FOODS RECIPES

CUPCAKES RECIPES

2009-12-14T22:22:00.002+07:00

Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.

Halloween Cake:Gourmet Caramel Apples

2008-10-15T08:04:00.002+07:00

INGREDIENTS

5 large Granny Smith apples
wooden craft sticks
1 (14 ounce) package individually wrapped caramels, unwrapped
2 tablespoons water
7 ounces chocolate candy bar, broken into pieces
2 tablespoons shortening, divided
1 cup colored candy coating melts

DIRECTIONS

Bring a large pot of water to a boil. Dip apples into boiling water briefly, using a slotted spoon, to remove any wax that may be present. Wipe dry, and set aside to cool. Insert sticks into the apples through the cores.
Line a baking sheet with waxed paper and coat with cooking spray. Place the unwrapped caramels into a microwave-safe medium bowl along with 2 tablespoons of water. Cook on high for 2 minutes, then stir and continue cooking and stirring at 1 minute intervals until caramel is melted and smooth.
Hold apples by the stick, and dip into the caramel to coat. Set on waxed paper; refrigerate for about 15 minutes to set.
Heat the chocolate with 1 tablespoon of shortening in a microwave-safe bowl until melted and smooth. Dip apples into the chocolate to cover the layer of caramel. Return to the waxed paper to set.
Melt the candy melts in the microwave with the remaining shortening, stirring every 30 seconds until smooth. Use a fork or wooden stick to flick colored designs onto your apples for a finishing touch. Refrigerate until set, overnight is even better.

source:http://allrecipes.com/Recipe/Gourmet-Caramel-Apples/Detail.aspx
picture:secure.oregonbrand.com

10 Simple Juice Recipes

2008-07-06T20:48:00.000+07:00

Carrot/Apple Juice
* 6 carrots
* 2 apples
Liver Mover
* 2-3 carrots
* ½ beet
Bromeiain Special
* pineapple (skin & all)
unscrew top and throw away
Orange or Grapefruit
* 3 oranges (peeled)
or 1 grapefruit (peeled)
Evening Regulator
* 2 apples
* 1 pear
Digestive Special
* handful of spinach
* 6 carrots
Holiday Cocktail
* 2 apples
* 1 large bunch of grapes
* 1 slice lemon with peel
Body Cleanser
* 4 carrots
* ½ cucumber
* 1 beet
Rejuvenator
* handful of parsley
* 3 carrots
* 2 celery stalks
* 2 cloves of garlic
Cantaloupe Juice
* cut into strips and juice (rind and all)

BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP

2008-07-06T10:15:00.000+07:00

2 tbsp. butter 2 tbsp. flour 1 bunch (10 oz.) fresh broccoli 1 sm. onion, finely chopped 2 tbsp. butter 1 qt. chicken stock or broth 1/2 c. heavy cream, warmed Salt and pepper Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve. ------------------------

Breakfast Burritos

2008-07-05T22:32:00.000+07:00

4 ounces Jimmy Dean™ breakfast sausage
1 Tablespoon re-hydrated dried chopped onion ( see regular hamburger recipe for
these)
1 Tablespoon minced mild green chilies (canned)
1 Tablespoon diced tomatoes (canned, drain liquid)
4 eggs, beaten to oblivion salt, pepper
4 8-inch flour tortillas
4 slices REAL American cheese
On the side: Pace® Picante Sauce
COOKING your Breakfast Burrito:
1. Preheat a skillet over medium heat. Crumble the sausage into the pan, then add the onion. Sauté the
sausage and onion for 3 to 4 minutes or until the sausage is browned.
2. Add the mild green chilies and tomatoes. Continue to sauté for 1 minute.
3. Pour the beaten eggs into the pan and scramble the eggs with the sausage and vegetables.
Add a dash of salt and pepper.
4. Heat up the tortillas by steaming them in the microwave in moist paper towels or a tortilla steamer for 20 to 30 seconds.
5. Break each slice of cheese in half and position two halves end-to-end in the middle of each tortilla.
6. To make the burrito, spoon 1/4 of the egg filling onto the cheese in a tortilla. Fold one side of the tortilla over the filling, then fold up about two inches of one end. Fold over the other side of the tortilla to complete the burrito (one end should remain open). Serve hot with salsa on the side, if desired. Makes 4 burritos.
7. Drop on the floor, and serve. (more authentic flavor)

San Francisco Cookie Company

2008-07-04T12:13:00.000+07:00

Selecting a present or gift and exchanging it with a special person can be a most delightful aspect of the Christmas season. Have any gift idea for this Christmas for your special person? You can send the people on your gift list with Christmas cookies from San Francisco Cookie Company. They have gourmet cookies such us milk chocolate chips, white chocolate toffe, oatmeal raisin, dark chocolate walnut, an peanut butter. Their cookies were made using premium ingredients including whole grains, heart healthy oats, organic dairy, and loaded with chocolate so that it’s make A cookie beyond the ordinary—the traditional taste that you've been looking for but haven't found in all of those "other" cookies.

This cookie company has been talked several times, including at Rachael Ray Show, Alice 97.3 KLLC morning show and Tony Awards. Purchase these cookies exclusively to the World Famous Caffé Trieste (North Beach and S.O.M.A locations) or at Glen Park's Canyon Market. You can also order it online by email to order@sanfransiscocookie.com

Send the San Francisco Cookie Company's Classic black and white gift package or keepsake gift or Year of Cookies Packet gift or gift specify the occasion (Holiday, Birthday, Thank you, Congratulations) to your friends or relation and the delivery is free!

