From the Recipe Cove website.
2 cups reduced-sodium chicken broth
1 1/2 tsp. ground cumin
3/4 cup instant brown rice
3/4 lb. chicken tenderloins, cut into 1-inch chunks
1 (15.5 oz) can black beans, rinsed and drained
1 (11 oz) can Mexican-style corn, rinsed and drained
1 1/4 c. milk salsa
3 scallions, sliced
1/2 cup loosely packed fresh cilantro leaves, coarsely chopped
Instructions:
1. Combine the broth and cumin in a Dutch oven and bring to a boil. Stir in the rice. Reduce the heat and simmer, covered, until the rice is partially cooked, about 3 minutes.
2. Stir in the chicken, beans, corn, salsa, and scallions; bring to a boil. Reduce the heat and cook, covered, stirring occasionally, until the rice and chicken are cooked through, 6-7 minutes. Sprinkle with the cilantro.
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Saturday, October 04, 2008
Creamy Steak Dijon
From the Recipe Cove website.
3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard
Instructions:
1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.
2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.
3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.
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3/4 lb. beef tenderloin, trimnmed and cut into 1 1/2-inch chunks
3/4 tsp. salt
1/4 tsp. black pepper
3 tsp. extra-virgin olive oil
1 (8 oz) package sliced fresh cremini mushrooms
2 large shallots, minced
1 1/2 cup reduced-sodium beef broth
1/3 cup fat-free sour cream
1 Tbsp. whole-grain Dijon mustard
Instructions:
1. Sprinkle the beef with 1/4 tsp of the salt and 1/8 tsp. of the pepper. Heat 2 tsp. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the beef and cook, stirring, until browned and cooked through, about 4 minutes. Transfer to a large plate.
2. Heat the remaining 1 tsp. of oil in the skillet over medium-high heat. Add the mushrooms and the remaining 1/2 tsp of salt and 1/8 tsp of pepper; cook, stirring occasionally until the mushrooms start to release their liquid, about 1 minute. Add the shallots and cook, stirring frequently, until the shallots are softened and the mushrooms are browned, about 3 minutes. Stir in the broth and bring to a boil. Cook until reduced by one half, about 6 minutes.
3. Stir in the beef and cook until heated through, about 1 minute. Remove the skillet from the heat; stir in the sour cream and mustard.
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Savory Tomato Tart
From the Recipe Cove website.
8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs
Instructions:
1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.
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8 (9x14 inch) frozen phyllo sheets, thawed
1/3 cup grated Parmesan cheese
3/4 cup shredded reduced-fat Italian four-cheese blend
1/2 red onion, thinly sliced
3/4 lb. cherry tomatoes, halved
1/2 tsp. salt-free garlic-herb seasoning
1/4 c. assorted chopped fresh herbs
Instructions:
1. Prehat oven to 400 degrees. Spray a baking sheet with nonstick spray.
2. Work with 1 phyllo sheet at a time, keeping the remaining phyllo covered with a damp towel and plastic wrap to prevent it from drying out. Place 1 phyllo sheet on the baking sheet. Sprinkle it with 2 tsp of the Parmesan. Repeat with the remaining phyllo and Parmesan to make 8 layers.
3. Layer the top with 1/2 cup of the cheese blend, the red onion, tomatoes, garlic-herb seasoning, and the remaining 1/4 cup of cheese blend. Bake until the tart is well browned at the edges and the tomatoes soften, 16-18 minutes. Sprinkle with the herbs and let cool slightly, about 5 minutes
4. Carefully slide the tart onto a large cutting board. With a long serrated knife, cut the tart into 8 pieces and serve at once.
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Double Tomato Risotto with Salmon
From the Recipe Cove website.
1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives
Instructions:
1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.
2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.
3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.
4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.
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1 (3/4-lb_ skinless salmon fillet
1 tsp. salt
2 1/2 cup reduced-sodium chicken broth
1 tsp. olive oil
1 onion, chopped
1 cup Arborio rice
1 large garlic clove, minced
1 zucchini, diced
1 c. shredded carrot
1 (3/4-lb) beefsteak tomato, diced
l/1 cup tomato-vegetable juice
1/4 tsp. black pepper
3 Tbsp. snipped fresh chives
Instructions:
1. Place the salmon on a microwavable plate and sprinkle with 1/4 tsp of the salt. Cover with plastic wrap; then prick a few holes in the plastic. Microwave on medium just until opaque in the center, 7-8 minutes. Uncover and let cool. Break into large chunks.
2. Meanwhile, bring the broth to a boil in a small saucepan; reduce the heat and keep at a bare simmer.
3. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the rice, garlic, and the remaining 3/4 tsp of salt; cook, stirring constantly, until the outer shell of the rice grains is translucent, about 1 minute.
4. Add one third (generous 3/4 cup) of the hot broth and cook, stirring frequently, until absorbed, about 5 minutes. Repeat with another one third of the broth, stirring until absorved before adding more. Add the remaining broth, the zucchini, and carrot; cook, stirring frequently, until the broth has been absorbed. Add the tomato, tomato-vegetable juice, and pepper; cook, stirring freuqently, just until the rice and vegetables are tender, about 5 minutes. Gently stir in the salmon and chives. Remove the pan from the heat and let stand, covered, until the salmon is heated through, about 3 minutes. Serve at once.
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Harvest Chiffon Pie
From the Recipe Cove website.
1 2 1/2 lb. butternut squash, cut in half lengthwise and seeded
3/4 cup sugar
1 large egg
1 1/2 tsp. apple pie spice
1/4 tsp. salt
2 (1//4-oz) envelopes unflavored gelatin
1 (12-oz) can evaporated fat-free milk
1 cup thawed frozen fat-free whipped topping
1 (6-oz) prepared reduced-fat graham cracker crust
1 Tbsp. chopped pecans
Instructions:
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
2. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice, and salt, beating with a whisk until blended.
3. Sprinkle the gelatin over the evaportated milk in a large saucepan; whisk and then let stand until softened; about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
4. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
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1 2 1/2 lb. butternut squash, cut in half lengthwise and seeded
3/4 cup sugar
1 large egg
1 1/2 tsp. apple pie spice
1/4 tsp. salt
2 (1//4-oz) envelopes unflavored gelatin
1 (12-oz) can evaporated fat-free milk
1 cup thawed frozen fat-free whipped topping
1 (6-oz) prepared reduced-fat graham cracker crust
1 Tbsp. chopped pecans
Instructions:
1. Preheat oven to 400 degrees. Spray a rimmed baking sheet with nonstick spray. Place the squash, cut side down, on the baking sheet. Bake until tender, about 40 minutes. Turn cut side up and let cool.
2. Scoop the flesh out of the squash and transfer to a medium bowl. Mash well with a potato masher until smooth (you should have about 1 3/4 cups). Add the sugar, egg, pie spice, and salt, beating with a whisk until blended.
3. Sprinkle the gelatin over the evaportated milk in a large saucepan; whisk and then let stand until softened; about 5 minutes. Set the pan over medium heat, stirring frequently until the gelatin is completely dissolved, about 3 minutes. Stir in the squash mixture and cook, stirring constantly, until the mixture just begins to boil, 5-6 minutes. Transfer to a large bowl. Refrigerate, stirring occasionally, until the squash mixture mounds and begins to set, about 1 hour.
4. Gently whisk the squash mixture until smooth. With a rubber spatula, fold in the whipped topping. Pour the mixture into the crust. Sprinkle with the pecans. Refrigerate until set and firm, at least 2 hours or up to overnight.
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Sicilian-Style Pork Chops
From the Recipe Cove website.
1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
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1 lb. Swiss chard, leaves sliced
1/2 small onion, finely chopped
1 garlic clove, minced
2 Tbsp. grated pecorino cheese
2 Tbsp., plain dried bread crumbs
2 Tbsp. golden raisins
1/2 tsp. salt
4 (4-oz) boneless center-cut pork chops, 1 inch thick, trimmed
1/2 tsp. fennel seeds, crushed
1/4 tsp. black pepper
3/4 c. reduced-sodium chicken broth
1 Tbsp. balsamic vinegar
Instructions:
1. To make the filling, put the chard with any water clinging to the leaves in a large skillet and set over medium heat. Cook until tender, about 5 minutes. Transfer to a bowl.
2. Spray the skillet with nonstick spray and set over medium-low heat. Add the onion and cook 4 minutes. Add the garlic and cook 1 minute. Add to the Swiss chard. Let cool. Stir in the cheese, bread crumbs, raisins, and 1/4 tsp of the salt.
3. Inset a small knife into one side of each pork chop and cut until a pocket has opened in the side. Fill each pocket with 1/3 cup of the filling. Press the pocket closed; secure the opening with toothpicks.
4. Sprinkle the chops with the fennel seeds, pepper, and the remaining salt. Spray the skillet with nonstick spray and set over medium-high heat. Add the chops and brown 1 minute per side. Add the broth and bring to a boil. Simmer until the chops are cooked through, 3 minutes per side.
5. Transfer the chops to a plate; keep warm. Add the vinegar to the pan and bring to a boil. Boil 1 minute. Remove the toothpicks from the chops; serve with the pan juices.
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Lebanese Chicken Patties
From the Recipe Cove website.
1 tomato, diced
2 Tbsp. chopped mint
3/4 c. plain fat-free yogurt
1/2 tsp. salt
1 cup water
1/2 c. bulgur
1 lb. ground chicken
1 large garlic clove, crused through a press
1 tsp. ground cumin
1/8 tsp. black pepper
6 cups baby salad greens
2 tsp. lemon juice
1 tsp. olive oil
Instructions:
1. Prehat oven to 375 degrees. Spray a baking sheet with nonstick spray. Mix the tomato, mint, 1/2 cup of the yogurt and 1/4 tsp of the salt. Bring the water to a boil in a small saucepan. Stir in the bulgur; remove from the heat. Cover and let stand until the water is absorbved, 25-30 minutes.
2. Transfer the bulgur to a large bowl. Stir in the chicken, garlic, cumin, pepper and the remaining yogurt and salt. Form into 8 patties. Bake on the baking sheet until cooked through, 25 minutes.
3. Toss the greens, lemon juice and oil, divide among 4 plates. Top each with 1 patty and 1/4 cup of the yogurt mixture. Chill the remaining p;atties up to 3 days.
