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1  Recipes / Main Dishes-Poultry / Mexican Lasagna on: February 23, 2008, 07:58:14 AM
 Mexican Lasagna
 Adapted for Robin Miller, Foodnetwork 
Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded Cheddar, divided
1/2 cup prepared or homemade salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges

Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.

Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.

Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.

To reheat, bake in a preheated 375 degree F oven for 15 minutes.

  Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: 4 servings
User Rating: 


Episode#: RM0106
Copyright © 2006 Television Food Network, G.P., All Rights Reserved
2  Recipes / Desserts / Angelica’s Pumpkin Pancakes with Curacao Liqueur Sauce on: December 30, 2007, 11:00:58 AM
Angelica’s Pumpkin Pancakes with Curacao Liqueur Sauce
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)

800 g pumpkin, peeled (about 1 pound)
200 ml water for boiling
6 tablespoons sugar
200 ml milk (3/4 cup)
2 eggs
200 g flour
1 teaspoon baking powder
Dash of cinnamon
Vegetable oil for frying
8 tablespoons orange juice
4 tablespoons Curacao Liqueur
1 tablespoons orange zest

Peel and seed the pumpkin.
Cut the pumpkin into 1 inch pieces.
Cook the pumpkin in the water for 10-15 minutes until tender.
Mix the fresh orange juice and the Curacao Liqueur in a bowl and refrigerate.
Sieve the pumpkin in a sieve and discard the water.
Cool the pumpkin in the sieve in a bowl of ice water.
In a blender, add the pumpkin, the sugar, the milk, and the egg and blend.
Add the baking powder, the cinnamon and the flour.
Mix well and add more flour if necessary to get a thick consistency.
In a frying pan, heat 1 tablespoon of oil.
Spoon approximately ¼ cup of pancake mixture per pancake in the pan and bake the pancakes – 3 to 4 inches round – on both sides to golden brown.
Make 1 – 2 pancakes per person.
Serve 1 or 2 pancakes per person, spoon a little Curacao Liqueur orange sauce on each pancake.
Serve with a scoop of vanilla ice cream on the pumpkin pancakes.
Finish with a little sauce over the ice cream.
Decorate with some orange zest.
3  Recipes / Salads / Angelica’s Black Bean Salad on: December 30, 2007, 10:38:28 AM
Angelica’s Black Bean Salad
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 4

3 tablespoons fresh lime juice
2 tablespoons olive oil
15 ounce can black beans, drained and rinsed
1 mango, peeled and diced
1 ripe avocado, peeled and diced
½ red onion, diced
½ Madame Jeanette chili, finely chopped (or habenero)
2 tablespoons minced fresh parsley
2 tablespoons minced fresh cilantro
1 cup shredded Romaine lettuce

In a bowl, whisk together lime juice, oil, and salt to taste.
Stir in remaining ingredients, except lettuce, and season with salt and pepper to taste.
Let salad stand, stirring once or twice, 15 minutes for flavors to develop.
Serve salad on top of lettuce.

4  Recipes / Appetizers / Angelica's Tomato Cucumber Salsa on: December 30, 2007, 10:30:27 AM
 Angelica’s Tomato-Cucumber Salsa
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 10

5 tomatoes
1 large cucumber
4-6 tablespoons fresh lime juice
10 cilantro leaves
Salt and pepper

Cut the tomatoes in four and cut the seeds out.
Peel the cucumber and cut in half lengthwise.
Scoop the seeds out with a spoon.
Dice the tomatoes and the cucumber to small cubes.
Cut the cilantro finely.
Mix in a bowl all the cut ingredients and add the lime juice.
Add ample salt and freshly ground pepper to the salsa and mix well.
Serve cold or at room temperature with tortilla chips.
5  Recipes / Main Dishes-Poultry / Angelica's Jerk Chicken on: December 30, 2007, 10:19:53 AM
Angelica's Jerk Chicken
Adapted from Angelica’s Kitchen (www.angelicas-kitchen.com)
Serves 10

10 chicken breasts, quartered (or use equal amount of chicken tenderloin strips)

