wooho, get going with those lenten recipes, jaybird :)
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wooho, get going with those lenten recipes, jaybird :)
Crock Pot Chicken (a spicy recipe!!!)
Place into crock pot.
1/4 Soy sauce & 1/4 C vinegar
(all are to taste) : 4 ts paprika, 2 ts curry, 1 ts each black pepper, cayenne, garlic powder, & ginger. Stir.
Add 3 C water, & 2 onions, chunked. Stir.
Add 3 lbs of chicken (with bone in, or without)
Cook on low 4-6 hours. Or until chicken is tender. Shred chicken, & eat over rice :)
French Onion Soup
4 Tablespoons butter
2 Tablespoons oil
7 cups onion, thinly sliced
1 teaspoon salt
3 Tablespoons flour
2 quarts or 6 (10-3/4-ounce) cans chicken, beef,
or chicken and beef stock combined
Salt and pepper to taste
In a heavy 4- 5-quart saucepan or soup kettle, melt butter with oil over moderate heat. Stir in the onions and salt. Cook uncovered over low heat, stirring occasionally for 20 to 30 minutes, or until the onions are a rich golden brown. Sprinkle flour over the onions and cook, stirring for 2 to 3 minutes. Remove the pan from the heat. In a saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30 to 40 minutes, occasionally skimming off the fat. Taste for seasoning. Add salt and pepper if needed. Serve with croutons.
SERVES: 6 - 8
Dressed Green Beans
3 cans (1 pound each) green beans
1 Tablespoon salad oil
1 Tablespoon vinegar
1 onion, thinly sliced
Salt
Cracked pepper
Drain beans. Mix together all other ingredients and pour over beans. Cover and marinate for at lest 2 hours. Before serving, cover with Anchovy Cream Dressing.
INGREDIENTS for Anchovy Cream Dressing:
1 cup sour cream.
1/2 cup mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dry mustard
1 Tablespoon horseradish
Small amount onion juice
2 teaspoons chopped chives (optional)
1 teaspoon anchovy paste (optional)
TO PREPARE for Anchovy Cream Dressing:
Mix all ingredients together. This dressing may be made ahead and will last for several days.
YIELDS: 1-1/2 cups
BAKED POTATO SOUP
• Soup:
3 pounds all-purpose potatoes, scrubbed and pierced in several places
1 tablespoon butter
1½ cups finely chopped onion
2 tablespoons minced garlic
1 can (14.5 ounces) chicken broth
3 cups milk
1 teaspoon salt
¼ teaspoon black pepper
• Toppings:
Shredded cheddar cheese
Crumbled cooked bacon
Chopped scallions
To bake potatoes: Preheat oven to 400 degrees. Place potatoes on baking sheet. Bake for 1 hour or until tender when pierced. Peel off skins when cool enough to handle.
To make soup: In 4- to 6-quart stockpot, melt butter over medium low heat. Stir in onions and garlic. Cover. Cook until soft but not browned. Add two-thirds of potatoes. Mash with potato masher. Gradually stir in chicken broth and milk. Add salt and pepper. Bring to a simmer, stirring occasionally. Cut remaining peeled potatoes into small cubes. Add to soup. Stir gently to reheat.
To serve: Sprinkle each serving with choice of toppings.
:D
RED LENTIL SOUP
2 tablespoons olive oil
2 cups finely chopped onions
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
8 cups vegetable stock, divided use
1¾ cups dried lentils
2 carrots, finely chopped
½ cup coarsely chopped celery leaves
Pinch of red-pepper flakes
¼ cup fresh lemon juice
Salt , to taste
Pepper, to taste
• Garnishes:
2 tablespoons olive oil
1 large onion, thinly sliced
2 pita pocket breads, halved horizontally
6 to 8 lemon wedges
To make soup: Heat oil in Dutch oven over medium heat. Add onions and garlic. Cook, stirring occasionally, for 5 minutes or until onions are translucent. Add cumin and coriander. Stir for 30 seconds. Stir in 6 cups vegetable stock, lentils, carrots, celery leaves and red-pepper flakes. Increase heat to high. Bring to a boil. Reduce heat. Cover. Simmer, stirring occasionally, for 30 minutes or until tender. Stir in remaining 2 cups stock and lemon juice. Season to taste.
