My husband and I decided to make our own spaghetti sacue. I searched high and low for a sauce that sounded really good with the ingredance I wanted to use. What a challenge that turned out to be. I found this one, I wanted to share with you. We pealed 22 pound of tomatoes yesterday and today we are making this sauce. I will let you know how it turned out.
Select Ingredients
•Select all of your ingredients for your homemade canned spaghetti sauce. Choose fresh or canned tomatoes; green and yellow onions; green, red or orange bell peppers; celery; carrots; mushrooms; shallots and garlic. Add fresh or dried herbs and spices like bay leaves, parsley, sage, basil, marjoram, rosemary, oregano, thyme, pepper (red, black or white) and salt. Choose a red wine to add to your sauce, if desired. If you don't want to use your own herbs and spices, then buy several seasoning packets.
Prepare the Sauce
•Remove the skin, tops and seeds of fresh tomatoes if you use fresh tomatoes. You can place three to five fresh tomatoes at a time in boiling water for 30 to 45 seconds and then put them into an ice bath to make them easier to peel. Then, cut the tomatoes in half and remove the seeds and tops. Place them on paper towels to drain the excess water. Then, place the tomatoes into one or more large bowls. Chop all of your herbs and spices (except the bay leaves) and add them to your tomatoes. Add chopped up vegetables (except mushrooms) and other desired seasonings to the tomatoes and blend the mixture together in batches in a blender or food processor. Slice the mushrooms. Pour the tomato sauce mixture into a pot, add sliced mushrooms and bay leaves and simmer on the stove for at least three hours or until the sauce reaches the desired consistency. Discard the bay leaves after cooking.
Cool the sauce for 30 minutes to an hour.
Canning Procedure
•Sterilize several pint- or quart-sized canning jars and lids in boiling water or on the hottest cycle of your dishwasher. Allow the jars to completely cool before you touch them. Pour the homemade spaghetti sauce into the jars to about ¼ inch from the top and place the lids and rings on the jars. Place all of your jars in a boiling-water bath for 30 to 40 minutes to seal the jars. Turn off the heat and allow the jars to come to room temperature in the pot. Screw the lids down tight. Store the cooled jars in a pantry, cabinet or other cool and dry place.
Sunday, August 22, 2010
Sunday, August 8, 2010
Honey Granola
Ingredients
1/4 cup honey
1/4 cup butter, melted
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 cups rolled oats
1/2 cup unprocessed bran
1/2 cup raisins, optional
Directions
In a 9-in. square baking pan, combine honey, butter, brown sugar and cinnamon. Stir in oats and bran. Bake at 350° for 25-30 minutes, stirring occasionally, until golden brown. Stir in raisins if desired. Cool. Store in covered container. Yield: about 3 cups.
1/4 cup honey
1/4 cup butter, melted
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 cups rolled oats
1/2 cup unprocessed bran
1/2 cup raisins, optional
Directions
In a 9-in. square baking pan, combine honey, butter, brown sugar and cinnamon. Stir in oats and bran. Bake at 350° for 25-30 minutes, stirring occasionally, until golden brown. Stir in raisins if desired. Cool. Store in covered container. Yield: about 3 cups.
Mexican Chicken Penne for kids
Ingredients
1 package (16 ounces) uncooked penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt.
Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through. Yield: 6 servings.
1 package (16 ounces) uncooked penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 teaspoon salt
Directions
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, dip, milk and salt.
Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Heat through. Yield: 6 servings.
Kid-Size Pizza
Ingredients
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets.
In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned. Yield: 20 mini pizzas.
2 tubes (7-1/2 ounces each) refrigerated buttermilk biscuits
1 can (8 ounces) tomato sauce
1-1/2 teaspoons dried minced onion
1 teaspoon dried oregano
1 teaspoon dried basil
1/8 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions
Roll or pat biscuits into 2-1/2 in. circles. Place on greased baking sheets.
In a small bowl, combine the tomato sauce, onion, oregano, basil and garlic powder; spread over the biscuits. Sprinkle with cheese. Bake at 400° for 8-10 minutes or until edges are lightly browned. Yield: 20 mini pizzas.
