Title: Green Chile Cheesecake
Categories: Appetizers
Yield: 20 Servings
CRUST:
1 c crushed round crackers
1 c bread crumbs
1/2 c shredded fresh parmesan cheese
1 1/2 ts chili powder
1/4 c butter, melted
FILLING:
1 tb oil
1/2 c chopped red onion
2 tb lime juice
3 garlic cloves, minced
1 c frozen kernel Corn, thawed
9 oz can chopped green chiles
2 ts cumin
1 1/2 ts salt
1/4 ts hot pepper sauce
24 oz cream cheese, softened
1/2 c sour cream
3 eggs
1 c shredded jack cheese
7 grape tomatoes, halved
crackers
Heat oven to 325°F. In medium bowl, combine bread
crumbs, Parmesan cheese and chili powder; mix well.
Stir in melted butter. Pat in bottom and 1 inch up
sides of ungreased 9-inch springform pan. Set aside.
Heat oil in medium skillet over medium heat until
hot. Add onion; stir to coat. Add lime juice; cook
4 to 5 minutes or until onion has softened,
stirring frequently.
Add garlic; cook and stir 30 to 60 seconds or until
fragrant. Remove from heat. Add corn, chiles, cumin,
salt and hot pepper sauce; mix well. Set aside.
Beat cream cheese in large bowl on medium speed until
fluffy. Beat in sour cream. Reduce speed to low; beat
in eggs one at a time, scraping down sides of bowl
after each addition. Stir in Monterey Jack cheese.
Stir in chile mixture. Pour into crust-lined pan.
Bake at 325°F. for 55 to 65 minutes or just until
center of cheesecake is set. Cool cheesecake in pan
on wire rack for 1 hour. Cover; refrigerate at least
3 hours before serving.
Just before serving, run knife around edge of
cheesecake to loosen; remove sides of pan.
Arrange halved tomatoes around edge of cheesecake.
Serve with crackers.
Title: Potato-Vegetable Salad
Categories: Salads
Yield: 6 Servings
POTATOES:
1 1/2 lb white potatoes, halved
DRESSING:
1/3 c olive oil
2 tb chopped fresh cilantro
3 tb white wine vinegar
1/2 ts salt
1/4 ts ground cumin
1/8 ts ground cayenne
SALAD:
1/2 md cucumber, coarsely chopped
1/2 md green bell pepper, coarsely chopped
4 md green onions, sliced
1 md tomato, seeded, coarsely chopped
chopped fresh cilantro
In 3-quart saucepan, heat 1 inch water to boiling.
Add potatoes. Cover and heat to boiling; reduce
heat. Simmer covered 20 to 25 minutes or until
tender.
While potatoes are cooking, in tightly covered
container, shake all dressing ingredients until
blended. Drain potatoes; cool slightly. Remove
skins if desired. Cut potatoes into cubes.
In large bowl, pour dressing over warm potatoes.
Add cucumber, bell pepper, onions and tomato;
toss to mix. Serve immediately, or cover and
refrigerate 1 to 2 hours until chilled. Stir
gently before serving. Garnish with cilantro.
Title: Shrimp Summer Rolls
Categories: Main Dish
Yield: 6 Servings
DIPPING SAUCE:
3/4 c hoisin sauce
1 c water
2 ts roasted red chili paste
1/2 ts crushed red pepper flakes
SUMMER ROLLS:
4 oz dried thin rice noodles
2 c shredded romaine lettuce
1/2 c fresh cilantro leaves
1/2 c shredded carrot
10 oz frozen cooked shrimp, thawed & drained
12 round rice paper wrappers
In medium bowl, mix dipping sauce ingredients.
Cover; refrigerate while continuing with recipe.
Cook and drain noodles as directed on package.
Meanwhile, in large bowl, mix lettuce, cilantro,
carrot and shrimp.
Sprinkle water over 1 paper towel; place on
cutting board. Fill a 10-inch pie plate with
water. Place 1 rice paper wrapper in water 45 to
60 seconds or until pliable but not completely
softened. Gently remove wrapper from water,
shaking to drain excess water; place on damp
paper towel.
