tag:blogger.com,1999:blog-76549765677592707802011-11-27T19:08:19.263-05:00All kinds of recipes for all levels of experience.Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.comBlogger1791100tag:blogger.com,1999:blog-7654976567759270780.post-67512192444065027172008-02-11T17:31:00.000-05:002008-02-11T17:59:04.068-05:00

This is just so yummy, so sweet and satisfying and such a "comfort" dessert.Tip: let the bread and milk mixture soak for 10 minutes to guarantee the bread will soak up enough of the liquid. This will ensure a better bread pudding consistency. Included with this recipe is a vanilla sauce that makes this an extra special pudding.Prep time: 15 minutesCook time: approx 45 minutesServes 8Ingredients:8

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-11056725921124774152008-02-10T11:20:00.000-05:002008-02-11T11:32:53.526-05:00

So delicious and creamy!This recipe as listed makes a large amount that would serve 8 people,. You could adjust the amount of the ingredients to serve as many as you want. Of course keep in mind that this keeps well and can be reheated. Add a little milk to the leftovers when reheating and it will be as good on the second day as the first time you served it.Ingredients:1 small package of Velveeta

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-30084255599888020172008-01-23T14:24:00.000-05:002008-01-23T14:41:48.476-05:00

SERVES 6 WITH LEFTOVERSACTIVE TIME:30 MIN START TO FINISH:1 1/2 HRThis is the perfect antidote to the Sunday blues, not least because there will be enough left over to pack sandwiches for Monday's lunch. A mix of beef, pork, and bacon ensures meatiness, with Worcestershire sauce, chopped prunes, and cider vinegar added for good balance and occasional suggestions of sweetness. Because the loaf is

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-18758503478309904272008-01-23T11:47:00.000-05:002008-01-23T11:50:55.168-05:00

From Cooking LightIngredients1 (3 1/2-ounce) package plain rice crackers (such as ka-me)1 pound ground turkey breast1/2 pound lean ground pork1 cup chopped green onions1/2 cup hoisin sauce, divided1/2 cup chopped red bell pepper1/2 cup drained chopped canned water chestnuts1 tablespoon low-sodium soy sauce1 tablespoon grated fresh ginger1/4 teaspoon salt3 garlic cloves, minced2 large egg

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-48552342549027276032008-01-23T11:38:00.000-05:002008-01-23T11:42:09.999-05:00

1/4 cup unsalted butter6 large onions (about 5 pounds), thinly sliced1 clove garlic, mincedIngredients1/2 cup brandy1 tablespoon all-purpose flour6 cups beef broth, homemade or cannedSalt and freshly ground black pepper12 (1/2-inch thick) slices French bread, toasted3/4 pound coarsely grated GruyereDirections:Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-70574145159292302282008-01-23T11:36:00.000-05:002008-01-23T11:37:57.564-05:00

Ingredients:5 small onions, thinly sliced2 cans (14 ounces) low sodium beef broth (recommended: Swanson's)2 cans (10 ounces) beef consomme (recommended: Campbell's)1 packet onion soup mix (recommended: Lipton's)8 slices French bread, about 1 inch thick1 cup shredded GruyereDirectionsCombine onions, broth, consomme, and soup mix in a slow cooker. Cook on HIGH setting for 4 hours, or LOW setting

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-70229821585866195972008-01-23T11:32:00.000-05:002008-01-23T11:36:14.719-05:00

IngredientsFilling:2 small red potatoes, cubed16 ounces frozen mixed veggies (carrots, corn, peas, green beans)1 cup frozen chopped onions1 teaspoon salt-free chicken seasoning (recommended: McCormick's Grill Mates)1 pound boneless turkey breast, cut into bite size pieces2 cups cooked, cubed chicken (recommended: Perdue Shortcuts)2 (10-ounce) cans cream of chicken soup (recommended: Campbell's)

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-60952543997888867592008-01-23T11:26:00.000-05:002008-01-23T11:31:28.928-05:00

This is one of those wonderful comfort foods to cook up on a cold winter evening.Ingredients1 whole store-bought roast chicken (about 2 pounds)2 tablespoons vegetable oil1 container (7 ounces) chopped onions6 cans (14 ounces) low-sodium chicken broth1 teaspoon poultry seasoning1 teaspoon salt1/2 teaspoon ground pepper1 container (14 ounces) pre-cut carrot sticks, chopped1 container (14 ounces)

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-8444323443991809282008-01-23T11:12:00.000-05:002008-01-23T11:15:00.608-05:00

Ingredients1 can condensed tomato soup1 can condensed Cheddar cheese soup3 cups spicy tomato juice2 teaspoons hot pepper sauce1 teaspoon dried basilCombine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.Serve in mugs with Grilled Cheese Dippers.Recipe courtesy of Sandra Lee

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-64674391849545998692008-01-23T11:06:00.000-05:002008-01-23T11:12:44.201-05:00

Ingredients1 can condensed Southwest-style pepper jack soup8 ounces Mexican-style shredded cheese1 baguette French bread, sliced 1/2-inch thick1/2 stick butter, softenedIn a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-68481040559576334202008-01-23T11:02:00.000-05:002008-01-23T11:06:19.015-05:00

Ingredients:For the filling:1 tablespoon olive oil1/2 pound minced British lamb1 pound minced beef2 medium onions, peeled and chopped3 carrots, peeled and chopped very small1/2 pound cremini mushrooms1 level tablespoon tomato puree1 tablespoon chopped fresh thyme leaves2 tablespoons chopped fresh parsley leaves1/2 teaspoon ground cinnamon1 level tablespoon all-purpose flour1 cup red wine1 1/2

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-30932712462172258672008-01-23T10:58:00.000-05:002008-01-23T11:02:00.506-05:00

Ingredients2 tablespoons extra-virgin olive oil5 cloves minced garlic8 cups thinly sliced onionsGray salt (Kosher salt will do)1 tablespoon fresh thyme leaves, chopped1/4 cup sherry vinegar1 1/2 cups dark beer (recommended: Guinness)6 cups beef stock (found in your local market)6 slices country bread cut 1/2-inch thick, toasted1/2 pound Irish Cheddar, sliced thinDirections:Heat the olive oil in a

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-79093130171578347032008-01-21T17:50:00.000-05:002008-01-21T17:57:32.257-05:00

Serves 10Ingredients2 lbs lean ground beef2 medium onions2 cans of Pinto beans, undrained 1 can Kidney beans, undrained1 can of corn kernels1 ( 15 oz) can stewed tomatoes, loosely chopped2 cans (15 0z each) of tomatoes with chiles1 pkg taco seasoning mix (powdered)1 pkg ranch salad dressing mix (powdered)DirectionsBrown beef and onions in a large skillet and drain any excess fat.Add all remaining

