Asparagus Vinaigrette
2007-07-23 11:20:00
Energy: 91 kcalIngredients:2 pounds fresh asparagus - trimmed;3 tablespoons olive oil;2 tablespoons lemon juice;2 teaspoons Dijon-style mustard;1/2 teaspoon ground black pepper;1/4 teaspoon salt;4 tablespoons buttered and toasted bread crumbs;1 cup cherry tomatoes - halved.Instructions:Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.
Taco Salad Casserole
2007-07-23 10:52:00
Energy: 555 kcalIngredients:40 ounces corn chips;8 pounds ground beef (AP);8 ounces onions - minced;3 cloves minced garlic;3 ounces all-purpose flour;1 1/4 quarts tomato juice;2 tablespoons cider vinegar;1 1/2 cups catsup;1 cup chili sauce;2 tablespoons granulated sugar;2 tablespoons salt;1/2 teaspoon black pepper;2 teaspoons chili powder;1/4 teaspoon cayenne pepper;3/4 teaspoon hot pepper sauce;1 teaspoon worcestershire sauce;60 ounces red beans - canned;4 pounds lettuce - chopped;12 ounces green peppers - chopped;12 ounces onions - finely chopped;42 ounces tomatoes - fresh, diced;42 ounces processed cheese - shredded.Instructions:Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.Brown meat in steam-jacketed kettle until internal temperature reaches 155°F for 15 seconds. Drain off fat.Add onions and garlic to meat. Cook until tender.Combine flour and tomato juice and add to meat mixture.Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat
Read more: Salad
, Casserole
Soviet Cocktail
2007-07-23 10:46:00
Energy: 131 kcalIngredients:1 1/2 ounces Vodka;1/2 ounce Dry Vermouth;1/2 ounce Dry Sherry;Lemon Twist.Instructions:Mix all ingredients, except lemon peel, with cracked ice in a shaker or blender and strain into a chilled cocktail glass. Twist lemon over drink and drop into glass.
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Polynesian Cocktail
2007-07-23 10:39:00
Energy: 168 kcalIngredients:2 ounces Light Rum;1/2 ounce Cherry Brandy;1/2 ounce Lime Juice;Sugar;Lime Wedge.Instructions:Moisten the rim of a cocktail glass by running the lime wedge around it, then dip rim into the sugar. Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.
Banana Cocktail
2007-07-23 10:32:00
Energy: 210 kcalIngredients:3 cans fruit cocktail (without the cherries) - drained;5 bananas - sliced;1/4 cup Grand Marnier liqueur or any other orange liqueur;1/2 cup orange juice;1/2 teaspoon vanilla essence;1/2 cup papaya puree;1/4 cup fresh cream;Instructions:Mix fruit cocktail and banana slices. Spoon into six cocktail glasses and pour sauce over, decorate with cherries and mint leaves. Beat together the rest of the ingredients (a smooth sauce is obtained when papaya purйe is prepared in a blender).
Big Chief Baked Beans
2007-07-23 10:25:00
Energy: 378 kcalIngredients:1/2 cup Big Chief
brown sugar - packed;2 1-pound cans pork and beans;1 teaspoon dry mustard;4 slices bacon -- chopped;1/2 cup catsup.Instructions:Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big Chief brown sugar and mustard and sprinkle one-half over beans. Top with other can of beans, sprinkle with remaining Big Chief brown sugar mixture, bacon, and catsup.Bake uncovered in slow oven, 325є for 1 1/2 hours.Description:"A great summertime picnic take-along."
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, Beans
, Baked Beans
Cozumel Lamb Kabobs
2007-07-23 10:19:00
Energy: 264 kcalIngredients: 1 fennel bulb;1 cup tomato vegetable juice;1 cup orange juice;1/4 cup finely chopped onion;1/4 cup chopped cilantro or parsley;2 tablespoons fennel seed;1 teaspoon salt;1/2 teaspoon pepper;2 pounds American Lamb boneless leg - cut into 1-inch cubes;1 cup small boiled onions;2 oranges -- cut into chunks (with skin);12 inch bamboo skewers -- soaked in water. Instructions:Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once.
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Alaska Seafood Pizza
2007-07-22 12:32:00
Energy: 262 kcalIngredients:1 package pizza crust mix - (or make your own);3/4 cup crab meat;3/4 cup tiny shrimp;1/2 cup crushed pineapple;5 sliced mushrooms;1 4 1/4-ounce can sliced black olives;1/4 cup diced green pepper;1 cup Mozzarella cheese - grated;1 cup white Cheddar cheese - grated.Instructions:Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.Bake at 350є for 30 minutes.