Mashed "Potatoes"

2008-07-03T20:49:00.000+07:00

by RoseLee Calabro

6 C chopped cauliflower
1/4 c flax oil
Spike All Purpose Seasoning to taste

Process cauliflower in a food processor with "S" blade, chop until "grainy". In a large pot, slow cooker, or electric skillet on
the lowest temperature, add oil, spices and cauliflower, stirring and tossing until coated and warmed to 105 degrees. Serve
with Mushroom Gravy.

Island Fantasy

2008-07-02T20:50:00.000+07:00

by Rose Adams/Jackson Wu

1 1/2 cup barley (soaked)
1 cup coconut
1/2 cup raw carob
1 tbsp vanilla
1 cup walnuts
1 cup raisins
1/3 cup water
1 orange (whole peeled)

In a blender:
Put all ingredients in a blender and mix thoroughly (except walnuts). Add to mixture after blender. Place batter on a teflex sheet. Dehydrate at 100 degrees for approximately 8-10 hours. Be sure to turn cookies after 4 hours.

Online Beauty Contest

2008-06-10T12:51:00.004+07:00

Model is one of dreamed job as it's promise big and easy money, popularity and also glamor life. Mainly young people that still look fresh and beautiful, they want to be model as a fast way to be popular.

If you want to be an international and profesionall model, you must not wait model contest at your town again cause there is online model competition held by http://www.lookoftheyear.com that give you an opportunity to be International model. To be a winner, you just need to be rated by http://www.lookoftheyear.com 's visitor. The worst is you doesn't win, you still have a chance to be recognize by world model agency that will recruit or hired you as their model.

To be model and popular is not difficult again anyway.

Bloggerwave

2008-06-10T12:36:00.003+07:00

If you are a mom that stay at home and you have blog, have you optimize your blog so that you ca get revenue from your blog? There is some make money programs which is we can join such the famous are Adsense and Amazon. But now, there is bloggerwave, a paid review program that also being promised paid review program . we just need to write a post about everything whether about products, website, service and else for about 50-100 words, publicized it on your blog, report the finishing task and if it's approved you can get payment from them. The payment is range. I my self ever paid for 10$/task.

Write just short post I think it's so easy, isn't it? With this offer, a mom who stay at home still can make money at their spare time.

Wholesale Replica Sunglasses

2008-05-05T08:08:00.003+07:00

Sunglasses business still be niche market cause retailer usually get big margin and big profit of course from its selling. If you want to start sunglasses business or want to buy cheap sunglasses stock from Sunglasses Wholesaler, you can ctswholesalesunglasses.com. Ctswholesalesunglasses.com is one of the top Wholesale Replica Sunglasses and the price here really cheap, you can prove by yourself by visiting their website and also can see the example of the sunglasses.

CTS Wholesale Sunglasses have sunglasses with designer quality sunglasses but with cheap prices. They always follow fashion trends and maintain their catalog for the latest looks.

Completing their offer, Ctswholesalesunglasses.com also serve the fast shipping process with same day shipping. Just contact them vis their staff using chat service from their site where it available Mon.-Fri. 9:00am-5:00pm P.S.T or you also can call them at toll free service at 800-796-3486 or 503-364-3486.

Malibu Drug Abuse Recovery

2008-04-11T09:23:00.003+07:00

Drug Abuse is a serious common health problem which affects almost every community and the family in some way and the victims themselves. Drug abuse include using of Amphetamines, Anabolic steroids, Club drugs,Cocaine, Heroin,Inhalants,Marijuana, and also Prescription drugs. Each year, drug abuse with serious illness or injury among the population in the world is increasing.

Drug Abuse also plays a major role in many social problems, such as drug addicts and driving, violence, stress and child abuse. Drug abuse can cause of homelessness, crime and lack of work or problems with keeping a job. It harms unborn babies and destroys families.

If you or your loved one is suffering the consequences of Drug Abuse, many help ways maybe are available. One of this world class choice is Renaissance Malibu Drug Rehab. It's aimed to make drug rehab to be personalized, confidential and effective so that the sufferer feel a happy, productive, drug-free lifetime.They are completed with multi-disciplinary team of certified and licensed drug abuse rehab counselors, supported by a dedicated and caring staff, provides state-of-the-art drug abuse help.
At first step, they used detoxification to allow the body to rid itself of drug and residues and then after the body was cleansed, the process of recovery will begin cause after the toxin and residues was cleansed, the mind becomes clearer and focused to gain healthy. This rehabilitation process also complete with supported environment where Renaissance Malibu Drug Rehab located at beautiful garden landscaping and world-class views of the Pacific Ocean, with 20,000 square foot home set in the Malibu Hills with panoramic views of the Pacific Ocean.

For more information, just contact them at http://www.maliburecovery.com/drugAbuse.html or phone at 888.619.8500.

Payday Loans Site

2008-03-31T20:21:00.000+07:00

Not all payday loan or cash advance companies have good track record related their payday loans facility including their service. And as consumer we must be still smart to choose the right one although we need their payday loan. Some payday loans company also have their special feature and segmentation.

Based on what I read at trustsource website which is they have posted the cash advance payday loan’s consumer reviews and products rank, I found some useful cash advance payday loans site they've recommended:
-Additional Earning.Net: The feature is suitable for worker who still need some additional urge money
-Women Payday : This site is suitable for women who need fast money whether for shopping, paying bills, pay women stuff and other women need. Cash Advance Payday Loans
-Maximum Wages Cash Advance: This site allow you to find lender who will lend you with high or maximum amount of money if you meet their criteria.
-Silent Payday Loan Cash Advance: This site was focused on their costumers identity secret beside another feature
-UrgentCashRelief.net: This is the right site for you who need fast money.

