Tuesday, December 26, 2006

Christmas Recipe - Cherry Pound Cake

Cherry Delicious Pound Cake

Makes : 3 loaves, 10 slices per cake.

Filling:
1 (21-ounce) can or 2 cups cherry pie filling
2 tablespoons granulated sugar
2 tablespoons cornstarch
1 teaspoon almond extract
 
Cake:
2 12 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cup solid vegetable shortening
3/4 cup milk
4 large eggs

Directions :
1.     Puree cherry filling;
2.     Pour into a saucepan.
3.     Combine cornstarch and sugar. Add to puree; mix well.
4.     Cook, stirring constantly, over low heat until thick and bubbly.
5.     Stir in almond extract. Set aside to cool.
6.     Combine flour, sugar, baking powder and salt; mix will with electric mixer.
7.     Add shortening; mix on low speed for 2 minutes.
8.     Scrape down bowl; mix 2 minutes.
9.     Combine milk and eggs; add in thirds to shortening mixture, scraping bowl often.
10.   Mix on low speed 5 minutes.
11.   Portion 8-ounces of batter into each of 3 lightly greased 8 x 4 x 3-inch baking pans.
12.   Using a pastry bag, pipe 1/3 cup cherry puree over batter in each pan;
13.   Swirl cherry mixture through batter. Divide remaining batter evenly between pans.
14.   Pipe an equal portion of remaining cherry puree over batter in each pan; swirl through batter.
15.   Bake at 350*F 40 to 45 minutes, or until golden brown and wooden pick inserted near center comes out clean.
         These cakes freeze well.

Courtesy : The Cherry Marketing Institute.

Saturday, December 23, 2006

Christmas Cake Recipe - Cranberry Christmas Cake

Cranberry Christmas Cake
This unique holiday fruitcake features fresh cranberries and
dried dates, rather than the candied fruit of traditional fruitcake.

Makes : 12 to 14 servings

Ingredients :
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
1 cup chopped walnuts
1 cup fresh cranberries
1 cup chopped dates
2 1/2 tablespoons grated orange rind
2 large eggs, beaten
3/4 cup vegetable oil
1/3 cup buttermilk
1 cup granulated sugar
1 cup orange juice
1/4 cup brandy
Whipped cream for accompaniment

Directions :
1.     Preheat oven to 350*F (175*C).
2.     Generously grease a 12-inch Bundt pan or 10-inch tube pan and set aside.
3.     Combine flour, baking powder, baking soda, salt and sugar in a large bowl;
4.     Stir in walnuts, cranberries, dates, and orange rind.
5.     Combine eggs, oil and buttermilk, mixing well;
6.     Stir egg mixture into flour mixture, mixing until well blended.
7.     Spoon batter into the prepared pan.
8.     Bake for 1 hour or until a wooden pick inserted in center comes out clean.
9.     Cool in pan on a wire rack for 15 minutes;
10.   Remove from pan and place on wire rack.
11.   Place rack in a large shallow pan.
12.   Combine 1 cup sugar, orange juice and brandy in a small bowl and mix well.
13.   Slowly drizzle the mixture over the cake.
14.   Retrieve any juice from the bottom of the pan and reapply as needed.
15.   Allow cake to cool completely on wire rack.
16.   Wrap cake tightly in plastic wrap and then in heavy-duty aluminum foil.
17.   Refrigerate for a minimum of 24 hours or up to 8 weeks.
18.   Serve cake with whipped cream, if desired.
 
 
Courtesy : Cooks Recipes

Friday, December 22, 2006

Christmas Cookie Recipe - Browned Buttercream Sandwitch Cookies

Browned Buttercream Sandwich Cookies
A browned butter filling gives a wonderful flavor to these slice and bake pecan cookies.

Makes : 3 1/2 dozen sandwich cookies

Cookie Ingredients :
1 cup Butter, softened
2/3 cup firmly packed brown sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt

Filling Ingredients :
1/4 cup Butter
2 cups powdered sugar
1/2 teaspoon vanilla extract
2 to 3 tablespoons half & half*

Directions :
1.     Combine 1 cup butter and brown sugar in large mixer bowl.
2.     Beat at medium speed, scraping bowl often, until creamy.
3.     Add egg yolks and vanilla; continue beating until well mixed.
4.     Add flour, pecans and salt. Reduce speed to low;
5.     Beat until dough forms a ball.
6.     Divide dough in half; shape each half into 10-inch long roll
        (about 1 1/2 inches in diameter).
7.     Wrap each roll tightly in plastic food wrap.
8.     Refrigerate 3 hours or overnight.
9.     Heat oven to 350°F. Unwrap dough;
10.   Cut each roll with sharp knife into 1/8-inch slices;
11.   Place 2 inches apart onto ungreased cookie sheets.
12.   Bake for 7 to 9 minutes or until edges are lightly browned.
13.   Let stand 1 minute; remove from cookie sheets. Cool completely.
14.   Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat,
        stirring occasionally, until butter just starts to brown (5 to 6 minutes).
        (Butter will bubble and foam. WATCH CLOSELY.)
15.    Immediately remove from heat. Cool 5 minutes.
16.   Stir in powdered sugar, vanilla and enough half & half for
        desired spreading consistency.
17.   Spread 1 level teaspoonful filling on flat-side of 1 cookie;
18.   Top with second cookie, flat-side down. Squeeze together gently.
19.   Repeat with remaining cookies.

*Substitute whipping cream.

TIP : If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).

TIP : Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.

Nutrition Facts (1 sandwich cookie):
Calories: 120
Fat: 7 g
Cholesterol: 25 mg
Sodium: 70 mg
Carbohydrates: 15 g
Dietary Fiber: 0 g
Protein: 1 g

Recipe Courtesy : Land O Lakes.

Thursday, December 21, 2006

Christmas Cookie Recipe - Chocolate Chip Oatmeal Cookies

Chocolate Chip Oatmeal Cookies
Try these moist and chewy classics loaded with
'goober peas' and sweet chocolate chips.
Your cookie jar will empty in a flash!

Makes : 36 cookies

Ingredients :
1 cup granulated sugar
1 cup firmly packed brown sugar
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3 cups quick-cooking oats
1 (12-ounce) package semisweet chocolate chips
12 ounces peanuts

Directions :
1. Preheat oven to 350°F.
2. Cream sugar, brown sugar and butter in a mixing bowl
3. Stir in eggs and vanilla, blending well.
4. Sir in flour.
5. Add oatmeal, chocolate chips and peanuts; mix well.
6. Drop by rounded teaspoons onto an ungreased cookie sheet.
7. Bake for 10 minutes or until golden brown.
8. Allow to cool on sheet for 1 minute; remove to a wire rack to cool completely.


Courtesy : Cooks Recipes

Wednesday, December 20, 2006

Christmas Recipe - Chocolate Cream Cake

Chocolate Cream Cake

Makes : 12 servings

Ingredients :
2 2/3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 cup butter, softened
2 1/4 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
3 ounces unsweetened chocolate, melted and cooled
1 1/2 cups ice water
 
Butter Cream Filling
1.     Preheat oven to 350*F (175*C).
2.     Grease and lightly flour three 9 x 1 1/2, or
         8 x 1 1/2-inch round baking pans.
3.     Combine flour, baking soda and salt; set aside.
4.     In a large mixing bowl, beat the butter with an electric mixer on
         medium to high speed for 30 seconds.
5.     Add sugar and vanilla; beat until combined.
6.     Add eggs, one at a time, beating well after each addition.
7.     Beat in chocolate.
8.     Alternately add flour mixture and water, beating on low to
         medium speed after each addition just until combined.
9.     Pour batter into prepared pans.
10.   Bake for 25 to 30 minutes or until a wooden pick inserted
         near the centers comes out clean.
11.   Cool in pans on wire racks for 10 minutes.
12.   Remove from pans.
13.   Cool completely on wire racks.
14.   Spread Butter Cream Filling on two of the layers;
          stack layers. Top remaining layer.
15.   Frost cake with Chocolate-Cream Cheese Frosting.
16.   Cover and store in the refrigerator.

