August 9th, 2006 by alice
Tags: Fruit, Nut, Stuffing
INGREDIENTS
- 1/2cupunsalted butter
- 1cup finely dicedonions
- 1cup finely dicedcelery
- 1/2cupdried cranberries
- 1cup toasted choppedpecans
- 16ounces unseasonedbread, cubes
- 1cupwhite raisins
- 1teaspoonsage leaves or1/2 teaspoonground sage
- 1teaspoonthyme leaves or1/2 teaspoonground thyme
- 2teaspoonsmarjoram, leaves or1 teaspoonground marjoram
- 1 1/2cupschicken broth
- salt
- pepper
DIRECTIONS
- Saute onions and celery in butter until translucent and add to a large bowl with unseasoned bread cubes and toasted pecans.
- If you need to toast your pecans you can do so over medium-low heat in a skillet.
- Add the following ingedients to the bowl: cranberries, raisins, sage thyme and majoram.
- (You can add the chopped cooked giblets if you would like) Toss to blend and then add chicken broth to moisten and salt and pepper to taste.
- You can cook seperately at 350 degrees for approximately 45 minutes or cook inside the bird.
- Cooking times will vary with size and shape of pan.
- Add broth to maintain preferred moisture level of stuffing.
Posted in Recipes | No Comments »
August 9th, 2006 by alice
Tags: Easy, Stromboli
INGREDIENTS
-
Sandwich
- cornmeal
- 1 (11 ounce)can refrigeratedFrench bread dough
- 1teaspoonitalian seasoning
- 4ounces thinly slicedham
- 2ounces thinly slicedgenoa salami
- 5ouncesfrozen chopped spinach, thawed and well drained
- 6ouncesmozzarella cheese, shredded(1 1/2 cups)
- 1/3cup choppedripe olives
- 1egg, beaten
- 1teaspoonwater
-
Sauce
- 1cupmarinara sauce
DIRECTIONS
- Heat oven to 350.
- Grease large baking sheet; sprinkle with cornmeal.
- Set aside.
- Unroll French bread loaf on lightly floured surface.
- Cut into two 12×6-inch rectangles.
- Sprinkle Italian seasoning over both rectangles.
- Top each rectangle with ham, salami, spinach, cheese and olives.
- Roll up each rectangle jelly-roll fashion, starting at one long side; pinch seams to seal.
- Place onto prepared baking sheet, seam-side down.
- Cut 5 diagonal slices across top of each roll.
- Combine egg and water in small bowl.
- Brush tops of each roll.
- Bake 20 to 25 minutes or until browned and thoroughly heated.
- Heat marinara sauce in a saucepan until warm (2 to 3 minutes).
- Cut each roll into slices.
- Serve warm with marinara sauce.
- Enjoy!
Posted in Recipes | No Comments »
August 9th, 2006 by alice
Tags: Baked, Garlic, Gooey, Soft
INGREDIENTS
- 4-6headsgarlic
- 1/4cupbutter
- 1/3cupstock(vegetable, chicken or beef)
- salt and pepper
DIRECTIONS
- Preheat oven to 350 degrees F.
- Remove papery outside skins from garlic heads; leave the cloves together.
- Place garlic heads in a baking dish; add butter and stock to the pan.
- (Use a baking dish that’s just large enough to hold the garlic heads.) Bake for about an hour at 350 degrees, until garlic heads are tender and golden, basting about every 15 minutes.
- Season to taste with salt and pepper.
Posted in Recipes | No Comments »
August 9th, 2006 by alice
Tags: Greek, Salad
INGREDIENTS
- 500gspinach leaves, washed and torn into pieces,tough stems discarded
- 340gmixed salad greens
- 2tomatoes, washed,peeled and cut into wedges
- 1cucumber, peeled and thinly sliced
- 1red bell pepper, seeded and thinly sliced
- 110gpitted black olives, thinly sliced
- 110gfeta cheese, crumbled
- 180mlfat-free Italian salad dressing
- 50g cheese andgarlic-flavored croutons
DIRECTIONS
- Combine the first seven ingredients in a salad bowl.
- Toss with a wooden spoon.
- Pour dressing over the salad just before serving.
- Season with salt and pepper to taste.
- Toss once again.
- Serve with croutons.
Posted in Recipes | No Comments »
August 9th, 2006 by alice
Tags: Chicken, Curry, Ricks
INGREDIENTS
- 3lbschicken legs with thigh, attached
- 4-5tablespoonsvegetable oil
- 3mediumonions(sliced thin)
- 3jalapeno peppers, sliced thin(seeds included)
- 1/4cupfresh cilantro(chopped fine)
- 3mediumtomatoes(chopped)
- 4tablespoons hotcurry paste
- 3tablespoonscurry powder
- 2tablespoonsmango pickle(in paste with garlic)
- 3teaspoonscayenne pepper
- 1cupwater
- 1/2teaspoonsalt
DIRECTIONS
- In a large pan brown onions, Jalapenos and Cilantro (in oil) Add chicken and cook uncovered on medium heat for about 5 minutes (stir often) Add curry paste and continue to cook for about another 1-2 minutes (stir often) Stir in tomatoes, water, pickled mango, curry powder, cayenne pepper and enough of the salt for your taste (salt could be added after cooking if so desired) Add more water at this point if necessary for ingredients to mix well.
- Bring to a simmer, cover and continue to cook for about 15-25 minutes.
- If a thicker sauce is desired, simmer awhile longer without cover.
- Stir mixture occasionally during cooking time.
- I serve this over hot cooked white rice.
- NOTE- Most of the ingredients may be purchased at ethnic grocers that stock Indian, Pakistan, Japanese or Oriental food stuffs.
Posted in Recipes | No Comments »
