1 pkg fresh or frozen cranberries, finely chopped or ground
1/2 cup of sugar or to taste-
1 cup toasted walnuts, finely chopped
1 large container of non dairy whipped topping
a bit of cinnamon to taste
1 pkg minimarshmallows
Use a food processor to ground cranberries and then for
nuts.Mix with the sugar and some cinnaomon and chill
covered in the refrigerator. Just before serving Fold
in the whipped toppiong and mini marshmallows.
Serves 8. Use a salad, side dish, relish or dessert.
Young as well as old love this!
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Recipe compliments of:
Joan Ross, Amenia, NY
http://www.pipeline.com/~rosskat
For crust
1 cup pecans (about 4 ounces)
1 cup graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For filling
4 8-ounce packages cream cheese, room temperature
1 1/4 cups sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 15-ounce can solid pack pumpkin
3 large eggs
1 tablespoon vanilla extract
Make crust:
Preheat oven to 350°F. Blend first 3 ingredients in processor until nuts are finely chopped. Add butter process until moist crumbs form. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until lightly toasted, about 10 minutes. Cool. Wrap outside of pan with double thickness of heavy-duty foil.
Make filling:
Using electric mixer, beat first 4 ingredients in large bowl until smooth. Add pumpkin beat until blended. Add eggs and vanilla beat until smooth. Transfer to crust. Set in roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of springform pan.
Bake cake until top is golden and begins to crack and center is set,
abut 1 hour 45
minutes. Remove from roasting pan. Cool. Chill overnight. (Can be made 2
days
ahead. Cover keep chilled.)
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Recipe compliments of:
Brigid Heckman
Rexville, NY
Healthy, Quick and Flavorful Cajun Cooking
There are many reasons why this is such a great recipe:
1. Its really easy to make.
2. Its really quick to prepare, so its great for busy people.
3. Its really flavorful and perhaps a little different from the typical fare.
4. Its healthy and low fat since there are no added oils.
Place catfish in a microwave safe platter, leaving a little space between each. Add hot sauce then the rest of the spices, coating both sides. Up the spices if you like it really hot. Cover and microwave on high for about 1 1/2 - 2 1/2 minutes per side depending on the microwave power. Do not overcook or you will have catfish jerky. (If the platter is dry, you cooked it too long.) Serve with a slice of lemon, a sprig of parsley and your favorite vegetable or salad on the side. Serves two.
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1 10-12lb. turkey
Jerk Seasonings- 1 Bottle Walkerswood Jerk Seasoning or any other brand. (This is a very spicy combination of Scotch bonnet peppers,pimento etc.)
Season the turkey overnight,by rubbing the jerk mixture over the entire bird. Cover and let marinate overnight. Place turkey Breast side up on a rack and in a covered baking pan at 350 degrees. Halfway through the cooking process base the bird with its own juices. Uncover and allow to cook and obtain colour towards the end of cooking time. Very delicious.
Yield- 10-15 persons
Jerk seasoning can be obtained at any West Indian Food
Source.
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Recipe compliments of:
Cheryl Gallimore
Kingston 8, Jamaica
A rich, savory and hearty bean soup specially prepared to minimize post-meal percussion.
Serves 4 to 6.
Soak the dry beans for about 2 hours exchanging the water several times. Plunge the beans into boiling water and boil 3-4 minutes. Drain and soak overnight exchanging the water 3-4 times over this period. This process will remove a substantial amount of the "gas-producing" component (oligosaccharides) of the beans.
BASIC HAM/BEAN STOCK
1 lb. dried navy beans-soaked overnight
1 ham bone - preferably with some meat left on
8 cups water
2 bayleaves
5 cloves garlic-coarsely chopped
3 cloves [opt.]
3 chicken bouillon cubes
1 tsp. Lea & Perrins Worcestershire Sauce
1 tsp. hot red pepper sauce-Franks or equivalent
1 tsp. fresh-ground black pepper
VEGETABLES
1 can (14 1/2-oz.) tomatoes-diced
3 stalks celery-with leaves, chopped
1 large carrot-chopped
1 medium onion-chopped
salt & pepper -to taste
One Day Before
Sort through the beans to remove stones and extraneous materials. Soak overnight exchanging the water at least 3-4 times over this period. Drain the beans, discard the final soaking liquid.
Stock Preparation
Combine all the stock ingredients in a large heavy bottomed pot. Cover and cook slowly over a very low heat for 2 1/2 hours. Stir occasionally. Remove ham bone from soup to cool. Pick off any ham left on the bone, coarsely chop the meat and return to the stock. Discard the bone. If cloves were used, remove and discard.
Final Preparation
Using a slofted spoon, remove about 1/3 of the beans and some stock and puree in a blender, return to the pot. Add vegetables and seasonings to stock and cook, stirring frequently over low heat for an additional 30 minutes or until vegetable are tender (not soft!). Adjust seasonings to taste.
