Jan's Recipes - 8NEWS - WRIC | News Where You Live

  • Jan's RecipesMore>>

  • Upside-down cheesy biscuits

    Upside-down cheesy biscuits

    Thursday, May 29 2014 3:09 PM EDT2014-05-29 19:09:46 GMT
    about 8 servings, 40 pull-apart bite-size biscuitsAbout 1 to 1½ cup(s) shredded cheese or cheese blend of choice or as desiredAbout ½ cup chopped peeled onion or green onion (include some green tops)or as desired 1 (7.5 to 8-ounce) package refrigerated biscuits (10 biscuits)About 3 to 4 tablespoons butter or margarine, melted, or extra virgin olive oilDried Italian-style herbs or seasoning or fines herbs or herbes de Provence as desired(optional Minced parsley (no stems) as desired for garn...More >>
    about 8 servings, 40 pull-apart bite-size biscuitsAbout 1 to 1½ cup(s) shredded cheese or cheese blend of choice or as desiredAbout ½ cup chopped peeled onion or green onion (include some green tops)or as desired 1 (7.5 to 8-ounce) package refrigerated biscuits (10 biscuits)About 3 to 4 tablespoons butter or margarine, melted, or extra virgin olive oilDried Italian-style herbs or seasoning or fines herbs or herbes de Provence as desired(optional Minced parsley (no stems) as desired for garn...More >>
  • Melon medley with honey rum or honey lime sauce

    Melon medley with honey rum or honey lime sauce

    Thursday, May 29 2014 3:06 PM EDT2014-05-29 19:06:04 GMT
    4 to 6 servings2 firm ripe mangos, peeled, seeds removed, and cut into thin slices or cubes, or 3 firm ripe Bartlett pears or peaches, peeled or unpeeled, cored, seeds removed, and cut into thin slices or cubes1 cup peeled watermelon cubes, seeds removed1cup peeled cantaloupe cubes, seeds removed1 cup peeled honeydew cubes or balls, seeds removed1 cup peeled Sweet Galia or Magenta or Piel de Sapo or Sprite or other desired melon cubes or balls, seeds removed ¼ cup honey1 to 2 tablespo...More >>
    4 to 6 servings2 firm ripe mangos, peeled, seeds removed, and cut into thin slices or cubes, or 3 firm ripe Bartlett pears or peaches, peeled or unpeeled, cored, seeds removed, and cut into thin slices or cubes1 cup peeled watermelon cubes, seeds removed1cup peeled cantaloupe cubes, seeds removed1 cup peeled honeydew cubes or balls, seeds removed1 cup peeled Sweet Galia or Magenta or Piel de Sapo or Sprite or other desired melon cubes or balls, seeds removed ¼ cup honey1 to 2 tablespo...More >>
  • Grilled peppered pork chops with Mediterranean relish

    Grilled peppered pork chops with Mediterranean relish

    Thursday, May 29 2014 3:02 PM EDT2014-05-29 19:02:29 GMT
    4 to 6 servings1 (6-ounce) jar marinated artichoke hearts½ teaspoon or to taste hot pepper sauce4 to 6 pork chops, center-cut or rib chops, cut ½ to 3/4-inch thick, bone-in or boneless as desired1 small jalapeno pepper, fresh or drained canned, chopped1½ cups coarsely chopped firm ripe tomatoes or about 16 grape or cherry tomatoes, each quartered½ cup chopped roasted sweet red peppers½ cup thinly sliced ripe/black olivesSalt and freshly ground black pepper to tasteSprigs of fresh thyme ...More >>
    4 to 6 servings1 (6-ounce) jar marinated artichoke hearts½ teaspoon or to taste hot pepper sauce4 to 6 pork chops, center-cut or rib chops, cut ½ to 3/4-inch thick, bone-in or boneless as desired1 small jalapeno pepper, fresh or drained canned, chopped1½ cups coarsely chopped firm ripe tomatoes or about 16 grape or cherry tomatoes, each quartered½ cup chopped roasted sweet red peppers½ cup thinly sliced ripe/black olivesSalt and freshly ground black pepper to tasteSprigs of fresh thyme ...More >>
  • Chilled avocado soup

    Chilled avocado soup

    Thursday, May 29 2014 2:58 PM EDT2014-05-29 18:58:15 GMT
    6 servings2 ripe medium avocados, peeled, seeded, and chopped2 cups sour cream or unflavored yogurt or reduced-fat sour cream or unflavored yogurt2 cups chicken stock or broth (see note)1 tablespoon lemon juice1 teaspoon minced peeled onion½ teaspoon celery salt¼ teaspoon salt or to taste1/8 teaspoon white pepperFew grains cayenne pepperMinced chives for garnishThin slices of lemon peel for garnishIn a blender container, combine all ingredients together except chives and lemon peel. Cover...More >>
    6 servings2 ripe medium avocados, peeled, seeded, and chopped2 cups sour cream or unflavored yogurt or reduced-fat sour cream or unflavored yogurt2 cups chicken stock or broth (see note)1 tablespoon lemon juice1 teaspoon minced peeled onion½ teaspoon celery salt¼ teaspoon salt or to taste1/8 teaspoon white pepperFew grains cayenne pepperMinced chives for garnishThin slices of lemon peel for garnishIn a blender container, combine all ingredients together except chives and lemon peel. Cover...More >>
  • Jan's RecipesMore>>

  • Fresh Blueberry Peach Parfaits or Sundaes

    Fresh Blueberry Peach Parfaits or Sundaes

    Wednesday, July 16 2014 2:49 PM EDT2014-07-16 18:49:48 GMT
    4 to 8 servings 1 to 1½ pounds firm ripe fresh peaches or nectarines, peeled or unpeeled as desired, or apricots, seeds removed and thinly sliced or cut-up (see note) 2 tablespoons sugar or the equivalent of 2 tablespoons sugar in granulated sugar substitute(see note) 1 pint (2 cups) vanilla ice cream or peach ice cream or frozen vanilla yogurt or reduced-fat/calorie vanilla or peach ice cream or frozen vanilla yogurt, slightly softened 1 cup fresh blueberries, stems removed Additional pe...More >>
    4 to 8 servings 1 to 1½ pounds firm ripe fresh peaches or nectarines, peeled or unpeeled as desired, or apricots, seeds removed and thinly sliced or cut-up (see note) 2 tablespoons sugar or the equivalent of 2 tablespoons sugar in granulated sugar substitute(see note) 1 pint (2 cups) vanilla ice cream or peach ice cream or frozen vanilla yogurt or reduced-fat/calorie vanilla or peach ice cream or frozen vanilla yogurt, slightly softened 1 cup fresh blueberries, stems removed Additional pe...More >>
  • Grilled barbecued chicken with Alyssa's melon or mango-cherry or berry salsa

    Grilled barbecued chicken with Alyssa's melon or mango-cherry or berry salsa

    Wednesday, July 16 2014 2:46 PM EDT2014-07-16 18:46:44 GMT
    4 servings 1 (3 to 4-pound) broiler/frying chicken or Pick-of-the Chick, cut into serving pieces,skin removed, if desired, or about 2 to 3 pounds chicken wings or drumsticks or drummettes, or thighs or 1½ to 2 pounds boneless chicken breasts or thighs Marinade 2 garlic cloves, peeled and minced 1 medium onion , peeled and chopped 1½ cups dry white wine ½ cup extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) 2 tablespoons minced parsley (no stems) 1 teaspoon celer...More >>
    4 servings 1 (3 to 4-pound) broiler/frying chicken or Pick-of-the Chick, cut into serving pieces,skin removed, if desired, or about 2 to 3 pounds chicken wings or drumsticks or drummettes, or thighs or 1½ to 2 pounds boneless chicken breasts or thighs Marinade 2 garlic cloves, peeled and minced 1 medium onion , peeled and chopped 1½ cups dry white wine ½ cup extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) 2 tablespoons minced parsley (no stems) 1 teaspoon celer...More >>
  • Mustardy Grilled or Broiled steak with roasted Potatoes Dijonaise

    Mustardy Grilled or Broiled steak with roasted Potatoes Dijonaise

    Wednesday, July 16 2014 2:41 PM EDT2014-07-16 18:41:18 GMT
    2 large or 4 small servings Dijon Mustard Dressing4 bone-in beef strip steaks ,or 2 pounds boneless beef strip steak or sirloin steak, cut at least ¾ to 1¼-inch(es) thick 1 to 2 garlic cloves, peeled and each cut in half (optional)Seasoned pepper as desired Salt to tasteRoasted Potatoes Dijonaise as an accompaniment Minced parsley (no stems) for garnish Prepare Dijon Mustard Dressing and set aside. Rub garlic cloves over steak(s), all sides, if desired. Coat steak(s), both sides, liberally...More >>
    2 large or 4 small servings Dijon Mustard Dressing4 bone-in beef strip steaks ,or 2 pounds boneless beef strip steak or sirloin steak, cut at least ¾ to 1¼-inch(es) thick 1 to 2 garlic cloves, peeled and each cut in half (optional)Seasoned pepper as desired Salt to tasteRoasted Potatoes Dijonaise as an accompaniment Minced parsley (no stems) for garnish Prepare Dijon Mustard Dressing and set aside. Rub garlic cloves over steak(s), all sides, if desired. Coat steak(s), both sides, liberally...More >>
  • Orange Biscotti

    Orange Biscotti

    Wednesday, July 16 2014 2:36 PM EDT2014-07-16 18:36:27 GMT
    30 to 36 cookies1¾ cups sifted flour ½ teaspoon baking powder ½ teaspoon baking soda ½ cup butter or margarine, at room temperature 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters,at room temperature 1 tablespoon freshly grated orange peel or as desired ½ teaspoon orange extract or to taste 1 cup coarsely chopped toasted pecans or blanched almonds Sift together the fist 3 ingredients. In a mediu...More >>
    30 to 36 cookies1¾ cups sifted flour ½ teaspoon baking powder ½ teaspoon baking soda ½ cup butter or margarine, at room temperature 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 eggs or the equivalent of 2 eggs in egg substitute, IE, Egg Beaters,at room temperature 1 tablespoon freshly grated orange peel or as desired ½ teaspoon orange extract or to taste 1 cup coarsely chopped toasted pecans or blanched almonds Sift together the fist 3 ingredients. In a mediu...More >>
  • Carmelized nuts

    Carmelized nuts

    Tuesday, July 8 2014 3:26 PM EDT2014-07-08 19:26:14 GMT
    about 1 to 1½ cup(s) caramelized nuts½ cup sugar 1 to 1½ cup(s) pecan halves or English walnuts Prepare caramelized sugar coating. Evenly spread ½ cup sugar over the bottom of a medium heavy saucepan; place over low to moderate heat. (It may take several minutes for sugar to begin to melt.) Without stirring, watch sugar closely as it begins to liquefy at the edge of the pan. The sugar will first turn a yellowish color, then into a golden syrup, and finally into a brown caramel sauce. When t...More >>
    about 1 to 1½ cup(s) caramelized nuts½ cup sugar 1 to 1½ cup(s) pecan halves or English walnuts Prepare caramelized sugar coating. Evenly spread ½ cup sugar over the bottom of a medium heavy saucepan; place over low to moderate heat. (It may take several minutes for sugar to begin to melt.) Without stirring, watch sugar closely as it begins to liquefy at the edge of the pan. The sugar will first turn a yellowish color, then into a golden syrup, and finally into a brown caramel sauce. When t...More >>
  • Decadent Chunky Chocolate Marshmallow Fudge Brownies

    Decadent Chunky Chocolate Marshmallow Fudge Brownies

    Tuesday, July 8 2014 3:24 PM EDT2014-07-08 19:24:26 GMT
    about 20 brownies1/3 cup sifted flour ½ to 1 teaspoon cinnamon (optional) Pinch of salt ½ cup butter or margarine, at room temperature (see note) ½ cup cooking oil (corn, canola, or safflower oil) (see note) ½ cup unsweetened cocoa, sifted 4 eggs, beaten (see note) 2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute 1 teaspoon vanilla extract 1 cup chopped pecans or English walnuts (optional) 1 cup chunky-style semi-sweet or milk chocolate pieces 1 to 1½ cup(s) mini...More >>
    about 20 brownies1/3 cup sifted flour ½ to 1 teaspoon cinnamon (optional) Pinch of salt ½ cup butter or margarine, at room temperature (see note) ½ cup cooking oil (corn, canola, or safflower oil) (see note) ½ cup unsweetened cocoa, sifted 4 eggs, beaten (see note) 2 cups sugar or the equivalent of 2 cups sugar in granulated sugar substitute 1 teaspoon vanilla extract 1 cup chopped pecans or English walnuts (optional) 1 cup chunky-style semi-sweet or milk chocolate pieces 1 to 1½ cup(s) mini...More >>
  • Fresh Peaches, Cherries and Avocado Salad with Mixed Greens and Classic White French Dressing or Poppy Seed Dressing

    Fresh Peaches, Cherries and Avocado Salad with Mixed Greens and Classic White French Dressing or Poppy Seed Dressing

    Tuesday, July 8 2014 3:19 PM EDT2014-07-08 19:19:16 GMT
    4 to 6 servings Classic White French Dressing or Poppy Seed Dressing or favorite commercial French dressing or poppy seed dressing as desired4 to 6 firm ripe peaches, peeled or unpeeled as desired, seeds removed, thinly sliced, and sprinkled with lemon juice to prevent discoloration 2 to 3 firm ripe avocados, peeled, seeds removed, cut into bite-size pieces, and immediately sprinkle with lemon juice to prevent discoloration 1 cup halved sweet dark (Bing) or golden (Rainier) cherries, seeds a...More >>
    4 to 6 servings Classic White French Dressing or Poppy Seed Dressing or favorite commercial French dressing or poppy seed dressing as desired4 to 6 firm ripe peaches, peeled or unpeeled as desired, seeds removed, thinly sliced, and sprinkled with lemon juice to prevent discoloration 2 to 3 firm ripe avocados, peeled, seeds removed, cut into bite-size pieces, and immediately sprinkle with lemon juice to prevent discoloration 1 cup halved sweet dark (Bing) or golden (Rainier) cherries, seeds a...More >>
  • Glazed Grilled Salmon with Key Lime Sauce

    Glazed Grilled Salmon with Key Lime Sauce

    Tuesday, July 8 2014 3:08 PM EDT2014-07-08 19:08:27 GMT
    4 to 6 servings Key Lime Sauce¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute (see note) 1 tablespoon cornstarch Pinch of salt 1 cup cold water ½ cup key lime juice 2 teaspoons freshly grated lime peel 4 to 6 salmon steaks, each about 8 to 10 ounces, or 1½ to 2 pounds salmon fillet (see note)Sprigs of parsley and thin slices of lime for garnish In a small heavy saucepan, combine sugar, cornstarch, and salt, mixing well. Gradually stir in water and key limejuice...More >>
    4 to 6 servings Key Lime Sauce¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute (see note) 1 tablespoon cornstarch Pinch of salt 1 cup cold water ½ cup key lime juice 2 teaspoons freshly grated lime peel 4 to 6 salmon steaks, each about 8 to 10 ounces, or 1½ to 2 pounds salmon fillet (see note)Sprigs of parsley and thin slices of lime for garnish In a small heavy saucepan, combine sugar, cornstarch, and salt, mixing well. Gradually stir in water and key limejuice...More >>
  • Old Fashioned Potato Salad with Roasted Peppers or Sun-Dried Tomatoes

    Old Fashioned Potato Salad with Roasted Peppers or Sun-Dried Tomatoes

    Wednesday, July 2 2014 11:09 PM EDT2014-07-03 03:09:25 GMT
    6 to 8 servings If taking potato salad to a picnic, be sure to transport it in a cooler packed with ice or frozen artificial ice-packs so it does not spoil en route.5 to 6 medium potatoes (see note) Boiling water as needed 1 medium sweet red pepper (optional) 1 medium sweet yellow pepper (optional) 1 cup mayonnaise or reduced-fat or no-fat mayonnaise, or ½ cup mayonnaise or reduced-fat or no-fat mayonnaise and ½ cup sour cream or reduced-fat sour cream 2 tablespoons white or cider vinegar 1...More >>
    6 to 8 servings If taking potato salad to a picnic, be sure to transport it in a cooler packed with ice or frozen artificial ice-packs so it does not spoil en route.5 to 6 medium potatoes (see note) Boiling water as needed 1 medium sweet red pepper (optional) 1 medium sweet yellow pepper (optional) 1 cup mayonnaise or reduced-fat or no-fat mayonnaise, or ½ cup mayonnaise or reduced-fat or no-fat mayonnaise and ½ cup sour cream or reduced-fat sour cream 2 tablespoons white or cider vinegar 1...More >>
  • Lemon Chillers

    Lemon Chillers

    Wednesday, July 2 2014 11:02 PM EDT2014-07-03 03:02:25 GMT
    6 servings ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute ½ cup water 1 tablespoon freshly grated lemon peel ¾ cup freshly squeezed lemon juice Crushed ice as needed Thin lemon slices as desired Ice water as needed Sprigs of fresh mint and maraschino cherries for garnish Combine the sugar, ½ cup water, and lemon peel in a small heavy saucepan; bring mixture to a boil over moderate heat. Reduce heat slightly and simmer, uncovered, for 5 minutes. Strain, if desire...More >>
    6 servings ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute ½ cup water 1 tablespoon freshly grated lemon peel ¾ cup freshly squeezed lemon juice Crushed ice as needed Thin lemon slices as desired Ice water as needed Sprigs of fresh mint and maraschino cherries for garnish Combine the sugar, ½ cup water, and lemon peel in a small heavy saucepan; bring mixture to a boil over moderate heat. Reduce heat slightly and simmer, uncovered, for 5 minutes. Strain, if desire...More >>
  • Jan's Favorite Fried Chicken