Starting close to 1 edge of wrapper, form a row
of about 1/4 cup noodles. On noodles, arrange
about 1/3 cup of the lettuce mixture. Starting
with edge covered with fillings, roll up wrapper
over fillings, stopping after first turn to tuck
in sides. Continue to roll up, tucking in sides.
Repeat with remaining wrappers.
Place rolls, seam sides down and without touching,
on platter. If rolls touch, they will stick
together. Serve immediately with sauce, or cover
with moist paper towels and refrigerate up to 2
hours. To serve, cut each roll in half diagonally.
Title: Potato Casserole
Categories: Side Dish
Yield: 24 Servings
3 pkg dried hash-brown potatoes
3 tb butter, melted
24 oz sour cream potato topper
10 3/4 oz can condensed cream of mushroom soup
2 c shredded cheddar cheese
5 c water
1/2 c french fried onions
In 4-quart slow cooker, stir dried potatoes and
butter until mixed. Add potato topper, soup,
cheese and water; stir to mix.
Cover; cook on Low heat setting 5 to 6 hours.
Sprinkle french fried onions over potatoes
before serving.
Title: Raspberry Upside-Down Cake
Categories: Desserts
Yield: 8 Servings
1/4 c butter
1/4 c sugar
1 1/2 c fresh raspberries
2 tb sliced almonds
1 1/2 c original bisquick mix
1/2 c sugar
1/2 c milk
2 tb vegetable oil
1/2 ts vanilla extract
1/2 ts almond extract
1 egg
sweetened whipped cream
Heat oven to 350°F. In 9" round or 8" square
pan, melt butter in oven. Sprinkle 1/4 cup sugar
evenly over melted butter. Arrange raspberries
with open ends up over sugar mixture; sprinkle
with almonds.
In medium bowl, beat remaining ingredients except
whipped cream with electric mixer on low speed
30 seconds, scraping bowl constantly. Beat on
medium speed 4 minutes, scraping bowl occasionally.
Pour batter over raspberries and almonds.
Bake 35 to 40 minutes or until toothpick inserted
in center comes out clean. Immediately place
heatproof serving plate upside down over pan;
turn plate and pan over. Leave pan over cake a
few minutes so sugar mixture can drizzle over
cake; remove pan. Cool at least 10 minutes
before serving. Serve warm with whipped cream.
Store cake loosely covered.
Title: Chicken Pastries
Categories: Appetizers
Yield: 36 Servings
3 boxes refrigerated pie crusts, softened
2 c diced cooked chicken, chopped
3/4 c shredded Monterey jack cheese
1/2 c sliced pimento-stuffed olives, drained
1/3 c chopped drained pimentos
1/4 c sour cream
4 md green onions, finely chopped
Heat oven to 400°. Cut pie crusts into circles with
2 1/2- to 3-inch round cookie cutter or pastry wheel.
Place 1 pastry circle in each of 36 small muffin
cups, 1 3/4x1 inch, pressing slightly.
Mix remaining ingredients except onions. Spoon about
1 tablespoon filling into each cup.
Bake 12 to 16 minutes or until pastry edges are
golden brown. Sprinkle with onions.
Title: Grapefruit Salad
Categories: Salads
Yield: 10 Servings
3 red grapefruit
1/4 c sherry vinegar
2 tb honey
2 tb finely chopped shallots
1 tb finely chopped fresh thyme
1/2 ts salt
1/2 ts pepper
1/3 c extra-virgin olive oil
10 c baby romaine lettuce
1/2 c pine nuts, toasted
Peel each grapefruit down to flesh, leaving no
white pith. With sharp knife and between walls of
membrane, cut segments straight down. Gently
remove sections. Squeeze remaining membranes to
extract juice; set grapefruit segments aside.
In small bowl, mix reserved juice, vinegar, honey,
shallots, thyme, salt and pepper with whisk;
slowly add oil, stirring constantly with whisk.
In large bowl, toss lettuce with grapefruit
segments, pine nuts and desired amount of
dressing. Serve immediately. Refrigerate any
remaining dressing.
