November 20, 2010 at 9:05 pm (Breakfast, eggs, granulated sugar, milk, nutmeg, orange juice, oranges, oven, Quick Dishes, raisin bread, vanilla)
Prep Time: 15 minutes
Cook Time: 20 to 25 minutes
Makes: 4 servings
6 eggs
1/2 cup orange juice
1/3 cup sugar
1/4 cup milk
1 Tbsp. freshly grated orange peel
1/2 tsp. vanilla
1/4 tsp. ground nutmeg
8 slices day-old cinnamon-raisin bread
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1. HEAT oven to 375°F. BEAT eggs, orange juice, sugar, milk, orange peel, vanilla and nutmeg in medium bowl until blended.
2. PLACE bread in 13 x 9 x 2-inch baking pan, overlapping as needed. POUR egg mixture over bread. LET STAND, turning once, until liquid is absorbed, about 5 minutes.
3. PLACE bread in single layer on 2 well-greased baking sheets. BAKE in 375°F oven, turning once, until browned on both sides, 20 to 25 minutes.
Sprinkle with powdered sugar. Serve with maple syrup or honey.
Be creative. Try a different bread, such as brioche, French or Italian. Add a splash of Grand Marnier to the egg mixture. Substitute apple juice or cider for the orange juice; cinnamon for the nutmeg.
Skillet method: Place as many soaked bread slices in lightly greased hot skillet as will fit in single layer. Cook over medium heat until golden brown and no visible liquid egg remains, turning once.
To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to 2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10 minutes.
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November 12, 2010 at 4:41 pm (bacon, baguette, bibb lettuce, boston lettuce, butter, chives, coarse kosher salt, eggs, french bread, fresh tomatoes, heavy cream, Italian bread, Main Dish, oven, pepper, Quick Dishes, romaine, stovetop, whole-grain french bread, whole-wheat baguette)
This breakfast-for-dinner dish can be made in 30 minutes.
Prep: 20 minutes
Total: 30 minutes
Serves 4
8 slices bacon
4 large eggs, lightly beaten
3/4 cup heavy cream
1/4 cup chopped fresh chives, plus more for serving
Coarse salt and ground pepper
3 tablespoons unsalted butter
4 slices crusty bread, cut 1 inch thick
4 lettuce leaves (romaine, Boston, or Bibb)
8 slices tomato
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Preheat oven to 375 degrees. Place bacon on a rimmed baking sheet; cook until golden and crisp, about 15 minutes, rotating sheet halfway through. Drain on paper towels.
Meanwhile, in a large shallow dish, whisk together eggs, cream, and chives; season with salt and pepper. Lay bread in a single layer in egg mixture and soak 3 minutes on each side. In a large skillet, melt butter over medium. When butter sizzles, add bread and cook until golden and crisp around edges, about 3 minutes per side, flipping once.
To serve, layer lettuce, tomato, and bacon on each slice of French toast and sprinkle with chives.
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November 12, 2010 at 4:08 pm (allspice, Autumn, boneless skinless chicken breast, boneless skinless chicken thighs, canned black beans, chicken thighs, cinnamon, cornstarch, dried thyme, ground ginger, honey, Jamaican, lime juice, Main Dish, nutmeg, oven, pumpkin pie spice, red pepper (cayenne), salt, scallions, stovetop, sweet potatoes, vegetable oil, Winter)
Packed with chicken, black beans and sweet potatoes, this Jamaican-style casserole is a meal in one.
Prep time: 15 minutes
Cook time: 1 hour
Serves 6.
1 1/4 teaspoons salt
1/2 teaspoon pumpkin pie spice
3/4 teaspoon ground allspice
3/4 teaspoon dried thyme leaves
1/4 teaspoon ground red pepper (cayenne)
6 boneless skinless chicken thighs
1 tablespoon vegetable oil
1 can (15 oz) black beans, drained, rinsed
1 large sweet potato (1 lb), peeled, cubed (3 cups)
1/4 cup honey
1/4 cup lime juice
2 teaspoons cornstarch
2 tablespoons sliced green onions (2 medium)
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1. Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In small bowl, mix salt, pumpkin pie spice, allspice, thyme and red pepper. Rub mixture on all sides of chicken. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 2 to 3 minutes per side, until brown.
