I always enjoy sharing this recipe with my Friends....sooooo EASY, & soooo GOOD!
MOUTH-WATERING APRICOT WRAPS:
1 PKG. (14 oz.) dried apricots
1/2 Cup whole almonds
1 Pound sliced bacon
1/2 Cup plum or apple jelly
4 Tablespoons soy sauce
Fold each apricot on almond. Cut bacon strips into thirds; wrap a strip around each apricot and secure with a toothpick.
Place on two ungreased 15-in x10-inx1-in. baking pans. Bake uncovered, at 375 degrees for 25 minutes or until bacon is crisp, turning once.
In a small saucepan, combine jelly and soy sauce, cook and stir over low heat for 5 minutes or until warmed and smooth.
Remove apricots to paper towels; drain. Serve with sauce for dipping.
Friday, March 25, 2011
Monday, March 7, 2011
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW
Get your favorite artisan style Italian Bread or Garlic bread ready to really enjoy this Stew...
So much flavor, you will want to make it often!
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW:
2 lbs of your favorite Italian Sausage, hot (but can use mild or sweet if you prefer)
3 sweet bell peppers
1 lg. vidalia onion
4 cloves garlic
5 med. potatoes
14 oz. can of Italian style diced tomatoes
32 oz. chicken broth
2 tablespoons tapioca
2 teaspoons dried oregano
salt and pepper to taste
2 heaping tablespoons cornstarch
Coarsely chop veggies, potatoes cut into one inch pcs. Line bottom of 5 - 6 qt. slow cooker with potatoes. Brown sausages whole in pan and place in single layer on top of potatoes. Saute peppers, onions and garlic in pan for about 2 minutes to just soften edges. Deglaze pan with some of the broth to get some of the good flavor, and pour evenly over the top of the sausages. Sprinkle tapioca over the pepper mix. Next layer, your tomatoes with juice evenly on top of peppers, oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything..DO NOT MIX! Leave in layers.......
Cook on Low for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot. Stir in...Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly...Serve with grated Parmesan or Romano cheese and your favorite Italian bread or garlic bread.
So much flavor, you will want to make it often!
ITALIAN SAUSAGE & PEPPER SLOW COOKER STEW:
2 lbs of your favorite Italian Sausage, hot (but can use mild or sweet if you prefer)
3 sweet bell peppers
1 lg. vidalia onion
4 cloves garlic
5 med. potatoes
14 oz. can of Italian style diced tomatoes
32 oz. chicken broth
2 tablespoons tapioca
2 teaspoons dried oregano
salt and pepper to taste
2 heaping tablespoons cornstarch
Coarsely chop veggies, potatoes cut into one inch pcs. Line bottom of 5 - 6 qt. slow cooker with potatoes. Brown sausages whole in pan and place in single layer on top of potatoes. Saute peppers, onions and garlic in pan for about 2 minutes to just soften edges. Deglaze pan with some of the broth to get some of the good flavor, and pour evenly over the top of the sausages. Sprinkle tapioca over the pepper mix. Next layer, your tomatoes with juice evenly on top of peppers, oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything..DO NOT MIX! Leave in layers.......
Cook on Low for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot. Stir in...Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly...Serve with grated Parmesan or Romano cheese and your favorite Italian bread or garlic bread.
Tuesday, March 1, 2011
Thai Pad Se Eew (Jenny's and My Favorite)
This recipe makes a nice Thai-style noodle dish with chicken and a bit of a kick...
Thai Pad Se Eew (Jenny's and My Favorite)
1 tablespoon dark soy sauce
2 tablespoons soy sauce
2 tablespoons white sugar
1 teaspoon chili-garlic sauce (such ad Sriracha) or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite size pieces
1 (16 ounce) package frozen broccoli
1 pound flat rice noodles
1 egg, beaten
1/4 teaspoon sesame seeds (optional)
1 pinch crushed red pepper flakes
Stir the dark soy sauce, soy sauce, sugar, and chili-garlic sauce together in a small saucepan and place over medium-low heat; simmer and stir until the sugar dissolves into the sauce about 5 minutes. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, about 7 to 10 minutes. Stir the broccoli into the chicken mixture, cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
Push the chicken mixture on the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with sesame seeds and red pepper flakes to serve.
Thai Pad Se Eew (Jenny's and My Favorite)
1 tablespoon dark soy sauce
2 tablespoons soy sauce
2 tablespoons white sugar
1 teaspoon chili-garlic sauce (such ad Sriracha) or more to taste
1 tablespoon olive oil
1 tablespoon chopped garlic
6 ounces chicken tenders, cut into bite size pieces
1 (16 ounce) package frozen broccoli
1 pound flat rice noodles
1 egg, beaten
1/4 teaspoon sesame seeds (optional)
1 pinch crushed red pepper flakes
Stir the dark soy sauce, soy sauce, sugar, and chili-garlic sauce together in a small saucepan and place over medium-low heat; simmer and stir until the sugar dissolves into the sauce about 5 minutes. Remove from heat and set aside.
Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, about 7 to 10 minutes. Stir the broccoli into the chicken mixture, cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
Push the chicken mixture on the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with sesame seeds and red pepper flakes to serve.