    Jan's Favorite Fried Chicken

    Wednesday, July 2 2014 10:57 PM EDT2014-07-03 02:57:20 GMT
    6 servingsAbout 1 cup flour or as needed 1 tablespoon paprika (optional) 1½ teaspoons poultry seasoning or to taste Salt and freshly ground black pepper to taste Cayenne pepper to taste (optional) About 12 to 18 assorted chicken pieces (breast pieces, thighs, drumsticks, and/or wings) bone-in or boneless, skin intact or removed as desired About 1½ cups cooking oil (corn, canola, or safflower oil) or bacon drippings, or a combination of cooking oil and bacon drippings Combine the flour, papri...More >>
    6 servingsAbout 1 cup flour or as needed 1 tablespoon paprika (optional) 1½ teaspoons poultry seasoning or to taste Salt and freshly ground black pepper to taste Cayenne pepper to taste (optional) About 12 to 18 assorted chicken pieces (breast pieces, thighs, drumsticks, and/or wings) bone-in or boneless, skin intact or removed as desired About 1½ cups cooking oil (corn, canola, or safflower oil) or bacon drippings, or a combination of cooking oil and bacon drippings Combine the flour, papri...More >>
  • Red, White and Blue 4th of July Mousse Cake

    Red, White and Blue 4th of July Mousse Cake

    Wednesday, July 2 2014 10:55 PM EDT2014-07-03 02:55:19 GMT
    one 9½ -inch diameter cakeAbout 2 (3-ounce) package lady-fingers, each cookie separated in half lengthwise (see note) 2 to 3 tablespoons cream sherry or brandy or orange juice (optional) (see note) 1 (3-ounce) package blueberry gelatin or reduced-sugar blueberry gelatin 1 (3-ounce) package pineapple or lemon gelatin or reduced-sugar gelatin 1 (3-ounce) package strawberry or raspberry gelatin or reduced-sugar raspberry or strawberry gelatin 3 cups boiling water, divided 1 (8-ounce) can crushed...More >>
    one 9½ -inch diameter cakeAbout 2 (3-ounce) package lady-fingers, each cookie separated in half lengthwise (see note) 2 to 3 tablespoons cream sherry or brandy or orange juice (optional) (see note) 1 (3-ounce) package blueberry gelatin or reduced-sugar blueberry gelatin 1 (3-ounce) package pineapple or lemon gelatin or reduced-sugar gelatin 1 (3-ounce) package strawberry or raspberry gelatin or reduced-sugar raspberry or strawberry gelatin 3 cups boiling water, divided 1 (8-ounce) can crushed...More >>
  • Roasted or Grilled Glazed Pork Loin

    Roasted or Grilled Glazed Pork Loin

    Wednesday, July 2 2014 10:49 PM EDT2014-07-03 02:49:34 GMT
    6 servings1 (2 to 3-pound) boneless pork loin, or 1½ to 2 pounds whole pork tenderloin, or 1 (4-pound) bone-in-pork loin, bone removed if desired (ask butcher to remove bone) 1 garlic clove, peeled and minced ¼ cup red wine vinegar ¼ cup catsup or chili sauce ¼ cup orange or pineapple juice ¼ cup honey 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch ½ teaspoon dry mustard Oven Method: Arrange pork loin on a rack in a roasting pan; sear/bake, uncovered, in a preheated very hot ov...More >>
    6 servings1 (2 to 3-pound) boneless pork loin, or 1½ to 2 pounds whole pork tenderloin, or 1 (4-pound) bone-in-pork loin, bone removed if desired (ask butcher to remove bone) 1 garlic clove, peeled and minced ¼ cup red wine vinegar ¼ cup catsup or chili sauce ¼ cup orange or pineapple juice ¼ cup honey 1 tablespoon reduced-sodium soy sauce 2 teaspoons cornstarch ½ teaspoon dry mustard Oven Method: Arrange pork loin on a rack in a roasting pan; sear/bake, uncovered, in a preheated very hot ov...More >>
  • Grilled, broiled or pan-grilled herbed steak

    Grilled, broiled or pan-grilled herbed steak

    Wednesday, June 25 2014 4:55 PM EDT2014-06-25 20:55:59 GMT
    4 to 6 servings½ cup commercial Italian Dressing or Zesty Italian Dressing or reduced-fat Italian Dressing ½ teaspoon prepared yellow mustard ¾ teaspoon finely snipped fresh oregano leaves (no stems)or ¼ teaspoon dried oregano leaves 1/8 teaspoon Tabasco sauce or to taste 4 to 6 boneless cube steaks, or 2 pounds boneless beef strip steak or sirloin steak, cut at least ¾ to 1¼ -inch(es) thick 1 to 2 garlic cloves, peeled and each cut in half (optional) Salt and freshly ground black pepper to...More >>
    4 to 6 servings½ cup commercial Italian Dressing or Zesty Italian Dressing or reduced-fat Italian Dressing ½ teaspoon prepared yellow mustard ¾ teaspoon finely snipped fresh oregano leaves (no stems)or ¼ teaspoon dried oregano leaves 1/8 teaspoon Tabasco sauce or to taste 4 to 6 boneless cube steaks, or 2 pounds boneless beef strip steak or sirloin steak, cut at least ¾ to 1¼ -inch(es) thick 1 to 2 garlic cloves, peeled and each cut in half (optional) Salt and freshly ground black pepper to...More >>
  • Salad au Caesar with Spicy Grilled Chicken, onion, mushrooms, avocado and gorgonzola cheese cooked creamy caesar-style dressing

    Salad au Caesar with Spicy Grilled Chicken, onion, mushrooms, avocado and gorgonzola cheese cooked creamy caesar-style dressing

    Wednesday, June 25 2014 4:52 PM EDT2014-06-25 20:52:36 GMT
    4 to 6 servings Cooked Creamy Caesar-style Dressing or commercial Caesar-style dressing as desired1 head romaine, cored and torn into bite-size pieces,or 1 (10-ounce) package bite-size pieces romaine 1 small sweet onion (Vidalia or other sweet variety), peeled, thinly sliced, and separated into individual rings, or 6 to 8 green onions, cut-on-the-bias into 1-inch pieces (include some green parts) 8 ounces mushrooms, thinly sliced 1 pound boneless chicken breasts or chicken tenders, cut into...More >>
    4 to 6 servings Cooked Creamy Caesar-style Dressing or commercial Caesar-style dressing as desired1 head romaine, cored and torn into bite-size pieces,or 1 (10-ounce) package bite-size pieces romaine 1 small sweet onion (Vidalia or other sweet variety), peeled, thinly sliced, and separated into individual rings, or 6 to 8 green onions, cut-on-the-bias into 1-inch pieces (include some green parts) 8 ounces mushrooms, thinly sliced 1 pound boneless chicken breasts or chicken tenders, cut into...More >>
  • Hot crusty herbed rye or multi-grain bread

    Hot crusty herbed rye or multi-grain bread

    Wednesday, June 25 2014 4:48 PM EDT2014-06-25 20:48:21 GMT
    one loaf, about 10 servings3 tablespoons minced parsley (no stems) 2 tablespoons finely snipped fresh chives 1 tablespoon finely snipped fresh sage or rosemary leaves, or 1 teaspoon dried sage or rosemary 1 tablespoon finely snipped fresh basil leaves, or 1 teaspoon dried basil leaves 1 tablespoon finely snipped fresh marjoram or tarragon leaves, or 1 teaspoon dried tarragon leaves 1 teaspoon dry mustard 1 teaspoon lemon juice (if using all fresh herbs) or ¼ teaspoon lemon juice (if using som...More >>
    one loaf, about 10 servings3 tablespoons minced parsley (no stems) 2 tablespoons finely snipped fresh chives 1 tablespoon finely snipped fresh sage or rosemary leaves, or 1 teaspoon dried sage or rosemary 1 tablespoon finely snipped fresh basil leaves, or 1 teaspoon dried basil leaves 1 tablespoon finely snipped fresh marjoram or tarragon leaves, or 1 teaspoon dried tarragon leaves 1 teaspoon dry mustard 1 teaspoon lemon juice (if using all fresh herbs) or ¼ teaspoon lemon juice (if using som...More >>
  • Tasty berry peach or mango crisp

    Tasty berry peach or mango crisp

    Wednesday, June 25 2014 4:42 PM EDT2014-06-25 20:42:45 GMT
    6 servings FillingAbout ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute, or to taste ¼ cup sifted flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Pinch of salt (optional) 4 ripe medium peaches or mangos, peeled, seeds removed, and sliced,or 2 cups (thawed) frozen sliced peaches or mangos 2 cups fresh or (thawed) frozen blueberries or blackberries or red raspberries, stems removed 1 tablespoon lemon juice Topping ¾ cup sifted flo...More >>
    6 servings FillingAbout ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute, or to taste ¼ cup sifted flour ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves Pinch of salt (optional) 4 ripe medium peaches or mangos, peeled, seeds removed, and sliced,or 2 cups (thawed) frozen sliced peaches or mangos 2 cups fresh or (thawed) frozen blueberries or blackberries or red raspberries, stems removed 1 tablespoon lemon juice Topping ¾ cup sifted flo...More >>
  • Chicken and Cheese Enchiladas

    Chicken and Cheese Enchiladas

    Tuesday, June 10 2014 3:23 PM EDT2014-06-10 19:23:36 GMT
    6 servings12 (6-inch) corn or flour tortillas (see note)1 to 2 tablespoons corn oilAbout 1½ cups Enchilada Sauce or 1 (10-ounce) can enchilada sauce2 garlic cloves, peeled and minced, divided1 to 2 jalapeno pepper(s), minced, or ½ (4-ounce) can green chiles or to taste, drained and minced2½ cups chopped cooked chicken or turkey (see note)Salt to taste2 cups sour cream or reduced-fat or no-fat sour cream2 chicken bouillon cubes, mashed½ cup chopped green onion½ teaspoon cumin or to taste2 (8-...More >>
    6 servings12 (6-inch) corn or flour tortillas (see note)1 to 2 tablespoons corn oilAbout 1½ cups Enchilada Sauce or 1 (10-ounce) can enchilada sauce2 garlic cloves, peeled and minced, divided1 to 2 jalapeno pepper(s), minced, or ½ (4-ounce) can green chiles or to taste, drained and minced2½ cups chopped cooked chicken or turkey (see note)Salt to taste2 cups sour cream or reduced-fat or no-fat sour cream2 chicken bouillon cubes, mashed½ cup chopped green onion½ teaspoon cumin or to taste2 (8-...More >>
  • Fresh Vera Cruz

    Fresh Vera Cruz

    Tuesday, June 10 2014 3:15 PM EDT2014-06-10 19:15:12 GMT
    6 servingsThis is a classic dish from the city of Vera Cruz located southeast of Mexico City on the Gulf of Mexico. Red Snapper is a favorite fish to use in the recipe, but other firm whitefish fillets may be used.About 2 to 3 tablespoons cooking oil2 to 2½ pounds red snapper or other firm fish fillets, cut into serving pieces1 medium onion, peeled and chopped1 garlic clove, peeled and mincedAbout 2 pounds firm ripe tomatoes, chopped, or 1 (28-ounce) can diced tomatoes (including liquid...More >>
    6 servingsThis is a classic dish from the city of Vera Cruz located southeast of Mexico City on the Gulf of Mexico. Red Snapper is a favorite fish to use in the recipe, but other firm whitefish fillets may be used.About 2 to 3 tablespoons cooking oil2 to 2½ pounds red snapper or other firm fish fillets, cut into serving pieces1 medium onion, peeled and chopped1 garlic clove, peeled and mincedAbout 2 pounds firm ripe tomatoes, chopped, or 1 (28-ounce) can diced tomatoes (including liquid...More >>
  • Favorite Guacamole

    Favorite Guacamole

    Tuesday, June 10 2014 3:10 PM EDT2014-06-10 19:10:52 GMT
    about 2 to 2¼ cups2 firm ripe avocados (preferably Haas variety)2 tablespoons freshly squeezed lime juice1 firm ripe medium tomato, cored, seeds removed, and diced, or about 6 to 8 grape (very very small) tomatoes, each quartered1 to 2 jalapeno pepper(s), seeds removed and chopped½ to ¾ cup finely chopped peeled sweet onion¼ cup mayonnaise (optional)¼ cup fresh cilantro leaves (no stems), cleaned, dried, and finely snipped (optional)Kosher salt or sea salt and freshly ground black pepper t...More >>
    about 2 to 2¼ cups2 firm ripe avocados (preferably Haas variety)2 tablespoons freshly squeezed lime juice1 firm ripe medium tomato, cored, seeds removed, and diced, or about 6 to 8 grape (very very small) tomatoes, each quartered1 to 2 jalapeno pepper(s), seeds removed and chopped½ to ¾ cup finely chopped peeled sweet onion¼ cup mayonnaise (optional)¼ cup fresh cilantro leaves (no stems), cleaned, dried, and finely snipped (optional)Kosher salt or sea salt and freshly ground black pepper t...More >>
  • Flan de Carmelo (Custard with a crispy carmel coating)

    Flan de Carmelo (Custard with a crispy carmel coating)

    Tuesday, June 10 2014 3:06 PM EDT2014-06-10 19:06:03 GMT
    6 servingsFlan de Caramelo is the classic dessert of Mexico…a classic flan or custard with a caramel topping which is as light and delicious as it is timeless. The classic recipe can be changed by substituting part of the milk with another liquid such as orange juice.Caramelized Sugar Coating½ cup sugarFlan (Custard)4 extra large or jumbo eggs, at room temperature½ cup sugar¼ teaspoon ground cinnamon or to tastePinch of salt2 cups milk or 1 cup milk and 1 cup orange juice, at room temperatur...More >>
    6 servingsFlan de Caramelo is the classic dessert of Mexico…a classic flan or custard with a caramel topping which is as light and delicious as it is timeless. The classic recipe can be changed by substituting part of the milk with another liquid such as orange juice.Caramelized Sugar Coating½ cup sugarFlan (Custard)4 extra large or jumbo eggs, at room temperature½ cup sugar¼ teaspoon ground cinnamon or to tastePinch of salt2 cups milk or 1 cup milk and 1 cup orange juice, at room temperatur...More >>
  • Mixed greens, orange and jicama salad with spicy cumin vinaigrette dressing

    Mixed greens, orange and jicama salad with spicy cumin vinaigrette dressing

    Thursday, June 5 2014 3:19 PM EDT2014-06-05 19:19:21 GMT
    6 servingsSpicy Cumin Vinaigrette Dressing about 1/3 cup3 tablespoons fresh lime juice1 garlic clove, peeled and minced½ teaspoon chili powder½ teaspoon ground cumin¼ cup extra-virgin olive oilSalt and freshly ground black pepper to tasteSalad Mixture2 to 3 seedless medium oranges or 1 to 2 grapefruit or 3 to 4 tangerines1 small sweet onion (Vidalia or other sweet onion), peeled, thinly sliced crosswise, and then separated into individual rings1 small or ½ large (about 1 pound) jicama, pee...More >>
    6 servingsSpicy Cumin Vinaigrette Dressing about 1/3 cup3 tablespoons fresh lime juice1 garlic clove, peeled and minced½ teaspoon chili powder½ teaspoon ground cumin¼ cup extra-virgin olive oilSalt and freshly ground black pepper to tasteSalad Mixture2 to 3 seedless medium oranges or 1 to 2 grapefruit or 3 to 4 tangerines1 small sweet onion (Vidalia or other sweet onion), peeled, thinly sliced crosswise, and then separated into individual rings1 small or ½ large (about 1 pound) jicama, pee...More >>
  • Margarita Jubilee Cake

    Margarita Jubilee Cake

    Thursday, June 5 2014 3:14 PM EDT2014-06-05 19:14:34 GMT
    one 10-inch tube cakeCake1 (18.25-ounce) package yellow cake mix1 (3.4-ounce) package instant vanilla or French vanilla pudding and pie-filling mix½ cup cooking oil3 tablespoons tequila (preferably gold tequila)3 tablespoons Triple Sec or other orange liqueur2 tablespoons lime juice (preferably freshly squeezed)4 jumbo or extra large eggs, at room temperature2 teaspoons freshly grated lime peelGlaze/Syrup¾ cup sugar¼ cup butter or margarine2 tablespoons water2 tablespoons plus1 teaspoon lime ...More >>
    one 10-inch tube cakeCake1 (18.25-ounce) package yellow cake mix1 (3.4-ounce) package instant vanilla or French vanilla pudding and pie-filling mix½ cup cooking oil3 tablespoons tequila (preferably gold tequila)3 tablespoons Triple Sec or other orange liqueur2 tablespoons lime juice (preferably freshly squeezed)4 jumbo or extra large eggs, at room temperature2 teaspoons freshly grated lime peelGlaze/Syrup¾ cup sugar¼ cup butter or margarine2 tablespoons water2 tablespoons plus1 teaspoon lime ...More >>
  • Empanaditas

