[RecipesAndMore] BROCCOMOLE
BROCCOMOLE Serving Size : 1 Categories : Vegetarian Low-Fat Amount Measure Ingredient -- Preparation Method 1 1/2 cups Cooked broccoli stems -- tough Outer layers peeled off 1 1/2 tablespoons Fresh-sqeezed lemon juice 1/4 teaspoon Ground cumin 1/8 teaspoon Garlic powder 1/2 Tomato -- diced 1 Scallion -- sliced 1 Canned green chili -- chopped In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth. Add the remaining ingredients and mix well by hand, but do not blend. Chill before serving for best flavor. Recipe by: Mark Sutton Submitted By do...@webster.demon.co.uk (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sautéed Halibut with Zucchini 'Past a'
Sautéed Halibut with Zucchini 'Pasta' From chef and author Emeril Lagasse February 4, 2004 Love pasta but you're on a low-carb diet? Try chef Emeril Lagasse's recipe for Sautéed Halibut with Zucchini 'Pasta,' Tomatoes and Herbs on the 'Cut the Carbs, Lose the Weight' series from Good Morning America. There is no actual pasta in the recipe but you might just be fooled when you look at it.The zucchini is cut to resemble pasta. Nutrional Information: 282 calories per serving 11 grams carbs per serving Ingredients 2 pounds medium zucchini (about 4), ends trimmed 12 ounces halibut, cut into 1-inch cubes Emeril's Original Essence 1 tablespoon olive oil 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic 1 teaspoon red pepper flakes Pinch finely grated lemon zest 2 tablespoons thinly sliced green onions 1 tablespoon dry white wine 3/4 cup shrimp stock 1 cup chopped, peeled and seeded tomatoes 2 tablespoons lightly toasted pine nuts 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley Salt, to taste Freshly ground black pepper, to taste 1/2 cup freshly grated Parmigiano-Reggiano, garnish Directions 1. Using a mandolin or a heavy sharp knife, slice the zucchini lengthwise into very thin strips, like pasta. Discard the center seedy pieces and separate the slices. 2. Season the halibut lightly on both sides with Emeril's Essence. 3. In a large skillet, heat the olive oil over medium-high heat. Add the halibut and cook until just cooked through, 1 1/2 to 2 minutes per side. Remove from the heat. 4. In a large skillet, heat the extra virgin olive oil over high heat. Add the garlic, red pepper flakes, and lemon zest, and cook, stirring, until fragrant, 30 seconds. Add the zucchini and green onions and cook, tossing, until the zucchini is just barley wilted, about 3 minutes. Add the white wine and bring to a boil. Add the stock and bring to a simmer while tossing. Add the tomatoes and remove from heat. Add the herbs and pine nuts and toss again. Season with salt and pepper to taste. 5. Divide the zucchini 'pasta' among 4 shallow pasta bowls or large plates. Arrange the fish on top and sprinkle each portion with 2 tablespoons of the cheese. Serve immediately. =-u7y]Yield: Makes 4 servings Recipe courtesy of Emeril Lagasse, copyright 2004 (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lower-Carb Pizza Dough
Lower-Carb Pizza Dough From chef and author Wolfgang Puck February 3, 2004 Low-carb doesn't have to mean low taste! Famous for his signature pizzas, Wolfgang Puck came up with a reduced-carb version of his pizza dough for the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Ingredients 1/4 ounce yeast 1/2 teaspoon honey 1 cup warm water 2 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons olive oil Directions 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed. 3. Form dough into 2 1/2 ounce balls. With a floured rolling pin, roll out the dough to form 8-inch rounds. After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese. Cook in a hot oven, 500° F. Yield: Makes 4 8-inch pizzas Recipe courtesy of Wolfgang Puck, copyright 2004 (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lower-Carb Pizza Dough
Lower-Carb Pizza Dough From chef and author Wolfgang Puck February 3, 2004 Low-carb doesn't have to mean low taste! Famous for his signature pizzas, Wolfgang Puck came up with a reduced-carb version of his pizza dough for the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Ingredients 1/4 ounce yeast 1/2 teaspoon honey 1 cup warm water 2 1/4 cups all-purpose flour 1 teaspoon salt 4 teaspoons olive oil Directions 1. In a small bowl, dissolve the yeast and honey in 1/4 cup of the warm water. 2. In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed. 3. Form dough into 2 1/2 ounce balls. With a floured rolling pin, roll out the dough to form 8-inch rounds. After making the dough, you can add a variety of toppings, such as chicken, eggplant, shrimp, broccoli rabe, raw veggies, plus tomato sauce and some cheese. Cook in a hot oven, 500° F. Yield: Makes 4 8-inch pizzas Recipe courtesy of Wolfgang Puck, copyright 2004 (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Low-Carb Turkey Meatloaf with Tomato Spinach Sauce
Low-Carb Turkey Meatloaf with Tomato Spinach Sauce From Marcus Samuelsson, executive chef and owner of Riingo February 2, 2004 Low-carb doesn't have to mean low taste! Marcus Samuelsson, executive chef and owner of Riingo, one of New York's top restaurants, brings you a dieter's delight in the 'Cut the Carbs, Lose the Weight' series on Good Morning America. Nutrional Information: This recipe makes four servings, and according to a nutritionist's test each seving containing the following: 467 calories 24 grams fat 5 grams saturated fat 27 grams carbohydrates 38 grams protein 6 grams fiber 0 grams sugar. Ingredients 1/2 cup couscous 1 cup water 1 pound ground turkey 1 egg 1 onion, sliced 3 tablespoons olive oil 1 bell pepper, chopped 4 cloves garlic, minced 1 teaspoon chili powder 8 tomatoes, chopped 4 sprig thyme, leaves removed from stems 2 cups spinach 4 sprig basil 1 onion, sliced 1/2 teaspoon salt freshly ground black pepper Directions 1. Soak couscous in water, and let it rise for 5-8 minutes. 2. Sauté onion in olive oil for 3 minutes. Stir in bell pepper, garlic and chili powder. Add tomatoes and thyme and let it simmer for 25 minutes. 3. Lift out 1 cup tomato sauce, and spread it on to a baking sheet and let it cool. 4. Let the rest of the tomato sauce continue to simmer on low heat. 5. Once the cup of tomato sauce has cooled down, mix it together with half the couscous. Mix in egg and ground turkey. Season with salt and pepper. 6. Shape it into a loaf and bake it in the oven for 1 hour at 350° F. 7. Five minutes before the loaf is ready, fold in the rest of the couscous, spinach and basil into the tomato sauce. Serve. Recipe courtesy of Marcus Samuelsson, executive chef and owner of Riingo, copyright 2004. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Shrimp and Papaya Salad
Thai Shrimp and Papaya Salad Ingredients Shrimp 12 large raw, cleaned, and deveined shrimp 1 tablespoon toasted-sesame oil 1/4 teaspoon prepared chili pasted (optional) Salad 6 cup washed and dried baby mixed field greens 1/4 teaspoon salt 1/4 cup freshly squeezed lemon juice 1/4 olive oil Papaya Salsa 1/2 cup or 1 bunch cilantro 1 cup cubed papaya 1 cup cubed red bell pepper 1/4 up diced red onion 1 small jalapeno pepper, seeded and minced (optional) 2 tablespoons freshly squeezed lime juice Directions Preheat the broiler for 15 minutes. Meanwhile, put the shrimp in a medium bowl and add the sesame oil and chili paste. Toss with a spoon to coat the shrimp completely and evenly. Lay the seasoned shrimp on a baking tray and broil them for 1 minute on the middle rack. Turn them over and broil for 1 more minute or until they are cooked through. The shrimp should be pink when they are done. Toss the mixed greens with the salt, lemon juice, and oil, until all the leaves are thoroughly coated. Pinch the leaves off the cilantro stems. Put then in a small bowl with the remaining salsa ingredients and mix thoroughly with a spoon. Toss the shrimp into the salsa and stir until they are all coated. Put the mixed greens on a platter and the shrimp on top. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Purple Plum and Apple Cake With Cider Glaze
Purple Plum and Apple Cake With Cider Glaze By Betty Jean Nichols in Eugene, Ore. The Dessert Winner in the GMA 2000 Cut the Calories Cook-Off Contest Ingredients For the Cake 2 cups granulated sugar 1 cups corn oil 1 large whole egg 2 large egg whites 2 cups pre-sifted all-purpose flour 1 cup soy flour 1 1/2 tsp. apple pie spice 2 tsp. baking soda 1 tsp. salt 2 cans (16 1/2 ounces each) purple plums, drained, seeded, wiped dry, coarsely chopped 2 cups Granny Smith apples, peeled, coarsely shredded 1/2 cup pecans, coarsely chopped, toasted (see note) For the Apple Cider Glaze 1/4 cup butter 3 tablespoons granulated sugar 1/4 cup apple cider 2 tablespoons water For the Garnish toasted pecan halves mint leaves Directions 1. Preheat oven to 325 degrees. Butter and flour a 10-inch bundt pan. Set aside. 2. In a large bowl, combine sugar, oil, egg and egg whites. Beat with electric mixer at medium speed for two minutes. In another bowl, combine dry ingredients. Gradually add to egg mixture, beating well after each addition. Add plums, apples and chopped pecans. Mix at low speed until well blended. 3. Spoon batter into prepared pan and smooth the top. Bake for about 1 and 1/2 hours (up to 2 1/2 hours), until springy to the touch and toothpick inserted into center comes out clean. 4. Cool cake in pan for 15 minutes, then invert onto rack. 5. Meanwhile, make cider glaze. Combine all ingredients in a medium saucepan. Place over medium-high heat. Bring to a boil, stirring constantly until sugar melts. Boil, uncovered, for three minutes. Cool glaze for 10 minutes before using. 6. To toast pecans, place them on a baking sheet. Bake in a preheated 350 degree oven, until slightly brown (about 10 minutes). They continue to brown after removing from the oven. 7. Brush glaze over warm cake. Garnish with pecan halves. Let cake cool completely on wire rack. 8. Transfer cake to a serving plate. Garnish with mint leaves, slice and serve. Pie serves 10 guests. 322 calories 15 grams of fat Recipes copyright ©2000 Vickie Dickieson, Cut the Calories Cook-Off Contest. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Low Fat Apple Cider Doughnuts with Maple Syrup Glaze
Low Fat Apple Cider Doughnuts with Maple Syrup Glaze From the Susan Stuck's book Eating Well Secrets of Low-Fat Cooking: 100 Techniques 200 Recipes for Great Healthy Food Ingredients For Doughnuts 3 tablespoons granulated sugar (approximately) for preparing pans 2 cups all-purpose white flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt 2 teaspoons ground cinnamon 1 large egg, lightly beaten 2/3 cup packed brown sugar 1/2 cup apple butter or fruit puree fat replacement 1/3 cup pure maple syrup 1/3 cup apple cider 1/3 cup nonfat plain yogurt 3 tablespoons canola oil For Maple Glaze 1 1/4 cups confectioners' sugar 1 teaspoon pure vanilla extract 1/4 - 1/3 cup pure maple syrup Directions 1. Preheat oven to 400 degrees F. Thoroughly coat the molds of 2 mini-Bundt pans with nonstick cooking spray or oil. Sprinkle molds evenly with granulated sugar, tapping out the excess. (If you only have 1 pan, bake the recipe in 2 batches.). 2. In a mixing bowl, whisk flour, baking powder, baking soda, salt and cinnamon; set aside. In another bowl, whisk egg, brown sugar, apple butter or fruit puree fat replacement, maple syrup, cider, yogurt and oil. Add the dry ingredients to the wet ingredients and stir just until moistened. 3. Spoon about 2 generous tablespoons of batter into each prepared mold, smoothing the surface. 4. Bake for 10 to 12 minutes, or until the tops spring back when touched lightly. Loosen edges and turn the doughnuts out onto a wire rack to cool. (If baking in 2 batches, cool the pan, clean it, then recoat it with cooking spray or oil and sugar). Directions for Maple Glaze 1. In a bowl, combine confectioners' sugar and vanilla. Gradually whisk in enough maple syrup to make a smooth, thick glaze. 2. When the doughnuts are completely cool, set them, fluted-side up, in a wire rack over wax paper. Spoon some glaze over each doughnut, letting it drip down the sides. (Alternatively, dip the doughnuts in glaze.) Yield: 1 dozen doughnuts This recipe copyright © 1997 Susan Stuck, Eating Well Secrets of Low-Fat Cooking: 100 Techniques 200 Recipes for Great Healthy Food. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Chess Pound Cake With Black-Raspberry Sauce
Lemon Chess Pound Cake With Black-Raspberry Sauce Jan Curry, Raleigh, N.C. A finalist in the GMA 2000 Cut the Calories Cook-Off Contest Ingredients 2 tablespoons graham-cracker crumbs 3 cups cake flour 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons butter, softened 1-10 ounce jar best quality lemon butter, sometimes called curd (such as Thursday Cottage), divided 1 cup plain yogurt, drained 1 3/4 cup sugar 1 teaspoon lemon extract 1 egg plus two egg whites 1 cup of 1 percent buttermilk 1/2 cup each fresh blackberries and raspberries sugar to taste Directions 1. Place yogurt in a mesh sieve lined with a coffee filter. Let drain over a bowl for two hours. Discard liquid and measure 1/2 cup drained yogurt for recipe. 2. Preheat oven to 350 degrees. Grease a 9-inch springform pan and sprinkle with graham-cracker crumbs. Set aside. Sift flour once, then measure 3 cups of sifted flour and combine with baking powder and salt. Set aside. In a large mixing bowl, beat butter, 1/2 cup lemon butter and yogurt. Blend in sugar. Add extract, egg and egg whites and mix just until incorporated. Add the flour mixture and buttermilk together, mixing just until blended, scraping bowl as necessary. Pour batter into pan. 3. Using a teaspoon, dollop with 4 tablespoons lemon butter and swirl with a knife to marbleize. Bake 65 minutes or until wooden pick tests clean. (Tent with foil the last 15 minutes to prevent overbrowning.) 4. Let cool 30 minutes. Run a knife around the edge of pan, then release sides. Slice with a very sharp knife for neat slices. Ingredients and directions for sauce Press berries through a fine mesh strainer into a bowl and sweeten to taste. Serve cake warm or at room temperature with sauce. Serves 10. Recipes copyright ©2000 Cut the Calories Cook-Off Contest. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hedgehog Mango
