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Post by bonnie on Jan 23, 2005 15:26:39 GMT -5
Cheesy Football from Kraft Foods
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese 1/2 cup KRAFT 100% Grated Parmesan Cheese 1/2 cup MIRACLE WHIP Dressing 1/4 cup chopped green onions 1/4 tsp. black pepper (red pepper may be substituted) 1 cup chopped PLANTERS Pecans
BEAT cheeses and dressing with electric mixer on medium speed until well blended.
ADD onions and black pepper; mix well. Cover. Refrigerate several hours or overnight.
FORM into football shape; roll in pecans. Garnish with pimiento strips or roasted red pepper strips for the "lacing," if desired.
Serve this cheese spread on special occasions with TRISCUIT Crackers, pita chips and cut-up celery.
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Post by bonnie on Jan 23, 2005 15:28:29 GMT -5
Ultimate 7-Layer Dip From Kraft Foods 1 can (16 oz.) TACO BELL HOME ORIGINALS Refried Beans 1 Tbsp. TACO BELL HOME ORIGINALS Taco Seasoning Mix 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa 1 cup shredded lettuce 1 cup KRAFT Mexican Style Shredded Cheese 1/2 cup green onion slices 2 Tbsp. sliced pitted ripe olives Tortilla Chips
MIX beans and taco seasoning mix. Spread onto bottom of 9-inch pie plate or quiche dish.
LAYER all remaining ingredients except chips over bean mixture; cover. Refrigerate several hours or until chilled.
SERVE with chips.
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Post by bonnie on Jan 26, 2005 14:36:09 GMT -5
Deviled Eggs From Martha Stewart for The Arizona Republic
12 hard-boiled eggs Salt and pepper, freshly ground
For curried deviled eggs: 3†1/2 tablespoons mayonnaise 1 teaspoon curry powder
For basil deviled eggs: 1/2 cup fresh basil leaves, roughly chopped 3 tablespoons mayonnaise advertisement
For creme fraiche deviled eggs: 3 tablespoons creme fraiche 2 teaspoons Dijon mustard 4 cornichons (small, crisp pickles made from tiny gherkin cucumbers), minced (about 1 tablespoon)
Peel and cut hard-boiled eggs lengthwise. Carefully remove yolks; place 4 yolks in each of 3 bowls. Set whites aside. Mash each bowl of yolks with a fork.
Add mayonnaise and curry powder to 1 bowl; mix. Season with salt and pepper.
Place basil and mayonnaise in the bowl of a food processor; blend about 2 minutes. Add basil-mayonnaise mixture to second bowl of yolks; mix. Season with salt and pepper.
Add creme fraiche, mustard and cornichons to last bowl of yolks; mix. Season with salt and pepper.
Fill 8 reserved egg-white halves with each filling; serve.
Makes 12 servings, two halves each.
Approximate values per serving:
Curry: 155 calories, 14 g fat, 187 mg cholesterol, 6 g protein, 1 g carbohydrates, 0 fiber, 388 mg sodium, 82 percent calories from fat.
Basil: 141 calories, 13 g fat, 186 mg cholesterol, 6 g protein, 1 g carbohydrates, 0 fiber, 378 mg sodium, 81 percent calories from fat.
Creme Fraiche: 112 calories, 9 g fat, 196 mg cholesterol, 6 g protein, 3 g carbohydrates, 0 fiber, 387 mg sodium, 70 percent calories from fat.
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Post by goodcookin on Jan 26, 2005 18:45:21 GMT -5
Ribs with Chipotle-Molasses BBQ Sauce by Chef Bobby Flay
Chipotle-Molasses BBQ Sauce:
2 Tablespoons unsalted butter 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 cups canned plum tomatoes and juices, puréed 2 cups water 1/4 cup ketchup 1/4 cup red wine vinegar 2 Tablespoons Worcestershire sauce 2 Tablespoons dark brown sugar 2 Tablespoons honey 1/4 cup molasses 1 Tablespoon Dijon mustard 3 Tablespoons ancho chile powder 2 chipotle chiles, canned Salt and freshly ground pepper
Heat the butter over medium heat in a heavy-bottomed medium sized saucepan. Add the onions and garlic and cook until translucent, 3-4 minutes. Add the tomatoes and water and simmer for 10 minutes. Add the remaining ingredients and simmer for an additional 20 minutes, stirring occasionally. Transfer the mixture to a food processor and purée until smooth, season with salt and pepper to taste. Pour into a bowl and allow to cool at room temperature. Will keep for 1 week in the refrigerator stored in a tightly sealed container.
