Em can cook?

Johnnycakes

Sun, 07 Jan 2007 01:00:27 GMT

This is a nice recipe for thick cornmeal pancakes, they don't need anything more than a touch of butter once they're cooked. I eat them a lot like a biscut. Very tasty!

INGREDIANTS
2 1/2 cups cornmeal (preferably stone-ground or organic)
1 1/2 teaspoon salt
6 to 7 tablespoons butter
3 tablespoons buttermilk (or plain yogart)
1 teaspoon baking powder
1 teaspoon baking soda

DIRECTIONS
1) Combine cornmeal and salt into a large bowl. Boil 2 cups of water with 1 tablespoon of the butter and pour over the cornmeal. Stir well with a wooden spoon and then let the batter sit for 10 minutes. It will thicken a bit.

2) Stir the buttermilk or yogurt into the batter. Sprinkle the baking soda and powder over the batter and stir well.

3) On a griddle or in a large skillet, melt 1/2 tbs butter over medium-low heat. With lightly floured hands take hold of about 2 tbs of batter and form a cake 2 1/2 inches in diameter and 3/4 inch thick. (If the batter is too thin to form a patty, spoon onto griddle) Form 3 more cakes in this manner. Place the johnnycakes on the griddle or pan and cook them for 4 to 5 minutes or until they are golden brown on one side. Turn them and cook them for 4 minutes more. Remove the cakes from the heat.

Makes 16 to 20 cakes (serves 4 to 5)

Taken from Vegetarian Planet by: Didi Emmons

Chicken and Dumplings

Fri, 15 Dec 2006 05:30:36 GMT

Ingredients

2 cups chopped carrots
2 cups chopped potatoes
1-1/2 cups chopped parsnips
1 clove garlic, minced
2 bay leaves
1 teaspoon dried sage, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 14-ounce can chicken broth
1 10-3/4-ounce can condensed cream of chicken soup
2 tablespoons water
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/2 cup shredded cheddar cheese (2 ounces)
1/3 cup cornmeal
1 teaspoon baking powder
1/4 teaspoon salt
1 egg, beaten
2 tablespoons milk
2 tablespoons butter, melted

Directions

1. For stew, in a 4- or 5-quart slow cooker combine the carrots, potatoes, parsnips, garlic, bay leaves, sage, the 1/2 teaspoon salt, and pepper. Place the chicken on top of the vegetables. In a medium bowl gradually whisk broth into soup. Pour broth mixture over the chicken.

2. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

3. If using low-heat setting, turn slow cooker to high-heat setting. With a wooden spoon, stir stew. Remove bay leaves; discard. In a small bowl combine water and cornstarch; stir into stew until combined.

4. For dumplings, in a medium mixing bowl combine flour, cheese, cornmeal, baking powder, and the 1/4 teaspoon salt. In a small bowl combine egg, milk, and melted butter. Add egg mixture to flour mixture. Stir with a fork until moistened. Use 2 spoons to drop dough directly on top of stew.

5. Cover; cook for 25 to 30 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) Makes 8 servings.

Crock Pot Posole

Fri, 15 Dec 2006 05:28:52 GMT

Ingredients

2 14-1/2-ounces cans golden hominy, drained
1 4-ounce can chopped green chili peppers, undrained
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts and/or or thighs, cut into 1-inch pieces
1 14-1/2 ounce can tomatoes, undrained and cut up
2 14-1/2 ounces cans reduced-sodium chicken broth
1 teaspoon dried oregano, crushed
1/2 teaspoon ground cumin
2 tablespoons snipped fresh cilantro
Fat-free dairy sour cream (optional)

Directions

1. Place hominy, chili peppers, onion, garlic, chicken, tomatoes, chicken broth, oregano, and cumin in a 3-1/2, 4-, or 5-quart crockery cooker. Cover and cook on low setting for 5 to 6 hours or on high setting for 2-1/2 to 3 hours. Stir in cilantro. Garnish each serving with fat-free sour cream, if desired. Makes 8 to 10 servings.

