Posted by admin on 25th February 2009
Browse around to find the best and healthiest lunch recipes.
You will find something to your tastes, whether you’re in a hurry or need to cater for the whole family.
Have fun !
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Posted by admin on 14th March 2010
Posted by dizzybreez at recipegoldmine.com May 4, 2001
Source: Kitchen Link (Copycat Collection) at kitchenlink.com
1 loaf frozen bread dough, thawed, and
at room temperature
Pam vegetable spray
Garlic powder, to taste
Dried oregano leaf, rubbed to a
fine powder between fingers
When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-size pieces (about 8 to 10). Place these 3 inches apart on Pam-sprayed cookie sheets. Let rise in a warm place until doubled - about 1 1/2 to 2 hours.
Holding Pam about 8 inches from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375 degrees F about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.
This recipe yields 8 to 10 bread sticks.
The man who acts never has any conscience no one has any conscience but the man who thinks. — Johann von Goethe
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Posted by admin on 13th March 2010
Host Alton Brown gets to the heart of artichokes. Recipes featured in this episode: Artichoke Pasta Salad, Broiled Chokes, and Herb Oil.
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Posted by admin on 5th March 2010
Source: San Antonio Express-News - 10/23/2002 - Betos Latin Grill, San Antonio, Texas
Aji Amarillo Cream Sauce
3 tablespoons canola oil
3/4 onion, cut into 1/4-inch cubes
1 tablespoon minced garlic
1 cup white wine
1/2 cup lime juice
8 tablespoons aji amarillo paste (see Note)
2 cups heavy cream
3 cups seafood stock (bottled clam juice could be substituted)
Shrimp Filling
3 tablespoons canola oil
1/4 onion, cut into 1/4-inch cubes
1 teaspoon minced garlic
1 poblano pepper, roasted, seeded and cut into 1/4-inch cubes
1 red bell pepper, cut into 1/4-inch cubes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano
2 pounds (21-25 count) shrimp, peeled, deveined and cut
into 1/2 -inch pieces
To Finish
Oil
20 corn tortillas
1 recipe Shrimp Filling
1 recipe Aji Amarillo Cream Sauce
1 pound mozzarella cheese, grated
1 red onion, thinly sliced
1/4 pound cotija cheese, grated
For Aji Amarillo Cream Sauce: Heat oil in a pan; add onion and garlic and saut? until tender. Add white wine, lime juice, aji paste, cream and seafood stock.Bring to a slow boil, simmer over medium heat until thickened and reduced by about one half, approximately 20 to 30 minutes.
For Shrimp Filling: Heat oil in a pan, add onion and garlic and saut? until tender. Add poblano and bell pepper and stir. Add salt, pepper and oregano, stir, then add shrimp. Cook over medium heat for 5 minutes or until shrimp are slightly pink. Do not overcook.
To finish: Heat oil in a frying pan. Dip tortillas in hot oil, just until limp, about 5 seconds.
Fill tortillas with shrimp filling, sprinkle on a bit of mozzarella and drizzle a tablespoon of aji sauce over top. Roll enchilada, place seam side down in a large greased casserole dish and top with sauce.
Sprinkle mozzarella evenly over top and bake in a preheated 350 degree F oven for approximately 5 to 7 minutes, or until cheese is melted and bubbly. Remove from oven and garnish with sliced red onion and top with cotija cheese.
NOTE: Aji amarillo paste (yellow hot pepper paste) is available at Latin markets.
Makes 8 to 10 servings.
Drunkenness is temporary suicide. — Bertrand Russell
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Posted by admin on 4th March 2010
Posted by GayleL at recipegoldmine.com - May 19, 2001
Source: California Pizza Kitchen-Pasta, Salads, Soups and Sides
2/3 cup coarsely chopped garlic
2 teaspoons extra-virgin olive oil
2 to 4 tablespoons cold water
Preheat the oven to 325 degrees F.
In a mixing bowl, toss the garlic pieces with the olive oil to coat evenly. Spread the garlic pieces evenly on the bottom of a small baking pan and roast until their edges begin to brown, 25 to 30 minutes.
Remove the pan and with a spoon or spatula, scrape up and turn the garlic; then return the pan to the oven and roast until the garlic is uniformly golden brown, about 15 minutes more. Set aside to cool completely.
Put the roasted garlic pieces and 2 tablespoons of the water in a food processor fitted with the steel blade. Process, scraping the bowl down occasionally, until the garlic is pureed to a paste with the consistency of smooth peanut butter. If necessary, add the remaining water. Transfer to a bowl, cover and refrigerate until ready to use.
Yield: 1/2 cup
Nothing will ever be attempted, if all possible objections must be first overcome. — Samuel Johnson
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Posted by admin on 28th February 2010
1 1/2 lb Avocados 2 1/2 c Stock, chicken 1/2 c Buttermilk 1 tb Lemon juice 1/2 ts Lemon peel, grated 1 lg Garlic cloves, crushed 1/2 lb Shrimp Peel, pit, and cube avocados. Puree in blender or food processor. Add stock, buttermilk, lemon juice, peel, and garlic and process until smooth. Salt and pepper to taste. Cover and refrigerate until well chilled. Rinse and drain shrimp. Ladle soup into chilled bowls and garnish with shrimp and parsley. Serve with a wedge of lemon. Posted by G.ATTWOOD [GUYEA], Wed Jul 01, 1992 MM by Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005 |
George The official toxicity limit for humans is between one and one and half grams of cocaine depending on body weight. I was averaging five grams a day, maybe more. I snorted ten grams in ten minutes once. I guess I had a high tolerance. — Blow
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Posted by admin on 26th February 2010
1 1/4 cups Bisquick baking mix
3/4 cup cornmeal
2 tablespoons granulated sugar
1 egg
2/3 cup cold water
Mix all ingredients vigorously 1/2 minute. Pour batter into hot greased 8-inch square pan. Bake in a hot reflector oven 15 minutes. Turn pan and bake 10 - 15 minutes longer or until golden brown.
6-8 servings
In weightlifting, I don think sudden, uncontrolled urination should automatically disqualify you. — Jack Handey Deep Thoughts
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Posted by admin on 25th February 2010
NYTimes.com - Times environment reporter Andrew C. Revkin cooks up a local salad with Chef Peter Hoffman.
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Posted by admin on 19th February 2010
Minute Recipe: Surimi Salad on Greens. With daughter Claudine visiting the kitchen, Jacques uses a local blue cheese to make Mini Savory Cheesecakes on Arugula. Even when Claudine forgets to coat the sides of the soufflé dishes with breadcrumbs, they can still be unmolded for serving! Steamed Scrod Packages in Pimiento Sauce and Butternut Squash Sauté complete the menu’s savory dishes, leaving a comforting Tapioca Banana Coconut Pudding for dessert.
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Posted by admin on 18th February 2010
1 teaspoon Skyy Vodka
Splash of blue Curacao orange juice
Fill a very tall glass with ice, pour in alcohol, fill the rest of the way with orange juice; mix and enjoy! Use a plastic glow stick as a swizzle stick to give the drink and eerie, magical radiance.
The greatest and most amiable privilege which the rich enjoy over the poor is that which they exercise the least–the privilege of making others happy. — Charles Caleb Colton
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