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-82339048579270835882008-01-21T17:39:00.000-05:002008-01-21T17:46:41.384-05:00

Ingredients1 (14 oz) can of artichokes (not marinated), well drained1 cup of mayonnaise1/2 cup grated Parmesan cheese3 Tbsp of lemon juice2 Tbsp dry onion flakes (can substitute finely minced onion)1 (6 oz) can of crabmeat, drainedOptional Garnish: crushed cornflake crumbs or paprikaDirectionsPreheat oven to 350 degreesPut artichokes, mayo, and parmesan cheese in food processor or blender.Process

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-41065199089851831392008-01-21T17:34:00.000-05:002008-01-21T17:38:45.149-05:00

Ingredients:1 clove garlic, crushed3 tbsp finely minced chives or onion1 tsp lemon juice1 cup of sour cream1/2 cup mayo2 cups of bleu cheese, crumbled Directions:Mix the first 5 ingredients together until well blended.Add bleu cheese and mix thoroughly.Refrigerate until ready to use.

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-59828789271145402522008-01-21T17:30:00.000-05:002008-01-21T17:33:54.346-05:00

Ingredients1/2 cup of mayonnaise2 tsp mustard1/4 cup fresh lemon juice1/2 cup olive oil1 tbsp cider vinegar1/8 tsp sugar1 clove garlic mashedsalt and pepper to tasteDirections:Combine all ingredients and mix well. Refrigerate for 1 hr before serving

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-24154255594799872882008-01-21T17:26:00.000-05:002008-01-21T17:30:11.339-05:00

Ingredients1/4 cup finely chopped stuffed olives2 Tbsp finely chopped onions1 cup of mayonnaise2 tbsp of chili sauce1/4 cup of milkDirectionsCombine all of the above ingredients and refrigerate, covered, at least 2 hrs before serving  

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-35575181281132417862008-01-21T17:08:00.000-05:002008-01-21T17:26:42.140-05:00

Perfect potatoes: Start with the right spuds for smashing results. Yukon Golds or baking potatoes such as Russets make excellent choices because their low moisture content keeps them light and fluffy.The secret to just-right mashed potatoes? Warm milk. Heat it before slowly adding it to the potatoes along with the butter. Mash until you reach the desired texture, being careful not to over mix (

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-44895477111087382512008-01-21T14:02:00.000-05:002008-01-21T14:08:00.470-05:00

IngredientsSeves 82 tablespoons white sesame seeds2 tea bags (green or white tea)4 cups green beans, trimmed1/4 cup golden raisins3 tablespoons rice vinegar1 tablespoon sesame oil1/4 cup shaved Parmesan cheeseDirectionsPreheat the oven to 350 degrees.Spread the sesame seeds on a baking sheet in a single layer.Bake for 5 to 6 minutes, or until the sesame seeds are crisp and fragrant.In a large

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-67958052289591313882008-01-21T13:58:00.000-05:002008-01-21T14:07:20.330-05:00

IngredientsServes 42 bone-in, skin-on chicken breast halves (12 to 14 ounces each)Coarse salt and ground pepper3 tablespoons olive oil4 carrots, sliced 1/4 inch thick1 medium onion, finely chopped1/4 teaspoon dried thyme leaves1/4 cup all-purpose flour2 1/2 cups low-fat (1%) milk1 package (10 ounces) frozen peas, thawed2 tablespoons fresh lemon juice6 phyllo sheets (each 12 by 17 inches),

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-61093148922840223632008-01-21T13:53:00.000-05:002008-01-21T13:58:40.975-05:00

Serves 8 to 10Use a combination of meat for perfect meatloaf: beef for flavor, veal for tenderness and easy slicing, pork for juiciness.Ingredients4 slices white bread, torn into pieces1 3/4 pounds ground beef3/4 pound ground pork1 medium yellow onion, peeled and cut into eighths2 cloves garlic2 stalks celery, cut into 2-inch pieces2 carrots, peeled and cut into 2-inch pieces1/2 cup fresh

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-42814486787568492522008-01-21T13:47:00.000-05:002008-01-21T13:53:35.624-05:00

The classic Italian supper comes together remarkably quickly -- garlic bread bakes alongside the ziti, and a green salad is tossed in mere minutes.Prep: 20 minutesTotal: 40 minutesServes 4IngredientsFOR BAKED ZITICoarse salt and ground pepper8 ounces ziti rigate (ridged) or other short pasta1 cup part-skim ricotta1 large egg, lightly beaten3/4 cup finely grated Parmesan1 cup shredded part-skim

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-9450687996288991362008-01-21T13:42:00.000-05:002008-02-08T16:13:20.257-05:00

Prep: 15 minutesTotal: 30 minutesServes 4 You can grill the chicken up to two days beforehand. Let it cool, wrap it in plastic, and refrigerate.Bring chicken to room temperature before adding to pasta.IngredientsCoarse salt and ground pepperVegetable oil, for grates1 1/2 pounds chicken cutlets8 ounces medium pasta shells1 pint cherry or grape tomatoes, halved4 ounces fresh

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-10723133409458106902008-01-21T13:35:00.000-05:002008-01-21T13:40:47.155-05:00

Soaking the noodles in hot tap water (while making the sauce) eliminates the need to boil them. If you prefer, substitute lean ground beef for the sausage.Prep: 40 minutesTotal: 2 hours 30 minutesServes 8IngredientsServes 812 dried lasagna noodles (about 10 ounces), uncooked2 teaspoons olive oil1 large onion, chopped4 garlic cloves, finely chopped1 1/2 teaspoons dried Italian seasoning1/4

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-19528446214656686382008-01-21T13:30:00.000-05:002008-01-21T13:33:24.543-05:00

IngredientsServes 44 teaspoons chili powder2 teaspoons ground coriander2 teaspoons light-brown sugar1 teaspoon dried oreganoCoarse salt and ground pepper2 1/2 to 3 pound beef skirt steak, cut into 8 even pieces1 tablespoon olive oilDirectionsHeat broiler with rack 4 inches from heat. In a small bowl, combine chili powder, coriander, sugar, oregano, 1 tablespoon coarse salt, and 1/2 teaspoon

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-48112842279112195842008-01-21T13:22:00.000-05:002008-01-21T13:29:51.334-05:00

This luxurious macaroni and cheese keeps unbaked in the refrigerator for up to a day; in the oven, it turns piping hot, creamy inside, and golden brown on top in less than an hour. Substitute your favorite melting cheeses (mozzarella, Monterey Jack, and fontina are great options), or vary the proportions of the ones listed here.Prep: 25 minutesTotal: 45 minutes

