Jazmee27 
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===
Rosemary tea
4 cups boiling water
¼ cup rosemary
2 tea bags
2 cups sugar
1 cup water
1 ¾ cup lemon juice
1 gallon water
Add boiling water to rosemary and tea bags; steep 10 minutes; strain. Boil the sugar and cup of water into a simple syrup; when cool, add lemon juice. Add syrup to rosemary base and mix. Add mixture to one gallon of water in an enamel pot. Heat; but do not boil. Serve tea hot or on ice with sliced orange and sprigs of rosemary. Makes 1 ½ gallons |
Reply #441. Sep 11 11, 2:02 PM
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Jazmee27
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Santa’s Surprise Cookies
These special cookies have a secret!
Hint: SNICKERS® fans will love them!
What you'll need:
· 2 sticks butter (softened)
· 1 cup creamy peanut butter
· 1 cup light brown sugar
· 1 cup sugar
· 2 eggs
· 1 teaspoon vanilla
· 3 1/2 cups all purpose flour (sifted)
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· 1 bag SNICKERS® Miniatures
· 1 bag DOVE® Milk or Dark Chocolate Gifts
What to do:
1. Combine the butter, peanut butter, and sugars using a mixer on a medium to low speed until light and fluffy.
2. Slowly add eggs and vanilla until thoroughly combined. Then mix in flour, salt and baking soda.
3. Cover and chill dough for 2-3 hours.
4. Unwrap all SNICKERS® Miniatures.
5. Remove dough from refrigerator. Divide into 1-tablespoon pieces and flatten.
6. Place a SNICKERS® Miniatures in the center of each piece of dough.
7. Form the dough into a ball around each SNICKERS® Miniatures.
8. Place on a greased cookie sheet and bake at 325 degrees for 10-12 minutes. (Baking time and temperature may need to be adjusted if using more than 1 tablespoon of dough per cookie.)
9. Let cookies cool on baking rack or wax paper.
Holiday Hint: Spruce up Santa's surprise by drizzling melted DOVE® Milk or Dark Chocolate Chocolate Gifts over the top of each cookie!)
Makes 2 dozen cookies. |
Reply #442. Sep 11 11, 2:03 PM
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Jazmee27
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===
Seven Layer Cookie
Ingredients:
1 stick butter
1 ½ cups Graham Cracker crumbs
½ bag Chocolate chips
½ bag Butterscotch chips
1 can Sweetened Condensed milk
1 ½ cup nuts (walnuts or whatever you like)
1 ½ cups coconut flakes
§ Preheat oven to 350 degrees
§ Place stick of butter in 9X13 pan & set in oven to melt.
§ Once melted , add Graham crumbs & spread evenly on bottom of pan to form crust. Next add chips - both Chocolate and Butterscotch.
§ Then add coconut and nuts.
§ Cover with condensed milk (stay away from edges with milk - it tends to burn and stick)
§ Bake for 30 - 40 minutes.
§ Let cool and cut into squares or cut out with cookie cutter.
Enjoy! Happy Holidays!
Substitution: Peanut Butter chips can be used instead of Butterscotch chips. |
Reply #443. Sep 11 11, 2:04 PM
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Jazmee27
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===
Spiced Waldorf Salad
A spiced version of a popular Waldorf salad, made with apples and walnuts.
· 2 cups coarsely chopped apples, about 2 medium apples
· 1 1/4 cups chopped celery
· 1/2 cup coarsely chopped walnuts
· 1/3 cup mayonnaise
· 2 teaspoons sugar
· dash allspice
· 1 teaspoon lemon juice
To make Waldorf salad, place chopped apple, celery and walnuts in a bowl. Combine mayonnaise, sugar, allspice and lemon juice. Toss mayonnaise mixture with apple mixture. Serve waldorf salad over salad greens if desired. Waldorf salad serves 4 to 6. |
Reply #444. Sep 11 11, 2:05 PM
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Jazmee27
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===
Stuffed Eggplant á la Galatoires's
Southern Sideboards - Junior League Of Jackson, Mississippi
Taylor Publishing
· 2 large eggplants
· olive oil
· 6 tablespoons butter
· 1 cup chopped green onion
· chopped parsley
· salt and pepper to taste
· 1 pound lump crab meat
· bread crumbs
· grated Parmesan cheese
Cut eggplants in half lengthwise; rub the cut surface with olive oil and place cut-side-down in roasting pan. Bake 30 minutes at 350°F. Scrape pulp from the skin, leaving a shell with skin intact. Melt butter in heavy skillet and sauté in it the onion and a generous amount of parsley. Season mixture with salt and pepper and allow to simmer a few minutes. Add eggplant pulp and cook a few more minutes. Add crab meat and mix well. Stuff eggplant shells with mixture and sprinkle with bread crumbs and Parmesan cheese. Bake in 350°F oven for 30 minutes. Serves 4.
