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Happy Cooking,
Maxine
Editor
www.Recipe4Living.com
Blog: www.ChewOnThatBlog.com
Table of Contents
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Sides...................................................................................................................................... 32-36
Mini Broccoli Frittatas
Homemade Paneer Indian Cheese
Bacon Ranch Pasta Salad
Tandoori Onion Salad
Palak Paneer
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Snacks................................................................................................................................... 37-39
Whole Wheat Apple Muffins with Streusel Topping
Seedy Characters
Dehydrated Grannies
Miscellaneous....................................................................................................................... 45-47
Primo Pesto
Goat Cheese Balls
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Week 3
Simply Delicious Strawberries Dipped in Chocolate
Submitted by Annette Kane, Manorville, NY
Week 5
Salmon Poached in White Wine and Orange Juice topped with Orange-Cayenne Reduction
Submitted by Vinny Campos, Port Chester, NY
Week 2
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Buffalo Wings
Submitted by Vicki Carlson, Shreveport, LA
Week 4
Sundae Pizza
Submitted by Bev Jones, Brunswick, MO
Week 6
Pumpkin Pie Cookies
Fran Rifkin, Woodland Hills, CA
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Appetizers
Buffalo Wings
Submitted by Vicki Carlson, Shreveport, LA
Use your favorite wing sauce and a touch of butter. The butter is the
secret ingredient that adds flavor and helps the sauce to stick. Serve with
celery and carrot sticks and your favorite dressings like Ranch and Blue
Cheese.
Ingredients
Chicken wings
Oil
1 bottle wing sauce
1/4 C. butter
Directions
Cut the drumstick and small wing part in two and cut off the little end. Fry in oil about 4 minutes
on each side. Fry the drumsticks all together and the small wings all together so they cook at an
even time. Drain on paper towels. Put a bottle of wing sauce, any favorite, into a saucepan and
add about 1/4 C. of butter. Simmer 5 minutes on low. Put wings in a baking pan and pour sauce
over them. Bake for 15 minutes at 350 degrees. Or if you like saucier wings, just put the wings in
a crockpot and pour the sauce over and keep warm.
Ingredients
2 avocados, cut in 1/4-inch diced
2 mangoes, cut in 1/4-inch diced
Juice of 2 Limes
1/4 C. minced red onion
1 Garlic clove, minced fine
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Ingredients
1 can black beans
1 can corn
1 tomato, cubed
1 avocado, cubed
1 Tbs. minced purple onion
Some cilantro
Wishbone fat free Italian dressing to coat
Directions
Mix all ingredients in bowl. Serve.
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Ingredients
1/2 lb. tomatillos, husked and rinsed
1 head garlic, with the top 1/4 removed
1 red pepper
1 yellow pepper
1 jalapeo, stemmed, seeded and minced (Use a milder chili pepper if you have a scaredytongue)
1/2 Tbs. olive oil
Salt and pepper to taste
1/2 C. minced onions (I prefer red)
1 lemon, juice of
1 lime, juice of
Directions
Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle with
the olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and
softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor.
Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food
processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fully
incorporated but not pureed. Season the salsa with salt and pepper.
Ingredients
6 eggs
4 Tbs. mayonnaise
1-2 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)
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Ingredients
12 sheets phyllo dough
100% vegetable oil non-stick spray
1 Tbs. Dijon mustard
4 oz. deli ham, minced (about 1/2 C.)
3 oz. cream cheese, cubed into 12 equal pieces
Directions
Preheat oven to 350 degrees. Layer 4 sheets of phyllo, spraying each with vegetable oil spray.
Cut layered phyllo in four slices crosswise. Place 1/4 tsp. Dijon mustard about 1 1/2-inch from
end of a phyllo strip. Top with 1 Tbs. ham and one cube of cream cheese. Fold one corner
diagonally across to opposite edge to form a triangle. Continue folding triangle onto itself. Spray
top and bottom of triangle with vegetable oil spray. Repeat until you have 12 triangles. Bake on
ungreased cookie sheet for 20-25 minutes.
Yield: 12 appetizers
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10
Wonton Poppers
Submitted by Sandi Kafka, Arcadia, CA
Cream cheese, jalapeo peppers, garlic and onion make these tasty
appetizers or snacks that are so easy to make!
Ingredients
1 8 oz. pkg. cream cheese, softened
1 C. Monterey jack cheese, shredded
4 oz. jalapeo peppers, seeded and diced finely
1 tsp. fresh minced garlic
3 green onions, diced
Black pepper
1 16 oz. package wonton wrappers
1 quart vegetable oil for frying
Directions
In a medium bowl, combine cream cheese, Monterey jack cheese, jalapeo peppers, garlic and
green onions mix well and season with a little black pepper. Fill the wonton wrappers with
approximately 1 Tbs. cream cheese mixture. Fold wrappers into triangles then press with
moistened fingers to seal or seal edges as desired.
In a large skillet heat oil over medium-high heat. Carefully place 3-4 wontons at a time into the
oil and quickly fry, turning once until golden brown. Remove to paper towels. Serve with your
favorite chili dipping sauce, ranch dressing or naked
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11
Beverages
Berry Filled Sangria
Submitted by Jennifer Hamilton, Toronto, ON
Sangria is a fun party drink that everyone loves. And don't forget to
indulge in the quite inebriated fruit, especially as the evening progresses.
