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| Balsamic Vinagrette Dressing Back To Main Menu |
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| Ingredients: 2 tsp. salt 1 Tbsp. parsley 1/8 tsp. pepper 1/2 cup olive oil 3/4 tsp. dry mustard 2 Tbsp. sweet relish 1/2 tsp. paprika 3 Tbsp. Balsamic Vinegar 2 cloves garlic (minced) Combine all the ingredients and serve with any type of salad. Enjoy! |
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| Roasted
Peppers Back To Main Menu |
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| Ingredients: 6-8 green and red
peppers |
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Garlic Toast |
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| Ingredients: 2 garlic cloves |
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Stromboli |
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| Ingredients: 1 lb bread dough
(homemade or commercial) |
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Italian Olive Salad |
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| Ingredients: 1 1/2 lbs Italian
green olives (pitted) |
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| Chicken Piccata With Rice Back To Main Menu |
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| Ingredients: 5 chicken breasts
(skinned and boned) |
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Linguine With
White Clam Sauce |
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| Ingredients to serve 4: 1 dozen fresh, cleaned cherry stone clams (chopped) 4 Tbsp. olive oil 1 garlic clove 1/4 c. dry white wine 1 tsp. salt 1 Tbsp. fresh parsley (chopped) 1 lb. Linguine Cook linguine according to package directions. Simmer garlic with olive oil in a large skillet over medium heat until garlic is a golden color. Discard garlic clove. Add cleaned clams, any juice they may impart, and dry white wine. Cook over medium heat for 2 to 3 minute, or until wine has evaporated. Add the salt, chopped parsley and a dash of pepper. Simmer for 5 minutes. Pour over cooked pasta, toss gently and serve! |
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Kung Pao
Chicken |
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| Ingredients: 1 1/4 lb. skinless boneless chicken breasts cut into 3/4-inch pieces. 3 Tbsp. soy sauce 1 Tbsp. dark sesame oil 1 Tbsp. cider vinegar 2 tsps. dry sherry 1 Tbsp. corn starch 3 Tbsp. vegetable oil 2 lg. cloves garlic (minced) 3 med. scallions (white and light green parts minced) 1 Tbsp. minced fresh ginger root 6 small dried red chilies 2/3 cup unsalted dry-roasted peanuts Combine chicken with 1 Tbsp. soy sauce in small bowl and set aside to marinate for 15 minutes. Combine 2 Tbsp. soy sauce, sesame oil, vinegar, sherry, and cornstarch in small bowl, mix until sauce is smooth and set aside. Heat 2 Tbsp. vegetable oil in a wok until hot but not yet smoking. Add the chicken and stir-fry until cooked through, 2 to 3 minutes. Using a slotted spoon transfer the chicken to a bowl and set it aside. Heat the remaining vegetable oil in the wok for several seconds. Add the garlic, scallions, ginger, and chilies. Stir-fry until the ingredients are fragrant and the chilies begin to darken, about 30 seconds. Add the chicken, reserved sauce, and peanuts. Stir-fry until the sauce thickens and the chicken is heated through, another minute or so. Serve with steamed white rice, a steamed vegetable, and plenty of water to put out those mouths on fire. |
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Dijon
Blackened Chicken Salad |
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| Ingredients: 4 cups pasta shells, uncooked 4 cups mixed salad greens, torn 1 red bell pepper, cut into chunks 1 green bell pepper, cut into chunks 1 cup canned corn, drained 1/2 cup red onion, sliced 4 boneless skinless chicken breasts, 4-ounces each 3/4 cup oat bran 1/4 cup grated parmesan cheese 1 teaspoon dried thyme Non-stick cooking spray 1/4 cup frozen apple juice concentrate, thawed 2 tablespoons balsamic vinegar 3 tablespoons Dijon mustard 4 teaspoons Granny Smith apples, grated 1/4 cup cilantro, chopped 1 teaspoon sugar 1/4 teaspoon cayenne pepper Cook pasta according to package directions; drain and rinse under cold water; drain again and set aside. When pasta is cool, toss with salad greens, peppers, corn, and onion in a large bowl and set aside. Set oven to broil. Pound chicken between wax paper sheets until ¼-inch thick. Spread mustard evenly over chicken. Combine oat bran, cheese and thyme. Lightly coat chicken with oat bran mixture. Spray bottom of roasting pan with cooking spray. Place coated chicken in roasting pan and cook approximately 5 inches below broiler for about 3 minutes on each side or until meat turns white. Cut chicken breasts into strips and set aside. Blend dressing ingredients (juice concentrate, vinegar, mustard, apples, cilantro, sugar, cayenne) together at high speed in food processor or blender. Toss pasta salad with dressing, top with chicken strips and serve with a the garlic toast shown above for a complete, healthy meal. |