Read more: Pizza
, Alaska
Wasabi Vinaigrette
2007-07-22 12:15:00
Energy: 124 kcalIngredients:1/4 cup rice wine vinegar;1/4 cup soy sauce;2 tablespoons Hot NAMIDA Wasabi Paste;2 tablespoons brown sugar;1 piece ginger root (1-inch piece)- peeled and minced;1 large garlic clove -- minced;1/4 cup dark sesame oil;1/4 cup corn oil.Instructions:Combine rice wine vinegar and NAMIDA wasabi paste.Stir until smooth.Add soy sauce, brown sugar, garlic, and ginger.Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion.Can be blended in food processor.
Pasta with Zucchini and Roasted Garlic
2007-07-22 11:40:00
Energy: 512 kcalIngredients:1 pound Rotini, twists or spirals-uncooked;8 medium cloves garlic - peeled;1/2 teaspoon dried thyme;1/2 teaspoon dried rosemary - crushed;2 tablespoons vegetable oil;3 medium zucchini (about 5-6 cups) -- coarsely grated.Instructions:Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.
Read more: Pasta
, Zucchini
, Roasted
, Garlic
Orange Chicken Stir Fry
2007-07-27 00:41:00
Ingredients:1/2 c Orange
juice;2 tb Sesame oil; divided 2 tb Soy sauce;1 tb Dry sherry;2 ts Grated fresh ginger;1 ts Grated orange peel;1 Garlic clove; minced ;1 1/2 lb Chicken
breast - (boneless, skinless) - cut into strips 3 c Mixed fresh vegetables - such as green bell pepper, - red bell pepper, snow peas - carrots, green onions, - mushrooms, and/or onions;1 tb Cornstarch ;1/2 c Unsalted cashew bits -OR- cashew halves;3 c Hot cooked rice .Instructions:Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot ri
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Fried Rice
2007-07-27 00:37:00
Ingredients:1 cup cooked rice (cold) - don't use instant;2 eggs beaten (or use egg beaters if you're watching your fat);1 cup frozen peas, thawed;2 tbsp. finely grated carrot;1/2 c. diced onion;1 1/2 tbsp. butter;2 tbsp. soy sauce;salt/pepper.Instructions:Scramble the eggs in a small pan and cut into small bits. Add the peas, carrot, eggs and onion into a bowl with the rice and combine. Melt the butter in a large frying pan over med/high heat and when completely melted add the rice mixture. Add soy sauce, plus salt and pepper. Cook for 6-8 minutes, stirring often.
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Chinese Chicken Salad
2007-07-27 00:34:00
Ingredients:1 head of cabbage, shredded;2 pkgs. Top Ramen (oriental flavor);1/2 cup sliced almonds;1/2 cup chopped green onions;1 large or 2 small cans chunk white chicken;1 cup oil;6 Tbls. cider vinegar;4 Tbls. sugar Instructions:Mix oil, vinegar, sugar & Top Ramen seasoning packets. Scrunch up noodles into rest of ingredients. Add dressing shortly before serving.
Read more: Chicken
, Chinese
, Salad
Fudge Cake
2007-07-26 22:16:00
Energy: 218 kcalIngredients:12 ounces shortening - hydrogenated;2 pounds granulated sugar;1 tablespoon vanilla;10 ounces eggs (about 6 total);5 ounces cocoa;1 1/2 cups hot water;28 ounces cake flour;1 teaspoon salt;1 1/2 tablespoons baking soda;3 cups buttermilk.Instructions:Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs and mix on medium speed for 5 minutes.Mix cocoa and hot water.Combine flour, salt, and soda.Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.
Energy: 287 kcal
Ingredients:
1 1/4 pounds Armou...
2007-07-26 22:10:00
Energy: 287 kcalIngredients
:1 1/4 pounds Armour pork tenderloin;1/4 cup dry sherry;1/4 cup water;3 tablespoons soy sauce;3 tablespoons oil;1/2 pound mushrooms - sliced;1 6-ounce package frozen pea pods;4 teaspoons cornstarch;4 cups shredded lettuce.Instructions:Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce.