Hedgehog Mango From Steven Raichlen Ingredients 1 ripe mango Directions This method of cutting a mango is called hedgehog because it produces diamond-shaped spikes of mango that stick out like the spines of a hedgehog. Slice the top and bottom off the fruit, getting as close to the flat seed as possible. Using a sharp knife, cut a cross-hatch or tick-tack-toe pattern in the flesh, to, but not through, the skin. Holding the edges in your hands, press the skin with your thumbs to turn the slice inside out. Bite-sized chunks of fruit will extend from the skin, ready to be scooped up with a spoon. Don't forget to trim any remaining flesh off the seed with a paring knife. 76 calories per serving; .8 g protein; .5 g fat; 19 g carbohydrate; 8 mg sodium; 0 mg cholesterol. Recipes from High-Flavor, Low-Fat Cooking by Steven Raichlen (Abbeville Press, $18.95, copyright 1992). (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Delma Steve
Dear Delma and Steve, I have been ill, for quite sometime, and losing my son in Feb, 2009., has added to my illness. So I am having to cut back on some groups, you have a wonderful group, and I will miss all of you. God Bless,Always, Angelique (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CRISPY FRIED GREEN TOMATOES
CRISPY FRIED GREEN TOMATOES 4 large green tomatoes, sliced 1/4 inch thick 1/4 cup flour 1 egg, beaten 1/2 tsp. hot pepper sauce, or to taste 1/2 tsp. salt dash black pepper 1 cup fine bread crumbs oil for frying Coat tomato slices with flour, then dip in egg (seasoned with salt, pepper, and hot sauce) and finally in bread crumbs. Using hedium heat, brown on both sides in a skillet with 1/2 of oil. Serve hot, with extra hot sauce, if desired. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] RATTLESNAKE CLUB BARBECUE SAUCE
RATTLESNAKE CLUB BARBECUE SAUCE From the Rattlesnake Club. Perfect with any kind of meat. Makes about 3 cups. 1-1/2 cups ketchup 1/2 cup prepared chili sauce 1/4 cup prepared steak sauce 3 Tbsp. dry mustard 2 Tbsp. prepared horseradish 1 Tbsp. molasses 1 Tbsp. red wine vinegar 1 Tbsp. minced jalapeno chile pepper 1 Tbsp. garlic juice (or use fresh garlic) 1 Tbsp. Tabasco sauce, if desired Whisk first 10 ingredients in bowl. Add hot pepper sauce to taste. (Can be prepared up to 1 week in advance. Cover and chill. Bring to room temperature to serve.) (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SMOKE SIGNALS BARBECUE SAUCE
SMOKE SIGNALS BARBECUE SAUCE (From El Paso Chile Company's TEXAS BORDER COOKBOOK) 3 Tbsp olive oil 1 cup minced onion 3 garlic cloves, peeled and minced 1 Tbsp mild chile powder 1 (28 oz) can crushed tomatoes with puree 1 (12 oz) bottle amber beer, such as Dos Equis 1 cup tomato-based hot salsa 1/2 cup catsup 1/4 cup packed light brown sugar 4 chipotles in adobo sauce, minced 2 Tbsp adobo from can 2 Tbsp cider vinegar 2 Tbsp unsulfured molasses 1/2 tsp liquid hickory smoke flavoring 1/2 tsp salt In a heavy 3 qt saucepan, over low heat, warm the olive oil. Add the onions and garlic and cook, covered, stirring once or twice, for 10 minutes. Stir in the chili powder and cook, covered, for 5 minutes. Stir in the crushed tomatoes, beer, salsa, catsup, sugar, chipotles, adobo, vinegar, molasses, liquid smoke and salt. Cook partially covered, stirring once or twice, until the sauce has thickened slightly and is shiny, about 30 minutes. Cool to room temperature. If you prefer a smooth sauce, puree in food processor. Refrigerate for several weeks or freeze up to 3 mos. in serving-size containers. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Roasted Beets with Balsamic Glaze
Roasted Beets with Balsamic Glaze 6 medium beets (about 2 1/2 pounds) 1/2 cup fresh orange juice 1/4 cup balsamic vinegar 1 Tbsp sugar 1 star anise 1/2 tsp. salt 1/8 tsp. freshly ground black pepper Preheat oven to 400°. Trim off all but one inch of the stem on beets, and leave root intact. Scrub well with a brush. Wrap the beets in foil. Bake at 400° for 1 hour or until tender. Cool beets to room temperature, then peel and cut each beet into 8 wedges. Combine orange juice, balsamic vinegar, sugar, and star anise in a small saucepan; bring to a boil. Cook until reduced to about 1/3 cup, about 10 minutes. Discard star anise. Combine beets, vinegar mixture, salt, and pepper; toss well. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Beet And Orange Salad With Citrus Vinaigrette
Beet And Orange Salad With Citrus Vinaigrette 1 Tbsp. lemon juice 2 tsp. balsamic vinegar 1/2 tsp. salt Freshly ground black pepper 1 Tbsp. extra-virgin olive oil 4 medium beets, stems trimmed to 1 inch 1 large navel orange 8 large Boston lettuce leaves 1-2 Tbsp. diced red onion 1/4 cup orange juice Set a steamer insert into large, deep saucepan. Pour in cold water to a depth of 2 inches, making sure it does not touch bottom of steamer. Arrange beets in one layer in steamer. Cover tightly and set pot over high heat. When water boils, reduce heat and simmer beets 45 minutes, or until thin knife meets slight resistance when inserted into center at the widest point. Transfer beets to plate and let cool just enough to handle. To avoid staining your work surface, lay a sheet of plastic wrap over it. Slip your hands into plastic sandwich bags. Cut tops and root tip off beets. With your fingers, pull and slide off beet skin. Cut each beet crosswise into 6 slices. Grate 2 teaspoons zest from orange and set aside. Cut off top and bottom of orange. Setting orange on one of its cut sides on your work surface, slice off peel in strips, letting knife follow the curve of the fruit. Cut orange crosswise into 8 slices. To assemble, line 4 salad plates with lettuce. On each plate, arrange 6 beet slices and 2 orange slices on top of lettuce. Sprinkle each with one-fourth of onions. If serving family style, line a serving platter with lettuce, top with all beets and orange slices, and add all onion. For dressing: In a small bowl, whisk together orange and lemon juices, vinegar, salt and pepper until salt dissolves. Whisk in oil and add zest. Spoon dressing over the salad. Serve immediately. Beets and Citrus, a Beautiful Combo By Dana Jacobi for the American Institute for Cancer Research Although I was always a fan of the humble beet, I could understand others’ tepid responses to the root vegetable. That is, until I attended a beet tasting in Napa, California, and truly fell in love. The tasting (similar to a cheese or chocolate tasting) included beets of every color †red, yellow, orange, pink and even candy-striped Chioggia beets, named after the region in Italy where they originated. We sampled varieties as small as a marble and ate slices from a softball-sized beet that were remarkably tender. The differences in flavor were striking and proved that there’s a variety for every taste preference. If the earthiness of beets bothers you, try golden or orange beets, which are a bit sweeter and milder tasting. From a nutritional standpoint, beets are also a winner. They are rich in folate and potassium and are a good source of fiber. Plus the pigments that give beets their vivid colors are potent antioxidants. Beets are related to chard and their leaves are nutrient-rich. I recommend steaming and coarsely chopping beet greens, then drizzled them with a bit of extra-virgin olive oil and lemon juice and serving them lukewarm. The taste and texture of the commercially jarred pickled beets that most people are familiar with are quite different from home-cooked fresh beets. When cooked from scratch they are creamy and tender and have a somewhat meaty texture. Eating them at room temperature emphasizes their sweet side. I particularly enjoy red or yellow beets (or a combination of the two) paired with oranges, as they are in this salad. The acidity of the citrus adds appealing contrast. The recipe explains how to cook and peel beets without staining your hands or work surface †helpful tips if this dish succeeds in making you a fellow beet-lover. “Something Different†is written by Dana Jacobi, author of 12 Best Foods Cookbook and contributor to AICR’s New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life. Serves: 4 - Nutrition Information Per Serving: caloriestotal fatsat fatproteinfibersodium (mg)carbsww pts (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Mushroom and Cheese Frittata
Mushroom and Cheese Frittata 6 egg whites 3 whole eggs 2 Tbsp milk 1/4 tsp salt 1/4 tsp freshly cracked black pepper nonstick cooking spray 8 oz mushrooms, sliced 1/2 small onion, chopped 1 medium zucchini, sliced into rounds 2 oz Gruyere cheese, grated 3 Tbsp parmesan, grated 1 tsp chopped fresh thyme Preheat the broiler. Whisk egg whites, eggs, milk, salt, and pepper in a mixing bowl until well blended. Heat a 9 inch nonstick oven-proof skillet over medium heat. Spray with cooking spray and add the mushrooms and onions; saute until softened and juices evaporate. Add the zucchini and saute until tender, about 5 minutes, stirring well. Decrease heat to medium low. Puor the egg mixture over the mushroom and zucchini mixture. Sprinkle with the cheeses and thyme. Cover and cook until the frittata is almost set but the top is still runny. Place the skillet, uncovered, under the broiler and cook until golden brown on top, about a minute or two. Remove from oven, then loosen from skillet with a spatula and slice it onto a plate. Cut into 4 wedges and serve. Serves: 4 - Nutrition Information Per (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CARROTS (CALIFORNIA ORANGE STYLE) low-fat
CARROTS (CALIFORNIA ORANGE STYLE) Serving Size : 6 Categories : Vegetarian Fat-Free Low-Fat Amount Measure Ingredient -- Preparation Method 1 pound Carrots -- peel slice 1/4 1/2 teaspoon Salt -- optional 3/4 cup Water 1 teaspoon Orange peel -- grated 1 Orange sections -- peeled and -- into bite-size piece 1 tablespoon Green onion; minced -- optiona Butter buds. -- sprinkle Preparation Time: 0:45 In lg saucepan, cook carrots, covered in salted water until crisp-tender, about 20 min. Drain Add orange peel, orange sections and onion. Sprinkle with Butter Buds. Heat through. Serve immediately. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHUNKY LEEK AND POTATO SOUP low-fat
CHUNKY LEEK AND POTATO SOUP Serving Size : 2 Categories : Low-Fat Vegetarian Amount Measure Ingredient -- Preparation Method 1/2 pound Potatoes 1 pint Cold water 1 medium Leek 1 Garlic clove 1/2 medium Onion 1/4 tablespoon Oil 1/2 teaspoon Yeast extract 1/2 teaspoon Ground black pepper 1 Bay leaf 1/4 teaspoon Caraway seed 1 Celery stalk Peel and cube the potatoes Place in a large bowl with the cold water Leave to one side Top and tail the leeks, then slice into chunks Wash in a bowl of cold water, drain and rinse Leave to drain in a colander Finely chop the onion Saute the garlic and onions in a large deep saucepan in the oil until tender. Add the potatoes and the water they have been sitting in. Increase the heat bringing the liquid to a rolling boil Add the yeast extract Stir well, reduce heat and add the leeks, black pepper, bay leaves and caraway seed. Stir well for 1-2 minutes Add the celery to the soup and simmer for a further 15 minutes. Serve hot. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHOCOLATE GRAND MARNIER SOUFFLE low-fat
CHOCOLATE GRAND MARNIER SOUFFLE Serving Size : 8 Categories : Desserts Low-Fat Vegetarian Amount Measure Ingredient -- Preparation Method 1 cup Chocolate or carob chips 1 pound Firm tofu (water packed) 1/2 cup Cocoa or carob powder 3/4 cup Honey 3 tablespoons Grand marnier 1 teaspoon Vanilla 1/2 cup Soy milk 1/2 cup Unbleached white flour 1 teaspoon Baking powder` Preheat oven to 350F. Place chocolate chips or carob in a bowl place it in hot water to melt stirring with a spoon. Place remaining ingredients in a food processor blend till smooth creamy. Add melted chocolate puree a few moments. Pour into a very lightly oiled 1-quart souffle dish. Bake for 40 to 45 minutes, or until the souffle has completely puffed up. Cool for 5 minutes. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] ASPARAGUS GUACAMOLE
ASPARAGUS GUACAMOLE Serving Size : 1 Categories : Vegetarian Low-Fat Amount Measure Ingredient -- Preparation Method 1 pound Asparaus spears (cut into 1 Inch lengths) 2 cups 3/4 cup Water 2 tablespoons Plain nonfat yogurt 1 tablespoon Lemon juice 1 medium Tomato -- seeded and chopped (1 cup) 2 tablespoons Sliced green onion 1 teaspoon Ground cumin 1 Clove garlic minced 1/2 teaspoon Dried oregano 1/4 teaspoon Salt 1/4 teaspoon Cayenne Combine asparagus and water in a 2-quart saucepan. Bring to a boil over medium-high heat to medium-low. Simmer 8-110 minutes, or until asparagus is tender. Rinse with cold water; drain. Blot asparagus with paper towel to remove excess moisture. Combine asparagus, yogurt and lemon juice in a food processor or blender. Process until smooth. In a medium mixing bowl, combine asparagus mixture and remaining ingredients. Chill, if desired. Serve with raw veggies or tortilla chips. Makes 12 servings. Per serving: 12 cal.; 1 gm. fat (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BAKED APPLES AND CHESTNUT PUREE
