March 16th, 2006 by alice
Tags: Bean, Beef, Casserole, Ground, Pinto
INGREDIENTS
- 6ounces cooked ultralean ground beef
- 1/2cup choppedonions
- 1/2cup choppedgreen bell peppers
- 24ounces cookedpinto beans, canned to save time
- 15ouncesstewed tomatoes, canned
- 6ouncespart-skim mozzarella cheese
- 1cupself-rising cornmeal, plus
- 2teaspoonsself-rising cornmeal
- 1cupskim milk
DIRECTIONS
- Saute beef, onion, and pepper.
- Place in a sprayed casserole dish.
- Layer next 3 ingredients.
- Mix milk and corn meal together.
- Pour on top of other ingredients.
- Bake at 400 degrees for 20 to 25 minutes until golden brown.
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March 16th, 2006 by alice
Tags: Coconut, Cream, Salad
INGREDIENTS
- 1 (3 3/4 ounce)boxinstant coconut cream pudding mix(Vanilla instant pudding and pie filling is good also)
- 1 (20 ounce)cancrushed pineapple, well drained
- 1 (9 ounce)container frozenCool Whip Topping, thawed
- 1/2-1cup shreddedcoconut
- 1/2cup choppedwalnuts(or any kind you desire)
- 1/2-1cupmini marshmallows
DIRECTIONS
- In a large bowl, mix instant pudding mix with crushed pineapple; mix well.
- Add coconut, nuts and marshmallows; mix to combine.
- Add Cool Whip; mix.
- Refrigerate for 2 or more hours, before serving.
- This mixture can be served in individual serving dishes or in a Graham pie shell.
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March 16th, 2006 by alice
Tags: Chilies, Ginger, Seafood, Tomatoes
INGREDIENTS
- 2tablespoonsvegetable oil
- 6clovesgarlic, pounded to a paste
- 1inchginger, minced
- 1/2lb peeled deveinedmedium shrimp
- 1/2lbsea scallops
- 1/2lbflounder or sole, cut into 2 inch pieces
- 1tablespoonsugar
- 1/4cupfish sauce(nuoc mam)
- 1/2-1teaspoondried chili pepper flakes
- 1large ripetomato, halved,seeded,diced
- 2largegreen onions, thinly sliced
- 1/4cup choppedcilantro
- hotcooked rice
DIRECTIONS
- Heat the oil in a large skillet or wok over high heat; add the garlic and ginger and stir-fry for 30 seconds Add the shrimp, scallops and flounder in an even layer and cook, turning once, until just done, about 2 minutes; remove the seafood to a plate.
- Return the skillet to the fire; add sugar, fish sauce and chili flakes and boil until slightly reduced, about 2 minutes Stir in tomato and green onions; cook 1 minute.
- Gently return seafood with any juices to the pan; cook until heated through, about 30 seconds.
- Transfer to a platter, sprinkle with cilantro and serve with rice.
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March 16th, 2006 by alice
Tags: Dip, Garlic, Roasted, Soybean, Spicy
INGREDIENTS
- 6clovesgarlic, unpeeled
- 16ounces frozensoybeans(edamame)
- 1 1/4teaspoonssalt
- 1/2teaspoonground coriander
- 1/2teaspoonground cayenne pepper
- 1/4teaspoonground cumin
- 6tablespoonsolive oil
- 1/4cuplime juice
- 1/4cup choppedfresh cilantro, plus a few sprigs for garnish
- fresh cutvegetables, of your choice for dipping
- pita bread, wedges or chips, for dipping(try baked root veggie chips)
DIRECTIONS
- In an ungreased skillet over medium heat, dry roast the unpeeled garlic cloves for about 15 minutes; turn them frequently until softened (they’ll develop dark spots but should not burn).
- Alternatively, use oven roasted garlic leftover from another meal.
- Remove cloves from the skillet and allow to cool.
- When cool, peel off the skins from the roasted garlic and place garlic into a bowl.
- In a large pot, bring about 6 cups of salted water to the boil and boil the soybeans for about 5 minutes, until tender but still bright green.
- Reserve 1 cup of the cooking water in a small bowl before draining the soybeans.
- Allow the soybeans to cool to room temp.
- In a blender, combine to cooled soybeans with the garlic, salt and spices and pulse the blender to combine Add 1/2 to 3/4 cup of the reserved cooking water until a smooth purée forms.
- Add the oil, lime juice and cilantro.
- Pulse to combine.
- Spoon into a serving dish and garnish with cilantro sprigs.
- Serve at room temperature with cut veggies and pita wedges or chips for dipping.
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March 16th, 2006 by alice
Tags: Banana, Bread, Coco, Daiquiri, Loco
INGREDIENTS
- 1 1/4cups sugar in the rawraw sugar
- 1/4cupbutter, melted
- 1/2cupmilk
- 2eggs, beaten
- 1tablespoonCointreau liqueur
- 3tablespoonsMalibu rum
- 2cups mashed overripebananas(about 4)
- 2 1/4cupsflour
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonground cinnamon
- 1/4teaspoonground allspice
- 1/2teaspoonsalt
- 1/2cup shreddedcoconut
DIRECTIONS
- Preheat oven to 350 degrees F.
- Grease and flour a 9×5x3 loaf pan (not necessary for non-stick).
- In a large bowl, thoroughly combine raw sugar and melted butter.
- Add milk, eggs, liquors, and bananas.
- In a separate large bowl, combine dry ingredients.
- Add this to butter-banana mixture.
- Combine until JUST mixed- do not over mix.
- Pour batter into prepared loaf pan and bake at least 1 hour (more like 1 hour, 15 to 30 minutes) or until pick inserted in center comes out clean.
- Cool 25 to 30 minutes in pan.
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