Read more: Energy
Skillet Chicken and Vegetables
2007-07-26 22:04:00
Energy: 231 kcalIngredients: 3 tablespoons bottled Italian dressing - divided;1 pound boneless, skinless chicken breasts;1 pound fresh white mushrooms - sliced (about 6 cups);2 plum tomatoes - diced (about 1 cup);1 large carrot - cut in matchsticks (about 1 cup);3 green onions (scallions) - sliced (about 1/3 cup).Instructions:In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. To same skillet add remaining 2 tablespoons dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with
Read more: Chicken
, Vegetables
Pork Schnitzel
2007-07-26 03:30:00
Ingredients:6 Pork Chops (1 1/2 pounds) cut 1/2 inch thick;1/4 cup plus 1 tablespoon all-purpose flour;1 teaspoon seasoned salt;1/4 teaspoon freshly;ground black pepper;1 egg, beaten;2 tablespoons milk;3/4 cup fine dry bread crumbs;1 teaspoon paprika;3 tablespoons vegetable oil;3/4 chicken stock;1/2 teaspoon dried dill weed;1/2 teaspoon onion salt;1/2 cup sour cream.Garnish: Lemon wedges Instructions:Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to
Potato Pizza
2007-07-26 01:31:00
Ingredients:3lb potatoes;1lb tomatoesolive oil;salt;pepper;flour;1/2 lb mozzarella dicedpizza toppings of choicefinely-chopped oregano to taste;2/3 cup parmesan.Instructions:Peel and slice the tomatoes, discarding the seeds. peel and boil the potatoes until tender. drain, cool & mash adding about 1/4 cup olive oil. beat until smooth, adding salt to taste. brush the bottom of a large shallow baking dish with oil, sprinkle lightly with flour, add mashed potatoes and spread it evenly. cover with mozzarella, toppings, tomatoes, then sprinkle with salt, pepper, oregano & finally parmesan. trickle 2-3 tbsps olive oil over the top and bake in a hot over (400°F) until golden brown (15-20 minutes). Cool slightly before slicing.
Read more: Potato
, Pizza
Pizza Dip
2007-07-26 01:28:00
Ingredients:1 large cream chees softened;1 jar pizza sauce;1 small can chopped olives;1 medium onion chopped;1 pkg. sliced pepperoni;1 pkg. grated cheese for pizza.Instructions:Spread cream cheese in bottom of crockpot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.
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Refried Bean Soup
2007-07-26 01:18:00
Ingredients:2 teaspoons olive oil;1 large onion (for 1 cup chopped);1 medium green bell pepper (for 1 cup chopped);2 teaspoons bottled minced garlic;1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth;1 can (14 1/2 ounces) mexican style stewed tomatoes;1 can (15 1/2 ounces) black beans;1 can (15 1/2 ounces) red kidney beans;1 can (16 ounces) fat-free refried beans;1/4 teaspoon ground cumin;black pepper to taste.Instructions:Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil.
Apple French Toast
2007-07-26 01:11:00
Ingredients:1 cup brown sugar;1/2 cup butter;2 Tablespoons light corn syrup;2 large tart apples, peeled and sliced 1/4" Thick;3 eggs;1 cup milk;1 tsp vanilla extract;9 slicesday-old french bread (3/4" Thick);Syrup:1 cup applesauce;1 10 oz jar apple jelly;1/2 tsp cinnamon;1/8 tsp ground cloves.Instructions:In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes.Pour into ungreased 13x9x2" Pan and arrange apple slices on top.In mixing bowl, beat eggs, milk and vanilla.Dip bread into the egg mix for 1 minute and place over apples.Cover and refrigerate overnight.30 minutes before baking remove from refrigerator and let sit out.Bake in preheated 350°F oven for 30-40 min.Meanwhile, prepare syrup.Combine all syrup ingredients in medium saucepan.Cook and stir until hot.Invert french toast onto a serving platter and serve with syrup.
Read more: Apple
, French
, Toast
Pizza Pasta Salad
2007-07-25 11:06:00
Energy: 538 kcalIngredients:1 pound Rotini, Twists or Spirals - uncooked;3 ounces sliced pepperoni (about 3/4 cup);4 ounces sliced Provolone cheese (about 1 cup);12 cherry tomatoes (about 1 1/2 cups) - halved;1/2 cup grated Parmesan cheese;1/2 cup non-fat Italian salad dressing;1 teaspoon Italian seasoning;1/2 teaspoon minced garlic;1 green bell pepper - ribs and seeds removed, sliced into rings;2 1/2 rounds (7-inch) pita bread.Instructions:Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.
Read more: Salad
, Pizza
, Pasta
Pasta Ole!
2007-07-25 10:38:00
Energy: 306 kcalIngredients:8 ounces Linguine, Spaghetti, or Thin Spaghetti - uncooked;2 tablespoons vegetable oil;1 medium onion - finely chopped;1/2 red bell pepper - seeded, ribs removed, and julienned;1/2 green bell pepper - seeded, ribs removed, and julienned;1 pound top round steak - cut into thin strips;1/4 teaspoon cumin;1 teaspoon salt;1 29-ounce jar spicy red pasta sauce;1 cup Monterey Jack cheese (4 ounces) - shredded.Instructions:Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sautй over medium heat until wilted, about 5 minutes. Add beef and sautй, stirring constantly, until brown. Remove from heat and transfer to a 9 Ч 13 Ч 2-inch baking dish. Add pasta and mix.In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400єF for a minute or two, just long enough to melt the cheese.
