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Volume 33
I hope
everyone had a wonderful weekend. Here is this weeks newsletter enjoy.
Also I am running low on
household tips. 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
Stinky feet - Jell-O!!
Athletes feet - cornstarch
Fungus on toenails or fingernails vapor rub
Peanut butter - will get scratches out of CD's!
Wipe off with a coffee
filter paper
Broccoli with Orange Crumbs
2 slices stale white bread
peel of one orange
1/2 teaspoon dried oregano
2 tablespoons butter -- (or less)
300 grams broccoli
Use your food processor to make crumbs of the bread.
Add orange peel and oregano and process till peel is grated.
Melt butter in a small skillet and brown the crumbs mixture.
Turn onto paper towels to drain.
Meanwhile, cook broccoli in boiling, salted water [or steam].
Serve topped with crumbs and S&P to taste.
FOR
PRINTABLE RECIPE CLICK HERE
Ol ' Number 7
Yams
Serving Size : 6
Categories : Veggies
4 each large sweet potatoes -- wash, dry, bake
3 cups water
1 1/2 cups brown sugar
4 tablespoons butter
1 each 3 to 4 inch cinnamon stick
1/4 teaspoon nutmeg -- freshly grated
1/3 cup bourbon (optional) #7 Jack Daniels
1 long strip orange peel
Preheat oven to 400 F. Wash and dry sweet potatoes and bake for 1 hour or
until potatoes are soft to the touch. Remove from the oven and let cool
slightly then remove skin from potatoes. Reduce oven temperature to 350 F.
While the potatoes are baking, combine remaining ingredients in a
saucepan. Bring to a boil, then reduce the heat and simmer for 30 to 45
minutes until sauce is slightly thickened. Slice the potatoes 1/2 inch
into a medium casserole dish. Pour syrup over them and return to the oven
and bake for approximately 30 minutes.
FOR PRINTABLE RECIPE CLICK HERE
Cucumber Salad
with Spicy Wasabi Dressing
Serves 4:
1 1/2 teaspoons dry wasabi (or to taste)
2 cucumbers
2 Tbs rice wine vinegar
2 tsp sugar
1 tsp sesame oil
Salt and freshly ground black pepper
1 green onion or 2 scallions, thinly sliced
1 Tbs black or toasted white sesame seeds
Those are all the ingredients in the original recipe, but the poster said
her DIL adds imitation crab, so
1 package imitation crab pieces
Mix the wasabi with 1/2 teaspoon warm water in the bottom of a mixing bowl
and let it stand for 5 minutes.
Meanwhile rinse off the imitation seafood and let drain in a colander and
prepare the cucumbers. Peel cukes, then cut each one in half lengthwise,
and use a melon baller or spoon to scoop out the seeds. Cut the cucumber
boats width-wise into 1/4-inch crescents.
Add the vinegar and sugar to the wasabi and whisk until smooth. Whisk in
the sesame oil, salt, and pepper. Just before serving, add the cucumbers,
green onion, and sesame seeds to the dressing and mix well. Let sit in the
refrigerator, covered, for at least half an hour or so to blend the
flavors. Toss again in dressing before serving.
OK, my tweaks:
1. I used imitation lobster rather than crab and think I would in the
future for the better texture - chunky rather than shreddy .
2. I used palm sugar (used in Thai recipes) and slightly less than 1 tsp,
because I think it has a bit of flavor to go with the sweetness.
