4 Eggs
2 cups Milk
2 cups Flour
1/2 cup Sugar
Mix all ingredients in a blender and cook like pancakes.
Top with yogurt, fruit and whip cream.
Makes about 30.
Sunday, January 18, 2009
Tuesday, December 30, 2008
Cream Cheese Chicken Soup
| 4 boneless skinless chicken breasts, cut up 1/4 cup butter (or less if you choose) 1 packet Lipton Savory Herb w/ Garlic soup mix 8 oz cream cheese 2 cans Cream of Chicken soup Water to desired consistency |
| Put: chicken, butter, 1 cup water, and Lipton soup mix into crockpot. Cook on low for 6 hours Mix together remaining ingredients and pour into crockpot, mix and cook on low for an additional hour. |
Thursday, December 18, 2008
Cranberry Salsa
1 bag Fresh Cranberries, chopped
1/4 cup Cilantro, chopped
1/2 cup sugar
2 Jalapeno Peppers, seeded and chopped
1 Tablespoon Ginger Root, grated - (less if desired)
2 Tablespoons Lemon Juice
8 oz cream cheese
Mix all ingredients together
Serve over one 8 oz. block of cream cheese (softened) with crackers of your choice.
Marge Bowden
1/4 cup Cilantro, chopped
1/2 cup sugar
2 Jalapeno Peppers, seeded and chopped
1 Tablespoon Ginger Root, grated - (less if desired)
2 Tablespoons Lemon Juice
8 oz cream cheese
Mix all ingredients together
Serve over one 8 oz. block of cream cheese (softened) with crackers of your choice.
Marge Bowden
Tuesday, December 16, 2008
Autumn Pumpkin Pie
1 lg can of pumpkin
1-13 oz can of evaporated milk
3 large eggs, beaten
1 cup of sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 yellow cake mix
1 cup chopped nuts
1 cup melted butter
Blend pumpkin, milk, eeggs, sugar, pumpkin spice and salt together. Pour mixture into lightly greased 8x13 cake pan. Sprinkle cake mix and nuts evenly on top. Drizzle butter over cake mix and nuts. Bake at 350 degrees for 50-60 minutes.
1-13 oz can of evaporated milk
3 large eggs, beaten
1 cup of sugar
4 tsp pumpkin pie spice
1/2 tsp salt
1 yellow cake mix
1 cup chopped nuts
1 cup melted butter
Blend pumpkin, milk, eeggs, sugar, pumpkin spice and salt together. Pour mixture into lightly greased 8x13 cake pan. Sprinkle cake mix and nuts evenly on top. Drizzle butter over cake mix and nuts. Bake at 350 degrees for 50-60 minutes.
Mexican Hominy Soup
1 large can of hominy, drained
2 large chicken breasts, cooked and shredded into small pieces
6 tomatillos, boiled & pureed in blender
4 cups of water with 4 chicken bullion cubes
5 green onions, diced
1 small can of salsa verde
Bring to a boil. Then simmer on low. Add juice from 2 limes and about 1/4 cup of chopped cilantro. Serve soup in bowls. Top with chopped cabbage or chopped iceberg lettuce and sour cream. ( if you can't find tomatillos, you can substitute with a very large can of salsa verde)
2 large chicken breasts, cooked and shredded into small pieces
6 tomatillos, boiled & pureed in blender
4 cups of water with 4 chicken bullion cubes
5 green onions, diced
1 small can of salsa verde
Bring to a boil. Then simmer on low. Add juice from 2 limes and about 1/4 cup of chopped cilantro. Serve soup in bowls. Top with chopped cabbage or chopped iceberg lettuce and sour cream. ( if you can't find tomatillos, you can substitute with a very large can of salsa verde)
Purple Passion
6 oz pkg of raspberry jello
3 oz of cream cheese
1 can crushed pineapple
1 can blueberries
1/2 pint of whipping cream
Dissolve jello in 1 cup of boiling water, add cream cheese and whisk in cream cheese well. Add pineapple & blueberries. Chill until partially set, then fold in whipped cream and chill.
