Wednesday, May 15 2013 11:24 PM EDT2013-05-16 03:24:11 GMT
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
CRISPY CATFISH NUGGETS WITH ASSORTED SAUCES 4 large or 6 to 8 small to medium servings About 1½ cups grated Parmesan or Romano or Asiago cheese, or fine breadcrumbs, or flour, or a combination,More >>
Wednesday, May 15 2013 11:20 PM EDT2013-05-16 03:20:31 GMT
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
STRAWBERRY RHUBARB COBBLER 6 servings Filling 1 cup sugar or the equivalent of 1 cup sugar in granulated sugar substitute 2 tablespoons cornstarch 1/3 cup water 2 cups sliced fresh rhubarb orMore >>
Wednesday, May 15 2013 11:18 PM EDT2013-05-16 03:18:23 GMT
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
E-Z TOMATO PICK-ME-UP WITH FRESH BASIL 4 to 6 servings 2 (10 3/4-ounce) cans tomato or reduced-fat tomato soup, undiluted About 10 to 12 grape (very very small) tomatoes, each quartered 1¼ cupsMore >>
Wednesday, May 15 2013 11:16 PM EDT2013-05-16 03:16:37 GMT
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
RIGATONI NEOPOLITAN-STYLE WITH ROASTED PEPPERS 4 to 6 servings 5 large sweet red peppers or 2 red, 2 yellow, and 1 green pepper(s) 3 tablespoons olive oil 4 whole garlic cloves, peeled Salt toMore >>
E-Z ORANGE COFFEECAKE RING one 9 to 10-inch diameter coffeecake
¾ to 1 cup orange marmalade or reduced-fat orange marmalade
¼ to 1/3 cup finely chopped candied mixed fruit
¼ to 1/3 cup finely chopped pecans or English walnuts or blanched slivered almonds (optional)
1 (8-ounce) package refrigerated crescent rolls
In a small bowl, combine marmalade, candied fruit, and nuts, if used, mixing well.
Unroll dough; separate into 8 dough triangles at dough perforations. Spoon a small amount of marmalade mixture on each dough triangle. Starting at the wide end of the triangle, roll-up each jelly roll-style.
Arrange filled crescents on a baking sheet lined with a sheet of non-stick aluminum foil that has been lightly coated with non-caloric vegetable cooking spray, non-stick-side-up, in a circle, overlapping each crescent to form a dough circle. Liberally brush the top of the dough circle with the marmalade mixture.
Bake in a preheated moderate oven (375 degrees F.) for about 15 minutes or until done and lightly browned. Remove from oven, cool on baking sheet for 2 to 3 minutes, and then carefully slide the coffeecake onto a serving tray (may use pancake spatulas to help slide the coffeecake onto the serving tray). Garnish as desired and serve hot or at room temperature.
