Free Recipes Belize Beef on Spiced Potatoes
>From the Cooksrecipes.com website... ~ Belize Beef on Spiced Potatoes 1 pound lean ground beef 1 can (14 1/2 ounces) zesty diced tomatoes 1 1/2 teapoons jarred minced garlic 1 teaspoon Caribbean jerk seasoning 2 large unpeeled baking potatoes (8 to 10 ounces each) Salt, pepper and Caribbean jerk seasoning, to taste Topping: 1/2 cup plain yogurt 3/4 teaspoon jarred minced garlic 1/2 teaspoon Caribbean jerk seasoning Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles. Pour off drippings. Set aside 1 Tbsp. of tomatoes. Add remaining tomatoes, 1-1/2 tsp. garlic and 1 tsp. jerk seasoning to beef; bring to a boil. Reduce heat; cover and simmer 8 minutes, stirring occasionally. Uncover skillet; continue simmering 7 minutes, stirring occasionally. Season with salt and pepper. Meanwhile cut potatoes lengthwise into 1/4-inch thick slices; pierce in several places with fork. Dip in cold water; sprinkle lightly with salt, pepper and jerk seasoning. Place in single layer on nonstick baking pan. Broil 3-6 inches from heat 10-12 minutes or until tender and lightly browned, turning once. Combine topping ingredients and reserved 1 Tbsp. tomatoes in small bowl; season with salt and pepper. Spoon beef mixture over potatoes. Serve with topping. Serves 4. ~~ ~~~***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 Roman Summer Salad
>From the Food Network website... ~ Roman Summer Salad Recipe courtesy Giada De Laurentiis Show: Everyday Italian Episode: Dressing Up BBQ Difficulty: Easy Prep Time: 20 minutes Cook Time: 30 minutes Yield: 4 servings 1 cup balsamic vinegar 1 cup pitted green and black olives, halved 1/4 cup chopped fresh parsley leaves 3 anchovy fillets, drained and chopped 2 tablespoons capers, rinsed and drained 1 garlic clove, thinly sliced 8 fresh basil leaves, shredded 1/2 teaspoon freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 pound vine-ripened tomatoes (about 3 tomatoes) Cook the balsamic vinegar in a small saucepan over low heat until thick, syrupy, and measuring 1/4 cup, about 20 minutes. Set aside to cool. Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine. To serve, slice the tomatoes into 1/4-inch thick rounds and place, slightly overlapping, on a serving plate. Spoon the olive and parsley mixture over the tomatoes. Drizzle the reduced balsamic over the salad and serve. ~~ ~~~***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 Quick Clam Chowder
>From the AllRecipes.com website... ~ Quick Clam Chowder PREP TIME 10 Min COOK TIME 20 Min READY IN 30 Min INGREDIENTS 1 (10.75 ounce) can New England clam chowder 1 (10.75 ounce) can condensed cream of potato soup 1 (10.75 ounce) can condensed cream of celery soup 1 (6.5 ounce) can minced clams 1/2 cup chopped onion 1/2 cup chopped celery 1 tablespoon margarine 4 cups half-and-half cream DIRECTIONS In large pan cook onion and celery in butter or margarine. Add clam chowder, cream of potato soup, cream of celery soup, clams, and half-and-half, and heat through. NOTE: Half-and-half is best but milk will do. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes EatingWell's Tex-Mex Dip
>From the Cooking.com website... ~ EatingWell's Tex-Mex Dip Source: © EatingWell Magazine 16 servings RECIPE INGREDIENTS 2 16-ounce cans nonfat refried beans 1/4 cup taco sauce or tomato salsa 2 teaspoons mild chili powder 1 teaspoon ground cumin 1 1/2 cups cooked corn kernels 1/2 cup chopped red bell pepper 1/2 cup chopped green bell pepper 2 jalapeno peppers, seeded and chopped 4 scallions, trimmed and chopped 2 tablespoons lime juice Salt & freshly ground pepper to taste 1 ripe avocado, mashed 1 1/2 cups nonfat sour cream Hot sauce, such as Tabasco, to taste 2 1/2 cups chopped fresh tomatoes 1/3 cup chopped fresh cilantro 3/4 cup grated reduced-fat Cheddar or Monterey Jack cheese RECIPE METHOD Combine refried beans, taco sauce (or salsa), chili powder and cumin in a medium bowl. Combine corn, red and green peppers, jalapenos, scallions and lime juice in another medium bowl. Season with salt and pepper. Combine avocado and 2 tablespoons or sour cream in a small bowl; season with hot sauce. Toss together tomatoes and cilantro in another small bowl. To assemble the dip: Spread the bean mixture on a serving platter and top with the corn mixture. Spread the remaining yogurt cheese (or sour cream) over the corn, followed by the avocado mixture. Spoon the tomatoes over the top with a slotted spoon. Sprinkle with cheese. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Facts 16 servings Facts per Serving Calories:146 Fat, Total:3g Carbohydrates, Total:23g Cholesterol:3mg Sodium:339mg Protein:10g Fiber:5g % Cal. from Fat:18% % Cal. from Carbs:63% ~~ ~~~***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 Dilled Seafood in Mustard Sauce
>From the Kraft Foods website... ~ Dilled Seafood in Mustard Sauce Prep Time: 15 min Total Time: 30 min Makes: 6 servings 3/4 lb. medium shrimp, cleaned 3/4 lb. sea scallops, halved 1/2 lb. asparagus, cut into bite-sized pieces 2 Tbsp. chopped fresh dill 2 Tbsp. butter or margarine 1/2 cup milk 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 2 Tbsp. GREY POUPON Hearty Spicy Brown Mustard 3 cups hot cooked noodles MELT butter in large skillet on medium-high heat. Add shrimp, scallops, asparagus and dill; cook until shrimp turn pink, stirring occasionally. Remove from skillet; cover. Reduce heat to low. ADD milk, sour cream and mustard to skillet, stir until well blended. Cook until mixture is heated through, stirring frequently. (Do not boil.) STIR shrimp mixture into sauce; cook until heated through. Serve over noodles. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Linda's Fried Green Tomatoes
>From the Better Recipes website... ~ Linda's Fried Green Tomatoes Ingredients: 5 green tomatoes, washed and sliced about 1/2" thick 1 cup flour 1/2 cup corn meal 1/2 tsp garlic powder 1/4 tsp salt 2 tsp sugar 3 eggs, well beaten Method Combine dry ingredients together in a bowl. Dip tomatoes into eggs, and let excess drip off. Roll tomatoes in dry mixture and shake off excess. Fry in hot grease until golden brown on both sides. Number of servings: 5-8 ~~ ~~~***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 Irish Breakfast Scones
>From the Recipe Goldmine website... ~ Irish Breakfast Scones 2 1/2 cups all-purpose flour 1/2 teaspoon salt 2 tablespoons butter 2 tablespoons granulated sugar 2 teaspoons baking powder 1/2 cup raisins 7/8 cup milk Heat oven to 400 degrees F. Sieve flour and salt into a bowl. Rub in the butter with your fingers or a pastry blender. Add the sugar, baking powder and raisins and mix together well. Add the milk and mix into a loose dough. Turn onto a floured board and knead until smooth (about 10 times). Roll out; cut the dough in half, then into quarters and then into eighths. Place on a lightly floured baking sheet, then brush the top of each scone with milk and sprinkle with sugar. Bake for 15 to 20 minutes. When done, transfer to a wire rack to cool. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Updated Shepherd's Pie
>From the Kraft Foods website... ~ Updated Shepherd's Pie Prep Time: 30 min Total Time: 50 min Makes: 6 servings, about 1-1/2 cups each 1-1/4 lb. red potatoes, cut into chunks 3 large cloves garlic, peeled 3/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided 1 lb. extra lean ground beef 2 Tbsp. flour 4 cups frozen mixed vegetables, thawed 3/4 cup reduced-sodium beef broth 2 Tbsp. ketchup PLACE potatoes and garlic in large saucepan; add enough water to cover. Bring to boil. Reduce heat to low; simmer 20 min. or until potatoes are tender. Drain; return to saucepan. Add sour cream; mash potatoes until smooth. Stir in 1/4 cup of the cheese. PREHEAT oven to 375°F. Brown meat in large nonstick skillet. Stir in flour; cook 1 min. Add vegetables, broth and ketchup; cook 5 min. Spoon into 8-inch square baking dish; cover with potatoes. BAKE 18 min.; sprinkle with remaining 1/4 cup cheese. Bake an additional 2 min. or until cheese is melted. ~~ ~~~***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 Paddy's Irish Restaurant and Pub Bacon and Cheddar Crabcakes
>From the Recipe Goldmine website... ~ Paddy's Irish Restaurant and Pub Bacon and Cheddar Crabcakes Source: Paddy's Irish Restaurant and Pub, Tulsa, Oklahoma 1/2 cup clarified butter 1/4 cup corn 1/4 cup bacon 1/2 cup diced onion 1 large egg 1 tablespoon fresh chopped basil 2 tablespoons Dijon mustard 2 tablespoons mayonnaise 1/2 pound fresh lump crabmeat 1/2 cups Japanese or Panko breadcrumbs 1 teaspoon fresh chopped parsley Mix the butter, corn, bacon and onion in a skillet and sauté. Place the remaining ingredients and skillet mixture into a bowl and mix thoroughly. Form the mixture into patties, then grill. Add salt and pepper to taste. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Cheese Cornsticks
>From the Cooking.com website... ~ Cheese Cornsticks Source: © EatingWell Magazine 4 servings, 2 cornsticks or 1 muffin each RECIPE INGREDIENTS 1/3 cup nonfat milk 1 large egg white 1 tablespoon extra-virgin olive oil 1/3 cup all-purpose flour 1/3 cup cornmeal, preferably stone-ground 1/3 cup freshly grated Asiago or Parmesan cheese 2 teaspoons baking powder 1/2 teaspoon sugar 1/8 teaspoon salt RECIPE METHOD Preheat oven to 425°F. Lightly oil a cast-iron cornstick mold or muffin pan or coat it with cooking spray. Combine milk, egg white and oil in a measuring cup; stir briskly with a fork until mixed. Whisk together flour, cornmeal, cheese, baking powder, sugar and salt in a medium bowl. Make a well in the center and add the milk mixture. Stir just until combined. Spoon a heaping tablespoon of the batter into each of 8 cornstick molds or divide the batter among 4 muffin cups. Bake until set and lightly browned, 10 to 12 minutes. Recipe reprinted by permission of © EatingWell Magazine. All rights reserved. Nutrition Facts 4 servings, 2 cornsticks or 1 muffin each Facts per Serving Calories:158 Fat, Total:7g Carbohydrates, Total:19g Cholesterol:9mg Sodium:462mg Protein:6g Fiber:1g % Cal.. from Fat:40% % Cal. from Carbs:48% ~~ ~~~***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 Paula Deen's Five Layer Bars
