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Post by youngsteph1988 on Nov 29, 2009 16:27:39 GMT -5
Chile-Roasted Almonds
3 tablesthingys peanut oil or canola oil 1 1/2 teasthingys dried crushed red pepper 1 teasthingy freshly ground black pepper 1 pound whole natural almonds with skin (about 3 cups) Coarse kosher salt Heat oil in heavy large skillet over medium heat. Add crushed red pepper and black pepper and stir to distribute evenly in skillet. Add almonds and stir to coat with oil-pepper mixture. Cook until almonds begin to darken slightly and mixture is fragrant, stirring frequently, about 8 minutes. Transfer mixture to rimmed baking sheet; sprinkle generously with coarse salt. Cool completely. DO AHEAD: Chile-roasted nuts can be made 2 days ahead. Store in airtight container at room temperature.
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Post by warriormom09 on Nov 29, 2009 17:21:22 GMT -5
Roasted Brown Sugar Almonds
Nutritional Info Fat: 18.0g Carbohydrates: 13.1g Calories: 237.6 Protein: 7.9g
Ingredients
2cups whole almonds 1/4c splenda brown sugar blend 1-2 tbsp warm water 1tsp vanilla extract
Directions
mix all ingredients and bake at 350F for about 10 minutes
Number of Servings: 8
Recipe submitted by SparkPeople user DMBROWN1200.
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Post by ripburn on Nov 29, 2009 20:31:56 GMT -5
Cumin-Roasted Almonds
Ingredients
* 2 cups whole blanched almonds * 2 teasthingys extra-virgin olive oil * 2 teasthingys ground cumin * 1/2 teasthingy salt, or to taste * 1/4 teasthingy freshly ground pepper
Directions
Preheat oven to 300°F.
Place almonds in a baking pan; toss with oil, cumin, salt and pepper. Bake until lightly toasted, about 25 minutes. Let cool on a wire rack.Variation: Use curry powder and cayenne pepper in place of cumin and black pepper.
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Post by greyhoundlover on Nov 29, 2009 20:41:19 GMT -5
Roasted Almonds with Herbs
Ingredients 2 cups whole raw almonds, shelled 1/4 cup olive oil 1/2 tsp powdered cumin 3 sprigs rosemary, cut into 1-inch lengths 2 garlic cloves, crushed salt to taste | More Print Save This Recipe Add to Grocery List Cooking Instructions Preheat an oven to 350F.
Heat the olive oil, and toss the almonds, rosemary, and garlic in it. Sprinkle with the cumin and salt, and roast for about 30 minutes or until golden brown (stir every 10 minutes).
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Post by GreenConverse on Nov 29, 2009 21:25:06 GMT -5
Roasted Maple Almonds
These roasted almonds make fun healthy snacks as well as movie "munchies" and party appetizers. I especially like making these around the autumn and winter holidays. Feel free to add a little bit of cinnamon or nutmeg to spice up your almonds.
Makes about 8 cups Ingredients:
* 8 cups raw whole almonds * 4 T. melted dairy-free soy margarine * 1 cup maple syrup, preferably Grade B * 1 t. coarse salt
Preparation:
1. Preheat the oven to 375 F. Line a rimmed baking sheet with parchment paper.
2. Place the almonds in a large bowl. In a small mixing bowl, combine the melted dairy-free soy margarine and maple syrup, whisking until well combined. Pour the maple mixture over the almonds, stirring well with a wooded sthingy or spatula until the nuts are evenly coated. Spread the almonds onto the prepared baking sheet, and sprinkle with the salt. Bake for 35 to 40 minutes, rotating the baking sheet and stirring the nuts half-way through to ensure even roasting. Allow the almonds to cool completely on the baking sheet on a wire cooling rack, then transfer to an airtight container. Maple Roasted Almonds will keep for 1 week in an airtight container at room temperature.
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Post by Squishlyn on Nov 30, 2009 3:35:57 GMT -5
11/30 -
I sorta feel all recipe'd out! Post your favorite recipe!
