February 24th, 2008 by alice
Tags: Dover, Sole, Stuffed
INGREDIENTS
- 2lbsdover sole(fresh and skinless)
- 6shrimp(cooked or raw, cleaned and deveined)
- 1lobster tail
- 2smallcrab legs(fresh or cooked….about 1 to 2 Tablespoons)
- 1teaspoonfresh parsley(about 5 tops)
- 1teaspoongreen onions
- 1tablespoonbutter
- 1tablespoonwhite wine
DIRECTIONS
- Use your food processor for this recipe. If you don’t have one (really try to borrow one from a neighbor). I have not tried to do this any other way.
- Most Dover Soles have a natural crease in the middle, if yours does not, make one vertical ( so you can fold it) Left to right or right to left.
- Place Dover Soles in small Baking Dish (ungreased).
- In food processor,place shrimp, lobster tail, Crab, Onion, Parsley, 1 Tablespoon of White wine and Puree’(but not that much, you want texture, I think I Puree the ingredeints for about 1-3 seconds.
- Spoon out the mixture 3 teaspoons and place on one half of the Dover(spread evenly). and then do the same on the other Dover Sole. Fold the side that has no mixture over to the other side that has the mixture (taco shaped).
- Add 1/4 cup of White Wine and 1 tablespoon of butter to the bottom of the baking dish, so put this mixture in After you stuff the Dover Soles. The butter does not have to melted, it will melt when it cooks in the oven.
- Preheated oven of 325.
- Cook for 20-25 mins.
- In between cooking spoon White wine and butter mixture over the Dover Sole to keep it moist. When you remove the Dover Soles from the Baking Dish throw the liquid mixture away.Serve with Tartar Sauce.
- Goes perfect with Salad, Vegetable, or Rice.
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February 24th, 2008 by alice
Tags: Field, Football, Jello, Superbowl
INGREDIENTS
- 2 1/2cupsboiling water
- 3 (3 1/4 ounce)packages jell-o brandlime gelatin
- 2 1/2cupscold water
- 1cupCool Whip Topping
DIRECTIONS
- Stir boiling water into dry gelatin mixes in large bowl at least 2 minutes until completely dissolved. Stir in cold water.
- Pour into 13 x 9-inch pan. Refrigerate 4 hours or until firm.
- Use whipped topping to draw “yard lines” on gelatin.
- Arrange toy football figures and decorations on gelatin. Store in refrigerator.
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February 24th, 2008 by alice
Tags: Meat, Meatloaf, Pointssorted, Vegetable
INGREDIENTS
- 1lblean ground beef
- 1/2lbground lean pork(you can use chicken, turkey, veal… just something to broaden the flavour a bit)
- 2largeeggs
- 1/2cup gratedcarrots
- 1/3cupwhite beans, cooked and cold(leftover)
- 1/4cuprice, cooked and cold(leftover is best, 1 cup cooked)
- 1/2lbmushrooms, pureed
- 1/2lbfresh spinach(or 1 package frozen and drained)
- 1tablespoonitalian seasoning
- 2garlic cloves, minced
- 1tablespoonchili powder
- 1onion, minced
- 2teaspoonskosher salt
- 3tablespoonswheat germ
- 1/2teaspoonfresh ground black pepper
- 4tablespoonsketchup
- 1tablespooncider vinegar
- 1teaspoonbrown sugar
DIRECTIONS
- Moosh the onions, mushrooms, spinach, carrots and beans and seasonings in the food processor (or you can just chop them up really fine). *You can use up almost any little bits of leftover veggies - as long as you chop them up fine enough! Try: fresh parsley, basil, dill is nice, steak seasoning, worchestershire sauce, zucchini, parsnips, squash, mashed yams –
- Put all ingredients (except the ketchup, vinegar and brown sugar) into a large bowl or into the bowl of your mixer and mix together.
- Mix ketchup, vinegar and brown sugar and spread it on the top of the loaf in the last 30 minutes of cooking.
- Shape into a loaf and bake at 375 degrees F 60 - 90 minutes - till it reaches an internal temp of 170°F.
- This is enough for two smaller loaves or one big loaf and a batch of meatballs.
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February 24th, 2008 by alice
Tags: Chicken, Sauce, Tarragon
INGREDIENTS
- 4boneless skinless chicken breasts
- 1tablespoonbutter, unsalted
- 1tablespoonextra-virgin olive oil
- salt
- pepper
- 3tablespoonsshallots, chopped
- 1tablespoontarragon, chopped
- 1/2cupheavy cream
- fresh lemon juice, to taste
- fresh parsley, chopped, for garnish
DIRECTIONS
- Flatten chicken breasts to about 1/2″ thick.
- In a large skillet, over medium-high heat , melt butter with olive oil.
- When hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear, about 3 minutes per side.
- Transfer to a warmed plate and keep warm.
- Pour off any excess fat from the pan and place pan over medium-low heat.
- Add shallot and saute, stirring until translucent, 1-2 minutes.
- Add tarragon and cream and increase heat to medium and stir scraping up any browned bits from the pan and blending well.
- Cook, stirring, until bubbling and thickened slightly, 2-3 minutes.
- Season with salt and pepper and a squeeze of lemon juice.
- Return chicken to pan and turn each breast several times in sauce until well coated and hot.
- Transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken.
- Sprinkle with parsley and serve immediately.
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February 24th, 2008 by alice
Tags: Chicken, Enchiladas
INGREDIENTS
- 2-3largechicken breasts, boiled and shredded
- 1 (1 5/8 ounce)packagetaco seasoning
- 10 3/4ouncescondensed cream of chicken soup
- 1 (4 1/2 ounce)cangreen chilies, chopped
- 1bunchgreen onions, chopped
- 10 (8 inch)tortillas
- 2-3cupscheddar cheese, shredded
- 1cupblack olives, chopped
DIRECTIONS
- Combine shredded chicken and taco seasoning.Cook according to seasoning directions.
- Meanwhile, combine sour cream, cream of chicken soup, green chiles and green onions in seperate bowl.
- Spoon a couple tbsps of both seasoned chicken and sour cream mixture onto tortilla along with preferred amount of cheese.
- Fold tortilla and put into greased 9×13 pan.Repeat with remaining tortillas.
- When all are assembled, spread with remaining sour cream mixture, cheese and black olives.
- Cover with foil.Bake at 350 for 30 minutes.Remove foil and bake for 15 minutes more.
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