October 22nd, 2006 by alice
Tags: Cinnamon, Muffins
INGREDIENTS
- 1/2cup packedbrown sugar
- 1/4cupmargarine
- 1egg
- 3/4cuppineapple juice
- 1teaspoonorange zest
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking powder
- 1/2teaspoonbaking soda
- 1/4teaspoonsalt
- 1/2teaspoonvanilla extract
- 1/4teaspoonground nutmeg
- 1teaspoonground cinnamon
- 1cupraisins
DIRECTIONS
- Beat sugar and margarine until fluffy.
- Beat in egg, pineapple juice and orange peel.
- Combine remaining ingredients and stir into juice mixture just until moistened.
- Spoon batter into muffin cups coated with non-stick spray.
- Bake at 375 degrees about 15 minutes or until toothpick inserted into center comes out clean.
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October 22nd, 2006 by alice
Tags: Fusilli, Seafood
INGREDIENTS
- 1lblarge shrimp
- 1lbsea scallops
- olive oil
- 1clovegarlic, thinly sliced
- 2chicken bouillon cubes
- 1 1/2teaspoonsdried chervil
- 1 1/2teaspoonsdried thyme
- 1 (16 ounce)packagefusilli
- 1/2lbmushrooms, sliced
- 1 (8 ounce)bottleclam juice
- 2buncheswatercress
- 2tablespoonsbutteror margarine
DIRECTIONS
- Shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
- Cook garlic until golden.
- with slotted spoon discard garlic Add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
- stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet Prepare fusilli according to label instructions In skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
- Add clam juice, increase heat until mixture boils.
- Reduce heat to medium and add watercress and butter stirring until watercress wilts Return shrimp and scallops to skillet and mix.
- To serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.
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October 22nd, 2006 by alice
Tags: Chocolate, Cookies, Truffle
INGREDIENTS
- 1 1/4cups softenedbutteror margarine
- 2 1/4cupsconfectioners’ sugar
- 1/3cupbaking cocoa
- 1/4cupsour cream
- 1tablespoonvanilla extract
- 2 1/4cupsflour
- 2cupschocolate chips
- chocolate sprinkles (optional)
DIRECTIONS
- Cream butter, sugar and cocoa until light& fluffy.
- Beat in sour cream and vanilla, then flour& chocolate chips.
- Refrigerate for 1 hour.
- Roll into 1 inch balls, then dip in chocolate sprinkles, if desired.
- Place on cookie sheet& bake for 10 minutes at 325 degrees.
- Cool& enjoy!
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October 22nd, 2006 by alice
Tags: Chicken, Enchiladas, Green, Sauced
INGREDIENTS
- 7fresh tomatoes, diced
- 10poblano peppers(These are somewhat mild chilis, Slim Jims are even milder)
- 1largeonion, slivered thinly
- 2clovesgarlic, minced finely
- 1bunchcilantro(Chopped)
- 1packageboneless skinless chicken, cut into strips and marinaded in the
- 1 freshlime, juice of
- 2teaspoonssalt
- 2teaspoonscumin, plus more to taste
- corn tortillas(MUST be corn tortillas as flour will turn to mush in this)
- 1packagemonterey jack cheese
- 1packagesharp cheddar cheese
- 1/2cupwater
DIRECTIONS
- First preheat oven to 450.
- Place all your chilis on a baking sheet leaving space so theyre not touching.
- Roast chilis for 20 minutes or until blackened but not burnt to a cinder.
- Remove from oven and seal chilis in a plastic bag and allow to steam in the bag for 20 minutes.
- Remove chilis and remove as much of the outer skin as possible and ALL the seeds must be removed as well, wear gloves as the capsicum will burn from the seeds.
- Slice chilis into strips then cut strips in half.
- Next add the chilis, tomatoes, onions, garlic,salt, cumin and 1 bunch of the Cilantro to a large pot along with 1/2 cup of water.
- Simmer under medium heat for 20 minutes stirring occasionally.
- When sauce is done preheat oven to 350.
- Then roast the marinaded chicken for 20 minutes or until done, cover pan with foil to ensure it doesnt dry out.
- Leave oven on after chicken is out.
- Next grease lightly a 13 x 9 deep pan.
- After sauce is prepared its time to assemble the enchiladas.
- Mix both cheeses together in a bowl.
- Have your sauce, cheese and tortillas near the microwave.
- Place 3 tortillas at a time in the microwave and nuke for 30 seconds to soften them (Or they’ll crack and break while assembling).
- Place 1 tablespoon of sauce into center of each tortilla and spread around, place one tablespoon of cheese down center of each tortillas then roll loosely and place folded side down in pan then repeat till pan is completely full, feel free to lightly pack them in there.
- Next layer the chicken over the top evenly, sprinkle a half handful of cheese over the chicken.
- Ladle remaining sauce over the chicken (If theres alot left then pour on a healthy heap of the sauce and reserve the rest).
- Next layer all the cheese on top (If your like me feel free to load up a nice and healthy artery clogging thick layer of xtra cheese).
- Place pan in oven and bake for 20 minutes.
- Take out allow to cool 5 minutes and cut into portions with a spatula.
- Sprinkle each serving with Cilantro and enjoy some truly mouth watering enchiladas.
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October 22nd, 2006 by alice
Tags: Linguinie, Sicilian
INGREDIENTS
- 1can quarteredartichoke hearts(drained)
- 1jarkalamata olives(Pitted and sliced in half)
- 10clovesgarlic, minced
- 1 (8 ounce)bottlelight olive oil(Very important that its xtra light tasting)
- 1headbroccoli(Remove stems all the way to the crown and break into smaller floretes.)
- 1packagelinguine
- fresh gratedasiago cheese or parmesan cheese(MUST be fresh as canned ruins the recipe)
DIRECTIONS
- First I must stress the importance of having the linguinie aldente (Not too hard and not too soft).
- It should have a good mouthfeel it cannot be soggy for this recipe.
- Remember linguinie cooks faster than regular spaghetti.
- A few hours before prepping the recipe take the top off the bottle a olive oil and put all the minced garlic into the oil.
- Replace cap.
- Every now and again shake up the bottle to infuse the oil with the garlic flavor.
- Fill a large pot with water and bring it to a violent boil.
- Have ready a large bowl filled with water and ice, allow water to get very chilly before proceeding with what follows.
- Place broccolli in the pot and let it boil for 2 minutes, NO longer.
- Immediately pour into strainer and throw that broccolli into the icy water to stop any further cooking, it should be a bright emerald green now.
- Start your linguinie.
- When pasta is done and strained place it into a large pot.
- Add the garlic infused olive oil and toss (I usually only add 3/4 cup of the oil but others prefer more, try adding the 3/4 cup first. After adding everything else taste and add add more and toss as desired), add the blanched broccolli and toss, add the Kalmatta olives and toss, add the artichoke hearts and toss.
- Plate up and sprinkle with the cheese.
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