Tuesday, April 25, 2006

Recipe: Texasbunch's Pecan Pie

This recipe comes from Texasbunch. Thanks Hon!!! I'm gonna have to give this one a try!

INGREDIENTS:


CRUST:


DIRECTIONS:
Prepare crust by sifting flour and salt into a bowel. Add shortening. cutting in with a pastry blender or two knives (one in each hand) :-) until the mixture is in even bits, about the size of
peas. Sprinkle water over flour by tablespoonfuls, stirring in with fork until just enough has been
added to that you can pat the dough lightly into a ball. Wrap the dough in wax paper or foil and chill it. It will roll out to make a 9" pie crust.

FILLING::::: Melt the butter, add the sugar, Karo syrup, butter, pecans, vanilla, and salt to the eggs. Pour into unbaked pie shell, Bake at 350 degrees F. for 40 minutes or longer, until firm
in the middle!!!

From the Kitchen of: LunaStone at 12:27 AM 0 comments

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Sunday, April 23, 2006

Recipe: Panda Express Orange Chicken

Ingredients:

  • 2 pounds boneless chicken pieces, skinned

  • 1 egg

  • 1 1/2 teaspoon salt

  • White pepper

  • Oil

  • 1/2 cup plus

  • 1 tablespoon cornstarch

  • 1/4 cup flour

  • 1 tablespoon minced ginger root

  • 1 teaspoon minced garlic

  • 1 dash crushed hot red chilies

  • 1/4 cup chopped green onions

  • 1 tablespoon rice wine

  • 1/4 cup water

  • 1 teaspoon sesame oil



***Orange Chicken Sauce***

  • 1 1/2 tablespoon soy sauce

  • 1 1/2 tablespoon water

  • 5 tablespoons sugar

  • 5 tablespoons white vinegar



Directions:

Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together. Add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels. Set aside. Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

This recipe for Panda Express Orange Chicken serves/makes 6.

This is one of my family's favorites. We love Panda Express®. One day I was surfing recipes and came across this. I gave it a shot. It turned out really good... but boy did I make a mess! LOL

From the Kitchen of: LunaStone at 12:51 AM 0 comments

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Saturday, April 22, 2006

Recipe: My Dads Meatloaf


This Meatloaf my dad made and is very good.
This one goes out to Greg.


  • 1 egg, beaten

  • 1 c. soft bread crumbs

  • 1/2 c. bottled pasta sauce with vegetables and/or herbs

  • 1 to 2 cloves garlic, minced

  • 1/2 tsp. dried rosemary, crushed

  • 8 oz. Italian Sausage or pork sausage links or ground beef

  • 1 lb. ground beef

  • 2 oz. provolone or mozzarella cheese, cubed

  • 2 tbsp. bottled pasta sauce with veggies and /or herbs

  • 2 tbsp. shredded provolone or mozzarella cheese

  • fresh rosemary sprigs (optional)


    • Preheat oven to 350 degrees. In a large bowl, combine egg, bread
    crumbs,
    1/2 cup pasta sauce, garlic and rosemary. Remove casings from sausage
    if
    using. Add ground beef and sausage and mix well. Press 2/3 of this
    mixture
    into a 8X4X2 loaf pan. Make 1/2 in. indentation down center of meat
    mixture. Place cheese cubes in indentation down the middle. Pat
    remaining
    mixture over top. Bake, uncovered for 55-60 min. and let stand for 10
    min.
    Transfer to platter, drizzle top with 2 tbsp. pasta sauce, and sprinkle
    with
    the cheese, garnish with rosemary if desired. Serves 6.

From the Kitchen of: Lana at 3:16 PM 3 comments

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Recipe: Zesty Chicken Wings


INGREDIENTS:

  • 1/2 cup corn syrup

  • 1/2 cup ketchup

  • 1/4 cup cider vinegar

  • 1/4 cup Worcestershire sauce

  • 1/4 cup Dijon mustard

  • 1 small onion, chopped

  • 3 garlic cloves, minced

  • 1 tablespoon chili powder

  • 16 chicken wings (about 3 pounds)


DIRECTIONS:
In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired.
Yield: 10-12 servings.
SERVINGS 10-12
PREP 30 min.
COOK 50 min.
TOTAL 80 min.

