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Volume 28
I'M BACK!!!! If you did not get the July 29th newsletter please e-mail me.
I had a lot of trouble getting this one out.
Also I am running low on
household tips. If you have any please send them to:
recipeden@recipeden.com
I am always looking for tips,
tricks and recipes. Let me know if you would like to contribute, I will
give you credit for anything you submit for the newsletter.
recipeden@recipeden.com
Household Tips
Thanks so
much for the tips from
Christina Saner
http://www.christinamaries.com
Pam cooking spray will dry
finger nail polish
Cool whip will condition your hair in 15 min
Mayonnaise will KILL LICE. It will also condition your hair
TOMATO CUCUMBER SALAD
2 ripe tomatoes, sliced in thin wedges
2 cucumbers, thinly sliced
1 sweet onion (I used Vidalia), thinly sliced and separated into rings
Dressing
1/2 cup rice wine vinegar
4 tablespoons sugar (I used Splenda)
Seasoned salt to taste
Pour dressing over vegetables and chill for at least one hour before
serving.
FOR
PRINTABLE RECIPE CLICK HERE
Chicken Pepperoni
1/2 pound of your favorite pasta
1/2 stick pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon ground oregano (or 2 teaspoons fresh)
1/2 teaspoon crushed basil (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 pound boneless, skinless chicken breast
olive oil (optional)
16 ounce tomato sauce
1 six-ounce can tomato paste
1/2 teaspoon crushed red pepper flakes (or more, to taste)
I used quartered low-fat pepperoni slices without sacrificing the taste.
While I needed to use olive oil to make up for the missing rendered fat, I
did save considerably on cholesterol.
Cook pasta according to package directions.
Dice pepperoni into 1/4"
cubes.
Cook in frying pan over medium heat, allowing the fat from it to
render out.
Remove from pan and set aside.
Season flour with salt, pepper,
oregano, basil, garlic powder and onion powder.
Cut chicken into
bite-sized chunks.
Dredge chicken pieces in seasoned flour until coated.
Shake off excess flour and brown in the rendered pepperoni fat (and olive
oil, if needed) until the chicken is almost cooked. Remove from pan and
set aside.
Whisk tomato sauce, tomato paste, crushed red pepper flakes and
1/2 cup water together in pan until smooth.
Return chicken and pepperoni
to pan.
Bring to simmer and cook, stirring, for 5 to 7 minutes.
Serve over a bed of pasta. Serves 4.
FOR PRINTABLE RECIPE CLICK HERE
Grilled Monterey & Pepper Burger
Serves 4 Prep Time 10 Min. Cook Time 20 Min.
1 large (about 1 lb) sweet onion peeled, crosswise sliced
in 1/2 inch
rings
1 Poblano pepper (about 1/4 lb.) cored, seeded and quartered
5 tsp. basting oil (see recipe below)
1 lb 90% lean irradiated ground beef, formed into four 1/2 inch thick
burgers (I used regular ground beef because we like ours cooked
thoroughly).
1 cup shredded Monterey Jack cheese
4 Kaiser rolls, split
1 jar medium Salsa of your liking, pureed if desired
Preheat grill on high for 10 min.
1. Coat grill lightly with vegetable oil.
2. Brush onion slices and pepper with 1 tsp. basting oil; sear on grill
1-2 min. each side, remove and set aside. Grill rolls, cut sides down 30
seconds; remove and set aside.
3. Drizzle each burger with 1 tsp. basting oil. Sear meat on grill, about
2 minutes, until meat has changed color 1/4 way up from bottom. Turn and
sear other side. Brush seared meat with basting oil.
4. Turn meat back over. Brush seared meat with basting oil. Reduce heat to
Medium (for most burgers) or low (for burgers thicker than 1 inch); close
lid.
5. Finish cooking burgers the way you like them.*
6. Top with cheese; close lid. Continue to grill until cheese starts to
melt, 2-3 min; remove from grill and place on grilled roll; top with 2 tsp
salsa, grilled onion rings and pepper quarters.
If using non-irradiated ground beef, cook burgers to 160 degrees.
BASTING OIL
Yield: about 1/2 cup
Prep time: 10 min.
1/2 cup olive oil
1 large clove garlic, peeled, minced
2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped
Combine all ingredients in small bowl.
Use immediately and discard unused
portions.
Enjoy!! Sharon Ravert
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib
August 12, 2003
Click the picture to visit the Recipe Den
Sausage Cream Cheese Dip
1 lb. bulk pork sausage
2 bricks of cream cheese
1 can Rotel diced tomatoes
Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese
is melted. Serve with tortilla chips or flour tortillas. Enjoy!