Butter Cream Filling

Ingredients :
1/2 cup butter, softened
2 1/4 cups sifted powdered sugar
About 2 tablespoons milk
1/2 teaspoon vanilla extract

Directions :
1.     Beat butter, powdered sugar, milk and vanilla together,
        adding additional milk, if necessary, to make a filling of spreading consistency.

Chocolate-Cream Cheese Frosting

Ingredients :
4 ounces (1/2 of an 8-ounce package) cream cheese, softened
About 3 tablespoons milk
3 3/4 cups sifted powdered sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract

Directions :
1.     Beat cream cheese and milk together until combined.
2.     Beat in powdered sugar. Beat in melted chocolate and vanilla.
3.     Beat in additional milk, if necessary, to make frosting of spreading consistency.

Courtesy : Cooks Recipe

Tuesday, December 19, 2006

Christmas Cake Recipe - Almond Marble Pound Cake

Almond Marble Pound Cake
Almond, vanilla and chocolate join forces in this attractive, swirled pound cake.

Makes : 16 servings

Ingredients :
1 cup vanilla chips
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (16-ounce) packages pound cake mix
1 1/3 cups water
4 large eggs
1/2 cup butter or margarine, melted
1/2 cup chopped toasted almonds

Directions :
1.     Preheat oven to 325°F.
2.     Grease and flour two 9 x 5 x 3-inch pans.
3.     Add vanilla chips to a small microwave-safe bowl.
4.     Microwave on HIGH until melted, about 1 minute.
5.     Add almond extract and stir until smooth.
6.     In another microwave-safe bowl, add chocolate chips and
        microwave on HIGH until melted.
7.     Add vanilla and stir until smooth.
8.     Combine pound cake mix, water, eggs and melted butter.
9.     Beat for 3 minutes, then divide in half.
10.   To one bowl, add melted vanilla chips.
11.   Beat 1 minute then set aside.
12.   To the other bowl, add melted chocolate chips.
13.   Beat for 1 minute then set aside.
14.   Alternately pour batters into prepared pans and using a knife,
        swirl to create a marbled effect.
15.   Sprinkle with almonds.
16.   Bake for 1 hour and 10 minutes, or until center is set.
17.   Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.

Courtesy : Cooks Recipes

Monday, December 18, 2006

Christmas Recipe - Chocolate Fudge Waffles

Chocolate Fudge Waffles
Serve these waffles as a decadent brunch entrée or a delicious dessert.

Makes : 6 servings

Ingredients :
2 ounces unsweetened baking chocolate
4 tablespoons butter
3 large eggs
2/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 pinch salt
3 ounces semisweet chocolate, chopped

Optional Toppings :
Sweetened whipped cream
Sliced strawberries
Fudge Sauce

Directions :
1. Prepare waffle maker according to manufacturer's directions.
2. Melt unsweetened chocolate and butter together in the microwave on HIGH
for 1 minute, stir until smooth; set aside to cool.
3. In a large bowl, beat eggs, sugar and vanilla together until well combined
4. Stir in buttermilk. Add reserved melted chocolate and mix well.
5. Stir in flour, baking soda, baking powder and salt until smooth.
6. Fold in semisweet chocolate and cook in prepared waffle maker.
7. Serve warm with desired toppings, sweetened whipped cream,
sliced strawberries and fudge sauce.


Courtesy : Cooks Recipes

Saturday, December 16, 2006

Christmas Beef Recipe - Fillet of Beef with Tarragon Sauce

Fillet of Beef with Tarragon Sauce

Makes : 8 servings.

Ingredients :
3 pounds sirloin steak
1 3/4 tablespoons olive oil
1 teaspoon salt, divided use
1/2 teaspoon ground black pepper, divided use
1/3 cup butter
4 tablespoons prepared brown mustard
1/2 cup chopped green onions
1 2/3 cups white wine
2 tablespoons tarragon
1 3/4 tablespoons heavy cream

Directions :
1.     Rub sirloin steak with olive oil and season with half of the salt and pepper.
2.     Bake in a large roasting pan at 350*F for 25 minutes,
        or until a meat thermometer registers 140*F.
3.     Transfer to a platter and let stand, loosely covered with aluminum foil,
        for 15 minutes.
4.     Meanwhile, in a bowl, cream butter and prepared brown mustard.
5.     In a large saucepan, combine chopped green onions,
        white wine, and tarragon.
6.     Cook over medium heat until the wine is reduced to about 1 cup.
7.     Add cream, reduce the heat to low, and whisk in the mustard/butter mixture,
        a little at a time, with any meat juices that have accumulated on the platter.
8.     Season with remaining salt and pepper.

Courtesy : Cooks Recipes

Friday, December 15, 2006

Christmas Bun Recipe - Caramel-Cherry Sticky Buns

Caramel-Cherry Sticky Buns

Makes : 10 buns

Ingredients :
12 bite-size caramel candies
3 tablespoons milk
1/2 (about 14) well-drained maraschino cherries, halved
1/4 cup pecans, chopped
1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions :
1.     Melt caramels and cream or milk in small heavy saucepan over low heat,
        stirring constantly until smooth.
2.     Pour caramel mixture into a well-greased 9-inch glass pie plate.
3.     Place cherries, rounded sides down, over caramel mixture
4.     Sprinkle with pecans.
5.     Separate biscuits and place snugly in pan.
6.     Bake in a preheated 350*F oven 22 to 25 minutes, or until golden brown.
7.     Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
8.     Serve warm.

Recipe Courtesy : Cherry Marketing Institute.

Thursday, December 14, 2006

Christmas Burger Recipe - Chili Burger with Sweet Potato Fries

Chili Burger with Sweet Potato Fries

Makes : 4 servings.

Fries Ingredients:
2 tablespoons Butter, melted
2 medium sweet potatoes, peeled, cut into 1/2-inch strips
1 teaspoon chili powder
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon ground red pepper
 
Burgers Ingredients:
1 pound lean ground beef
1/4 cup finely chopped onion
2 tablespoons chili sauce
1/2 teaspoon pepper
1/4 teaspoon salt
4 (3/4-ounce) slices Deli American Cheese
4 hamburger buns, if desired

Directions :
1.     Heat oven to 425°F.
2.     Place melted butter into large bowl;
3.     Add sweet potatoes. Toss to coat.
4.     Add all remaining fries ingredients; toss to coat sweet potatoes.
5.     Arrange sweet potatoes in single layer on greased 15x10x1-inch baking pan.
6.     Bake for 20 to 25 minutes, turning sweet potatoes once, until golden brown.
7.     Heat gas grill on medium or charcoal grill until coals are ash white.
8.     Meanwhile, combine ground beef, onion, chili sauce, pepper and salt in large bowl;
9.     Mix well. Form mixture into 4 (4-inch) patties.
10.   Place patties onto grill. Grill, turning once, to desired doneness (15 to 18 minutes).
11.   Top each burger with 1 slice cheese.
12.   Serve on hamburger buns, if desired.
 
TIP :  Chili sauce is the secret ingredient in these grilled burgers.
Sweet potato flesh can range from yellow to deep orange.
The orange-fleshed varieties are generally sweeter and include the Garnet, Jewel and Beauregard varieties.
Sweet potatoes are high in vitamins A and C and are a good source of potassium and fiber.