2. In baking dish, layer beans and sweet potato. Top with browned chicken. In small bowl, mix honey, lime juice and cornstarch; add to skillet. Heat to boiling, stirring constantly. Pour over chicken in baking dish.
3. Bake 35 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (180°F) and sweet potatoes are fork tender. Sprinkle with green onions.
Tips: If a dry jerk seasoning or rub is available, use it to save a few minutes. This is a mild jerk seasoning rub; an authentic jerk rub will be spicier. You can substitute 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger and 1/8 teaspoon ground nutmeg for the pumpkin pie spice.
Small boneless skinless chicken breasts can be substituted for the thighs, if you prefer. Or use bone-in thighs.
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November 12, 2010 at 3:47 pm (7 ingredients or less, all-purpose baking mix, canned whole green chiles, eggs, garlic powder, Main Dish, Mexican, mexican cheese blend, milk, oven, salsa, sour cream)
Chiles rellenos are cheese-stuffed poblano chiles coated in egg batter and fried until the outside is crisp and the cheese inside is melted. This recipe adapts the flavors of the much-loved Mexican classic.
Look for cans of whole green chiles in the grocery store’s Mexican foods section. Green chiles are mild, and removing their seeds ensures the pie doesn’t get too spicy.
Prep time: 15 minutes
Cook time: 45 minutes
Serves 6.
2 (4-oz.) cans whole green chiles, drained
6 oz. (1 1/2 cups) shredded Mexican cheese blend
3 eggs
3/4 cup baking mix
1/4 teaspoon garlic powder
1 1/2 cups milk
3/4 cup thick ‘n chunky salsa
Sour cream for garnish, if desired
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1. Heat oven to 400°F. Spray 9-inch glass pie pan with nonstick cooking spray. Slit chiles lengthwise; remove seeds. Arrange chiles in single layer in bottom and up side of pie pan. Sprinkle 1 cup of the cheese over chiles.
2. Beat eggs in medium bowl with wire whisk. Add baking mix, garlic powder and milk; beat until well blended. Pour over cheese.
3. Bake at 400°F. for 25 to 30 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes before serving. Serve with salsa and, if desired, sour cream.
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November 12, 2010 at 3:40 pm (broiler, chicken cutlets, chili powder, cilantro, coarse kosher salt, flour tortillas, garlic, green bell pepper, limes, Main Dish, Mexican, orange bell peppers, pepper, Quick Dishes, red bell peppers, red onion, safflower oil, sour cream, vegetable oil, yellow bell pepper)
Travel south of the border in less than a half hour with this at-home Mexican supper.
Prep: 25 minutes
Total: 25 minutes
Serves 4.
1 1/2 pounds chicken cutlets (about 8.)
2 tablespoons vegetable oil, such as safflower, divided
1 teaspoon chili powder
Coarse salt and ground pepper
3 bell peppers (ribs and seeds removed), thinly sliced
1 medium red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
8 flour tortillas (6-inch)
Fresh cilantro leaves, for serving
1/2 cup reduced-fat sour cream, for serving
Lime wedges, for serving
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1. Heat broiler, with rack set 4 inches from heat. Arrange chicken on a rimmed baking sheet lined with aluminum foil; rub with 1 tablespoon oil. Sprinkle with chili powder, and season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Remove from oven; set aside.
2. On another rimmed baking sheet lined with foil, toss peppers, onion, garlic, and remaining tablespoon oil; season with salt and pepper. Broil, tossing occasionally, until vegetables are crisp-tender and slightly charred, 6 to 8 minutes.
3. Meanwhile, thinly slice chicken crosswise. Stack and wrap tortillas in a damp paper towel; microwave on high until warm, about 1 minute. Transfer chicken and pepper mixture to a platter, and serve with tortillas, cilantro, sour cream, and lime wedges.