    Empanaditas

    Thursday, June 5 2014 3:10 PM EDT2014-06-05 19:10:34 GMT
    about 32 hors d’ oeuvresPopular at Christmastime in Mexico and the American Southwest, empanadas are pastry turnovers filled with meat, fruit, or nuts. They can be served as an entree or in miniature form as hors d’ oeuvres called Empanaditas.12 ounces lean ground beef or uncooked ground chicken or turkey½ cup chopped peeled onion1 teaspoon butter1 tablespoon flour1½ teaspoons chili powder or to taste½ teaspoon cinnamon ¼ teaspoon dried oregano1 (8-ounce) can tomato sauce½ cup chopped dark ...More >>
    about 32 hors d’ oeuvresPopular at Christmastime in Mexico and the American Southwest, empanadas are pastry turnovers filled with meat, fruit, or nuts. They can be served as an entree or in miniature form as hors d’ oeuvres called Empanaditas.12 ounces lean ground beef or uncooked ground chicken or turkey½ cup chopped peeled onion1 teaspoon butter1 tablespoon flour1½ teaspoons chili powder or to taste½ teaspoon cinnamon ¼ teaspoon dried oregano1 (8-ounce) can tomato sauce½ cup chopped dark ...More >>
  • Chicken Mole

    Chicken Mole

    Thursday, June 5 2014 3:04 PM EDT2014-06-05 19:04:15 GMT
    6 servingsChicken Mole is a classic Mexican recipe, often served for special occasions. It has unsweetened chocolate as one of its ingredients.2 pounds boneless chicken breasts, or 1 (2½ to 3-pound) frying/broiler chicken (or Pick-of-the-Chick), cut into serving pieces (remove skin if desired)2 tablespoons hot cooking oil or butter or margarine, meltedSalt and freshly ground black pepper to taste1 to 2 garlic cloves, peeled and minced½ cup chopped green pepper½ cup chopped peeled o...More >>
    6 servingsChicken Mole is a classic Mexican recipe, often served for special occasions. It has unsweetened chocolate as one of its ingredients.2 pounds boneless chicken breasts, or 1 (2½ to 3-pound) frying/broiler chicken (or Pick-of-the-Chick), cut into serving pieces (remove skin if desired)2 tablespoons hot cooking oil or butter or margarine, meltedSalt and freshly ground black pepper to taste1 to 2 garlic cloves, peeled and minced½ cup chopped green pepper½ cup chopped peeled o...More >>
  • Devilishly-good Deviled Eggs

    Devilishly-good Deviled Eggs

    Thursday, May 22 2014 3:50 PM EDT2014-05-22 19:50:37 GMT
    12 deviled eggs, 6 servingsThese are great to serve as a hors d’ oeuvre or picnic fare.6 hard-cooked extra large or jumbo eggs, peeled, each cut in half lengthwise, yolks removed (see note)¼ cup mayonnaise or reduced-fat or no-fat mayonnaise2 teaspoons sweet pickle juice½ to 1 teaspoon prepared yellow mustard½ teaspoon Worcestershire sauce¼ to ½ teaspoon cider vinegarSeveral drops Tabasco or other hot pepper sauce or several grains cayenne pepper or to tasteSalt and white pepper to tas...More >>
    12 deviled eggs, 6 servingsThese are great to serve as a hors d’ oeuvre or picnic fare.6 hard-cooked extra large or jumbo eggs, peeled, each cut in half lengthwise, yolks removed (see note)¼ cup mayonnaise or reduced-fat or no-fat mayonnaise2 teaspoons sweet pickle juice½ to 1 teaspoon prepared yellow mustard½ teaspoon Worcestershire sauce¼ to ½ teaspoon cider vinegarSeveral drops Tabasco or other hot pepper sauce or several grains cayenne pepper or to tasteSalt and white pepper to tas...More >>
  • Frosted Cheerie Cherry Chocolate Cookies

    Frosted Cheerie Cherry Chocolate Cookies

    Thursday, May 22 2014 3:40 PM EDT2014-05-22 19:40:00 GMT
    about 4 ½ dozen cookies1¾ cups sifted flour½ teaspoon baking soda¼ teaspoon salt2 ounces unsweetened chocolate½ cup butter or margarine, at room temperature1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters, at room temperature1/3 cup buttermilk1 teaspoon vanilla extract1½ cups dried sweet dark (Bing) cherriesChocolate FrostingFinely chopped nuts of choice as desired for garnish (optional)Sift togethe...More >>
    about 4 ½ dozen cookies1¾ cups sifted flour½ teaspoon baking soda¼ teaspoon salt2 ounces unsweetened chocolate½ cup butter or margarine, at room temperature1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters, at room temperature1/3 cup buttermilk1 teaspoon vanilla extract1½ cups dried sweet dark (Bing) cherriesChocolate FrostingFinely chopped nuts of choice as desired for garnish (optional)Sift togethe...More >>
  • Grilled or Roasted Herbed Garlic Chicken

    Grilled or Roasted Herbed Garlic Chicken

    Thursday, May 22 2014 3:08 PM EDT2014-05-22 19:08:24 GMT
    4 to 6 servings 1 (5 to 7-pound) roasting chicken1/3 cup extra virgin olive oil, divided5 to 6 cloves garlic, peeled and each cut in half4 whole fresh or dried bay leaves½ teaspoon each finely snipped fresh thyme, oregano, marjoram, basil, and sage leaves (no stems)Salt and freshly ground black pepper to tasteSprigs of fresh herbs as desired for garnishRemove giblets from chicken and discard or cook separately for other use. Brush the skin of the chicken, all over, with half of the olive...More >>
    4 to 6 servings 1 (5 to 7-pound) roasting chicken1/3 cup extra virgin olive oil, divided5 to 6 cloves garlic, peeled and each cut in half4 whole fresh or dried bay leaves½ teaspoon each finely snipped fresh thyme, oregano, marjoram, basil, and sage leaves (no stems)Salt and freshly ground black pepper to tasteSprigs of fresh herbs as desired for garnishRemove giblets from chicken and discard or cook separately for other use. Brush the skin of the chicken, all over, with half of the olive...More >>
  • Old Fashioned Potato Salad with Variations

    Old Fashioned Potato Salad with Variations

    Thursday, May 22 2014 3:03 PM EDT2014-05-22 19:03:36 GMT
    6 to 8 servingsIt’s an American tradition. Here’s an old-fashioned recipe with some new-fashioned variations for your taste buds. If taking potato salad to a picnic, be sure to transport it in a cooler packed with ice or frozen artificial ice-packs so it does not spoil in route.5 to 6 medium potatoes (see note)Boiling water as needed 1 cup mayonnaise or reduced-fat or no-fat mayonnaise2 tablespoons white or cider vinegar1 teaspoon sugar or granulated sugar substitute or to taste (optiona...More >>
    6 to 8 servingsIt’s an American tradition. Here’s an old-fashioned recipe with some new-fashioned variations for your taste buds. If taking potato salad to a picnic, be sure to transport it in a cooler packed with ice or frozen artificial ice-packs so it does not spoil in route.5 to 6 medium potatoes (see note)Boiling water as needed 1 cup mayonnaise or reduced-fat or no-fat mayonnaise2 tablespoons white or cider vinegar1 teaspoon sugar or granulated sugar substitute or to taste (optiona...More >>
  • Roasted Corn Salsa

    Roasted Corn Salsa

    Thursday, May 22 2014 2:54 PM EDT2014-05-22 18:54:09 GMT
    about 2 cups1 to 2 ears young fresh cornCold water as needed Butter or margarine, at room temperature, or extra virgin olive oil as needed 2 firm ripe medium tomatoes, cored and coarsely chopped, or 8 to 12 firm ripe cherry (very small) or grape (very, very small) tomatoes, each quartered4 to 5 green onions, coarsely chopped or thinly sliced1 to 2 fresh jalapeno or other hot peppers or to taste, chopped (see note)¼ cup snipped fresh cilantro leaves (no stems)2 to 3 tablespoons extra virgi...More >>
    about 2 cups1 to 2 ears young fresh cornCold water as needed Butter or margarine, at room temperature, or extra virgin olive oil as needed 2 firm ripe medium tomatoes, cored and coarsely chopped, or 8 to 12 firm ripe cherry (very small) or grape (very, very small) tomatoes, each quartered4 to 5 green onions, coarsely chopped or thinly sliced1 to 2 fresh jalapeno or other hot peppers or to taste, chopped (see note)¼ cup snipped fresh cilantro leaves (no stems)2 to 3 tablespoons extra virgi...More >>
  • Chicken and shrimp piccata with mushrooms over pasta of choice

    Chicken and shrimp piccata with mushrooms over pasta of choice

    Wednesday, May 14 2014 2:53 PM EDT2014-05-14 18:53:54 GMT
    4 to 6 servings8 to12 ounces fresh or thawed frozen small to medium (41 to 50 count) shrimp, peeled, deveined, and tails removed8 to 12 ounces boneless chicken breast(s), skin removed, or thinly sliced chicken breast piecesFlour as needed (optional)1 to 2 garlic clove(s) or to taste, peeled and chopped (optional)8 to 12 ounces fresh mushrooms, thinly sliced1 to 2 tablespoon(s) hot extra virgin olive oil2 large lemons, quartered (see note) Salt and freshly ground black or white pepper to ta...More >>
    4 to 6 servings8 to12 ounces fresh or thawed frozen small to medium (41 to 50 count) shrimp, peeled, deveined, and tails removed8 to 12 ounces boneless chicken breast(s), skin removed, or thinly sliced chicken breast piecesFlour as needed (optional)1 to 2 garlic clove(s) or to taste, peeled and chopped (optional)8 to 12 ounces fresh mushrooms, thinly sliced1 to 2 tablespoon(s) hot extra virgin olive oil2 large lemons, quartered (see note) Salt and freshly ground black or white pepper to ta...More >>
  • Chilled marinated green beans

    Chilled marinated green beans

    Wednesday, May 14 2014 2:49 PM EDT2014-05-14 18:49:44 GMT
    4 servings1 pound fresh green beans or 1 pound thawed frozen whole or French-style green beans1 garlic clove, peeled and minced 2 tablespoons extra virgin olive oil2 tablespoons other salad oil (corn, canola, or safflower oil)2 tablespoons white wine vinegar1 tablespoon prepared stone-ground mustard1½ teaspoons finely snipped fresh rosemary leaves or ½ teaspoon dried rosemary leaves or to tasteSalt and freshly ground black pepper to tasteCrisp mixed greens as desired (optional)Trim ends and...More >>
    4 servings1 pound fresh green beans or 1 pound thawed frozen whole or French-style green beans1 garlic clove, peeled and minced 2 tablespoons extra virgin olive oil2 tablespoons other salad oil (corn, canola, or safflower oil)2 tablespoons white wine vinegar1 tablespoon prepared stone-ground mustard1½ teaspoons finely snipped fresh rosemary leaves or ½ teaspoon dried rosemary leaves or to tasteSalt and freshly ground black pepper to tasteCrisp mixed greens as desired (optional)Trim ends and...More >>
  • Frozen macaroon creme parfaits

    Frozen macaroon creme parfaits

    Wednesday, May 14 2014 2:45 PM EDT2014-05-14 18:45:41 GMT
    4 to 6 servings12 to 18 almond or coconut macaroon cookies, day old and allowed to stand uncovered at room temperature for at least two hoursAbout 1/3 cup cream sherry or brandy or golden port (see note)½ to ¾ cup sugar or the equivalent of ½ to ¾ cup sugar in granulated sugar substitute2 to 3 cups chilled heavy cream or 4 to 6 cups thawed frozen non-dairy whipped topping (see note)½ to ¾ cup slivered blanched almondsToasted slivered blanched almonds as desired, sprigs of fresh mint, ...More >>
    4 to 6 servings12 to 18 almond or coconut macaroon cookies, day old and allowed to stand uncovered at room temperature for at least two hoursAbout 1/3 cup cream sherry or brandy or golden port (see note)½ to ¾ cup sugar or the equivalent of ½ to ¾ cup sugar in granulated sugar substitute2 to 3 cups chilled heavy cream or 4 to 6 cups thawed frozen non-dairy whipped topping (see note)½ to ¾ cup slivered blanched almondsToasted slivered blanched almonds as desired, sprigs of fresh mint, ...More >>
  • Oatmeal drop biscuits

    Oatmeal drop biscuits

    Wednesday, May 14 2014 2:42 PM EDT2014-05-14 18:42:32 GMT
    12 to 15 biscuits1 cup sifted flour1 cup quick-cooking rolled oats1 tablespoon baking powder1½ tablespoons light brown sugar or the equivalent of 1½ tablespoons brown sugar in brown sugar substitute½ teaspoon salt1 egg, at room temperature½ cup milk (see note)1/3 cup cooking oil (corn, canola, or safflower oil)In a medium bowl, combine the first 4 to 5 ingredients; stir in milk, mixing just until dry ingredients are thoroughly moist. Drop dough by rounded teaspoonfuls, 2 inches apart, o...More >>
    12 to 15 biscuits1 cup sifted flour1 cup quick-cooking rolled oats1 tablespoon baking powder1½ tablespoons light brown sugar or the equivalent of 1½ tablespoons brown sugar in brown sugar substitute½ teaspoon salt1 egg, at room temperature½ cup milk (see note)1/3 cup cooking oil (corn, canola, or safflower oil)In a medium bowl, combine the first 4 to 5 ingredients; stir in milk, mixing just until dry ingredients are thoroughly moist. Drop dough by rounded teaspoonfuls, 2 inches apart, o...More >>
  • My favorite cheescake with tipsy strawberries or decadent fudge sauce or both!

    My favorite cheescake with tipsy strawberries or decadent fudge sauce or both!

    Wednesday, May 7 2014 4:06 PM EDT2014-05-07 20:06:01 GMT
    one 9-inch cheesecakeThis cheesecake is very easy to make. Dad and kids….YOU can make this and surprise MOM!Crust1½ cups fine graham cracker crumbs or vanilla or chocolate wafer/cookie crumbs (see note)¾ cup finely chopped pecans or English walnuts (optional)6 tablespoons sugar or the equivalent of 6 tablespoons sugar in granulated sugar substitute1/3cup butter or margarine, melted (see note) Filling3 (8-ounce) packages cream cheese or reduced-fat cream cheese, at room temperature (do not ...More >>
    one 9-inch cheesecakeThis cheesecake is very easy to make. Dad and kids….YOU can make this and surprise MOM!Crust1½ cups fine graham cracker crumbs or vanilla or chocolate wafer/cookie crumbs (see note)¾ cup finely chopped pecans or English walnuts (optional)6 tablespoons sugar or the equivalent of 6 tablespoons sugar in granulated sugar substitute1/3cup butter or margarine, melted (see note) Filling3 (8-ounce) packages cream cheese or reduced-fat cream cheese, at room temperature (do not ...More >>
  • Luscious tipsy chocolate-dipped cherries

    Luscious tipsy chocolate-dipped cherries

    Wednesday, May 7 2014 3:59 PM EDT2014-05-07 19:59:07 GMT
    about 1½ to 2 dozen treatsThese are marvelous to give or serve for Mother’s Day.48 to 60 dried dark sweet (Bing) cherriesShort wooden picks (may have paper-frilled tops if desired)Brandy or bourbon or Kirshwasser as needed, about ? cup or brandy flavoring (optional)12 to 16 ounces bittersweet or semi-sweet chocolate, or sweet milk chocolate, or sweet white chocolate, broken into piecesInsert a wooden pick into 3 cherries placed together to form a very small kabob. Repeat the process until...More >>
    about 1½ to 2 dozen treatsThese are marvelous to give or serve for Mother’s Day.48 to 60 dried dark sweet (Bing) cherriesShort wooden picks (may have paper-frilled tops if desired)Brandy or bourbon or Kirshwasser as needed, about ? cup or brandy flavoring (optional)12 to 16 ounces bittersweet or semi-sweet chocolate, or sweet milk chocolate, or sweet white chocolate, broken into piecesInsert a wooden pick into 3 cherries placed together to form a very small kabob. Repeat the process until...More >>
  • Grilled corn on the cob with fresh herbed butter

    Grilled corn on the cob with fresh herbed butter

    Wednesday, May 7 2014 3:56 PM EDT2014-05-07 19:56:14 GMT
    4 servingsNothing tastes better than young tender fresh sweet corn -on-the-cob slathered with butter or herbed butter.4 to 8 ears corn (preferably with husks on)Cold water as neededMelted butter or Fresh Herbed Butter as desiredSeasoned salt or salt and freshly ground black pepper as desired to tasteChoose young fresh corn ears. If corn ears are in the husk, remove silk from each. Soak ears in husks in cold water to cover for about 1 hour. Also, soak corn ears out-of-the-husk in cold water...More >>
    4 servingsNothing tastes better than young tender fresh sweet corn -on-the-cob slathered with butter or herbed butter.4 to 8 ears corn (preferably with husks on)Cold water as neededMelted butter or Fresh Herbed Butter as desiredSeasoned salt or salt and freshly ground black pepper as desired to tasteChoose young fresh corn ears. If corn ears are in the husk, remove silk from each. Soak ears in husks in cold water to cover for about 1 hour. Also, soak corn ears out-of-the-husk in cold water...More >>
  • Grilled ribeye steak with jerk seasoning

