Apple Onion Turkey Stuffing

Ingredients:

5 tablespoons of butter.
1 cup of diced onions.
2 cups of breadcrumbs.
2 chopped pippin apples.
1 cup of white wine.
2 tablespoons of lemon juice.
¼ teaspoon of nutmeg.
¼ teaspoon of allspice.
1 cup of chopped almonds.
Directions:

In a frying pan, melt the butter and sauté the diced onions until clear.

In a bowl, combine the breadcrumbs with the onion mix.

Add the chopped apples and white wine.

Return to the pan and cook for 5 minutes longer.

Add the remaining ingredients.

Stuff into turkey neck and body cavities.
source
http://www.stuffingrecipes.org
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

French Chicken Stuffing Recipe

French Chicken Stuffing

Ingredients list:

4 chicken livers.
1/2 cup of onions, medium.
2 tablespoons of olive oil.
2 tablespoons of butter.
3 slices of white bread.
2 tablespoons of parsley, finely chopped.
Salt and freshly-ground black pepper.
1 medium egg, beaten.
1/2 cup of white wine.

Method:

Dice the onion and livers.

Sauté the chicken liver and onion in the olive oil and butter until golden.

Add the diced bread and parsley and cook for a few minutes, stirring continuously.

Season with salt and black pepper.

Transfer to a bowl and allow to cool.

Stir in beaten egg and white wine.

Use for roast chicken or turkey.

Source: Stuffing Recipes.
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Philly Cheese Steak Sandwich

Ingredients

* 2 fresh Italian sandwich rolls or Kaiser buns, split in half crosswise
* 1 white onion, thinly sliced
* 1/2 large green bell pepper, thinly sliced
* 1 teaspoon minced garlic
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 pound rib-eye steak, very very thinly shaved or sliced
* 1/3 pound thinly sliced white American cheese, or Provolone cheese OR 4 ounces melted cheese whiz
* Ketchup, optional topping
* Italian pickled peppers, accompaniment

Directions

Preheat the oven to 200 degrees F.

Heat a cast-iron skillet or griddle over medium-high heat. When hot add the oil, onions and bell peppers, and cook, stirring, until caramelized, about 6 minutes. Add the garlic, salt, and pepper, and cook, stirring, for 30 seconds. Push off to 1 side of the griddle.

Add the meat to the hot pan and cook, stirring and breaking up with the back of 2 metal spatulas, until almost no longer pink, about 2 minutes. Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the warm buns and serve immediately with condiments of choice or Put the meat in the bun and dip the spatula in the cheese whiz and then wipe the spatula down the inside of the bread.

As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Saucy Sunday – Homemade Philly

Well, semi-homemade.

A while back I told you about a quick sandwich to make when you are pinched for time.

I told you that our local Walmartz is the only place I can find it. And now they have stopped selling it.

Rather than put a request in at another store and wait, I decided I could make them myself, now that I know what goes on them. And just as quickly as the packaged deal that I bought before.

So if you can’t find those in your town, I know you can find this stuff in your town and you can make them yourself.

So here’s what you need….

Shredded mozzarella cheese….

Sliced, browned or carmelized onion. (Add a little olive oil when cooking)

Philly or hoagie style rolls. Put in the oven, open side down, at 425 degrees until toasted.

Then cook the Steak-umms as directed on the package.

Fold one in half and lay on the toasted bun.

Add desired amount of shredded mozzarella cheese.

Fold another Steak-umm in half and lay on top of mozzarella.

Add browned onions.

Add the top, cut in half and serve.

See, wasn’t that easy?

Just as easy as the prepackaged kit I bought before.

And tastes just as good.

As Seen On Tv - Official Secret Restaurant Recipes Click Here!

White Chocolate Mocha Syrup Recipe

It took awhile to get just the right ingredients but this one is really close to the "Starbucks" white chocolate mocha syrup. I hope you agree. — posted by Chef #1293742

Read More…
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Broccoli Salad

Broccoli Salad recipes are delicious and can be nutritious. A real "super food" broccoli is chock full of nutrition, antioxidants and flavor. This recipe is also an easy way to get more vegetables in your diet.

I've got to admit, the dressing isn't too healthy - but it is delicious. Try no-fat mayo, light cheese and leave out the bacon for a more healthy option.

You can make this salad with raw broccoli or blanch it a bit to hold the color and soften the florets. If you don't like raw broccoli blanch the broccoli for 1 minute or so. But be careful to not leave the broccoli in the water too long.

This recipe pairs broccoli, bacon and a dressing to make a sweet and sour salad that's a great side dish or meal all on its own.


As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Turkey Burgers

Easy-as-Hell Turkey Burgers

Makes 4 burgers

Go Get This:

1.5-ish pounds lean ground turkey

Three sprigs rosemary, leaves stripped and rough-chopped

One egg

Crumbled bleu cheese

Salt, pepper, cumin, garlic salt

Now Do This:

Throw meat in a metal bowl. Salt and pepper meaty surface area facing you, then shake in cumin sparingly.

Throw chopped rosemary into the bowl. Then crack egg in. This’ll help bind.

Mix the hell out of the contents of the bowl WITH YOUR HANDS. You’ll get lousy results with a spoon.

Once initial seasonings are mixed in, toss in a little more salt, pepper and cumin. Mix with hands again.

Using your palm as a cupping mechanism (hee), form the mixed-up meat into four patties. They’ll be hefty. Dust both sides of the patties very lightly with garlic salt before grilling.

Place a grill pan over medium-high heat. (Of course, you can use a grill too.) Once it’s ready, place two (two!) of the patties in. Sear them for about 6 minutes on each side. After 12 minutes, cut into one of the patties to check doneness — if there’s no pink inside, you’re good to go. Repeat with second twosome.