Shopping Cart Software

2008-03-15T13:08:00.001+07:00

If you love to cook and want to sell your cooking food, you can sell it online using internet.You don't need to hired a web designer to built and maintenance your online store because you can purchase and used shopping cart software from Ashop Commerce. Using this shopping cart software is so easy so that an ordinary people without programming knowledge still can used it.

This software is web based, so you don't need to install it.With thousand of features, you can choose the layout of your online shop website, design, banner, product display, payment processor alternative include payment using credit cards and else. Beside it was designed to search engine optimized so that it will really help your products or service selling. Include in the software purchasing package is free hosting, free emails, 128 bit SSL checkout security, full fraud alerts and web and promotion services.

If you still doubt, you can try its 10 days free trial before really decide to purchase this software. Don't be afraid if you really buy this and facing problem using it, you can easily contact their tech support and costumer service.

Texas Rattlesnake Salsa

2008-01-15T12:31:00.000+07:00

Salsa Base: Chop the below ingredients in a food processor. Just throw as much as you can in the processor, and hit spin. Add it all to a bowl and mix together until it is all completed. 2 cans Del Monte Diced Jalapeno & Onion Tomatoes…Don’t Drain. (Regular diced or stewed tomatoes will work but they’re not as good) ½ white onion 2/3 Cup cilantro 1 clove garlic 2 fat jalapenos 2 tbsp red wine vinegar ½ fresh squeezed limejuice 1 ½ tsp olive oil Salt to taste Additions to the Salsa Base Once the salsa base is finished, add the below items to the base. Don’t even try to put these into a food processor. 1 Avocado, chopped into small squares 1 15 oz. Can black eye peas, drained 1 11 oz. Can of corn, drained ½ lb. Of Roma Tomatoes, coarsely chopped

Rye Bread Dip

2008-01-10T12:23:00.000+07:00

1 ½ cups Mayo 16 oz. Sour Cream 1 tbsp Dill Weed 1 pkg. Dried beef 2 tbsp diced onion Mix ALL ingredients- make sure to cut up beef. Let sit overnight or at least a few hours before serving. Serve with rye bread.

MOM'S GERMAN BORSCHT SOUP

2008-01-01T13:53:00.000+07:00

3 1/2 qt. water 1 lb. soup meat and bone 2 bay leaves 1 lg. onion, sliced 3 lg. carrots, diced 2 tsp. salt 1 c. celery and some leaves 1 sm. heat cabbage shredded
1/4 c. rice 2 lg. potatoes, sliced 1 c. cream Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.

CANNED VEGETABLES FOR SOUPS

2008-01-01T13:50:00.001+07:00

5 lb. potatoes, diced 10 or so carrots, scraped and sliced 1 bunch celery, diced or cut up 3 big onions, cut up Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready.

The Health Benefits of Green Tea

2007-12-16T16:43:00.000+07:00

How do you fit a miracle in a cup?
For 4,000 years, the Chinese people have been using green tea as treatment for everything from headaches to depression.

Today, studies are conducted in Asia and the west in order to produce hard evidence of the health benefits of green tea. In the 1994 edition of the Journal of National Cancer Institute, the results of an epidemiological study stated that one of the health benefits of drinking green tea is that it can reduce the risk of esophageal cancer in Chinese men and women by up to 60%.

The rich presence of catechin polyphenols, particularly epigallocatechin gallate (EGCG) is the reason why green tea has so much health benefits. A powerful antioxidant, EGCG can not only inhibit the growth of cancer cells but can also destroy them without harming healthy cells.

The University of Purdue has also concluded a research on how a certain compound present in green tea can stop cancer cells from growing. Still another health benefit of green tea is its ability to lower down cholesterol levels and improve the ratio between good (HDL) cholesterol and bad (LDL) cholesterol.

The EGCG in green tea is a health benefit substance that can lower down LDL cholesterol levels and stop blood from forming abnormal clots (thrombosis), a leading cause of heart attacks and strokes.

Green tea has more health benefits compared to other Chinese teas like oolong and black tea, all of which come from the plant Camellia sinensis. What makes green tea different is the process by which it is made. Green tea owes much of its health benefits to how the Camellia sinensis leaves are steamed. The steam process keeps the EGCG health benefit of green tea from oxidizing. With oolong and black teas, however, the leaves are fermented instead of being steamed, thus causing the EGCG health benefit to transform into another less medicinally potent form.

Aside from medicinal value, green tea can also offer other health benefits, especially in the fitness field. Drinking green tea can cause a person to burn down more calories. A recent study on the health benefits of green tea shows that the drink can help dieters. According to the American Journal of Clinical Nutrition in 1999, men who take both caffeine and green tea burn down more calories than men who only take caffeine or a placebo.

Another health benefit of green tea is its bacteria-destroying properties. The health benefit of green tea in this area is that it can help prevent food poisoning and also prevent tooth decay. The substances found in green tea kill the bacteria causing food poisoning and those that cause dental plaque to form.Well known for its countless medicinal and health benefits, green tea is nothing short of a miracle.

EGGS MEXICANA

2007-12-14T20:17:00.000+07:00

Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.

Flat Bread

2007-12-13T20:45:00.000+07:00

1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini

Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.

