Fresh Strawberry Pie | Peanut Butter Nerds | Grilled Cuban Sandwich | Hoisin Pork And Noodles | Pitas Stuffed With Chicken Apple Salad | Spinach Pasta | Cabbage Beef Soup | Fiesta Lasagne | Fried Oyster Po' Boy | Orange And Fennel Salad | Bourbon Turkey | Creamed Tuna On Toast | Tomato Fish Cossack Stew | Chocolate Espresso Torte | Grilled Chutney Chicken
1 cup sugar
1 quart fresh strawberries washed and hulled 1 9" pie shell
3 tablespoons cornstarch
Preparation : Take a little more than half of the berries and mash them in a bowl with sugar and cornstarch.
Place the mixture in a double boiler and cook until it thickens and becomes a glaze. Remove from heat.
Take all but 4 of the remaining berries and slice them lengthwise. Place slice berries on the bottom of the cooked pie crust.
Pour cooked berries over and let set. When completely cool and ready to serve, cover entire top with whipped cream.
Dip the last 4 berries in confectioners sugar and use to garnish the pie.
1 jar peanut butter
1 stick butter
1 lb. sugar powdered
1 1/4 cups Rice Krispies
12 oz hocolate morsels
1/4 stick paraffin wax
Put peanut butter into a large bowl, add alternately (small amounts at a time) butter and sugar.
Mix well until all sugar disappears.
Add rice and continue mixing. Form into balls the size of walnuts. Melt morsels and wax in a double boiler, remove from heat.
Leave water on the stove at medium temperature. Do not let water boil. Dip balls into the chocolate mixture with a large spoon, lift out with two forks, rocking back and forth to remove excess chocolate. When chocolate gets too thick, return to hot water until soft enough to dip again.
v You may need to return mixture back to hot water two or three times.
Place dipped balls on wax paper to cool.
Makes three or four dozen.
8 slices pork loin
8 slices ham
12 dill pickle chips
8 slices Swiss cheese
4 sandwich rolls to taste Dijon mustard
Prepare a wood or charcoal fire and allow it to burn to embers.
Layer each sandwich with the cheese, ham, pork and pickles.
Grill the sandwich, top side down for 1 minute, turn over and place a saute pan on top and continue to cook until cheese is melted about 3 to 4 minutes.
12 oz. Medium Egg Noodles uncooked
1 1/4 pounds pork tenderloin trimmed of fat
2 tsp. oriental sesame oil
4 cloves garlic minced
2 tsp ginger root finely shredded fresh ginger root
1 red or yellow bell pepper cut into short, thin strips
1 1/2 cups snow pea pods fresh or frozen
1/2 cup low-sodium chicken broth
1 tbsp. cornstarch
1/2 cup hoisin sauce
1 tbsp. low-sodium soy sauce
1/2 cup green onions thinly sliced
1/4 cup peanuts or cashews chopped
Prepare noodles according to package directions.
Meanwhile, cut pork crosswise into 1/4-inch thick slices; cut slices in half.
Heat oil in a large deep nonstick skillet over medium-high heat until hot.
Add pork, garlic and ginger; stir-fry 3 minutes or until pork is no longer pink.
Transfer mixture to a bowl; set aside.
Add bell pepper and snow peas to skillet; stir fry 1 minute.
Combine broth and cornstarch; mix well.
Add broth mixture, hoist sauce and soy sauce to skillet; bring to a boil, stirring constantly.
Add pork mixture; stir-fry 1 minute or until pork is cooked through.
Drain noodles; transfer to 6 serving plates.
Spoon pork mixture over noodles; sprinkle with green onions.
2 cups chicken breast cooked and cubed
2 md red apples cored and chopped
1 can pineapple crushed
1/2 cup celery chopped
1/3 cup lemon yogurt
1/4 cup nonfat mayonnaise
1/4 ts celery seeds
4 ea whole wheat pita breads
4 ea lettuce leaves
In a medium bowl, combine the chicken, apples,pineapple,and celery.
In a small bowl, stir together the yogurt, mayonnaise, and celery seeds.
Add to chicken mixture and toss until well coated.
