Brocolli stuffed potatoes

2 large Potatoes
1 cup fresh broccoli florets
1 green onion, thinly sliced
3/4 cup chicken broth
2 teaspoons low-sodium soy sauce
1 teaspoon rice wine vinegar
2 teaspoons cornstarch
1/3 cup fresh or frozen cooked shrimp

1. Scrub potatoes; pierce several times with a fork. Wrap each potato in a microwave-safe paper towel; arrange potatoes 1 inch apart. Microwave at HIGH 6 to 8 minutes, turning and rearranging once; let stand 2 minutes. With a fork, pierce the skin in the form of a cross. Press the ends of the potato toward the center, lifting and fluffing the meat of the potato.

2. Combine broccoli and onion in a 9-inch microwave-safe pie plate; cover with microwaveable plastic wrap and microwave at HIGH 3 to 4 minutes, or until tender. Drain.

3. Combine chicken broth, soy sauce, vinegar and cornstarch in a 4-cup glass measure; microwave, uncovered, at HIGH 2 to 3 minutes, or until slightly thickened.

4. Pour sauce over broccoli; stir in cooked shrimp and pimiento. Spoon mixture over potatoes.

Fresh green salad

1/4 cup red wine vinegar
1/4 cup honey
2 heads butter lettuce
1 head radicchio, leaves separated
2 oranges, peeled and separated into segments

Combine water, vinegar and honey in small jar; cover and shake to mix ingredients. Arrange lettuce and radicchio on 6 salad plates. Divide orange segments among salad plates; drizzle each with dressing.

Lasagna

1 pound ground beef, 80% lean
32 ounces spaghetti sauce
14 1/2 ounces diced tomatoes, undrained
15 ounces part-skim Ricotta cheese
1 egg, well beaten
1/4 cup grated Parmesan cheese
1 teaspoon dried basil, crushed
6 lasagna noodles, uncooked
2 cups Mozzarella cheese, shredded and divided

Heat oven to 375 degrees F. Cook ground beef in preheated large skillet over medium heat 4 to 6 minutes or until no longer pink, stirring occasionally to break up ground beef into pea-size pieces. Pour off drippings. Add spaghetti sauce and tomatoes with liquid to skillet, stirring to combine; reserve. Meanwhile combine Ricotta cheese, egg, cheese and basil. Spread 2 cups beef mixture over bottom of 11 3/4 × 7 1/2-inch baking dish; arrange 3 lasagna noodles in single layer, pressing into beef mixture. Spoon Ricotta cheese mixture on top of noodles; sprinkle with 1 cup Mozzarella cheese. Top with additional 2 cups beef mixture; arrange remaining noodles in single layer, pressing lightly into beef mixture. Top with remaining beef mixture, spreading evenly to cover noodles. Bake in 375 degrees F (moderate) oven 45 minutes or until noodles are fork tender. Sprinkle remaining 1 cup Mozzarella cheese on top; cover with aluminum foil tent. Let stand at least 15 minutes before serving.

Kids Favorite

Decorated Jell-o jigglers

4 small pkgs. or 2 large pkgs. Jell-o any flavor
2 1/2 cups boiling water or juice (apple or pineapple are good choices)

To make jigglers:
Completely dissolve gelatin in boiling water or juice.
Pour into 13 X 9 inch pan and/or molds.
Chill until firm, about 3 hours.
To remove jigglers from pan:
Dip bottom of pan in warm water about 15 seconds.
Cut with cookie cutters or cut into 1 inch squares.
Moisten fingers with water and gently lift jigglers from pan.
To remove jigglers from molds:
Dip bottom of molds in warm water about 15 seconds.
Moisten fingers with water and gently lift jigglers from mold.
You can decorate the jigglers for extra fun!
Whipped topping, sprinkles, and gels are wonderful options for decorating your jigglers.
The fun is the limit to the variations for your jigglers!

Egg Shaped Cookies

1 cup butter, softened
1 cup granulated sugar
1 large egg, at room temperature
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/4 teaspoons baking powder

Cream butter and sugar until fluffy in a large mixing bowl.
Add egg and vanilla extract and mix until just combined.
Combine flour and baking powder in a separate bowl.
Add flour mixture to butter mixture gradually.
Cover and refrigerate dough for at least one hour to make handling dough much easier.
Set oven to 375 degrees.
Roll out dough to 1/4 inch thickness.
Cut dough into egg shapes or any shape desired. Plastic eggs make nice cutters.
Place 1 inch apart on greased baking sheet.
Make a hole for the ribbon by piercing a hole near top of cookie with a toothpick.
Bake in 375 degree oven for 8 - 10 minutes.
Allow cookies to cool on baking sheet for 1 minute before removing from baking sheet.
Allow cookies to cool completely before decorating.

