May 4th, 2008 by alice
Tags: Bacon, Pilaf, Rice, Shallot
INGREDIENTS
- 2pieces thick-slicedbacon, cut into 1/2 inch pieces
- 1/4cuporzo pasta
- 1/4cup choppedshallots
- 1/2cuplong-grain rice
- 1/2cuplow sodium chicken broth
- 1/2cupwater
- 1/8teaspoonsalt
DIRECTIONS
- Cook bacon in medium saucepan over medium-high heat until browned, turning frequently; transfer bacon with slotted spoon to paper towels to drain and set aside.
- Add orzo to saucepan, and cook and stir 3 to 4 minutes.Add shallots, and cook and stir until shallots are tender and orzo is golden, 3 to 4 minutes longer.
- Add rice, stirring to coat with fat.Add broth, water and salt.Bring to boil, cover, reduce to simmer, and cook until liquid is absorbed, 15 to 18 minutes.
- Remove from heat.Let stand 5 minutes.Sprinkle reserved bacon on top.Serve hot.
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May 4th, 2008 by alice
Tags: Lebanese, Olive, Pizza
INGREDIENTS
- 100glebanese bread(about 30cm or 12-inches round)
- 125gtomato paste
- 125gmozzarella cheese, grated
- 100gkalamata olives(pitted)
- 1/4teaspoondried oregano
- 1/4teaspoondried basil
- 1/4teaspoonground black pepper
DIRECTIONS
- Pre-heat oven to 225 C (425F).
- Spread tomato paste even over leabanese bread and top with grated mozzarella, followed by evenly spaced olives.
- Sprinkle herbs over the top.
- Bake in oven for 10 - 15 minutes (check after 10, it doesn’t take long).
- Allow to rest a few minutes before cutting and serving.
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May 4th, 2008 by alice
Tags: Cheesecake, Glazed, Strawberry
INGREDIENTS
-
Crust ingredients
- 1 1/2cups crushedgraham cracker crumbs
- 1/3cupbutter, melted
- 1/3cupsugar
-
Filling ingredients
- 1 1/4lbscream cheese, softened
- 3/4cupsugar
- 3/4teaspoonlemon rind, grated
- 3/4teaspoonorange rind, grated
- 1 1/2tablespoonsall-purpose flour, sifted
- 3eggs, room temperature
- 1wholeegg yolk
- 2tablespoonsheavy cream
- 1/2teaspoonvanilla extract
-
Topping ingredients
- 4 1/4cupsfresh strawberries, washed and hulled
- 3/4cupsugar
- 1/4cupcold water
- 1/8teaspoonsalt(necessary)
- 1 1/2tablespoonscornstarch
- 1teaspoonunsalted butter, softened
- 1/8teaspoonred food coloring
DIRECTIONS
- Preheat oven to temperature 350°F.
- Mix crust ingredients together and press into pie pan. Bake at 350 degrees for 8 to 10 minutes; set aside.
- Reduce oven temperature to temperature 250°F.
- Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and yolk one at a time, beating after each addition until just incorporated. Beat cream and vanilla. Pour into crust and bake about 65 minutes until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
- Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 teaspoons butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.
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May 4th, 2008 by alice
Tags: Breasts, Chicken, Italian, Sausage, Stuffed
INGREDIENTS
- nonstick cooking spray
- 4ounces countrylean pork sausage
- 1/2cup finely choppedgreen bell peppers
- 1/2cup finely choppedyellow onions
- 1/2teaspoondried basil leaves
- 2tablespoonsplain breadcrumbs
- 2boneless chicken breasts, trimmed and flattened to 1/4-inch thickness
- 2/3cup preparedspaghetti sauce
- 2slicesprovolone cheese(1 1/2 ounces)
- shreddedparmesan cheese (optional)
DIRECTIONS
- Preheat oven to 350°F.
- Place a 10-inch nonstick skillet over medium heat until hot. Coat skillet with cooking spray, add sausage, and cook 3 minutes or until browned, stirring to break.
- up large pieces.
- Add green pepper, onion, and basil, and cook and stir 2 minutes. Remove from skillet and spread mixture on a plate to cool quickly.
- Add bread crumbs to the sausage mixture and toss gently, yet thoroughly, to blend.
- Line a baking sheet with foil. Place chicken breasts on pan in a single layer and spoon equal amounts of sausage mixture evenly over each. Fold in sides of breast and roll up, placing seam side down on pan. If stuffing spills out, push it back into center of breast. Use toothpicks to hold seams together, if necessary.
- Spoon half of sauce evenly over each roll. Bake 22 to 25 minutes or until chicken is no longer pink on the bottom. Top with cheese and bake 5 minutes longer until cheese has melted. Remove toothpicks before.
- serving. Sprinkle on Parmesan cheese, if desired.
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May 4th, 2008 by alice
Tags: Cream, Whipped
INGREDIENTS
- 1cupheavy cream
- 1teaspoonvanilla extract
- 1tablespoonconfectioners’ sugar
DIRECTIONS
- Start with bowl and beaters cold!
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until stiff peaks form. Do not overbeat!
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