BAKED APPLES AND CHESTNUT PUREE Serving Size : 6 Categories : Desserts Bakery Low-Fat Vegetarian Amount Measure Ingredient -- Preparation Method 1 pound Fresh chestnuts OR 1 1/2 cups Canned or bottled chestnuts -- -OR 4 ounces Dried chestnuts -- cooked 1/3 cup Soy milk 1/3 cup Apple juice 5 tablespoons Maple syrup 1 teaspoon Cinnamon 1/4 teaspoon Nutmeg 1/3 cup Raisins or currants 6 each Sweet apples Few tb lemon juice Additional cinnamon 3/4 cup White wine 3 tablespoons Margarine 1 each Cinnamon stick Mint leaves thin orange -- - slices for garnish Preheat oven to 350F. To prepare fresh chestnuts, cook covered, in water, for 20 minutes till expanded lighter in colour. To prepare canned chestnuts, cook in their liquid till heated through. To prepare dried chestnuts, cook according to package directions. Drain rinse hot chestnuts under cold water. Cut off flat part with a sharp knife scoop nut meat with a spoon. In a food processor, combine chestnut meat with soy milk, juice, 4 tb maple syrup, 1 ts cinnamon nutmeg. Fold in raisins or currants. Peel apples remove core from top, leaving the bottom intact. Hollow out the apple leaving a 1/2 shell. Brush shell with lemon juice to prevent discoloration. Sprinkle inside with a little cinnamon. Chop scooped out apple mix with the chestnut puree. Fill apple shells with chestnut-apple stuffing. Place in a grease proof dish pour wine remaining syrup around the base of the apples. Add margarine cinnamon stick to the pan. Bake 30 to 40 minutes, basting occasionally with the wine mixture. Garnish serve. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CHUNKY VEGETARIAN CHILI -low-fat-
CHUNKY VEGETARIAN CHILI Serving Size : 6 Categories : Main Dish Vegetarian Low-Fat Amount Measure Ingredient -- Preparation Method 1 medium Green pepper -- chopped 1 medium Onion -- chopped 3 Garlic cloves -- minced 29 ounces Mexican-style tomatoes -- - (canned), undraine 15 ounces Kidney beans (canned) -- - drained and rinsed 15 ounces Pinto beans (canned) -- - drained and rinsed 11 ounces Whole-kernal corn (canned) -- - drained 2 1/2 cups Water 1 cup Rice (uncooked) 2 tablespoons Chili powder 1 1/2 teaspoons Ground cumin Sour cream (optional) Saute green pepper, onion and garlic in oil in 3-quart saucepan or Dutch oven over medium-high heat 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. Bring to a boil. Reduce heat; cover and simmer 30 minutes, stirring occasionally. To serve, top with sour cream. Each serving provides: * 324 calories * 12.1 g. protein * 4.1 g. fat * 63.0 g. carbohydrate * 3.0 g. dietary fiber * 0 mg. cholesterol * 915 mg. sodium. [Karen's note: To keep this dish low-in-fat, the optional sour cream can be replaced with a non-fat sour cream product, or even non-fat plain yogurt.] Source: Veg-able Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sweet Sauerkraut
Sweet Sauerkraut Submitted by Carl B Leger Kaplan, LA Makes:3 servingsPrep Time:20 minutesCook Time:not availableReady In:20 minutesSauerkraut, a non traditonal Cajun food, has captured the Cajun's taste buds and is served more and more frequently on the Cajun dinner table. Ingredients1 quart sauerkraut1 cup diced celery1/2 medium onion chopped1 cup sugar1/2 cup Wesson Oil1/2 cup red and green peppers chopped DirectionsMix all ingredients thoroughly and let stand in refrigerator overnight. Serve as a side salad. The red and green peppers add great taste and color. MawMaw writes - If sauerkraut is not available use fresh cabbage. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] COUNTRY CAPTAIN
COUNTRY CAPTAIN This dish, known throughout Georgia and much of the southern United States, dates to the early 1800s. There are several versions of its origin. One story says that it was introduced to Savannah by the captain of a vessel that plied the spice route from India. Another tale says that it's named for the native non-commissioned officers in India--Country Captains. A known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia. 1 frying chicken, cut in pieces 1/2 c flour salt and ground pepper, to taste 2 tbsp vegetable oil 2 tbsp butter 1/2 c finely chopped onion 1 clove garlic 3/4 c finely chopped green pepper 1 c sliced mushrooms 1/2 c raisins 1 tbsp curry powder 1 tsp thyme 2 c chopped canned tomatoes 1/2 c toasted, slivered almonds Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet large enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan. To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE
CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE 2 lb. Catfish Fillets Salt Black Pepper 2 oz Hot Pepper Sauce 1 1/2 c Strawberry Preserves 1/2 c Red Wine Vinegar 1 tbsp. Soy Sauce 1/4 c Seafood Cocktail Sauce 1 Clove Garlic, minced 2 tsp. Horseradish 3/4 cup Cornmeal 3/4 cup Flour 1/2 c Safflower Oil Fresh Strawberries Parsley Sprigs, optional Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. Source: Quick Delicious Cajun Cooking (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] BACK PORCH CATFISH
BACK PORCH CATFISH 1/2 cup yellow or white cornmeal 1/2 cup flour 1 1/2 teaspoons seasoned salt 1 teaspoon black pepper 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper 1/2 teaspoon seafood seasoning, optional (Old Bay brand seafood seasoning is preferred) 4 to 6 (4-to 8-ounce) catfish filets Peanut oil for deep frying * Thoroughly mix cornmeal, flour, salt, pepper, garlic powder, cayenne and seafood seasoning in bowl. Dredge filets in mixture to coat completely. * Heat 2 to 3 inches peanut oil in large skillet to about 375 degrees. Drop 2 filets at a time in hot oil. Fry fish until golden brown, 4 to 7 minutes, depending on thickness, or until cooked as desired. Drain on paper towels. Variation: For fish fingers, cut each filet into strips, then dredge in dry cornmeal mixture. 4 to 6 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] LINDY'S -- OR IS IT REUBEN'S? -- CHEESECAKE
LINDY'S -- OR IS IT REUBEN'S? -- CHEESECAKE A Greek man answered an ad we ran in The New York Times for a baker. He said he baked Lindy's cheesecakes. You get me the ingredients I want -- pure cream cheese, eggs, and heavy cream and I'll make you Lindy's cheesecake. He was a gem. He baked Lindy's cheesecake for our restaurant. Miriam Perlof, founder, the Country Club Restaurant and Pastry Diner, Philadelphia Cookie Crust 1 cup all-purpose flour 1/4 cup sugar 1 teaspoon grated lemon rind 1/2 teaspoon vanilla extract 1 egg yolk 1 stick (1/2 cup) unsalted butter, chilled and cut into 1/4-inch bits Cheese Filling 1 1/4 pounds softened cream cheese 3/4 cup sugar 1 1/2 tablespoons flour 1 1/2 teaspoons grated lemon rind 1 teaspoon grated orange rind 1/2 teaspoon vanilla extract 3 eggs plus 1 egg yolk 2 tablespoons heavy cream 1. To make the crust, place the flour, sugar, grated lemon rind, vanilla extract, egg yolk, and butter in a large mixing bowl. With your fingertips, rub the ingredients together until they are well mixed and can be gathered into a ball. Dust with a little flour, wrap in waxed paper, and refrigerate for at least 1 hour. 2. Place the chilled dough in an ungreased 9-inch spring-form pan. With your hands, pat and spread the dough evenly over the bottom and about 2 inches up the side of the pan. Bake in the center of a preheated 450-degree oven for 10 minutes. Remove and set aside to cool to room temperature. 3. Lower the oven temperature to 200 degrees. To make the filling, place the cream cheese in a large mixing bowl and beat vigorously with a wooden spoon until it is creamy and smooth. Beat in the sugar, a few tablespoons at a time, and, when it is well incorporated, beat in the flour, lemon and orange rinds, vanilla extract, eggs and egg yolk, and heavy cream. 4. Pour the filling into the cooled cookie crust and bake in the center of the oven for 1 hour. Then remove from the oven and set aside to cool in the pan. Then unmold. 5. Refrigerate the cheesecake for at least 3 hours before serving. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] SCALLOPED PINEAPPLE CASSEROLE
SCALLOPED PINEAPPLE CASSEROLE 3/4 cups (1-1/2 sticks) unsalted butter or margarine, room temperature 1-1/4 cups sugar 3 eggs, beaten 1 (20 oz) can crushed pineapple, drained 1-1/2 tsp. freshly squeezed lemon juice 4 cups firmly packed cubed white bread Preheat oven to 350 degrees. Butter 2 qt. baking dish. Cream butter with sugar in large bowl until smooth. Add eggs one at a time, beating well after each addition. Gently stir in pineapple. Blend in lemon juice. Fold in bread. Spoon into dish. Bake until top is lightly golden, about 40 minutes. Serve hot. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Baked Brie
Baked Brie This is OUTSTANDING! Take 1 can of Pillsbury Crescent Rolls...flatten on a greased cookie sheet until you have 1 piece of dough. Make praline sauce: Melt a half stick of butter (1/4 cup) and add enough brown sugar to make a paste. Add a half cup of chopped pecans. Place a 14 - 15 ounce brie on top of the piece of dough and put the praline sauce on top of the brie (you may not use all of it) Wrap the dough over the brie. Cut off any excess dough. Brush with melted butter. Bake the brie in a 375* oven for 22 minutes. Serve hot with sliced apples. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] HOLIDAY APPETIZER PIE
HOLIDAY APPETIZER PIE 1 (8 oz.) cream cheese, softened 2 Tbsp. milk 3/4 cup chopped dried beef 2 Tbsp. instant minced onion 2 Tbsp. chopped green pepper 1/2 cup sour cream 1/4 cup chopped nuts (almond slivers) Blend cheese and milk. Stir in next 4 ingredients. Mix well. Stir in sour cream. Spoon into an 8 pie plate. Sprinkle nuts on top. Bake at 350 d. for 15 minutes. Serve with assorted crackers. Best hot, but also good cold. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hot Taco Bean Dip
Hot Taco Bean Dip Southern Living Online 2 (16-ounce) cans refried beans 1 (1.25-ounce) envelope taco seasoning mix 1/4 cup chopped fresh cilantro 1/2 cup sour cream 2 cups (8 ounces) Mexican-style shredded cheese, divided STIR together first 4 ingredients and 1 cup cheese; spoon into an 8-inch square baking dish. Top with remaining cheese. BAKE at 350° for 20 to 25 minutes or until cheese is melted and mixture is thoroughly heated. Yield: 4 1/2 cups. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Bajan Chicken
Bajan Chicken The Whole Chile Pepper Book. 3 fresh Habanero chiles, stems seeds removed, finely chopped 1 tablespoon Caribbean-style Habanero sauce (I like Trinidad or Inner Beauty) 4 chicken breasts, skin removed 6 green onions, finely chopped, including tops 3 cloves garlic, minced 2 tablespoons fresh-squeezed lime juice 2 tablespoons fresh parsley, chopped (I substituted cilantro) 1/2 teaspoon ground cloves (Because of a personal anti-clove bias, I substituted cinnamon; thanks to my dentist father, cloves remind me of stinky tooth decay ...) 1/2 teaspoon freshly ground black pepper 1 egg 1 tablespoon soy sauce Flour for dredging 3 cups dry breadcrumbs Vegetable oil for frying Combine the chiles, green onions, garlic, lime juice, parsley or cilantro, cloves (or cinnamon) and ground pepper. Cut deep gashes in the chicken and fill with the mixture. Secure open end with a toothpick to keep the stuffing from falling out. Beat the egg and combine with the soy sauce and pepper sauce. Lightly dust the chicken with flour, dip in the egg mixture and roll in the bread crumbs. Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on eac (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Scotch Bonnet Tangerine Chicken
Scotch Bonnet Tangerine Chicken www.chiletoday.com Turn up the heat in this Chinese dish by adding more scotch Bonnet. 1 egg white 3 Tbsp. dry sherry 2 Tbsp. cornstarch 1 lb. boneless skinned chicken, diced 1/2 cup thinly sliced green onion 2 Tbsp. minced fresh ginger 2 Tbsp. minced garlic 1 Tbsp. tangerine zest 1 to 2 scotch bonnet peppers, flaked 1/2 cup + 2 Tbsp. chicken stock 2 Tbsp. soy sauce or tamari 2 Tbsp. rice wine vinegar 2 Tbsp. sugar 1/3 cup oil In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside. Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining corn starch and chicken stock and set aside. Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy. Serve immediately. Serves (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Jamaican Jerk Chicken
Jamaican Jerk Chicken baileyfarmsinc.com 1 Tbsp allspice, ground 1 Tbsp thyme, dried 6 cloves garlic, peeled crushed 2 Tbsp fresh ginger, peeled chopped 2 Tbsp dark brown sugar 1 tsp cinniman, ground 6-7 whole Fresh Habanero chiles 1/2 tsp cayenne pepper 1/2 tsp black pepper, freshly ground 1/4 cup olive oil 1/3 cup green onions, sliced 1/4 cup red wine vinegar 2-4 Tbsp lime juice 6 lb chicken parts Combine all ingredients except chicken in food processor or blender. Process until smooth. Place chicken pieces in large glass pan. Rub with marinade. Lift skin rub marinade underneath. Cover with plastic wrap. Refrigerate 2hrs or longer.Place chicken pieces on grill skin side down. Baste frequently turn every 10 min. or so, cooking until chicken is well done. Add some hardwood chips for a smokier flavor! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Hot and Spicy Pineapple Fritters
Hot and Spicy Pineapple Fritters http://southernfood.about.com/ 2 cups fresh pineapple, cut in chunks 1 habanero chile pepper, seeded and minced 5 chives, finely minced 1 onion, minced 2 cloves garlic, mashed minced 8 green onions, minced 1/2 teaspoon turmeric 1 1/4 cups flour 1/2 cup milk, or more 1/2 cup vegetable oil, for frying 2 eggs, beaten salt and pepper pineapple rings, for garnish Mix first seven ingredients; set aside. Combine flour, milk, eggs, and salt and pepper together and beat well with an electric mixer. Cover and refrigerate for about 4 hours. After 4 hours, combine fruit with batter. Heat the vegetable oil in a deep skillet. Drop batter in by spoonfuls and fry for about 5 minutes, or until they are golden brown. Remove fritters and drain on paper towels. Serve cold, garnished with pineapple rings. Serves 6. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chile Cheese Bread
Chile Cheese Bread This is so delicious, you'll want to eat the whole loaf while it's hot! 4 cups Bisquick Light baking mix 2 cups grated sharp Cheddar cheese 1-1/2 cups milk 2 eggs, beaten 1/4 cup Parkay margarine, melted 1 (4 oz) can chopped green chiles 1/4 tsp ground red pepper Preheat oven to 350 degrees. Toss baking mix with cheese. Stir together remaining ingredients. Add to dry ingredients; mix until blended. Pour into greased 9 x 5 loaf pan. Bake 55 minutes. Cool 10 minutes; remove from pan. AND, no New Year's Day is complete without the Southern tradition of eating black-eyed peas for prosperity and good luck. Here's a spicy version sure to please! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Creamy Mexican Dip
