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Recipe Newsletter #1

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  • Recipe Newsletter #1

    RECIPE NEWSLETTER #1: APRIL 15, 2007

    BREAKFAST/BRUNCH

    8-MINUTE FRITTATA
    SOURCE: KRAFTFOODS.COM
    RECIPE RATING: 4 STARS
    PREP TIME: 2 MINUTES
    TOTAL TIME: 8 MINUTES
    YIELDS:2 SERVINGS

    INGREDIENTS:
    4 EGGS
    1 - 2 T. WATER
    1/2 CUP SHREDDED CHEDDAR CHEESE
    1/2 CUP CHOPPED GREEN PEPPER

    INSTRUCTIONS:
    Spray an 8-inch microwavable pie plate with cooking spray. Add eggs & water; beat with a wire whisk until well blended. Sprinkle with cheese & green pepper. Microwave on high for 6 minutes or until eggs are set & cheese is melted.
    **Variation** Other veggies can be used in place of the green pepper.

    SIDE DISHES

    COLLARD GREENS
    SOURCE: PAULA DEEN FOOD NETWORK
    DIFFICULTY: EASY
    PREP TIME: 10 MINUTES
    COOK TIME: 2 HOURS
    YIELDS: 4 - 6 SERVINGS

    HOUSE SEASONING:
    1CUP SALT
    1/4 CUP BLACK PEPPER
    1/4 CUP GARLIC POWDER
    Mix all ingredients together & store in an airtight container for up to 6 months.

    INGREDIENTS:
    1/2 LB. SMOKED MEAT (HAM HOCKS, SMOKED TURKEY WINGS, OR SMOKED NECK BONES)
    1 TABLESPOON HOUSE SEASONING
    1 TABLESPOON SEASONED SALT
    1 TABLESPOON HOT RED PEPPER SAUCE
    1 LARGE BUNCH COLLARD GREENS
    1 TABLESPOON BUTTER

    INSTRUCTIONS:
    In a large pot, bring 3 quarts of water to a boil & add the smoked meat, house seasoning, seasoning salt, & hot sauce. Reduce the heat to medium & cook for one hour. Wash the collard greens thoroughly. Remove the stem down the center. The tender young leaves in the heart of the collards do not need to be stripped. Stack six to eight leaves on top of one another, roll up & slice to 1/2 to 1-inch thick slices. Place greens in pot with meat & butter. Cook for 45 to 60 minutes, stirring occasionally. When done, taste & adjust seasoning to taste. Serve with favorite main dish.

    THE LADY'S CHEESY MAC
    SOURCE: PAULA DEEN FOOD NETWORK
    DIFFICULTY: EASY
    PREP TIME: 10 MINUTES
    COOK TIME: 40 MINUTES
    YIELDS: 8 - 10 SERVINGS

    INGREDIENTS:
    4 CUPS COOKED ELBOW MACARONI, DRAINED
    2 CUPS GRATED CHEDDAR CHEESE
    3 EGGS, BEATEN
    1/2 CUP SOUR CREAM
    4 TABLESPOONS BUTTER, CUT INTO PIECES
    SALT & PEPPER TO TASTE
    1 CUP MILK

    INSTRUCTIONS:
    Preheat the oven to 350 degrees. Once you have the macaroni cooked & drained, place in a large bowl & while it is still hot add the cheddar cheese. In a separate bowl, combine the remaining ingredients& add the macaroni mixture. Pour the macaroni mixture into a casserole dish & bake for 30 to 45 minutes . Top with additional cheese if desired.

    MISC. RECIPES/ DIPS/ MARINADES/ SNACKS

    HERB BUTTER
    SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 1-11-06
    YIELDS: ABOUT 1/2 CUP

    INGREDIENTS:
    1/2 CUP UNSALTED BUTTER, SOFTENED
    2 SHALLOTS, MINCED
    3 TABLESPOONS MINCED FRESH HERBS (PARSLEY, BASIL, CHIVES, TARRAGON, OR A BLEND)
    1 TABLESPOON WHITE WINE VINEGAR
    SALT & PEPPER TO TASTE

    INSTRUCTIONS:
    Place the butter in a food processor or a 2-cup mixing bowl. Add the shallots, herbs, vinegar, salt & pepper. Mix well. Roll into a cylinder or spoon into candy or butter molds. Cover with plastic wrap, overwrap that with aluminum foil, & store in the refrigerator for up to a week. Store in the freezer for up to 2 months. Remove from wrappings or mods for serving.

    ASIAN SPICED NUTS
    SOURCE: KRAFTFOODS.COM
    RECIPE RATING: 4 STARS
    PREP TIME: 10 MINUTES
    TOTAL TIME: 22 MINUTES
    YIELDS: 16 SERVINGS, 1/4 CUP EACH

    INGREDIENTS:
    2 TABLESPOONS CATALINA DRESSING
    1 - 2 TABLESPOONS SOY SAUCE
    2 TEASPOONS GROUND CAYENNE RED PEPPER
    4 CUPS CUPS MIXED NUTS (RECOMMENDED: "PLANTERS")

    INSTRUCTIONS:
    Preheat the oven to 350 degrees. Combine the dressing, soy sauce, & cayenne pepper. Pour over the nuts to coat. Spread evenly in a 15 x 10 x 1-inch baking pan. Bake for 10 to 12 minutes or until lightly browned, stirring lightly after about 6 minutes. Cool completely.
    **Cooking Know-How** Remove nuts from the oven as soon as they start to brown. They will continue to cook as they cool.

