Spike's & Jamie's Recipe Collection & a Whole Lot More!

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Recipes from Spike & Jamie

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How to use these pages:  Below is a list of the recipes on this page.  You can either scroll down the page and look at all of the recipes, or look at the titles.  When you find one that seems interesting, use your web browsers FIND function to take you directly to that recipe (on my IE browser it's Edit/Find (on this page)   or Ctrl - F on your keyboard).

 

AMARETTO ALMOND CREAM SAUCE

APPLESAUCE BROWNIES

ASPARAGUS POLONAISE

ASPARAGUS SALAD

BACON WRAPPED BARBECUED SHRIMP

BEAN AND PASTA SALAD

BLACK BOTTOM BANANA CREAM PIE

BROCCOLI CHEESE SOUP

CARAMEL CHOCOLATE OATMEAL CHEWIES

CHEESY CROCK POT CHICKEN

CHICKEN HOT DISH

CHICKEN OR PORK VEGGIE SOUP

CHICKEN PICATTA

CILANTRO TOMATO PASTA SALAD

CORN BREAD APPLESAUCE MUFFINS

DOGGIE BURGERS

ELEGANT FILLET OF SOLE AND ASPARAGUS

FETTUCCINE WITH LIGHT ALFREDO SAUCE.

FISH INFORMATION

GARDEN PASTA SALAD

GERMAN CHEESECAKE

GREEK TORTELLINI SALAD

GRILLED VEGETABLE AND CHICKEN SALAD.

GUACAMOLE BUTTER

HAWAIIAN BREAD II

HAWAIIAN BREAD IV

HAWAIIAN SWEET BREAD III

HEART HEALTH TIPS FROM Rebecca

HEAVENLY SQUARES

ISLAND PORK

ITALIAN ROTINI SALAD

LEMON BUTTER

LING LINGS SPICY MARINADE

ORANGE ANCHO CHILI BBQ SAUCE

PARTY VEAL

PICNIC PASTA SALAD

PLANTATION SAUCE

PORK RIB SATAY

PORK RIBS

PORK TOSTADAS

PURCHASED POT STICKERS

PUREE OF ONION SOUP

RAISIN BULGUR PILAF

RASPBERRY ZINFANDEL BUTTER

RHUBARB SPRINKLE

RIBS TDF

SALMON FILET VERA CRUZ

SALMON PINWHEEL SALAD

SAUCE NEW ORLEANS

SHRIMP MACARONI SALAD

SLUICEY DAB IN A FOOT TUB

STEAK INFORMATION

STRAWBERRY ANGEL FLUFF

STRAWBERRY CHEESECAKE SHAKE

SUNDAY MORNING APPLES

SWEET POTATO CHEESECAKE

TOMATILLO SAUCE

TOMATO KETCHUP I

TOMATO KETCHUP II

TOMATO KETCHUP III

TOMATO KETCHUP IV

TOMATO KETCHUP V

TUNA PASTA

VEAL PICATTA

VEGETABLE BEEF SOUP

WATERMELON CHILLER

YOUR OWN STEAK SAUCE

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AMARETTO ALMOND CREAM SAUCE

Serves 4

 

A mildly sweet and nutty complement to any boneless cut of white meat or fish.

 

1 tablespoon butter

1/4 cup almonds, sliced

2 tablespoons Amaretto

2 cups heavy cream

1 teaspoon tomato paste

1 each bouillon cube, chicken, crushed

 

In a non-stick skillet, melt the butter and brown the almonds until golden brown. Be very careful as they will burn quickly. As soon as the almonds are nicely browned, add the Amaretto. Be extremely careful as it should and will flame up for about 10 seconds or so. Don't be afraid, it is supposed to do that. This process burns off the alcohol. After about 30-40 seconds you will have very little liquid in the pan (it will be dark brown).

 

Add the cream, tomato paste, and the crushed bouillon cube and bring to a boil. Reduce heat to a rolling simmer and reduce by half (about 12 minutes) stirring often. The finished sauce should have a beige, ever so slight pink color and coat the back of a spoon.

 

NOTE: If the Amaretto doesn't flare up in the pan, don't worry! Your sauce will be fine.

APPLESAUCE BROWNIES

1/3 cup Vegetable Oil

1/2 cup Applesauce, unsweetened

1/2 cup Cocoa Powder -- unsweetened

1/4 cup Sugar

1/4 cup Sugar Substitute

1 cup Flour

1 teaspoon Baking Powder

1/2 teaspoon Baking Soda

2 large Eggs

1 teaspoon Vanilla Extract

1/4 cup Nuts -- chopped

1 teaspoon Powdered Sugar

Preheat oven to 375 degrees F. In a large bowl, combine oil, applesauce and

cocoa. Add sugar/sweetener and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture. Pour the batter into a greased and floured 9 inch square pan. Sprinkle on nuts. Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cool, & sprinkle with powdered sugar. RF4RP

ASPARAGUS POLONAISE

1 stick butter

1/4 cup dried white bread crumbs

1 lb. of fresh asparagus

1 hard-cooked egg, finely chopped

1 tbs. fresh parsley, chopped very finely

In a pan, over medium heat, cook asparagus in boiling salted water until tender, about 8 minutes. Drain and keep warm. Melt the butter in a small pan. Add the crumbs and cook until the butter foams, but does not brown. On a platter, place the cooked spears of asparagus. Sprinkle the hard-cooked egg over the spears, then the parsley. Spoon the buttered bread crumbs over the parsley and serve.

Hint:

On party bread, spread a small amount of mayonnaise. Top each piece of bread with a small leaf of lettuce. Top with a bit of tuna (packed in water) that has been drained, a spear of cooked asparagus, and a slice of tomato. You have a very stunning party sandwich for your guests to enjoy.

ASPARAGUS SALAD

1-1/2 cups vegetable oil (canola, if possible)

1/2 cup white vinegar (do not use cider)

2 tsp. Dijon mustard

1/2 tsp. salt

1/8 tsp. pepper

1/4 cup chopped green/or red bell peppers or a combination of both

1/4 cup chopped green onions (scallions)

2 lbs. fresh asparagus, cooked and drained

2 tomatoes, sliced

a few slices of red radishes (optional)

1/2 cucumber, sliced thinly (optional)

1 tbs. chopped fresh curly parsley

In a small bowl, whisk together the oil, vinegar, mustard, salt and pepper. Add the bell pepper, parsley, green onions, cucumber, and radishes, if using. Place the asparagus spears in a glass bowl. Pour the dressing with the vegetables over the asparagus. Cover and chill overnight. When ready to serve, drain the asparagus by using a slotted spoon and arrange them on a plate lined with lettuce leaves. Garnish with the tomato slices.

Pour by spoon some of the dressing over the asparagus and tomato slices, including some of the vegetables in the dressing. Place the remainder of the dressing in a small bowl so that guests can add more if they would like to.

BACON WRAPPED BARBECUED SHRIMP

This "porky shrimp" comes with a tang. You can cook them like Kabobs on skewers or toothpicks (or on a fish screen). They make great appetizers or entire meals with side dishes. If you serve them as appetizers, then you may want to skewer each shrimp combo with toothpicks. Otherwise it's easier to assemble them on skewers. When used as a meal, you might augment this with garlic bread or additional grilled vegetables.

Need to soak bamboo skewers or toothpicks in advance.

1 lb. Large, Giant, or Jumbo raw shrimp, shelled and de-veined

1/2 slice of bacon per jumbo shrimp, partially cooked, cut in half (You can start

with 8 slices)

8 bamboo skewers, soaked for 2 hours (or 16 toothpicks)

1 each red and yellow bell pepper, seeded, cleaned and cut into 1-inch chunks

1 small martini olive per shrimp (again, start with about 16 olives)

1/2 cup of your favorite barbecue sauce

1 lime, cut up and quartered

Half cook the bacon. Place a martini olive in the center of each shrimp and a piece of bacon around the shrimp.

On a skewer place a piece of pepper followed by the shrimp combo. The peppers make excellent anchors. Typically try using two parallel skewers to make turning shrimp easier. If using toothpicks, you can use one piece of pepper (or two if room).

Coat with the barbecue sauce and place over direct heat for 3 minutes.

Turn once and baste again with barbecue sauce for 3 more minutes.

Check for doneness, when shrimp turns opaque. If using larger shrimp, you may need to cook an additional 2-3 minutes. Drizzle a few drops of lime on your tasty treat.

BEAN AND PASTA SALAD

2 cups cut green beans

1 1/2 cups garbanzo beans

2 cup cooked pasta, macaroni or shells

2 T. red onion (minced)

1 cup Italian salad dressing

Toss. Season with salt and pepper to taste and toss again. Refrigerate several hours. Toss right before serving.

