Any-Berry Cobbler

Thursday, July 7, 2011

Any-Berry Cobbler


INGREDIENTS

2cups fresh blueberries, raspberries or strawberries or a combination
1teaspoon grated lemon peel
1teaspoon lemon juice
1cup Original Bisquick® mix
1/2cup granulated sugar
1/2cup packed light brown sugar
1teaspoon ground cinnamon
1/2cup butter, softened
1/2cup milk


  1. 1Heat oven to 375°F. Rinse berries; pat dry. If using strawberries, stem and cut into 1/2-inch slices.
  2. 2In large bowl, toss berries with lemon peel and lemon juice. Turn into 10-inch baking dish or ceramic pie plate.
  3. 3In medium bowl, stir together Bisquick mix, sugars and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through mixture in opposite directions), until a soft, crumbly dough forms. Stir in milk just until moistened.
  4. 4Spoon dough over fruit mixture to cover or partially cover.
  5. 5Bake 20 to 25 minutes or until topping is golden brown and fruit mixture is bubbly. Cool slightly. Serve warm with whipped cream or ice cream.

Boozy Lemonade Poptails

Boozy Lemonade Poptails

INGREDIENTS


8small paper drinking cups
2cups prepared lemonade
1/2cup strawberry-flavored schnapps
8craft sticks (flat wooden sticks with round ends)


  1. 1Into each paper cup, pour 1/4 cup lemonade and 1 tablespoon schnapps; stir.
  2. 2Place small piece of foil over top of each cup. Make small slit in center of each piece of foil; insert stick. Place cups on tray. Freeze at least 5 hours.
  3. 3Tear off paper cups and serve.

Sparkling Strawberry-Lemonade Slush

Sparkling Strawberry-Lemonade Slush
INGREDIENTS

1can (12 oz) Cascadian Farm® frozen organic lemonade concentrate, thawed
1bag (10 oz) Cascadian Farm® frozen organic strawberries, thawed
1cup water
5cups ginger ale, club soda or lemon-lime carbonated beverage


  1. 1In blender, place lemonade concentrate and strawberries; blend on high speed until smooth. Pour into nonmetal freezer container. Stir in water. Cover; freeze at least 4 hours.
  2. 2If mixture is frozen solid, let stand at room temperature about 15 min. For each serving, measure 1/2 cup slush mixture into 8-oz glass; stir in 1/2 cup ginger ale. Serve immediately.

Layered Italian Dip with Crisp Wontons

Layered Italian Dip with Crisp Wontons
INGREDINTS


14wonton skins (about 3 1/4-inch square)
Cooking spray
1can (15.5 oz) great northern beans, drained, rinsed
1/4cup shredded fresh Parmesan cheese
1/4cup Caesar dressing
1cup finely chopped pepperoni (about 4 oz)
1/2cup chopped drained pepperoncini peppers (bottled Italian peppers)
3/4cup finely shredded Italian cheese blend (3 oz)
1tablespoon chopped fresh oregano leaves


  1. 1Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
  2. 2In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
  3. 3Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
  4. 4Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.

Chili Cheese Dip and Potato Wedges

Chili Cheese Dip and Potato Wedges

INGREDIENTS

1package (24 oz) frozen potato wedges with skins
1/2lb lean (at least 80%) ground beef
1small onion, chopped
8oz prepared cheese product, cut into chunks
1can (8 oz) tomato sauce
1can (4.5 oz) Old El Paso® chopped green chiles, drained


  1. 1Heat oven to 450°F. Bake potato wedges as directed on package.
  2. 2Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cheese, tomato sauce and chiles. Cook over low heat until cheese is melted and mixture is hot, stirring frequently.
  3. 3Serve hot potato wedges with cheese dip.

Buffalo Chicken Bites with Blue Cheese Dipping Sauce

Buffalo Chicken Bites with Blue Cheese Dipping Sauce


INGREDIENTS
Chicken Bites
1egg white
1/3cup hot Buffalo wing sauce
1lb boneless skinless chicken breasts, cut into 40 (1-inch) pieces
3/4cup Original Bisquick® mix
3tablespoons cornmeal
1teaspoon salt
1/2teaspoon pepper
Vegetable oil
Dipping Sauce
3/4cup crumbled blue cheese (3 oz)
6tablespoons sour cream
6tablespoons light mayonnaise
3tablespoons milk