As soon as you remove burgers from heat, toss bleu cheese crumbles on top, so it’ll be all nice and gooey by the time they’re cool enough to eat.

Top with whatever else you’d like — we did sautéed mushrooms, spinach, red onion, tomato and sriracha on a toasted seeded bun — and eateateat.
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Top Foods That Help Lose Weight

Do you always worry about what kinds of food you are eating, and how they might be affecting your health? If you want to lose weight, then the first basic step is to eat right. You don’t have to cut down on your food intake, but actually switch the normal food, with better healthier, organic food. This will actually help you lose weight, and also give you energy, and make you feel healthier as well. So if you are wondering what kinds of food are good for you when you are on a quest to lose weight, then do read along!

1. Eggs: Switch to eating only eggs for breakfast. This is because eggs are full of protein, and this actually helps you feel fuller for a longer time. Also, protein prevents spikes in blood sugar, which eventually leads to food cravings.

2. Beans: Beans are filled with a digestive hormone called “cholecystokinin”, which is a natural appetite suppressant. So beans will really make you feel full for a longer time. Plus, the high-fiber in beans lowers your cholesterol too.

3. Salad:Grab a large serving of salad (without salad dressing), and eat away. This way, you won’t be taking in too many calories during a meal, and the size of the portion will actually make your brain believe that you ate too much. An added benefit, people who eat salad once a day have higher levels of vitamins C and E, folic acid, and carotenoids, which all help fight diseases.

4. Green tea: Green tea has slimming ingredients called “catechins” which help speed up your metabolism and fat burning.

5. Pears: Pears are filled with fiber. If you have a 6-gram pear (medium-sized), then you will actually start feeling full. Pears have pectin fiber, which decreases your blood sugar level, which in turn helps you to not get hungry between meals.

6. Soup: A cup/bowl of soup will actually make you lose weight, and this is because your brain perceives it as filling. So drink your soup away!

7. Lean beef: Lean beef has an amino acid called “leucine”, which helps you lose weight, while maintaining your calorie-burning muscles. People who eat beef also have fewer snacks, as it cuts down on hunger pangs.

8. Olive oil: Try to incorporate virgin olive oil in as many dishes as you can. Olive oil is abundant with monounsaturated fat that helps burn calories. So try to add olive oil in salad dressings, or as a bread dip.

9. Grapefruit:Grapefruits are filled with phytochemicals that reduce insulin levels, which actually forces your body to convert calories into energy, rather than making you gain weight. Try having half a grapefruit before meals, or 3 glasses of grapefruit juice in a day.

10. Cinnamon: Cinnamon controls your insulin levels, making it harder for your body to have those constant hunger pangs. Cinnamon also lowers your cholesterol and blood sugar.

11. Vinegar: Foods spiked with vinegar help you feel fuller compared to those that are not; and this is because of the acetic acid found in vinegar which slows down the passage of food from your stomach into the small intestine. This way, the food stays in your tummy longer, making you feel fuller longer.

12. Tofu: A great appetite suppressant, have tofu at least once a day to make yourself feel fuller.

13. Nuts: Despite the fact that half the world thinks that nuts are fattening, the truth is that they actually rev up your metabolism. Plus, having 10 to 20 walnuts a day significantly reduces your chances of having a heart attack.

14. High-fiber cereal: Anything filled with such high levels of fiber will naturally suppress your appetite. So have a high-fiber cereal for breakfast, and you are good to go!

15. Hot red pepper: Red peppers are filled with capsaicin, which is another appetite suppressant. So add red hot peppers in your meals, notice the difference in a couple of weeks!
As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Crispy Marinated Mozzarella

Crispy Marinated Mozzarella

When my sister came over for pizza the other night I also attempted to make some fried mozzarella. I say attempted because the first go around pretty much failed. Not one to give up on the quest to find the perfect fried cheese, I decided to give these little devils a shot again last night and I am happy to say things worked out beautifully. First, I marinated sliced mozzarella in a mixture of olive oil, dried basil and fresh garlic. Next, I dipped each slice in flour, then egg and finally a panko/dry bread crumb mixture and fried until golden brown. The result was crunchy, melty, garlicky goodness.

When I first attempted these, I dipped the marinated mozzarella in egg and then in panko. The breading didn’t really stick so the mozzarella kind of oozed everywhere. It tasted wonderful, but did not look that appetizing. I think the panko just wasn’t heavy enough to coat the mozzarella by itself. The addition of the flour and the plain dry breadcrumbs in this recipe really helped create the crunchy crust I was looking for.

Serves 4

You will need:

* 3 tablespoons olive oil
* 2 garlic cloves, minced
* 1/4 teaspoon dried basil
* pinch kosher salt
* 8 (1/4 inch) thick mozzarella slices
* 1/3 cup all purpose flour
* 1 egg, beaten
* 1/3 cup panko bread crumbs
* 1/3 cup plain dry bread crumbs
* oil for frying

1. In a bowl combine, olive oil, garlic, basil and kosher salt.
2. Lay mozzarella slices on a plate and pour garlic mixture over the top. Turn to coat. Cover and refrigerate for 2 hours.
3. The breading process is three step. In one bowl place flour, in a second bowl place egg, in the the third bowl combine the panko and plain dry bread crumbs.
4. Heat about 1 inch of oil in a pan over medium heat.
5. Dip each piece of mozzarella in the flour, then egg and finally press into the bread crumbs to coat completely.
6. Drop a few bread crumbs into the oil, if they sizzle, it is hot enough. Fry breaded mozzarella for 3-5 minutes or until golden brown.
7. Serve immediately.

