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Date Posted: 12:34:28 04/27/07 Fri
Author: Love & Care to All Joyce
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!


Hope you all have a very nice weekend,And that you will like some of the recipes here looks yummy to me.

Stuffed Cabbage
Source: Family Circle
http://www.familycircle.com
Prep: 20 minutes
Cook: 1 hour
Ingredients
1 large cabbage (3 pounds)
1 large onion, finely chopped
2 celery ribs, finely chopped
5 slices thick bacon, sliced crosswise 1/4-inch-wide pieces
1 pound ground beef
2 tablespoons chopped fresh rosemary OR: 2 teaspoons dried
2 teaspoons dried marjoram
1 cup cooked white rice
3 eggs, lightly beaten
1-1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 cans (8 ounces each) tomato sauce
1 can (14-1/2 ounces) diced tomatoes, drained
1/4 cup packed light-brown sugar
2 tablespoons fresh lemon juice

Directions
1. Bring large pot water to boiling. Core cabbage with sharp
knife. Discard any coarse outer leaves. Place cabbage, stem end
down, in boiling water. Cook 6 minutes. Carefully remove
cabbage. When cool enough to handle, remove 16 leaves from head.
Reserve remaining cabbage for other uses.
2. Heat nonstick large skillet over medium heat. Add onion,
celery and bacon; cook 6 minutes or until vegetables are
softened. Add beef, rosemary and marjoram; cook, breaking up
meat, 8 minutes or until meat is no longer pink. Drain excess
liquid from skillet. Remove from heat.
3. Coat large nonstick skillet or Dutch oven with cooking spray.
Stir rice, eggs, salt and pepper into meat mixture. Spoon 1/3
cup mixture in middle of each cabbage leaf. Fold thick end over
filling; fold sides over and roll up envelope style. Place
rolls, seam side down, in single layer in prepared skillet or
pan.
4. Combine tomato sauce, diced tomatoes, sugar and lemon juice
in bowl. Spoon over cabbage rolls.
5. Cover skillet or pot. Gently simmer for 40 minutes or until
cabbage is knife-tender. Serve cabbage rolls with sauce.Makes 6 servings.

Corned Beef and Cabbage
From Food Network Kitchens
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick
wedges 8 small new potatoes (about 1 1/4 pounds), halved Freshly ground black pepper
Serving suggestion: Whole-grain mustard or HORSERADISH SAUCE,
recipe follows
Preheat the oven to 300 degrees F.
Place the corned beef in a colander in the sink and rinse well
under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface.Cover and transfer pan to the oven, and braise until very tender,
about 3 hours and 45 minutes.Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the
cooking liquid and bring to a boil. Lower the heat and simmer
until the vegetables are tender, about 20 minutes.Using a slotted spoon, transfer the cabbage to a large platter.
Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with
the potatoes. Ladle some of the hot cooking liquid over the
corned beef and season with pepper. Serve immediately with
the mustard or horseradish sauce.
Cook's Note: Leftover corned beef makes great corned beef hash.
In fact, most of us here in the Food Network Kitchens make it
just to make our morning-time favorite,corned beef hash with
poached eggs.
~~~~~~~~~~~~~~~~~~~~~
HORSERADISH SAUCE
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with
liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream,
horseradish, zest, and 2 teaspoons salt. Season generously
with pepper to taste. Refrigerate the horseradish sauce for at
least 30 minutes before serving.
Yield: about 1 3/4 cups.

Fresh Strawberry Pie
2-9 inch pie shells, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 Tbs. cornstarch
1 cup boiling water
1-3 oz pkg. strawberry flavored jello
In saucepan,mix together the sugar, and corn starch; make sure
to blend corn starch completely. Add boiling water; and cook
over medium heat until thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.Place strawberries in baked pie shells; (can either slice and
add to glaze, then add to shell, or can place whole strawberries, points facing up. Pour cooled gel mixture over berries. Refrigerate until set, about 2 hours. Serve with whipped cream. If using sliced berries, you may want to double the glaze. I do,because I don't think 1 batch covers all the berries nicely, and you won't need whole batch, but the remaining, you can use on pancakes, with or without more berries.

TWICE-BAKED STUFFED PORTABELLOS
Yield: 4 servings
1 medium yellow onion, thinly sliced
1 medium red bell pepper, thinly sliced
4 portabello mushroom caps, wiped clean with damp cloth 1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups prepared refrigerated mashed potatoes
2 tablespoons red wine vinegar
3 ounces crumbled blue cheese
DIRECTIONS
Preheat oven to 425 degrees F.
Arrange onion and bell pepper slices in a single layer on a
nonstick baking pan. Liberally coat with cooking spray.Coat both sides of mushrooms with cooking spray and place on top of veggie slices, gill side up.Sprinkle evenly with salt and pepper.Bake 15 minutes or until mushrooms are tender when pierced
with a fork and onion slices are beginning to brown lightly.Meanwhile, prepare potatoes according to directions on package, omitting any salt or fats. When vegetables
are cooked, remove from oven. Push onion and pepper slices to one side of the baking pan.Spoon 1-1/2 teaspoons vinegar evenly over each mushroom.Sprinkle 3 tablespoons cheese evenly over each mushroom.
Spoon 1/2 cup mashed potatoes on top and spoon equal amounts of onion and pepper slices over potatoes.Bake 5-7 minutes to heat thoroughly and melt cheese slightly.
Nutritional Information Per Serving (1 mushroom):
Calories: 265, Fat: 12 g, Cholesterol: 21 mg, Sodium: 797 mg,
Carbohydrate: 30 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 9 g
Diabetic Exchanges: 1-1/2 Starch, 2 Vegetable, 2 Fat.
***************************
Lemon Pound Cake
3 Tablespoons finely grated lemon peel
3/4 cup unsalted butter, cut into pieces
3 large eggs
1-1/2 cups all purpose flour
1-1/2 teaspoons baking powder
1 cup plus 2 Tablespoons sugar
6 Tablespoons cream
PREPARATION:
Take the butter and eggs out of the refrigerator about 1 hour before using.
Lightly butter and flour an non stick loaf pan (approx. 9x4 inches). Preheat oven to 350°
Sift the flour and baking powder into a large bowl.
2. In another large bowl, cream the butter, gradually beat in the sugar. Beat about 4 minutes, scraping down the sides a couple of times.
3. Beat in 2 eggs, one at a time, beating in thoroughly after each addition. Scrape down the sides.
4. Beat the third egg in a small bowl, then add it to the mixture gradually.
5. With the mixture at slow speed, add one-quarter of the flour.
6. Blend in the lemon peel and 1 tablespoon of the cream.
7. On low speed, blend the remaining flour in 3 batches, alternating with the cream.
8. Spoon batter into the pan and smooth the top.
9. Set the pan in the oven with the short side of the pan facing the back of the oven. Bake about 1 hour, or until a toothpick or cake tester comes out clean.
10. Remove from oven and cool 10 minutes. Run a knife around the edges to loosen the cake and invert onto a rack. Turn right side up and cool to room temperature.
To serve:
With a serrated knife, slice into 1/2-inch slices. The cake may be kept wrapped at room temperature up to 3 days.


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