by: Rachel Paxton
With summer coming to an end, you probably have an overabundance of zucchini from your garden that you are trying to find recipes for. Or maybe you know someone who is trying to find homes for all of their excess zucchini! You'd be amazed at all the meals you can create with zucchini. Here are just a few ideas.
Stuffed Zucchini
5 medium zucchini
1/4 brown rice, uncooked
1/2 c. boiling water
1 small onion, chopped finely
1 clove garlic, minced
1/2 c. parsley, chopped finely
1/4 c. olive oil
1/2 c. bread crumbs
1 lemon
1 egg, separated
1 c. mushrooms, chopped finely (optional)
1/2 c. cheddar cheese, grated
Salt and pepper
Hollow out zucchini with a spoon. After scooping out zucchini, chop remaining insides into small pieces. In a medium-sized saucepan, cook rice with water, onion, garlic, salt, pepper, and oil for about 15 minutes. Add chopped zucchini and cook 5 more minutes. Add bread crumbs, parsley, juice from the lemon, the egg white, mushrooms, and cheese. Preheat oven to 350 degrees. Place filling into zucchini shells. Arrange the zucchini in a baking dish. Spread extra filling around the shells in the bottom of the pan. Cover with foil and bake about 40 minutes.
Zucchini & Rice Casserole
3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper
Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).
Zucchini Pancakes
3 c. zucchini, grated
2 eggs
3 tbsp. flour
1/4 c. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter
In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well. In a large skillet, melt some butter. Fry tablespoonfuls of the zucchini mixture until lightly browned, turning once. Makes about 12 pancakes.
Zucchini & Cheese Enchiladas
2 medium zucchini, grated
1 c. ricotta or cottage cheese
1 small onion, chopped
2 cloves garlic, minced
1 c. mushrooms (optional)
2 c. cheddar cheese, grated
1 (26-oz.) jar pasta or spaghetti sauce
8 flour tortillas
Preheat oven to 350 degrees. In a medium-sized bowl, combine zucchini, cottage cheese, onion, garlic, mushrooms, and 1 c. of cheddar cheese. Pour half of the pasta sauce into the bottom of a 13x9x2-inch baking dish. Spoon zucchini mixture into each of the flour tortillas. Roll each tortilla and place seam-side down in the baking pan. Sprinkle remaining zucchini mixture (if any) on top. Pour the remaining pasta sauce on top and sprinkle with remaining cheese. Bake for 30 minutes.
About The Author
Rachel Paxton is a freelance writer and mom of four. Download her free booklet of zucchini recipes from http://www.creativehomemaking.com/download.shtml. For recipes, tips to organize your home, home decorating, crafts, holiday hints, and more, visit Creative Homemaking at http://www.creativehomemaking.com
Wednesday, June 20, 2007
Pasta Recipes – The Very Best in Italian Cuisine!
by: Jonathan Teng
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go…
Lemon Tuna Pasta
4 tsp Butter
18 Black olives, pitted & sliced
1 tsp Oil; olive
2 can Tuna; chunk, drained
4 large Garlic cloves, chopped
Pasta; penne, cooked and drained
1/8 cup Lemon juice
4 tsp Butter (add at end)
3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
3 tbsp Olive oil
1/2 tsp Black pepper
1 small Onion, chopped
1 tsp Basil
1 lb Tomatoes, chopped
3 pt Stock
1 Carrot, sliced
1 cup Small pasta / broken vermicelli
1 Celery stick, sliced
1 tbsp Chopped parsley
1 tsp Salt
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.
Both Pasta Recipes yield 4 servings
If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…
Broccoli-Pasta Toss
2 cups Broccoli flowerets
3 tbsp Parmesan cheese, grated
4 oz Fettuccine, broken up
1 tsp Sesame seed, toasted
1 tbsp Oil, cooking
1/8 tsp Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings.
PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium.