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-59446398087169341412008-01-21T13:16:00.000-05:002008-01-21T13:22:20.772-05:00

Here is a meaty tomato sauce that doesn't need to cook for a long time to be delicious. The sauce is based on the famed Ragu alla Bolognese (sauce in the style of Bologna). The addition of milk might seem unusual, but it's traditional in northern Italy -- where butter and cream, as well as milk, are essential to the cuisine.Note: Reserve some of the pasta cooking water, and add a little to the

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-26698200294032864842008-01-21T13:10:00.000-05:002008-01-21T13:16:21.332-05:00

Serves 4You might expect rye bread and mustard on a sandwich, but here they make a very tasty crust for oven-baked chicken. If you prefer, substitute breasts for the legs.Ingredients3 slices rye bread1/4 cup Dijon mustard2 teaspoons freshly squeezed lime juice1 large garlic clove, minced4 skinless chicken legs, (drumsticks and thighs)2 (about 10 ounces each) bone-in, skinless chicken breast

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-20408555655240679042008-01-21T13:06:00.000-05:002008-01-21T13:09:58.718-05:00

Serves 4Ingredients1 six-pound roasting chicken2 tablespoons unsalted butterSalt and freshly ground black pepper2 medium onions, peeled and sliced crosswise 1/2 inch thick1 lemon3 large cloves garlic, peeled4 sprigs fresh thyme1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fatDirectionsLet chicken and 1 tablespoon butter stand at room temperature for 30 minutes.

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-38981369494847019532008-01-21T12:55:00.000-05:002008-01-21T13:06:42.946-05:00

Cool buttery avocado makes a soothing salsa -- a palate-pleasing contrast to spicy meats, such as these cayenne-rubbed chicken breasts.Prep: 10 minutesTotal: 30 minutesServes 4IngredientsCoarse salt and ground pepper1/4 teaspoon cayenne pepper4 boneless, skinless chicken breast halves (6 to 8 ounces each)2 tablespoons olive oil1 medium red onion, finely diced2 tablespoons fresh lime juice1 Hass

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-35700760259401490842008-01-21T12:46:00.000-05:002008-01-21T12:53:37.038-05:00

Makes 3 cupsIngredients1 (16 0z) carton of small curd cottage cheese8 oz of cream cheese, room temperature4 oz  of crumbled blue cheese1/2 (1 stick butter, melted3 tbsp beef stock base2 tsp of paprikaDirectionsCombine the first 3 ingredients in a large bowl and mix well.Blend the butter, stock base and paprika in another bowl.Add the cheese mixture to the butter mixture and stir until thoroughly

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-52302756481128440142008-01-21T12:30:00.000-05:002008-01-21T12:45:41.474-05:00

Ingredients1 tsp caraway seeds1 pound sack of sauerkraut, drained1 cup of beer or apple cider1/4 cup of spicy brown mustard2 sticks or 1 long folded link kielbasa or turkey kielbasa (1 - 1/4 lb)1/4 stick of butter or margarine, softened8 slices of marble or rye bread of your choice8 slices of Swiss cheese, deli sliced1/2 cup sweet red pepper relishDirectionsPreheat griddle or skillet to

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-84655289623870766532008-01-21T12:22:00.000-05:002008-01-21T12:30:23.484-05:00

Ingredients1 lb lean ground beef1 small green pepper, chopped1 pkg chili seasoning mix2 cups of water1 can (15 oz) kidney beans, undrained1 can (15 oz) of tomato sauce1 can ( 7 oz) of whole kernel corn, drained2 cups of minute rice, uncookedDirectionsIn a large skillet on medium to high heat, cook the ground beef with the green pepper and chili seasoning mix. When meat is browned, add the water,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-62514265565121463412008-01-21T11:50:00.000-05:002008-01-21T12:22:04.222-05:00

It doesn't get better than this. My mother used to make these every Saturday for dinner served with cole slaw, ham or hot dogs and either home made biscuits or steamed brown bread.On Sunday morning, my dad would have them with eggs and home fries. At lunch he would make a sandwich by mixing the beans with with mayo and a little onion. Ingredients1 lb of navy beans, rinsed and picked over1/4 lb of

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-9894861769564933732008-01-21T11:26:00.000-05:002008-01-21T11:47:48.131-05:00

Ingredients 2 boxes corn muffin mix ( 8 1/2 oz boxes)2 eggs4 tbsp of butter, melted1 1/2 cups of milk1 cup of frozen corn kernelsolive oilTopping: 2 tbsp of olive oil1 lb lean ground beef1 small onion, diced1 tbsp of chili powder2 tsp cumin2 tsp of cayenne sauce (optional)salt and pepper to taste2 1/2 cups of shredded cheddar or Jack cheese1/2 red bell pepper, diced1 small can (2 & 1/4 oz)

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-913600759862080612008-01-21T11:13:00.000-05:002008-01-21T11:24:17.490-05:00

Ingredients1 lb. of Ground beef (93 % lean)2 stalks of celery- diced1 can of tomato soup1 pkg onion soup mix3 (14.5 oz.) cans low sodium chicken broth1 &1/2 qts water10 oz bag of mixed frozen vegetables1 cup of elbow macaroni or other desired pasta.Directions;In 4-5 qt sauce pan or dutch oven, saute the ground beef and drain excess fat, if anyAdd remaining ingredients except for pasta.Simmer

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-46202209982486246302008-01-21T10:25:00.000-05:002008-01-21T10:33:12.267-05:00

This spicy vegetable soup is full of flavor, and easy to prepare. Using our Healthy Sauté method of cooking makes this recipe healthier without heated oils or compromising taste. It is a great way to get many vegetables into one meal and will keep for a few days. It actually gets better with time, so feel free to make a big batch to have around. It is a perfect quick meal on a cold dayPrep and

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-34201828451158482392008-01-20T14:48:00.000-05:002008-02-10T16:35:59.844-05:00

The unusual combination of vegetables in this healthy soup are brought together beautifully with the spices. The Healthy Sauté cooking method makes it light and healthier without heating oils or compromising flavor.Prep and Cook Time: 45 minutesIngredients:1 medium onion, quartered and sliced thin3 medium cloves garlic, chopped1-2 tsp minced fresh chili pepper (serrano, or jalapeno)2 tsp ground

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-90062053199295528332008-01-15T15:49:00.000-05:002008-01-15T15:56:01.413-05:00

Cook Time: 45 minutesPrep Time: 30 minutesServings = 36 Ingredients:1/3 cup celery3 oz cooked lean pork, loin and shoulder blade1 cup water1 Tbs Sherry wine, dry1 1/2 tsp cornstarch36 Wonton wrappers, 3 1/2" square ( can be found either in the health food section of your grocery store or in the produce area where some soy foods are found).1 Tbs low sodium soy sauce 1/3 cup fresh chopped