Ribs:
1 cup soy sauce 4 Tablespoons ginger, coarsely chopped 2 racks of pork ribs (12 ribs each) Chipotle-Molasses BBQ Sauce
Preheat oven to 400°F.
In a saucepan over medium-high heat, combine the soy sauce, 2 cups of water and the ginger and bring to a boil. Pour the mixture into the bottom of a roasting pan and place the ribs on a rack in the pan. Brush with the Chipotle-Molasses Sauce.
Place in the oven and bake for 1 1/4 - 1 1/2 hours, basting every 15 minutes
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Post by bonnie on Jan 27, 2005 13:38:51 GMT -5
(if you don't eat pork products, substitute turkey bacon)
Half-time Potato Skins from Crisco.com
6 baking potatoes, baked or microwaved CRISCO No-Stick Cooking Spray 2 cups shredded cheddar cheese sour cream 9 strips bacon microwaveable, cooked and crumbled 3 to 4 green onions, thinly sliced
Preheat oven to 375 degrees F. Cut baked potatoes in half lengthwise; scoop out centers, leaving 1/4-inch thick shells. (Reserve centers for another use.) Place shells, cut side up, on a baking sheet, spray with Crisco No Stick Cooking Spray.
Bake 20 minutes or until edges are golden brown and crisp. Divide cheese evenly between potatoes, broil until cheese is bubbly and melted, about 2 minutes. Top each potato shell with a dollop of sour cream, bacon bits and green onion slices.
Makes 12 potato halves.
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Post by greg on Jan 27, 2005 19:33:00 GMT -5
Well! It looks like the Superbowl Party is at your house, this year, eh? As I recall, you live in Austin, Texas...can you pick me up at the airport Saturday evening, about 5:30...(I'll be the guy with the I-Pod and headphones, listening to the theme from Perry Mason/LA Law)....? You DO have a spare bed, don't you? (Maybe two, if "goodcookin" decides to attend...she will most likely be the one wearing a mask! ) (I like Coors Original, in 16 oz. cans, chilled to 33F) What would you like me to bring? (Besides my own towels and soap.) ;D Keep up the good work! I love your great contributions, and, no doubt, I will think of you Super Sunday! Greg PS I humbly offer the following dip recipe...simple but good. 1 lb. fat free sour cream (I like Daisy brand) 1T. grated prepared horseradish ("THOR'S"...what a great name for horseradish!!) 1t. garlic powder 1T. your flavor Liquid Smoke A couple of green onions, complete, finely chopped Optional: (Because I never tried it, but I think it might be good!) Sweet, dried fruit of your choice, diced finely, to offset the brave spicyness of the garlic and Thor's.
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Post by Charlie Bear on Jan 28, 2005 0:12:07 GMT -5
NACHO NOSE-GUARD BITES
These mouth-watering snacks are best served warm, with salsa, guacamole or sour cream. Be careful when seeding and chopping the jalapeños.
1/2 cup flour 1 egg, beaten 1/4 cup chopped jalapeño peppers 1/4 cup salsa 2 oz. jack cheese, finely shredded 1 cup crushed tortilla chips
Heat oil in deep fryer or Dutch oven to 375 degrees. Mix ingredients and roll into balls. Fry 3 to 3-1/2 minutes until golden. Remove with slotted spoon. Drain on paper towels.
Recipe From Snack Food Assoc.