**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/cold-pasta-salad-recipes.html and http://www.easy-recipes-secrets.com/easy-chicken-recipes.html
Copyright 2005
About The Author
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
**IMPORTANT**: You may use this article on your website but you are **NOT** granted permission to modify any part of its content and all the links should be kept active!
These pasta recipes are excellent for dinners or parties.
In this article, I’m going to share with you three delicious pasta recipes that you can prepare for any occasion that suits you. The recipes are very easy and can be prepare in less than 30 minutes.
So, here we go…
Lemon Tuna Pasta
4 tsp Butter
18 Black olives, pitted & sliced
1 tsp Oil; olive
2 can Tuna; chunk, drained
4 large Garlic cloves, chopped
Pasta; penne, cooked and drained
1/8 cup Lemon juice
4 tsp Butter (add at end)
3 tsp Capers, drained
Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well.
Tomato Soup with Pasta
3 tbsp Olive oil
1/2 tsp Black pepper
1 small Onion, chopped
1 tsp Basil
1 lb Tomatoes, chopped
3 pt Stock
1 Carrot, sliced
1 cup Small pasta / broken vermicelli
1 Celery stick, sliced
1 tbsp Chopped parsley
1 tsp Salt
Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix well with the oil. Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley.
Both Pasta Recipes yield 4 servings
If you are concerned about your health and think that the above pasta recipes are too rich in calories, here is one recipe that I’m sure you’ll love…
Broccoli-Pasta Toss
2 cups Broccoli flowerets
3 tbsp Parmesan cheese, grated
4 oz Fettuccine, broken up
1 tsp Sesame seed, toasted
1 tbsp Oil, cooking
1/8 tsp Garlic powder
In a large saucepan cook broccoli and pasta in a large amount of boiling water for 6 -8 minutes or just until tender, stirring once or twice. Drain. Add oil to pasta mixture and toss. Add cheese, sesame seeds, garlic, and pepper to taste. Toss gently to coat. Serve immediately. 4 servings.
PER SERVING: 168 cal., 6g Pro., 24g carbo., 5g fat, 3mg chol., 72mg sodium.
**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/cold-pasta-salad-recipes.html and http://www.easy-recipes-secrets.com/easy-chicken-recipes.html
Copyright 2005
About The Author
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
**IMPORTANT**: You may use this article on your website but you are **NOT** granted permission to modify any part of its content and all the links should be kept active!
Party Appetizer Recipes – So Easy And So Affordable!
by: Jonathan Teng
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.
Cocktail Kebabs
Ingredients:
8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish
Instructions:
Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.
VARIATION: Add small slices avocado to shrimp mixture.
Note: Both appetizer recipes yield 8 servings.
Crispy Wontons
Ingredients:
3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
8 Chopped Water Chestnuts
1 lb Wonton Skins
1/4 cup Chopped Green Onions & Tops
Vegetable Oil For Frying
1 tbsp Soy Sauce
Catsup
1/2 tsp Salt
Hot Mustard
1 tsp Cornstarch
Sweet & Sour Sauce
Instructions:
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
If you have enjoyed these party appetizer recipes, you will find the http://www.easy-recipes-secrets.com/easy-appetizer-recipes.html section very interesting.
About The Author
Jonathan loves eating! If you are like him, you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/easy-chicken-recipes.html
These are two of my favorite party appetizer recipes that I used to prepare in parties! They are quick, easy and the ingredients are available in any store.
Cocktail Kebabs
Ingredients:
8 large Shrimp, cooked
1 Garlic clove, crushed
2 Green onions, trimmed
2 tbsp Lemon juice
1/2 Red bell pepper, seeded, cut in thin strips
2 tbsp Olive oil
1 tsp Sugar
1 tsp Coarsely ground mustard
8 small Ripe or green olives
1/4 tsp Creamed horseradish
Instructions:
Remove heads and body shells from shrimp but leave on tail shells. De-vein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels.
VARIATION: Add small slices avocado to shrimp mixture.
Note: Both appetizer recipes yield 8 servings.
