May 30th, 2008 by alice
Tags: , , , Shrimp
INGREDIENTS
- 1cupmayonnaise
- 1/4cupapricot preserves
- 1tablespoonreduced sodium soy sauce
- 1tablespoonDijon mustard
- 1garlic clove, finely chopped
- 1/2teaspoonground ginger
- 8raw shrimp, shelled and deveined, can use chicken too
- scallions
- 2lemons, cut into wedges
DIRECTIONS
- Combine first 6 ingredients and reserve 1/3 of a cup.
- On soaked bamboo skewers, place a shrimp, a piece of scallion and a lemon wedge.
- Brush the kabobs with remaining sauce and grill until the shrimp turn pink.Serve with the reserved sauce.
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May 30th, 2008 by alice
Tags: , , Salad, Sisters
INGREDIENTS
-
For the salad
- 1/2cuppecans, halves
- 1/2cupwalnuts, halves
- 1/3cupbrown sugar, firmly packed
- 2tablespoonsbutter, melted
- 1/4teaspoonground cinnamon
- 1 (10 ounce)package prewashedspinach
- 2pears, ripe, cut into chunks
- 2apples, cut into chunks
-
For the vinaigrette
- 1/2cupapple cider vinegar
- 1/3cupvegetable oil, do not substitute olive oil
- 1/4cuplight brown sugar, firmly packed
- 1/4teaspoonsalt
- 1/4teaspoonground cinnamon
DIRECTIONS
- For the salad, stir together first 4 ingredients and spread on a lightly greased baking sheet.
- Bake at 350 degrees F. for 12-15 minutes, stirring often.
- Let cool and set aside.
- Combine spinach and fruit; drizzle with the vinaigrette and sprinkle with the sugared nuts.
- For the vinaigrette, just whisk all ingredients in a cup.
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May 30th, 2008 by alice
Tags: Carols, Meatball, Stew
INGREDIENTS
- 35 1/2inchesfrozen meatballs
- 1-2lbfresh green beans, trimmed and halved
- 1lbcarrots, coarsely chopped
- 1headcelery, coarsely chopped
- 1largeonion, chopped
- 1 (48 1/2 ounce)canchicken broth
- 1 (28 ounce)can chunky crushedtomatoes seasoned with basil garlic & oregano
- 1 (15 ounce)cantomatoes with jalapeno peppers, petite
- 3 (15 ounce)canspotatoes, chopped
- 1 (15 ounce)canbutter beans, drained
- 1 (15 ounce)cangarbanzo beans, drained
- 2teaspoonssalt
- 1teaspoonpepper
- 1teaspoongarlic powder
- 1teaspoononion powder
- 1teaspoonbasil
- 1tablespoonparsley flakes
- 1teaspoonitalian seasoning or1/2 teaspoonoregano
- 3bay leaves, whole
- 1/2cupquick-cooking barley
DIRECTIONS
- Place 35 frozen meat balls, green beans, carrots, celery, onions in a 12 quart pot.
- Pour in the chicken broth, crushed tomatoes, chopped tomatoes, chopped potatoes, bay leaves, all seasonings.
- Bring to a boil and then turn temperature to warm-low and cover tightly for about 6 to 8 hours.
- When veggies are done to your liking, add the canned beans (rinsed) and 1/2 cup barley to soak up some of the liquid.
- Remove bay leaves.
- Cover and cook for 10 to 15 minutes, stirring occasionally until barley is tender.
- Serve with crusty garlic or other bread & butter, corn bread works really good too — use your imagination.
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May 30th, 2008 by alice
Tags: , Creapotato, Soup
INGREDIENTS
- 1onion, diced
- 1/4cupbutter
- 1/4cupall-purpose flour
- 2cupschicken stockor vegetable stock
- 3cupswater(2 c. for a thicker soup)
- 3mediumpotatoes, diced
- 3-4cupsrapini, florets(or broccoli)
- 1cupheavy cream
- 2teaspoonssalt(to taste)
- 1dashgarlic powder
- 1dashonion powder
- black pepper, to taste
- 1tablespoonspike seasoning, brand seasoning blend
- 1dashcayenne pepper
DIRECTIONS
- Melt butter in stock pot over medium heat.
- Add onion - saute until onions are translucent.
- Stir in flour.
- Add stock, water, salt and onion/garlic powders and Spike seasoning.
- Add potato and rapini/broccoli - bring back to a boil.
- Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it’s own. If using broccoli - it should be tender by the time potatoes are ready.
- Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
- Reduce heat to “low” and add cream - do not bring back to a boil.
- Add black and cayenne pepper. Adjust salt/seasonings to taste.
- Serve - garnish with grated parmesean or cheddar cheese.
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May 30th, 2008 by alice
Tags: , Fried
INGREDIENTS
- 1lemon
- 32ouncesred snapper
- 2teaspoons spiceseasoned flour, for dusting
- oil, for frying
- 2avocados, sliced widthways to serve
- cookedcorn, to serve
- choppedfresh parsley
- lime slices, to garnish
DIRECTIONS
- Squeeze the lemon juice both insode and outside the fish, and sprinkle with spice seasoning. Place the fish in a shallow dish, cover and set aside in a cool place to marinate for a few hours.
- Lift the marinated fish out of the dish and dust thouroughly with the flour shaking off any excess.
- Heat oil in a loarge non-stick frying pan over medium heat. Add thr fish and fry gently for about 10 minutes on each side.
- Meanwhile cut the avocados in half, remove the pits and cut in half again. Peel away the skin and cut into thin strips.
- AWhen the fish are cooked through, and skin is crisp and brown, transfer them to a warm serrving dish. Add the avocado and corn slices . Garnish with lime slices and serve immediately.
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