Ingredients
1 C. washed and hulled strawberries
1/2 C. washed blueberries
1/2 C. washed raspberries
Juice of lemon
1/4 bottle dry white wine
1/4 bottle dry champagne
1 bottle rose zinfandel
1/4 C. fruit-infused vodka
2 C. white cranberry juice
1 1/2 C. soda water
Directions
Put ice cubes in bottom of pitcher, toss in fruit on top of ice along with lemon juice. Add wine,
champagne and vodka. Stir. Retire to someplace comfortable with two glasses and a good friend.
From: Jennifer Hamilton, Toronto, ON
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Ingredients
1 kiwi fruit, peeled and cut into chunks
1/3 C. mango chunks (I used canned)
1/3 C. mango nectar (you can also use the juice syrup from canned mangoes)
1/3 C. plain, full-fat yogurt
1 tsp. ground flax seeds
4-5 small ice cubes (small enough for the Magic Bullet to beat to a bloody pulp)
Mint sprig, to garnish, optional
Directions
Pulse first 5 ingredients in blender or bullet until well mixed. Add ice and continue to pulse until
ice is crushed to your desired coarseness. Pour into glasses and garnish, if desired, with a mint
sprig.
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13
Dessert
Lemon Bars
Submitted by Terri Ryan, Chicago, IL
This is an extremely quick and easy recipe that will have dessert on the
table in less than 30 minutes.
Ingredients
1 pkg. 1-step angel food cake mix
1 can lemon pie filling
Directions
Mix together the cake mix and the pie filling. Pour into either a greased 9 x 13 inch cake pan or a
jelly roll pan with sides. Bake at 350 degrees until top is very lightly browned and bars spring
back to the touch (about 30 minutes). Cool and sprinkle with powered sugar. Cut and serve.
Note: only the 1-step angel food cake mix works in this recipe.
Lemon Pie
Submitted by Dorothy Rahmoeller, Lake Village, IN
A simple, homemade pie with the refreshing flavor of lemon and the
sweetness of meringue.
Ingredients
1 1/2 C. sugar
1 1/2 C. water
1/2 tsp. salt
1/2 C. cornstarch
1/3 C. water
4 egg yolks, slightly beaten
1/2 C. lemon juice
3 Tbs. butter
1 tsp. grated lemon peel
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4 egg whites
1/4 tsp. salt
1/2 C. sugar
Baked 9 pie shell
Directions
Combine sugar, 1 1/2 C. water and salt in saucepan heat to boiling. Mix cornstarch and 1/3 C.
water to make smooth paste add to boiling mixture gradually, stirring constantly cook until thick
and clear. Remove from heat. Combine egg yolks and lemon juice stir into thickened mixture.
Return to heat and cook, stirring constantly, until mixture bubbles again. Remove from heat. Stir
in butter and lemon peel. Cover and cool until lukewarm.
For meringue, add salt to egg whites beat until frothy. Gradually add 1/2 c. sugar, beating until
glossy peaks are formed. Stir 2 rounded Tbs. of meringue into lukewarm filling. Pour filling into
cool pie shell. Pile remaining meringue on top and spread lightly over filling, spreading evenly to
edge of crust. Bake in slow oven 325 degrees about 15 minutes, or until lightly browned. Cool on
rack at least 1 hour before cutting.
Sundae Pizza
Submitted by Bev Jones, Brunswick, MO
This sweet dessert is the perfect frozen treat any time of year! A fun
change from a regular birthday cake.
Ingredients
Nonstick cooking spray
1 sheet frozen puff pastry dough, thawed and trimmed to a 9-inch circle
1 egg, mixed with 1 Tbs. water
2 C. ice cream, softened
1/2 C. pecans
1/2 C. drained maraschino cherry halves
1/4 C. white chocolate chunks
1/4 C. chocolate sundae syrup
Garnish: mint leaves and maraschino cherries
Directions
Preheat oven to 400 degrees. Spray 10- to 12-inch pizza pan with nonstick cooking spray. Place
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puff pastry dough on pizza pan, Brush dough with egg mixture. Prick center portion of dough
with a fork several times to allow steam to release. Bake 10 minutes. Cool 30 minutes. Spread
with ice cream top with pecans, cherries, and white chocolate. Drizzle with chocolate syrup and
garnish. Serve immediately or freeze. Cut into 6 wedges.
Yield: 6 servings
Ingredients
1 C. sugar
1 C. water
2 tsp. grated lemon zest
3/4 C. lemon juice
1 ripe peach, peeled and diced
1/2 C. pomegranate-blueberry juice
Garnish: Lemon zest curls and mint leaves
Directions
Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar
is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30
minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry
juice; blend until smooth. Chill in refrigerator for at least 1 hour or overnight. Pour mixture into
freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to a
freezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a
lemon zest curl and mint leaf.
Yield: 6 servings
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16
Ingredients
Fresh strawberries, washed and dried
Your favorite chocolate (Hershey's, Godiva, etc.)
