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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

Hungarian Red Chicken

Hungarian Red Chicken

Directions

1. Preheat the oven to 180C/350F/Gas 4. 
2. Heat the oil in a saucepan and brown the bacon. Remove the bacon from the pan and put to one side. 
3. Place the chicken thighs into the pan and brown all over. Remove from the pan. 
4. Soften the onion in the pan, and when it begins to turn translucent, return the bacon and chicken to the pan with the garlic, pepper, chicken stock, passata, red wine, paprika, caraway seeds and the seasoning. Bring the whole lot to the boil. 
5. When it has come to the boil, transfer the entire contents into a casserole dish with a lid, and cook in the oven for 50 minutes. Remove the lid for the last 20 minutes of cooking, to give it a nice brown colouring.

Ingredients

  1. 15ml/1tbsp oil for frying 
  2. 4 rashers smoked streaky bacon, diced 
  3. 10 chicken thighs, skinned 
  4. 1 red onion, peeled and chopped 
  5. 3 cloved garlic, peeled and crushed 
  6. 1 red pepper, seeded and chopped 
  7. 510ml/17fl oz chicken stock 
  8. 510ml/17fl oz passata 
  9. 150ml/5fl oz red wine 
  10. 10ml/2tsp paprika 
  11. 5ml/1tsp caraway seeds 
  12. salt and pepper
  • PREP20 min
  • COOK50 min
  • READY IN1 h 20 min
  • YIELD1
  • DIFFICULTYEasy

Cashew Chicken with Water Chestnuts

Cashew Chicken with Water Chestnuts

Directions

Dissolve the cornstarch in the chicken broth, and stir in the soy sauce, ginger, and hot sauce; set aside. Heat half of the oil in a wok or large skillet over high heat. Stir in the chicken; cook and stir until the chicken is no longer pink, about 5 minutes. Remove the chicken from the wok, and set aside.

Pour the remaining tablespoon of oil into the wok, and stir in the onion, green bell pepper, and water chestnuts. Cook and stir until the chestnuts are hot, and the onion has softened, about 5 minutes more. Stir up the sauce to redistribute the cornstarch, then pour into the wok, and bring to a boil. Add the reserved chicken, and stir until the sauce thickens, and the chicken is hot. Sprinkle with cashews to serve.

Ingredients

  • PREP25 min
  • COOK15 min
  • READY IN40 min

Chicken Apple Sausage with Cabbage

Chicken Apple Sausage with Cabbage

Directions

Combine butter and olive oil in a Dutch oven over medium heat; add sausages and cook until browned on all sides, 6 to 8 minutes.
Stir onion, pinch of salt, and pinch of pepper in with the sausages. Cook and stir until onions are slightly translucent and caramelized, about 5 minutes.
Stir garlic into sausage mixture; cook and stir for 30 seconds.
Pour apple cider into sausage mixture; increase heat to medium-high and stir in potatoes. Bring to a simmer.
Pour cabbage over top of sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Remove sausages and potatoes from the Dutch oven and set aside.
Increase heat to high, simmer liquid until thick and reduced by half, about 5 minutes.
Return potatoes and sausages to the Dutch oven and remove from heat. Season with salt and pepper to taste. Garnish with mustard and parsley.

Ingredients

1 1/2 teaspoons butter1 teaspoon olive oil4 links chicken and apple sausage1 onion, sliced1 pinch salt and freshly ground black pepper to taste3 cloves garlic, crushed3 cups apple cider or apple juice1 pound small Yukon Gold potatoes, scrubbed but not peeled1 1/2 pounds finely shredded green cabbagesalt and freshly ground black pepper to taste2 tablespoons Dijon mustard, for garnish2 tablespoons chopped fresh parsley, for garnish
  • PREP10 min
  • COOK45 min
  • READY IN55 min
  • SERVINGS4
  • DIFFICULTYEasy

Easier Chicken Marsala

Easier Chicken Marsala

Directions

In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 10 minutes, or until chicken is no longer pink and juices run clear.

Ingredients

1/4 cup all-purpose flour1/2 teaspoon garlic salt1/4 teaspoon ground black pepper1/2 teaspoon dried oregano4 boneless, skinless chicken breast halves1 tablespoon olive oil1 tablespoon butter1 cup sliced fresh mushrooms1/2 cup Marsala wine
  • PREP10 min
  • COOK20 min
  • READY IN30 min
  • SERVINGS4
  • DIFFICULTYEasy

Mushroom Chicken in Sour Cream Sauce

Mushroom Chicken in Sour Cream Sauce

Directions

Mix the salt, pepper, paprika, lemon pepper, and garlic powder together in a bowl; rub evenly onto all sides of the chicken breasts. Place the seasoned chicken into the bottom of a slow cooker. Add the cream of mushroom soup, sour cream, white wine, and mushrooms to the slow cooker.
Secure the cover onto the slow cooker and cook on Low for 8 hours.

Ingredients

1 1/2 teaspoons salt1/4 teaspoon pepper1/2 teaspoon paprika1/4 teaspoon lemon pepper1 teaspoon garlic powder6 skinless, boneless chicken breasts1 (10.75 ounce) can condensed cream of mushroom soup1 (8 ounce) container sour cream1/2 cup dry white wine1 (8 ounce) package sliced fresh mushrooms
  • PREP10 min
  • COOK8 h
  • READY IN8 h 10 min
  • SERVINGS6
  • DIFFICULTYEasy

Easy Chicken Enchiladas


Easy Chicken Enchiladas

Directions

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Ingredients

1 (8 ounce) package cream cheese1 cup salsa2 cups chopped cooked chicken breast meat1 (15.5 ounce) can pinto beans, drained6 (6 inch) flour tortillas2 cups shredded Colby-Jack cheese
  • PREP20 min
  • COOK30 min
  • READY IN50 min
  • SERVINGS6
  • DIFFICULTYEasy