Kid's Favorite Biscuits
Ingredients
1 tube (12 ounces) refrigerated flaky buttermilk biscuits
1/2 cup peanut butter
1/2 cup jelly
Directions
Separate biscuits; pat onto the bottom and up the sides of greased muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
Remove to a wire rack.
Place a scant tablespoonful of peanut butter in each warm biscuit cup; top with a scant tablespoonful of jelly. Serve immediately. Yield: 10 servings.
1 tube (12 ounces) refrigerated flaky buttermilk biscuits
1/2 cup peanut butter
1/2 cup jelly
Directions
Separate biscuits; pat onto the bottom and up the sides of greased muffin cups. Bake at 450° for 8-10 minutes or until golden brown.
Remove to a wire rack.
Place a scant tablespoonful of peanut butter in each warm biscuit cup; top with a scant tablespoonful of jelly. Serve immediately. Yield: 10 servings.
Kids' Sushi
Ingredients
10 Fruit Roll-Ups
10 pieces multi-colored licorice
4 cups miniature marshmallows
1/4 cup butter, cubed
5 cups crisp rice cereal
Directions
Unroll the Fruit Roll-Ups, leaving paper attached. Cut licorice lengthwise into thin strips; set aside. In a large microwave-safe bowl, combine marshmallows and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring once a minute. Add cereal; stir to coat.
Place about 1/2 cup cereal mixture on the edge of each roll-up; place licorice in the center of the mixture. Roll up sushi rolls to about 1-inch diameter. Discard paper. Trim edges of rolls; cut each into four pieces. Store in an airtight container. Yield: 40 pieces.
10 Fruit Roll-Ups
10 pieces multi-colored licorice
4 cups miniature marshmallows
1/4 cup butter, cubed
5 cups crisp rice cereal
Directions
Unroll the Fruit Roll-Ups, leaving paper attached. Cut licorice lengthwise into thin strips; set aside. In a large microwave-safe bowl, combine marshmallows and butter. Microwave, uncovered, on high for 2 minutes or until melted, stirring once a minute. Add cereal; stir to coat.
Place about 1/2 cup cereal mixture on the edge of each roll-up; place licorice in the center of the mixture. Roll up sushi rolls to about 1-inch diameter. Discard paper. Trim edges of rolls; cut each into four pieces. Store in an airtight container. Yield: 40 pieces.
Handwiches
Ingredients
1 loaf (1 pound) frozen bread dough, thawed
2-1/2 cups finely chopped fully cooked ham
1 cup (4 ounces) shredded Swiss cheese
1 egg yolk
1 tablespoon water
Directions
Let dough to rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375° for 15-20 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze. Yield: 10 servings.
1 loaf (1 pound) frozen bread dough, thawed
2-1/2 cups finely chopped fully cooked ham
1 cup (4 ounces) shredded Swiss cheese
1 egg yolk
1 tablespoon water
Directions
Let dough to rise according to package directions. Punch down; divide into 10 pieces. On a lightly floured surface, roll each piece into a 5-in. circle. Carefully place one circle on a greased baking sheet.
Place about 1/4 cup ham and 2 tablespoons cheese to within 1/2 in. of edges; press filling to flatten. Combine egg yolk and water; brush edges of dough with egg yolk mixture. Fold dough over filling and pinch edges to seal. Repeat with remaining dough and filling. Brush tops with remaining egg yolk mixture.
Bake at 375° for 15-20 minutes or until golden brown. Serve warm or cold. If desired, cool and freeze. Yield: 10 servings.
Not Mom's Peatnut Butter
Ingredients
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Directions
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread. Yield: 4 servings.
1/2 cup peanut butter
1/4 cup orange juice
1/2 cup finely chopped apples
1/2 cup finely chopped dates, optional
1/2 cup chopped walnuts, optional
8 slices bread
Directions
In a bowl, combine the peanut butter and orange juice until blended. Add the apples and dates or walnuts if desired. Spread on four slices of bread; top with remaining bread. Yield: 4 servings.