Directions
Melt chocolate in microwave 15 seconds at a time until smooth and creamy. Stir gently. Dip
strawberry 3/4 into chocolate. Place on cookie sheet lined with wax paper and place in
refrigerator until ready to serve. Allow to sit at room temperature before devouring.
From: Annette Kane, Manorville, NY
Ingredients
6 eggs
1 1/4 C. white sugar
2 1/2 Tbs. water
1 1/2 C. cake flour
1/2 tsp. baking powder
1 1/2 tsp. almond extract
1/4 C. confectioners' sugar for dusting
Directions
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Arrange a large bamboo steamer or a large vegetable steamer over simmering water. Make sure
it is large enough to hold the baking pan. Line a 9 inch square pan with waxed paper. Separate
the eggs. Place the yolks in a large bowl along with the sugar and water. Beat with an electric
mixer on medium speed until the mixture has increased about three times in volume. Whisk
together the flour and the baking powder; sift this over the egg mixture, and fold in gently. Blend
in the extract.
Whip the egg whites in a clean bowl to stiff, not dry, peaks. Fold into yolk base. Pour the batter
into the prepared pan, and smooth out to edges. Rap the pan on the counter to get rid of large air
bubbles. Place the pan into the steamer. Cover the top of the steamer with a kitchen towel, and
place the lid on top; the towel will absorb any steam that collects on top from dripping onto the
cake. Steam for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack. Dust with confectioner's sugar.
Yield: 12 servings
Pumpkin Cookies
Submitted by Fran Rifkin, Woodland Hills, CA
An unusual twist on a traditional holiday treat. And, a healthy option for
dessert.
Ingredients
1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
3 eggs
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces
Directions
Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until
well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to
pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake
10-15 minutes or until slightly browned.
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18
Main Course
Fish and Seafood
Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne
Reduction
Submitted by Vinny Campos, Port Chester, NY
A sweet orange reduction sauce, with a bit of spicy kick, tops of this
perfect salmon dish.
Ingredients
5 oz. Salmon
4 C. Orange Juice
1 C. White Wine
1 C. water
Powdered Ginger, enough to coat salmon
black pepper to taste
Maple Sugar, to taste
cayenne pepper, to taste (careful not to hide the other flavors)
1/2 lemon
bouquet garni- bay leaf, whole white and black peppercorns and thyme
6 or more stalks of asparagus
dried blueberries, garnish
thyme sprig, garnish
Directions
Prepare the court bouillon by adding 1 1/4 C. of orange juice, 1 C. of water and 1/4 C. of white
wine to a small sauce pan. Drop in the bouquet garni cheese cloth with herbs inside, sealed with
butchers twine and half the lemon with the skin side facing down. While this heats up, rub the
salmon with powdered ginger and then let it marinate and in the remaining orange juice with
black pepper. Let this marinate for about 2 hours. When the court bouillon reaches a temperature
of 180F, turn the heat down and let it simmer. Add the salmon and let it cook until it reaches an
internal temperature of 145 F. Remove the salmon from the heat and reduce half of the court
bouillon in a separate and smaller sauce pan. Add the maple sugar to the reduction so that it
thickens. When it turns syrupy, remove from heat and cover the salmon with it. Blanch the
asparagus, plate and serve.
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19
Ingredients
1 large cedar plank
For the potatoes:
2-8 oz. red or purple baby potatoes, cut no larger than 1 inch
2 large Spanish onions, cut in half then into wedges
1 clove garlic, smashed and chopped fine
1/2 tsp. salt
1/2 tsp. pepper
4 Tbs. unsalted butter, 1/2 stick
2-4 inch sprigs of rosemary
1/2 C. water
For the fish:
4 6 oz. rainbow trout fillets, skin on
1/2 tsp. salt
1 Tbs. Old Bay seasoning
1 lemon, cut into thin slices
Directions
Soak the cedar plank in cold water at least 2 hours before making this meal. Place a couple of
heavy cans on the top of the wood to keep it submerged. Preheat oven to 375 degrees. Lay out a
large sheet of heavy duty foil and place the potatoes, onions, garlic, salt, pepper, butter and
rosemary on it. Form a sealed pouch and pour in the water just before sealing. Place the pouch on
a on the middle rack of a 375 degree oven. Bake for 1 hour. Meanwhile, prepare the trout. Wash
and pat dry the fillets. Sprinkle with salt and Old Bay seasoning. Place the fillets on the planks,
two per plank. Cover the top of the fillet with lemon slices and place in a 375 degree oven for 15
to 20 minutes or until you start to see the juices bubble up on the top of the fillet.To serve family
style, place the roasted vegetables in a large serving bowl and place the fish planks on either side
of the bowl.
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20
Serves 4.
Ingredients
1 1/2 lb. large shrimp, 21 to 25 per lb.
2 Tbs. olive oil
3 garlic cloves, minced
3/4 tsp. salt
6 Tbs. unsalted butter
2 tsp. chili powder
2 tsp. black pepper
4 tsp. Worcestershire sauce
1 Tbs. fresh lemon juice
7 wooden skewers, 12-inch
Directions
Snip shells of shrimp with scissors down middle of back, leaving the tail and first segment of
shell intact. Make an incision along length of back where shells are cut and devein, leaving
shells in place. Leaving the shells on will prevent the shrimp from becoming tough on outside
when grilled. Toss shrimp with oil, garlic, and 1/2 tsp. salt and marinate at cool room
temperature 15 minutes.