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com2tag:blogger.com,1999:blog-7654976567759270780.post-83863219443366520422008-01-15T15:45:00.000-05:002008-01-15T15:49:51.587-05:00

Cook Time: 1 hr 30 minPrep Time: 20 minutesServes 30Ingredients: 3 lb Chicken wings 2 Garlic cloves minced 1 cup clover honey 1/4 tsp black pepper, ground 1 Tbs cornstarch 1/2 cup Soy sauce 1/2 cup Ketchup 2 tsp pure vegetable oilDirections:1. Preheat oven to 375 degrees F.2. Cut off bony tip of wings; discard or save for another use. Cut each wing in half at the joint; place in single

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-21429265100785554842008-01-15T15:41:00.000-05:002008-01-15T15:45:56.185-05:00

2 servingsIngredients: 2 oz deli ham, lean 1/4 cup Clover honey 2 Tbs Italian salad dressing 2 oz Yellow American cheese, deli slice 1/2 cup Sauce, barbecue 4 slices soft white bread 2 Tbs fresh raspberries (can substitute frozen) 1/2 cup yellow mustard 1/2 cup red raspberry jamDirections:1. Make sandwich with bread, ham, and cheese; cut into bite-sized squares. 2. Thread squares onto a

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-44460775255696509902008-01-15T15:37:00.000-05:002008-01-15T15:41:56.509-05:00

Cook Time: 1 hourPrep Time: 25 minutesServing size= 6Ingredients: 3/4 large eggs 3/4 medium onion, peeled and chopped 1 1/2 lb Ground beef, 95% lean 7 1/2 oz Concord grape jelly 1/4 tsp black pepper 2 1/4 tsp fresh lemon juice 3/4 cup bread crumbs, plain 9 oz chili sauce 1/4 tsp saltDirections:1. Combine in a large sauce pan chili sauce, grape jelly and lemon; simmer.2. Meanwhile mix

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-17677983037745798832008-01-15T15:32:00.000-05:002008-01-15T15:37:13.710-05:00

Cook Time:8 to 12 minPrep Time:15 minutes36 servingsIngredients:16 oz French baguette bread3/4 lb medium roast beef lunchmeat, deli meat2 garlic cloves, peeled12 oz Frozen flame roasted red bell peppers2 cup Five cheese Italian cheese, shredded3 Tbs Olive oil, salad or cookingDirections:1. Heat oven to 450 degrees F. In 1-cup glass measure, combine oil and garlic; microwave on HIGH 30 seconds.

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-37082937239311582332008-01-15T15:28:00.000-05:002008-01-15T15:32:41.072-05:00

Cook Time:30 minutesPrep Time: 20 minutesServes 12Ingredients:2 lb cooked ground pork1 cup water1/4 tsp black pepper1/4 cup low sodium soy sauceDirections:1. Preheat oven to 375 degrees F.2. With hands or wooden spoon mix thoroughly pork, water, soy sauce and pepper in large bowl.3. Shape into 3/4-inch balls (mixture will be fairly soft and balls will not be perfect).4. Arrange meatballs closely

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-65503801528228952222008-01-15T15:23:00.000-05:002008-01-15T15:28:39.058-05:00

Ingredients:1/4 cup capers, drained1 cup marinated arichoke hearts4 oz Kalamata olives8 pieces Prosciutto, sliced thin8 pieces Mozzarella cheese, deli sliced1/2 cup Sun dried tomatoesDirections:Arrange the items on the platter. Garnish with fresh basil leaves.Serves 8

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-7656583681473273882008-01-15T14:52:00.000-05:002008-01-15T15:02:44.526-05:00

Cook Time:1 hr 20 minPrep Time: 20 minutesServings = 6 This is a crustless Quiche so no added fat calories!Ingredients:2 tbsp minced garlic1/2 tsp black pepper, freshly ground1 cup chopped onion1 cup chopped black olives16 oz nonfat cottage cheese1 cup shredded, part skim mozzarella cheese4 large eggs1/2 tsp salt1 tsp dried oregano1 cup chopped mushrooms1 tsp dried basilDirections:1. Preheat

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-63085197356048574372008-01-15T14:44:00.000-05:002008-01-15T15:00:50.410-05:00

It's hard to find tasty yet good for you dishes. I think you'll like this one. It's creamy and full of flavor.  To make it even more healthy you could use wheat or whole grain pasta shells.Ingredients:1/4 cup grated cheese, parmesan and romano1 tspb black pepper, freshly ground1 1/2 Tbs Olive oil1 cup shredded, part skim mozzarella cheese, divided16 oz nonfat cottage cheese1/2 tsp dried thyme16  

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-23627874161923110062008-01-15T14:06:00.000-05:002008-02-10T13:46:41.053-05:00

Cook Time:1 hourPrep Time: 20 minutesIngredients:1 tsp dried sage1 tsp black pepper, freshly ground1/4 cup reduced fat mozzarella cheese, shredded1 Egg, beaten1/2 cup chopped onion1/4 cup Salsa1/4 cup bread Crumbs1/4 cup canned jalapeno, chopped1/2 tsp salt1 tsp dried oregano2 Tbsp yellow mustard1 cup baby spinach- Chopped1/2 cup chopped mushrooms1 1/2 lb ground turkey, 93 percent leanDirections

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-20959215769120488252008-01-14T15:12:00.000-05:002008-01-15T15:07:36.091-05:00

SERVES: 21 tablespoon unsalted butter, softenedOne 2 1/2- to 3-pound chicken—neck, wing tips and gizzard reserved1/2 teaspoon sweet paprikaSalt and freshly ground pepper1 carrot, cut into 1-inch pieces1 celery rib, cut into 1-inch pieces1 onion, coarsely chopped5 unpeeled garlic cloves1 cup dry white wineThyme sprigs, for garnishDIRECTIONSPreheat the oven to 425°. Rub the butter all over the

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-34276184155234042402008-01-14T15:03:00.000-05:002008-01-14T15:12:03.279-05:00

MAKES ABOUT 40 TWO-INCH LATKESINGREDIENTS1 egg, lightly beaten2 tablespoons all-purpose flour1 tablespoon kosher salt1/8 teaspoon freshly ground white pepper4 baking potatoes (2 1/2 pounds), peeled and coarsely shredded1 medium onion, coarsely grated1 Granny Smith apple--peeled, cored and coarsely shreddedCanola oil, for fryingSchmaltz, for frying, (rendered chicken fat. Can be found at kosher