Granola Banana Sticks
Ingredients
1/4 cup peanut butter
2 tablespoons plus 1-1/2 teaspoons honey
4-1/2 teaspoons brown sugar
2 teaspoons milk
3 medium firm bananas
6 Popsicle sticks
2 crunchy oat and honey granola bars, crushed
Directions
In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally.
Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze. Yield: 6 servings.
1/4 cup peanut butter
2 tablespoons plus 1-1/2 teaspoons honey
4-1/2 teaspoons brown sugar
2 teaspoons milk
3 medium firm bananas
6 Popsicle sticks
2 crunchy oat and honey granola bars, crushed
Directions
In a small saucepan, combine the peanut butter, honey, brown sugar and milk; cook until heated through, stirring occasionally.
Peel bananas and cut in half widthwise; insert a Popsicle stick into one end of each banana half. Spoon peanut butter mixture over bananas to coat completely. Sprinkle with granola. Serve immediately or place on a waxed paper-lined baking sheet and freeze. Yield: 6 servings.
Kiddo's Munchies
Ingredients
1 package (18 ounces) granola without raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 package (14 ounces) peanut M&M's
1 package (12-1/4 ounces) Honey-Nut Cheerios
1 package (8.9 ounces) Cheerios
Directions
In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Yield: 4-1/2 quarts.
1 package (18 ounces) granola without raisins
1 can (17 ounces) mixed nuts
1 package (15 ounces) raisins
1 package (14 ounces) milk chocolate M&M's
1 package (14 ounces) peanut M&M's
1 package (12-1/4 ounces) Honey-Nut Cheerios
1 package (8.9 ounces) Cheerios
Directions
In a large bowl, combine all ingredients. Store in a covered container or large resealable plastic bags. Yield: 4-1/2 quarts.
Tuesday, August 3, 2010
Strawberry Fields Forever Salad
Ingredients
4 large nectarines, cut into 1/4-inch-thick wedges
3/4 cup Lemon-Poppy Seed Dressing
1 (10-oz.) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4-oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5-oz.) package roasted glazed pecan pieces
Preparation
1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.
4 large nectarines, cut into 1/4-inch-thick wedges
3/4 cup Lemon-Poppy Seed Dressing
1 (10-oz.) package gourmet mixed salad greens
2 cups sliced fresh strawberries
1 (4-oz.) package crumbled feta cheese
1 large green tomato, diced*
1/2 cup chopped fresh basil
1 (3.5-oz.) package roasted glazed pecan pieces
Preparation
1. Toss nectarines with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer gourmet mixed salad greens, nectarines, strawberries, and next 4 ingredients in a large glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss salad with remaining 1/2 cup dressing just before serving.
Melon-and-Mozzarella Salad
Ingredients
3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
3 tablespoons chopped fresh basil
3/4 cup Lemon-Poppy Seed Dressing
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups sliced fresh strawberries
2 cups seedless green grapes, cut in half
Garnishes: fresh raspberries, mint leaves
Preparation
1. Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.
3 cups peeled, coarsely chopped fresh peaches (about 1 1/2 lb.)
1 (8-oz.) tub fresh small mozzarella cheese balls, cut in half
3 tablespoons chopped fresh basil
3/4 cup Lemon-Poppy Seed Dressing
4 cups seeded and cubed watermelon
4 cups cubed honeydew melon
3 cups sliced fresh strawberries
2 cups seedless green grapes, cut in half
Garnishes: fresh raspberries, mint leaves
Preparation
1. Toss first 3 ingredients with 1/4 cup Lemon-Poppy Seed Dressing.
2. Layer watermelon, peach mixture, honeydew, berries, and grapes in a large glass trifle dish or tall glass bowl. Serve immediately, or cover and chill up to 8 hours. Toss with remaining 1/2 cup dressing just before serving. Garnish, if desired.
