Sunday, April 25, 2010
Monday, April 12, 2010
Salads and such--recipes.
Olive Garden Salad
submitted by Alicia Andersen
Olive Garden Salad Dressing:
½ c. mayonnaise
1/3 c. white vinegar
1 tsp vegetable oil
2 Tb. corn syrup
2 Tb. Parmesan cheese
2 Tb. Romano cheese
¼ tsp garlic salt – or one clove garlic, minced
½ tsp Italian seasoning
½ tsp parsley flakes
1 Tb. lemon juice
Salad:
1 large head romaine lettuce
slices red onion
black olives
2-4 banana peppers
2 small tomatoes, quartered
½ c. croûtons
freshly grated Parmesan cheese
For homemade croûtons:
4 slices sandwich bread
1 clove garlic, minced
3 Tb. butter
salt and pepper
dried parsley flakes
Mix all dressing ingredients in a blender until well mixed. If this is a little too tart for your own personal tastes, add a little extra sugar.
Chill one salad bowl in freezer for at least 30 minutes. Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, and croûtons. Add some freshly grated Parmesan cheese if you like, and add plenty of Olive Garden Salad Dressing on top.
For the homemade croûtons:
Cut off crusts of sandwich bread, and cut bread into cubes. Melt butter in small saucepan and add minced garlic. Toss sandwich cubes in the butter and spread out in a pan. Sprinkle salt and pepper and parsley flakes to taste. Bake for 15 minutes at 350°, turning half way through baking.
Em's Black Bean Cilantro “Salad”
Submitted by: Sarah
2 cans corn
2 cans black beans
2 avocados, chopped
2-3 medium tomatoes, chopped
1 bunch of green onions, chopped
1 bunch of cilantro, stems removed and blend with…
1 packet of italian dressing (follow directions on back of packet to make) OR pour in premade italian dressing (from a bottle) to taste.
Pour cilantro dressing over other ingredients, mix and enjoy!
*You can use it also as a salsa or bean dip*
Apple-Craisin Good Salad
Submitted by Alicia Andersen
1 head romaine lettuce
1 head red leaf lettuce (or any combination of lettuce/ spinach)
2-3 gala apples- cubed
1 11oz. Can mandarin oranges, drained
½ c. craisins
8 oz. toasted sugar pecans
toast with ¼ cup sugar in a frying pan over med/high heat. Watch and stir continuously, when sugar starts to melt and caramelize remove from heat and pour into a dish to cool.
Dressing:
¾ c. sugar
1 tsp. Dry mustard
1 tsp. Salt
2 Tbl. Fresh onion, finely diced
1/3 c. apple cider vinegar
¾ c. vegetable oil
1 Tbl. Poppy seeds
Measure all ingredients except poppy seeds into blender and mix well. Then add poppy seeds and blend to mix in.
Salad: Wash and tear lettuces, add apples, oranges and craisins. Toss with pecans and dressing just before serving.
Note: I have omitted and added different things such as crumbled cheese, sliced pears, etc.
Southwestern Salad
Submitted by Alicia Andersen
Ingredients:
Grilled Chicken
Lettuce
Tomato
1 can baby corn
1 can black beans
shredded cheddar cheese
sliced olives
chopped red onions
Dressing:
½ portion honey hickory BBQ sauce
½ portion ranch dressing
Mix together
Mix salad together (quantities according to taste) as desired. Top with dressing and crushed corn chips.
Chocolate, Chocolate, CHOCOLATE--recipes.
Chocolate Mousse Recipe
Submitted by: Julie
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
Method
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours.
Serves 5-8, depending on the size of the servings.
Chocolate Chip “Cheese Cake” Cookies
Submitted by: Sarah
1/4 c. margarine
1 (8 oz.) pkg. cream cheese
1 egg
1/4 tsp. vanilla
1 pkg. white cake mix (I used golden vanilla)
1 (8 oz.) pkg. chocolate chips
1/4 c. ground nuts
Cream margarine and cheese until light and fluffy. Beat in egg and vanilla and half the cake mix until smooth. Stir in remaining cake mix. Add chips and nuts. Bake at 375 degrees for 10 to 12 minutes.