  1. 1In medium bowl, mix egg white and Buffalo wing sauce. Stir in chicken. Cover; refrigerate 30 minutes.
  2. 2Line cookie sheet with waxed paper. In large resealable food-storage plastic bag, place Bisquick mix, cornmeal, salt and pepper. With slotted spoon, remove 1/4 of chicken pieces from bowl and add to bag; seal bag and shake to coat. Repeat with remaining chicken pieces. Tap off excess Bisquick mixture and place chicken on cookie sheet.
  3. 3In small bowl, mix dipping sauce ingredients until well combined. Cover; refrigerate until serving time.
  4. 4In 10-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat 2 to 4 minutes. Cook chicken bites in oil in batches, about 1/3 at a time, 3 to 4 minutes, turning once, until golden brown. Drain on paper towels. Serve chicken with dipping sauce.

Chicken Copycat Recipe

Sunday, July 3, 2011




Ingredients Required

2-3 pounds of chicken pieces
1 quart Water
3 tablespoons Salt (used for soaking)
1 cup milk
1 egg beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt (for recipe)
1 teaspoon black pepper
Soybean Oil (do not substitute) for frying





Instructions


  1. Place chicken into large bowl of salted water and allow to soak for approximately 30 minutes.
  2. Beat egg and mix with milk in a bowl. Add and mix flour, Accent, salt, and pepper in a separate bowl.
  3. Preheat deepfryer to 350F, or place 3/4 inch oil in a skillet set on medium.
  4. Remove and dry chicken using paper towels.
  5. Place in flour mixture, place in milk/eggs mixture, and then back into flour mixture. Do this one piece at a time making sure that each piece is covered completely during each step.
  6. KFC uses pressure cookers to fry chicken, which I don't recommend you do at home. If you are using a deep fryer, cook a few pieces at a time for about 15 to 20 minutes, turning occasionally. Similarly, if pan frying, cook covered, turning occasionally for about 25 - 30 minutes.
  7. Make sure you check the middle of the largest chicken piece cooked to check for doneness. (No pink)
  8. When done, allow chicken pieces drain on paper towels.

Macaroni Salad

Ingredients Required

7 ounces boxed elbow macaroni
2 ribs of minced celery
1 tablespoon dry minced onion
1/3 cup diced sweet pickles
1 1/2 cups

1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon Sugar
Pinch of salt (or to taste)


Instructions


  1. Cook macaroni according to instructions on box and cool.
  2. Combine everything just as listed.
  3. Refrigerate salad in a tightly covered container for several hours before serving.

Savory Party Bread




Ingredient

1 (1-pound) round sourdough bread loaf, unsliced
1 pound shredded Monterey Jack cheese
1/2 cup butter, melted
1/2 cup green onions, chopped
2 teaspoons poppy seeds

Method
  1. Cut bread several times lengthwise and crosswise, making a grid-like pattern, without cutting through the bottom crust. Insert cheese between cuts.
  2. Combine butter, onions and poppy seeds; drizzle over bread. Wrap in foil and place on a baking sheet.
  3. Bake at 350°F (175°C) for 15 minutes. Uncover and bake an additional 10 minutes or until cheese has melted.
Makes 8 servings.

Grilled Bread Salad with Grilled Figs


Dressing:
1 tablespoon fresh lemon juice
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tablespoon minced garlic
Salt and freshly cracked black pepper to taste
 
Salad:
1 baguette or other long crusty loaf of bread
6 fresh figs, halved
1 tablespoon olive oil
Salt and freshly cracked black pepper to taste
1 red onion, peeled and diced large
10 basil leaves, cut into long thin strips
2 tablespoons roughly chopped fresh parsley
2 roasted red peppers, diced large (or use jarred, rinsed peppers)


Method
  1. Make the dressing: In a small bowl, combine all the ingredients, whisk together well and set aside.
  2. Cut the loaf of bread in half lengthwise, and place on the grill around the edge of a medium-hot fire, where the heat is low, and cook until browned, 5 minutes per side. Don't be impatient-toast the bread slowly on both sides so it dries out and becomes more crusty, which will allow it to absorb some of the dressing without becoming soggy right away. When the bread is well toasted, remove from the grill and cut it into medium-sized chunks. You should have 5 cups.
  3. Meanwhile, place the figs in a small bowl with the oil and salt and pepper to taste and toss well. Place the figs on the grill, cut side down, over the medium-hot fire and cook, turning once or twice, until browned, 2 to 3 minutes.
  4. In a large bowl, combine the toasted bread and grilled figs with the onion, basil, parsley, and roasted red peppers. Stir the dressing well, pour just enough into the bowl to moisten the ingredients, and toss well. Season to taste with salt and pepper, allow to set about 10 minutes so the bread absorbs some of the dressing, toss again, and serve.
Serves 4 to 6.

