1/2 oz amaretto
1/2 oz kahlua
1 cup hot coffee
1 whipped cream
Pour the liqeurs into the coffee and top with the whipped cream.
Please Drink Responsibly.
Slow Cooker Chicken
2 chickens; about 2-1/2 pound, cut in strips
1 onion; chopped
2 garlic; chopped
1 salt & white pepper to taste
1 green pepper; diced
1 medium ripe tomato; peeled, seeded and chopped
1 cup dry white wine
1 pinch cayenne pepper
Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. Serves 6 to 8
Italian Coffee With Chocolate (Cafe Con Cioccolato)
2 cup hot strong coffee
2 cup hot traditional cocoa
1 whipped cream
1 grated orange peel
Combine 1/2 cup coffee and 1/2 cup cocoa in each 4 mugs. Top with whipped cream; sprinkle with orange peel.
Recipe From: The New Mixer's Guide to Low-Alcohol & Nonalcoholic Drinks by Sheila Buff & Judi Olstein.
Fried Catfish With Sauce
4 fresh catfish fillets (cut in half)
cajun seasoning mix
1/2 cup unsalted butter
flour to batter
1 seafood sauce
1/2 cup unsalted butter
1 teaspoon sage
1/4 teaspoon cumin; rosemary, onion powder, thyme
1/2 teaspoon white pepper
3/4 cup half and half milk or cream
3/4 cup white wine or chardonney
dash cajun seasoning mix
Season each side of fish with seasoning. Dip in flour. Fry in skillet with butter on medium high heat. Fry until golden brown on both sides (approximately 15 to 20 minutes). Keep warm in oven as you are preparing sauce.
Seafood sauce, melt butter in skillet and add seasonings, stir constantly and blend over medium heat for 5 to 10 minutes. Add half and half continue stirring and heat slowly until bubbly as you slowly increase heat (5 to 10 minutes).
Add a dash of cajun seasoning and wine stir until well blended and smooth and thick texture (2 to 3 minutes).
Do not overcook. Serve over fish with red beans and buttered carrots
Combine all ingredients in small bowl and mix thoroughly (Can be stored in airtight container for up to a month). Makes about 1/3 cup. Recipe From: Bon Appetit 2/90
1 lb dried red beans
1 cup dry red wine (opt)
3 large onions, chopped
1 tablespoon garlic chopped
1/2 cup finely chopped parsley
1/2 cup chopped green onions
1/4 cup bacon drippings
1 ham bone and scraps (hocks)
10 cup ham stock or water
salt to taste
tabasco sauce to taste
Prepare the beans the night before. Clean and pick through beans to remove foreign objects. Rinse several times in water to make sure beans are absolutely clean. In a large. mixing bowl, combine the beans, with enough water to cover by 1 inch, and the wine, onions, garlic, parsley and green onions. Soak overnight, covered. Next morning, saute the hambone and scraps in the bacon drippings, in an 8 qt. pot. Pour the beans, with soaking water and all the seasonings, into the pot, then add enough stock to cover the beans by 2 inches; bring to a boil, then reduce the heat. Cover and simmer for 2 hrs., stirring occasionally so the beans won't stick and burn. Season with salt and hot sauce when the beans are tender. To make beans thicker, remove about a cup full, mash, and return to the pot. Stir in. Serve over hot cooked rice.
4 lb carrots
2 sticks butter or margarine
1 teaspoon butter seasoning
1/4 cup dehydrated parsley (fresh parsley may be used)
1 1/2 teaspoon celery seed
6 teaspoon sugar
Scrape carrots and cut crosswise in circles. Boil in salted water until tender. Rehydrate parsley by placing in equal amount of water for 5 minutes ~- drain. In small saucepan melt butter or margarine and add butter flavoring, parsley and celery seed. Drain carrots and pour out onto serving dish. Sprinkle sugar over carrots and then pour butter or margarine mixture over all.
Note: If carrots are naturally sweet omit sweetener.
Buttered Spaghetti With Shrimp & Mushrooms
4 oz spaghetti
2 cloves garlic; mashed
1/2 lb shrimp; peeled and devined
1/2 lb fresh mushrooms; sliced
3 tablespoon romano cheese
1/2 teaspoon salt
1/4 cup white wine
1 tablespoon lemon juice
Cook the spaghetti and drain. Combine the garlic, shrimp and mushrooms and cook slowly for 5 minutes in a saute pan, tossing lightly. Add the spaghetti to the shrimp mixture. Add the cheese, salt, white wine and lemon juice. Stir until done. Serve immediately.
3/4 cup butter/margarine
4 oz unsweetened chocolate
2 cup sugar
1 cup flour (try whole wheat)
1 pkg (8-oz) cream cheese; softened
1 jar raspberry preserves
Melt the butter and the chocolate together. Let cool. Meanwhile, beat the cream cheese with one of the eggs, then set aside. Add the other 3 eggs, beaten, to the cooled chocolate mixture. Then add the sugar and the flour. Pour half this batter into an ungreased 9" x 13" pan. Top with the cream cheese mixture, then with the preserves. Spread on the rest of the batter. (if you're interested in a marble effect, then you could probably pull a knife through the batter at this stage to create swirls) Bake at 350°F for 30-40 minutes (although I've found that, if you use the whole wheat flour, they tend to take longer, up to an hour) .