My Best Thai Peanut Sauce (Sherry's Favorite)
This no-cook sauce offers authentic Thai taste.....Perfect for a dipping sauce for Shrimp, Chicken, Beef....or really good tossed with warm cooked noodles.... It is spicy and peanutty!!!!!
MY BEST THAI PEANUT SAUCE :
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 - 3 cloves garlic, minced
1 tablespoon brown sugar (optional)
1/4 cup chopped fresh cilantro
In a bowl mix all the ingredients...except the cilantro.....Mix in the cilantro before serving.....
MY BEST THAI PEANUT SAUCE :
1 1/2 cups creamy peanut butter
1/2 cup coconut milk
3 tablespoons water
3 tablespoons fresh lime juice
3 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon hot sauce
1 tablespoon minced fresh ginger root
2 - 3 cloves garlic, minced
1 tablespoon brown sugar (optional)
1/4 cup chopped fresh cilantro
In a bowl mix all the ingredients...except the cilantro.....Mix in the cilantro before serving.....
Thai-Style Cucumber Salad
My sons and daughter-in-laws love Thai cucmber salad. "Crisp cucumber is quickly marinated in a special dressing makes this fragrant side dish so special"..........So here is my recipe for them to make at home.....Enjoy!!!!!
1/2 cup tamarind juice
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts (optional)
2 tablespoons brown sugar
1 teaspoon fish sauce
3/4 teapoon red pepper flakes (or less is you like it milder)
1 teaspoon toasted Asian sesame oil
3/4 teaspoo minced fresh ginger root
1 English or regular cucumber, thinly sliced
Whisk together the taramind juice, rice vinegar, cilantro, peanuts, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. cover and refrigerate for 10 mins. before serving.....ENJOY!!!!
1/2 cup tamarind juice
1 tablespoon rice vinegar
1 tablespoon chopped fresh cilantro
1 tablespoon chopped peanuts (optional)
2 tablespoons brown sugar
1 teaspoon fish sauce
3/4 teapoon red pepper flakes (or less is you like it milder)
1 teaspoon toasted Asian sesame oil
3/4 teaspoo minced fresh ginger root
1 English or regular cucumber, thinly sliced
Whisk together the taramind juice, rice vinegar, cilantro, peanuts, brown sugar, fish sauce, red pepper flakes, sesame oil, and ginger in a large bowl. Stir in the cucumber. cover and refrigerate for 10 mins. before serving.....ENJOY!!!!
Monday, February 21, 2011
VEGETABLE OVEN PUFF PANCAKE
Something different and very good!!!!!
VEGETABLE OVEN PUFF PANCAKE:
1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese
Place butter in a 9-inch pie plate; heat in a 450 degree oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14 - 16 minutes, or until puffed around the edges and golden brown.
Meanwhile, in a skillet, cook the broccoli, green pepper, tomato and onion in water for 8 - 10 minutes or until crisp tender; drain well. Add pepper and remaining salt.
Sprinkle 1/2 cup cheese over the pancake; top with vegetables and remaining cheese. Bake 3 - 4 minutes longer until cheese is melted. Cut into four wedges; serve immediately.
VEGETABLE OVEN PUFF PANCAKE:
1 teaspoon butter
1/2 cup all-purpose flour
2 eggs, beaten
1/2 cup milk
1/2 teaspoon salt, divided
2 cups fresh broccoli florets
1 cup chopped green pepper
1 cup chopped tomato
1/2 cup chopped red onion
2 tablespoons water
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese
Place butter in a 9-inch pie plate; heat in a 450 degree oven until melted. Carefully tilt pan to coat bottom and sides. In a bowl, beat the flour, eggs, milk and 1/4 teaspoon salt until smooth. Pour into pie plate. Bake for 14 - 16 minutes, or until puffed around the edges and golden brown.
Meanwhile, in a skillet, cook the broccoli, green pepper, tomato and onion in water for 8 - 10 minutes or until crisp tender; drain well. Add pepper and remaining salt.
Sprinkle 1/2 cup cheese over the pancake; top with vegetables and remaining cheese. Bake 3 - 4 minutes longer until cheese is melted. Cut into four wedges; serve immediately.
BASIL CREAM CHICKEN
Very Easy.....and Very Tasty with a gourmet touch!!!!!!!
GOURMET BASIL CREAM CHICKEN:
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless, skinless chicken breast halves (4 oz. each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz.) sliced pimentos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
Place milk, and bread crumbs in separate shallow bowls. dip chicken in milk, then coat in bread crumbs. In a skillet over medium -high heat cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper. Cook and stir until heated through. Pour over chicken.....Enjoy!!!!!!!!
GOURMET BASIL CREAM CHICKEN:
1/4 cup milk
1/4 cup dry bread crumbs
4 boneless, skinless chicken breast halves (4 oz. each)
3 tablespoons butter
1/2 cup chicken broth
1 cup heavy whipping cream
1 jar (4 oz.) sliced pimentos, drained
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1/8 teaspoon pepper
Place milk, and bread crumbs in separate shallow bowls. dip chicken in milk, then coat in bread crumbs. In a skillet over medium -high heat cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm.
Add broth to skillet. Bring to a boil over medium heat; stir to loosen browned bits. Stir in the cream and pimentos; boil and stir for 1 minute. Reduce heat. Add the Parmesan cheese, basil and pepper. Cook and stir until heated through. Pour over chicken.....Enjoy!!!!!!!!
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