From the Kitchen of: Lana at 11:24 AM 0 comments

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Friday, April 21, 2006

Recipe: Easy Extreme Banana Cream Pie


Ingredients:

  • 1 pkg. (18 oz.) Refrigerated Chocolate Chip Cookie Bar Dough

  • 1 bottle (16 fl. oz.) Buncha Banana Flavor NESTLÉ NESQUIK Refrigerated Ready-to-Drink Milk

  • 1 pkg. (6-serving size) banana or vanilla instant pudding and pie filling mix

  • 1 container (8 oz.) frozen whipped topping, thawed, divided

  • 2 medium bananas, sliced, divided


Directions:
PREHEAT oven to 350° F.
Grease 9 1/2-inch pie plate.PRESS 15 squares* of dough onto bottom and up side of prepared plate.

BAKE for 18 to 24 minutes or until golden brown.
Cool completely on wire rack.

BEAT Nesquik, pudding mix and half of whipped topping in large mixer bowl on low speed until combined.
Increase speed and beat for 2 minutes or until thick.
PLACE half of banana slices over bottom of crust.
Pour half of pudding mixture over bananas.
Top with remaining sliced bananas.
Pour remaining pudding mixture over bananas.
Spread with remaining whipped topping.
Refrigerate for 2 hours.

Estimated Times:Preparation - 20 min
Cooking - 18 min
Cooling Time - 2 hrs refrigerating
Yields - 6

From the Kitchen of: Lana at 2:44 PM 0 comments

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Recipe: Lemon Herb Beans


Ingredients

  • 1 1/2 pounds fresh green beans, trimmed

  • 2 tablespoons butter or margarine

  • 1 teaspoon Basil Leaves

  • 1/2 teaspoon Oregano

  • 1/2 teaspoon finely shredded fresh lemon peel


Prep
1. Rinse and trim green beans. Add beans to boiling salted water. Cook, uncovered, on medium-high heat 7 minutes. Drain.
2. Return beans to saucepan. Stir in remaining ingredients. Let stand 5 minutes before serving. Season to taste.

Prep Time: 5 minutes
Cook Time: 7 minutes

Calories: 59
Sodium: 36 mg
Fat: 3 g
Carbohydrates: 6 g
Cholesterol: 8 mg
Fiber: 3 g
Protein: 2 g

From the Kitchen of: Lana at 6:17 AM 1 comments

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Thursday, April 20, 2006

Recipe: Baked Chicken and Spinach Stuffing


Ingerdients:

  • 9 Pillsbury® Dunkables® frozen homestyle waffle sticks with 3 syrup cups (from 1 lb 1.3-oz box)*

  • 2 tablespoons peach preserves

  • 1/2 teaspoon Worcestershire sauce

  • 2 bone-in skin-on chicken breasts (1 lb)

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 tablespoon butter or margarine

  • 1/2 cup chopped onion (1 medium)

  • 1/4 cup chicken broth

  • 1/2 teaspoon poultry seasoning

  • 1/2 teaspoon chopped fresh sage

  • 1 tablespoon beaten egg white

  • 1 box (9 oz) frozen spinach, thawed, drained, or 1 1/2 cups frozen cut leaf spinach (from 1-lb bag)

  • 1 tablespoon chopped pecans



Preparation:
1.
Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
2.
Bake uncovered 40 to 45 minutes. Meanwhile, toast waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat; cool about 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
3.
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture from pie plate over chicken. Serve chicken with stuffing.