>From the Food Network website... ~ Five Layer Bars Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Delicious Gifts Difficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 hour Cook Time: 30 minutes Yield: about 30 to 36 bars Five Layer Bar Mix: 1/2 cup chopped pecans 1 cup butterscotch morsels 1 cup shredded coconut 1 cup semisweet chocolate morsels 1 1/2 cups graham cracker crumbs 1 jar Five Layer Bar Mix 1/2 cup (1 stick) butter, melted 1 (14-ounce) can sweetened condensed milk In a decorative jar, layer pecans, butterscotch morsels, coconut, and chocolate morsels. Spoon graham cracker crumbs into a small plastic or cellophane bag and place on top of the layers. Preheat oven to 350 degrees F. Remove graham cracker crumbs from jar. Combine graham cracker crumbs and melted butter. Press into bottom of a 9 by 13-inch baking dish. Sprinkle remaining ingredients of mix over crumb mixture. Pour sweetened condensed milk over the layers. Bake for 30 minutes. Allow to cool and cut into bars. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Old Bay Shrimp Salad
>From the MyRecipes.com website... ~ Old Bay Shrimp Salad Ingredients 3 quarts water 1/4 cup Old Bay seasoning 2 pounds unpeeled, medium-size fresh shrimp 1/2 cup finely chopped celery 1/3 cup finely chopped onion 1/3 cup light mayonnaise 2 tablespoons lemon juice 3/4 teaspoon Old Bay seasoning 1/4 teaspoon seasoned pepper 8 green leaf lettuce leaves (optional) Assorted crackers (optional) Preparation Bring 3 quarts water and 1/4 cup Old Bay seasoning to a boil in a Dutch oven; add shrimp and cook, stirring occasionally, 2 minutes or until shrimp turn pink. Drain. Pour shrimp into a 13- x 9-inch pan to cool. Peel shrimp, and devein, if desired; chop shrimp. Stir together celery and next 5 ingredients; stir in shrimp. Cover and chill 2 hours. Serve on lettuce leaves with assorted crackers, if desired. Shrimp Rolls: Place 1 lettuce leaf on top of each 8 (8-inch) flour tortillas. Top each evenly with 1/2 cup Old Bay Shrimp Salad and 3 or 4 avocado slices. Roll up tortillas, and secure with thick, round wooden picks. Cut in half. Makes 8 servings. Shrimp Pitas: Cut 12 mini pita pockets in half. Stuff pockets with Old Bay Shrimp Salad. Makes 8 servings. Yield Makes 6 to 8 servings ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Hearty Golden Chowder
>From the Kraft Foods website... ~ Hearty Golden Chowder Prep Time: 20 min Total Time: 50 min Makes: 6 servings, about 1 cup each 2 cups cold water 2 cups chopped potatoes 1/2 cup sliced carrots 1/2 cup sliced celery 1/4 cup chopped onion 1 Tbsp. chopped fresh chives 1 tsp. salt Dash pepper 1/4 cup (1/2 stick) butter or margarine 1/4 cup flour 2 cups milk 2 cups KRAFT Shredded Sharp Cheddar Cheese BRING water, vegetables, chives and seasonings to boil in medium saucepan on high heat. Reduce heat to low; cover. Simmer 10 minutes. Do not drain. MELT butter in large saucepan on low heat. Stir in flour. Cook 2 minutes or until bubbly. Gradually add milk, stirring until well blended. Cook on medium heat until mixture boils and thickens, stirring constantly. Add cheese; cook until melted, stirring constantly. ADD vegetable mixture; cook until heated through. Do not boil. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Zucchini-Cauliflower Toss (Diabetic)
>From the Cooksrecipes.com website... ~ Zucchini-Cauliflower Toss (Diabetic) 1/2 cup water 1/4 cup vinegar 1 tablespoon cornstarch 1 tablespoon olive or vegetable oil 2 teaspoons prepared mustard 1/2 teaspoon garlic salt 1/4 teaspoon celery seed 1/8 teaspoon freshly ground pepper 2 packets Equal® or 3/4 teaspoon Equal® for Recipes 3 cups cauliflower slices 2 cups halved and thinly sliced zucchini 1 red sweet pepper, cut in thin strips 2 green onions, sliced In a small saucepan combine water, vinegar, cornstarch, oil, mustard, garlic salt, celery seed and pepper. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat; stir in Equal® sweetener. In a large bowl combine vegetables; toss with dressing. Cover and chill 2 to 24 hours or till serving time, stirring occasionally. Makes 6 servings. Nutrition Information Per Serving: Calories: 51, Protein: 2 g, Carbohydrates: 7 g, Fat: 2 g, Cholesterol: 0 mg, Sodium: 203 mg. Food Exchanges: 1 Vegetable, 1/2 Fat. ~~ ~~~***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 Maple Glazed Salmon
>From the Better Recipes website... ~ Maple Glazed Salmon Ingredients: 4-6 salmon fillets or steaks Salt and pepper to taste 1/2 tsp grated fresh ginger 1/2 lime, zested 1/2 lime, juiced 1/4 cup pure maple syrup 1/4 cup Dijon mustard 1 tbsp olive oil Method Check salmon fillets for bones and remove any you find. Preheat broiler. Mix all sauce ingredients and heat in microwave to meld flavors. Salt and pepper salmon and cook under broiler (on a broiler pan) for 5-8 minutes, depending on thickness of salmon. During the last 3-5 minutes, apply sauce with a pastry brush. Apply as many layers of sauce as you wish to achieve the appropriate amount of glazing. Notes: The glaze has maple syrup in it and if you use a heavier glaze it should be cooked lower in oven to avoid burning the maple syrup. Number of servings: 4-6 ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Yummy Squash
>From the Better Recipes website... ~ Yummy Squash Ingredients: 4 to 5 medium yellow summer squash 1/2 medium onion 1 cup Stove Top Stuffing mix 1 can cream of chicken soup 1/2 cup mayonnaise 1/3 cup shredded cheddar cheese 1 tsp Dijon-style mustard 1/4 cup milk Butter-flavor spray or pats of butter Method Slice squash and chop onion. Cover with water and cook about 10 minutes, until just barely soft. Put 1/2 cup stuffing mix on bottom of a buttered 8X8-inch baking dish or pan. Drain squash and put on top of stuffing. In a bowl combine cream of chicken soup, mayonnaise, cheese, mustard and milk. Pour over squash and onion. Top with remaining 1/2 cup stuffing mix, spray with butter or top with pats of butter. Bake 30 minutes at 350 degrees. Notes: Great way to use the abundance of squash for your garden this summer. Number of servings: 6 to 8 ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Kansas City Barbecued Chicken
>From the MyRecipes.com website... ~ Kansas City Barbecued Chicken Meaty chicken leg quarters stay moister on the grill than chicken breasts and are a perfect vehicle for the sauce. The thick sauce glazes the meat, making for delightfully sticky-fingered eating. Substitute any other wood chips for hickory. Ingredients 4 cups hickory wood chips 8 (10-ounce) bone-in chicken leg-thigh quarters 1/4 cup Kansas City Dry Rub 2 cups water Cooking spray 1 1/2 cups Kansas City Barbecue Sauce Preparation Soak wood chips in water 1 hour; drain well. Loosen skin from thighs and drumsticks by inserting fingers, gently pushing between skin and meat. Rub Kansas City Dry Rub evenly under loosened skin; let stand at room temperature for 30 minutes. Remove grill rack; set aside. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat. Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heated side of grill; add half of wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Coat grill rack with cooking spray; place grill rack on grill. Place chicken on grill rack over foil pan on unheated side. Close lid; cook 1 1/2 hours. Add additional wood chips halfway during cooking time. Turn chicken over; cover and cook 30 minutes or until a thermometer registers 165°. Remove chicken from grill; let stand 10 minutes. Remove and discard skin. Bring sauce to a simmer in a small saucepan. Brush chicken with 1/2 cup sauce. Serve chicken with remaining sauce. Yield 8 servings (serving size: 1 chicken leg-thigh quarter and 2 tablespoons sauce) ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Vegetable-Bacon Noodle Toss
>From the MyRecipes.com website... ~ Vegetable-Bacon Noodle Toss Ingredients 1/2 (16-oz.) package uncooked wide egg noodles 4 bacon slices 1/2 small onion, chopped 2 yellow squash, cut in half lengthwise and sliced 1 zucchini, cut in half lengthwise and sliced 2 medium tomatoes, seeded and chopped 1/2 cup light balsamic vinaigrette 2 tablespoons chopped fresh flat-leaf parsley 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper Garnish: flat-leaf parsley sprig Preparation 1. Prepare egg noodles according to package directions; drain noodles, and keep warm. 2. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon, and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon. 3. Sauté chopped onion in hot reserved drippings over medium-high heat 5 minutes or until tender. Add squash, zucchini, and tomatoes; sauté 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette, and next 3 ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish, if desired. Note: For testing purposes only, we used Newman's Own Light Balsamic Vinaigrette. Yield Makes 4 to 6 servings ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Asparagus and Ham Sauce
>From the Cooking.com website... ~ Asparagus and Ham Sauce Source: Burt Wolf's Travels and Traditions, Trieste Makes 4 servings RECIPE INGREDIENTS For Asparagus: 1 tablespoon olive oil 1/2 pound asparagus, cut into 2-inch-long pieces For Sauce: 1 cup diced boiled ham (1/4 pound) 3/4 cup white wine 2 cups chicken broth 6 tablespoons unsalted butter, cut into pieces and chilled 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground black pepper RECIPE METHOD FOR ASPARAGUS: In a large skillet, over moderate heat, heat the oil and sauté the asparagus until lightly browned, 3 to 4 minutes. Remove the asparagus from the pan and set them aside while you make the sauce. FOR SAUCE: Add the ham to the skillet and cook 2 to 3 minutes, until lightly browned. Over high heat, add the wine and boil until it is reduced to about 1/4 cup. Add the chicken broth, and reduce by a third. Lower the heat and whisk the butter into the sauce to thicken it. Season with the salt and pepper. Nutrition Facts Makes 4 servings Facts per Serving Calories:268 Fat, Total:22g Carbohydrates, Total:3g Cholesterol:60mg Sodium:752mg Protein:9g Fiber:1g % Cal. from Fat:74% % Cal. from Carbs:4% ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Jenny's Jambalaya
>From the AllRecipes.com website... ~ Jenny's Jambalaya PREP TIME 25 Min COOK TIME 25 Min READY IN 50 Min SERVINGS & SCALING Original recipe yield: 6 to 8 servings INGREDIENTS 1 tablespoon olive oil 2 large onions, chopped 2 (14.5 ounce) cans stewed tomatoes, drained 2 boneless chicken breast halves, cooked and shredded 1 pound turkey sausage links, without casings, cooked and chopped 1/4 teaspoon garlic powder 1 tablespoon hot sauce salt and pepper to taste 1 1/2 cups uncooked long-grain rice 3 cups chicken broth 1 pound large shrimp, peeled and deveined DIRECTIONS Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp. Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Glazed Irish Tea Cake
