June 13th, 2007

Summer Berry Dessert

-2 envelopes (1/4 ounce each) unflavored gelatin
-2 1/4 cups white grape juice
-1/2 cup sugar
-6 cups of mixed fresh berries and slices of banana

Berry Dessert

1 In a small bowl, sprinkle gelatin over 1/2 cup grape juice; let soften 2 to 3 minutes
2 Heat sugar with another 1/4 cup grape juice in a small saucepan over medium-high heat until dissolved
3. Remove from heat; stir in softened gelatin until dissolved, then stir in remaining 1 1/2 cups grape juice
4. Place berries in a 4-by-8-inch loaf pan; pour gelatin mixture over, pressing berries gently to submerge completely
5. Refrigerate until firm, at least 4 hours
6. To unmold, dip bottom of pan in hot water about 5 seconds
7. Invert onto a serving platter, and shake firmly to release
8. Slice to serve

Berry Dessert

  • Current Mood
    artistic

Scallops and Spinach Salad

Ingredients:

-olive oil to brush
-16 large scallops
-6 cups of baby spinach, washed
-12 cherry tomatoes, halved
-lemon juice, freshly squeezed
-olive oil to drizzle
-salt
-black pepper
-parsley for garnish, optional
-lemon wedges for garnish, optional

Scallops and Spinach Salad

1. Heat a grill pan and brush with a little olive oil
2. Place the scallops on the grill pan and cook for 2 minutes, then turn and cook for another 1 to 1 1/2 minutes
3. Meanwhile, mix spinach and tomatoes together
4. Tuck the scallops between the spinach leaves
5. Squeeze a little lemon juice over the scallops and drizzle with some olive oil
6. Season well with salt and pepper
7. Garnish with parsley and lemon wedges, and serve immediately

Scallops and Spinach Salad

Mini Cheesecakes

Mini Cheesecakes

-12 vanilla wafers
-2 (8 ounce) packages cream cheese, softened
-2 eggs
-2 tablespoons lemon juice
-2/3 cup white sugar
-raspberry jam
-chocolate shavings (optional)
-walnuts/almonds/pecans (optional)

Mini Cheesecakes

1. Preheat oven to 350 degrees F
2. Line muffin tins with 12 paper baking cups
3. Place a vanilla wafer in each one
4. In a medium mixing bowl beat cream cheese until fluffy
5. Add eggs, lemon juice, and sugar
6. Beat until smooth and thoroughly combined
7. Fill each baking cup 2/3 full with cream cheese mixture
8. Bake in preheated oven for 15 to 17 minutes
9. Cool on a rack
10. Top with raspberry jam

Potato-Zucchini Pancakes

Ingredients:

-3 cups shredded peeled potato (about 1 pound)
-2 cups shredded zucchini (about 8 ounces)
-1 cup shredded onion
-1/2 cup egg substitute
-1/4 cup flour
-1/4 teaspoon salt
-1/4 teaspoon pepper
-4 teaspoons canola oil

Potato-Zucchini Pancakes

1. Place potatoes, zucchini, and onion in a clean kitchen towel, and squeeze out excess liguid
2. Combine potato mixture, egg substitute, flour, salt and pepper in a large bowl, and stir gently to blend
3. Heat 1 teaspoon oil in a skillet over medium heat
4. Spoon about 1 cup mixture onto hot pan, spreading to a 6-inch diameter
5. Cook 3 minutes on each side or until lightly browned and cooked through
6. Transfer to a plate and keep warm
7. Repeat procedure with the remaining potato mixture
8. Serve with favorite salsa or dip

Potato-Zucchini Pancakes

Chicken Roulade with Prosciutto

Ingredients:

-4 (6-ounce) skinless, boneless chicken breast halves
-1/2 teaspoon salt
-1/2 teaspoon ground black pepper
-2 tablespoons light garlic and herb spreadable cheese
-2 ounces prosciutto, chopped
-16 large spinach leaves, stemmed
-1/4 teaspoon salt
-4 teaspoons olive oil
-2 tablespoons white wine
-2 tablespoons water

Chicken Roulade with Prosciutto

1. Place each chicken breast half between 2 sheets of plastic wrap
2. Pound each piece using a meat mallet
3. Sprinkle both sides of chicken with 1/2 teaspoon salt and pepper
4. Combine cheese and prosciutto in a small bowl
5. Spread 1 1/2 teaspoons cheese mixture over each breast half
6. Place 4 spinach leaves on each breast half, and flatten with hand
7. Roll up chicken, jelly-roll fashion, starting with narrow end
8. Secure at 1-inch intervals with twine and set aside
9. Heat oil in a large nonstick skillet over medium-high heat
10. Place chicken in pan, and cook for 6 minutes, browning on all sides
11. Add wine and water
12. Cover, reduce heat to medium-low, and cook for 6 minutes or until chicken is done
13. Remove chicken from pan and let stand for 2 minutes
14. Remove twine, and slice each roulade crosswise into 5 equal pieces
15. Serve with your favorite pasta