BLACK BOTTOM BANANA CREAM PIE

1 (9-inch) Pastry Crust

3 tablespoons cornstarch, divided

2 tablespoons sugar

2 tablespoons unsweetened cocoa

Dash of salt

1-1/3 cups 1% low-fat milk, divided

1 ounce semisweet chocolate, chopped

1/2 cup sugar

1/4 teaspoon salt

2 large eggs

1 tablespoon stick margarine or butter

2 teaspoons vanilla extract

2 ounces block-style fat-free cream cheese, softened

2 cups sliced ripe banana (about 2 large bananas)

1-1/2 cups frozen fat-free whipped topping, thawed

Chocolate curls (optional)

Prepare and bake Pastry Crust in a 9-inch pie plate. Cool completely on a

wire rack.

Combine 1 tablespoon cornstarch, 2 tablespoons sugar, cocoa, and dash of

salt in a small, heavy saucepan; gradually add 1/3 cup milk, stirring with a whisk. Cook 2 minutes over medium-low heat. Stir in chocolate; bring to a boil over medium heat. Reduce heat to low; cook 1 minute, stirring constantly. Spread chocolate mixture into bottom of prepared crust.

Combine 2 tablespoons cornstarch, 1/2 cup sugar, 1/4 teaspoon salt, eggs, 1 cup

milk, and margarine in a heavy saucepan over medium heat, stirring constantly with a whisk. Bring to a boil. Reduce heat to low, and cook 30 seconds or until thick. Remove from heat. Add vanilla. Beat cream cheese until light (about 30 seconds). Add 1/4 cup hot custard to cream cheese, and beat just until blended. Stir in remaining custard.

Arrange banana slices on top of chocolate layer; spoon custard over bananas.

Press plastic wrap onto surface of custard; chill 4 hours. Remove plastic wrap. Spread whipped topping evenly over custard. Garnish with chocolate curls, if desired. Chill until ready to serve.

BROCCOLI CHEESE SOUP

3 bunches broccoli, chopped

1 onion, chopped

8 cups water

1/4 cup chicken granules

1 lb. Velveeta

2 (8 oz.) pkgs. cream cheese

1 cup water

1/3 cup water

1/3 cup cornstarch

On stovetop, boil for 10 min. chopped broccoli, onion and chicken granules, in 8 cups water. In second saucepan, melt Velveeta and cream cheese in 1cup water. Add to broccoli mixture and whisk together. Mix together 1/3 cup water and 1/3 cup cornstarch and add to soup. Heat through and serve.

CARAMEL CHOCOLATE OATMEAL CHEWIES

1 3/4 cups oats - either quick cooking or old fashioned oats

1 1/2 cups all purpose flour, sifted

3/4 cup firmly packed brown sugar

1/2 tsp baking soda

1/4 tsp salt

3/4 cup butter or margarine, melted

49 (14 ounce bag) vanilla caramels

1/4 cup water

1 cup chopped pecans or walnuts

1 (6 ounce pkg) - 1 cup - semisweet chocolate pieces

Heat the oven to 350. Grease a 13 X 9 inch baking pan.

Combine oats, flour, brown sugar, baking soda and salt in a mixing bowl. Add the butter, mixing with a wooden spoon, until crumbly. Reserve 1 cup of the oat mixture for the topping.

Press the remaining mixture onto the bottom of the prepared baking dish. Bake for 10 minutes. Remove from the oven.

Meanwhile unwrap the caramels and combine the caramels and the water in a medium saucepan. Melt over very low heat, stirring constantly, until the caramels are melted and the mixture is smooth. Remove from heat. Sprinkle nuts and chocolate pieces over the partially baked base. Drizzle the caramel mixture over the nuts and the chocolate pieces to within 1/4 inch of pan edge. Sprinkle with reserved crumb mixture. Continue baking 15 to 18 minutes longer or until light golden brown. Cool completely, then chill until chocolate is set. Cut into bars.

CHEESY CROCK POT CHICKEN

2 lbs boneless, skinless chicken breasts

2 cans condensed cream of chicken soup

1 can condensed cheddar cheese soup

1/4 tsp garlic powder

Place chicken breasts in the crock pot. Mix the undiluted soups together with the garlic powder and pour over chicken. Cover and cook on low 6 to 8 hours, until chicken is tender. 8 servings

CHICKEN HOT DISH

1 pkg. 26 oz. frozen shredded hash brown potatoes, thawed

1 pkg. 26 oz. frozen California-blend vegetables

3 cups cubed, cooked chicken

1 can condensed cream of chicken soup, undiluted

1 can condensed cream of mushroom soup, undiluted

1 cup chicken broth

3/4 cup french-fried onions

In a greased 13x9x2-in. baking dish, layer the potatoes, vegetables and chicken. In a bowl, combine soups and broth; pour over the chicken (dish will be full). Cover and bake at 375 for 45- 50 minutes. Uncover; sprinkle with onions. Bake 10 minutes longer or until heated through. Yield; 6 servings.

CHICKEN OR PORK VEGGIE SOUP

Approx. 1 lb. boneless frozen chicken (breasts or tenders) Or

1 lb. pork chops

48 oz. can sweet potatoes with juice (OR parboil 3 lbs sweet potatoes)

2 10-oz. boxes of frozen Italian style green beans

1 cup apple juice (use 1 1/2 cups if you are using fresh sweet potatoes)

Put it all into crock pot in the morning. Cook on low for 6 to 8 hours.

CHICKEN PICATTA

LOW FAT

4 Servings

4 each Chicken 1/2 breasts, boneless, skinless

1/2 cup Bread Crumbs

1 Tbsp Paprika

to taste Salt and Pepper

4 Tbsp Olive Oil

3 Tbsp Lemon Juice

1/4 cup Chicken Broth

1/4 cup White Wine

10 each Green Peppercorns (in brine)

2 tsp Capers

3 Tbsp Parsley, chopped

Pound the chicken breasts flat, between 2 sheets of waxed paper. Combine the bread crumbs, paprika, and some salt and pepper. Sprinkle both sides of the chicken breasts with the crumb mixture. Heat up a non-stick skillet over medium heat, add 2 TB of olive oil. Fry the chicken breasts in two batches adding the second 2 TB of oil between batches. Remove chicken to a platter and keep warm. Pour out any remaining oil. Pour in the white wine and deglaze the pan.

Turn heat to medium, add the broth and reduce by 1/2. Add lemon juice and the green peppercorns. Boil for 2 minutes. Put chicken back in the skillet, add the capers and spoon the sauce over the chicken. Serve chicken with the sauce poured over it. Sprinkle with the parsley. Vickie McCorkendale

CILANTRO TOMATO PASTA SALAD

1 cucumber

1 cup ripe red tomatoes, diced

1/2 cup red onion, finely chopped

2 tablespoons fresh lime juice, fresh

1 tablespoon cilantro, chopped

1 teaspoon granulated sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup dry small shell pasta, cooked and drained

Peel the cucumber and cut in half lengthwise. Use a spoon to gently scrape away the seeds. Cut in half again lengthwise and dice the cucumber. Place cucumber, tomato, red onion, lime juice, cilantro, sugar, salt and pepper in a bowl with pasta Toss gently. Transfer to a serving bowl; chill at least 15 minutes before serving.

CORN BREAD APPLESAUCE MUFFINS

Serves: 8

Vegetable oil spray

1/2 cup all-purpose flour

1/2 cup coarse yellow cornmeal

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup fat-free milk

Egg substitute equivalent to 1 egg or 1 egg

2 tablespoons honey

2 tablespoons unsweetened applesauce

Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.

Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.

Beat remaining ingredients in a small bowl.

Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.

Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.

DOGGIE BURGERS

Makes 6 sandwiches

1 lb. ground beef

1 tsp. salt

1/4 tsp. pepper

3 frankfurters, cut in 1/2 lengthwise

barbecue sauce

American cheese slices, cut in triangles

6 frankfurter buns, split

prepared mustard

dill pickle slices

Combine beef & seasonings. Form beef around half of frankfurter to fit frankfurter bun. Brush with barbecue sauce; broil to desired doneness. Top with cheese; return to broiler until cheese begins to melt. For each sandwich, spread bottom half of bun with mustard. Cover with pickle slices, meat and top half of bun.

