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Post by Jay on May 25, 2003 13:15:40 GMT -6
BROCCOLI & NOODLES SUPREME Serves 5 3 cups uncooked medium egg noodles 2 cups fresh OR frozen broccoli flowerets 1 can (10¾ oz.) Cream of Chicken Soup ½ cup sour cream 1/3 cup grated Parmesan cheese 1/8 tsp. pepper COOK noodles according to pkg. directions. Add broccoli for last 5 min. of cooking time. Drain. MIX soup, sour cream, cheese, pepper and noodle mixture in same saucepan. Heat through. Jay
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Post by Jay on Nov 23, 2004 20:39:30 GMT -6
Cajun Spice Mix Recipe Ingredients 1/4 pound kosher salt 1/2 cup chili powder 1/2 cup Spanish paprika 2 Tbsp onion powder 1/3 tsp cumin 3/4 tsp cayenne pepper 1-1/2 Tbsp dried thyme 2 Tbsp coarsely ground black pepper 2 Tbsp dried basil 2 Tbsp dried oregano 2 Tbsp ground coriander 1/2 tsp white pepper
Instructions Mix all ingredients together and place in a jar for storage. Store in a cool, dark place up to four months.
Use this mixture for barbecue ribs, chicken, blackened fish, cajun soups or sauces, blackened steaks and blackened pastas.
Jay
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Post by Jay on Oct 29, 2004 10:31:48 GMT -6
Hello LoriLee Welcome to the site.There are some great recipe's and member's here. Have a question or a recipe to share we are just a click away.Again Welcome !!! Jay From Ky
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Post by Jay on Oct 9, 2004 20:47:44 GMT -6
Hi Engaged. Any cake recipe you want you can make cupcakes with.That is what I do. Jay
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Polenta
Sept 3, 2004 8:46:56 GMT -6
Post by Jay on Sept 3, 2004 8:46:56 GMT -6
Hi Welcome to the board. Go to google.com and type in the search box what you are looking for.There are a lot of recipes they will pull up for you. Jay
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Post by Jay on Mar 31, 2004 21:07:20 GMT -6
Hi Nancy Hope this helps.How much batter should I use for one waffle? We recommend 2/3 cup for the regular grid waffle baker .I did a search on google.com,came up with this. Jay
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Post by Jay on Mar 19, 2004 10:10:27 GMT -6
Hi Julia.Let me say welcome to the board.Enjoy your stay here.On the question,it would be Lard,altho I have used butter in making my biscuit's if I want a real buttery taste. Hope this help's,Again Welcome. Jay
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Post by Jay on Dec 25, 2003 19:19:40 GMT -6
Hi Nancy.Hope you and siggy had a Merry Christmas and have a Healthy And Happy New Year too. thank's for the newsletter and the hard work that you do on this. God Bless Jay
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Post by Jay on Aug 25, 2003 8:13:55 GMT -6
Hi Tastebud.Welcome to the Board.Check out the Canning section .Should be something there to help you. I posted a recipe for pickled veggies. Good luck Jay
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Post by Jay on Aug 16, 2003 6:39:57 GMT -6
Spaghetti Pie Ingredients 6 ounces packaged dried spaghetti 2 tablespoons margarine or butter 1/3 cup grated Parmesan cheese 2 well-beaten eggs 1 pound lean ground beef or bulk pork sausage 1/2 cup chopped onion 1/4 cup chopped green sweet pepper 1 7-1/2-ounce can (1 cup) tomatoes, cut up 1 6-ounce can tomato paste 1 teaspoon sugar 1 teaspoon dried oregano, crushed 1/2 teaspoon garlic salt 1 cup cream-style cottage cheese 1/2 cup shredded mozzarella cheese (2 ounces) Directions Cook the spaghetti according to package directions; drain (should have about 3-1/4 cups cooked spaghetti). Stir margarine or butter into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. In a large skillet cook the ground beef or pork sausage, onion, and sweet pepper until meat is brown and vegetables are tender. Drain well. Stir in the undrained tomatoes, tomato paste, sugar, oregano, and garlic salt. Heat through. Spread cottage cheese over spaghetti mixture in pie plate. Top with the meat mixture. Bake, uncovered, in a 350 degree F. oven for 20 minutes. Sprinkle the mozzarella cheese over the top. Bake about 5 minutes more or until mozzarella cheese melts. Makes 6 servings. Got this from BHG web site. Welcome to the Board !!!! Jay
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Post by Jay on Aug 10, 2003 12:53:39 GMT -6