May be frozen and reheated. Always tastes better the next day but may be served immediately.
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Recipe compliments of:
Vincent Minnella
Cortland, NY
5 cups sugar
1 large can evaporated milk (pet/carnation)
2 sticks butter (melted)
disolve and bring to a boil for EXACTLY 7 MINUTES and remove from heat
add:
12 ozs chocolate chips OR 12 ozs peanut butter
and 6 ozs butterscotch chips (no substitute on butterscotch chips) and 2 tablespoons vanilla.
Stir until creamy and pour into a butter pan and place in frig to cool.
You can add nuts, marshmellows, raisins, or your choice before pouring into your buttered pan.
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Recipe compliments of:
Fran Moritz
Cherryville, North Carolina
2-Avacodos(diced)
2-Tomatoes(diced)
1/4 cup mustard
1/4 cup mayo
1/4 cup Ro-Tel sauce,w/ green chillies
2- Tablespoons Worcestershire sauce
2 to 3 green onions (chopped)
Mix all indg. togeather,stir well.Chill for about 30 minutes
Great for any party dip.
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Recipe compliments of:
Bonnie Spalding
Pasadena, Texas
Serves 2
Almost like a Tiramisu
INGREDIENTS
2 Biscotti, very hard
1/3 cup Espresso or very strong coffee
6oz Mascarpone
1 egg
1 TBSP Sugar
1/3 cup heavy cream
4 fresh sliced strawberries
mint leafs
PREPARATION
Combine Biscotti and coffee and let soak. In medium sized bowl, whip together the Mascarpone, egg and sugar. In small bowl whip cream until thick. Fold whipped cream into Mascarpone mixture. In tall glasses, place Biscotti and coffee at bottom. Layer of Mascarpone then berries ending with berries. Top with mint leaf.
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Recipe compliments of:
Bob Older
Wilmington, Delaware
http://www.chefolder.com
1 pound portobello mushrooms, stems removed
and halved lengthwise and caps cut into 1/2 inch thick slices
1/4 cup extra virgin olive oil
1 bunch arugula, washed, torn into bite-sized pieces
1 small head French curly endive, torn into bite-sized pieces
1 small head radicchio, torn into bite-sized pieces
For dressing:
2 garlic cloves, minced
6 tablespoons extra virgin olive oil
1 teaspoon finely chopped fresh thyme leaves and fresh rosemary leaves
1 tablespoon finely chopped fresh sage leaves
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons balsamic vinegar
Brush mushroom stems and slices with oil and season with salt and pepper.
Heat a grill pan over moderately high heat until hot, and grill mushrooms in batches until
tender, 2 minutes per side.
Transfer mushrooms as cooked to plate; set aside.
In large serving bowl, combine greens.
Make dressing: In heavy skillet, cook garlic in 2 tablespoons oil over moderate heat until
softened. Remove skillet from heat and stir in remaining ingredients.
Add mushrooms to dressing and season with salt and pepper.
Arrange mushrooms on greens and drizzle with remaining dressing.
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup Kikkoman teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper
2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and
brown sugar in a medium saucepan over medium/high heat. Stir
occasionally until mixture boils then reduce heat until mixture
is just simmering.
3. Add remaining ingredients to pan and stir.
4. Let mixture simmer for 35-45 minutes or until sauce has reduced by about 1/2 and is thick and syrupy. Make sure it
doesn't boil over.
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese **personal note, I like sharp the best
Place potatoes in a greased 9x13 inch pan. Season with salt and pepper. Mince onions, and
together sour cream, and cream of chicken soup. Pour over potatoes; sprinkle with Cheddar
Cheese and butter, that you have cut into cubes. Bake at 350 degrees for 35 minutes.
1 box Devil Food's Cake Mix (I use Duncan Hines)
2 Eggs
2 Tbsp. Water
2 Tbsp. Oil
1/2 C. Cocoa (I use Ghiradelli Sweet Ground Chocolate, cocoa would be fine)
1 14 oz. bag chocolate chips (I use Ghiradelli Double Chocolate Chips)
two or three drops of Wilton's Mint Flavoring
You can either melt the chocolate chips in a double boiler or the microwave. Add only two or three
drops of the mint flavoring. Taste this to make sure it is as "minty" as you like. You can either dip the
cookies, or your can spread a little of the melted chocolate on them.
8 carrots, sliced thin
6 potatoes, sliced thin
2 apples, chopped
2 tsp. salt
1/2 tsp. thyme
2 tbsp. minced onion
2 c. apple cider
1 med. onion, chopped
2 stalks celery, chopped
2 carrots, diced
3/4 c. barley
1 bay leaf
1 tsp. salt
Pepper to taste
6 c. beef stock
1 tablespoon flour
1 onion -- chopped
2 cloves garlic -- minced
2 tablespoons lard or butter
4 or more green chile peppers -- seeded, chopped
1/2 teaspoon dried oregano
1 cup tomatillo pulp
Dust meat with flour. Brown with onion and garlic in lard or
butter. Combine the meat and remaining ingredients in slow
cooker with 1/2 cup water. Cover and cook on low 6 to 8
hours.