ELEGANT FILLET OF SOLE AND ASPARAGUS

1 can (10-3/4oz.) condensed cream of celery soup

1/2 cup milk

1 cup (4 ozs.) shredded Swiss cheese

1/2 tsp. dried basil, crushed

1/4 tsp. seasoned salt

1/4tsp. freshly ground black pepper

2 cups baby carrots, cooked and drained

1 lb. fresh asparagus, cooked and drained

1 lb. unbreaded sole fillets (if using frozen, please defrost totally and dry with paper toweling before using)

Preheat oven to 375. In a small bowl, combine the undiluted soup, milk, one-half of the Swiss cheese, and all the seasonings. Set aside. In an 8x12 baking pan, combine the carrots, asparagus. Roll your fish fillets and place them upright along the center of the baking pan. Spoon the vegetable medley around the bundles of fish. Pour your soup mixture over the entire casserole. Bake, covered, for about 30 minutes. or until the fish flakes easily when tested with a fork. After 30 minutes. top the fish only with the remaining cheese. Bake, uncovered for 3 minutes.

FETTUCCINE WITH LIGHT ALFREDO SAUCE

Serves 4 as a main course

1 Pound Fettuccine, Linguine or Spaghetti, uncooked, or any pasta you choose

1 Cup Evaporated Skim Milk

1/2 Cup Chopped Fresh Parsley

1/4 Teaspoon White Pepper

1/2 Cup Grated Parmesan Cheese

4 Ounces Green Onions, sliced (white parts only)

White Pepper, to taste

Prepare pasta according to package directions; drain. In a large saucepan, bring the evaporated milk to a simmer over moderate heat. Stir in the Parmesan cheese, green onions and parsley. As soon as it has melted, and the sauce is thick and creamy, pour over cooked pasta. Season to taste with white pepper.

FISH INFORMATION

From www.chef2chef.net

The one thing I find about grilling fish and seafood is that the flavor is often so wonderful that a sauce is not even necessary. But a sauce will add dimension so we'll talk about a couple. Fish and seafood are so flexible that a sauce you like on one will most likely work on the next one. This is a good thing.

Fish is healthy, low in calories and cholesterol and high in protein. My wife reminds me that some people call it "Brain Food" and suggests that I pick some up when I do the weekly shopping. She loves me I think!

So, let's "Take our fish and seafood "Off of the Stove and onto the Grill"

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Checking for Freshness and Quality of Fish:

The flesh should be firm so that when pressed with your finger, it doesn't leave an indentation or mark.

The eyes should be clear and plump, not cloudy, dull or sunken.

The fish should not have a strong "fishy" odor. It should have a clean aroma akin to fresh seaweed or I've even heard of it referred to as a cucumber-like smell.

Look for bright red gills. Grey or yellow is a sign of loss of freshness. If the skin is on, it should be firm and elastic.

The gut cavity should be clear of blood, have no cuts into the meat, and the bones should not be torn from the flesh or easily torn away.

Fish should always be packed in ice. Check the temperature. No matter what the season, or time of year, fish should arrive at 32 to 36 degrees Fahrenheit.

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Buying Fish

Get your fish at the busiest fish store you can find. Chances are it will be freshest from there. Use the guidelines above. Buy it as close to when you'll use it as possible and figure 7-8 ounce per person on boneless fillets and steaks. For whole fish that you will clean or cook whole, plan on one pound per person. Frozen fish should always be thawed in your refrigerator overnight.

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I hesitate to recommend cooking times for fish or any other product on a grill. The reason for this is that every grill cooks differently, so my time on my Weber gas grill will be different than your charcoal grill of Hibachi.

But I'm going to give you a guideline anyway, because overcooked fish and seafood is basically "Cat Food" in my opinion! Here goes! These guidelines are based on direct heat cooking over a medium grill. See, confusing already!

Small Whole Fish will need about 7 minutes on each side. A little longer if stuffed.

Large Whole Fish will need about 15 minutes per side, again longer if it is very large or stuffed.

Fillets (like salmon) will need about 6-8 minutes per side, Trout fillets may only need 4 minutes per side.

Steaks (like halibut or salmon) usually need about 5 minutes per side.

Kabobs are usually cut into chunks a little over an inch thick and will need about 12 minutes turning often.

Remember Please: These are just guidelines to use in planning your meal. Every grill is different and will produce different results. Oh yeah! Remember to always cook fish and seafood like shrimp on a cleanly scrapped grill that has been brushed with a little oil or fat. Do not "Dry Weld" your fish to a filthy grill!

Cook fish on an oiled grill skin side down for the first part of the cooking time. The skin protects the fish from burning and drying out. It also can provide natural oils to your grill, so when you flip the fish it doesn't stick.

 

GARDEN PASTA SALAD

2 cups pasta of your choice

1 cup Italian or Caesar dressing

1 cup cubed mozzarella or provolone cheese

1/4 cup parmesan cheese

3/4 cup mushrooms

1/2 red onion

1 cup chopped green pepper

1 cup chopped smoked ham

1 firm fresh tomato

Cook pasta according to directions. Drain and rinse in cold water. Set aside. Cube the ham into medium size cubes. Chop the green pepper. Mushrooms need to be rinsed if canned, or washed and sliced if fresh. Seed and chop the tomato. The red onion should be sliced then cut in half again for smaller pieces. The cheese should be cubed very small. Place the vegetables and meat in a bowl with the pasta, add both cheeses, pour the dressing over and gently mix with a wooden spoon.

Note: If you ask at the deli counter they will give you a section of ham by weight, instead of slices. This recipe should take only about 1/2 pound. You can then chop it at home. You may substitute chicken, turkey or pepperoni.

GERMAN CHEESECAKE

1/2 cup Graham Cracker Crumbs

16 ounces Cottage Cheese

16 ounces Cream Cheese -- softened

1 cup Sugar

4 Eggs

1 tablespoon Lemon Juice

1 teaspoon Vanilla

1/4 cup Flour

2 cups Sour Cream

Sprinkle the crumbs over the bottom and up the sides of a greased 10 inch

spring-form pan. In a blender or food processor, puree cottage cheese; set

aside. In a mixing bowl, beat cream cheese and sugar. Add eggs, one at a

time, beating well after each addition. Beat in lemon juice, vanilla,

flour, sour cream and pureed cottage cheese. Pour into pan. Bake at 325

degrees F for 50-60 minutes. Turn off heat and let cheesecake stand in oven

for 2 hours. Do not open door. Cool. Refrigerate overnight. Slice with a

wet knife. Source: "Recipes We Grew Up With, from Taste of Home books"

GREEK TORTELLINI SALAD

1 9 oz. package refrigerated cheese tortellini, cooked according to package

directions, and drained well

5 Roma tomatoes, washed and cut into large chunks

1/2 English seedless cucumber, unpeeled, cut into large chunks

1 4 oz. can sliced black olives, drained

1/4 cup sliced mild pepperoncini peppers, drained

1/2 cup bottled Italian or Greek salad dressing

3 green onions, chopped

1/4 cup chopped fresh parsley

4 oz. feta cheese

Combine all ingredients in a large serving bowl. Cover with plastic wrap and refrigerate several hours, until well chilled. Makes 10 side-dish servings.

GRILLED VEGETABLE AND CHICKEN SALAD

WITH CILANTRO LIME VINAIGRETTE

Serves 4

 

4 boneless skinless chicken breasts

Bibb lettuce, 1 large or two small heads

1/2 large red bell pepper

1/2 large yellow bell pepper

2 red onions, sliced thick

1 zucchini, sliced in half lengthwise

12 cherry tomatoes

1 avocado, pit removed and sliced 1/3" thick

2 limes, quartered

1 1/2 cups Cilantro Lime Vinaigrette (Recipe Below)

 

Marinate the chicken breasts in the marinade below for 1-2 hours.

 

About 20 minutes before salad time, grill the chicken and vegetables until the chicken is firm and golden brown (about 7 to 9 minutes) and the vegetables( with the exception of the avocado ) are soft and look well grilled. Allow them to rest for 10-15 minutes before assembling so they are still warm but definitely not hot. Once cooled down, cut the vegetables (except tomatoes) into small bite-sized pieces.

 

To assemble the salad, make four small beds of Bibb lettuce on as many chilled plates and top with the chopped grilled vegetables. Now carefully slice each chicken breast into 6 thin strips trying to maintain the shape of the breast, and place it on top of one of the salads. Garnish with avocado slices. Repeat the procedure with the remaining salads. Serve with the remaining vinaigrette.

 

Cilantro Lime Vinaigrette

Serves 8

 

Preparation Total: 10

 

An excellent marinade as well as a dressing for your salad.

 

1/2 cup olive oil

1/2 cup peanut oil

1 lime, juiced with pulp

1/4 cup lime juice

1 1/4 teaspoons green peppercorns, crushed

1/2 teaspoon cayenne pepper

1/2 teaspoon cumin, ground

2 tablespoons fresh cilantro, chopped

 

Combine all ingredients in a small bowl and whisk. Store in a glass jar in the refrigerator. Allow to warm to room temperature before using as a marinade.

