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Cuban Baked Bananas
2 Tablespoons butter
4 large ripe bananas, peeled
1/4 cup packed brown sugar
1-1/2 teaspoons cinnamon
1/2 cup medium-dry sherry
Vanilla ice cream
Melt the butter in a skillet over medium heat. Add the bananas. Cook until browned on both sides.
Combine the brown sugar and cinnamon in a bowl. Sprinkle over the bananas. Stir in the sherry. Simmer, covered, for 4 minutes or until the bananas are tender. Serve with vanilla ice cream.
SERVINGS: 4
MEDITERRANEAN TUNA SALAD
3 cans (6 ounces each) water packed tuna, drained, flaked
½ pound dill Havarti cheese, cut into ½-inch cubes
½ cup pitted black olives, thinly sliced
1 pound fusilli, cooked according to package directions, rinsed, cooled, (or use any corkscrew- shaped pasta)
1 cup thinly sliced green onions, including green tops
½ cup finely chopped red bell pepper
½ cup thinly sliced green bell pepper
Zest from 1 lemon
1 bottle (8 ounces) Italian salad dressing
8 large lettuce leaves, washed and patted dry
Black pitted olives for garnish, (optional)
In large bowl, combine all ingredients except lettuce and garnish. Toss to combine. Let stand for 15 minutes. Set lettuce leaf on each plate. Top with salad. Garnish.
:D
AVOCADO, PAPAYA AND PANCETTA SALAD
• Orange vinaigrette:
4 tablespoons olive oil
4 tablespoons orange juice
1 teaspoon salt
Freshly ground pepper
1 tablespoon sesame oil
1 tablespoon sugar
• Salad:
4 ounces pancetta, thinly sliced
1 papaya, peeled, thinly sliced
1 avocado, peeled, thinly sliced
4 strawberries, hulled, sliced
2 oranges, peel and seeds removed, cut in sections
12 asparagus spears, steamed
1 head Boston bib lettuce
Chopped green or red onion
Fresh mint leaves for garnish
To make vinaigrette: In lidded jar, combine olive oil, orange juice, salt, pepper, sesame oil and sugar. Shake to mix well.
To make salad: In small pan, fry pancetta until crisp. Remove to paper towel. Cool. Crumble. Set aside. Arrange papaya, avocado, berries, orange segments and asparagus over lettuce. Top with pancetta and onions. Garnish with mint. Serve with vinaigrette.
:D
ARTICHOKE SALAD
• Dressing:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 tablespoons vegetable oil
1 teaspoon lemon juice
1 teaspoon sugar
1 teaspoon dried oregano
¼ teaspoon salt
Freshly ground black pepper
• Salad:
3 jars (6 ounces each) marinated artichoke hearts (undrained)
½ pound fresh mushrooms, washed, dried and sliced
6 sun-dried tomatoes, cut into strips
4 green onions, thinly sliced with some green tops
1 medium tomato, seeded, cut into bite-size chunks
1 rib celery, sliced
1 small sweet onion, thinly sliced
To make vinaigrette: In lidded jar, combine vinegar, olive oil, vegetable oil, lemon juice, sugar, oregano, salt and pepper. Shake to mix well.
To make salad: In large bowl, combine artichokes, mushrooms, sun-dried tomatoes, onions, tomato chunks, celery and onion. Toss with dressing. Chill for 8 hours or overnight. Serve cold or at room temperature.
:D
MIXED GREENS SAUTE
½ medium (¾ pound) green cabbage
2 cups blanched collards
2 cups blanched broccoli raab
3 tablespoons olive oil
4 tablespoons (½ stick) butter, divided use
2 whole cloves garlic, peeled
Salt and pepper to taste
To prepare vegetables: Separate cabbage leaves. Blanch in boiling water for 8 to 10 minutes or until softened. Cool under cold running water. Gently squeeze to remove water. Cut into ½-inch shreds. (Yield: About 4 cups.) Gently squeeze water out of collards and broccoli raab. Slice into shreds or diagonal slices.
To heat vegetables: Heat oil and 1 tablespoon butter in large saute pan. Add garlic, cabbage and greens. Stir over high heat until moisture has evaporated. Add remaining 3 tablespoons butter, season with salt and pepper. Cook gently for 5 to 10 minutes, stirring, until heated through. Remove cloves of garlic before serving.
Variation: Spinach can be substituted for collards.