So Ryan doesn’t like fried mozzarella (gasp!) I know its hard to believe. Whenever we go out and I see mozzarella sticks or fried mozzarella on the menu, I put on my cutest face and suggest it for an appetizer and it never works. But these were so good that last night, I had to slap his hand away as he reached for mine. Don’t mess with a girl and her fried cheese! :)

As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Cornbread recipes

The best cornbread recipes are often older than dirt and passed down from generation to generation.

That's the general sentiment from numerous folks who sent in their recipes after a recent column on the traditional Southern cuisine.

Dixie Spivey of Belmont, for example, sent in a fried corncakes recipe which her late mother-in-law cooked for 60 years.

"The corncakes are delicious with a good Southern meal of sautéed collard greens, pinto beans and a choice of meat," Spivey wrote to us in an e-mail.

Mayonnaise is one of the many add-ins readers use to make their cornbreads moist, as Mildred Wilson of Shelby contributed a "Good Simple Cornbread" recipe with mayo as one of only three ingredients needed. There are "Favorite Cornbread" and "Best-Ever Cornbread" recipes, as well as "Creamy Cornbread" and "Cornbread Cheese Squares." One of the most intriguing is "Carrot Cornbread," fashioned after carrot cake and sent in by Elaine Ashley of Shelby. Just reading the recipe makes your mouth water.

Alan Stout of Gastonia, a Tennessee lad, said he grew up in a family of cooks (his dad was a navy cook during World War II). He offered plenty of ways folks could spice up their cornbread recipes, such as adding finely chopped chunks of cured pork skins for cracklin' cornbread, or fried pork rinds and fat back drippings for added flavor.

During the holidays, Stout said in an e-mail, his mother always made a nut-cornbread using black walnuts, hickory nuts, English walnuts or pecans. She would melt butter in the bottom of a well-oiled cast iron skillet, add a cup of brown sugar and scatter two teaspoons of ground cinnamon (or apple pie seasoning) before mixing the chopped nuts to the cornmeal mixture and pouring that on top. (The cornmeal mixture needs to have at least one egg, Stout said.) Once the cornbread is done, it needs to cool for about 10 minutes before turning it out of the skillet.

He also sent along directions for making cornbread journey cakes, which travelers wrapped in cloth, cotton, wool or linen to take with them during Colonial times and can still be wrapped and "taken on a journey" to a neighbor, church outing, reunion or hiking trip today, Stout said.

Simply take any basic cornbread recipe, add a half cup of flour, mix all of the ingredients well and fry in and iron skillet with about a half cup of oil. After the pan is hot but not smoking, use a large serving spoon to ladle the mix into the pan. You should be able to get three or four "journey cakes" into the pan at a time.

When the edges start to turn brown, turn them over and cook until both sides are nicely browned. Drain the journey cakes on paper towels to absorb the extra oil.

So whether you like your cornbread good and simple or like it with lots of different add-ins, there's bound to be a cornbread recipe here for you.

SOUTHERN RECIPE CRACKLIN' CORNBREAD

¼ cup all-purpose flour

1½ cup yellow or white cornmeal

½ tsp. baking soda

¼ tsp. salt

1 cup sour milk or buttermilk

1 cup Southern Recipe cracklins (crumbled)

1 beaten egg, room temperature

Preheat the oven to 400 degrees. (Reduce oven by 25 degrees if using a glass pan.) In a bowl combine flour, cornmeal, baking soda, salt, sour milk or buttermilk. Stir in the cracklins and the egg. Blend thoroughly. Pour batter into a medium-size baking pan (8½ by 4½ inches), greased if not using a nonstick pan. With a rubber spatula, smooth the surface. Bake 30 minutes, until it is well-browned. Yields 8 to 10 servings. Cracklin' Cornbread is best eaten warm. It can be frozen successfully but should be reheated in a 300° oven for 15 minutes before serving.

www.RudolphFoods.com

CARROT CORNBREAD

1 cup self-rising cornmeal

1/2 cup self-rising flour

1 teaspoon cinnamon

2/3 cup oil

3/4 cup sugar

2 whole eggs

1 1/2 cups grated carrots

1/2 cup chopped pecans

Preheat oven to 425 degrees. Sift together cornmeal, flour and cinnamon. Add and mix together oil, sugar and eggs. Fold in grated carrots and pecans. Bake in oiled pan for 25 minutes. (A 9-inch wrought iron pan works well.)

Elaine Ashley, Shelby

CORNBREAD CHEESE SQUARES

1 package (81/2 oz) corn muffin mix, mixed to package directions

½ cup Monterey Jack or Pepper Jack cheese - shredded

½ cup frozen corn kernels

¼ diced jalapeños (optional)

Preheat oven to 400 degrees. Grease an 8-inch square baking dish with butter/PAM or shortening. Stir cheese, corn and jalapeños into packaged mixed corn muffin batter. Pour batter into baking dish and bake at 400° until golden, 15 to 18 minutes. Makes 6 servings

Shelley Murphy, Gastonia

CREAMY CORNBREAD

2 boxes corn muffin mix

½ cup oil

4 eggs

1 small can cream-style corn

½ tsp. salt

1 pint sour cream

Mix ingredients and bake at 350 degrees in a 9 x 13 pan for 35 to 40 minutes.

Carol Caldwell, Gastonia

HOMEMADE CORNBREAD

2 ½ cups of self-rising cornmeal mix

½ cup of Dukes mayonnaise

1 cup buttermilk

Mix the mayonnaise in the cornmeal and then add enough buttermilk to make everything really moist. Pour mixture into a hot cast iron skillet (10 in.) and bake in a 425 degree oven for about 30 minutes or until there is a nice brown color on top. Take out of the oven and let it set for a few minutes before plating it. Serve with pintos, fresh green beans, cabbage or anything that you like.