Creamy Mexican Dip Southern Living Online 1 (10 3/4-ounce) can condensed cream of celery soup 1 (8-ounce) package Mexican blend shredded cheese 1 (4.5-ounce) can chopped green chiles, undrained STIR together all ingredients in a 1-quart baking dish. BAKE at 375° for 15 minutes. Serve hot with tortilla chips. Yield: about 3 cups. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blackberry - Pinot Noir Meatballs
Blackberry - Pinot Noir Meatballs (4 votes) Rate this listing 1Jar Blackberry Preserves ¼ cup Pinot Noir ¼ tsp Black Pepper 1 Bag Trader Joe's Party Size Meatballs Bring preserves, Pinot Noir and pepper to a boil. Reduce heat and simmer 5 minutes. Add warmed meatballs to sauce and serve! This also works in a crock pot. Great for Holiday parties! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blackberry - Pinot Noir Meatball
Blackberry - Pinot Noir Meatballs (4 votes) Rate this listing 1Jar Blackberry Preserves ¼ cup Pinot Noir ¼ tsp Black Pepper 1 Bag Trader Joe's Party Size Meatballs Bring preserves, Pinot Noir and pepper to a boil. Reduce heat and simmer 5 minutes. Add warmed meatballs to sauce and serve! This also works in a crock pot. Great for Holiday parties! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blackberry - Pinot Noir Meatball Repost-corrected
Blackberry - Pinot Noir Meatballs 1Jar Blackberry Preserves ¼ cup Pinot Noir 2-Tbsp. sugar 1/8 tsp Black Pepper 1 Bag Trader Joe's Party Size Meatballs Bring preserves, Pinot Noir and pepper to a boil. Reduce heat and simmer 5 minutes. Add warmed meatballs to sauce and serve! This also works in a crock pot. Great for Holiday parties! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sugar Roux
Sugar Roux Submitted by Maw Maw Friend Loretta on Saturday, May 09, 2009 MacGourmet users, drag image to your MacGourmet recipe box. Makes:Prep Time:15 minutesCook Time:1 hour, 0 minutesReady In:1 hour, 15 minutesMany Cajun cooks start off their meat gravy, chicken gravy and sausage gravy by caramelizing sugar. The result is a brown gravy that everyone likes and Momma would be proud of. Interestingly the gravy is not sweet; caramelizing burns out the sweetness. Ingredients1/4 to 1/2 cup of oil1 tbsp sugar~~1 medium yellow onion1/2 cup bell pepper chopped1/2 cup celery choppedwatersalt, black and red pepper to tastegarlic powdermeat of choice DirectionsThe directions are relatively simple. Let sugar get a dark brown, almost black. Do not let it get to burnt stage. Rinse meat with water and pat dry. Season meat seasonings. Place the meat that you are cooking in the sugar roux, stirring frequently until the meat is browned well. Add water, onions, bell pepper, and celery. Cook on medium heat until tender, adding water as needed to make the best brown gravy to serve over rice. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Easy Syrup Cake
Easy Syrup Cake Time:35 minutesReady In:50 minutesSugar cane begins with a 12 inch long slip cut from a stalk of cane. Then a Cajun turns the sugar cane into a by-product called syrup cake. Sugar cane takes 24 months from initial planting to harvest; this cakes takes a lot less time than that to bake. Ingredients1 cup sugar1 cup cane syrup1 tsp baking powder2 eggs2 cups flour1/2 cup cooking oil1/2 tsp vanilla1 cup boiling water DirectionsIn a medium mixing bowl, mix eggs, sugar, syrup, vanilla, baking soda, cooking oil and boiling water. Add flour to the mixture, batter will be very thin. Pour into a greased 9x13 pan and bake at 350 degrees for 35-40 minutes. Makes 24 squares. Store in a sealed container. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Kumquat Preserves
Kumquat Preserves Submitted by Debbie for her friend Tony Makes:Prep Time:30 minutesCook Time:1 hour, 30 minutesReady In:2 hours, 0 minutesSo how do you pronounce kumquats? Many Cajuns say ComQuarts - dats me guilty as charged. From HowStuffWorks - The kumquat is a member of the citrus family resembling a tiny oval orange. Like other citrus fruits, they are high in fiber and Vitamin C. Kumquats have many uses in both sweet and savory dishes. The entire fruit is edible, with sweet orange skin and tart flesh. Use fresh kumquats as a garnish for salads and beverages or to flavor baked goods, such as breads, pies, and cakes. Kumquats add color and flavor to cooked chicken, pork or fish. They can be candied, pickled and made into chutney, jellies and jams. Ingredients3 cups kumquats3 cups brown sugar1 1/2 cup water DirectionsCombine all ingredients and boil for 30 minutes. Turn off the heat and leave in the pot for 24 hours. After 24 hours, boil for one hour, pour in pint jars and seal. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Lemon Custard
Lemon Custard Submitted by Dedicated to my friend and cook, Brenda Richard Kaplan, LA Makes:10 servingsPrep Time:20 minutesCook Time:5 minutesReady In:25 minutesThe original recipe Panna cotta, is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. An Italian phrase which literally means cooked cream, appeared in Woman's Day and is not labor intense. It is so similar to our custard that Maw Maw added the recipe as part of the Nouveau Cajun. This was a big hit at a recent dinner party. Ingredients1 1/2 cup plain yogurt1 1/2 cup fat free half and halfmedium lemon - zest only1 tsp vanilla extract1/4 cup lemon juice1 envelope unflavored gelatin1/2 cup heavy cream1/2 cup sugarstrawberries sliced2 tbsp honey DirectionsSpray a paper towel with nonstick cooking spray and coat 10 - 4 oz custard cups or ramekins. In a medium bowl, whisk the yogurt, half and half, lemon zest and vanilla. In a small bowl, pour the lemon juice and sprinkle the gelatin over it and let stand five minutes to soften. Heat the cream and sugar about two minutes in a small sauce pan over low to medium heat stirring until the sugar is dissolved. Remove from the heat and and stir in the softened gelatin until dissolved. Quickly stir the yogurt into the mixture until blended. Pour the mixture into the cups about 1/2 cup each; cover with Saran and refrigerate for at least 4 hours or overnight. Garnish with strawberries tossed with honey that have blended for 10 minutes. If prepared in a ramekin take a small knife and gently unmold; turn over onto a plate; garnish with strawberries. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Chicken Cornbread Dressing
Chicken Cornbread Dressing Submitted by From a cook who likes what she likes Makes:Prep Time:1 hour, 30 minutesCook Time:1 hour, 0 minutesReady In:2 hours, 30 minutesCornbread with Chicken Breast---A meal by itself--You can freeze what you don't eat to eat later. This can be a meal by itself. It is greatThought for any day If you don’t have time to do it right, when will you have time to do it over? Ingredients4 whole boneless skinless chicken breast1 onion1 bell pepper2 ribs celerysalt, red pepper black pepper to taste3 boxes Jiffy cornbread mix (follow directions when preparing)3 eggs2 slices of toast1 cup cooked ricePaprika DirectionsPut chicken, onions, bell pepper, celery, salt, red pepper and black pepper in about 1 gallon of water. Let it cook until chicken is falling apart and the water has gone down enough to have a good stock. Prepare cornbread mix - I use 3 boxes of Jiffy. Cut onions real fine. Crumble the cornbread in a large bowl. Pour the chicken and the stock in the cornbread mix. Stir well breaking up the chicken. Let it cool down a little then add the eggs, crumbled toast and the cooked rice. Mix all together and sprinkle with paprika...Then pour into a 13 x 9 inch pan or 2 and bake for 30 minutes. Recommended Sides - We usually cook this around the holidays. However the leftovers can be frozen and you can eat this later with any meal. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Tres Groovy Granola
Tres Groovy Granola Submitted by Jon for his Mother, Dean Miller Makes:10 servingsPrep Time:15 minutesCook Time:1 hour, 0 minutesReady In:1 hour, 15 minutesJon writes, The reason I consider this Cajun is because my Mom, who is Cajun, made the recipe up. It sure is good, he claims. Ingredients5 cups oatmeal1 cup sunflower kernels1/2 cup powdered milk1/2 jar wheat germ1/2 cup oil1 cup honeyvarious almonds and or sesame DirectionsDump oatmeal in roasting pan. Pour the powdered milk, honey and oil on top of the oatmeal. Add the nuts/seeds and stir up. Spread evenly and bake in a low oven (250 or 275) for 35 to 45 minutes until lightly browned stirring every 10 to 15 minutes. Serve over cold milk. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] California Gold Rush Bars
California Gold Rush Bars Ingredients 1 cup each brown sugar, butter or margarine 1 egg 1 tsp. vanilla 1-3/4 cups flour 1 cup chopped walnuts 1/2 cup apricot jam Directions Heat oven to 325º F. (165º C). Cream sugar, butter, egg and vanilla. Stir in flour and nuts. Spoon half of batter into a greased 9x9 pan. Spread jam over batter. Spread remaining batter on top of jam. Bake at 325° F. for 50 minutes. Cool at least 10 minutes before slicing. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Cherry Slice
Cherry Slice Ingredients: 2-1/2 cups flour 4 tbsp. (heaping) white sugar 1 cup butter or margarine 2 tsp. salt additional ingredients below. Follow directions Directions: Heat oven to 375º F. (165º C). Rub (well)-crumb-like. Scald 2/3 cup milk, and cool. Soak 1 pkg. yeast in 1/3 cup water to which a tsp. of sugar has been added. Make a well in flour mixture and add liquids and 4 egg yolks, slightly beaten. Turn onto floured board and knead 15 times. Divide in half and roll to jelly roll pan size. Spread on a 20 oz. can cherry pie filling and cover with other half rolled to size. Pinch edges. Let stand 15 minutes Bake in 375ºF oven. Spread with thin icing made with hot milk, icing sugar, butter and vanilla (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Polenta with Spicy Sausage-Veggie Sauce
Polenta with Spicy Sausage-Veggie Sauce Refrigerated polenta with a stove top sauce. We prefer the flavored polenta and spicy Italian sausage and also use spicy Italian seasoning to give it some more kick, but you can also use the regular sausage and Italian seasoning. This will serve 4 to 6 people. Servings USMETRIC INGREDIENTS (Nutrition) olive-oil cooking spray 1 (16 ounce) tube prepared polenta, sliced into 1/2-inch rounds 1 pound bulk hot Italian sausage 1 cup sliced onion 1 cup sliced red bell pepper 1 cup sliced fresh mushrooms 1 cup cubed zucchini 1 teaspoon dried Italian seasoning 1 (16 ounce) jar spaghetti sauce 1/3 cup grated Parmesan cheese Add to Recipe Box My folders: Add to Shopping List Customize Recipe Add a Personal Note DIRECTIONS Preheat the oven*s broiler and set the oven rack about 6 inches from the heat source. Spray a cookie sheet with cooking spray. Arrange the polenta slices on the sheet and spray them lightly with cooking spray. Broil until lightly browned about 5 minutes; turn and broil other side for 5 minutes. Keep warm. In a large skillet over medium heat, cook the sausage, breaking it up as it browns. When sausage has lost any pink color, add the onion, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook until vegetables are crisp tender, 5 to 7 minutes. Stir in the spaghetti sauce and cook until heated through and just starting to simmer. To serve, spoon the sauce on slices of polenta. Top with a sprinkling of Parmesan cheese. Andrea (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Argentinean-Style Steak
Argentinean-Style Steak Ingredients: 2 beef T-bone or porterhouse steaks, cut 1 thick 3 tbsp. olive oil 2 tbsp. snipped fresh Italian flat-leaf parsley 1 tbsp. snipped fresh oregano or 1 tsp. dried oregano, crushed 2 - 3 cloves garlic, minced 1/4 tsp. each salt, ground red pepper Directions: In a grill with a cover arrange heated coals around a drip pan. Test for medium heat above pan. Place steaks on grill rack directly over pan. Cover and grill steaks to desired doneness. (Use meat thermometer...140º F - Rare, 150º F - Medium Internal temp.) Meanwhile, for sauce, stir olive oil, parsley, oregano, garlic, salt and red pepper. Spoon sauce on top of steaks for last 2 minutes of grilling. To grill directly: Grill steaks on an uncovered grill directly over medium coals to desired doneness, turning once. [Allow 8 - 12 minutes for medium-rare (145º F) doneness or 12 to 15 minutes for medium (150º F) doneness.] An oregano-accented sauce brings out the best in T-bone or porterhouse steak. Try it on sirloin steak, too. (To broil: Place steaks on the unheated rack of a broiler pan. Broil with surface of steak 3 - 4 from heat to desired doneness, turning once. [Allow 15 - 20 minutes for medium-rare (145º F) to medium (150º F) doneness.] Spoon sauce on steaks for last 2 minutes of broiling. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Grand Marnier Cheesecake Dip
Strawberry Grand Marnier Cheesecake Dip Categories: Desserts, Dips Yield: 6 servings 1/2 c Strawberries; Crushed 1/4 c Walnuts; Finely Chopped 1/4 c Dark Brown Sugar 1/3 c Grand Marnier Liqueur 1 c Cream Cheese; Softened 1 c Sour Cream Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas M (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Cream Pie
Strawberry Cream Pie Categories: Pies Yield: 6 servings 1 ea 9-inch baked pie crust 1/2 c Slivered, blanched almonds 1 ea Recipe Cream Filling 2 1/2 c Fresh strawberries 1/2 c Water 1/4 c Sugar 2 t Cornstarch 1 x Few drops red food coloring M---CREAM FILLING--- 1/2 c Sugar 3 T Cornstarch 3 T Enriched flour 1/2 t Salt 2 c Milk 1 ea Egg, slightly beaten 1/2 c Heavy cream, whipped 1 t Vanilla DIRECTIONS FOR CREAM FILLING: Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat well; fold in whipped cream and vanilla. DIRECTIONS FOR PIE: Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling. GLAZE: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desired color with food coloring. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time. Pass whipped cream, if desired. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry-Rhubarb Pie
