By on Mar 26, 2008 in Recipes and Cooking | Comments Off
10 Servings
Corn
American
Winter Fall Easter Bake Side Dish American Corn
1 17 oz can Creamed corn
1 17 oz can Whole kernal corn
1 cup Sour cream
1 stick Margarine
2 Eggs beaten
1 small Onion chopped
Salt
Freshly ground pepper
1 Jiffy corn muffin mix or 1/2 cup cornmeal
Mix all ingredients, and sprinkle with paprika. Bake at 350 for 45 min.
This Scalloped Corn recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Mar 26, 2008 in Recipes and Cooking | Comments Off
16 Servings
Cream Cheese
Uncategorized
Cheesecakes Cream Cheese Cream Butter Cheese Orange
CRUST
1 c Crushed chocolate wafers
3 tb Butter; melted
FILLING
1 1/2 lb Cream cheese; softened
3/4 c Sugar
3 Eggs
1 ts Vanilla
3 Sq white chocolate; melted
3 Sq semi-sweet choc.; melted
2 tb Raspberry or orange
Liquer; (optional)
GLAZE
8 Sq semi-sweet chocolate
1/4 c Butter
2 ts Vegetable oil
CRUST: Combine crumbs and butter; press onto bottom of a 9-in. springform pan. Bake at 350F for 10 min. FILLING: In a food processor blend cream cheese and sugar. Add eggs, one at a time, mixing well after each addition. Add vanilla. Remove 1/2 of the batter to another bowl. Stir melted white chocolate and liquer into this portion. To remaining batter, blend in melted dark chocolate. Pour dark batter into crumb lined pan; spread evenly. Bake at 425F for 10 min; reduce heat to 250F and bake for 30-35 min. longer or until centre of cake is just barely firm. Remove from oven and run knif around sides; let cool completely before removing sides. GLAZE: Melt chocolate with oil and butter over hot water stirring until smooth Place cake on rack over waxed paper. Pour glaze over entire cake. Bang rack several times to smooth. Draw lines along surface of glaze-spoon. Per serving: 273 Calories; 23g Fat (74% calories from fat); 4g Protein; 14g Carbohydrate; 94mg Cholesterol; 187mg Sodium Recipe by: Bakers Semi-sweet Chocolate Posted to TNT - Prodigys Recipe Exchange Newsletter by “Bob and Carole Walberg” and lt;walbergr and at;mb.sympatico.ca and gt; on Dec 29, 1997
This Bakers Chocolate Double Chocolate Cheesecake recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Mar 26, 2008 in Recipes and Cooking | Comments Off
2 Servings
Salmon
Uncategorized
Fry fish Main Dish Salmon Uncategorized
2 Tomato chopped
1/4 cup Basil fresh, thinly sliced
1 tablespoon Balsamic Vinegar
1 clove Garlic minced
3/4 teaspoon Salt
1/4 teaspoon Pepper black, coarsely ground
2 Salmon filet 6 oz. each
1/4 teaspoon Cumin ground
1/2 teaspoon Olive oil
To make the relish, mix the tomatoes, basil, vinegar, garlic, 1/2 tsp of the salt and 1/8 tsp of the pepper in a small bowl and set aside. Sprinkle both sides of the salon with the cumin and the remaining 1/4 tsp salt and 1/8 tsp pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the salmon, skin-side up and cook about 4 minutes. Turn over the salmon and cook about 1 minute. Reduce the heat and cook covered, until the salmon is just opaque in the center. Transfer the salmon to a plate and add the relish to the skillet. Increase the heat and cook until the relish is heated through. Once heated move it aside and return the salmon just long enough to reheat it if needed. Place the salmon on serving plates and spoon the relish over the salmon to serve.
This Pan-seared Salmon with Fresh Tomato-basil Relish (ww 8 Pts) recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Mar 26, 2008 in Recipes and Cooking | Comments Off
1 Servings
Chicken
Indian
Indian Stuffing Chicken Apple Garlic Butter Onion Raisin Rice
1/3 c Butter Or Vegetable Oil
1 md Onion, Grated
1 ts Curry Powder
1 Clove Garlic, Crushed
2 c Chicken Stock
1 1/4 c Pineapple Juice
1/3 c Raisins
1/3 c Pistachio Nuts, Chopped
1 3/4 c Long Grain Rice
1 ts Salt
Quantity: About 1 1/2 Pounds Of Stuffing Cooking Time: 25 Minutes Heat the butter in a heavy pan and brown the onion in it. Remove the onion and fry the curry powder until dark brown then add the garlic and simmer for 3 minutes, until a smooth paste is formed. Return the onion to the pan and add the stock, pineapple juice, raisins, Pistachios, and rice. Season with the salt, to taste. Cover tightly and simmer over low heat for 15 minutes, until the rice is half done. Strain off the liquid reserving it for another use. Use the pulao to stuff chickens or other poultry. This makes enough to stuff 1 large or 2 smaller chickens. From How To Make Good Curries by Helen Lawson Copyright 1973 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
This Pulao for Stuffing Chicken recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
By on Mar 26, 2008 in Recipes and Cooking | Comments Off
1 Servings
Salad
Uncategorized
Salads Cilantro Fish Sauce Butter Onion Rice Rice Vinegar Green Onion Lime Lunch
Mixed Salad Greens
Peanut Oil
Rice Vinegar
Fresh Squeezed Lime Juice
Thai Fish Sauce; * see note
Brown Sugar
Chopped; fresh cilantro
Chopped Fresh Red Thai
Green Onions; sliced thin
Peanut Butter
Chopped Roasted Peanuts
Essentially, this is just a peanutty vinagrette dressing that I made in the food processor. I added the liquid ingredients first, until it looked like the right mix of oil to acidic liquids (rice vinegar and lime juice). Then I added the rest of the ingredients and processed for a few seconds. From there I just went by appearance and taste, adding more liquid or peanut butter to get the right consistency, and more of each of the other ingredients for other various characteristics– sweetness, saltiness, acidity, spiciness. We served the salad dressing on the side with the salad, and provided extra chopped peanuts, cilantro, and green onions to let people add their own to taste. *Available at some Asian market
This Green Salad with Thai Dressing recipe was posted via BigOven Recipe Software to the BigOven Social Network about Food with 160,000+ recipes.