FOR PRINTABLE RECIPE CLICK HERE
Basil Tomato Salad
2 Tbsp. olive oil
2 Tbsp. cider vinegar
2 tsp. chopped fresh basil leaves
1/2 tsp. salt
1/4 tsp. ground black pepper
3 cups cooked rice, cooled
2 medium tomatoes, chopped
1 medium cucumber, peeled, seeded and chopped
1 small red onion, chopped
Whisk together oil, vinegar, basil, salt, and pepper in large bowl. Add
rice, tomatoes, cucumber, and onion; toss. Serve chilled.
Makes 6 servings
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
Gorgonzola
Linguine with Toasted Walnuts
Serving Size : 1
4 ozs uncooked linguine
1 tbsp margarine
1 clove garlic -- crushed
1 tbsp all-purpose flour
1 c evaporated skimmed milk
1/4 c dry white wine or chicken broth
1/4 tsp salt
1/2 c crumbled gorgonzola cheese (about 2 oz.)
2 tbsp walnuts -- toasted and finely chopped
Cook and drain linguine as directed on package. While linguine is cooking,
melt margarine in 2 qt. saucepan over med. heat. Cook garlic stir
occasionally until golden brown. Stir in flour until smooth and bubbling.
Stir in milk, wine and salt. cook, stirring occasionally, until mixture
begins to thicken. Reduce heat to med-lo. Stir in cheese and cook stirring
occasionally until cheese is melted. Toss linguine and sauce. Sprinkle
with walnuts.
FOR PRINTABLE RECIPE CLICK HERE
Chicken salad with grapes and walnuts
Active time: 35 min Start to finish: 35 min
4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 lb)
1 cup walnuts, toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup)
2 tablespoons finely chopped shallot
2 cups halved seedless red grapes
3/4 cup mayonnaise
3 tablespoons tarragon vinegar
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper
Toss together all ingredients in a large bowl until combined well.
Makes 4 to 6 servings.
FOR PRINTABLE RECIPE CLICK HERE
Cherries Jubilee
More culinary
pyrotechnics.
Bound To impress dinner guests if you bring
flaming
into a dark room.
Makes 4-6
servings.
1 (1 – pound 13 –
ounce) can pitted
Bing cherries
¼ cup
sugar
1 tbsp. Cornstarch
1 tbsp. lemon juice
1 tbsp. butter (no substitute)
1/3 cup kirsch or brandy
Drain and reserve
liquid from cherries. Mix sugar and cornstarch in a saucepan, gradually
mix in cherry
liquid,
and heat, stirring constantly, over moderate heat until boiling. Reduce
heat and simmer, uncovered,
3 minutes,
stirring now and then.
Add lemon juice, butter, and cherries and simmer, uncovered, 2 -3 minutes.
Meanwhile, warm kirsch in a small saucepan.
Transfer cherry mixture to a chafing dish or flame proof serving dish,
pour in kirsch, blaze with a match, and carry flaming to the table. Serve
as is spooned over vanilla ice cream. About 255 calories for each of 4
servings (without ice cream) 170 calories for
each of 6 servings.
Connie B.
http://thebabycollection.com
FOR PRINTABLE RECIPE CLICK HERE
Orange Chicken
6 boneless, skinless chicken breast halves
1/2 teaspoon salt (optional)
pepper to taste
Pam
6 ounces frozen orange juice, thawed, diluted with 1 juice can water
1 teaspoon minced fresh ginger
1 teaspoon dry, ground ginger
1/2 teaspoon Coleman mustard
2 teaspoons soy sauce
1 teaspoon dried parsley
4 tablespoons slivered almonds
1 box instant white-and-wild rice mix
Preheat oven to 375°F. Sprinkle chicken with salt and pepper and brown on
both sides in a large, non-stick fry pan sprayed with Pam over medium-high
heat, about 3 minutes on each side. Place chicken in single layer in 13 x
9-inch baking pan. In blender container combine diluted orange juice,
fresh and dry ginger, mustard and soy sauce. Blend for 10 seconds on low
speed and pour over chicken.
Sprinkle with parsley and almonds.
Bake in preheated oven for 20 minutes.
While chicken is cooking, prepare rice mix according to package
instructions.
Serve chicken with rice, spooning orange sauce over both.
Serves 6.
Pam Cobb
FOR PRINTABLE RECIPE CLICK HERE
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