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-38195700377766935152008-01-14T14:59:00.000-05:002008-01-14T15:03:02.947-05:00

SERVES: 4INGREDIENTS1 1/2 cups all-purpose flour2 1/2 teaspoons salt1 1/2 teaspoons freshly ground pepper1 teaspoon paprikaOne 3-pound chicken, cut into 8 pieces, backbone removedVegetable oil, for fryingDIRECTIONSIn a large, shallow bowl, toss the flour with the salt, pepper and paprika. Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet. Refrigerate for 3

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-46750699762799028862008-01-14T14:54:00.000-05:002008-01-21T10:34:49.074-05:00

This is a very versatile recipe as it can be a dessert, side dish or alone as a simple lunch.SERVES: 4INGREDIENTS3 tablespoons slivered blanched almonds, lightly toastedOne 2.3-ounce box of amaretti, finely crumbled1/3 cup dried currants2 tablespoons dark brown sugar1/2 teaspoon cinnamonFinely grated zest of 1 lemon2 tablespoons unsalted butter, softened4 Fuji apples (about 7 ounces each)1 cup

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-25020127481639102752008-01-14T14:48:00.000-05:002008-01-14T14:54:21.952-05:00

SERVES: 4INGREDIENTS2 ounces Roquefort cheese, softened4 tablespoons unsalted butter, softened1 1/2 pounds ground sirloinFour 1/2-inch-thick slices of sweet onion, such as VidaliaFour 1/2-inch-thick beefsteak tomato slices2 tablespoons extra-virgin olive oilSalt and freshly ground pepperVegetable oil, for the grill4 kaiser rolls, split4 ounces arugulaDIRECTIONSIn a small bowl, blend the Roquefort

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-23018798555093445622008-01-14T14:40:00.000-05:002008-01-14T14:48:56.035-05:00

INGREDIENTS4 slices of bacon (optional for vegetarian recipes, you could use the artificial bacon used on salads. May be found in the salad dressing section of your market))3 tablespoons unsalted butter1 tablespoon olive oil1 cup coarse dried bread crumbs2 tablespoons finely chopped flat-leaf parsley1 teaspoon finely grated lemon zest1 teaspoon crushed red pepper1 teaspoon minced shallot1

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-70056779404728426452008-01-14T14:35:00.000-05:002008-01-15T15:06:13.841-05:00

TOTAL TIME: 30 MINSERVES: 4INGREDIENTS1 tablespoon Dijon mustard1 tablespoon extra-virgin olive oil1/2 teaspoon chopped thymeFour 6-ounce skinless, boneless chicken breast halvesSalt and freshly ground pepper1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)4 cups packed arugula leaves1 cup cherry tomatoes, halvedDIRECTIONSPreheat the oven to 475°. In a small bowl, combine 2 teaspoons of the

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-68625572264269450682008-01-14T14:20:00.000-05:002008-01-14T14:35:05.272-05:00

1/4 cup gin2 tablespoons fresh lemon juice1 tablespoon Rosemary SyrupIce cubesCold club soda1 rosemary sprig and fresh red currants, for garnishDIRECTIONSIn a tall glass, stir the gin, lemon juice and Rosemary Syrup. Fill the glass halfway with ice; top with club soda. Garnish with the rosemary and currants and serve.Rosemary Syrup ingredients and directionsTOTAL TIME: 15 MINMAKES 2

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-37589895629496942432008-01-14T14:17:00.000-05:002008-01-14T14:20:47.591-05:00

INGREDIENTSIce3/4 ounce gin3/4 ounce Cointreau or other triple sec3/4 ounce Cognac1/4 ounce fresh lemon juice1 lemon twistDIRECTIONSFill a cocktail shaker with ice. Add all of the remaining ingredients except the lemon twist. Shake well and strain into a chilled martini glass. Garnish with the lemon twist.

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-3516278094799853852008-01-14T14:15:00.000-05:002008-02-10T14:13:38.900-05:00

INGREDIENTSIce3 ounces Chai Vodka1 ounce heavy cream3/4 ounce Simple Syrup1/4 ounce dark-chocolate liqueurDIRECTIONSFill a cocktail shaker with ice. Add the Chai Vodka, cream and Simple Syrup. Shake well and strain into a chilled martini glass. Drizzle the chocolate liqueur on top.Simple Syrup: 1 cup water 1 cup sugar (can be stored in a jar in refrigerator)

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-37168542960711902622007-12-27T13:37:00.000-05:002008-01-15T15:08:41.791-05:00

INGREDIENTS:1 whole chicken, 3 1/2 to 4 poundsKosher saltCracked white pepper1/2 cup diced onion1/4 cup diced carrot1/4 cup diced celery3 cloves garlic, peeled and smashed3 sprigs fresh thyme1 lemon, juiced4 teaspoons cornstarchDIRECTIONS:Rinse the chicken both inside and out under cool running water. Pat dry. Season the chicken liberally both inside and out with salt and pepper. Place in a slow

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-90675497411138478982007-12-27T13:29:00.000-05:002008-02-10T14:24:56.214-05:00

INGREDIENTS2 pounds ground turkey breast2 teaspoons salt-free garlic and herb seasoning or poultry seasoning1 egg whiteSalt and ground black pepper2 (15-ounce) cans tomato sauce2 cups reduced-sodium chicken broth1 cup chili sauce1/2 cup cider vinegar1/2 cup brown sugar2 teaspoons dried thymeMashed Red Potatoes, recipe followsSteamed Broccoli, recipe followsDIRECTIONS:In a large bowl, combine

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-67120577201240680432007-12-27T13:26:00.000-05:002007-12-27T13:35:55.514-05:00

INGREDIENTS6 cups water4 cups chicken broth, low-sodium canned, or homemade1 1/2 cups Arborio rice2 teaspoons kosher salt2 tablespoons unsalted butterAbout 4 cups shredded cooked chicken (from 1 rotisserie chicken)2 to 3 tablespoons grated peeled fresh ginger3 scallions, thinly sliced1 medium bunch fresh cilantro, leaves torn or choppedAsian chili paste, or sambal oelek, optionalDIRECTIONS:Put

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-22531994598628116982007-12-27T13:22:00.000-05:002008-01-15T15:09:27.535-05:00

INGREDIENTS1 (28-ounce) can diced tomatoes4 cups reduced-sodium vegetable or chicken broth1 (15-ounce) can black beans, rinsed and drained1 (15-ounce) can white (cannellini) beans, rinsed and drained1 (15-ounce) can red kidney beans, rinsed and drained1 cup frozen baby lima beans or regular lima beans1 cup chopped onion1 green bell pepper, seeded and chopped2 cloves garlic, minced1 tablespoon