>From the Recipe Goldmine website... ~ Glazed Irish Tea Cake Cake: 3/4 cup butter, at room temperature 1 cup granulated sugar 2 teaspoons pure vanilla extract 2 large eggs 3 ounces cream cheese, at room temperature 1 3/4 cups cake flour 1 1/4 teaspoons baking powder 1/4 teaspoon salt 1 cup dried currants (or dates) 2/3 cup buttermilk Glaze: 1/2 cup confectioners sugar, sifted 2 teaspoons fresh lemon juice Heat oven to 325 degrees F with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or wax paper to fit bottom of pan. Set aside. For cake, use mixer to cream butter, sugar and vanilla extract until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants (or dates) in small bowl. Add 1/4 cup of flour mixture to currant and stir until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and wooden pick inserted into center comes out clean, about 1 hour, 25 minutes (time will vary with individual ovens). Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. For glaze, combine sugar and lemon juice in small bowl. Stir until smooth. ~~ ~~~***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 Nugget Pudding
>From the AllRecipes.com website... ~ Nugget Pudding PREP TIME 10 Min COOK TIME 45 Min READY IN 55 Min SERVINGS & SCALING Original recipe yield: 1 8x8 pan INGREDIENTS 4 tablespoons butter 1 cup white sugar 1 lemon, juiced and zested 1/4 cup all-purpose flour 1/4 cup wheat and barley nugget cereal (eg. Grapenuts TM) 2 eggs, separated 1 cup milk DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). In large bowl cream together butter, sugar and lemon rind with electric mixer. Blend in flour and cereal. Beat in egg yolks, lemon juice and milk. In a separate bowl, beat egg whites with clean beaters until stiff. Fold egg whites into butter mixture and pour into an 8x8 inch baking dish. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 30 to 45 minutes, or until pick inserted in center comes out clean. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Tuscan-Style Peppered Chicken
>From the Cooksrecipes.com website... ~ Tuscan-Style Peppered Chicken 2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed 8 tablespoons olive oil (preferably extra-virgin) 2 tablespoons coarsely ground black pepper Coarse salt Lemon wedges Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over chicken. Serves 6 to 8. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Paula Deen's Swiss Steak
>From the Food Network website... ~ Swiss Steak Recipe courtesy Paula Deen See this recipe on air Wednesday Mar. 12 at 5:30 PM ET/PT. Show: Paula's Home Cooking Episode: Slow Cookin' Difficulty: Easy Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Yield: 4 servings 1 round steak (approximately 1 1/2 pounds), see note 1 teaspoon garlic powder Salt and pepper All-purpose flour, for dusting 1/3 cup vegetable oil 2 cloves garlic, crushed 1 (14-1/2 ounce) can diced tomatoes 1 medium onion, cut into strips 1 medium bell pepper, cut into strips Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F. Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Tuscan-Style Peppered Chicken
>From the Cooksrecipes.com website ~ Tuscan-Style Peppered Chicken 2 (3 1/2-pound) chickens, halved, backbones removed, excess fat trimmed 8 tablespoons olive oil (preferably extra-virgin) 2 tablespoons coarsely ground black pepper Coarse salt Lemon wedges Rub each chicken half all over with 2 tablespoons oil, then 1 1/2 teaspoons pepper. Sprinkle generously with salt. Let stand at room temperature 1 hour. Preheat broiler. Arrange chicken, skin side down, on broiler pan. Watching closely to avoid burning, broil chicken 5 to 6 inches from heat source until golden brown, about 12 minutes. Remove broiler pan from oven. Using tongs, transfer chicken to plate. Pour off any pan drippings. Return chicken, skin side up, to broiler pan. Broil until skin is crisp and golden brown, about 5 minutes. Turn chicken over, skin side down again, and broil until cooked through, about 8 minutes longer. Transfer chicken to platter; let stand 5 minutes. Serve with lemon wedges to squeeze over chicken. Serves 6 to 8. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Raisin Scones
>From the That's My Home website... ~ Raisin Scones 2 cups Flour 1/2 teaspoon Salt 3 teaspoons Baking powder 2 tablespoons Sugar 1/4 cup Cold butter 1/2 cup Raisins * 1/2 cup Half and half or cream 1 Egg -- beaten * Note: Soak raisins in hot water for 1/2 hour. Drain. Sift the dry ingredients together. Cut the butter into the dry ingredients, using a pastry blender. Add the drained raisins to the flour mixture. Mix the half-and-half with the beaten egg and stir into the flour mixture. Use a fork and do not overmix. It should take only a few turns to get a dough. Divide the dough into three balls and pat each out into a 1/2-inch-thick circle. Cut each into four triangular scones. Bake on an ungreased baking sheet at 450 degrees for about 12 minutes or until golden brown. Serve with butter and raspberry jam. Makes 12 scones. ~~ ~~~***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 Stuffed Bacon Burgers
>From the Basic-Recipes.com website... ~ Stuffed Bacon Burgers 1 1/2 pound of Ground beef 1 Envelope (1 ounce) dry onion soup mix 1/4 cup of water 6 slice cheese slices 6 Bacon strips 6 Hamburger buns, toasted In a bowl, combine ground beef, soup mix and water; mix well. Shape into 12 thin patties. Place a cheese slice on six of the patties. Cover each with another patty. Pinch edges to seal. Wrap a strip of bacon around each; fasten with a wooden toothpick. Grill for 8-10 minutes turning once, or until burgers reach desired doneness. Remove toothpicks. Serve on buns. Yield: 6 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 Mustard Sauce
>From the All_Easy_Cookin_Recipes group... ~ Mustard Sauce 3 egg yolks, slightly beaten 1/2 cup tomato juice 2 tbsp prepared mustard 1/4 cup butter or margarine 1/2 cup brown sugar Combine all ingredients in sauce pan. Cook until thickened stirring constantly. Serve hot over hot ham. Other glazes - 3/4 cup brown sugar and 3/4 cup undrained crushed pineapple for glaze or 3/4 cup brown sugar, 1 tbsp cornstarch, 1/4 cup vinegar, 1 tsp dry mustard and 1/2 cup water. Cook until slightly thickened and spoon over ham. Return to oven for about 1/2 hour and roast uncovered. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Honey-Pecan Crusted Chicken
>From the All_Easy_Cookin_Recipes group... ~ Honey-Pecan Crusted Chicken 1/4 tsp salt 1/4 tsp pepper 4 6 oz skinned chicken breast halves 8 4 oz chicken drum sticks, skinned 1/4 cup honey 2 tbsp Dijon mustard 3/4 tsp paprika 1/8 tsp garlic powder 1-1/4 cups finely crushed cornflakes 1/2 cup finely crushed pecans (4 whole) Cooking spray Preheat oven to 350 degrees. Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika and garlic powder in a small bowl; stir well. Combine cornflakes and pecans in a shallow baking dish; stir well. Brush both sides of chicken with honey mixture; dredge in cornflake mixture. Place chicken pieces on a large baking sheet coated with cooking spray, and bake at 400 degrees for 40 minutes or until done. Yield: 8 servings. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes All-Chocolate Boston Cream Pie
>From the Hershey's website... ~ All-Chocolate Boston Cream Pie Ingredients: 1 cup all-purpose flour 1 cup sugar 1/3 cup HERSHEY'S Cocoa 1/2 teaspoon baking soda 6 tablespoons butter or margarine, softened 1 cup milk 1 egg 1 teaspoon vanilla extract CHOCOLATE FILLING(recipe follows) SATINY CHOCOLATE GLAZE(recipe follows) Directions: 1. Heat oven to 350°F. Grease and flour one 9-inch round baking pan. 2. Stir together flour, sugar, cocoa and baking soda in large bowl. Add butter, milk, egg and vanilla. Beat on low speed of mixer until all ingredients are moistened. Beat on medium speed 2 minutes. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Prepare CHOCOLATE FILLING. Cut cake into two thin layers. Place one layer on serving plate; spread filling over layer. Top with remaining layer. 4. Prepare SATINY CHOCOLATE GLAZE. Pour onto top of cake, allowing some to drizzle down sides. Refrigerate until serving time. Cover; refrigerate leftover cake. 8 servings. CHOCOLATE FILLING 1/2 cup sugar 1/4 cup HERSHEY'S Cocoa 2 tablespoons cornstarch 1-1/2 cups (1-1/2 pt.) light cream 1 tablespoon butter or margarine 1 teaspoon vanilla extract Stir together sugar, cocoa and cornstarch in medium saucepan; gradually stir in light cream. Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 minute, stirring constantly; remove from heat. Stir in butter and vanilla. Press plastic wrap directly onto surface. Cool completely. SATINY CHOCOLATE GLAZE 2 tablespoons water 1 tablespoon butter or margarine 1 tablespoon corn syrup 2 tablespoons HERSHEY'S Cocoa 3/4 cup powdered sugar 1/2 teaspoon vanilla extract Heat water, butter and corn syrup in small saucepan to boiling. Remove from heat; immediately stir in cocoa. With whisk, gradually beat in powdered sugar and vanilla until smooth; cool slightly. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Yam-Apple Casserole
>From the Meals.com website... ~ Yam-Apple Casserole Estimated Times Preparation Time20 mins. Cooking Time45 mins. INGREDIENTS 1pound uncooked yams, peeled and sliced into 1/8-inch-thick slices 2large apples, cored and sliced 2/3cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice 2tablespoons cornstarch 3tablespoons water 1/3cup granulated sugar 1/2teaspoon ground cinnamon 1/3cup wheat germ DIRECTIONS PREHEAT oven to 350° F. Grease 2-quart casserole dish. ALTERNATELY layer yams and apples in casserole dish. HEAT Juicy Juice in medium saucepan over high heat. Mix cornstarch with water in small bowl or cup. When juice is boiling, stir in cornstarch mixture; cook, stirring constantly, until thickened. Stir in sugar and cinnamon. Spoon sauce over yam and apple mixture. Sprinkle wheat germ on top. BAKE for 40 to 45 minutes or until apples are tender. Serving Size: 6 ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Frosted Double Chocolate Cookies
