June 12th, 2006 by alice
Tags: Figs, Poached
INGREDIENTS
- 3cupsdried figs, halved(1 lb)
- 2cupsport wine
- 1/2cupdry red wine
- 1/2cup packedbrown sugar
- 1teaspoon gratedorange rind
- 6wholecloves
- 1wholestar anise
- 1cinnamon stick
- 1/2cupwhipped cream
- 1/2cup toastedslivered almonds
DIRECTIONS
- combine first 8 ingredients in a saucepan, bring to a boil. boil for a few minutes to eliminate the alcohol.
- cover, reduce heat to simmer, cook for 40 minutes. sauce should be thick and syrupy.
- cool.
- remove cloves, cinammon stick, star anise.
- spoon into 8 dessert glasses, with syrup, top with whipped cream and almonds.
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June 12th, 2006 by alice
Tags: French, Pie, Silk
INGREDIENTS
- 8tablespoonsmargarine
- 3/4cupsugar
- 2eggs
- 1teaspoonvanilla
- 2ouncesunsweetened baking chocolate
- 1 8 inchgraham cracker pie crust
- 1pintwhipping cream
DIRECTIONS
- Cream the margarine with the sugar until light and fluffy with a hand-mixer.
- Add the eggs one at a time, beating 3 minutes after each.
- Melt the chocolate slowly, either on stovetop or microwave.
- Add the melted chocolate and the vanilla to the egg mixture, combining well.
- Pour into the graham cracker crust.
- Refrigerate at least 2 hours.
- When ready to serve, top with the whipped whipping cream- do not add sugar to it.
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June 12th, 2006 by alice
Tags: Caramel, Pecan, Rolls, Sticky
INGREDIENTS
- 1/4cupfat-free caramel topping
- cooking spray
- 1 (8 ounce)canrefrigerated reduced-fat crescent rolls
- 1/4cup firmly packedbrown sugar
- 2tablespoons finely choppedpecans
- 1/2teaspoonground cinnamon
DIRECTIONS
- Preheat oven to 375.
- Spoon 1-1/2 teaspoons syrup into each of 8 muffin cups coated with Pam; set aside.
- Unroll crescent roll dough, and separate into rectangles.
- Combine brown sugar, pecans, and cinnamon; sprinkle evenly over each rectangle, pressing gently into dough.
- Beginning at 1 long edge, roll up jelly-roll fashion.
- Pinch ends of dough to seal.
- Cut each roll into 6 slices.
- Place 3 slices, cut sides down, in prepared muffin cups.
- Bake at 375 for 14 minutes.
- Run a knife around edges of cups; invert onto a platter.
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June 12th, 2006 by alice
Tags: Casserole, Chicken, Cornbread, Stuffing
INGREDIENTS
- 1 (10 3/4 ounce)can condensed98% fat-free cream of chicken soup
- 3/4cupnonfat milk
- 1 (10 ounce)packagefrozen mixed vegetables
- 1mediumonion, finely chopped(1/2 cup)
- 1/2teaspoonpoultry seasoning
- 2cups cut upcooked chicken breasts
- 1 1/2cupscornbread stuffing mix
- 1/8teaspoonpepper
- paprika, if desired
DIRECTIONS
- Heat oven to 400 degrees.
- Spray 3-quart casserole with Pam.
- Heat soup and milk to boiling, stirring frequently.
- Stir in mixed vegetables, onion, and poultry seasoning.
- Heat to boiling, stirring frequently.
- Remove from heat.
- Stir in chicken and stuffing mix.
- Spoon into casserole.
- Sprinkle with pepper and paprika.
- Bake uncovered for 15 minutes.
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June 12th, 2006 by alice
Tags: Basmati, Orange, Salad
INGREDIENTS
- 2cupswater
- 1cupbasmati rice
- salt
- 1/4cupwhite wine vinegar
- 2teaspoons gratedorange rind
- 1/4cuporange juice
- 1 1/2tablespoonsolive oil
- pepper
- 3oranges, cut in sections
- 1/2cuppomegranate seeds
- 1/4cup toastedpine nuts
- 3tablespoons choppedparsley
DIRECTIONS
- bring water to boil, add salt and rice, cover, lover heat and simmer for 15 minutes until cooked.
- remove from heat, fluff, cool.
- add to a bowl with oranges, pomegranate, pine nuts, and parsley whisk together vinegar, orange juice,orange rind, salt, pepper, and olive oil.
- pour over salad, toss.
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