To prepare garnishes: Adjust oven rack to 4 to 5 inches from broiler heating element. Preheat broiler. Heat oil in large skillet over medium-low heat. Add onion. Cook, stirring occasionally, for 10 minutes or until very tender and lightly browned. Place pita halves on baking sheet. Toast under broiler for 2 minutes per side or until crispy and light brown. Let cool. Break into 1-inch pieces.
To serve: Top each soup serving with mound of cooked onion. Sprinkle with pita croutons. Serve with lemon wedge on side.
:D
Vegetable Dill Dip
1 8-oz. package cream cheese, softened
1 8-oz. carton sour cream
1 Tbsp. onion, grated
1/4 cup fresh dill, chopped
2 Tbsp. fresh parsley, chopped
1/4 tsp. seasoned salt
Pepper to taste
Blend all ingredients and chill before serving with raw vegetables or crackers.
Veal Cordon Bleu
6 - 8 boneless veal cutlets pounded to about 1/2 inch thick
6 - 8 slices Swiss cheese
6 - 8 slices ham
1 egg
1 cup seasoned breadcrumbs
1/4 cup fresh parsley, chopped
3 Tbsp. olive oil
Place 1 piece of cheese and 1 piece of ham on each veal cutlet. Roll up and secure with a toothpick or string. Heat oil in a skillet. Dip veal in the egg and coat with breadcrumbs. Cook in hot oil over medium heat until meat is cooked through. Sprinkle with fresh parsley and serve. You may substitute chicken for the veal if you would prefer.
Orange Glazed Sugar Snap Peas
2 pounds fresh sugar snap peas (may use frozen if fresh are not available)
1/2 cup orange juice
1/4 cup brown sugar
1 Tbsp. orange rind, grated
1 Tbsp. cornstarch
1/4 cup butter
Salt and pepper to taste
Steam peas for several minutes until crisp tender. Meanwhile, in a large saucepan, combine orange juice, sugar, orange rind and cornstarch and stir until cornstarch is dissolved. Add peas to orange juice mixture, then add butter and salt and pepper. Stir and heat until sauce thickens. Serve warm.
White Chocolate Macadamia Cookies
1 and 1/2 cups flour
1 egg
1 tsp. vanilla
1/2 cup white granulated sugar
1/2 cup light brown sugar
1/4 pound butter, softened
8 oz. white chocolate bark, melted
1/2 cup macadamia nuts, chopped
In a large bowl combine flour, egg, vanilla, sugars and butter; mix well with an electric mixer. Melt chocolate in a glass bowl in the microwave or double boiler according to package directions; be careful not to scorch. Add melted chocolate and nuts to mixture. Drop tablespoons full onto greased baking sheet and bake for 15 - 20 minutes at 325 degrees.
Shrimp Spread
8 oz. cream cheese, softened
1/4 cup mayonnaise
1/4 cup onion, finely chopped
1 tsp. lemon juice
1 clove garlic, minced
1/2 tsp. hot sauce
1/2 tsp. Old Bay Seasoning or seafood seasoning
1 pound small shrimp, cleaned, cooked and chopped
Combine all ingredients in a large bowl and mix well. Refrigerate until ready to serve. Serve with crackers or toast points. You can make this a day ahead to cut down on preparation work. This starter is quick and easy and very good.