>From the Meals.com website... ~ Frosted Double Chocolate Cookies A chocoholic's dream cookie. Chocolate frosting tops chocolate cookies laden with chocolate chips. A must with cold milk. Estimated Times Preparation Time15 mins. Cooking Time11 mins. Cooling Time20 mins. INGREDIENTS 2cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided 1 1/4cups all-purpose flour 3/4teaspoon baking soda 1/2teaspoon salt 1/2cup (1 stick) butter or margarine, softened 1/2cup packed brown sugar 1/4cup granulated sugar 1teaspoon vanilla extract 1large egg 1/2cup chopped nuts, (optional) CHOCOLATE FROSTING 2tablespoons butter or margarine 1 1/4cups sifted powdered sugar 2tablespoons milk DIRECTIONS PREHEAT oven to 375° F. MICROWAVE 3/4 cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl. BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in 3/4 cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting. FOR CHOCOLATE FROSTING: MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth. Yields 15 cookies ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Toffee Popcorn Crunch
>From the Hershey's website... ~ Toffee Popcorn Crunch Ingredients: 8 cups popped popcorn 3/4 cup whole almonds or slivered almonds 1-1/3 cups (8 oz. pkg.) HEATH BITS 'O BRICKLE Toffee Bits 1/2 cup light corn syrup Directions: 1. Heat oven to 275°F. Grease large roasting pan (OR two 13x9x2-inch baking pans). Place popcorn and almonds in prepared pan. 2. Combine toffee bits and corn syrup in heavy medium saucepan. Cook over medium heat, stirring constantly, until toffee is melted (about 12 minutes). Pour over popcorn mixture; stir until evenly coated. 3. Bake 30 minutes, stirring frequently. Remove from oven; stir every 2 minutes until slightly cooled. Cool completely. Store in tightly covered container in cool, dry place. About 1 pound popcorn. NOTE: For best results, do NOT double this recipe. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Cheese Biscuits
>From the All_Easy_Cookin_Recipes group... ~ Cheese Biscuits 1 tube of jumbo buttermilk biscuits 1/4-cup Italian Dressing (I use Wishbone House) 1/3-cup grated Parmesan Cheese 1/2-cup freshly shredded Mozzarella Cheese Separate biscuits; dip the top of each in salad dressing, then in Parmesan cheese. Place cheese side up on an ungreased baking sheet. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Best Potato Rolls
>From the Better Homes and Gardens website... ~ Best Potato Rolls Source: Midwest Living Makes 30 rolls Prep: 40 minutes Rise: 1-1/4 hours Bake: 15 minutes Ingredients 2 small russet (baking) potatoes (12 ounces total), peeled and cut into chunks 1 cup buttermilk 1/4 cup butter 2 tablespoons sugar 2 teaspoons salt 5 to 5-3/4 cups bread flour or all-purpose flour 2 packages active dry yeast 2 tablespoons butter, melted Directions 1. In a small saucepan, cook potatoes, covered, in enough boiling water to cover for 15 to 20 minutes or until tender; drain, reserving 1/2 cup of the cooking liquid. Using a fork, mash the potatoes; set aside. Add buttermilk, the 1/4 cup butter, the sugar, and salt to the hot cooking liquid; heat until warm (120 degree F to 130 degree F) and butter almost melts. 2. In a large bowl, stir together 1-1/2 cups of the flour and the yeast. Stir in the buttermilk mixture and mashed potatoes. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. 3. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a buttered bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 4. Punch dough down. Turn dough out onto a lightly floured surface. Divide dough in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease three baking sheets (or line baking sheets with parchment paper). 5. On a lightly floured surface, roll each portion of dough into a 10x6-inch rectangle (3/4-inch thick). Cut each rectangle of dough into fifteen 2-inch squares. Place squares 2 to 3 inches apart on the prepared baking sheets. Brush tops with the 2 tablespoons melted butter. Cover with plastic wrap; let rise in a warm place for 15 minutes. 6. Bake in a 375 degree F oven 15 to 18 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm. Makes 30 rolls. Garlic and Rosemary Knots: Prepare as above. Cut each rectangle of dough into fifteen 6x3/4-inch strips. Gently pull strips into a 8-inch-long ropes. In a small bowl, combine 3/4 cup olive oil, 3 tablespoons snipped fresh rosemary, and 2 cloves garlic, minced. Dip each rope into oil mixture. Tie into a loose knot. Place knots 2 to 3 inches apart on the prepared baking sheets. Sprinkle with coarse or kosher salt. Cover with plastic wrap; let rise in a warm place for 15 minutes. Bake in a 375 degree F oven about 15 minutes or until golden. Immediately remove rolls from baking sheet. Cool slightly on a rack. Serve warm. Makes 30 knots. Nutrition facts per serving: calories: 118 total fat: 3g saturated fat: 2g cholesterol: 7mg sodium: 190mg carbohydrate: 19g fiber: 1g protein: 3g vitamin C: 2% calcium: 1% iron: 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 Disappearing Act Ice-Cream Sandwiches
>From the Betty Crocker website... ~ Disappearing Act Ice-Cream Sandwiches These peanut butter cookies take on extra magic when you fill them with ice cream and roll the edges in special treats! Prep Time:40 min Start to Finish:2 hr 50 min Makes:18 sandwich cookies 1/2 cup granulated sugar 1/2cup packed brown sugar 1/2cup peanut butter 1/2cup shortening 1/4cup butter or margarine, softened 1egg 1 1/4cups Gold Medal® all-purpose flour 3/4teaspoon baking soda 1/2teaspoon baking powder 1/4teaspoon salt 2cups ice cream, (any flavor), slightly softened Miniature baking candies, bits or chips or chopped dry-roasted peanuts, if desired Stir together sugars, peanut butter, shortening, butter and egg in large bowl. Stir in flour, baking soda, baking powder and salt. Cover and refrigerate about 2 hours or until firm. Heat oven to 375ºF. Shape dough into 1 1/4-inch balls. Place about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in granulated sugar. Bake 9 to 10 minutes or until light brown. Cool 5 minutes; remove from cookie sheet to wire rack. Cool completely. For each ice-cream sandwich, press 1 rounded tablespoon ice cream between 2 cookies. Roll the edges of the sandwiches in candies. Wrap each sandwich in plastic wrap. Store sandwiches airtight in freezer. Nutrition Information 1 Serving: Calories 205 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 3 g); Cholesterol 20 mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 1 g); Protein 4 g Percent Daily Value*: Vitamin A 4 %; Vitamin C 0%; Calcium 4 %; Iron 4 % Exchanges: 1 Starch; 1/2 Fruit; 2 Fat *Percent Daily Values are based on a 2,000 calorie diet. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes West Indies Pepper Pot Soup
>From the Meals.com website... ~ West Indies Pepper Pot Soup Estimated Times Preparation Time25 mins. Cooking Time110 mins. INGREDIENTS 1/4pound salt pork 1 1/2pounds spareribs 1 1/2pounds stew beef, diced 12cups water 1/2teaspoon dried thyme 1 1/2teaspoons salt 1/4teaspoon ground black pepper 2tablespoons vegetable oil 1onion, peeled and chopped 2cloves garlic 2green onions, chopped 1green bell pepper, seeded and chopped 1package (10-oz.) frozen chopped spinach, thawed and squeezed dry 1bunch kale, chopped 4potatoes, diced 1tomato, chopped DIRECTIONS In a large stockpot over medium heat, combine salt pork and spareribs; brown ribs on all sides. Add beef and brown on all sides. Pour in water and slowly bring to a boil, skimming the surface occasionally. Add thyme, salt and pepper.. Reduce heat and simmer, covered, for 1 hour, occasionally skimming the surface. Meanwhile, in a large skillet, heat oil and sauté onion, garlic and green onion until tender, about 5 minutes. Add bell pepper and sauté for 1 minute. Remove from heat. When meat has cooked for 1 hour, add onion mixture, spinach, kale, potato and tomato. Continue to cook slowly, covered, for about 30 minutes, or until vegetables and meat are cooked thoroughly. Remove from heat and remove ribs from pot. Trim off meat, discarding the bones, and cut off any fat. Cube meat and return to pot. Cook a few minutes more to heat through and serve hot. Serving Size: 12 ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Easter Basket Cake
>From the Betty Crocker website... ~ Easter Basket Cake Offer to bring the dessert when you head to Grandma’s house for Easter. Your family will be amazed at your creation! Prep Time:30 min Start to Finish:2 hr 20 min Makes:12 servings 1box Betty Crocker® SuperMoist® yellow cake mix Water, vegetable oil and eggs called for on cake mix box 1container Betty Crocker® Rich & Creamy chocolate fudge frosting 1cup shredded coconut Green food color Candy Easter eggs Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for two 8-inch or 9-inch round pans. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Top with second layer, rounded side up. Frost side of cake and spread a thin layer of frosting on top of cake. Make a basket weave pattern in frosting on side of cake by drawing inch-long horizontal and vertical lines with tines of fork. Shake coconut and 3 or 4 drops food color in tightly covered jar until evenly tinted; sprinkle on top of cake. Place candy eggs on coconut. Store loosely covered. High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box. Nutrition Information 1 Serving: Calories 440 (Calories from Fat 190); Total Fat 21g (Saturated Fat 7g, Trans Fat 4g); Cholesterol 55mg; Sodium 430mg; Total Carbohydrate 59g (Dietary Fiber 0g, Sugars 41g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 6%; Iron 10% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Viennese Streusel Cookie Torte (Low Cholesterol)
>From the Pillsbury website... ~ Viennese Streusel Cookie Torte Prep Time: 15 Min Total Time: 1 Hr 50 Min Makes: 10 servings INGREDIENTS Torte 1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated sugar cookies 1/2cup raspberry preserves 1/2cup white vanilla baking chips 1box (4-serving size) vanilla instant pudding and pie filling mix Streusel 3tablespoons all-purpose flour 3tablespoons sugar 2tablespoons butter or margarine 1egg white, beaten 1/3cup sliced almonds DIRECTIONS Heat oven to 350°F. Spray 10- or 9-inch springform pan with cooking spray. Remove half of cookie dough from wrapper; refrigerate remaining half until needed. Place dough between 2 sheets of lightly floured waxed paper; roll to form 10-inch round. Refrigerate while preparing remainder of torte. With floured fingers, press remaining half of dough evenly in bottom of pan. Spread preserves over dough; sprinkle with vanilla baking chips and pudding mix. Remove dough round from refrigerator. Peel off top sheet of waxed paper. Carefully invert dough over mixture in pan; remove waxed paper. Press edges to fit. In small bowl, mix flour and sugar until well blended. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Brush top of dough with egg white; sprinkle with flour mixture and almonds. Bake 40 to 50 minutes or until edges are golden brown. Run knife around side of pan to loosen torte. Cool 45 minutes. Carefully remove side of pan. Serve warm. High Altitude (3500-6500 ft): After pressing remaining half of dough in bottom of pan, bake 5 to 10 minutes and continue as directed. ~~ ~~~***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 Garlic Mashed Potatoes and Parsnips