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1 tomato, diced
2 Tbsp. chopped mint
3/4 c. plain fat-free yogurt
1/2 tsp. salt
1 cup water
1/2 c. bulgur
1 lb. ground chicken
1 large garlic clove, crused through a press
1 tsp. ground cumin
1/8 tsp. black pepper
6 cups baby salad greens
2 tsp. lemon juice
1 tsp. olive oil
Instructions:
1. Prehat oven to 375 degrees. Spray a baking sheet with nonstick spray. Mix the tomato, mint, 1/2 cup of the yogurt and 1/4 tsp of the salt. Bring the water to a boil in a small saucepan. Stir in the bulgur; remove from the heat. Cover and let stand until the water is absorbved, 25-30 minutes.
2. Transfer the bulgur to a large bowl. Stir in the chicken, garlic, cumin, pepper and the remaining yogurt and salt. Form into 8 patties. Bake on the baking sheet until cooked through, 25 minutes.
3. Toss the greens, lemon juice and oil, divide among 4 plates. Top each with 1 patty and 1/4 cup of the yogurt mixture. Chill the remaining p;atties up to 3 days.
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Autumn Poached Pears
From the Recipe Cove website.
3 cups light cranberry juice cocktail
1 cup water
1/2 cup sugar
3 (1-inch-wide) strips lemon zest
2 Tbsp. lemon juice
1/4 tsp. whole black peppercorns
4 Anjou pears, peeled
Instructions:
1. Bring all the ingredients except the peares to a boil in a large saucepan. Boil, stirring, until the sugar is dissolved, about 8 minutes.
2. With a small knife, remove as much of the core as possible from the bottom of each pear while leaving the fruit whole. Add the pears to the saucepan. Simmer, covered, until fork-tender, 20-25 minutes. With a slotted spoon, transfer the pears to a bowl. Bring the poaching liquid to a boil; boil until reduced to 2 cups, about 10 minutes. Pour the syrup through a sieve over teh pears. Cover and chill, turning the pears occasionally, 6 hours or overnight. Serve the pears with the syrup.
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3 cups light cranberry juice cocktail
1 cup water
1/2 cup sugar
3 (1-inch-wide) strips lemon zest
2 Tbsp. lemon juice
1/4 tsp. whole black peppercorns
4 Anjou pears, peeled
Instructions:
1. Bring all the ingredients except the peares to a boil in a large saucepan. Boil, stirring, until the sugar is dissolved, about 8 minutes.
2. With a small knife, remove as much of the core as possible from the bottom of each pear while leaving the fruit whole. Add the pears to the saucepan. Simmer, covered, until fork-tender, 20-25 minutes. With a slotted spoon, transfer the pears to a bowl. Bring the poaching liquid to a boil; boil until reduced to 2 cups, about 10 minutes. Pour the syrup through a sieve over teh pears. Cover and chill, turning the pears occasionally, 6 hours or overnight. Serve the pears with the syrup.
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Turkey Scaloppine Parmesan
From the Recipe Cove website.
4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
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4 (1/4 lb) turkey cutlets
1 1/2 c. fat-free marinara sauce
4 (3/4 oz) slices fat-free mozzarella cheese
1/4 c. freshly grated Parmesan cheese
Instructions:
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the cutlets and cook until browned, 1-2 minutes per side. Transfer to a plate.
2. Add the marinara sauce to the skillet and bring to a simmer. Add the cutlets and turn to coat with the sauce. Top each cutlet with 1 slice of the mozzarella and a spoonful of the sauce. Sprinkle with the Parmesan.. Reduce the heat and simmer, covered, until the cheese melts and the cutlets are cooked through, 2 minutes.
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Lemon Cod
From the Recipe Cove website.
2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces
Instructions:
1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.
2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.
3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.
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2 small plum tomatoes, diced
1/4 c. reduced-sodium chicken broth
6 brine-cured pitted kalamata olives, chopped
1 Tbsp. grated lemon zest
1 Tbsp. thinly sliced fresh basil
2 tsp. extra-virgin olive oil
1/4 tsp. salt
2 c. refrigerated ready-to-cook diced red potatoes
1 (1 lb) skinless cod fillet, cut into four pieces
Instructions:
1. To make the topping, combine the tomatoes, broth, olives, lemon zest, basil, oil, and salt in a medium bowl.
2. Spread the potatoes in a 2-quart microwavable dish and place the cod on top. Spoon the topping over the cod. Cover with plastic wrap; then prick a few holes in the plastic.
3. Microwave on high just until the potatoes are tender and the cod is opaque in the center, 10-12 minutes.
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Orange Beef
From the Recipe Cove website. Check us out for more recipes.
3 scallions, sliced
2 garlic cloves, minced
1 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange zest
3/4 lb. boneless sirloin steak, trimmed and cut into matchstick-thin strips
1 (10 oz) bag fresh sugar snap peas and baby carrots
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. orange juice
1 tsp. cornstarch
1 Tbsp. cold water
Instructions:
1. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest; stir-fry until the scallions soften, about 1 minute.
2. Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
3. Meanwhile, mix the cornstarch and water in a smnall bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.
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3 scallions, sliced
2 garlic cloves, minced
1 Tbsp. minced peeled fresh ginger
1 Tbsp. grated orange zest
3/4 lb. boneless sirloin steak, trimmed and cut into matchstick-thin strips
1 (10 oz) bag fresh sugar snap peas and baby carrots
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. orange juice
1 tsp. cornstarch
1 Tbsp. cold water
Instructions:
1. Spray a large nonstick wok or skillet with nonstick spray and set over high heat. When a drop of water sizzles on it, add the scallions, garlic, ginger and orange zest; stir-fry until the scallions soften, about 1 minute.
2. Add the beef and stir-fry until browned, about 3 minutes. Add the sugar snap peas and baby carrots; stir-fry until crisp-tender, about 2 minutes. Stir in the soy sauce and orange juice; bring to a simmer and cook 20 seconds.
3. Meanwhile, mix the cornstarch and water in a smnall bowl until smooth. Add the cornstarch mixture to the wok and cook, stirring constantly, until the sauce is thickened, 30 seconds.
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Spice-Oat Muffins
From the Recipe Cove website.
1 cup whole wheat flour
1/2 cup oatmeal
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
3 tsp. cinnamon sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. fat-free buttermilk
1/2 cup dried cherries or cranberries
1/4 cup fat-free egg substitute
2 Tbsp. canola or vegetable oil
2 Tbsp. wheat germ
Instructions:
1. Preheat oven to 400 degrees. Line a 12-cip muffin pan with paper liners.
2. Combine the whole wheat flour, cornmeal, oats, brown sugar, 1 tsp. of the cinnamon sugar, the baking powder, baking soda, and salt in a large bowl. Make a well in the center.
3. Combine the buttermilk, cherries, egg substitute, and oil in a small bowl, beating with a whisk until blended. Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
4. Foill the muffin cups evenly with the batter; sprinkle with the remaining 2 tsp of cinnamon sugar and the wheat germ. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan 5 minutes. Unmold the muffins and cool completely.
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1 cup whole wheat flour
1/2 cup oatmeal
1/2 cup quick-cooking rolled oats
1/4 cup packed brown sugar
3 tsp. cinnamon sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/4 c. fat-free buttermilk
1/2 cup dried cherries or cranberries
1/4 cup fat-free egg substitute
2 Tbsp. canola or vegetable oil
2 Tbsp. wheat germ
Instructions:
1. Preheat oven to 400 degrees. Line a 12-cip muffin pan with paper liners.
2. Combine the whole wheat flour, cornmeal, oats, brown sugar, 1 tsp. of the cinnamon sugar, the baking powder, baking soda, and salt in a large bowl. Make a well in the center.
3. Combine the buttermilk, cherries, egg substitute, and oil in a small bowl, beating with a whisk until blended. Add the buttermilk mixture to the flour mixture, folding with a rubber spatula just until the flour mixture is moistened.
4. Foill the muffin cups evenly with the batter; sprinkle with the remaining 2 tsp of cinnamon sugar and the wheat germ. Bake until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pan 5 minutes. Unmold the muffins and cool completely.
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Lemon Bundt Cake
From the Recipe Cove website. Visit us for more great recipes.
Cake:
1 cup plain lowfat yogurt
1 Tbsp. grated lemon zest
1/4 cup lemon juice
1 tsp. vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 large eggs
2 3/4 cups cake flour (not self-rising)
Lemon Syrup:
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water
Glaze:
1 cup confectioners' sugar
4 to 5 tsp. milk
Instructions:
1. Heat oven to 350 degrees. YOu will need a 10 inch bundt pan coated with nonstick spray and flour
2. Cake: Whisk yogurt, lemon zest, juice and banilla in small bowl.
3. Beat butter, sugar, baking powder and soda in a large bowl with mixer on medium speed 3 minutes or until creamy. Beat in eggs, one at a time, until blended. On low speed, beat in yogurt, then flour just until blended. Spread into prepared pan.
4. Bake 50 minutes or until wooden pick inseted in cake comes out clean. Cool in pan on wire rack 12 minutes before inverting on rack.
5. Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium, simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake, let cool.
6. Glaze: Mix confectioners' sugar and just enough milk until smooth; spoon over cooled cake. Let stand until glaze sets.
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Cake:
1 cup plain lowfat yogurt
1 Tbsp. grated lemon zest
1/4 cup lemon juice
1 tsp. vanilla extract
1 cup unsalted butter, softened
2 cups sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
4 large eggs
2 3/4 cups cake flour (not self-rising)
Lemon Syrup:
1/2 cup lemon juice
1/2 cup sugar
1/4 cup water
Glaze:
1 cup confectioners' sugar
4 to 5 tsp. milk
Instructions:
1. Heat oven to 350 degrees. YOu will need a 10 inch bundt pan coated with nonstick spray and flour
2. Cake: Whisk yogurt, lemon zest, juice and banilla in small bowl.
3. Beat butter, sugar, baking powder and soda in a large bowl with mixer on medium speed 3 minutes or until creamy. Beat in eggs, one at a time, until blended. On low speed, beat in yogurt, then flour just until blended. Spread into prepared pan.
4. Bake 50 minutes or until wooden pick inseted in cake comes out clean. Cool in pan on wire rack 12 minutes before inverting on rack.
5. Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat to medium, simmer, uncovered, 12 minutes or until syrupy. Brush over warm cake, let cool.
6. Glaze: Mix confectioners' sugar and just enough milk until smooth; spoon over cooled cake. Let stand until glaze sets.
www.recipecove.com
Banana Nut Crumb Cake
This is great for breakfast or to just have around for a snack. From the Recipe Cove website.
Banana Nut Crumb Cake
Crumb Topping:
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 cup unsalted butter, softened
1/2 cup walnut pieces
Cake:
1 cup mashed bananas (2 large)
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1/3 cup reduced-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups all-purpose flour
3/4 tsp. baking soda
Confectioners' sugar
Instructions:
1. Heat oven to 350 degress. You will need a 13x9x2 inch baking pan klined with nonstick foil; let foil extend over ends of pan.
2. Crumb Topping: Mix flour and brown sugar in bowl. Cut in butter with two knives until mixture forms coarse crumbs; stir in nuts.
3. Cake: Mix mashed bananas, oil, sugar, eggs, sour cream, vanilla, cinnamon and salt with whisk until combined. Stir in flour and baking soda until blended, spread evenly into lined pan and crumble topping on top.
4. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on rack. To cut: Lift foil by ends onto cutting board. Cut into 12 squares; sprinkle with confectioners' sugar.
www.recipecove.com
Banana Nut Crumb Cake
Crumb Topping:
2 cups all-purpose flour
1 cup packed light brown sugar
3/4 cup unsalted butter, softened
1/2 cup walnut pieces
Cake:
1 cup mashed bananas (2 large)
1/2 cup vegetable oil
1 cup sugar
2 large eggs
1/3 cup reduced-fat sour cream
2 tsp. vanilla extract
1 tsp. ground cinnamon
1/2 tsp. salt
2 cups all-purpose flour
3/4 tsp. baking soda
Confectioners' sugar
Instructions:
1. Heat oven to 350 degress. You will need a 13x9x2 inch baking pan klined with nonstick foil; let foil extend over ends of pan.
2. Crumb Topping: Mix flour and brown sugar in bowl. Cut in butter with two knives until mixture forms coarse crumbs; stir in nuts.
3. Cake: Mix mashed bananas, oil, sugar, eggs, sour cream, vanilla, cinnamon and salt with whisk until combined. Stir in flour and baking soda until blended, spread evenly into lined pan and crumble topping on top.
4. Bake 40 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on rack. To cut: Lift foil by ends onto cutting board. Cut into 12 squares; sprinkle with confectioners' sugar.
www.recipecove.com
Oaty Chocolate Chunk Cookies
From the Recipe Cove website.
1 cup plus 2 Tbsp. unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1 3/4 cups flour
2 1/2 cups old-fashioned or quick oats
3/4 cup chocholate chunks
3/4 cup plain M&Ms
1 cup pecans, chopped
Instructions:
1. Heat oven to 375 degrees. Beat butter and sugars in a bowl with mixer on medium speed until fluffy. Beat in eggs, vanilla, baking solda and salt until blended
2. With mixer on low speed, beat in flour to blend. Stir in oats, 1/2 cup each of chocolate and M&Ms, and 3/4 cup of pecans.
3. Drop heaping tablespoons )or use a small cookie dough scooper) 1 inch apart on ungreased baking sheets. Stick the remaining chocolate chunks, M&Ms and pecans into tops of cookies.
4. Bake 10-12 minutes until golden brown. Cool 1 minute on baking sheet, then remove to a wire rack to cool.
www.recipecove.com
1 cup plus 2 Tbsp. unsalted butter, softened
3/4 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. salt
1 3/4 cups flour
2 1/2 cups old-fashioned or quick oats
3/4 cup chocholate chunks
3/4 cup plain M&Ms
1 cup pecans, chopped
Instructions:
1. Heat oven to 375 degrees. Beat butter and sugars in a bowl with mixer on medium speed until fluffy. Beat in eggs, vanilla, baking solda and salt until blended
2. With mixer on low speed, beat in flour to blend. Stir in oats, 1/2 cup each of chocolate and M&Ms, and 3/4 cup of pecans.
3. Drop heaping tablespoons )or use a small cookie dough scooper) 1 inch apart on ungreased baking sheets. Stick the remaining chocolate chunks, M&Ms and pecans into tops of cookies.
4. Bake 10-12 minutes until golden brown. Cool 1 minute on baking sheet, then remove to a wire rack to cool.
www.recipecove.com
Friday, October 03, 2008
Walnut-Crusted Halibut with Orange Salsa
From the Recipe Cove website.
2 Tbsp. flour
1/8 tsp. salt
1/8 tsp. ground cayenne pepper
Egg white from 1 large egg
2 tsp. water
1 cup walnuts, toasted and finely chopped
4 1-inch thick pieces (6 oz each) skinless halibut fillet
Salsa:
3 red or regular navel oranges, peel and white membrane removed, cut in chunks
3 Tbsp. red onion slivers
2 Tbsp. chopped fresh mint or cilantro
1 jalapeno pepper, seeded and minced
1 tsp. cider vinegar
Instructions:
1. Heat oven to 450 degrees. Line a rimmed baking sheet with nonstick foil.
2. Mix flour, salt and pepper on a sheet of wax paper. Beat egg white and 2 tsp. water in a shallow bowl. Spread walnuts on another sheet of wax paper.
3. Coat fish in flour mixture, dip in egg-white mixture then press into walnuts to coat. Arrange on pan.
4. Bake 5 to 10 minutes until fish is barely opaque at center when tested with tip of knife.
5. Meanwhile stir Salsa ingredients in a medium bowl to combine. Serve with fish.
2 Tbsp. flour
1/8 tsp. salt
1/8 tsp. ground cayenne pepper
Egg white from 1 large egg
2 tsp. water
1 cup walnuts, toasted and finely chopped
4 1-inch thick pieces (6 oz each) skinless halibut fillet
Salsa:
3 red or regular navel oranges, peel and white membrane removed, cut in chunks
3 Tbsp. red onion slivers
2 Tbsp. chopped fresh mint or cilantro
1 jalapeno pepper, seeded and minced
1 tsp. cider vinegar
Instructions:
1. Heat oven to 450 degrees. Line a rimmed baking sheet with nonstick foil.
2. Mix flour, salt and pepper on a sheet of wax paper. Beat egg white and 2 tsp. water in a shallow bowl. Spread walnuts on another sheet of wax paper.
3. Coat fish in flour mixture, dip in egg-white mixture then press into walnuts to coat. Arrange on pan.
4. Bake 5 to 10 minutes until fish is barely opaque at center when tested with tip of knife.
5. Meanwhile stir Salsa ingredients in a medium bowl to combine. Serve with fish.
Lemony Chicken and Orzo
From the Recipe Cove website.
4 boneless, skinless chicken breast halves
1/2 tsp. salt
1/2 tsp. pepper
1 14.5 oz can low-sodium chicken broth
1/3 cup lemon juice
2 tsp. honey
2 1/2 Tbsp. low-fat sour cream
3/4 cup orzo
8 ozs. green beans, cut into 1-inch pieces
Instructions:
1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 tsp. each of the salt and pepper.
2. Pour broth and lemon juice into a Dutch oven, bring to a boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.
4 boneless, skinless chicken breast halves
1/2 tsp. salt
1/2 tsp. pepper
1 14.5 oz can low-sodium chicken broth
1/3 cup lemon juice
2 tsp. honey
2 1/2 Tbsp. low-fat sour cream
3/4 cup orzo
8 ozs. green beans, cut into 1-inch pieces
Instructions:
1. Cut chicken into 1-inch cubes. Sprinkle with 1/4 tsp. each of the salt and pepper.
2. Pour broth and lemon juice into a Dutch oven, bring to a boil and add chicken. Cover and reduce heat to medium. Cook for 9 minutes or until chicken is cooked through.
3. Remove chicken from pot; set aside. Increase heat to high and cook sauce for 5 minutes. Stir in remaining 1/4 teaspoon each salt and pepper; whisk in honey and sour cream.
4. Add 2 cups water to pot and bring to a boil; add orzo and cook for 10 minutes or until pasta is tender and most of the liquid has been absorbed. Add green beans to pot for final 4 minutes of cook time. Stir chicken back into pot and serve.
Chicken with Sage-Mushroom Gravy
From the Recipe Cove website.
1 1/2 pounds thin-sliced boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. vegetable oil
10 ozs. mushrooms, cleaned and trimmed
2 Tbsp. all-purpose flour
1 14.5 oz. can chicken broth
1/4 tsp. dried sage
1/8 tsp. ground nutmeg
Noodles and green beans, optional
Instructions:
1. Season chicken on both sids with 1/8 teaspoon each of the salt and black pepper
2. Heat 2 tablespoons of the oil in a large skillet. Add chicken and saute for 3 minutes. Turn and saute for an additional 2-3 minutes or until chicken is cooked through. Remove to a plate.
3. Add remaining 1 tablespoon oil and the mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Sprinkle flour over mushroomns; cook 1 minute. Gradually stir in broth. Add dried sage, nutmeg and remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Add chicken; simmer for 1 to 2 minutes or until heated through.
4. Serve with noodles and steamed green beans, if desired.
1 1/2 pounds thin-sliced boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. black pepper
3 Tbsp. vegetable oil
10 ozs. mushrooms, cleaned and trimmed
2 Tbsp. all-purpose flour
1 14.5 oz. can chicken broth
1/4 tsp. dried sage
1/8 tsp. ground nutmeg
Noodles and green beans, optional
Instructions:
1. Season chicken on both sids with 1/8 teaspoon each of the salt and black pepper
2. Heat 2 tablespoons of the oil in a large skillet. Add chicken and saute for 3 minutes. Turn and saute for an additional 2-3 minutes or until chicken is cooked through. Remove to a plate.
3. Add remaining 1 tablespoon oil and the mushrooms to the skillet. Cook for 5 minutes, stirring occasionally, or until softened and lightly browned. Sprinkle flour over mushroomns; cook 1 minute. Gradually stir in broth. Add dried sage, nutmeg and remaining 1/8 teaspoon each salt and pepper. Simmer for 2 minutes. Add chicken; simmer for 1 to 2 minutes or until heated through.
