September 13th, 2006 by alice
Tags: Calamari, Sauce, Tomato
INGREDIENTS
- 3tablespoonsolive oil
- 3clovesgarlic, sliced
- 1 (28 ounce)cantomato puree
- 28fluid ounceswater
- 1/2cupred wine(cabernet shrivas)
- 1teaspoonsalt
- 1teaspoonwhite sugar
- crushed red pepper flakes
- 16ounces uncookedlinguine
- 3lbssquid, cleaned and sliced into rings
DIRECTIONS
- Heat olive oil in a large saucepan over medium heat.
- Stir in the garlic and cook until lightly brown.
- Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper.
- Bring to a boil.
- Reduce heat and simmer 30 minutes, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Add linguine and cook for 8 to 10 minutes or until al dente; drain.
- Stir calamari into the tomato sauce.
- Continue to simmer until squid is opaque.
- Check frequently to avoid overcooking squid (cook time aprox 15 mins) Serve squid and sauce over cooked linguine.
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September 13th, 2006 by alice
Tags: Candied, North, Pecans, Pole
INGREDIENTS
- 1lbpecan halves
- 2tablespoonswater
- 1egg white
- 1tablespooncinnamon
- 1teaspoonsalt
DIRECTIONS
- Mix together in bowl: water and egg white Mix together in separate bowl: cinnamon and salt Wet the pecans with egg white and water with a slotted spoon.
- Fill spoon with pecans- dip into dry mixture and shake off excess.
- Place pecans on cookie sheet.
- Bake at 250 degrees for 1 hour, making sure to turn every 10 to 15 minutes.
- The pecans will stick unless turned every 15 minutes.
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September 13th, 2006 by alice
Tags: Goobers, Sugared
INGREDIENTS
- 2cupsraw peanuts
- 1cupgranulated sugar
- 1/2cupwater
- 1teaspoonsalt
DIRECTIONS
- In heavy saucepan or fry pan combine nuts, sugar and water.
- Place over medium heat; cook and stir until mixture crystalizes and coats nuts.
- This happens rather suddenly so watch out!
- Spread coated nuts on buttered cookie sheet and sprinkle lightly with salt.
- Bake at 300 degrees for 15 minutes; turn or stir nuts and bake for an additional 15 minutes.
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September 13th, 2006 by alice
Tags: Chicken, Chipotle, Michelles
INGREDIENTS
- 4boneless skinless chicken breasts
- 1tablespoonseasoning salt
- 3scallions, chopped
- 1tablespoonolive oil
- 1 (7 ounce)canchipotle chiles in adobo, reserve all sauce and chop 2 to 3 chiles
- 3ouncescream cheese
- 1/4cupheavy cream
- 3tablespoonscilantro
- 1 ripeavocado, sliced
- 1cup shreddedmonterey jack cheese
DIRECTIONS
- Frist prepare sauce by metling together the cream cheese, heavy cream, cilantro, adobo sauce and chopped chipotles.
- Take sauce pan off burner once heated through and keep warm.
- Heat olive oil in non-stick pan over medium heat and add scallions and chicken.
- Sprinkle one side of chicken with seasoned salt.
- Cook chicken till done.
- Top each piece of chicken with equal amounts of sauce and shredded cheese.
- Microwave plate to melt cheese, about 20 seconds, and then top with slices of avocado and garnish with cilantro, if desired.
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September 13th, 2006 by alice
Tags: Chili, Nuts
INGREDIENTS
- 2 (12 ounce)cans cocktailpeanuts
- 1/4cupmargarine or butter, melted
- 1packagechili seasoning mix(I like McCormick’s)
DIRECTIONS
- Add nuts to a slow cooker.
- Pour margarine or butter over nuts and sprinkle with dry chilimix.
- Toss until well mixed.
- Cover and heat on LOW 2 to 2-1/2 hours.
- Turn control on high, remove top and cook on High 10-15 minutes.
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