Shirley H. Benton

FRIED CORNCAKES

1 cup plain cornmeal

2-3 tablespoons self-rising flour

Water to thicken batter

1/3 cup vegetable oil (approx.) for skillet

Mix cornmeal, flour and water to make a fairly thick batter. Heat cast iron skillet on medium high and add oil. When oil is hot, spoon in a portion of the batter to the size of 2½ "cakes." Turn corncake after bottom is lightly brown. Continue cooking, turning as necessary, until both sides are nicely browned. Drain on paper towels. Add more batter to skillet, and if necessary, add more oil between batches.

Dixie Spivey, Belmont

BEST-EVER CORNBREAD

2 cups self-rising cornmeal

¼ cup sugar

2/3 cup vegetable oil

3 eggs

1 medium onion (chopped)

1 15 oz. can cream-style corn

1 cup buttermilk

1 cup cheddar cheese (shredded)

1 small red bell pepper (chopped and seeded)

2 Tbs. parsley (chopped)

2 jalapeno peppers (seeded and chopped)

Preheat oven to 350 degrees. Grease and flour 9 x 13-inch baking dish. Combine cornmeal and sugar in medium bowl. Stir in oil and eggs. Add onions, corn, buttermilk, cheese, bell pepper, parsley and jalapeno peppers and stir to mix well. Pour batter into pan and bake about 1 hour or until brown. Cut into squares. Serves 12 to 15.

Lorraine Dalpiaz, Gastonia

GOOD SIMPLE CORNBREAD

2 cups self-rising cornmeal

¼ cup mayonnaise

Water to thicken batter

Preheat oven to 370 degrees. Mix ingredients well, pour into pan and bake until done. Makes muffins, corn sticks or one large cornbread cake.

Mildred Wilson, Shelby

FAVORITE CORNBREAD

2 sticks margarine, melted

2 cups self-rising cornmeal

2 cups buttermilk

3 eggs, beaten

Preheat oven to 425 degrees. Place a 9-inch skillet in oven while preheating. Mix ingredients and pour into hot skillet. Bake 25 to 30 minutes until nicely browned. Invert onto serving plate and serve hot, in slices, as desired.

As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Italian Sausage Potato and Arugula Salad

Warm Italian Sausage, Potato and Arugula Salad
Prep Time: 30 minutes
Time to Table: 30 minutes

Ingredients
3 tablespoons cider vinegar
2 tablespoons spicy brown mustard
4 teaspoons olive oil
1/2 teaspoon sugar
1 clove garlic, minced
1/4 teaspoon coarsely ground black pepper
3/4 pound small new red potatoes
1 package (9 oz.) Morningstar Farms® Italian Sausage
4 cups torn arugula leaves or baby arugula leaves
1/4 cup chopped red onion

Directions
1. In small bowl whisk together vinegar, mustard, oil, sugar, garlic and pepper. Set aside.

2. Scrub potatoes. Halve potatoes or quarter any large potatoes. Cook, covered in boiling water, for 15 to 18 minutes or until just tender. Drain.

3. Meanwhile, cook Morningstar Farms Italian Sausage according to package directions. Cool slightly. Cut into bite-size pieces.

4. In large bowl toss together warm potatoes, warm sausage pieces, arugula and onion. Drizzle with vinegar mixture. Toss just until coated. Serve immediately.

Yield: 6 cups; 4 servings

My favorite Morningstar Farms products are their Grill burgers, and their Black Bean Burgers (with salsa, yum!).
Gardenburger The Original is also a great pick for summer cooking and lighter eating- each patty contain a half serving of vegetables and with only 100 calories is a “better for you” alternative, and you can save some calories for dessert
!






As Seen On Tv - Official Secret Restaurant Recipes Click Here!

Barbecue Beans

I'm going out on a limb here, because this is technically not barbecue, or grilling. But there are few other sides so ubiquitous with both as barbecue beans. Although tastes vary widely across the nation, I can't think of a barbecue joint I've been that has not had beans on their menu, and it's also, rightfully, one of the most frequent sides cooked up in my house.

It's hard for me to fire up the smoker without making a batch of these beans—especially since I can just throw them in with whatever is smoking and let them cook, low and slow, until the perfect balance of flavor and tenderness is achieved. It takes a good six hours or so for this to happen, but patience is well rewarded, with a deeply sweet and meaty tasting bean that has just the right touch of heat to balance it all out.

Barbecue Beans

Ingredients

1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
Procedure

1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.

2. Heat smoker between 225-250 degrees, or heat over to 250 degrees.

3. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.

4. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the smoker or oven for 6 to 8 hours, or until the beans are tender.

Apple Crisp recipe

When apples are in season, I love making this apple crisp recipe. I serve it warm with a scoop of vanilla ice cream on top.
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:

* 5-6 medium Granny Smith or Golden Delicious apples, peeled and sliced
* 1 Tbsp. lemon juice
* 3/4 cup firmly-packed light brown sugar
* 1/2 cup all-purpose flour
* 1/2 cup finely-chopped walnuts
* 1/4 cup quick-cooking oats
* 1 tsp. cinnamon
* 1/4 tsp. cloves
* 1/2 cup butter, cut into chunks

Preparation:

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray.

2. Place apple slices in prepared baking dish. Toss with lemon juice.

3. Mix brown sugar, flour, walnuts, oats, cinnamon and cloves together.

4. With a pastry blender or two knives, cut in butter until the mixture becomes crumbly. Sprinkle over apples.

5. Bake 25-35 minutes until golden and bubbly.

Serve warm, topped with vanilla ice cream, if desired.