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Post by froggi999 on Nov 30, 2009 6:55:30 GMT -5
BAKED EGGPLANT PARMESAN
2 med. sized eggplants Flour 1 or 2 eggs, slightly beaten 1/2 tsp. salt 1/4 tsp. pepper 1 c. olive oil 1/4 c. grated Parmesan cheese 1/2 to 1 lb. Mozzarella cheese, sliced thin Tomato sauce
Peel eggplant; cut into 1/4-inch slices. Sprinkle each slice with salt; pile slices between two plates, topped with a weight to draw out juices. Let stand 1 hour. Pat slices dry, dredge in flour, and dip in egg. Fry in hot oil until slices are golden brown on both sides. Drain on paper.
Spread a thin layer of sauce in the bottom of casserole; top with a layer of eggplant and top with a layer of Mozzarella slices. Repeat this procedure until all eggplant is used, ending with Mozzarella.
Bake in a preheated 400 degree oven for 15-20 minutes or until cheese is melted.
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Post by GreenConverse on Nov 30, 2009 12:21:58 GMT -5
Best Macaroni & Cheese ever
Topping:
Panko breadcrumbs (4 oz.) 3T dried parsley 1T dried onion 2t dried thyme 2t dried oregano 2t kosher salt 2t dried minced garlic 4T butter, melted
You should make herbed breadcrumbs with the flavors you like, but they should be dried. Fresh hers are going to add too much moisture to the breadcrumbs resulting in a soggy mess more akin to french toast.
In batches (unless you have a huge skillet) lightly toast the breadcrumbs in the melted butter. You don't want them brown, just less Casper the friendly ghost looking. Set them aside to cool
Macaroni:
I used a 16oz. box of whole grain rotini.
the spiral shape holds onto that sauce like nobody's business. Whole grain pasta is better for you, and sturdier. You can boil it for a while and bake it off and it doesn't go limp. Don't forget to salt your water before cooking the pasta.
Mushrooms:
8 oz. mixed mushrooms (nutsake, portobella, button, oyster, whatever tickles your fancy) 1 whole onion diced dried thyme, dried oregano, salt and pepper to taste 3T grapeseed oil
Heat up your pan and add the grapeseed oil. Then sweat the onions (cooking until soft, but not colored). Add the mushrooms when the onions are soft. then add your seasoning. Cook until all the moisture from the mushrooms is gone. Set this to the side.
Cheesy Goodness:
4T salted butter 1/2 head of roasted garlic 4T AP flour 4 c 2% milk 1/3# Pleasant Ridge Reserve (grated and at room temp) *If not available, use a high quality Gruyere in it's place* 1/3# Taleggio (cut in small chunks and at room temp) 2/3# Asiago Fresco (cut in small chunks and at room temp)
* melt the butter in your pot. * squeeze the roasted garlic cloves into the butter * whisk to break up the garlic and incorporate it into the butter * *that smell alone is to die for* * next add your flour and whisk it into the butter * keep whisking for a few minutes making sure the butter, garlic and flour are all well incorporated * slowly add your milk to the roux-whisking constantly * *I would not advise you to use skim milk, or 1%. 2% has enough substance to it while cutting a few calories. Mac n' cheese with skim milk always tastes watery. 1% isn't much better.* * keep whisking until the sauce starts to thicken * when it has started to thicken, take it off the heat-immediately * while whisking add the grated Pleasant Ridge Reserve in small batches until it is incorporated * next, add your cubes of Taleggio and Asiago Fresco a little at a time, whisking like crazy and waiting for each batch to be incorporated before doing the next batch. * salt and pepper the sauce to your taste * now that the sauce is done, add your mushroom mixture to the sauce * then add your cooked pasta * pour that into a casserole dish, pie tin or bread loaf pan, add a generous heaping of breadcrumbs to the top and put into a 350F oven for 20 minutes * turn the oven off, and put it under the broiler for a few minutes to toast up those breadcrumbs real good. * Enjoy!