:D
FRUIT SALAD
• Puff pastry crackers:
1 sheet frozen puff pastry
Oil to grease baking sheet
• Salad:
1 kiwi, peeled and thinly sliced
1 papaya, peeled, seeded, thinly sliced
1 small cantaloupe, peeled, seeded, thinly sliced
1 pint large fresh strawberries, hulled,thinly sliced
1 small honeydew melon, peeled, seeded, thinly sliced
2 large navel oranges, peeled (including white pith), thinly sliced crosswise, seeded
½ small pineapple, peeled, cored, cut into thin slices
2 large fresh peaches, peeled, halved, pitted, thinly sliced
2 ripe mangoes, peeled, cut into thin slices
• Dressing:
1 cup heavy whipping cream
¼ teaspoon ground cinnamon
2 tablespoons sugar
To make crackers: Thaw pastry. Preheat oven to 400 degrees. Roll sheet of puff pastry very thin. Cut into 8 (3-inch) circles with pastry or cookie cutter. Lightly grease baking sheet. Put pastry circles on it, setting them at least 1 inch apart. Bake for 10 minutes, turn each piece with spatula. Bake a few minutes more until golden brown and crisp. Set aside to cool.
To make salad: Alternate slices of fruit, in order listed, on each of 4 dinner plates. Cover each plate with plastic wrap and refrigerate.
To make dressing: In small sauce-pan, combine cream and cinnamon. Bring to a boil. Reduce to ¾ cup over high heat, whisking constantly. (Note: Cream will thicken.) Stir in sugar. Remove from heat. Immediately spoon about 3 tablespoons cream over each salad. Serve with puff pastry crackers
:D
Cool Sunshine Salad
Dressing:
1/2 C. Light French salad dressing
1/4 C. Creamy Italian salad dressing
In a small bowl, whisk dressings together until smooth. Cover and refrigerate for at least 1 hour before using.
Salad:
1 Head Romaine lettuce, washed and thinly shredded
6 slices Cantaloupe
6 Strawberries, stems and caps removed
1 C. Blueberries, rinsed and stemmed
6 oz. Sharp cheddar cheese, grated
Divide shredded lettuce equally among 6 plates, mounding lettuce in the center of the plate. Arrange cantaloupe slices along edges of plates. Halve strawberries and place a half at each end of cantaloupes. Arrange a cluster of blueberries and a small mound of shredded cheddar cheese on edge of plate opposite of cantaloupe. Drizzle dressing lightly over all.
:D
Hey, Fugie - made the "MEDITERRANEAN TUNA SALAD" for lunch today. Had to substitute Munster for Havarti because that is what was in the fridge -- but it came out great ! {*T*Y*}
BTW --
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Cheddar-Beer Fondue
1 French baguette or loaf of Italian bread
2 bell peppers
1 head broccoli
1 head cauliflower
2 apples
1 medium bunch red, seedless grapes
1 clove garlic
2 cups beer
1 pound cheddar cheese
3 tablespoons flour
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
2 tablespoons chives, chopped
Mince garlic. Rub inside of pot with garlic. Heat beer until almost boiling. Add by handfuls shredded cheese dredged in flour. When all cheese has been added and mixture is smooth and thick, stir in Worcestershire sauce, mustard and olives. Then, pour mixture into fondue pot.
Chop bread into bite-sized cubes.
Slice bell peppers into dipping strips.
Cut the florets from the broccoli and cauliflower.
Slice apples.
Remove grapes from stems.
Arrange fruits, vegetables and bread on a serving plate. Serve the fondue hot with dipping accompaniments.
Tips & Timing: Provide guests with forks and skewers to dip bread and vegetables into fondue.
Roast beef & Red Pepper Sandwich
Spread:
3 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 tablespoon horseradish
Sandwich:
1 to 11/2 pounds roast beef
2 red bell peppers, washed
1/4 pound provolone, thinly sliced
4 leaves romaine lettuce, washed and dried
4 French-bread rolls
In a small bowl, stir together mustard, mayonnaise and horseradish. Set aside. Place whole red peppers on a heated grill or directly over heat on your stovetop and cook until skin is completely charred. Place peppers in a paper bag for 5 to 10 minutes. Peel off burned pepper skin and discard. Slice peppers lengthwise. Spread mustard-mayo mixture on the inside faces of each roll. Then, assemble sandwiches by stacking roast beef, provolone, peppers and lettuce onto the rolls. Serve at room temperature.
Tips & Timing: To save time, purchase already-roasted red peppers at a local grocery store.
Kewl its a good recipie
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CASSATA ALLA SICILIANO
2 pounds ricotta
1 cup sugar
1 teaspoon vanilla
¼ cup crème de cacao (white) or 2 tablespoons crème de cacao Torani syrup
½ cup mini chocolate chips
3 packages ladyfingers
To make filling:In mixing bowl, combine ricotta, sugar, vanilla and crème de cocoa. Beat for 10 minutes at medium speed. Stir in chocolate chips.