Cookie Decorations

2 cups confectioners' sugar
1/4 cup warm water
1/2 teaspoon almond extract
Liquid food coloring
Sprinkles
Gels
Colored ribbon
Pour confectioners' sugar in a mixing bowl.

Add water gradually until it becomes a thick spreading consistency.
Add almond extract.
Add food coloring. Separate icing into different bowls if more colors are desired.
Using a spoon or pastry brush, cover the top of the cookies with the icing.
Add sprinkles to the wet icing.
Store unused icing in airtight container for decorating cookies later.
Allow the icing on the cookies to dry several hours or overnight.
Use gels or remaining icing in a pastry bag to decorate cookies.

author : Elizabeth Randall

French Wine - The Best In The World?

French Wine - The Best In The World?

By Leslie Barrington

Hundreds of wine aficionados across the world consider French wine to be the best. They simply prefer French wine over any other country. There are many different types of French wine. This gives us plenty to choose from when we visit our favorite wine merchant or supermarket.
Many wine drinkers often find themselves thinking about where the wine has come from. If you look at the name of the wine this can sometimes be a good indicator to where it came from. Lets take Burgundy as an example. Burgundy wine is wine made in the Burgundy region of France. Most of the wine produced there is red wine made from the wonderful Pinot Noir grapes. White wine made in Burgundy is made using Chardonnay grapes. Other varieties of grape like Aligote and Gamay are also used in this region.
In the olden days nearly all the wine in France was made by the local peasants. They made it just for themselves to drink. In fact history records French wine going back to 600 BC and the Romans and now France has a vast amount of vineyards (approx 2 million acres) second only to Spain.
In France there are about 13 different regions with many hundreds of vineyards. This makes the possibilities for French wine almost endless. France is known as having the ideal climate for growing the grapes used in wine making and they also have the best soil.
Many consider French wine to be the benchmark for other wine producing countries and as such you will find the French people are very proud of it. Lately France has come under stiff competition from not only the 'New World' wine makers but also from established countries in Europe.
French wine varies hugely from the more common types. If you are searching for the rarer types, then using the Internet will help you find them. You can find many different types of wine online, including some very rare French wine.
French wine is a cut above the rest possibly due to the strict laws which were passed in the 1930's. French law splits wine into four separate categories. They are Vin de Table, Vin de Pays, VDQS and AOC.

Black Velvet Braised Pork

TIME/SERVINGS
Total: 4 hours
Active: 1/2 hour
Makes: 6 servings

I adapted one of my stand-by recipes for pork shoulder to include Guinness and hard cider (the ingredients a drink I love called a black velvet) as the cooking liquid. The meat turns out very tender and flavorful and falls off the bone. It’s also incredibly easy to make and needs no last-minute preparation.

INGREDIENTS
• 1 5-6 lb. bone-in pork shoulder
• 3 cloves garlic, cut into slivers
• 2 tablespoon olive oil
• 5 medium onions, sliced 1/4 in. thick
• 2 bottles hard apple cider
• 1 cans stout beer
• salt to taste

INSTRUCTIONS
1. Cut hatch marks across any areas of skin or fat on pork shoulder. Then pierce meat with a sharp knife all over and insert slivers of garlic.
2. Heat oil in a large dutch oven (one with a lid) and brown meat on all sides (approx 10 mins). Move meat to a plate.
3. Fry onions in same pan over medium heat for about 5 minutes until they begin to soften and brown. Then add 1/2 tsp salt and continue to cook for about 10 minutes more, until carmelized and very soft & golden.
4. Add stout & cider and stir to mix, then add pork and spoon onions on top. Put lid on pan and cook (should be simmering) for at least 4 hours, or more if possible. Turn the meat once or twice, and spoon liquid over every so often. Also, feel free to add more liquid if it’s getting low, it should come about 1/2 way up the meat.
5. Add salt to taste, and serve over mashed potatoes with a dish of the onion/sauce on the side as gravy.