Thai Grilled Chicken Recipe (with Tangy Dipping Sauce)

This barbecue chicken recipe is truly bursting with flavor! Marinated in a garlicky sweet and sour sauce, the chicken pieces are then easily barbecued or oven-baked to perfection. Add my special homemade Thai sauce as either a dipping sauce or a glaze, and this dish will be the life of your dinner or lunch party! A Classic Thai barbecue chicken recipe you will want to keep in your files - for life!
Prep Time: 20 minutes
Cook Time: 30 minutes
Ingredients:

* SERVES 2 (Double the recipe for 4 or more people)
* 1/2 fresh chicken, chopped into small parts, OR 4-8 fresh chicken thighs
* MARINADE:
* 2 Tbsp. soy sauce or tamari
* 1 tsp. dark soy sauce (or 1 more Tbsp. tamari)
* 2 Tbsp. fish sauce
* 3 Tbsp. sherry (cooking sherry works well too)
* 2 Tbsp. brown sugar
* 1 Tbsp. black peppercorns, lightly crushed with pestle & mortar, OR lightly ground with coffee grinder
* 10 cloves garlic, minced
* DIPPING SAUCE or GLAZE:
* 1/2 cup rice vinegar OR white wine vinegar (or substitute 1/3 cup white vinegar)
* 1/3 cup brown sugar, lightly packed
* 4 cloves garlic, minced
* 1-2 fresh red chillies, minced OR 1-2 tsp. Thai red chilli sauce
* 1 Tbsp. fish sauce
* 1 Tbsp. soy sauce or tamari
* GARNISH: (optional)
* a few sprigs of fresh coriander or flat-leaf parsley

Preparation:

1. Combine all marinade ingredients in a bowl and stir well to dissolve the sugar.
2. Add chicken parts or thighs, turning several times to ensure the chicken is covered with marinade.
3. Cover and place in the refrigerator to marinate while you heat up the grill and prepare the dipping sauce. OR allow chicken to marinate overnight, or up to 24 hours.
4. To make the dipping sauce/glaze, place all the dipping sauce/glaze ingredients in a sauce pan. Stir and bring to a boil.
5. Reduce heat to medium-low. Allow sauce to simmer for 10-15 minutes, stirring occasionally. The sauce will thicken as it cooks and become tangy - a mixture of sweet, sour, salty, and spicy.
6. Tip: this sauce can be served warm, at room temperature, or cold, so you can easily make it ahead of time and keep in the refrigerator until needed.
7. Brush your grill with a little vegetable oil, then grill the chicken, turning occasionally. Brush the chicken with the leftover marinade for the first 10 minutes or so, then discard marinade.

To Cook Chicken in Your Oven: Place chicken pieces on a grill pan or on a baking sheet lined with foil. Bake at 375 degrees for approximately 45 minutes, or until chicken is nearly done (thicker pieces may need slightly longer, while small or thin pieces may cook faster).
8. Now turn your oven to the "broil" setting (on "high" if you have a choice), and move chicken to one of the upper racks of your oven. Baste both sides of chicken with the leftover marinade, or with a little of the dipping sauce, then broil 3-5 minutes per side, or until fully cooked. Tip: Stay near the oven for this process, or chicken may burn.
9. Serve with the dipping sauce on the side, OR spoon a little sauce over each piece of chicken as a glaze before serving. This dish goes well with a salad (if you're watching your carbs), or serve with rice. ENJOY!

Crunchy lemon pie

akes a 9in pie

Ingredients

100-125g butter

1 packet of ginger nut biscuits finely crushed (approx 225g)

Large can sweetened condensed milk

Grated zest of three lemons (medium sized)

7 tablespoons lemon juice

10 fl oz whipping or double cream

Little grated chocolate for decoration

Method

1 Melt butter over a low heat. Remove pan from heat, add crushed biscuits and mix well together. Press mixture into the sides and base of a 9in pie plate or sponge sandwich tin and put in a cold place to set.

2 To make the filling, stir the lemon rind and juice into the condensed milk and whisk until it starts to thicken.

3 Whip the cream until it is fairly stiff and stir into the mixture until evenly blended. Pour into the prepared biscuit base and level the top. Cover and chill until required.

4 Sprinkle the top with grated chocolate just before serving.

Every week we publish a reader's recipe in our Recipe Exchange column. We'd love to hear from you.

Tomato Tarte Tatin Recipe

Prep Time: 15 minutes
Cook Time: 2 hours, 25 minutes
Ingredients:

* 1 sheet frozen puff pastry, thawed
* 2 pounds plum tomatoes, cut in half lengthwise (substitute any low-seed variety)
* 3/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 3 tablespoons granulated sugar
* 3 tablespoons red wine vinegar
* 1/4 cup extra virgin olive oil
* 2 cloves garlic, chopped finely
* 1 1/2 teaspoons fresh, chopped parsley
* 1 1/2 teaspoons fresh, crushed rosemary
* 1 tablespoon oil or butter, for greasing ramekins
* Special equipment:
* 4 non-reactive, 3- to 4-inch baking ramekins or individual tart pans

Preparation:

Preheat the oven to 275 degrees. Working on a clean surface, roll the puff pastry dough into 4 5-inch circles and chill.

Season the tomatoes with the salt and pepper and set aside. Sprinkle the sugar into a large, ovenproof skillet set over medium heat. Shake the pan occasionally to move the sugar until it melts and turns light golden brown. Deglaze the pan with the red wine vinegar, scraping up the caramel from the bottom of the skillet. Once the caramel is incorporated into the vinegar, remove the skillet from the heat.