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Peanut Butter
Squares |
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| Ingredients: 2 sticks melted butter or margarine 1 1/2 cups peanut butter 1 box confectionery sugar 1/2 box graham crackers - crumbled 1 package semi-sweet chocolate morsels Mix butter, peanut butter, sugar, and graham crackers in a large mixing bowl (using your hands works best). Spread the mixture intoa 9 x 13 pan, no need to grease the pan. Melt chocolate morsels and spread over mixture in pan. Refrigerate 30 to 35 minutes. Cut into squares and refrigerate another 30 minutes. Remove squares from pan to serving dish and keep refrigerated until ready to serve. Tip: If you refrigerate too long before cutting the chocolate will crack. You should refrigerate a second time so the squares will come out easily. |
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Home-Made Ice
Cream (Made Easy in a zip-lock bag) |
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| Ingredients: 1/4 cup sugar 1/2 teaspoon vanilla Bite-sized fresh fruit, patted dry with paper towel 1 cup milk 1 cup cream or 1/2 and 1/2 1/2 teaspoon lemon extract or other flavoring if desired 2-3 drops food coloring if desired Lots if ice 1 cup rock salt 1 quart Ziplock bag 1 gallon Ziplock bag duct tape Towels Water in a container for rinsing salt off Put milk, cream, sugar,
fresh fruit and vanilla (and other flavorings and food color if used) in the 1 quart bag.
Squeeze out the air and close the bag. Seal it again with tape. Put that bag inside the
gallon bag. Add ice and salt. Squeeze out air |
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Orange
Cheesecake |
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| Ingredients: For Crust: 2 cups finely crushed vanilla wafers (about 44 wafers) 1/3 cup butter or margarine, melted For Filling: One 8-ounce package cream cheese, softened One 3-ounce package cream cheese, softened 3/4 cup granulated sugar 2 teaspoons finely shredded orange peel 2 eggs 1/3 cup orange juice Directions: FOR CRUST: In a medium mixing bowl stir together the vanilla wafer crumbs and melted butter or margarine. Set aside 1/2 cup of the crumb mixture. Press remaining mixture evenly into the bottom of a 13x9x2-inch baking pan. Bake in a preheated 350 degree oven for 15 minutes. FOR FILLING: In another mixing bowl beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Beat in sugar and orange peel till combined. Beat in eggs and orange juice on low speed just till combined. Do not overbeat. Spread cream cheese mixture evenly over crust. Sprinkle with reserved crumb mixture. Bake in the 350 degree oven for 30 to 35 minutes, or till center appears set. Cool in pan on a rack. Cut into bars; cover and store in the refrigerator. Tip: If you're making these for company, garnish each square with a thin half slice of orange. Makes 36 bars. |
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Milk
Chocolate Malt Brownies |
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| Ingredients: 1 package (11.5 ounces) milk chocolate chips 1/2 cup margarine or butter 3/4 cup sugar 1 teaspoon vanilla 3 eggs 1 3/4 cups all-purpose flour 1/2 cup instant malted milk 1/2 teaspoon baking powder 1/4 teaspoon salt 1 cup malted milk balls, coarsely chopped Directions: Preheat oven to 350 degrees. Grease rectangular pan, 13 x 9 x 2 inches. Heat milk chocolate and margarine in 3-quart saucepan over low heat, stirring frequently, until melted. Remove from heat. Cool slightly. Beat in sugar, vanilla and eggs. Stir in all remaining ingredients, except malted milk balls. Spread batter in pan. Sprinkle with malted milk balls. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. |
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Herbed
Spinach Pasta |