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November 12, 2010 at 3:01 pm (Autumn, brown sugar, cake, eggs, nondairy whipped topping, oven, pears, pumpkin pie spice, vanilla instant pudding mix, vegetable cooking spray, vegetable oil, yellow cake mix)
Preparation: 20 minutes
Total: 55 minutes
Yield: 16 servings
3 fresh pears (1 lb), peeled
3/4 C brown sugar
1 t pumpkin pie spice
1/2 C dried cranberries
1 package (2-layer) yellow cake mix
1 package (3.4 oz) instant vanilla pudding
4 eggs
1 1/4 C water
1/4 C oil
2 C whipped topping, thawed
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Preheat oven to 350 degrees. Cut pears in half lengthwise, remove the core; cut in lengthwise slices 1/4″ thick. Arrange them on the bottom of a 9 x 13″ pan, sprayed with cooking spray. Mix the sugar and the spice; sprinkle over the pears. Top with the cranberries.
Beat well the next 5 ingredients with an electric mixer; pour in the pan. Bake 35 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes. Run a knife around the edge. Put a serving plate on top of the cake; invert. Remove the pan with care. Let cool slightly. Serve with whipped topping.
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November 9, 2010 at 4:03 pm (cilantro, cream cheese, Main Dish, medium shrimp, Mexican, mozzarella, parmesan, poblano pepper, spaghetti, stovetop, tomato sauce)
Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes
Yield: 8 servings
6 large poblano chiles, roasted, peeled and deveined, divided
1 can (8 oz) tomato sauce
4 oz cream cheese, softened
1 lb spaghetti, uncooked
2 lb medium raw shrimp, peeled and deveined
1 cup shredded mozzarella
2 T chopped cilantro
2 T grated Parmesan cheese
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Cut 4 chiles in thin strips; set aside. Liquify the remaining chilies in the blender along with the tomato sauce and cream cheese.
Cook the spaghetti in an 8-qt pot as indicated on the package, without salt. Meanwhile, cook the shrimp, in 2 batches, stirring, en a large nonstick skillet over high heat for 3 minutes or until they turn pink. Remove from heat; cover to keep hot.
Drain the spaghetti, reserving 1/2 C of the cooking water. Put the spaghetti and the water in the pot. Add the chile sauce, the strips of chile and the shrimp; cook and stir 2 minutes over medium-low heat or until the mixture is hot. Incorporate 1/2 C of mozzarella; stir while cooking until melted. Sprinkle with the rest of the mozzarella, the cilantro and the Parmesan.
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November 8, 2010 at 4:00 pm (butter, cream cheese, granulated sugar, milk, nondairy whipped topping, oven, pie, shredded coconut, vanilla instant pudding mix, vanilla wafers)
Preparation: 15 minutes
Bake: 10 minutes
Total: 3 hours 40 minutes (including refrigeration)
Yield: 12 servings
48 vanilla wafers, finely crushed (about 1 1/2 cup)
1/4 cup butter, melted
1 1/4 cup flaked coconut, divided
1 package (8 oz) cream cheese, divided
2 packages (3.4 oz each) vanilla instant pudding
2 cups and 1 tablespoon cold milk, divided
2 cups whipped topping, thawed
1 tbsp sugar
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Preheat oven to 350 degrees.
Combine crumbs, butter and 1/4 cup coconut, press them into the bottom of a 9″ pie plate. Bake 10 minutes. Cool.
Heat cream cheese in the microwave in a bowl on high for 10 seconds or until soft; stir until smooth. Beat the pudding mix and 2 cups of milk in a medium bowl for 2 minutes; mix in vanilla. Add cream cheese, beat until smooth. Stir 3/4 cup remaining coconut and 1 cup whipped topping. Pour the batter into the pie plate.
Add the sugar and remaining milk to the rest of the cream cheese; mix well. Stir in remaining whipped topping, spread this mixture over the pie. Refrigerate 3 hours. Meanwhile, toast the remaining coconut.