Mrs. Maurice Reed, Jr.
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Reply #445. Sep 11 11, 2:05 PM
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Jazmee27
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Don't know why this is in the "cooking" folder, but I like it
===
To laugh often and much;
To win the respect of intelligent people
And the affection of children,
To earn the appreciation of honest critics
And endure the betrayal of false friends;
To appreciate beauty, and find the best in others,
To leave the world a bit better
Whether by a healthy child, a garden patch,
Or a redeemed social condition;
To know even one life has breathed easier
Because you lived.
This is to have succeeded.
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Reply #446. Sep 11 11, 2:09 PM
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Jazmee27
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===
1 8 oz. container frozen whipped topping, thawed
1 pkg dry packaged instant butterscotch pudding
1 8 oz can crushed pineapple with juice
3 cups diced apples
1 cup chopped dry roasted nuts
1 cup mini-marshmallows
Mix cool whip, pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Refrigerate until ready to serve. |
Reply #447. Sep 11 11, 2:10 PM
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Jazmee27
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I love these!
===
INGREDIENTS:
· 1/2 cup butter
· 3/4 cup white sugar
· 1 egg
· 1 teaspoon vanilla extract
· 1 1/4 cups all-purpose flour
· 1/2 teaspoon baking soda
· 1/2 teaspoon salt
· 8 ounces white chocolate, chopped
· 1 (6.5 ounce) jar macadamia nuts, chopped
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, cream together the butter and sugar. Stir in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Finally, stir in the white chocolate and nuts. Drop cookies by heaping teaspoonfuls onto an ungreased cookie sheet, about 2 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Cool on wire racks. When cool, store in an airtight container.
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Reply #448. Sep 11 11, 2:10 PM
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Jazmee27
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===
zucchini-bread recipe
Date: Tue, 03 Aug 93 12:55:50 PDT
From: Jan Gordon
Zucchini Bread
Adapted from _Sweet & Natural_ by Janet Warrington
1 5 inch zucchini
1 1/2 cups whole wheat flour
2 T lowfat soy flour
2 T nonfat dry milk powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce
1 large egg equivilent
1 8 ounce can unsweetened crushed pineapple
1/2 cup raisins
Prepare 8 1/2 x 4 x 2 1/2 inch loaf pan
with oil or lecithin or light spray
finely grate succhini, let drain while you combine dry ingredients
preheat oven to 350 F
In a large bowl, mix together flours, dry milk, baking soda, salt, and
nuts if you will. Set aside
In blender, puree on high speed the applesauce, egg or equivilent,
pineapple with juice and raisins.
Add wet stuff to dry, moisten evenly. Squeeze out zuchini and add to batter, blend.
Pour batter into prepared loaf pan and bake 70 minutes at 350 F or until
browned and iniserted cake tester comes out clean
Remove bread from pan, cool to room tempeerature.
Wrap and chill.
Freezes well
This is really good, not too sweet.
kwovo ovo
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Reply #449. Sep 11 11, 2:12 PM
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Jazmee27
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===
Zucchini-Cheddar Casserole
· 2 pounds zucchini, sliced (6 cups)
· 1 cup sour cream
· 2 eggs, divided
· 2 tablespoons flour
· 1 1/2 cups Cheddar cheese, shredded
· 6 slices bacon, cooked until crisp, drained, crumbled
· 1/2 cup bread crumbs
· 1 tablespoon butter or margarine, melted
Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt.