10 Juices Recipes (2)

2007-12-13T12:28:00.000+07:00

The Waldorf
* 1 stalk celery
* 2 apples
Sunshine Cocktail
* 2 apples
* 4-6 strawberries
Energy Shake
* handful of parsley
* 6 carrots
Watermelon Juice
* cut into strips and juice (rind and all)
Potassium Broth
* 1 handful of spinach
* 1 handful of parsley
* 2 stalks of celery
* 4-6 carrots
AAA Juice
* 6 carrots
* 1 apple
* 2 stalks of celery
* ½ handful of wheatgrass
* ½ handful of parsley
* ½ beet
Passion Cocktail
* 4 strawberries
* 1 large chuck pineapple
* 1 bunch black grapes
Morning Tonic
* 1 apple
* 1 grapefruit (peeled)
Digestive Cocktail
* ¼ lemon with peel
* ½ grapefruit (peeled)
* 2 oranges
Alkaline Special
* ¼ head cabbage (red or green)
* 3 stalks of celery

source:www.living-food.com

Trustsource

2007-12-12T07:32:00.000+07:00

Last month I ever written about the advantage of Payday Loans compare with traditional or offline.
One of the site that have information related, make rank and display reviews from people that have used cash advance products is Trust Source. They rank the cash advance sites and rate the product from 1 star (poor) to 5 stars (best). They just display and make the rank for payday loan site that offer flexible payment options and discrete services that gets you the cash you need right now. The site that the rank are Additional Earnings, Womens PayDay , Maximum Wages Cash Advance, Silent Cash Loan Cash Advance, Urgent Cash Relief Pay Day Advance.

These cash advance site each has specialisation and plus value such us Woman Payday that have 5 stars rank, this is the best site for women who are in need of quick cash assistance. Whether money is needed for paying bills, shopping or just going out with the your friends, this site seems to understand women’s cash advance needs and how to meet them quickly. But if we need some extra money between paycheck bestween our wages (earning), the right site to visit is payday loans product from Additional Earnings.

APPLE SHAKE

2007-12-06T20:47:00.001+07:00

by Cherie Calbom
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish

Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.

Zucchini Rolls

2007-12-06T20:43:00.000+07:00

Squash or zucchini
lemon
olive oil
garlic
basil
oregano

Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.

Stuffed Mushrooms

2007-12-06T20:41:00.000+07:00

1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste

Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.

Garlic Pork Roast Recipes For Your Cristmas

2007-12-03T13:10:00.000+07:00

INGREDIENTS
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth

DIRECTIONS
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.

SUBMITTED BY: Brandy PHOTO BY: Rookie (Allrecipes.com)

SHALLOTS AND TARRAGON SOUP

2007-12-01T11:19:00.000+07:00

5 c. chicken broth 8 lg. shallots in thin slices 1/2 tsp. dried tarragon 2 celery stalks chopped with leaves Salt and pepper 4 egg yolks 1 c. heavy cream Chopped chives Paprika 1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6

EGGS A LA REINE

2007-11-28T22:45:00.000+07:00

6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top. EGGS AU MIROIR Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.

Get Paid to Blog

2007-11-27T18:02:00.000+07:00

In my spare time, I'm really like to cooking and blogging. It's really enjoyed activities. With blogging, I can share my idea, experience and other interesting things. But now I can multiply my advantage because from something I write, I also can get revenues from this. I get paid to blog. I joined to Smorty, a website that connected between advertiser and logger and they will pay us for something we write about the advertiser’ product, profile or company. It’s free to join Smorty for everyone who has a blog in English.
After we registrate our blog (we can submit more than 1 blog), they will analyse our blog whether it’s eligible or not. If our blogs qualified and were accepted, they will email us and give us a jobs to write about the advertiser based on our website category. To know about the opportunities we just need to login and the opportunities will display and then choose and accept one of the opportunities. Just write the task for minimum 150-200 words, make a link, post it at blog, go to smorty page again and report what we’ve done. Wait for approximately 5 days for them to review our post and if accepted they will pay us range from 6$ till 100$ per post.

Start Your Online Store With Ashop

2007-11-22T21:01:00.001+07:00

In this modern era, online trading starts to be used by many people in the world. It was really make more easier to buy or sell something. For buyer it’s make transaction simpler, easier and faster. For seller it’s give a chance to promote wider for costumer all around the world and minimize showroom and employer budget. So how to start this online trading? If you are a seller, you must have something to sell and need to build online merchant / store. Don’t worry, to build online store there are many companies that offer shopping cart software with many service and different price. One of these companies is Ashop Commerce. They will help you, whoever you are, wheter you were not an expert on computer/internet,you can still build and simply start online merchant with competitive price. Ashop have worked continuously developing their shopping cart software for many years.

They have affordable e commerce software with thousand of feature from installation, inventory, layout & design, payment option, tax&shipping, database, hosting, affiliate till security. If you interested you can try their fully customisable design & software for 10 days free trial first. After that it is your turn to make right decision based on your satisfaction using this cart software from Ashop.
Ok let’s start selling online right now.

Coconut Oil

2007-11-20T22:23:00.000+07:00

Did you know that more than 20 Millions coconut produced every year? Coconut oil is one of the famous vegetables oil in the world and the advantage of this fruit are:
- Loose our weight; with consume virgin coconut oil regularly it can make our metabolism process more faster
- Avoid us from disease attachment
- Make us younger

Gourmet Viagra

2007-11-20T22:05:00.000+07:00

Alexandra Antonioni, The author of Eat Me:Love,Sex and The Art of Eating, have spesial recipe for great night with our lovely spouse:
- Serve Asparagus Soup with Holladaise Sauce
- Follow with a bowl of hot Tagliatelle mix with cheese, butter and white truffle.
- For closing recipe, serve Manggo fruit and complete with champagne.