Strawberry-Rhubarb Pie Categories: Pies Yield: 6 servings 3 ea Eggs, beaten 1 1/4 c Sugar 1/4 c Enriched flour 1/4 t Salt 1/2 t Nutmeg 2 1/2 c Rhubarb, red, 1 inch slices 1 1/2 c Strawberries, fresh, sliced 1 ea Pastry for 9 inch lattice crust 1 T Butter or margarine Combine eggs, sugar, flour, salt, and nutmeg; mix well. Combine rhubarb and strawberries. Line 9 inch pie plate with pastry; fill with fruits. Pour egg mixture over. Dot with butter. Top with lattice crust, crimping edge high. Bake at 400 degrees about 40 minutes. Fill openings in lattice crust with whole strawberries. Serve warm-plain, or topped with vanilla ice cream. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Yogurt Pie
Strawberry Yogurt Pie Categories: Pies Yield: 6 servings 1 pk envelope unflavored gelatin 1/4 c water 1/4 c milk 2 ea large egg yolks 1 pk 8 oz. package cream cheese 1 T honey 1 t grated orange rind 1 t vanilla 1 c plain yogurt 1 ea 8quot; baked graham cracker shell 1 x Halved or sliced strawberrie In a 1 1/2 quart saucepan, sprinkle gelatin over water to soften (a matter of minutes). In a 1 cup measure beat together milk and yolks until blended; add to gelatin mixture. Over low heat stir constantly with a wide rubber spatula, especially around side of pan, until gelatin is dissolved; cool at room temperature. In a medium bowl, beat together cheese, honey, orange rind and vanilla; gradually and gently beat in yogurt until smooth. Chill until very slightly thickened. Turn into graham cracker shell; chill to set. At serving time, cover surface with strawberries. Serves 6. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Jam
Strawberry Jam Categories: Condiments, Spreads Yield: 1 servings 2 c sugar 2 c strawberries Use large firm berries. Wash and hull the strawberries; then measure. Place a layer of berries in a kettle, then a layer of sugar until all ingredients are used. Let stand over night or until the sugar dissolves. Place on fire, bring to a boil and cook about 10 minutes. Pour into a bowl and let stand until the next day; then fill sterilized jelly glasses and seal. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Sliced Kiwi and Banana with Strawberry Puree
Sliced Kiwi and Banana with Strawberry Puree Categories: Desserts, Low-fat Yield: 6 servings 1 pt Strawberries, hulled 1 ea Juice of 1/2 lemon 1 x Water 1/2 c Granulated sugar 1 T Cornstarch 6 ea Kiwis 3 ea Bananas Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Rice-Cream
Strawberry Rice-Cream Categories: Desserts Yield: 6 servings 1 c Uncooked Rice 3 c Milk 1/2 c Sugar 2 x Beaten Eggs 1 t Vanilla 1/2 c Heavy cream, whipped * 1 1/2 c Sliced fresh/frzn Strawberry * whip heavy cream with additional 1/4 t vanilla Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fresh Strawberry Cupcakes
Fresh Strawberry Cupcakes Categories: Cakes, Low-fat Yield: 24 servings 1 3/4 c All-purpose Flour 1 t Baking Soda 1 c Sugar 1/2 c Chopped Walnuts 2 x Egg whites 1/2 c Vegetable Oil (applesauce?) 1/2 t Almond or vanilla extract 10 oz Pkg frzn sweet Strawberries * * or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3 inch loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Nut Drops
Strawberry Nut Drops Categories: Desserts, Low-fat Yield: 40 servings 1 c Sugar 1/2 c Butter or margarine 1 t Almond extract 1 x Egg 2 c All purpose Flour 1 t Baking Powder 1/2 t Baking Soda 1 c Sweet Strawberries, mashed * 1/2 c Chopped Walnuts 3/4 c Confectioner's Sugar * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2 inch apart. Bake in 375 deg F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-45. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Lime Pie
Strawberry Lime Pie Categories: Pies Yield: 8 servings 1 x Baked 9 inch Pie Shell 2 x Envelopes unflavored Gelatin 6 oz Can frzn Limeade concentrate 1/3 c Sugar 1 t Grated Lime rind 1 c Diced Strawberries 1 c Whipping cream, whipped 1 ds Green food coloring Bake pie shell. Soften gelatin in 1/2 cup cold water. Combine limeaid concentrate, sugar, and 3/4 cold water in small saucepan; cook over low heat, stirring constantly, until concentrate melts and sugar dissolves. Add gelatin; stir until dissolved. Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon. place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings. NOTE: I made this with a graham cracker crust, and it came out very tasty. However, it was a little on the sweet side. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Maple Sauce For Strawberries
Maple Sauce For Strawberries 1 cup sour cream 1/4 cup pure maple syrup 3 pints whole fresh strawberries, washed and hulled 2 1/2 tablespoons brown sugar In a medium bowl, combine sour cream and maple syrup; cover and refrigerate at least 1 hour. Arrange strawberries in eight dessert bowls. Sprinkle brown sugar evenly over them and refrigerate. To serve, pour sour cream mixture over strawberries. NOTE: This may also be used as a dipping sauce for the strawberries. Add the brown sugar in with the sour cream and maple syrup. Makes 8 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Simply Strawberries
Simply Strawberries Fresh strawberries, washed and dried 1 cup sour cream or creme fraiche 1 cup firmly packed brown sugar Arrange strawberries in a large bowl or arrange on a large platter. Put sour cream and brown sugar into two small bowls. To serve, let each guest dip a strawberry into sour cream and then into brown sugar. ENJOY! (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Spinach Salad With Strawberries Honey Dressing
Spinach Salad With Strawberries Honey Dressing (see recipe below) 2 bunches fresh spinach leaves, washed, dried, and chilled 1 cup thickly sliced fresh strawberries 1 tablespoon sliced almonds or sesame seeds, toasted 1 small red onion, thinly sliced (optional) Prepare Honey Dressing; set aside. Remove stems and veins from spinach and tear into bite-sized pieces; place into a large salad bowl. Toss spinach with 1/4 cup of Honey Dressing for every 6 cups of spinach greens; toss gently. Add strawberries, sliced almonds or sesame seeds, and onion; toss again and serve. Makes 6 to 8 servings. HONEY DRESSING: 2 tablespoons balsamic vinegar 2 tablespoons rice vinegar 1 tablespoon plus 1 teaspoon honey 2 teaspoons Dijon mustard Coarse salt and freshly-ground pepper to taste In a small jar with a lid, combine balsamic vinegar, rice vinegar, honey, Dijon mustard, salt, and pepper; cover securely and shake vigorously. Store, covered, in the refrigerator. Serve at room temperature. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Agua Fresca
Strawberry Agua Fresca 4 cups ripe strawberries, hulled and sliced 1 cup granulated sugar* 8 cups water, divided Ice cubes or crushed ice (optional) * The amount of sweetener needed will vary depending on the sweetness of the fruit you are using. Some may not require any at all. Sugar substitutes may be used to reduce calories further. In a large bowl, place the strawberries, sugar, and one (1) cup of water. Mash the strawberries slightly and mix well. Cover with plastic wrap and place in the refrigerator to macerate for approximately 4 hours. After macerating the strawberries, remove strawberry mixture from the refrigerator and place in a blender. Process the strawberry mixture until liquified and smooth. Pour the strawberry liquid through a wire mesh strainer set over a large bowl; strain the mixture, discarding the pulp and seeds. Add the remaining 7 cups of water and mix well. NOTE: Traditionally an authentic aqua frescas are made without blenders and done by simply mashing the fruit with a fork or masher before adding the water and sweetener. Chill at least 30 minutes (several hours are better) before serving. Serve with or without ice cubes. As a decorative touch, add slices or chunks of strawberries just before serving. Makes 8 cups. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fresh Strawberry Custard Tart with Fruit Glaze
Fresh Strawberry Custard Tart 1 cup all-purpose flour 1/2 cup granulated sugar, divided 1/4 teaspoon baking powder 1/3 cup butter, cut into tablespoon-size slices 1 egg yolks 1 cup sour cream 1 teaspoon pure vanilla extract 1 quart large ripe whole strawberries, hulled strawberries (if necessary to wash them, do so very quickly, and drain on rack) Pinch of freshly grated lemon zest (rind) Fruit Glaze (see recipe below) Preheat oven to 400 degrees F. In a food processor, combine flour, 1/4 cup sugar, and baking powder. Pulse once or twice. Add butter by tablespoons and process until butter is incorporated and mixture is reduced to small crumbs (it will not form a ball). Pour crumb mixture into a 9-inch tart pan with removable bottom. Press crumbs gently over the bottom and half-way up sides of pan, approximately 1/8-inch thick. Do not pack mixture down too firmly. Bake for 10 minutes. While crust is baking, combine egg yolks, sour cream, remaining 1/4 cup sugar, vanilla extract, and lemon zest. Remove baked crust from oven and immediately pour sour cream mixture into the hot crust. Return to oven for 10 minutes. Remove from oven, let cool, and then refrigerator until serving time. When ready to serve, arrange whole strawberries on top of the custard. Lightly brush the strawberries with the Fruit Glaze. To serve, lift the tart from the side of the pan and place on a serving dish or cake plate. Fruit Glaze: 2 tablespoons apricot jam or red currant jelly (or use jam or jelly of your choice) 2 tablespoons water In a small saucepan over medium heat, stir together the jelly and water until syrupy. remove from heat and let cool. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberries in Lemon-Lavender Syrup
Strawberries in Lemon-Lavender Syrup 1 pound fresh strawberries 6 tablespoons water 1/4 cup fresh lemon juice 3 tablespoons sugar 3 tablespoons dried lavender flowers Whipped cream (optional) Rinse and drain strawberries. Hull and cut into halves or quarters into a large bowl and set aside. In small saucepan over low heat, combine water, lemon juice, sugar and lavender and simmer, stirring occasionally, for about 3 minutes or until sugar is dissolved and lavender is infused. Remove from heat and strain syrup, discarding the blossoms. Pour strained syrup over strawberries and toss gently to mix. Serve berries and syrup right away in pretty glass bowls or stemmed glasses. Garnish with whipped cream, if desired. Note: You can prepare the syrup in advance and let it cool. Toss with berries just before serving. Makes 4 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry-Lime Crepes Lime-Cream Filling
Strawberry-Lime Crepes Lime-Cream Filling (see recipe below) 3 cups slicedstrawberries 1/2 cup sugar 1 1/2 cups all-purpose flour 1 tablespoon sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups milk 2 tablespoons butter or margarine, melted 1 teaspoon finely shredded lime zest 2 tablespoons fresh lime juice 2 eggs Butter Prepare Lime-Cream Filling. In a large bowl, toss strawberries and 1/2 cup sugar; let stand at room temperature at least 20 minutes. In a medium bowl, combine flour, 1 tablespoon sugar, baking powder, and salt. Stir in milk, butter, lime peel, lime juice, and eggs; beat until smooth. Lightly grease a 6- to 8-inch frying pan or crepe pan with butter; heat over medium heat until bubbly. Pour slightly less than 1/4 cup crepe batter into hot pan; swirling it until a thin layer of batter just covers bottom of pan. Cook crepe approximately 1 minute or until light golden brown. Run wide spatula around edge of crepe to loosen; turn and cook other side approximately 30 second or until light brown (the second side is spotty and is used as the inside of the rolled crepe). Repeat with remaining batter, adding addition butter to pan if needed. Stack crepes (browned side up) on a plate; let cool. NOTE: Use the crepes right away or cover with plastic wrap and refrigerate until needed. To serve, spoon approximately 2 tablespoons of Lime-Cream Filling down the center of each crepe; fold sides over filling. Place 2 crepes on each individual serving plate. Spoon strawberries over crepes and serve. Makes 6 servings. Lime-Cream Filling: 2/3 cup heavy whipping cream 1 (8-ounce) package cream cheese, softened 1/2 cup sugar 1 tablespoon finely shredded lemon zest In a small chilled bowl, beat whipping cream with and electric mixer on high speed until stiff; set aside. In a medium bowl, beat cream cheese on high speed until fluffy; stir in sugar and lime peel. Gently fold whipped cream. Refrigerate until ready to use. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberries Pernod
Strawberries Pernod Fresh strawberries, washed, hulled, dried, and sliced Vanilla ice cream (one big scoop per person) Pernod liqueur (anisette) Coarsely ground black pepper Cover individual dessert plates with a thin layer or mirror of Pernod by spooning some Pernod on the middle of the plate and then turning the plate around to spread. Scoop ice cream on the middle of each plate. Cover the ice cream with strawberry slices until ice cream is invisible. Grind pepper over the strawberries and the Pernod (do not go overboard with the pepper - more is not better). Serve immediately. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Old-Fashioned Strawberry Shortcake
Old-Fashioned Strawberry Shortcake 5 cups fresh strawberries 2 to 3 tablespoons sugar Shortcake (see recipe below) 3 cups chilled whipping cream Sugar to taste Wash and hull strawberries; drain. Either leave the strawberries whole or sliced. Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife. In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake. In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar. To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream. NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using. Makes 8 servings. SHORTCAKE: 4 cups all-purpose flour 1/2 cup sugar 2 tablespoons baking powder 1/4 teaspoon salt 1/2 cup chilled butter or margarine 1 egg, beaten 1 1/4 cups milk Preheat oven to 400 degrees F. Grease two large baking sheets. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk. On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds. Bake 15 to 17 minutes or until golden brown. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberries with Champagne and Roses