Lightly beat egg yolks; mix with sour cream and flour. Beat egg whites until stiff; fold into sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the cheese; sprinkle with bacon. Repeat layers of zucchini, sour cream mixture, and cheese. Combine crumbs and butter; sprinkle over the top of the casserole. Bake, uncovered, at 350 degrees for 20 to 25 minutes.
Serves 6 to 8.
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Reply #450. Sep 11 11, 2:13 PM
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Jazmee27
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===
Zucchini Parmesan
· 4 to 5 medium zucchini, about 1 1/2 pounds
· 1/4 cup all-purpose flour
· 1 1/2 teaspoons salt
· 1 teaspoon dried leaf oregano
· 1/2 teaspoon dried leaf basil
· 1/4 teaspoon ground black pepper
· 1/4 cup olive oil
· 2 tomatoes, sliced
· 1 cup sour cream
· 1/2 cup grated Parmesan cheese
Butter an 8-inch square baking dish. Scrub zucchini and cut into 1/4-inch slices. In a medium bowl, combine flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Toss zucchini slices with the seasoned flour, coating slices thoroughly. Heat oil over medium low heat in a large skillet. Sauté zucchini slices in batches until golden brown, about 4 minutes on each side. Drain well and repeat until all zucchini is browned. In a bowl, combine sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Place zucchini slices in baking dish. Top zucchini with tomato slices; spread sour cream mixture over tomatoes, then sprinkle with Parmesan cheese. Bake at 350° for about 30 minutes, or until zucchini is tender. Serves 6.
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Reply #451. Sep 11 11, 2:13 PM
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Jazmee27
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===
Zucchini stuffed with Bulgur and Ground Turkey
· 3 medium zucchini
· 2 scallions -- minced
· 1/2 green pepper
· 3 sprigs parsley
· 1 cup canned tomatoes
· 1/2 pound ground turkey
· 1/4 teaspoon pepper
· 1/8 teaspoon cayenne pepper
· 1/2 teaspoon allspice
· 3/4 cup bulgur
· tomato paste -- to taste
· lemon wedges
Place zucchini in a large deep skillet and add enough boiling water to cover. Cook for 10 to 12 minutes, then chill quickly under cold water. Cut off stem end of each zucchini and split lengthwise. Starting from wide end of vegetable, scoop out pulp with a spoon,leaving a 1/2 inch thick shell; reserve pulp. Place shells in a 9x13 baking dish.
Preheat oven to 350.
In a food processor mince scallions, green peppers, and parsley. Add drained tomatoes (reserve the liquid), reserved zucchini pulp, turkey, spices, and bulgur and process until well mixed. Generously spoon mixture into scooped zucchini shells. Add enough water to reserved tomato liquid to make 1 cup, stir in a little tomato paste, and pour around the bottom of baking dish. Cover pan with foil and bake for 35 minutes, removing foil every 10 minutes to baste with liquid. Remove foil completely for last 5 minutes of baking. Serve hot with lemon wedges.
Serves 6.
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Reply #452. Sep 11 11, 2:14 PM
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Jazmee27
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===
Recipe via Meal-Master (tm) v8.05
Title: Cajun Country Supper - Microwave
Categories: Cajun, Potato, Meat sausag, Microwave
Yield: 1 Servings
1 tb Vegetable oil
1 lg Onion, chopped
1 lg Green pepper, chopped
1 Stalk celery, thinly
-sliced
1 Clove garlic, minced
1/2 To 1 teaspoon Tabasco
-pepper sauce
1/4 ts Each dried oregano and
-thyme leaves
3 c Idaho frozen hash brown
-potatoes
1/2 lb Kielbasa sausage (smoked
-Polish sausage), cut into
-chunks
1/2 lb Frozen peeled shrimp (rinse
-off any frost)
1 cn (16 ounces) whole tomatoes
-in juice, chopped, well
-drained
1 cn (8 ounces) tomato sauce
-Chopped parsley
In 3-quart microwave-safe casserole combine oil, onion, green pepper,
celery, garlic, Tabasco sauce, oregano and thyme Cover loosely with plastic
wrap; cook on High 6 to 8 minutes or until just tender, stirring once. Stir
in potatoes, kielbasa, shrimp, chopped tomatoes and tomato sauce. Re-cover;
cook on High 10 to 12 minutes or until shrimp is cooked, stirring once.