To serve, cut the top from each pita. Line each pita with a lettuce leaf and spoon in about 1 cup of the chicken mixture.
Garnish with peanuts, if desired.
1/2 Cup Spinach Trimmed
1/4 Cup Mild Cheese Cheddar, Jack, Gouda, Grated
1/4 Cup Small Shaped Pasta Uncooked
2 Tablespoon Milk/Formula
Boil the spinach in a little water for about 5 minutes until tender, at the same time, cook the pasta according to direction on the package.
Once the spinach is cooked press out all the excess water.
1 md Head Of Cabbage
3 cn Kidney Beans
1 lg Jar of Worchestire Sauce
1 cn Tomatoes (Optional)
2 md Green Mangos 3 cn Water
Salt to taste Chop up cabbage and green mangoes.
Combine in large pot with beans and water.
Cook for 5 minutes and add Worcestershire sauce.
Continue to cook until cabbage is just slightly limp but still crispy.
Combine with cheese, pasta and milk and blend to make into a puree or chop for older babies.
1 bunch scallions sliced
1 cup frozen corn thawed
8-oz. picante sauce
12 oz. beef lean ground,browned and drained
1 can tomato sauce
1 tsp. chili powder
1/2 tsp. cumin ground
4-oz. green chilies diced
2 cups low-fat cottage cheese
9 pieces Lasagne uncooked
2 cups sharp Cheddar cheese grated low-fat,
1/2 cup reserved for the top
1 cup low-fat yogurt reserved for the top
1/3 cup green olives
Prepare lasagna according to package directions; drain.
Stir the diced chilies into the cottage cheese. Preheat oven to 350F.
In a medium bowl, mix cumin, chili powder, tomato sauce and pic ante sauce.
Spread 1/2 to 1 cup of the tomato sauce mixture over the bottom of a 9 x 13 x 2-inch baking dish.
Place three pieces of lasagna on top of sauce.
Spread half of the cottage cheese on the lasagna and sprinkle half each of the ground beef, corn, scallions and Cheddar cheese. Repeat layering, beginning with sauce.
Place a layer of lasagna on top.
Pour remaining sauce over lasagna.
Cover with aluminum foil and bake for 30 minutes.
Uncover, top with sour cream, Cheddar cheese and olives. Re-cover and continue baking for 15 minutes.
Let stand 15 minutes before serving.
NOTE:If you prefer not to cook lasagna, add 1 cup water to tomato sauce and continue as above. When lasagna is assembled, cover and refrigerate at least six hours before baking.
24 shucked oysters drained
In a heavy-duty plastic bag, working in batches of 6, coat oysters with cornmeal, knocking off excess.
In a heavy kettle heat 1 1/2 inches of oil to 375 deg. F. on a deep-fat thermometer and fry oysters in batches of 6, turning occasionally, until golden and just cooked through, about 1 1/2 minutes.
Transfer oysters with a slotted spoon to paper towels to drain.
Halve loaves crosswise and horizontally, cutting all the way through and spread each piece with about 2 tablespoons tartar sauce.
Divide tomatoes, lettuce, and oysters among bottom pieces of bread and top with remaining bread, pressing together gently.
1 small bulb fennel
2 green onions; chopped
2 tablespoons parsley chopped fresh to taste salt and pepper
1 bunch spinach leaves
1 tablespoon lemon juice
1/4 teaspoon garlic minced
1/4 teaspoon Dijon mustard
2 tablespoons olive oil
This crunchy, juicy salad is a good choice for a buffet or a meal with strong flavors.
Trim base and top of fennel; discard outer leaves. Cut in 1/4-inch ck slices.
Cut a slice from top and bottom of each orange and discard.
Cutaway peel from oranges so no white part remains. Slice oranges.
In bowl, combine fennel, oranges, onions and parsley.
Garlic Vinaigrette: In small bowl,whisk together lemon juice, garlic and mustard; whisk in oil.
Pour over orange mixture; toss to coat.
Season with salt and pepper to taste. (Salad can be covered and refrigerated for up to 6 hours.)
Serve on a bed of lettuce or spinach or with Belgian endive spears.