While shrimp marinate, prepare the grill for cooking. If using a charcoal grill, open vents on
bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5
inches above rack for 3-4 seconds. If using a gas grill, preheat burners on high, covered, 10
minutes, then reduce heat to medium-high.
Heat butter, chili powder, pepper, Worcestershire sauce, and remaining 1/4 tsp. salt in a small
heavy saucepan over moderately low heat, stirring, until butter is melted, then remove from heat
and stir in lemon juice.
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Thread 4 or 5 shrimp onto each skewer and grill, covered only if using a gas grill, turning over
once, until just cooked through, 3-4 minutes total. Push shrimp off skewers into a bowl, then
pour butter mixture over them and toss to combine well.
Note: Shrimp can be broiled on a broiler pan 6 inches from heat, turning over once, about 6
minutes total.
Yield: 4 main course servings
Ingredients
1 C. Lawry's Baja Chipotle Marinade with lime juice, divided
1 lb. firm, boneless white fish fillets (I used cod)
8 soft taco size corn tortillas, quickly fried in oil so still pliable
2 C. shredded green cabbage
Chipotle Sauce:
1/2 C. Hellmann's or Best Foods Real Mayonnaise
1/2 C. sour cream
1/2 C. Lawry's Baja Chipotle Marinade with lime juice
Directions
In resealable plastic bag, combine fish and 3/4 cup Marinade. Marinate in refrigerator for 1 hour,
turning several times.
Mix chipotle sauce ingredients and chill.
Remove fish from marinade, discarding used marinade. Grill fish, turning and brushing with
reserved 1/4 cup Marinade, until fish flakes with a fork.
To serve, divide fish among tortillas use two tortillas for each taco. Top with cabbage and drizzle
with chipotle sauce.
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22
Pork
Crisp Pork Medallions with Creamy Caper Sauce
Submitted by Sandi Kafka, Arcadia, CA
Breadcrumb-coated pork medallions are golden on the outside, moist and
juicy on the inside. The caper/yogurt sauce provides a burst of briny
flavor.
Ingredients
Sauce:
2/3 C. plain yogurt (6 oz), preferably whole milk
3 Tbs. mayonnaise
2 Tbs. drained bottled capers, finely chopped
1 Tbs. finely chopped fresh flatleaf parsley
1/8 tsp. black pepper
Pork:
1-1 1/2 lb. pork tenderloin
1 C. all-purpose flour
1 tsp. salt
1 tsp. black pepper
2 large eggs
1 C. fine dry bread crumbs
1 C. vegetable oil for pan frying
Optional Garnish:
Lemon wedges, watercress or other baby greens
Directions
To make the sauce, stir together all sauce ingredients in a bowl until combined, then chill,
covered, until ready to use.
To cook the pork, put oven rack in middle position and preheat oven to 350 degrees. Cut pork
crosswise into 1-inch thick slices medallions. Whisk together flour, salt, and pepper in a shallow
bowl. Whisk together eggs with a pinch of salt in another shallow bowl and put bread crumbs in
a third shallow bowl.
Working with 1 medallion at a time, dredge them in flour, shaking off excess, and dip in egg,
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23
letting excess drip off, then coat with crumbs, pressing to help them adhere. Arrange pork in 1
layer on baking sheet.
Heat 1/4-inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then
panfry medallions, turning over once, until golden brown, 6-8 minutes total. Transfer to a clean
baking sheet and roast in oven until thermometer inserted horizontally into center of meat
registers 145-150 degrees, 6-7 minutes. Serve pork with sauce, lemon wedges and watercress.
Yield: 4 servings
Ingredients
5 oz. spaghetti
1/6 head green cabbage, cut into bite-size pieces
3 oz. cream cheese, cut or torn into small cubes
3 oz. sliced cured ham, sliced into bite-size pieces
2 Tbs. Parmesan cheese, grated
1/8 tsp. cracked black pepper
Salt to taste
Directions
Cook spaghetti in boiling salted water as the package directs. Two minutes before pasta is done,
add cabbage to the same pot. Drain pasta and cabbage, reserving 2 Tbs. cooking liquid.
Meanwhile, place cream cheese, ham, Parmesan cheese, and black pepper in a large
microwavable bowl. Microwave until cream cheese melts, stirring once or twice with a whisk in
the way. Toss cooked pasta and cabbage with the cream cheese mixture. If the mixture is too
thick, add reserving cooking liquid. Season with salt, if necessary.
Yield: 2 main dish servings
Poultry
Cornish Game Hens with Garlic and Rosemary
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Ingredients
4 1 1/4- to 1 1/2-lb. Cornish game hens, giblets removed
1 lemon, cut into 4 wedges
4 large fresh rosemary sprigs
3 Tbs. olive oil
24 garlic cloves, peeled
1/3 C. dry white wine
1/3 C. canned low-salt chicken broth
Additional rosemary sprigs (for garnish)
Directions
Preheat oven to 450 degrees. Pat hens dry with paper towels. Season cavities lightly with salt and
pepper. Place 1 lemon wedge and 1 rosemary sprig in cavity of each hen. Rub hens with 1 Tbs.
oil. Season outside of hens lightly with salt and pepper. Arrange in heavy large roasting pan.