Garnish with parsley.
Makes 4 servings.
From the files of Al Rice, North Pole Alaska. Feb 1994
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Reply #453. Sep 11 11, 2:31 PM
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Jazmee27
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===
Meatloaf With Rice Stuffing (Microwave)
Recipe By : Cynthia Ewer
Serving Size : 3 Preparation Time :0:00
Categories : Beef Freezer Meals
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
3/4 cup bread crumbs --fresh
1/2 can tomato sauce -- -- (8 oz.)
1/2 onion -- finely chopped
1/4 cup celery --finely chopped
1 egg
1/4 teaspoon marjoram -- dried
1/4 teaspoon thyme -- dried
1/2 cup rice -- cooked
1/4 pound mushrooms -- sliced
1/4 pound Italian sausage
2 ounces Swiss cheese -- grated
1 freezer bag -- jumbo
Combine ground beef, bread crumbs, tomato sauce, onion, celery, eggs and seasonings in a large bowl; mix well. Pat into microwave bundt pan, pressing meat against sides and center tube of pan to make well for filling. Layer mushrooms, cheese, rice and sausage in the center of the meatloaf; press edges of meat mixture over filling, sealing to cover completely. To freeze: Cover pan with aluminum foil; seal in jumbo freezer bag. To prepare: thaw meatloaf completely before cooking. Cook on High in microwave for 10 minutes; turn out of bundt pan onto microwave meat rack. Cook on High 7-10 minutes or until interior temperature measures 135 degrees. Cover with aluminum foil and allow to stand 10 minutes before serving.
Serving Ideas : Steamed Broccoli or Cauliflower, Fresh Wheat Bread
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Reply #454. Sep 11 11, 2:31 PM
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Jazmee27
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===
Microwave Basic Meatloaf
1 1/2 Pounds ground beef
3/4 Cup chopped onions
1/2 Cup bread crumbs
1 large egg
2 Tablespoons ketchup
2/3 Cup milk
1/8 Teaspoon paprika
salt -- to taste
black pepper -- to taste
1. Mix together the beef, onion, breadcrumbs, beaten egg, ketchup, milk and seasonings. Press mixture into a 9-inch pie plate or similar microwave-safe dish.
2. Spread about 2 tablespoons ketchup or chili sauce evenly over top of meat. If your microwave has a temperature probe, insert it so tip is in center of food. Cover tightly with plastic wrap, arranging loosely around probe to vent. If not using a probe, cover tightly and then vent 1 edge slightly.
3. Microwave on medium high for 26-28 minutes, or until probe reaches 170 degrees. Let meatloaf stand for 10 minutes before serving.
- - - - - - - - - - - - - - - - - -
NOTES : This is a basic meatloaf; add your own favorite ingredients.
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Reply #455. Sep 11 11, 2:32 PM
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Jazmee27
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===
Microwave Blondies
Prep: 10 min, Cook: 10 min.
List of 10 items
• 3/4 cup unsalted butter
• 2 cups brown sugar
• 2 Tbs. vanilla extract
• 2 eggs
• 2 cups all purpose flour
• 1 tsp. salt
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1 cup semisweet chocolate chips
• 2/3 cup walnuts, finely chopped
list end
Place butter in a large microwave safe bowl and microwave uncovered 2 minutes on high, or until melted. Using an electric mixer, beat in sugar, vanilla
and eggs until thoroughly combined. Combine remaining ingredients, except chips and nuts, in another bowl. Mix thoroughly and add to sugar mixture. Beat
well to incorporate completely. Stir in chocolate chips and nuts. Sprinkle sugar into a 9x13 inch microwave safe dish and spoon batter in, smoothing the
top. Cover and microwave 4 minutes on high. Remove cover and microwave another 4 minutes on high, or until a tester inserted in center comes out clean,
but still moist. Set aside 15 minutes to cool before serving.
This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.
