March 30th, 2008 by alice
Tags: Fruit, Halibut, Salmon, Salsa
INGREDIENTS
- 14-16ouncessalmon filletsor halibut fillets(about 1 inch thick, fresh or frozen)
- 3/4cup choppedfresh strawberriesor chopped peeledpeachesor nectarines
- 1/3cup chopped peeledkiwi fruitsor fresh apricots
- 1tablespoon snippedfresh cilantro
- 1tablespoonorange juiceor apple juice
- 1fresh jalapeno pepper, seeded and chopped*
- 1teaspoonolive oilor cooking oil
- 1/4teaspoonlemon-pepper seasoning
- nonstick cooking spray
- fresh cilantro stems (optional)
DIRECTIONS
- Thaw fish, if frozen.
- Rinse fish; pat dry with paper towels.
- Cut into 4 serving-size pieces.
- For fruit salsa, in a medium bowl, stir together strawberries, peaches, or nectarines; kiwifruit or apricots; the snipped cilantro; the orange juice or apple juice; and jalapeno chile pepper.
- Set aside.
- Brush both sides of each fish piece with oil.
- Sprinkle with lemon-pepper seasoning.
- Coat the unheated rack of a broiler pan with nonstick cooking spray.
- Place fish on rack.
- Broil 4 inches from heat for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through broiling.
- Serve with the fruit salsa.
- If desired, garnish with cilantro sprigs. Makes 4 servings.
- *Note: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
- Grill Method: Coat the unheated rack of an uncovered grill with nonstick cooking spray. Place fish on rack directly over medium coals. Grill for 8 to 12 minutes or just until fish flakes easily when tested with a fork, turning once halfway through grilling.
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March 30th, 2008 by alice
Tags: Cherry, Chocolate, Kisses
INGREDIENTS
- 1cuppowdered sugar
- 1cupbutteror margarine, softened
- 2teaspoonsmaraschino cherry juice
- 1/2teaspoonalmond extract
- 3dropsred food coloring
- 2 1/4cupsflour
- 1/2teaspoonsalt
- 1/2cupmaraschino cherries, drained and chopped
- 48 chocolateHershey’s chocolate kisses, plain chocolate ones, unwrapped
DIRECTIONS
- Heat oven to 350°F.
- In large bowl, combine powdered sugar, butter, cherry juice, almond extract and food coloring; blend well.
- Lightly spoon flour into measuring cup; level off.Stir in flour and salt; mix well.Stir in cherries.Shape dough into 1 inch balls.Place 2 inches apart on ungreased cookie sheets.
- Bake at 350F for 8-10 minutes or until edges are light golden brown.
- Immediately top with chocolate kiss.
- Remove from cookie sheets.
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March 30th, 2008 by alice
Tags: Cream, Loaf, Raspberry, Sour, Swirl
INGREDIENTS
- 1/3cupseedless raspberry jam
- 3tablespoons choppedwalnutsor pecans
- 1 1/2cupsall-purpose flour
- 1teaspoonbaking powder
- 1/4teaspoonbaking soda
- 1/8teaspoonsalt
- 3/4cupsugar
- 1/4cupbutter, softened
- 2teaspoons gratedlemon rind
- 1 1/4teaspoonsvanilla extract, divided
- 1largeegg
- 1largeegg white
- 3/4cuplow-fat sour cream
- 1/4cup siftedpowdered sugar
- 1 1/2teaspoonsreduced-fat milk
DIRECTIONS
- Preheat oven to 350°FCoat an 8×4 loaf pan with cooking spray.
- Combine jam and nuts in a small bowl.Set aside.
- Combine flour, baking powder, baking soda, and salt in a bowl, stirring with a wisk.
- Combine sugar, butter, lemon rind, 1 teaspoon vanilla, egg, and egg white in a large bowl.Beat with a mixer at medium speed until well blended.
- Add flour mixture and sour cream alternately to sugar mixture, beginning and ending with flour mixture.
- Spread half the batter into loaf pan and spoon jam mixture over top, leaving a 1/4 inch border.Spread remaining batter over raspberry mixture.
- Bake for 55 minute or until toothpick comes out clean.
- Cool in pan 10 minute then transfer loaf to wire rack.Combine 1/4 teaspoon vanilla, powdered sugar, and milk in a small bowl.Drizzle over loaf while still slightly warm.
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March 30th, 2008 by alice
Tags: Banana, Muffins, Nut
INGREDIENTS
- 1/2cupsugar
- 1/2cupbrown sugar, packed
- 2eggs
- 1teaspoonvanilla
- 4-5bananas, mashed
- 1 1/2cupsflour
- 1teaspoonbaking powder
- 1teaspoonbaking soda
- 1teaspooncinnamon
- 1/2teaspoonnutmeg
- 1/2teaspoonsalt
- 1/4-1/2cupnuts, chopped
- 1/2-3/4cupbrown sugar, packed
- 1/4cupnuts, chopped
DIRECTIONS
- Cream together first 4 ingredients.
- Add bananas.
- Add dry ingredients to creamed mixture; mix just until well blended.
- Fill muffin cups (greased or paper lined) 3/4 full.
- Sprinkle with topping, last 2 ingredients.
- Bake @ 350* for 15-17 minute.
- Variation:You can make mini loaves instead~~bake 15-17 minute. (makes about 12).
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March 30th, 2008 by alice
Tags: Cheese, Italian, Lasagna, Sausage, Three
INGREDIENTS
- 1tablespoonolive oil
- 1cup choppedonions
- 3/4cup gratedcarrots
- 2tablespoons mincedgarlic
- 8ounceslean ground beef
- 6ounceshot Italian sausages, casings removed
- 1 (28 ounce)cancrushed tomatoes in puree
- 1/4cuptomato paste
- 1/4cup choppedfresh basil
- 1tablespoongolden brown sugar
- 1tablespoondried oregano
- 1bay leaf
- 1/2teaspoondry crushed red pepper
- 15 oven-readyno-boil lasagna noodles(about 12 oz.)
- 2 (15 ounce)containersricotta cheese
- 1 1/2cups gratedparmesan cheese
- 10ouncesfrozen spinach, thawed, drained & squeezed dry
- 2largeeggs
- 2lbs gratedmozzarella cheese
DIRECTIONS
- Heat the olive oil in a large, heavy saucepan over medium heat.
- Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
- Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, about 5 minutes.
- Add remaining ingredients.
- Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes.
- Discard bay leaf.
- Set aside and cool.
- Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
- Mix in spinach.
- Season to taste with salt and pepper.
- Mix in eggs.
- Preheat oven to 350°F
- Spread ½ cup sauce over the bottom of a 13″ by 9″ glass baking dish.
- Place 5 noodles over sauce, overlapping to fit.
- Spread half of the ricotta-spinach mixture evenly over noodles.
- Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
- Spoon 1½ cups sauce over cheese, spreading with spatula to cover (sauce will be thick).
- Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1½ cups sauce.
- Arrange remaining 5 noodles over sauce.
- Spread remaining sauce over noodles.
- Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
- Cover baking dish with aluminum foil.
- Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
- Let lasagna stand 15 minutes before serving.
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