Kielbasa Stew

Mon, 04 Dec 2006 18:34:06 GMT

INGREDIANTS

4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS

1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

Makes 4 or 5 servings.
Source: Better Homes and Gardens

Turkey Breast with Cornbread Stuffing Recipe

Wed, 22 Nov 2006 20:09:45 GMT

INGREDIANTS

1 (3 pound) boneless, skinless turkey breast
2 teaspoons olive oil
1 1/2 cups finely chopped fresh mushrooms
3/4 cups finely chopped onion
1 clove garlic, minced
Dash of dried thyme
1/4 cup minced fresh parsley
3 tablespoons currants
2 tablespoons chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup unsweetened apple juice
2 tablespoons honey
1/8 teaspoon dried thyme
1 small clove garlic, crushed

Cornbread:
1/4 cup yellow cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon sugar
1/4 cup skim milk
1 tablespoon frozen egg substitute, thawed
1 1/2 teaspoons olive oil

DIRECTIONS

Cornbread: Combine first 4 ingredients in a medium bowl and make a wellin the center. Combine milk, egg substitute and oil and add into thewell in the dry ingredients. Mix together just until dry ingredientsare moistened. Pour batter into a loaf pan and bake at 400 degrees for10-12 minutes or until lightly browned. Cool in the pan on a wire rack.

Turkey: Trim fat from turkey and place on waxed paper. Slice breastalmost in half horizontally and fold open to enlarge turkey breast.Place wax paper on top and flatten breast to 1/2-inch thickness using ameat mallet or rolling pin.

Stuffing: Add oil to large nonstick skillet and heat over medium heatuntil hot. Add mushrooms, onion, garlic and dash of thyme. Saute for 5minutes or until vegetables are tender. Tear cornbread into pieces andprocess in a blender or food processor into dry crumbs. Stir incornbread crumbs, parsley and next 4 ingredients and mix well. Spooncornbread mixture in center of the turkey breast, leaving a 2-inchborder at sides. Tightly roll turkey breast starting with shorter side.Tie turkey breast with string at 2-inch intervals.

Glaze: combine apple juice, honey, 1/8-teaspoon thyme and crushedgarlic in a small bowl and mix well. Place turkey breast roll seam sidedown on a rack in a baking dish and brush with apple juice mixture.Shield turkey breast with foil and bake at 325 degrees for 1 hour,basting frequently with apple juice mixture. Uncover and bake another30 minutes or until meat thermometer reads 170 degrees. Remove stringand let roll stand for 10 minutes before cutting into 12 slices.

Makes 12 Servings
Serving Size: 1 slice (approx 3 ounces turkey and 4 ounces stuffing)

Nutrients per serving:
Calories: 200
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 70 mg
Sodium: 192 mg
Carbohydrate: 12 grams
Protein: 29 grams
Dietary fiber: 1 gram

Apple Oatmeal Pancakes

Tue, 10 Oct 2006 17:37:10 GMT

INGREDIANTS
3 small apples
1 1/2 cup whole wheat flour
1/2 cup oatmeal
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
2 cup water
1/4 cup chopped walnuts (optional)
1 tsp vanilla extract, or to taste (optional)

DIRECTIONS
Peel, then chop apples. Add about a teaspoon of water. Put in small panand cook for about 3 to 4 minutes or until soft. Mash apples with theback of a spoon or potato masher, leaving some chunky apple pieces.

In a separate bowl, mix all dry ingredients together. Add water and mashed apples. Stir until combined.

Drop about 1/4 cup mixture onto a heated skillet that has been lightly sprayed with oil.

Makes about a 4-inch sized pancake.

*VARIATION* Pancakes can be made with bananas by replacing the 3 apples with 1 ripe banana.

Yucatan Burgers

Mon, 09 Oct 2006 19:13:26 GMT

INGREDIANTS

1 small butternut squash (about 1 1/2 pounds) cut in half
7 slices stale or toasted sandwich bread
2 tablespoons canola or corn oil
1 1/2 cups chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground coriander sees
1 1/2 cups (one 15-ounce can) cooked, drained, and rinsed red beans
1/2 cup chopped cilantro
1 tablespoon lime juice (from about 1/2 lime)
salt and pepper to taste

*Note* In this recipe you may substitute black or pinto beans for the red beans. Also it is recommended to serve the burgers on Kaiser rolls or hamburger buns.