Cranberry-Nectarine Salad
Ingredients
1 (3-oz.) package Oriental-flavored ramen noodle soup mix
1/2 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 (10-oz.) package gourmet mixed salad greens, thoroughly washed
3 large nectarines, peeled and cut in wedges
1/2 cup coarsely chopped walnuts
1 (4-oz.) package crumbled feta cheese
Preparation
1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan.
2. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack (about 15 minutes).
3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain.
4. Whisk together reserved flavor packet, canola oil, and next 4 ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3 ingredients, tossing gently to coat. Serve immediately.
1 (3-oz.) package Oriental-flavored ramen noodle soup mix
1/2 cup dried cranberries
1 cup hot water
1/3 cup canola oil
1 tablespoon light brown sugar
2 tablespoons balsamic vinegar
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 (10-oz.) package gourmet mixed salad greens, thoroughly washed
3 large nectarines, peeled and cut in wedges
1/2 cup coarsely chopped walnuts
1 (4-oz.) package crumbled feta cheese
Preparation
1. Preheat oven to 350°. Reserve flavor packet from soup mix. Crumble noodles, and place in a single layer in a shallow pan.
2. Bake at 350° for 5 to 6 minutes or until toasted, stirring occasionally. Cool completely in pan on a wire rack (about 15 minutes).
3. Place cranberries in a small bowl; add 1 cup hot water. Let stand 5 minutes; drain.
4. Whisk together reserved flavor packet, canola oil, and next 4 ingredients in a large bowl. Add ramen noodles, cranberries, gourmet greens, and next 3 ingredients, tossing gently to coat. Serve immediately.
Fresh Peach-Basil Vinaigrette
Ingredients
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 large peach, chopped
1 1/2 tablespoons chopped fresh basil
Preparation
1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.
1/3 cup white balsamic vinegar
1 garlic clove, minced
2 tablespoons brown sugar
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons olive oil
1 large peach, chopped
1 1/2 tablespoons chopped fresh basil
Preparation
1. Whisk together first 5 ingredients until sugar is dissolved. Whisk in olive oil. Stir in chopped peach and basil. Serve immediately.
Spinach-Grape Chopped Salad
Ingredients
2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette
Preparation
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
2 tablespoons pine nuts
1 (6-oz.) package fresh baby spinach, thoroughly washed
1 cup seedless red grapes, sliced
1/4 cup crumbled reduced-fat feta cheese
1/4 cup light raspberry-walnut vinaigrette
Preparation
1. Heat pine nuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
2. Coarsely chop spinach. Toss together spinach, grapes, feta cheese, and vinaigrette in a serving bowl. Sprinkle with pine nuts, and serve immediately.
Chilled Vegetable Salad
Ingredients
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
Spinach-and-Strawberry Salad
Ingredients
2 (6-ounce) packages fresh baby spinach
2 pints fresh strawberries, sliced
Sesame-Poppy Seed Dressing
Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion
Preparation
Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Serve with remaining dressing and desired toppings.
2 (6-ounce) packages fresh baby spinach
2 pints fresh strawberries, sliced
Sesame-Poppy Seed Dressing
Toppings: chopped cooked bacon, chopped fresh broccoli, blanched sugar snap peas, sliced red onion
Preparation
Combine baby spinach and strawberries in a large bowl; toss with 1/2 cup Sesame-Poppy Seed Dressing just before serving. Serve with remaining dressing and desired toppings.
Fresh Pesto Pasta Salad
Ingredients
1 (16-ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 garlic clove, pressed
3/4 cup olive oil
1 cup chopped fresh basil
1 (3-ounce) package shredded Parmesan cheese
1/2 cup toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; small, yellow pear-shaped tomatoes
Preparation
Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
1 (16-ounce) package small shell pasta
1/3 cup red wine vinegar
1 tablespoon sugar
1 teaspoon seasoned pepper
1/2 teaspoon salt
1 teaspoon Dijon mustard
1 garlic clove, pressed
3/4 cup olive oil
1 cup chopped fresh basil
1 (3-ounce) package shredded Parmesan cheese
1/2 cup toasted pine nuts
Garnishes: gourmet mixed baby salad greens; grape tomatoes; small, yellow pear-shaped tomatoes
Preparation
Prepare pasta according to package directions; drain.