To assemble: Line springform pan (bottom and sides) with ladyfingers. Pour half of filling in pan. Cover with ladyfingers. Pour in remaining filling. Top with lady-fingers. Refrigerate. Remove from pan just before serving.
:D
CHOCOLATE PIE
• Pie:
1/3 cup sugar
3 tablespoons cornstarch
1½ cups milk
1 bar (4 ounces) German sweet chocolate, chopped
1 tablespoon butter
2 egg yolks, beaten
1 teaspoon vanilla extract
1 (9-inch) pie crust, baked
• Topping:
1 egg
1 can (5 ounces) evaporated milk
½ cup white sugar
¼ cup butter
1 1/3 cups flaked coconut
½ cup chopped pecans
To make pie: In medium sauce-pan, combine 1/3 cup sugar and cornstarch. Stir in the milk, chocolate and 1 tablespoon butter. Cook, stirring, until thickened and bubbly. Reduce heat. Cook, stirring, for 2 minutes. Gradually stir about 1 cup chocolate mixture into egg yolks. Return mixture to saucepan. Bring to a boil. Cook, stirring, for 2 minutes. Stir in vanilla. Pour into baked pie shell.
To make topping: In another saucepan, combine beaten egg, evaporated milk, ½ cup sugar and ¼ cup butter. Cook, stirring, over medium heat just until thickened and bubbly. Stir in coconut and pecans. Spread evenly over filling. Cool on wire rack. Refrigerate until thoroughly chilled.
:D
Carrot Cake with Cream Cheese Icing
Cake:
• 1 1/3 c. unsalted butter
• 1 3/4 c. sugar
• 4 eggs
• 2 c. flour
• 2 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/2 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 3 c. grated carrots (approximately 1 lb.)
• 1 1/4 c. finely chopped walnuts
• 1/4 c. golden raisins
Cream cheese icing:
• 6 oz. cream cheese, softened
• 1/4 c. ( 1/2 stick) unsalted butter, softened
• 2 c. sifted powdered sugar
• 2 tsp. lemon juice
To prepare cake: Preheat oven to 325 degrees. Grease and lightly flour a 9-by 13-inch baking pan.
In large bowl, cream butter; gradually add sugar and beat until light. Add eggs, one at a time, beating after each addition.
Sift flour, baking soda and spices together. Add to butter mixture and stir until well-blended. Stir in carrots, walnuts and raisins.
Spread batter evenly in pan. Bake until done (45 to 55 minutes). Cool in pan on wire rack.
To prepare icing: Cream the cream cheese with butter. Add powdered sugar and lemon juice; beat until smooth. Spread frosting on cool cake and serve at room temperature.
:D
Jalapeno Chile Poppers
12 Pickled whole jalapeno peppers
4 oz. cream cheese, softened
4 oz. cheddar cheese, shredded
2 eggs
2 Tbsp. flour
2/3 cup breadcrumbs
1 tsp. garlic powder
Pinch of salt
1/2 tsp. paprika
Gently slice the stem tip off of each pepper and remove seeds and membranes from inside, reserving the stem tips. Combine cheeses together and place in a sealed plastic bag. Snip off the end of the bag and pipe the cheese inside each pepper. Place tip of each pepper back on the pepper. Beat eggs in a small bowl. In a separate bowl, combine flour, breadcrumbs, garlic powder, salt and paprika and stir. Dredge each pepper into egg mixture followed by breadcrumb mixture. Place peppers on a baking dish sprayed with cooking spray. Bake at 400 degrees for 15 minutes or until golden brown.
:)
Baked Ziti
8 oz. ziti pasta cooked "al dente"
1 32-oz. jar spaghetti sauce
1 15-oz. container ricotta cheese
2 cups mozzarella cheese, divided
1/4 cup Parmesan cheese
Place cooked ziti pasta along the bottom of a 13 x 9 inch-baking dish. Top with spaghetti sauce, ricotta cheese, one-cup mozzarella cheese and Parmesan cheese. Bake in a 350-degree oven for 30 minutes, remove and top with remaining mozzarella cheese and bake for another 10 minutes.
Gazpacho Salad
3 cups plum tomatoes, chopped
1 cucumber, seeded, peeled and diced
1/4 cup chopped onion
1/3 cup fresh cilantro, chopped
1 jalapeno pepper, seeded and diced
1/4 cup olive oil
1/4 cup red wine vinegar
Salt and pepper to taste
Combine all ingredients and mix well. Allow salad to sit at room temperature for about an hour to allow flavors to blend.
By the way, this recipe would be wonderful with fresh tomatoes straight from a garden.