GUACAMOLE BUTTER

Serves 10

 

1/4 pound butter, softened

1 tablespoon red onions, diced

1/2 tablespoon green pepper, diced

1/2 ripe avocado

2 tablespoons salsa

1/4 lime, juiced with pulp

 

Combine above ingredients in a bowl and mix with a handheld potato masher or your hand until well blended. Do not over-blend, as the pieces of vegetable and avocado will look nice in the butter once chilled and sliced.

 

Once blended, place the butter onto a piece of wax paper and roll it up into a 1 1/2 inch diameter tube. Place in the refrigerator to set up for about an hour.

 

Once the butter is firm, you can slice it into 1/2 inch slices and top off your favorite steak or grilled fish. It's also great on fresh steamed asparagus or beets.

HAWAIIAN BREAD II

Makes 3 round loaves

" This easy to make batter bread brings the sweet and tender flavor of

Hawaiian bread home from vacation. This is a recipe for homemade Hawaiian

bread. It's sweet, spicy and tender. "

2 (.25 ounce) envelopes active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

3 eggs

1 cup pineapple juice

1/2 cup water

3/4 cup white sugar

1/2 teaspoon ground ginger

1 teaspoon vanilla extract

1/2 cup butter, melted

6 cups all-purpose flour

Directions

1 In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.

2 In a large bowl, beat together the yeast mixture, eggs, pineapple juice, 1/2 cup water, sugar, ginger, vanilla, and melted butter. Gradually stir in flour until a stiff batter is formed. Cover with a damp cloth and let rise in a warm place for 1 hour.

3 Deflate the dough and turn it out onto a well floured surface. Divide the dough into three equal pieces and form into round loaves. Place the loaves into three lightly greased round cake pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4 Bake in preheated oven for 25 to 30 minutes, or until bottom of a loaf sounds hollow when tapped.

HAWAIIAN SWEET BREAD III

Makes 1 - 2 pound loaf in bread machine

" Flavorful, light sweet bread that is great by itself, or for French toast and summer sandwiches. "

1 cup warm water

5 tablespoons white sugar

3 cups all-purpose flour

3/4 teaspoon salt

2 tablespoons dry milk powder

2 tablespoons dry potato flakes

1 tablespoon active dry yeast

1/4 teaspoon vanilla extract

1/4 teaspoon lemon extract

2 eggs

4 tablespoons margarine

1 Measure ingredients into the bread machine in the order suggested by the

manufacturer.

2 Set machine for dough.

3 Place dough in a 9x5 inch loaf pan. Allow to rise until doubled.

4 Bake in a preheated 350 degrees F (175 degrees C) oven for about 30

minutes. Crust should be golden and bread should sound hollow when thumped.

HAWAIIAN BREAD IV

Makes 1 - 1 1/2 pound loaf in bread machine

" Styled after the classic Hawaiian sweet bread and very good. "

1/2 cup mashed banana

1/2 cup crushed pineapple, undrained

1 egg

1/4 cup milk

1/4 cup margarine, softened

1 teaspoon coconut extract

1/2 teaspoon salt

1/3 cup white sugar

1/2 cup instant potato flakes

3 cups bread flour

1 1/2 teaspoons active dry yeast

Directions

1 Place ingredients in the pan of the bread machine in the order recommended

by the manufacturer. Select Light setting; press Start.

HEART HEALTHY TIPS FROM Rebecca

1) Use existing recipes with few or no processed foods. The more you use

fresh/frozen veggies and meats, the less hidden salt you will eat. Just cut the amount of table salt you add by half or less. There's a LOT of salt in most processed foods (canned goods, prepared soups, cheeses, deli/prepared meats, etc.), so you will usually improve your diet just by avoiding recipes that include them.

2) All modified recipes will probably taste a little bland at first, just because your palate is used to having the extra salt. Time will help you adjust to that. Mean-while, increase the amounts of aromatic flavorings in familiar recipes to make up for reductions in salt. Garlic, onion, cayenne, vanilla, cinnamon, herbs, and other intense flavors can even be doubled to make up for the lack of salt without adding calories or fat.

3) In familiar dishes, try substituting a splash of vinegar, lime juice, lemon juice, or wine to add a little extra flavor in place of some of the salt. This helps stimulate your taste buds in foods like low-fat sloppy Joes and spaghetti sauce.

4) Try steaming fresh veggies instead of boiling or baking. They'll be naturally fat-free, and will retain much more of their own natural flavor. Less salt will be necessary, and you will find it much easier to experiment with some of the salt-free seasonings like "Mrs. Dash". If you use a very small amount of oil, roasting will also work for potatoes, sweet potatoes, and winter squashes.

5) If you absolutely MUST have a little salt (until your tastes adjust), don't add it during cooking; sprinkle on a little just before eating instead. You'll be able to use much less salt & taste it more if it's on the outside of your food where it can immediately hit your taste buds. Rebecca lillith_v@yahoo.com RF4RP

HEAVENLY SQUARES

72 butter flavored rectangular crackers, divided

1 cup butter

1/2 cup milk

2 cups graham cracker crumbs

1 cup packed brown sugar

1/3 cup white sugar

2/3 cup peanut butter

1/2 cup milk chocolate chips

1/2 cup semi sweet chocolate chips

Line a 9 X 13 inch baking pan with aluminum foil, extending the foil over the ends of the pan. Grease foil. Place a layer of 24 crackers in bottom of pan. Melt butter in a heavy saucepan over med-high heat. stir in milk, graham cracker crumbs, and sugars. Bring mixture to a boil, reduce heat to medium. Stirring constantly, boil 5 minutes. Remove from heat .

Spread half the mixture over crackers. Place another layer of crackers in pan.

Spread the remaining sugar mixture over the crackers. Top with another layer of

crackers. In a small saucepan, combine peanut butter, and chocolate chips,

stirring frequently, cook over low heat until mixture is smooth. spread over the crackers. cover and chill about 4 hours or until firm. Lift from pan using the ends of foil. Cut into 1 1/2 inch squares. Store in airtight container in fridge.

 

ISLAND PORK

3 1/2 ounces pork, lean

1/4 tsp chili powder

1/4 tsp cumin

1/4 tsp paprika

1/4 tsp black pepper

3 Tbsp salsa

1/4 cup pineapple chunks

1/2 Tbsp fresh cilantro, optional

1/4 tsp oregano

1 tsp olive oil

Rinse and pat dry pork. In a small bowl, combine spices: (you can use less spice if you like): rub over both sides of pork. In a nonstick skillet heat oil over medium heat. Sauté pork about 3-5 minutes on each side or until done. Remove from pan and keep warm. In same skillet, add pineapple with juice and salsa. Raise heat to medium-high and bring to a boil. Cook 1-2 minutes, add cilantro and oregano, and continue to cook for 1-2 more minutes, or until sauce is thickened. Serve pork, topped with sauce, on a mound of rice.

ITALIAN ROTINI SALAD

1/2 of a one pound package of Rotini Pasta

1 cup sliced fresh mushrooms

1 cup diced pepperoni

1/2 cup shredded cheddar cheese

3 large green onions, sliced

1/2 cup olive oil

1/3 cup red wine vinegar

1 tsp. Italian seasoning

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. pepper

Cook Rotini according to directions, rinse and drain. Combine Rotini, mushrooms, pepperoni, cheese, and green onions. Blend oil, vinegar and spices. Toss dressing with salad. Serve immediately or chill. Makes 6-8 servings.

LEMON BUTTER

Wonderful for any fish or seafood and great with grilled or steamed vegetables like broccoli, Brussels sprouts or asparagus.

1 stick of butter, softened to room temperature

1 Tbsp. fresh parsley, minced

4 Tbsp. lemon Juice, fresh

2 tsp. lemon zest, grated

Whip the butter until soft and creamy, then add the other ingredients and incorporate. Decant the butter to a piece of waxed paper and roll up into a 1-1/2 inch diameter roll. Chill or freeze. When ready to use, thaw if frozen and slice little "Coins" and top your fish or veggies.

LING LINGS SPICY MARINADE

FOR MANY PORK DISHES

Ling Ling is a friend of mine and she gave me this recipe about 20 years ago. It's great for kabob meat, country style ribs, rack of rib, chops, tenderloin. anything pork. Guess what? Good on chicken too! [] Spike is not the author. []

1 sm. Yellow onion, chopped fine

3 stalks of celery, chopped fine

2 cloves, fresh garlic, minced

Half stick of butter

1/4 cup brown sugar

3 Tbsp. rice vinegar

1 cup beef stock or broth

1 cup catsup

1 splash of Worcestershire sauce

2 tsp. Dijon Mustard

2 pinches of red pepper flakes

Salt and pepper to taste.