Crispy Wontons
Ingredients:
3/4 lb Ground Pork
1/2 tsp Grated Fresh Ginger Root
8 Chopped Water Chestnuts
1 lb Wonton Skins
1/4 cup Chopped Green Onions & Tops
Vegetable Oil For Frying
1 tbsp Soy Sauce
Catsup
1/2 tsp Salt
Hot Mustard
1 tsp Cornstarch
Sweet & Sour Sauce
Instructions:
Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375 F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired.
If you have enjoyed these party appetizer recipes, you will find the http://www.easy-recipes-secrets.com/easy-appetizer-recipes.html section very interesting.
About The Author
Jonathan loves eating! If you are like him, you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!
**MUST TRY** Recipes: http://www.easy-recipes-secrets.com/easy-chicken-recipes.html
Six Smoothie Recipes for Constipation and Acne Relief
by: Rudy Silva
I recommend drinking a morning smoothie if you have constipation or if you have skin problems like acne. Drinking a high fiber smoothie relieves and prevents constipation. It will also provide the nutrients that are necessary for having or keeping a nice clean and smooth skin.
So, here are the six smoothie recipes you can blend.
Apple Smoothie
Apple-Barley Smoothie
Apricot Smoothie
Peach-Rice Dream Smoothie
Pineapple Smoothie
Strawberry Smoothie
Apple Smoothie
Mix in the blender the following.
1-2 small apples cut into wedges
1 banana
1 cup 50:50 rice dream: almond milk
¼ cup or less of raisins soaked overnight
1-teaspoon honey
1-2 cubes of ice
1-teaspoon lecithin granules
2 tablespoons flax seed oil
Start by mixing the banana and the liquids. Then add slices of apples to get the consistency you like. In all of your smoothies add flax seed oil for nice smooth skin. I also add a tablespoon of flax seed straight into the blender and the blender will chop them up.
Apple-Barley Smoothie
Mix in the blender the following.
1 cup of sliced apples with peel
1/2 cup of cooked barley
1/4 cup of soaked raisins
1/4 teaspoon of vanilla flavoring
1-1 ½ cup of 50:50 rice dream: almond milk
1-teaspoon lecithin granules
2 Tablespoons flax seed oil
Make sure you use the lecithin granules in these smoothies since lecithin helps to breakdown the flax oil into tiny droplets and makes it more digestible.
Apricot Smoothie
One cup of fresh apricots or dried apricots that were soaked overnight
Juice of 1/2 a lemon
Two oz. of prune juice
One teaspoon or more of oat ban
One teaspoon of mineral whey
One tablespoon of flax seed oil
One tablespoon of lecithin granules
Add a slight amount of distilled water or ice cubes to make the consistency to your liking. This smoothie is good for constipation and acne.
Peach-Rice Dream Smoothie
Mix in the blender:
2 fresh peaches with peel
1-cup rice dream
1/2 banana
1-teaspoon sesame seeds
1-teaspoon sunflower seed
1-tablespoon lecithin granules
2 tablespoons flax seed oil
In place of rice dream you can use almond milk. I now only use almond milk to make my smoothies. Place all of the seeds straight into the blender. This smoothie has plenty of fiber. You may want to increase the amount of sesame and sunflower seeds.
Pineapple Smoothie
Mix the following in a blender.
1-2 cups of fresh pineapples
1/2 cups apple slices
1/4-cup fresh apple juice
1/2-cup almond milk (more or less as needed)
1 banana
1-tablespoon lecithin
2-tablespoons flax seeds
2 teaspoons bran (wheat, oat or rice)
You can add more lecithin if you like. Lecithin does not have a taste. This smoothie is jam packed with fiber.
Strawberry Smoothie
Mix in a blender the following ingredients.
1 banana
1-tablespoon of lecithin granules
1-teaspoon of any type of bran
1 cup or more 50:50 rice dream: almond milk
Now add strawberries one by one with the blender on until you get the consistency you like.