Strawberry Cream Tart
Crust
36 cinnamon graham crackers, crushed
1/4 cup butter, melted
1 Tbsp. water
Combine all ingredients and press along the bottom and sides of a pie plate that has been sprayed with cooking spray. Place in a 350-degree oven for 10 minutes, remove and allow to cool.
Filling
1 8-oz. package cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. almond extract
Combine all ingredients and mix well. Spread along the cooled graham cracker crust.
Topping
6 cups fresh strawberries, washed and hulled
2/3 cup sugar
1 Tbsp. cornstarch
1 Tbsp. fresh lemon juice
1/4 cup sliced almonds
Place 2 cups of the strawberries in a food processor along with the sugar and puree. Place mixture in a saucepan with the cornstarch and bring to a boil. Reduce heat and simmer for several minutes stirring constantly. Combine the remaining 4 cups of strawberries with lemon juice and toss. Arrange the strawberries tossed with lemon juice over top of the cream cheese mixture. Pour glaze over strawberries and sprinkle almonds along the edge. Chill for several hours before serving.
PEANUT BUTTER CAKE
1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder
Prepare pans. Cream shortening. Add slowly and beat in 1 cup
brown sugar and peanut butter. In another bowl, beat together
2 eggs and 1/2 cup brown sugar. Add this to the first mixture
and beat well. Sift together flour, salt and powder. Add dry ingredients
alternately to first mixture with 1 cup milk with vanilla. Pour mixture into
pans and bake at once until firm in center. Bake at 350 degrees for 30 minutes.
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I just liked the name of this one. :D
FORGET THE CALORIES AND FAT GRAMS CHEESE-CAKE
3 lbs. or 6 pkgs. Philadelphia cream cheese
2 1/3 c. sugar
1 c. sour cream
9 eggs
Mix the cream cheese and sugar together. Mix for five minutes.
Add the sour cream and mix for two minutes. Add the eggs and mix
for five minutes. Pour into a springform pan. Bake for two hours
at 300 degrees. Before baking, place cake pan on a pan that has
about 3/4 inch of water. Wrap foil around the top of the springform pan.
After baking cool for 30 minutes before placing in the crust.
CRUST: Choose one: A) crushed vanilla wafers, mixed with crushed nuts
and a little butter or; B) Chocolate wafers crushed with a little butter.
Bake ten minutes and cool before placing the cake in the crust.
TOPPING: Danish Dessert mixed with frozen raspberries.
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APRICOT BRANDY POUND CAKE
1 c. butter, softened
2 1/2 c. sugar
6 eggs
1 tsp. vanilla
1 tsp. each orange & rum extracts
1 tsp. almond extract
1/2 tsp. lemon extract
3 c. cake flour, sifted
1/4 tsp. soda
1/2 tsp. salt
1 c. sour cream
1/2 c. apricot brandy
Cream butter, gradually add sugar and beat until light. Add
eggs one at a time, beat thoroughly after each. Add flavoring,
then sifted dry ingredients alternately with sour cream and
brandy. Blend well. Put in greased and floured 3 quart bundt pan
and bake in slow oven at 325 degrees about 1 hour and 15 minutes.
Cool in pan on rack. Keeps very well, can be frozen which improves flavor.
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Hi Jolie! Hi Fugi! :D
Creamy Carrot-Potato Soup
• 1 lb. carrots, peeled and coarsely chopped
• 1 medium potato, peeled and coarsely chopped
• 2 tbsp. unsalted butter
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper
• 3 c. chicken stock
• 1/4 c. yogurt, for garnish
• Fresh sprigs of oregano or dill, for garnish
In a 2-quart saucepan over medium-low heat, place carrots and potato, add water to cover and simmer until vegetables are easily pierced with a sharp knife (about 25 minutes).
Purée vegetables in a blender or food processor with butter, salt and pepper. Return to saucepan and stir in chicken stock. Place over medium heat; heat through. Serve immediately, garnished with a dollop of yogurt and sprig of fresh oregano or dill.
:D
Marinated Carrots
:D These are delicious in green salads
• 1 clove garlic
• 2 tbsp. white wine vinegar
• 1/4 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1/2 tsp. Dijon mustard
• 6 tbsp. vegetable oil
• 3 carrots, cut into large chunks
• 1 or 2 tbsp. liquid from canned jalapeño peppers
• Pinch dried oregano
To prepare dressing, combine garlic, vinegar, salt and pepper in a jar. Shake until salt dissolves. Add mustard and oil; shake until thoroughly blended. Set aside.
Steam carrots until barely tender (3 to 4 minutes); do not overcook. Plunge carrots into cold water to stop the cooking; drain and place in bowl.
Combine dressing and jalapeño liquid. Add oregano and pour dressing over carrots. Cover and marinate in refrigerator for several hours or overnight before serving.
:D