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Cauliflower Parmesan
1 head cauliflower
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
1 egg
1 tablespoon milk
2 tablespoons melted butter
Wash and separate cauliflower into 12 pieces. Cook cauliflower for 7 minutes in salted water. Drain. Mix bread crumbs with cheese. Beat egg with milk Dip cauliflower in egg mixture, then in bread crumbs. Arrange in buttered casserole and pour melted butter over cauliflower. Cover and bake at 350 degrees for 20 to 30 minutes
YIELD: 6 to 8 servings
ohhh jolie FINALLY found your home addy so I'll get the canadian penny out to ya hopefully tomorrow :D
:D
Wild Rice and Broccoli Salad
• 3 c. water or chicken or vegetable stock
• 1 c. raw wild rice, rinsed
• Salt
• 1 lb. broccoli crowns, broken into florets
• 1/2 c. broken pecans
• 1/4 c. chopped parsley or a mixture of parsley and other fresh herbs such as thyme, sage, tarragon or chives
• 1 small red bell pepper, cored and diced, optional
• 2 tbsp. lemon juice
• 1 tbsp. red wine vinegar or Sherry vinegar
• 1 clove garlic, minced or pressed
• 1/3 c. olive oil
• 3 tbsp. walnut oil
• Freshly ground black pepper
Bring water or stock to boil and add rice and 3/4 teaspoon salt if using water or 1/4 to 1/2 teaspoon salt if using salted stock. When water returns to a boil, reduce heat to low, cover and simmer until rice is tender, 45 minutes. Check rice by spooning out a few grains and rinsing them with cold water. They should be splitting and should be tender to the bite, with no hardness in the shells. Drain off any remaining liquid.
Meanwhile, steam broccoli until just tender, about 5 minutes. Refresh with cold water. In salad bowl, combine wild rice, broccoli, pecans, parsley or herbs and bell pepper.
Mix together lemon juice, vinegar and garlic. Add salt to taste. Stir in olive oil and walnut oil and add black pepper. Combine well and taste. Adjust salt. Toss and serve.
:D
Maple-Pecan Muffins
• 1/2 c. whole-wheat pastry flour
• 1 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 2 eggs
• 1/4 c. oil
• 1 tsp. vanilla
• 1/4 c. plain low-fat yogurt
• 1/2 c. low-fat milk
• 1/2 c. maple syrup
• 1/2 c. coarsely chopped pecans
Preheat oven to 375 degrees. Grease muffin tin.
Sift together whole wheat and all-purpose flours, baking powder, baking soda and salt.
In another bowl, beat together eggs, oil, vanilla, yogurt, milk and maple syrup. Quickly combine dry and wet ingredients. Fold in pecans. Spoon batter into muffin cups, filling them 2/3 full.
Bake muffins until brown and firm, 20 to 25 minutes. Remove from oven and allow muffins to cool in tins 5 to 10 minutes before removing and cooling on wire rack.
:D
Yukon Gold Gruyère Galette
• 1/4 c. (about 2 large) finely chopped shallots
• 3 tbsp. extra-virgin olive oil, plus 1/2 tsp. for pan
• 1 lb. (about 2 or three medium) Yukon Gold potatoes, scrubbed and unpeeled
• 1 tsp. lightly chopped fresh thyme
• Kosher salt to taste
• 1/2 c. (about 1 1/2 oz.) finely grated Parmigiano Reggiano cheese, divided
• 1 c. (about 3 1/2 oz.) finely grated Grùyere cheese, divided
In a small saucepan over medium heat, combine shallots and 3 tablespoons olive oil and bring to a simmer. Reduce heat to low and cook shallots until softened (but not browned), about 2 minutes. Remove from heat and cool completely.
Preheat oven to 400 degrees. With remaining 1/2 teaspoon olive oil, rub bottom and inside edge of 7 1/2-inch tart pan with a removable bottom and place pan on a rimmed baking sheet lined with foil. Slice potatoes as thinly as possible, discarding ends. In a large mixing bowl, toss potatoes with shallot-olive oil mixture and thyme. Starting on the outside edge of the tart pan and making slightly overlapping rings, cover bottom of tart pan with a layer of potato slices, overlapping them slightly. Sprinkle with salt (a generous 1/8 teaspoon) then sprinkle with about one-quarter of the Parmigiano Reggiano and Gruyère cheeses. Repeat three more times until you have four layers of potatoes topped with four layers of cheese.
