August 24th, 2006 by alice
Tags: Hot, Nuts, Spiced, Sweet
INGREDIENTS
- 1/3cupsugar
- 3/4teaspooncayenne
- 1/2teaspoonsalt
- 1/3teaspooncoriander
- 1/4teaspoonground cinnamon
- 1/8teaspoonground allspice
- 1largeegg white
- 2teaspoonscanola oil
- 2cupspecan halves
DIRECTIONS
- In a bowl mix sugar, cayenne, salt, coriander cinnamon, and allspice.
- Whisk in egg white and canola oil.
- Stir in pecan halves.
- Spread nuts in a single layer in an oiled nonstick 10-by 15-inch baking pan.
- Bake in a 300 degree regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes.
- Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely.
- Serve or store in airtight container at room temperature up to two weeks.
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August 24th, 2006 by alice
Tags: Italian, Johnneys, Sandwiches, Sausage
INGREDIENTS
- 8italian sweet sausage
- 4teaspoonsolive oil
- 1 (7 ounce)canwhole green chilies, split open and cut in half(I use Ortega Brand)
- 1 (28 ounce)canmarinara sauce
- 4slicesprovolone cheeseor mozzarella cheese
- 1/2teaspoonsalt
- 1/2teaspoonblack pepper
- 4French rollsor steakrolls
DIRECTIONS
- Remove casings from sausages and form 4 patties a little larger than the french rolls. Heat Olive Oil in a large skillet and fry the patties until browned and crispy on both sides.Remove the patties and drain any excess grease from the pan. Add the Marinara Sauce, Green Chiles, Salt and Pepper and bring to a boil.
- Add the patties back into the Marinara Sauce and simmer for 15 minutes.
- Spread 2-3 spoonfuls of sauce on both sides of the roll. Place the chilie on the bottom of the roll then the sausage pattie, cheese and top of roll.
- Cut in half and serve.
- Grab a roll of paper towels and enjoy.
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August 24th, 2006 by alice
Tags: Caviar, Dip, Egg
INGREDIENTS
- 12largehard-boiled eggs, peeled
- 2 (1/4 ounce)envelopesunflavored gelatin
- 1/2cupcold water
- 1cupboiling water
- 1cupmayonnaise
- 1 1/2teaspoonsprepared mustard
- 1tablespoonfresh lemon juice
- 4tablespoons gratedonions
- 1/2teaspoongarlic powder
- 1 1/2teaspoonssalt
- 1teaspoonwhite pepper
- 1 (2 ounce)jarchopped pimiento, drained
- 4tablespoons finely choppedgreen bell peppers
- 1/2cupsour cream
- 1 (2 ounce)jarblack caviar (optional)
DIRECTIONS
- In large bowl, soften gelatin in cold water for about 5 minutes or until softened.
- Add boiling water, stir to dissolve.
- Let cool to room temperature.
- In another bowl, grate eggs; add mayonnaise, mustard, lemon juice, onion, garlic powder, salt, pepper, pimentos and green pepper.
- Stir to combine.
- Add egg mixture to gelatin, stirring to blend.
- Coat a 2 quart mold with cooking spray.
- Pour egg mixture into mold and chill until firm.
- Unmold onto a platter; cover top with sour cream and caviar, if using.
- Serve with crackers that are not highly seasoned, so the flavors don’t compete with one another.
- Club crackers or sourdough bagel chips are good.
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August 24th, 2006 by alice
Tags: Awesome, Marinated, Potato, Salad, Sweet
INGREDIENTS
- 8mediumsweet potatoes(about 3-1/2 pounds)
- 1cuptarragon vinegaror cider vinegar
- 1/2cupvegetable oil
- 1tablespoonhoney
- 2cloves fresh mincedgarlic
- 2bay leaves
- salt and pepper
- 1/4teaspoondried oregano
- 1/4teaspoondried thyme
- 1mediumonion, halved and thinly sliced
- 1mediumgreen pepper, julienned
DIRECTIONS
- In a large saucepan, cook sweet potatoes in boiling water, just until tender, about 20 mins (don’t overcook, as they will get mushy); cool completely.
- Meanwhile, in a small bowl, combine the next nine ingredients; set aside.
- Peel the potatoes, cut into small cubes.
- In a large bowl, combine the sweet potatoes, onion and green pepper.
- Add dressing and toss gently to coat.
- Cover, and refrigerate for 3 or more hours to blend flavours.
- Discard bay leaves before serving.
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August 24th, 2006 by alice
Tags: Cranberry, Crunch, Down, Upside
INGREDIENTS
- 3cupscranberries, fresh or frozen thawed
- 1 3/4cupssugar, divided
- 1/2cup choppedpecans
- 2eggs
- 1/2teaspoonalmond extract (optional)
- 1/2cupbutter, melted
- 1cupflour
- whipped creamor ice cream (optional)
DIRECTIONS
- Set oven to 325 degrees.
- Grease a 8-in square baking pan.
- Place cranberries in prepared pan.
- Sprinkle with 3/4 cup sugar and pecans.
- In a mixing bowl, beat the eggs, extract, butter, flour and remaining sugar until smooth.
- Spread the mixture over the cranberry mixture.
- Bake for 1 hour, or until cake test done.
- Run a knife around the egdes of dish; immediately invert onto a serving plate.
- Cut into serving-size pieces.
- Serve with whipped cream or icecream if desired.
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