Pork Loin Stuffed with Spinach
10 ounces chopped frozen spinach, thawed and water pressed out
3 tablespoons butter
1/2 cup diced onion
1 clove garlic, minced
4 - 5 pound pork tenderloin
Salt and pepper
1 cup grated Fontina cheese (you can substitute Monterrey Jack)
1/2 cup grated Parmesan cheese
1/2 cup dry white wine
Saute spinach in butter with onion until onion is tender. Add garlic and saute for a few minutes more. Using a very sharp knife, make a slit across the length of the tenderloin about a third of the way from the top. Continue slicing with the knife to try and "unroll" the tenderloin with slices. The idea is to butterfly the tenderloin and make it evenly as flat as possible. Cover tenderloin with wax paper and pound until about 1 inch thick. Sprinkle with salt and pepper. Spread spinach mixture evenly over the tenderloin. Add slices of Fontina cheese evenly over the spinach. Sprinkle with Parmesan cheese and roll up tenderloin. If you want, you can secure the tenderloin roll with string. I just put the seam side down and it holds together fairly well. Place tenderloin, seam side down in baking pan and sprinkle on the dry white wine. Bake in 400 F degree oven for one and a half to two hours. Start checking after an hour and a half. The meat may cook faster because it is thin. If using a meat thermometer, he internal temperature should be between 160 and 170. Allow tenderloin to sit for 10 - 15 minutes after you take it out of the oven. Slice into 1 to 2 inch slices and serve with juices from the pan.
Paula's Cornbread
2 slices of bread (any kind of bread)
Approximately 1 cup milk
2 eggs
2 cups corn meal
1/2 cup sugar (use more for a sweeter taste)
1 Tbsp. vegetable oil
In a saucepan, pinch up 2 slices of bread and just cover with water. Bring to a boil. Remove from heat . Add milk and 2 beaten eggs. Stir in corn meal, sugar and oil. The batter should be the consistency of pancake batter. ( Not too runny, not too thick.) Add more milk if too thick. Spray 9 x 13-inch Pyrex dish with nonstick spray and bake at 400 F degrees for 30 - 40 minutes or until golden brown.
Tomato Mozzarella Salad
1/2 cup olive oil
1/2 cup balsamic vinegar
1 Tbsp. fresh basil, chopped
2 cloves garlic, minced
1 tsp. Dijon mustard
Salt and pepper to taste
2 cups sliced Roma tomatoes
Thick slices of fresh mozzarella cheese
Fresh basil for garnish
Combine first 6 ingredients in a salad cruet and shake well, let stand for about 1 hour. Place slices of tomato on a platter and top with mozzarella and fresh basil. Just before serving, drizzle dressing over tomatoes. This recipe would be great with fresh garden tomatoes in the summertime.
Coffee Cake
2 Tbsp. vegetable oil
1 egg, beaten
1/2 cup skim milk
1 and 1/2 cups sifted reduced fat baking mix
3/4 cup sugar
1/2 cup brown sugar
1 Tbsp. cinnamon
Heat oven to 375 F. Combine oil, egg, and milk. Sift together dry ingredients. Add dry ingredients to milk mixture and mix well. Pour into greased 9 x 9 x 2-inch pan. Combine brown sugar and cinnamon and sprinkle it evenly over the cake. Bake for 25 minutes.
12 ounces semi-sweet chocolate chips
12 ounces sweet German chocolate, broken into pieces
7 ounces marshmallow cream
4 cups sugar
2 Tablespoons butter or margarine
13 ounces evaporated milk
Pinch of salt
1 teaspoon vanilla extract
2 cups chopped pecans
Combine chocolate chips, German chocolate and marshmallow cream in a large bowl; set aside. Combine sugar, butter, milk and salt in a heavy skillet. Bring to a rapid boil, then boil 6 minutes, stirring constantly. Add vanilla. Pour hot butter mixture over chocolate mixture in a large bowl. Stir with a wooden spoon until smooth. Add nuts and mix well. Spread fudge in a 15-1/2x10-1/2x2-inch jellyroll pan. When cool, cut into squares.