Whisk together vinegar and next 5 ingredients. Gradually whisk in olive oil.
Add vinaigrette to pasta. Add basil, cheese, and pine nuts; toss to combine. Garnish, if desired.
Grilled Peach-and-Mozzarella Salad
Ingredients
5 peaches (not white)
3 green onions, sliced
1/4 cup chopped fresh cilantro
3 tablespoons honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila (optional)
1/3 cup olive oil
Vegetable cooking spray
1 (6-oz.) package watercress or baby arugula, thoroughly washed
3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices
Garnish: fresh cilantro sprigs
Preparation
1. Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)
2. Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.
5. Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired.
Grilled Peach-and-Feta Salad: Preheat oven to 350°. Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for mozzarella cheese. Peel and chop 1 peach. Cut each of remaining 3 peaches into 8 wedges. Proceed with recipe as directed in Steps 2 through 4, decreasing grilling time for peach wedges to 2 to 3 minutes on each side or until grill marks appear. Divide Bibb lettuce and 4 cooked bacon slices, halved crosswise, among 4 plates or shallow bowls. Top with grilled peach wedges. Sprinkle with feta cheese and pecans. Serve with dressing. Makes 4 servings; Prep: 25 min., Bake: 10 min., Grill: 6 min.
5 peaches (not white)
3 green onions, sliced
1/4 cup chopped fresh cilantro
3 tablespoons honey
1 teaspoon salt
1 teaspoon lime zest
1/2 cup fresh lime juice
3/4 teaspoon ground cumin
3/4 teaspoon chili powder
1 1/2 tablespoons tequila (optional)
1/3 cup olive oil
Vegetable cooking spray
1 (6-oz.) package watercress or baby arugula, thoroughly washed
3/4 pound fresh mozzarella, cut into 16 (1/4-inch) slices
Garnish: fresh cilantro sprigs
Preparation
1. Peel and chop 1 peach. Cut remaining 4 peaches into 28 (1/4-inch-thick) rounds, cutting through stem and bottom ends. (Cut peaches inward from sides, cutting each side just until you reach the pit. Discard pits.)
2. Process chopped peach, green onions, next 7 ingredients, and, if desired, tequila in a food processor 10 to 15 seconds or until smooth. Add oil, and pulse 3 to 4 times or until thoroughly combined.
3. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high). Brush both sides of peach rounds with 1/3 cup peach dressing.
4. Grill peach rounds, covered with grill lid, over 350° to 400° (medium-high) heat 3 to 5 minutes on each side or until grill marks appear.
5. Arrange watercress evenly on 4 plates. Alternately layer 4 grilled peach rounds and 4 cheese slices over watercress on each plate. Top each with 3 more peach rounds. Drizzle with remaining peach dressing. Garnish, if desired.
Grilled Peach-and-Feta Salad: Preheat oven to 350°. Arrange 1/4 cup pecans, chopped, in a single layer in a shallow pan. Bake 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Reduce peaches from 5 to 4, and reduce salt to 1/2 tsp. Substitute 8 cups loosely packed Bibb lettuce leaves (about 6 oz.; 1 to 2 heads of lettuce) for watercress and 1/4 cup crumbled feta cheese for mozzarella cheese. Peel and chop 1 peach. Cut each of remaining 3 peaches into 8 wedges. Proceed with recipe as directed in Steps 2 through 4, decreasing grilling time for peach wedges to 2 to 3 minutes on each side or until grill marks appear. Divide Bibb lettuce and 4 cooked bacon slices, halved crosswise, among 4 plates or shallow bowls. Top with grilled peach wedges. Sprinkle with feta cheese and pecans. Serve with dressing. Makes 4 servings; Prep: 25 min., Bake: 10 min., Grill: 6 min.
Tortellini Salad Skewers
Ingredients
1 (9-oz.) package refrigerated cheese tortellini
1 (8-oz.) package frozen sugar snap peas
68 (4-inch) wooden skewers
1 pt. grape tomatoes, cut in half
Mustard-Dill Vinaigrette*
Preparation
1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.