Strawberries with Champagne and Roses 4 cups sliced fresh strawberries 1/3 cup dry chilled champagne* 20 rose petals** * If desired, sparkling grape juice can be used in place of the champagne. ** Make sure to use organic rose petals that have not been sprayed and are especially grown to be eaten. Your local grocery store, farmer's market, or even your own garden should have some pesticide and chemical free roses In a large bowl, gently toss the strawberries and champagne together. NOTE: If preparing ahead of time, cover and refrigerate until ready to serve. Before serving, gently toss with the rose petals. Serve in attractive individual serving bowls or in margarita glasses. Makes 4 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fresh Strawberry Sorbet
Fresh Strawberry Sorbet 1 cup sugar 1 cup water 2 pints fresh ripe strawberries 2 tablespoons freshly squeezed lemon juice 2 to 3 tablespoons vodka In a medium saucepan over medium heat, combine sugar and water. Stir until mixture comes to a boil; reduce heat to low and simmer 5 minutes. Remove from heat, cover, and let stand approximately 10 minutes. Lightly rinse and dry the strawberries; hull and cut in halves. In a food processor or blender, puree the strawberries with 1/4 cup of the sugar syrup. Add lemon juice, vodka, and pureed strawberries to the remaining sugar syrup; stir until thoroughly blended. NOTE: The vodka (or any other type of alcohol) is the secret to a soft sorbet. Alcohol itself does not freeze and adding a little bit keeps the sorbet from doing the same. Vodka is excellent to use because it doesn't affect the taste. Ice Cream Maker - Transfer mixture to ice cream maker, process according to manufacturer's instructions. Freezer Method - Pour into container, cover, and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time. NOTE: Can be prepared 3 days in advance. Cover and keep frozen. Makes 8 to 10 servings (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fresh Strawberry Granita
Fresh Strawberry Granita 1 pound fresh strawberries, rinsed and hulled 3 tablespoons sugar 1/2 cup water 1 teaspoon lemon juice, optional Mint leaves, for garnish Wash, hull, and slice the strawberries. Place sliced strawberries in a large bowl. Toss the strawberries with the sugar; let stand for at least one hour at room temperature, or up to four hours. The strawberries will be very juicy. Puree the strawberries and their juices with the water in a blender. Taste and add fresh lemon juice, if desired. At this point, if you want, strain out any seeds. Pour mixture into a 13x9-inch baking dish. Cover tightly with plastic wrap and freeze approximately 45 minutes or until icy at edge of pan. Whisk to distribute frozen portions evenly. Cover and freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Cover and return to freezer and freeze about 3 hours or until frozen solid. Remove from freezer. Using a fork, scrape granita down length of pan, forming icy flakes. Return to freezer for at least 1 hour. Can be made 1 day ahead. When served, the granita should look like a fluffy pile of dry red crystals. To serve, scoop flaked granita into tall goblets or parfait glasses. If the granita is too solid you can allow it to sit in the refrigerator for half an hour until you can scrape it with a fork. Garnish with mint leaves, and serve immediately with iced tea spoons. NOTE: Granita looks fantastic if served in wine or martini glasses. Moisten rims of 6 martini or wine glasses with water; dip rims into some sugar, and then add the granita. Makes 6 servings (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Zabaglione with Fresh Berries
Zabaglione with Fresh Berries 5egg yolks 1/3 cup sugar 1/3 cup dry or sweet Marsala wine* 1 cup heavy cream (whipping cream), whipped until stiff 5 1/4 cups freshberries (blackberries,blueberries, quartered strawberries, and/or raspberries) * Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine. Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble. With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the simmering water. Continue to beat, approximately 10 to 15 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking). Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, fold in prepared whipped cream. NOTE: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.. In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries. Makes 6 to 8 servings (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Stuffed Roasted Strawberries
Stuffed Roasted Strawberries 12 extra-large freshstrawberries (the bigger the better!) 1 to 2 ounces bittersweet chocolate, chopped 1 teaspoon sugar Spray whipping cream (the kind in the can in the dairy section) Cocoa powder, for garnishing Preheat the oven to 400 degrees F. Slice the tops of the berries off just below the stem. Cut the tips off (about 1/4-inch), so that the berries will sit upright. Next, use a small spoon or a melon ball scoop to hollow out the strawberries, working from their tops, in order to create a cavity in each one. Stuff some chocolate into the cavity of each strawberry and place them upright in a baking dish. Lightly sprinkle the berries with sugar. Roast the berries until soft and the chocolate is melted, about 10 to 12 minutes; remove from oven. To serve, place 3 strawberries on a dessert plate in a triangle. If the berries have given off liquid in the baking dish, spoon it over them. Spray a small mound of cream in the center of the berries, and top each berry with a rosette of cream. Sift a little cocoa powder over the plate, and serve! Makes 4 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Legends and Lore of Strawberries:
Legends and Lore of Strawberries: In provincial France, strawberries were regarded as an aphrodisiac. Newlyweds were served always served a cold strawberry soup. The strawberry was a symbol for Venus, the Goddess of Love, because of its heart shapes and red color. Have you every eaten a double strawberry? Legend says that if you break the strawberry in half and share it with a member of the opposite sex, you will soon fall in love with each other. In parts of Bavaria, people still practice the annual rite each spring of tying small baskets of wild strawberries to the horns of their cattle as an offering to elves. They believe that the elves, who are passionately fond of strawberries, will help to produce healthy calves and abundance of milk in return. Queen Anne Boleyn, the second wife of Henry VIII had a strawberry shaped birthmark on her neck, which some claimed proved she was a witch. To symbolize perfection and righteousness, medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals. The strawberry, a member of the rose family, is unique in that it is the only fruit with seeds on the outside rather than the inside. Many medicinal uses were claimed for the wild strawberry, its leaves and root. Did you know that the American Indians were actually cultivating strawberries in 1643? They crushed the strawberries into a mortar, mixing them with meal to make a strawberry bread. By the 1800s, commercial strawberries had been cultivated. Strawberries are the leading small fruit crop in the United States today. They are farmed from Florida to Alaska, with the largest strawberry-growing centers located in California, Washington, Oregon, Louisiana, Michigan, and Tennessee. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] STRAWBERRIES-HINTS TIPS
What's the first thought that comes to your mind, when you think of strawberry? It is probably of a mouth-watering dessert of strawberries mixed with fresh cream? There's nothing that says Hello Summer quite like eating a juicy vine-ripened strawberry that has been ripened to perfection in the early summer sunshine. Strawberries serve more than just fulfilling the sweet tooth. It is packed with hordes of health benefits, making a nutritious fruit for mind and body. Buying Strawberries: Naturally the best strawberries are the ones you pick yourself from your local strawberry fields. In the stores, always choose locally grown strawberries during the harvesting season (they are sweeter and juicier than those that are bred for shipment). Remember, your local strawberry season only lasts 3 to 4 weeks When purchasing berries from the grocery store, shop with your nose. Always pick the plumpest and most fragrant berries. They should be firm, bright, and fresh looking with no mold or bruises, and fresh green caps. The caps should be bright green, fresh looking and fully attached. Berries should be dry and clean; usually medium to small berries have better eating quality than large ones Strawberries do not ripen after they have been harvested, so choose strawberries that have been picked fully ripened. They should have bright red color, natural shine and fresh looking green caps. Select berries that are in dry; unstained containers (stained containers may indicate oversoft berries that are not freshly picked). Mold on berries spreads quickly. Never leave a moldy berry next to a good one. One pint of fresh strawberries equals about 3 1/4 cups whole berries, or 2 1/4 cups sliced berries, or 1 2/3 cups pureed berries. Strawberry Equivalents: Fresh Strawberries: 1 basket* = 1 pint strawberries = 3 1/4 cups whole berries = 2 1/4 cups sliced berries = 1 2/3 cups pureed berries. *Basket of strawberries refers to the market package. 1 tray or flat of strawberries = 12 baskets. 1 cup whole strawberries = approximately 4 ounces. 1 quart whole strawberries weighs 1¼ to 1½ pounds and yields 4 to 5 servings. 1½ quarts strawberries are needed for one 9-inch pie. 12 pounds or 8 quarts of fresh strawberries = approximately 13 pints of frozen berries. Frozen Strawberries: 20 ounce bag frozen berries = about 4 cups whole berries = 2 1/2 cup sliced berries = 2 14 cups pureed berries. 10-ounce package frozen sliced sweetened strawberries = 1 1/4 cups strawberries in syrup. Storing and Preparing Strawberries: Before using or storing, sort through the strawberries and separate the soft ones from the firm, fully ripe berries. Discard any mushy or spoiled berries. Store them in a colander in the refrigerator. This allows the cold air to circulate around them. Do not cover them. Remove caps from strawberries only after washing. Prepare strawberries for serving by rinsing with caps still attached under a gentle spray of cool water; pat dry with a paper towel. (Don't remove the caps before washing; the caps keep the water from breaking down the texture and flavor inside the berries.). Wash the berries just before you plan to use them. Use as soon as possible; strawberries ripen no further once picked. To keep strawberries from absorbing large quantities of water when washing them, place in a salad spinner to remove excess water. Strawberry Nutrition: Strawberries are not only good to eat, they are also good for us. They are an especially tasty source of vitamin C (ascorbic acid). In fact, one cup of fresh strawberries provides about 88 milligrams of ascorbic acid, which more than meets the Recommended Daily Dietary allowance of 45 milligrams for the average adult. Vitamin C is well retained when the strawberries are handled carefully. Capping, injuring, cutting, or juicing, however, will reduce the vitamin content. Strawberries are low in calories: one cup of unsweetened strawberries has only 55 calories. So if you are on a reducing diet, use strawberries to add flavor, food value, and pleasure to meals. You can even eat some as a between-meals snack. One 140 g serving of eight (8) medium-sized strawberries has: 140% of the Daily Value for vitamin C 12% of the Daily Value for dietary fiber Only 7 grams of sugar (lowest among the top-selling fruits) A source of folate and potassium Only 45 calories Nutrition Comparison Fruit Fiber (g) Potassium (mg) Vitamin C (mg) Sugar (g) Strawberries 3 210 84 7 Apples 4 150 7 14 Grapes 1 266 6 22 Bananas 4 504 13 17 Oranges 3 252 74 13 Freezing Strawberries Cooperative Extension Service, College of Agriculture University of Illinois at Urbana-Champaign When you have more strawberries than you can eat or when strawberries can be obtained at a reasonable cost, freeze them to eat later. For freshly made strawberry 'am at any time of the year, freeze berries and then make the jam at your convenience. Strawberries are easy to freeze. You can use a dry-sugar or a
[RecipesAndMore] 10 Quick Tips to Green Cleaning
10 Quick Tips to Green Cleaning By Jeffrey Hollender, President of Seventh Generation It's easy to find natural ways to clean your home. Here's my quick Top 10 list: 1. Use cleaning products made from safe natural and not-toxic ingredients to prevent exposure to the hazardous synthetic chemicals conventional cleaners often contain. 2. Dust with a damp cloth to ensure that household dust, which can collect toxins, is removed from surfaces and not stirred back into the air. 3. Open windows and doors occasionally (even in winter!) to rinse out any air pollutants that have accumulated inside. 4. Spray carefully. Propellant-powered aerosol spray products release their ingredients in the form of easily-breathable microscopic droplets that stay suspended in the air for hours after use. Better bets are hand-powered spray products or those you can apply with a sponge or rag. 6. Use baking soda. Freshen everything from carpets and cat boxes to trash cans and drains with non-toxic baking soda. Just sprinkle, let stand overnight, and vacuum or rinse odors away the next day. 7. Warm water can be best. Synthetic chemicals and other pollutants often accumulate unseen on the surfaces you are cleaning. Since hot water easily turns many of these substances into vapor. 8. Use chlorine-free dishwasher detergent. The chlorine in conventional detergents is easily vaporized by hot dishwasher water and then released into your home's air. 9. Ask guests to remove their shoes when entering your home. That way, they won't track in pollutants. 10. Buy a vacuum cleaner with a HEPA filter. These special filters trap unhealthy dust particles. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Caramelized pear bread pudding.