Author : Balabanian

Oriental Illusion

Oriental Illusion

Ingredients:

· Kiwi
· Peach
· Lemon
· Strawberry juice
· Soda

Mix strawberry juice and soda in glass pitcher, then put the fruit inside. Pour it in the your glass then garnish with mint and cherry. Serve with ice cube. Enjoy….

Milk Shake

Milk Shake

Ingredients

1 qt. (4 cups) milk
1 pkg. (4-serving size) Jello Brand Gelatin, any flavor
1/2 cup vanilla ice cream, softened

PLACE milk, gelatin and ice cream in large pitcher with tight-fitting lid; cover. Shake vigorously 1 minute or until well blended. Pour into 4 glasses. Serve immediately. Special Extra: For a delicious extra fruit kick, add 1 cup fresh or frozen mashed strawberries to pitcher before covering and shaking to blend.

Meringue Dots Cupcake

Meringue Dots Cupcake
Meringue without eggs? Decorate cupcakes with whipped cream using the icing tip used generally for meringues.
Ingredients:
For the Cupcakes
1/2 cup soft butter1 cup sugar1/2 tsp. vanilla1 egg1 cup flour1/2 tsp. baking soda1/2 tsp. salt
For Decorating
Whipped Cream, sweetenedDesired Food ColorSmall open star decorating tip for icing
Makes: 16 cupcakes
Directions:
1. Combine together and beat butter, sugar and vanilla until creamy and then beat in the egg.
2. Sift together flour, baking soda and salt and stir into the butter mixture.
3. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
4. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and cool.
5. Mix food colors in the whipped cream and fill an icing bag with it.
6. When the cupcakes are completely cooled, cover them with the frosting by piping it out using an icing gun or bag. Using a star tip, make little flowers close to each other so that the cupcake base is completely covered.
Make these cupcakes in a variety of colors to please everyone. Extremely easy, these cupcakes can be decorated quickly to feed a large crowd of guests.

Polka Dot Cupcakes

Polka Dot Cupcakes

Colorful little M&M candies make things interesting on a two-tone shaded frosted base.
Ingredients:
For the Cupcakes
1/2 cup soft butter1 cup sugar1/2 tsp. vanilla1 egg1 cup flour1/2 tsp. baking soda1/2 tsp. salt
For Decorating
Whipped Cream, sweetenedYellow and Orange Food ColorColored M&M candies
Makes: 16 cupcakes
Directions:
1. Combine together and beat butter, sugar and vanilla until creamy and then beat in the egg.
2. Sift together flour, baking soda and salt and stir into the butter mixture.
3. Spoon by rounded tablespoon (one to a cup) into paper lined 2 inch cupcake cups.
4. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and cool.
5. Mix yellow and orange food colors in the whipped cream but do not mix too well. Let both colors show.
6. When the cupcakes are completely cooled, spread the shaded whipped cream generously. Place candies wherever you want them and press them in slightly.

Chicken Nachos

Chicken Nachos

Ingredients:
1 whole chicken breast, poached, skinned, boned & diced
12 oz. cream cheese, room temp.
2 jalapeno peppers, seeded & minced
3 tbsp. chopped red onion
2 cloves garlic, minced
1 tsp. ground cumin
1 tsp. chili powder
1 1/2 c. grated Monterey Jack cheese
Salt & pepper to taste
6 med. or sm. pitas, separated into 2 rounds or flour tortillas
Method:
Preheat oven to 375 degrees. Combine all ingredients except pitas or tortillas. Beat with an electric mixer until blended. Spread each pita or tortilla with generous amount of mixture. Place on cookie sheets and bake until puffed and bubbling, 5 to 7 minutes. Immediately cut into wedges and serve.
--------------
About the Author
Submitted by Carolyn Barnett for Mother's Day Recipe Contest held in May 2004

Mom's Chicken Casserole

Mom's Chicken Casserole

Ingredients:
3 or 4 boneless chicken breasts1 can tomato soup1 can cream of mushroom soup2 tablespoons onion soup mixfew shakes of black pepper1/4 cup chopped green onions
Method:
Fry chicken breasts in a little butter or margarine (about 3 minutes each side).Place in covered baking dish. Pour remaining ingredients (except green onions) over and stir. Bake at 350 with lid on for one hour. Remove lid and bake for one more hour. Ten minutes before dish is done, sprinkle green onions over top. Can be served with mashed potatoes or rice.
--------------
About the Author
Submitted by C.L. Mckay for Mother's Day Recipe Contest held in May 2004

