December 19th, 2005 by alice
Tags: Caramel, Macchiato
INGREDIENTS
- 3ounces preparedespresso
- 1ouncecaramel syrup(use syrups prepared for coffees, not ice cream; I like Da Vinci brand)
- 1tablespoon foamedmilk
- whipped cream (optional)
- caramel topping (optional)
DIRECTIONS
- Place caramel syrup in the bottom of cup.
- Top with freshly prepared hot espresso.
- Spoon very small amount of foamed milk on top of espresso.
- Avoid getting any milk into espresso if you like it dry.
- You can add just a wee bit of milk otherwise, but not a lot (or it won’t be a macchiato anymore!).
- If desired, you can top this with whipped cream, and a little bit of warmed caramel topping (squirted from a squeeze bottle is best).
- Serve at once.
Posted in Recipes | No Comments »
December 19th, 2005 by alice
Tags: Broiled, Pineapple, Relish, Salmon, Strips
INGREDIENTS
-
Relish
- 1 (8 ounce)cancrushed pineapple with juice, drained well
- 1/4cupgreen bell peppers or red bell peppers, chopped
- 1tablespoongreen onions, thinly sliced
- 1teaspoonlemon juice
- 1clovegarlic, minced
- 1dashhot pepper sauce, to taste
-
For Fish
- 1tablespoonlemon juice
- 1/8teaspoonsalt
- 1/4teaspoonchili powder
- 2salmon steaks, 1 1/4 inch thick(about 1 pound total)
DIRECTIONS
- Mix together all relish ingredients, cover, and chill.
- Next, combine the lemon juice,salt,& chili powder for the fish.
- Spray broiler pan with nonstick spray (or grease with some oil).
- Cut each steak into two strips, cutting around the bone and removing as much of the bone as possible.
- PLace fish onto greased broiler pan and brush with the lemon chili sauce.
- Broil 3-4 inches from the heat source for approximately 4 minutes,flip over and cook another 4 minutes or until fish begins to flake easily with a fork.
- Spoon relish over cooked fish and serve.
Posted in Recipes | No Comments »
December 19th, 2005 by alice
Tags: Delicious, Nut, Pine, Soup, Turkey
INGREDIENTS
- 5quarts easyturkey broth
- 2lbs cookedturkey meat, cut into bitesize pieces
- 6stalkscelery, sliced
- 1largeyellow onion, chopped
- 4largecarrots, peeled and sliced
- 8ounces freshsliced mushrooms
- 1/2cuppine nuts
- 1cup freshbaby spinach, coarsely chopped
- 2tablespoonsbutter
- 1teaspoonfresh ground pepper
- salt
- 1cup cookedwild rice
- 2cupscooked brown rice
DIRECTIONS
- heat turkey stock (see my easy recipe).
- in separate sautee pan melt butter and lightly brown pine nuts.
- add celery,mushrooms, carrots, onion,spinach and pine nuts to stock-cooking to tender approx 30 minutes-.
- add turkey meat and rice 5 minutes before serving.
- serve with crusty dinner rolls,.
- warm soup great for cold winter night.
Posted in Recipes | No Comments »
December 19th, 2005 by alice
Tags: Barbecue, Country, Crock, Pot, Ribs
INGREDIENTS
- 2lbscountry-style boneless pork ribs
- 1mediumonion, sliced
- 3clovesgarlic, minced
- 2/3cup goodbarbecue sauce
- 1/3cupplum jam(amount to taste)
DIRECTIONS
- Place ribs, onion and garlic in crock pot.
- Cook on low for 8-10 hours, or until pork is cooked through and tender (your time may vary with your appliance).
- Drain ribs and onion from crock pot.
- Discard any juices from crock pot and return meat and onions to crock pot.
- Stir together barbecue sauce and jam until blended.
- Pour over ribs, stirring lightly to coat.
- Cook on high for 30 minutes or until sauce has thickened and ribs are glazed.
Posted in Recipes | No Comments »
December 19th, 2005 by alice
Tags: Mousse, Salmon
INGREDIENTS
- 2envelopesunflavored gelatin
- 1/2cupwater
- 1 (15 1/2 ounce)canred salmon, drained,flaked,and picked over
- 1cupmayonnaise
- 2tablespoonsvinegar
- 2tablespoonsketchup
- 1-2dashcayenne pepper
- 1dashblack pepper
- 15pimento stuffed olives, sliced
- 2hard-boiled eggs, chopped
- 2tablespoonssweet pickle relishor choppedsweet pickles
- 1cupwhipping cream, whipped
- lettuce
DIRECTIONS
- Add the gelatin and water to a small saucepan; stir to combine.
- Set on medium heat until gelatin is dissolved, stirring continuously.
- Remove from heat and set aside.
- Add salmon and the next 5 ingredients to a mixing bowl; stir to combine.
- Add in olives, eggs, relish, and dissolved gelatin; stir to combine.
- Fold in whipped cream.
- Transfer mixture to a well-greased 5 1/2 to 6 cup mold.
- Refrigerate overnight.
- Unmold on a lettuce-lined plate.
- Garnish as desired.
Posted in Recipes | No Comments »