1 (9-oz.) package refrigerated cheese tortellini
1 (8-oz.) package frozen sugar snap peas
68 (4-inch) wooden skewers
1 pt. grape tomatoes, cut in half
Mustard-Dill Vinaigrette*
Preparation
1. Cook tortellini according to package directions. Rinse under cold running water.
2. Place sugar snap peas in a small bowl; cover with plastic wrap. Microwave at HIGH 2 minutes. Let stand, covered, 2 minutes. Rinse under cold running water.
3. Thread each skewer with 1 sugar snap pea, 1 tortellini, and 1 tomato half. Place skewers in a 13- x 9-inch baking dish. Pour Mustard-Dill Vinaigrette over skewers, turning to coat. Cover and chill 4 hours. Transfer skewers to a serving platter; discard any remaining vinaigrette.
Lemon-Basil Shrimp Salad
Ingredients
3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Lemon-Basil Marinade
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)
Fresh Lemon Vinaigrette
Preparation
1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
3 pounds unpeeled, cooked large shrimp
1 large red onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
Lemon-Basil Marinade
1/2 cup chopped fresh basil
16 cups salad greens
8 Parmesan Baskets (optional)
Fresh Lemon Vinaigrette
Preparation
1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
Potato Cobb Salad
Ingredients
3 pounds Yukon gold potatoes
3/4 teaspoon salt
1 (16-ounce) bottle olive oil-and-vinegar dressing, divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
4 ounces crumbled blue cheese
6 to 8 slices bacon, cooked and crumbled
Freshly ground pepper to taste
Preparation
Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.
3 pounds Yukon gold potatoes
3/4 teaspoon salt
1 (16-ounce) bottle olive oil-and-vinegar dressing, divided
8 cups mixed salad greens
2 large avocados
1 tablespoon fresh lemon juice
3 large tomatoes, seeded and diced
12 small green onions, sliced
2 cups (8 ounces) shredded sharp Cheddar cheese
4 ounces crumbled blue cheese
6 to 8 slices bacon, cooked and crumbled
Freshly ground pepper to taste
Preparation
Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.
Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.
Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.
Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.
Berry Delicious Summer Salad
Ingredients
8 cups mixed salad greens
2 cups fresh blueberries
1/2 cup crumbled Gorgonzola or blue cheese
1/4 cup chopped and toasted walnuts or pecans
Bottled vinaigrette
Preparation
Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.
8 cups mixed salad greens
2 cups fresh blueberries
1/2 cup crumbled Gorgonzola or blue cheese
1/4 cup chopped and toasted walnuts or pecans
Bottled vinaigrette
Preparation
Toss together first 4 ingredients; drizzle with desired amount of vinaigrette, tossing gently to coat.
Coffee Frosting
Ingredients:
1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners sugar
6 tbs butter
1 1/2 tsp vanilla
Preparation:
Blend everything together until smooth and spreadable. Makes enough for a 13x9 cake.
1 tsp coffee crystals
1/4 cup milk or cream
1/4 cup cocoa powder
5 cups confectioners sugar
6 tbs butter
1 1/2 tsp vanilla
Preparation:
Blend everything together until smooth and spreadable. Makes enough for a 13x9 cake.
Kahlua Brownies
Ingredients:
1 cup semisweet chocolate chips
1/4 cup butter
1 egg
1 egg yolk
2/3 cup flour
1/2 cup sugar
1 tbs coffee crystals
1/8 tsp baking soda
1 tbs Kahlua
1 tbs vanilla
Preparation:
Preheat oven to 350F. In a saucepan, melt butter and chocolate together. Remove from heat and stir in coffee, egg and extra egg yolk. In another bowl, sift together flour, sugar and baking soda. Mix dry ingredients into the chocolate mixture. Stir in vanilla and Kahlua. Pour batter into a 8x8 baking pan, and bake for 20 - 25 minutes. Let brownies cool and cut into squares.
