31 January, 2008

Tuna Pasta Salad - a Tanya Original

This is a recipe I made up and my mother and I love to make together. It has proven time and again to be a hit at gatherings... even for people not so into tuna the flavor is wonderful and so so easy.

1 Bx of multi-colored pasta (spirals, shells or any other fun shape)
2 cans of tuna (we use bumble bee solid white albacore in spring water, the normal sized ones)
1 jar of Marie's Creamy Italian Garlic Dressing
1 cup sweet baby peas and/or corn

  1. Cook the pasta until just done. You don't want it al dente as it will be too hard and you don't want it overly mushy as it won't hold up to being tossed . Drain and set aside to cool, add a little olive oil to prevent from sticking while preparing the rest of the ingredients.
  2. Drain the tuna completely, we like tuna so 2 cans is perfect and not overly fishy. Use a fork and break up the tuna in the can, you don't want to mash it, but you also don't want overly large chunks.
  3. In a large bowl add 1 can of tuna, 1/2 of the dressing, 1/2 of the peas. Add the entire contents of the drained pasta on top and then top off with remaining 1/2's of the tuna, dressing and peas.
  4. Fold the ingredients together using a spatula. You want to be careful not to break up the pasta or veggies.
  5. Cover and cool in the refrigerator until ready to serve. Can be made no more than 2 days in advance. The pasta and tuna will only incorporate more of the yumminess from the dressing. But anymore than 2 days it goes kinda soggy.

Chocolate Turtle Cake

Devil's food cake sandwiches caramel, pecans and, yes, more chocolate in the middle. Yum.

Prep Time:25 min
Start to Finish:1 hr 50 min
Makes:20 servings


1 box Betty Crocker SuperMoist devil's food cake mix
1 1/3 cups water
1/2 cup vegetable oil
3 eggs
1 bag (14 oz) caramels
1/2 cup evaporated milk
1 cup chopped pecans - I have used cashews instead or both
1 bag (6 ounces) semisweet chocolate chips (1 cup)
Ice cream or Whipped cream, if desired
Caramel and chocolate topping, if desired
Chopped pecans, if desired


Heat oven to 350F (325F for dark or nonstick pan). Grease or spray bottom of 13x9-inch pan.

In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour half of the batter into pan. Bake 22 minutes (25 minutes for dark or nonstick pan). Refrigerate remaining batter.

Meanwhile, in 1-quart saucepan, heat caramels and evaporated milk over medium heat, stirring frequently, until caramels are melted. Stir in pecans. Pour caramel mixture over warm cake in pan. Sprinkle with chocolate chips. Spread with remaining batter. Bake 25 minutes (29 minutes for dark or nonstick pan) or until cake springs back when lightly touched. Run knife around sides of pan to loosen cake. Cool at least 30 minutes. Serve with ice cream, drizzle with topping and sprinkle with pecans. Store loosely covered at room temperature.

High Altitude (3500-6500 ft): In step 3, bake 30 minutes (34 minutes for dark or nonstick pan).

Source: Betty Crocker

29 January, 2008

Raspberry Cheesecake Cookie Pizza

This recipe is amazingly good and super easy to make. Comes from a Better Homes And Gardens "More Christmas Cookies"

12-16 servings
45 min 15 min prep

  • 3/4 cup butter or margarine
  • 3/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 (8 ounce) package cream cheese, softened
  • 1 egg
  • 1 tablespoon sugar
  • 1/3 cup seedless raspberry preserves
  • 1/4 cup sliced almonds, toasted
  1. Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  2. Add the 3/4 cup sugar and beat till combined.
  3. Beat in egg yolk and vanilla till combined.
  4. Beat in as much of the flour as you can with the mixer.
  5. Stir in any remaining flour with a spoon.
  6. Spread dough in a lightly greased 12 or 13 inch pizza pan.
  7. Bake in a 350° oven about 20 minutes or till golden.
  8. Meanwhile, beat together cream cheese, 1 egg, and the 1 tablespoon sugar till smooth.
  9. Spread over hot crust.
  10. Spread preserves on top.
  11. With a knife, carefully swirl preserves to marble.
  12. Sprinkle with almonds.
  13. Bake 5 to 10 minutes more or till filling is set.
  14. Cool in pan on a wire rack.
  15. Cut into wedges.
  16. Store in refrigerator.