Prep Time: 35 min ; Start to Finish: 1 hr
Calories 640
EXCHANGES:
2 Starch; 2 Other Carbohydrate; 1 Vegetable; 5 Lean Meat; 1 Fat

From the Kitchen of: Lana at 6:47 PM 0 comments

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Recipe: Swirled Caramel Bread Pudding Delight




    Ingredients:

    • 7 cups (1/2 of 1 lb. loaf) French bread cubes (1/2 inch), divided

    • 2 1/3 cups Evaporated Milk

    • 3 large eggs

    • 2/3 cup granulated sugar

    • 2 teaspoons vanilla extract

    • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® SWIRLED™ Milk Chocolate & Caramel Morsels, divided


    CARAMEL SAUCE:

    • 2/3 cup packed brown sugar

    • 1/4 cup (1/2 stick) butter or margarine

    • 1 tablespoon light corn syrup

    • 1/3 cupEvaporated Milk


    FOR BREAD PUDDING:
    PREHEAT oven to 325º F.
    Grease 11 x 7-inch baking dish.
    Place half of bread in prepared baking dish.
    Sprinkle with half of morsels.
    Repeat with remaining bread and morsels.

    BEAT:
    2 1/3 cups evaporated milk, eggs, sugar and vanilla extract in medium bowl with a wire whisk.
    Pour over bread, pressing bread into custard mixture to saturate completely.
    BAKE for 50 to 55 minutes or until lightly browned on top.
    Serve warm with Caramel Sauce.

    FOR CARAMEL SAUCE:
    COMBINE brown sugar, butter and corn syrup in small saucepan. Cook over medium-low heat for 2 to 3 minutes or until sugar is dissolved.
    Slowly stir in 1/3 cup evaporated milk.
    Bring to a boil, stirring constantly.
    Cook for 3 to 4 minutes.
    Makes 1 cup.

    From the Kitchen of: Lana at 3:49 PM 0 comments

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    Recipe: Cheesy Meat Lasagna


    Ingredients:

    • 3/4 lb. extra lean ground beef

    • 3 cloves garlic, minced

    • 1-1/2 tsp. dried oregano leaves

    • 1 jar (26 oz.) spaghetti sauce

    • 1 large tomato, chopped

    • 9 lasagna noodles, cooked, drained

    • 1 container (16 oz.) Low Fat Cottage Cheese, divided

    • 2 cups 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided





    PREHEAT oven to 375°F.
    Brown meat with garlic and oregano in medium saucepan.
    Stir in spaghetti sauce; simmer 5 min.
    Remove from heat; stir in tomatoes.
    SPREAD 1/2 cup of the sauce mixture in 13x9-inch baking dish.
    Layer 3 noodles, 1 cup of the cottage cheese, 1/2 cup of the mozzarella cheese and 1 cup of the remaining sauce mixture in dish. Repeat layers. Top with remaining 3 noodles and remaining sauce mixture.
    Cover with foil.

    BAKE 30 min. or until heated through.
    Uncover; top with remaining 1 cup mozzarella cheese.
    Bake, uncovered, an additional 5 min. or until cheese is melted.
    Let stand 5 min. before serving.


    Prep Time: 30 min
    Total Time: 1 hr 10 min
    Makes: 9 servings
    Calories 320
    Diet Exchange:
    2 Starch,2-1/2 Meat (VL),1-1/2 Fat

    From the Kitchen of: Lana at 12:52 PM 0 comments

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    Wednesday, April 19, 2006

    Recipe: Rainbow Fruit Salad

    Ingredients:

    • 1 large mango, peeled and diced

    • 2 cups fresh blueberries

    • 2 bananas, sliced

    • 2 cups fresh strawberries, halved

    • 2 cups seedless grapes

    • 2 nectarines, unpeeled and sliced

    • 1 kiwi fruit, peeled and sliced

    • 1/3 cup unsweetened orange juice

    • 2 tablespoons lemon juice

    • 1-1/2 tablespoons honey

    • 1/4 teaspoon ground ginger

    • Dash of nutmeg



    Preparation:
    1. Prepare the fruit (peeling, cutting, dicing, etc).
    2. Combine and mix all ingredients for the sauce.
    3. Just before serving, pour honey orange sauce over the fruit.