For the Marinade:
2 teaspoons allspice powder
2 teaspoons cinnamon
2 teaspoons dried thyme
½ teaspoon nutmeg
4 teaspoons brown sugar
5 garlic cloves
2 tablespoons finely chopped onion
4 tablespoons tamarind puree*
2 tablespoons lemon juice
2 hot chilis
4 tablespoons oil
2 teaspoons salt
2 teaspoons pepper

For the Sauce:
1 medium onion, finely chopped
1 red bell pepper, chopped
2 cloves of garlic, chopped
2 tablespoons olive oil
1 can tomato sauce
1 teaspoon chili, finely chopped
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon brown sugar
2 tablespoons spring onion

*For tamarind puree:
Mash about 1/2 cup (?) tamarind candy in a small bowl with a wooden spoon to soften.  Pour in some hot water to help dissolve and continue to mash.  When a saucelike consistency is reached, strain and measure.

Mix all the ingredients for the marinade in a blender and mix well.
Rub the chicken pieces with the marinade.
Marinade for at least 30 minutes.
Take the chicken and remove most of the marinade.
Heat a few tablespoons of olive oil in a frying pan.
Fry the chicken in batches until golden brown (about 7 minutes each).
Keep warm.

In a clean frying pan, heat some olive oil
Saute the onion, bell pepper, garlic, and chili for about 5 minutes.
Add the cinnamon, allspice and brown sugar.
Saute for 2 minutes.
Add the tomato sauce.
Simmer for 5 minutes.
Add salt and pepper to taste.
Warm the chicken in the sauce.
Finish with the spring onions.
Serve with rice.

6  Recipes / Side Dishes / Buccaneer Broccoli on: December 30, 2007, 09:46:32 AM
Buccaneer Broccoli au Gratin
From Best of the Best from Louisiana Cookbook

2 bunches fresh broccoli (about 4 stems per bunch)
8 cups water
1 ¼ tablespoons salt
1 teaspoon lemon juice
1 ½ cups potato rolls (about 4; French bread may be substituted)
¾ pound creamy super sharp cheese
6 tablespoons butter

Prepare fresh broccoli by cutting where stem and flowerets meet.  Wash and drain flowerets.  Bring water, salt, and lemon juice to a vigorous boil.  Add broccoli and boil, uncovered, for 2 minutes.  Cover, turn off heat, and leave in pot 5 minutes.  Drain.  Broccoli will be firm; do not overcook.  Place rolls in preheated 350 degree oven.  Toast 10 minutes.  Rolls should be brown and crisp on outside and soft on inside.  Let cool.  Trim outer crust and roll with rolling pin to make bread crumbs.  Cube remainder of rolls into bite sized pieces.

1/4 pound butter
1 tablespoon flour
½ cup milk
¼ cup hot pepper cheese
8 ounces French onion dip
¼ teaspoon cayenne pepper
Bread crumbs

Make a white sauce with butter, flour and milk.  Add hot pepper cheese and stir until melted.  Add French onion dip and stir until smooth and thick.  Add cayenne pepper.  Remove from stove and fold in bread crumbs.  Line bottom of a 3-quart casserole with a layer of broccoli and a layer of sauce, and sprinkle with ½ the super sharp cheese.  Repeat layering, ending with cheese.  Top with potato roll bread crumbs and dot with butter.  Bake, covered, in preheated 350 degree oven for 10-15 minutes, or until cheese is completely melted and bubbly.  Serves 10.

7  Recipes / Side Dishes / Apricot Cranberry Wild Rice on: December 30, 2007, 09:25:14 AM
Apricot Cranberry Wild Rice

Adapted from Smithfield.com Pork Crown Roast Recipe

2 tablespoons butter
1 large shallot
2 cups uncooked quick-cooking wild rice blend
3 cups chicken stock
½ cup chopped dried apricots
½ cup chopped dried cranberries
½ cup chopped pecans

In a medium sauce pan, sauté the shallot in butter until tender.  Add wild rice and chicken stock.  Stir to moisten the rice and bring to a boil, stirring only once.  Cover with a tightly fitting lid; reduce heat and simmer for 15 minutes.  Remove from heat and let stand 10 minutes with the cover on.  Gently fold in dried apricots, dried cranberries, and pecan, being careful not to stir too much.