Pie Crust

Grandma's Hot-Water Pie Crust

This recipe could well be two hundred years old. It is English or Scottish in origin, and used to call for lard and butter. I've modified it for vegetarians. Another note: white flour works better than whole-wheat flour. You lose nutrition, but it's a pie crust, not a staple.
Ingredients:
1 cup shortening
1 large teaspoon margarine
3/4 cup boiling water
3 1/2 cups pastry flour or 3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Method:
Mix up the shortening, margarine, and water until creamy. While it's still creamy and not yet cold, sift in the flour, baking powder, and salt. Mix until a dough forms. Try not to knead it while forming it into a large ball. Separate the dough into two equal balls for easier rolling; each portion will yield a single 9-inch pie crust or one dozen small tart shells.
Chill the dough before rolling it out, but not overnight (depending on your fridge, 20 to 40 minutes). Use all-purpose flour, not pastry flour, for rolling. To freeze: Roll the dough into individual pie crusts and place in an airtight container, placing a sheet of wax paper between the sheets of dough. Fold the sheets as necessary to fit in the container, but thaw completely before unfolding!

Tom's Quick Canola Pie Crust

Inspired by the recipe above, this recipe is not quite as flaky, but contains no hydrogenated oils and does not require chilling in advance.
Ingredients:
1 cup canola oil
3/4 cup water
4 cups white flour
2 teaspoons baking powder
1/4 teaspoon salt
Method:
Mix the dry ingredients thoroughly to combine the baking powder with the flour. Add the oil and water. Mix until a dough forms. Try not to knead it while forming it into a large ball. If the dough is too dry, add water a tablespoon at a time. Separate the dough into two equal balls for easier rolling; each portion will yield a single 9-inch pie crust or one dozen small tart shells.
Roll the dough out right away and press into pie plate. You're ready to add your filling and bake your pie!




Source from www.dotcomwoman.com

Vegan pumpkin pie

Vegan Pumpkin Pie

No cream or eggs, none none none. Sure, it tastes different. But think of it this way: it's almost healthy! Aren't we all being told to eat more soy all the time? Here, try this recipe and see how easy it can be to eat tofu. It turns out well with canned pumpkin or with pumpkin you cook yourself.
Also included are instructions for cooking a whole, raw pumpkin, preparing a vegan fresh pie crust, and using leftover cooked pumpkin.
Ingredients:
1 350-g box of silken firm tofu, drained
1 heaping cup of cooked or canned pumpkin
1 to 1 1/4 cups brown or golden sugar, not packed tight
dash salt
4 teaspoons blended "pumpkin pie spice" OR:
1 teaspoons cinnamon
1/2 teaspoon ground dry ginger
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoons nutmeg
1 pie crust
Method:
Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine's blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu.
Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown (but not burned).
Serve warm or chilled, plain or topped with whipped cream or ice cream.
Notes:
This pie takes about two hours to prepare, depending on how you budget your time preparing all the ingredients, and whether you have pie crust and cooked pumpkin available.
A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily.
The pie refrigerates and freezes well.
When preparing this recipe and any other food you enjoy, please use organically-grown vegetables, fruits, grains, and flavorings. The Earth you save may be your own.


Source from www.dotcomwoman.com

Chocolate Coffee

Chocolate Coffee

Ingredients

3 squares BAKER'S Semi-Sweet Baking Chocolate, chopped3 cups milk1/2 cup GENERAL FOODS INTERNATIONAL COFFEES, any flavorpreparation

MICROWAVE chocolate and milk in medium microwavable bowl on HIGH 4 minutes, stirring after 2 minutes. Whisk or stir until chocolate is completely melted and mixture is well blended.STIR in flavored instant coffee. Pour into large cups or mugs. Garnish each serving with thawed COOL WHIP Whipped Topping and additional chocolate, grated.

Tea, Different taste of tea and recipe

Franck [ Publised 13 march 2008]


Tea, Different taste of tea and recipe

Who doesn’t know about tea? I believe every one know tea, and maybe some of you love to drink tea everyday. My husband usually drink tea at the morning, before he get ready for another activities. You know, every country have their own taste of tea, and have their own name, e.g. in China they called it “ cha”, in Japan They called it “Ocha”’ in Malaysia or Indonesia they called it “ Teh”. But remember they drink the same thing “ Tea “.