GRASSHOPPER PIE 1 (9 inch) chocolate graham cracker crust 1 (1 lb.) bag marshmallows 1/2 c. milk 1/4 c. green creme de menthe liqueur 3 tbsp. white creme de cocoa liqueur 1 1/2 c. whipping cream, whipped (or one 8 oz. container Cool Whip) Melt marshmallows in milk (can be done in microwave). When completely cool, fold into whipped cream. Blend in liqueurs and place mixture into crust. Freeze until firm. Can be garnished with whipped cream of shaved chocolate. If not the one you want,go to google.com. type in what you are looking for.There are more Grasshopper pie recipes there too. Hope this helps. Welcome to the site Jay
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Post by Jay on Aug 4, 2003 20:46:51 GMT -6
Hi Chris. Still could not get it. Maybe it is just my PC. I will try again later. Have a good evening. Jay
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Post by Jay on Aug 3, 2003 20:39:50 GMT -6
I tried the link and it came back,can't find web page. Jay
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Post by Jay on Jul 22, 2003 20:52:50 GMT -6
Nancy.Thank's for the info. Jay
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Post by Jay on Jul 22, 2003 18:26:55 GMT -6
Just wondering if we should be posting here or on the new site.I have posted some on the other one. Or both ??.If all the recipes are being moved to the new site would be less to move I guess. Any idea's Have a good evening Jay
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Post by Jay on Jun 23, 2003 13:04:41 GMT -6
I was just wondering. I haven't seen any post's from MarieAlice lately. Hope she is not sick . Jay
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Post by Jay on Jun 2, 2003 8:04:08 GMT -6
Hi Chris..Thank's for the info. I was just wondering. Have a nice day !!! Jay
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Post by Jay on Jun 1, 2003 14:56:38 GMT -6
Just wondering,when you get 5 star,s.Why does the word GOD come in ?? Jay
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Post by Jay on Feb 17, 2003 13:23:47 GMT -6
Need a little info.Please When a recipe calls for 1 cup of chopped nuts Do measure before or after chopping Thank's for any info. Jay
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Post by Jay on Jul 2, 2005 15:13:56 GMT -6
I think this was a great idea too.Glad Chris passed it on.Welcome also Gettingbetter Jay from Ky
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Post by Jay on Jun 25, 2005 20:49:38 GMT -6
Slow and Savory Veggie Soup
3 diced carrots 3 diced potatoes 2 stalks celery 1 medium onion, diced 2 cup chopped cabbage 2 cup green beans 4 cups diced tomatoes (or 1 quart canned) 1/2 cup hulled barley 2 Tbs dried parsley 1 tsp dried basil Salt and pepper to taste
Cover all with water.
Sometimes we add some corn or peas too - veggie amounts can be adjusted to what you have. If I have Barth's Nutra- Soup vegetable broth powder or Sue's Kitchen Magic or Bernard Jensen's (broth seasoning, whatever it's called) I add a little of that 1-2 Tbs, but if this is simmered all day it makes its own great broth.
We simmer this in the crock pot all day. It fills a large one -- we have a large family. Then we serve with homemade whole wheat bread and a raw veggie tray. It never fails to bring raves from family or non-vegetarians. Jay
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Post by Jay on Oct 24, 2003 11:57:01 GMT -6
EASY TRAIL BARS
INGREDIENTS: 3/4 cup butter 1/2 cup honey 2 eggs 1 cup applesauce, unsweetened 2 teaspoons vanilla 1 teaspoon baking soda dash salt 1/2 cup all-purpose flour 1 cup flour 2 cups rolled oats, uncooked 1 cup dried cranberries
DIRECTIONS: Beat butter. Add honey, eggs, applesauce, vanilla, baking soda, salt; mix well. Add flour. Stir in oats and cranberries. Press dough into 9x13 pan. Bake 30-35 minutes at 375 degrees. Cool and cut into squares.
YIELD: 8 Servings Nutrition Facts: Calories 487, Fat 170 35%, Protein 141 29%, Carbohydrates 175 36% Jay
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Post by Jay on Apr 8, 2005 20:42:52 GMT -6
Breakfast Waffle Club Sandwich with Honey Apple Syrup
3/4 cup honey, divided 1/4 cup apple juice 2 Tbs butter or margarine 2 crisp, red apples, cored and sliced 8 frozen waffles, toasted 8 thin slices ham To prepare syrup, place 1/2 cup honey and apple juice in small saucepan over medium heat; heat through.
Set aside and keep warm. Melt butter with remaining 1/4 cup honey in large nonstick skillet over medium-high heat. Add apples; cook and stir about 4 minutes or until apples are lightly caramelized and crisp-tender.