Burek - Yugo meat meal


2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound phyllo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded


Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute until translucent. Add the beef, pork and the onion soup mix. Cook the meat until thoroughly browned. Season with salt and black pepper. Pour off the fat and set the meat mixture aside to cool. In a large measuring cup with a spout, beat the eggs well; set aside.

Heat the oven to 350 degrees.

Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan, brushing each sheet with melted butter. Cover the dough with one-half of the meat mixture and one-third of the mozzarella, if desired. Drizzle some of the beaten egg over the cheese.

Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter. Cover with half of the remaining meat mixture, one-half of the mozzarella, if desired, then drizzle with some of the beaten egg.

Add another layer of 3 sheets of phyllo as before, followed by the remaining meat and cheese, if desired. Drizzle more of the egg on top, but reserve some for the final layer.

Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until nicely browned. Let rest before cutting into squares to serve.

By Mitola

Thai Meatballs with lime dipping sauce


500g minced beef
1 cup fresh breadcrumbs, made by whizzing 2 slices of bread in a food processor
1 tablespoon Thai red curry paste
1 teaspoon toasted sesame oil
1 tablespoon Dark Cane Sugar
1 egg
1 tablespoon finely chopped basil or Vietnamese mint

Lime Dipping Sauce –
juice & grated rind of 3 limes
2 tablespoons toasted sesame oil
1 tablespoon Dark Cane Sugar
2 tablespoons light soy sauce
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 spring onion, finely sliced
1 tablespoon fresh coriander leaves
3 tablespoons water


Mix all ingredients together. (By hand using disposable gloves is the best method)
Roll the mixture into little balls & dust with flour. Fry in a little oil, shaking the pan to evenly cook the meatballs & to keep their shape round. Serve piled on a plate with Lime Dipping Sauce with toothpicks.

Lime dipping sauce
Combine all ingredients in a small bowl and mix well. Use as a dipping sauce for meatballs.

Serves 4

Vanishing Oatmeal Raisin Cookies

This is my most favorite recipe that I have found for these cookies. I altered it from the original Quaker Oats recipe. Also I found using the old fashioned vs. quick oats make nice sturdy yet chewy cookies.


  • 1/2 pound (2 sticks) margarine or butter, softened
  • 1 c firmly packed brown sugar
  • 1/2 c granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1-1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt (optional)
  • 3 c Quaker Oats (quick or old fashioned, uncooked)
  • 1 c raisins (boiled, i found this makes the raisins nice plump and juicy)

  1. Heat oven to 350F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
  2. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
  3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Yields about 4 dozen

For bar cookies
Press dough onto bottom of ungreased 13x9-inch baking pan. Bake 30-35 minutes or until light golden brown. Cool completely in pan on wire rack. Cut into bars. Store tightly covered. Makes 24 bars.

  • Stir in 1 c chopped nuts
  • Substitute 1 c semisweet chocolate chips or candy-coated chocolate pieces for raisins; omit cinnamon
  • Substitute 1 cup diced dried mixed fruit
High Altitude Adjustment
Increase flour to 1-3/4 c and bake as directed

Holly's Alfredo Sauce

1/2 Tblsp Garlic Puree
1/2 lb Butter
1 quart heavy whipping cream
4 oz milk.
1/2 lb Parmesan cheese
2 oz Fontina cheese
1/2 teasp. salt
1 teasp. black pepper.

Brown garlic puree, then add butter until melted. Add whipping cream and milk.