Garnish with coriander and serve with tortillas.
2 c. carrots, sliced thin
1 c. celery, thin sliced
3/4 c. chopped green pepper
1 lg. onion, diced
1/2 c. barley
1/4 chopped parsley
1-2 beef bouillon cubes
2 tsp. salt
(Hot Fish) Origin:- Israel: 996 calories 93mg.cholesterol
Using a firm fleshed fish eg. Cod, Haddock, Halibut and served in a spicy sauce on a bed
of rice. The following amounts are for two servings.
First prepare the sauce.
1 clove garlic finely chopped
1/4 cup of tomato sauce
1/4 cup water
1 table spoon ground corriander
1 & 1/2 table spoon ground Cumin
1/2 teaspoon ground or crushed chili
pinch of salt
Saute the onions in a little oil (1 or 2 tablespoons) with the garlic until onions begin to go
transparent. Add the tomato sauce, water, corriander, cumin, chili and salt.Simmer for a
few minutes then add fish (Fillets are good when serving two)
If making for a larger number then you can use larger pieces.) Continue simmering
covered for around 5 minutes less if you feel the fish is cooked.
Place fish on a bed of steamed rice and pour sauce over top. (you can thicken the sauce if
necessary with a little cornstarch) garnish with chopped cellentro or finely choped green
onions.
2 tsp. butter
1/3 cup diced onion
2 cups of potato diced
3 cups water
1/2 tsp salt
dash of sugar and pepper
1 cup evaporated milk
Combine butter, onion, water, salt, sugar & pepper.
Boil gently for about 15 minutes. Once cooked, add fish, simmer gently until cooked- about
10 minutes. Add milk & heat slowley, but do not boil.
CHICKEN-A-LA-ROBIN
This will serve 2-3 people (according to how hungry you are)
You will need:
1/4 cup HP Sauce (If you are English, you know what that is)
You will need:
Cornmeal
Salt
White pepper
Cooking oil
I have been asked if I would include recipes for Indian Food. I have chosen one that that
does not blow your ears off, in fact it is very mild but tasty.
You will need:
5 Oz. Ghee or butter ............ 2 cloves of garlic
2 5oz.bottles of yogurt ................ 10 peppercorns
1 tsp. ground chillis ...................... 5 cloves
4 tsp. ground onions ............ 6 cardamoms-ground
1 tsp. corriander seed .................. 3 bay leaves
6 small sticks of cinnamon(about an inch long)..... 1/2 pint water or stock
3 blades of Lemon Grass .............. Juice of a lemon
1 tsp. Salt .......12 large onions cut lengthwise into slices
(A Sindhi Style Rice Dish)
2lb. Meat cut into small pieces ........ 2Tsp.salt
4 Onions, finely cut length wise ........... 1/2 lb. Patna Rice
4-5 whole cardamoms ................. 4-5 Black Peppercorns
4-5 whole cloves ................... 4-5 sticks of Cinnamon(1 inch each)
1/2 lb.fat
1 Chopped onion (More if you are using a large number of potatoes)
Grated Chedder cheese
salt to taste
a little milk and butter/marg.
**
**
**
**
(Clone)
1 head of garlic
1. Cut about 1/2-inch off of top of garlic. Cut the
roots so that the garlic will sit flat. Remove the papery skin
from the garlic, but leave enough so that the cloves stay
together. Put garlic into a small casserole dish or baking pan,
drizzle olive oil over it, and cover with a lid or foil. Bake in
a preheated 325° oven for 1 hour. Remove garlic and let it cool
until you can handle it.
Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine.
Makes 1 cup of glaze.
1 2 lb. pkg. frozen Hash Browns
These do not look like them at all. To make the cookies more uniform, you might want to try
making them in muffin tins, I think that would stop them spreading. Don't want to go to the trouble
of making these, Keebler's Grasshopper Cookies, taste just like them.
1-2 lbs. beef or venison stew meat
Place carrots, potatoes, and apples in crock pot. Add meat and
sprinkle with salt, thyme, and onion. Pour cider over meat and
cover. Cook on low heat 10-12 hours. Thicken gravy.
1 lb. stew beef, cut in 1/2" cubes
Cook on low in crock pot for 6 to 8 hours stirring occasionally.
1 1/2 pounds round steak -- cut in 1" cubes
Cubed beef, leftover
Layer in crock pot: 1. Vegetables and meat 2. Barley and spices
3. Cover with 5 cups water. DO NOT STIR. Cook on low 10
hours; high 6 hours, or combination of above.
A GREAT RECIPE
METHOD
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