1-tablespoon flax seeds
1 or 2 tablespoons sunflower seeds
1-teaspoon sesame seeds
1 tablespoon of flax seed oil
You can add liquid minerals or vitamins to these smoothies and give them an additional nutritional value.
There you have the smoothies that I make. Start making and drinking them and see the health benefits that you'll get
About The Author
Rudy Silva has a degree in Physics and is a Natural Nutritionist. He is the author of Constipation, Acne, Hemorrhoid, and Fatty Acid ebooks. He writes a newsletter call "natural-remedies-thatwork.com." More acne hints and information on his acne e-book can be found at:
http://www.stop-constipation.com
http://www.acne-remedies.for--you.info
I recommend drinking a morning smoothie if you have constipation or if you have skin problems like acne. Drinking a high fiber smoothie relieves and prevents constipation. It will also provide the nutrients that are necessary for having or keeping a nice clean and smooth skin.
So, here are the six smoothie recipes you can blend.
Apple Smoothie
Apple-Barley Smoothie
Apricot Smoothie
Peach-Rice Dream Smoothie
Pineapple Smoothie
Strawberry Smoothie
Apple Smoothie
Mix in the blender the following.
1-2 small apples cut into wedges
1 banana
1 cup 50:50 rice dream: almond milk
¼ cup or less of raisins soaked overnight
1-teaspoon honey
1-2 cubes of ice
1-teaspoon lecithin granules
2 tablespoons flax seed oil
Start by mixing the banana and the liquids. Then add slices of apples to get the consistency you like. In all of your smoothies add flax seed oil for nice smooth skin. I also add a tablespoon of flax seed straight into the blender and the blender will chop them up.
Apple-Barley Smoothie
Mix in the blender the following.
1 cup of sliced apples with peel
1/2 cup of cooked barley
1/4 cup of soaked raisins
1/4 teaspoon of vanilla flavoring
1-1 ½ cup of 50:50 rice dream: almond milk
1-teaspoon lecithin granules
2 Tablespoons flax seed oil
Make sure you use the lecithin granules in these smoothies since lecithin helps to breakdown the flax oil into tiny droplets and makes it more digestible.
Apricot Smoothie
One cup of fresh apricots or dried apricots that were soaked overnight
Juice of 1/2 a lemon
Two oz. of prune juice
One teaspoon or more of oat ban
One teaspoon of mineral whey
One tablespoon of flax seed oil
One tablespoon of lecithin granules
Add a slight amount of distilled water or ice cubes to make the consistency to your liking. This smoothie is good for constipation and acne.
Peach-Rice Dream Smoothie
Mix in the blender:
2 fresh peaches with peel
1-cup rice dream
1/2 banana
1-teaspoon sesame seeds
1-teaspoon sunflower seed
1-tablespoon lecithin granules
2 tablespoons flax seed oil
In place of rice dream you can use almond milk. I now only use almond milk to make my smoothies. Place all of the seeds straight into the blender. This smoothie has plenty of fiber. You may want to increase the amount of sesame and sunflower seeds.
Pineapple Smoothie
Mix the following in a blender.
1-2 cups of fresh pineapples
1/2 cups apple slices
1/4-cup fresh apple juice
1/2-cup almond milk (more or less as needed)
1 banana
1-tablespoon lecithin
2-tablespoons flax seeds
2 teaspoons bran (wheat, oat or rice)
You can add more lecithin if you like. Lecithin does not have a taste. This smoothie is jam packed with fiber.
Strawberry Smoothie
Mix in a blender the following ingredients.
1 banana
1-tablespoon of lecithin granules
1-teaspoon of any type of bran
1 cup or more 50:50 rice dream: almond milk
Now add strawberries one by one with the blender on until you get the consistency you like.
1-tablespoon flax seeds
1 or 2 tablespoons sunflower seeds
1-teaspoon sesame seeds
1 tablespoon of flax seed oil
You can add liquid minerals or vitamins to these smoothies and give them an additional nutritional value.