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-75087796083823509542007-12-27T13:18:00.000-05:002007-12-27T13:37:20.525-05:00

INGREDIENTS2 pounds ground chicken, coarsely ground preferred3 tablespoons chili powder, plus 2 teaspoons1 (15-ounce) can kidney beans, drained and rinsed1 (15-ounce) can white beans, drained and rinsed2 (28-ounce) cans diced fire roasted tomatoes1 medium sweet potato (about 10 ounces), peeled and shredded1 (15-ounce) can low-sodium chicken broth1/4 cup instant tapioca (recommended: Minute

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-1726939801121554022007-12-27T13:11:00.000-05:002007-12-27T13:15:41.563-05:00

Ice2 shots vanilla vodka1/2 shot key lime juice2 tablespoons cream of coconut (recommended: Coco Lopez)1 shot pineapple juiceAdd all ingredients to a martini shaker filled with ice. Shake vigorously and strain into a martini glass. Serve.Recipe and Photo courtesy of Sandra Lee, Food Network

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-85973361920852722232007-12-27T13:07:00.000-05:002008-01-21T10:40:43.437-05:00

INGREDIENTS:4 pounds baby back ribs, cut in 1/21 tablespoon garlic salt1 teaspoon black pepper1/2 cup honey1/4 cup low-sodium soy sauce1/4 cup chili garlic sauce1 cup Catalina French dressing1 teaspoon ground gingerDIRECTIONS:Preheat broiler. Line bottom portion of broiler pan with foil for easy clean up. Spray top rack lightly with cooking spray.Season ribs with garlic salt and pepper. Broil for

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-76049733294774594222007-12-27T12:58:00.000-05:002007-12-27T13:07:18.410-05:00

You can either cook this on your grill or in the oven.Ingredients1 (13.8-ounce) can refrigerated pizza crust dough (recommended: Pillsbury)1/2 cup roasted garlic Alfredo sauce (recommended: Classico)2 cups shredded Italian 5-cheese blend (recommended: Kraft)1/4 onion, sliced1 (6-ounce) package grilled chicken breast strips (You should be able to find these in the refrigerated section of your

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com1tag:blogger.com,1999:blog-7654976567759270780.post-16697399379479967652007-12-26T12:00:00.000-05:002007-12-26T12:12:19.610-05:00

Ingredients1 & 1/2 cups White Stock ( the water in which Chicken is cooked makes white stock. You can substitute any good chicken broth found in your local market)1 slice onion 1 slice carrot Bit of bay leaf Sprig of parsley 6 Peppercorns1/4 cup butter1/4 cup flour1 cup of scalded milk1/2 tsp salt1/8 teaspoon pepperCook stock twenty minutes with onion, carrot, bay leaf, parsley, and peppercorns,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-57580558036902426812007-12-26T11:53:00.000-05:002007-12-26T12:00:30.205-05:00

Ingredients1/4 cup butter 1 slice carrot 1 slice onionSprig of thymeSprig of parsleyBit of bay leaf1/4 cup flour1 cup stewed and strained tomatoes1 cup Brown Stock ( or canned reduced sodium beef broth)Salt and pepper to tasteBrown the butter with carrot, onion, bay leaf, thyme, and parsley; remove seasonings, add flour, stir until well browned, then add tomatoes and stock. Bring to boiling-point

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-66812141335198257762007-12-26T11:48:00.000-05:002007-12-26T11:53:24.748-05:00

Ingredients1/2 can tomatoes 1 teaspoon sugar 8 peppercorns Bit of bay leaf1/2 tsp salt4 tbsp butter4 tbsp flour1 cup Brown Stock (either homemade or reduced sodium canned beef stock)Cook tomatoes twenty minutes with sugar, peppercorns, bay leaf, and salt; rub through a strainer, and add stock. Brown the butter, add flour, and when well browned, gradually add hot liquid.(From Fannie Farmer

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-53188660479906187162007-12-26T11:41:00.000-05:002007-12-26T11:48:40.515-05:00

Ingredients1/2 can tomatoes or 1 & 3/4 cups fresh stewed tomatoes1 slice onion 3 tbsp butter3 tbsp flour1/4 teaspoon salt1/8 teaspoon pepperDirectionsCook onion with tomatoes fifteen minutes, rub through a strainer, and add to butter and flour (to which seasonings have been added) cooked together. If tomatoes are very acid, add a few grains of soda. If tomatoes are to retain their red color it is

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-20022802752615923852007-12-26T11:29:00.000-05:002008-01-15T15:13:23.924-05:00

Ingredients2 1/2 tablespoons butter 1 cup milk1/4 cup corn-starch or 1/2 cup of flour1/4 teaspoon saltFew grains pepperDirections:Thin White SaucePut better in saucepan, stir until melted and bubbling; add flour mixed with seasonings, and stir until thoroughly blended; then pour on gradually while stirring constantly the milk, bring to the boiling-point and let boil two minutes. If a wire whisk

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-47797702161345731692007-12-26T11:27:00.000-05:002008-02-10T14:50:43.235-05:00

The French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-8983184224448489032007-12-26T11:25:00.000-05:002007-12-26T11:35:51.609-05:00

(The French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-22161299301108872072007-12-26T11:21:00.000-05:002007-12-26T11:37:34.452-05:00

(The French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-77296585045928463102007-12-26T11:19:00.000-05:002007-12-26T11:38:55.650-05:00

(The French chef keeps always on hand four sauces,—White, Brown, Béchamel, and Tomato,—and with these as a basis is able to make kinds innumerable. Butter and flour are usually cooked together for thickening sauces. When not browned, it is called roux; when browned, brown roux. The French mix butter and flour together, put in saucepan, place over fire, stir for five minutes; set aside to cool,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-35585830309852494022007-12-26T11:02:00.000-05:002007-12-26T11:21:49.304-05:00

Ingredients6 Fillets of beef6 large mushroom caps1 cup of bread crumbs3 tbsp melted butter (two tbsp for the bread crumbs and 1 tbsp for the mushroom stuffing)1 tbsp parsley1 tbsp finely minced onionDirections for Stuffing for Mushroom Caps.Clean and finely chop six mushroom caps; add one tablespoon each of parsley and onion finely chopped, and one tablespoon butter. Moisten with Espagnole Sauce

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-348406016979900382007-12-23T12:12:00.000-05:002007-12-23T12:44:09.209-05:00

Ingredients1 pink grapefruit, cut into 16 wedges1/4 cup grey sea saltcrushed ice1 cup vodka1 1/2 cups unsweetened white grapefruit juice1 cup club soda,chilledDirectionsRub rims of 8 (8 oz) martini glasses with 8 grapefruit wedges.Place sea salt into a shallow dish and dip martini glass rims in the salt.Fill martini shaker halfway with crushed ice. Add 1/2 cup vodka and 3/4 cup grapefruit juice;