Carrot

2007-11-20T21:34:00.000+07:00

What is your carrots colour ? Not just orange. Beside orange, there are many colours such us,purple , white, red, or yellow deppend on their natural pigment colour. Firstly,Netherlander introduce orange carrot on 1600's. Thousands years before they were planted for medicine.Yunani people used it for love ingredient, that could make man more strong and women more soft. All carrot ingredient component will usefull for our imunity, cure sick people,clean liver,streng muscle and vision and ect.Special for our beauty they will guard our skin from sun,help skin problem and make or skin more elastic and beautifull

GERMAN SAUSAGE CHOWDER

2007-11-10T10:23:00.001+07:00

1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces 2 med. (2 c.) potatoes, peeled and chopped 1 med. (1/2 c.) onion, chopped 1 sm. (4 c.) cabbage, shredded 3 c. milk 3 tbsp. all purpose flour 1 c. (4 oz.) Swiss cheese, shredded Snipped parsley In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover
and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used

Grilled Pesto Pizza

2007-11-09T18:40:00.000+07:00

20 oz. Package of pizza dough (Any store brand) 1 small red onion diced 2 cups chopped chicken (pre-cooked) 1 container of fresh pesto 1-2 tomatoes sliced thin 1 package of mozzarella cheese

Fresh Pear Salad

2007-11-09T18:29:00.001+07:00

1 Head of Romaine Lettuce Fresh Pears Gorgonzola Cheese Toasted, chopped Pecans Raspberry Pecan Dressing Tear washed and dried lettuce leaves onto salad plates. Slice pears in half and remove core. Thinly slice and arrange on lettuce. Crumble Gorgonzola cheese over pears and sprinkle pecans over salad. Serve with Raspberry Pecan Dressing.

Fresh Fruit Dip

2007-11-09T18:27:00.001+07:00

8 oz. Softened cream cheese 7 oz. Marshmallow cream (Fluff) 3 tbsp Orange Juice Mix cream cheese in mixer. Then add marshmallow cream and mix. Add Orange juice and mix. Beat until smooth. Dip fresh fruit such as strawberries, melon, bananas, apples and pineapple in chilled dip.

Fruit Salsa

2007-11-09T18:25:00.000+07:00

(Makes 2 cups) Mix Together: ½ cup Cantaloupe, diced ½ cup fresh pineapple, diced ¼ cup red bell pepper, diced ¼ cup yellow bell pepper, diced ¼ cup purple onion, diced 1- ½ Tbs. Lime Juice 1 tbs. Fresh Mint leaves, minced 1 tbs. Light brown sugar, packed 1 tsp. Jalapeno pepper, minced ¼ tsp salt ¼ tsp. Lime zest, minced

McDonald's® Chicken Fajitas

2007-11-06T22:20:00.000+07:00

Special Fajita seasoning:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita
seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7
minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Drop on the floor for a more authentic taste.
11. Enjoy with Pace® picante sauce on the side

Strawberry Shortcake

2007-10-26T23:25:00.000+07:00

1 package (18.5 ounces) yellow cake mix with pudding
1-1/4 cups water
3/4 cup (6 ounces) Egg Beaters® Egg Product
1/4 cup nonfat vanilla yogurt
PAM® for Baking Spray
1-1/2 cups sliced strawberries
Reddi-wip® Fat Free Dairy Whipped Topping

Directions
Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Beat cake mix, water, Egg Beaters and yogurt in medium bowl with electric mixer on low speed until well blended; beat on high speed 2 minutes. Pour into prepared pan.
Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.

MARINADE FOR CHICKEN

2007-10-22T13:47:00.000+07:00

1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a ziploc bag with chicken parts. This makes turning easier.

Almond-Apple Strudel

2007-10-21T23:19:00.000+07:00

2 large McIntosh or other cooking apples, peeled, chopped (about 3 cups)
1/4 cup firmly packed brown sugar
6 tablespoons slivered almonds, divided
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
PAM® Butter No-Stick Cooking Spray
1/4 cup granulated sugar, divided
2 tablespoons fresh bread crumbs
6 sheets frozen phyllo dough, thawed

Directions
Preheat oven to 350°F. Combine apples, brown sugar, 4 tablespoons almonds, the cinnamon and almond extract in large bowl. Spray evenly with cooking spray; toss to coat.
Combine 2 tablespoons granulated sugar and the bread crumbs in small bowl; set aside. Place 1 of the phyllo sheets on ungreased baking sheet; spray evenly with cooking spray. Sprinkle with 2 teaspoons of the bread crumb mixture. Repeat layering with remaining 5 phyllo sheets and remaining bread crumb mixture.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of filling on each end. Roll up in jelly-roll fashion; place, seam-side down, on baking sheet. Cut 5 or 6 slits in top of pastry. Spray evenly with cooking spray; sprinkle with remaining 2 tablespoons granulated sugar and remaining 2 tablespoons almonds.
Bake 25 to 30 minutes, or until golden brown. Cut crosswise into 8 slices to serve.

Notes
Keep phyllo covered with damp paper towel or plastic wrap to prevent drying.

CHICKEN DIVAN

2007-10-21T22:32:00.000+07:00

1 lb. cooked chicken, no bones
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar
cheese
1 can cream of mushroom soup
1 c. croutons
Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.