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| Ingredients: 2 cups uncooked penne pasta 1/2 med. onion, sliced 1 clove garlic, minced 1 tbsp. olive oil 3/4 tsp. basil 1 medium red, yellow or green pepper, cut into strips 1 can spinach, drained Directions: Cook the pasta and drain. Cook the onion, garlic and basil in the oil until tender. Add the pepper strips and cook for 3 minutes longer. Stir in the spinach. Heat for another minute until warmed through. Toss with the pasta. Top with parmesan cheese. |
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Cream of
Anything Soup |
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| This recipe works well no matter what
vegetable you choose. Just be sure to use the proper corresponding seasoning. Directions: |
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Creamy
Seafood Lasagna |
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| While this lasagna takes a bit of effort to
prepare, it is well worth it. It's absolutely fabulous served with a fresh garden salad and warm garlic bread. Ingredients: |
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Portuguese
Pork Roast |
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| Ingredients: 1 pork roast 1 pkg. chourico or linguicia* 3 Tbsp. white vinegar 3 lg. carrots, peeled & cut in chunks 5 medium potatoes, peeled & chunked 1 lg. green & 1 lg. red pepper, sliced thin 2 garlic cloves, smashed 3 small onions, peeled and quartered 1 lg. can stewed tomatoes Directions: Combine the meats, vinegar and peppers in a roaster pan. Add water until roast is halfway covered. Cover and bake 1 to 1 1/2 hours at 350 degrees F. Add the potatoes, carots & onions and let bake until the carrots are tender (but not mushy). Remove cover, top with stewed tomatoes and bake 20 minutes, uncovered, to brown the top of the roast. The meat will be extremely tender and will have the flavor of the chourico or linguicia (or any other sausage that you decide to use). * Chourico and lingucia are spicy Portugese sausages. A milder type of sausage can also be used. |
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Seafood
Chowder |
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| Ingredients: What better meal to serve on a chilly fall evening than a homemade chowder? We love this chowder because it's different than a lot of others... it uses fish fillets and bacon! And if you're feeling creative, you can always add several different types of seafood. Ingredients: 1 1/2 pounds fresh or frozen cod or other fillets 3 slices bacon, diced 1 medium onion, chopped 3/4 cup of chopped green onions (using the tops also) 3 potatoes, pared and cubed 1 1/2 cups water 1 tsp. salt 1/4 tsp. pepper 2 cups of either half and half or evaporated milk Directions: Cut the fish into bite-sized pieces. Place in a crockpot. In a pan, cook the bacon and onion until the onion is tender. Drain and place in the crockpot with the fish. Add all the remaining ingredients except for the milk. Cook on low for 9 hours or until the potatoes are tender (or on high temperature for 2-3 hours). Add the milk during the last hour of cooking. |
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Pumpkin Maple
Creme Brulee |
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| Ingredients: 2/3 cup canned pure pumpkin 1/3 cup pure maple syrup 1/4 cup granulated sugar 8 large egg yolks 1 cup whipping cream 1/2 cup whole milk 1/4 teaspoon freshly grated nutmeg 8 teaspoons sugar Directions: Preheat oven to 300 degrees F. Whisk pumpkin, syrup, 1/4 cup sugar and yolks in medium bowl to blend. Combine cream, milk and nutmeg in 4-cup glass measuring cup. Heat cream mixture in microwave until beginning to simmer, about 3 minutes on high heat. Gradually whisk hot cream mixture into yolk mixture. Strain custard through fine-meshed sieve into measuring cup. Divide custard among four 6-ounce pumpkin-shaped custard cups. Set dishes into 13 x 9 x 2-inch baking pan. Transfer pan to oven. Carefully pour enough hot water into pan to come halfway up sides of cups. Lay sheet of foil loosely over custards. Bake custards until almost set in center, about 1 hour. Let custards cool slightly uncovered in roasting pan at room temperature for 15 minutes. Remove custards from pan and chill uncovered until cold, about 5 hours. (Custards can be prepared 1 day ahead. Cover and keep refrigerated.) Arrange custard cups on baking sheet. Sprinkle 2 teaspoons sugar evenly over each. Using butane torch, heat sugar until it melts and browns evenly. Refrigerate crËme brulee until cold, about 1 hour. (Can be prepared up to 6 hours ahead. Keep refrigerated.) Serves 4 |