Cook onion, celery and garlic until tender. Add the sugar and vinegar to the hot pan for a moment then add the rest of the ingredients and simmer for 20 minutes. A good squeeze of fresh lime juice at the end makes it memorable.

Cool and store in a glass jar in your refrigerator if not using right away.

www.chef2chef.net

ORANGE ANCHO CHILI BBQ SAUCE

Serves 4

 

1 cup orange marmalade

1 cup tomato sauce

2 tablespoons red wine vinegar

2 tablespoons Ancho Chili powder

1 teaspoon garlic, chopped

1/2 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon cumin, ground

Combine marmalade, tomato sauce, vinegar, Ancho Chili powder, garlic, salt, cayenne, and cumin in a small saucepan and stir to incorporate. Heat sauce to a boil, stirring often. Simmer for 2 minutes, and let cool completely.

PARTY VEAL

4 servings

1 1/2 lbs veal cutlets

1/4 cup flour

2 tablespoons butter

1/2 lb mushrooms, thinly sliced

1 tablespoon finely chopped onions

1/2 cup dry white wine

1 cup whipping cream

1 tablespoon fresh lemon juice

salt

freshly ground black pepper

garlic powder

Buy the thinnest veal cutlets you can, or pound the ones you have until they're thin. Cut into serving size pieces and dredge in the flour. Sauté quickly in the butter. Remove from pan and keep warm in a low oven.

Sauté onions and mushrooms over high heat in the same pan. Add wine and cream and reduce to medium; stir until thick. Stir in lemon juice and spices.

Place veal on an attractive serving platter and pour sauce over. Garnish with freshly chopped parsley if you have the time and inclination. Serve immediately with rice or noodles.

PICNIC PASTA SALAD

16 oz. medium-size pasta shells

1 bunch broccoli

1 cup mayonnaise

1/2 cup sour cream

1/4 cup Dijon-style mustard

2 Tbsp white wine vinegar

2 Tbsp sugar

1 tsp dried tarragon

1 tsp salt

1/2 tsp black pepper

1 medium onion

1 red pepper

6 1/2 oz. cooked chicken, tuna, lobster, crab or shrimp

Fill large Dutch oven with water and bring to boil. Add pasta and broccoli (cut into bite-size pieces); cook over medium heat about 5 minutes, or until pasta and broccoli are almost cooked. (Pasta will be al dente and broccoli firm). Drain pasta and broccoli; rinse under cold water and drain again.

In medium bowl, mix mayonnaise, sour cream, mustard, vinegar, sugar, tarragon, salt and freshly ground pepper. In large mixing bowl, toss pasta and broccoli, chopped onion, chopped pepper; chicken or seafood (broken or cut into bite-size pieces), and mayonnaise mixture together until well blended. Cover and refrigerate until serving. Makes 12 servings.

PLANTATION SAUCE

Serves 10

 

3 tablespoons butter

3 tablespoons pecans, chopped

3 tablespoons brown sugar

1 ounce rum

1 each mango, fresh

1 each papaya, fresh

1 cup water

 

Melt the butter in a pan and sauté the pecans until lightly browned, add the sugar and cook for 2 more minutes over low heat. Flame the pan with the rum. When the alcohol has burned off add the mango and papaya and mash together. Add the water, bring to a boil and then simmer for 15 minutes. Store in a glass jar in the refrigerator.

Serve over the top of your grilled breast. Serve with a nice salad of spring field greens, some fresh fruit and a fruity vinaigrette.

PORK RIB SATAY

Marinade Ingredients

6 ounces orange juice

3 ounces lemon juice, fresh

2 tsp. fresh garlic, minced

pinch of sugar

2 tsp. soy sauce

pinch of pepper

Sauce Ingredients

3 Tbsp. butter

10 Tbsp. creamy peanut butter

2 Tbsp. soy sauce

2 tsp. lemon juice, fresh

1-1/2 tsp. dried red pepper flakes

1/2 cup coconut milk, or heavy cream

2 whole racks of St. Louis style pork ribs

Cut each rack in half and place them in a large gallon size ziplock bag. Add the marinade ingredients to the bag and seal. Shake the bag briskly to coat the meat and dissolve the sugar. Place the ribs in the cooler overnight or for at least 5 hours.

Heat your gas grill to low and place the ribs on the grill bone side down and close the cover on the grill. Cook covered for the first hour checking and turning as necessary. For the remainder of the time cook with the cover up. This can take between 45 minutes to one more hour.

While the ribs are making your neighbors crazy from the smell, make the Peanut Sauce by combining the butter, peanut butter, soy sauce, lemon juice and pepper flakes in a saucepan. Heat for 8 minutes over low heat and then add the coconut milk. Bring to a simmer for 4 minutes and serve with the ribs on the side in dishes for dipping.

PORK RIBS

I prefer to use a St. Louis Style Rib. It is meatier and more forgiving than a baby back or smaller pork ribs. I like to slow cook them for 3 hours with a dry rub instead of coating them in sauce and braising them. You can add the sauce later when they hit the grill or serve the sauce on the side.

There are many seasonings you can use to "Rub" into your meat before you cook it. The shelves on the store are loaded with them, but it's much cheaper to make your own. Use the following basic BBQ Rub blend on pork or beef ribs. Rub the seasoning into the meat with your clean hands prior to cooking.

[] This is from www.chef2chef.net Spike is not the author; merely the messenger. []

BBQ Rub Seasoning

2 Tbsp. salt

4 Tbsp. sugar

1 Tbsp. cumin, ground

2 Tbsp. black pepper

2-3 Tbsp. chili powder

3 Tbsp. paprika

Store in a tightly sealed container out of the heat and sunlight.

To Cook the Ribs

Somewhere around noon, preheat your oven to 180 degrees and take your ribs out of the refrigerator and rinse them under cold running water for a minute and pat dry. Apply your BBQ Rub Seasoning liberally to the outside surface of the meat and rub it into the ribs on all sides over a sheet pan. Tap loose any seasoning that will fall off. Repeat with another rack of ribs.

Place the pan into the slow oven for three hours. Go swimming! Come back and remove them from the oven and set aside until ready to grill them or refrigerate them for use tomorrow.

When you are ready to grill them, do it over a medium low heat until heated through. This is where you make the choice of whether or not you want them served wet or dry. If you want them served wet (with sauce on them), baste liberally with your favorite sauce during the grilling time. For dry, just reheat and serve the sauce on the side.

Here is a simple and different BBQ sauce for pork roasts or ribs or chicken. If basting over high heat, use towards the end of the cooking process as the honey will tend to caramelize and could give a burned flavor to your food

Honey Mustard Sauce

1 stick of butter

1 cup of honey

1 cup Dijon Mustard

3 tbsp. lemon juice

1 tsp. salt

Melt the butter and add in the remaining ingredients and mix well. Bring to just a boil and reduce heat to a simmer. Simmer for 3 minutes. Store in a glass jar under refrigeration if preparing ahead of time.

PORK TOSTADAS

thinly cut pork chops

corn flour (masa)

refried beans

chili

Cheddar cheese, grated

tomatoes, diced

lettuce, shredded

onions, sliced thinly or diced

salsa

Place each chop between two pieces of plastic wrap and pound it out with the flat side of a meat hammer. Dredge the flattened chops in corn flour and pan sear or place on your grill for a few minutes until it is cooked through on both sides. The chops are very thin and will only take a short time to cook. Place on a plate until all the pieces are done. The flavor from the grill gives these a wonderful flavor!

Top the "Pork Tortilla" with refried beans and a little chili and some cheddar cheese and place in an oven that has been preheated to 350 degrees just until the cheese melts and the chili and beans are heated through.

Remove to warm plates and have available, diced tomatoes, lettuce, diced onions, salsa and maybe some more shredded cheddar. Allow your quests to top their tostadas as they wish. You might serve the following recipe with it also. It's a Tomatillo sauce-using avocado.

Tomatillo Sauce

Serves 12

 

1 avocado

6 tablespoons sour cream

2 4 oz. cans tomatillos, crushed

 

Remove the pit from the avocado and scoop the fruit out with a soupspoon. Place the avocado, the sour cream, and the tomatillos in a food processor or blender and puree until smooth.

 

Store in a sealed plastic container in the refrigerator. Best used the same day as prepared, but will last for up to 4 days without changing color.

(The acid in the canned green Tomatillo sauce keeps the avocado from turning brown and is wonderful with dip or on top of grilled chicken.) www.chef2chef.net

PURCHASED POT STICKERS

May 29, 2002 Posted: 02:45:10 PM PDT, By CAROL MIGHTON HADDIX,

CHICAGO TRIBUNE

Certain freezer items can lend support on evenings when a from-scratch meal is out of the question.

One product we tried recently with great success was a carton of pot stickers, those popular Chinese appetizers.