DIRECTIONS

1) Preheat oven to 400 degrees. Place one half of the squash cut side down on a baking sheet, and bake the squash for 45 minutes or until the flesh soften. Remove the squash from the oven, and let it cool.

2) While the squash cools, break the bread into pieces, and whirl them into crumbs in a food processor. Transfer the bread crumbs to a bowl.

3) In a skillet, heat one tablespoon of the oil over medium heat. Add the onions, and saute them, stirring occasionally, for five minutes or until they soften. Add the garlic, oregano, and ground coriander, and saute for exactly two minutes more. Put the mixture into the food processor. Add cooked beans and the cilantro, and run the machine in spurts until the ingredients are chopped (not pureed). Transfer the mixture to a bowl.

4) When the squash is cool, spoon out and discard the seeds. Spoon out the flesh, chop it well, and add it to the bowl of beans and onions. Add the lime juice, the salt, the pepper, and 3 cups of bread crumbs to the bowl and mix well with your hands. If the mixture is too wet to form patties add more bread crumbs.

5) In a large skillet (preferably not non-stick), heat the remaining 1 tablespoon oil over medium heat. Form the mixture into patties. Pan-fry the burgers until the undersides are a deep golden brown, about 4 minutes. Flip the burgers, and cook about 4 minutes more. Serve the burgers immediately.

Taken from Vegetarian Planet by: Didi Emmons

Portobello Burgers

Thu, 21 Sep 2006 20:59:54 GMT

INGREDIANTS

2/3 cup dried lentils
2 Portobello mushrooms
2 tablespoons olive oil
1 small to medium onion minced
2 large garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon salt
ground black pepper to taste
2 cups bread crumbs
1/2 cup chopped parsley

DIRECTIONS

Bring 2 quarts of water to boil and add the lentils. Simmer the lentils for 20 to 30 minutes or until they are tender. Drain the lentils and let them cool.

Cut off the stem of each mushroom then finely chop the mushroom cap.

Heat one tablespoon of the olive oil in a large skillet over medium heat and add the onions. Cook them, stirring occasionally, for five minutes or until they soften. Add the garlic, and cook for two minutes more, stirring constantly. Add the chopped mushrooms and the cumin to the skillet, and cook for five minutes, stirring occasionally. Season with the salt and pepper. Take the pan off the heat.

Put the bread crumbs into a large bowl. Put the cooked lentils into a food processor or blender and runt he machine in spurts until they are coarsely chopped and somewhat pasty. Put the lentils in with the bread crumbs and add the chopped parsley and sautéed mushrooms, onions and garlic to the bowl. Mix well with your hands or a sturdy spoon. Add more bread crumbs if the mixture it too wet to form a patty. Chill the mixture from 1 hour to a week.

Form the mixture into four-inch patties. Heat the remaining oil in a large skillet (not non-stick) over medium head. Pan fry until the undersides are a deep golden brown, about three minutes. Flip the burgers and cook about three minutes more. Serve the burgers hot.

Variation: Try adding 3 ounces of soft goat cheese to the mixture before cooking it. The cheese adds flavor and can help to bind the burger together.

Taken from Vegetarian Planet by: Didi Emmons

Mom's Meatballs

Thu, 13 Jul 2006 21:10:42 GMT

INGREDIANTS

1.5 lb ground meat of choice (I used turkey)
1 cup fine dry bread crumbs
1 clove garlic, minced
1/2 cup milk
1/2 cup grated parmesan cheese
1/3 cup chopped onion
1 egg, beaten
1 tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. each cinnamon, allspice, and nutmeg
1/4 tsp. lemon juice
1/8 tsp. each crushed basil and oregano
1/8 tsp. red pepper
1/4 olive oil

DIRECTIONS

Thoroughly mix all ingredients except olive oil. Shape mixture into 1" balls; brown in hot oil in heavy skillet. Remove meatballs and drain on paper towels.