Caramelized pear bread pudding Raisins are often the fruit of choice in bread puddings, but in my version caramelized fresh pears are used both in and on top of the pudding. Serve it for dessert or feature it at breakfast or brunch. Serves 8 Ingredients 12 ounces sturdy multigrain bread, cut into 1-inch cubes 1 tablespoon unsalted butter 2 tablespoons canola oil 3 large, firm yet ripe pears, peeled, halved, cored and thinly sliced 2 pinches of allspice 2 3/4 cups 1 percent low-fat milk 2 eggs, lightly beaten 3 tablespoons turbinado sugar or firmly packed light brown sugar 2 tablespoons dark honey 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1/8 teaspoon ground cloves Directions Preheat the oven to 350 F. Lightly coat a 9-inch square baking dish with cooking spray. Arrange the bread cubes in a single layer on a baking sheet. Bake until lightly toasted, about 5 minutes. Set asid e. In a large, nonstick frying pan, melt 1 1/2 teaspoons of the butter over medium heat until frothy. Stir in 1 tablespoon of the canola oil. Add half of the pear slices to the pan and saute until evenly browned, about 10 minutes. Sprinkle a generous pinch of allspice onto the pears, then transfer them to a plate. Repeat with the remaining butter, oil, pears and allspice. Arrange half of the toasted bread cubes evenly in the bottom of the prepared baking dish. Top with half of the sauteed pears and then the remaining bread cubes. In a large bowl, combine the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla, cinnamon and cloves. Whisk until well blended. Pour the milk mixture over the bread and cover with plastic wrap. Let stand for 20 to 30 minutes, pressing down gently every so often until the bread absorbs the milk mixture. Remove the plastic wrap and arrange the remaining pears on top. Sprinkle with the remaining 1 tablespoon sugar. B ake until a knife inserted into the center of the pudding comes out clean, 45 to 55 minutes. Let cool for 10 minutes before serving (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] 5 Causes of Brain Fog
5 Causes of Brain Fog By Brock Edelson, Natural Solutions magazine Your mind feels like San Francisco in the springtime: The fog is rolling in and it might not leave again until fall, unless you do something about it. Here are five common causes of brain fog and what you can do to bring back the sunshine. 1. Stress. Chronic stress overstimulates the brain. Turning down the figurative volume helps repair damage done to brain and nerve cells. Adaptogens (such as ashwaganda, panax ginseng, and rhodiola) can help your body cope with stress. L-theanine has been shown to reduce anxiety and increase sleep quality. 2. Fibromyalgia and chronic fatigue syndrome. Both of these are relatively recently recognized disorders that can cause impaired mental function. Magnesium supplementation has been shown to alleviate symptoms of both disorders. Light to moderate exercise can boost the immune system and improve mood and sleep. 3. Fatigue. As obvious as it sounds, fatigue affects the ol' gray matter. Lack of sleep can cause symptoms mimicking mental illness. We need from seven to nine hours of sleep per night—and quality counts. Don't check email or do work right before going to bed. Avoid drinking caffeinated drinks late in the day. Practice calming techniques, such as meditation or deep breathing. 4. Nutrient deficiencies. Your brain is cranking through nutrients at a furious pace. Make sure a steady supply is at hand. Vitamins C and E have been shown to delay the onset of Alzheimer's disease. The B vitamins can help improve memory. Zinc, Co-Q10, and essential fatty acids also help maintain healthy brain function. 5. Depression. Almost 10 percent of Americans suffer from depression, which can cause difficulty concentrating, remembering, and making deci (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Gardening Tip: Egg Carton Seed Starter
Egg Carton Seed Starter Cardboard egg cartons make wonderful little seed starters and they are free unlike mini peat-pots. They disintegrate in the soil and the roots can grow right through them. Fill holes egg-holes with several tablespoons of potting soil then add several seeds. I like to poke a drainage in the bottom. After your seed has sprouted and has grown a tiny bit, you'll need to plant it. Before planting it in the garden, cut out each little pod with a pair of cheap scissors. * Be sure you only use cardboard egg cartons (not Styrofoam) if they are going to be replanted, as Styrofoam won't break down like cardboard will. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] The Powers of Parsley and Cilantro
The Powers of Parsley and Cilantro By Leo Galland M.D. And Jonathan Galland Eating green is a pleasure with fresh parsley and cilantro. Among the fresh herbs, these two are probably the easiest to find and easiest to start using. And for the beginning gardener, these two fresh herbs are a great way to exercise your green thumb! Buy them or grow them, either way you can simply toss these fresh herbs into your favorite dishes or new creations to add wonderful flavor and color. Packed with antioxidants, parsley and cilantro are a great way to boost nutrition. With all they have going for them, it's no wonder parsley and cilantro play a starring role in the recipes and meal plans of our book The Fat Resistance Diet. Parsley and Cilantro Benefits Parsley is an excellent source of beta carotene, an antioxidant that can help protect the body against free-radical damage and fight the effects of aging. Parsley is also a source of the carotenoids lutein and zeaxanthin, which help to preserve vision. Zeaxanthin, along with its relative lutein, is essential for preventing macular degeneration. Parsley contains Vitamin A, Vitamin C and Vitamin K. Cilantro, also known as Asian parsley or coriander, is a frequent garnish in Latin and Asian cuisines. In research studies, cilantro's remarkable components have shown the potential to help promote detoxification, reduce high blood sugar and lower levels of cholesterol. Cilantro is a source of Vitamin A and beta carotene. Here is a great tip you can pick up from restaurant chefs: Adding a sprinkle of fresh parsley or cilantro adds a quick and easy splash of freshness and color to dishes. When shopping for herbs, freshness is key. Look for bright green leaves that are perky like fresh cut flowers. Organic herbs are becoming more popular, choose them when available. To use, simply tear off a handful of parsley or cilantro leaves and soak them in water in a bowl. Swish the herbs around in the water with your fingers to speed the removal of any sand or dirt. Rinse them well and then dry. Break the herbs into pieces, then sprinkle them over favorite dishes such as soups, salads, pizzas, pastas—the ways to enjoy these beautiful herbs are endless. We reach for parsley when making Italian and French dishes. For Latin favorites such as salsa or chili, cilantro is perfect. Cilantro also pairs well with Asian dishes such as stir-fried vegetables. Using fresh herbs is a great way to be a little adventurous and enjoy your creativity in the kitchen. Tonya (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] School Lunches With Pizzazz
School Lunches With Pizzazz By Kelly Ann Butterbaugh The prices of school lunches, like most other things, are rising. Yet, parents need to question whether these lunches are providing their children with healthy lunch options and whether or not the lunches are worth the money. Some schools pack the trays with healthy a la carte items that are financially friendly as well as healthy. Meanwhile, others are charging $2.25 or more for peanut butter sandwiches, milk, and a celery stick. A solution is to pack healthy and fun alternatives that will have kids anxiously opening their lunch packs. It will save money and allow you to better keep track of your child's eating habits. The only cost is a little bit of your time, but by inviting your children to help pack the lunches the night before it will become a family affair. Don't forget to pack the same for Mom and Dad, and save all around. Pitas to the Rescue! Pita pockets are fun no matter how you fill them. Try these healthy frugal options: Salad in an Envelope:Create an interesting salad mixture and pack it in a healthy pita pocket. Add lettuce (or spinach for more vitamins!), shredded carrots, shredded or feta cheese, red beets, cherry tomatoes (if in season), and any other yummy veggies that tempt the tummy. Then, drizzle some dressing inside and pack. Rice and Veggies: Turn last night's leftover veggies into tomorrow's lunches. Prepare some brown rice (or use some from a previous meal) and mix in cooked vegetables like broccoli, green beans, peas, corn, beans, or carrots. Mix in some shredded mozzarella cheese and let it melt with the warm rice. Pack the pita full and add some dressing of choice. Tried and True Tuna: Always a great lunch option, a can of tuna goes far. Mix it with some low fat mayonnaise and then add a bit of relish or chopped pickles plus some chopped boiled egg for a delicious tuna salad that everyone can enjoy. Tuck in some lettuce or cheese for an extra hearty pocket. Creative Sandwiches Who said a sandwich had to come between two pieces of bread? (Okay, that may be the technical definition, but who's checking.) A pack of tortillas kept in the refrigerator lasts much longer than a loaf of bread. If you don't pack sandwiches often, these are a better choice. They also come in a variety of flavors to match your lunchmeat creations. Try these options: Make a sliced chicken or turkey sandwich even more special by adding some cranberry sauce to the mayonnaise. Add relish to mayonnaise or French dressing for a special sauce flavor. Don't just make a turkey or ham sandwich. Layer meats and cheeses to create a hoagie. If there's a leftover dinner roll or French bread, make a real hoagie treat for lunch. Love Those Leftovers Tortillas are also helpful when leftover chicken, turkey, or beef is in the fridge. Add slices of cold roast beef or poultry to a tortilla, add shredded cheese, some red peppers, spinach, and a dollop of ranch dressing and you have a sandwich with zest. Of course, the traditional chicken or beef with some salsa, sour creme, and shredded cheese is a welcome option, too. Thanking Tonya for the great tips (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Stretch Bath Salts With Baking Soda
Stretch Bath Salts With Baking Soda Do you love your bath salt, but it is never enough, and it costs too much to continually replace? You can mix your current bath salts with equal amounts of baking soda to give you more and it also softens the water even more for you. After you mix your baking soda with your bath salt, let it sit for a week in an airtight container to absorb the fragrance. You can also mix it with equal parts of Epsom salts, but I prefer baking soda for the water softening. another good one, thanks Tonya (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Outback Steakhouse Aussie Fries Sauce
Outback Steakhouse Aussie Fries Sauce 1 (2 lb.) bag of Frozen French Fries 1 Cup shredded Colby Jack cheese 6 pieces of Bacon, cooked 24 Fl. Oz. Peanut Oil (can be reused later; store in refrigerator) Divide the fries into half, and use the other half later. Heat oil to 350 degrees. If you do not have a thermostat, make sure the oil is Hot enough, so that when you set a French fry in there it will cook Immediately. If the French fry sinks to the bottom, and barely Bubbles, it is not hot enough. Fry the potatoes in small batches, They are done when they are golden brown, and float to the top of the Skillet. (I like to use a Dutch Oven). Be sure to drain the potatoes On paper towels. You can keep them warm in the oven while the other Fries are done. When all French fries are done cooking, and drained Place them onto a platter. Salt the French fries if you like, and Sprinkle on cheese and cooked bacon. Pop these back into a warm oven Until the cheese begins to melt. Dipping Sauce: 1/2 Cup Sour Cream 1 Tbsp. Prepared Horseradish Dash Cayenne Pepper Dash Salt Dash black pepper Combine all ingredients and mix well. Tonya (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blueberry Cinnamon Rolls
Blueberry Cinnamon Rolls Yield: 12 servings 1/4 c Milk 1/4 c Sugar 1/2 ts Salt 3 tb Butter or margarine 1 pk Dry yeast 1/4 c Warm water (105-115 degrees) 2 1/4 c All-purpose flour; divided 1 Egg 2 tb Butter or margarine -softened 1/4 c Brown sugar; firmly packed 1/2 ts Ground cinnamon 1/2 c Blueberries; fresh or frozen 1 tb Butter or margarine; melted 1 c Powdered sugar; sifted 2 tb Milk Recipe by: Southern Living Preparation Time: 0:45 Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls. Yield: 1 dozen. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Very Berry Muffins
Very Berry Muffins 1 teaspoon. baking soda 2 cups sifted all purpose flour 1-1/2 teaspoon. baking powder 1/4 teaspoon. salt 1/2 cup butter, softened 3/4 cup sugar 2 eggs, unbeatened 1-1/2 teaspoon. vanilla extract 1 cup butter milk 1/2 cup sliced strawberries 1/2 cup fresh blueberries 1/2 cup fresh raspberries Confectioner's Sugar Preheat oven 375 degrees. Line muffin cups or grease 24 muffin pan cups. Sift flour, baking soda, baking powder, and salt together. Set aside. In a large bowl, cream butter, sugar, eggs and vanilla until light and fluffy. Begin adding 1/4 of the flour, mixing well. Add 1/4 of the butter milk, mixing well. Repeat until all ingredients are used. Cover the bottom of the muffin cups with a tablespoon of the batter. Add 2 pieces of each berry into the muffin. Cover the berries with more batter until 2/3 full. Bake 20 to 25 minutes, or until golden brown. Remove muffins to wire rack to cool slightly. Serve warm, sprinkled with powdered sugar. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Foolproof Pancakes
