1 cup miniature marshmallows
1 pkg. (3.4 oz) Pistachio flavor instant pudding
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed whipped topping.
Combine marshmallows, dry pudding mix, pineapple and nuts in large bowl.
Stir in whipped topping.
Refrigerate for 1 hour.
Tuesday, September 13, 2011
whole wheat pizza dough (for grilling)
Stir together:
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
3/4 cup warm water (105-115 degrees F.)
1 pkg. (1/4 oz.) active dry yeast
1/2 tsp. sugar
Let stand until foamy, about 10 minutes.
Stir in:
1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp extra virgin olive oil
1 tsp. kosher salt
Knead dough on lightly floured surface until smooth, about 2 minutes.
Put in lightly oiled bowl. Cover bowl loosely with plastic wrap and let dough rise until doubled in size, about 1 hour.
Form dough into 4 balls. Roll out dough ball on very lightly floured surface until 1/8 inch thick (about 10 inch diameter).
Transfer to baking sheet lined with plastic wrap and cover tightly with another sheet of plastic. Repeat with remaining dough.
Freeze dough until firm (about 10 minutes) or ready to use.
(Frozen crusts can be frozen for up to 1 month)
When grilling...Place frozen crust directly on grill. Dough will begin to bubble and brown. Turn crust over and brown the other side. Take off the grill and put on pizza toppings. Return to the grill on a cookie sheet. Heat until toppings are heated through. If using meat, be sure it is fully cooked.
Broccoli Quiche
15 oz. pkg. Pillsbury All Ready Pie Crusts
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
1 tsp. flour
FILLING
4 eggs, slightly beaten
1 cup half-and-half
2 T Finely chopped onion
1/2 tsp salt
1/2 tsp. thyme leaves
9-oz. pkg. frozen broccoli, thawed and drained.
3 oz. (3/4 cup) shredded cheddar cheese
3 oz. (3/4 cup) shredded monterey jack cheese
Heat oven to 350 degrees F. Prepare pie crust according to package directions for filled one-crust pie. (refrigerate remaining crust for later use.)
In large bowl, combine eggs, half-and-half, onion, salt and thyme; set aside. Layer broccoli and cheeses in pie crust-lined pan. Pour egg mixture over broccoli and cheese. Bake at 350 degrees Fl for 40-50 minutes or until knife inserted near center comes out clean. Cool 5 minutes. Cut into wedges to serve. 6-8 servings.
Monday, August 22, 2011
Coconut Lime Chicken Soup
1-2 to 2-1/2 lb. rot. chicken
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
1-15 oz. can unsweetened coconut mile
2 cups chicken stock
1/4 cup line juice (2 med. limes)
1-1/2 cups thinly sliced carrots (about 3 med. carrots)
1 T soy sauce
2 tsp. Thai seasoning blend
1/4 tsp. salt
fresh cilantro
lime wedges
Remove and discard skin and bones form chicken. Shred chicken. In large saucepan combine shredded chicken with coconut milk, water, lime juice, sliced carrots, soy sauce, the 2 tsp. Thai seasoning and salt. Bring to a boil. Reduce heat and simmer, covered, 8 minutes or until carrots are crisp-tender.
To serve, sprinkle bowls of soup with additional Thai seasoning and cilantro. Pass lime wedges.
makes 4 servings.
Tuesday, August 16, 2011
Turkey-Broccoli Salad with Grapes
1/3 cup white balsamic vinegar
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
2 T olive oil
2 tsp sugar or sugar substitute equivalent to 2 tsp sugar
1/8 tsp salt
1 12-ounce package shredded broccoli slaw mix
1 pound cooked turkey breast, shredded (or chicken)
1-1/2 cups seedless red grapes, halved
1 cup coarsely shredded carrot
1/4 cup sliced or slivered almonds, toasted or sunflower kernels
1/8 tsp coarsely ground black pepper
1. For vinagrette: In a screw-top jar, combine vinegar, oil, sugar and salt. Cover and shake well.
2. In a very large bowl, combine broccoli slaw mix, turkey, grapes and carrot. Add dressing; toss to coat. Serve immediately or cover and chill for up to 24 hours. Sprinkle with almonds and pepper just before serving.
Turkey-Vegetable Bake
2 cups sliced fresh mushrooms
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)
1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.
2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
3/4 cup chopped red or yellow sweet pepper
1/2 cup chopped onion
2 cloves garlic, minced
2 T butter
1/4 cup all purpose flour
3/4 tsp salt
1/2 tsp dried thyme, crushed
1/4 tsp black pepper
2 cups fat-free milk
1 10-ounce package frozen chopped spinach, thawed and well drained
2 cups cooked brown rice
2 cups chopped cooked turkey or chicken
1/2 cup shredded Parmesan cheese (2 ounces)
1. In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey and 1/4 cup of the Parmesan cheese.
2. Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
Tex-Mex Summer Squash Casserole
2 1/4 pounds summer squash, quartered lengthwise and thinly sliced crosswise (about 10 cups)
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
2/3 cup finely chopped yellow onion
1 4-ounce can chopped green chiles
1 4-1/2-ounce can chopped jalapenos (about 1/2 cup) drained
1/2 tsp salt, or to taste
2 1/4 cups grated extra-sharp cheddar cheese, (about 7 ounces) divided
1/4 cup all-purpose flour
3/4 cup mild salsa
4 scallions, thinly sliced, for garnish
1/4 cup finely chopped red onion, for garnish
1. Preheat oven to 400 degrees. Coat a 9X13 inch baking dish with cooking spray.
2. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese in a large bowl. Sprinkle with flour; toss to coat. Spread the mixture in the prepared baking dish and cover with foil.
3. Bake the casserole until it is bubbling and the squash is tender, 35-45 minutes. Spoon salsa over the casserole and sprinkle with the remaining 1 1/2 cups cheese. Bake, uncovered, until golden and heated through, 20-30 minutes. Sprinkle with scallions and red onion.
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