Nutrition Facts (1 serving) :
Calories: 420,
Fat: 26g,
Cholesterol: 95mg,
Sodium: 880mg,
Carbohydrates: 18g,
Dietary Fiber: 2g,
Protein: 28g

Recipe Courtesy : Land O Lakes, Inc.

Wednesday, December 13, 2006

Christmas Casserole Recipe - Crab & Shrimp Casserole

Crab and Shrimp Casserole

Makes : 6 servings

Ingredients : 
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings

Directions :
1.     Preheat oven to 350*F (175*C).
2.     In a large bowl, combine the soup, milk, and mayonnaise.
3.     Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4.     Spoon into an ungreased 9 x 12-inch baking dish.
5.     Sprinkle top with cheese.
6.     Bake, covered, for 35 minutes.
7.     Uncover and sprinkle onion rings over the top.
8.     Return to oven and bake for 10 minutes.

Recipe Courtesy : Helen J.

Christmas Pie Recipe - Raspberry Glaze Pie

Raspberry Glaze Pie
This simple, no-bake raspberry pie is an easy way to transform fresh summer berries into a cool,
sweet treat, ideal after a light warm-weather supper.

Makes : 8 servings.

Ingredients :
1 cup granulated sugar
3 tablespoons cornstarch
1/2 cup water
1 cup crushed rinsed raspberries
1 (3-ounce) package cream cheese, softened
5 cups raspberries, rinsed and drained well
1 (9-inch) baked pie crust

Directions :
1.     In a heavy medium saucepan, stir together sugar and cornstarch.
2.     Gradually stir in water and crushed raspberries.
3.     Cook over medium heat, stirring constantly as the mixture thickens.
4.     Let it come to a boil. Continue cooking and stirring for 1 minute.
5.     Remove from heat and let cool.
6.     In a small mixing bowl, beat cream cheese until smooth.
7.     Spread in bottom of a 9-inch baked pie crust.
8.     Fill with raspberries.
9.     Pour cooked raspberry mixture on top.
10.   Refrigerate for 3 hours or until set.

Courtesy : Cooks Recipes

Christmas Casserole Recipe - Crab and Shrimp Casserole

Crab and Shrimp Casserole

Makes : 6 servings

Ingredients :
1/2 pound crab meat
1/2 pound shelled, cooked salad shrimp
1 (10.75-ounce) can condensed cream of shrimp soup
1 cup mayonnaise
1 cup milk
1 (8-ounce) package very fine small noodles
2 cups grated sharp cheddar cheese
1 (6-ounce) container fried onion rings

Directions :
1. Preheat oven to 350*F (175*C).
2. In a large bowl, combine the soup, milk, and mayonnaise.
3. Stir until smooth. Stir in the crab meat, shrimp and uncooked noodles.
4. Spoon into an ungreased 9 x 12-inch baking dish.
5. Sprinkle top with cheese.
6. Bake, covered, for 35 minutes.
7. Uncover and sprinkle onion rings over the top.
8. Return to oven and bake for 10 minutes.

Recipe Courtesy : Helen J.

Monday, December 11, 2006

Christmas Stew Receip - Pork & Pepper Stew

Pork and Pepper Stew

Makes : 4 servings.

Ingredients :
3 boneless pork chops, cut into 3/4-inch cubes
2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (14 1/2-ounce) diced tomatoes, undrained
8 small red new potatoes (1 pound), quartered
2 red or green bell peppers, cut into bite-size 1/2-inch wide strips
1 cup beef broth
2 teaspoons dried marjoram, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup beef broth
2 tablespoons all-purpose flour
1/4 cup chopped parsley

Directions :
1.     In a Dutch oven heat oil over medium-high heat.
2.     Cook and stir onion and garlic until tender but not brown.
3.     Add pork to Dutch oven; cook and stir for 2 to 3 minutes or until browned.
4.     Stir in tomatoes, potatoes, peppers, 1 cup beef broth, marjoram, salt and pepper; 5.     Bring to boiling, reduce heat.
6.     Cover and simmer for about 15 minutes or until pork and potatoes are tender.
7.     Combine 1/4 cup beef broth and flour; add to Dutch oven.
8.     Cook over medium heat, stirring constnatly, until mixture thickens.
9.     Stir in parsley.
10.   Serve in bread bowls or with breadsticks.

Nutrition Facts :
Calories 265 calories
Protein 21 grams
Fat 7 grams
Sodium 967 milligrams
Cholesterol 44 milligrams

Recipe courtesy : Pork, The Other White Meat.

Saturday, December 09, 2006

Christmas Bar Recipe - Chewy Date Bars

Chewy Date Bars

Makes : 16 bars.

Ingredients :
1 cup chopped dates
2 tablespoons rum
2 large eggs
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped pecans
3 tablespoons powdered sugar

Directions :
1.     Preheat oven to 350*F.
2.     In a small bowl, combine chopped dates and rum.
3.     In a large bowl with an electric mixer, beat eggs until frothy.
4.     Gradually beat in sugar until fluffy.
5.     With the mixer on low speed, beat in flour and baking powder until blended.
6.     Stir in chopped pecans and the date/rum mixture.
7.     Pour into a greased and floured 8-inch pan and bake for 25 to 30 minutes,
        or until the center is just set.
8.     Cool in the pan on a wire rack for 10 minutes.
9.     Turn out onto a cutting board and dust with powdered sugar before cutting
        into bars.

Courtesy : Cooks Recipes

Friday, December 08, 2006

X'mas Drink Recipe - Santa's Cocoa Mix

Santa's Cocoa Mix
A bit of peppermint turns this creamy chocolate drink into a Christmas treat.

Makes : 10 servings.

Ingredients :
8 cups powdered milk
1 (16-ounce) package instant cocoa
1 1/2 cups powdered sugar
10-ounces powdered non-dairy creamer
8-ounces miniature marshmallows
6-ounces finely crushed peppermint candy

Directions :
1.   Combine powdered milk, cocoa, powdered sugar, creamer, marshmallows
      and peppermint candy.
2.   Mix well.
3.   Store in an airtight container.

Recipe To Attach :
For each serving, mix 1/3 to 1/2 cup of mix with 1 cup boiling water; mix well.

Tip :
1.   Garnish it with whipped cream and chocolate shavings for extra flair.
2.   This Recipe is excellent for gift giving.
3.   Simply make the recipe, package in jars and use a festive ribbon to attach
      a decorative label with preparation instructions.

Courtesy : Cook Recipes

Thursday, December 07, 2006

Christmas Salsa Recipe - Orange-Mint Salsa

Orange-Mint Salsa

Makes : About 1- 1/2 cups

Ingredients :
2 oranges, peeled, seeded and chopped
3 kiwi fruit, peeled and finely chopped
1/4 cup snipped fresh mint
1/4 cup minced red onion
1 teaspoon grated orange zest
Salt, to taste

Directions :
1.   Stir together all ingredients.
2.   Cover and refrigerate until ready to serve.
3.   Serve chilled or room temperature.

Tip :
Fruit salsa is a tasty side to your holiday ham or along side of Spicy Pork Quesadillas.
With any leftovers add more sliced orange, kiwi, and sliced banana and make into a fruit salad for the next day's lunch.

Nutrition Facts per serving (1 tablespoon) :
Calories 10 calories
Protein 0 grams
Fat 0 grams
Sodium 10 milligrams
Cholesterol 0 milligrams

Courtesy : The Cooks Recipes

Wednesday, December 06, 2006

Christmas Casserole Recipe - Chicken and Stuffing Casserole

Chicken and Stuffing Casserole

Makes : 4 to 6 servings.