Foolproof Pancakes Recipe from: Pat Dailey Preparation time: 5 minutes Cooking time: 3 minutes per batch Yield: 10 3-inch pancakes 1 c. all-purpose flour 3/4 c. buttermilk 1/4 c. whole milk 1 tsp. sugar 1/2 tsp. each: baking soda, salt 1 egg 2 tsps. unsalted butter, melted vegetable oil for cooking 1. Combine all ingredients except vegetable oil in mixing bowl and whisk lightly. It's OK if there's small lumps and streaks. 2. Heat 2 tsps. vegetable oil in 10-inch skillet over high heat. When hot, use paper towel to wipe away excess oil, leaving a thin film on entire surface. Reduce heat to medium-high and add 1/4 c. batter for each of three pancakes. Cook until there are bubbles at edges. Turn with a metal turner and cook other side. Continue to cook remaining batter, adding more oil if necessary. Variations: Blueberry: Fold 3/4 c. berries to batter Whole-wheat pancakes: Decrease flour to 3/4 c. and add 1/4 c. whole-wheat flour. Banana: Slice 1 ripe banana into batter. Pecan: Add 2/3 c. chopped toasted pecans to the batter. Fo (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Amaretto Strawberries
Amaretto Strawberries 1 pint fresh strawberries 1/4 cup Amaretto liqueur Vanilla ice cream Slivered almonds Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight. Serve over ice cream and sprinkle with slivered almonds. Makes 4 servings. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberries Balsamic Vinegar
Strawberries Balsamic Vinegar Fresh strawberries, washed, hulled or unhulled, and dried 1/2 cup good-quality balsamic vinegar 1 cup powdered (confectioners) sugar Place strawberries, balsamic, and powdered sugar in separate bowls. To serve, let each guest dip a strawberry into balsamic vinegar and then into powdered sugar. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blended Fresh Strawberry Margarita
Blended Fresh Strawberry Margarita 8 to 10 hulled fresh strawberries or 4 ounces frozen sliced strawberries in syrup (partially thawed)* 4 ounces tequila 1 1/2 ounces fresh lime juice 1 1/2 ounces Triple Sec Lots of ice (about 1 to 2 cups ice cubes)** Coase salt or sugar, for rimming the glass Whole fresh strawberries, garnish Lime slices, garnish * Using frozen strawberries (with syrup), will provide a sweeter margarita. ** How much ice you use depends on your taste. You may want to experiment with the ice. In a blender, combine all ingredients except whole strawberries and lime slices set aside for garnish; blend until smooth. Pour into stemmed glass rimmed with salt or sugar (see below). To create a salt or sugar-rimmed glass, take a lime wedge and rub the drinking surface of the glass so it is barely moist. Dip the edge of the glass into coarse salt or sugar. Garnish with a whole berry and a lime slice (optional). Makes 2 to 3 serving. Non-Alcoholic Version: Omit tequila and Triple Sec. Add an additional squeeze of lime juice. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Boccone Dolce (Sweet Mouthful) Meringue Layers
Boccone Dolce (Sweet Mouthful) Meringue Layers (see recipe below) 6 ounces semi-sweet or bittersweet chocolate pieces 3 tablespoons water 3 tablespoons powdered (confectioner's) sugar 3 cups heavy cream 1/2 teaspoon pure vanilla extract 1 pint fresh strawberries, sliced* 2 pints strawberries, sliced; sugared Chocolate Curls (for garnish) * I also like to use mixed berries, such as fresh raspberries and blackberries. Make Meringue Layers. Melt over hot water the chocolate pieces and water. When perfectly smooth, remove from heat and cool (but don't let harden). In a large bowl, whip the heavy cream until stiff; gradually add powdered sugar and then vanilla extract. Slice two pints of strawberries: One is used between cake layers, the other is sliced, sugared and refrigerated to produce more juice. The sugared berries are served as a sauce. Save several whole berries for garnish. Slicing Tip: Use your egg slicer. Stem the strawberries first, then slice just like you would a boiled egg. Much quicker than using a knife. To assemble, place a meringue layer on a serving plate, rounded side down. Spread a VERY THIN coating of chocolate over it. NOTE: GO EASY on chocolate - too much will make it impossible to cut cake! Top chocolate with a layer (about 3/4-inch thick) of whipped cream. Top cream with a layer of sliced berries. Place a second layer of meringue on top of this, and repeat filling. Top with final meringue, rounded side up, and frost sides and top smoothly with remaining whipped cream. Additional cream may be used to pipe a design onto sides and top of cake. Refrigerator at least 4 hours or overnight. Garnish with several whole strawberries and chocolate curls. Makes 8 servings. MERINGUE LAYERS: Check out my Hints and Tips for Making a Perfect Meringue. 4egg whites, room temperature 1/4 teaspoon salt 1/4 teaspoon cream of tartar 1 teaspoon pure vanilla extract 1 cup superfine sugar (also called Baker's sugar) Preheat oven to 225 degrees F. Using a mixer, beat egg whites, salt, cream of tartar, and vanilla extract until soft peaks form. Gradually beat in sugar and continue beating until meringue is stiff and glossy. Line baking sheets with parchment or waxed paper. Trace three, eight-inch circles on paper. With a rubber spatula, spread meringue evenly and equally over top of the circles. Bake approximately 2 hours or until meringue becomes bisque colored. NOTE: The low temperature will prevent them from browning too quickly. Then turn off oven, open oven door and let meringues rest in oven another 15 minutes. Remove from oven and carefully peel off parchment or waxed paper. Put cake on racks to dry until thoroughly cool. Once cooled, meringues may be wrapped in saran and frozen. NOTE: I wrap each meringue in several saran layers, then stack (gently!) in a large plastic container for freezing. Remove from freezer at least an hour before assembling. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Fresh Fruit Salad Banana Dressing
Fresh Fruit Salad Banana Dressing (see recipe below) 5 to 6 cups of a variety of fresh fruits of your choice (be creative): Bananas, peeled and sliced Blueberries Green or red grapes, halved Kiwi fruit, peeled and sliced Pears, peeled and sliced Peaches, peeled and sliced Raspberries Strawberries, hulled and sliced Mangoes, skinned, cored and sliced Pineapple, cored, peeled and sliced Watermelon, flesh removed and cut into bite-size pieces, flesh removed and cut into bite-size pieces Cantaloupe, flesh removed and cut into bite-size pieces, flesh removed and cut into bite-size pieces Prepare banana dressing; set aside until ready to use. In a large bowl or container, combine all the mixed prepared fruits. Pour prepared Banana Dressing over the cutup fruits; gently toss to coat all the fruit. Cover and refrigerate for several hours before serving. Serve family style or for a gourmet look, serve in chilled cocktail glasses. Makes 8 to 10 servings. Banana Dressing: 1 ripe banana 1 lemon, juiced Honey or sugar to taste In a small bowl, mash banana with a fork. Add just enough lemon juice to make it the consistency that you want. Sweetened to taste with sugar or honey. NOTE: You do not want the dressing to be too sweet. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Buckle
Strawberry Buckle Yield: 8 Servings 1/2 Stick butter, softened 3/4 c Sugar 1 Egg, beaten 1/2 ts Vanilla 1/2 c Milk 2 c Cake flour, sifted 2 ts Baking powder 1/2 ts Salt 2 c Fresh strawberries, sliced TOPPING 1/2 Stick butter, softened 1/2 c Brown sugar 1/3 c Flour, sifted 1/2 ts Cinnamon Dash nutmeg In large mixing bowl cream sugar and butter until light and fluffy. Blend in eggs and vanilla then milk. In separate bowl sift together dry ingredients. Stir into liquid mixture. Fold in berries. Spread in greased, floured 9 x 9 inch baking pan. Topping: Cream butter and sugar. Blend in flour and cinnamon. Sprinkle over batter. Dash with nutmeg. Bake in 375F oven 30-35 minutes. Serve warm with cream. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Tarts
Strawberry Tarts 1/2 cup butter or margarine, softened 1 3 oz package cream cheese, softened 1 cup all-purpose flour 3 cups small whole strawberries 11/3 cup water 1/2 cup sugar 1 TB cornstarch 1/2 tsp finely shredded orange peel (optional) Several drops red food colouring (optional) 1/3 cup semisweet chocolate pieces 1 tsp shortening whipped cream (optional) Beat butter or marg. and cream cheese in a mixing bowl until well mixed. Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased 2 1/2 inch muffin cups, pressing dough onto the bottom and halfway up sides. Bake in 400 oven for 12 to 15 minutes or until golden. Cool on a wire rack. Remove tart shells from muffin cups. For glaze, combine 3/4 cup of the strawberries and the water in a blender container or food processor bowl. cover and blend or process till smooth. If necessary add enough additional water to make 3/4 cup. Combine the sugar and cornstarch in a small saucepan. Stir in pureed strawberry mixture. cook and stir over med. heat till mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in orange peel and red food colouring. Cool for 10 minutes. Melt chocolate and shortening in a small saucepan. Drizzle chocolate mixture into the bottoms of the cooled tart shells. Cut any large berries in half. Arrange whole or cut strawberries, stem ends down in tart shells. Spoon glaze over berries. Chill for 1 to 2 hours. If desired serve with whipped cream. Makes 16. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Chicken Salad
Strawberry Chicken Salad Yield: 4 Servings 4 Chicken breasts; skinless boneless, rinse/pat dry salt to taste 2 tb Cooking oil Tarragon leaves; chopped White pepper; coarse ground 1 tb Lemon juice; to 2 tb 2 bn Green onions 1 lb Strawberries WINE MARINADE 3 tb Salad oil 2 tb White wine vinegar 5 tb White wine 1 ts Mustard, sharp salt, to taste Trim spring onions to about 4 inches of green, rinse, and slice. Clean strawberries, trim, rinse, drain, and halve. Sprinkle the chicken breasts with salt. In a large skillet, heat the oil, and saute the breasts on both sides for about 4 minutes, until they are a golden brown. Remove the meat, cool, and cut into slices. Sprinkle the slices with chopped tarragon leaves, white pepper and lemon juice. Prepare the Wine Marinade by combining all ingredients. Add the chicken slices to the marinade, and steep for 20 minutes. Remove the slices, and arrange them on a medium serving platter. Add the onions to the marinade, and steep for 20 minutes. Remove, and arrange them with the chicken slices. Pour the remaining marinade over the onion rings and the meat. Arrange the strawberries on the plate, steep for another 20 minutes, and serve. Source: The Creative Gardener's Cookbook (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Strawberry Nut Dessert Pizza
Strawberry Nut Dessert Pizza Recipe By : Gold Medal Serving Size : 8 1 cup Gold Medal all purpose flour 1/4 cup powdered sugar 1/2 cup butter or margarine -- melted 3/4 cup granulated sugar 1 teaspoon lemon juice 2 8 oz. cream cheese -- softened 1/2 cup granulated sugar 2 tablespoons cornstarch 1/2 cup water 1 quart strawberries -- cut in half 1/2 cup pecans -- chopped Heat oven to 350 degrees. Mix flour and sugar in medium bowl. Stir in just enough margarine with fork until all flour is moistened and dough cleans the side of bowl. Pat in ungreased 12-inch pizza pan. Bake 10 to 12 minutes or until light golden brown; cool. Beat 3/4 cup granulated sugar, the lemon juice and cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Spread over crust. Refrigerate about 30 minutes or until chilled. Mix 1/2 cup granulated sugar and the cornstarch in 1-1/2qt. saucepan. Stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Cool 10 minutes. Stir in strawberries and pecans. Spoon over cream cheese mixture. Refrigerate about 1 hour or until chilled. Cut in wedges. Cover and refrigerate any remaining pizza. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blueberry Liqueur
Blueberry Liqueur Yield: 3 cups 3 c Fresh blueberries or blackberries 1 ea Clove 1/2 c Sugar syrup (see recipe) 2 c Vodka 1 ea Lemon wedge, scraped peel Note: Blueberries can be bought in season(May to Sept). Avoid stained baskets and DO NOT rinse until ready to use. If freezing, do so before rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour into dark bottle and store for 3-4 months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another 4 weeks. Liqueur will tend to be on the watery side. Try adding glycerin if a thicker consistency is desired. Good for baking. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Low-Fat Blueberry Buttermilk Muffins
Low-Fat Blueberry Buttermilk Muffins Categories: Muffins, Low-fat, Dkuhnen msn Yield: 12 Muffins 2 c Whole wheat pastry flour 1 t Baking soda 1 1/4 c Buttermilk 2Egg whites, lightly beaten 1/2 c Honey 1/3 c Vegetable oil 1 c Blueberries, fresh or frozen Sift the flour and baking soda together. In a separate bowl, whisk the next 4 ingredients together until creamy, then stir in the blueberries. Form a well in the center of the dry ingredients and pour in the wet. Fold together until the batter is moistened yet slightly lumpy. Pour into greased muffin tins and bake in a preheated 350F oven for 25-30 minutes. Per muffin: 182 calories, 7g fat, 4g protein, 29g carbohydrate, 105mg sodium, 1mg cholesterol. Source: For Goodness' Sake, by Terry Joyce Blonder. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
[RecipesAndMore] Blueberry Corn Bread
Blueberry Corn Bread 1 cup corn meal 1-1/2 cups sifted four 1/4 cups sugar 2 tsp. baking powder 1-1/2 cups milk 2 beaten eggs 1/4 cups melted shortening 1 cup blueberries Mix corn meal, flour, sugar and baking powder. Stir in remaining ingredients and mix well. Fold in blueberries. Grease electric skillet and preheat to 250 degrees. Pour in batter, cover and cook with vent open for 25 minutes. (`´·.¸ (`´·.¸ *¤* ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~-~--~~~---~--~~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~--~~~~--~~--~--~---