Sprinkle toasted coconut on the pie just before serving.
To toast coconut: Toast coconut is easy. Simply spread the coconut evenly on a flat baking dish. Bake at 350 degrees, stirring often, 7 to 10 minutes or until lightly browned.
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November 8, 2010 at 3:09 pm (butter, cake, coffee, cream cheese, eggs, granulated sugar, milk, nondairy whipped topping, oven, raspberries, refrigerator, semisweet chocolate, vanilla instant pudding mix, vanilla wafers)
Preparation: 25 minutes
Bake: 28 minutes
Total: 5 hours 53 minutes (includes cooling)
Yield: 16 servings
40 vanilla wafers, finely crushed (about 1 1/3 cup)
3 tbsp. butter, melted
4 packages (8 oz each) cream cheese, softened, divided
3/4 cup sugar
6 tbsp cold coffee, divided
3 eggs
1/3 cup milk
1 package (3.4 ounces) vanilla instant pudding
2 cups whipped topping, divided
1/2 square of semisweet chocolate, coarsely grated
16 fresh raspberries, approximately 1/2 cup
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Preheat oven to 325 degrees.
Mix crushed cookies with butter, pressing against the bottom of a greased 9 x 13″ pan.
Beat 3 packages cream cheese, sugar and 1 tbsp. coffee in a large bowl with an electric mixer. Add eggs, one by one, beating on low speed just until blended. Pour mixture over crust.
Bake 28 minutes or until center is almost set. Let it cool.
Beat remaining cream cheese in a medium bowl until it is creamy. Add the remaining milk and coffee, mix well. Add pudding powder; beat 2 min. Stir in 1 1/2 cup whipped topping. Spread over cheesecake; sprinkle with chocolate. Refrigerate for 4 hours.
Decorate the cheesecake with remaining whipped topping and raspberries just before serving.
Variation: If you replace the pan for a 9″ springform pan, increase the baking time to 50 or 55 minutes.
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November 5, 2010 at 7:12 pm (cake, caramels, chocolate instant pudding mix, cream cheese, devil's food cake mix, nondairy whipped topping, oven, pecan halves, semisweet chocolate, vanilla wafers)
Preparation: 30 minutes
Bake: 40 minutes
Total: 1 hour 50 minutes (includes cooling)
Yield: 16 servings
1 container (8 oz) of whipped topping (without thawing)
1 package (2-layer) devils food cake mix*
1 package (3.9 oz) chocolate instant pudding
38 caramels
1 1/2 tbsp. water
6 oz cream cheese, softened
16 vanilla wafers
16 pecan halves
5 squares semisweet chocolate, divided
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Place half of the whipped topping in a bowl and set it to defrost in the refrigerator. Save the rest in the freezer. Prepare and bake cake as directed on package for preparing a 2-layer 9-inch round cake, adding pudding powder to cake mix before mixing with the liquid ingredients. Cool cakes in pan for 10 min.; invert on a rack. Remove from pans. Cool completely.
Meanwhile, heat the caramels with water in a microwaveable bowl on high for 1 1/2 min. or until soft, stirring every 45 seconds. Let cool slightly.
Beat cream cheese in large bowl with electric mixer until creamy. Add the caramel sauce and mix well. Stir in thawed whipped topping. Place 1 cake layer on a plate; spread over half the cream cheese mixture. Top with second cake layer and spread with the remaining mixture. Refrigerate until ready to serve.
Microwave frozen whipped topping with 3 squares of chocolate in a bowl suitable for such use, for 3 min. or until well blended, stirring once every minute. Cool 10 min. Meanwhile, melt the remaining chocolate squares as directed on package. Dip half of each cookie into chocolate, place them on a baking sheet covered with waxed paper and place a pecan half on top of each. Refrigerate until ready to use.
Spread whipped topping mixture over cake. Garnish with cookies. Keep refrigerated.
*Liquid ingredients needed to make the cake are not included in this list.
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