1 cup semisweet chocolate chips
1/4 cup butter
1 egg
1 egg yolk
2/3 cup flour
1/2 cup sugar
1 tbs coffee crystals
1/8 tsp baking soda
1 tbs Kahlua
1 tbs vanilla
Preparation:
Preheat oven to 350F. In a saucepan, melt butter and chocolate together. Remove from heat and stir in coffee, egg and extra egg yolk. In another bowl, sift together flour, sugar and baking soda. Mix dry ingredients into the chocolate mixture. Stir in vanilla and Kahlua. Pour batter into a 8x8 baking pan, and bake for 20 - 25 minutes. Let brownies cool and cut into squares.
Frozen Coffee Parfait
Ingredients:
1 cup heavy cream
14 oz sweetened condensed milk
1/3 cup strong coffee, hot
4 tbs sugar
Preparation:
Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and coffee together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm (around 3 hours).
Serves 6
1 cup heavy cream
14 oz sweetened condensed milk
1/3 cup strong coffee, hot
4 tbs sugar
Preparation:
Dissolve sugar in hot coffee, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and coffee together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm (around 3 hours).
Serves 6
Easy Tartufo
Ingredients:
3-1/2 cups chocolate ice cream
1-1/2 cups frozen pitted cherries, thawed and chopped
1 cup chopped milk chocolate
20 chocolate sandwich cookies, finely crushed
1-1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
2 tsp. oil
Preparation:
Let ice cream stand at room temperature 10 minutes to soften slightly. Mix chopped cherries and chopped chocolate into the ice cream. Scoop ice cream mixture into eight balls using an ice cream scoop. Roll in crushed cookies to coat. Place on wax paper-lined cookie sheet and freeze until firm, about 3 hours.
In microwave-safe glass measuring cup, combine semisweet chocolate chips with oil. Melt on 50% power for 3-4 minutes, stirring after every minute, until melted and smooth. Remove from microwave and stir in milk chocolate chips, stirring constantly until chips melt and mixture is smooth again. Cool to lukewarm.
Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Place the coated balls on waxed paper and freeze again until firm, at least 2 hours. After 2 hours, place each Tartufo in a paper muffin cup and cover tightly. They can be kept in the freezer up to 2 weeks. Remove from freezer 10 minutes before serving. Serves 8
3-1/2 cups chocolate ice cream
1-1/2 cups frozen pitted cherries, thawed and chopped
1 cup chopped milk chocolate
20 chocolate sandwich cookies, finely crushed
1-1/2 cups semisweet chocolate chips
1/2 cup milk chocolate chips
2 tsp. oil
Preparation:
Let ice cream stand at room temperature 10 minutes to soften slightly. Mix chopped cherries and chopped chocolate into the ice cream. Scoop ice cream mixture into eight balls using an ice cream scoop. Roll in crushed cookies to coat. Place on wax paper-lined cookie sheet and freeze until firm, about 3 hours.
In microwave-safe glass measuring cup, combine semisweet chocolate chips with oil. Melt on 50% power for 3-4 minutes, stirring after every minute, until melted and smooth. Remove from microwave and stir in milk chocolate chips, stirring constantly until chips melt and mixture is smooth again. Cool to lukewarm.
Place frozen ice cream balls on a wire rack. Spoon melted chocolate over each ball, coating the top and sides. Place the coated balls on waxed paper and freeze again until firm, at least 2 hours. After 2 hours, place each Tartufo in a paper muffin cup and cover tightly. They can be kept in the freezer up to 2 weeks. Remove from freezer 10 minutes before serving. Serves 8
Chocolate Lemon Ice Cream Pie
Ingredients:
1 chocolate graham cracker pie crust
3/4 cup chocolate fudge ice cream topping, divided
3/4 cup lemon curd
1 teaspoon lemon zest
6 cups vanilla ice cream, softened
1 cup mini chocolate chips
Preparation:
Spread half of the chocolate ice cream topping in the bottom of the pie crust and freeze.
In medium bowl, combine lemon curd, lemon zest, and 3 cups of the ice cream; beat until blended. Spoon into pie crust on top of chocolate topping. In same bowl, combine remaining 3 cups ice cream with chocolate chips and mix. Spoon on top of lemon mixture.
