Posted 20 August 2007 - 05:28 PM
Black Bean Dip
1 chopped green bell pepper
½ cup chopped red onion
1/3 cup chopped fresh cilantro
1/3 cup lime juice (about 2 limes)
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
1 (15 ounce) can black beans, rinsed and drained
1 can diced tomatoes, drained
1 can sweet whole kernel corn, drained
1. Combine all ingredients in large bowl, stirring well. Serve with tortilla chips. I like the hint of lime chips with this.
½ package of angel hair pasta
4 teaspoons extravirgin olive oil
can stewed tomatoes, partially drained
1 garlic clove, minced
¼ package fresh spinach
1.Cook pasta, drain. Add 2 tablespoons olive oil, basil, oregano,
salt & pepper to pasta.
2.Heat 2 tablespoons oil in skillet. Add spinach & garlic & cook a few minutes. Then add tomatoes.
3.Mix pasta with sauce. Sprinkle on feta cheese.
Posted 20 August 2007 - 05:33 PM
8 ounces spaghetti
1 lb ground beef
1 teaspoon minced garlic
1 (26 ounce) can spaghetti sauce
2 cups shredded sharp cheddar cheese
1 tablespoon oregano
Preheat oven to 350.
Cook noodles in boiling water; drain.
Meanwhile, brown ground beef and garlic over medium heat; drain.
Combine browned ground beef, spaghetti sauce, and oregano.
Spray a casserole dish with cooking spray.
Place 1/3 of noodles in bottom of dish.
Top with 1/3 of spaghetti sauce mixture, and 1/3 of cheese.
Repeat twice, ending with cheddar cheese.
Bake at 350 for 25-30 minutes.
Strawberry Cheesecake Trifle
2 (8 oz) packages cream cheese, softened
2 cups powdered sugar
1 (8 oz) container sour cream
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup Cool Whip, thawed
4 tablespoons sugar
1 angel food cake, torn into bite-size pieces
2 quarts fresh strawberries, thinly sliced
In a large bowl, beat cream cheese and powdered sugar until fluffy; add sour cream, 1/2 teaspoon vanilla and the almond extract; set aside.
Fold the cool whip into the cream cheese mixture.
Gently stir in cake pieces; set aside.
Combine strawberries and sugar, stirring until sugar is dissolved.
Layer in a large glass bowl, starting with 1/4 of the strawberries, then adding 1/3 of the cake mixture.
Continue layering; finish with strawberries.
Cover with plastic wrap; and chill several hours.
Posted 20 August 2007 - 06:27 PM
1 cup parsley leaves
1 cup cilantro leaves & stems
3 TBS water
3 TBS lemon juice
4 garlic cloves
3/4 tsp coarse salt
(Blend above in food processor or blender until smooth)
4 salmon fillets (6-oz each)
Place 1/2 green mix on salmon and steam over 1/2 inch of water. Transfer salmon to plates, discard skin, stir juices from steaming plate into remaining half of green mixture and spoon over salmon.
2 cups strawberries, hulled & sliced
1/2 cup fresh mint leaves (about 20)
Plus mint sprigs for garnish
1 1/2 oz brandy
1 bottle dry white wine, chilled
12 oz club soda, chilled
Add all except club soda and chill for at least 2 hours. Add club to serve.
Posted 24 August 2007 - 08:52 AM
Crock Pot roast
1 beef roast, any kind
1 (1 1/4 ounce) package dried brown gravy mix
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package dried ranch dressing mix
1/2 cup water
Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.
Chicken Pot Pie
1 cup potatoes, diced
1 cup chopped onions
1 cup celery, diced
1 cup chopped carrots
1/3 cup melted margarine
1/2 cup all-purpose flour
2 cups chicken broth
1 cup half-and-half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chopped cooked chicken breasts
2 pie crusts (I use the Pilsbury refrig ones)
Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half
Gradually stir into vegetable mixture
Cook over medium heat stirring constantly until thickened and bubbly
Stir in salt and pepper; add chicken and stir well
Pour into shallow 2 quart casserole dish and top with pie shells
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
Posted 26 August 2007 - 01:02 AM
1½ lbs skinless boneless chicken breasts,
cut in 1 to 1½-inch pieces
6 oz flour
¼ tsp salt
¼ tsp pepper
1½ oz olive oil
2 oz white wine
1½ lbs cooked pasta
Fresh parsley, chopped
Castellina Sauce Ingredients:
2 oz bacon, diced
3 oz butter, cubed
1 tsp garlic, chopped
2 oz sun-dried tomatoes, diced
12 oz heavy cream
12 oz milk
1 oz cornstarch
2 oz grated Parmesan
3 oz smoked Gouda, chopped
3 oz mushrooms, sliced
8½ oz can sliced artichokes, drained
1 tbsp fresh rosemary, chopped
½ tsp salt
¼ tsp pepper
Preparation for Castellina Sauce:
1.In a 3-qt sauce pan or large pot, saut© bacon over medium/high heat until crisp and golden (not dark).
2.Lower heat, add butter and melt.
3.Add garlic and sun-dried tomatoes.
4.Saut© for approximately one minute stirring frequently (do not brown).
5.Whisk in cream, milk and cornstarch. Raise heat to medium/high.
6.Whisk in Parmesan and Gouda.
7.Once cheese melts, add remaining ingredients and bring to a boil stirring continuously
8.Remove from heat and let stand uncovered.
Preparation for Chicken:
1.Mix flour with salt and pepper.
2.Coat chicken in seasoned flour; shake off excess flour.
3.Heat olive oil in large saut© pan.
4.Add chicken in a single layer and cook until golden brown on both sides (it should take approximately seven minutes). Using a meat thermometer, make sure the internal temperature of the thickest piece of chicken reaches 165 degrees.
5.Begin pasta in a separate pot according to package directions.
6.Add wine to chicken in pan (caution: there will be a low flame in pan). Toss gently until wine is evaporated.
7.Once reduced, bring to a boil on medium/high heat.
8.Place 6 oz of cooked pasta on each plate.
9.Evenly distribute chicken and sauce over pasta.
10.Garnish with chopped parsley.
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