    SOY VINAIGRETTE
    SOURCE: SAN DIEGO UNION TRIBUNE FOOD SECTION 04-09-07
    START TO FINISH: LESS THAN 10 MINUTES
    YIELDS: ABOUT 1 1/2 CUPS

    INGREDIENTS:
    1/4 SMALL ONION OR LARGE SHALLOT (FOR ABOUT 1/4 CUP CHOPPED)
    1 CLOVE FRESH GARLIC
    1 TABLESPOON BOTTLED CHOPPED GINGER
    3 TABLESPOONS RICE VINEGAR
    2 TABLESPOONS KETCHUP
    1/4 CUP REDUCED SODIUM SOY SAUCE
    2 TABLESPOONS WATER
    1/2 CUP VEGETABLE OIL

    INSTRUCTIONS:
    Peel or coursely chop the onion or shallot. Place them in the blender & pulse to chop into small bits. Add the rest of the ingredients , except for the oil. Pulse to mix. (A food processor can be used in place of the blender). With the motor running, drizzle the oil through the opening in the top of the blender. When all of the oil is added, blend for 30 seconds to a minute. Serve immediately or cover & refrigerate for up to one week.

    BAKED TRIPLE VEGGIE DIP
    SOURCE: KRAFTFOODS.COM
    RECIPE RATING: 5 STARS
    PREP TIME: 15 MINUTES
    TOTAL TIME:50 MINUTES
    YIELDS: 36 SERVINGS, 2 TABLESPOONS & 15 CRACKERS/CHIPS EACH

    INGREDIENTS"
    1 1/2 CUPS 100% GRATED PARMESAN CHEESE, DIVIDED
    1 CAN (1 LB, 3 OZ&#46 ASPARAGUS SPEARS, DRAINED & CHOPPED
    1 PKG. (10 OZ&#46 FROZEN CHOPPED SPINACH, THAWED & DRAINED
    1 CONTAINER (8 OZ&#46 CHIVE & ONION CREAM CHEESE SPREAD (RECOMMENDED "PHILADELHIA BRAND")
    1/2 CUP MAYONNAISE

    INSTRUCTIONS:
    Preheat the oven to 375 degrees. Reserve 1/4 cup of the parmesan cheese & set aside. Mix the remaining parmesan cheese & all the remaining ingredients until well blended. Spoon into a 2-quart baking dish. Sprinkle with remaining 1/4 cup parmesan cheese. Bake for 35 minutes or until lightly browned. Serve hot with snack crackers, chips, or fresh cup up vegetables.
    **Substitute** Prepare as directed using reduced fat style parmesan cheese, chive & onion "light" cream cheese, & "light mayonnaise.

    DRINKS


    JEANNE BICE'S BROWN SUGAR COFFEE
    SOURCE: QUACKERFACTORY.COM
    YIELDS: 2 SERVINGS

    INGREDIENTS:
    1 CUP HOT BREWED COFFEE
    1 TABLESPOON HEAVY CREAM
    1 TABLESPOON BROWN SUGAR
    1TEASPOON VANILLA
    1 TEASPOON GROUND ALLSPICE
    WHIPPED CREAM
    CINNAMON STICKS

    INSTRUCTIONS:
    Pour hot coffee into 2 mugs or heatproof glasses. Add 1/2 of the heavy cream, brown sugar, allspice, & vanilla to each mug. Mix until smooth. Garnish each serving with whipped cream and or a cinnamon stick.

    MAIN DISHES

    UNFRIED CHICKEN
    SOURCE:KRAFTFOODS.COM
    RECIPE RATING: 4 STARS
    PREP TIME: 15 MINUTES
    TOTAL TIME: 55 MINUTES
    YIELDS: 6 SERVINGS, 1 PIECE EACH

    INGREDIENTS:
    1 CUP COARSELY CRUSHED CORN FLAKES
    1 TABLESPOON FLOUR
    1 TEASPOON SEASONED SALT
    1 EGG WHITE
    1 TABLESPOON WATER
    6 PIECES BONE-IN CHICKEN, I.E. BREASTS, THIGHS, OR LEGS...SKIN REMOVED

    INSTRUCTIONS:
    Preheat the oven to 400 degrees. Combine the cereal, flour, & seasoned salt in a shallow dish or plate. Beat the egg white in a separate bowl. Dip the meaty side of each chicken piece in the egg white mixture, then into the cereal mixture. Place chicken, coated side up on a baking sheet & spray lightly with cooking spray. Bake for 40 minutes or until chicken is golden brown & cooked through.
    **Substitutes** Sub 6 boneless skinless chicken breast halves (about 2 pounds) for bone-in chicken. Bake for 20 to 25 minutes or until chicken is cooked through. Sub 1 teaspoon salt free herb blend for the seasoned salt.