There you have the smoothies that I make. Start making and drinking them and see the health benefits that you'll get
About The Author
Rudy Silva has a degree in Physics and is a Natural Nutritionist. He is the author of Constipation, Acne, Hemorrhoid, and Fatty Acid ebooks. He writes a newsletter call "natural-remedies-thatwork.com." More acne hints and information on his acne e-book can be found at:
http://www.stop-constipation.com
http://www.acne-remedies.for--you.info
Italian Recipes - How About A Dinner In Rome?
by: Jonathan Teng
These italian recipes are just fantastic for all gourmet lovers! I bet you'll love these dishes!
MENU
Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
CHICKEN SPAGHETTI
Ingredients:
1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf
1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.
Note: All three Italian recipes in this article yield 6 servings.
SPINACH SALAD
Ingredients:
2 or 3 cups Raw spinach
3 slices Bacon
1 whole Avocado, sliced
12 strips Pimiento
Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Instructions:
Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.
LEMON SORBET
Ingredients:
2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup
Simple Syrup:
3 cups Sugar
6 cups Water
Instructions:
Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.
Simple Syrup:
Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.
About The Author
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!For more free recipes and cooking tips subscribe to Jonathan's free newsletter: http://www.easy-recipes-secrets.com/free-recipes-newsletter.html
**IMPORTANT**:
You may use this article on your website but you are NOT granted permission to modify any part of its content and the resource box should be kept intact!
These italian recipes are just fantastic for all gourmet lovers! I bet you'll love these dishes!
MENU
Meal: Chicken Spaghetti
Salad: Spinach Salad
Dessert: Lemon Sorbet
CHICKEN SPAGHETTI
Ingredients:
1 cup Chopped onion (about 1 large)
1 cup Water
1 tsp Dried oregano leaves
3/4 tsp Dried basil leaves
1/2 tsp Dried marjoram leaves
1 tsp Sugar
1/4 tsp Dried rosemary leaves
1 clove Garlic, crushed
1 Bay leaf
1 (8-ounce) can Tomato sauce
1 (8-ounce) can Tomato paste
1-1/2 cups Cut-up cooked chicken or turkey
4 cups Hot cooked spaghetti
Instructions:
Heat all ingredients except chicken and spaghetti to boiling in 10-inch skillet; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir in chicken. Cover and simmer 30 minutes longer, stirring occasionally. Remove bay leaf. Serve sauce over spaghetti.
Note: All three Italian recipes in this article yield 6 servings.
SPINACH SALAD
Ingredients:
2 or 3 cups Raw spinach
3 slices Bacon
1 whole Avocado, sliced
12 strips Pimiento
Salt and pepper, to taste
1/2 cup Italian olive oil
1/4 cup Vinegar
1 cup crumbled Gorgonzola cheese
Instructions:
Wash spinach well, and remove stems. Dry. Fry bacon crisp and then drain. Chop or crumble into small bits. Toss the spinach with remaining ingredients.
LEMON SORBET
Ingredients:
2-1/4 cups Fresh lemon juice
1-1/2 tbsp Grated lemon zest
4-1/2 cups Simple syrup
Simple Syrup:
3 cups Sugar
6 cups Water
Instructions:
Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally.
Simple Syrup:
Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool.
About The Author
Jonathan loves eating! If you are like him, then you definitely need to visit http://www.easy-recipes-secrets.com – The special place where Jonathan reveals 3 BIG secrets to make any recipe a pure success!For more free recipes and cooking tips subscribe to Jonathan's free newsletter: http://www.easy-recipes-secrets.com/free-recipes-newsletter.html
**IMPORTANT**:
You may use this article on your website but you are NOT granted permission to modify any part of its content and the resource box should be kept intact!
Christmas Recipes: Main Dishes. No.9 of 12 - Duck with Cardamom Sauce
by: Paul Curran
Christmas recipe serves: 6
calories per serving: 400
preparation time: 15 minutes
cooking time: 2hours 30 minutes
suitable for freezing after step 3.