3 oz of cream cheese
1 can crushed pineapple
1 can blueberries
1/2 pint of whipping cream
Dissolve jello in 1 cup of boiling water, add cream cheese and whisk in cream cheese well. Add pineapple & blueberries. Chill until partially set, then fold in whipped cream and chill.
Wednesday, September 17, 2008
Sharee M. Johnson .... Main Dish
.Here are my insights to each recipe for what they are worth. Pot Pie: Love love love it. May not make a different kind again. I did not use roasted chicken. We seasoned and grilled our's and I think the grilled (or roasted if you go buy it) flavor is essential to the dish. Don't boil the chicken. Yuck. And I hate big mushroom chunks so I chopped 'em tiny. And fresh thyme is a must. Salmon: Made it tonight and it was TASTY! Loved it and I don't love salmon. I think it is better than the Seattle Salmon we have always made. Love Bobby Flay. Get good Dijon. Western Family just won't cut it. Flank Steak with Pesto: Who uses fat-free yogurt? I just bought regular. And we oiled and seasoned the steak before we grilled it and when we ate it we put sea salt on it. Tasty. It has a bit of a kick to it if you are into that sort of thing, but it is not a super-kick. Herbed Rice: Really good. I use almonds or pine nuts. Good side dish for fish or whatever. Szechuan Steak: Love it. Gives you bad burps (that's not why I love it). I found that the flank takes longer to cook than it says, so I pushed the peas to the outer edges and cooked the steak in the middle so the peas did not get all wimpy. And it is kinda spicy (but not bad), so you can add less red pepper if you don't like spicy.
Chicken Pot PieAt Seattle's Dahlia Lounge, this hearty dish is party of family meal—the pre-service staff meal that chefs and linecooks make for themselves. 8 servings Recipe by Dahlia Lounge September 2008
Ingredients CRUST
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)
FILLING
7 tablespoons butter, room temperature, divided
5 tablespoons all purpose flour
2 tablespoons olive oil
8 oz assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake),
sliced 1 cup chopped onion
1 cup 1/2-inch cubes celery
1 cup 1/2-inch cubes peeled carrots
1 1/2 tablespoons chopped fresh thyme
1 garlic clove, minced
3 1/2 cups (or more) low-salt chicken broth
5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
1 1/2 cups frozen green peas
1/3 cup whipping cream
1/3 cup chopped fresh Italian parsley
Preparation
CRUST Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.Preheat oven to 425°F. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.
FILLING Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.
Salmon with Brown Sugar and Mustard Glaze Recipe Copyright 1999 by Bobby Flay. All rights reserved.
Salmon: 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Recipe SummaryDifficulty: Easy Prep Time: 1 hour 30 minutes Cook Time: 15 minutes Yield: 8 servings
Steak with Cilantro-Almond Pesto
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.
3/4 cup fresh cilantro2 tablespoons slivered almonds, toasted1 tablespoon chopped seeded jalapeño pepper1/8 teaspoon salt1/8 teaspoon black pepper1 garlic clove, chopped3 tablespoons plain fat-free yogurt1 1/2 teaspoons fresh lime juice1 (1-pound) flank steak, trimmed Cilantro sprigs (optional)
Prepare grill.
Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
CALORIES 209 (47% from fat); FAT 10.8g (sat 3.9g,mono 4.9g,poly 0.8g); IRON 2.5mg; CHOLESTEROL 57mg; CALCIUM 36mg; CARBOHYDRATE 2.4g; SODIUM 152mg; PROTEIN 24.6g; FIBER 0.6g
Cooking Light, MAY 2002
Herbed Basmati Rice
1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Yield: 6 servings (serving size: 2/3 cup)
CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g
Cooking Light, SEPTEMBER 2007
Stir-Fried Szechuan Steak on Rice
Dark sesame oil has a distinctive nutty flavor and aroma. You can find it in the Asian section of the grocery store or at specialty markets. Total time: 31 minutes.