    Grilled ribeye steak with jerk seasoning

    Wednesday, May 7 2014 3:53 PM EDT2014-05-07 19:53:00 GMT
    4 to 6 servingsGuys like to grill…..so here’s a recipe that Dad can prepare for Mom this Mother’s Day.Jerk Seasoning about 1 cup seasoning12 green onions6 hot peppers (jalapeno or other hot variety), stem, seeds removed and chopped4 garlic cloves, peeled and cut into quarters¼ cup fresh lime juice¼ cup light brown sugar, firmly packed or the equivalent of ¼ cup brown sugar in granulated sugar substitute2 tablespoons reduced-sodium soy sauce2 tablespoons cooking oil (corn, canola, or safflo...More >>
    4 to 6 servingsGuys like to grill…..so here’s a recipe that Dad can prepare for Mom this Mother’s Day.Jerk Seasoning about 1 cup seasoning12 green onions6 hot peppers (jalapeno or other hot variety), stem, seeds removed and chopped4 garlic cloves, peeled and cut into quarters¼ cup fresh lime juice¼ cup light brown sugar, firmly packed or the equivalent of ¼ cup brown sugar in granulated sugar substitute2 tablespoons reduced-sodium soy sauce2 tablespoons cooking oil (corn, canola, or safflo...More >>
  • Fresh mango pineapple blueberry salsa

    Fresh mango pineapple blueberry salsa

    Wednesday, May 7 2014 3:48 PM EDT2014-05-07 19:48:54 GMT
    about 4 to 5 cups1 large or 2 to 3 firm ripe small to medium mango(s), peeled, seeds removed, coarsely chopped or thinly sliced and each slice cut in half2 whole cloves (optional)1 cup cubed (very small cubes) peeled fresh pineapple1 to 1½ cup(s) fresh blueberries, stems removed ½ cup coarsely chopped sweet red pepper, or ¼ cup each coarsely chopped sweet red and yellow peppers (optional)¼ to 1/3 cup light brown sugar, firmly packed½ cup finely snipped fresh cilantro leaves or 1 tea...More >>
    about 4 to 5 cups1 large or 2 to 3 firm ripe small to medium mango(s), peeled, seeds removed, coarsely chopped or thinly sliced and each slice cut in half2 whole cloves (optional)1 cup cubed (very small cubes) peeled fresh pineapple1 to 1½ cup(s) fresh blueberries, stems removed ½ cup coarsely chopped sweet red pepper, or ¼ cup each coarsely chopped sweet red and yellow peppers (optional)¼ to 1/3 cup light brown sugar, firmly packed½ cup finely snipped fresh cilantro leaves or 1 tea...More >>
  • Roasted Seasoned new red-skinned potatoes

    Roasted Seasoned new red-skinned potatoes

    Wednesday, May 7 2014 3:44 PM EDT2014-05-07 19:44:16 GMT
    4 servings12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed2 tablespoons butter or margarine, melted2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)Sea salt or seasoned salt and seasoned pepper or freshly ground black pepper to tastePaprika as desired (optional)Sprigs of parsley for garnishPrepare potatoes for cooking. Pour oil and butter in a shallow baking dish/pan. Arrange potato halves or quarters i...More >>
    4 servings12 to 16 very small red-skinned potatoes, each cut in half or quartered, part of peel removed2 tablespoons butter or margarine, melted2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)Sea salt or seasoned salt and seasoned pepper or freshly ground black pepper to tastePaprika as desired (optional)Sprigs of parsley for garnishPrepare potatoes for cooking. Pour oil and butter in a shallow baking dish/pan. Arrange potato halves or quarters i...More >>
  • Cafe Mexicano

    Cafe Mexicano

    Wednesday, April 30 2014 3:21 PM EDT2014-04-30 19:21:24 GMT
    one serving1 ounce (2 tablespoons) Kahlua liqueur or other coffee liqueur½ ounce (1 tablespoon) brandy1 teaspoon chocolate syrupAbout ¾ to 1 cup hot prepared strong-brewed coffeeSweetened flavored whipped cream for garnishGrated bittersweet or semisweet chocolate for garnishCinnamon stick for garnish (optional)Combine Kahlua or other coffee liqueur, brandy, and chocolate syrup in a coffee mug. Fill mug with coffee, blending slightly. Top with sweetened flavored whipped cream and grated choc...More >>
    one serving1 ounce (2 tablespoons) Kahlua liqueur or other coffee liqueur½ ounce (1 tablespoon) brandy1 teaspoon chocolate syrupAbout ¾ to 1 cup hot prepared strong-brewed coffeeSweetened flavored whipped cream for garnishGrated bittersweet or semisweet chocolate for garnishCinnamon stick for garnish (optional)Combine Kahlua or other coffee liqueur, brandy, and chocolate syrup in a coffee mug. Fill mug with coffee, blending slightly. Top with sweetened flavored whipped cream and grated choc...More >>
  • Crispy greens with jicama, peaches, mango and cilantro accompanied with spicy lime dressing

    Crispy greens with jicama, peaches, mango and cilantro accompanied with spicy lime dressing

    Wednesday, April 30 2014 3:19 PM EDT2014-04-30 19:19:09 GMT
    4 servings4 cups torn crisp leaf lettuce or mixed greens2 firm ripe medium peaches or nectarines, peeled, seeds removed, and thinly sliced, or 1 cup bite-size pieces peeled fresh pineapple or orange1 firm ripe mango, peeled, seed removed, and cut into thin wedges or slices or bite-size pieces,1 small red onion, peeled, thinly sliced, and separated into rings, or peeled and coarsely chopped, or 4 to 6 green onions, thinly sliced (include some green tops)1½ cups julienne (very thin st...More >>
    4 servings4 cups torn crisp leaf lettuce or mixed greens2 firm ripe medium peaches or nectarines, peeled, seeds removed, and thinly sliced, or 1 cup bite-size pieces peeled fresh pineapple or orange1 firm ripe mango, peeled, seed removed, and cut into thin wedges or slices or bite-size pieces,1 small red onion, peeled, thinly sliced, and separated into rings, or peeled and coarsely chopped, or 4 to 6 green onions, thinly sliced (include some green tops)1½ cups julienne (very thin st...More >>
  • Gourmet fajitas

    Gourmet fajitas

    Wednesday, April 30 2014 3:12 PM EDT2014-04-30 19:12:34 GMT
    4 to 6 servingsMarinade1 to 2 garlic cloves, peeled and minced1 cup dry red or white wine1/3 cup plus 1 to 2 tablespoons extra virgin olive oil, divided2 tablespoons finely snipped fresh cilantro leaves or 2 teaspoons dried cilantro1 to 2 tablespoons light brown sugar or to taste1 teaspoon chili powder or to taste¼ teaspoon crushed dried red pepper or to taste3 to 4 drops balsamic vinegar1 to 1½ pounds boneless beef round or sirloin or chuck steak or boneless chicken breast or chicken tenders...More >>
    4 to 6 servingsMarinade1 to 2 garlic cloves, peeled and minced1 cup dry red or white wine1/3 cup plus 1 to 2 tablespoons extra virgin olive oil, divided2 tablespoons finely snipped fresh cilantro leaves or 2 teaspoons dried cilantro1 to 2 tablespoons light brown sugar or to taste1 teaspoon chili powder or to taste¼ teaspoon crushed dried red pepper or to taste3 to 4 drops balsamic vinegar1 to 1½ pounds boneless beef round or sirloin or chuck steak or boneless chicken breast or chicken tenders...More >>
  • Favorite guacamole

    Favorite guacamole

    Wednesday, April 30 2014 3:00 PM EDT2014-04-30 19:00:27 GMT
    about 2 to 2¼ cups2 firm ripe avocados2 tablespoons freshly squeezed lime juice1 firm ripe medium tomato, cored, seeds removed, and diced, or about 6 to 8 grape (very very small) tomatoes, each quartered1 to 2 jalapeno pepper(s), seeds removed and chopped½ to ¾ cup finely chopped peeled sweet onion¼ cup mayonnaise (optional) ¼ cup fresh cilantro leaves (no stems), cleaned, dried, and finely snipped (optional)Kosher salt or sea salt and freshly ground black pepper to tasteCrisp tortilla chi...More >>
    about 2 to 2¼ cups2 firm ripe avocados2 tablespoons freshly squeezed lime juice1 firm ripe medium tomato, cored, seeds removed, and diced, or about 6 to 8 grape (very very small) tomatoes, each quartered1 to 2 jalapeno pepper(s), seeds removed and chopped½ to ¾ cup finely chopped peeled sweet onion¼ cup mayonnaise (optional) ¼ cup fresh cilantro leaves (no stems), cleaned, dried, and finely snipped (optional)Kosher salt or sea salt and freshly ground black pepper to tasteCrisp tortilla chi...More >>
  • Mexican wine cookies

    Mexican wine cookies

    Wednesday, April 30 2014 2:57 PM EDT2014-04-30 18:57:17 GMT
    about 2 dozen cookies2 cups sifted flour¼ teaspoon salt½ cup butter or margarine, at room temperature½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute1 egg, at room temperature2 tablespoons cream cherrySifted confectioners’ sugar as neededSift flower and salt together; set aside. In a medium bowl, cream/beat butter thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add egg, beating well. Gradually stir in sherry, mixing until sherry is bl...More >>
    about 2 dozen cookies2 cups sifted flour¼ teaspoon salt½ cup butter or margarine, at room temperature½ cup sugar or the equivalent of ½ cup sugar in granulated sugar substitute1 egg, at room temperature2 tablespoons cream cherrySifted confectioners’ sugar as neededSift flower and salt together; set aside. In a medium bowl, cream/beat butter thoroughly until smooth. Gradually add sugar, beating until light and fluffy. Add egg, beating well. Gradually stir in sherry, mixing until sherry is bl...More >>
  • Macho Steak Nachos

    Macho Steak Nachos

    Wednesday, April 30 2014 2:54 PM EDT2014-04-30 18:54:29 GMT
    4 to 6 appetizer servingsCrisp corn or flour tortilla chips (about 30 to 50 chips)1 to 2 cups Frijoles Refritos or Reduced-fat Frijoles Refritos, refried beans, (commercial or favorite recipe)About 2 2/3 cups shredded Monterey Jack or sharp Cheddar or Taco Blend or Mexican-Blend cheeseNacho al Carbon (Steak Snacks)About ½ cup commercial or favorite recipe GuacamoleAbout ½ cup sour cream or reduced-fat sour cream½ cup quartered grape (very, very small) tomatoes¼ cup thinly sliced jalapen...More >>
    4 to 6 appetizer servingsCrisp corn or flour tortilla chips (about 30 to 50 chips)1 to 2 cups Frijoles Refritos or Reduced-fat Frijoles Refritos, refried beans, (commercial or favorite recipe)About 2 2/3 cups shredded Monterey Jack or sharp Cheddar or Taco Blend or Mexican-Blend cheeseNacho al Carbon (Steak Snacks)About ½ cup commercial or favorite recipe GuacamoleAbout ½ cup sour cream or reduced-fat sour cream½ cup quartered grape (very, very small) tomatoes¼ cup thinly sliced jalapen...More >>
  • Decadent nutty chocolate pie

    Decadent nutty chocolate pie

    Thursday, April 24 2014 3:10 PM EDT2014-04-24 19:10:45 GMT
    one 9-inch diameter pieThis pie is a must for chocolate and nut lovers! Serve in small portions…it is decadent!½ (15-ounce) package refrigerated piecrust (1 crust) or favorite recipe for 1-crust pie2 ounces unsweetened chocolate¼ cup butter or margarine3 jumbo eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters, at room temperature¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute½ cup light brown sugar or the equivalent of ½ cup brown sugar in gra...More >>
    one 9-inch diameter pieThis pie is a must for chocolate and nut lovers! Serve in small portions…it is decadent!½ (15-ounce) package refrigerated piecrust (1 crust) or favorite recipe for 1-crust pie2 ounces unsweetened chocolate¼ cup butter or margarine3 jumbo eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters, at room temperature¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute½ cup light brown sugar or the equivalent of ½ cup brown sugar in gra...More >>
  • Calico green salad with herbed dressing

    Calico green salad with herbed dressing

    Thursday, April 24 2014 3:06 PM EDT2014-04-24 19:06:49 GMT
    4 to 6 servingsHerbed Dressing4 to 6 cups crisp mixed greens ( curly endive baby spinach, riddicco, butter lettuce or Boston lettuce, arugula, etc.) cleaned, dried, and torn into bite-size pieces (see note) or 4 to 6 cups torn romaine, core removed4 to 5 green onions, cut on-the-bias into 1 to 1½-inch pieces (include some green tops)½ to ¾ cup thinly sliced peeled carrot½ to ¾ cup sliced pimento-stuffed or black/ripe olivesCrispy croutons and sprigs of parsley and/or oregano as desired fo...More >>
    4 to 6 servingsHerbed Dressing4 to 6 cups crisp mixed greens ( curly endive baby spinach, riddicco, butter lettuce or Boston lettuce, arugula, etc.) cleaned, dried, and torn into bite-size pieces (see note) or 4 to 6 cups torn romaine, core removed4 to 5 green onions, cut on-the-bias into 1 to 1½-inch pieces (include some green tops)½ to ¾ cup thinly sliced peeled carrot½ to ¾ cup sliced pimento-stuffed or black/ripe olivesCrispy croutons and sprigs of parsley and/or oregano as desired fo...More >>
  • Crispy baked potato halves with rosemary

    Crispy baked potato halves with rosemary

    Thursday, April 24 2014 3:01 PM EDT2014-04-24 19:01:56 GMT
    4 servings4 medium baking potatoes¼ cup extra virgin olive oil, dividedFinely snipped fresh rosemary (no stems) or dried rosemary as desiredSalt and freshly ground black pepper to tasteFreshly grated Parmesan or Romano or Asiago cheese, or a combination, as desired (optional)Paprika as desired for garnishScrub potatoes and cut each in half lengthwise with a sharp knife. Score the cut side of each potato half deeply with the tines of a fork. Brush the cut side of each liber...More >>
    4 servings4 medium baking potatoes¼ cup extra virgin olive oil, dividedFinely snipped fresh rosemary (no stems) or dried rosemary as desiredSalt and freshly ground black pepper to tasteFreshly grated Parmesan or Romano or Asiago cheese, or a combination, as desired (optional)Paprika as desired for garnishScrub potatoes and cut each in half lengthwise with a sharp knife. Score the cut side of each potato half deeply with the tines of a fork. Brush the cut side of each liber...More >>
  • Roasted or grilled chuck roast with horseradish mustard sauce

    Roasted or grilled chuck roast with horseradish mustard sauce

    Thursday, April 24 2014 2:59 PM EDT2014-04-24 18:59:02 GMT
    6 to 8 servings1 (2 to 3-pound) boneless beef chuck, bottom round, eye-of-the-round, or sirloin-tip roastUnseasoned meat tenderizer as desired (optional)2 to 3 garlic cloves, peeled and cut into very small pieces or slivers2 fresh or dried bay leaves, crumbled1 (10 3/4-ounce) can beef consommé, undiluted1½ cups dry red wine¼ cup extra virgin olive oil or other cooking oil (corn, canola, or safflower oil), or 2 tablespoons each olive oil and other cooking oil1½ teaspoons finely snipped fres...More >>
    6 to 8 servings1 (2 to 3-pound) boneless beef chuck, bottom round, eye-of-the-round, or sirloin-tip roastUnseasoned meat tenderizer as desired (optional)2 to 3 garlic cloves, peeled and cut into very small pieces or slivers2 fresh or dried bay leaves, crumbled1 (10 3/4-ounce) can beef consommé, undiluted1½ cups dry red wine¼ cup extra virgin olive oil or other cooking oil (corn, canola, or safflower oil), or 2 tablespoons each olive oil and other cooking oil1½ teaspoons finely snipped fres...More >>
  • Holiday ham with assorted glazes and/or old-fashioned raisin sauce

    Holiday ham with assorted glazes and/or old-fashioned raisin sauce

    Thursday, April 17 2014 3:36 PM EDT2014-04-17 19:36:45 GMT
    about 30 servings, 2 to 3 servings per pound for bone-in ham, 3 to 4 servings per pound for boneless ham1 whole or half fully-cooked smoked ham, bone-in or boneless\Whole cloves as neededMustardy Pineapple Brown Sugar Glaze, Curried Pineapple Orange Glaze or Cranberry or Other Berry Glaze or Peach Chutney Glaze or Cinnamon Applesauce Glaze or Maple Apricot Glaze as desiredOld-Fashioned Raisin Sauce (optional)With a sharp knife, score the top of the ham in a diamond or X pattern. Insert a...More >>
    about 30 servings, 2 to 3 servings per pound for bone-in ham, 3 to 4 servings per pound for boneless ham1 whole or half fully-cooked smoked ham, bone-in or boneless\Whole cloves as neededMustardy Pineapple Brown Sugar Glaze, Curried Pineapple Orange Glaze or Cranberry or Other Berry Glaze or Peach Chutney Glaze or Cinnamon Applesauce Glaze or Maple Apricot Glaze as desiredOld-Fashioned Raisin Sauce (optional)With a sharp knife, score the top of the ham in a diamond or X pattern. Insert a...More >>
  • Chicken scaloppine in brandy sauce