    GRILLED STEAK WITH BLUE CHEESE POTATOES
    SOURCE: MARTHA STEWART LIVING MAGAZING, AUGUST 2005
    PREP TIME: 20 MINUTES
    TOTAL TIME:40 MINUTES
    YIELDS: 4 SERVINGS

    INGREDIENTS:
    3 GARLIC CLOVES, COARSELY CHOPPED
    3 TABLESPOONS COARSELY CHOPPED FRESH ROSEMARY + SPRIGS FOR GARNISH
    1/4 CUP + 2 TABLESPOONS WORCESTERSHIRE SAUCE
    2 TABLESPOONS EXTRA VIRGIN OLIVE OIL + MORE FOR BRUSHING
    FRESH GROUND PEPPER
    COURSE SALT
    1 1/2 POUNDS SMALL RED POTATOES
    1 3/4 POUNDS SKIRT STEAK
    3 OZ. BLEU CHEESE, CRUMBLED

    INSTRUCTIONS:
    Preheat your grill to high. Stir garlic, rosemry, Worcestershire sauce, & oil in a nonreactive dish & season with pepper. Place the steak in a dish cutting it to fit if necessary. Coat both sides with the Worcestershire marinade. Marinate, turning once for 15 minutes or up to overnight in the refrigerator. Cover the potatoes with cold water in a medium saucepan; add a pince of salt. Bring to a boil. Reduce the heat and simmer just until tender, about 15 minutes. Drain & let cool slightly. Slice potatoes in half, & brush lightly with oil; season with salt & pepper. Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium rare. Set aside. Meanwhile, grill potatoes until lightly browned, about 5 minutes. Immediately sprinkle with the blue cheese. Thinly slice the steak against the grain. Divide steak & potatoes among four plates. Serve, with rosemary sprigs & a desired side dish.

    APPETIZERS

    BLEU CHEESE OLIVE POPPERS
    SOURCE: SANDRA LEE FOOD NETWORK
    DIFFICULTY: EASY
    PREP TIME: 5 MINUTES
    COOK TIME: 5 MINUTES
    YIELDS: 4 SERVINGS

    INGREDIENTS:
    3/4 CUP ICE WATER
    1 CUP TEMPURA BATTER (RECOMMENDED: "HIME")
    1/4 TEASPOON CAYENNE PEPPER
    OIL, FOR FRYING
    16 LARGE BLEU CHEESE STUFFED OLIVES
    FOR THE DIPPING SAUCE:
    3 TABLESPOONS SOUR CREAM
    2 TABLESPOONS RANCH SALAD DRESSING
    1/2 TEASPOON HOT PEPPER SAUCE (RECOMMENDED: "TABASCO")

    INSTRUCTIONS:
    In a medium mixing bowl, whisk together ice water, tempura bater mix, & cayenne pepper just until large lumps disappear. Batter will be lumpy; set aside. In a smaller bowl, combine the sour cream, ranch dressing, & hot pepper sauce; set this aside. Heat the oil in a saucepan to about 375 degrees. Pat olives dry with some paper towels. Dip olives into the tempura batter, slightly shake off excess batter & carefully slide into the oil. Do not crowd the pan or the fryer. Fry for 3 to 5 minutes or until golden brown. Remove with a slotted spoon & drain onto paper towels. Skim batter pieces from oil between batches.

    DESSERTS

    RAISEN CRUNCH COOKIES
    SOURCE: KRISTINE NICKLEY AKA AUNTIE2ATRIO
    PREP: 10 MINUTES
    TOTAL TIME: 30 MINUTES
    YIELDS: 4 DOZEN OR 24 SERVINGS @2 COOKIES EACH

    INGREDIENTS:
    1 1/4 CUPS FLOUR
    1 TEASPOON BAKING POWDER
    1 TEASPOON BAKING SODA
    1/2 CUP OLD FASHIONED OR QUICK-COOKING OATS
    1/2 CUP (1 STICK) BUTTER
    3/4 CUP FIRMLY PACKED BROWN SUGAR
    1/2 CUP WHITE SUGAR
    1 EGG
    1 TEASPOON VANILLA
    1 CUP RAISIN BRAN CEREAL
    1 1/4 CUPS FLAKE COCONUT
    1/2 CUP RAISINS

    INSTRUCTIONS:
    Preheat the oven to 350 degrees. Mix the flour, baking powder, baking soda, & oats; set aside. Beat butter & sugars in a large bowl with an electric mixer on medium speed until light & fluffy. Add the egg & the vanilla & mix well. Gradually add the flour mixture. beating until well blended after each addition. Add the cereal, coconut & raisins & stir until well blended. Drop heaping teaspoonfuls of dough, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes (ovens may vary) or until lightly browned. Cool on the baking sheets & remove to wire racks. Store in a tightly covered containers at room temperature.

    **Hi Ladies**

    Here is the first newsletter. The next one will have a more variety of recipes & it will be on time. Feedback & comments are very important. One question that I have, one of you might have the answer...there is a recipe in this newsletter that calls for "skirt steak" ...does anybody know what that is? If so, please let me know. Thank you.
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