Bake 40 to 45 minutes, until top is golden brown, potatoes are tender in all places and bottom and sides are crisp and brown. Let cool 10 to 15 minutes. Run a paring knife around edge of galette to loosen it and carefully remove tart ring by gently pressing the tart bottom up. Slide a very thin spatula under and all around bottom layer to free galette from tart bottom. Use spatula to gently slide galette to a cutting board, cut into four wedges and serve
:D
Whipped Sweet Potato Bake
3 cans (15 oz. each) sweet potatoes, drained
1/4 cup margarine or butter, melted
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
24 JET-PUFFED Marshmallows (about 3 cups)
BEAT sweet potatoes, margarine, cinnamon, salt and nutmeg with electric mixer on medium speed until well blended. SPOON into lightly greased 1-1/2-quart baking dish. Top with marshmallows.
BAKE at 350°F for 15 to 20 minutes or until sweet potatoes are hot and marshmallows are lightly browned.
Harvest Acorn Squash
2 medium acorn squash, halved lengthwise, seeded
2 Tbsp. margarine or butter
4 tsp. brown sugar
1 cup JET-PUFFED Miniature Marshmallows
PLACE squash halves in microwavable dish; cover with vented plastic wrap. Microwave on HIGH 12 to 14 minutes, turning after 6 minutes. Let stand, covered, 5 minutes. SCOOP squash from shells, leaving 1/4-inch-thick shells. Mash squash with margarine; spoon into shells. Place on baking sheet; top each squash half with 1 tsp. of the brown sugar and 1/4 cup of the marshmallows. BAKE at 375°F for 12 to 15 minutes or until squash is thoroughly heated and marshmallows are lightly browned.
**Use Your Oven: Place squash halves, cut sides down, in 13x9-inch baking pan filled with 1/2 inch water. Bake at 375°F for 40 to 50 minutes or until tender. Scoop squash from shells and continue as directed.
Maple Mashed Sweet Potatoes
1/2 cup maple-flavored syrup
1 Tbsp. butter or margarine
1 can (40 oz.) sweet potatoes, drained
1/3 cup PLANTERS Pecan Pieces
PLACE syrup and butter in medium saucepan. Bring just to boil on medium heat. Reduce heat to low; simmer 2 minutes. ADD sweet potatoes; stir to coat. Cook 10 minutes, stirring occasionally. Remove from heat. Beat with electric mixer on medium speed until smooth. PLACE sweet potato mixture in serving dish; sprinkle with pecans.
** Special Extra: Add 1 tsp. grated orange peel with sweet potatoes.
Hey Jolie, I think you & I are getting the same newsletters.. LOL :D
Great minds think alike - right ? :) ;)Quote:
Gumball : Hey Jolie, I think you & I are getting the same newsletters.. LOL
Round Steak with Gingersnap Gravy
2 pounds beef round steak
Seasoned flour
Bacon drippings
2 onions, finely chopped
2 fresh tomatoes, peeled and chopped; or 2 cups canned tomatoes, well drained
Salt and pepper
2 bay leaves
6 peppercorns
4 whole cloves
2 cups beer
6 gingersnaps, crushed
2 or 3 tablespoons lemon juice
Cut steak into cubes or bite-sized strips. Dredge in seasoned flour and brown on all sides in small amount of bacon drippings. Add onions, and sauté until soft. Add tomatoes, salt and pepper. Tie bay leaves, peppercorns and cloves in a cheesecloth bag and add to beef. Stir in beer. Cover and simmer slowly 2 to 3 hours, or until beef is tender. Thicken gravy with crushed gingersnaps; add lemon juice. Serve with buttered noodles.
SERVES: 4 - 6
:p
Mandarin Orange Pumpkin Bread
2/3 cup butter
2-2/3 cups sugar
4 whole eggs
16 oz. canned pumpkin
2/3 cup fresh-squeezed mandarin juice
1 whole mandarin Orange
3-1/3 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 teaspoon baking powder
2 teaspoons pumpkin pie spice
2/3 cup pecans, chopped
Preheat oven to 350 degrees. Butter or spray non-stick coating on bottoms only of two 9x5x3 loaf pans.