Stir the olive oil, garlic, parsley, and rosemary into the caramel and pack the tomatoes into the skillet. Bake the tomatoes, uncovered, for 2 hours. The tomatoes are done when they are slightly shrunken with wrinkled skin.

Raise the oven temperature to 400F. Grease the individual tart pans with 1 tablespoon oil. Using a slotted spoon to drain any excess juice, transfer the tomatoes into the greased tart pans. Fit the chilled pastry circles onto the pans and press the edges of the dough tightly down the inside of the pan, between the tomatoes and sides of the pans.

Place the individual tarts on a baking sheet and bake them for 12 to 18 minutes. The tarts are finished when the dough has puffed up and turned light golden brown.

This tomato tarte Tatin recipe makes 4 individual servings.

Penne Pasta with Sausage

Prep Time: 15 minutes
Cook Time: 45 minutes
Ingredients:

* 16 oz. penne pasta
* 1 lb. sweet Italian turkey sausage
* 1 cup ricotta cheese
* 1/2 cup sour cream
* 1 Tbsp. minced garlic
* 1 tsp. Italian seasoning
* kosher salt and freshly-ground black pepper, to taste
* 4 cups spaghetti sauce, divided
* 2 cups shredded mozzarella cheese

Preparation:

1. Preheat oven to 350 degrees F. Grease or spray a 9 x 13 baking dish with cooking spray.

2. Cook penne pasta according to package directions for "al dente." Drain.

3. Crumble sausage in a skillet. Brown until cooked through. Set aside.

4. In a large mixing bowl, stir together ricotta cheese, sour cream, garlic, Italian seasoning, salt and pepper. Stir in penne pasta, 3 cups of the spaghetti sauce and sausage.

5. Spread the remaining cup of spaghetti sauce in the bottom of the prepared pan. Top with half of the the penne pasta mixture. Sprinkle half of the mozzarella cheese over penne.

6. Top with remaining penne pasta mixture, then remaining cheese.

7. Bake, uncovered, on middle rack 20-30 minutes until cheese is golden brown and penne pasta casserole is bubbly.

Makes 8-12 servings.

Buttermilk Biscuit Cinnamon Rolls

We don’t have air conditioning in our rather intimate 520 sq. ft. condo and we’re experiencing sunny, hot weather. You might think it odd to be baking with an oven cranked to the maximum 500F (250C) limit.

As the beads of sweat formed across my brow, well before I had even started to make the biscuit dough, I wondered if I had breached my own limits of sheer lunacy. However, after eating several (ok, a half dozen) of these delicious rolls, I know it was worth risking heat stroke.



Although it’s not a terribly unique idea, I’ve wanted to make biscuit cinnamon rolls for quite some time. Over a year ago, I received some piece of marketing literature and it included a handful of assorted recipe cards. One of them was for a biscuit-based cinnamon bun and I kept the recipe posted on my desk ever since.

I never got around to making the recipe and when we moved earlier this year, I decided it was time to throw out the recipe.

However, the recipe haunted me ever since and my urge recently returned.

Fortunately, I had plenty of buttermilk on hand and I decided to use a recipe for fluffy buttermilk biscuits which I had bookmarked some time ago. The recipe comes from Nicole of Pinch My Salt and not only does she provide an excellent recipe, she includes the most comprehensive list of biscuit making do’s and don’ts.

Based on the weather, I knew that working quickly would be the key to my success. The chilled butter warmed quickly on the counter, turning from a solid into a rich pudding. I knew the directions for the biscuits were explicit about keeping all of the ingredients properly cold until mixed, so I worked more fervently than normal (and followed directions more precisely than normal as well).

The biscuit dough comes together within minutes and rolled easily into a 1/4″ sheet. Try to keep it as rectangular as possible, roughly 9″ by 16″.

Cinnamon Roll Filling

2 tablespoons softened butter

1/2 cup brown sugar, firmly packed

2 teaspoons cinnamon

1/3 cup pecans, chopped

Next, spread the butter evenly over the dough. Sprinkle with filling mixture. Beginning with the edge closest to you, roll the dough away from you. Keep the roll tight as you go.

When fully rolled, pinch the seam together so that it doesn’t unroll. Cut across the roll into 1.5″ sections. Place each roll on a baking tray lined with parchment paper. I positioned the rolls so all of the seams faced inward for fear they might unroll during baking.

Bake in a 500F (250C) oven for 8-10 minutes, or until lightly browned and the sugar is bubbling on top of each roll.

The rolls turned out gorgeous and filled the kitchen with the most delicious smell. I decided to take the cinnamon rolls one step further by slathering with a buttermilk glaze.

Buttermilk Glaze

2/3 cup powdered sugar

1 tablespoon buttermilk

1 teaspoon butter

1/4 teaspoon vanilla

Beat the ingredients together until a stiff glaze forms. It will be similar to a soft frosting. Place a bit of frosting on top of each roll once they are still slightly warm. The last remaining warmth will heat the glaze to make sure it seeps into every crack and crevice.

The edges of the rolls are dry so after frosting, place the rolls into a sealed container for storage. Within a few hours, the moisture in the rolls and frosting equalizes, making any dry surfaces properly moist.

Did I mention that these rolls are fricken’ delicious? Seriously good. Flakey, soft and rich. And unlike traditional cinnamon rolls involving yeast-based doughs which need to rise, you can whip up these in about 30 minutes or so.

In retrospect, these turned out much better than the recipe I had tucked away on desk for so long. Sometimes it’s not about the recipe, but instead about the inspiration a recipe gives you.