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Post by goodcookin on Jan 28, 2005 0:13:54 GMT -5
Delicious Buffalo Chicken Wings w/BlueCheese sauce
1 cup vegetable oil 1 pound chicken wings 1/2 teaspoon salt 1/2 teaspoon ground white pepper 1/2 cup butter 1/2 teaspoon hot pepper sauce
1 cup mayonnaise 4 tablespoons minced onion 3 cloves garlic, minced 1/3 cup chopped fresh parsley 1/2 cup sour cream 1 tablespoon lemon juice 1 tablespoon distilled white vinegar 1/2 cup blue cheese, crumbled 1/8 teaspoon salt 1/8 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
In a large frying pan or deep fryer, heat oil to 375 degrees F (190 degrees C). Fry wings for approximately 8 minutes. Transfer wings to a paper towel and let drain. Season with salt and white pepper. After the wings have drained, place them in a large mixing bowl.
In a small saucepan, melt butter or margarine. Stir in hot pepper sauce. Pour mixture over chicken wings, toss to coat the wings. Place wings in a baking dish. Bake 15 to 20 minutes.
While the chicken wings are baking, make the blue cheese dressing: In a medium size mixing bowl, combine mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar and blue cheese. Blend the mixture well.
Arrange the baked chicken wings on a serving platter. Serve with blue cheese dressing.
Makes 4 servings.
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Post by bonnie on Jan 29, 2005 13:21:50 GMT -5
Spinach and Artichoke Dip like Houston's® in Austin, TX
2 cloves garlic - minced 2 Tbls. minced white onion 1/4 cup olive oil 1/4 cup all-purpose flour 2 cups heavy cream 1/4 cup chicken stock 2/3 cup fresh-grated Reggiano Parmigiano cheese 2 tsp. fresh-squeezed lemon juice 1/2 tsp. tobasco sauce 1/2 tsp. salt 1/4 cup sour cream (2) 10 oz. boxes frozen chopped spinach - thawed, squeezed dry through a fine sieve 12 oz. can artichoke hearts - drained, coarsely chopped 1/2 cup shredded monterey jack cheese
In a 2-quart saucepan over medium heat, sauté garlic and onion in oil until golden, about 3 - 5 minutes. Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Reggiano Parmigiano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes. Sprinkle jack cheese evenly over top(s).
(At this point, the dip can be refrigerated until ready to serve, if desired.)
Microwave dip on 50% power just until cheese has melted.
Serve with tortilla chips for dipping and sour cream and salsa. Serves 12.
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Post by bonnie on Jan 30, 2005 12:41:38 GMT -5
Crispy Baked Chicken Wings with Sweet and Sour Sauce from Crisco.com
Sauce: 1 cup SMUCKER'S Apricot Preserves 2 tablespoons brown sugar 1 teaspoon dry mustard 1/2 teaspoon ground ginger 1/4 cup cider vinegar
Wings: CRISCO No-Stick Cooking Spray 2 pounds chicken wings 1/3 cup grainy mustard 3 tablespoons CRISCO Canola Oil 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon cayenne pepper
Preheat oven to 450 degrees. Line a baking sheet with foil; spray with Crisco No Stick Cooking Spray, set aside. Combine all sauce ingredients in a small saucepan. Heat just until sugar is melted, set aside.
Disjoint chicken wings, discard tips. Rinse and pat dry with a paper towel. In a large bowl, combine grainy mustard, Crisco Canola Oil, salt, pepper and cayenne pepper; add chicken wings and toss to coat. Place coated chicken wings on prepared sheet. Spray each wing thoroughly with Crisco No Stick Cooking Spray. Bake 25 minutes, turning once.
Remove from oven, increase oven temperature to broil. Brush chicken wings with Sweet and Sour Sauce; return to oven and broil about 2 minutes or until golden brown and crisp. Serve with remaining Sweet and Sour Sauce for dipping.
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Post by Amani on Jan 30, 2005 14:51:06 GMT -5
Indian-Spiced Mini Lamb Burgers With Toasted Cumin Yogurt Sauce From Jamie Lauren of Levende Lounge
Make the pickles and the onion chutney the day before you plan to serve the burgers.