For each serving, place 2 waffles on plate, overlapping slightly. Top each waffle with 1 slice ham. Top with 1/4 of apple mixture and drizzle with 1/4 of syrup.
Servings: 4 Jay
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Post by Jay on Mar 24, 2005 21:36:49 GMT -6
BUBBLY REUBEN SANDWICH BAKE
INGREDIENTS: 6 slices rye bread, cubed 1 16-ounce can sauerkraut, drained 1 pound deli sliced corned beef, cut into strips 3/4 cup Thousand Island salad dressing 2 cups shredded Swiss cheese
DIRECTIONS: Preheat oven to 400 degrees. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
Yield: 6 Servings Jay
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Post by Jay on Sept 8, 2004 13:30:02 GMT -6
CALIFORNIA TURKEY WRAPS
INGREDIENTS: 4 10-inch flour tortillas 8 to 12 trimmed leaves of green leaf lettuce, washed & dried 12 ounces thick sliced deli smoked turkey breast 12 slices bacon, cooked 1 large tomato, cored and thinly sliced 1 ripe avocado, peeled & thinly sliced 2 teaspoons lime juice 1 small red onion, thinly sliced salt and pepper 1 cup arugula, washed and dried 3/4 cup Ranch dressing
DIRECTIONS: Toss avocados with 2 teaspoons lime juice. Wrap tortillas in barely damp, doubled layers of paper towels and microwave on high for 45 to 60 seconds. Or, heat the tortillas individually in an un-greased large skillet over medium heat. Lay the tortillas on a cutting board and start to layer the ingredients. Fan the leaf lettuce on the top three- quarters of each tortilla then lay the turkey slices on top, followed by the bacon, tomato, avocado and red onion. Season with salt and pepper to taste. Top with the arugula and some of the dressing. Fold up the bottom quarter of the tortilla and then start to roll each sandwich into a cone shape. Secure the tortilla with a toothpick. Serve immediately.
Yield: 4 Servings Jay
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Post by Jay on Jun 14, 2004 20:07:22 GMT -6
Barbecued Tenderloin Open-Face Sandwiches
Serves 4
Ingredients: 4 filet mignon cuts of beef tenderloin (4 to 8 oz. each) 3/4 cup of your favorite barbecue sauce 3 Vidalia onions peeled and cut into half-inch slices 1-1/2 cups of shredded white cheddar 1 loaf of focaccia (Panera's Asiago focaccia works great) Olive oil 1 bag of organic greens prepared for salad Salt and pepper
Instructions: Oil the grill so your steaks don't stick. Grill the tenderloins to your liking. (Approximately 4 minutes per side for medium on a grill heated at medium level. It depends on your grill.) During the last 3 minutes of grilling, baste the tenderloins with your barbecue sauce. Do the same for the onions. Put them on the grill at the same time as the steaks. Grill them alongside the steaks and baste with sauce.
Slice the focaccia in half horizontally so you have two "pie shapes." Then cut the pie shapes in half so you end up with 4 half-moon shapes.
Baste the cut side with your favorite olive oil. You can use flavored olive oil if you want; basil or pepper-infused olive oils work great. Grill or broil the cut side until it's lightly browned.
Put the bread face up on a cookie sheet. Cut the filet into 1/4-inch strips. Lay the strips, overlapping, side by side on the bread. Pile the onions on top. Put the grated cheese on top of the pile and put it under the broiler for just a minute to melt the cheese. While the cheese is melting, lightly dress your salad greens with olive oil and grate salt and pepper on the salad to taste.
Take the sandwiches out of the broiler. Use a spatula to transfer them to your plates. Pile the "salad" on top of the sandwiches and let it cascade down the sides.
Enjoy!