    Chicken scaloppine in brandy sauce

    Thursday, April 17 2014 3:22 PM EDT2014-04-17 19:22:41 GMT
    4 servings1 to 1½ pound(s) boneless chicken breasts or very thin chicken breast piecesFlour as needed3 tablespoons butter or margarine2 tablespoons cooking oil (corn, canola, or safflower oil)Salt and freshly ground black pepper to taste½ cup brandy1/3 cup heavy cream (optional) (see note)Minced parsley (no stems) as desired for garnishFlatten the chicken breasts with the flat side of a French knife or pound with a meat mallet until chicken breast pieces are flattened. On a sheet of wax p...More >>
    4 servings1 to 1½ pound(s) boneless chicken breasts or very thin chicken breast piecesFlour as needed3 tablespoons butter or margarine2 tablespoons cooking oil (corn, canola, or safflower oil)Salt and freshly ground black pepper to taste½ cup brandy1/3 cup heavy cream (optional) (see note)Minced parsley (no stems) as desired for garnishFlatten the chicken breasts with the flat side of a French knife or pound with a meat mallet until chicken breast pieces are flattened. On a sheet of wax p...More >>
  • Easter basket surprise cupcakes

    Easter basket surprise cupcakes

    Thursday, April 17 2014 3:16 PM EDT2014-04-17 19:16:41 GMT
    24 to 30 cupcakes1 (18.25-ounce) package yellow cake mix (see note)3 eggs, at room temperature1¼ to 1 1/3 cups water (depending upon the brand of cake mix)½ cup cooking oil (corn, canola, or safflower oil) About 1½ to 2 cups commercial marshmallow creme or reduced-fat marshmallow cremeVanilla Butter Cream FrostingCoconut dyed green as desired (optional)Jelly bean candies as desired24 to 30 pipe cleaners (optional)In a large bowl, combine cake mix, eggs, water, and oil. Beat at low to medium ...More >>
    24 to 30 cupcakes1 (18.25-ounce) package yellow cake mix (see note)3 eggs, at room temperature1¼ to 1 1/3 cups water (depending upon the brand of cake mix)½ cup cooking oil (corn, canola, or safflower oil) About 1½ to 2 cups commercial marshmallow creme or reduced-fat marshmallow cremeVanilla Butter Cream FrostingCoconut dyed green as desired (optional)Jelly bean candies as desired24 to 30 pipe cleaners (optional)In a large bowl, combine cake mix, eggs, water, and oil. Beat at low to medium ...More >>
  • Ham and asparagus roll-ups

    Ham and asparagus roll-ups

    Thursday, April 17 2014 3:08 PM EDT2014-04-17 19:08:06 GMT
    4 to 6 servingsCreamy Tangy Mustard Sauce16 to 24 cooked fresh or thawed frozen asparagus spears (see note)4 to 6 slices fully-cooked smoked ham, each slice about ¼-inch thick or 8 to 12 thin slices prosciuttoShort wooden picks as neededMinced green onion (include some green tops) and parsley (no stems) as desired for garnishPrepare Creamy Tangy Mustard Sauce and set aside. Cook fresh asparagus and set aside (see note). Do not cook frozen asparagus.Prepare Ham ‘N’ Asparagus Roll-Ups. P...More >>
    4 to 6 servingsCreamy Tangy Mustard Sauce16 to 24 cooked fresh or thawed frozen asparagus spears (see note)4 to 6 slices fully-cooked smoked ham, each slice about ¼-inch thick or 8 to 12 thin slices prosciuttoShort wooden picks as neededMinced green onion (include some green tops) and parsley (no stems) as desired for garnishPrepare Creamy Tangy Mustard Sauce and set aside. Cook fresh asparagus and set aside (see note). Do not cook frozen asparagus.Prepare Ham ‘N’ Asparagus Roll-Ups. P...More >>
  • Spring Vegetable Soup with Ginger

    Spring Vegetable Soup with Ginger

    Thursday, April 17 2014 3:02 PM EDT2014-04-17 19:02:41 GMT
    4 to 6 servings4 cups chicken broth or 3 (13¾ -ounce) cans chicken or vegetable broth12 ounces fresh spinach (preferably baby spinach)4 ounces small to medium mushrooms, thinly sliced or coarsely chopped2 tablespoons minced peeled onion or green onion (include some green tops)2 tablespoons shredded peeled carrot1 to 2 tablespoons dry sherry (optional)½ to 1 teaspoon or to taste grated or minced peeled gingerrootFew flakes dried hot red pepper or hot pepper sauce to tasteSalt and freshly groun...More >>
    4 to 6 servings4 cups chicken broth or 3 (13¾ -ounce) cans chicken or vegetable broth12 ounces fresh spinach (preferably baby spinach)4 ounces small to medium mushrooms, thinly sliced or coarsely chopped2 tablespoons minced peeled onion or green onion (include some green tops)2 tablespoons shredded peeled carrot1 to 2 tablespoons dry sherry (optional)½ to 1 teaspoon or to taste grated or minced peeled gingerrootFew flakes dried hot red pepper or hot pepper sauce to tasteSalt and freshly groun...More >>
  • Fresh Asparagus Salad with Shaved Parmesan Cheese and Italian Dressing

    Fresh Asparagus Salad with Shaved Parmesan Cheese and Italian Dressing

    Wednesday, April 2 2014 3:52 PM EDT2014-04-02 19:52:35 GMT
    4 servings1 pound fresh asparagus spears (see note)Water as neededAbout 1½ cups crisp mixed greens1/3 cup chopped peeled red onion1/3 cup chopped sweet yellow pepper Commercial bottled Italian dressing or zesty Italian dressing or reduced-fat Italian dressing or favorite recipe Italian dressing as desiredSalt and freshly ground white pepper to taste (optional)Shaved Parmesan cheese as desired for garnishToasted pine nuts as desired for garnishSprigs of watercress, most stems removed, as d...More >>
    4 servings1 pound fresh asparagus spears (see note)Water as neededAbout 1½ cups crisp mixed greens1/3 cup chopped peeled red onion1/3 cup chopped sweet yellow pepper Commercial bottled Italian dressing or zesty Italian dressing or reduced-fat Italian dressing or favorite recipe Italian dressing as desiredSalt and freshly ground white pepper to taste (optional)Shaved Parmesan cheese as desired for garnishToasted pine nuts as desired for garnishSprigs of watercress, most stems removed, as d...More >>
  • Baked Chicken with Curried Orange Pineapple Chutney Sauce

    Baked Chicken with Curried Orange Pineapple Chutney Sauce

    Wednesday, April 2 2014 3:48 PM EDT2014-04-02 19:48:42 GMT
    4 to 6 servings1½ to 2 pounds boneless chicken breasts or chicken tenders, or 8 to 12 chicken thighs or drum sticks (skin removed if desired), or 12 to 18 chicken wings or wingettes (skin removed if desired), or a combination of chicken pieces1 tablespoon cornstarch 1½ teaspoons sugar½ teaspoon mild or medium or hot-spiced curry powder or to taste1 garlic clove, peeled and minced½ cup orange juice½ cup unsweetened pineapple juice½ cup finely chopped chutney (include syrup), or ½ cup or...More >>
    4 to 6 servings1½ to 2 pounds boneless chicken breasts or chicken tenders, or 8 to 12 chicken thighs or drum sticks (skin removed if desired), or 12 to 18 chicken wings or wingettes (skin removed if desired), or a combination of chicken pieces1 tablespoon cornstarch 1½ teaspoons sugar½ teaspoon mild or medium or hot-spiced curry powder or to taste1 garlic clove, peeled and minced½ cup orange juice½ cup unsweetened pineapple juice½ cup finely chopped chutney (include syrup), or ½ cup or...More >>
  • Yummy Baked Fresh Blueberry Dessert

    Yummy Baked Fresh Blueberry Dessert

    Wednesday, April 2 2014 3:41 PM EDT2014-04-02 19:41:18 GMT
    6 to 8 servings2 cups sifted flour1½ cups sugar or the equivalent of 1½ cups sugar in granulated sugar substitute2/3 cup butter or margarine, at room temperature2 teaspoons baking powder2 eggs, at room temperature and separated (see note)½ teaspoon salt1 cup milk or reduced-fat or no-fat milk1 cup fresh blueberries, stems removed, or 1 cup thawed frozen whole blueberries (no syrup)2/3 cup chopped pecans or English walnuts or slivered blanched almonds (optional) (see note)Sweetened fl...More >>
    6 to 8 servings2 cups sifted flour1½ cups sugar or the equivalent of 1½ cups sugar in granulated sugar substitute2/3 cup butter or margarine, at room temperature2 teaspoons baking powder2 eggs, at room temperature and separated (see note)½ teaspoon salt1 cup milk or reduced-fat or no-fat milk1 cup fresh blueberries, stems removed, or 1 cup thawed frozen whole blueberries (no syrup)2/3 cup chopped pecans or English walnuts or slivered blanched almonds (optional) (see note)Sweetened fl...More >>
  • Fettuccine with Rosemary

    Fettuccine with Rosemary

    Wednesday, April 2 2014 3:34 PM EDT2014-04-02 19:34:42 GMT
    4 to 6 servings1/3 cup extra virgin olive oil, or 1/3 cup butter or margarine, cut into small pieces3 to 4 large garlic cloves, peeled and crushed3 sprigs fresh rosemary, each bout 3 inches long, stems removed and leaves finely snipped1 chicken or vegetable bouillon cube, mashed1 pound fresh or dried fettuccineAbout 3 to 4 quarts salted boiling water½ cup freshly grated Parmesan or Romano cheese or to tasteAdditional sprigs of fresh rosemary for garnishAdditional freshly grated Parmesan or Ro...More >>
    4 to 6 servings1/3 cup extra virgin olive oil, or 1/3 cup butter or margarine, cut into small pieces3 to 4 large garlic cloves, peeled and crushed3 sprigs fresh rosemary, each bout 3 inches long, stems removed and leaves finely snipped1 chicken or vegetable bouillon cube, mashed1 pound fresh or dried fettuccineAbout 3 to 4 quarts salted boiling water½ cup freshly grated Parmesan or Romano cheese or to tasteAdditional sprigs of fresh rosemary for garnishAdditional freshly grated Parmesan or Ro...More >>
  • Old-fashioned gingerbread with hot lemon or rum or brandy sauce

    Old-fashioned gingerbread with hot lemon or rum or brandy sauce

    Wednesday, April 2 2014 3:05 PM EDT2014-04-02 19:05:09 GMT
    one 13 x 9 x 1½ inch or 10-inch diameter tube gingerbread 2¾ cups sifted flour, divided2½ teaspoons ground ginger 1 teaspoon baking soda½ teaspoon salt½ teaspoon cinnamon½ teaspoon nutmeg½ teaspoon ground cloves1 cup light molasses or honey½ cup light brown sugar or the equivalent of ½ cup brown sugar in granulated brown sugar substitute, firmly packed2/3 cup cooking oil or butter or margarine, (see note)¾ cup buttermilk or reduced-fat buttermilk or sour milk or reduced-fat sour milk (see ...More >>
    one 13 x 9 x 1½ inch or 10-inch diameter tube gingerbread 2¾ cups sifted flour, divided2½ teaspoons ground ginger 1 teaspoon baking soda½ teaspoon salt½ teaspoon cinnamon½ teaspoon nutmeg½ teaspoon ground cloves1 cup light molasses or honey½ cup light brown sugar or the equivalent of ½ cup brown sugar in granulated brown sugar substitute, firmly packed2/3 cup cooking oil or butter or margarine, (see note)¾ cup buttermilk or reduced-fat buttermilk or sour milk or reduced-fat sour milk (see ...More >>
  • Picante beef or chicken and salsa stuffed baked potatoes

    Picante beef or chicken and salsa stuffed baked potatoes

    Wednesday, March 26 2014 4:12 PM EDT2014-03-26 20:12:18 GMT
    4 servings2 large baking potatoesCooking oil (extra virgin olive oil or corn, canola, or safflower oil) as needed1 pound lean ground beef or uncooked ground chicken or turkey1 garlic clove, peeled and minced½ cup chopped peeled onionSalt and freshly ground black pepper to taste (optional)1 cup favorite homemade or commercial mild to hot-spiced tomato salsa½ cup shredded sharp Cheddar or Monterey Jack or American cheese or cheese-blend of choice, divided¼ cup very thinly sliced or chopped g...More >>
    4 servings2 large baking potatoesCooking oil (extra virgin olive oil or corn, canola, or safflower oil) as needed1 pound lean ground beef or uncooked ground chicken or turkey1 garlic clove, peeled and minced½ cup chopped peeled onionSalt and freshly ground black pepper to taste (optional)1 cup favorite homemade or commercial mild to hot-spiced tomato salsa½ cup shredded sharp Cheddar or Monterey Jack or American cheese or cheese-blend of choice, divided¼ cup very thinly sliced or chopped g...More >>
  • Pork tenderloin medallions in wine sauce with chocolate

    Pork tenderloin medallions in wine sauce with chocolate

    Wednesday, March 26 2014 4:07 PM EDT2014-03-26 20:07:27 GMT
    4 to 6 servings1 to 1½ pounds pork tenderloin1 to 2 tablespoons butter or margarine, melted, or hot cooking oil (corn, canola, or safflower oil) or extra virgin olive oil6 to 8 green onions, thinly sliced (include some green tops)1 garlic clove, peeled and minced½ medium sweet red or yellow pepper, cored, seeds removed, and cut into thin strips or coarsely chopped8 ounces mushrooms, thinly sliced1 beef or chicken bouillon cube, mashed¼ to ½ ounce unsweetened chocolate1½ cups dry red win...More >>
    4 to 6 servings1 to 1½ pounds pork tenderloin1 to 2 tablespoons butter or margarine, melted, or hot cooking oil (corn, canola, or safflower oil) or extra virgin olive oil6 to 8 green onions, thinly sliced (include some green tops)1 garlic clove, peeled and minced½ medium sweet red or yellow pepper, cored, seeds removed, and cut into thin strips or coarsely chopped8 ounces mushrooms, thinly sliced1 beef or chicken bouillon cube, mashed¼ to ½ ounce unsweetened chocolate1½ cups dry red win...More >>
  • Savory fresh green beans

    Savory fresh green beans

    Wednesday, March 26 2014 3:55 PM EDT2014-03-26 19:55:49 GMT
    4 servings 1 pound fresh green beans (see note) 1/3 cup thinly sliced green onions (include some green parts) 1 to 2 tablespoons butter or margarine, melted (see note) 3 to 4 tablespoons cornbread stuffing mix Toasted slivered blanched almonds or sliced almonds or cashews (optional) Salt and freshly ground black pepper to taste Chopped pimento for garnish (optional) Remove tip ends and strings from beans. In a medium heavy saucepan, cook green beans, uncovered, in enough boiling salted wat...More >>
    4 servings 1 pound fresh green beans (see note) 1/3 cup thinly sliced green onions (include some green parts) 1 to 2 tablespoons butter or margarine, melted (see note) 3 to 4 tablespoons cornbread stuffing mix Toasted slivered blanched almonds or sliced almonds or cashews (optional) Salt and freshly ground black pepper to taste Chopped pimento for garnish (optional) Remove tip ends and strings from beans. In a medium heavy saucepan, cook green beans, uncovered, in enough boiling salted wat...More >>
  • Sauteed chicken with fresh herbs, wine and mushrooms

    Sauteed chicken with fresh herbs, wine and mushrooms

    Thursday, March 20 2014 3:49 PM EDT2014-03-20 19:49:44 GMT
    4 servings3 pounds assorted chicken pieces (thighs, drumsticks, split chicken breasts, and wings) or 1 to 1½ pounds boneless chicken breast pieces or thighs or chicken tenders, skin removed, if desiredFlour as needed2 to 3 tablespoons butter or margarine or cooking oil (corn, canola, safflower, or extra virgin olive oil)Salt and freshly ground black pepper to taste2 tablespoons chopped peeled shallots2 tablespoons chopped parsley (no stems)1½ teaspoons finely snipped fresh basil ...More >>
    4 servings3 pounds assorted chicken pieces (thighs, drumsticks, split chicken breasts, and wings) or 1 to 1½ pounds boneless chicken breast pieces or thighs or chicken tenders, skin removed, if desiredFlour as needed2 to 3 tablespoons butter or margarine or cooking oil (corn, canola, safflower, or extra virgin olive oil)Salt and freshly ground black pepper to taste2 tablespoons chopped peeled shallots2 tablespoons chopped parsley (no stems)1½ teaspoons finely snipped fresh basil ...More >>
  • Pan-grilled salmon with orange and cilantro

    Pan-grilled salmon with orange and cilantro

    Thursday, March 20 2014 3:36 PM EDT2014-03-20 19:36:19 GMT
    4 to 6 servings1 cup orange juice1 tablespoon finely snipped fresh cilantro leaves (no stems) or 1 teaspoon dried cilantro½ to 1 teaspoon chili powder (optional)1 to 1½ pounds salmon or other fish fillets1 medium onion, peeled, thinly sliced, and separated into individual rings1 medium seedless orange, peeled and thinly sliced crosswise1 to 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) (optional)Salt and freshly ground black pepper to tasteS...More >>
    4 to 6 servings1 cup orange juice1 tablespoon finely snipped fresh cilantro leaves (no stems) or 1 teaspoon dried cilantro½ to 1 teaspoon chili powder (optional)1 to 1½ pounds salmon or other fish fillets1 medium onion, peeled, thinly sliced, and separated into individual rings1 medium seedless orange, peeled and thinly sliced crosswise1 to 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil) (optional)Salt and freshly ground black pepper to tasteS...More >>
  • Crispy Bacon and apple salad with crumbled blue cheese

