Sunday, August 3, 2014



Ingredients

1
can (6.5 oz) lump crabmeat, drained
1
jar (6.5 oz) marinated artichoke hearts, well drained, finely chopped (about 1 cup)
1/4
cup chive-and-onion cream cheese spread (from 8-oz container)
2
tablespoons mayonnaise or salad dressing
2
tablespoons chopped red onion
1/2
teaspoon seafood seasoning
2
packages (2.1 oz each) frozen mini fillo dough shells (30 shells)
30
tiny shrimp (from 4-oz can), rinsed, patted dry Fresh parsley sprigs

Directions
  • In medium bowl, mix crabmeat, artichoke hearts, cream cheese spread, mayonnaise, onion and seafood seasoning.
  • Just before serving, spoon 1 scant tablespoon crabmeat mixture into each fillo dough shell. Garnish each tartlet with shrimp and parsley.

Ingredients

3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
4
ounces snow (Chinese) pea pods, cut in half
2
tablespoons olive or vegetable oil
1
tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon leaves
1/2
teaspoon salt
1/4
teaspoon white pepper
2
garlic cloves, finely chopped
3/4
pound imitation seafood sticks, cut into 1/2-inch pieces

Directions
    Cook pasta as directed on package, adding pea pods for last 1 minute of cooking; drain. Rinse pasta and pea pods with cold water; drain.
    Gently toss pasta, pea pods and remaining ingredients.
    Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

Saturday, August 2, 2014


Ingredients

    2
    tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
    1
    teaspoon dried oregano leaves
    4
    boneless skinless chicken breasts (about 1 1/4 lb)
    1
    tablespoon olive or vegetable oil
    1/2
    cup barbecue sauce
    1/4
    cup chili sauce
    1
    teaspoon ground cumin
Directions
  • Heat closed medium-size contact grill for 5 minutes. In shallow bowl, mix taco seasoning mix and oregano. Brush chicken with oil; coat with taco seasoning mixture. Place chicken on grill. Close grill. Grill 4 to 6 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, in 1-quart saucepan, heat barbecue sauce, chili sauce and cumin to boiling over medium-low heat, stirring occasionally. Serve sauce with chicken.



Ingredients
    1 1/2
    lb lean (at least 80%) ground beef
    1
    can (18 oz) Progresso™ Vegetable Classics French onion soup
    1
    teaspoon salt
    1/4
    teaspoon pepper
    12
    slices cooked gluten-free bacon
    6
    slices (1 oz each) Cheddar cheese
    6
    gluten-free hamburger buns, split

Directions
  • Heat gas or charcoal grill for direct heat. Carefully brush oil on grill rack. In large bowl, mix beef, 2/3 cup of the soup, salt and pepper. Shape mixture into 6 patties, about 1/2 inch thick. Spray both sides of patties with cooking spray.
  • Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add cheese slices during last 1 to 3 minutes of grilling or until cheese is melted. Top each burger with 2 slices bacon. Serve in buns.
  • If desired; heat remaining soup until hot and serve with burgers (or reserve for another use).


Ingredients
    1
    lb lean (at least 80%) ground beef
    2
    tablespoons chopped fresh parsley
    1/2
    cup Caesar dressing
    1/2
    teaspoon peppered seasoned salt
    1
    small sweet onion, cut into 1/4- to 1/2-inch slices
    1 1/2
    cups shredded romaine lettuce
    2
    tablespoons freshly shredded Parmesan cheese
    Directions
      Heat gas or charcoal grill. In medium bowl, mix beef, parsley, 2 tablespoons of the dressing and the peppered seasoned salt. Shape mixture into 4 patties, about 1/2 inch thick.
      Place patties on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add onion slices to grill for last 8 to 10 minutes of cooking, brushing with 2 tablespoons of the dressing and turning once, until crisp-tender.
      In small bowl, toss lettuce, remaining 1/4 cup dressing and the cheese. Layer lettuce mixture, burger and onion in each bun

    Friday, August 1, 2014


    Ingredients
          12 oz whole-wheat pizza dough (recipe follows) or other prepared dough
    1 Italian turkey sausage (4 ounce), casing removed
    3 tsp extra-virgin olive oil, divided
    1 cup silvered onion (1 medium)
    1 cup thinly sliced red bell pepper (1/2 large)
    2 cloves garlic, minced
    ⅛ tsp crushed red pepper
    ¾ cup diced tomato (1 medium)
    2 tsp red wine vinegar
    ⅛ tsp salt
    freshly ground pepper to taste
    1 cup grated part-skim mozzarella cheese
    ¼ cup freshly grated parmesan cheese


    Directions
    Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Coat a 12 1/2-inch pizza pan with cooking spray and dust with cornmeal.

