Owner: Daily Cookbook, every day a new recipe!!! URL:http://daily-cook-book.blogspot.com/ Join Date: Sat, 02 Jun 2007 21:37:05 -0500 Rating:0 Site Description: Whether you are looking for a quick dinner, side dish, or a special dessert, you can look forward to receiving delicious recipes each and every day new!!! Site statistics:Click here
Orange Pecan Cream Cheese 2007-06-06 22:56:00 1/3 cuppecans, finely chopped8 ozcream cheese, softened2 Tbsfreshly squeezed Texas Orange
juice2 Tbsgrated orange peel1Combine above ingredients; beat until smooth and of spreading consistency.2Refrigerate until ready to use.Servings: 8http://daily-cook-book.blogspot.com Read more:Pecan
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Mango Freeze 2007-06-11 20:36:00 3 medium mangoes, peeled, seeded, and chopped 1 12-ounce can peach, guava, or other tropical fruit nectar, chilled 1 cup crushed ice 1 Tbs honey (optional) 1 Combine all ingredients in a blender container. Cover and blend until smooth. Serve immediately. Makes 6 servings. Servings: 1 Preparation time: 10 minutes Read more:Mango
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Citrus Salad 2007-06-14 23:05:00 Nice for brunches, this lettuce and fruit salad has a lightly sweetened mint-lemon vinaigrette. 1/4 cup olive oil 2 Tbs sugar 1 tsp finely shredded lemon peel 1 Tbs lemon juice 1/4 tsp salt 3 large oranges, peeled and sectioned 1 large pink grapefruit, peeled and sectioned 1 medium green onion, sliced (2 tablespoons) 1 Tbs snipped fresh mint 4 cups shredded romaine lettuce (about 6 ounces) 1 For dressing, in a screw-top jar combine oil, sugar, lemon peel, lemon juice, and salt. Cover and shake well. 2 In a medium bowl place orange and grapefruit sections, onion, and mint. Pour dressing over and toss gently. Cover and refrigerate 2 to 24 hours. 3 To serve, put romaine in a large salad bowl and top with fruit mixture; toss lightly. Serve immediately. Makes 6 to 8 servings. Read more:Citrus
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Baked Santa Fe Dip 2007-06-22 22:08:00 The fresh tomato topping provides a cool contrast to the spicy dip. 2 cups shredded cheddar cheese (8 ounces) 1 cup shredded Monterey Jack or mozzarella cheese (4 ounces) 1/2 cup light mayonnaise dressing or salad dressing 1 8-ounce can whole kernel corn, drained (3/4 cup) 1 4-ounce can chopped green chili peppers, drained 2 tsp finely chopped canned chipotle chili peppers in adobo sauce 1/4 tsp garlic powder 1 medium tomato, seeded and chopped (3/4 cup) 1/4 cup sliced green onion 2 Tbs snipped fresh cilantro 3-4 cups vegetable dippers such as sweet pepper wedges and sliced jicama 1 bag lightly salted tortilla chips or baked tortilla wedges 1 Stir together cheeses, mayonnaise or salad dressing, corn, chili peppers, chipotle chili peppers, and garlic powder in a large mixing bowl. Spread mixture into a 9-inch quiche dish, shallow 1-quart casserole, or 9-inch pie plate. Cover and chill up to 24 hours. Combine tomato, green onion, Read more:Baked
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Almond Cream Filling 2007-06-28 23:04:00 Ingredients 1/4 c Butter 1 c Almond
paste 1 c Rich milk or light cream 1/2 c Sugar 1/2 c Toasted almonds, ground 6 Egg yolks 1 ts Vanilla Instructions 1. Cream
butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. 2. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. 3. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla.
