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Archive for June, 2012

The Perfect Mai Tai

Ingredients

2 cups light rum
1 cup dark rum
1 cup 151 proof rum
1 cup orange curacao (orange flavored liqueur)
1 cup almond flavored syrup
1 cup simple syrup
10 limes, juiced
1/2 gallon fresh orange juice

Directions

In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.

Recipe found here:

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Melt-In-Your-Mouth Meat Loaf

Ingredients
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce

Directions
Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over mixture and stir well to combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F (71 degrees C), 5 to 6 hours.

Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to slow cooker and cook on Low until heated through, about 15 minutes. Let stand 10 minutes before cutting.

Recipe found here: Melt-In-Your-Mouth Meat Loaf

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what you need
1 zucchini, cut into 1-1/2 inch chunks
1cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1cup large cherry tomatoes
1/4cup KRAFT Lite Zesty Italian Dressing
2Tbsp. KRAFT Grated Parmesan Cheese

COMBINE vegetables, tomatoes and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.

GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.

CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.

Recipe found here: Sensational Foil-Pack Vegetables

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Spanish Orange Blossom Cupcakes

Ingredients
100g (4oz) butter or margarine
100g (4oz) caster sugar
100g (4oz) self-raising flour, sifted
2 eggs
1/4 teaspoon baking powder (optional)
1 orange, finely grated zest of
75g (3oz) butter
175g (7oz) icing sugar
2 teaspoons orange juice

Directions
Preheat the oven to 180°C (Electric oven | Electric fan oven 160°C | Gas Mark 4) and place 12 paper cases into a muffin tin.
Using an electric whisk, food processor or wooden spoon, beat the butter, sugar and 1/2 the orange zest (save 1/2 for the icing) until very light and fluffy.

Add the eggs one at a time, beating each one in well before adding the next.

Carefully fold in the flour (and baking powder if using).

Alternatively, you can mix the ingredients together using a food processor. Use the pulse button to mix together in between adding the ingredients in the order above.

Bake in the oven for 10 – 20 minutes. After 10 minutes, check to see if the orange cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Don’t overcook the cupcakes otherwise they will dry out.

Lift the orange cupcakes out of the muffin tin and leave to cool on a wire rack.

Orange Butter Icing
Using an electric whisk, food processor or wooden spoon, beat the butter until very soft.

Gradually add the icing sugar and the rest of the orange zest and beat into the butter. Add some of the juice of the zested orange until you have a smooth paste.

When the cakes are cool, drizzle some orange icing mixture over the top. These cupcakes are best eaten on the day they are made.

Recipe found here: Spanish Orange Blossom Cupcakes

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Farmer’s Market Vegetarian Quesadillas

Ingredients
1/2 cup chopped red bell pepper
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup chopped red onion
1/2 cup chopped mushrooms
1 tablespoon olive oil
cooking spray
6 (9 inch) whole wheat tortillas
1 1/4 cups shredded reduced-fat sharp Cheddar cheese

Directions
In a large nonstick pan, cook red pepper, zucchini, yellow squash, onion, and mushrooms in olive oil over medium to medium-high heat for about 7 minutes, or until just tender. Remove vegetables from pan.

Coat the same pan with cooking spray, and place one tortilla in pan. Sprinkle 1/4 cup of cheese evenly over tortilla, and layer 3/4 cup of the vegetable mixture over the cheese. Sprinkle another 1/8 cup of cheese on the vegetables, and top with a second tortilla. Cook until golden on both sides, for approximately 2 to 3 minutes per side. Remove quesadilla from pan, and repeat with remaining ingredients. Cut each quesadilla into 8 triangles with a pizza cutter. Serve hot.

Recipe found here: Farmer’s Market Vegetarian Quesadillas

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Olive Garden Lasagna Rollata Al Forno

Ingredients

Five Cheese Marinara Sauce
2 cups marinara sauce
2 cups alfredo sauce
1/2 cup ricotta cheese
1 cup italian blend shredded cheese
1/4 cup red wine

Filling
1 egg
15 ounces whole milk ricotta cheese
1 (8 ounce) mozzarella cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup asiago cheese, grated
1/2 cup romano cheese, grated
1 tablespoon italian seasoning, blend
salt and pepper, to taste

Noodles
1 lb lasagna noodle
1/2 cup Italian breadcrumbs

Directions:

Blend first two marinara ingredients together in a large saucepan. Add remaining ingredients and heat on medium, stirring frequently. The cheese will melt and the sauce will become creamy. Keep warm.

Set aside 1/4 of mozzarella cheese. Beat egg into a large mixing bowl and add all remaining ingredients, blending well. Keep refrigerated until you are ready to use.

Cook lasagna exactly according to package directions. Drain and rinse immediately with cold water so they are cool enough to handle.

When ready to make, spread about 1/4 cup of marinara sauce in a large 9×13 baking dish. Based upon the number of noodles in your 1 lb of noodles, divide the filling accordingly. Lay one lasagna noodle in baking dish and spread with filling along noodle. Loosely roll the noodle up, jelly-roll style. Decide if this looks about right to you. If so, keep rolling the rest of the noodles. Otherwise use more filling per noodle and discard the extra noodles.

Continue with each lasagna noodle until all noodles are rolled and arranged in baking dish. Cover each roll with remaining sauce, the remaining mozzarella cheese and top with Italian breadcrumbs.

Bake in preheated oven at 350 degree for about 35 minutes.

Recipe found here: Olive Garden Lasagna Rollata Al Forno

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Pecan Pralines

Ingredients
1 cup sugar
1 cup packed brown sugar
1 cup milk
8 large marshmallows
2 cups coarsely chopped pecans
2 tablespoons butter
1/2 teaspoon vanilla extract
Dash ground cinnamon

Directions
Lightly butter two baking sheets or line with waxed paper; set aside. In a saucepan, combine the sugars, milk and marshmallows. Cook and stir over low heat until marshmallows are completely melted. Cook over medium heat, stirring occasionally, until a candy thermometer reads 234°-240° (soft-ball stage).

Without stirring or scraping, pour hot liquid into another saucepan. Add the pecans, butter, vanilla and cinnamon. Stir rapidly until mixture is thickened and creamy, about 3 minutes. Drop quickly by rounded tablespoonfuls onto prepared pans. Flatten slightly. Let stand until set. Store in an airtight container. Yield: about 2 dozen.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Pecan Pralines

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