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Shrimp
Newburg |
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| This elegant, savory dish is best served with
pretty little triangles of toast sprinkled with parsley. Ingredients: 1 pound shrimp, cooked, de-veined 1 (4-ounce) can mushrooms 3 hard-boiled eggs, peeled and chopped 1/2 cup parmesan cheese 4 tablespoons butter 1/2 onion, chopped 1 clove garlic, chopped 6 tablespoons flour 3 cups milk 4 tablespoons dry sherry worcheshire sauce salt and pepper Tabasco sauce Directions: Preheat oven to 375 degrees. Melt butter and then sauté the onion and garlic until tender. Add the flour. Mix well. Gradually add the milk, stirring constantly. Cook until the sauce thickens. Add the sherry and the seasonings to taste. In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add sauce along with 1/4 cup cheese to shrimp mixture. Mix well. Pour the mixture into a 2-quart casserole dish and top with remaining cheese. Dot with the butter. Bake 10 minutes, until slightly browned on top. |
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Chicken Fettuccini
Alfredo |
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| The recipe is for a single serving, so multiply
the quantities in the recipe by the number of people that you will be serving. Ingredients: 6 oz. pre-cooked Fettuccini 2 oz. Butter 1/8 tsp. minced garlic (I prefer a bit more) 1/8 tsp. cracked fresh pepper 3 oz. fresh zucchini -- cut 1/4 inch thick pieces (or fresh broccoli) 3 oz. chicken breast meat (diced into bite-sized pieces) 2 oz. sour cream 4 oz. whipping cream 1/2 oz. Romano cheese (fresh grated) 1/2 oz. parmesan cheese (fresh grated) 1/4 tsp. seasoning salt Directions: - Heat butter, garlic and pepper in a large pan. - Add zucchini (or broccoli) and chicken. Cook until meat is done. - Add pasta and seasonings. Mix well. - Add creams and blend well. - Reduce heat and add cheeses. Blend well. - Serve on a hot plate and top with parsley. |
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Vegetarian
Stuffed Peppers |
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| Now, this is an exceptionally healthy recipe. But
don't run away yet, because these are also the world's most delicious stuffed peppers! Brown rice gives it a hearty texture and a variety of vegetables and spices create a fabulous flavor, making this a perfect dish for any season. Ingredients: |
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Greek
Style Stuffed Eggplant |
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| Here's an exotic recipe that will add a wonderful
change of pace to your family's eating habits. Not only does it look impressive, but it's incredibly tasty as well. Ingredients: |
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Grandma's
Cornbread Dressing |
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| Turkey and roasted chicken dinners are not
complete without mouth watering dressing. Here's an out-of-the-ordinary dressing recipe. Depending on how energetic you are, you can either make your cornbread from scratch (the recipe follows), use a mix or even buy it pre-made from the store. Any way you go, it will be great! Make plenty...they'll be begging for more of this one! Ingredients: |
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Sweet &
Sour Dressing |
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| This is a fine dressing to use for sturdy or tart
veggies such as string beans, bell pepper, arugula lettuce, cabbage, green peas, kearnel
or miniature corn. The sweetness tames the tart and the mixture has a sweet
pickeling quality which allows it to preserve and keep in the refrigerator for up to 2
weeks. It's best to apply cold and let the salad pickel in the dressing at least
overnight. Even the kids like this one. Ingredients: |
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Marinated
Vegetable Salad |
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| This salad is great to throw together for a
dish-to-pass meal. You can make it a few days in advance when you have the time and then just toss it again before serving. A nice change from just plain ol' vegetables. Ingredients: |
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Pepper Steak |
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| As you can see, this is not a complicated dish.