4. Serve with noodles and steamed green beans, if desired.
Mexican Pork & Sweet Potato Stew
It is so cold today I started looking for come good old comfort food. This recipe definitely warms things up. From the Recipe Cove website.
1 Tbsp. olive oil
1 1/4 lb. pork tenderloin, cut bite-size
1 1/2 lbs. sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa
Garnish: chopped cilantro and tortilla chips
Instructions:
1. Heat 2 tsp. of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.
2. Heat remaining 1 tsp. oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.
3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.
4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.
1 Tbsp. olive oil
1 1/4 lb. pork tenderloin, cut bite-size
1 1/2 lbs. sweet potatoes, peeled and cubed
2 poblano chile peppers, seeded and sliced
1 cup chopped onion
1 Tbsp. chopped garlic
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1 can (14 oz) reduced-sodium chicken broth
1/2 cup water
1 cup frozen corn kernels
1 1/2 cups salsa
Garnish: chopped cilantro and tortilla chips
Instructions:
1. Heat 2 tsp. of the oil in a deep nonstick skillet. Add pork; cook over medium-high heat 7 minutes or until browned. Transfer pork to a plate.
2. Heat remaining 1 tsp. oil in skillet. Add potatoes, peppers and onion. Cover; cook 5 minutes, stirring, until peppers and onion soften slightly.
3. Stir in garlic, cumin and cinnamon; cook a few seconds until fragrant. Add broth and water; bring to a boil. Add corn; cover and cook 5 minutes or until vegetables soften.
4. Stir in salsa and pork; heat through. Sprinkle servings with cilantro and tortilla strips if desired.
Ginger-Soy Salmon & Bok Choy
I love fish and this is delicious and easy to make. From the Recipe Cove website.
2 tsp. canola oil
2 Tbsp. minced fresh ginger
2 tsp. minced garlic
1 1/2 lbs. bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz. shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets (5-6 ozs. each)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. orange marmalade
Garnish: toasted sesame seeds
Serve with brown rice
Instructions:
1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.
2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp tender. Remove to a serving bowl; cover to keep warm.
3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.
4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. Top with sesame seeds, if desired.
2 tsp. canola oil
2 Tbsp. minced fresh ginger
2 tsp. minced garlic
1 1/2 lbs. bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz. shiitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salmon fillets (5-6 ozs. each)
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. orange marmalade
Garnish: toasted sesame seeds
Serve with brown rice
Instructions:
1. Heat broiler. Heat oil in a large, deep ovenproof nonstick skillet. Add 1 tablespoon ginger and the garlic; cook over low heat a few seconds until fragrant.
2. Add bok choy, mushrooms and carrots. Stir-fry 4 to 6 minutes, until bok choy and carrots are crisp tender. Remove to a serving bowl; cover to keep warm.
3. Place salmon skin side down in skillet. In a small cup, mix remaining 1 tablespoon ginger, the soy sauce and marmalade. Spoon about half of soy sauce mixture over salmon.
4. Broil 4 to 6 minutes until salmon is just cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables. Top with sesame seeds, if desired.
Macaroni and Brie with Crab
This is a great twist on macaroni and cheese. For more recipes check out the Recipe Cove website.
Nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
5 Tbsp. butter
1 lb. dried medium shell pasta
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
3 cups milk
1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6 to 6.5-oz cans lump crabmeat, drained, flaked and cartilage removed
; 3 slices firm white3 bread, torn into large pieces
Instructions:
1. Preheat oven to 350 degrees. Lightly coat eight 14- to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in buter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; coover over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.
Serves 8
Nonstick cooking spray
1 medium sweet onion, halved and thinly sliced
5 Tbsp. butter
1 lb. dried medium shell pasta
1/3 cup all-purpose flour
3/4 tsp. salt
1/2 tsp. ground black pepper
3 cups milk
1 lb. Brie cheese, trimmed and chopped (reserve 8 small wedges for topping, if desired)
2 6 to 6.5-oz cans lump crabmeat, drained, flaked and cartilage removed
; 3 slices firm white3 bread, torn into large pieces
Instructions:
1. Preheat oven to 350 degrees. Lightly coat eight 14- to 16-ounce individual baking dishes with cooking spray; set aside. In large skillet cook onion in buter over medium-low heat about 15 minutes or until tender and golden brown, stirring occasionally. Meanwhile, cook pasta in 4-quart Dutch oven according to package directions; drain and return to pan.
2. Add flour, salt, and pepper to onion in skillet; stir until combined, about 1 minute. Add milk all at once. Cook and stir until slightly thickened and bubbly. Gradually add chopped cheese; coover over medium-low heat until cheese melts. Stir into pasta. Fold in crab. Transfer to baking dishes.
3. Place bread pieces in food processor; cover and process to coarse crumbs. Sprinkle crumbs over pasta mixture. Bake, uncovered, 20 to 25 minutes or until heated through and crumbs are golden brown. If desired, add a wedge of Brie to each dish the last 5 minutes of baking time.
Serves 8
Orange Streusel Coffee Cake
This is great for those Sunday morning breakfasts. From the Recipe Cove website.
2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. orange zest
1/2 cup milk
1/2 cup orange juice
1/3 cup corn oil
1 egg, lightly beaten
1/2 tsp. vanilla extract
Topping:
1/2 cup sugar
1/4 cup all-purpose flour
2 Tbsp. butter, cut into small pieces
Confectioners' sugar for dusting, optional
Instructions:
1. Heat oven to 375 degrees. Spray a 9-inch cake pan with nonstick cooking spray
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in the orange zest.
3. Make a well in the flour mixture. Pour in the nmilk, orange juice, corn oil, egg and vanilla. Stir until just combined and all dry ingredients are moistened. Turn into prepared pan.
4. In a small bowl, mix togehter sugar, flour and butter until the consistency of cornmeal. Sprinkle mixture evenly over the cake batter.
5. Bake at 375 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in pan. Dust with confectioners sugar, if desired, before slicing and serving.
www.recipecove.com
2 cups all-purpose flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 Tbsp. orange zest
1/2 cup milk
1/2 cup orange juice
1/3 cup corn oil
1 egg, lightly beaten
1/2 tsp. vanilla extract
Topping:
1/2 cup sugar
1/4 cup all-purpose flour
2 Tbsp. butter, cut into small pieces
Confectioners' sugar for dusting, optional
Instructions:
1. Heat oven to 375 degrees. Spray a 9-inch cake pan with nonstick cooking spray
2. In a large bowl, whisk together flour, sugar, baking powder and salt. Stir in the orange zest.
3. Make a well in the flour mixture. Pour in the nmilk, orange juice, corn oil, egg and vanilla. Stir until just combined and all dry ingredients are moistened. Turn into prepared pan.
4. In a small bowl, mix togehter sugar, flour and butter until the consistency of cornmeal. Sprinkle mixture evenly over the cake batter.
5. Bake at 375 degrees for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely in pan. Dust with confectioners sugar, if desired, before slicing and serving.
www.recipecove.com
Thursday, October 02, 2008
Curry Pumpkin Soup
This is great for those cold winter nights - or as a starter for Thanksgiving Dinner. Check out the Recipe Cove website for more recipes.
Orange-Cranberry Topper
In small bowl combine:
1/2 cup dried cranberries
1 Tbsp. finely shredded orange peel
2 Tbsp. snipped fresh Italian parsley
Remaining Ingredients:
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz. cans pumpkin
2 14-oz cans reduced sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground black pepper
Instructions:
1. Prepare Orange-Cranberry Topper.
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time. Cover and process or blend until smooth. REturn all pumpkin mixture to Dutch oven.
4. Stir half-and-half or light cream, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Serves 8.
Orange-Cranberry Topper
In small bowl combine:
1/2 cup dried cranberries
1 Tbsp. finely shredded orange peel
2 Tbsp. snipped fresh Italian parsley
Remaining Ingredients:
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz. cans pumpkin
2 14-oz cans reduced sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp. salt
1/4 tsp. ground black pepper
Instructions:
1. Prepare Orange-Cranberry Topper.
2. In 4-quart Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to a boil. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
3. In food processor or blender, add one-third of the pumpkin mixture at a time. Cover and process or blend until smooth. REturn all pumpkin mixture to Dutch oven.
4. Stir half-and-half or light cream, salt and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.
Serves 8.
Apple Glazed Pork Roast
This is a really simple recipe but it tastes like you spent hours on it. From the Recipe Cove website.
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Instructions:
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot.
Place roast on top of apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.
www.recipecove.com
4 lb. pork loin roast
6 apples
1/4 cup apple juice
3 T. brown sugar
1 t. ginger, ground
Instructions:
Rub roast with salt and pepper.
Brown pork roast under broiler to remove excess fat; drain well.
Core and quarter apples. Place apple quarters in bottom of crockpot.
Place roast on top of apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on Low for 10-12 hours, until done.
www.recipecove.com
Banana Cream Cheesecake
This is a really easy and delicious cheesecake recipe from the Recipe Cove website
1 yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pkg (3-oz) instant vanilla pudding
2 cup milk
3 or 4 bananas
1 large container Cool Whip
1 cup chopped nuts
Instructions:
Beat cream cheese until creamy.
Add milk, gradually.
Add pudding, beating until well mixed.
Pour over cooled cake.
Slice the bananas over cake.
Cover with Cool Whip and top with nuts.
www.recipecove.com
1 yellow cake mix, prepared in 13x9 pan.
8 oz Cream cheese, room temperature
1 pkg (3-oz) instant vanilla pudding
2 cup milk
3 or 4 bananas
1 large container Cool Whip
1 cup chopped nuts
Instructions:
Beat cream cheese until creamy.
Add milk, gradually.
Add pudding, beating until well mixed.
Pour over cooled cake.
Slice the bananas over cake.
Cover with Cool Whip and top with nuts.
www.recipecove.com
Amaretto Chocolate Cheesecake
This recipe takes a little time, but it is fantastic. You can find more cheesecake recipes on the Recipe Cove website.
Crust:
7 oz Amaretti
1 oz chocolate, unsweetened, 1 square
2 tbl granulated sugar
5 tbl butter
Filling:
6 oz chocolate, semisweet
1 1/2 lb cream cheese
7 oz Amaretti
4 oz almond paste
4 large eggs
1/3 cup Amaretto liqueur
1/2 cup heavy cream
1/4 cup sugar, granulated
Instructions:
Make Crust:
Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
Grind the Amaretti very fine in a food processor or blender.
Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
Turn the mixture into the prepared pan.
With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling:
Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
Remove the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside.
Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth.
Add the sugar and beat until smooth again.
Add the almond paste- Amaretto mixture and beat until thoroughly mixed.
Add the melted chocolate and beat well again.
Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
Add the heavy cream and beat until smooth.
Add the coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
www.recipecove.com
Crust:
7 oz Amaretti
1 oz chocolate, unsweetened, 1 square
2 tbl granulated sugar
5 tbl butter
Filling:
6 oz chocolate, semisweet
1 1/2 lb cream cheese
7 oz Amaretti
4 oz almond paste
4 large eggs
1/3 cup Amaretto liqueur
1/2 cup heavy cream
1/4 cup sugar, granulated
Instructions:
Make Crust:
Butter the sides only (not the bottom) of a 9-inch spring-form pan (about 2 1/2 to 3 inches deep).
Grind the Amaretti very fine in a food processor or blender.
Mix with sugar in a mixing bowl.
Melt the chocolate and butter in the top of a double boiler, stirring occasionally.
Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.)
Turn the mixture into the prepared pan.
With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer.
Refrigerate while you prepare the filling.
Make Filling:
Adjust rack 1/3 up from the bottom of the oven and preheat to 350 degrees.
Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted.
Remove the top of the double boiler and set aside to cool.
Break the Amaretti coarsely into a bowl and set aside.
Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur.
Beat until thoroughly mixed and set aside.
Beat the cream cheese with an electric mixer until smooth.
Add the sugar and beat until smooth again.
Add the almond paste- Amaretto mixture and beat until thoroughly mixed.
Add the melted chocolate and beat well again.
Add the eggs one at a time, beating at low speed until they are incorporated after each addition.
Add the heavy cream and beat until smooth.
Add the coarsely broken Amaretti and stir gently only to mix.
Turn into the prepared pan, pouring the mixture over the bottom crust.
Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.)
Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti.
Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight.
www.recipecove.com
The Health Aspects of Chocolate
As a chocolate lover I am always looking for excuses to eat more of it! Here is a great article that gives me another excuse for eating chocolate. The article was written by Elli Potrelli.
You can find more articles about choclate on the Recipe Cove website.
Chocolate is relaxing. It's calming. It soothes our nerves and makes us feel good. And we often think of it as a sinful indulgence. But it doesn't have to be. If you choose your chocolate wisely, you can enjoy it without the guilty feelings we normally associate with it.
What Are the Healthy aspects of Chocolate?
By eating small amounts of the right chocolate, you will enjoy the many health aspects of chocolate. chocolate contains high levels of potassium and magnesium, as w ell as vitamins B1, B2, D and E. If that's not reason enough to reach for a daily dose of chocolate, consider that it can also lower blood pressure and prevent arteries from hardening, therefore protecting the heart.
Has chocolate Been Wrongly Accused?
For the most part, chocolate has been wrongly accused. New studies are finding that common beliefs about the effects of chocolate are not true after all. While we used to associate chocolate with acne, researchers have now dismissed a possible link between the two. While some people avoided chocolate because of the caffeine level associated with it, we now know that a small serving only contains as much caffeine as a cup of decaffeinated coffee. Does chocolate really cause migraines? Well, only if consumed in large amounts. Again, moderation plays a big role here.
So before you reach for a Hershey bar of a Snicker's, consider that the chocolate you eat should contain 70% cocoa. This can be found specifically in dark chocolates. You should invest in a quality dark chocolate and eat it in small amounts every day to see the health benefits. Make sure you enjoy each bite and let it melt in your mouth. It will have the same effect as the recommended single glass of wine per day.
What Kind of chocolate Offers The Most health Aspects?
True cocoa is the best chocolate to eat for health reasons. Not only will it satisfy your sweet tooth, but it will also provide health aspects beyond what many of us dreamed possible. The recommendation is to eat two small squares of chocolate per day. We're not talking about a typical candy bar here. Dark chocolate contains higher levels of cocoa and lower level of milk and sugar.
Choosing Wisely
The best varieties of chocolate are more expensive and are dark or bittersweet. Good chocolate should only have a few ingredients on the contents label. In addition, you can buy organic chocolate or make your own homemade chocolate with a cocoa base.
Healthy chocolate Snacks
There are some easy ways to get in your daily dose of heart-healthy chocolate. Try a steamy cup of hot cocoa, fruit dipped dark in chocolate, chocolate covered almonds or eat the squares of chocolate by themselves.
Chocolate in Moderation
Hearing that chocolate has health aspects does not mean we can load up our grocery carts with chocolate bars though. It is important to adhere to the daily-recommended dose since it is high in calories. Moderation is a key factor here. Balance your caloric intake with a variety of other heart-healthy foods and reach for the dark chocolate as a cure for your sweet tooth sparingly.
You can find more articles about choclate on the Recipe Cove website.
Chocolate is relaxing. It's calming. It soothes our nerves and makes us feel good. And we often think of it as a sinful indulgence. But it doesn't have to be. If you choose your chocolate wisely, you can enjoy it without the guilty feelings we normally associate with it.
What Are the Healthy aspects of Chocolate?
By eating small amounts of the right chocolate, you will enjoy the many health aspects of chocolate. chocolate contains high levels of potassium and magnesium, as w ell as vitamins B1, B2, D and E. If that's not reason enough to reach for a daily dose of chocolate, consider that it can also lower blood pressure and prevent arteries from hardening, therefore protecting the heart.
Has chocolate Been Wrongly Accused?
For the most part, chocolate has been wrongly accused. New studies are finding that common beliefs about the effects of chocolate are not true after all. While we used to associate chocolate with acne, researchers have now dismissed a possible link between the two. While some people avoided chocolate because of the caffeine level associated with it, we now know that a small serving only contains as much caffeine as a cup of decaffeinated coffee. Does chocolate really cause migraines? Well, only if consumed in large amounts. Again, moderation plays a big role here.
So before you reach for a Hershey bar of a Snicker's, consider that the chocolate you eat should contain 70% cocoa. This can be found specifically in dark chocolates. You should invest in a quality dark chocolate and eat it in small amounts every day to see the health benefits. Make sure you enjoy each bite and let it melt in your mouth. It will have the same effect as the recommended single glass of wine per day.
What Kind of chocolate Offers The Most health Aspects?
True cocoa is the best chocolate to eat for health reasons. Not only will it satisfy your sweet tooth, but it will also provide health aspects beyond what many of us dreamed possible. The recommendation is to eat two small squares of chocolate per day. We're not talking about a typical candy bar here. Dark chocolate contains higher levels of cocoa and lower level of milk and sugar.
Choosing Wisely
The best varieties of chocolate are more expensive and are dark or bittersweet. Good chocolate should only have a few ingredients on the contents label. In addition, you can buy organic chocolate or make your own homemade chocolate with a cocoa base.
Healthy chocolate Snacks
There are some easy ways to get in your daily dose of heart-healthy chocolate. Try a steamy cup of hot cocoa, fruit dipped dark in chocolate, chocolate covered almonds or eat the squares of chocolate by themselves.
Chocolate in Moderation
Hearing that chocolate has health aspects does not mean we can load up our grocery carts with chocolate bars though. It is important to adhere to the daily-recommended dose since it is high in calories. Moderation is a key factor here. Balance your caloric intake with a variety of other heart-healthy foods and reach for the dark chocolate as a cure for your sweet tooth sparingly.
Tuesday, September 30, 2008
Spicy Barbecue Shrimp
Great easy appetizer from the Recipe Cove website.
12 medium-size fresh shrimp
1 small jalapeno pepper
12 strips of bacon
½ cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce for dipping
Instructions:
Shell shrimp leaving shells intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and devein.
With rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip.
Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
Baste with barbecue sauce.
Grill uncovered over medium coals for 4-5 minutes.
Turn, baste and grill an additional 1-5 minutes, or until bacon is crisp and shrimp has turned pink.
Serve on lettuce lined plate with onion and additional barbecue sauce.
www.recipecove.com
12 medium-size fresh shrimp
1 small jalapeno pepper
12 strips of bacon
½ cup barbecue sauce
4 bamboo skewers, soaked in water
1 green onion, thinly sliced
Additional barbecue sauce for dipping
Instructions:
Shell shrimp leaving shells intact. Make a shallow cut lengthwise down the back of each shrimp; wash out and devein.
With rubber gloves, remove seeds from pepper and cut into 12 slivers.
Make a shallow cut into the underside of each shrimp and insert a piece of pepper.
Wrap each shrimp with a bacon strip.
Thread 3 bacon/shrimp bundles onto each skewer, leaving a small space between bundles.
Baste with barbecue sauce.
Grill uncovered over medium coals for 4-5 minutes.
Turn, baste and grill an additional 1-5 minutes, or until bacon is crisp and shrimp has turned pink.
Serve on lettuce lined plate with onion and additional barbecue sauce.
www.recipecove.com
Crab Stuffed Mushrooms
There are delicious! From the Recipe Cove website.
1 lb. fresh mushrooms
¼ cup celery, finely chopped
2 tbl. onion, finely chopped
3 tbl. red bell pepper, finely chopped
½ lb. crab claw meat
2 cups oyster crackers, crushed
½ cup cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. salt
1 egg
½ cup water
6 white cheddar cheese slices
Instructions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except the cheese slices) and mix well.
Place the mushroom caps in individual buttered casseroles or baking dishes ( about 6 caps each) Spoon 1 teaspoon of stuffin into each mushroom.
Cover with sliced cheese, and bake in oven for 12-15 min until cheese is lightly browned.
www.recipecove.com
1 lb. fresh mushrooms
¼ cup celery, finely chopped
2 tbl. onion, finely chopped
3 tbl. red bell pepper, finely chopped
½ lb. crab claw meat
2 cups oyster crackers, crushed
½ cup cheddar cheese
¼ tsp. garlic powder
¼ tsp. onion powder
¼ tsp. ground black pepper
¼ tsp. salt
1 egg
½ cup water
6 white cheddar cheese slices
Instructions:
Preheat oven to 400 degrees.
Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool in refrigerator.
While vegetables cool, wash mushrooms and remove stems.
Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sauteed vegetables, chopped mushroom stems, and all other ingredients (except the cheese slices) and mix well.