Scatter garlic around hens.
Roast hens 25 minutes. Reduce oven temperature to 350 degrees. Pour wine, broth and
remaining 2 Tbs. oil over hens. Continue roasting until hens are golden brown and juices run
clear when thigh is pierced at thickest part, basting every 10 minutes with pan juices, about 25
minutes longer.
Transfer hens to platter, pouring any juices from cavity into roasting pan. Tent hens with foil to
keep warm. Transfer pan juices and garlic to heavy medium saucepan. Boil until reduced to
sauce consistency, about 6 minutes.
Cut hens in half lengthwise. Arrange on plates. Spoon sauce and garlic around hens. Garnish
with additional rosemary sprigs and serve.
Yield: 4-6 servings
From: Bon Apptit, February 1996
Parmesan Risotto
Submitted by Rommie Zats, Chicago, IL
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Risotto can be very tricky, which makes cautious chefs shy away from it,
but this risotto recipes is so simple and delicious it always turns out
perfectly. Follow the directions exactly and you'll be a risotto pro in no
time.
Ingredients
6-8 C. homemade chicken stock or low-sodium chicken stock, skimmed of fat
3 Tbs. olive oil
1/2 C. finely chopped shallots (about 2)
1 C. arborio rice or carnaroli rice
1/2 C. dry white wine
4-6 Tbs. unsalted butter
1/2 C. grated parmesan cheese, plus extra for grating or shaving
1/4 C. chopped fresh flat-leaf parsley
Salt and freshly ground black pepper
Directions
Heat stock in saucepan over medium heat; keep at a low simmer. Heat olive oil in a heavybottomed saucepan over medium heat. Add shallots to oil, and cook, stirring, until translucent.
Add rice, and cook, stirring, until rice begins to make a clicking sound like glass beads, 3-4
minutes. Add wine to rice mixture. Cook, stirring, until wine is absorbed by rice.
Using a ladle, add 3/4 C. hot stock to rice. Using a wooden spoon, stir rice constantly, at a
moderate speed. When rice mixture is just thick enough to leave a clear wake behind the spoon,
add another 3/4 C. stock. Continue adding stock 3/4 C. at a time and stirring constantly until rice
is mostly translucent but still opaque in the center. Rice should be al dente but not crunchy.
As rice nears doneness, watch carefully and add smaller amounts of liquid to make sure it does
not overcook. The final mixture should be thick enough that grains of rice are suspended in
liquid the consistency of heavy cream. It will thicken slightly when removed from heat.
Remove from heat. Stir in butter, parmesan cheese, and parsley; season with salt and pepper.
Divide the mixture among four shallow bowls, mounding risotto in the center, and grate or shave
additional parmesan over risotto. Serve immediately.
Yield: 4 servings as side dish; 2 servings as main course
From: Rommie Zats, Chicago, IL
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26
Ingredients
6 flour tortillas
1 C. shredded Monterey jack pepper cheese
3/4 C. cooked chicken
3/4 tsp. ground cumin
1/3 C. chunky salsa
4 tsp. vegetable oil
Guacamole (optional)
Sour cream (optional)
Cilantro (optional)
Directions
Combine the chicken, cheese and cumin in a small bowl. Place about 1/4 of the chicken mixture
on each tortilla. Top with 1 Tbs. salsa. Roll tightly and secure with a toothpick. Brush with oil.
Alternately, put the oil in the skillet and sort of shallow/deep fry the flautas. Cook flautas over
medium heat in a 10-inch skillet 4-6 minutes, turning occasionally until filling is hot and tortillas
are toasted. Remove toothpicks and serve with guacamole and sour cream if desired.
27
1 English cucumber, peeled, grated on a box grater and squeezed to remove as much water as
possible (see note)
3 garlic cloves, mashed to a paste
1/2 cup olive oil
1 Tbs. red wine vinegar
1 Tbs. minced fresh dill or 1 tsp. dried dill salt
Burgers:
1 lb. ground turkey
1 C. crumbled feta cheese
1/2 C. olives, chopped (I usually use chopped salad olives)
1 tsp. dried oregano
1 tsp. Italian seasoning
1 tsp. dried parsley
1 tsp. dried basil (optional)
1 tsp. onion powder
1/2 tsp. garlic powder
Ground black pepper, to taste
4 onion hamburger buns
Directions
To make the tzatziki, just mix everything up together until it is all blended and the oil has
emulsified into the yogurt/sour cream and put in a sealable Tupperware bowl. Chill in the
refrigerator for at least 2-3 hours before using to allow the flavors to come out.
For the burgers, combine all the ingredients in a large bowl. Form into 4 patties, then grill.
Note: These are the long, thin, almost seedless kind. If I have time, I often lightly salt the grated
cucumber and put in a colander to drain, then squeeze out water as per usual. This eliminates
even more water.
Yield: 1 pint sauce, 4 burgers
Vegetarian
Vegetarian Pizza
Submitted by Linda Cameron, Richland, WA
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I used Old West Cinnamon Roll bread mix for the dough by preparing it
in the bread machine, then rolling the dough out. The dough can be
rolled out thin and trimmed off for those who dont like so much crust,
but I fold the excess over because I love it.