But the best recipes are often the simplest. Simmering the beef in soy sauce(and if desired, simmer in 2 slices of Ginger- to taste) bumps it up a gear and adds a nice Asian flavor. Ingredients: 1 lb. beef (round or sirloin) 2 Tbsp. shortening or oil 1/4 cup soy sauce 1-1/2 cup water 2 medium onions, cut into strips 2 bell peppers, cut into strips 2 Tbsp. cornstarch cooked rice Directions: Cut steak into small strips or cubes. Brown in shortening or oil for about 5 minutes or until tender. Add the soy sauce and 1 1/4 cups of the water. Simmer for 10 minutes. Add the onions and simmer for 5 minutes. Add the bell peppers. Cook just until tender. (retain a slight crunch) (If ginger slices added for flavor, remove at this time) Mix the remaining 1/4 cup of water with the cornstarch. Stir until no lumps remain. Add to the beef mixture. Allow it to continue simmering until the sauce thickens. Serve over a bed of warm rice. |
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Garlic
Scalloped Potatoes |
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| For anyone who loves homemade scalloped potatoes,
this recipe will very likely become a favorite. And it's so easy to make! Ingredients: 8 to 10 large new potatoes, sliced thin 24 to 32 oz heavy whipping cream 8 to 16 oz half-and-half 3 to 6 cloves minced garlic, according to taste 1 to 2 tsp salt 1 to 2 tsp pepper melted butter Directions: Preheat oven to 350 degrees. Place sliced potatoes in large, heavy saucepan sprayed with non-stick cooking spray. Pour cream and half-and-half over potatoes, adding more if necessary (potatoes should be nearly covered). Add garlic and seasonings. Over moderate heat, cook potatoes uncovered for 20 minutes or until mixture starts to thicken. Stir occasionally to prevent potatoes from sticking to bottom of pan. Pour hot potatoes into large, generously buttered baking dish. Drizzle butter over the top (I use a lot!). Bake for approximately 45 minutes or until potatoes are tender and lightly browned. Let stand 10 minutes before serving. |
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Basic Fruit
Crumb Bars |
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| What can we say...We can't think of a better
investment of 15 minutes that will work as effectively as a bribe for the kids. Ingredients: 1 cup flour 1 cup quick cooking oats 2/3 cup firmly packed brown sugar 1/4 teaspoon baking soda 1/2 cup margarine 1/2 cup chopped nuts 1 tablespoon sugar 1 tablespoon cornstarch 1 1/4 cups Raisins 3/4 cup orange juice 1/2 teaspoon grated orange peel Preheat oven to 350F. In a mixing bowl, combine flour, quick cooking oats, brown sugar and baking soda. Cut in margarine until the mixture resembles coarse crumbs. Remove half of the crumb mixture; add half of the nuts to the reserved portion and set aside. Press remainder into the bottom of an ungreased 9-inch square pan. In a saucepan, combine sugar and cornstarch. Stir in raisins, grated orange juice and orange peel. Cook and stir until thick and bubbly, then spread over the crumb layer. Sprinkle reserved crumb/nut mixture on top and press in lightly. Bake 30 to 35 minutes or until top is golden. Cool in the pan before cutting into bars. Servings: 16 Est. preparation time: 15 mins |
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