Ingredients :
1/3 cup butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cup water or chicken broth
4 to 5 boneless skinless chicken breast halves, cut into 1-inch chunks
1 (10 3/4-ounce)can condensed cream of mushroom soup
1/3 cup sour cream or milk

Directions :
1.     Melt butter a medium saucepan and saute onion and
        celery until softened, about 5 minutes.
2.     Remove from heat and stir in stuffing mix (and seasoning packet, if included),
         coating well.
3.     Add the water or broth and stir to combine.
4.      Set aside to allow liquid to be absorbed.
5.      Prepare chicken and spread evenly in the bottom of a greased
         13 x 9 x 2-inch baking pan.
6.      Combine soup with the sour cream or milk.
7.      Spoon evenly over chicken.
8.      Sprinkle stuffing mixture evenly over all.
9.      Bake, uncovered, in a 375*F (190*C) oven for 35 minutes or
         until chicken in cooked through.

Tip : Additional salt is unnecessary and not advised, as the stuffing mix and
         condensed soup provides enough for the recipe.

Courtesy : Cooks Recipes

Tuesday, December 05, 2006

Christmas Fish Recipe - Barbecued Salmon in Pesto Sauce

Barbecued Salmon in Pesto Sauce

Makes : 6 servings

Ingredients :
3/4 cup chopped fresh mint
3/4 cup freshly grated Parmesan cheese, divided use
1/2 cup chopped fresh cilantro
8 cloves garlic, peeled
2 green onions, trimmed and chopped
2 tablespoons chopped fresh basil
1 teaspoon chili sauce
1/2 teaspoon salt
3/4 cup olive oil, divided use
6 tablespoons lemon juice
1/2 cup white wine, divided use
1/2 teaspoon ground black pepper
2 pounds salmon
1/2 cup whipping cream

Directions :
1.     Heat grill.
2.     In a food processor, add mint, 1/2-cup Parmesan cheese, cilantro,
         garlic, green onions, basil, chili sauce and salt.
3.     Carefully pour 1/2-cup olive oil in while blending thoroughly; set aside.
4.     In a large dish, combine 1/4-cup olive oil, lemon juice,
         1/4-cup white wine and pepper.
5.     Add salmon and marinate 15 minutes.
6.     Grill the salmon until just flaking, about 12 minutes.
7.     Meanwhile, in a saucepan combine cream and 1/4-cup white wine and
         bring to a boil
8.     Add the garlic mixture and serve over the salmon;
9.     Remove the skin before serving, if desired.
10.   Sprinkle with 1/4-cup Parmesan cheese, and serve with the garlic sauce.

Courtesy : Cooks Recipes

Monday, December 04, 2006

Christmas Turkey Recipe - Beer Can Turkey

Beer Can Turkey

Makes : 12 servings.

Ingredients :
1 (9 to 10 pound) whole turkey, thawed or fresh
2 teaspoons dry mustard
2 teaspoons granulated onion
2 teaspoons paprika
2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/4 cup canola oil
12 to 24 ounces beer

Directions :
1.     Remove giblets, neck and any excess fat from turkey.
2.     Rinse with cold water; drain well.
3.     In a small bowl combine spices, herbs and seasonings.
4.     Meanwhile, preheat gas grill with all burners on high or build a charcoal fire.
5.     Reduce heat to Indirect Medium heat (about 350ºF) or
         position gray-ashed briquettes on either side of an aluminum drip pan.
6.     Pour beer inside turkey sitter and set aside.
7.     Blot turkey dry with paper towels.
8.     Rub interior of bird with 2-3 teaspoons of rub mixture.
9.     Brush turkey all over with oil and place drumstick-side down on sitter.
10.   Season turkey exterior with remaining rub.
11.   Place turkey directly on the grill rack cooking grate, carefully balancing the bird.
12.   Grill over Indirect Medium heat for about 2-3 hours until the juices run clear
        and a meat thermometer registers 185 degrees F in thigh and
        170 degrees F in breast.
13.   Wearing barbecue mitts, carefully remove turkey from the grill,
        being careful not to spill the hot beer. Discard the beer.
14.   Let turkey rest at least 20 minutes before carving. Serve warm.
 
 
NOTE  :   On some grills, lid may not close completely. In this case,
a small gap will still allow turkey to grill thoroughly. For added safety,
place foil over turkey to avoid contact with grill lid.

Recipe courtesy : The National Turkey Federation

Saturday, December 02, 2006

Christmas Salad Dressing Recipe

Fresh Lime Fruit Salad Dressing
A refreshing dressing, versatile enough to use as a dip.

Makes : 8 servings.
 
Dip Ingredients:
1 cup Sour Cream
2 tablespoons granulated sugar
1 tablespoon fresh lime juice
2 teaspoons grated lime peel

Dippers Ingredients:
Assorted fresh fruit (apple wedges, banana slices, grapes, strawberries, cherries, etc.)

Directions :
1.   Stir together all dip ingredients in small bowl.
2.   Cover; refrigerate at least 30 minutes.
3.   Serve dip with assorted fresh fruit.

Nutrition Facts (2 tablespoons without dippers):
Calories: 220
Fat: 16 g
Cholesterol: 15 mg
Sodium: 70 mg
Carbohydrates: 17 g
Dietary Fiber: 2 g
Protein: 2 g

Recipe courtesy : Land O Lakes, Inc.

Friday, December 01, 2006

Christmas CheeseCake Receipe

Chocolate-Almond No-Bake Cheesecake
A light and fluffy chocolate cheesecake that's not too sweet.

Makes : 10 servings.

Ingredients :
2 cups crushed vanilla wafers
1 cup finely chopped toasted almonds
1/2 cup granulated sugar
1/2 cup butter, melted
1 packet unflavored gelatin
1/2 cup milk
1 (12-ounce) package or 2 cups semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/2 teaspoon almond extract
1/2 cup heavy whipping cream

Directions :
1.     Combine cookie crumbs, almonds, sugar and butter in a medium bowl.
2.     Press into bottom and up sides of a 9-inch springform pan.
3.     For the filling, sprinkle gelatin over milk in a small saucepan.
4.     Let stand until gelatin is dissolved, about 1 minute.
5.     Warm over low heat until, stirring occasionally.
6.     Mixture will become slightly translucent.
7.     In a large saucepan, melt chocolate chips over low heat, stirring constantly.
8.     Remove from heat and beat in cream cheese and sour cream until fluffy.
9.     Stir in gelatin mixture and almond extract, beating until smooth.
10.   Whip cream in a medium bowl until soft peaks are formed.
11.   Fold into cream mixture and transfer to prepared crust.
12.   Chill until firm, at least 3 hours.

Courtesy : Cooks Recipes

Thursday, November 30, 2006

Christmas Bonbons Recipe

Christmas Bonbons

Ingredients :
1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds
 
Directions :
1.     Cream sugar and margarine, using an electric mixer set at medium speed,
         until mixture is light and fluffy (about 5 minutes).
2.     Add juice concentrate, honey, orange rind, vanilla, and egg;
3.     Beat at medium speed until blended.
4.     Combine flour, cinnamon, baking soda, cloves and allspice.
5.     With mixer running at low speed, gradually add to orange mixture.
6.     Stir in cranberries, raisins, apricots, and almonds.
7.     Spoon batter evenly into 33 paper lined miniature muffin pans.
8.     Bake at 350 deg F for 20 minutes or until lightly browned.
9.     Cool in pans 3 minutes;
10.   Remove from pans and cool on wire rack.
 
 
Courtesy : World Famous Recipes
 
 

Wednesday, November 29, 2006

Christmas Bread Recipe - Choclate Chip Banana Bread

Chocolate Chip Banana Bread

Makes : 1 loaf (18 servings)

Ingredients :
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup mashed ripe banana (2 to 3 medium)
1/2 cup vegetable shortening
2 large eggs
1 cup Semi-Sweet Chocolate Chips
1/2 cup chopped walnuts

Directions :
1.   Heat oven to 350°F.
2.   Grease bottom only of 9 x 5-inch loaf pan.
3.   Combine all ingredients except small chocolate chips and walnuts in large bowl,
4.   Blend well on medium speed of mixer.
5.   Stir in small chocolate chips and walnuts.
6.   Pour batter into prepared pan.
7.   Bake 60 to 65 minutes or until wooden pick inserted in center comes out clean.
8.   Cool 10 minutes; remove from pan.
9.   Cool completely on wire rack.