CHICKEN CASSEROLE

2007-10-19T23:48:00.000+07:00

6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done

HOT CHICKEN SALAD

2007-10-19T23:42:00.000+07:00

1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo

Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.

CURRIED CHICKEN BALLS

2007-10-19T23:29:00.000+07:00

2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted

In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.

LIGHT CHICKEN SALAD

2007-10-09T23:40:00.000+07:00

3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.

ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN

2007-10-06T14:19:00.000+07:00

1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks

REAL MAINE CHOWDER

2007-10-05T14:34:00.000+07:00

3 c. onions, chopped
Water
fish, cubed
Salt to taste
1 c. cream
1 c. whole milk
Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until see-through, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions. Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6. NOTE: NEVER boil chowder with milk or cream in it!!

SPLIT PEA SOUP

2007-10-02T01:07:00.000+07:00

8 c. water
1 lb. (2 1/4 c.) dried split peas
2 lbs. smoked ham
1 med. (1/2 c.) onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. (1 c.) carrots, cut into 1/2
inch pieces
2 med. (1 c.) stalks celery, cut into
1/2 inch pieces
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.

VEGETABLE SOUP

2007-09-22T01:08:00.000+07:00

1 lb. beef, cut bite size
1 soup bone
3 1/2 qts. cold water
2 1/2 tbsp. salt (or to taste)
1 clove garlic, minced
1/2 c. onion, chopped
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. whole (or cut up) green beans
3/4 c. celery, diced
2/3 c. shelled peas
2 c. green cabbage, shredded
1 c. carrots, diced
1 (No. 2) can tomatoes (2 1/2 c.)
Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley. Serves 8 to 10.

HAMBURGER VEGETABLE SOUP

2007-09-16T22:23:00.000+07:00

1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt

1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.

BROCCOLI SOUP

2007-09-13T22:17:00.000+07:00

10 Juni 2007, 19:22:46 | Yunitae
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.

TOMATO AND MIND SANDWICH

2007-09-12T20:39:00.000+07:00

4 thin slices white or whole wheat bread
1 to 2 tbsp. soft butter or margarine
1 tomato*
dash salt and pepper
1/2 tsp. sugar
several sprigs fresh mint
1. Trim crusts from bread.
2. Spread softened butter or margarine thinly on bread. (This will keep the tomatoes from making the bread soggy.)
3. Cut tomato into thin slices. Using a serrated knife will make cutting the tomato easier.
4. Place tomato slices on two of the buttered bread slices. Sprinkle tomato slices with salt, pepper, and sugar.
5. Wash mint and dry the sprigs between paper towels. With kitchen shears, snip mint leaves from 2 sprigs into tiny pieces and sprinkle them over the tomato slices.
6. Cover tomato slices with remaining slices of bread. Cut each sandwich
into four triangular pieces. Arrange sandwiches on a plate or smallplatter and garnish with extra sprigs of mint. Refrigerate until serving.

Hot Pretzels

2007-09-09T21:24:00.000+07:00

Ingredients:
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels
Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.

CHICKEN POT PIE

2007-09-08T20:50:00.000+07:00

3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.

EGG SALAD WITH CHIVES

2007-09-07T14:47:00.000+07:00

4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper
1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)
1 tablespoon minced fresh parsley
2 tablespoons minced celery (from half a rib)
Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.
Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.

BANANAS FOSTER

2007-09-06T23:28:00.000+07:00

1/2 cup dark corn syrup
6 tablespoons Fleischmann's® Original-stick, cubed
2 packages (3 ounces each) banana cream pudding and pie filling
2 medium bananas, diagonally sliced
1/2 cup chopped walnuts
1 quart (4 cups) vanilla ice cream
Reddi-wip® Extra Creamy Whipped Cream, (optional)

Directions
Combine syrup, Fleischmann's, and dry pudding mix in 2-quart microwavable bowl.
Microwave on HIGH 6 minutes, or until sauce begins to boil and thickens, stirring after 2 minutes. Stir in bananas and walnuts.
Serve 1/4 cup warm sauce over 1/2 cup scoop of ice cream. Top with Reddi-wip, if desired

SOURCE:CONAGRAFOODS.COM

GRILLED CHICKEN QUESADILLAS

2007-09-04T17:34:00.001+07:00

1 Whole chicken breast -- boneless & skinless
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
1 Clove of Garlic -- minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild -- or sharp)
1 cup Grated chihuahua cheese or -- Montery Jack cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many
people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to
room temperature and shred into 1/4-inch pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin until black all over,
rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper
from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2
cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla,
one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook
another minute.
5. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.

Chocolate Orange Supreme Cheesecake

2007-09-04T17:33:00.000+07:00

1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into
remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30
minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking
30 minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.

Chicken Devan

2007-09-01T14:48:00.000+07:00

CarbsPerServing:no counts provided
Effort:Easy
Ingredients:

How to Prepare:
Get a deep casserole dish for cooking in the oven. Cut up some
skinless and boneless chicken into chicken tender slices. Place them
in the bottom of the dish. Next cut up a broccoli head into smaller
broccoli heads. Place a layer of broccoli on top of the chicken.
Next take one can of cream of mushroom soup and spread it evenly
over the broccoli. Then spread a layer of mozarella cheese on top of
the musroon soup. Repeat again with another layer of broccoli heads,
cream of mushroom soup then cheese. Bake in the oven for 30 minutes
at 350 degrees F. You will know that the chicken is done when the
cheese on top is brown.