Ingredients
Old West Cinnamon Roll bread mix
Morningstar Breakfast strips, cut into small pieces
Fresh zucchini, sliced
Mozzarella and other cheeses
Other toppings: olives, mushrooms
Ragu, Prego or other red sauce
Directions
Spread red sauce on crust and layer toppings. Cover wtih cheese. Make sure the cheese is on the
top to keep all the other toppings moist. You can use different things for pizza toppings
according to your own tastes. Bake the pizza on a pizza stone for about 12 minutes on 450
degrees then turn it down to 400 degrees for another 15-20 minutes.
Ingredients
8 oz. red-skinned sweet potatoes (yams), peeled, chopped
8 oz. white-skinned potatoes, peeled, chopped
6 garlic cloves, peeled, left whole
1 bay leaf
4 Tbs. freshly grated Parmesan cheese
2 large eggs, beaten to blend
4 4- to 5-inch diameter portobello mushrooms
6 Tbs. olive oil
1/2 C. chopped onion
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Ingredients
2 1/2 C. grated zucchini
1 egg, beaten
2 Tbs. butter or margarine, melted
1 C. seasoned bread crumbs
1/4 C. minced onions
1 tsp. Old Bay Seasoning (may add more)
1/4 C. all-purpose flour
1/2 C. vegetable oil (for frying)
Directions
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In a large bowl, combine zucchini, egg, butter or margarine. Stir in seasoned bread crumbs,
minced onion and seasonings. Mix well. Shape mixture into patties. Dredge in flour. In a
medium skillet, heat oil over medium-high heat until hot. Fry patties until golden brown on both
sides.
Ingredients
1 lb. package of gorgonzola walnut ravioli
4 Tbs. butter
1 Tbs. fresh sage leaves chopped
Grated fresh parmesan cheese to garnish, optional
Directions
Cook pasta according to directions. Meanwhile, heat butter in a skillet over moderate heat until
foam subsides and butter begins to turn brown. Stir in sage and cook, stirring, until sage is crisp
and butter is golden brown. Very gently fold the ravioli into the sauce until well-coated and
serve.
Serves 3-4 depending on portion size
Sandi Kafka, Arcadia, CA
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Sides
Palak Paneer
Submitted by Sandi Kafka, Arcadia, CA
One of my favorite dishes in Indian cuisine, this is made with spinach
and paneer, a mild Indian cheese. You can make your own paneer or
find it in gourmet groceries or any Indian market. Ghee is simply
clarified butter, which you can also make yourself or buy ready-made.
Ingredients
2 5 oz. bags baby spinach
1 large onion
1/4 tsp. cinnamon
1/4 tsp. ground cardamom
1 tsp. ground ginger
1/2 tsp. chopped garlic
1/2 C. chopped tomatoes
3 Tbs. plain yogurt
1 Tbs. coriander
1/2 tsp. garam masala
1/2 tsp. paprika
1/2 tsp. salt
8 oz. paneer cheese, cut into cubes
1/4 C. heavy cream
Directions
Cut spinach into shreds and cook in 3 Tbs. water until tender remove from heat. Saut onion,
cinnamon, cardamom, and ginger in 12 tbsp. ghee or oil until onion is translucent. Then add
garlic and chopped tomatoes, and reduce heat. Cook this briefly and slowly blend in yogurt a
little at a time to prevent curdling. Add coriander, garam masala, paprika, and salt, mixing well.
Add cooked spinach with liquid, cover and simmer on low heat for approximately 20-30
minutes. Remove from heat. Take half of spinach mixture and puree in food processor or
blender, and return to mixture and stir. Slowly stir in heavy cream, and heat through on low heat,
then add paneer cubes and serve.
32
Ingredients
3 red onions
1 Tbs. kosher salt
2 Tbs. dark brown sugar
1 lemon, juice of
3 medium tomatoes, thinly sliced
1 medium green pepper, thinly sliced
1 red chili pepper or green chili pepper, thinly sliced
1 Tbs. grated ginger
2 Tbs. chopped cilantro
Directions
Thinly slice 3 red or sweet onions, sprinkle with 1 Tbs. kosher salt, and drain in a colander for 1
hour. Rinse and pat dry. Dissolve 2 Tbs. dark brown sugar into the juice of 1 lemon and a little
hot water and mix with the onions. Add 3 thinly sliced tomatoes, 1 thinly sliced green pepper, 1
thinly sliced green or red chili, 1 Tbs. grated ginger, 2 Tbs. chopped cilantro, and salt to taste.
Ingredients
2 C. uncooked shell pasta
4-5 peeled baby carrots or 1 large regular carrot, shredded
1 C. frozen peas, thawed
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Ingredients
4 C. milk
1 Tbs. plain yogurt
1 tsp. salt
1 tsp. sugar
1 Tbs. fresh lemon juice
Directions
Combine the milk, yogurt, salt and sugar in a saucepan. Heat over medium heat, stirring
occasionally with a whisk. As the milk is just about to boil it will bubble at the edges, stir in the
lemon juice. Remove from the heat and pour into a sieve lined with cheesecloth. Lift the
cheesecloth by the four corners and tie them together. Hang the cheese in the cloth over the sink
to drain for 360 minutes. Once drained, place the cheese, still in the cloth, into a bowl weighted
with a heavy object and refrigerate until ready to use.