Variations:  Chocolate Chips or Semi-Sweet Chocolate Chips may be substituted for small chocolate chips.

Recipe courtesy : The Hershey Company

Tuesday, November 28, 2006

Christmas Pie Crust Recipe - Peanut Butter Chip Crust

Peanut Butter Chip Crust

Makes : One 9-inch pie crust.

Ingredients :
1 cup vanilla wafer crumbs
3/4 cup peanut butter-flavored chips
2 tablespoons sugar
5 tablespoons melted butter

Directions :
1.   Put vanilla wafer crumbs and peanut butter chips in food processor or electric blender and process
       until mixture is well combined and fine crumbs.
2.   Combine crumb mixture with the sugar and melted butter.
3.   Press crust mixture into a 9-inch pie pan and chill until firm. Fill as desired.

Courtesy : Cooks Recipes

Monday, November 27, 2006

Christmas Sausage Recipe

Quick-Mix Breakfast Sausage

Serves : 8

Ingredients :
1 pound ground pork
1 teaspoon ground sage
1/2 teaspoon dried savory
1/4 teaspoon ground black pepper
1/4 teaspoon nutmeg
1/2 teaspoon salt

Directions :
1.   Thoroughly mix seasonings into pork.
2.   May refrigerate covered to allow flavors to "marry".
3.   Shape into patties and brown OR crumble and brown for use in a recipe.

Tip :
*For Spiced Breakfast Sausage: To Breakfast Sausage mix add 1/4 teaspoon EACH ground cloves and ground mace

Nutrition Facts :
Calories 120 calories
Protein 10 grams
Fat 8 grams
Sodium 170 milligrams
Cholesterol 40 milligrams
Saturated Fat 3 grams
Carbohydrates 0 grams

Recipe courtesy : Cooks Recipe

Sunday, November 26, 2006

Christmas Fish Recipe - Fish in Beer Batter

Fish In Beer Batter

Makes : 4 servings.

Ingredients :
1 1/4 cups all-purpose flour
1 teaspoon baking powder
3/4 cup beer
1 large egg
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/4 cup vegetable oil
4 (8-ounce) sole fillets

Directions :
1.   In a large bowl mix flour and baking powder; stir in beer, egg, paprika, salt
      and garlic powder.
2.   Heat oil in a skillet.
3.   Dip sole fillets in the batter, one by one; coating both sides.
4.   Put directly into the hot oil, fry for about 4 to 5 minutes on each side, until done.
5.   Drain on paper towels and serve hot.
6.   This fish is moist and flaky. Serve with homemade French fries for a quick
      meal.

Courtesy : Cooks Recipes

Friday, November 24, 2006

Christmas Appetizer Recipe - Cranberry Shrimp Cocktail

Cranberry Shrimp Cocktail

Makes : 12 servings.

Ingredients :
Cocktail Sauce :

1 (16-ounce) can Cranberry Sauce (Jellied)
1/2 cup chili sauce
2 tablespoons finely chopped onion
2 tablespoons Worcestershire sauce
2 tablespoons red wine vinegar
1 teaspoon prepared horseradish

Shrimp:
48 cooked medium shelled deveined shrimp with tails left on (about 1 pound)

Directions :
1.   Combine all sauce ingredients in a medium saucepan.
2.   Bring to a boil on medium-high heat.
3.   Reduce heat; simmer for 10 minutes or until onion is tender and sauce thickens
      slightly, stirring frequently.
4.   Cool; refrigerate until cold.
5.   Fill a large bowl with crushed ice
6.   Place bowl of cocktail sauce in center of ice.
7.   Arrange shrimp on ice around bowl of sauce.

Courtesy : Ocean Spray Cranberries, Inc.

Thursday, November 23, 2006

Christmas Bar Recipe - Strawberrie-n-Cream Dream Bar

Strawberries 'N Creme Dream Bars

Makes : 24 bars.

Ingredients :
1 1/2 cups vanilla wafer crumbs
2 tablespoons butter OR margarine, melted
2 (8-ounce each) packages cream cheese, softened
2/3 cup granulated sugar
2 large eggs
2 teaspoons fresh lemon juice
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
24 strawberries

Directions :
1.   Preheat oven to 375*F.
2.   Combine vanilla wafer crumbs and melted butter in a bowl.
3.   Press onto the bottom of an 8-inch square pan.
4.   Beat together softened cream cheese, sugar and eggs until smooth.
5.   Stir in lemon juice and vanilla. Pour over the crust.
6.   Bake for 20 to 25 minutes, or until the center is set.
7.   Cool, then cut into squares.
8.   Melt semisweet chocolate chips and decorate the squares.
9.   Top with 24 strawberries.

Courtesy : Cooks Recipes

Wednesday, November 22, 2006

Christmas Pork Recipe - Tandoori-Style Pok Saute

Tandoori-Style Pork Saute

Makes : 4 servings.

Ingredients :
2 cups water
1 cup brown rice
8 ounces pork steaks
1/2 cup onion, sliced
1 garlic clove, crushed
4 plums, sliced
1 cup plain yogurt
1 tablespoon all-purpose flour
1 1/2 teaspoons grated gingerroot
1/2 teaspoon ground turmeric
1/8 teaspoon ground black pepper

Directions :
1.   Bring water to a boil in a saucepan.
2.   Add brown rice and return to a boil, cover, and simmer for 20 to 25 minutes, or until
      the rice is tender.
3.   Cook pork steaks in a non-stick skillet for 2 minutes or until browned, turning
      occasionally. Transfer to a warm platter.
4.   In the same skillet, saute sliced onions and crushed garlic clove for 1 minute.
5.   Add sliced plums; saute 1 minute longer. Remove from the heat.
6.   Return the pork to the skillet. Combine yogurt with flour.
7.   Add to the skillet along with grated ginger, turmeric, and pepper.
8.   Bring to a boil, then simmer for 10 minutes, stirring occasionally.
9.   Serve the pork over the cooked rice.

Courtesy : Cooks Recipes


 

Tuesday, November 21, 2006

Christmas Sea-Food Recipe

Christmas Eve Seafood Chowder

Serves/Makes :   12

Ingredients :
6 cups water
4 large potatoes, diced
1 large onion, diced
1 teaspoon salt
1 pound raw fish, haddock, sole, pollack, salmon
1 can broken lobster
1 can (10 oz. size) clams or bar clams
12 ounces scallops
2 cups cereal cream
1 cup whole milk
4 tablespoons butter
1/2 teaspoon pepper
2 tablespoons parsley, fresh chopped, dried
1/4 cup green onion, chopped


Directions :
1.   Dice potatoes, simmer in water in large saucepan until tender.
2.   Add diced onion, fish and salt.
3.   Simmer until fish is tender.
4.   Add canned seafood and scallops.
5.   Simmer 5 minutes, add cream, milk and butter.
6.   Heat until very hot but not boiling, simmer on low heat for 20 to 30 minutes to allow
      flavors to blend.
7.   Add parsley and green onions just before serving.

Courtesy : CD Kitchen

Monday, November 20, 2006

Christmas Drink Recipe : Lemon-Rum Slush

Lemon-Rum Slush

Makes : 7 cups

Ingredients :
1/4 cup sugar
2 (6-ounce) cans frozen lemonade concentrate
2 cups water
1 1/2 cups pineapple juice
2 cups rum

Directions :
1.   Combine all ingredients
2.   Freeze 6 hours, stirring occasionally.
3.   Remove mixture from freezer; stir until slushy.