(it is best to use fresh cheese and grate it before you start cooking the sauce. I've only perfected this with fresh cheese, the already grated does not melt as well and the sauce ends up clumpy.)

Add Parmesan cheese and Fontina cheese a little bit at a time, allowing cheese to melt, along with the salt and pepper.

Stir on med-high until thickens. Turn off heat and continue to stir.

Makes about 8 cups.

Anchor Bar Buffalo Wings (The Original!!!)

6 tablespoons Louisiana Hot Sauce
1/4 cup (1/2 stick) margarine - not butter
1 tablespoon white vinegar
1/8 teaspoon celery seed
1/8 to 1/4 teaspoon cayenne pepper
1/8 teaspoon garlic salt
Dash of black pepper
1/4 teaspoon Worcestershire Sauce
1 to 2 teaspoons Tabasco sauce

Carrot and celery sticks
Marie's Bleu Cheese Dressing

The Sauce: This makes enough for about 30 "wingettes." Mix all the ingredients in a small sauce pan over low heat until the margarine is completely melted. Stir occasionally.

The Wings: Fry the wings in a deep fryer set at 375 degrees F using vegetable or peanut oil. Fry 15 wings at a time for 12 to 15 minutes. Drain the wings for a few minutes then put them in a bowl. After all the wings have been fried, pour the sauce over them, cover the bowl, and shake to completely coat the wings.

They can be eaten now, or you can put them on a baking sheet and bake them for a few minutes to get an extra-crispy coating.

Serve with carrot and celery sticks and Marie's Bleu Cheese Dressing and cold beer (Genee Cream Ale is traditional).

Source: Ladies Home Journal - August 1991 - This is supposed to be the REAL Buffalo Wing recipe from the Anchor Bar in Buffalo.

Oven-Roasted Potatoes

1/2 pound purple Peruvian potatoes, scrubbed clean (these are hard to find...I just add a 1/4 pound to each of the others)
1/2 pound red bliss potatoes, scrubbed clean
1/2 pound small new potatoes, scrubbed clean
8 small garlic cloves
2 large shallots, peeled and quartered
Rosemary or thyme sprigs
Salt and pepper
Olive oil

Heat the oven to 375 degrees F.

Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.

Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.

Remove rosemary sprigs and serve immediately.

Herb-Roasted New Potatoes

1 pound New Potatoes
1/4 cup Fresh Basil, Chopped
1 tablespoon Fresh Oregano, Chopped
1 tablespoon Olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 1/4 ounces Grated parmesan cheese

Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. In a large bowl, combine the basil, oregano, oil, salt and pepper. Add the potatoes and toss to combine. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. Bake for 20-25 minutes of until tender and golden brown.

Onion-Stuffed Sirloin with Mushroom Saute

1/2 of a small onion, thinly sliced and separated into rings
1 clove garlic, minced
1 tablespoon margarine or butter
1/8 teaspoon lemon-pepper seasoning or pepper
1 8-ounce boneless beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup sliced fresh shiitake or other mushrooms
1 tablespoon margarine or butter
1 teaspoon cornstarch
1 teaspoon Worcestershire sauce
1/2 teaspoon instant beef bouillon granules
1 tablespoon dry red or white wine

1. For stuffing, in a small saucepan cook the onion and garlic in margarine or butter until onion is tender but not brown. Remove from heat. Stir in the lemon-pepper seasoning or pepper. Set aside.
2. Make a pocket in the steak by cutting a deep horizontal slit. Spoon the stuffing into the pocket. If necessary, secure opening of the pocket with a wooden toothpick.
3. To grill, place steak on the rack of an uncovered grill. Grill directly over medium-hot coals to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 18 to 22 minutes for medium, or 24 to 28 minutes for well-done).
4. Or, to broil, place steak on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat to desired doneness, turning once. (Allow 14 to 18 minutes for rare, 19 to 22 minutes for medium, or 23 to 28 minutes for well-done).
5. Meanwhile, for mushroom sauce, in a small saucepan cook the mushrooms in margarine or butter until tender. In a small bowl stir together the cornstarch, Worcestershire sauce, bouillon granules, and 1/2 cup water. Carefully add to the saucepan. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in wine. To serve, cut steak in half. Transfer steak halves to individual plates. Pour sauce over steak.

