Posted by Trish | Under Condiments, Sauces
Monday Nov 17, 2008
Submitted by randilicious
Serves 6
| 3 tbsp canola oil |
|
2 c. mushrooms, sliced thin |
| 1 onion, finely diced (about 1½ c.) |
|
4 cloves garlic, minced |
| 1 c. red wine |
|
4 tbsp whole wheat flour |
| 10 oz. chicken broth (1 can) |
|
½ c. water |
| salt & pepper to taste |
|
|
1. Coat bottom of saucepan with canola oil. Mix in mushrooms & saute.
2. Add onions, garlic, & red wine. Mix well until wine boils off. The onions should cook off until they are tiny. All that should be left are the mushrooms, tiny bits of onion & garlic, & just a bit of the oil.
3. Mix in the flour. Stir well & often until it becomes a paste-like mixture.
4. Add chicken broth. Stir often to keep mushrooms from burning onto the surface. As the broth boils, the gravy should thicken.
5. Add water to the desired consistency.
6. Add salt & pepper to taste.
Chef’s Note: I use baby bella mushrooms. I like mine thick, so I only use ½ cup of water in step 5.
Posted by Trish | Under Saucepot
Thursday Apr 10, 2008
Submitted by randilicious
If the recipe calls for vanilla extract & you have none on hand, try using equal amounts of Kahlua instead. Alternately when a recipe calls for vanilla extract, along with the vanilla toss in a half portion of Kahlua (e.g. if the recipe calls for 1 tbsp of vanilla extract, toss in 1 tbsp vanilla extract and ½ tbsp Kahlua). If you’re concerned about getting drunk on your creation, only do this for recipes that involve heating as the alcohol will boil off but the taste will remain.
Posted by Trish | Under Lunch, Soups
Tuesday Apr 8, 2008
Submitted by randilicious
Serves 8
| 1 large onion, finely chopped |
|
1 green bell pepper, finely chopped |
| 4 cloves garlic, minced |
|
3 roma tomatoes, diced |
| 2 tbsp tomato paste |
|
1 tbsp butter |
| ¼ c. all-purpose flour |
|
1 tbsp dried oregano, crushed |
| 1 tsp basil |
|
1 tsp ground cumin |
| 2 tsp crushed red pepper |
|
½ c. chili powder |
| 14.5 oz. whole peeled tomatoes w/ liquid, chopped |
|
1 lb. ground turkey |
| 15.25 oz. kidney beans |
|
1 jalapeño pepper |
| 2 tbsp Jack Daniels whiskey |
|
salt & ground black pepper to taste |
1. Brown the ground turkey w/ ½ large onion, ½ bell pepper, 2 cloves garlic, & 1 tbsp chili powder. Set aside.
2. In a large skillet over medium heat, melt butter until melted. Stir in flour until thickened.
4. Combine remainder of onion, green pepper, garlic, & tomato paste. Cover & cook for 5 minutes.
3. Stir in oregano, cumin, crushed red pepper, chili powder, tomatoes, jalapeño pepper, turkey, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste. Simmer covered over low heat until serving time.
5. Goes great over baked potatoes & some cheddar cheese on top.
Posted by Trish | Under Breads, Breakfast, Downlow
Saturday Mar 29, 2008
Submitted by randilicious
12 Servings
260 calories, 10.4 g total fat, 36 mg cholesterol, 206 mg sodium, 31.3 g carbohydrate
| 2 eggs |
|
2/3 c. white sugar |
| 4 very ripe bananas, mashed |
|
¼ c. apple sauce |
| 1/3 c. nonfat milk |
|
1 tbsp extra virgin olive oil |
| 1 tbsp vanilla extract |
|
1 tbsp Kahlua |
| 1¾ c. all purpose flour |
|
2 tsp baking powder |
| ½ tsp baking soda |
|
½ tsp salt |
| 1/3 c. chopped walnuts |
|
1 c. chocolate chips |
1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.
Posted by Trish | Under Dessert, Pies
Saturday Mar 29, 2008
Submitted by randilicious
| 6oz pkg instant chocolate pudding mix |
|
1 (12″) prepared graham cracker pie crust |
| 2½ c. cold milk |
|
1½ c. crushed Oreos |
| 12oz container frozen whipped topping, thawed |
|
1 tbsp Kahlua |
| 1 egg white, beaten |
|
|
1. Prepare pie crust by brushing egg white over pie crust. Bake crust in oven preheated to 375°F for 5 minutes.
2. Combine milk & pudding mix & stir well. Once pudding thickens, add Kahlua & mix well.
3. When pudding is set, fold in half of the whipped topping & crushed cookies. Pour mixture into crust.
4. With leftover whipped topping, add a thin layer to the top of the pie in any decorative pattern you like.
5. Freeze overnight.
6. Just before serving thaw in refrigerator for approximately an hour.