Christmas recipe ingredients:
duck legs, 6, about 2 kg (4.5 lb)
onions, 350 g (12 oz)
root ginger, fresh, 5 cm piece, (2 inch)
butter, 125 g (4 oz)
caster sugar, 15 ml (1 tbsp)
green cardomom pods, 8 whole
chicken stock, 1.7 litres (3 pints)
ginger wine, 300 ml (10 fl oz)
dry white wine, 150 ml (5 fl oz)
salt and pepper
orange juice, 45 ml (3 tbsp)
lemon juice, 15 ml (1 tbsp)
oil, 5 ml (1 tbsp)
sea salt, coarse 10 ml (2 tsp)
garnish, coarse fresh coriander
Christmas recipe instructions:
1. Simmer the duck legs gently in a large pan of boiling water for about 2 hours.
2. To prepare the sauce, fry peeled, chopped onions in 50 g (2 oz) of the butter for about 10 minutes or soft. Add peeled and grated ginger, with the sugar and csardomom seeds from one pod. Cook until the color of the mixture turns dark golden brown.
3. Add the stock and boil until the volume is reduced by half. Reduce by half again till syrup like after adding the white wine and dry ginger. Add salt and pepper and orange juice to taste.
4. Stir in 25 g (1 oz) of the butter into the sauce at boiling point. Separate the onions from the liquid and combine with the rest of the butter. Keep.
5. Remove excess water from the duck and put over a roasting tin on a rack. Brush the duck with oil and sprinkle with salt and the remaining cardomom seeds.
6. Roast until the skin is very crisp. About 20 to 25 minutes at gas mark 8. (230 degrees centigrade, 450 F). Add the reheated butter and onion and serve the food with heated cardomom sauce. Garnish with coriander.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including their collectibles and russian gifts stores. Send blank email to santa-52@aweber.com for free Xmas gags recipes.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Christmas recipe serves: 6
calories per serving: 400
preparation time: 15 minutes
cooking time: 2hours 30 minutes
suitable for freezing after step 3.
Christmas recipe ingredients:
duck legs, 6, about 2 kg (4.5 lb)
onions, 350 g (12 oz)
root ginger, fresh, 5 cm piece, (2 inch)
butter, 125 g (4 oz)
caster sugar, 15 ml (1 tbsp)
green cardomom pods, 8 whole
chicken stock, 1.7 litres (3 pints)
ginger wine, 300 ml (10 fl oz)
dry white wine, 150 ml (5 fl oz)
salt and pepper
orange juice, 45 ml (3 tbsp)
lemon juice, 15 ml (1 tbsp)
oil, 5 ml (1 tbsp)
sea salt, coarse 10 ml (2 tsp)
garnish, coarse fresh coriander
Christmas recipe instructions:
1. Simmer the duck legs gently in a large pan of boiling water for about 2 hours.
2. To prepare the sauce, fry peeled, chopped onions in 50 g (2 oz) of the butter for about 10 minutes or soft. Add peeled and grated ginger, with the sugar and csardomom seeds from one pod. Cook until the color of the mixture turns dark golden brown.
3. Add the stock and boil until the volume is reduced by half. Reduce by half again till syrup like after adding the white wine and dry ginger. Add salt and pepper and orange juice to taste.
4. Stir in 25 g (1 oz) of the butter into the sauce at boiling point. Separate the onions from the liquid and combine with the rest of the butter. Keep.
5. Remove excess water from the duck and put over a roasting tin on a rack. Brush the duck with oil and sprinkle with salt and the remaining cardomom seeds.
6. Roast until the skin is very crisp. About 20 to 25 minutes at gas mark 8. (230 degrees centigrade, 450 F). Add the reheated butter and onion and serve the food with heated cardomom sauce. Garnish with coriander.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including their collectibles and russian gifts stores. Send blank email to santa-52@aweber.com for free Xmas gags recipes.