(The original name was Chocolate Chip Cream Cheese Cookies)
http://www.nancyskitchen.com/chocolate_recipes.htm
(Recipe is coming...)
Hershey’s Chocolate Chunk Brownies
Submitted by: Beth
¾ c. cocoa
½ t. baking soda
2/3 c. butter, melted, divided
½ c. boiling water
2 c. sugar
2 eggs
1 1/3 c. flour
1 t. vanilla
¼ t. salt
1 pkg. Hershey’s chocolate chunks (or chocolate chips)
Combine cocoa and baking soda. Blend in 1/3 c. melted butter. Add boiling water and stir until mixture thickens. Add sugar, eggs, and remaining melted butter and stir until smooth. Blend in completely flour, vanilla, and salt. Stir in chocolate chunks. Bake in greased 9 x 13 at 350° for 35-40 minutes. Cool completely. Good chilled.
Fanny May Mint CakeSubmitted by: Beth | |
| Cake: | |
| 1 c. sugar ½ c. butter or margarine 4 eggs 1 t. vanilla 1-16 oz. can Hershey’s chocolate syrup (found with ice cream toppings at grocery store) 1 c. + 1 T. flour | Mix all ingredients. Pour in 9x13 pan. Bake @ 350 for 30 min. Cool completely. |
| Mint: | |
| ½ c. butter or margarine 2 c. powdered sugar 2 T. milk 1 scant t. mint extract 2-3 drops green food coloring | Spread over cooled cake. |
| Fudge: | |
| 6 T. butter or margarine 1 c. semi-sweet chocolate chips | Melt together. Pour over top of mint layer, shake to smooth out. Chill. |
Chocolate Truffle Cake
Submitted by: Lisa Haney
INGREDIENTS
· 2 8-ounce packages unsweetened chocolate
· 1 cup, plus 6 Tb margarine or butter
· 2 ½ cups water
· 3 large eggs
· 2 tsp vanilla extract
· 2 2/3 cup flour
· 2 cups sugar
· 1 ¼ tsp baking soda
· ½ tsp salt
· 2 ½ cups powdered sugar
· ¾ cup whipping cream
8 ounces semi-sweet chocolate
DIRECTIONS
Preheat oven to 325 and grease three 9-inch pans
In a saucepan, heat 12 ounces of the unsweetened chocolate, 1 cup butter, and the water.
When all is melted and smooth, remove from heat.
In a large bowl, whisk eggs and vanilla.
Gradually beat in the warm chocolate mixture
Add flour, sugar, baking soda, and salt. Beat until blended.
Pour into prepared pans and cook for 25-30 minutes
While cooking the cake, prepare the filling
In a saucepan, heat remaining 4 squares chocolate until melted. Stir in confectioner’s sugar, butter, and ¼ cup of the cream.
When cakes are cooled, cut the layers in half and spread the truffle filling in between them.
Prepare frosting
Heat the remaining ½ cup cream and 8 ounces semi-sweet chocolate until melted and smooth.
Pour the frosting over the cake and spread
Wannabe Chocolate Mint Frosty
(From Kraft Foods)
Submitted by: Alicia
makes 4 servings, about 1 cup each
What You Need
2 cups milk
ice cubes
1 cup frozen COOL WHIP Whipped Topping
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
4 small chocolate-covered mint patties
Make It
POUR milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add remaining ingredients; cover.
BLEND on high speed until smooth.
POUR into glasses. Serve immediately.
Note: I have adjusted the instant pudding to my taste because I thought it was a little too much. Also, I usually take out the mint patties to make a reg. chocolate frosty. Use a good blender that can really crush the ice so it is smooth.