Just For Lemon Slush :
Omit rum, and let frozen mixture stand at room temperature 20 to 30 minutes or until slushy.

Courtesy : Cooks Recipes

Friday, November 17, 2006

Christmas Recipes - Muffin Puffs in Doughnut texture

Doughnut Puffs

Makes : 1 dozen muffins.

Ingredients :
1/2 cup milk
1/3 cup Butter, melted
1 large egg, beaten
1 2/3 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup currents

Topping Ingredients :
1/3 cup Butter, melted
1/2 cup granulated sugar
1 teaspoon ground cinnamon

Directions :
1.     Heat oven to 375°F.
2.     Combine milk, 1/3 cup melted butter and egg in small bowl. Set aside.
3.     Combine flour, 3/4 cup sugar, baking powder, salt and nutmeg in large bowl.
4.     Add egg mixture; stir just until combined. Stir in currants.
5.     Spoon batter into greased 12-cup muffin pan.
6.     Bake for 15 to 20 minutes or until toothpick inserted comes out clean.
7.     Meanwhile, place 1/3 cup melted butter in small bowl.
8.     Combine 1/2 cup sugar and cinnamon in another small bowl.
9.     Remove muffins from pan; let stand 2 minutes on wire cooling rack.
10.   Immediately dip top of each muffin into melted butter, then into cinnamon sugar
        mixture.
11.   Serve warm.

Tip : If you are out of currants, simply omit them.

Nutrition Facts (1 muffin) :
Calories: 250,
Fat: 10 g,
Cholesterol: 45 mg,
Sodium: 250 mg,
Carbohydrates: 37 g,
Dietary Fiber: <1 g,
Protein: 3 g.

Courtesy : Cooks Recipes 

Thursday, November 16, 2006

Christmas Cookie Recipe - Date-Walnut Turnovers

Date-Walnut Turnovers

Makes : 18 turnovers.

Ingredients :
1 cup chopped walnuts
1 (8-ounce) package (1 1/2 cups) chopped dates
1/4 cup Butter, softened
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 teaspoon ground cardamom
1 (17.3-ounce) package frozen puff pastry sheets, thawed
Ice cream or Heavy Whipping Cream, whipped, if desired

Directions :
1.     Heat oven to 400°F.
2.     Place walnuts and dates in food processor bowl fitted with metal blade.
3.     Cover; process until finely chopped (1 minute).
4.     Add butter, flour, sugar and cardamom; process until well mixed (30 seconds to 1
        minute).
5.     Roll out each sheet of puff pastry on lightly floured surface into 10 1/2-inch square.
6.     Cut each into nine (3 1/2-inch) squares.
7.     Divide date mixture evenly among squares. (If necessary, brush edges lightly with
        water before sealing.)
8.     Starting with one corner, fold each square diagonally in half to form triangle.
9.     Seal edges together with fork.
10.   Place turnovers onto ungreased large baking sheets.
11.   Bake for 12 to 15 minutes or until turnovers are lightly browned.
12.   To serve, top with ice cream or whipped cream, if desired.

Tip :
Freeze baked turnovers. To reheat, thaw turnovers. Heat oven to 350°F. Bake for 10 to 15 minutes or until heated through.

Nutrition Facts (1 turnover) :
Calories: 260,
Fat: 17g,
Cholesterol: 5mg,
Sodium: 95mg,
Carbohydrates: 25g,
Dietary Fiber: 2g,
Protein: 4g

Courtesy : Land O Lakes, Inc.

Wednesday, November 15, 2006

Christmas Cupcake Recipe - Cherry Cupcake

Cherry Cupcakes

Makes : 15 servings

Ingredients :
1 (18.25-ounce) package chocolate cake mix
3 large eggs
1 1/3 cups water
1/2 cup vegetable oil
1 (21-ounce) can cherry pie filling
1 (16-ounce) can vanilla frosting

Directions :
1.   Preheat oven to 350°F.
2.   Place paper liners in 24 muffin-pan cups.
3.   Add eggs, water and oil to cake mix in a large mixing bowl.
4.   Beat ingredients together following package directions.
5.   Pour batter into prepared muffin-pan cups, filling two-thirds full.
6.   Remove 24 cherries from cherry filling; set aside.
7.   Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake.
8.   Bake for 20 to 25 minutes. Cools in pans on wire rack for 10 minutes.
9.   Remove from pan. Let cool completely.
10.  Frost each cupcake with vanilla frosting.
11.  Garnish each cupcake with reserved cherries.

Courtesy : Cherry Marketing Institute.

Tuesday, November 14, 2006

Christmas Cake Recipe - Dark Fruit Cake

Dark Fruit Cake

Sift together :
3 cups cake flour
2 tsp. baking powder
1 1/2 tsp. cinnamon
1 tsp. ground cloves
1/4 tsp. freshly grated nutemg
1/2 tsp.salt

Cream together :
1 cup unsalted butter, softened
1 1/2 C brown sugar
3 eggs, unbeaten
1 tsp. vanilla extract
1 tbsp. Kentucky bourbon

Cut with steel blade :
2 cups raisins
2 cups dates
1 cup figs

Chop with knife :
1 C pecans
1 C walnuts
1 C candied cherries
2 tbsp. candied orange peel
1 tbsp. candied lemon peel
1/4 C candied citron
1/2 C candied pineapple
1 C apple juice
1 C blackberry jam
1/4 C all purpose flour
1/2 C Kentucky bourbon
pecan halves if desired
 
Directions :
1.     To the creamed butter and sugar mixture, add the dry ingredients, alternately with 1/2 C apple juice and 1 C blackberry jam.
2.     To this mixture add the chopped nuts and fruits which have been tossed with 1/4 c all purpose flour. Mix thoroughly.
3.     Line a large tube pan with waxed paper and grease well. Pour mixture into the pan.
4.     If desired, top with pecan halves. 
5.     Bake at 275 degrees for one hour and then at 300 degrees for 2 hours longer.
6.     If top browns too soon, cover with brown paper.
7.     Cool 15 minutes in pan and completely on a wire rack.
8.     Sit wire rack on a towel and drizzle 1/2 C bourbon over top of cake.
9.     Wrap in towel and put into a cake tin for at least 3 weeks.
10.   Check every week and if cake feels dry, drizzle with a little more bourbon.
 
Courtesy : Nanny Winslow from Marengo, Indiana
 

Monday, November 13, 2006

Christmas Beverage Recipe - Champagne Reception Punch

Champagne Reception Punch

Makes : About 2 quarts or 10 (6-ounce) servings.

Ingredients  :
5 pints (10 cups) fresh strawberries
1 1/2 cups pineapple juice (chilled)
3/4 cup fresh lemon juice
3/4 cup superfine sugar
1 bottle (4/5 quart) champagne or sparkling wine (with or without alcohol) chilled
Directions : 
To make the strawberry ice cubes : 
1.   At least 6 hours before party time, wash the berries.
2.   Place 1 small, pretty berry (with leafy hulls attached) in each compartment of 2 standard-size ice cube trays, then fill with water and freeze.
 
To prepare the punch :
1.    Remove the hulls from the remaining berries and place them in a food processor. 
2.    Process for 2 minutes or until pureed, then transfer to a punch bowl.
3.    Stir in the pineapple juice, lemon juice, and sugar; cover and refrigerate.
4.     Just before serving, pour in the champagne and float the strawberry ice cubes on top.
 
 
Courtesy : Cooks Recipes

 

Saturday, November 11, 2006

Christmas Fish Recipe - Pepper-Seared Yellowfin Tuna

Pepper-Seared Yellowfin Tuna

Fresh yellowfin tuna steaks are stuffed with a delectable combination of goat cheese, sun-dried tomatoes, mushrooms and basil.