Drizzle with remaining chocolate ice cream topping. Freeze until firm. Let stand at room temperature 10 minutes before serving. Serves 8
1 chocolate graham cracker pie crust
3/4 cup chocolate fudge ice cream topping, divided
3/4 cup lemon curd
1 teaspoon lemon zest
6 cups vanilla ice cream, softened
1 cup mini chocolate chips
Preparation:
Spread half of the chocolate ice cream topping in the bottom of the pie crust and freeze.
In medium bowl, combine lemon curd, lemon zest, and 3 cups of the ice cream; beat until blended. Spoon into pie crust on top of chocolate topping. In same bowl, combine remaining 3 cups ice cream with chocolate chips and mix. Spoon on top of lemon mixture.
Drizzle with remaining chocolate ice cream topping. Freeze until firm. Let stand at room temperature 10 minutes before serving. Serves 8
Frozen Strawberry Margarita Dessert
Ingredients:
1 cup finely crushed pretzels
1/4 cup brown sugar
1/2 cup finely chopped nuts
1/2 cup melted butter
1/4 cup lime juice
2 Tbsp. orange juice
2 Tbsp. lemon juice
14 oz. can sweetened condensed milk
10 oz. pkg. frozen strawberries in syrup, thawed
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla
Preparation:
Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of ungreased 10" springform pan and chill until firm.
Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.
In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm. 8-10 servings
1 cup finely crushed pretzels
1/4 cup brown sugar
1/2 cup finely chopped nuts
1/2 cup melted butter
1/4 cup lime juice
2 Tbsp. orange juice
2 Tbsp. lemon juice
14 oz. can sweetened condensed milk
10 oz. pkg. frozen strawberries in syrup, thawed
1 cup whipping cream
2 Tbsp. powdered sugar
1 tsp. vanilla
Preparation:
Combine crushed pretzels, brown sugar, nuts, and melted butter in small bowl. Press into bottom of ungreased 10" springform pan and chill until firm.
Combine all of the juices with the sweetened condensed milk in a large bowl and beat until smooth. Puree strawberries with juice in a food processor and add to the condensed milk mixture; beat until combined.
In small bowl, beat whipping cream with powdered sugar and vanilla; fold into strawberry mixture, then pour over chilled pretzel crust. Cover and freeze until firm. 8-10 servings
Banana Split Brownie Parfait
Ingredients:
1 (13" x 9") pan of brownies, baked and cooled
1 (3-ounce) package cheesecake pudding mix
1 cup whole milk
1 (16-ounce) package frozen whipped topping, thawed
2 cups frozen loose-pack raspberries
2 bananas, sliced
1 cup chopped strawberries
1 cup chocolate fudge ice cream topping
Preparation:
Cut brownies into 1" squares, cover, and set aside.
In medium bowl, combine pudding mix and milk; beat well and let stand until thickened. Fold in half of the whipped topping.
In each of 12 parfait glasses, layer brownies, pudding mixture, raspberries, bananas, strawberries, and fudge sauce; repeat layers until glasses are full. Top each with a dollop of whipped topping and a raspberry. Freeze until firm. Let stand at room temperature for 15 minutes before serving. Serves 12
1 (13" x 9") pan of brownies, baked and cooled
1 (3-ounce) package cheesecake pudding mix
1 cup whole milk
1 (16-ounce) package frozen whipped topping, thawed
2 cups frozen loose-pack raspberries
2 bananas, sliced
1 cup chopped strawberries
1 cup chocolate fudge ice cream topping
Preparation:
Cut brownies into 1" squares, cover, and set aside.
In medium bowl, combine pudding mix and milk; beat well and let stand until thickened. Fold in half of the whipped topping.
In each of 12 parfait glasses, layer brownies, pudding mixture, raspberries, bananas, strawberries, and fudge sauce; repeat layers until glasses are full. Top each with a dollop of whipped topping and a raspberry. Freeze until firm. Let stand at room temperature for 15 minutes before serving. Serves 12
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