1 cup dry red wine
1/2 cup bourbon
1/2 cup dry sherry
1/3 cup soy sauce
3 tablespoons vegetable oil
2 tablespoons sugar
5 whole star anise
1 tablespoon fresh ginger minced to taste black pepper
Freshly ground 1-1/4 cups bourbon
2/3 cup honey
2/3 cup ketchup
1/4 cup brown sugar
Have the turkey cut up as follows: drumsticks removed and cut crosswise through the bone; thighs removed and halved through the bone; breast removed (left on the bone) and each half cut into four or five pieces; and wings cut at elbows, tips discarded. Reserve the backs for another use.
Rinse the pieces well and pat dry.
Stir all the marinade ingredients together in a large bowl. Add the turkey pieces and coat them in the mixture.
Cover, and marinate for 1 hour.
Preheat the oven to 325 degrees F. Lift the turkey pieces from the marinade, and arrange them in one or two roasting pans.
Pour 1/2 cup of the marinade (or 1 cup if using two pans) over the turkey.
Bake for 1 hour, turning and basting the pieces every 20 minutes. (If you are using two pans, rotate them after 30 minutes.)
Increase the oven temperature to 450 degrees F. Stir the glaze ingredients together in a bowl.
Brush the turkey well with the glaze, and bake 30 minutes, brushing and turning every 5 minutes. (If you are using two pans, rotate them after 15 minutes.)
Mound the turkey on a large platter, and serve.
This is great hot or at room temperature.
1 cup milk cold
2 tbs. flour
2 tbs butter
1/4 tsp salt
1/8 tsp. pepper
1 can tuna water packed
Heat all ingredients to boiling over medium heat; stirring constantly.
Boil and stir 1 minute.
Serve over toast.
Paprika adds a distinctive taste also.
2 ea Onions Chopped
2 ea Garlic Cloves Minced
1 Tablespoon Oil
36 ea Tomatoes Peeled
16 oz Canned Stewed Tomatos (Optional)
8 oz Tomato Sauce
2 Tablespoon Dill Freshly Chopped
1 Teaspoon Thyme Leaves
1 Tablespoon Lemon Juice
3 ea Bay Leaves
1/4 Teaspoon Black Pepper
1 Tablespoon Parsley Chopped
2 lb Fish Boneless
Cook onion and garlic in oil till tender.
Cut up tomatoes.Peel and chop potato.
Stir in untrained tomatoes tomato sauce potato dill bay leaves thyme and pepper.
Bring to boil reduce heat cover and simmer 30 minutes Stir in fish lemon juice & parsley.
Bring to boil reduce heat cover & simmer 3-5 minutes more.
5 oz semisweet chocolate chopped
3 oz unsweetened chocolate chopped
8 Tbs. butter unsalted
4 eggs at room temperature
1/2 cup sugar
1/4 cup double-strength coffee cooled to room temperature 1
Tbs espresso bean sifted, finely ground
1/4 tsp salt
1/4 cup flour
Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom with Pan Liners (parchment).
Butter the parchment and lightly flour the pan, shaking out the excess.
In a small, heavy-based saucepan over medium heat, melt the chocolates and butter, stirring frequently. Set aside.
Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 min.
Turn the mixer to low and mix in the butter-chocolate mixture. Turn off the mixer.
Sift the flour over the batter and fold until all the ingredients are fully incorporated.
Pour the batter into the prepared pan and bake until a skewer inserted in the center of the cake comes out clean, 25 to 30 min.
Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment.
Flip the torte back onto the rack to cool completely before slicing.
6 pieces chicken such as breast halves, legs, or thighs
1/2 cup your favorite chutney
2 cloves garlic minced
1 teaspoon ginger freshly grated
1 teaspoon red (cayenne) pepper
Preheat barbecue grill (spray grill with vegetable oil cooking spray).
Place chicken onto hot grill and brush generously with Chutney Sauce.
Cover barbecue with lid, open any vents, and cook 20 to 30 minutes or until chicken is fully cooked; turning and basting several times.
Remove from grill, transfer onto a serving platter, and serve immediately.
Chutney Sauce:In a small bowl, combine chutney, garlic, ginger, and cayenne pepper; stir until well blended.
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