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-74282090730654356202007-12-20T11:01:00.000-05:002007-12-20T11:04:32.039-05:00

Recipe courtesy Paula DeenIngredients1 sheet frozen puff pastry (package comes with 2 sheets)1 tablespoon butter1/4 cup chopped pecans or walnuts1 small (8-ounce) wheel Brie1/2 cup raspberry jam2 eggs, beatenDirectionsPreheat oven to 375 degrees F.Defrost 1 sheet of puff pastry for approximately 15 to 20 minutes and unfold (place remaining sheet in freezer for later use). Melt butter in a

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-64160741373618578512007-12-20T10:31:00.000-05:002007-12-20T11:04:55.002-05:00

Recipe courtesy of Paula DeenIngredients:1 sheet frozen puff pastry, pre-packaged1/2 cup walnuts1/8 teaspoon ground cinnamon1 (8-ounce) wheel Brie1/4 cup brown sugar1 egg, beatenCrackers, for servingDirections:Preheat oven to 375 degrees F.Defrost puff pastry for approximately 15 to 20 minutes and unfold.In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-66746518767266476862007-12-18T16:15:00.000-05:002007-12-19T07:33:13.957-05:00

Pumpkin-Spice BreadFrom Beth BerkholtzThis is a very wholesome low fat and delicious bread. Enjoy for breakfast or wrap for gifts.Ingredients:1 cup whole wheat pastry flour1 cup all purpose flour1 tsp baking powder1/2 tsp baking soda1 tsp ground cinnamon1 tsp ground ginger1/4 tsp ground nutmeg1 pinch salt1/4 c molasses1/2 cup light brown sugar1 cup canned pumpkin1 egg1/2 cup nonfat yogurt1/4 cup

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-58077730757916332992007-12-18T16:06:00.000-05:002007-12-18T16:09:07.552-05:00

Recipe courtesy of Sandra LeeFor Bleu Cheese Butter:4 tablespoons butter2 tablespoons bleu cheese crumblesFor the Burgers:1 1/2 pounds lean ground beef1/2 cup bleu cheese crumbles (recommended: Treasure Cave)1/4 cup real bacon pieces (recommended: Hormel)1 tablespoon Montreal steak seasoning (recommended: McCormick Grill Mates)Salt and freshly ground black pepper4 onion rolls, toastedLettuce,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-31628599859404926002007-12-17T17:26:00.000-05:002007-12-17T17:28:38.616-05:00

provided by Campbell's KitchenIngredients1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth1/2 cup dry red wine or 1/2 cup water2 lb. beef for stew , cut into 1" pieces1 can (14 1/2 oz.) diced Italian-style tomatoes3 large carrots , cut into 1" pieces1 tsp. Italian seasoning , crushed1/2 tsp. garlic powder2 cans (about 16 oz. each ) white

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com1tag:blogger.com,1999:blog-7654976567759270780.post-50615041791339613582007-12-17T17:15:00.000-05:002007-12-17T17:26:28.321-05:00

Recipe courtesy of Tyler FlorenceIngredients2 medium acorn squash (about 1 pound each)Extra-virgin olive oilKosher salt and freshly ground black pepper2 cups heavy cream1 garlic clove, crushed1 sprig thyme1 cup grated Parmesan1/8 tsp. grated nutmeg1 lb. cheese tortellini (store bought)Kosher salt and freshly ground black pepperGrated parmesan cheese for toppingFresh sage leaves for garnishCooking

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-17398701598265180292007-12-17T17:11:00.000-05:002008-01-23T11:26:31.920-05:00

Provided by Campbell's KitchenIngredients1 1/2 lb. skinless, boneless chicken breasts , cut into 1" pieces2 medium Yukon gold potatoes , cut into 1" pieces2 cups whole baby carrots2 stalks celery , sliced2 cans (10 3/4 oz. each ) Campbell's® Condensed Cream of Chicken or 2 cans Campbell's® Condensed 98% Fat Free Cream of Chicken1 cup water1 tsp. dried thyme leaves , crushed1/4 tsp. ground black

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-90943202194911062532007-12-17T17:07:00.000-05:002007-12-17T17:11:03.653-05:00

provided by Campbell's KitchenIngredients1 3/4 cups Swanson® Chicken Broth1/4 cup chopped fresh parsley1/4 cup sliced pitted ripe olive1 tbsp. lemon juice1/4 tsp. ground black pepper1 can (about 14 1/2 oz.) stewed tomato1 1/4 cups uncooked regular long-grain white rice6 skinless, boneless chicken breasts1/2 tsp. garlic powderpaprikaCooking InstructionsMIX broth, parsley, olives, lemon juice,

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-1578999284406356732007-12-17T17:05:00.000-05:002008-01-15T15:17:01.879-05:00

Provided by Campbell's KitchenIngredients1 1/2 lb. ground beef1/2 cup Italian-seasoned dry bread crumbs1 egg , beaten1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup1/4 cup waterCooking InstructionsMIX thoroughly beef, bread crumbs and egg. Shape firmly into 8"x4" loaf in baking pan.BAKE at 350°F. for 30 min. Spread 1/2 can soup over top of meat loaf. Bake 30 min. or until done.MIX 2

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-86902276539043901082007-12-17T11:47:00.000-05:002007-12-17T11:50:17.916-05:00

Recipe and photo courtesy of Food and WineINGREDIENTS1/2 pound dried chickpeas, soaked overnight and drained1 teaspoon cumin seeds4 small garlic cloves, smashed3 tablespoons fresh lemon juice1/4 teaspoon hot pimentón or other hot paprika1/8 teaspoon cayenne pepper2 tablespoons extra-virgin olive oil, plus more for drizzling1 tablespoon extra-virgin olive oil with lemon (optional)Salt2 tablespoons

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-54765075479908590492007-12-17T11:44:00.000-05:002007-12-17T11:46:26.851-05:00

Recipe and photo courtesy of Food and WineINGREDIENTS1 cup crushed ice3 ounces black currant vodka1 ounce ChampagneClear crè de menthePomegranate seeds for garnishDIRECTIONSFor 1 drink, combine 1 cup crushed ice and 3 ounces black currant vodka in a cocktail shaker; shake vigorously.Strain into a chilled glass.Add 1 ounce Champagne and a splash of clear crème de menthe, garnish with pomegranate

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-88449784528671105322007-12-17T11:37:00.000-05:002007-12-17T11:44:29.168-05:00