3. I didn't have any scallions, so I used a bit of red onion sliced
transparently thin, so it wouldn't overpower anything. It was good, but
given the delicacy of the salad, I think scallions would be better
4. The cucumbers - I used 3 small ones and all I did was peel and slice
them. The smaller ones aren't as seedy to begin with and these were fine
without all the extra work
This was wonderful and all of maybe 5 minutes work. It would be a
delightful company for lunch dish on a hot summer day, maybe served on a tomato flower (sliced not quite all the way through into wedges, with the
resulting 'petals' then spread out a bit and a scoop of this salad in the
center, with any dressing left in the bowl drizzled on top to flavor the
tomatoes too)
FOR PRINTABLE RECIPE CLICK HERE
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By Jen Geib September
16, 2003
Click the picture to visit the Recipe Den
Balsamic Glazed Pork
Chops with Red Pepper Grits
Recipe By : Cooking Light magazine
Serving Size : 4
Categories : Sides/warm: Beans&grains* Main dishes: Pork*
Quick dishes*
3 cups water
1/2 teaspoon salt
3/4 cup uncooked quick-cooking grits
2 tablespoons butter
1/2 teaspoon bottled minced garlic
1 7-oz bottle roasted red peppers -- drained & diced
cooking spray
4 4-oz boneless center-cut loin pork chops -- 3/4" thick
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup balsamic vinegar
2 tablespoons honey
1. Bring water and 1/2tsp salt to a boil.
Add grits, butter, and garlic, stirring with a whisk.
Reduce heat and simmer, uncovered, for 5min.
Remove from heat; stir in red pepper.
2. While grits cook, heat a large non-stick skillet coated with cooking
spray over med-high heat.
Sprinkle pork with 1/4tsp salt and black pepper.
Add pork to pan; cook 4min on each side or until done.
Remove from pan.
Stir in vinegar and honey, scraping pan to loosen browned bits.
Bring to a boil; cook 1min or until thick, stirring constantly with a
whisk.
Return pork to pan; turn to coat.
Serve pork and sauce over grits.
Yield: 4 servings (serving size: 1 pork chop and 1 cup grits)
Per serving: Cal 397 (30% from fat) / fat 13.1g (sat 6.7g, mono 3.2g / poly
0.6g) / Prot 28.8g / Carb 40.5g / Fib 0.8g / Chol 88mg / Iron 2.2mg / Sod
592mg / Calc 26mg
FOR PRINTABLE RECIPE CLICK HERE
Apple-Bacon-Cheddar-Bake
1 lb. bacon, fried crisp, crumbled
About 3 cups sliced apples
2 tbsp. sugar
2 cups shredded cheddar
2 cups biscuit mix or 2 cups flour + 1 tsp. baking powder + 1/2 tsp. salt
2 cups milk
4 - 5 eggs
Mix apples and sugar. Layer in 9x13 pan in rows. Cover apples with cheese.
Sprinkle with bacon. Beat remaining ingredients together. Using ladle,
pour evenly over apples, cheese and bacon. Bake at 375 F for 35 -40
minutes till lightly browned. Serve Warm. Serves: 8
FOR PRINTABLE RECIPE CLICK HERE
Cheesy Potato
Casserole
Serving Size : 12
Categories : Veggies
1 package Ore Ida hash browns -- frozen
1 can cream of chicken soup, condensed
2 cups Cheddar Cheese -- shredded
2 cups sour cream
1/2 cup butter -- melted
Mix all the ingredients together and pour into a 9x13 baking dish. Bake
for 1 hour, uncovered at 350 F.
FOR PRINTABLE RECIPE CLICK HERE
Pan-Grilled Sea Scallops
Recipe By : Evelyn's Drive-In, Tiverton, RI
Serving Size : 4
Categories : Shellfish
1 1/2 lbs sea scallops -- dry-pack
1/2 tsp salt
1/2 tsp sugar
1/2 tsp dried basil
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp onion powder
2 tsps vegetable oil -- or light olive oil
lemon wedges
1. If the scallops are damp or wet, pat dry with paper towels. To
make the seasoning mix, in a small bowl, combine the salt, sugar,
basil, thyme, garlic powder, and onion powder. Stir well.
2. In one or two large heavy (preferably cast iron) skillets, heat
the oil over medium-high heat. Sprinkle the scallops very lightly on
both sides with the seasoning mix.
When the oil is hot, arrange the
scallops in a single layer, without touching. Cook, decreasing the
heat if necessary, until the bottoms are nicely browned and
caramelized, 3 to 4 minutes.
Turn with tongs and cook on the other
side until the scallops are just firm to the touch and lightly
browned on the bottom, another 2 to 4 minutes, depending on their
size.
3. Serve with the lemon wedges.
FOR PRINTABLE RECIPE CLICK HERE
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