Title: Beef Curry
Categories: Main Dish
Yield: 6 Servings
1 1/2 c uncooked long-grain white rice
1 lb lean ground beef
1 sm onion, chopped
1 clove garlic, finely chopped
2 tb grated gingerroot
1 tb tomato paste
1 ts salt
2 ts ground cumin
2 ts chili powder
1 ts garam masala
29 oz canned diced tomatoes, undrained
3 tb chopped fresh cilantro
Cook rice in water as directed on package.
Meanwhile, in 12-inch skillet, cook beef, onion,
garlic and gingerroot over medium-high heat 5 to 7
minutes, stirring occasionally, until beef is
thoroughly cooked; drain.
Stir remaining ingredients except cilantro into
beef mixture. Reduce heat to medium. Simmer
uncovered 8 to 10 minutes, stirring occasionally,
until slightly thickened.
Serve beef mixture over rice. Garnish with
cilantro.
Title: Mushroom Quinoa
Categories: Side Dish
Yield: 4 Servings
1 ts canola oil
1 c uncooked quinoa
1 sm onion, quartered and sliced
1 md carrot, shredded
1 sm green bell pepper, chopped
1 c sliced fresh mushrooms
1 ts chopped fresh thyme
1/4 ts salt
14 oz can vegetable broth
Heat oil in 2-quart saucepan over medium heat. Cook
quinoa and onion in oil 4 to 5 minutes, stirring
occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer about 15
minutes or until liquid is absorbed. Fluff with
fork.
Title: Strawberry Brunch Cake
Categories: Desserts
Yield: 16 Servings
FILLING:
8 oz cream cheese, softened
1/4 c sugar
2 tb all-purpose flour
1 lg egg
CAKE:
2 1/4 c all-purpose flour
3/4 c sugar
3/4 c cold butter or margarine
1/2 ts baking powder
1/2 ts baking soda
1/4 ts salt
3/4 c sour cream
1 ts almond extract
1 lg egg
1/2 c strawberry preserves
1/2 c sliced almonds
Heat oven to 350°F. Grease bottom and side of a
10-inch springform pan or 11x7-inch glass baking
dish with shortening; lightly flour.
In small bowl, mix filling ingredients until
smooth; set aside.
In large bowl, mix 2 1/4 cups flour and 3/4 cup
sugar. Cut in butter, using pastry blender until
mixture looks like coarse crumbs. Reserve 1 cup of
the crumb mixture. Stir baking powder, baking soda,
salt, sour cream, almond extract and egg into
remaining crumb mixture. Spread batter over bottom
and 2 inches up side (about 1/4 inch thick) of pan.
Pour filling over batter. Carefully spoon preserves
evenly over filling. Mix almonds and reserved crumb
mixture; sprinkle over preserves.
Bake springform pan 50 to 60 minutes, 11x7-inch
dish 35 to 45 minutes, or until filling is set
and crust is deep golden brown. Cool 15 minutes;
remove side of springform pan. Serve warm. Store
covered in refrigerator.
Title: Pesto Appetizers
Categories: Appetizers
Yield: 24 Servings
4 c original bisquick mix
1 c milk
2 eggs
1/3 c pesto
marinara sauce
Heat oven to 375°F. Grease rectangular pan,
13x9x2 inches.
Stir together all ingredients except marinara
sauce. Spread in pan.
Bake 25 to 30 minutes or until golden brown.
Cool slightly; cut into 2-inch squares. Serve
warm with marinara sauce for dipping.
Title: Mandarin Salad
Categories: Salads
Yield: 6 Servings
10 oz salad mix
1 sm red onion, thinly sliced
11 oz can mandarin oranges, drained
3 oz pkg oriental ramen soup mix
1/3 c italian salad dressing
1/4 c water
1 ts sugar
1 ts sesame seed
Mix salad greens, onion and orange segments in large
bowl. Shake seasoning packet from soup mix,
dressing, water, sugar and sesame seed in tightly
covered container.
Coarsely crumble noodles; sprinkle over salad
greens mixture. Shake dressing. Pour dressing
over salad; toss until evenly coated.
