New recipe, everyday!  

November 30th, 2009


Cucumber Dip

Prep time: 10 minutes*

1 (8-oz./225g) pkg. cream cheese, softened.

1 cup (250ml) light mayonnaise.

2 medium English cucumbers, peeled and chopped.

2 tablespoons (15ml) sliced green onions.

2 tablespoons (15ml) lemon juice.

2 teaspoons (10ml) chopped fresh dill weed.

1/2 teaspoon (2ml) hot sauce.

1/8 teaspoon (0.5ml) freshly ground pepper.

How to:

  1. In a medium bowl, combine all ingredients.
  2. Chill until ready to serve.
(serves 3 people)
submitted by C. Abigail

November 29th, 2009
 

Ham, Lettuce and Tomato Focaccia

Prep time: 15 minutes.   Cook time: 22 minutes.

You need:

1 (16-oz./450g) loaf frozen bread dough, thawed.

3 tablespoons (45ml) light mayonnaise.

1tablespoong (15ml) Dijon-style mustard.

1/4 teaspoon (1ml) pepper.

1 1/2 cups (375ml) shredded low fat Monterey Jack cheese, divided.

1 plum tomato, chopped.

4 oz. (115g) deli ham, finely chopped.

1/4 cup (60ml) sliced green onions.

1 1/2 cups (375ml) thinly sliced iceberg lettuce.

How to:
  1. Preheat oven to 400 degrees G / 205 degrees C.  Lightly coast a 15x10x1-inch (38x25x2.5-centimetre) baking pan with nonstick cooking spray.  Stretch and pat dough into prepared pan.
  2. In a small bowl combine mayonnaise, mustard and pepper.  Spread over dough.  IN a medium bowl toss together 1 cup (250 milliliters) of the cheese, tomato and ha.  Sprinkle on top.
  3. Bake 20 to 25 minutes or until rust is brown.  Sprinkle with remaining 1/2 cup (125 milliliters) cheese and onions. Bake 2 to 3 minutes more or until cheese melts.  Sprinkle with lettuce.  Cut into squares.  Serve immediately.   
(serves 32 people)
submitted by C. Abigail

November 28th, 2009 

Green Plantain Tostones

Prep time: 15 minutes.  Cook time: 8 minutes.

You need:

2cups (500ml) vegetable oil, for frying.

2 large green plantains.

How to:

  1. Fill a large skillet one-third full with oil: heat to medium (350 degrees F / 180 degrees C.)  Peel plantains and cut into 1-inch (2.5 centimeter) slices. 
  2. Deep-fry plantain slices 3 to 4 minutes until they begin to color very lightly.  (Do not overcrowd.)  Turn and cook other side.  Remove slices as they are done; drain on paper towels.
  3. When plantains are just cool enough to handle, place paper towel or a piece of brown paper bag on top of each slice.  With you fist, flatten to about 1/2-inch (1.3-centimetre) thick.  (Work quickly; plantains harden as they cool.)
  4. Heat oil in skillet to 375 degrees F / 190 degrees C and return plantain slices to skillet.  Fry 2 to 3 minutes more or until golden brown, turning once.  Drain on paper towels; sprinkle with salt to taste.  Serve immediately.
(serves 6 people)
submitted by C. Abigail

November 27th, 2009


Pineapple Upside-Down Cake

Prep time: 20 minutes.  Cook time: 30 minutes.

1 (18.25-oz/520g) pkg. yellow cake mix.

1 cup (250ml) packed brown sugar.

1/3 cup (75ml) vegetable oil.

3 eggs.

1/2 cup (125ml) butter or margarine, melted.

1/2 teaspoon (2ml) ground cinnamon.

1/4 teaspoon (1ml) ground nutmeg.

1 cored pineapple, thinly sliced.

10 maraschino cherries (optional).

How to:

  1. Preheat oven to 350 degrees F/ 180 degrees C.  Grease a 13x9-inch (33x23-centimeter) baking pan; set aside.
  2. In a large bowl combine cake mix, 1 1/3 cups (325 milliliters) water, oil, eggs and vanilla.  Beat with electric mixer on medium speed 2 minutes.
  3. In a small bowl combine butter, brown sugar, cinnamon and nutmeg.  Spread in bottom of prepared pan.  Arrange pineapple slices over brown sugar mixture.  Place cherry in center of each pineapple slice, if desired.  Pour cake batter over pineapple.
  4. Bake 30 to 35 minutes or until wooden toothpick inserted near center comes out clean.  Quickly run knife around edges of cake to loosen immediately invert cake onto serving platter.  Serve warm.  
(serves 12 people)
submitted by C. Abigail

November 26th, 2009 

Dressed Pearl Onions

Prep time: 18 minutes.  Cook time: 7 minutes.

You need:

1 cup (250ml) pearl onions, peeled.

1 medium russet potato, peeled and cut into 1/4 inch/0.6cm cubes.

1/2 cup (125ml) chicken broth.

1/2 teaspoon (2ml) fresh thyme leaves.

1 cup (250ml) whole milk.

1 tablespoon (15ml) flour.

1 to 2 teaspoons (5 to 10ml) prepared horseradish.

1 1/2 cups (375ml) frozen peas.

1/4 cup (60ml) thinly sliced prosciutto, cooked in dry skillet to crisp.  

How to:

  1. In medium saucepan, combine onions, potato, broth and thyme.  Bring to boiling.  Cover and reduce heat to simmering, 2 minutes.  Meanwhile, blend flour into milk.  Blend milk mixture, horseradish and salt to taste into onion mixture.  Cook and stir until thick.
  2. Stir in peas.  Cook over medium heat until peas are heated through, stirring frequently.  Spoon pearl onion mixture into serving bowls and garnish with crisp prosciutto.
(serves 6 people)

Submitted by C. Abigail


November 25th, 2009


 

Turkey-Havarti Grinder


Prep time: 20 minutes.

You will need:

1/3 cup (75ml) Dijon-style mustard.

2 tablespoons (30ml) low-fat mayonnaise.

1/8 teaspoon (0.5ml) ground red pepper.

(16-oz./450g) French bread loaf, split horizontally.

1 1/4 lb. (575g) thinly sliced turkey.

2 cups (500ml) fresh spinach leaves.

2 oz. (50g) Havarti cheese, thinly sliced.

6sweet pickle slices.

2 small tomatoes thinly sliced.

How to:

Stir together mustard, mayonnaise, and red pepper in a small bowl; spread over bottom half of bread.  Layer with turkey, spinach, cgeese, pickels, and tomatioes.  Cover with bread top and cut into 8 pieces.

(serves 8 people)

submitted by C. Abigail




 
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