8 servings
8  Recipes / Breakfast / Bacon Spinach Quiche on: December 30, 2007, 09:01:27 AM
Spinach Bacon Cheese Quiche

Servings: 8
Cooking Time: 45 Minutes
Smithfield Product: Bacon

1 pound Smithfield Naturally Hickory Smoked Bacon cooked and crumbled
6 large eggs beaten
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh spinach
1 cup shredded cheese any kind
1 (9-inch) refrigerated pie crust fitted to a 9-inch glass pie plate

Preheat the oven to 375 degrees F. Combine the eggs cream salt and pepper in a food processor or blender. Layer the spinach bacon and cheese in the bottom of the pie crust then pour the egg mixture on top. Bake for 35 to 45 minute
9  Recipes / Main Dishes-Seafood / Crab and Shrimp Au Gratin on: December 30, 2007, 08:57:56 AM
Shrimp and Crab Au Gratin
Recipe courtesy Paula Deen

1/2 cup (1 stick) butter
1/2 cup all-purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 lemon, juiced
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound small or medium shrimp, peeled and deveined
1 pound claw crabmeat, picked through for shells
1 1/2 cups grated sharp Cheddar

Melt the butter in a heavy-bottomed saucepan over very low heat. When the butter is completely melted, stir in the flour with a wooden spoon. Cook for about 1 minute over low heat, stirring constantly. Slowly add the milk. Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes. Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again. Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately. Roughly chop the shrimp and put in a large mixing bowl. Add the crabmeat and, with your hands, toss gently to mix.
Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11 by 7-inch casserole dish. Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture. Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze. Prepare a label with these instructions: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake in a preheated 350 degrees F oven for about 25 to 30 minutes, until bubbly. If serving immediately, bake in a 350 degree F oven uncovered, for about 25 minutes, until bubbly.

      Recipe Summary
Difficulty: Medium
Prep Time: 40 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings

10  Recipes / Cookies and Candies / Creme de Menthe Brownies on: December 30, 2007, 08:54:07 AM
Creme De Menthe Brownies
Recipe courtesy Paula Deen

1 cups (2 sticks) butter, softened
2 cups sugar
4 large eggs
1 teaspoon vanilla extract
11/4 cup all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
Shaved Creme de Menthe thins (recommended: Andes)
Chocolate frosting

1/2 cup (1 stick) butter, melted
1/3 cup cocoa
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.
In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.
While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.
Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

11  Recipes / Beverages / Chai (Crockpot) on: August 25, 2007, 07:38:04 AM
Chai (Crockpot)

Adapted from Better Homes and Gardens Biggest Book of Slow Cooker Recipes Volume 2

6 inches cinnamon sticks
6 slices fresh ginger
1 teaspoon whole cloves
5 cups cold water
1 cup sugar
1 ½ teaspoons ground nutmeg
½ teaspoon ground cardamom
12 tea bags
6 cups milk

Make a spice bag by cutting a 6 or 8 inch square of double thickness cheesecloth.  Place cinnamon, ginger, and cloves in center of the cheesecloth; tie closed with a clean cotton string.  Or place cinnamon, ginger, and cloves in a small muslin drawstring bag.

In a 3 ½ to 5 quart crockpot combine spice bag, the water, sugar, nutmeg and cardamom.

Cover and cook on low-heat setting for 4 to 6 hours or on high setting for 2 to 2 ½ hours.  Add teabags* and milk.  Cover and cook for 30 minutes more.  Remove spice bag and tea bags, squeezing gently to remove liquid; discard spice bag and tea bags.

Iced Chai:  Prepare as directed.  Transfer to two 2 quart containers.  Cover and chill for 2 to 24 hours.  Serve over ice.

*Note:  For easy removal, allow the strings of th tea bags to hang over the side of the slow cooker and use the lid to hold the tea bags in place inside the crockpot.

