Wednesday, April 19, 2006
Sticky Crockpot Chicken Drumsticks
3 tsp seasoning salt
2 tsp paprika
1 tsp chili powder
1 tsp onion salt
1 tsp thyme leaves
1/2 tsp garlic powder
1/2 tsp black pepper
4 lbs chicken drumsticks
1 cup chopped onion
1. In a small bowl, thoroughly combine salt and all the spices. Rinse drumsticks and pat dry with paper towel. Rub the spice mixture into the chicken, skin side and bone side, making sure it is evenly distributed and pressed down deep into the skin.
2. Place in a resealable plastic bag, seal, place in a baking pan to catch any drips, and refrigerate overnight.
3. Place the onions in the bottom of a 4 quart crockpot and top with the chicken and spices. Cook on LOW for 8-12 hours until very tender.
Posted by Rae
Labels: Chicken, Crockpot
Prepared by Rae ::
11:03 AM ::
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Tuesday, April 18, 2006
Grilled Pork Marinade
I use two 8 oz boneless pork loins for this recipe.
1/4 cup extra virgin olive oil
1 1/2 tsp brown sugar
1/4 tsp each dried rosemary & thyme
1 1/2 tsp balsamic vinegar
1/2 tsp ground ginger
2 cloves garlic, minced
1 tsp dijon mustard
salt & pepper to taste
- Seal pork & marinade in a ziplock type plastic bag. Let it sit in the fridge for 24 to 48 hours.
Makes 1/3 of a cup
Posted by Rae
Prepared by Rae ::
12:56 PM ::
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Thursday, April 13, 2006
Classic Banana Cream Pie
2 eggs
1/2 cup plus 2 tbsp sugar
1/4 cup flour
2 cups milk, scalded
1/2 cup margarine
1 tbsp vanilla extract
5 firm, medium bananas
1 baked 9-inch pastry shell
1 cup whipping cream
1. In heavy saucepan, beat eggs, 1/2 cup sugar & flour until pale lemon colour. Gradually beat hot milk into egg mixture. Cook, stirring constantly, over medium heat until sauce thickens. Remove from heat.
2. Stir in margarine & vanilla until blended. Place plastic wrap diretly on surface of filling to cover. Cool.
3. To assemble pie, slice bananas; reserve a few slices for garnish, if desired. Fold remaining bananas into filling; spoon into baked pastry shell. Beat cream with remaining 2 tbsp sugar until soft peaks form. Spread on top of pie.
Makes 8 servings
Posted by Rae
Prepared by Rae ::
9:20 AM ::
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Ham Glaze
1 cup light or dark corn syrup
1/2 cup packed brown sugar
3 tbsp prepared mustard
1/2 tsp ground ginger
dash ground cloves
1. In medium saucepan combine corn syrup, brown sugar, mustard, ginger & cloves.
2. Bring to boil over medium heat; boil 5 minutes, stirring constantly.
3. Brush on ham frequently during last 30 minutes of baking.
Makes about 1 cup
Posted by Rae
Prepared by Rae ::
8:39 AM ::
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Monday, April 10, 2006
Fruit Kabobs with Whiskey Baste
2 tbsp honey
2 tbsp whiskey
1 tbsp lemon juice
1 can (8 oz) pineapple chunks, drained
1 large banana, diagonally sliced into 1-inch pieces
1 orange, peeled and sectioned
8 maraschino cherries
1. In large bowl, combine honey, whiskey & lemon juice; add pineapple chunks, banana pieces, orange sections & cherries. Gently toss to coat fruit well. Cover & refrigerate up to two hours or until ready to grill.
2. Remove fruit with slotted spoon, reserving whiskey baste. Alternately thread fruit on skewers. Grill fruit kabobs, on covered grill, over medium low for 5-10 minutes or until fruit is warmed through. Baste frequently with whiskey mixture.
Makes 4 servings
Posted by Rae
Prepared by Rae ::
10:22 AM ::
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Sunday, April 09, 2006
Triple Citrus Cheesecake
1-1/4 cups graham crumbs
1/4 cup melted butter
3 pkg (250 g) cream cheese, softened
1 cup sugar
1 tsp vanilla
1 tbsp each lemon, lime & orange juice
1 tbsp each lemon, lime & orange peel
3 eggs
1. Combine crumbs & butter; press onto bottom of 9-inch spring form pan.
2. Beat cream cheese, sugar and vanilla at medium speed until well blended. Blend in juices & peels.
3. Add eggs one at a time; mix just until blended. Pour over crust.
4. Bake at 350F for 45-50 minutes or until centre is almost set. Cool completely, then refrigerate 4 hours or overnight. If desired, garnish with fresh fruit or lemon, lime & orange slices.
Posted by Rae
Prepared by Rae ::
10:33 AM ::
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Saturday, April 08, 2006
Broccoli Casserole
2 heads fresh broccoli, chopped
1 1/2 cups shredded Amercian cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 teaspoons salt
2 teaspoons ground black pepper (spicey version - not suitable for wee ones)
3 tablespoons butter
2 cups crushed, seasoned croutons
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a pot of lightly salted water to a boil. Cook broccoli in the boiling water for 1 minute. Drain, and set aside.
3. In a saucepan over medium heat, mix the cheese, cream of mushroom soup, salt, and pepper. Stir until cheese is melted. Add the broccoli, stirring to coat. Transfer the mixture to a 9x13 inch baking dish.