Place the mushroom caps in individual buttered casseroles or baking dishes ( about 6 caps each) Spoon 1 teaspoon of stuffin into each mushroom.
Cover with sliced cheese, and bake in oven for 12-15 min until cheese is lightly browned.
www.recipecove.com
Vegetable Casserole
From the Recipe Cove website
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
Serves 8.
www.recipecove.com
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
Serves 8.
www.recipecove.com
Monday, September 29, 2008
Ale-Sauced Pork Ribs and Vegetables
I guess the cold, rainy weather is getting to me. This recipe from the Recipe Cove website sounds like just the thing to take off the chill.
2 1/2 - 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic bear
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
radishes(optional)
fresh rosemary sprigs (optional)
shredded lemon peel (optional)
Instructions:
1. Place pork in a large self-sealing plastic bag set in a shallow dish.
2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
3. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
4. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
5. Transfer pork ribs to bed of carrots and potatoes.
6. Pour ale mixture over all.
7. Cover and cook on low heat 8-9 hours or on high heat 4-4 1/2 hours.
8. Remove pork and vegetables from cooker. Cover and keep warm.
9. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
10. Measure 2 cups of cooking juices, adding water to make 2 cups, if necesary.
11. Stir together wate rand cornstarch in medium saucepan.
12. Add 2 cups strained juices.
13. Cook and stir until thickened and bubbly. Cook adn stir 2 minutes more.
14. Serve sauce with meat, vegetables, and radishes.
15. Garnish with fresh rosemary and lemon peel.
www.recipecove.com
2 1/2 - 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic bear
3 cloves garlic, minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary, crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
radishes(optional)
fresh rosemary sprigs (optional)
shredded lemon peel (optional)
Instructions:
1. Place pork in a large self-sealing plastic bag set in a shallow dish.
2. Add ale, garlic, lemon peel, dried rosemary, salt and pepper.
3. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.
4. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker.
5. Transfer pork ribs to bed of carrots and potatoes.
6. Pour ale mixture over all.
7. Cover and cook on low heat 8-9 hours or on high heat 4-4 1/2 hours.
8. Remove pork and vegetables from cooker. Cover and keep warm.
9. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain.
10. Measure 2 cups of cooking juices, adding water to make 2 cups, if necesary.
11. Stir together wate rand cornstarch in medium saucepan.
12. Add 2 cups strained juices.
13. Cook and stir until thickened and bubbly. Cook adn stir 2 minutes more.
14. Serve sauce with meat, vegetables, and radishes.
15. Garnish with fresh rosemary and lemon peel.
www.recipecove.com
Peanut-Sauced Shrimp and Rice Noodles
If you like Thai food, here is a quick and simple recipe from the Recipe Cove website.
7 oz. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce
Instructions:
1. Place noodles in a large bowl. Bring 4 cups water to a boil; pour boiling water over noodles. let stand for 10 minutes.
2. Meanwhile, in large skillet over medium-high heat, heat oil. Add shrimp, asparagusa nd sweet peppers.
3. Cook and stir for 3-5 ninutes, until shrimp are opaque.
4. Add peanut sauce, heat through.
5. Drain noodles.
6. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests.
7. Top noodle nests with shrimp, asparagus and sweet pepper mixture.
Serves 4.
www.recipecove.com
7 oz. dried medium rice noodles
1 Tbsp. cooking oil
12 oz. peeled, deveined medium uncooked shrimp
12 oz. fresh asparagus spears, trimmed, cut in 2-inch pieces (3 cups)
1 large red and/or yellow sweet pepper, cut in 3/4-inch pieces (1 cup)
1/2 cup bottled peanut sauce
Instructions:
1. Place noodles in a large bowl. Bring 4 cups water to a boil; pour boiling water over noodles. let stand for 10 minutes.
2. Meanwhile, in large skillet over medium-high heat, heat oil. Add shrimp, asparagusa nd sweet peppers.
3. Cook and stir for 3-5 ninutes, until shrimp are opaque.
4. Add peanut sauce, heat through.
5. Drain noodles.
6. Divide noodles among shallow serving bowls, using a fork to twist noodles into nests.
7. Top noodle nests with shrimp, asparagus and sweet pepper mixture.
Serves 4.
www.recipecove.com
Vegetable Casserole
Another great recipe for those cold nights that are coming. From the Recipe Cove website.
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
www.recipecove.com
2 19-oz cans cannellini beans
1 19-oz can garbanzo or fava beans
1/4 cup purchased basil pesto
1 medium onion, chopped
4 cloves garlic, minced
1 1/2 tsp. dried italian seasoning, crushed
1 16-oz pkg refrigerated cooked plain polenta cut in 1/2-inch-thick slices
1 large tomato, thinly sliced
1 8-oz pkg finely shredded italian cheese blend (2 cups)
2 cups fresh spinach
1 cup torn radicchio
Instructions:
1. Rinse and drain beans. In large bowl combine beans, 2 tbl. of pesto, onion, garlic, and italian seasoning.
2. In 4- to 5-quart slow cooker layer half of bean mixture, half of polenta, and half of cheese. Add remaining beans and polenta.
3. Cover; cook on low heat for 4-6 hours or on high heat 2-2/12 hours.
4. Add tomato, remaining cheese, spinach, and radicchio.
5. Combine remaining pesto and 1 tbl. water. Drizzle pesto mixture on casserole.
6. Let stand, uncovered, 5 minutes.
www.recipecove.com
Chicken Spinach Lasagna Casserole
From the Recipe Cove website
1 (10 oz) pkg. frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. soy sauce
1 (10 oz) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.
3. Put a layer of noodles in the bottom of a greased 9x13x2 inch lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with the remaining spinach mixture.
6. Sprinkle Parmesan cheese, then pecans on top.
7. Bake for 1 hour
Serves 12.
www.recipecove.com
1 (10 oz) pkg. frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups grated cheddar cheese
1/3 cup chopped onion
1 Tbsp. cornstarch
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbsp. soy sauce
1 (10 oz) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 oz) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup grated Parmesan cheese
1 cup chopped pecans
Instructions:
1. Preheat oven to 350 degrees.
2. In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms, and mayonnaise.
3. Put a layer of noodles in the bottom of a greased 9x13x2 inch lasagna pan.
4. Spread half of the spinach mixture over noodles.
5. Place another layer of noodles on top and cover with the remaining spinach mixture.
6. Sprinkle Parmesan cheese, then pecans on top.
7. Bake for 1 hour
Serves 12.
www.recipecove.com
All American Chocolate Cake
Here is a great made from scratch chocolate cake from the Recipe Cove website.
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Instructions:
Preheat oven to 350F.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.
Cool in pans 5 minutes before turning out onto wire rack.
www.recipecove.com
4 oz Unsweetened chocolate
1 c Shortening or 1/2 lb butter
2 ts Vanilla
2 c Cake flour
2 c Sugar
1 1/2 ts Baking powder
1 ts Baking soda
1 ts Salt
1 c Milk
4 Eggs
Instructions:
Preheat oven to 350F.
In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted.
Remove from heat and stir in vanilla.
In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.
Spread mixture in two greased and floured 9-inch round cake pans.
Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean.
Cool in pans 5 minutes before turning out onto wire rack.
www.recipecove.com
Fried Mozzarella with Roasted Pepper Sauce
Another great appetizer recipe from Recipe Cove.
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
2 jars roasted peppers
¼ cup olive oil
¼ cup water
¼ cup red wine vinegar
1 tsp. garlic powder
1 tbsp. cayenne pepper
1 tsp. salt
½ tsp. pepper
3 16 oz. pkgs. of mozzarella
2 cups bread crumbs
1½ cups vegetable oil
2 eggs, beaten with ¼ cup of water
Instructions:
Slice mozzarella into slices (approximately 15 per pkg.)
Dip mozzarella in egg mixture and then into bread crumbs just like you would to chicken cutlets. Do all pieces of cheese before starting to fry, it makes it easier.
Heat 1½ cups of oil in large fry pan.
Place cheese cutlets in fry pan, do not over crowd.
Let brown on both sides watching carefully not to melt cheese all over the place.
When done set aside on serving platter.
In medium sauce pan heat olive oil, roasted peppers, garlic powder, salt, pepper, water, red wine vinegar and cayenne pepper.
When warmed pour mixture into blender and pulse until creamy.
The sauce can be poured into small ramekins so all your guestshave their own sauce and are not dipping into the same dish.
www.recipecove.com
Teriyaki Chicken Wings
Here is a great chicken wing recipe from the Recipe Cove website. These are a great treat when watching the football game.
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
3 pounds chicken wings
1 onion, chopped
1 cup soy sauce
1 cup brown sugar
2 teaspoons ground ginger
2 cloves garlic, crushed
1/4 cup dry sherry
Instructions:
Rinse chicken, and pat dry.
Cut off wing tips and discard.
Cut each wing into 2 pieces, cutting at the joint.
Broil wings 4 inches from heat for about 10 minutes on each side, or until browned.
Transfer wings to crockpot.
Mix all remaining ingredients together and pour over chicken wings.
Cook, covered, on low for 5 to 6 hours or on high for 2 to 3 hours.
Stir once or twice to keep wings coated with sauce.
www.recipecove.com
Beef Bourginion
Here is a great crockpot recipe from Recipe Cove for those cold days coming up.
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Instructions:
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge.
In large pan, cook bacon until soft.
Add garlic and onion sauteeing until soft.
Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid.
Place beef in slow cooker.
Sprinkle flour over the beef stirring until well coated.
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on LOW 8-9 hrs.
www.recipecove.com
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour
Instructions:
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight in the fridge.
In large pan, cook bacon until soft.
Add garlic and onion sauteeing until soft.
Add mushrooms and cook until slightly wilted.
Drain beef reserving liquid.
Place beef in slow cooker.
Sprinkle flour over the beef stirring until well coated.
Add mushroom mixture on top.
Pour reserved marinade over all.
Cook on LOW 8-9 hrs.
www.recipecove.com
Autumn Cheesecake
Another great cheesecake recipe from the Recipe Cove website.