Per serving: calories 437, fat 20.8g, 42% calories from fat, cholesterol 62mg, protein 4.6g, carbohydrates 61.0g, fiber 1.7g, sugar 44.0g, sodium 274mg,
diet points 10.6.
Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 1.0, Lean meat: 0.2, Fat: 3.6, Sugar: 2.4, Very lean meat protein: 0.0
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Reply #456. Sep 11 11, 2:34 PM
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Jazmee27
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===
MICROWAVE LASAGNA
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Italian Microwave
Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
32 oz Jar Prego Green Label
-spaghetti sauce
1/2 c Water
1 lb Ricotta
1 Egg
Approx 8 lasagna noodles,
-uncooked
12 oz Mozzarella cheese, grated or
-thin sliced.
Microwave Lasagne (Marge Clark)
Grated Parmesan cheese
Mix Prego with water, (I rinse the jar out with the
water.) Blend together the ricotta and egg, adding a
generous amount of pepper. Layer ingredients in 9 x 12
pyrex pan as follows, starting from the bottom:
1/3 sauce 1/2 the noodles 1/2 the ricotta mixture 1/2
Mozzarella 1/3 sauce 1/2 the noodles 1/2 the ricotta
mixture 1/2 Mozzarella Remaining sauce
Cover tightly with a double layer Saran Wrap.
Microwave on HI for 8 minutes, then mdm low for 32,
turning the pan occasionally. Loosen cover, sprinkle
top with grated Parmesan (store bought will work, but
of course fresh is best) Cover loosely and let stand
15 minutes.
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Reply #457. Sep 11 11, 2:35 PM
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Jazmee27
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===
Microwave Oatmeal
1/3 part oatmeal
2/3 parts water
Makes one serving.
When in a hurry, use very hot water and microwave on high for 1 minute.
It tastes much better if you use cold water and microwave on high for 3
minutes, stirring after each minute of cooking. Use a container big
enough to allow the porridge to rise during cooking so that it won't boil
over and mess up the microwave oven.
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Reply #458. Sep 11 11, 2:37 PM
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Jazmee27
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===
Microwave Parmesan Chicken
Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 4 Preparation Time :0:00
Categories : Microwave Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter or margarine
3/4 cup crushed butter-flavored crackers
1/2 cup grated Parmesan cheese
1 Tablespoon dried minced onion
1 Tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 broiler-fryer chicken -- cut up
Melt butter in a 13x9x2" microwave-safe baking dish. In a shallow bowl,
combine the next six ingredients. Dredge chicken in butter, then in crumb
mixture. Place chicken in the baking dish, with sin side up and thick edges
toward the outside. Sprinkle with remaining crumb mixture. Microwave on high
20-25 minutes or until juices run clear and chicken is no longer pink, rotating
dish occasionally.
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Reply #459. Sep 11 11, 2:38 PM
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Jazmee27
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Original CHEX Party Mix Microwave Recipe
1/4 c Margarine or butter, melted
1 1/4 t Lawry's Seasoned Salt
4 1/2 t Lea & Perrins Worcestershire-Sauce
8 c CHEX brand cereals
1 c Planters Mixed Nuts or -Planters Peanuts
1 c Keebler Butter Braids pretzels
1. In small bowl add Lawry's Seasoned Salt and Lea & Perrins
Worcestershire Sauce to melted margarine; mix well. Pour CHEX Cereals, Planters Mixed Nuts or Planters Peanuts and Keebler Butter Braids pretzels into large GLAD-LOCK Zipper Bag.
2. Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated.
3. Pour contents of bag into large microwave-safe bowl. Microwave on
HIGH 5-6 minutes, stirring every 2 minutes.* Spread on absorbent
paper to cool. Store in airtight container.
Makes 9 cups.
CONVENTIONAL OVEN: 1. Preheat oven to 250'F. 2. Follow steps 1 and 2
above. 3. Transfer mix to open roasting pan. Bake 1 hour, stirring
every 15 minutes. Cool and store as directed above.
* - Due to differences in microwave ovens, cooking time may need
Adjustment. These directions were developed using 625-700 watt ovens.
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Reply #460. Sep 11 11, 2:39 PM
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