4. In a separate saucepan, melt the butter over medium heat. Mix in the croutons, and sprinkle over the broccoli mixture.
5. Bake 30 minutes in the preheated oven, until the topping is browned and broccoli is tender.
Posted by Glacia
Prepared by Rae ::
9:45 AM ::
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Zesty Herbed Carrots
1/4 cup balsamic vinaigrette dressing
1 lb carrots, sliced
2 tbsp fresh parsley, chopped
2 tbsp walnut pieces, toasted*
1. Pour dressing over carrots in large nonstick skillet, stir to coat.
2. Cover & cook on medium heat for 10 minutes, stirring halfway through. Remove from heat. Stir in parsley & nuts.
Makes 6 servings.
*Toast nuts for a few minutes in an ungreased skillet on medium heat, stirring frequently just until lightly browned.
1 serving: Cal 87; Fat 5.9; Chol 0; Sodium 146mg; Carb 8.3g; Fibre 2.1g; Protein 1.2g
Posted by Rae
Prepared by Rae ::
7:55 AM ::
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Friday, April 07, 2006
Rosemary Barbecued Salmon Filets
1/2 cup Catalina Dressing
1/4 cup orange juice
2 fresh rosemary sprigs
2 cloves garlic, minced
6 salmon filets (4 oz each)
1. Mix dressing, oranje juice, rosemary & garlic. Pour 1/4 cup of dressing mixture over salmon filets in shallow baking dish; cover. Refrigerate 1 hr to marinate. Refrigerate remaining dressing mixture until ready to use.
2. Preheat grill to medium heat. Cover grill grate with foil. Remove salmon from marinade; discard marindae. Place salmon, skin sides down, on foil. Cover grill with lid.
3. Grill 10-15 minutes or until salmon flakes easily with fork, brushing salmon with reserved dressing mixture during the last few minutes of the grilling time.
Makes 6 servings.
Posted by Rae
Prepared by Rae ::
11:24 AM ::
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Thursday, April 06, 2006
Mix-In-The-Pan Frittata
4 eggs, lightly beaten
1/2 cup Miracle Whip
1/2 cup milk
2 cups frozen hashbrowns
1 cup chopped ham
2 cups broccoli florets
1 medium red pepper, cut into strips
1 medium onion, sliced
1 cup shredded Italian cheese blend
1. Preheat oven to 400F. Combine eggs, Miracle Whip & milk in greased 2-qt baking dish. Add hashbrowns, ham & vegetables; mix until well blended.
2. Sprinkle with cheese. Bake 35-40 minutes or until centre is set.
Makes 8 servings.
Posted by Rae
Prepared by Rae ::
10:59 AM ::
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Wednesday, April 05, 2006
Killer Cheese Dip
Hot & Spicy! Go easy on the red pepper if your guests can't handle the heat.
1 (10 oz) can of condensed cheese soup
4 oz chopped green chilies
1 medium yellow onion, chopped
1 tbsp crushed red pepper
2 tbsp chili powder
1 tbsp cumin
1 garlic clove, crushed
1/4 tsp hot sauce
1 (250ml) tub of sour cream
1. Mix together all ingredients except the sour cream; heat to boiling at low heat.
2. When blended, adjust seasonings to taste.
3. Add sour cream and heat until it bubbles slightly. Serve with nacho chips.
Posted by Rae
Prepared by Rae ::
11:27 AM ::
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Tuesday, April 04, 2006
Japanese Chicken Salad
2 cups cooked long-grain rice, cooled
1/2 cup cooked wild rice, cooled
12 oz chicken breast fillets, cooked & cubed
1 bunch green onions, sliced
8 plums, sliced
3 tbsp olive oil
2 tbsp lemon juice
1 tbsp soy sauce
1 tsp fresh grated ginger
salt & pepper, to taste
salad leaves
1. In large mixing bowl, combine long-grain & wild rice, chicken, green onions & plums. Set aside.
2. In small bowl, whisk oil, lemon juice, soy sauce, ginger and salt and pepper; pour over rice mixture and toss lightly. Chill until served.
Serve on a bed of fresh salad leaves.
Makes 4 servings.
Posted by Rae
Prepared by Rae ::
12:41 PM ::
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Monday, April 03, 2006
BLT Dip
1 pound bacon, cooked, crumbled
1/2 cup mayonnaise
1/2 cup sour cream
1/2 pkg (250g) Philadelphia Garden Herb Cream Cheese
1/2 pkg (250g) Black Pepper Whipped Cream Cheese
1 bunch of green onions chopped
1/2-1 cup shredded cheddar cheese
2-3 medium tomatoes, seeded and finely chopped
- Mix all ingredients and spices until well blended. Refrigerate until ready to serve.
- Serve with crackers or fresh bread.
Tip: Garnish around the edge of the dip with shredded lettuce
Posted by Rae
Prepared by Rae ::
3:48 PM ::
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Schwartie's Hash Browns
2 lbs frozen hash browns
1 500 ml tub sour cream
2 cans cream of mushroom soup (can also sub. cream of chicken)
1/2 cup melted butter
grated onion to taste
black pepper to taste
2 cups grated cheddar
Preheat oven to 350. Thaw potatoes. Mix in all ingredients in 9 X 13 baking dish. Bake at 350 for 1 1/2 hours or until brown and bubbly.
Prepared by Rae ::
2:49 PM ::
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