Read more: Pasta
Paella
2007-07-25 10:33:00
Ingredients:1 lb boneless pork loin, cut into 1-inch cubes;3/4 lb pork sausage links;1 garlic clove, crushed;2 cups rice;1/2 tsp oregano;1 bay leaf1 (10 oz) box frozen green peas;2 Tbsp chopped fresh parsley;3/4 cup green onions, sliced;2 (14.5 oz) cans chicken broth;1/2 tsp salt;1/4 tsp saffron, crushed;1 lb fresh medium shrimp, peeled1 (2 oz) jar pimiento strips, drained.Instructions:In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings on skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.
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Banana Cake
2007-07-25 10:27:00
Energy: 258 kcalIngredients:1 pound shortening - hydrogenated;2 pounds granulated sugar;1 tablespoon vanilla;14 ounces eggs (about 8 total);2 pounds bananas (4 cups) - mashed;2 pounds cake flour;1 1/4 teaspoons salt;3 1/3 tablespoons baking powder;2 teaspoons baking soda;1 cup buttermilk.Instructions:Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.Combine dry ingredients.Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.
Chocolate Mint Cake
2007-07-25 10:18:00
Energy: 145 kcalIngredients:1 cup butter;1/4 cup cocoa;2 cups flour;1 1/2 cups packed brown sugar;1 teaspoon baking soda;1 cup Peppermint Schnapps;2 eggs - beaten lightly;1/2 cup sweetened condensed milk;FROSTING:3 cups powdered sugar;2 tablespoons butter - softened;1/2 cup sweetened condensed milk;1/4 cup Peppermint Schnapps.Instructions:Preheat oven to 350F. Grease and flour 10x15" pan. Melt butter; add cocoa; stir and set aside. In large bowl mix flour, sugar, baking soda, peppermint schnapps and butter mixture; beat well. Add eggs and sweetened condensed milk; beat 2 minutes. Pour into prepared pan. Bake 20 minutes.FROSTING: Beat all ingredients together well; spread over cake.
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Artichoke Salad
2007-07-25 01:12:00
Ingredients:1 box chicken Rice-a-roni;1 can (16 oz) artichokes (chopped) (not the pickled kind.just regular);1 bunch green onions (sliced thin);1/2 green pepper (chopped fine);20-30 olives (sliced very thin);1/3 C. mayonnaise;3/4 tea. curry powder.Instructions:Prepare rice-a-roni as directed. chop all ingredients and SAVE artichoke juice. Mix this with the mayo and curry powder and pour over all chopped veggies and rice-a-roni.
Read more: Salad
Indian Coconut Rice Pilaf
2007-07-25 01:05:00
Ingredients:2 cups long grain rice;2 cups coconut milk;1 tsp grated fresh ginger;4 TBS oil;1.5 tsp black mustard seed;8 dried red chilies;1/3 cup sesame seeds;1 cup flaked fresh coconut;salt. Instructions:Soak rice in water. Boil coconut milk with 1-1/2 cups water and grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off heat. Fry mustard seeds in the oil in a separate pan until they pop. Add red chilies, brown. Add sesame seeds and brown lightly. Pour the flavored oil over rice, salt to taste. Toss in fresh coconut (or substitute unsweetened dried coconut that's been soaked).
Caramel Apple Cake
2007-07-31 14:20:00
Energy: 321 kcalIngredients:2 cups grated Granny Smith apples - peeled and cored;1 tablespoon fresh lemon juice;2 cups all-purpose flour;1 1/2 teaspoons baking powder;1/2 teaspoon salt;1 teaspoon ground cinnamon;6 tablespoons unsalted butter (3/4 stick) - softened;1/4 cup sugar;1/2 cup packed light brown sugar;1 large egg;1 teaspoon grated lemon zest;1 teaspoon vanilla extract;1/2 cup milk;24 caramels (8 ounces) - cut in 1/2" pieces;Powdered sugar - for dusting top of cake.Instructions:Preheat oven to 325єF. Butter bottom and sides of 9"Ч 2" square pan. Line bottom of pan with wax or parchment paper and butter paper.In small bowl, place grated apples and mix with lemon juice.Sift flour, baking powder, salt and cinnamon. Set aside.In large bowl of electric mixer, beat butter on low speed about 15 seconds, just until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute. Stop mixer and scra
Read more: Apple
Cassata
2007-07-31 14:17:00
Ingredients:1 quart vanilla ice cream - softened;1 cup whipping cream;1 teaspoon vanilla extract;1 egg white;2 tablespoons confectioners sugar;1/4 cup chopped almonds;1/4 cup chopped maraschino cherries;1 quart chocolate ice cream - softened;2 tablespoons chopped pistachio nuts.Instructions:Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside.In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm.In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts.
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