But we turned the dumplings into a main dish by combining them with shredded Chinese cabbage, mushrooms, soy sauce and a drizzle of mustard sauce.

You'll find different flavors of pot stickers in the supermarket freezer case, from vegetarian to pork or chicken. Any of them would work well in this recipe.

Also, feel free to substitute bok choy, Napa or regular green cabbage for the Chinese cabbage.

Here are some time-saving tips:

Make the cucumber salad first and let it marinate while you cook.

Heat rolls in the oven while you cook.

Cook the cabbage mixture at the same time the pot stickers are browning. Slice cabbage very thinly for quick cooking.

POT STICKERS WITH CHINESE CABBAGE

2 servings

1 carton (8 ounces) frozen meat or vegetable pot stickers

1 tablespoon vegetable or peanut oil

1 small head Chinese or napa cabbage, sliced thinly

4 ounces sliced shiitake or button mushrooms

4 green onions, sliced

1/4 cup soy or tamari sauce

1/2 cup water

1/2 teaspoon sugar

1/8 teaspoon ground red pepper or to taste

Prepared mustard sauce or vinaigrette, see note

Cook pot stickers in skillet according to package directions.

Meanwhile, heat oil in wok or large skillet. Add cabbage and mushrooms; stir-fry three minutes. Add green onions; stir-fry one minute.

Add soy sauce, water, sugar and red pepper; cook two minutes.

Spoon cabbage onto plates. Top with pot stickers. Drizzle mustard sauce over pot stickers.

Note: Use any commercial mustard sauce if you like, or make your own Chinese mustard: Mix 2 tablespoons dry mustard with 2 tablespoons water. Let stand five minutes.

 

PUREE OF ONION SOUP

A soup like this can be easily refigured as a sauce by omitting the stock and adding just 3/4 cup water. The resulting onion soubise makes a creamy, flavorful accompaniment to roasted meat and fish or a delicious side dish by itself.

The addition of olive oil and vinegar transforms it again into a creamy onion dressing. 4 servings

2 tablespoons peanut oil

6 sweet onions, peeled and sliced (about 12 cups)

2 garlic cloves, peeled and sliced

Kosher salt and freshly ground black pepper

1 cup chicken stock or broth

2 tablespoons unsalted butter

In a large saucepan, heat the oil over medium heat until it slides easily across the pan. Add the onions, garlic and salt and pepper to taste, and cook, stirring occasionally, until the onions are soft, about 20 minutes.

Add the stock and 1 cup water and simmer for 10 minutes more. Puree the soup, then press it through a fine strainer.

Just before serving, reheat the soup, whisk in the butter and add additional salt and pepper to taste.

RAISIN BULGUR PILAF

Serves: 4

Source: "Light and Easy Diabetes Cuisine" by Betty Marks

Book Info: http://tgcmagazine.com/bin/track/click.cgi?id=26

2/3 cup bulgur

2/3 cup boiling water

2 tablespoons golden or dark raisins

1/8 teaspoon salt

1/8 teaspoon ground cumin

Place bulgur in a medium-size bowl and cover with boiling water. Add remaining ingredients and stir to combine. Let stand 30 minutes until water is absorbed. Fluff and serve warm.

 

 

 

 

 

RASPBERRY ZINFANDEL BUTTER

Serves 8

 

Another great butter to keep in your freezer for an un expected dinner. Use this one on any white meat as soon as it comes off the grill or out from under the broiler. Garnish with fresh raspberries if they are in season.

 

1/3 cup raspberry vinegar

1/3 cup Zinfandel wine

1 each shallot, minced

1/3 clove garlic, minced

2/3 pound butter, softened

 

1. Bring vinegar to a boil in a saucepan. Add the wine, shallots, and garlic. Reduce heat to a simmer over a medium low heat until reduce in half to 1/3 cup.

 

2. Whip together butter and wine-vinegar reduction until smooth. Store in a glass container in the refrigerator or freezer until needed.

RHUBARB SPRINKLE

Nimue2 5/29/2002

10-12 servings or 9x13"cake pan

4 cups chopped rhubarb

1 (3 ounce) package strawberry Jell-O gelatin dessert

1 cup sugar

1 cup water

1 package yellow cake mix

1/2 cup coconut

1/2 cup nuts

3/4 cup melted butter, no substitute

Sprinkle ingredients in a 9-13 pan in order listed. DO NOT MIX. Bake at 325 for 25 min or until rhubarb is tender. Serve with whipped topping.

RIBS TDF

Contributed to Recipe du Jour by a loyal reader. [] Not by Spike []

First, be sure to peel the "membrane/skin" off the back of the slab. Most people don't know it's there! Cut slab in half and brush thoroughly with sauce -any good sauce will do...I use KC Masterpiece.....wrap securely in heavy duty foil, sealing,

putting each half on top of the other........if there's time, let this marinade over-night.

Bake, in a pan to catch any sauce that may leak, @ 300 deg for 2-1/2 hours; flip the package over after an hour and a half. Drain, baste with sauce and cook on the grill for 15-20 minutes, just to brown thoroughly, basting more as it browns. There is no need to slave over the grill, turning and turning as with most recipes.

They may need to be cut in "2-bone sections" before grilling, as they'll want to fall apart in anything larger.

When the grill's not available [rain or snow!], you can cook them for 3 hours in the oven and then uncover, drain, baste and put them back in the broiler to brown, flipping a few times and basting.

I wish I could take credit here, but this is Tony Roma's restaurant recipe that I came across years ago and it's unreal.

SALMON FILET VERA CRUZ

Serves 2

 

1 tablespoon mayonnaise

2 slices red onions, 1/4 inch thick

1/4 green bell pepper, cut into thin strips

1 Roma tomato, sliced 1/2 inch slices

4 button mushrooms, stem removed, cut in half to form circular pieces

1/4 teaspoon cracked peppercorns

1 pound salmon, filet

3 tablespoons GUACAMOLE BUTTER (which see)

3 slices limes

 

Start your gas grill and set the temperature to high, or preheat your oven to 400 degrees.

 

Spread the mayonnaise in the center of a piece of heavy-duty aluminum foil, cut to about 16 inches long. Place the onions on top of the mayonnaise and carefully pile each ingredient, in the order listed, on top of each other. Once you have finished stacking the ingredients up, fold the foil around the vegetables and fish, and seal so as not to let the juices flow out during the cooking process.

 

Place the package on the highest rack of your covered gas grill or on the lowest rack in your oven and cook for 20 minutes. Remove from heat and allow to steam in the foil for an additional 5 minutes before opening. Open foil and carefully remove salmon to a cutting board. Place half of the cooked veggies on each of 2 warm dinner plates. Cut the salmon filet in two, and place a piece on each plate as well. Serve with oven brown potatoes or your favorite rice recipe. Cut the veggies up and eat them with the fish like a warm salsa.

 

 

 

SALMON PINWHEEL SALAD

One 1 1/2 lb. fresh or frozen skinless salmon fillet, 1/2 to 3/4 inch thick

1/2 cup dry white wine or water

1/4 tsp salt

1/4 tsp pepper

1 bay leaf

10 oz. package European-style torn mixed salad greens

2 medium oranges, peeled and sectioned

1 cup thinly sliced cucumber

1/4 cup sliced almonds, toasted

1 recipe Fresh Orange Dressing (recipe follows)

Thaw salmon, if frozen. Cut salmon fillet lengthwise into 6 even strips. Lightly season with salt and pepper. Starting with the thick end of each strip, roll into pinwheels. Secure each pinwheel with a wooden toothpick or wooden skewer.

In a large skillet combine white wine or water, the 1/4 teaspoon salt, 1/4 teaspoon pepper, and bay leaf; bring to boiling. Add salmon. Return to boiling; reduce heat. Cover and simmer for 6 to 8 minutes or until fish just flakes easily when tested with a fork; turn once. Using a slotted spoon, remove salmon from cooking liquid. Discard cooking liquid. Cover and chill salmon in refrigerator at least 2 hours (or for up to 24 hours).

To serve, arrange salad greens, orange sections, cucumber slices and almonds on salad plates or in salad bowls. Top each salad with a salmon pinwheel. Spoon Fresh Orange Dressing over salads. Makes 6 servings.

FRESH ORANGE DRESSING

1/2 C, dairy sour cream

1/2 t. finely shredded orange peel

2 T. orange juice

2 t. sugar

1/2 t. poppy seed

Additional orange juice as needed

In a small bowl stir first five ingredients together, adding additional juice, 1 teaspoon at a time, until desired consistency.

Makes about 1/2 cup.