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Post by ybnrml2 on Nov 30, 2009 18:02:34 GMT -5
Santa Fe Chicken
Prep Time: 10 min Total Time: 55 min Makes: 4 servings What You Need! 2 cups instant white rice, uncooked 1 can (19 oz.) black beans, drained, rinsed 1 yellow pepper, chopped 1 can (10-1/2 oz.) condensed cream of chicken soup 2 cups water 1/4 cup chopped cilantro 4 small boneless skinless chicken breast halves (1 lb.) 1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 1 cup KRAFT Mexican Style Finely Shredded Four Cheese Make It!
HEAT oven to 400°F.
MIX rice, beans and peppers in 13x9-inch baking dish. Combine soup, water and cilantro; pour evenly over rice mixture.
TOP with chicken. Sthingy salsa over chicken.
BAKE 35 min.; sprinkle with cheese. Bake 10 min. or until cheese is melted.
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Post by stealth3si on Nov 30, 2009 18:58:58 GMT -5
Classic Italian LasagnaPrep: 30 min Inactive Prep: -- Cook: 45 min Total: 1 hr 15 min Level: Intermediate Yield: 6 servings IngredientsBechamel Sauce: * 5 tablesthingys unsalted butter, plus 2 tablesthingys for the lasagna * 1/2 cup all-purpose flour * 4 cups whole milk at room temperature * Pinch freshly grated nutmeg * 1 1/2 cups tomato sauce, recipe follows * Salt and white pepper * 1/4 cup extra-virgin olive oil * 1 pound ground chuck beef * Salt and pepper * 1 1/2 pounds ricotta cheese * 3 large eggs * 1 pound lasagna sheets, cooked al dente * 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry * 3 cups shredded mozzarella * 1/4 cup freshly grated Parmesan DirectionsPreheat oven to 375 degrees F. Bechamel sauce:In a 2-quart pot, melt 5 tablesthingys of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden sthingy. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely. In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely. In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside. Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablesthingys of butter into 1/4-inch cubes and top lasagna. Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes. Simple Tomato Sauce: * 1/2 cup extra-virgin olive oil * 1 small onion, chopped * 2 cloves garlic, chopped * 1 stalk celery, chopped * 1 carrot, chopped * Sea salt and freshly ground black pepper * 2 (32-ounce) cans crushed tomatoes * 2 dried bay leaves * 4 tablesthingys unsalted butter, optional In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablesthingy at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.
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Post by greyhoundlover on Nov 30, 2009 20:00:02 GMT -5
Awesome and Easy Creamy Corn Casserole
Ingredients 1/2 cup butter, melted 2 eggs, beaten 1 (8.5 ounce) package dry corn bread mix 1 (15 ounce) can whole kernel corn, drained 1 (14.75 ounce) can creamed corn 1 cup sour cream
Directions Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish. In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Sthingy mixture into prepared dish. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
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Post by ripburn on Nov 30, 2009 20:30:21 GMT -5
Quick Teriyaki Chicken
4 chicken breast, cut into 1/2 inch slices 6 Tbsp teriyaki sauce 2 scallions, chopped fine 1 Tbsp sesame seeds
Preheat broiler. In a bowl, combine chicken with the teriyaki sauce and let stand 10 min to marinate. Lightly spray broiler pan; arrange chicken slices in a single layer so they don't touch. Broil for 1 1/2 to 2 min on each side. Tranfer to platter. Sprinkle with scallions and sesame seeds. Serve with rice and steamed vegetables.
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Post by siinnderella on Nov 30, 2009 20:36:41 GMT -5
Applebee`s Bourbon Street Steak Recipe
Servings = 4
Ingredients: 1/2 cup bottled steak sauce 1/4 cup bourbon whiskey 1 tablesthingy honey 2 teasthingys prepared mustard 4 beef rib, round, or chuck steaks (10 ounces each)
Directions:
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.
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