Homemade Pita Pockets




ingredients

2 cups all-purpose flour
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
2 cups water
1/4 cup vegetable oil
1 tablespoon granulated sugar
2 teaspoons salt
4 cups all-purpose flour

Method
  1. Preheat oven to 400°F (205°C) and grease 2 baking sheets.
  2. Stir together flour and yeast.
  3. In a saucepan heat water, oil, sugar, and salt until warm (about 120°F to 130°F/ 50°C to 55°C). Add the liquid to the flour mixture and beat until smooth, about 3 minutes.
  4. Add the rest of the flour to make a soft dough. Turn out onto a floured surface and knead until smooth, about 10 minutes. Cover, and let rest for 30 minutes.
  5. Roll into a log and cut into about 16 pieces, roll each piece into a 5-inch circle. Place on baking sheets and let rise in a warm place about 30 to 45 minutes.
  6. Bake 10 to 12 minutes. Remove from baking sheet to cool.
  7. Store in plastic bag until ready to fill with your favorites.
Makes 16 pita pockets.

Aged Provolone with Three Dipping Sauces


Marmalade:
1 pound (about 3 medium) green apples, cored, seeded and coarsely chopped
3/4 cup water
3 tablespoons apple cider vinegar
2 1/2 cups granulated sugar
1 jalapeño
 
Olive Tapenade:
1 cup Italian Cerignola green olives, or other green olives, pitted
2 tablespoons blanched almonds
1 teaspoon fresh basil leaves
1/2 teaspoon fresh thyme leaves
1/2 teaspoon fresh oregano leaves
1/4 cup extra virgin olive oil
 
12 ounces Wisconsin Provolone Cheese, cut into strips
 
1 cup prepared Italian-roasted tomato sauce (Or your favorite marinara sauce)
  1. For Marmalade (Makes 2 3/4 cups): Place apples, water, vinegar and sugar in stainless steel or nonstick pan. Bring to boil over medium-high heat. Add jalapeño and continue to boil, stirring occasionally, until the mixture reaches 220°F (approximately 105°C) on a candy thermometer, about 45 minutes. Remove from heat and cool. Pour into covered container and refrigerate.
  2. For Olive Tapenade (Makes 3/4 cup): Combine all ingredients except olive oil in food processor bowl fitted with metal blade. Process until coarsely chopped. Add oil in a thin stream while continuing to process. Process until a fine puree. Pour into covered container and refrigerate.
  3. For Final Preparation: Place strips of Provolone cheese in center of large serving platter. Serve marmalade, olive tapenade and prepared tomato sauce in small bowls on platter.
Makes 12 servings.

Asian Chicken and Cabbage (makes 4 servings)

Monday, June 14, 2010



Ingredients:Nutrition Facts for Asian Chicken and Cabbage

2 tablespoons hoisin sauce


1 clove garlic, crushed


1 teaspoon fresh grated ginger


4 skinless and boneless chicken breast halves


Nonfat cooking spray


1 teaspoon vegetable oil


1/2 cup onion, chopped


2 cups shredded green cabbage


2 cups shredded red cabbage


1 teaspoon sesame oil


1/2 teaspoon salt


1/2 teaspoon ground pepper

Directions:
1.Preheat broiler.
2.In a small bowl, use a fork to whisk together hoisin sauce, garlic and ginger.
3.Brush both sides of chicken with hoisin mixture. Spray broiler pan with cooking spray then place chicken on broiler pan and broil for 6 minutes on each side or until done and no longer pink in the middle.
4.Heat vegetable oil in a skillet over medium-high heat. Sauté onion for 2 minutes then add red and green cabbage and saute for 2 minutes or until cabbage starts to wilt.
5.Place cabbage in a medium bowl and add sesame oil, salt and pepper then toss to coat.
6.Serve chicken with a helping of cabbage on top.

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/4 of recipe (220 g)
Servings Per Recipe: 4
Amount per serving
Calories194
Calories from fat38
Total Fat4 g
Saturated Fat1 g
Cholesterol69 mg
Sodium510 mg
Total Carbohydrates9 g
Dietary Fiber2 g
Sugars0 g
Protein29 g
Vitamin A2%
Vitamin C45%
Calcium4%
Iron8%

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