Pickles 2 English cucumbers, sliced thinly on a mandoline 3 tablespoons salt 1 pint apple cider vinegar 2 cups sugar 10 cloves garlic 1 tablespoon toasted cumin seeds
Onion chutney 2 yellow onions, minced 1/2 teaspoon cayenne 1/2 teaspoon turmeric 1 tablespoon methi (fenugreek leaves) 2 tablespoons lemon juice, or more to taste 1/4 cup canola oil 3 ounces tomato paste Salt and sugar, to taste
Burger patties 2 1/2 pounds ground lamb 5 cloves garlic, minced 1/4 cup minced ginger 1/2 cup minced yellow onion 1/4 bunch cilantro, chopped 1/4 bunch basil, chopped 1/4 bunch mint, chopped 1/2 tablespoon ground coriander 1/2 teaspoon turmeric 1/2 teaspoon cayenne 1/4 teaspoon nutmeg 1/4 teaspoon ground cloves 1 tablespoon salt 1/4 teaspoon black pepper
Yogurt sauce 1 1/2 teaspoons cumin seeds 1 pint thick plain yogurt 1 tablespoon chopped mint 1/2 teaspoon salt 1 clove garlic, minced 1/4 teaspoon lemon zest 1/4 teaspoon black pepper
30 mini buns or 30 dinner rolls
For the pickles: Place the sliced cucumbers in a thin layer in a colander. Put a bowl under the colander to catch the juices. Sprinkle salt in an even layer, making sure that all of the cucumbers get salted. Let macerate at room temperature for about one hour. Meanwhile, make the brine.
In a saucepan, combine the vinegar, sugar, garlic and cumin. Bring to a boil, then remove from heat and allow to cool.
Squeeze the cucumbers in small bundles until most of their juice comes out. Place them in a container suitable for pickling. Pour chilled brine over the cucumbers, cover and let refrigerate for at least 24 hours. Stir the pickles once or twice during that time.
For the chutney: Combine all of the ingredients in a large bowl. Add salt and sugar until the mixture has a nice salt-sweet balance. Let sit for at least one hour or overnight.
For the burgers: Combine all of the ingredients in a bowl. Form into 1 1/2-ounce patties, making about 30. Grill until desired doneness.
For the yogurt sauce: Toast cumin seeds over medium heat until aromatic. Grind in a spice grinder. Combine with rest of the ingredients and set aside.
Place patties on mini buns and top with yogurt sauce. Serve with garnishes.
Yields 30 burgers.
Per burger without garnishes: 171 calories, 10 g protein, 16 g carbohydrate, 7 g fat (3 g saturated), 26 mg cholesterol, 428 mg sodium, 1 g fiber.
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Post by amirah on Jan 31, 2005 11:24:12 GMT -5
from weight watchers:
Beef, Blue Cheese and Spinach Quesadillas
POINTS® Value | 2 Servings | 8 Preparation Time | 12 min Cooking Time | 16 min Level of Difficulty | Easy
1/3 cup cooked lean ground beef 3 Tbsp taco sauce 4 large burrito-size wheat flour tortilla(s) 4 oz blue cheese, crumbled 10 oz chopped frozen spinach, thawed and squeezed dry 1/2 tsp red pepper flakes
Stir together beef and taco sauce in a small bowl.
Lay two tortillas on a flat surface and divide beef mixture between them. Sprinkle each tortilla with half of cheese, spinach and red pepper flakes; top each with a remaining tortilla.
Set a large, heavy nonstick skillet over medium-high heat. Place one quesadilla in skillet and cook until brown spots form on bottom of tortilla, about 3 to 4 minutes. Flip and repeat; remove to a large cutting board. Cover to keep warm.
Repeat with the remaining ingredients. Cut each quesadilla into 8 wedges and serve. Yields 2 wedges per serving.