    Crispy Bacon and apple salad with crumbled blue cheese

    Thursday, March 20 2014 3:26 PM EDT2014-03-20 19:26:38 GMT
    This salad is similar to the old-fashioned Waldorf Salad made famous at the old Waldorf Astoria hotel located in New York City. 5 slices crisp-cooked bacon, well drained, cut into ½-inch pieces or coarsely crumbled2 to 3 crisp firm ripe unpeeled medium to large apples, cored, seeded, and cubed or cut into bite-size pieces¾ cup coarsely chopped celery½ cup coarsely chopped English walnuts or pecans½ cup chopped pitted dates½ cup coarsely chopped dark or golden seedless raisins, or a combi...More >>
    This salad is similar to the old-fashioned Waldorf Salad made famous at the old Waldorf Astoria hotel located in New York City. 5 slices crisp-cooked bacon, well drained, cut into ½-inch pieces or coarsely crumbled2 to 3 crisp firm ripe unpeeled medium to large apples, cored, seeded, and cubed or cut into bite-size pieces¾ cup coarsely chopped celery½ cup coarsely chopped English walnuts or pecans½ cup chopped pitted dates½ cup coarsely chopped dark or golden seedless raisins, or a combi...More >>
  • Tipsy Mango Sundaes

    Tipsy Mango Sundaes

    Thursday, March 20 2014 3:08 PM EDT2014-03-20 19:08:45 GMT
    4 servings Try this refreshing easy-to-prepare ice cream dessert. Hmm….good! 3 to 4 firm ripe mangos, seeds removed and thinly sliced or cut into bite-size pieces 2 to 4 cups vanilla or French vanilla ice cream or reduced-fat or reduced-sugar vanilla ice cream Brandy or orange or almond liqueur or cream sherry or golden port as desired (see note) Cashews or sliced or slivered blanched almonds or coarsely chopped English walnuts or pecans, toasted or untoasted as desired, for garnish (optio...More >>
    4 servings Try this refreshing easy-to-prepare ice cream dessert. Hmm….good! 3 to 4 firm ripe mangos, seeds removed and thinly sliced or cut into bite-size pieces 2 to 4 cups vanilla or French vanilla ice cream or reduced-fat or reduced-sugar vanilla ice cream Brandy or orange or almond liqueur or cream sherry or golden port as desired (see note) Cashews or sliced or slivered blanched almonds or coarsely chopped English walnuts or pecans, toasted or untoasted as desired, for garnish (optio...More >>
  • GUINNESS STEW

    GUINNESS STEW

    Wednesday, March 12 2014 10:50 PM EDT2014-03-13 02:50:18 GMT
    4 to 6 servings   1 to 1½ pounds boneless beef sirloin tip or chuck or round steak or other boneless beef for stew, or boneless pork loin or pork shoulder, or boneless lamb shoulder or other boneless lamb,More >>
    4 to 6 servings   1 to 1½ pounds boneless beef sirloin tip or chuck or round steak or other boneless beef for stew, or boneless pork loin or pork shoulder, or boneless lamb shoulder or other boneless lamb,More >>
  • TRADITIONAL CORNED BEEF AND CABBAGE DINNER WITH ZESTY HORSERADISH SAUCE

    TRADITIONAL CORNED BEEF AND CABBAGE DINNER WITH ZESTY HORSERADISH SAUCE

    Wednesday, March 12 2014 10:47 PM EDT2014-03-13 02:47:29 GMT
    6 to 8 servings   1 (3 to 4-pound) corned beef brisket6 to 8 black peppercorns6 whole cloves4 whole allspice1 bay leaf, broken1 garlic clove, peeled and minced2 tablespoons pickling spiceWater as needed12 toMore >>
    6 to 8 servings   1 (3 to 4-pound) corned beef brisket6 to 8 black peppercorns6 whole cloves4 whole allspice1 bay leaf, broken1 garlic clove, peeled and minced2 tablespoons pickling spiceWater as needed12 toMore >>
  • HONEY SCONES WITH FRUIT AND NUTS

    HONEY SCONES WITH FRUIT AND NUTS

    Wednesday, March 12 2014 10:45 PM EDT2014-03-13 02:45:11 GMT
    12 scones   ¾ cup dried currants or dried sweet dark (Bing) cherries or sweetened tart red cherries or cranberries or blueberries, or chopped dark or golden seedless raisins, or a combination,  or 1 cupMore >>
    12 scones   ¾ cup dried currants or dried sweet dark (Bing) cherries or sweetened tart red cherries or cranberries or blueberries, or chopped dark or golden seedless raisins, or a combination,  or 1 cupMore >>
  • JAN’S SHEPHERD’S PIE

    JAN’S SHEPHERD’S PIE

    Wednesday, March 12 2014 10:42 PM EDT2014-03-13 02:42:28 GMT
    one 9-inch pie, 6 to 8 servings   Meat Crust 1½ pounds lean ground beef or ground uncooked lamb1 egg½ (2-ounce) package (1 envelope) onion soup mix½ cup chopped peeled onion1 to 2 tablespoons commercialMore >>
    one 9-inch pie, 6 to 8 servings   Meat Crust 1½ pounds lean ground beef or ground uncooked lamb1 egg½ (2-ounce) package (1 envelope) onion soup mix½ cup chopped peeled onion1 to 2 tablespoons commercialMore >>
  • TIPSY IRISH WHISKEY CAKE

    TIPSY IRISH WHISKEY CAKE

    Wednesday, March 12 2014 10:38 PM EDT2014-03-13 02:38:40 GMT
    one 10-inch tube cake   1 (18.25-ounce) package yellow or chocolate cake mix1 (3.4-ounce) package instant vanilla or French vanilla or chocolate pudding and pie-filling mix 1 cup Irish whiskey or bourbon,More >>
    one 10-inch tube cake   1 (18.25-ounce) package yellow or chocolate cake mix1 (3.4-ounce) package instant vanilla or French vanilla or chocolate pudding and pie-filling mix 1 cup Irish whiskey or bourbon,More >>
  • THE BUENA VISTA’S FABULOUS IRISH COFFEE

    THE BUENA VISTA’S FABULOUS IRISH COFFEE

    Wednesday, March 12 2014 10:35 PM EDT2014-03-13 02:35:58 GMT
    6 servings   Irish Coffee is thought to have been concocted at the bar of the Shannon, Ireland airport. It made its way to America and became famous as a signature drink at the Buena Vista restaurant locatedMore >>
    6 servings   Irish Coffee is thought to have been concocted at the bar of the Shannon, Ireland airport. It made its way to America and became famous as a signature drink at the Buena Vista restaurant locatedMore >>
  • APPLESAUCE CUPCAKES WITH CARAMEL FROSTING

    APPLESAUCE CUPCAKES WITH CARAMEL FROSTING

    Wednesday, March 5 2014 2:52 PM EST2014-03-05 19:52:06 GMT
    about 16 to 18 cupcakes   1 ¾ cups sifted cake flour (see note)1 teaspoon baking soda1 teaspoon cinnamon (optional)½ teaspoon allspice (optional)½ teaspoon salt¼ teaspoon nutmeg (optional)1/8 teaspoonMore >>
    about 16 to 18 cupcakes   1 ¾ cups sifted cake flour (see note)1 teaspoon baking soda1 teaspoon cinnamon (optional)½ teaspoon allspice (optional)½ teaspoon salt¼ teaspoon nutmeg (optional)1/8 teaspoonMore >>
  • CHEESY MUFFINS

    CHEESY MUFFINS

    Wednesday, March 5 2014 2:48 PM EST2014-03-05 19:48:56 GMT
    About 12 muffins or 2 to 2 ½ dozen mini muffins   2 cups sifted flour¼ cup sugar or the equivalent of ¼ cup sugar in granulated sugar substitute1 tablespoon baking powder½ teaspoon salt1 egg or the equivalentMore >>
    About 12 muffins or 2 to 2 ½ dozen mini muffins   2 cups sifted flour¼ cup sugar or the equivalent of ¼ cup sugar in granulated sugar substitute1 tablespoon baking powder½ teaspoon salt1 egg or the equivalentMore >>
  • MEDLEY OF SAUTEED NEW POTATOES, ONION, AND SWEET PEPPERS

    MEDLEY OF SAUTEED NEW POTATOES, ONION, AND SWEET PEPPERS

    Wednesday, March 5 2014 2:46 PM EST2014-03-05 19:46:59 GMT
    4 to 6 servings   1 pound very small red or white-skinned potatoes, unpeeled and each cut in half or quarters, and immediately immersed  in ice cold water to prevent discoloration1 small to medium sweetMore >>
    4 to 6 servings   1 pound very small red or white-skinned potatoes, unpeeled and each cut in half or quarters, and immediately immersed  in ice cold water to prevent discoloration1 small to medium sweetMore >>
  • TARRAGON-HERBED CHICKEN IN WHITE WINE WITH FRESH MUSHROOMS

    TARRAGON-HERBED CHICKEN IN WHITE WINE WITH FRESH MUSHROOMS

    Wednesday, March 5 2014 2:44 PM EST2014-03-05 19:44:53 GMT
    4 to 6 servings   1 tablespoon extra virgin olive oil (optional)4 to 6 chicken split chicken breasts (breast halves) skin removed, if desired or 1½ to 2 pounds boneless chicken breasts 8 ounces fresh wholeMore >>
    4 to 6 servings   1 tablespoon extra virgin olive oil (optional)4 to 6 chicken split chicken breasts (breast halves) skin removed, if desired or 1½ to 2 pounds boneless chicken breasts 8 ounces fresh wholeMore >>
  • SHRIMP, CRAB, ‘N’ CHICKEN GUMBO

    SHRIMP, CRAB, ‘N’ CHICKEN GUMBO

    Wednesday, February 26 2014 10:29 PM EST2014-02-27 03:29:45 GMT
    6 to 8 servings   Gumbo, a thickened soup or stew served over hot cooked rice, is the crowning achievement of Creole cookery. The number of ingredients can be lengthy and the preparation a bit time consuming,More >>
    6 to 8 servings   Gumbo, a thickened soup or stew served over hot cooked rice, is the crowning achievement of Creole cookery. The number of ingredients can be lengthy and the preparation a bit time consuming,More >>
  • NEW ORLEANS MUFFALETTA SANDWICH FOR A CROWD

    NEW ORLEANS MUFFALETTA SANDWICH FOR A CROWD

    Wednesday, February 26 2014 10:25 PM EST2014-02-27 03:25:37 GMT
    12 large or 14 to 16 small servings   3 garlic cloves, peeled and minced1 cup each chopped pimento-stuffed green olives and black/ripe olives¾ cup chopped roasted sweet red peppers (see note)½ cup choppedMore >>
    12 large or 14 to 16 small servings   3 garlic cloves, peeled and minced1 cup each chopped pimento-stuffed green olives and black/ripe olives¾ cup chopped roasted sweet red peppers (see note)½ cup choppedMore >>
  • CAFÉ BRULOT

    CAFÉ BRULOT

    Wednesday, February 26 2014 10:23 PM EST2014-02-27 03:23:33 GMT
    4 to 6 servings   This adult beverage is an Acadian specialty.Café Brulot is strong black coffee laced with brandy and spices and served flaming.   6 lumps sugar1 cup brandy4 cups very strong brewed coffee6More >>
    4 to 6 servings   This adult beverage is an Acadian specialty.Café Brulot is strong black coffee laced with brandy and spices and served flaming.   6 lumps sugar1 cup brandy4 cups very strong brewed coffee6More >>
  • BEIGNETS (FRENCH QUARTER DOUGHNUTS)

    BEIGNETS (FRENCH QUARTER DOUGHNUTS)

    Wednesday, February 26 2014 10:21 PM EST2014-02-27 03:21:38 GMT
    about 5 dozen doughnuts   Romantic visions of cobble stoned old New Orleans and the Vieux Carre, or French Market, come to mind when tasting hot crisp puffs of dough known as Beignets.  Horse-drawn carriagesMore >>
    about 5 dozen doughnuts   Romantic visions of cobble stoned old New Orleans and the Vieux Carre, or French Market, come to mind when tasting hot crisp puffs of dough known as Beignets.  Horse-drawn carriagesMore >>
  • KING’S CAKE

    KING’S CAKE

    Wednesday, February 26 2014 10:19 PM EST2014-02-27 03:19:22 GMT
    KING'S CAKE one 10-inch tube cake   My friend, Elinor Kuhn, shares her recipe for King's Cake with us. It does not have yeast in its make-up as do many of the King's Cake recipes. Traditionally King'sMore >>
    KING'S CAKE one 10-inch tube cake   My friend, Elinor Kuhn, shares her recipe for King's Cake with us. It does not have yeast in its make-up as do many of the King's Cake recipes. Traditionally King'sMore >>
  • FRESH ASPARAGUS AMADINE

    FRESH ASPARAGUS AMADINE

    Thursday, February 20 2014 5:05 PM EST2014-02-20 22:05:54 GMT
    FRESH ASPARAGUS AMADINE 4 to 6 servings   1 pound fresh asparagus spears)Water as needed3 to 4 tablespoons butter or margarine, divided and melted½ to 2/3 cup sliced or blanched slivered almonds1 cup fineMore >>
    FRESH ASPARAGUS AMADINE 4 to 6 servings   1 pound fresh asparagus spears)Water as needed3 to 4 tablespoons butter or margarine, divided and melted½ to 2/3 cup sliced or blanched slivered almonds1 cup fineMore >>
  • MACARONI ‘N’ BEEF BAKE

    MACARONI ‘N’ BEEF BAKE

    Thursday, February 20 2014 5:04 PM EST2014-02-20 22:04:01 GMT
    MACARONI ‘N' BEEF BAKE 6 servings   1 cup elbow macaroniWater as needed1 tablespoon extra virgin olive oil (optional)1 pound lean ground beef or uncooked ground chicken or turkey¼ cup chopped peeled onion¼ cupMore >>
    MACARONI ‘N' BEEF BAKE 6 servings   1 cup elbow macaroniWater as needed1 tablespoon extra virgin olive oil (optional)1 pound lean ground beef or uncooked ground chicken or turkey¼ cup chopped peeled onion¼ cupMore >>
  • CREAMY CHERRY NUT PIE

    CREAMY CHERRY NUT PIE

    Thursday, February 20 2014 5:01 PM EST2014-02-20 22:01:51 GMT
    CREAMY CHERRY NUT PIE  one 9-inch diameter pie1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute2 tablespoons flour1¼ teaspoons cinnamon½ teaspoon nutmeg3 eggs or the equivalentMore >>
    CREAMY CHERRY NUT PIE  one 9-inch diameter pie1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute2 tablespoons flour1¼ teaspoons cinnamon½ teaspoon nutmeg3 eggs or the equivalentMore >>
  • SAUTEED PORK CHOPS IN CREOLE SAUCE

    SAUTEED PORK CHOPS IN CREOLE SAUCE

    Thursday, February 20 2014 4:59 PM EST2014-02-20 21:59:13 GMT
    SAUTEED PORK CHOPS IN CREOLE SAUCE 4 to 6 servings   Creole Sauce 1 small onion, peeled and chopped1 tablespoon extra virgin olive oil1 (14½ to 16-ounce) can diced tomatoes, undrained (include liquid)1 (15-ounce)More >>
    SAUTEED PORK CHOPS IN CREOLE SAUCE 4 to 6 servings   Creole Sauce 1 small onion, peeled and chopped1 tablespoon extra virgin olive oil1 (14½ to 16-ounce) can diced tomatoes, undrained (include liquid)1 (15-ounce)More >>
  • FUDGEY “CRACKLES”

    FUDGEY “CRACKLES”

    Wednesday, February 12 2014 9:49 PM EST2014-02-13 02:49:26 GMT
    about 3 to 4 dozen cookies   Fudge "Crackles" Dough1 cup sifted flour1 teaspoon baking powder¼ teaspoon salt2½ ounces unsweetened chocolate, melted1 cup plus 2 tablespoons sugar or the equivalent of 1More >>
    about 3 to 4 dozen cookies   Fudge "Crackles" Dough1 cup sifted flour1 teaspoon baking powder¼ teaspoon salt2½ ounces unsweetened chocolate, melted1 cup plus 2 tablespoons sugar or the equivalent of 1More >>
  • CHICKEN AND BROCCOLI OR ASPARAGUS BAKE WITH CREAMY SHERRY SAUCE

    CHICKEN AND BROCCOLI OR ASPARAGUS BAKE WITH CREAMY SHERRY SAUCE

    Wednesday, February 12 2014 9:47 PM EST2014-02-13 02:47:22 GMT
    This is a nice Valentine's Day entrée to serve to special people.   8 ounces fresh broccoli, cut into spears, or fresh asparagus spears, woody tips removed and partially cooked (see note)4 chicken halfMore >>
    This is a nice Valentine's Day entrée to serve to special people.   8 ounces fresh broccoli, cut into spears, or fresh asparagus spears, woody tips removed and partially cooked (see note)4 chicken halfMore >>
  • CHOCOLATE RASPBERRY SUPREME