The most delicious meatballs I have ever had!

provided by kamsar

Thu, 25 May 2006 23:02:34 GMT

Panang Curry

Ingredients:
2 chicken breasts or about 1lb of chicken, cut into bite-size pieces (I used the frozen kind)
1 can (4oz) Panang curry paste (Used Mae Ploy brand from Uwajimaya)
1 can (14-16oz) of coconut milk (Used Chaokoh brand)
2 T fish sauce
2 T brown sugar (you may want more, we weren't sure it was sweet enough)

Veggies:
1 can baby corn, chopped into bite size pieces
1/2 green bell pepper, diced
1/2 red bell pepper, diced
red onions to taste (we didnt add this but we would, if we made it again)

I'vealso seen green beans and other veggies used. Bamboo shoots andpineapple are certainly ideas. Traditional Panang also calls for Kaffirlime leaves and sometimes sweet basil.

Rice:
I made 21/2c of Jasmine rice, which was more than enough. Make 2c of rice, with3c of water, steam for 15 mins and let sit covered for another 10 offthe stove.

Instructions:
Start boiling water for therice. Making the rice takes longer than the curry, especially if youlet it sit for 10 minutes after cooking.

Cut the chicken up and throw it in a wok. Brown it but don't cook it through. Take the chicken out and set it aside temporarily.

Dump2/3 of the coconut milk and the curry paste in the wok. Stir it up andboil it a little until you see red oily things rising to the top ov themixture - it doesn't take very long. Add the meat back into the wok,along with the fish sauce, sugar, and the rest of the coconut milk.Taste the curry and if need be add more fish sauce or sugar to taste.Simmer the mixture until it thickens up, or around 10 minutes. About 6minutes into simmering, throw in your veggies and stir it up.

Onceit's done simmering take it off the burner, put some rice on yourplate, slather it with curry goodness, and devour. The recipe makesabout enough to feed three hungry people, and as created above it's nottoo spicy.

Seared Pork cutlets with Asian Pan Sauce

Thu, 16 Feb 2006 18:15:55 GMT

INGREDIENTS:

2 tablespoons vegetable oil
4 boneless, thin cut pork loin chops
Salt and ground black pepper
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 cloves garlic, minced
2 teaspoons fresh ginger, minced

DIRECTIONS:

Heat oil in a large skillet over low heat. Sprinkle both sides of pork with salt and pepper. In a small bowl whisk together broth, soy sauce, vinegar, brown sugar, garlic and ginger; set aside.
Increaseheat to medium-high. When wisps of smoke start to rise from the pan,add pork; saute until golden brown, about 4 to 5 minutes on each side.Transfer chops to a plate, cover and keep warm.
Add broth mixture to empty skillet; simmer to blend flavors and thicken, about 4 to 5 minutes. Serve sauce with pork chops.

Garlic Dijon Salmon

Fri, 10 Feb 2006 00:14:08 GMT

INGREDIENTS

4 (6 ounce) salmon fillets
1/3 cup Dijon mustard
4 large cloves garlic, thinly sliced
1 red onion, thinly sliced
1 teaspoon dried tarragon
salt and pepper to taste

DIRECTIONS

Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray.
Arrange thesalmon skin side down in the prepared pan, and lightly coat with theDijon mustard. Place the garlic and onion slices on the salmon fillets.Season with tarragon, salt, and pepper.
Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.

grilled shrimp rice noodle bowl

Wed, 05 Oct 2005 00:26:06 GMT

INGREDIANTS:

8 large fresh shrimp, peeled and deveined

3 tablespoons olive oil

3 cloves garlic

1/2 cup fresh mint

1/4 cup chopped fresh cilantro

3 tablespoons fish sauce

2 tablespoons honey

1 lime, juiced

1/4 teaspoon ground white pepper

2 tablespoons fresh ginger root, minced

3/4 cup shredded cabbage

1 (6.75 ounce) package dried rice noodles

DIRECTIONS:

Preheat grill for high heat. Combine garlic, 1/4 cup mint,
cilantro, fish sauce, honey, lime juice and white pepper in food
processor or blender. Puree until smooth.

Bring a large pot of water to a boil. Cook noodles and cabbage for two minutes, or until done.

Meanwhile, coat shrimp with olive oil, and grill over high heat until golden, turning once.

Mince the remaining 1/4 cup mint. Serve noodles and cabbage in a bowl, topped with sauce and shrimp, and garnished with mint.