>From the Better Homes and Gardens website... ~ Garlic Mashed Potatoes and Parsnips Prep: 35 minutes Bake: 20 minutes Ingredients 9 medium baking potatoes (3 pounds), such as russet 1-1/2 pounds parsnips 1 bulb garlic, unpeeled 2 teaspoons olive oil 3/4 cup milk 1/2 cup butter (no substitutes) 3/4 teaspoon salt 1/8 teaspoon freshly ground pepper Directions 1. Peel potatoes and parsnips; cut into 1/2-inch chunks. Cook in a Dutch oven or large saucepan in boiling salted water until tender, about 25 to 30 minutes. Drain. 2. Meanwhile, preheat oven to 350 degrees F. Cut about 1/2 inch off tip of garlic head, and discard. Place garlic in a custard cup. Drizzle with olive oil. Cover with foil and bake in the preheated oven for 20 minutes or until tender when pierced with the tip of a sharp knife. Let cool. Squeeze garlic pulp out of peels. Mash with a fork, and set aside. 3. Press the potatoes and parsnips through a potato ricer or food mill (or mash with a potato masher), and return them to the Dutch oven. 4. Heat milk and butter in a small saucepan just until boiling. Stir into the potato mixture. Stir in mashed garlic, the 3/4 teaspoon salt, and the 1/8 teaspoon pepper. Heat through. Season to taste with additional salt and pepper. Serve immediately. Makes 14 servings. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Zebra Brownies
>From the Pillsbury website... ~ Zebra Brownies Refrigerated brownie batter gives you a head start in classic, black-and-white cream cheese brownies. Prep Time: 15 Min Total Time: 1 Hr 50 Min Makes: 16 brownies INGREDIENTS 1 roll (16.5 oz) Pillsbury® refrigerated triple chocolate chunk brownies 4oz cream cheese (half 8-oz package), softened 2tablespoons sugar 1tablespoon milk 1/2teaspoon vanilla DIRECTIONS Heat oven to 350°F (325°F if using dark, nonstick or glass pan). Grease bottom of 8-inch square pan. Spread batter in pan. In small bowl, beat remaining ingredients on medium speed until smooth. Drop by spoonfuls over brownie batter in pan. Cut through cream cheese mixture and batter several times with knife for marbled design. Bake 30 to 35 minutes or until toothpick inserted near center of brownie portion comes out clean. Cool completely, about 1 hour. For 16 brownies, cut into 4 rows by 4 rows. Cover and refrigerate any remaining brownies. High Altitude (3500-6500 ft): Heat oven to 325°F for all pans. In large bowl, stir or knead 2 tablespoons all-purpose flour into batter. Bake 40 to 45 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 Pepperoni Minestrone
>From the Pillsbury website... ~ Pepperoni Minestrone Dress up a ready-to-serve soup with macaroni, pepperoni and a generous portion of beans. Prep Time: 20 Min Total Time: Makes: 4 (1 1/4-cup) servings INGREDIENTS 1 can (19 oz) Progresso® Vegetable Classics tomato basil soup 1(14.5-oz.) can diced tomatoes with basil, garlic and oregano, undrained 1/2cup water 4oz. (1 cup) uncooked small shell macaroni 4oz. pepperoni, diced 2cups Progresso® red kidney beans, drained, rinsed (from 19-oz can) Shredded fresh Parmesan cheese, if desired DIRECTIONS In medium saucepan, combine soup, tomatoes and water; mix well. Bring to a boil over medium-high heat. Add macaroni, pepperoni and kidney beans. Return to a boil. Reduce heat to medium; cook 8 to 10 minutes or until macaroni is tender, stirring occasionally. Sprinkle each serving with Parmesan cheese. ~~ ~~~***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 Xylophone Cakes
>From the Taste of Home website... ~ Xylophone Cakes SERVINGS: 14 CATEGORY: Dessert METHOD: TIME: Prep: 40 min. Ingredients: 2 loaves (10-3/4 ounces each) frozen pound cake, thawed Yellow, green, orange and red gel food coloring 1 can (16 ounces) vanilla frosting M&M's miniature baking bits 28 miniature marshmallows 28 pretzel sticks Directions: Cut each cake widthwise into seven 1-in. slices. Trim a diagonal slice from the long sides of each slice, angling slightly, leaving 1 in. wide at a short end. Use food coloring to tint the frosting. Carefully spread or pipe stripes on cake slices; top with miniature baking bits. For mallets, press a miniature marshmallow into one end of each pretzel stick. Yield: 14 cakes. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Irish Coffee Meringues
>From the Better Homes and Gardens website... ~ Irish Coffee Meringues Prep: 25 min. Bake: 15 min. Ingredients 2 egg whites 1/2 cup slivered almonds, toasted 2/3 cup sugar 1/2 teaspoon instant espresso coffee powder or 1 teaspoon instant coffee crystals 1 teaspoon vanilla 1/4 teaspoon cream of tartar Dash salt 1 cup whipping cream 1 tablespoon Irish cream liqueur or cold strong coffee Unsweetened cocoa powder Chocolate-covered coffee beans (optional) Directions 1. For meringues, in a medium bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line an extra-large baking sheet with parchment paper or plain brown paper. Draw twelve 3x1-1/2-inch ovals on paper about 2 inches apart; set aside. 2. Place almonds in a food processor bowl. Cover and process until finely ground, but dry (not oily); set aside. 3. In a small bowl, combine sugar and espresso powder or coffee crystals. Add vanilla, cream of tartar, and salt to the egg whites. Beat with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add sugar mixture, 1 tablespoon at a time, beating about 5 minutes on high speed or until stiff peaks form (tips stand straight) and sugar is almost dissolved. Fold in ground almonds. 4. Using a spoon or spatula, spread meringue mixture over the ovals on the prepared baking sheet. Bake in a 300 degree F oven for 15 minutes. Turn off oven. Let meringues dry in oven with door closed for 1 hour. (do not open oven.) 5. For filling, in a chilled medium bowl combine the whipping cream and the Irish cream liqueur or cold coffee. Beat with an electric mixer on low speed until soft peaks form (tips curl). 6. To assemble, place 1 meringue on a dessert plate, flat side down. Spoon about 1/4 cup of the filling over meringue. Top with another meringue, flat side down; press gently until filling spreads to edges. Repeat with remaining meringues and filling, making 6 stacks. Cover and refrigerate for 30 to 60 minutes. Cover and chill remaining whipped cream mixture. 7. To serve, sift cocoa powder over meringues. If desired, garnish with chocolate-covered coffee beans. Makes 6t servings. Make-ahead tip: If you like, prepare meringues ahead and store them in an airtight container for up to a week. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Lemon Cake with Lemon Curd Filling
>From the Betty Crocker website... ~ Lemon Cake with Lemon Curd Filling A special pan creates the tunnel while baking so the cake is ready to fill when cool. It's easy. Prep Time:25 min Start to Finish:2 hr Makes:16 servings Cake 1 box Betty Crocker® SuperMoist® white cake mix 1 1/4cups water 1/3cup vegetable oil 3egg whites 2tablespoons grated lemon peel Lemon Curd Filling 2jars (10 oz each) lemon curd Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 4 regular-size muffin cups with paper baking cups. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in lemon peel. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter. Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour. Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake across top of Bundt and tunnel insert pans. Carefully loosen insert pan; remove. Cool cake in pan 10 minutes; remove cake from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour. High Altitude (3500-6500 ft): Increase water to 1 1/2 cups; decrease oil to 2 tablespoons. Beat on low speed 30 seconds, then on medium speed 3 minutes. Stir in lemon peel. Bake cake 40 to 45 minutes. Nutrition Information 1 Serving: Calories 220 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 1/2g); Cholesterol 20mg; Sodium 290mg; Total Carbohydrate 34g (Dietary Fiber 0g, Sugars 22g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4%; Iron 4% Exchanges: 1 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 *Percent Daily Values are based on a 2,000 calorie diet. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Navel Oranges in Blackberry Sauce
>From the That's My Home website... ~ Navel Oranges in Blackberry Sauce 1 (12-ounce) package frozen blackberries, thawed 1/2 C. granulated sugar 5 navel oranges Blackberries, for garnish Place blackberries in the bowl of a food processor. Add sugar and process until pureed. Pour sauce through a fine-mesh strainer set over small bowl to remove seeds. Discard seeds. Chill sauce until time to serve. Peel oranges and divide into segments. Chill. Place in individual serving bowls, top with blackberry sauce, garnish with blackberries and serve. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Quick Cajun Crawfish Etouffee
>From the Basic-Recipes.com website... ~ Quick Cajun Crawfish Etouffee 12 ounces of packaged, peeled crawfish tails (shrimp may be used) 1 can cream of mushroom soup 1 can of Rotel tomatoes 1 or 2 sticks butter 1 chopped onion 1 chopped bell pepper 2 cups of cooked rice Chopped green peppers Sauté onions, bell pepper in butter, add soup and Rotel tomatoes. Simmer 20 minutes. Add crawfish or shrimp and green pepper. Simmer for an additional 10 minutes and then serve over rice. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Fruit Salad with Honey Dressing