Tea have many quality, it’s depend on the tea leaf . Some of you may be don’t know how to make difference many kind of tea. Tea have many kind, :
White tea
white tea is the best quality of tea. The tea leaf not process with oven. So it’s pure tea leaf from the chosen best quality of leaf.
If you drink this kind of tea, you’ll find that the colour also white, pure, and clear. The taste absolutely good.

Green tea
in the world of tea, green tea is in second place after white tea. Actually green tea is the same as white tea, but when you drink green tea, you’ll find the colour is green.

Oolung tea
this kind of tea is mixture from white tea with green tea.

black tea or red tea
everyone will know this kind of tea. This is the most popular tea, cause it cost not very expensive. This kind of tea have being through the oven process. That why the colour of tea is black or red.

Now you know more bout tea. Not just drink a tea. Well may be some of you get bored drink tea with the same taste ( add sugar, milk, or honey ), why don’t you taste new one flavour? This is one of many my collection, Orango tea blended.
Prepare your tea 200 ml wait till it cold. Then add 250 ml plain yoghurt, 250 ml orange juice, and sweet mango. Mix all in the blender , wait till smoothed. Then pour in your glass and garnish with mint. Serve it cold, add some ice cube or you can add ice cream on the top.

cranberry raz Breezee, Delicious drink. TRYYY it

Long long weekend, stay at home with family and relax, that’s what I do when weekend come. I try one delicious drink ,t’s easy to prepare and you don’t need too much time and skill, just mix it, that’s why I like it. And the most important it’s yummy. Share with your friend and family.

Cranberry Raspberry Breeze

Ingredients

1 tub CRYSTAL LIGHT Raspberry Ice Flavor Low Calorie Soft Drink Mix

1 qt. (4 cups) cold reduced calorie cranberry juice cocktail

1 bottle (1 liter) club soda, chilled


Preparation

PLACE drink mix in large plastic or glass pitcher. Add cranberry juice cocktail; stir until drink mix is dissolved. Refrigerate several hours or until chilled.STIR in club soda when ready to serve. Serve over ice cubes.

Easter Meals

Easter Meals


Starter - Bacon Cheddar Devilled Eggs

12 eggs
½ cup mayonnaise
4 slices bacon
2 tablespoons finely grated Cheddar cheese
1 tablespoon mustard
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Rinse eggs under cold running water to cool more quickly. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Crumble and set aside. Peel the hard-cooked eggs and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until ready to serve.

Main - Roasted Ham

1.8kg boneless ham
1 x 226g can pineapple slices, canned in syrup
10 whole cloves
2 cups water
1 cup maple syrup
¼ cup brown sugar
2 tablespoons honey
2 tablespoons butter
Preheat oven to 175°C. Prick the ham with a fork. Place the pineapple slices on the ham, securing with toothpicks. Press the cloves into the ham. Place the ham in a baking dish with the water. In a saucepan over low heat, melt the butter and mix in the maple syrup, brown sugar and honey until heated through. Pour half the mixture over the ham. Bake the ham for 1 hour 30 minutes in the preheated oven. Baste frequently with the remaining butter mixture. Remove the ham from heat and drain the pan drippings into a saucepan over medium heat. Cook and stir until thickened. Serve with the ham.

Dessert - Cinnamon Rolls

¼ cup warm water
¼ cup butter, melted
½ package instant vanilla pudding mix
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
½ teaspoon salt
4 cups bread flour
1 package active dry yeast
¼ cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
¾ cup chopped pecans
½ package cream cheese, softened
¼ cup butter, softened
1 cup confectioners’ sugar
½ teaspoon vanilla extract
1 ½ teaspoons milk
In a pan, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Mix thoroughly. Turn dough out onto a lightly floured surface and roll into a 43 x 25 cm rectangle. Spread with softened butter. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough. Roll up dough, beginning with long side. Slice into 16 slices and place in 23 x 33 cm buttered pan. Let it rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat the oven to 175°C. Bake in preheated oven for 15 to 20 minutes. While the rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Rapid Info (Pty) Ltd
Savannah Walley
Journalist
March 2008