December 8th, 2006 by alice
Tags: Nectarines, Pecans, Salad, Spicy, Spinach
INGREDIENTS
-
For Pecans
- 1/4cuppowdered sugar
- 1/2teaspoonsalt
- 1/4teaspoonground allspice
- 1/8teaspoonground nutmeg
- 1/8teaspoonground red pepper
- 1/3cuppecan halves
- cooking spray
-
For Vinaigrette
- 3tablespoons finely choppedshallots
- 3tablespoonsbalsamic vinegar
- 1teaspoonsugar
- 2teaspoonsfresh lemon juice
- 2teaspoonsextra virgin olive oil
- 1teaspoonDijon mustard
- 3/4teaspoonsalt
- 1/2teaspoonfresh ground black pepper
-
For Salad
- 12ounces freshbaby spinach(about 12 cups)
- 2nectarines, each cut into 1/4 inch wedges(about 3/4 pound)
- 1/4cup very thin slicesprosciutto, coarsely chopped(about 2 ounces)
DIRECTIONS
- Preheat oven to 350°F.
- To prepare pecans, combine first 5 ingredients in as mall bowl.
- Rinse pecans with cold water and drain (do not allow pecans to dry).
- Add pecans to the suar mixture and toss well to coat.
- Arrange on a jelly roll pan coated with cooking spray.
- Bake at 350°F for 10 minutes, stirring occasionally.
- Coarsely chop pecans.
- Set aside.
- To prepare vinaigrette, combine the shallots and the next 7 ingredients (shallots through black pepper) in a small bowl, stirring with a whisk until blended.
- To prepare salad, heat a large nonstick skillet coated with cooking spray over medium-high heat.
- Add prosciutto; saute 5 minutes or until crisp, and finely chop.
- Combine spinach, nectarines, and dressing in a large bowl; toss gently to coat.
- Sprinkle with the pecans and prosciutto.
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December 8th, 2006 by alice
Tags: Butterypple, Crumble
INGREDIENTS
- 3/4cupwhole wheat flour
- 1 1/4cups regularrolled oats
- 1/2cup packedbrown sugar
- 1teaspoonground cinnamon
- 1/2teaspoonsalt
- 1/2cupbutter, melted
- 2teaspoonsvanilla extract, divided
- 1/2cupapple cider
- 1/4cupgranulated sugar
- 1 1/2teaspoonscornstarch
- 1dashsalt
- 10cups sliced peeledbaking apples
- cooking spray
DIRECTIONS
- Preheat oven to 375°F.
- Combine flour, oats, brown sugar, cinnamon and 1/2 teaspoon salt in a small bowl.
- Add butter and 1 teaspoon vanilla; stir with a fork until moist and crumbly.
- Combine 1 teaspoon vanilla, cider, granulated sugar, cornstarch, and dash of salt in a large bowl; stir with a whisk until sugar dissolves and mixture is smooth.
- Add apples, tossing to coat.
- Spoon apple mixture into a 13 x 9-inch baking dish coated with cooking spray.
- Sprinkle with oat mixture.
- Cover with foil and bake at 375°F for 30 minutes.
- Uncover and bake 30 minutes longer or until browned and bubbly.
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December 8th, 2006 by alice
Tags: Potatoes, Stuffed, Sweet
INGREDIENTS
- 2largesweet potatoes
- 1tablespoonmargarine
- 1/3cupham, fully cooked and chopped
- 1tablespoononions, finely chopped
- fresh ground black pepper, to taste
DIRECTIONS
- Scrub and pierce potatoes and bake at 350 degrees for 65-75 minutes or until tender.
- Allow potatoes to cool, then cut a thin slice off the top.
- Scoop out the pulp, leaving a 1/4 inch shell.
- In a bowl, mash potato pulp with margarine.
- Add remaining ingredients and spoon mixture back into potato shells.
- Bake, uncovered, at 350 degrees for 20 minutes or until heated through.
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December 8th, 2006 by alice
Tags: Olives, Roasted
INGREDIENTS
- 3cups assorted green andblack olives
- 2rosemary sprigs, cut in half
- 1orange, zest of, cut into long,thin strips
- 1/4cupextra-virgin olive oil
- 1/4teaspoondried chili pepper flakes
- salt, to taste
DIRECTIONS
- Preheat an oven to 400°F.
- In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat.
- Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes.
- Serve warm or at room temperature.
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December 8th, 2006 by alice
Tags: Jacks, Party, Pecans
INGREDIENTS
- 2tablespoonsbutter
- 1cuppecan halves
- 2tablespoons jack daniel old no. 7whiskey
- 2teaspoonssoy sauce
- 1/2teaspoonsalt
- 2dropsTabasco sauce
DIRECTIONS
- Melt butter in a frying pan, spread pecan halves in pan.
- Saute very slowly, stirring often until pecans are lightly browned.
- Stir in Jack Daniel’s, simmer 1 minute.
- Add soy sauce, salt and Tabasco.
- Stir; cool pecans on paper towels.
- Store in an airtight container.
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