    Prepare Whole-Wheat Pizza Dough, if using.
    Cook sausage in a small nonstick skillet over medium heat, turning from time to time, until browned and cooked through, 10 to 12 minutes. Drain and cut into 1/4-inch-thick slices.
    Meanwhile, prepare peperonata: Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and bell pepper; cook, stirring often, until softened, 4 to 6 minutes. Add garlic and crushed red pepper; cook, stirring, for 1 minute. Add tomato and cook for 3 minutes. Remove from the heat and stir in vinegar, salt and pepper. Transfer to a plate and let cool.
    On a lightly floured surface, roll the dough into a 13-inch circle. Transfer to the prepared pan. Turn edges under to make a slight rim. Brush the rim with the remaining 1 teaspoon oil.

    Sprinkle mozzarella over the crust, leaving a 1/2-inch border. Top with the peperonata and sausage. Sprinkle with Parmesan.
    Place the pizza pan on the heated pizza stone (or baking sheet) and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes. Serve immediately.


    Original recipe makes 4 pizzas

    Ingredients
    • 4 pita bread rounds
    • tomatoes, sliced 2
    • 1\2 cup pesto
    • 1' 4 ounce' container crumbled feta cheese


      Directions


    • Preheat oven to 375 degrees F (190 degrees C). Arrange pita bread on a baking sheet.
    • Bake in preheated oven until pita is lightly toasted, about 4 minutes.
    • Spread pesto evenly over toasted pita bread and arrange tomato slices in a single layer. Top with feta cheese.
    • Continue baking until feta cheese is browned and pita bread is crisp, about 11 minutes more.
    • orange pudding

      Posted by mido salem in No comments


      Take three large Seville oranges, the clearest kind you can get, grate off the out-rhine; take eight eggs, (leave out six of the whites) half a pound of double refined sugar, beat and put it to your eggs, then beat them both together for half an hour; take three ounces of sweet almonds blanched, beat them with a spoonful or two of fair water to keep them from oiling, half a pound of butter, melt it without water, and the juice of two oranges, then put in the rasping of oranges, and mix all together; lay a thin paste over your dish and bake it, but not in too hot an oven.

      Thursday, July 24, 2014





      A delightfully dense chocolate cake recipe is a necessity for the recipe files of all true chocoholics. When it's as easy as this one and as fabulous too, it's a total no-brainer!
      Some vanilla ice cream would be proud to sit beside a piece of this cake.

      Ingredients:

      This cake is very moist and extremely easy to make.
      - 3 eggs
      - 2 cups sugar
      - 6 tablespoons cocoa
      - 3 cups flour
      - 1 teaspoon salt
      - 2 teaspoons baking soda
      - 1 cup margarine
      - 1 cup buttermilk
      - 1 cup boiling water or coffee
      - 2 teaspoons vanilla

      Directions:

      1. Measure all ingredients into mixing bowl.

      2. Blend with electric mixer, beginning on low setting, and increasing speed until batter is of smooth consistency.

      3. Pour into greased and floured cake pan (s) (1 9x13 or 3 small layer).

      4. Bake at 350 degrees until toothpick tests clean.

      5. Frost with your favorite frosting when cool


      Makes 15-18 servings
      Takes 45 minutes; 5 mins. prep. time





      Ingredients:

      Kabobs

      2
      large whole bone-in chicken breasts (2 lb)
      1/4
      cup soy sauce
      1
      tablespoon vegetable oil
      1
      teaspoon packed brown sugar
      1/4
      teaspoon ground ginger
      1
      clove garlic, crushed

      Peanut Sauce

      1
      tablespoon vegetable oil
      1
      small onion, finely chopped (1/4 cup)
      1/3
      cup peanut butter
      1/3
      cup water
      1
      tablespoon lemon juice
      1/4
      teaspoon ground coriander
      3
      to 4 drops red pepper sauce

      Directions:
      1. Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
      2. Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
      3. In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
      4. Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
      5. Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.


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