Makes 2 servings.

Hot Hot Habanero Wings

2 pounds chicken wings
1 (18 ounce) bottle honey teriyaki barbecue sauce
1/4 cup fresh honey
2 tablespoons Liquid Smoke
1 1/2 to 2-inch piece fresh ginger, grated
6 cloves garlic, crushed
8 habanero chile peppers, chopped*
4 chile peppers, your choice, chopped
3 tablespoons fresh horseradish
1 (18 count) package chicken wings

Cut wings into thirds, and discard the tips. There should be about 36 pieces.

In a medium saucepan combine barbecue sauce, Worcestershire sauce, honey, Liquid Smoke seasoning, ginger, garlic, habanero peppers, chile peppers and horseradish. Stir all together, and simmer over low heat for 1 hour.

Put chicken wings in a large glass bowl, and cover with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

Preheat grill for low heat.

Lightly oil grate. Remove chicken from marinade, and place on grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally.

* WARNING: Wear gloves, and do not let the oil get anywhere near your eyes.

Pumpkin Cheesecake

1 pkg. (8 oz.) cream cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp. pumpkin pie spice
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 Graham Pie Crust (6 oz.)

Beat cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in 2-1/2 cups of the whipped topping. Cover and refrigerate remaining whipped topping for later use.

Spoon cream cheese mixture into crust.

Refrigerate 3 hours or overnight

Caramel Apple Cheesecake

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans (optional)

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.

Perfect Seasoning

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Green Bean Casserole

1/3 stick butter
1/2 cup diced onions
1/2 cup sliced fresh mushrooms
2 cups sliced green beans
3 cups chicken broth
1 (10 3/4-ounce) can cream of mushroom soup
1 (2.8-ounce ) can French-fried onion rings
Pinch Perfect Seasoning, recipe on site
1 cup grated Cheddar

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings, and House Seasoning, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Arugula Salad

1 bag baby arugula leaves (4–5 oz)
1/4 cup roasted garlic almonds
2 tablespoons cooked bacon pieces
2 tablespoons pre-diced onions
2 tablespoons Caesar dressing (oil not cream based)

1. Place all ingredients (except dressing) in salad bowl.
2. Add dressing; toss and serve.

Chicken Saltimbocca

1/4 cup flour
1 lb boneless chicken cutlets
1 tablespoon canola oil
4 slices prosciutto (about 2 1/2 oz)
1/8 teaspoon pepper4 small fresh sage leaves (rinsed)
4 thin slices Swiss cheese
1 cup specialty tomato basil pasta sauce

1. Preheat large sauté pan on medium-high 2–3 minutes. Place flour in shallow bowl. Dip chicken in flour, coating both sides, then shaking off any excess (wash hands).

2. Place oil in pan; swirl to coat. Add chicken (wash hands); cook 3–4 minutes on one side.

3. Turn chicken; reduce heat to medium. Place one slice of the prosciutto on each cutlet and sprinkle with pepper; add one sage leaf and top with one slice of the cheese. Cover and cook 3–4 more minutes or until internal temperature reaches 165°F.

4. Meanwhile, place pasta sauce in microwave-safe bowl. Cover and microwave on HIGH 3–4 minutes or until hot. Spoon sauce onto serving plates, place chicken on sauce, and serve.

Cumin-Dusted Chicken Breasts with Guacamole Sauce

1/4 cup finely chopped green onions
1/4 cup finely chopped parsley
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely mashed

2 tablespoons brown sugar
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

To prepare sauce, combine first 8 ingredients; set aside.