Chicken Roulade with Prosciutto

Pickle Stacks

Ingredients:

-3 Garlic Pickle Wholes, each cut into thick round slices
-1 package (8 oz.) Philadelphia Cream Cheese, cut into 32 small cubes
-32 cooked small shrimp (1/2 lb.)
-2 plum tomatoes, seeded, each cut into 16 pieces
-toothpicks

Pickle Stacks

1. Top each pickle slice with one cream cheese cube, 1 shrimp and 1 tomato piece
2. Pierce each stack with toothpick
3. Arrange on serving platter and serve

Cucumber and Shrimp Appetizers

Ingredients:

-1 whole English cucumber, cut into thin slices
-2 cups of baby spinach leaves
-2 cups cooked salad shrimp
-toothpicks

Cucumber and Shrimp Appetizer

1. Place cucumber slices on a plate
2. Put one to two spinach leaves on each cucumber slice
3. Sprinkle with shrimp
4. Insert toothipicks to hold every appetizer together
5. Serve right away

Clam Fritters

Ingredients:

-51 oz can SeaWatch Chopped Clams, reserve the juice
-3 eggs beaten
-2 1/2 cups flour
-2 teaspoons baking powder
-1/2 teaspoon salt
-1/2 teaspoon black pepper
-oil for frying

Clam Fritters

1. Preheat fryer to 350 degrees F
2. Combine the clam juice, eggs, flour, baking powder, salt and pepper and beat until well blended
3. Stir in the clams
4. Drop batter by teaspoonfuls into the fryer
5. Fry until deep golden brown
6. Drain on paper towels and enjoy

Clam Fritters

Strawberry Mousse

Ingredients:

-1 pakage (8 oz.) Philadelphia Cream Cheese, softened
-1 teaspoon vanilla
-1/2 cup boiling water
-1 pakage (4-serving size) JELL-O Brand Strawberry Flavor Gelatin
-1/2 cup cold water
-2 cups thawed Cool Whip Whipped Topping, divided
-2 cups sliced strawberries


1. Beat cream cheese and vanilla in large bowl with electric mixer on low speed until well blended and set aside
2. Stir boiling water into dry gelatin mix in small bowl at least 2 minutes until completely dissolved
3. Add cold water and stir until slightly thickened
4. Gradually add to cream cheese mixture, beating after each addition until well blended
5. Gently stir in 1-1/2 cups of the whipped topping and the strawberries
6. Spoon evenly into 10 small dessert dishes
7. Refrigerate at least 1 hour or until firm
8. Top each with a dollop of the remaining whipped topping just before serving

  • Current Mood
    yummy

Mushroom Croustades

Croustades

-1 short baguette
-2 teaspoons olive oil
-9 oz mushrooms, quartered
-2 teaspoons Worcestershire sauce
-2 teaspoons lemon juice
-2 tablespoons milk
-2 tablespoons fresh chives
-salt and black pepper to taste
-cilantro, to garnish

1. Preheat the oven to 400 degrees F
2. Cut the baguette in half lengthwise
3. Cut a scoop out of the soft middle of each using a sharp knife, leaving a thick border all the way around
4. Brush the bread with oil, place on a baking sheet, and bake for about 6-8 minutes, until golden and crisp
5. Place the mushrooms in a small saucepan with the Worcestershire sauce, lemon juice, and milk
6. Simmer for about 5 minutes, or until most of the liquid is evaporated
7. Remove from the heat, then add the chives and seasoning
8. Spoon into the bread croustades and serve hot, garnished with fresh chopped cilantro

Croustades

Mini Carrot Cupcakes with Cream Cheese Frosting

Рецепт
85 гр пшеничнoй муки
60 гр муки
1
чайная ложка пищевой соды
пол чайной ложки соли
55 гр кукурузного масло
150 гр бастр, желтый сахарный песок
2 яйца
125 мл яблочного пюре
1 чайная ложка ваниля
2 моркови, потерты на терке
40 гр грецких орех
Глазировка:
113 гр сливочного сыра
85 гр сахарно
й пудры
пол чайной ложки лимонной цедры
миндаль, для украшения

Понадобиться форма для 48 кексиков. Перемешать вместе
пшенич. муку, муку, соду и соль. Взбить масло, желтый сахарный песок и яйца. Добавить яблочного пюре, ваниля и моркови, потертые на терке. Соединить с мучной массой и хорошо перемешать. Добавить грецкие орехи. Разделить тесто на 48 кексиков в форме и випекать при темп 190С, 20 минут. Остудить.  Приготовить глазировку: взбить слив.сыр, пудру и лимонную цедру до однороднои массы. Смазать кексики и украсить миндальными орехами. Хранить в холодильнике.