1 cup graham cracker crumbs
1/2 tsp cinnamon
16 oz cream cheese, softened
2 large eggs
4 c thinly sliced peeled apples
1/2 tsp cinnamon
3 tbl sugar
1/4 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
www.recipecove.com
1 cup graham cracker crumbs
1/2 tsp cinnamon
16 oz cream cheese, softened
2 large eggs
4 c thinly sliced peeled apples
1/2 tsp cinnamon
3 tbl sugar
1/4 cup butter, melted
1/2 cup sugar
1/2 tsp vanilla
1/3 cup sugar
1/4 cup chopped pecans
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch spring-form pan.
Bake at 350 degrees for 10 minutes.
Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in vanilla, pour over crust.
Toss apples with combined sugar and cinnamon.
Spoon apple mixture over cream cheese layer; sprinkle with pecans.
Bake at 350 degrees for 1 hour and 10 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill.
www.recipecove.com
Sunday, September 28, 2008
Aunt Franny's Cheesecake
Easy cheesecake recipe from Recipe Cove
3 (8 ounce) pkgs cream cheese
5 eggs
1 1/2 pt sour cream
1 1/2 tsp vanilla
3 tbl sugar
1 cup sugar
1 1/2 tsp vanilla
1/2 cup sugar
1 1/2 cup graham cracker crumbs
1/4 cup butter
Instructions:
Mix together 1 1/2 c. graham cracker crumbs, 3 tbl sugar, 1/4 cup butter.
Pour in 13x9x2 pan.
Add eggs, one at a time, to cream cheese. Mix thoroughly.
Add 1 cup sugar and and 1 1/2 tsp vanilla.
Pour over graham cracker crust.
Bake at 300 degrees for one hour.
Cool for 5 minutes.
Mix together 1 1/2 pints sour cream, 1/2 cup sugar, and 1 1/2 tsp vanilla.
Pour over baked cheesecake.
Bake an additional 5 minutes in oven.
Chill overnight.
Serve cherry pie filling as topping on the side.
www.recipecove.com
3 (8 ounce) pkgs cream cheese
5 eggs
1 1/2 pt sour cream
1 1/2 tsp vanilla
3 tbl sugar
1 cup sugar
1 1/2 tsp vanilla
1/2 cup sugar
1 1/2 cup graham cracker crumbs
1/4 cup butter
Instructions:
Mix together 1 1/2 c. graham cracker crumbs, 3 tbl sugar, 1/4 cup butter.
Pour in 13x9x2 pan.
Add eggs, one at a time, to cream cheese. Mix thoroughly.
Add 1 cup sugar and and 1 1/2 tsp vanilla.
Pour over graham cracker crust.
Bake at 300 degrees for one hour.
Cool for 5 minutes.
Mix together 1 1/2 pints sour cream, 1/2 cup sugar, and 1 1/2 tsp vanilla.
Pour over baked cheesecake.
Bake an additional 5 minutes in oven.
Chill overnight.
Serve cherry pie filling as topping on the side.
www.recipecove.com
Arizona Sunset Cheesecake
From the Recipe Cove website
Shortbread Crust:
1 1/2 c flour
1/2 c finely ground pecans
1/3 c sugar
1 lg egg, separated
1/2 c butter, softened
Cranberry Glaze Filling:
1 can whole berry cranberry sauce OR 2 cups cranberry orange relish
2 tbl sugar
1 tbl cornstarch
1 tbl grated lemon zest
1 tbl lemon juice
White Chocolate Filling:
1 1/2 c fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4-8 oz pkgs cream cheese
2/3 c sugar
1 tbl grated orange zest
2 tbl cranberry liqueur (such as Crantasia Schnapps)
8 oz white chocolate, melted
4 eggs
Candied Topping:
4 c water
2 c sugar
3 seedless oranges (unpeeled) - cut into paper-thin slices
Garnish:
Whipped Cream
Instructions:
Preheat the oven to 400 degrees.
Shortbread Crust:
Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool.
Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
Cranberry Glaze Filling
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling
Reset the oven to 350 degrees.
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer.
Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a singlelayer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
www.recipecove.com
Shortbread Crust:
1 1/2 c flour
1/2 c finely ground pecans
1/3 c sugar
1 lg egg, separated
1/2 c butter, softened
Cranberry Glaze Filling:
1 can whole berry cranberry sauce OR 2 cups cranberry orange relish
2 tbl sugar
1 tbl cornstarch
1 tbl grated lemon zest
1 tbl lemon juice
White Chocolate Filling:
1 1/2 c fresh orange juice
1-3 Inch x 1 inch piece- of orange peel (orange part only)
4-8 oz pkgs cream cheese
2/3 c sugar
1 tbl grated orange zest
2 tbl cranberry liqueur (such as Crantasia Schnapps)
8 oz white chocolate, melted
4 eggs
Candied Topping:
4 c water
2 c sugar
3 seedless oranges (unpeeled) - cut into paper-thin slices
Garnish:
Whipped Cream
Instructions:
Preheat the oven to 400 degrees.
Shortbread Crust:
Working on a large flat surface, such as a pastry board, place flour, pecans, and sugar in the center of the surface and mix together.
Form a small depression or well in the center of the mound.
Add the egg yolk and the softened butter to the well, then blend these with the dry mixture.
Mix the ingredients thoroughly using your hands -- there is no substitute for warm hands.
Shape the dough into a ball and wrap in plastic wrap.
Chill for at least 10 minutes.
Roll out the dough to a thickness of about 1/4-inch. You should have a circle of about 11 inches in diameter. For best results, roll out your dough between 2 sheets of waxed paper, then peel away the paper and cut the crust in a 9 inch circle.
Place the circle inside a 9 inch springform pan.
Prick the crust several times with a fork to keep the crust from puffing up during the baking.
Place the springform pan in the oven and bake for 15 to 20 minutes, or until light brown.
Allow to cool.
Using the leftover dough, line the sides of the springform pan.
Press the dough against the sides of the pan, smoothing it so as to have a continuous layer of crust all the way around the sides of the pan.
Make sure that the side crust meets the bottom crust all the way around.
Brush the reserved egg white onto the shell, covering the bottom and sides. This will seal the dough and keep it from becoming soggy.
Set aside until ready to use.
Cranberry Glaze Filling
Mix the sugar and cornstarch together in a small saucepan.
Stir in the cranberry sauce.
Cook over medium heat, stirring constantly, until thick.
Stir in the lemon zest and lemon juice.
Set aside to cool slightly.
White Chocolate Filling
Reset the oven to 350 degrees.
Boil the orange juice and piece of orange peel in a heavy medium saucepan until the juice is reduced to 3 Tbsp - about 12 minutes.
Remove and discard the strip of orange peel and set aside the reduced orange juice.
Using an electric mixer, beat the cream cheese, sugar, grated orange zest, Crantasia, and reduced orange juice until smooth.
Beat in the melted white chocolate and then the eggs, one at a time, beating just until combined.
Pour the cranberry glaze filling into the prepared crust, spreading evenly.
Pour the white chocolate filling over the cranberry layer and bake about 50 minutes (the top will be dry and the sides puffed slightly - the center will not be set).
Move cheesecake to a wire rack and cool completely to room temperature.
Chill in the refrigerator overnight.
Candied Oranges
Cover a wire rack with waxed paper. Set aside.
Combine the water and sugar in a heavy shallow wide skillet.
Stir over medium heat until the sugar dissolves. Simmer 5 minutes longer.
Add the orange slices 1 at a time and adjust the heat so that the syrup bubbles only around the edges of the pan.
Cook the oranges for one hour.
Turn over the top layer of oranges and cook until the oranges are translucent and the orange peels tender, about another one hour longer.
Lift and drain each orange slice out of the syrup, and arrange the slices in a singlelayer on the prepared rack.
Let dry 1 hour.
Boil the orange-sugar syrup until thick, about 6 minutes
Loosen and remove the sides of the springform pan.
Set the cheesecake on a serving dish.
Overlap the candied orange slices around the top of the cheesecake.
Reheat the orange syrup, if necessary, and brush over the orange slices.
Drizzle any remainder over each serving. Garnish: whipped cream.
www.recipecove.com
Apple Cheesecake
Another cheesecake recipe from Recipe Cove
1 cup graham cracker crumbs
Sugar
1 tsp cinnamon; divided
3 tbl butter; melted
16 oz cream cheese; softened
2 eggs
1/2 tsp vanilla extract
4 cups apple slices; thinly sliced, peeled (about 2 1/2 lbs apples)
1/2 cup pecans; chopped
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine in small bowl; mix well.
Press onto bottom and up sides of 9-inch pie plate.
Bake crust 10 minutes.
Beat together cream cheese and 1/2 cup sugar in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Pour into crust.
Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl.
Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture.
Sprinkle with pecans.
Bake 1 hour and 10 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
www.recipecove.com
1 cup graham cracker crumbs
Sugar
1 tsp cinnamon; divided
3 tbl butter; melted
16 oz cream cheese; softened
2 eggs
1/2 tsp vanilla extract
4 cups apple slices; thinly sliced, peeled (about 2 1/2 lbs apples)
1/2 cup pecans; chopped
Instructions:
Preheat oven to 350 degrees.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine in small bowl; mix well.
Press onto bottom and up sides of 9-inch pie plate.
Bake crust 10 minutes.
Beat together cream cheese and 1/2 cup sugar in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla.
Pour into crust.
Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl.
Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture.
Sprinkle with pecans.
Bake 1 hour and 10 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
www.recipecove.com
Another Chocolate Cheesecake
Check out the Recipe Cove website for more cheesecake recipes.
1 pkg (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tbl butter; melted
2 pkg (8 oz) cream cheese; softened (low fat works well)
2/3 cup sugar
3 eggs
12 oz (2 cups) semi-sweet chocolate, melted
1 cup whipping cream
2 tbl butter; melted
1 tsp vanilla
1/2 cup Kahlua
Instructions:
Preheat oven to 325 degrees.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, and then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days.
www.recipecove.com
1 pkg (8 1/2 oz) chocolate wafers; crushed (Oreos work well, filling and all)
6 tbl butter; melted
2 pkg (8 oz) cream cheese; softened (low fat works well)
2/3 cup sugar
3 eggs
12 oz (2 cups) semi-sweet chocolate, melted
1 cup whipping cream
2 tbl butter; melted
1 tsp vanilla
1/2 cup Kahlua
Instructions:
Preheat oven to 325 degrees.
In medium bowl, combine wafers and butter, reserving 1 tablespoon of the crumbs for garnish.