Title: Seafood Crepes
Categories: Main Dish
Yield: 4 Servings
CREPES:
2/3 c all-purpose flour
1 c milk
1 tb vegetable oil
1 ts sugar
1/4 ts baking powder
1/4 ts salt
1 egg
FILLING:
2 tb butter
1/4 c chopped fresh mushrooms
4 md green onions, chopped
2/3 c small cooked shrimp
6 oz frozen cooked crabmeat, thawed & drained
1/2 c half-and-half
6 oz cream cheese, cubed
1 c shredded swiss cheese
In medium bowl, beat all crepe ingredients with
wire whisk or hand beater until smooth. For each
crepe, lightly butter 7- or 8-inch skillet; heat
over medium heat until bubbly. Pour slightly less
than 1/4 cup batter into skillet; rotate skillet
until batter covers bottom. Cook until light
brown; turn and cook other side until light brown.
Stack crepes, placing waxed paper between each.
Keep crepes covered to prevent them from drying
out.
In 2-quart saucepan, melt butter over medium heat.
Cook mushrooms and 2 tablespoons of the onions in
butter, stirring occasionally, until onions are
tender. Stir in shrimp, crabmeat, half-and-half
and cream cheese. Cook over medium heat,
stirring constantly, until cheese is melted.
Spoon about 1/4 cup seafood mixture down center
of each crepe; roll up. Place in 11x7-inch glass
baking dish. Sprinkle with swiss cheese.
Microwave uncovered on High 4 to 6 minutes or
until cheese is melted and crepes are heated
through. Sprinkle with remaining 2 tablespoons
onions.
Title: Gorgonzola Linguine
Categories: Side Dish
Yield: 4 Servings
6 oz uncooked linguine
2 tb butter
2 cloves garlic, crushed
2 tb all-purpose flour
1 1/2 c evaporated skimmed milk
1/4 c dry white wine
1/2 ts salt
2/3 c crumbled gorgonzola cheese
4 tb walnuts, finely chopped
Cook and drain linguine as directed on package.
Meanwhile, melt butter in 2-quart saucepan over
medium heat. Cook garlic in butter, stirring
occasionally, until garlic is golden brown. Stir
in flour until smooth and bubbly. Stir in milk,
wine and salt. Cook, stirring constantly, until
mixture begins to thicken.
Reduce heat to medium-low. Stir cheese into sauce;
cook, stirring frequently, until cheese is melted.
Toss linguine and sauce in large bowl. Sprinkle
with walnuts.
Title: Caramel-Apple Pie
Categories: Desserts
Yield: 8 Servings
1 refrigerated pie crust, softened
1/2 c butterscotch caramel topping
2 tb all-purpose flour
8 c baking apples, peeled, cored & sliced
1/2 c packed brown sugar
2 tb all-purpose flour
1 1/2 ts ground cinnamon
1 ts milk
2 ts sugar
1/2 c butterscotch caramel topping
vanilla ice cream
Heat oven to 400°F. Place cookie sheet on bottom
oven rack. Make pie crusts as directed on box for
Two-Crust Pie, using 9-inch glass pie plate. In
small bowl, mix 1/2 cup topping and 2 tablespoons
flour; spread in bottom pie crust.
In large bowl, mix apples, brown sugar, 2
tablespoons flour and the cinnamon. Spoon over
caramel. Gently press apples. Cut small shapes
from top crust to allow steam to escape. Place
crust over apples. Seal edge and flute. Brush
crust with milk; sprinkle with sugar.
Bake 60 to 70 minutes or until apples are tender and
crust is golden brown. After 30 minutes of bake time,
cover entire pie with foil to prevent overbrowning.
Cool about 2 hours before serving.
In small microwavable bowl, place remaining 1/2 cup
topping. Microwave uncovered on High 30 to 45 seconds
or until warm. Top slices of pie with ice cream;
spoon topping over top.
Title: Stuffed Mushrooms
Categories: Appetizers
Yield: 35 Servings
1 lb fresh whole mushrooms
1/3 c crumbled Gorgonzola cheese
1/4 c bread crumbs
1/4 c chopped hazelnuts
1/4 c finely chopped red bell pepper
4 md green onions, chopped
1/2 ts salt
Heat oven to 350°. Remove stems from mushroom
caps; reserve caps. Finely chop enough stems to
measure about 1/2 cup. Discard remaining stems.