YIELDS: 5 pounds
6 medium shallots, minced
1-1/2 cups dry white wine
1 cup chicken stock
3-1/2 cups whipping cream
1/3 cup tarragon mustard
1/3 cup Dijon mustard
1/3 cup Moutarde de Meaux
1 Tablespoon butter
12 (3-ounce) veal cutlets
Kosher salt and freshly ground pepper to taste
2 to 3 Tablespoons butter
Measure the eight ingredients for the sauce before cooking the veal. Set sauce ingredients aside until needed. Flatten the veal cutlets 1/4 inch thick between sheets of waxed paper. Season both sides of the cutlets with kosher salt and pepper. Heat 1 Tablespoon of the butter in a large skillet over medium heat until hot; do not allow to burn. Sauté the veal in batches in the hot butter for 2 minutes per side, adding the remaining 1 to 2 Tablespoons butter as needed. Transfer the veal to a heated platter; tent with foil to keep warm.
Sauté the shallots in the pan drippings over medium heat until tender. Stir in the white wine and stock. Increase the heat to high.
Cook until a syrupy consistency, stirring constantly. Reduce the heat to medium-low. Stir in the whipping cream. Cook until the mixture is of a sauce consistency, stirring constantly. Whisk in the tarragon mustard, Dijon mustard and Moutarde de Meaux; do not allow to boil. Add additional whipping cream if sauce is too thick. Swirl in 1 Tablespoon butter, stirring until blended. Arrange the veal on individual dinner plates; top with the sauce.
SERVINGS: 6
Candy Corn
Ingredients
1 cup sugar
2/3 cup white corn syrup
1/3 cup butter
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/3 cup powdered milk
food coloring (optional)
Method
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring
CONSTANTLY. Turn
heat low and boil 5 minutes. Stir occasionally. Remove from heat and add
vanilla. In a
separate dish, combine powdered sugar, salt, and powdered milk.
Add all at once to the mixture in the pan. Add food coloring if desired. Stir
until cool
enough to handle. Shape.
Yields: 1 3/4 pounds of candy.
No Sugar Recipe
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
CHOCOLATE BANANA MOUSSE
=======================
(Yield: 8 servings)
Ingredients:
------------
1-oz. sq. (28-g sq.) unsweetened chocolate
1 cup (250 mL) evaporated skim milk
3 tblsp (45 mL) granulated sugar replacement
2 egg yolks
1/4 tsp (1 mL) salt
1 tsp (5 mL) vanilla extract
2 bananas (sliced)
Instructions:
-------------
Combine chocolate, 1/4 cup ( 60 mL) of the milk and the sugar
replacement in top of double boiler. (Chill remaining milk in
freezer.) Cook and stir over simmering water until chocolate melts.
Pour amount of hot chocolate mixture over egg yolks and beat well.
Pour egg mixture into chocolate mixture on top of double boiler. Stir
in salt. Cook and stir over hot water until mixture thickens. Cool
completely. Scrape cold or slightly frozen milk into mixing bowl and
beat until very stiff. Fold chocolate mixture into stiffly beaten
milk. Fold in vanilla and banana slices. Spoon into mold, freezer
tray or individual cups and freeze until firm
Blueberry Coffee Cake
Ingredients
2 1/2 cups flour
3/4 cup sugar
1 teaspoon brown sugar
1/2 teaspoon salt
3/4 cup cooking oil
1 1/4 cup buttermilk
1 large egg
1 teaspoon baking soda
1 teaspoon water
1 cup blueberries
1/2 chopped pecans
2 teaspoons cinnamon
Method
Preheat the oven to 325°F. Grease 9 by 9 glass pan. In a bowl, mix together the
flour, sugars,
and salt. Measure 1/2 cup of this mixture and reserve. Add buttermilk, oil and
egg to the
flour mixture. Stir until moistened. Dissolve baking soda in water and add to
the flour
mixture.
Stir gently and fold in the blueberries.
Spread evenly in the prepared pan. Add the pecans and cinnamon to the reserved
dry
ingredients, sprinkle over the top. Bake at 325°F oven for 45 minutes or until
inserted wooden