Cherry Cheese Brownies 2007-06-25 23:29:00 Cherries and cream cheese make these brownies festive. 1 (16-ounce) can dark sweet cherries 1 (15-ounce) brownie mix (8x8 pan size) 2 eggs, divided 1/4 cup vegetable oil 1 (3-ounce) package cream cheese, softened 2 Tbs granulated sugar 3/4 cup flaked coconut 1 tsp almond extract 1 Drain cherries; reserve 1/4 cup cherry juice. Put brownie mix in a large bowl. Add 1 egg, oil and reserved cherry juice; mix well. Gently stir in cherries. Set aside. 2 Put cream cheese and sugar in a medium mixing bowl. Beat with an electric mixer 3 to 4 minutes, or until well mixed. Add remaining egg; mix well. Stir in coconut and almond extract. 3 Lightly grease an 83832-inch baking pan. Spoon brownie mixture evenly into pan. Spoon cream cheese mixture over brownie mixture. Use a knife to swirl cream cheese mixture into brownie mixture. 4 Bake in a preheated 350-degree oven 35 to 40 minutes, or until wooden pick inserted near center comes out clean. Let cool. Cut Read more:Cherry
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Beef Rolled Rib Roast au Jus 2007-07-05 22:24:00 Beef rib roast is traditionally served "au jus," a French term meaning served in its own juices. 1 4-pound beef rib-eye roast 1/2 tsp salt (optional) 1/2 tsp pepper (optional) 1 Place meat, fat side up, on a rack in a shallow roasting pan. Season roast with salt and pepper, if desired. Insert a meat thermometer into the thickest portion of the meat. Do not add water or other liquid; do not cover.2 Roast
in a 350 degree F oven for 1-1/2 to 2 hours for medium rare or until meat thermometer registers 140 degree F; or for 2 to 2-1/4 hours for medium or until meat thermometer registers 155 degree F. Remove the roast from the oven; cover with foil and let it stand 15 minutes. The meat's temperature will rise 5 degrees during the time it stands. Serve with Beef au Jus, if desired. Makes 12 servings.Beef au Jus1 After removing meat from the oven, spoon drippings from pan; skim fat. Add 2 cups boiling water to pan, stirring and scraping crusty browned bits off the bottom. Stir in p
Roasted Filet of Beef with Whole-Grain Mustard & Herb Crust 2007-07-06 21:04:00 If ever there is a time of year to treat your family to a whole beef tenderloin, Christmas is it. Don't be intimidated by the size of the roast or the precise cooking times. A fillet of beef is easy to cook as long as you have a meat thermometer handy. Be sure to let the meat rest for at least 15 minutes before slicing to allow the juices and flavors to set. 1/4 cup whole-grain mustard 3 Tbs extra-virgin olive oil 1 Tbs dried savory, finely crumbled 1 Tbs dried thyme, finely crumbled 1 whole filet of beef (7 to 8 lb. untrimmed or 5 to 6 lb. trimmed) Vegetable oil for saut�ing Coarse salt Freshly ground black pepper 1 In a small bowl, mix together the mustard, olive oil, savory, and thyme.2 Trim the meat of all excess fat and silverskin. Cut the filet in half to make two equal pieces about 7 inches long. You�ll have one piece with the broad double-pieced butt portion and a thinner piece that tapers to a small tip. Tuck the tapered tip under and tie wit Read more:Roasted
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Pork Chops and vegies awesome 2007-11-21 10:50:00 Ingredients:2-4 Pork chops1 can potatoes1 can mixed vegetables1 can mushroom soup1 can water¾ cup flour1 tbsp cayenne1 tbsp chili powder1 tbsp cajun seasoning1 tbsp paprika2 tbsp Canola oil for fryingMethod:Mix flour, cayenne, chili powder, cajun seasoning, and paprika in a large baggie.. Place 2 pork chops in bag and coat well ( shake vigourously). In a dutch oven coat bottom of pan with oil. Place chops in pan brown both sides. Add remaining ingreients and cook 20 minutes or till chops are done. Serve in large soup plate.. Read more:awesome
Taco Salad Recipe 2008-02-19 13:26:00 Everyone loves my Taco Salad
and they always want my recipe! I think this is one of the best around - whether you choose the meat or vegetarian version!We've eaten taco salad since we were kids, and there's just so many good ways to modify this recipe. How I make Taco Salad now is basic and simple and "it works". It's tasty, quick, and fast! Is there room for improvement? I don't think so - I think if you make this recipe "as-is" without modification you'll just love it! The only thing you should have a choice over is what kind of meat to use. The choices for meat are ground chuck, chicken, or fake meat (Morningstar ground meat crumbles substitute).Taco Salad Recipe Ingredients You'll Need: * 1 lb meat (boneless chicken, ground chuck, or Morningstar Vegetarian ground meat crumbles) *
Provencale Tarts 2008-01-25 13:22:00 For a fast, fancy edge, use a fluted pastry wheel to cut the puff pastry for these elegant cheese first-course appetizers. 1 17.3-ounce package frozen puff pastry (1 sheet) 2/3 cup purchased tapenade 16 cherry tomatoes, quartered 1 8-ounce package crumbled feta cheese Fresh herb sprigs (optional) 1 Thaw puff pastry according to package directions. Cut into sixteen 2-1/2-inch squares. Place each square in a 2-1/2-inch muffin cup. Place about 1 teaspoon of the tapenade on each square. Top with two cherry tomato quarters and some of the feta cheese.2 Bake in a 425 degree F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh herb sprigs, if desired. Serve warm. Makes 16 appetizer servings. Servings: 32Preparatio Read more:Tarts
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