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Monday, August 31, 2009

Saturday, August 29, 2009

SPAGHETTI WITH CREAMY SPINACH AND PARMESAN SAUCE

INGREDIENTS:
1 pack. spaghetti,
2-1/2 cups frozen spinach,
1/2 cup grated Parmesan,
1 medium chopped onion,
3 minced cloves of garlic,
salt,
pepper,
Italian seasoning,
1 tablespoon butter,
3 tablespoons olive oil,
1/2 cup milk;
DIRECTIONS:
Cook spaghetti, drain, drizzle with one tablespoon olive oil,set aside. Heat the remaining oil and butter; saute the onion and garlic for 3, 4 minutes; add spinach and all the seasonings (salt, pepper,Italian seasoning) cook for about 3 minutes; stir in milk and Parmesan cheese. Pour into a blender and blend until smooth. Pour the creamy spinach mixture over the hot spaghetti and serve plain or next to your favorite meats or fish.


Friday, August 28, 2009

VANILLA AND PISTACHIO PUDDING

Vanilla and pistachio pudding are store bought, just add milk according to the instructions on the box. The shells are made of apple pie crust, store bought, and baked in mini muffin forms, sprinkled with powder vanilla sugar. The topping is cool whip and fondant flower.


Thursday, August 27, 2009

BEAN SPROUTS AND SALAMI SALAD

INGREDIENTS:
2 cups steamed bean sprouts,
1 cup thin sliced Italian dry salami,
1/2 shredded mozzarella cheese,
1/2 cup blak calamata olives,
1/2 cup chopped green onion,
1 teaspoon dry Italian seasoning,
salt,
pepper,
1/4 cup vinaigrette (olive oil, red wine vinegar)
Mix all the ingredients and refrigerate until serving time. Serve with garlic bread as a antipasto dish.
This salad taste even better after few hours from the making.


Monday, August 24, 2009

Sunday, August 23, 2009

FISH STICKS WITH PESTO DIP AND TOMATO CUCUMBER SALAD


INGREDIENTS FOR TOMATO CUCUMBER SALAD:
tomatoes.
cucumber,
onion,
fresh parsley,
salt,
pepper,
vinaigrette, (olive oil, red wine vinegar, Italian seasonings, garlic)

PESTO DIP
parsley,
garlic,
mayonnaise,
salt,
lemon juice;


Thursday, August 20, 2009

CRAB SALAD APPETIZER

INGREDIENTS:
2 cups finely chopped crab meat,
1/2 cup chopped onion,
1/2 cup chopped cucumber,
1/2 cup chopped celery,
1 cup mayonnaise,
salt and pepper,
1 tablespoon fresh lemon juice;
Combine all the ingredients until well blended; refrigerate until serving; serve on crackers, sandwiches.

Saturday, August 15, 2009

CRISPY CHICKEN WITH SAUTEED CABBAGE


Fried Chicken Batter Recipe



Ingredients -

1/2 cup Milk
1 Egg, beaten
1 cup All-Purpose Flour
2 teaspoons garlic salt
1 teaspoon Paprika
1 teaspoon Fresh Ground Black Pepper
1/4 teaspoon Poultry Seasoning
8 pieces chicken breast - sliced and lightly pounded
3 cups Vegetable Oil

Preparation:

In a medium bowl, beat together 1/2 cup milk and egg.

In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning.

Place chicken in bag, seal, and shake to coat.

Dip chicken in milk and egg mixture, then once more in flour mixture.

Reserve any remaining flour mixture.

In a large skillet, heat oil to 365 degrees F (185 degrees C).

Place coated chicken in the hot oil, and brown on all sides.


Remove chicken from skillet, and drain on paper towels.



Monday, August 10, 2009

ALMOND MOCHA BUTTERCREAM PANCAKE - CAKE

MOCHA BUTTERCREAM
4 ounces (1 baking bar) Ghirardelli Unsweetened Chocolate, broken into 1-inch pieces
2 teaspoons granulated instant coffee
2 tablespoons boiling water
2/3 cup butter
2 cups confectioners' sugar
1/3 cup milk
1 teaspoon pure vanilla extract
Melt the chocolate pieces in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. Dissolve the instant coffee granules in the boiling water. Stir the coffee mixture into the chocolate, remove from the heat, and set aside. In a large mixing bowl, beat the butter until fluffy. Gradually add the confectioners' sugar, milk, and vanilla extract, mixing until smooth. Add the melted chocolate and mix until well combined. Frost the cake.


Friday, August 7, 2009