>From the Food Network website... ~ Fruit Salad with Honey Dressing Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Paula's Light Delights Difficulty: Easy Prep Time: 15 minutes Yield: 6 servings 1/3 cup honey 1/4 cup orange juice 1/4 cup canola oil 1/2 teaspoon fresh lemon juice, plus the juice 1 lemon 1 1/2 teaspoons poppy seeds 1/4 teaspoon salt 1/4 teaspoon prepared mustard 1 apple, cored and diced 1 banana, sliced 1 avocado, peeled and sliced 1 (11-ounce) can mandarin oranges, drained 1/4 cup raisins 1/4 cup chopped walnuts or pecans For the dressing, combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well. Toss the apple, banana, and avocado with juice from 1 lemon to prevent the fruit from turning brown. Combine the fruit, raisins, and nuts in a glass bowl. Add the dressing and stir gently. Serve on red leaf lettuce. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Warm Cherry Tomato Salad
>From the Food Network website... ~ Warm Cherry Tomato Salad Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Holiday Difficulty: Easy Prep Time: 5 minutes Cook Time: 5 minutes Yield: 6 servings 2 tablespoons extra-virgin olive oil, 2 turns of the pan 4 cloves garlic, chopped 2 pints cherry tomatoes, rinsed and stems removed 6 scallions, sliced on an angle 2 tablespoons red wine vinegar, a generous splash Salt and pepper 1/2 cup coarsely chopped flat-leaf parsley Heat a medium skillet over medium high heat. Add oil and garlic and cook 2 minutes. Add tomatoes and scallions and cook until skins begin to burst. Add vinegar and remove from heat. Add salt and pepper and parsley. Toss and serve. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes J.P.'s Big Daddy Biscuits
>From the AllRecipes.com website... ~ J.P.'s Big Daddy Biscuits PREP TIME 30 Min COOK TIME 15 Min READY IN 45 Min SERVINGS & SCALING Original recipe yield: 6 grand sized biscuits INGREDIENTS 2 cups all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 1 tablespoon white sugar 1/3 cup shortening 1 cup milk DIRECTIONS Preheat oven to 425 degrees F (220 degrees C). In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet. Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Quick Chick and Noodle Soup
>From the Food Network website... ~ Quick Chick and Noodle Soup Recipe courtesy Rachael Ray Show: 30 Minute Meals Episode: Soul Soothing Formula Difficulty: Easy Prep Time: 15 minutes Cook Time: 15 minutes Yield: 2 quarts of soup, 4 big bowls 2 tablespoons (2 turns around the pan) extra-virgin olive oil 2 medium carrots, peeled and chopped 1 parsnip, peeled and chopped 1 medium onion, chopped 2 ribs celery, chopped 2 bay leaves, fresh or dried Salt and pepper 6 cups good quality chicken stock 1 pound (the average weight of 1 package) chicken breast tenders, diced 1/2 pound wide egg noodles A handful fresh parsley, chopped A handful fresh dill, chopped Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order they are listed. Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat. Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Out-of-this-World Brownies
>From the Taste of Home website... ~ Out-of-this-World Brownies For company and every time there is a local bake sale, I bake a batch of these fabulous brownies. Most everyone who tastes them says, "Yum! These are the best brownies I have ever eaten!" My cooking background came from my mother. Just watching her helped educate me in the "ways of the kitchen". SERVINGS: 36 CATEGORY: Dessert METHOD: Baked TIME: Prep: 20 min. + cooling Bake: 40 min. Ingredients: 1 cup butter, softened 2 cups sugar 4 eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup plus 3 tablespoons baking cocoa 1/8 teaspoon salt BROWN BUTTER FROSTING: 1/2 cup butter 4 cups confectioners' sugar 1/4 cup plus 2 teaspoons half-and-half cream 2 teaspoons vanilla extract GLAZE: 1 square (1 ounce) unsweetened chocolate 1 tablespoon butter Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa and salt; gradually add to the creamed mixture. Spread into an ungreased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on wire rack. For frosting, in a heavy saucepan, cook and stir butter over medium heat for 5-7 minutes or until golden brown. Pour into a mixing bowl; beat in the confectioners' sugar, cream and vanilla. Frost cooled brownies. For glaze, in a microwave melt chocolate and butter; stir until smooth. Drizzle over the frosting. Cut into bars. Yield: 3 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 Zucchini-Sausage Quiche
>From the Cook's Recipes website... ~ Zucchini-Sausage Quiche 1/2 pound Italian sausage 1/2 pound sliced mushroom 1 tablespoon butter 1 sliced zucchini 1 cup shredded mozzarella cheese 3 large eggs 3/4 cup milk 1/2 teaspoon dried basil leaves, crushed 1/2 teaspoon dried oregano leaves, crushed 1 (9-inch) unbaked pie shell In a skillet, cook 1/2 pound Italian sausage until browned; drain, reserving a small amount of the drippings. Saute 1/2 pound sliced mushrooms for 5 minutes in the drippings, or until tender; drain and set aside. Melt butter in the skillet, add zucchini and saute until tender; drain. Place the sausage in the pie shell, sprinkle with half the mozzarella cheese, spoon the mushrooms on top, then follow with the remaining cheese. Top with the zucchini.. In a bowl beat together 3 eggs; add milk, basil, and oregano. Pour into the pastry shell. Bake at 350°F (175°C) for 55 minutes, or until set. Let stand for 10 minutes before serving. Makes 8 servings. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Ranch Burgers
>From the Cooks Recipes website... ~ Ranch Burgers 1 1/2 pounds ground beef 4 teaspoons Ranch Rub (recipe follows) 4 hamburger buns, split 1/4 cup prepared creamy ranch dressing 2 tablespoons canned French-fried onions Romaine lettuce, tomato slices as accompaniments Lightly shape ground beef into four 3/4-inch thick patties. Press Ranch Rub onto patties. Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 12 to 15 minutes to medium (160°F) doneness, until not pink in center and juices show no pink color, turning once. Serve in buns with dressing, French-fried onions, lettuce and tomato. Makes 4 servings. Ranch Rub 2 teaspoons sweet paprika 2 teaspoons dried thyme 1 1/2 teaspoons salt 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon ground black pepper 1/2 teaspoon ground red pepper 1/2 teaspoon ground white pepper Combine all ingredients. Store in airtight container. Shake before using. Makes 3 tablespoons. Recipe and photograph provided courtesy of The Cattlemen's Beef Board. ~~ ~~~***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 Pumpkin Squares
>From the Cooks Recipes website... ~ Pumpkin Squares Crust: 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/2 cup packed brown sugar 1/2 cup butter or margarine, softened Filling: 1 (15-ounce) can pumpkin puree 1 (12-ounce) can evaporated milk 3/4 cup granulated sugar 2 large eggs 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves Topping: 1/2 cup packed brown sugar 1/2 cup chopped pecans Preheat oven to 350°F. For Crust: Beat flour, oats, brown sugar and butter in a small mixer until crumbly. Press onto bottom on an ungreased 13 x 9-inch baking pan. Bake for 15 minutes. For Filling: Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl. until smooth. Pour over crust. Bake for an additional 20 minutes. For Topping: Combine brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream if desired. Makes 24 bars. ~~ ~~~***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 Quick Classic Beef Barley Soup
>From the Better Recipes website... ~ Quick Classic Beef Barley Soup Ingredients: 4 teaspoons vegetable oil, divided use 3/4 cup finely chopped onion 2 tablespoons minced garlic, divided use 1/2 teaspoon dried thyme leaves, crushed Two 14 or 14.5 oz cans beef broth (RTU) 2 cups water 8 oz. baby carrots (about 1 3/4 cups) 8 oz. crimini or button mushrooms, cut into quarters (about 3 cups) 1 cup diced red bell pepper 3/4 cup quick-cooking barley 1 pound beef top sirloin steak, cut 3/4 in. thick Salt and pepper 1 cup frozen peas Method Heat 2 teaspoons oil in 4 quart stockpot, or saucepan, over medium heat until hot. Add onion, 1 tablespoon garlic and the thyme; cook and stir 3-5 min. or until onion is tender. Add broth, water, carrots, mushrooms, bell pepper, and barley; bring to a boil. Reduce heat; cover and simmer 10 min. or until barley and vegetables are tender. Meanwhile, cut beef steak lengthwise in half, then crosswise into 3/4-inch-thick strips. Toss with remaining 1 tablespoon garlic. Heat one teaspoon oil in large nonstick skillet over medium high heat until hot. Add half of the beef; stir-fry 3-4 min. for medium-rare to medium doneness. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper as desired. Add frozen peas to broth mixture; cook uncovered 2 min. or until tender. Season with salt as desired. Place equal amt. of beef strips into 4 serving bowls. Ladle equal amounts of broth mixture over beef. Notes: One pound beef shoulder center steaks cut 3/4-inch thick can be substituted. Number of servings: 4 ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Shamrock Cookies
>From the Taste of Home website... ~ Shamrock Cookies A handy cookie cutter shapes these sensational sweets from Edna Hoffman of Hebron, Indiana. With a hint of mint flavor, they're especially yummy with cocoa or chocolate milk. SERVINGS: 18 CATEGORY: Dessert METHOD: Baked TIME: Prep: 25 min. + chilling Bake: 10 min. Ingredients: 1 cup shortening 1 cup confectioners' sugar 1 egg 1 teaspoon peppermint extract 2-1/2 cups all-purpose flour 1 teaspoon salt Green paste food coloring Green colored sugar, optional Directions: In a large mixing bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle. On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart on ungreased baking sheets. Sprinkle with colored sugar if desired. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 1 minute before removing to wire racks. Yield: 3 dozen. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Yakatori
>From the AllRecipes.com website... ~ Yakatori PREP TIME 15 Min COOK TIME 15 Min READY IN 4 Hrs 30 Min SERVINGS & SCALING Original recipe yield: 4 servings INGREDIENTS 1/2 cup soy sauce 2 tablespoons vegetable oil 2 tablespoons lemon juice 1 tablespoon sesame seeds 2 tablespoons white sugar 2 green onions, thinly sliced 1 clove garlic, minced 1/2 teaspoon ground ginger 1 pound sirloin steak, cubed DIRECTIONS In a glass or plastic bowl, whisk together the soy sauce, oil, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger. Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.) Place the skewers in a plastic or glass container just large enough to hold them, and pour the marinade over the meat, turning to coat well. Cover, and chill for a minimum of 4 hours. Preheat grill for high heat, and position grate 5 inches from coals. Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking. ~~ ~~~***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 Nana's Sausage Dinner