Remove colored peel from Sunkist mandarin using a grater or zesting tool, being careful not to remove the white pith. Cut off pith and chop mandarin, removing any tough membranes. Set aside peel and pulp.
In mixer, cream butter and sugar together, then add eggs one at a time until mixture is smooth. Add pumpkin, Sunkist fresh-squeezed mandarin juice, peel and pulp.
Meanwhile, in a separate bowl, mix flour, baking soda, salt, baking powder and pumpkin pie spice together. Slowly add dry ingredients to pumpkin mixture in mixer. Stir in nuts and pour into loaf pans.
Bake until knife or toothpick inserted in center of bread comes out clean, about 1 hour and 10 minutes. Cool completely, then remove from pan. Slice each loaf into 12 - 3/4 inch slices.
:D
Strawberry Lemon Curd Tart
Crust
1½ C. all-purpose flour
3 Tbsp. sugar
pinch salt
1 cube unsalted butter, chilled and cut into ½ - inch cubes
2 Tbsp. (or more) chilled whipping cream
1 large egg yolk
Lemon Filling
2 large eggs
½ C. sugar
4 Tbsp. fresh lemon juice
½ stick unsalted butter
2 tsp. grated lemon peel
About 2 baskets fresh Strawberries
½ C. homemade Apricot/Pineapple jam
In a heavy saucepan, whisk eggs, sugar and lemon juice. Add butter and lemon peel. Stir over medium heat until curd thickens, about 8 minutes. Transfer to small bowl, press plastic wrap onto surface and chill at least two hours.
Make the crust: Using food processor, combine flour, sugar and salt. Add butter and blend until mixture resembles coarse meal. Add 2 Tbsp. cream and yolk. Blend until moist and gather dough into a ball. Flatten into a disk. Wrap and chill at least one hour. Roll dough out to about 13 inches round, and transfer to an 8 or 10 inch tart pan with removable bottom. Pierce crust all over and refrigerate 1 hour.
Preheat oven to 400 degrees. Bake crust until golden, about 20 minutes. Cool. Spread lemon curd in crust. Wash and clean strawberries, cut the stem end flat and stand them up in the curd. Melt the apricot/pineapple jelly and brush each strawberry lightly. Chill until set. Serve
:D
Thai Salad
Grated peel from 1 orange
4 cups crisp iceberg lettuce, thinly shredded
4 large oranges, peeled, segmented
1 Tbs. vegetable oil
1 large clove garlic, minced
1/2 tsp. dried red pepper flakes
8 oz lean pork, cut into small thin strips
2 Tbs. soy sauce
2 tsp. sesame seed, toasted
fresh cilantro, chopped
1 lemon, cut in wedges
Set aside grated peel. Arrange lettuce on four salad plates, with orange sections on top. Heat oil in large skillet or wok. Add garlic and red pepper; stir, then immediately add pork strips. Stir-fry until slightly browned. Add soy sauce, reserved orange peel and two tablespoons water. Heat, stirring often until cooked through. Cool slightly. Just before serving, toss pork mixture with sesame seeds and cilantro; spoon over lettuce and oranges. Serve with lemon wedges.
:D
:D
PUMPKIN STEW
4 pounds stew beef
2 tablespoons olive oil
4 onions, chopped
3 garlic cloves, minced
2 large sweet green bell peppers, diced
2½ cups beef stock
¾ cup madeira
2 large tomatoes, peeled and chopped
2 teaspoons granulated sugar
2 teaspoons salt
½ teaspoon ground black pepper
24 dried pitted prunes
1 pound dried apricots
6 sweet potatoes, peeled and cubed
1 package (2 pounds) frozen corn kernels
5 tablespoons cornstarch
1 large pumpkin (big enough to hold 32 cups liquid)
To brown beef: Cut beef into 1-inch cubes. In large skillet, heat oil over medium-high heat. Brown beef in batches. Using slotted spoon, transfer to 32-cup Dutch oven.