Makes about 12  (8-ounce) servings.

Note:  Bylers on Route 8 in Dover is an inexpensive place to buy dried spices.
12  Recipes / Main Dishes-Poultry / Chicken Piccata on: August 25, 2007, 07:05:26 AM
Chicken Piccata

2 boneless, skinless chicken breast halves
Sea salt and freshly ground black pepper
½ cup all purpose flour
6 tablespoons unsalted butter
5 tablespoons extra virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
2 – 3 tablespoons brined capers
6 – 8 thin lemon slices
1/3 cup fresh parsley chopped

Cut chicken pieces in half.  Place in plastic ziplop bag and pound till ¼ inch thick.  Season with salt and pepper and dredge in flour.

In a large skillet over medium high heat, melt the butter and oil.  When mixture starts to sizzle, add the chicken and cook 3 minutes on each side.  Remove chicken to a plate and keep warm.

Into the pan add the lemon juice, stock and capers.  Return to stove and bring to boil, scraping up brown bits from the pan.  Check for seasoning.  Return the chicken to the pan and add the lemon slices to the pan.  Simmer for 5 minutes.  Remove chicken to serving platter.  Pour sauce over the chicken and garnish with the parsley and the cooked lemon slices.

Serve with rice or pasta.
4 servings
13  Recipes / Breads and Rolls / Pumpkin Patch Muffins on: July 29, 2007, 09:32:36 PM
Pumpkin Patch Muffins

3 cups all-purpose flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup milk
1 cup canned pumpkin
½ cup (1 stick) margarine or butter, melted
2 eggs, beaten

Sift flour, sugar, baking powder, salt, and pumpkin pie spice into a large bowl.

Add milk, pumpkin, melted butter, and eggs.  Mix with a wooden spoon just until flour is moist.  (Batter will be lumpy).

Fill 24 well-greased muffin tin cups two-thirds full with butter.

Bake in hot oven (400 degrees) for 20 minutes, or until muffins are golden.  Cool in pans 10 minutes on wire rack.  Loosen muffins around edge with a sharp knife, invert u\onto wire racks.  Pile into serving baskets and serve warm.

Muffins can be frozen.  To reheat, place frozen muffins on a cookie sheet in 350 degree oven for 15 minutes.
14  Recipes / Breads and Rolls / Monkey Cake on: July 29, 2007, 09:31:07 PM
Monkey Cake

4 cans Pillsbury biscuits
2 cups sugar
6 teaspoons cinnamon
2/3 cup butter or oleo

Grease a tube pan lightly, and flour.

Take 1 cup sugar, 6 teaspoons cinnamon and mix in large bowl.  Cut biscuits in quarters.  Take half of biscuits and dip in mixture.  Place in pan.

Take 1 cup sugar and add to melted butter.  Pour ½ of butter mixture over biscuits.  Take remaining biscuits, dip in sugar and cinnamon mixture, put on top of biscuits already in pan; pour remaining butter mixture over all.

Bake at 350 degrees for 40 minutes.

Nuts or raisins may be added between layers.

15  Recipes / Desserts / Heavenly Rice Pudding on: July 29, 2007, 09:29:43 PM
Heavenly Rice Pudding

From McCall’s Magazine, January 1968

½ cup raw white rice
1 8 ¾-ounce can pineapple tidbits
1 cup miniature marshmallows
10 maraschino cherries, halved (1/3 cup)
1 package ( 2 1/8) whipped topping mix
½ cup cold milk
½ teaspoon vanilla extract
2 tablespoons maraschino-cherry juice

Cook rice as package label directs for softer rice.  Refrigerate until well chilled.

Drain pineapple, reserving syrup.  In large bowl, combine rice, drained pineapple, marshmallows, and cherries; stir until well combined.

Refrigerate, covered, overnight, along with pineapple syrup.

Next day, prepare whipped-topping mix with milk and vanilla.

Stir reserved pineapple juice and the cherry juice into rice mixture.  Fold in whipped topping just until combined.

Refrigerate about 1 hour before serving.

Makes 8 servings.

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