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Post by Jay on Jun 24, 2003 21:01:24 GMT -6
RECIPE: SUPER ROAST BEEF SUBS *~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~*~* INGREDIENTS: 1 (1-ounce) envelope onion soup mix 1 tablespoon all-purpose flour 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup water 1 cup chunky salsa 2 (16-ounce) Italian bread loaves 4 cups shredded lettuce 1 pound deli roast beef slices 2 tomatoes, seeded and diced 2 cups (8 ounces) shredded Colby-Monterey Jack cheese blend DIRECTIONS: Combine first 4 ingredients in a microwave-safe bowl. Stir in 1 cup water; cover with plastic wrap, folding back a corner to allow steam to escape. Microwave at HIGH 4 to 5 minutes or until thickened, stirring once. Stir in salsa. SLICE off top one-third of each bread loaf lengthwise; hollow out bottoms of loaves, leaving 1-inch- thick shells. Place 1 cup lettuce in bottom of each shell. Layer each with half of roast beef, half of salsa mixture, and remaining roast beef. Sprinkle with tomato and cheese; spread with remaining salsa mixture, and sprinkle with remaining lettuce. COVER with bread tops, and press down lightly. If desired, wrap in plastic wrap and chill. YIELD: 8-10 Servings Jay
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Post by Jay on Jun 9, 2003 7:06:23 GMT -6
Miniature Kentucky Hot Browns
Crust 3 cups bread flour 1/2 cup pecans 1 1/2 teaspoons salt 1/2 cup butter 1/2 cup solid shortening 1/4 - 1/2 cup ice water
In food processor bowl place flour, pecans, salt. Pulse until very fine. Add shortening and butter and pulse until mixture is just blended and butter is well distributed. Slowly add ice water and pulse one second between additions until mixture begins to gather on the sides of the bowl. Do not over process. You may not need all the water called for, or you may need to add a bit more. Roll pastry out 1/8 inch thick and cut in circles to fit tart wells. Prick sides of pastry and weigh bottoms with baking beans or quarters. Bake 400 degrees 8 minutes or until just golden brown.
Filling 8 ounces of the finest country ham available, diced 8 ounces thinly sliced peach wood smoked turkey breast (May substitute roasted Turkey, but no the Deli type), diced 1 pound fresh asparagus roasted on an open fire. Reserve 1 inch of the tips for garnish 1 medium red tomato, skinned, seeded, finely chopped 1 medium yellow tomato, skinned, seeded, finely chopped
Sauce 1/2 cup unsalted butter 3/4 cup all purpose flour 2 cups half and half 1 1/2 cups heavy cream 1 cup freshly shredded Parmesan cheese 1/3 cup sherry 3 egg yolks Salt and white pepper to taste
Melt butter, slowly add flour stirring to make a roux. Stir constantly until golden in color. Add the cream and half-and-half. Cook over low heat 5-7 minutes until smooth and thick. Add cheese and sherry. Stir constantly until velvet in texture. Strain the sauce into a bowl. Temper the egg yolks with a little of the sauce, then add them to the bowl. The sauce may be made ahead, but never allow it to come to a boil if reheating.
To assemble the tarts, place a small amount of sauce into the bottom of the cooked tart shell. Top with 1/2 inch piece of blanched asparagus. Top with country ham. Spoon sauce over all and bake for 10 minutes or until light brown, puffed, and bubbly. Remove from pan and garnish with asparagus tip and the chopped red and yellow tomato. Serve warm. Jay
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Post by Jay on Apr 28, 2005 19:56:58 GMT -6
PASTA WITH EGGPLANT SAUCE
INGREDIENTS: 1 tablespoon olive oil 1 small onion, chopped 1 large garlic clove, minced 1/2 green bell pepper, cubed 1 pound eggplant, peeled, cubed 2 pounds tomatoes, cubed 1/2 cup dry red wine 2 tablespoons fresh basil, (or 1 teaspoon dry) 2 tablespoons fresh oregano, (or 1 teaspoon dry) salt and pepper to taste 12 ounces spaghetti, cooked
DIRECTIONS: In a large saucepan, heat olive oil over medium heat. Add onion and garlic; cook until onion is soft. Stir in bell pepper, eggplant, tomatoes, wine, basil, and oregano. Season with salt and pepper, if desired. Reduce heat, cover and simmer 30 minutes. Serve sauce over noodles.
Yield: 6 Servings Jay
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Post by Jay on Mar 28, 2005 9:53:59 GMT -6
Speedy Ziti with Zesty Chicken
1 lb Ziti, Mostaccioli or other medium pasta shape, uncooked 12 oz chopped, cooked chicken 2 tsp butter or margarine 1 medium onion, chopped 1 Tbs Dijon mustard 2 Tbs all-purpose flour 2 cups low-sodium chicken broth 1/4 cup lemon juice 1 10 oz package frozen peas, defrosted and drained 1/4 cup fresh parsley, chopped Salt to taste Pepper to taste Prepare pasta according to package directions.
While pasta is cooking, warm the butter or margarine over medium heat in a large skillet. Add the onion and cook for 3 minutes. Stir in the Dijon mustard and flour.
Very gradually whisk in the chicken broth. Bring the broth to a boil and stir in the lemon juice, peas and parsley.
When pasta is done, drain it well. Toss pasta and cooked chicken with sauce, season with salt and pepper and serve. Servings: 4 Jay
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