Press remaining crumbs in bottom and 2 inches up sides of an ungreased 10- inch springform pan. Refrigerate.
In a large bowl, combine cream cheese and sugar; beat until smooth.
Add eggs 1 at a time, beating well after each addition.
Add melted chocolate; beat well.
Add remaining ingredients, and beat until smooth.
Pour into crust-lined pan.
Bake at 325 degrees for 55 to 65 minutes or until edges are set. Center of cheesecake will be soft. (To minimize cracking, place a shallow pan with about 3/4 inch of hot water on the lower oven rack while baking.)
Allow cheesecake to cool in the pan for 5 minutes, and then carefully remove the sides of the pan.
Allow the cheesecake to cool completely.
Garnish with the reserved crumbs and refrigerate (at least 2-3 hours, preferably overnight).
Keeps well in refrigerator for 3 days.
www.recipecove.com
Amaretto and Ghiradelli Chocolate Chip Cheesecake
Try this deliciously decadant cheesecake recipe from Recipe Cove
Crust:
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter
1 1/4 cup Vanilla wafer crumbs
1/4 cup nuts; finely chopped
3 tbl confectioners’ sugar
Filling:
24 oz cream cheese; softened
1 cup sugar
4 large egg; room temp
1/4 cup Amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
Topping:
2 cups sour cream; room temp
1/4 cup sugar
1 tsp Amaretto
1/2 cup almonds, toasted and sliced
Instructions:
Position a rack in the center of the oven and preheat to 375 degrees.
Lightly butter the bottom and side of a 9 x 3" round spring form pan.
Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge.
Carefully attach the side of the spring form so as not to tear the foil.
Wrap the foil overhang halfway up the side of the spring form pan.
Lightly butter the foil covered bottom and side of the spring form pan.
In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
In a large bowl, stir together the crumbs, nuts and sugar until combined.
Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
One at a time, beat in the eggs, beating well after each addition.
Beat in the liqueur, cornstarch and vanilla until smooth.
Stir in the chocolate chips.
Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
Bake the cheesecake for 50 to 60 minutes or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
Bake for 5 minutes longer.
Cool the cheesecake completely on a wire rack.
Cover with plastic wrap and refrigerate overnight.
Remove the side of the pan and sprinkle the top with the almonds.
www.recipecove.com
Crust:
1 cup Ghirardelli semi-sweet chocolate chips
1 tbl butter
1 1/4 cup Vanilla wafer crumbs
1/4 cup nuts; finely chopped
3 tbl confectioners’ sugar
Filling:
24 oz cream cheese; softened
1 cup sugar
4 large egg; room temp
1/4 cup Amaretto
2 tbl cornstarch
1 tsp vanilla extract
1 cup Ghirardelli semi-sweet chocolate chips
Topping:
2 cups sour cream; room temp
1/4 cup sugar
1 tsp Amaretto
1/2 cup almonds, toasted and sliced
Instructions:
Position a rack in the center of the oven and preheat to 375 degrees.
Lightly butter the bottom and side of a 9 x 3" round spring form pan.
Trim a 9" cardboard cake circle so that it fits snugly within the curved lip of the bottom of the springform pan.
Cover the top of the cardboard lined spring form bottom with a piece of aluminum foil, leaving a 2" overhang all the way around the edge.
Carefully attach the side of the spring form so as not to tear the foil.
Wrap the foil overhang halfway up the side of the spring form pan.
Lightly butter the foil covered bottom and side of the spring form pan.
In the top of a double boiler over hot, not simmering, water, melt the chocolate chips with the butter, stirring frequently, until smooth.
Remove the top part of the double boiler from the bottom and cool the chocolate mixture until tepid.
In a large bowl, stir together the crumbs, nuts and sugar until combined.
Add the chocolate mixture and using a fork, stir together the chocolate and crumbs, until combined.
Press the mixture evenly into the bottom of the prepared pan, making sure that the crust extends 1" up the side of the pan. Set aside.
Make the filling: In a large bowl, using a hand held electric mixer set at medium high speed, beat the cream cheese with the sugar for 2 to 3 minutes, or until smooth.
One at a time, beat in the eggs, beating well after each addition.
Beat in the liqueur, cornstarch and vanilla until smooth.
Stir in the chocolate chips.
Pour the cheesecake filling into the prepared pan and smooth the surface with a rubber spatula.
Bake the cheesecake for 50 to 60 minutes or until a knife comes out clean when inserted near the center.
Cool for 5 minutes. Do not turn off the oven.
Make the topping: In a large bowl, stir together the sour cream, sugar and liqueur until combined and spread it evenly over the surface of the cake.
Bake for 5 minutes longer.
Cool the cheesecake completely on a wire rack.
Cover with plastic wrap and refrigerate overnight.
Remove the side of the pan and sprinkle the top with the almonds.
www.recipecove.com
A Masterpiece Cheesecake
Look for more cheesecake recipes on the Recipe Cove website
Crust:
2 cups graham cracker crumbs
1/4 cup melted butter
1/3 cup powdered sugar
2 Tbsp. flour
Filling:
1 lb. cream cheese
3 eggs
1/2 cup sugar
Instructions:
Preheat oven to 350 degrees.
Mix crust ingredients well and pat into greased 9" spring form pan (grease bottom of pan only).
Place in refrigerator while making filling.
Beat filling ingredients well and pour into pie crust.
Bake at 350 degrees for 20 minutes ONLY.
Remove and cool.
Cake may be decorated with any variety of fruits, canned or in season.
www.recipecove.com
Crust:
2 cups graham cracker crumbs
1/4 cup melted butter
1/3 cup powdered sugar
2 Tbsp. flour
Filling:
1 lb. cream cheese
3 eggs
1/2 cup sugar
Instructions:
Preheat oven to 350 degrees.
Mix crust ingredients well and pat into greased 9" spring form pan (grease bottom of pan only).
Place in refrigerator while making filling.
Beat filling ingredients well and pour into pie crust.
Bake at 350 degrees for 20 minutes ONLY.
Remove and cool.
Cake may be decorated with any variety of fruits, canned or in season.
www.recipecove.com
7 Up Lemon Cheesecake with Strawberry Glaze
An easy, tasty cheesecake recipe from Recipe Cove
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp cinnamon
1 pkg unflavored gelatin
1 1/2 cups 7-up; divided
1 small pkg lemon pudding & pie filling (not instant)
6 tbl sugar
2 eggs; beaten 3/4 cup water
11 oz cream cheese; softened
1/2 cup strawberry jelly; melted
Fresh strawberries or unsweetened frozen, thawed whole strawberries
Instructions:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press onto bottom and partway up sides of buttered 9" springform pan; chill.
Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
In a saucepan combine pudding/pie filling, sugar, beaten eggs and water. Blend well.
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
Stir in softened gelatin; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
Mix together with remaining 7-up mixture and stir until well blended.
Turn into chilled crust and chill for at least 8 hours.
Remove from pan and add topping.
Brush top of chilled cheesecake with melted jelly.
Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
www.recipecove.com
2 cups graham cracker crumbs
1/2 cup powdered sugar
1/2 cup butter; melted
1 tsp cinnamon
1 pkg unflavored gelatin
1 1/2 cups 7-up; divided
1 small pkg lemon pudding & pie filling (not instant)
6 tbl sugar
2 eggs; beaten 3/4 cup water
11 oz cream cheese; softened
1/2 cup strawberry jelly; melted
Fresh strawberries or unsweetened frozen, thawed whole strawberries
Instructions:
Combine well the graham cracker crumbs, powdered sugar, cinnamon, and melted butter.
Press onto bottom and partway up sides of buttered 9" springform pan; chill.
Soften unflavored gelatin in 1/4 cup 7-up for 4 minutes.
In a saucepan combine pudding/pie filling, sugar, beaten eggs and water. Blend well.
Add 1-1/4 cup 7-up and bring just to a boil over medium heat stirring constantly; remove from heat.
Stir in softened gelatin; cool 3 minutes.
Add 1/2 cup of this warm mixture to softened cream cheese; mash together.
Mix together with remaining 7-up mixture and stir until well blended.
Turn into chilled crust and chill for at least 8 hours.
Remove from pan and add topping.
Brush top of chilled cheesecake with melted jelly.
Arrange strawberries upright on cake and spoon any remaining melted jelly over them.
www.recipecove.com
Beef and Roasted Pepper Crostini
Here is a new recipe on the Recipe Cove website
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
3/4 pound thinly sliced deli roast beef
3 tablespoons olive oil
2 large cloves garlic, minced
2 loaves (8-ounces each) French bread (about 2 1/2-inch diameter), cut into 1/2-inch thick slices
1 (12-ounce) jar roasted red peppers, rinsed, drained, chopped
2 cups shredded Italian cheese blend
Instructions:
Heat oven to 450 degrees.
In 1-cup glass measure, combine oil and garlic; microwave on high 30 seconds.
Lightly brush top side of each bread slice with oil mixture; arrange on 2 baking sheets.
Bake in 450 degree oven 6 to 8 minutes or until light golden brown.
Layer equal amounts of beef, red peppers and cheese over toasted bread.
Return to oven; bake an additional 2 to 4 minutes or until cheese is melted.
Serve immediately.
Crispy Cashew Chicken Appetizer
Another new recipe from Recipe Cove.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
2 egg whites
1 1/4 c. finely chopped cashew nuts
2 whole chicken breasts, skinned, boned and thinly sliced
2 c. peanut or vegetable oil
1/4 c. cornstarch
1 tsp. sugar
2 tsp. salt
1 1/2 tbsp. dry sherry
Instructions:
In small bowl, combine cornstarch, salt, sugar and sherry.
In separate bowl, beat egg white lightly until just frothy.
Gradually add cornstarch mixture.
Stir gently until blended.
Place chopped cashews on plate.
Dip chicken slices into egg mixture, then coat with cashews.
Place on waxed paper.
Pour oil into wok, place tempura rack onto wok, making sure rack is level and hooks rest securely on edge of wok.
Heat oil over medium to medium-high heat until it reaches 375 degrees.
Drop 5 or 6 slices of chicken carefully into hot oil, using a slotted spoon.
Fry until golden brown, about 2 to 3 minutes.
Remove from oil and place on tempura rack to drain and keep warm.
Continue frying remaining chicken pieces.
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