>From the AllRecipes.com website... ~ Nana's Sausage Dinner PREP TIME 5 Min COOK TIME 30 Min READY IN 35 Min SERVINGS & SCALING Original recipe yield: 2 servings INGREDIENTS 8 links pork sausage 1 onion, chopped 1 (10.75 ounce) can condensed tomato soup 1 1/2 cups mashed potatoes DIRECTIONS Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes. ~~ ~~~***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 Emerald Isle Cake
>From the Recipe Goldmine website... ~ Emerald Isle Cake 1/2 cup butter or margarine, softened 1 cup granulated sugar 2 eggs 1 3/4 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla extract. Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350 degree F oven for 40 minutes or until tests done. Glaze: 1 cup powdered sugar 1 1/2 tablespoons milk or Irish whiskey 2 drops green food coloring Slivered almonds, sliced Combine the sugar and liquid, beating until smooth and fairly thin. Add coloring and spread on the warm cake. Sprinkle with almonds. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Ultimate Chocolate Layer Cake
>From the Cooking.com website... ~ Ultimate Chocolate Layer Cake Recipe Source: Cooking.com Serves 12 This delicious layer cake is the essence of chocolate and would be welcome as the centerpiece of any party or gathering. The cake batter is versatile and can be used to make other desserts. Here the layers are combined with a rich chocolate frosting. RECIPE INGREDIENTS 4 ounces unsweetened chocolate, finely chopped 1 3/4 cup cake flour 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 cup sugar 2/3 cup (packed) golden brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 cup sour cream 1 teaspoon instant espresso powder dissolved in 1/4 cup hot water Chocolate Cream Frosting (click for recipe) Garnish 1 1/4 cups finely shaved bittersweet or semisweet chocolate for garnish, optional RECIPE METHOD Position rack in center of oven and preheat to 350 degrees F. Butter two 9-inch-diameter cake pans with 2-inch high sides. Line with parchment paper; butter paper. Dust pans with flour; tap out excess. Melt chocolate in top of double boiler over barely simmering water, stirring with rubber spatula until smooth. Cool to lukewarm, stirring often. Sift cake flour, baking soda and salt into medium bowl. Using electric stand mixer and flat beater attachment, beat butter until fluffy, about 2 minutes. Gradually add both sugars, beating until creamy. Beat in eggs one at a time. Beat in vanilla. Scrape down sides of bowl with rubber spatula. Beat in melted chocolate; blend well. Add flour mixture alternately with sour cream in 2 additions, beating well after each addition. Add dissolved espresso; blend thoroughly. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean and cake just begins to pull away from sides of pan, about 30 minutes. Cool cakes in pans on racks 5 minutes. Turn out cakes onto racks; peel off parchment paper. Cool cakes completely. DO-AHEAD TIP: Cakes can be baked 2 days ahead. Store airtight at room temperature. Fill pastry bag fitted with large open star tip with 1/2 cup frosting; set aside. Slice each cake horizontally cake in half. Place one cake layer, flat side up, on 9-inch-diameter cardboard round. Spread 1/2 cup frosting over cake. Top with second cake layer, flat side down. Spread 1/2 cup frosting over top of cake. Repeat layering with remaining 2 cake layers and 1/2 cup frosting. Spread remaining frosting over top and sides of cake. Press chocolate shavings onto sides of cake. Pipe frosting from pastry bag decoratively around top edge of cake. Lightly sprinkle chocolate shavings over cake. Cover cake with cake dome. Refrigerate 20 minutes before serving. DO-AHEAD TIP: Assembled cake can be made 3 days ahead. Keep refrigerated. Recipe created exclusively for Cooking.com by Carole Bloom. ~~ ~~~***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 Vegetable Stock (Low Carb)
>From the MyRecipes.com website... ~ Vegetable Stock While making homemade stock does add an extra step, the big flavor it produces is well worth it. You can make the stock in advance and freeze until ready to use, if desired. Ingredients 1 teaspoon olive oil 3 cups coarsely chopped onion 1 cup chopped carrot 3 large leeks (about 2 pounds) 1 cup sliced mushrooms 1 cup (2-inch) parsley stems 1/2 teaspoon salt 5 thyme sprigs 2 bay leaves 8 cups water Preparation Heat oil in a large Dutch oven over medium-high heat. Add onion and carrot; sauté 8 minutes or until onion begins to brown. Remove roots, outer leaves, and top 6 inches from leeks. Rinse well and drain. Reserve remaining portion for another use. Chop leek outer leaves and tops. Add roots, chopped leek, mushrooms, and remaining ingredients to onion mixture; bring to a boil. Reduce heat; simmer until reduced to 6 cups (about 30 minutes). Strain stock through a sieve over a bowl; discard solids. Yield 6 cups (serving size: 1 cup) Nutritional Information CALORIES 5(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.0g; CHOLESTEROL 0.0mg; CALCIUM 0.0mg; SODIUM 195mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 2g Cooking Light, DECEMBER 1999 ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes White Cheese and Macaroni
>From the Cooking.com website... ~ White Cheese and Macaroni Recipe Source: Cooking at a Glance - Pasta Makes 4 side-dish servings The pasta can be cooked ahead, if you prefer. Drain, toss in a little oil, cover, and set aside for up to 2 hours or until needed. When preparing the sauce, return the cooked pasta to the saucepan, add the remaining ingredients, and finish the recipe as directed. RECIPE INGREDIENTS 1 cup elbow macaroni or ditalini (4 ounces) 1 large clove garlic, cut lengthwise into slivers 1/3 cup milk 1 tablespoon margarine or butter 1 cup shredded sharp white cheddar cheese 1/4 teaspoon white or black pepper 1 tablespoon snipped fresh parsley RECIPE METHOD In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta and garlic slivers. Reduce heat slightly. Boil, uncovered, for 8-10 minutes, or till al dente, stirring occasionally. (Or, cook according to package directions.) Immediately drain. Return pasta and garlic to warm pan. Add milk. Cook on low heat for 2-3 minutes, or till all of the milk is absorbed by the pasta. Add margarine or butter, cheese, and pepper. Stir mixture gently till cheese is melted. Garnish with parsley and serve immediately. Recipe reprinted by permission of Weldon Owen. All rights reserved. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Celebration Salad
>From the Better Recipes website... ~ Celebration Salad Ingredients: 1 small box orange Jello 1 cup boiling water 20 oz can crushed pineapple, drained very well 1 cup shredded cheddar cheese 1 cup mayonnaise 1 cup chopped maraschino cherries 4 cups mini marshmallows 8 oz container whipped topping, thawed Method Combine Jello and boiling water. Stir until dissolved; refrigerate until jello is consistency of unbeaten egg whites. Stir in pineapple, cheese, mayonnaise, cherries, and marshmallows. Fold in whipped topping. pour into any kind of decorative mold or dish. Chill until thoroughly set. Notes: Number of servings: 10-12 ~~ ~~~***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 OREO® Key Lime Pie
>From the Kraft Foods website... ~ OREO® Key Lime Pie Prep Time: 25 min Total Time: 3 hr 10 min Makes: 8 servings 18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed 2 Tbsp. butter or margarine, melted 1-3/4 cups boiling water 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin 2 tsp. grated lime peel 2 Tbsp. lime juice 2 cups thawed COOL WHIP FREE Whipped Topping MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened. ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Layered Pear-Cream Cheese Mold
>From the Kraft Foods website... ~ Layered Pear-Cream Cheese Mold Prep Time: 30 min Total Time: 5 hr 30 min Makes: 10 servings, 1/2 cup each 1 can (16 oz.) pear halves, undrained 1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin 1-1/2 cups cold ginger ale 2 Tbsp. fresh lemon juice 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 1/4 cup chopped PLANTERS Pecans DRAIN pears, reserving liquid. Add enough water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop pears; set aside. STIR boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the pears in mold, pushing into gelatin in mold. MEANWHILE, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining pears and pecans. Spoon over gelatin layer in mold. REFRIGERATE 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes All-American Potato Salad (Low Cholesterol)
>From the MyRecipes.com website... ~ All-American Potato Salad Dressing the hot potatoes with a splash of vinegar ensures the salad has flavor throughout. Sweet red bell peppers and sugar snap peas lend color and improve the nutritional profile. This dish can be made eight hours ahead and chilled. Ingredients 3 pounds red potatoes (or baking potatoes), cut into 3/4-inch pieces 8 teaspoons white wine vinegar, divided 3 hard-cooked large eggs 1/4 cup reduced-fat mayonnaise 1/4 cup reduced-fat sour cream 1/4 cup buttermilk 3 tablespoons prepared mustard 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 2/3 cup chopped red onion 2/3 cup chopped red bell pepper 2/3 cup chopped sweet pickles 1/2 cup thinly sliced green onions (about 2 bunches) 6 ounces sugar snap peas, trimmed, blanched, and cut into 3/4-inch pieces (about 2 cups) Preparation Place the potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 12 minutes or until tender; drain. Place potatoes in a large bowl. Add 2 tablespoons white wine vinegar, and toss gently. Cool completely. Chop egg whites (reserve yolks for another use); set aside. Combine remaining 2 teaspoons vinegar, mayonnaise, and next 5 ingredients (through salt) in a small bowl; stir with a whisk. Add vinegar mixture, egg whites, red onion, and remaining ingredients to potato mixture, stirring gently to coat. Yield 10 servings (serving size: 1 cup) Nutritional Information CALORIES 169(11% from fat); FAT 2.1g (sat 0.8g,mono 0.6g,poly 0.6g); PROTEIN 5.2g; CHOLESTEROL 3mg; CALCIUM 43mg; SODIUM 334mg; FIBER 3.4g; IRON 1.5mg; CARBOHYDRATE 33.1g Jennifer Martinkus , Cooking Light, JULY 2006 ~~ ~~~***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 Bacon & Baked Potato Soup