Mix chopped mushroom stems and remaining ingredients
in small bowl until well blended. Spoon into
mushroom caps, mounding slightly. Place in ungreased
jelly roll pan, 15 1/2x10 1/2x1 inch.
Bake 15 to 20 minutes or until thoroughly heated.
Serve warm.
Title: Caramelized Salad
Categories: Salads
Yield: 6 Servings
2 lb small red potatoes, in 1" pieces
1 lb green beans, cut in half
1/2 ts salt
1/3 c butter
2 lg onions, chopped
1/4 c balsamic vinegar
1/4 c packed brown sugar
1/4 ts salt
6 c bite-size leaf lettuce
freshly ground pepper
Heat 1 inch water to boiling in 4-quart Dutch oven.
Add potatoes, green beans and 1/2 teaspoon salt.
Heat to boiling; reduce heat to medium. Cover and
cook about 10 minutes or until vegetables are
tender; drain and set aside.
While vegetables are cooking, melt butter in
12-inch skillet over medium-high heat. Cook onions
in butter 10 to 12 minutes, stirring occasionally,
until golden brown. Stir in vinegar, brown sugar
and 1/4 teaspoon salt. Pour onion mixture over
potatoes and green beans; stir until coated.
Arrange lettuce on large platter. Arrange warm
vegetables on lettuce. Sprinkle with pepper.
Title: Thai Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breasts
1/2 c plain panko bread crumbs
1/2 c finely chopped dry-roasted peanuts
1/4 c purchased peanut sauce
2 tb mayonnaise
fresh cilantro
additional purchased peanut sauce
Heat oven to 400°F. Line baking sheet with foil;
spray with cooking spray. Between pieces of plastic
wrap or waxed paper, place each chicken breast
smooth side down; gently pound with flat side of
meat mallet or rolling pin until about 1/2-inch
thick.
In shallow dish, mix together 1/4 cup peanut sauce
and mayonnaise. In another shallow dish, mix
together panko and peanuts. Dip chicken in peanut
sauce mixture, then dip in panko mixture. Place on
baking sheet.
Bake 15 to 20 minutes, turning once, until juice of
chicken is clear when center of thickest part is
cut and coating is golden brown. Garnish with
cilantro. Serve additional peanut sauce as a
dipping sauce.
Title: Angel Hair Pasta
Categories: Side Dish
Yield: 6 Servings
8 oz uncooked angel hair pasta
2 tb olive oil
2 cloves garlic, finely chopped
3/4 c chopped fresh basil leaves
1/2 lg avocado, peeled and in cubes
4 md tomatoes, in cubes
1/2 ts salt
1/4 ts pepper
Cook and drain pasta as directed on package.
While pasta is cooking, heat oil in 3-quart
saucepan over medium heat; add garlic. Cook 1 to 2
minutes, stirring occasionally, until garlic is
tender but not brown; remove from heat.
Stir basil, avocado and tomatoes into garlic in
sauce-pan. Toss vegetable mixture and pasta.
Sprinkle with salt and pepper.
Title: Flan
Categories: Desserts
Yield: 4 Servings
1/2 c sugar
3 eggs, slightly beaten
1/3 c sugar
2 ts vanilla
1/8 ts salt
1 2/3 c evaporated milk
Heat oven to 350°F. Heat 1/2 cup sugar in heavy
1-quart saucepan over low heat, stirring constantly,
until melted and golden brown. Divide sugar syrup
among four 6-ounce custard cups; tilt cups to coat
bottoms. Allow syrup to harden in cups about 5
minutes.
Mix remaining ingredients; pour into custard cups.
Place cups in square pan, 9x9x2 inches, on oven
rack. Pour very hot water into pan to within 1/2
inch of tops of cups.
Bake 40 to 50 minutes or until knife inserted
halfway between center and edge comes out clean.
Immediately remove from water. Unmold and serve
warm, or refrigerate up to 8 hours and unmold at
serving time.
