May 8th, 2006 by alice
Tags: Date, Pinwheels
INGREDIENTS
- 2cups choppeddates
- 1cupsugar
- 1cupwater
- 1cup choppednuts
- 1cupshortening
- 2cupsbrown sugar
- 3eggs, well-beaten
- 4cupsflour
- 1/2teaspoonsalt
- 1teaspoonbaking soda
- 1teaspooncinnamon
DIRECTIONS
- For Filling: Cook together dates, sugar, water for 10 min or until thick.
- When cool, add nuts.
- For Dough: Cream shortening and brown sugar.
- Add eggs; mix well.
- Sift dry ingredients together& combine with egg mixture; mix well.
- Divide dough into 4 parts; roll each 1/4″ thick.
- Spread each with 1/4 of filling, roll up like a jelly roll.
- Cover the four’logs’ and chill several hours.
- Slice 1/4″ thick for each pinwheel.
- Bake 8-10 min.
- at 375.
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May 8th, 2006 by alice
Tags: Breadstick, Candy, Canes, Parmesan
INGREDIENTS
- 1 (11 ounce)canrefrigerated breadstick dough
- 3tablespoonsbutter or margarine, melted
- 3/4cup gratedparmesan cheese(3 oz)
DIRECTIONS
- Unroll breadstick dough; cut each strip in half lengthwise to make 16 breadsticks.
- Dip each breadstick in butter, then cheese.
- Twist slightly, shape into candy cane.
- Bake on ungreased baking sheet 14-18 min at 350 or until golden.
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May 8th, 2006 by alice
Tags: Margarita, Sorbet, Strawberry
INGREDIENTS
- 1cupsugar
- 2cupshot water
- 2pintsstrawberries
- 6-8tablespoonslime juice
- 6tablespoonstequila
- 1/4cuptriple sec
DIRECTIONS
- Dissolve sugar into water; cool.
- Puree strawberries in blender.
- Mix in lime, tequilla, and Triple Sec.
- Stir sugar syrup into fruit mixture.
- Refrigerate until well-chilled.
- Finish in ice-cream maker, according to model directions.
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May 8th, 2006 by alice
Tags: Chicken, Francesca
INGREDIENTS
- 2tablespoonsolive oil
- 8ouncesboneless skinless chicken breasts, cut into 3 pieces
- 4ouncesmushrooms
- 3pitted black olives
- 1artichoke heart, sliced
- 1anchovy fillet, chopped (optional)
- 1 1/2teaspoonsbutter
- 1/2cupwhite wine
- salt and pepper, to taste
- choppedparsley, for garnish
DIRECTIONS
- Heat oil in saute pan until hot but not smoking.
- Add chicken, saute until both sides are golden brown.
- Drain oil, leave chicken in pan.
- Add remaining ingredients; cover and cook until chicken is cooked through.
- Salt as needed.
- Simmer until sauce reaches desired thickness.
- If sauce is too thin, remove chicken and return to pan once sauce is reduced to your preferred consistency.
- Garnish with parsley.
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May 8th, 2006 by alice
Tags: Hummus, Raspberry, Vinegar
INGREDIENTS
- 1tablespoonolive oil
- 1 1/2cups dicedonions
- 2tablespoonsraspberry vinegar
- 1 (15 1/2 ounce)canchickpeas, undrained(garbanzo beans)
- 1tablespoon choppedfresh cilantro
- 1/2teaspoonground cumin
- 1/2teaspoonfresh coarse ground black pepper
- 1/2teaspoonsalt
- fresh cilantro stems (optional)
DIRECTIONS
- Heat oil in a nonstick skillet over medium-high heat.
- Add onion, and sauté 5 minutes or until onion begins to brown.
- Add vinegar, bring to a boil, and cook 2 minutes or until vinegar evaporates.
- Cool to room temperature.
- Drain chickpeas, reserving ¼ cup liquid.
- Place chickpeas and chopped cilantro in a food processor, and process until mixture resembles coarse meal.
- Add onion mixture, ¼ cup reserved liquid, cumin, pepper, salt, and process until smooth.
- Garnish with cilantro sprigs if desired.
- Per serving (2 tablespoons): 44 calories, 2 grams protein, 1 gram fat (percentage of calories from fat, 27), 7 grams carbohydrates, no cholesterol, 75 milligrams sodium, 1 gram fiber.
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