August 27th, 2007 by alice
Tags: Kabobs, Last, Minute
INGREDIENTS
- 1lbsteak, cubed
- 15shrimp(any size)
- 1/2green bell pepper
- 5mushrooms(of your choice)
- 8ouncespineapple chunks
- 1/3melon, cubed
- brown sugar
- soy sauce
- 5-6 kabobsticks
DIRECTIONS
- Turn the oven on to Broil.
- Heat Shrimp until they are done, most noteably when they turn red/orange, then peel if they aren’t already.
- Cut up Bell pepper into 1 inch squares while shrimp is cooking.
- Start layering the Kabob sticks with the ingredients - (For example, I had a pineapple, green pepper, shrimp, melon, steak, mushroom rotation.)
- Place finished Kabobs on a broiling pan, drizzle with soy sauce on each one, and then add a pinch of brown sugar to each.
- Broil for 20 + minutes or until the meat is done.
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August 27th, 2007 by alice
Tags: Baked, French, Honey, Pecan, Sauce, Toasted
INGREDIENTS
- 4largeeggs, beaten
- 3/4cuphalf-and-half
- 1/2tablespoonbrown sugar
- 1teaspoonvanilla extract
- 4slicesday-old French bread(1/2 inch thick slices)
- 1/4cupunsalted butter, cut into pieces(1/2 stick)
- 1/4cupbrown sugar
- 1/4cuphoney
- 1/4cupmaple syrup
- 1/4cup choppedpecans
DIRECTIONS
- Combine eggs, half-and-half, 1 T. brown sugar and vanilla extract in a small bowl, whisk till blended; pour half of the mixture into a baking dish (sized large enough to hold bread slices somewhat compactly).
- Place bread into dish; top with other half of egg mixture, making sure all parts of bread are saturated with the liquid.Refrigerate, covered, overnight.
- Preheat oven to 350°.Place butter in a 13×9x2-inch baking dish and set in oven; when butter is melted, stir in brown sugar, honey, maple syrup and pecans.
- Set soaked bread slices on top of pecan mixture.Bake for 30-35 minutes or until puffed and golden brown.
- Remove with a spatula and invert slices on 2 serving plates.Spoon any extra syrup and nuts on top.
- Serve immediately with ice cold milk or piping hot coffee.
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August 27th, 2007 by alice
Tags: Cake, Chocolate, Cracked, Earth, Flourless
INGREDIENTS
- 1lbbittersweet chocolate, chopped into small pieces
- 1cupunsalted butter
- 9largeeggs, separated
- 3/4cupgranulated sugar, plus
- 1tablespoongranulated sugar
- 2cupsheavy cream, cold
- confectioners’ sugar, for dusting
DIRECTIONS
- Preheat the oven to 350 degrees F.
- Butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted.
- Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color.
- Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.
- Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes.
- Let stand 10 minutes, then remove sides of pan.
- While the cake is cooking, make the whipped cream.
- Whip the cream until it becomes light and fluffy.
- Serve at room temperature dusted with confectioners’ and the whipped cream.
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August 27th, 2007 by alice
Tags: Dip, Fruit, Other, Pumpkin
INGREDIENTS
- 1 (6 ounce)containermascarpone cheese
- 1 (4 ounce)jarpumpkin butter(you can use any other kind of fruit jelly or jam)
- wheat crackers(or any other kind of thing you like to dip.)
DIRECTIONS
- Take the marscipone out of the fridge and let it sit for just a few minutes to get the chill off of it.
- Put about 4 ounces of the fruit into a tall edged bowl. I’ve used Pumpkin Butter, strawberry preserves, Nutella, and rasberry All Fruit jam. All good!
- Add the marscipone to the fruit.
- Stir well until mixed and smooth.
- Serve in a dish with the crackers or fruit that you want to dip.
- Refrigerate before serving.
- You can even use this on breads. It is so good!
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August 27th, 2007 by alice
Tags: Baked, Casserole, Taco, Vegetarian
INGREDIENTS
- 1 (14 ounce)packagemacaroni and cheese mix(family size)
- 1/2cupmilk
- 1/2cupbutteror margarine(not spread or tub product)
- 1 (12 ounce)boxsoy crumbles(Boca or Morningstar)
- 1 (1 1/4 ounce)packagetaco seasoning
- 3/4cupwater
- 3/4cuplow-fat sour cream
- 1 1/2cupscheddar cheese, shredded
- 1cup mediumsalsa
DIRECTIONS
- Preheat oven to 450°F.
- Prepare macaroni and cheese according to package directions. (I use skim milk).
- Add the soy crumbles to a medium skillet sprayed with non stick spray.
- Over medium heat sauté for 2-3 minutes until thawed and brown.
- Add water and taco seasoning, lower heat and simmer for 5 minutes.
- Add the low fat sour cream to the prepared macaroni and cheese.
- Spoon half of the noodles into a baking dish.
- Add the seasoned soy crumble mixture and 1 cup of the shredded cheese.
- Top casserole with the remaining noodles.
- Cover with foil and bake for 15 minutes.
- Uncover, and top with salsa and remaining cheese.
- Bake uncovered for another 5 minutes or until cheese is melted.
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