Mini Cupcakes

-3/4 cup whole-wheat flour
-1/2 cup all-purpose flour
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/4 cup canola oil
-3/4 cup firmly packed light brown sugar
-2 large eggs
-1/2 cup applesauce
-1 teaspoon vanilla
-1 1/2 cups finely shredded carrots (about 2 medium carrots)
-1/4 cup finely chopped walnuts
-4 ounces Philadelphia cream cheese
-3/4 cup confectioners’ sugar, sifted
-1/2 teaspoon finely grated lemon zest
-almonds to garnish

Mini Cupcakes 1. Preheat the oven to 350 degrees F
2. Line 48 mini muffin cups with paper liners
3. Sift together the first 4 ingredients
4. In a large bowl, whisk the oil, brown sugar and eggs until well combined
5. Whisk in the applesauce, vanilla and carrots
6. Add the dry ingredients and mix until combined
7. Stir in 1/4 cup of the chopped walnuts
8. Divide the batter between the muffin cups
9. Bake until a toothpick comes out clean, about 20 minutes
10. Transfer to a wire rack and cool completely

Frosting:
1. With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy
2. Frost the cooled cupcakes and sprinkle with almonds
3. The cupcakes should be stored in the refrigerator.

Mini Cupcakes

Baked Crab Cups

Ingredients:

-1 can (6 oz) white crabmeat, drained
-4 oz Philadelphia Cream Cheese, softened
-1/4 cup mayonnaise
-12 won ton wrappers


1. Preheat oven to 350 degrees F
2. Mix crabmeat, cream cheese, onions and mayo
3. Spray 12 medium muffin cup pan with cooking spray
4. Gently place one won ton wrapper in each, allowing edges of wrappers to extend above sides of cups
5. Fill evenly with crabmeat mixture
6. Bake 18 to 20 minutes or until edges are golden brown and filling is heated through
7. Serve warm

Cranberry Muffins

Ingredients:

-1 3/4 cups flour
-1 cup plus 1 tablespoon sugar, divided
-4 teaspoons Baking Powder
-2 cups Post Selects Cranberry Almond Crunch Cereal, divided
-3/4 cup milk
-1 egg
-1 teaspoon grated orange peel
-1/3 cup orange juice
-2 tablespoons plus 1 teaspoon olive oil, divided
-1 cup fresh or frozen cranberries, chopped


1. Preheat oven to 375 degrees F
2. Combine flour, 1 cup sugar and baking powder in large bowl
3. Mix 1 cup cereal and milk in medium bowl, and let stand 3 minutes
4. Add egg, orange peel, orange juice and 2 tablespoons oil and mix well
5. Add to flour mixture and stir just until moistened
6. Gently stir in cranberries
7. Crush remaining 1 cup cereal and mix with remaining 1 tablespoon sugar and 1 teaspoon oil
8. Spoon batter evenly into 16 paper-lined medium muffin cups
9. Top with cereal mixture
10. Bake 22 minutes or until muffins are golden brown
11. Cool in pan 5 minutes and enjoy

Mashed Potato Blini with Caviar

Ingredients:

-1 1/2 cups mashed potatoes
-1 1/2 teaspoons prepared horseradish
-2 tablespoons all-purpose flour
-2 tablespoons vegetable oil
-1/2 cup sour cream
-1 tablespoon fresh dill, finely chopped
-1 (2-ounce) jar red or black lumpfish caviar, divided

 
1. Heat oven to 200 degrees F
2. Stir together mashed potatoes, 1 teaspoon horseradish and flour and set aside
3. Heat oil in a large skillet over medium-high heat
4. Make blini by dropping 1 tablespoonful of potato mixture into pan
5. Cook 2 to 4 minutes per side or until golden brown
6. Remove to a paper towel lined plate to drain
7. Repeat with remaining potato mixture
8. In a small bowl, stir together sour cream, remaining horseradish, and dill
9. Serve blini by topping each with 1 1/2 teaspoons sour cream mixture
10. Garnish with caviar and serve right away

Avocado Stuffed Chicken Rolls

Ingredients:

-4 boneless/skinless chicken breasts
-1 ripe avocado sliced lengthwise into ¼” slices.
-1 (8-oz) package cream cheese
-4 teaspoons garlic powder
-2 tablespoons soy sauce
-½ tablespoon olive oil
-imitation crab flakes (optional)

1. Preheat oven to 450 degrees F
2. Coat the bottom of glass casserole dish with the olive oil
3. Pound chicken breasts flat
4. Remove outer peel of avocado and place 3 slices in a line across the middle of each flattened chicken breast
5. Place ¼ of the block of cream cheese beside the avocado
6. Sprinkle 1 teaspoon garlic on each avocado and cream cheese line
7. Drizzle ½ tablespoon soy sauce on each chicken breast
8. Place a thin row of crab flakes if desired
9. Roll up chicken breast like a burrito, making sure to fold the ends in before rolling
10. Secure each roll with toothpicks to keep the chicken rolled up
11. Place each roll-up in the dish and bake for 45 minutes or until chicken is cooked through