Stuffed mushroom

2007-09-01T14:47:00.000+07:00

Serves:1
Prep Time:5 mins Effort:Easy
Ingredients:
large Mushroom chives 1tbs cream cheese cheese bacon
tomato parsely

How to Prepare:
In bowl mix cream cheese, chives , cut up tomato , parsely . Then
place on top of mushroom , then on top of cream cheese mix, add
grated cheese, then on top of cheese add cut up bacon . Place in med
oven for 20 mins .
Tastes like pizza with out base .

BLT Salad Carbs

2007-09-01T14:45:00.000+07:00

Ingredients:
7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –
chopped 1 tablespoon mayonnaise

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

Blue Cheese Salad Dressing

2007-09-01T14:41:00.000+07:00

1CarbsPerServing:1g total
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.

How to Prepare:
Mix all together and chill before serving.

McChicken® Ingredients

2007-08-29T22:21:00.000+07:00

SPECIAL TOOLS: Deep fryer; meat mallet
INGREDIENTS:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChicken® sauce:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Preparing your McChicken® Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one
gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
patty and the heel.

CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE

2007-08-24T22:25:00.000+07:00

2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.

Fresh Tomato Bake

2007-08-23T21:39:00.000+07:00

2 tbsp olive oil
2 cloves fresh garlic, peeled and crushed
¼ cup of fresh chopped basil
¼ cup fresh chopped oregano
¼ tsp fresh ground pepper
½ tsp salt
½ cup chopped onions
½ green pepper cut into strips
¾ firm ripe tomatoes sliced
1 cup of low fat Mozzarella cheese
1. Combine olive oil, garlic and spices together in a well-sealed
container and place in refrigerator.
2. Wash the vegetables and set aside
3. Ina medium sized baking dish add the vegetable starting with a
layer of tomatoes followed by the green peppers and onions. Top off
with remaining tomatoes.
4. Pour the olive oil mixture over the vegetables and lightly toss.
5. Cover with mozzarella cheese.
6. Bake in a 350-degree oven until the cheese is melted.

Cube Steak Teriyaki

2007-08-23T21:37:00.000+07:00

1 to 1 ½ lbs. Cube steak or thin steak
1-cup applesauce
2 tbsp minced garlic
3 tbsp soy sauce
In a gallon re-seal able plastic bag place applesauce, garlic and soy
sauce. Stir (or reseal and shake) ingredients together, add steak in
strips 1-1/2 inch wide or full size your preference, seal container
and shake bag. Place in refrigerator for 1 ½ hours shake bag again
and flip put back on refrigerator until ready to BBQ. When grill is
ready, take a fork and remove the steak from the bag, remove
excess sauce and grill.

Grilled Apple Chicken

2007-08-23T21:29:00.000+07:00

1 package boneless skinless chicken breasts
1-12 oz container of apple juice concentrate, thawed
1/3 cup honey
2 tbsp lemon juice
¼ cup brown sugar
2 tsp cinnamon
3 large granny smith apples, cored and cut into thick slices
1. Preheat grill to medium.
2. In a small saucepan combine apple juice concentrate, honey,
lemon juice, brown sugar, and cinnamon. Mix well.
3. Heat over medium heat until sugar is dissolved.
4. Set aside 1 cup to use as sauce later, and use the remaining to
baste chicken.
5. Arrange chicken and apples on grill and baste. Grill for 8 minutes
making sure to baste often.
6. Turn apples over and baste again. Grill 8 to10 minutes or until
tender.
7. Turn chicken over and baste again. Grill 5 to 7 minutes longer or
until chicken done.
Serve chicken and apples with the reserved sauce.

Strawberry Salad

2007-08-23T21:25:00.001+07:00

1 lg. Strawberry Jell-o
½ cup Water
1 box frozen strawberries
1 lg. Cool Whip
Heat Jell-o and water until hot.
Add Strawberries and chill mixture.
Stir in Cool Whip

Mexican Salsa Dip

2007-08-23T21:23:00.000+07:00

1 16oz. Sour Cream
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips
On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa
Spread the 8 oz. Bag of cheese on the tomatoes and green peppers
Let sit 15 minutes with tortilla chips

FRENCH ONION & BROCCOLI SOUP

2007-08-23T13:48:00.000+07:00

2 (10 1/2 oz.) cans condensed French
onion soup
1 (10 oz.) pkg. frozen chopped
broccoli
6 oz. Gruyere or Fontina cheese,
shredded
1/4 c. chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides. Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.

CHICKEN WITH RICE

2007-08-22T01:02:00.000+07:00

3 to 3 1/2 lbs. chicken, cut into
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube

Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.

CREAMY PUMPKIN SOUP

2007-08-19T20:43:00.000+07:00

1/4c. butter or margarine*
1 large yellow onion, peeled and
chopped
1/2 tsp. curry powder
1 15-oz. can pumpkin
1/4tsp. salt
2 c. half-and-half*
21/4c. chicken or vegetable broth
1/2 tsp. cinnamon
2 tsp. minced parsley
1/4 c. sour cream*
1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2
minutes longer.
2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth.Add half-and-half and process again until smooth.
3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally.Meanwhile, stir cinnamon and
minced parsley into the sour cream.
4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.

APRICOT CHICKEN WINGS

2007-08-19T10:10:00.000+07:00

1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing

2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.

HAMBURGER SOUP

2007-08-17T22:26:00.000+07:00

1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)

2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.

Ikan Kecap

2007-08-17T20:56:00.000+07:00

1 lb. mackerel, cod, or haddock
fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/4 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/4 inch-long piece fresh ginger,
peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by
one, roll fish fillets in the flour and set on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes
per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet Before heating the remaining 1 tbsp.peanut oil. Add onion, garlic,ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes.Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce
over the fish and serve.