1 (3 1/2-ounce) bag boil-in-bag rice (I would use left over rice, or steam some fresh)
1 (1-pound) flank steak, trimmed
1 teaspoon minced garlic (about 2 cloves)
1/2 teaspoon crushed red pepper
1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons dark sesame oil
2 cups fresh sugar snap peas, trimmed (about 8 ounces)
1/4 cup chopped fresh cilantro
3 tablespoons chopped dry-roasted peanuts
Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.Cut steak diagonally across grain into 1-inch-thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan, and stir-fry 1 minute. Add meat mixture to pan, and stir-fry 2 minutes. Add soy sauce mixture to pan; stir-fry 1 minute or until sauce is slightly thick. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts.
Yield: 4 servings
CALORIES 363 (29% from fat); FAT 11.8g (sat 3.6g,mono 5.5g,poly 2g); IRON 3.4mg; CHOLESTEROL 37mg; CALCIUM 64mg; CARBOHYDRATE 31g; SODIUM 641mg; PROTEIN 29.8g; FIBER 2.1g
Cooking Light, MARCH 2007
Chicken Pot PieAt Seattle's Dahlia Lounge, this hearty dish is party of family meal—the pre-service staff meal that chefs and linecooks make for themselves. 8 servings Recipe by Dahlia Lounge September 2008
Ingredients CRUST
1 1/4 cups all purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1 egg yolk, whisked to blend with 1 tablespoon water (for glaze)
FILLING
7 tablespoons butter, room temperature, divided
5 tablespoons all purpose flour
2 tablespoons olive oil
8 oz assorted fresh wild mushrooms (such as crimini, oyster, and stemmed shiitake),
sliced 1 cup chopped onion
1 cup 1/2-inch cubes celery
1 cup 1/2-inch cubes peeled carrots
1 1/2 tablespoons chopped fresh thyme
1 garlic clove, minced
3 1/2 cups (or more) low-salt chicken broth
5 cups coarsely chopped or torn roast chicken, skin and bones removed (from 1 large chicken)
1 1/2 cups frozen green peas
1/3 cup whipping cream
1/3 cup chopped fresh Italian parsley
Preparation
CRUST Blend flour and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse meal. Add 3 tablespoons ice water; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into rectangle. Wrap in plastic; chill at least 1 hour and up to 1 day.Preheat oven to 425°F. Line baking sheet with parchment. Roll out crust on floured surface to 12x8-inch rectangle. Cut into 8 equal rectangles. Transfer to prepared sheet, spacing apart. Pierce crusts with fork, then brush with egg glaze. Bake until light golden, about 15 minutes. Carefully run long sharp knife under crusts. Cool on sheet. DO AHEAD Can be made 8 hours ahead. Let stand uncovered at room temperature.
FILLING Mix 5 tablespoons butter and flour in small bowl until smooth. Melt 2 tablespoons butter with oil in large wide pot over medium-high heat. Add mushrooms, onion, celery, and carrots; sauté until vegetables start to soften and brown, about 10 minutes. Add thyme and garlic; stir 3 minutes. Add wine; boil until almost evaporated, about 3 minutes. Add 2 1/2 cups chicken broth; bring to simmer. Add butter-flour mixture, 1 tablespoon at a time; whisk until incorporated and mixture boils. Reduce heat; simmer until sauce thickens, stirring often, about 5 minutes. Stir in chicken, peas, cream, and parsley; bring to simmer. Season with salt and pepper. DO AHEAD Can be made 8 hours ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, adding broth by 1/4 cupfuls if mixture is very thick.Preheat oven to 425°F. Transfer filling to 13x9x2-inch baking dish. Carefully place crusts atop filling. Bake until heated through, about 20 minutes. Let rest 5 minutes.
Salmon with Brown Sugar and Mustard Glaze Recipe Copyright 1999 by Bobby Flay. All rights reserved.