Preheat oven to 400°. To prepare chicken, combine sugar, 1 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper; sprinkle evenly over chicken. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook 3 minutes or until browned. Turn chicken over. Place pan in oven; bake at 400° for 10 minutes or until done. Serve chicken with sauce.

Yield: 4 servings (serving size: 1 breast half and about 3 tablespoons sauce)

Herb-Marinated Grilled Chicken Paillards with Pan Sauce

4 boneless, skinless chicken breasts, tenders removed and trimmed of any cartilage
1 lemon, zested and juiced, 1 tablespoon juice reserved
1/4 cup plus 2 tablespoons olive oil
1 small shallot, finely chopped
1 clove garlic, finely chopped
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh parsley leaves
Salt, for seasoning
Pepper, for seasoning
1/2 cup white wine
1 cup chicken broth
1 tablespoon cold butter

One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick.

In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.

Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm. Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.

185 Calorie Marbled-Chocolate Banana Bread

2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cups mashed ripe banana (about 3 bananas)
1/2 cup egg substitute
1/3 cup plain low-fat yogurt
1/2 cup semisweet chocolate chips
Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add banana, egg substitute, and yogurt; beat until blended. Add flour mixture; beat at low speed just until moist.

Place chocolate chips in a medium microwave-safe bowl, and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined. Spoon chocolate batter alternately with plain batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Swirl batters together using a knife.

Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield 1 loaf, 16 slices (serving size: 1 slice)

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Gruyère cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil

1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch

Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap (I use a large ziploc bag;) pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper.

(The chicken can be prepared up to a day ahead and refrigerated at this point. Stuffing the chicken a day ahead and refrigerating it makes it easier to sauté.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes). Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Yield 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)

Swamp Zombie

Prep: 10 minutes
Servings: 6 - 1 blenderful

Are your mixed drinks running on fumes? Here's a way to perk up the dregs from various liquor bottles into a blender full of minty joy


  • 1 can frozen limeade
  • 4-6 oz of mixed booze (gin, tequila, vodka, rum and/or whiskey)
  • handful of mint leaves
  • 3 cups of ice

  1. Pour 1 can defrosted frozen limeade, 1 can of water, 4-6 ounces of mixed booze (gin, tequila, vodka, rum and/or whiskey), 1 handful of mint leaves stolen from your neighbor's yard, and 3 cups crushed ice.
  2. Blend and serve in a cup with a straw.

Bistec Encebollao - Vinegar Steak

Prep: 15 minutes plus 4 hrs refrigerating. Can be made a couple of days in advance (or frozen for later use).
Servings: 3-4


  • 2 pounds beef steak, thinly sliced
  • 1/2 cup olive oil
  • 2 Tbs minced garlic
  • dash dried oregano leaves
  • 2 large white onions, sliced in rings
  • 1/4 cup distilled white vinegar
  • 1 cup beef stock or water
  • 1 tsp salt


  1. Dump all ingredients in a gallon-size plastic bag and turn so that all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use).
  2. Dump contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty.
Serve with white rice and tostones (recipe to be posted another time).

28 January, 2008

Angel Lush Cake - Courtesy of Cool Whip Free

Prep: 15 minutes plus refrigerating
Servings: 10


  • 1 Pkg (4-serving size) Jell-O Chocolate Flavor Sugar Free (recipe calls for Vanilla) Fat Free Instant Pudding and Pie Filling
  • 1 can (20 oz) crushed pineapple in juice, undrained
  • 1 cup thawed Cool Whip Free whipped topping
  • 1 Pkg (8.5 oz) angel food cake


  1. Mix pudding mix and pineapple in medium bowl. Gently stir in whipped topping.
  2. Cut Cake horizontally into 3 layers.
  3. Place bottom cake layer, cut side up, on serving place. spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread with remaining pudding mixture
Refrigerate at least 1 hour or until ready to serve. Refrigerate leftover cake.