 

 

 

 

SAUCE NEW ORLEANS

(Creole Style)

2 Tbsp. Butter

2 small cloves fresh garlic, peeled and diced fine

1 medium red onion, diced fine

1 stalk celery

1/2 each red and green bell pepper, seeds removed and diced

1 bay leaf, whole

1 pinch of paprika and cayenne each

2-1/2 cups fresh diced tomatoes

1/2 cup chili sauce

Cook the veggies in the butter until tender but not brown. Add the rest of the ingredients and simmer for about 15-18 minutes. Remove the bay leaf and serve over fresh fish or a bowl (1-1/2 pounds cooked) of steamed shrimp or crawfish tails.

SHRIMP MACARONI SALAD

3/4 pound cooked, cleaned medium shrimp

1 cup chopped cauliflower

1 cup sliced celery

1/4 cup chopped fresh parsley

1/2 cup French dressing

1/4 cup mayonnaise

1 tablespoon lemon juice

1 tsp. grated onion

1/2 tsp. celery seeds

1/4 tsp. pepper

Cook macaroni according to directions, drain. Combine macaroni and other ingredients; toss gently to mix. Cover and refrigerate at least 8 hours. Serve cold.

SLUICEY DAB IN A FOOT TUB

 

1 head lettuce, large

mayonnaise

Sour cream

Cider vinegar

Salt & Pepper

1 large cucumber

1 large onion

1 good sized tomato

Shred lettuce thinly. Thinly slice cucumber and onion. Chop up tomato coarsely.

Throw together in a large bowl or foot tub. Add sour cream, mayonnaise and Cider Vinegar until the vegetables are covered. Probably about a quarter inch--

the salad should be rather thin and "sluicey"--soupy.

Amounts are probably about 2 pints mayonnaise to one half pint cider vinegar and one pint sour cream, lots of salt and pepper to taste.

Chill before serving. Leftovers are good on sandwiches.

 

This recipe is from a book that Aunt Debbie shared with the writer [] not Spike [] over the weekend. The Treasury of White Trash Cooking. The book is Great!

STEAK INFORMATION

How to pick your steak.

Leaner cuts (less marbling) have more flavor but tend to be a bit tougher if cooked past medium. The Sirloin, New York, Round and Flank fall into this category.

The most marbled cut is the Rib Eye. Often called a Cowboy Steak. It is cut from the same piece of meat as the Prime Rib. It has flavor and tenderness but has more fat in it. It remains a good steak even cooked well done.

The most tender but not necessarily the most flavorful steak is the Tenderloin. It is a muscle that is hardly used by the animal, so it eats very soft. It has little marbling but remains tender because of the fine muscle texture. A prized piece of meat and the most expensive cut of beef. Best if ordered up to medium but remains tender, although slightly dry if ordered well done.

Most Flavor: Sirloin and New York

Most Tender: Rib Eye and Tenderloin

--------------------------------------------------

Checking for doneness using the touch method.

I've worked in Steak houses as a chef more many years. When you have a five by three foot grill loaded with steaks, fish, veggies and ribs, you have to be able to tell if your meat is cooked properly by touching it. Here is the story I use to train a broiler cook. It seems to be pretty fool-proof, depending on the fool.

For Rare, let your left hand hang loose in front of you. Poke your right index finger into the fleshy part of your left hand between your index finger and thumb. It will offer very little resistance and is soft and pliable. This is how a steak cooked rare will feel to the touch.

For Medium Rare, extend the same left hand but this time spread out your fingers and poke the same spot with your right index finger. You'll see that it is firmer and a little springy to the touch. This is how a steak cooked medium rare will feel.

For Medium, Make a fist with your left hand and poke again. It should feel firm and only give a little. This is how the medium steak will feel.

For those how like their meat well done, guess how that feels. Very firm! Personally I can't eat meat cooked well done on a grill, but that's just me.

STRAWBERRY ANGEL FLUFF

1 Angel Food Cake

1 qt. Strawberries, hulled & sliced

2 - 8 oz. Cream Cheese, softened

1 cup Sugar

1 - 8 oz. Whipped Topping

1 - 16 oz. Strawberry Glaze

Tear the cake into bite size pieces & place in bottom of 9x13 pan. Beat the cream cheese & sugar until light & fluffy. Fold in the whipped topping. Mash the cake pieces down with your hand & then spread the cream cheese mixture over the cake. Mix the strawberries & glaze together, making sure that the straw-berries are evenly coated. Spread the strawberries over the cream cheese mixture & refrigerate for approx. 1 hour.

STRAWBERRY CHEESECAKE SHAKE

from Sonic(r) Drive-In

The cool thing about this week's Top Secret Recipe is that many of the ingredients come in a kit designed for making strawberry cheesecake. Find Jell-O No Bake Strawberry Cheesecake mix near the puddings in your supermarket and you have half of the ingredients locked up. Inside the box are three separate packets: Strawberries, the cheesecake mix for flavoring and graham crackers crumbs to sprinkle over the top of your shake as they do at the restaurant. To complete your clone you'll just need some vanilla ice cream, a cup of milk and a little whipped cream. The recipe below makes two regular size shakes, but you can make another two drinks with the remaining strawberries that come in the mix. If you thaw out some frozen, sweetened strawberries (those syrupy strawberries that come in a box), you can make as many as 8 more shake clones with the remaining cheesecake mix powder and graham cracker crumbs.

From Top Secret Recipes:

1 cup milk

3 cups vanilla ice cream

1/2 cup strawberries and syrup (from Jello-O No Bake Strawberry Cheesecake

kit)

3 tablespoons cheesecake mix powder (from cheesecake kit)

On top

canned whipped cream

2 teaspoons graham cracker crumbs (from cheesecake kit)

1. Combine milk, ice cream, strawberries and cheesecake mix in a blender and mix on high speed until smooth. Pour into two 12-ounce glasses.

2. Garnish the top with a squirt of whipped cream from a can and about a teaspoon of graham cracker crumbs from the cheesecake kit. Serve each shake with a straw. Makes 2 regular size drinks. http://www.topsecretrecipes.com

SUNDAY MORNING APPLES

Apples - Rome apples are nice for this

Loose sausage

Place cored, peeled apples in a baking dish. Force sausage meat into core holes, and place a small mound firmly on top of each apple. Bake for about

1 hour at 375 degrees, or until sausage and apples are done.

Serve with eggs poached carefully in milk.

SWEET POTATO CHEESECAKE

EMERIL'S

1 1/2 cups butter cookie crumbs

1 cup ground pecan pieces

1 stick melted butter

3 pounds cream cheese, softened and cubed

1 cup Steen's Pure 100 percent Cane Syrup

6 eggs

1 cup heavy cream

1/2 cup flour Pinch of salt

1/2 teaspoon cinnamon

1 teaspoon vanilla

1 pound sweet potatoes, roasted peeled and mashed

2 cups sweetened whipped cream

Dash of bourbon

1 cup chocolate sauce

Preheat the oven to 350 degrees F. Combine the crumbs, ground pecans and the butter together. Mix well and press into a 10-inch spring-form pan. In a food processor, with the metal blade, mix the cream cheese until smooth. Add the cane syrup and blend. Add the eggs one at a time to thoroughly incorporate into the cheese mixture. Add the heavy cream.

Add the flour, salt, cinnamon and vanilla and blend until smooth. Add the mashed sweet potatoes and blend until smooth. Pour into the prepared pan. Bake for 1 hour and 15 minutes or until the cake is set. Remove from the oven and with a knife loosen the sides from the pan. This will prevent the cake from spiting down the center. Completely cool the cake before cutting.

For the sauce: In a mixing bowl, combine all the ingredients together and allow to sit for 2 to 3 hours. Combine the whipped cream and bourbon together, blend well. Garnish each piece of cake with the Bourbon Whipped Cream and a drizzle of chocolate sauce. Yield: 12 servings

 

TOMATILLO SAUCE

Serves 12

 

1 avocado

6 tablespoons sour cream

2 4 oz. cans tomatillos, crushed

 

Remove the pit from the avocado and scoop the fruit out with a soupspoon. Place the avocado, the sour cream, and the tomatillos in a food processor or blender and puree until smooth.

 

Store in a sealed plastic container in the refrigerator. Best used the same day as prepared, but will last for up to 4 days without changing color.