This article may be published electronically or in print in its entirety as long as the author bylines in the resource box are included and urls kept live. A courtesy copy of your publication or web page URL would be appreciated.
Easy Christmas Cookie Recipes - One Recipe with Many Variations
by: Karen Ciancio
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
About The Author
Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.cookingnook.com contains easy dessert recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.
karen@cookingnook.com
There are so many Christmas cookie recipes around but often so little time to bake during the busy holiday season.
The solution? A great tasting basic cookie recipe that quickly and easily turns into such a variety of easy to make Christmas treats, friends and family will think you poured over all your favorite Christmas cookie recipes.
Let's start with the basics.
Basic Cookie Dough Recipe
1/2 cup (or 1 stick) butter (or margarine) at room temperature
1/2 cup brown sugar, lightly packed
2 tablespoons sugar
1/2 teaspoon baking powder
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
In a large bowl, combine all the ingredients except the flour. Beat with an electric mixer, scraping the sides of the bowl several times, until the mixture is light and fluffy. With mixer at a low speed, add the flour gradually, beating just until everything is well blended.
Place the mixture on a baking sheet using a tablespoon measure and press down with a spoon to flatten a bit. Or roll our and cut into shapes with a cookie cutter. Bake at 350ºF for about 12 to 15 minutes, until golden.
This basic cookie mixture is also the base for the following cookie recipes (all baked in a preheated oven at 350ºF).
Orange Cookies
(Makes about 32)
Add 1 tablespoon of grated orange zest to the recipe. Shape into a log that is about 1 1/2" in diameter and refrigerate for 4 hours.
Slice dough into 1/4" thick slices. Place on cookie sheet. Cookies can be decorated with candies, rolled in colored sugar, or cut into pretty holiday shapes before baking. Bake in preheated oven for 12-15 minutes, until lightly browned.
Cherry Coconut Chocolate Squares
(Makes about 54 squares)
In addition to the basic dough you will need:
1/4 cup unsweetened cocoa powder
3 large eggs
1 1/2 cups granulated sugar
1 teaspoon almond extract
1/2 teaspoon baking powder
3 cups flaked coconut
1/2 cup maraschino cherries, well drained and coarsely chopped
Line a 13"x9" baking pan with foil.
Stir cocoa powder into basic dough mixture. Press evenly into the prepared pan. Bake for 10-15 minutes or until the crust looks dry.
In a medium bowl whisk together eggs, sugar, almond extract and baking powder until well blended. Stir in coconut and cherries. Pour over the baked crust.
Bake for 30-35 minutes, until top just begins to brown and a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack. Lift it out on to a cutting board using the foil ends and cut into 1 1/2" squares. Squares can be stored in an airtight container for up to 3 weeks.
Coconut Pineapple Cookies
(Makes about 36)
In addition to the basic dough you will need:
1 1/2 cups sweetened flaked coconut
1/3 cup pineapple preserves (use raspberry or apricot if you prefer)
Add 1 cup of the flaked coconut to the basic dough mixture and mix well. Shape the dough into 1 1/2" balls and roll in the remaining coconut to coat them. Place the balls 1" apart on lightly greased cookie sheets. Make a deep indentation in the center of each cookie with your fingertip.
Bake for 12-15 minutes until the cookie is firm and the coconut is lightly toasted. When cooled, fill each hole in the center of the cookies with the preserves.
You can vary this basic dough to make a wide variety of Christmas cookie recipes. Add other flavorings like maple, ginger or cinnamon. Add chopped dried fruits like apricots or dates. Or bake them plain in holiday shapes and decorate with colored icing.
Christmas is such a wonderful time of year. Here's hoping these quick and easy Christmas cookie recipes help keep the pressure off the cook.
About The Author
Karen Ciancio is a cook and lover of all things food and cooking related. Her website www.cookingnook.com contains easy dessert recipes, plus lots of other recipes, cooking tips, measurement conversions and kitchen ideas.
karen@cookingnook.com
Subscribe to:
Posts (Atom)