VEGETABLES SOUR SOUPS

2007-08-15T20:02:00.000+07:00

1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.

Egg and Bacon Pie

2007-08-11T20:30:00.000+07:00

1 17,5-oz. package frozen puff
pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but difficult and time consuming to make.
The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry sheet and press gently into place.
Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.
Season with salt and pepper and sprinkle with parsley or chives.
3. Roll out the second sheet of pastry to Π -inch thick. With your fingers
or a pastry brush, lightly brush the lower pastry’s edge with water.Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb
and forefinger. Carefully use a sharp knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.

GADO-GADO

2007-08-08T20:17:00.000+07:00

1 c. red potatoes (about 2 medium
potatoes)
1 c. fresh green beans, ends
trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots),
peeled and thinly sliced
1 c. cucumber (about 1 medium
cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon
to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to
handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and
cucumbers however you like on a large platter and set aside.

CHEESE BROCCOLI NOODLE SOUP

2007-07-22T21:31:00.000+07:00

3/4 c. onion, chopped
1 tbsp. butter
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped
broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed
Pepper to taste Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese

FRENCH CARROT SOUP

2007-07-22T21:29:00.001+07:00

is melted. Do not bring to a boil after milk is added. Best served right away.
4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
buttered and toasted
Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped

1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar Salt and pepper Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish

SPINACH EGG - DROP SOUP

2007-07-22T21:23:00.000+07:00

6 chicken bouillon cubes
8 c. water
2 lg. eggs
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.
964828 -- SPAGHETTI SOUP
1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
Salt and pepper to taste
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.

MY BEST NEW ENGLAND CLAM CHOWDER

2007-07-22T20:53:00.001+07:00

12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt

pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.

EASY FRENCH ONION SOUP

2007-07-22T20:50:00.002+07:00

3 tbsp. bacon drippings
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.

CHICKEN DIVAN

2007-07-22T20:48:00.000+07:00

CHICKEN IN THE GARDEN

2007-07-18T03:49:00.000+07:00

Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.

ZUCCHINI SOUP

2007-07-18T03:48:00.001+07:00

1 c. boiling water 1 tsp. salt
2 lbs. diced zucchini
2 c. milk
1 c. chopped onion
1/2 sm. clove garlic, minced
2 tbsp. butter
2 c. light cream
1 tsp. sugar
Salt & pepper to taste
Sour cream
Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.

STRAWBERRY SOUP

2007-07-18T03:45:00.000+07:00

1 (16 oz.) pkg. frozen strawberries,
thawed
1 c. sour cream 1 c. half & half
1/4 c. sugar
2 tbsp. white wine
Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.

CROCK - POT TURKEY SOUP

2007-07-12T23:16:00.000+07:00

Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.

NANA'S CHICKEN AND BISCUITS

2007-07-12T23:15:00.000+07:00

1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken
breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.

BUFFALO-STYLE CHICKEN WINGS

2007-07-12T23:11:00.000+07:00

2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.

TERIYAKI CHICKEN WINGS

2007-07-08T19:31:00.001+07:00

1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings

MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.

10 Minute Fruit & Cheese Salad

2007-07-08T19:23:00.000+07:00

This 10-minute salad offers you a quick and easy way to enjoy the delicious combination of flavors of the fruit, cheese and salad greens while receiving their many healthy benefits. It is a perfect light and cool dish on a warm day.
10 Minute Fruit & Cheese Salad Prep and Cook Time: 10 minutes

Ingredients:
* ¾ cup green seedless grapes
* 3 fresh apricots, cut into eighths
* 3 dried figs sliced medium thick
* ½ lb mixed salad greens
* 2 TBS fresh lemon juice
* salt and cracked black pepper to taste
* extra virgin olive oil to taste
* 3oz goat or gorgonzola cheese
* *optional ( ¼ lb sliced turkey breast cut into bite size pieces)

Directions:
1. Toss all ingredients together and serve. Top with goat or gorgonzola cheese.
Serves 2
source:whfoods

Perfect Oatmeal

2007-07-08T19:21:00.000+07:00

Prep and Cook Time: 15 minutes

Ingredients:
* 2¼ cups water
* dash salt
* 1 cup regular rolled oats
* ½ tsp cinnamon
* ½ cup raisins
* ¼ cup chopped walnuts
* soy milk, or skim milk
* sweetener such as molasses, or honey

Directions:
1. Combine the water and salt in a small saucepan and turn the heat to high.
2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
Serves 2

Mushroom, Tomato, Basil Frittata

2007-07-08T19:15:00.000+07:00

prep and Cook Time: 15 minutes

Ingredients:
* ½ medium onion, minced
* 1+1 TBS chicken broth
* 3 medium cloves garlic, pressed
* 1 cup thinly sliced crimini mushrooms
* ½ medium tomato, seeds removed, and diced
* 3 large eggs
* 3 TBS chopped fresh basil
* salt and black pepper to taste

Directions:
1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.
2. Add garlic, mushrooms and continue to sauté for another 2 minutes.
3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.

Serves 2

source:whfoods

CREAM OF POTATO SOUP

2007-07-02T22:11:00.000+07:00

6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine
Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes

CARAT SOUP

2007-07-02T22:07:00.001+07:00

1 tbsp. butter
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives
In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!

BUSY DAY CHICKEN & RICE

2007-07-02T22:00:00.001+07:00

1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.