Cheese Fries
POINTS® value of | 2 Servings | 4 Preparation Time | 10 min Cooking Time | 45 min Level of Difficulty | Easy 1 serving olive oil cooking spray (5 one-second sprays per serving) 2 large potato(es), Idaho, peeled and cut into 1/2-inch-thick strips 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 2 oz low-fat cheddar or colby cheese, about 1/2 cup
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
Arrange potatoes on prepared baking sheet and season to taste with salt and pepper. Bake 20 minutes and then flip fries and cook for an additional 20 minutes untl golden brown and fork tender. Cluster potatoes together on baking sheet and sprinkle with cheese. Bake until cheese melts, about 5 minutes more.
Crudites with Garlicky White Bean Dip
POINTS® Value | 2 Servings | 4 Preparation Time | 20 min Cooking Time | 2 min Level of Difficulty | Easy
Love garlic? Then add an extra clove or two to this delicious, creamy dip.
1 tsp olive oil, extra-virgin 3 medium garlic clove(s), minced 15 1/2 oz canned cannellini beans, drained and rinsed 1 1/2 Tbsp fresh lemon juice 1 1/2 Tbsp water 1/8 tsp table salt, or to taste 1/8 tsp black pepper, or to taste 1/2 tsp paprika, or chopped fresh parsley (optional) 1 small yellow pepper(s), or red pepper, cut into thick slices 12 medium cherry tomato(es) 1 small cucumber(s), cut into spears 3 medium carrot(s), peeled and cut into sticks
To prepare dip, heat olive oil in a small saucepan over medium heat and sauté garlic, stirring constantly, until garlic just begins to turn golden, about 1 to 2 minutes. Remove from heat and let cool slightly.
In a food processor, combine oil mixture, beans and lemon juice. Process until smooth, slowly adding 1 to 2 tablespoons of water to obtain a thick yet creamy consistency. Season to taste.
Transfer dip to a small bowl and garnish with paprika or chopped parsley, if desired. Serve with prepared vegetables.
Crispy Chipotle Potato Skins
POINTS® Value | 4 Servings | 8 Preparation Time | 18 min Cooking Time | 55 min Level of Difficulty | Easy
4 large potato(es), baking-variety, cooked and quartered 1 1/2 Tbsp olive oil 1 tsp chili powder, or chipotle chili powder 1/4 tsp hot pepper sauce 6 slice cooked Canadian-style bacon, finely chopped 3/4 cup Kraft Free Shredded Cheddar Cheese, or other brand 2 medium tomato(es), diced 3 medium scallion(s), finely chopped 3/4 cup fat-free sour cream
Preheat oven to 425°F. Scoop out flesh of potatoes, leaving about an 1/8th of potato flesh in potato. (Note: Reserve remaining potato flesh for another use such as mashed potatoes.)
In a small bowl, combine oil, chili powder and hot pepper sauce. Using a pastry brush, brush inside potato wedges with oil mixture. Place potato wedges in a single layer on a large nonstick baking sheet. Sprinkle with bacon and cheese.
Bake until cheese melts and potatoes are heated through, about 15 minutes. Sprinkle with tomatoes and scallions and serve with sour cream on the side. Yields 2 potato skins and about 1 1/2 tablespoons of sour cream per serving.
Chili Party Dip
POINTS® Value | 1 Servings | 10 Preparation Time | 10 min Cooking Time | 10 min Level of Difficulty | Easy
Super Bowl fans will cheer knowing this spicy dip is waistline-friendly. Serve it with baked tortilla chips or jicama sticks.
15 oz canned turkey chili without beans 8 oz fat-free cream cheese 4 oz canned jalapeno peppers 1 small onion(s), finely chopped 1/2 tsp hot pepper sauce
Combine all ingredients in a saucepan.
Cook over medium heat, stirring frequently, until cheese melts, about 10 minutes. Yields about 1/4 cup per serving.