Makes : 4 servings.

Ingredients :
4 (8-ounce) yellowfin tuna steaks
4 ounces goat cheese
1 ounce sun-dried tomatoes, reconstituted and sliced
8 shiitake mushrooms, stems removed
8 large basil leaves
2 cloves garlic, peeled and minced
6 tablespoons olive oil, divided use
Freshly ground black pepper

Directions :
1.     Preheat oven to 400°F.
2.     Combine garlic with half the olive oil; set aside.
3.     Heat 1 tablespoon olive oil in a large sautĂ© pan over medium-high heat.
4.     Place mushroom caps top-side down and sear until slightly crisp; turn and
        sear briefly. Remove from heat and set aside.
5.     Make a pocket in the tuna steaks by slicing in half horizontally; do not slice
        all the way through.
6.     Stuff each tuna steak in the following order with 1 ounce goat cheese, ½
        ounce sliced sun-dried tomatoes, 2 mushrooms and 2 basil leaves.
7.     Brush inside of top flap with garlic oil.
8.     Season outside of steaks with freshly ground black pepper; set aside.
9.     Heat remaining 2 tablespoons olive oil in a large, oven-proof sautĂ© pan over
        medium-high heat.
10.   Add stuffed tuna steaks to pan and sear until brown.
11.   Carefully turn over each steak and sear on other side.
12.   Place in oven and bake 5 to 10 minutes, or until thoroughly done.

Courtesy : National Fisheries Institute.

Thursday, November 09, 2006

Barbequed Chicken for Chirstmas Time

Barbecued Chicken Bundles

Makes : 8 servings

Ingredients :
8 (6-ounce) boneless skinless chicken breast halves
1 (8-ounce) package Cheddar Cheese, cut into (1x1x1/2-inch) slices
16 (about 3/4 pound) slices bacon
1/4 cup barbecue sauce

Directions :
1.     Heat one side of gas grill on medium or charcoal grill until coals are ash white.
2.     Place coals to one side in charcoal grill.
3.     Make aluminum foil drip pan; place opposite hot coals.
4.     Make slit in each chicken breast half to form pocket.
5.     Place 1 slice cheese in each pocket. Roll each chicken breast into bundle;
6.     Wrap crisscross with 2 slices bacon. Secure bacon with toothpicks.
7.     Place bundles on grill over drip pan.
8.     Grill, turning every 15 minutes and brushing with barbecue sauce during last 10 minutes, until chicken is no longer pink (30 to 40 minutes). (If crisp bacon is desired, place bundles over direct heat, turning 2 to 3 times, during last 10 minutes.)

Oven Directions:
1.     Heat oven to 400°F.
2.     Prepare bundles as directed above (if crisp bacon is desired, precook bacon until half done).
3.     Place bundles on broiler pan, bottom-side up.
4.     Bake for 30 minutes; turn. Brush with barbecue sauce.
5.     Continue baking for 20 to 30 minutes or until chicken is no longer pink.

Courtesy : Cooks Recipes

Wednesday, November 08, 2006

Christmas Dessert Recipe - Chocolate Cherry Torte

Chocolate Cherry Torte

Makes : 12 to 15 servings.

Ingredients :
1 (16-ounce) package chocolate-covered graham cracker cookies, crushed
1 cup butter, melted
1 (12-ounce) container non-dairy whipped topping, thawed
1 (8-ounce) package cream cheese, softened
2 (21-ounce) cans cherry pie filling

Directions :
1.   Set aside 1/4 cup crushed cookies for topping.
2.   Combine the remaining cookies with the butter;
3.   Spread into a 13 x 9 x 2-inch glass baking dish. Set aside.
4.   In a mixing bowl, combine whipped topping with the cream cheese until smooth. 5.   Spread over crust; top with pie filling and sprinkle with reserved cookie crumbs.
6.   Refrigerate for several to 24 hours before serving.

Tip : The chocolate-covered graham cracker crust and fluffy filling makes this a special dessert.

Courtesy : Cooks Recipes

Monday, November 06, 2006

Christmas Fun Cookies - Chocolate Raspberry Tart.

Makes 12 servings

Ingredients

10 pecan shortbread cookies
10 gingersnaps
3 tablespoons butter, melted
1 cup semisweet or milk chocolate chips
12 ounces raspberries
1/2 cup seedless raspberry, strawberry or peach jam
1 cup whipping cream or crème fraîche, whipped

Directions

1. Preheat oven to 350°F (175°C).
2. Crush cookies into fine crumbs with rolling pin or in food processor fitted with metal blade (about 2 cups).
3. Add butter to food processor and pulse until combined.
4. Alternatively, blend cookie crumbs and butter in a bowl.
5. Press buttered crumbs over bottom and up sides of a 9-inch tart pan with removable bottom or into a 9-inch pie plate.
6. Bake 8 to 10 minutes, or until lightly browned; cool slightly.
7. In microwaveable dish, microwave chocolate for 1 minute on HIGH; stir well.
8. Microwave in 20 second intervals, stirring after each one, until chocolate is melted.
9. Spread over bottom of crust.
10. Gently press raspberries into chocolate, dome side up, arranging in rings, starting from outside.
11. Reserve any unused berries for garnish.
12. Melt jam in microwave for 20 seconds on HIGH; stir until smooth.
13. Pour or brush over raspberries. Chill 15 minutes before serving.
14. Top with whipped cream and reserved raspberries.

Courtesy : Cooks Recipes

Friday, November 03, 2006

Creamy Fruit Salad for Christmas Eve

Makes 10 (1/2 cup) servings.

Ingredients

1 1/2 cups Sour Cream
1 cup miniature marshmallows
1 cup flaked coconut
2 (15-ounce) cans fruit cocktail, drained
2 teaspoons grated lemon or orange peel
Fresh mint leaves, if desired

Directions

1. Combine all ingredients in medium bowl; mix well.
2. Cover; refrigerate at least 2 hours.
3. Garnish salad with fresh mint leaves, if desired.

Tip : Fresh citrus peel adds a sparkle to this quick and simple fruit salad.

Courtesy : Cooks Recipes

Wednesday, November 01, 2006

Christmas Recipe Tips - Orange Fig Jam.

Makes about 5 pints.

Ingredients

5 cups crushed figs
6 cups sugar
1 cup orange juice
1 teaspoon orange zest

Directions

1. Combine figs, sugar, orange juice and zest in a large sauce pot.
2. Bring slowly to a boil, stirring until sugar dissolves.
3. Cook, over medium-low heat, until thick.
4. Stir frequently to prevent sticking.
5. Immediately pour into hot, sterilized jars, leaving 1/3-inch head space.
6. Adjust caps. Process 15 minutes in boiling water bath.

Courtesy : Cooks Recipes

Tuesday, October 31, 2006

Honey Sesame Shrimp

Ingredients :

1 cup all-purpose flour
1/4 teaspoon salt
Freshly ground pepper to taste
1 egg lightly beaten
2/3 cup water
1 pound medium shrimp shelled and deveined
2 tablespoons cornstarch
Vegetable oil for deep frying
1 tablespoon sesame oil
2 tablespoons honey
1 tablespoon sesame seeds

Directions :

1. Combine flour and salt and pepper in a bowl.
2. Make a well in the center and add the egg and water.
3. Stir to a smooth batter and set aside for 10 minutes.
4. Heat about 1 1/2 to 2-inches of oil in a wok or large, deep saucepan until medium-hot, about 375*F (190*C).
5. Roll cleaned shrimp in cornstarch, then dip in the batter, coating well and allowing excess batter to drip off.
6. Add shrimp, a few at a time, to the hot oil.
7. Cook until golden, 1 1/2 to 2 minutes.
8. Remove and drain on paper towels; keep warm.
9. Repeat process until all shrimp have been fried.
10. Carefully remove hot oil from wok or saucepan. (Save for another use, or discard.)
11. Gently heat the sesame oil in the wok or saucepan over medium-low heat.
12. Add the honey and mix well.
13. Add shrimp to the mixture and toss to coat well.
14. Sprinkle with sesame seeds.
15. Serve immediately.

