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Thursday, February 18, 2016

Puff Balls

Puff Balls

Directions

Heat oil in a heavy bottomed saucepan or deep fryer to 375 degrees F (190 degrees C).
Cut each biscuit into 4 smaller circles using cutter or bottle cap. Fry circles 2 minutes on a side, until golden. Drain on paper towels. Roll hot biscuits in confectioners sugar.

Ingredients

1 (12 ounce) package refrigerated biscuit dough1 1/2 quarts oil for frying1 1/2 cups confectioners' sugar
  • PREP10 min
  • COOK5 min
  • READY IN15 min
  • SERVINGS32
  • DIFFICULTYEasy

Sunday, February 14, 2016

Baked Coconut Shrimp

Baked Coconut Shrimp

Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly coat a baking sheet with cooking spray.
Rinse and dry shrimp with paper towels. Mix cornstarch, salt, and cayenne pepper in a shallow bow; pour coconut flakes in a separate shallow bowl. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip it in the egg white, and roll it in the coconut, making sure to coat the shrimp well. Place on the prepared baking sheet, and repeat with the remaining shrimp.
Bake the shrimp until they are bright pink on the outside and the meat is no longer transparent in the center and the coconut is browned, 15 to 20 minutes, flipping the shrimp halfway through.

Ingredients

1 pound large shrimp, peeled and deveined1/3 cup cornstarch1 teaspoon salt3/4 teaspoon cayenne pepper2 cups flaked sweetened coconut3 egg whites, beaten until foamy
  • PREP10 min
  • COOK15 min
  • READY IN30 min
  • SERVINGS4
  • DIFFICULTYEasy

Garlic Oven Fries

Garlic Oven Fries

Directions

1 Heat oven to 500°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, toss potatoes with oil to coat. Sprinkle with basil and garlic salt. Arrange in single layer in baking pan.
2 Bake uncovered 15 to 18 minutes, stirring once, until potatoes are tender but crisp on outside.

Ingredients

4 medium red potatoes (2 1/2 to 3 inch), each cut in 8 wedges 2 teaspoons olive or vegetable oil1 teaspoon dried basil leaves1 teaspoon garlic salt
  • PREP10 min
  • COOKn/a
  • READY IN30 min
  • SERVINGS4
  • DIFFICULTYEasy

Mixed Vegetable "Nachos"

Mixed Vegetable "Nachos"

Directions

  • STEP 1Preheat oven to 200C. Peel and slice the potatoes and pumpkin into wedges. Place on oven tray, drizzle with olive oil and salt to taste and bake in oven for 35 minutes until tender.
  • STEP 2In a medium saucepan add tin tomatoes, paprika and golden syrup. Heat over medium heat until boiling. Add in drained cannellini beans and cook covered for 10 minutes.
  • STEP 3To assemble: Lay potatoes and pumpkin on a flat plate. Top with tomato/bean mixture, then grated cheese, avocado and dollops of sour cream.

Ingredients

  • 1 avocado diced
  • 4 potato medium
  • 200 g pumpkin
  • 400 g canned chopped tomato
  • 400 g canned cannellini beans
  • 1 tsp paprika
  • 1 tbs golden syrup
  • 1/2 cup cheese grated
  • 1/4 cup sour cream
  • 1 tbs olive oil
  • PREP15 min
  • COOK35 min
  • READY IN45 min
  • SERVINGS6
  • DIFFICULTYEasy

Italian Pepperoni-Vegetable Quiche

Italian Pepperoni-Vegetable Quiche

Directions

Heat oven to 375°F. Place pie crust in ungreased 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
Microwave broccoli, carrots and peppers as directed on box. 3 of 4 Sprinkle 1 cup of the mozzarella cheese in crust. Top with tomato and pepperoni. Spoon broccoli, carrots and peppers over pepperoni. Sprinkle with remaining 1/2 cup mozzarella cheese. In small bowl, beat eggs, milk and Italian seasoning. Pour egg mixture over cheese. 4 of 4 Bake 35 to 40 minutes or until crust is golden brown and knife inserted near center comes out clean. Cool 5 minutes before serving. 

Ingredients

 1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 box (7 oz) Green Giant™ Immunity Blend frozen broccoli, carrots and pepper strips in an olive oil seasoning. 
1 1/2cups shredded mozzarella cheese (6 oz)
1/2cup chopped seeded tomato
1/2cup sliced pepperoni, chopped
5
eggs
3/4
cup milk
1 teaspoon Italian seasoning
  • PREP20 min
  • COOK40 min
  • READY IN1 h
  • DIFFICULTYAdvanced

Italian Beef Kabobs (Cooking for 2)

Italian Beef Kabobs (Cooking for 2)

Directions

1 Remove fat from beef. Cut beef into 1-inch pieces.
2 Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
3 Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
4 Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.

Ingredients

1 beef bone-in sirloin or round steak, 3/4 pound, 1 inch thick2 garlic cloves, finely chopped1/4 cup balsamic vinegar1/4 cup water1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano leaves2 tablespoons olive or vegetable oil1 1/2 teaspoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves1 teaspoon sugar
  • PREP15 min
  • COOKn/a
  • READY IN1 h 25 min
  • SERVINGS2
  • DIFFICULTYEasy

Wednesday, February 10, 2016

CARIBBEAN JERK CHICKEN

CARIBBEAN JERK CHICKEN

Directions

  • DIRECTIONS


    FOR MARINADE, COMBINE HELLMANN'S® OR BEST FOODS® REAL MAYONNAISE, SEASONING AND SOY SAUCE. POUR MARINADE OVER CHICKEN IN LARGE, SHALLOW NONALUMINUM BAKING DISH OR PLASTIC BAG. COVER, OR CLOSE BAG, AND MARINATE IN REFRIGERATOR, TURNING OCCASIONALLY, 30 MINUTES.

    REMOVE CHICKEN FROM MARINADE, DISCARDING MARINADE. GRILL OR BROIL CHICKEN 12 MINUTES OR UNTIL CHICKEN IS THOROUGHLY COOKED, TURNING ONCE.

    SEE NUTRITION INFORMATION FOR SODIUM CONTENT.

Ingredients

  • PREP5 min
  • COOK30 min
  • READY IN35 min
  • DIFFICULTYAdvanced