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kayli
New Member
Posts: 26
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Post by kayli on Feb 2, 2005 14:49:31 GMT -5
Philly Cheese Steak Sandwich
1/2 cup vegetable oil 1 large onion, diced 1 pound sirloin, sliced paper thin (skirt steak or rib-eye also works) Salt and pepper, to taste 1/4 cup melted Cheez Whiz or Velveeta, or 4 slices provolone 2 soft torpedo-shaped rolls, such as Colombo sweet sandwich
Optional Condiments: Ketchup Relish Sweet cherry peppers
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onion and fry until light golden brown and soft. Remove from the pan and set aside. Add the remaining 6 tablespoons of oil to the pan. When hot, add the sirloin and season to taste with salt and pepper. Break up the meat with a large pancake turner or spatula and cook until all traces of pink are gone and the meat is well done. Add the cooked onions to the meat and stir to combine.
Distribute half of the hot meat and onion mixture in each roll and top each with half of the melted cheese. If using provolone, lay 2 slices of the provolone into each roll and top with half of the hot meat and onion mixture.
Loosen your belt and serve with the desired condiments.
Makes 2 large sandwiches (enough for 4 people)
PER HALF SANDWICH: 730 calories, 40 g protein, 42 g carbohydrate, 44 g fat (11 g saturated), 101 mg cholesterol, 571 mg sodium, 3 g fiber.
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kayli
New Member
Posts: 26
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Post by kayli on Feb 4, 2005 11:26:54 GMT -5
Roast Tenderloin Sandwich with Chipotle Mayonnaise
2 tablespoons minced garlic 2 teaspoons dried marjoram, crushed 1 tablespoon lemon peel, finely shredded 1 teaspoon cracked black pepper kosher salt to taste 2 1/2 pounds beef tenderloin, center cut 1 tablespoon olive oil fresh baked ranch rolls Chipotle Mayonnaise (recipe follows)
Preheat oven to 350 degrees F.
Stir together garlic, marjoram, lemon peel, cracked black pepper and salt.
Brush beef with olive oil. Sprinkle the garlic/pepper mixture evenly over the roast patting firmly to coat. Place meat on a rack in a shallow roasting pan. Roast 35 to 40 minutes for medium rare (130F) or 40 to 50 minutes for medium (140F).
Test by inserting a meat thermometer into center of the roast and removing at 5 degrees under desired temperature.
Remove meat from the oven and allow to cool. Chill until ready to serve. Slice several thin slices and lean them carefully on the end of the roast for presentation and serve on a wooden cutting board with fresh rolls in a basket nearby. A side platter can hold lettuce leaves, tomato slices, chopped red onion and a dish of Chipotle Mayonnaise.
Chipotle Mayonnaise
1/2 cup quality mayonnaise 1/2 cup sour cream 1 pinch oregano leaves, dried 2 chipotle chiles in adobo sauce, finely chopped
Combine ingredients in a small bowl and incorporate. Chill until use.
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Post by bonnie on Feb 5, 2005 1:23:39 GMT -5
Jacques Pepin’s Guacamole Picante
3/4 cup diced red onion (1/4-inch pieces) 4 avocados (about 2 pounds) 3 to 4 cloves garlic, chopped (1 tablespoon) 1 very ripe tomato (about 4 ounces), halved, seeded and cut into 1/4-inch dice (1 cup) 4 scallions, cleaned and minced fine (2/3 cup) 1 1/2 teaspoons salt 1 teaspoon Tabasco sauce 3 tablespoons olive oil 3 tablespoons lime juice 1 small jalapeño pepper, seeded and chopped (optional) 3 tablespoons chopped cilantro (coriander or Chinese parsley) packaged corn chips, or fresh or frozen tortillas, prepared according to package directions
Rinse the chopped red onion in a sieve under cold water and drain. Cut the avocados in half, remove the pits and spoon the flesh into a mixing bowl. Mash it coarsely with a fork.
Add the onion, garlic, tomato, scallions, salt, Tabasco, olive oil, lime juice and jalapeño pepper. Stir well and imbed the avocado pits in the mixture. Cover tightly with plastic wrap so that it lies directly on the guacamole and set-aside until serving time.
At serving time, remove the pits and stir in some of the cilantro. Arrange the guacamole in an attractive serving dish, sprinkle the remaining cilantro on top and serve with chips.
Makes 4 Cups.
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