Thursday, June 18, 2009
* 1 boneless beef sirloin steak (1 pound), thinly sliced
* 2 tablespoons olive oil
* 1 pound fresh asparagus, trimmed and cut into 2-1/2-inch pieces
* 1/4 teaspoon minced garlic
* 2-1/4 cups water, divided
* 2 packages (3 ounces each) beef ramen noodles
* 2/3 cup hoisin sauce
In a large skillet or wok, stir-fry beef in oil for 5 minutes or until meat is no longer pink. Add the asparagus and garlic; stir-fry for 2 minutes or until asparagus is crisp-tender.
In a small bowl, combine 1/4 cup water and 1/2 teaspoon seasoning from one ramen noodle seasoning packet; stir until dissolved. Add hoisin sauce; stir into the beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. (Discard remaining seasoning from opened packet.)
In a large saucepan, bring remaining water to a boil; add ramen noodles and contents of remaining seasoning packet. Cook for 3 minutes. Remove from the heat; cover and let stand until noodles are tender. Serve with beef mixture. Yield: 4 servings.
Sunday, June 14, 2009
- 1 cup whipping cream
- 12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
- 3/4 pound fresh Bing cherries, pitted, coarsely chopped
- 1/4 cup sugar
- 1/8 teaspoon almond extract
- 1 quart purchased vanilla ice cream, slightly softened
- 1/2 cup (about 3 ounces) miniature semisweet chocolate chips
- Chocolate Cookie Crust
Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
Combine cherries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.
Monday, June 8, 2009
Spread cream cheese mixture over graham crust. Layer strawberries, cut in half or thirds. Put into fridge.
Sunday, June 7, 2009
2 boneless, skinless chicken breast halves (about 8 oz. each)
2/3 cup mango nectar or juice
1/2 cup chicken broth
2 tablespoons fresh lime juice
2 teaspoons fresh gingerroot, minced
1/2 teaspoon ground cinnamon
1 1/2 teaspoons cornstarch
Thin lime slices (optional)
Cooked basmati rice for serving
With a mallet, gently pound chicken breasts until they are relatively flat and of even thickness overall (this will help the chicken cook evenly). In a 10- to 12- inch frying pan, stir together mango nectar, broth, lime juice, ginger, and cinnamon. Add chicken to broth mixture and simmer gently, covered, over medium heat until meat in the thickest part is no longer pink; cut to test (15 to 20 minutes). Transfer chicken to a platter and keep warm. Bring cooking liquid to a boil over high heat; then boil, uncovered, stirring occasionally, until reduced to about 1/2 cup (2 to 3 minutes).
Stir cornstarch into 2 tablespoons of water and pour the mixture into the pan. Return to a boil and stir until the sauce is thickened. Season to taste with salt. Spoon sauce over chicken.
Garnish with lime slices, if desired. Serve over cooked rice.
2 ounces pepper Jack cheese
2 boneless skinless chicken breast halves (4 ounces each)
1 teaspoon Mexican or taco seasoning
1 tablespoon canola oil
1 large onion, halved and sliced
2 tablespoons butter
1/3 cup white wine or chicken broth
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 beef tenderloin steaks (1-1/2 to 2 inches thick and 8 ounces each)
1/2 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon chicken broth or sherry
1 tablespoon canola oil
1 tablespoon cornstarch
1 teaspoon minced garlic
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into strips
1 medium green pepper, chopped
1/2 cup salted cashews
Hot cooked rice
3/4 C shortening
1 C. brown sugar
1/4 C. molasses
2 1/4 C. flour
2 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
Cream together first 4 ingredients until fluffy. Shift together dry ingredients; stir into molasses mixture. Form into small balls (or ovals for dipping). Roll in granulated sugar & place 2 inches apart on greased cookie sheet. Bake at 375 for about 10 minutes. Cool slightly and remove from pan.
1 8oz. pkg. of cream cheese
1 small can pumpkin
2 C. powdered sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. ginger
Mix all ingredients together until creamy. Chill overnight. Serve with ginger snap cookies.
1 C canned pumpkin
1/2 C shortening
2 C flour
1 tsp. baking powder
1 tsp. cinnamon (or pie spice)
1/4 tsp. salt
1/2 C chocolate chips
Mix sugar, pumpkin, shortening well. Add the rest of the ingredients. Drop onto an ungreased cookie sheet. Bake at 375 for 8-10 minutes.
1 Box Spice Cake Mix
1 Box Yellow Cake Mix
1 Large Can (29 oz.) Pumpkin
1 Bag (12oz) Chocolate Chips
Mix first three ingredients. stir in chocolate chips. Scoop spoonfuls onto cookie sheet. Bake at 350 for 10-12 minutes.
2 TBLS. Lime Juice
2 TBLS. Vegetable Oil
2 TBLS. Montreal Steak Seasoning (McCormick Grill Mates)
1 1/2 tea. Oregano Leaves
1/2 tea. Gorund Cumin
Mix all ingredients. Use to coat and marinate a 2 lbs. Sirloin Steak for 30minutes plus minutes. Grill steak and bursh marinade sauce halfway through cooking.
2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss cheese
3/4 cup mayonnaise
1/2 cup finely chopped sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian salad dressing mix
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons canola oil
- 1/4 cup butter
- 1 tablespoon lime juice
- 1/2 teaspoon dill weed
- 1/4 teaspoon minced chives
Directions:Sprinkle chicken with salt and pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes on each side or until a meat thermometer reaches 170°; drain. Remove and keep warm.
Add butter and lime juice to the skillet; cook and stir until butter is melted. Stir in dill and chives. Drizzle over chicken. Yield: 4 servings.