    CHOCOLATE RASPBERRY SUPREME

    Wednesday, February 12 2014 9:44 PM EST2014-02-13 02:44:50 GMT
    CHOCOLATE RASPBERRY SUPREME one 10-inch diameter cake    This sinful…but oh so good tasting… rich cake uses potato starch in place of f flour in the ingredients.          Waxed paper and butter for greasingMore >>
    CHOCOLATE RASPBERRY SUPREME one 10-inch diameter cake    This sinful…but oh so good tasting… rich cake uses potato starch in place of f flour in the ingredients.          Waxed paper and butter for greasingMore >>
  • CHICKEN PICCAT

    CHICKEN PICCAT

    Friday, February 7 2014 3:34 PM EST2014-02-07 20:34:36 GMT
    4 to 6 servings   1 to 1½ pound(s) boneless chicken breasts, sliced into thin large pieces, or 1 to 1½ pounds chicken tendersFlour as needed (optional)1 to 2 tablespoons extra virgin olive oil, dividedMore >>
    4 to 6 servings   1 to 1½ pound(s) boneless chicken breasts, sliced into thin large pieces, or 1 to 1½ pounds chicken tendersFlour as needed (optional)1 to 2 tablespoons extra virgin olive oil, dividedMore >>
  • FRESH ASPARAGUS ‘N’ ARTICHOKE SALAD WITH BURGUNDY VINAIGRETTE DRESSING

    FRESH ASPARAGUS ‘N’ ARTICHOKE SALAD WITH BURGUNDY VINAIGRETTE DRESSING

    Friday, February 7 2014 3:33 PM EST2014-02-07 20:33:06 GMT
    4 to 6 servings   1 pound fresh asparagus spears (see note)Water as needed1 (14 to 16-ounce) can whole artichoke hearts, drained and chilled4 cups torn crisp mixed greens, cleaned and driedBurgundy VinaigretteMore >>
    4 to 6 servings   1 pound fresh asparagus spears (see note)Water as needed1 (14 to 16-ounce) can whole artichoke hearts, drained and chilled4 cups torn crisp mixed greens, cleaned and driedBurgundy VinaigretteMore >>
  • SAVORY OVEN POT ROAST

    SAVORY OVEN POT ROAST

    Friday, February 7 2014 3:28 PM EST2014-02-07 20:28:51 GMT
    6 to 8servings   2 tablespoons bacon drippings or extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)1 (3 to 4-pound) boneless beef chuck or sirloin tip roast1 tablespoon butterMore >>
    6 to 8servings   2 tablespoons bacon drippings or extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)1 (3 to 4-pound) boneless beef chuck or sirloin tip roast1 tablespoon butterMore >>
  • THE ORIGINAL KEY LIME PIE

    THE ORIGINAL KEY LIME PIE

    Friday, February 7 2014 3:27 PM EST2014-02-07 20:27:04 GMT
    one 9-inch diameter pie   Old "conchs", Key West natives, repute this recipe for Key Lime Pie, to be the original recipe for the famous dessert…not the recipe with sweetened condensed milk.   One bakedMore >>
    one 9-inch diameter pie   Old "conchs", Key West natives, repute this recipe for Key Lime Pie, to be the original recipe for the famous dessert…not the recipe with sweetened condensed milk.   One bakedMore >>
  • 3 OR 4-BEAN CHILI

    3 OR 4-BEAN CHILI

    Thursday, January 30 2014 2:43 PM EST2014-01-30 19:43:49 GMT
    3 OR 4-BEAN CHILI 6 to 8 servings   This recipe can be prepared in advance and is great to serve for a Super Bowl Party.   1½ pounds lean ground beef or ground uncooked chicken or turkey (see note)1 (28-ounce)More >>
    3 OR 4-BEAN CHILI 6 to 8 servings   This recipe can be prepared in advance and is great to serve for a Super Bowl Party.   1½ pounds lean ground beef or ground uncooked chicken or turkey (see note)1 (28-ounce)More >>
  • DOUBLE CHOCOLATE MINT BROWNIES

    DOUBLE CHOCOLATE MINT BROWNIES

    Thursday, January 30 2014 2:41 PM EST2014-01-30 19:41:53 GMT
    DOUBLE CHOCOLATE MINT BROWNIES about 2½ dozen brownies   Brownie Layer 4 ounces unsweetened chocolate1 cup butter or margarine4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters at roomMore >>
    DOUBLE CHOCOLATE MINT BROWNIES about 2½ dozen brownies   Brownie Layer 4 ounces unsweetened chocolate1 cup butter or margarine4 eggs or the equivalent of 4 eggs in egg substitute, IE, Egg Beaters at roomMore >>
  • MINI CONY CHILI “DOGS”

    MINI CONY CHILI “DOGS”

    Thursday, January 30 2014 2:39 PM EST2014-01-30 19:39:08 GMT
    MINI CONY CHILI "DOGS" 32 mini "dogs", about 10 to 12 appetizer servings   10 to 11 hot dogs (about 1½ (1-pound) packages) (any variety….regular, all-beef, chicken, etc.)2 (8-ounce) packages refrigeratedMore >>
    MINI CONY CHILI "DOGS" 32 mini "dogs", about 10 to 12 appetizer servings   10 to 11 hot dogs (about 1½ (1-pound) packages) (any variety….regular, all-beef, chicken, etc.)2 (8-ounce) packages refrigeratedMore >>
  • SAVORY NACHO “BITES”

    SAVORY NACHO “BITES”

    Thursday, January 30 2014 2:37 PM EST2014-01-30 19:37:25 GMT
    SAVOURY NACHO "BITES" 45 bite-size nachos   3 (1.9-ounce) packages thawed frozen baked mini filo shellsAbout 8 to 12 ounces ground beef or uncooked ground chicken or turkeyAbout 1 to 2 cups canned or favoriteMore >>
    SAVOURY NACHO "BITES" 45 bite-size nachos   3 (1.9-ounce) packages thawed frozen baked mini filo shellsAbout 8 to 12 ounces ground beef or uncooked ground chicken or turkeyAbout 1 to 2 cups canned or favoriteMore >>
  • BARLEY CASSEROLE

    BARLEY CASSEROLE

    Thursday, January 23 2014 10:54 PM EST2014-01-24 03:54:37 GMT
    BARLEY CASSEROLE 4 to 6 servings   Barley has been used in a variety of ways in the American cuisine since early colonial days.  Serve this casserole as an entrée or a side dish   2 tablespoons butterMore >>
    BARLEY CASSEROLE 4 to 6 servings   Barley has been used in a variety of ways in the American cuisine since early colonial days.  Serve this casserole as an entrée or a side dish   2 tablespoons butterMore >>
  • AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING

    AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING

    Thursday, January 23 2014 10:52 PM EST2014-01-24 03:52:50 GMT
    AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING 4 to 6 servings 2 to 3 firm ripe avocados, peeled, seeds removed, and cut into bite-size pieces or thin slices and immediatelyMore >>
    AVOCADO SALAD WITH FRUITS AND CRISP MIXED GREENS CLASSIC WHITE FRENCH DRESSING 4 to 6 servings 2 to 3 firm ripe avocados, peeled, seeds removed, and cut into bite-size pieces or thin slices and immediatelyMore >>
  • SUMMER-IN-JANUARY FRESH BERRY CRISP

    SUMMER-IN-JANUARY FRESH BERRY CRISP

    Thursday, January 23 2014 10:49 PM EST2014-01-24 03:49:58 GMT
    SUMMER-IN-JANUARY FRESH BERRY CRISP 6 to 8 servings   Filling About ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute or to taste¼ cup sifted flour¼ teaspoon ground nutmeg orMore >>
    SUMMER-IN-JANUARY FRESH BERRY CRISP 6 to 8 servings   Filling About ¾ cup sugar or the equivalent of ¾ cup sugar in granulated sugar substitute or to taste¼ cup sifted flour¼ teaspoon ground nutmeg orMore >>
  • SAVORY CURRY

    SAVORY CURRY

    Thursday, January 23 2014 10:47 PM EST2014-01-24 03:47:36 GMT
    SAVORY CURRY 6 servings Curry plays an important part in the flavor of many dishes in Southeast Asia.  3 tablespoons flour (optional)2 teaspoons mild or hot-spiced curry powder or to taste½ teaspoon saltMore >>
    SAVORY CURRY 6 servings Curry plays an important part in the flavor of many dishes in Southeast Asia.  3 tablespoons flour (optional)2 teaspoons mild or hot-spiced curry powder or to taste½ teaspoon saltMore >>
  • RICE CUSTARD WITH CARAMEL TOPPING

    RICE CUSTARD WITH CARAMEL TOPPING

    Wednesday, January 15 2014 10:36 PM EST2014-01-16 03:36:36 GMT
    RICE CUSTARD WITH CARAMEL TOPPING  6 servings   3 eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters, at room temperature and beaten slightly½ teaspoon salt½ teaspoon nutmeg2/3 cup sugarMore >>
    RICE CUSTARD WITH CARAMEL TOPPING  6 servings   3 eggs or the equivalent of 3 eggs in egg substitute, IE, Egg Beaters, at room temperature and beaten slightly½ teaspoon salt½ teaspoon nutmeg2/3 cup sugarMore >>
  • BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER

    BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER

    Wednesday, January 15 2014 10:34 PM EST2014-01-16 03:34:39 GMT
    BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER about 1½ to 2 quarts, 6 to 8 servings   2 to 3 pounds butternut or acorn squash (4 cups finely mashed or pureed cooked squash) peel, seeds,More >>
    BUTTERNUT OR ACORN SQUASH SOUP WITH ROASTED SWEET RED PEPPER about 1½ to 2 quarts, 6 to 8 servings   2 to 3 pounds butternut or acorn squash (4 cups finely mashed or pureed cooked squash) peel, seeds,More >>
  • PEPPER STEAK POTOURRI

    PEPPER STEAK POTOURRI

    Wednesday, January 15 2014 10:31 PM EST2014-01-16 03:31:08 GMT
    PEPPER STEAK POTOURRI 4 to 6 servings   2 to 3 tablespoons cooking oil (corn, canola, safflower, or extra virgin olive oil)1½ pounds boneless beef round or chuck or sirloin steak, cut into 1½ x 1-inchMore >>
    PEPPER STEAK POTOURRI 4 to 6 servings   2 to 3 tablespoons cooking oil (corn, canola, safflower, or extra virgin olive oil)1½ pounds boneless beef round or chuck or sirloin steak, cut into 1½ x 1-inchMore >>
  • BALSAMIC VINAIGRETTE SLAW WITH FRESH BASIL

    BALSAMIC VINAIGRETTE SLAW WITH FRESH BASIL

    Wednesday, January 8 2014 3:44 PM EST2014-01-08 20:44:10 GMT
    BALSAMIC VINAIGRETTE SLAW WITH FRESH BASIL 4 to 6 servings   1 medium sweet onion (Vidalia or other sweet variety), peeled and chopped1 medium to large carrot, peeled and chopped or shredded1 small greenMore >>
    BALSAMIC VINAIGRETTE SLAW WITH FRESH BASIL 4 to 6 servings   1 medium sweet onion (Vidalia or other sweet variety), peeled and chopped1 medium to large carrot, peeled and chopped or shredded1 small greenMore >>
  • ITALIAN-STYLE BAKED FISH

    ITALIAN-STYLE BAKED FISH

    Wednesday, January 8 2014 3:42 PM EST2014-01-08 20:42:29 GMT
    ITALIAN-STYLE BAKED FISH 4 to 6 servings   6 green onions, thickly sliced on-the-diagonal or ¾ cup coarsely chopped peeled red onion 6 large fresh basil leaves, stems removed and snipped into tiny pieces1 smallMore >>
    ITALIAN-STYLE BAKED FISH 4 to 6 servings   6 green onions, thickly sliced on-the-diagonal or ¾ cup coarsely chopped peeled red onion 6 large fresh basil leaves, stems removed and snipped into tiny pieces1 smallMore >>
  • ORANGE BITES

    ORANGE BITES

    Wednesday, January 8 2014 3:39 PM EST2014-01-08 20:39:52 GMT
    ORANGE BITES about 3 to 3½ dozen cookies, about 30 calories per cookie   1 cup plus 2 tablespoons sifted flour¼ teaspoon baking powder1/8 teaspoon salt¼ cup butter or margarine, at room temperature (seeMore >>
    ORANGE BITES about 3 to 3½ dozen cookies, about 30 calories per cookie   1 cup plus 2 tablespoons sifted flour¼ teaspoon baking powder1/8 teaspoon salt¼ cup butter or margarine, at room temperature (seeMore >>
  • SAVORY CHICKEN PATTIES WITH FRESH HERBS

    SAVORY CHICKEN PATTIES WITH FRESH HERBS

    Wednesday, January 8 2014 3:37 PM EST2014-01-08 20:37:48 GMT
    SAVORY CHICKEN PATTIES WITH FRESH HERBS 6 servings   1 pound uncooked ground fresh or thawed frozen chicken or turkey1 egg or 2 egg whites or the equivalent of 1 egg in egg substitute, IE, Egg Beaters¼More >>
    SAVORY CHICKEN PATTIES WITH FRESH HERBS 6 servings   1 pound uncooked ground fresh or thawed frozen chicken or turkey1 egg or 2 egg whites or the equivalent of 1 egg in egg substitute, IE, Egg Beaters¼More >>
  • CONSOMME ALA JEANETTE

    CONSOMME ALA JEANETTE

    Wednesday, January 1 2014 9:25 PM EST2014-01-02 02:25:54 GMT
    CONSOMME ALA JEANETTE 4 to 6 servings   3 cups beef or chicken stock or broth1¼ cups coarsely chopped or a julienne (very thin strips) of fresh or drained thawed frozen vegetables (a combination of anyMore >>
    CONSOMME ALA JEANETTE 4 to 6 servings   3 cups beef or chicken stock or broth1¼ cups coarsely chopped or a julienne (very thin strips) of fresh or drained thawed frozen vegetables (a combination of anyMore >>
  • LITE SAUTEED CHICKEN WITH MUSHROOMS

    LITE SAUTEED CHICKEN WITH MUSHROOMS

    Wednesday, January 1 2014 9:24 PM EST2014-01-02 02:24:18 GMT
    LITE SAUTEED CHICKEN WITH MUSHROOMS 4 to 6 servings   1 tablespoon extra virgin olive oil8 ounces sliced fresh mushrooms1 to 1½ pounds boneless chicken breasts 1 (13 to 14-ounce) can chicken broth or reduced-sodium chickenMore >>
    LITE SAUTEED CHICKEN WITH MUSHROOMS 4 to 6 servings   1 tablespoon extra virgin olive oil8 ounces sliced fresh mushrooms1 to 1½ pounds boneless chicken breasts 1 (13 to 14-ounce) can chicken broth or reduced-sodium chickenMore >>
  • LITE ‘N’ EASY BAKED FISH FILLETS

    LITE ‘N’ EASY BAKED FISH FILLETS

    Wednesday, January 1 2014 9:22 PM EST2014-01-02 02:22:46 GMT
    LITE ‘N' EASY BAKED FISH FILLETS 4 to 6 servings   1 to 1½ pounds whitefish fillets (flounder, tilapia, or other whitefish fillets)1 to 2 lemons, thinly sliced and seeds removedAbout 8 to 12 sprigs freshMore >>
    LITE ‘N' EASY BAKED FISH FILLETS 4 to 6 servings   1 to 1½ pounds whitefish fillets (flounder, tilapia, or other whitefish fillets)1 to 2 lemons, thinly sliced and seeds removedAbout 8 to 12 sprigs freshMore >>
  • SPICED BAKED PEARS WITH LEMON SAUCE

    SPICED BAKED PEARS WITH LEMON SAUCE

    Wednesday, January 1 2014 9:21 PM EST2014-01-02 02:21:28 GMT
    SPICED BAKED PEARS WITH LEMON SAUCE 4 servings   4 firm ripe medium pears (Bartlett or Anjou or Bosc pears), peeled3 tablespoons water1 tablespoon honey or the equivalent in artificial sweetener2 wholeMore >>
    SPICED BAKED PEARS WITH LEMON SAUCE 4 servings   4 firm ripe medium pears (Bartlett or Anjou or Bosc pears), peeled3 tablespoons water1 tablespoon honey or the equivalent in artificial sweetener2 wholeMore >>
  • MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS

    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS

    Wednesday, December 25 2013 2:15 PM EST2013-12-25 19:15:29 GMT
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
  • ALMOND CRUNCH RED VELVET TORTE

    ALMOND CRUNCH RED VELVET TORTE

    Wednesday, December 18 2013 9:54 PM EST2013-12-19 02:54:23 GMT
    one 4-layer 9-inch diameter torte   1 (18.25-ounce) package red velvet cake mix  or 1(18.25-ounce) package white or yellow cake mix plus 1½ ounces red food coloring4 eggs or the equivalent of 4 eggs inMore >>
    one 4-layer 9-inch diameter torte   1 (18.25-ounce) package red velvet cake mix  or 1(18.25-ounce) package white or yellow cake mix plus 1½ ounces red food coloring4 eggs or the equivalent of 4 eggs inMore >>
  • HOLIDAY HAM WITH MAPLE APRICOT GLAZE

    HOLIDAY HAM WITH MAPLE APRICOT GLAZE

    Wednesday, December 18 2013 9:41 PM EST2013-12-19 02:41:50 GMT
    about 30 servings, 2 to 3 servings per pound for bone-in ham, 3 to 4 servings per pound for boneless ham   1 whole or half fully-cooked smoked ham, bone-in or bonelessWhole cloves as needed (optional)½More >>
    about 30 servings, 2 to 3 servings per pound for bone-in ham, 3 to 4 servings per pound for boneless ham   1 whole or half fully-cooked smoked ham, bone-in or bonelessWhole cloves as needed (optional)½More >>
  • HOLIDAY SEAFOOD BISQUE