Cherry Coke Bar-b-q ribs

Tue, 12 Jul 2005 17:09:00 GMT

4 12-ounce cans cherry coke (flat)
2 cups cherry jam or preserves
1/3 cup Dijon mustard with horseradish
3 tablespoons soy sauce
2 tablespoons apple cider vinegar
1 table spoon hot pepper sauce (optional)

7 to 7.5 pounds well-trimmed pork spareribs

Set cherry coke out at room temperature for four hours or until no longer effervescent. Boil cherry coke in a large saucepan over medium-high heat until reduced to 1.5 cups (about 45 - 60 minutes). Stir in next 5 ingredients. Reduce heat to medium and simmer until mixture is reduced to 2.5 cups, stirring occasionally, about 35 - 45 minutes. Transfer glaze to large bow. (Can be made 1 week ahead).

Position racks in top and bottom thirds of oven and preheat to 325 F. Sprinkle ribs with salt and pepper. Wrap each rib rack tightly in foil, enclosing completely. Divide foil packets between 2 rimmed baking sheets. Bake until ribs are very tender, switching positions of baking sheets halfway through baking, about 2 hours total. Coll ribs slightly in foil. Pour off any fat from foil packets.

Prepare barbecue (medium-low heat). Cut each rib rack between bones into individual ribs. Set aside 1 cup glaze. Add ribs to bowl with remaining glaze and toss to coat. Grill ribs until brown and glazed, turning to prevent burning, about 5 minutes total. Serve, passing reserved glaze separately.

Enjoy!
from llsdvm

Asparagus, Chicken and Penne Pasta

Mon, 04 Jul 2005 18:20:00 GMT

Ingredients:
1 (16 ounce) package dry penne pasta
2 tablespoons olive oil, divided
3/4 pound skinless, boneless chicken breast meat - cut into bite-size pieces
4 cloves garlic, minced
12 ounces asparagus, trimmed and cut into 1 inch pieces
1 teaspoon crushed red pepper flakes
salt and pepper to taste
1/2 cup grated Parmesan cheese

Directions:
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and transfer to a large bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat. Saute chicken until firm and lightly browned; remove from pan. Add the remaining tablespoon of olive oil to the skillet. Cook and stir garlic, asparagus, and red pepper flakes in oil until asparagus is tender. Stir in chicken, and cook for 2 minutes to blend the flavors. Season with salt and pepper.
3. Toss pasta with chicken and asparagus mixture. Sprinkle with Parmesan cheese.

(i think this dish would tase better with a light cream sauce)

Bread Pudding

Fri, 17 Jun 2005 21:05:08 GMT

INGREDIENTS:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS:
1)Preheat oven to 350 degrees F (175 degrees C).

2)Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

3)In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

4)Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Breakfast Bake

Mon, 02 May 2005 01:57:17 GMT

*6 Slices Bacon
*6 large eggs
*1 cup milk
*1 tsp salt
*1/2 tsp dry mustard
*1/4 tsp black pepper
*2 cups shredded cheddar cheese
*16oz pkg tater tots

~ Crisp and crumble bacon, set aside

~ Preheat oven to 350 F
~ Beat together eggs, milk, salt, mustard and black peeper.
~ Grease a 9x13" pan. Layer bacon, egg mixture and cheese. Arrange Taters evenly on top.
~ Bake for 40 minutes, or until eggs are set and Taters are golden brown.
~ Let stand for 5 minutes before cutting.

Makes 6 to 8 servings

Peanut Noodles

Fri, 08 Apr 2005 16:23:11 GMT

INGREDIENTS:

* 8 ounces spaghetti
* 2 tablespoons sesame oil
* 1/3 cup peanut butter
* 1/4 cup soy sauce
* 1/4 cup hot water
* 1 tablespoon red wine vinegar
* 1 teaspoon white sugar
* 1/4 teaspoon crushed red pepper flakes

DIRECTIONS:

1. Cook pasta in a large pot of boiling water until done. Drain.
2. Meanwhile, combine oil and onions in a small skillet. Saute over low heat until tender. Add ginger; cook and stir for 1 to 2 minutes. Mix in peanut butter, soy sauce, water, vinegar, sugar, and red pepper flakes. Remove from heat.
3. Toss noodles with sauce, and serve.

I made this for dinner last night, I think if I make it again I'll use less peanut butter...