Recipe and photo courtesy of Food and WineINGREDIENTSPASTRY1 cup all-purpose flour6 tablespoons unsalted butter, cut into pieces and chilled1/8 teaspoon salt1 large egg, lightly beatenFILLING1 cup dried porcini mushrooms (1 ounce)2 cups boiling water1 tablespoon unsalted butter1 tablespoon extra-virgin olive oil1 garlic clove, mincedSalt and freshly ground pepper1 tablespoon finely chopped

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-59752444438369541942007-12-17T11:34:00.000-05:002007-12-17T11:36:56.802-05:00

Recipe and photo courtesy of Food and WineServes 6INGREDIENTS1/2 cup sugar1/4 cup water3 tablespoons fresh lemon juice1 1/2 cups guava nectar (see Note)1 cup brewed Earl Grey tea3/4 cup silver tequilaLemon twists, for servingDIRECTIONSIn a small saucepan, combine the sugar and water and bring to a simmer over moderately high heat, stirring to dissolve the sugar. Remove from the heat and let cool

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-8083916220095166542007-12-17T11:28:00.000-05:002008-01-15T15:14:15.572-05:00

Recipe and photo courtesy of Food and WineINGREDIENTS1 large head cauliflower (about 3 pounds), cut into florets4 tablespoons unsalted butter, melted1 teaspoon sugar1/2 teaspoon salt1/2 teaspoon freshly ground pepper1/2 teaspoon sweet paprika1/2 teaspoon hot paprika1/4 teaspoon cinnamonCoarse salt, for sprinklingDIRECTIONSPreheat the oven to 500°. In a large bowl, toss the cauliflower with the

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-40583849456735124112007-12-17T11:26:00.000-05:002007-12-17T11:28:53.391-05:00

SERVES: 8INGREDIENTS1 large bunch of spearmint, plus 8 additional sprigs for garnish3/4 cup sugar1 lime, rinsed and quartered, plus 1/3 cup fresh lime juice1 cup club soda, plus more for serving2 cups dark rumIce cubesDIRECTIONSIn a bowl, using a wooden spoon, crush the spearmint with the sugar and lime quarters until the sugar starts to dissolve and tastes like mint. Add 1 cup of the club soda

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-65732995188622472812007-12-17T11:23:00.000-05:002007-12-17T11:26:08.484-05:00

SERVES: 6INGREDIENTS1 1/2 cups fresh orange juice1 1/2 cups guava nectar1 cup amber rum, such as Mount Gay2 cups ice cubes1 1/2 cups cold ginger aleSplash of grenadineFreshly grated nutmegDIRECTIONSIn a large pitcher, combine the orange juice with the guava nectar and rum. Add the ice and stir until cold; add the ginger ale. Pour into cocktail glasses, add the grenadine and nutmeg, and

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-44662568704113464982007-12-17T11:21:00.000-05:002008-01-14T13:53:51.190-05:00

INGREDIENTS1 bottle dry white wine, such as Vinho Verde or Pinot Grigio1 cup fresh orange juiceJuice of 2 limes10 strawberries, thickly sliced (optional)Orange and lime slices1 1/2 cups sparkling sweet ciderIceDIRECTIONSIn a large glass pitcher, combine the first 5 ingredients and set aside to macerate for 15 minutes. Just before serving, add the sparking cider and ice. Stir well and serve at

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-17666238304672140632007-12-17T11:18:00.000-05:002008-01-15T15:17:56.461-05:00

MAKES ABOUT 2 DOZEN SQUARESINGREDIENTS6 ounces meaty slab or thick-cut bacon, cut into 1/4-inch pieces1 medium onion, thinly sliced1 medium baking potato, peeled and coarsely shredded2 teaspoons sherry vinegar2 teaspoons snipped chives1 teaspoon chopped sageSalt and freshly ground pepper1/2 pound prepared pizza or bread dough, thawed if frozen1/4 cup crème fraîche1/8 teaspoon freshly grated

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-47572123028806325272007-12-17T11:12:00.000-05:002008-01-15T15:11:58.300-05:00

MAKES ABOUT 5 DOZEN GOUGÈRESINGREDIENTS1 large red bell pepper--stemmed, seeded, deribbed and cut into 1-inch pieces1/2 cup water2 garlic cloves, very finely chopped6 tablespoons unsalted butter, cut into pieces3/4 teaspoon salt1/4 teaspoon freshly ground pepper1 cup all-purpose flour4 large eggs1/2 cup freshly grated Pecorino Romano cheesePinch of cayenne pepperRecipe and photo courtesy of Food

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-72529121467803773402007-12-17T11:08:00.000-05:002007-12-17T11:11:48.214-05:00

MAKES 1 DRINKDIRECTIONSFor 1 drink, combine 1 cup crushed ice, 6 ounces vodka and 1 ounce applejack brandy in a pitcher; stir. Strain into a chilled glass. Add a splash of Calvados, garnish with a Lady apple and serve.Recipe and photo courtesy of Food and Wine

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-50657958525817489642007-12-17T11:04:00.000-05:002007-12-17T11:07:41.182-05:00

DIRECTIONSFor 1 drink, combine 1 cup crushed ice, 1 ounce fresh lemon juice, 3/4 ounce fresh clementine juice, 1/2 ounce orange liqueur, 1/2 ounce simple syrup (see Note), 1/4 ounce raspberry liqueur and 2 ounces vodka in a cocktail shaker; shake vigorously. Strain into a chilled glass. Garnish with a maraschino cherry and serve.Recipe and photo courtesy of Food and Wine

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-59704823904013205422007-12-17T10:58:00.000-05:002007-12-17T11:08:43.120-05:00

Recipe and Photo courtesy of Food and WineSERVES: 8These Cosmopolitans are pretty and pink, with a hit of fresh pineapple.INGREDIENTS2 cups (1 pound) coarsely chopped ripe pineapple2 cups vodka1 cup cranberry juice1 tablespoon fresh lime juice3 cups crushed iceLime slices, for garnishDIRECTIONSIn a large jar, combine the pineapple and vodka. Cover and let stand at room temperature until the vodka

Gingerhttp://www.blogger.com/profile/03828460251802043354noreply@blogger.com0tag:blogger.com,1999:blog-7654976567759270780.post-56361469235536762182007-12-17T10:55:00.000-05:002007-12-17T10:58:32.074-05:00

MAKES 2 DOZEN 2-INCH BARSInstead of using a rolling pin to make the flaky pastry for these delicate shortbread bars, Melissa McKinney relies on a grater. She chills the dough, grates it into a baking dish, then tops it lightly with raspberry preserves and more grated dough before baking it.INGREDIENTS2 cups all-purpose flour1 teaspoon baking powder1/4 teaspoon salt2 sticks (8 ounces) unsalted

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