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After cooling, these tasty frittatas will pop right out of the muffin pan.
Ingredients
2 Cans Buttermilk Biscuit Dough
8 X-Large Eggs
1 C. Shredded Sharp Cheddar Cheese
1/8 Stick Butter
1/4 C. Cooked bacon or Pancetta
1 C. Broccoli
1/4 C. dice onions
salt and pepper to taste
Directions
In medium sized muffin pan, put butter on inside surface of pan, press biscuit dough in the
muffin area to cover entire cup. Do this for all cups of muffin pan. Combine 8 xlarge eggs,
onions, broccoli, bacon, 1/2 of shredded cheese in large mix bowl. Make sure mixture is even
distribution of ingredients. Add salt and pepper to taste. Pour egg mixture into muffin pan
crusts, filling to 3/4 high per cup. Allow room for mixture to rise. Top each cup with remainder
of cheese. Bake at 350 for 40 minutes or until golden brown. Check with knife center of frittata
for doneness. It should leave very little to no runny egg residue. After baking, allow frittatas to
cool.
Ingredients
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Snacks
Whole Wheat Apple Muffins with Streusel Topping
This is a very versatile recipe that is delicious with apples or anything
else you want to throw in. Feel free to experiment with ingredients - it's
pretty hard to mess up the basic recipe. Plus, the streusel topping makes
everything taste yummy!
Ingredients
1 C. Ceresota Unbleached All-Purpose Flour
1 C. Ceresota Whole Wheat Flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1Tbs. cinnamon
1/2 C. margarine, softened
1/2 C. granulated sugar
1/4 C. brown sugar, packed
1 egg, slightly beaten
1 C.sour cream (non-fat works fine)
2 apples (Jonathon or Granny Smith) peeled, cored and chopped
Streusel Topping:
3 Tbs. Ceresota Unbleached Flour
3 Tbs. brown sugar
1/4 tsp. cinnamon
4 tsp. margarine, softened
1/8 C. chopped pecans
Directions
Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and
cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and
brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly.
Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin
cups.
Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine
until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each
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muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin
comes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.
Dehydrated Grannies
Submitted by Sandi Kafka, Arcadia, CA
Dehydrated Granny Smith apples, that is. Very easy, convenient, tasty
and healthy. This uses a counter-top dehydrator which frees up a lot of
time and doesn't heat up your kitchen. You could spice these up with
whatever tickles your fancy... sugar, cinnamon, cloves, allspice...even
cayenne. I prefer them plain, mostly because that's the fastest way to get
them from the cutting board to my mouth and still be able to call it a
recipe.
Ingredients
3 Granny Smith apples
1 Tbs. lemon juice
Directions
Wash, cut in half and core apples. It's not necessary to peel them. Slice apples into 1/8-inch
thickness or thinner. Place slices in large bowl and drizzle with the lemon juice. This helps to
prevent the apples from browning. Very gently toss to coat.
Place apple slices in single layer on dehydrating trays. Set dryer to approximately 140 degrees
and let dry to desired doneness, at least 6 hours. Store in an air-tight container.
Seedy Characters
Submitted by Sandi Kafka, Arcadia, CA
These are great with a dip like hummus or something feta cheese-based
as shown in the photo.
Ingredients
4 flour tortillas
4 tsp. unsalted butter, softened
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Ingredients
Enough pork to make stew 1/3 to 2/3 hominy, can be pork chops, roast or whatever version of
pork you have
1 large onion, chopped
3 cloves garlic, minced
Oil
1-2 Tbs. red chili powder or to taste
2 C. chicken broth
Dash oregano
Well-rounded tsp. cumin powder
Kosher salt to taste
Water, if needed
Avocado slices
Directions
Start by cubing some pork. Depending upon the size of the can of posole you are using, you will
need enough meat to have your final stew be slightly more than 1/3 pork to 2/3 hominy. If you
wind up with half and half, that's fine.
Chop onion, and mince garlic. Put some oil in a large, heavy pot and sautee the onion and garlic
until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium high heat,
turning often. Reduce your heat and add red chili powder to taste. I never measure, but I'm
assuming I use at least a couple of tablespons. (But I like my food spicy!)
Stir the meat until it is coated with the chili, and then add chicken broth. At this point, I throw in
a healthy dash of oregano and cumin powder, as well as some kosher salt. (Didn't all the early
settlers have kosher salt?) If you are starting with the dried posole, you will want to add it before
it's done cooking on it's own. If you've been cooking it for 45 minutes, you can add it at this
point and let it finish it's cooking with the meat. You will also want to water - not the water
you've been cooking it in (you want to make sure you don't have any of the lime in your final
dish.) If you are using canned posole, you can cook the meat for about 40 minutes on it's own,
before adding the posole. When you add the posole, remember to add water. If you want this to
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Winter Chowder
Submitted by Nicole Leigh Dainty, Washington, PA
This corn, potato, and celery chowder will warm you on a cold winter
day.