6 oz ziti
15 oz ricotta cheese
8 oz mozzarella cheese --
1 egg -- lightly beaten
1/4 cup chopped parsley
1 clove garlic -- minced
1/4 teaspoon black pepper
1 pinch ground nutmeg
1/4 cup parmesan cheese
Cook pasta following package directions; drain. Preheat oven to 350°F. Grease 2-quart casserole. In large bowl, blend ricotta, 1 cup mozzarella, egg, parsley, garlic, pepper & nutmeg; stir in ziti. Spoon into prepared casserole & sprinkle with remaining mozzarella & Parmesan. Bake until top is golden, about 30 min. Makes 8 servings.
Chicken and Penne Pasta
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoon sugar
2 tablespoon grey poupon mustard
2 pinches cayenne pepper
3 cloves garlic; crushed
3 tablespoon water
6 boneless chicken breasts
1 lb penne pasta
Combine the first seven ingredients to make the marinade (mix them well). Marinate the chicken breasts for 1 - 2 hours (marinate longer if you want the chicken to be more flavorful).
Broil chicken breast until cooked through, then shred or cut into bite-sized pieces. Combine cooked chicken with leftover marinade and cooked penne. Heat everything through thoroughly (the remaining marinade must be cooked because there was raw chicken sitting in it). Serve with grated Parmesan cheese.
Recipe From: The Busy Parent's Cookbook by Heather Anderson
Grilled Chicken Salad
2/3 cup mayonnaise
2 tablespoon balsamic vinegar
1 tablespoon plus 1 tsp. fresh lemon juice
3/4 teaspoon worcestershire sauce
1 tablespoon plus 1 tsp. extra virgin olive oil
1 clove garlic; minced
4 boneless skinless chicken breast halves
11 oz packaged salad
Combine first 6 ingredients and salt and pepper to taste in a bowl. Whisk until smooth. Cover and chill . Prepare grill or broiler. Season chicken with salt and pepper to taste. Grill or broil 4-5 minutes per side, until just cooked throughout. Cut diagonally across the grain into 1/4 inch slices. Divide lettuce between individual serving plates. Pour dressing over. Top with sliced chicken breasts.
8 chicken halves; or (up to)
14 chicken breasts
6 lemons; juice of
6 teaspoon worcestershire sauce
1 teaspoon tabasco
1 teaspoon pepper
1 tablespoon celery salt
1 tablespoon salt
1 tablespoon garlic salt
2 tablespoon honey
1/2 lb butter (not margarine)
Mix all sauce ingredients together and simmer for 30 minutes. Place chicken on gas or charcoal grill and cook over low heat. Baste and turn chicken frequently until done. Yield: 6 to 8 servings.
Bite You Back chicken Fried Steak
2 lb round steak*; cut 1/2 inch thick
1 cup liquid from pickled jalapenos
2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
vegetable shortening, like crisco
Cut the steak into four equal portions. Pound the portions, if needed, until each is about 1/3 to 1/4 inch thick. Arrange the steaks in a shallow nonreactive dish, and pour 1 cup of the jalapeno liquid over them. Marinate the steaks in the jalapeno liquid for 2 hours. Most of the liquid will be absorbed into the steaks. Drain and blot lightly to remove excess moisture from the surface.
Mix an additional 2 tablespoons jalapeno liquid with the egg in a shallow dish. Stir together the flour, salt and pepper in another dish. Dredge the steak in the flour, then dip it in the egg, and back in the flour.
Put enough shortening into a cast iron skillet so that the steaks will be half-immersed in it during the frying. Warm the fat over medium heat. Add carefully once, until the meat is fully cooked through and the crumb coating is brown and crisp, about 8 minutes total. Drain the steaks, and transfer them to a platter. Keep them warm while you prepare Cream Gravy from the drippings.
Place the steaks on separate plates, add Paris's Best French Fries and cover both generously with the gravy. Serve immediately.
Ham and Potatoes
4 baking potatoes
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
2 cup milk or light cream
1/2 teaspoon worcestershire sauce
2 cup cooked ham -- cut into
1/2 cup cheddar cheese -- grated
Wash potatoes; drain but do not dry. Place in slow-cooking pot. Cover and cook on low for 6 to 8 hours. Cool slightly. Peel and slice. In saucepan, melt butter. Add flour and salt; stir until blended. Slowly add milk, stirring constantly. Cook several minutes, stirring until smooth and thickened. Stir in Worcestershire sauce, then potatoes and ham. Spoon into 1 1/2 quart baking dish. Sprinkle with cheese. Heat in 350°F oven for 30 to 40 minutes.
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