To cook vegetables: Add onions, garlic and peppers to skillet. Cook, stirring often, over medium heat for 5 minutes, or until softened. Add to meat.
To make stew: Add beef stock and wine to skillet. Bring to a boil, scraping up any brown bits from bottom of pan. Stir into meat mixture along with tomatoes, sugar, salt, pepper, prunes, apricots, sweet potatoes and corn. Bring to a boil. Reduce heat. Cover. Simmer for 1¼ hours, stirring occasionally.
To thicken stew: Dissolve cornstarch in some pan juices. Blend into stew. Cook until thickened. (Note: Recipe can be prepared to this point, cooled, covered and refrigerated up to 1 day. Bring to a simmer over low heat, stirring often, before proceeding.)
To serve: Cut top off pumpkin to form lid. Remove seeds and membranes. Fill pumpkin with stew. Replace top. Bake in 325-degree oven for 1 hour, or until beef is tender and pumpkin is tender enough to be scooped out but not mushy. Place pumpkin on large platter. Serve from pumpkin.
:D
PUMPKIN CARAWAY SOUP
2 tablespoons unsalted butter or olive oil
1 medium onion, chopped
1 large carrot, peeled and sliced thin
2 cups fresh pumpkin, peeled and cubed
¼ teaspoon whole caraway seeds
½ dried chipotle chile
1½ cups chicken stock or broth
3 cups cold milk, divided
Salt and ground black pepper
Melt butter in heavy-bottomed soup pot over medium heat. Add onion, carrot, pumpkin, caraway seeds and chile. Saute, stirring occasionally, for 8 to 10 minutes, or until pumpkin becomes tender and begins to brown (some may stick to pan). Add stock. Simmer for 20 minutes. Remove from heat. Stir in 2 cups milk. Puree in batches in blender until smooth, adjusting consistency with remaining milk. Season with salt and pepper.
:D
PUMPKIN GRIDDLE CAKES
½ pound pumpkin, peeled, seeded and cut into chunks
1 cup cornmeal
1 tablespoon light brown sugar
½ teaspoon salt
½ teaspoon baking soda
1/3 cup water
1 large egg, beaten
2 tablespoons browned butter or melted bacon fat, plus more for frying
Maple syrup to serve
To prepare pumpkin: Steam or boil pumpkin for 15 minutes, or until tender. Drain thoroughly. Puree in blender or food processor. Strain. (Should yield½ cup puree.) Set aside.
To make batter: In large bowl, mix cornmeal, sugar, salt and baking soda. Add pumpkin puree, water and egg. Mix well. Stir in melted butter or bacon fat.
To cook pancakes: Grease griddle or heavy frying pan. Heat until very not. Drop heaping tablespoons of batter onto pan. Fry until lightly browned, turning once. Serve with maple syrup.
:D
Got a favor to ask.. does anybody have a VERY simple recipe for Sweet & Sour Chicken? Ever since my mother's been sick I've had to do the cooking and I've been having this urge to have Sweet & Sour Chicken but can't find a simple enough recipe.:(
Quote:
Originally posted by GUmball1960
Got a favor to ask.. does anybody have a VERY simple recipe for Sweet & Sour Chicken? Ever since my mother's been sick I've had to do the cooking and I've been having this urge to have Sweet & Sour Chicken but can't find a simple enough recipe.:(
Easy Sweet 'n Sour Chicken
1 small jar apricot preserves
1 small bottle Russian dressing
1 pkg dry onion soup mix
6 chicken breasts
Heat preserves, dressing and onion soup over low heat until well mixed. Place chicken in baking dish. Pour preserve mix over chicken. Cover and bake in 350 degree oven for one hour.
:D
Sweet & Sour Chicken
4-8 skinned, deboned chicken breast halves
1 egg, beaten
cornstarch
vegetable oil (or Pam) to fry in.
Sauce
3/4 cups sugar
4 Tbs. ketchup.
1/2 cup vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
Mix all the ingredients for sauce together. Dip chicken breast in egg, roll in cornstarch. Fry in oil (or Pam) until just browned. Place chicken in a shallow baking pan. Pour the sauce over it and bake uncovered at 325 degrees F. for one hour. Turn chicken every 15 min. Serve with rice
:D
HiYa Gummi :)
These any help??