    HOLIDAY SEAFOOD BISQUE

    Wednesday, December 18 2013 9:36 PM EST2013-12-19 02:36:50 GMT
    6 servings   2 cups peeled, deveined, tails removed, cooked whole very small shrimp, or 2 cups coarsely chopped, peeled, deveined, tails removed, cooked shrimp or 1 cup very small whole shrimp or 1 cupMore >>
    6 servings   2 cups peeled, deveined, tails removed, cooked whole very small shrimp, or 2 cups coarsely chopped, peeled, deveined, tails removed, cooked shrimp or 1 cup very small whole shrimp or 1 cupMore >>
  • SAUSAGE ‘N’ APPLE QUICHE

    SAUSAGE ‘N’ APPLE QUICHE

    Wednesday, December 18 2013 9:28 PM EST2013-12-19 02:28:08 GMT
    6 to 8 servings   Serve this appetizing quiche for breakfast or brunch on Christmas or New Year's Day morning.   Crust  (or use ½ (15-ounce) package refrigerated pie crusts (1 crust) 1½ cups flour¼ teaspoonMore >>
    6 to 8 servings   Serve this appetizing quiche for breakfast or brunch on Christmas or New Year's Day morning.   Crust  (or use ½ (15-ounce) package refrigerated pie crusts (1 crust) 1½ cups flour¼ teaspoonMore >>
  • CHOCOLATE CAPPUCCINO COOKIES

    CHOCOLATE CAPPUCCINO COOKIES

    Wednesday, December 11 2013 5:50 PM EST2013-12-11 22:50:40 GMT
    CHOCOLATE CAPPUCCINO COOKIES about 4 dozen cookies   2¾  cups sifted flour½ cup unsweetened cocoa2 tablespoons instant coffee granules/crystals½ teaspoon cinnamon½ teaspoon baking powder½ teaspoon bakingMore >>
    CHOCOLATE CAPPUCCINO COOKIES about 4 dozen cookies   2¾  cups sifted flour½ cup unsweetened cocoa2 tablespoons instant coffee granules/crystals½ teaspoon cinnamon½ teaspoon baking powder½ teaspoon bakingMore >>
  • CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS

    CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS

    Wednesday, December 11 2013 5:48 PM EST2013-12-11 22:48:59 GMT
    CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS about 6½ dozen cookies   2 cups sifted flour (see note)1½ teaspoons baking powder½ teaspoon salt2/3 cup butter or margarine, at room temperature (seeMore >>
    CHOCOLATE-TIPPED COOKIE SLICES WITH PISTACHIO NUTS about 6½ dozen cookies   2 cups sifted flour (see note)1½ teaspoons baking powder½ teaspoon salt2/3 cup butter or margarine, at room temperature (seeMore >>
  • CRANBERRY CRUNCHCOOKIES

    CRANBERRY CRUNCHCOOKIES

    Wednesday, December 11 2013 5:38 PM EST2013-12-11 22:38:59 GMT
    CRANBERRY CRUNCHCOOKIES about 2½ dozen large or  3 ½ to 4 dozen small cookies     1¼ cups flour1 teaspoon baking powder2 ounces cream cheese or reduced –fat cream cheese (1/4 cup), at room temperature¼More >>
    CRANBERRY CRUNCHCOOKIES about 2½ dozen large or  3 ½ to 4 dozen small cookies     1¼ cups flour1 teaspoon baking powder2 ounces cream cheese or reduced –fat cream cheese (1/4 cup), at room temperature¼More >>
  • LINZER SQUARES

    LINZER SQUARES

    Wednesday, December 11 2013 5:36 PM EST2013-12-11 22:36:51 GMT
    LINZER SQUARES about 3 dozen squares   An adaptation of the famous Austrian Linzer Torte, these rich and delicate tea cookies are traditionally filled with raspberry preserves.  An apricot filling mayMore >>
    LINZER SQUARES about 3 dozen squares   An adaptation of the famous Austrian Linzer Torte, these rich and delicate tea cookies are traditionally filled with raspberry preserves.  An apricot filling mayMore >>
  • NO-BAKE TIPSY COOKIE BALLS

    NO-BAKE TIPSY COOKIE BALLS

    Wednesday, December 11 2013 5:34 PM EST2013-12-11 22:34:12 GMT
    NO-BAKE TIPSY COOKIE BALLS about 2½ dozen cookies   Well I had a special request from Eric, one of the directors at WRIC-TV, I hope you will enjoy the No-Bake Tipsy Cookie Balls.  They also can be preparedMore >>
    NO-BAKE TIPSY COOKIE BALLS about 2½ dozen cookies   Well I had a special request from Eric, one of the directors at WRIC-TV, I hope you will enjoy the No-Bake Tipsy Cookie Balls.  They also can be preparedMore >>
  • EMBASSY FROSTED CHICKEN PATE

    EMBASSY FROSTED CHICKEN PATE

    Thursday, December 5 2013 10:02 PM EST2013-12-06 03:02:59 GMT
    EMBASSY FROSTED CHICKEN PATE about 12 servings   1½ cups finely ground cooked chicken or turkey breast1 cup finely chopped toasted almonds½ cup mayonnaise or reduced-fat or no-fat mayonnaise¼ cup finelyMore >>
    EMBASSY FROSTED CHICKEN PATE about 12 servings   1½ cups finely ground cooked chicken or turkey breast1 cup finely chopped toasted almonds½ cup mayonnaise or reduced-fat or no-fat mayonnaise¼ cup finelyMore >>
  • TIPSY MINIATURE FRUITCAKE DROPS

    TIPSY MINIATURE FRUITCAKE DROPS

    Thursday, December 5 2013 10:00 PM EST2013-12-06 03:00:40 GMT
    TIPSY MINIATURE FRUITCAKE DROPS About 5½ dozen cookies   8 ounces candied pineapple, chopped4 ounces candied red cherries, quartered4 ounces candied green cherries, quartered4 ounces chopped candied orangeMore >>
    TIPSY MINIATURE FRUITCAKE DROPS About 5½ dozen cookies   8 ounces candied pineapple, chopped4 ounces candied red cherries, quartered4 ounces candied green cherries, quartered4 ounces chopped candied orangeMore >>
  • PARMESAN PUFFS

    PARMESAN PUFFS

    Thursday, December 5 2013 9:58 PM EST2013-12-06 02:58:28 GMT
    PARMESAN PUFFS about 30 to 36 appetizers   1 loaf party-style rye bread (about 30 to 36 slices)Butter or margarine as desired, at room temperature (optional) 1 egg or the equivalent of 1 egg in egg substitute,More >>
    PARMESAN PUFFS about 30 to 36 appetizers   1 loaf party-style rye bread (about 30 to 36 slices)Butter or margarine as desired, at room temperature (optional) 1 egg or the equivalent of 1 egg in egg substitute,More >>
  • BAKED STUFFED MUSHROOMS WITH CRAB IMPERIAL OR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N’ EASY LEMON OR LIME HOLLANDAISE SAUCE

    BAKED STUFFED MUSHROOMS WITH CRAB IMPERIAL OR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N’ EASY LEMON OR LIME HOLLANDAISE SAUCE

    Thursday, December 5 2013 9:56 PM EST2013-12-06 02:56:38 GMT
    BAKED STUFFED MUSHROOMS WITH CRAB IMPERIALOR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N' EASY LEMON OR LIME HOLLANDAISE SAUCE 24 to 36 stuffed mushrooms   Crab Imperial Stuffing1 pound lump or backfin crabmeat1More >>
    BAKED STUFFED MUSHROOMS WITH CRAB IMPERIALOR CLASSIC HOLLANDAISE SAUCE OR QUCIK ‘N' EASY LEMON OR LIME HOLLANDAISE SAUCE 24 to 36 stuffed mushrooms   Crab Imperial Stuffing1 pound lump or backfin crabmeat1More >>
  • SPICED MEAT TARTLETS

    SPICED MEAT TARTLETS

    Thursday, December 5 2013 9:53 PM EST2013-12-06 02:53:12 GMT
    SPICED MEAT TARTLETS about 4 dozen appetizers   Spiced Beef or Poultry Filling1 pound ground beef or uncooked ground chicken or turkey½ cup chopped peeled onion1 tablespoon cooking oil (corn, canola, orMore >>
    SPICED MEAT TARTLETS about 4 dozen appetizers   Spiced Beef or Poultry Filling1 pound ground beef or uncooked ground chicken or turkey½ cup chopped peeled onion1 tablespoon cooking oil (corn, canola, orMore >>
  • STUFFING ‘N’ TURKEY PATTIES

    STUFFING ‘N’ TURKEY PATTIES

    Tuesday, November 26 2013 5:18 PM EST2013-11-26 22:18:23 GMT
    STUFFING ‘N' TURKEY PATTIES 4 servings   About 2 to 4 cups leftover baked stuffing/dressing of choice4 to 8 slices roasted turkey, divided4 thin slices or 4 tablespoons jellied or whole berry cranberryMore >>
    STUFFING ‘N' TURKEY PATTIES 4 servings   About 2 to 4 cups leftover baked stuffing/dressing of choice4 to 8 slices roasted turkey, divided4 thin slices or 4 tablespoons jellied or whole berry cranberryMore >>
  • Hello 2014More>>

  • SAVOURY CHEESE SPREAD

    SAVOURY CHEESE SPREAD

    Thursday, December 26 2013 6:25 PM EST2013-12-26 23:25:19 GMT
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
    STEWED TOMATOES WITH ORANGE 4 servings   1 (14 to 16-ounce) can stewed tomatoes or tomatoes wedges or diced tomatoes,    including liquid ¼ cup orange juice 1 garlic clove, peeled and minced (optional) 1/3More >>
  • STEWED TOMATOES WITH ORANGE

    STEWED TOMATOES WITH ORANGE

    Thursday, December 26 2013 6:17 PM EST2013-12-26 23:17:50 GMT
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
    STEWED TOMATOES WITH ORANGE 4 servings   1 (14 to 16-ounce) can stewed tomatoes or tomatoes wedges or diced tomatoes,    including liquid ¼ cup orange juice 1 garlic clove, peeled and minced (optional) 1/3More >>
  • PORK TENDERLOIN IN THE FRENCH MANNER WITH SAUCES

    PORK TENDERLOIN IN THE FRENCH MANNER WITH SAUCES

    Thursday, December 26 2013 6:11 PM EST2013-12-26 23:11:37 GMT
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
    MIXED FRESH FRUIT SALAD WITH ASSORTED DRESSINGS 4 to 6 servings   Yummy Cooked Fruit Salad Dressing or Honey Mayonnaise or Tangy Fruit Salad Dressing or other fruit salad-type dressing as desired1 firmMore >>
  • SPRING’S IN THE AIRMore>>

  • BBQ-STYLE MEAT LOAF

    BBQ-STYLE MEAT LOAF

    Wednesday, April 10 2013 11:11 PM EDT2013-04-11 03:11:29 GMT
    BBQ-STYLE MEAT LOAF 4 to 6 servings 1½ pounds lean ground beef or ground uncooked chicken or turkey, or a combination, or 1½ pounds meatloaf mixture (combination of ground beef, pork, and veal) 1More >>
    BBQ-STYLE MEAT LOAF 4 to 6 servings 1½ pounds lean ground beef or ground uncooked chicken or turkey, or a combination, or 1½ pounds meatloaf mixture (combination of ground beef, pork, and veal) 1More >>
  • AUTHENTIC CLASSIC QUICHE LORRAINE

    AUTHENTIC CLASSIC QUICHE LORRAINE

    Wednesday, April 10 2013 11:10 PM EDT2013-04-11 03:10:01 GMT
    AUTHENTIC CLASSIC QUICHE LORRAINE 8 servings The classic quiche Lorraine contains heavy cream, eggs, and bacon.....no cheese. CrustMore >>
    AUTHENTIC CLASSIC QUICHE LORRAINE 8 servings The classic quiche Lorraine contains heavy cream, eggs, and bacon.....no cheese. CrustMore >>
  • TIPSY FRESH STRAWBERRY AND PINEAPPLE CUP WITH BISCOTTI

    TIPSY FRESH STRAWBERRY AND PINEAPPLE CUP WITH BISCOTTI

    Wednesday, April 10 2013 11:05 PM EDT2013-04-11 03:05:23 GMT
    TIPSY FRESH STRAWBERRY AND PINEAPPLE CUP WITH BISCOTTI 4 servings 1 cup sliced firm ripe strawberries 1 cup cubed peeled fresh pineapple (small bite-size cubes) About 1 cup cream sherry or sweetMore >>
    TIPSY FRESH STRAWBERRY AND PINEAPPLE CUP WITH BISCOTTI 4 servings 1 cup sliced firm ripe strawberries 1 cup cubed peeled fresh pineapple (small bite-size cubes) About 1 cup cream sherry or sweetMore >>
  • St. Patrick's Day SpecialtiesMore>>

  • Irish Potato Cheese Soup

    Irish Potato Cheese Soup

    Thursday, March 14 2013 4:09 PM EDT2013-03-14 20:09:06 GMT
    IRISH POTATO CHEESE SOUP 6 servings 3 cups thinly sliced or diced peeled potatoes Very cold or ice water as needed 1½ cups thinly sliced or coarsely chopped peeled onion 2 tablespoons butter, melted 1More >>
    IRISH POTATO CHEESE SOUP 6 servings 3 cups thinly sliced or diced peeled potatoes Very cold or ice water as needed 1½ cups thinly sliced or coarsely chopped peeled onion 2 tablespoons butter, melted 1More >>
  • Crispy Tipsy Irish Soda Bread

    Crispy Tipsy Irish Soda Bread

    Thursday, March 14 2013 4:07 PM EDT2013-03-14 20:07:27 GMT
    CRISPY TIPSY IRISH SODA BREAD 8 servings ½ to 1 cup dark or golden seedless raisins, or a combination Irish whiskey, or bourbon, or orange juice, or water as needed 2 cups sifted flour 1 tablespoonMore >>
    CRISPY TIPSY IRISH SODA BREAD 8 servings ½ to 1 cup dark or golden seedless raisins, or a combination Irish whiskey, or bourbon, or orange juice, or water as needed 2 cups sifted flour 1 tablespoonMore >>
  • Traditional Corned Beef &Cabbage Dinner with Zesty Horseradish Sauce

    Traditional Corned Beef &Cabbage Dinner with Zesty Horseradish Sauce

    Thursday, March 14 2013 4:05 PM EDT2013-03-14 20:05:50 GMT
    TRADITIONAL CORNED BEEF AND CABBAGE DINNER WITH ZESTY HORSERADISH SAUCE 6 to 8 servings 1 (3 to 4-pound) corned beef brisket 6 to 8 black peppercorns 6 whole cloves 4 whole allspice 1 bay leaf,More >>
    TRADITIONAL CORNED BEEF AND CABBAGE DINNER WITH ZESTY HORSERADISH SAUCE 6 to 8 servings 1 (3 to 4-pound) corned beef brisket 6 to 8 black peppercorns 6 whole cloves 4 whole allspice 1 bay leaf,More >>
  • Last of FebruaryMore>>

  • Old-Fashioned Cherry Pie

    Old-Fashioned Cherry Pie

    Wednesday, February 27 2013 10:41 PM EST2013-02-28 03:41:30 GMT
    OLD-FASHIONED CHERRY PIE one 9-inch diameter pie 2 (14 to 16-ounce) cans pitted water-packed sour/tart cherries, or 4 cups pitted fresh sour/tart cherries 1¼ cups sugar or the equivalent of 1¼ cupsMore >>
    OLD-FASHIONED CHERRY PIE one 9-inch diameter pie 2 (14 to 16-ounce) cans pitted water-packed sour/tart cherries, or 4 cups pitted fresh sour/tart cherries 1¼ cups sugar or the equivalent of 1¼ cupsMore >>
  • Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese

    Fresh Broccoli Salad with Tomatoes, Black Olives and Feta Cheese

    Wednesday, February 27 2013 10:38 PM EST2013-02-28 03:38:55 GMT
    FRESH BROCCOLI SALAD WITH TOMATOES, BLACK OLIVES, AND FETA CHEESE 4 to 6 servings 2 cups fresh broccoli florets (see note) Boiling salted water (optional) 1 garlic clove, peeled and minced 1 cupMore >>
    FRESH BROCCOLI SALAD WITH TOMATOES, BLACK OLIVES, AND FETA CHEESE 4 to 6 servings 2 cups fresh broccoli florets (see note) Boiling salted water (optional) 1 garlic clove, peeled and minced 1 cupMore >>
  • Baked Fish with Dill and Lemon

    Baked Fish with Dill and Lemon

    Wednesday, February 27 2013 10:35 PM EST2013-02-28 03:35:13 GMT
    BAKED FISH WITH DILL AND LEMON 4 servings 2 tablespoons finely snipped fresh dill weed, or 2 teaspoons dried dill weed, divided 1 tablespoon freshly grated lemon peel Freshly ground black pepper orMore >>
    BAKED FISH WITH DILL AND LEMON 4 servings 2 tablespoons finely snipped fresh dill weed, or 2 teaspoons dried dill weed, divided 1 tablespoon freshly grated lemon peel Freshly ground black pepper orMore >>
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