(The acid in the canned green Tomatillo sauce keeps the avocado from turning brown and is wonderful with dip or on top of grilled chicken.) www.chef2chef.net

TOMATO KETCHUP

10 lb Tomato; totally ripe

1 Bell pepper, red; seeded and chopped

4 large Onions; chopped

1 1/2 cups cider Vinegar

2 Garlic cloves; crushed

1 tsp Peppercorns

1 tsp Allspice, whole

1 tsp Cloves, whole

5 Cinnamon sticks

1 tsp Celery seed

1/2 tsp Mustard, dry

1/4 tsp Cayenne

4 Tbsp Sugar, brown

3 Tbsp Sugar, white

1 tsp Salt

Cut tomatoes in quarters and puree them in food processor along with bell pepper. Strain puree through a coarse sieve to remove skins and seeds. (You can dump the puree into a colander and work it through with your hands until there is nothing left in the colander but a dryish pulp of skins and seeds.) Now puree onions, combine with tomato and pepper puree, and pour into a large stainless steel or enameled kettle. Cook and stir occasionally over low heat until it is reduced by about a third and is considerably thicker. Meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery seed into the vinegar in a small pot and simmer covered for 1/2 hour to steep spices in the vinegar. Pour about half the spiced vinegar through a tea strainer into the thickened tomato mixture. Stir. Also add sugar, mustard, cayenne, and salt at this point. Here is where the tasting comes in. You can adjust any of these ingredients to suit you. You can add more spiced vinegar. Or a little plain vinegar. More or less sugar, mustard, cayenne. Just sort of tinker with it. Cook it some more, stirring often, until it looks like catsup should look. Taste and adjust again. You may notice that it looks slightly curdled. Not to worry. Hit it a lick in the food processor. It will smooth out immediately.

Pour into sterile jars, leaving 1/8" of head space. Process in a boiling water bath 15 minutes. -- The Only Texas Cookbook Linda West Eckhardt

TOMATO KETCHUP II

One peck ripe tomatoes

Four sweet peppers

Three tablespoons of salt

One fourth pound brown sugar

One quart vinegar

One tablespoon mustard

One tablespoon celery seed

One-fourth Cayenne pepper

One teaspoon black pepper

One teaspoon mace

One teaspoon cinnamon

One teaspoon cloves

Put tomatoes and peppers through the food processor. Add the other stuff and start cooking. Adjust the herbs and spices - omit the sugar if you like, or if you

have diabetes. Once it is finished, pour into sterile jars leaving some headspace,

and process in boiling water bath for 15 minutes.

TOMATO KETCHUP III

Yield: 6 to 7 pints

24 lb Ripe tomatoes

3 cups Chopped onions

3/4 tsp Ground red pepper (cayenne)

3 cups Cider vinegar (5 percent)

4 tsp Whole cloves

3 Cinnamon sticks; crushed

1 1/2 tsp Whole allspice

3 tbsp Celery seeds

1 1/2 cups Sugar

1/4 cup Salt

 

Wash tomatoes. Dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water. Slip off skins and remove cores. Quarter tomatoes into 4-gallon stock pot or a large kettle. Add onions and red pepper. Bring to boil and simmer 20 minutes, uncovered. Combine spices in a spice bag and add to vinegar in a 2-quart saucepan. Bring to boil. Cover, turn off heat and hold tomato mixture for 20 minutes. Then, remove spice bag and combine vinegar and tomato mixture. Boil about 30 minutes. Put boiled mixture through a food mill or sieve. Return to pot.

Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until mixture rounds up on spoon without separation. Fill pint jars, leaving 1/8-inch headspace. Adjust lids and process in boiling water bath for 15 minutes.

Style of Pack: Hot. Jar Size: Pints.

Process Time at Altitudes of 0 - 1,000 ft: 15 min.

1,001 - 6,000 ft: 20 min.

Above 6,000 ft: 25 min.

 

TOMATO KETCHUP IV

Amish

 

6 Celery ribs; cut into 1/4 -inch pieces

2 med Onions (about 2 cups); peeled and diced

1/4 cup Water

3 lb Tomatoes; quartered

5 tbsp Vinegar

1 cup Dark brown sugar; packed

1/2 tbsp Allspice berries

1/2 tbsp Whole cloves

1/2 tbsp Celery seeds

1 tsp Ground mace

1/2 tsp Salt

 

Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes.

 

Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.

 

Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions.

 

Yield: 1 1/2 pints.

 

Loomis writes: "This sweet ketchup comes from Mary Linebach, who owns and

runs a produce auction with her [Mennonite] husband, Paul, in Shippensburg,

Pennsylvania." [Mary describes the ketchup by saying]: 'The children love

it on pancakes...It's sweeter than store-bought and not as tangy...'

 

"The ketchup is good on morning hotcakes (an Amish custom) as it is on

Cheddar cheese sandwiches, as a dip for fresh vegetables or freshly baked

bread, and as a condiment with roast or fried meat or poultry. And it has

one distinct advantage over the most popular store-bought brand: You won't

have any trouble getting it out of the bottle, because it's not thick."

 

TOMATO KETCHUP V

Recipe courtesy of Gourmet Magazine

3 tablespoons olive oil

3 cups coarsely chopped onion

3 garlic cloves, minced

3 pounds ripe plum tomatoes, coarsely chopped

1/3 cup distilled white vinegar

1/2 cup dark corn syrup

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1 teaspoon mustard seeds

1/2 teaspoon ground celery seeds

1 tablespoon salt

2 teaspoons freshly ground black pepper

In a large heavy pot heat the olive oil over moderate heat and cook the onion until golden brown, stirring occasionally, about 8 to 10 minutes. Add the garlic and cook for another minute. Add the tomatoes, vinegar, corn syrup, cloves, allspice, mustard seeds, celery seeds, salt and pepper stirring to combine. Bring the mixture to a boil, reduce heat and simmer, stirring occasionally, for 1 hour. Pass the mixture through a food mill into a bowl and return to the pot. Bring the mixture back to a simmer and cook until very thick, stirring occasionally, about 45 minutes. Allow the ketchup to cool. The ketchup can be sealed in sterilized jars and kept indefinitely. Yield: 3 cups

TUNA PASTA

1 large russet potato

8 ounces green beans

1 cup canned chicken broth

1/2 tsp. dried thyme, or 1 teaspoon fresh

1 can solid white tuna (12 ounces) in water.

8 sprigs Italian parsley

1 pound cooked and drained pasta (spaghetti, rigatoni etc.)

1 medium sized lemon

Salt and Pepper

1/2 cup black olives (optional)

Rinse potato and green beans briefly in a colander. Cut potato into small cubes. Snap beans into 2 inch lengths and discard stems. Put vegetables into a large skillet with broth and thyme. Bring to a boil, reduce heat, cover and simmer 8 minutes until tender. While vegetables simmer, drain tuna and flake into a medium-sized bowl. Coarsely chop parley and add to tuna. Add the simmered vegetables and olives (if using) and broth from pan. To serve: toss pasta with tuna mixture. Cut lemon in half and squeeze juice over pasta and toss again. Season with salt and pepper. Serves 5. Serve warm or chill and serve cold.

VEAL PICATTA

A light quick meal that you serve with pasta of your choice and peas.

4 servings

1 lb veal scaloppini

kosher salt

fresh ground pepper

flour

2 tablespoons canola oil

2 tablespoons butter

6 tablespoons butter

lemon juice

2 tablespoons capers

2 tablespoons chopped parsley

Heat skillet over medium heat, add oil and 2 tbsp butter.

Salt, pepper and flour the veal on both sides, shake off excess. When oil shimmers, add veal to pan and lightly brown on both sides. Set veal on warm plate in oven.

Melt remaining butter in pan and add lemon juice and capers, scraping the bottom of pan. Pour this sauce over the veal and sprinkle with parsley.

VEGETABLE BEEF SOUP

Amounts of ingredients depends on size of crock pot.

2 lbs. frozen vegetables (use the mixed vegetables, or bags of green beans, corn, carrots, etc.)

2 cans stewed tomatoes with juice

16 oz. V-8 juice

1-2 lbs. stewing beef

Put it all in the crock pot in the morning. Cook on low for 6 to 8 hours or so.

WATERMELON CHILLER

posted by aishwarya 5/4/2002

2-3 servings

1 glass cubed watermelons

1 glass watermelon juice

2 teaspoons lemon juice

1 teaspoon fresh ginger juice

2 to 3 drops mint extract

sugar, as required

lemon slices, for decoration

mint sprigs, for decoration

Mix all ingredients except the watermelon cubes. Chill this mixture.

In a tall glass put half of the cubed watermelon, and pour half of the chilled mixture on top. Repeat the same for the balance. Decorate with a slice of lemon and mint sprigs. Serve immediately.

 

 

 

YOUR OWN STEAK SAUCE

1/4 pound of butter

1 cup sliced mushrooms

1 tsp. fresh garlic, minced

1/2 cup white wine, dry

2 Tbsp. A-1 sauce

1 Tbsp. Worcestershire Sauce

Melt your butter is a saucepan and add the mushrooms and garlic. Sauté until the mushrooms are done. Add the white wine and cook for 2 minutes, then add the two sauces and heat on low for 12 minutes. Use to baste your steaks or serve on the side.

 

SHALOM FROM SPIKE & JAMIE



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