Courtesy : Cooks Recipes

Saturday, October 28, 2006

Christmas Cupcake Recipe - Yam Cupcake

Yam Cupcakes

Makes : 16 cupcakes.

Ingredients :
1/2 cup granulated sugar
1/2 cup 1/3 less fat margarine
3 large egg whites
1 large egg
2 (15-ounce) cans sweet potatoes, drained and mashed or 2 cups fresh sweet potatoes, cooked and mashed
2 cups all-purpose flour
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
Directions :
1.     Preheat oven to 350*F.
2.     In large bowl, beat together sugar and margarine until blended.
3.     Add egg whites and egg, one at a time, beating well after each addition.
4.     Mix in sweet potatoes.
5.     In another bowl, mix together flour, cinnamon, nutmeg, baking powder and baking soda.
6.     Gradually add flour mixture to first mixture, beating well after each addition. Add vanilla.
7.     Pour batter into a cupcake pan.
8.     Bake for 20 to 25 minutes or until a wooden pick inserted comes out clean.
9.     Cool in pan on wire rack.
 
 
Courtesy : Cooks Recipes

Friday, October 27, 2006

Christmas Sweet Recipe - Irish Cream Balls

Irish Cream Balls Recipe
 
Serves / Makes : 20

Ingredients:
3 cups Nilla wafers; finely crushed
1 cup Pecans; chopped
3/4 cup Powdered sugar
1/2 cup Bailey's Irish Cream
3 tablespoons Light corn syrup
1 1/2 teaspoon Unsweetened cocoa

Directions :
1.   Combine all ingredients in a bowl and mix with a wooden spoon until well blended.
2.   Allow to stand 5 minutes.
3.   Shape mixture into 1-inch balls.
4.   Roll balls in powdered sugar.
5.   Allow to dry on wire rack 1 hour.
6.   Roll in powdered sugar again if desired.
7.   Store in airtight container between layers of wax paper.

Courtesy : CD Kitchen

Thursday, October 26, 2006

Christmas Soup Recipe - Broccoli Chicken Soup

Broccoli Chicken Soup
 
Makes : 4 servings.
 
Ingredients :
1 (10 3/4-ounce) can condensed chicken broth
2 cups water
1 (10-ounce) package frozen chopped broccoli
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup (2 ounces) fine noodles
1 (5-ounce) can chunk chicken, flaked
4 large eggs
1/4 cup freshly grated Parmesan cheese
 
Directions :
1.     In medium saucepan, combine broth, water, broccoli, and seasonings.
2.     Bring to boiling over high heat. Stir in noodles.
3.     Reduce heat to medium and cook, stirring occasionally, until noodles are tender, 10 to 12 minutes.
4.     Stir in chicken. Keep hot over low heat.
5.     In large saucepan, bring 3 inches of water to boiling.
6.     Break eggs into small bowl. Reduce heat to simmering.
7.     Hold bowl close to water's surface and let eggs slide separately into water.
8.     Cook until whites are set and yolks begin to thicken but are not hard, 3 to 5 minutes.     
9.     Pour 1 cup of the soup into each of 4 bowls.
10.   Lift eggs with slotted spoon and gently lower onto soup.
11.   Sprinkle each with 1 tablespoon of the cheese.

Courtesy : Cooks Recipes

Wednesday, October 25, 2006

Christmas Cookie Rceipe - Chocolate Butter Cookies

Chocolate Butter Cookies
 
Makes : 36 servings
Ingredients : 
1/2 c  Sugar
3/4 c  Butter; softened
1 Egg yolk
1 ts Almond extract
1 1/2 c  All-purpose flour
1/4 c  Unsweetened cocoa powder
Directions : 
1.     Heat oven to 375 degrees. 
2.     In large bowl combine all ingredients except flour and cocoa. 
3.     Beat at medium speed until light and fluffy (2-3 min.).
4.     Gradually add flour and cocoa until well mixed (2-3 min.).
5.     Shape rounded teaspoonfuls as desired (1" balls, 2"-3" logs, blls flattened, balls with
   indentations, etc.) or use cookie press.
6.     Place 1" apart on cookie sheets.
7.     Bake for 7-9 minutes or until set. Cool.
8.     Decorate with melted chocolate chips, melted almond bark, nuts, colored sugars, candied fruit, candies, maraschino cherries, etc.
 

Courtesy : Recipe Source

Tuesday, October 24, 2006

Christmas Cheeseburger Recipe

Grilled Stuffed Cheeseburger
 
Makes : 4 sandwiches
 
Ingredients :
1 (3-ounce) package cream cheese, softened
1 (2 1/2-ounce) jar sliced mushrooms, drained
2 tablespoons chopped green bell pepper
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 pounds lean ground beef
4 ounces Cheddar Cheese, cut into 16 (2x1-inch) slices
4 Kaiser rolls, cut in half
 
Directions  :
1.   Heat gas grill on medium or charcoal grill until coals are ash white.
2.   Meanwhile, combine cream cheese, mushrooms, green pepper, garlic salt and pepper in small bowl.
3.   Shape ground beef into 8 large (1/2-inch thick) patties.
4.   Place about 2 tablespoons cream cheese mixture on top of 4 patties.
5.   Top each with 1 meat patty; press around edges to seal.
6.   Place patties on grill. Grill, turning once, until desired doneness (12 to 15 minutes).
7.   Top each burger with 4 slices Cheddar cheese; continue grilling until cheese is melted (1 minute).
8.   Serve burgers on rolls.

Nutrition Facts (1 sandwich):
Calories: 790
Fat: 50 g
Cholesterol: 190 mg
Sodium: 860 mg
Carbohydrates: 32 g
Dietary Fiber: 1 g
Protein: 50 g
 
 
Recipe courtesy : Cooks Recipes

Monday, October 23, 2006

Christmas Recipe - Apple Pie Pancake

Apple Pie Pancake

Makes : 4 to 6 servings.

Ingredients :
Filling:
3 to 4 tart green apples, peeled and thinly sliced
3/4 cup granulated sugar
1 tablespoon ground cinnamon
1/2 to 1 teaspoon ground cloves

1/4 teaspoon ground nutmeg
1/4 cup butter
 
Batter:
5 large eggs
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
2 tablespoons melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
, freshly grated
Maple syrup for accompaniment
Slightly sweetened whipped cream or sour cream for accompaniment.
Directions :
1.      Preheat oven to 425*F (220*C).
2.      Combine apples, suger, cinnamon, cloves and nutmeg in a saucepan.
3.      Cook for about 15 minutes or until apples are tender.
4.      Melt 1/4 cup butter in the oven in a 9-round cake pan .
5.      Remove pan from oven and carefully swirl melted butter to coat all sides.
6.      Pour in the apple mixture.
7.      Beat the eggs, flour, sugar, baking powder, salt, milk, 2 tablespoons melted butter,
          vanilla and nutmeg until well mixed.
8.      Pour egg mixture over the apples bake for 15 minutes at 425*F (220*C);
9.      Reduce heat to 350*F (175*C) and cook an additional 10 to 15 minutes or until golden
          brown on top.
10.   Serve immediately.
11.    Slice and serve with maple syrup and a dollop of whipped cream or sour cream, if
          desired.
 
 
Courtesy : Cooks Recipes