Free Recipes Pesto Garlic Cheesy Bread
From the Better Recipes website... ~ Pesto Garlic Cheesy Bread Ingredients: * 4 tablespoons pesto * 1/2 teaspoon salt * 1 teaspoon garlic or garlic powder * 4 slices bread * 1/2 cup Parmesan cheese * Red pepper, optional Method Mix pesto, salt and garlic in a bowl. Spread mixture over bread. Sprinkle cheese over bread. Add red pepper if you want to spice it up. Put in oven or toaster oven for 6 minutes at 250 degrees. Remove and cut into squares of 4 for a tasty appetizer. Notes: Good with pasta dishes. Number of servings: 6-8 ~~ ~~~***Rhonda G in Missouri***~ ~~ . [Non-text portions of this message have been removed]
Free Recipes Whole-Grain Buttermilk Waffles
From the Eat Better America website... ~ Whole-Grain Buttermilk Waffles Bran cereal is the secret to fiber-rich whole-grain waffles. From eatbetteramerica. Prep Time:30 min Start to Finish:30 min makes:4 servings (two 4-inch waffles each) Ingredients 1 cup Fiber One® cereal 1 1/4 cups buttermilk 1 egg, slightly beaten 2 tablespoons vegetable oil 1 teaspoon vanilla 3/4 cup all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt Maple syrup, if desired Fresh raspberries, if desired Directions Heat waffle maker. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In large bowl, mix cereal and buttermilk; let stand 5 minutes. Stir in egg, oil and vanilla. Stir in remaining ingredients just until smooth. (Batter will be thick.) For each waffle, brush hot waffle maker with vegetable oil. Spread batter onto center of hot waffle maker. (Waffle makers vary in size; check manufacturer' s directions for recommended amount of batter.) Close lid of waffle maker. Bake about 5 minutes or until steaming stops and waffle is golden brown. Carefully remove waffle. Serve immediately. Repeat with remaining batter. Serve with maple syrup amd raspberries. High Altitude (3500-6500 ft): Bake about 7 minutes. ~~ Rhonda G in Missouri . [Non-text portions of this message have been removed]
Free Recipes Thanksgiving Leftover Casserole
Thanksgiving Leftover Casserole 3 tablespoons butter 2 tablespoons all-purpose flour 1 12 ounce can evaporated milk 1 cup water 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon onion powder 2 tablespoons butter 1 cup finely crushed herb-seasoned dry bread stuffing mix 1 cup cooked, diced turkey meat 1 cup shredded Cheddar cheese 2 cups leftover mashed potatoes Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish. Melt 3 tablespoons butter in a saucepan over low heat. Blend in the flour. Slowly stir in evaporated milk and water, then season with salt, pepper, and onion powder. Stir sauce over low heat for 5 minutes. In a separate saucepan over low heat, melt 2 tablespoons butter. Blend in the dry stuffing mix. Place the turkey in the prepared baking dish. Pour the sauce over turkey, then sprinkle with Cheddar cheese. Spread mashed potatoes over cheese. Top mashed potatoes with the stuffing mixture. Makes 6 servings. ~ Rhonda G in Missouri [Non-text portions of this message have been removed]
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***~ ~~ . [Non-text portions of this message have been removed]