Ice Cream Pie

Serves 12

Fresh cherries in season are the crowning feature in this rich, picturesque pie…just like a sundae with a cherry on top, but better! For a less-sweet crust, combine 1 cup graham cracker crumbs, 1/4 cup ground flaxseed and 3 tablespoons melted butter.
Ingredients

1 teaspoon plus 3 tablespoons butter, melted and divided
16 365 Everyday Value Chocolate Sandwich Cremes, crushed
4 cups 365 Everyday Value Vanilla Ice Cream, softened
1/2 cup 365 Everyday Value Strawberry Fruit Spread
1/2 cup toasted walnut pieces
1 1/2 cups non-hydrogenated frozen whipped topping, thawed
1/4 cup 365 Everyday Value Dark Chocolate Mini Chunks
12 fresh cherries
Method

Use 1 teaspoon butter to grease a 9-inch pie pan. Combine cookies and 3 tablespoons butter in a bowl then press firmly into pan to form a crust; chill 30 minutes.

In a bowl, stir ice cream until spreadable then transfer half into crust and gently spread to cover bottom. Dollop fruit spread over ice cream then scatter with walnuts. Spoon remaining ice cream over walnuts and gently spread to edges. Spread whipped topping over the top, garnish with chocolate chunks, cover and freeze until firm, 4 to 6 hours. Garnish with cherries, briefly set the pan in warm water to loosen crust, slice and serve.
Nutrition

Per serving (about 4oz/106g-wt.): 330 calories (170 from fat), 19g total fat, 9g saturated fat, 25mg cholesterol, 85mg sodium, 35g total carbohydrate (1g dietary fiber, 27g sugar), 4g protein

Raspberries with Balsamic Glaze

This raspberries with balsamic glaze recipe has a special secret: crushed raspberries. Cooking and then crushing fresh raspberries into the balsamic reduction adds an intense berry flavor to the already flavorful glaze. These berries are so versatile and delicious; add them to ice cream, crepes, or a salad.
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:

* 3 cups fresh raspberries, divided
* 1/3 cup balsamic vinegar
* 2 tablespoons sugar

Preparation:

In a small saucepan over medium heat, bring 1 cup raspberries, the balsamic vinegar, and the sugar to a simmer. Allow the mixture to simmer, stirring occasionally, for about 15 to 20 minutes. The balsamic glaze is done cooking when it has reduced in volume and thickened.

Crush the cooked berries and strain the mixture, if desired, before serving it over the fresh raspberries.

This raspberries with balsamic glaze recipe makes 4 servings.

Spinach, White Bean, and Taleggio Pizza

makes one pizza, serves two

1 ball of pizza dough (see recipe link above)
olive oil
2 cloves of garlic, minced
4 to 5 ounces taleggio, sliced or pinched off into small bits
1/4 cup white beans
parmesan cheese
4 ounces fresh spinach (we used baby spinach leaves)

Preheat your oven and pizza stone to 550 degrees.

Roll out the dough and transfer it to a floured, rimless cookie sheet or a pizza peel, if you have one. If you are using the recipe above, you'll have a 12- to 14-inch pizza.

Spread a couple of teaspoons of olive oil over the dough, then evenly scatter the garlic, taleggio, and white beans. Grate a bit of parmesan over the pizza (you should need very little, about an ounce). Toss the spinach in a large bowl with a bit of olive oil, salt, and pepper.

Because it's hard to slide a heavy pizza off of a cookie sheet or peel, and because you're going to have a mound of loose spinach leaves that tend to fly off when you shake it, transfer the pizza to the hot stone BEFORE adding the spinach.

Once you've transfered the pizza to the pizza stone, pull out the oven rack (if you haven't already) and gently mound the spinach leaves in the center of the pizza. Close the oven and cook for 7 to 8 minutes, until the crust is brown on the edges and the spinach is wilted.

BLUEBERRY MUFFINS

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup sugar

1 large egg

1/2 cup milk

¼ cup melted butter

1 cup fresh blueberries

Stir together flour, baking powder, salt and sugar. Stir in the egg the milk and the butter until the mixture is moistened. There will be some lumps in it. Fold in blueberries. Fill buttered muffin pans ¾ full. Bake at preheated 375-degree oven for 20 to 25 minutes.

MARTHA TURNER’S EASY BLUEBERRY PIE

One 9-inch pie shell that is baked

2 1/2 cups fresh blueberries

1 cup of sugar

3 tablespoons cornstarch

¼ cup water

1 tablespoon margarine or butter

1 teaspoon vanilla

1 4-ounce container of Cool Whip

This is layered. First, place 1¼ cup of blueberries into pie shell, spread evenly and set aside. Combine 1 cup of blueberries, the sugar, cornstarch and water in pan and cook over medium heat, stirring constantly until mixture thickens. Remove from heat. Stir in the butter and vanilla. When this is cool, pour it over the blueberries already in the pie shell. Let it chill in refrigerator for several hours and spread whipped topping over the top and decorate top with fresh blueberries.

MARTHA TURNER’S BLUEBERRY DUMP CAKE

One 20-ounce can crushed pineapple with juice

3 cups fresh blueberries

¾ cup sugar

1 yellow cake mix

1 stick of margarine or butter

1 cup chopped pecans

¼ cup sugar

optional whipped cream or Cool Whip

Grease a 9” by 13’’ pan and pour in the can of pineapple. Add the blueberries and sprinkle ¾ cup sugar over the blueberries. Sprinkle dry cake mix over the top of the berries. Melt the margarine and drizzle over the cake mix. Mix together remaining sugar and nuts and put that over the cake mix. Bake 350 degrees for 30 to 40 minutes until puffy and brown on the top. Cool and top it with whipped cream or Cool Whip.