>From the Kraft Foods website... ~ Bacon & Baked Potato Soup Prep Time: 15 min Total Time: 30 min Makes: 6 servings, about 1 cup each 1 Tbsp. butter or margarine 1/4 cup chopped onion 1/4 cup chopped celery 1 can (14-1/2 oz.) reduced sodium chicken broth 1-1/4 cups milk 2 baking potatoes, baked, cut into 1/2-inch cubes 1/4 tsp. salt 1/8 tsp. pepper 8 slices OSCAR MAYER Center Cut Bacon, crisply cooked, crumbled and divided 3/4 cup KRAFT Cheddar CLASSIC MELTS Cheddar & American, divided 2 Tbsp. green onion slices, divided 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream MELT butter in heavy saucepan or Dutch oven. Add onions and celery; cook and stir 5 min. or until crisp-tender. Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon. Reduce heat to medium-low; simmer 5 min., stirring frequently. RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly. SERVE topped with reserved bacon, cheese, green onions and sour cream. ~~ ~~~***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 Irish Tea Bread
>From the Recipe Goldmine website... ~ Irish Tea Bread Servings: 4 12 tablespoons strong tea 1 pound mixed dried fruit * 6 ounces soft brown sugar 1 egg, lightly beaten 1 ounce butter, melted 9 ounces all-purpose flour 1/2 teaspoon baking soda * The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight. Stir in the egg and melted butter. Sieve the flour and the baking powder together and fold them in. Line the bottom of a large loaf pan with baking parchment, Pour the mixture in and smooth the top. Bake in a preheated oven (360 degrees F) on the middle shelf for 1 1/2 hours. After removing from the oven, leave in the pan for 2 to 3 minutes, then turn out of pan and cool on a wire rack. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Greco-Roman Orzo Salad
>From the Better Recipes website... ~ Greco-Roman Orzo Salad Ingredients: 1 pound orzo 1/4 cup flat leaf parsley, minced 1/2 cup pitted kalamata olives, quartered 1/4 pound feta (any flavor), crumbled 1/4 pound Gorgonzola, crumbled 2 tablespoons capers, drained and coarsely chopped 1/2 cup olive oil 3 tablespoons balsamic vinegar 1 teaspoon sugar 1/2 teaspoon red pepper flakes 1 teaspoon salt Fresh ground black pepper Method Make orzo according to package directions, omitting salt. Let cool slightly. While pasta cooks, whisk together sugar and balsamic vinegar until sugar is dissolved. Add salt and red pepper flakes. Slowly pour in olive oil, stirring constantly until well-combined. Mix pasta with olive oil dressing. Mix in parsley, olives, cheese and capers. Adjust salt to taste. Serve at room temperature. Notes: If you don't let the pasta cool before adding the remaining ingredients, the cheese will melt, which you don't want - this isn't a cheesy pasta bake. If you refrigerate the salad the olive oil will congeal, making the pasta stick together. Make sure to let it come to room temperature - 30 to 45 minutes - before serving if it's been refrigerated. Number of servings: 8 ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Jicama Grill's Tinga
>From the That's My Home website... ~ Jicama Grill's Tinga 1/4 cup olive oil 1 large yellow onion, halved and sliced thinly 1 tablespoon white pepper 1 tablespoon salt, or to taste 4-ounce can chopped chipotle chili in adobe sauce, or to taste 1 whole chicken, innards removed 15-ounce can puréed tomatoes 2 whole limes 1 bunch fresh cilantro, minced Deep-fried corn tortilla strips for garnish In a stock pot or Dutch oven, heat oil until it shimmers. Add onion and cook, stirring only occasionally, until onions are completely wilted and a golden brown color (about 20 minutes). You may need to lower heat to keep onions from burning. Add pepper, salt and chipotle chili. Place chicken in pot; pour in enough water to cover the chicken — water should be 1 inch above the top of the chicken (this is difficult because the chicken floats a little. I used 12 cups of water, but it will depend a bit on the size of your pot).. Cover, and bring to a boil. Lower heat to medium-low; simmer until chicken is cooked through, about 30 minutes. Remove chicken from pan; pick all the meat from the bones. Return meat to broth. Add puréed tomatoes, and warm through. Squeeze the juice from limes, and add to pot with most of the cilantro; reserve a bit of cilantro to garnish each bowl. Garnish bowls additionally with deep-fried corn tortilla strips (or purchased tortilla chips). Serves 4 to 8 (as either a main course or a side dish). ~~ ~~~***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 KISSABLES Chocolate Candy Brownie Hearts
>From the Hershey's website... ~ KISSABLES Chocolate Candy Brownie Hearts Ingredients: 1 package (13 x 9 family size) brownie mix 1/2 cup walnut pieces 1 cup HERSHEY'S KISSABLES Chocolate Candies in red, pink and white colors, divided FUDGE SAUCE(recipe follows) Ice Cream(any flavor) Directions: 1. Heat oven to 350°F. Follow manufacturer's directions for using individual heart-shaped pans or molds.* 2.. Prepare brownie mix according to package directions; fill each mold about half full. Evenly sprinkle batter with walnut pieces. 3. Bake 10 minutes; evenly sprinkle about 1/2 cup candies over brownie surfaces. Continue baking 15 to 20 minutes or until brownie starts to pull from side of pan, cracks start to appear in surface and center is almost set. (Toothpick inserted in center will be dirty, but not wet.) Cool. If using silicone molds cool completely before removing from pan. If using metal pans cool about 10 minutes and then remove from pans; cool completely on wire rack. 4. Prepare FUDGE SAUCE. 5. To serve, place scoop of ice cream on plate; prop brownie heart against ice cream and drizzle with fudge sauce. Garnish with remaining candies. 8 to 12 servings, depending on the size mold used for brownies. FUDGE SAUCE: Stir together 1 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1/2 cup whipping cream. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla extract. Serve warm. About 1-1/3 cups sauce. * Brownie may also be baked in 9-inch heart-shaped pan. Line pan with foil, extending foil beyond sides of pan. Grease bottom of pan. Spread brownie batter in prepared pan; sprinkle with walnut pieces. Bake 30 minutes; sprinkle surface with 1/2 cup candies. Continue baking 15 to 20 minutes or until brownie starts to pull from side of pan, cracks start to appear in surface and center is almost set. (Toothpick inserted in center will be dirty, but not wet.) Cool completely in pan on wire rack. Using foil, lift brownie from pan; remove foil. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
Free Recipes Upside-Down Cake in a Can
>From the Basic-Recipes.com website... ~ Upside-Down Cake in a Can Recipe By: Serving Size: 12 Cuisine: Uncategorized Main Ingredient: Cake Categories: Apple, Kid food, Cakes, Desserts -= Ingredients =- 1 package of White or yellow cake mix Margarine 2 cans of pineapple slices 1 Jar of cherries Brown sugar twelve 6 ounce tuna cans -= Instructions =- Follow directions on cake mix box. Grease small tuna cans. Place 1 pineapple slice with cherry in center in each can. Sprinkle with brown sugar & dot with 1 tsp. margarine. Put a few spoonfuls of cake batter in each can (1/2 to 3/4 full) & cover with heavy-duty foil. Place on coals until cake is done. (We placed on grate.) Invert on serving plate & wait for 5 minutes before removing tuna can. ~~ ~~~***Rhonda G in Missouri***~~~ Looking for last minute shopping deals? Find them fast with Yahoo! Search. http://tools.search.yahoo.com/newsearch/category.php?category=shopping
Free Recipes Kasha Vegetable Casserole
>From the Cooking.com website... ~ Kasha Vegetable Casserole Recipe Source: Cooking at a Glance - Vegetables & Grains Makes 6 main-dish servings Kasha, a popular grain in Russian cookery, consists of toasted hulled buckwheat groats. Look for kasha in the cereal, grain, or flour section of your supermarket. You may use regular buckwheat groats, but they lack the nutty, full flavor of kasha. RECIPE INGREDIENTS 1 1/3-1 1/2 cups chicken broth or water 2/3 cup kasha, rinsed and drained, or buckwheat groats 2 tablespoons margarine or butter 1 1/2 cups small broccoli flowerets 1 large onion, chopped 1 cup diced yellow summer squash or zucchini 1 cup chopped peeled carrots (2 medium) 1 tablespoon minced fresh basil or 1 teaspoon dried basil, crushed 1/2 teaspoon salt 1/4 teaspoon pepper 1 cup ricotta cheese (8 ounces) 1 slightly beaten egg 1 cup shredded Monterey jack or mozzarella cheese (4 ounces) RECIPE METHOD In a medium saucepan combine 1 1/3 cups broth or water and kasha, or buckwheat groats and 1 1/2 cups broth or water. Bring to boiling; reduce heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha and 15 minutes for buckwheat groats. Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha or buckwheat groats, basil, salt, and pepper. Remove from heat. In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha or buckwheat mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha or buckwheat mixture over ricotta layer. Cover and bake in a preheated 350° oven for 25-30 minutes, or till heated through. Uncover; sprinkle with shredded cheese. Return to oven for about 3 minutes, or till cheese is melted. Recipe reprinted by permission of Weldon Owen. 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 Shamrock Smoothies
>From the Recipe Goldmine website... ~ Shamrock Smoothies Makes 2 servings (about 8 ounces each) 1 tablespoon sugar 2 green spearmint candy leaves 2 thin round chocolate mints or chocolate sandwich cookies 1 ripe banana, peeled and cut into chunks 1 cup ice cubes 3/4 cup apple juice 1/4 cup plain yogurt 1/2 teaspoon vanilla extract 1/4 teaspoon orange extract 2 or 3 drops green food color Place small sheet of wax paper on work surface; sprinkle with sugar. Place spearmint leaves on waxed paper; top with second sheet of waxed paper. Roll out leaves to 1/4-inch thickness. Cut out 2 (1 1/4 x 1-inch) shamrock shapes using small knife or scissors. Press 1 shamrock onto each mint; set aside. Place banana, ice cubes, apple juice, yogurt, extracts and food color in blender or food processor; blend until smooth and frothy. Pour into glasses. Garnish with mints. Note: For the adults, add 1/4 cup rum to the banana mixture before blending, if desired. ~~ ~~~***Rhonda G in Missouri***~~~ Never miss a thing. Make Yahoo your home page. http://www.yahoo.com/r/hs