Easy Chicken Breast

Wed, 12 Jan 2005 20:52:21 GMT

INGREDIENTS:

* 4 skinless, boneless chicken breast halves
* 2 (10.75 ounce) cans condensed cream of celery soup
* 1 cup sour cream
* 1/3 cup white wine

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the soups, sour cream and white wine. Mix well and pour over the chicken. Cover with foil.
3. Bake at 350 degrees F (175 degrees C) for 1 hour.

**Note:cream of celery soup can be replaced with any "cream of" soup and it will still taste good. I used tomato and it was great.

Cherry-Coconut Bars

Sun, 21 Nov 2004 16:49:48 GMT

from idahoswede

1 cup all purpose flour
1/2 cup margarine or butter
3 Tablespoons powdered sugar
2 eggs, slightly beaten
1 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
3/4 cup chopped nuts (walnuts or pecans are nice)
1/2 cup shredded coconut (not fresh)
1/2 cup drained, quartered maraschino cherries

Heat oven to 350. Mix the 1 cup, margarine or butter and powdered sugar until smooth. In an 8x8x2" pan, spread out evenly and pat down. Bake about 25 minutes.

In the meantime, beat the 2 eggs lightly and stir in the rest of the ingredients. At the end of the above 25-minute baking period, spread this mixture over the baked pastry and return to the oven. Bake for another 25 minutes. Cool. Cut into 18 bars.

"I love this recipe. The cherries make it look lovely and the blend of cherry and coconut give it a very nice chewy texture."

Peachy Pork Chops

Sat, 02 Oct 2004 20:27:11 GMT

INGREDIENTS:
4 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil
1 (29 ounce) can sliced peaches, drained and syrup reserved
3 tablespoons brown sugar
1 teaspoon ground ginger

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

DIRECTIONS:
Heat oil in a large skillet over medium heat. Trim all visible fat from chops and season with salt and pepper to taste. Brown chops in vegetable oil.
Combine reserved peach syrup, brown sugar and ginger. Pour over chops and bring to a boil. Add peaches and cook, uncovered for 15 to 20 minutes or until liquid is reduced to half and thick. Turn chops occasionally to insure even cooking. Serve!

Iona's Zucchini Brownies

Mon, 27 Sep 2004 20:59:47 GMT

2 cups all purpose flour
1.5 cups granulated sugar
1 teaspoon salt
.5 cup unsweetend cocoa
1.5 teaspoons baking soda
2 eggs
2 teaspoons vanilla
2 cups grated zucchini
.5 cup vegtable oil
.5 cup chopped nuts (optional)

1) sift flour, sugar, salt, cocoa, and baking soda

2) combine with eggs, nuts, vanilla, zucchini, oil and nuts

3) spread dough in greased 9" x 13" pan

4) bake 30 mins in preheated 350 degree oven

Baked Dijon Salmon

Fri, 03 Sep 2004 02:38:31 GMT

INGREDIENTS:
1/4 cup butter, melted
3 tablespoons Dijon mustard
1 1/2 tablespoons honey
1/4 cup dry bread crumbs
1/4 cup finely chopped pecans
4 teaspoons chopped fresh parsley
4 (4 ounce) fillets salmon
salt and pepper to taste
1 lemon, for garnish

DIRECTIONS:
1) Preheat oven to 400 degrees F (200 degrees C).

2) In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.

3) Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.

4) Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Prep Time:20 Minutes
Cook Time:15 Minutes
Ready In:35 Minutes
Servings:4

VERY VERY TASTY!

Sesame Tilapia

Thu, 05 Aug 2004 23:26:19 GMT

2 (4 ounce) fillets tilapia
1/4 cup sesame oil
1 clove garlic, minced
1 teaspoon Italian seasoning
kosher salt to taste
fresh ground black pepper to taste

1 Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.

This is dinner tonight!

marinades...

Mon, 02 Aug 2004 00:17:04 GMT

I was poking around in our fridge this evening trying to figure out what to make for dinner and sighing at our abundance of salad dressings. It was when my eyes fell on a bottle of zestly lemon vinigrete that I remembered that one can use oil based salad dressings as a marinade or sauce. booya. So I pulled two chicken boobs out of the freezer, defrosted them and then covered the bottom of the baking dish in the zestly lemon vinigrete turned them so that they were covered every where and popped it in the over at 350... will likely take 20 to 30mins to cook. It already smells great.