Learn To Make Your Pet’s Food

If you have never thought about making your dogs food, you may never have been introduced to the wide world of homemade dog food recipes before. There is a vast range of meal ideas for your pet, just as there are for humans, that can provide your pet with a complete and nutritious meal plan. You can find homemade dog food recipes for soups, stews, breakfast meals, international food, snacks and main dishes. New recipes are developed all the time. You will have fun researching pet food recipes!

Finding homemade dog food recipes is relatively easy with your old pal the internet. You can do a search for homemade dog food recipes on Google. Lo and behold you will be inundated with plenty of recipes. If your pet has a liking for beef then add that to the search. Type something like, homemade dog food recipes with beef and you get plenty more recipes. You will be surprised how easy many are to prepare. The important consideration is the quality of the ingredients which is where you come in.

When you come across a recipe that you think your dog will like then give it a go ! Make sure the recipe doesnt contain ingredients your dog is sensitive to. You cant be sure your dog will enjoy the particular homemade dog food recipe until you make it and he tries it so this method truly is one of trial and error.

Some pet owners prefer to determine in advance the kind of homemade dog food recipe they want to prepare. After all, you are the person who knows best whether your canine companion is a happy beef eater or is more of chicken lover, for instance. Its also up to you to be concerned with your dogs nutritional needs as you search for new homemade dog food recipes.

Of course, an important consideration when you are looking for dog food recipes is that the meals are balanced and complete. Not all meals will be balanced and complete, just as many human recipes you find on the internet may be treat type foods rather than healthy options. Find out what the nutritional guidelines are for each recipe or consult your vet about a meal you may be planning for your pet.

A vet can give you some basic nutritional rules to follow and this way you can make sure the recipes you use measure up and also that your dog is getting the right amount of vitamins and minerals in his diet. Obviously, different breeds will require different types of homemade dog food recipes so never start feeding your dog a new diet without first running it past your vet.

Keep in mind that your dog may not like some of the new homemade dog food recipes but provided the ingredients are fresh he probably will eat most of them. However, learning what he likes and dislikes is all part of the fun. It will bring you closer to your pet and the benefits in his health and temperament will make it worth the effort.

Plantains Recipes

You don’t need to be a gourmet cook in order to enjoy the taste of the Caribbean in your kitchen. Many West Indian dishes are surprisingly easy to prepare, yet very tasty. An emphasis on fruits, vegetables, rice, seafood, spices and herbs makes many Caribbean meals rather healthy choices as well.
Plantains

Plantains are a part of the banana family and are grown in tropical regions such as the Caribbean. They resemble bananas but have significant differences. They are regarded as a vegetable and not a fruit, and their taste and texture is starchier and less sweet than that of a banana. Their skin is thicker and they tend to be longer than bananas. While bananas can be eaten raw or cooked, plantains are meant to be cooked. Unlike bananas which will become mushy when overripe, plantains maintain their texture.

Even though plantains are not grown outside of tropic regions, they can easily be found in most grocery stores in America. You can also find them at local Caribbean or Latin American food stores.

The first recipe below calls for plantains that are ripe and look black in appearance. Since plantains sold in the store are green or yellow, this will require allowing them to sit at home for a few days until they ripen. Don’t refrigerate them and don’t store them in the same basket as vegetables while they are ripening, as this will cause vegetables to spoil. The second recipe calls for green plantains and the result is a dish similar in taste to the potato, hence the nickname of the plantain as the “potato of the Caribbean”.
Fried Plantains Recipe

Prep Time: 5 minutes
Ads by Google
1 Secret To A Flat Belly:
Lose up to 10lbs a week by obeying this 1 "secret". ResV in the News!
CalorieLab.com/News
Drop 25 Pounds in 30 days
Fastest Weight Loss - Guaranteed! As Seen on CBS News.
My-Stomach-Fat-Story.com


Cooking Time: 5-7 minutes
Ingredients

* Ripe plantains that are yellowish-black or completely black in color (one plantain per serving). Note: The darker the plantain, the sweeter it will be when cooked.
* Vegetable oil for cooking

Procedure

1. Cut off the ends of the plantains and carefully peel the skin. This can be done with a knife since the skin is thick.
2. Slice the plantain into thin slices as you would slice a banana.
3. Heat the cooking oil in a frying pan over medium heat.
4. Place the plantain slices into the frying pan and cook on one side until golden or dark brown. Flip them over with a spatula and repeat.
5. Remove the plantains from the frying pan and let drain on a paper towel to absorb excess oil.
6. Let cool slightly and serve as a simple snack or as a side dish to other Caribbean dishes such as Jerk Chicken. For a variation, sprinkle with salt and serve as plantain chips.

Boiled Plantains

Prep Time: Less than 5 minutes

Cooking Time: 10-15 minutes
Ingredients

* Green plantains (one per serving)

Procedure

1. Cut the ends off of each plantain
2. Using a knife, carefully slice open the skin of the plantain lengthwise, but do not remove the skin.
3. Heat water in a large cooking pot until boiling.
4. Boil the plantains with the skin on for 10-15 minutes, or until the insides are tender. Poke with a fork to determine tenderness.
5. Remove plantains from water, let cool a little and carefully peel the skin off. The result is a food that tastes like a potato and can be served as a side dish with many Caribbean dishes, such as Saltfish. A variation is to boil the potatoes in the same water with the salted codfish used to make Saltfish. The excess salt from the codfish will naturally season the plantains.


Read more: "Plantains Recipes: A Quick and Easy Side Dish or Snack | Suite101.com" - http://caribbean-food.suite101.com/article.cfm/recipes_for_plantains#ixzz0HJ0GxFXT&A