Ingredients
1/2 tsp. salt in bowl of water
15 potatoes
3/4 C. celery
1/4 tsp ground peppercorns
1/2 C. onion
1/3 C. butter
1/2 Tbs. garlic
2 tsp. soy sauce
1 tsp. salt in pot
3 C. corn
4 C. soy milk
Directions
Peel 15 potatoes, rinse, then place in a bowl with water and 1/2 tsp. of salt, then set aside. Place a
large pot of water on the stove and bring to a boil. Finely cube the celery, garlic and onions.
Then cube the potatoes. Place the potatoes into the pot and boil for 20 minutes. I use the Chop
Wizard, it has two different sizes of blades.
Take a small saut pan and place the butter into it. Cook on medium-high setting. Then, after
butter starts to melt, add soy sauce, celery, and onions, until they are well-cooked and not crispy.
Then add the garlic, do not cook any longer than 1 minute or it will loose all medicinal properties
and just be a flavoring. Remove from heat. Pour the base into a large stock pot, add the sauted
mixture, the corn and the 2 C. of potatoes you set aside. Cook for 6-8 minutes on medium-high
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stirring continuously. Then remove from heat, pour into bowls and serve.
Ingredients
2 lb. fresh green beans
Water or chicken stock-enough to cover beans
1/4 C. of butter
1 large onion, chopped
1/2 C. flour
1 to 2 qt. whole milk
Salt and Pepper to taste
Directions
Snip ends of green beans, cut in half, and wash. Steam beans in enough water to cover until
bright green. Do not drain water or stock. In a separate pan, brown the onion in butter. Add flour
and cook into a light roux. Add the onion and roux to the undrained steamed beans. While
stirring, add milk. Simmer until beans are cooked through and soup is creamy and thickened.
Ingredients
2 1/2 lb. rump roast
4-5 Tbs. oil
1 medium yellow onion, chopped small
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Ingredients
Soup:
4 C. vegetable juice (V-8)
1/2 C. prepared pesto sauce
1/2 C. prepared roasted red pepper and artichoke tapenade
3 tsp. Worcestershire sauce
1 Tbs. sugar
1 tsp. grated lemon zest
2 Tbs. lemon juice
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Miscellaneous
Primo Pesto
Submitted by Sandi Kafka, Arcadia, CA
Ingredients
4 C. fresh basil leaves, about 3 large bunches
1/2 C. olive oil
1/3 C. pine nuts
2-3 medium fresh garlic cloves
1/4 C. grated Parmesan cheese
1 1/2 tsp. kosher salt
Directions
Combine the basil, olive oil, pine nuts and garlic cloves in a blender or food processor. Blend
until a paste forms, stopping to push down the ingredients when necessary. Add the Parmesan
cheese and salt blend until smooth. Freeze sauce in ice cube trays, then transfer to zip lock bags
for future use.
Yield 1 C.
Ingredients
1 pkg. goat cheese
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Your favorite dried herbs and spices (ie: basil, oregano, Italian seasoning, tarragon, etc.)
Directions
Take goat cheese out of the refrigerator about a half an hour before you plan to prepare the balls.
Mix generous amount of your favorite seasonings in a shallow bowl or plate. Once softened,
pinch off bits of goat cheese to form balls about 1 inch in diameter. Rolls balls in seasoning and
place on baking sheet. Bake in 350 degree oven for about 20 minutes. Serve on top of salad
immediately.
Yield: 8-10 balls
Cat Food
Frenzied Feline Food
Submitted by Sandi Kafka, Arcadia, CA
Push all your cats buttons by giving him/her treats AND catnip and
watch the fun begin. Use premium catnip, which can be found at all pet
stores.
Ingredients
1/2 C, wholewheat flour
1/2 C. nonfat dry milk powder
1/2 can tuna, in oil
1 Tbs. vegetable oil or cod liver oil
1 egg, beaten
1/4 C. water
1/4 C. finely crushed dry catnip, for rolling the balls in, approximately
Directions
Preheat oven to 350 F and spray a large cookie sheet with cooking spray. In large bowl, mash the
tuna so that there are no large lumps. Mix flour and milk in the tuna until thoroughly combined.
Add water and oil, mix well. Beat an egg until foamy, add and combine thoroughly. Expect the
dough mix to be sticky. Shape dough into tiny balls about the size of a small marble. Roll the
balls in finely crushed dry catnip I usually rub the catnip between my hands to crush it. Place the
balls on the cookie sheet and flatten slightly. Bake for 10 minutes then remove them from oven
and let them rest for 5 minutes. Turn treats over and bake 10 more minutes or until browned.
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Cool treats completely before giving any to your pet. Store in air tight container in the
refrigerator or a cool dry place.
Ingredients
1 C. warm water
3 Tbs. dried catnip or fresh catnip
1/4 tsp. instant chicken broth, powdered
Directions
Place the warm water in a container with a tight-fitting lid. Add the catnip and chicken broth.
Shake vigorously for a couple minutes or until the bouillon is dissolved and the catnip has given
the tea a greenish tinge. Serve 1/4 C. of the tea to your cat in a shallow bowl. Store the remainder
in the refrigerator. Warm before serving.
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