Title: Coconut Shrimp
Categories: Appetizers
Yield: 14 Appetizers
SHRIMP:
14 bamboo skewers
1/4 c all-purpose flour
1 ts curry powder
1/2 ts salt
1/8 ts cayenne
1 egg
1 ts water
3/4 c panko bread crumbs
3/4 c shredded coconut
28 uncooked shrimp, tails left on
SAUCE:
1/2 c apricot or peach preserves
1/2 ts grated lime peel
1 ts fresh lime juice
1/4 ts crushed red pepper flakes
Soak skewers in water for 15 minutes. Meanwhile,
heat oven to 400°F. Line 15x10-inch baking pan
with sides with foil; lightly spray foil with
cooking spray.
In shallow dish, stir together flour, curry powder,
salt and ground red pepper. In another shallow
dish, beat egg and water until blended. In another
shallow dish, mix bread crumbs and coconut.
Pat shrimp dry with paper towels. Coat shrimp with
flour mixture. Dip into egg mixture; coat well
with crumb mixture.Thread 2 shrimp on each skewer,
leaving space between each. Place in pan.
Bake 8 to 10 minutes or until shrimp are pink and
coating begins to brown. Meanwhile, in small bowl,
mix sauce ingredients. Serve shrimp with sauce for
dipping.
Title: Mango Salad
Categories: Salads
Yield: 4 Servings
1/4 c chopped pecans
5 c torn mixed salad greens
1 md mango, seed removed, peeled and cut up
1/4 c sliced green onions
1/4 c balsamic vinaigrette
2 sl bacon, cooked, crumbled
Heat oven to 350°F. In shallow pan, spread
pecans. Toast in oven 5 to 8 minutes, stirring
occasionally, until light brown; cool.
In large serving bowl, toss salad greens, mango,
green onions and vinaigrette. Top with bacon and
pecans. Serve immediately.
Title: French Onion Beef
Categories: Main Dish
Yield: 6 Servings
1 1/4 lb boneless beef round steak
3 c sliced fresh mushrooms
1 lg onion, sliced into rings
10 1/2 oz can condensed french onion soup
6 oz package herb stuffing mix
1/4 c butter, melted
1 c shredded mozzarella cheese
Spray 3 1/2- to 4-quart slow cooker with cooking
spray. Cut beef into 6 serving-size pieces. In
cooker, layer half each of the beef, mushrooms
and onion; repeat layers. Pour soup over top.
Cover; cook on Low heat setting 8 to 10 hours.
In medium bowl, mix stuffing mix, butter and
1/2 cup liquid from slow cooker; toss to mix.
Place stuffing on top of mixture in cooker.
Increase heat setting to High. Cover; cook 10
minutes longer or until stuffing is fluffy.
Sprinkle with cheese. Cover; cook until cheese
is melted.
Title: Potato Wedges
Categories: Side Dish
Yield: 4 Servings
3/4 ts salt
1/2 ts granulated sugar
1/2 ts paprika
1/4 ts ground mustard
1/4 ts garlic powder
3 lg baking potatoes
cooking spray
Heat the oven to 425°F. In a small bowl mix
the salt, sugar, paprika, mustard and garlic
powder.
Scrub the potatoes thoroughly with a vegetable
brush and water to remove any dirt, but do not
peel. Cut each potato in half lengthwise. Turn
potatoes cut sides down, and cut each half
lengthwise into 4 wedges. In a 13x9-inch pan,
arrange the potato wedges with skin sides down.
Spray the potato wedges with the cooking spray
until lightly coated. Sprinkle with the salt
mixture.
Bake uncovered 25 to 30 minutes or until
potatoes are tender when pierced with a fork.
Title: Cherry Tart
Categories: Desserts
Yield: 8 Servings
1 box refrigerated pie crust, softened
21 oz can cherry fruit pie filling
1 c halved strawberries
1 c blueberries
sweetened whipped cream
Heat oven to 450°F. Prepare pie crust according
to package directions for unfilled one-crust pie
using 9-inch tart pan with removable bottom. Place
crust in pan; press in bottom and up sides of pan.
Trim edges if necessary. Generously prick crust
with fork. Bake at 450°F. for 9 to 11 minutes
or until light golden brown. Cool completely.
In large bowl, gently combine all filling
ingredients except whipped cream. Spoon into
cooled, baked crust. Refrigerate at least 1
hour. Remove sides of pan. Garnish with whipped
cream.