Salmon: 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Recipe SummaryDifficulty: Easy Prep Time: 1 hour 30 minutes Cook Time: 15 minutes Yield: 8 servings
Steak with Cilantro-Almond Pesto
Ground almonds thicken this lively herb sauce. The pesto is also good as a spread for burgers and sandwiches, or as a pizza sauce. Most of the fat here is monounsaturated.
3/4 cup fresh cilantro2 tablespoons slivered almonds, toasted1 tablespoon chopped seeded jalapeño pepper1/8 teaspoon salt1/8 teaspoon black pepper1 garlic clove, chopped3 tablespoons plain fat-free yogurt1 1/2 teaspoons fresh lime juice1 (1-pound) flank steak, trimmed Cilantro sprigs (optional)
Prepare grill.
Combine first 6 ingredients in a blender; process until finely chopped (about 15 seconds). Add yogurt and juice; process until smooth.
Grill steak 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak with pesto. Garnish with cilantro sprigs, if desired.
Yield: 4 servings (serving size: 3 ounces steak and about 1 tablespoon pesto)
CALORIES 209 (47% from fat); FAT 10.8g (sat 3.9g,mono 4.9g,poly 0.8g); IRON 2.5mg; CHOLESTEROL 57mg; CALCIUM 36mg; CARBOHYDRATE 2.4g; SODIUM 152mg; PROTEIN 24.6g; FIBER 0.6g
Cooking Light, MAY 2002
Herbed Basmati Rice
1 teaspoon olive oil
Cooking spray
1 cup uncooked basmati rice
1 garlic clove, minced
1 cup water
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 cup chopped green onions
1/4 cup pine nuts, toasted
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh basil
1 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
Heat olive oil in a medium skillet coated with cooking spray over medium-high heat. Add rice and garlic to pan; sauté 2 minutes or until rice is lightly toasted. Add 1 cup water, broth, and salt to pan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; let stand 5 minutes. Stir in onions, nuts, Parmesan cheese, basil, thyme, and pepper.
Yield: 6 servings (serving size: 2/3 cup)
CALORIES 182 (27% from fat); FAT 5.4g (sat 0.8g,mono 1.8g,poly 2.1g); IRON 1.5mg; CHOLESTEROL 2mg; CALCIUM 37mg; CARBOHYDRATE 31.9g; SODIUM 203mg; PROTEIN 4g; FIBER 1.5g
Cooking Light, SEPTEMBER 2007
Stir-Fried Szechuan Steak on Rice
Dark sesame oil has a distinctive nutty flavor and aroma. You can find it in the Asian section of the grocery store or at specialty markets. Total time: 31 minutes.
1 (3 1/2-ounce) bag boil-in-bag rice (I would use left over rice, or steam some fresh)
1 (1-pound) flank steak, trimmed
1 teaspoon minced garlic (about 2 cloves)
1/2 teaspoon crushed red pepper
1/4 cup low-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon sugar
2 teaspoons dark sesame oil
2 cups fresh sugar snap peas, trimmed (about 8 ounces)
1/4 cup chopped fresh cilantro
3 tablespoons chopped dry-roasted peanuts
Cook rice according to package directions, omitting salt and fat. Set rice aside, and keep warm.Cut steak diagonally across grain into 1-inch-thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan, and stir-fry 1 minute. Add meat mixture to pan, and stir-fry 2 minutes. Add soy sauce mixture to pan; stir-fry 1 minute or until sauce is slightly thick. Place about 1/2 cup rice on each of 4 plates; top each serving with about 1 1/4 cups steak mixture. Sprinkle each serving evenly with 1 tablespoon chopped cilantro and 2 1/4 teaspoons chopped peanuts.
Yield: 4 servings
CALORIES 363 (29% from fat); FAT 11.8g (sat 3.6g,mono 5.5g,poly 2g); IRON 3.4mg; CHOLESTEROL 37mg; CALCIUM 64mg; CARBOHYDRATE 31g; SODIUM 641mg; PROTEIN 29.8g; FIBER 2.1g
Cooking Light, MARCH 2007
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