    Notes:
    Total Time: 20 min
    NUTRITION INFO (per 4-ounce serving)
    Calories: 97 Fat: 0.6 g
    Carbohydrates: 24.7 g
    Protein: 1.2 g

    From the Kitchen of: Lana at 12:34 PM 0 comments

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    Tuesday, April 18, 2006

    Recipe: Crispy Top Macaroni and Cheese For 2


    Ingredients:

    • 1 lb. macaroni and cheese (Cooked)

    • 1/4 cup real bacon pieces

    • 1/4 cup sliced marinated sun-dried tomatoes

    • 3 tablespoons Bread Crumbs

    • 1 tablespoon chopped fresh chives

    • 1 tablespoon margarine or butter, melted


    Preparation:
    1. Heat oven to 375ºF. Spray two 12-oz. individual ovenproof casseroles or ramekins with nonstick cooking spray. In medium bowl, combine macaroni and cheese, bacon and tomatoes; stir gently to mix. Spoon evenly into sprayed casseroles.
    2. In small bowl, combine bread crumbs, chives and margarine; mix well. Sprinkle over each casserole.
    3. Bake at 375ºF. for 20 to 25 minutes or until topping is golden brown.

    Prep Time: 10 min ; Start to Finish: 35 min.
    Calories 655

    EXCHANGES:
    4 1/2 Starch; 1 High-Fat Meat; 5 Fat


    From the Kitchen of: Lana at 9:49 AM 1 comments

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    Monday, April 17, 2006

    Recipe: Potato Bites



    • 1-1/2 lb. new potatoes (about 15 potatoes)

    • 4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened

    • 2 Tbsp. Sour Cream

    • 2 Tbsp. Grated Parmesan Cheese

    • 4 slices Bacon, cooked, crumbled

    • 2 Tbsp. snipped fresh chives

    PLACE potatoes in large saucepan; add enough water to cover. Bring to boil. Reduce heat to medium-low; cook 15 min. or until potatoes are tender.
    MEANWHILE, mix cream cheese, sour cream and Parmesan cheese; cover.
    Refrigerate until ready to use.
    DRAIN potatoes.
    Cool slightly.
    Cut potatoes in half; cut small piece from bottom of each potato half so potato lies flat.
    Place on serving platter.
    Top each potato half with 1 tsp. of the cream cheese mixture.
    Sprinkle with bacon and chives.

    Prep Time: 20 min
    Total Time: 1 hr 20 min
    Makes: 15 servings,
    2 topped potato halves each.
    Calories 70

    From the Kitchen of: Lana at 7:47 PM 0 comments

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    Saturday, April 15, 2006

    Recipe: Mexican Layered Dip

    MAIN INGREDIENTS:

    • 2 8oz Cans of Refried Beans

    • 1 16oz Container of Sour Cream

    • 1 Packet of Taco Seasoning

    • 2 8oz Bags of Pre-Shredded Fiesta Blend Cheese



    TOPPINGS:

    • Fresh Tomato (Diced)

    • Canned Black Olives (Diced or Sliced - Drained)

    • Canned Green Chilies (Diced or sliced - Drained)

    • Canned Jalepenos (Diced or Sliced - Drained)

    • Fresh Chives or Green Onion (Diced)

    • Salsa (Semi-Drained)



    DIRECTIONS:
    1. Mix sour cream and taco seasoning together and set aside.
    2. In an 8x10 pan, smooth out refried beans to cover entire bottom.
    3. Pour in sour cream mixture and smooth out to cover.
    4. Cover with shredded cheese.
    5. Add toppings of choice, sprinkling them over entire dish.


    NOTES: This is my "You gotta' bring your..." recipe.
    I prefer Taco Bell brand beans, as they smooth out the best. All the toppings are to taste. I usually make one mild with green chilies and one hot with jalapenos. If you use salsa, dallop it on, don't cover entire dip. This can also be made the day before and refrigerated, just remove from fridge about 1 hour before serving.


    Posted By: Luna

    From the Kitchen of: Lana at 1:58 PM 0 comments

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