serving with additional fruit and whipped cream. *NOTE: 1 1/2 cups frozen, thawed berries or fruit may be used in place of strawberries and/or bananas. Serving Size: 9 ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Italian Sun-Dried Tomato Rolls
From the Kraft Food website... ~ Italian Sun-Dried Tomato Rolls Prep Time: 45 min Total Time: 1 hr 10 min Makes: 12 servings 1 pkg. (16 oz.) hot roll mix 1/4 cup sun-dried tomatoes in olive oil, drained, reserving 1/4 cup oil, chopped, divided 1/2 cup KRAFT Reduced Fat Parmesan Style Grated Topping PREPARE hot roll mix as directed on package using 2 Tbsp. of the reserved oil from tomatoes. Roll out dough to 15x10-inch rectangle. SPREAD tomatoes evenly over dough. Mix grated topping and remaining 2 Tbsp. reserved oil; sprinkle evenly over tomatoes. Roll up dough from long end; press edges to seal. Cut crosswise into 12 slices. ARRANGE rolls, cut sides down, in 13x9-inch baking pan sprayed with cooking spray. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Uncover rolls. BAKE at 375°F for 20 to 25 minutes or until golden brown. Remove from pan. Cool on wire rack. Make it Easy Line pan with foil before filling with rolls to make it easier to remove baked rolls from pan. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Five-Spice Marinade
From the CooksRecipes.com website... ~ Five-Spice Marinade This marinade works well with pork chops, but can also be used on loin roasts or tenderloins. 1/4 cup soy sauce 1/4 cup dry sherry 1/2 cup minced onion 2 tablespoons grated fresh ginger root 2 teaspoons five-spice powder 2 tablespoons chili oil 2 teaspoons sesame oil In self-sealing bag, combine all ingredients. Add meat to bag, seal and refrigerate overnight. Discard any leftover marinade. Recipe provided courtesy of Pork, The Other White Meat. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Frizz Fish
From the CooksRecipes.com website... ~ Frizz Fish 1 pound fresh or salted codfish 1 large Spanish onion 1 green bell pepper 2 cans tomato sauce 1 cup corn oil 1 teaspoon black pepper 1 teaspoon salt 1 tablespoon Barbados Oh Ho! Hot Sauce 4 cups water (for cooking codfish) Cook codfish over medium high heat. Change water 3 times and re-boil each time to remove most of the salt. Cook about 1/2 hour. Fish should flake with a fork when cooked. Remove codfish from saucepan and shred apart in opposite directions with two forks. Heat corn oil in a large skillet. Dice onion and green pepper. Stir. Remove and place on paper towel. Add shredded codfish to oil in saucepan. Saute fish for 6 minutes. Drain excess oil. Add tomato sauce, onion and green pepper to saucepan. Bring to a slow bowl and simmer for 5 minutes. Serve Frizz Fish over Cou-Cou, (if desired). Sprinkle with Barbados Oh Ho! Serves 4 to 6. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Grand Chocolate Chip Cookies
From the Recipe Goldmine website... ~ Grand Chocolate Chip Cookies 1 cup butter 1 cup granulated sugar 1 cup packed brown sugar 2 eggs 2 teaspoon vanilla extract 2 cups all-purpose flour 2 1/2 cups oatmeal (run through blender) 1 teaspoon baking powder (add to oat powder) 1 1/2 teaspoons baking soda 1/2 teaspoon salt 12 ounces chocolate chips 1 (4 ounce) Hershey candy bar, grated 1 1/2 cups chopped nuts Heat oven to 375 degrees F. Cream the butter, sugar and brown sugar. Add the eggs and vanilla extract. Mix together the flour, oatmeal, baking powder and salt. Add the chocolate chips, Hershey candy bar and chopped nuts. Bake on ungreased cookie sheets. Use a tablespoon of dough for each cookie and place 2 inches apart. Bake for 12 to 15 minutes. Watch carefully. Makes 6 to 7 dozen. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
Free Recipes Ice Cream Pudding Pie
From the Kraft Foods website... ~ Ice Cream Pudding Pie Prep Time: 15 min Total Time: 4 hr 15 min Makes: 8 servings 2 cups cold milk 1-1/2 cups vanilla ice cream, softened 2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding Pie Filling 1 HONEY MAID Graham Pie Crust (6 oz.) POUR milk into large bowl. Add ice cream and dry pudding mixes. Beat with wire whisk or electric mixer on low speed for 2 minutes or until well blended. Let stand 5 minutes or until mixture is very thick and will mound. SPOON into crust. REFRIGERATE 4 hours or overnight until set. Store leftover pie in refrigerator. How To Soften Ice Cream To quickly soften rock-hard ice cream, microwave measured amount of ice cream on MEDIUM-LOW (30%) for 15 seconds or until slightly softened. You can customize the flavor of this pie by preparing using your favorite flavors of ice cream and JELL-O Instant Pudding. ~~ ~~~***Rhonda G in Missouri***~~~ Be a better friend, newshound, and know-it-all with Yahoo! Mobile. Try it now. http://mobile.yahoo.com/;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ
