Blog directory

INGREDIENTS

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Stuffed Bell Peppers, Greek Style

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 1/4 cups onion, chopped
• 1 pound lean ground beef
• 3/4 cup white rice
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon dried mint, crushed
• 1 cup water
• 1/4 cup chopped fresh parsley to taste
• 1 (14.5 ounce) can chicken broth
• 1 (14.5 ounce) can petite diced tomatoes
• 6 green bell pepper, top removed, seeded

DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and ground beef; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. Stir in the rice, salt, black pepper, and mint; cook 5 minutes longer. Add the water and parsley. Reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. Stir the chicken broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the ground beef mixture into the bell peppers, and place them into the dish.

Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes.

Egg salad

ingredients
8 eggs, hard-boiled and
chopped
50g/2oz butter
4 tablespoons chopped celery
2 tablespoons small capers,
rinsed and drained
2 teaspoons grain mustard
1 teaspoon chopped fresh
tarragon
salt and freshly ground
black pepper
• In a large bowl, mix all the
ingredients thoroughly, seasoning
to taste with salt and pepper.
• Serve on a bed of crisp lettuce

Crispy cheese balls

ingredients
250ml/8fl oz milk
250g/9oz plain flour
75g/3oz butter
250g/9oz Cheddar cheese,
grated
1 teaspoon cayenne pepper
3 eggs, beaten
salt
vegetable oil for deep-frying
• Warm the milk in a large heavy
saucepan over a medium heat,
stirring constantly while gradually
adding the flour.
• Add the butter and, once the
mixture has thickened, remove from
the heat and mix in the cheese.
• Add salt to taste, the cayenne and
the beaten eggs.
• Allow the mixture to cool. It should
now be thick enough to shape into
about 24 balls.
• Heat the oil in a deep heavy
saucepan until very hot. Deep-fry
the balls in batches of about six
until they are golden brown.
• Remove from the pan with a slotted
spoon, drain on kitchen paper and
serve immediately.

Baked seafood salad

ingredients
1 small green pepper, seeded
and chopped
1 small onion, chopped
225g/8oz celery, chopped
450g/1lb cooked crabmeat
450g/1lb small cooked scallops
225g/8oz low-fat sour cream
1 teaspoon salt
1 teaspoon Worcestershire sauce
225g/8oz coarse breadcrumbs
25g/1oz margarine
• Preheat the oven to 180°C/
350°F/Gas mark 4.
• Mix all the ingredients except the
breadcrumbs and margarine in a
casserole dish. Sprinkle the
breadcrumbs over the top, and dot
with the margarine. Bake for
30 minutes, and serve warm.

Devilled eggs

ingredients
100g/4oz low-fat cottage cheese
50g/2oz low-fat mayonnaise
50g/2oz onion, finely diced
50g/2oz celery, finely diced)
1⁄4 teaspoon celery seed
1⁄4 teaspoon salt
1 teaspoon Dijon mustard
8 eggs, hard-boiled, halved with
yolks removed
2 tablespoons chopped fresh
flat-leaf parsley
• In a medium bowl, beat the
cottage cheese and mayonnaise
until fluffy. Add all the remaining
ingredients, except for the egg
white halves and the parsley, and
beat well once again.
• Stuff the eggs with the devilled
mixture, and chill until needed.
• Just before serving, scatter the eggs
with the parsley.
Note If you like, you can use the
egg yolks in the devilled mixture.
Simply chop finely and add with the
other ingredients – although this will
increase the calories.

Cheesy potato skins

ingredients
3 baking potatoes, scored into
quarters
1 teaspoon vegetable oil
50g/2oz lean smoked back
bacon, roughly chopped
175g/6oz brown cap mushrooms,
roughly chopped
100g/4oz cream cheese, softened
2 tablespoons milk
11⁄2 teaspoons wholegrain mustard
50g/2oz Cheddar cheese,
grated
• Preheat the oven to 200°C/400°F/Gas mark 6. Put the potatoes in a
baking dish, and bake in the oven for 1 hour or until cooked.
• Meanwhile, heat the oil in a frying pan over a medium heat, and sauté
the bacon until cooked. Add the mushrooms and continue to sauté until
any excess moisture has evaporated. Remove from the heat. Blend the
cream cheese, milk, mustard and half of the Cheddar cheese in a bowl.
• When the potatoes are cooked, quarter them and scrape out the inside,
leaving a thin layer of potato on the skin. Put the potato flesh to one
side. Put the skins on a baking tray, and return to the oven for 5 minutes.
• Mash the potato flesh, and stir into the cheese mixture with the cooked
bacon and mushrooms. Pile the mixture into the potato skins, and
sprinkle the remaining cheese over the top.
• Return the potato skins to the oven for 10 minutes or until golden brown.
Serve hot.

Bacon-wrapped prawns

ingredients
24 large raw prawns, peeled and
deveined
24 canned whole water chestnuts,
drained
12 smoked bacon slices, halved
75g/3oz butter
250g/9oz cream cheese
125ml/4fl oz mayonnaise
125ml/4fl oz sour cream
3 tablespoons horseradish sauce
1 tablespoon freshly squeezed
lemon juice
• Wrap a prawn around a water chestnut, then wrap both in a half-rasher
of bacon and secure with a toothpick. Repeat the process until all the
prawns, water chestnuts and bacon have been used.
• Melt 40g/1⁄2oz of the butter in a large heavy frying pan over a high
heat. Add half of the prawn wraps and cook until the bacon browns.
Transfer to a large dish. Repeat with the remaining butter and prawns.
• Beat the cream cheese in a medium bowl until smooth. Add the
mayonnaise, sour cream, horseradish sauce and lemon juice, and blend
thoroughly. Spoon the sauce over the prawn wraps.
• Grill under a medium heat until golden brown. Serve immediately.

Deep-fried fish

ingredients
vegetable oil for deep-frying
300g/11oz plain flour
3 teaspoons salt
2 teaspoons baking powder
900g/2lb cod fillets
2 eggs
250ml/9fl oz milk
2 tablespoons olive oil
• Preheat the oil in a deep-fryer or
wok to 180°C/350°F (test by
frying a small cube of bread; it
should brown in 30 seconds).
• In a bowl, mix together the flour,
salt and baking powder. Dredge
the cod fillets in the flour mixture,
shaking off any excess. Reserve the
remaining mixture.
• Lightly beat the eggs with the milk
and olive oil. Mix in the reserved
flour mixture and beat until smooth.
• Dip the cod fillets into the batter,
and deep-fry until crunchy and
golden brown. Drain on kitchen
paper, and serve straight away.

Stuffed mushrooms

ingredients
3 large tomatoes
8 large mushrooms with stalks,
wiped with damp kitchen
paper
1 small onion, grated
25g/1oz butter
1 tablespoon chopped fresh
flat-leaf parsley
salt and freshly ground
black pepper
• Preheat the oven to 190°C/
375°F/Gas mark 5.
• Put the tomatoes in a bowl of justboiled
water for 30 seconds. Peel
off the skins and chop the flesh.
• Remove the mushroom stalks. Chop
the stalks; mix with the tomatoes,
grated onion, butter and parsley.
Season with salt and pepper.
• Put the mushrooms cap side down
in a large greased ovenproof dish.
Fill each one with the stuffing.
• Cover with foil, and bake in the
oven for about 30 minutes.

Garlic breadsticks

ingredients
2 baguettes
2 garlic cloves, crushed
150ml/5 fl oz olive oil
• Preheat the oven to 200°C/400°F/Gas mark 6. Cut the baguettes into
three lengthways, then halve each segment, creating 12 breadsticks.
Place the sticks on a baking tray.
• Mix the garlic and oil in a small bowl, then spread over the breadsticks
using a pastry brush. Bake for 15–20 minutes until golden brown. Serve
either hot or at room temperature

Cheesy stuffed peppers

ingredients
2 green peppers
1 egg, hard-boiled and finely
chopped
75g/3oz Cheddar cheese,
grated
2 ripe tomatoes
3 tablespoons mayonnaise
2 slices of bread, toasted
• Gently simmer the peppers in a
saucepan of water for 20 minutes
or until tender. Drain the peppers,
cool slightly, halve and deseed.
• Preheat the grill until hot. Mix the
chopped eggs, cheese and
tomatoes in a small bowl. Add the
mayonnaise and stir well.
• Fill the pepper halves with the egg
mixture, and place on the slices of
toast. Cook under the hot grill until
lightly browned. Serve hot.

Mozzarella sticks

ingredients
2 eggs, beaten
50ml/2fl oz water
350ml/12fl oz coarse dried
white breadcrumbs
1⁄2 teaspoon garlic salt
1 teaspoon mixed spice
150ml/5fl oz flour
75ml/3fl oz cornflour
vegetable oil for deep-frying
450g/1lb mozzarella cheese,
cut into finger-size sticks
• Whisk the eggs with 50ml/2fl oz
water and set aside. Mix the
breadcrumbs, garlic salt and mixed
spice together, and set aside.
Blend the flour with the cornflour.
• Heat enough vegetable oil for
deep-frying in a heavy saucepan.
Dredge the cheese sticks in the flour
mixture, then dip in the egg. Lastly,
coat in the breadcrumb mixture.
• Lower carefully into the hot oil, and
fry for a few seconds until golden.
Remove from the hot oil, and drain
on kitchen paper. Serve hot.

Roast garlic toast

ingredients
1 ciabatta loaf
2 whole garlic bulbs
2 tablespoons extra virgin
olive oil
5 sprigs of fresh rosemary
salt and freshly ground
black pepper
• Preheat grill to high.
• Slice off the tops of the garlic
bulbs. Leave the cloves whole with
their skins on.
• Brush with some of the olive oil.
Wrap the garlic bulbs in foil with
3 sprigs of the rosemary. Grill for
25 minutes, turning occasionally.
• Slice the bread and brush each
slice with olive oil, then lightly toast
both sides under the hot grill.
• Squeeze the garlic cloves from
their skins onto the toast.
• Chop the leaves of the remaining
rosemary sprigs, and sprinkle over
the toast. Season with salt and
pepper. Drizzle with the remaining
olive oil, and serve warm or hot.

Baked mushrooms

ingredients
8 large flat mushrooms, wiped
with damp kitchen paper
2 tablespoons olive oil
250g/9oz Taleggio or Brie
cheese, thickly sliced
1 bunch of fresh lemon thyme,
leaves only
salt and freshly ground
black pepper
• Preheat the oven to 200°C/
400°F/Gas mark 6.
• Trim the stalks from the mushrooms.
Put the mushrooms, rounded cap
side down, in a medium roasting
dish. Season with salt and pepper.
• Pour the olive oil over the
mushrooms. Place the cheese slices
on top, and finally sprinkle with the
lemon thyme. Bake in the oven for
20–25 minutes until the cheese has
melted. Serve hot.

Potato & pork soup

ingredients
1 litre/13⁄4pt chicken stock
2 large potatoes, diced
2 tablespoons rice wine vinegar
25g/1oz cornflour
100g/4oz pork fillet, sliced
1 tablespoon light soy sauce
1 teaspoon sesame oil
1 carrot, cut into matchsticks
1 teaspoon chopped fresh
root ginger
3 spring onions, thinly sliced
1 red pepper, deseeded and sliced
225g/8oz canned bamboo shoots,
drained
• Put the chicken stock, potatoes and 1 tablespoon of the vinegar in a
heavy saucepan and bring to the boil. Reduce the heat until the stock is
just simmering.
• Mix the cornflour with 4 tablespoons water to make a paste, then stir
into the hot stock.
• Bring the stock back to the boil, stirring until thickened, then reduce the
heat until it is just simmering again.
• Put the pork in a glass or ceramic dish, and season with the remaining
vinegar, the soy sauce and the sesame oil.
• Add the pork, carrot and ginger to the stock and cook for 10 minutes.
Stir in the spring onions, pepper and bamboo shoots. Cook for a further
5 minutes. Pour into warm serving bowls and serve immediately.

Vegetable soup

ingredients
1 onion, diced
3 garlic cloves, finely chopped
1 tablespoon olive oil
175g/6oz carrots, chopped
175g/6oz celery, chopped
1 small courgette, chopped
1 small yellow squash, chopped,
200g/7oz fresh broccoli, broken
into florets
200g/7oz fresh cauliflower,
chopped
100g/4oz mushrooms, sliced
400g/14oz canned chopped
tomatoes
200ml/7fl oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3 chicken stock cubes, crumbled
• Lightly sauté the garlic and onions in the oil. Add the carrots and celery,
and sweat for 3–5 minutes.
• Add the courgette and squash. Cook for a further 3–5 minutes, then add
the remaining ingredients and 1.8 litres/3pt water. Bring to the boil and
simmer for 15 minutes. Serve hot.

Vegetable minestrone

ingredients
pinch of saffron strands
1 onion, chopped
1 leek, sliced
1 celery stick, sliced
2 carrots, diced
3 garlic cloves, crushed
600ml/1pt chicken stock
850g/13⁄4lb canned chopped
tomatoes
50g/2oz frozen peas
50g/2oz soup pasta
1 teaspoon caster sugar
salt and freshly ground
black pepper
• Soak the saffron strands in
1 tablespoon boiling water. Leave
to stand for 10 minutes.
• Put the onion, leek, celery, carrots
and garlic in a large pan. Add the
stock, bring to the boil, cover and
simmer for about 10 minutes.
• Add the tomatoes, the saffron and
its soaking liquid and the peas.
Bring back to the boil and add the
pasta. Simmer for 10 minutes until
the pasta is al dente.
• Sprinkle in the sugar, and season
with salt and pepper. Stir through
and serve hot.

Seafood lasagne

Seafood lasagna

ingredients
50g/2oz butter
50g/2oz plain flour
1 teaspoon mustard powder
600ml/1pt milk
2 tablespoons olive oil, plus extra
for oiling
1 onion, chopped
2 garlic cloves, finely chopped
1 tablespoon fresh thyme leaves
450g/1lb mixed mushrooms, sliced
150ml/5fl oz white wine
400g/14oz canned chopped
plum tomatoes
450g/1lb mixed skinless white fish
fillets, cubed
225g/8oz scallops, trimmed
4–6 sheets fresh lasagne
225g/8oz mozzarella cheese,
chopped
salt and freshly ground
black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Melt the butter in a saucepan over a low heat. Add the flour and
mustard powder, and stir until smooth. Cook gently for 2 minutes
without colouring.
• Gradually add the milk, whisking until smooth. Bring to the boil and
simmer for 2 minutes. Remove from the heat and reserve. Cover the
surface of the sauce with cling film to prevent a skin forming.
• Heat the oil in a large frying pan over a low heat. Add the onion, garlic
and thyme, and sweat for 5 minutes until softened. Add the mushrooms
and cook for a further 5 minutes until softened. Stir in the wine, and boil
rapidly until nearly evaporated. Stir in the tomatoes. Bring to the boil,
reduce the heat slightly and simmer, covered, for 15 minutes. Season
with salt and pepper.
• Lightly oil a lasagne dish. Spoon half of the tomato sauce over the
bottom of the dish, and top with half of the fish and scallops. Layer half
of the lasagne over this, and cover with half of the white sauce. Dot with
half of the mozzarella. Repeat the layers, finishing with the mozzarella.
• Bake in the oven for 30–40 minutes until bubbling, golden and cooked
through. Remove from the oven and leave to stand for 10 minutes before
serving hot.
408

French onion soup

French onion soup
ingredients
900g/2lb onions, thinly sliced
50g/2oz butter
900ml/11⁄2pt vegetable stock
salt and freshly ground
black pepper
• Fry the onions very gently in the
butter in a covered saucepan for
15 minutes until soft and starting
to caramelize. Remove the lid,
increase the heat and fry, stirring,
for about 20 minutes until the
onions are a rich golden brown.
• Add the stock and bring to the
boil. Reduce the heat, part-cover
and simmer for 15 minutes. Season
with salt and pepper, and serve.

Boston bean soup

Boston bean soup
serves 4
ingredients
850g/13⁄4lb canned cooked pinto
beans, drained
2 tomatoes, chopped
1 celery stick, sliced
1 medium onion, chopped
1 bay leaf
450ml/3⁄4pt beef stock
salt and freshly ground
black pepper
• Put the beans, tomatoes, celery,
onion, bay leaf and stock in a
medium saucepan. Cover the pan,
and bring the mixture to the boil
over a medium-high heat.
• Reduce the heat and simmer for
about 20 minutes until the
vegetables are quite soft. Leave the
soup to sit, uncovered, for a further
20 minutes. Remove the bay leaf.
• Pureé half the soup in a blender
or food processor. Mix into the
remaining soup. Season to taste
with salt and pepper, and serve.

Cauliflower fritters

Cauliflower fritters
serves 8
ingredients
600g/11⁄4lb cauliflower, cut into
bite-size florets
50g/2oz chickpea flour
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch of cayenne pepper
1⁄2 teaspoon salt
50ml/2fl oz water
1 egg plus 1 egg yolk, lightly
beaten
vegetable oil for deep-frying
• Cut the cauliflower into bite-size
florets. Set aside.
• Sift the flour and spices into a
bowl, then stir in the 1⁄2 teaspoon
salt and make a well in the centre.
• Combine 50ml/2fl oz water with
the beaten egg, and gradually
pour into the well, whisking to
make a smooth batter. Cover and
leave to rest for 30 minutes.
• Fill a deep heavy pan a third full
with oil, and heat until a cube of
bread browns in 15 seconds.
• Holding the florets by the stem, dip
into the batter. Deep-fry in batches
for 3–4 minutes until golden.
Remove with a slotted spoon, and
drain on kitchen paper. Serve hot.

DUMPLING DESSERT

DUMPLING DESSERT



2 1/4 lb. tart cooking apples
3/4 c. sugar
1 c. water
2 tbsp. lemon juice
1 c. biscuit mix
1/3 c. milk
1 tbsp. sugar mixed with 1/2 tsp.
cinnamon

Pare, core and thinly slice apples. Place apples in a 12 inch skillet or wide saucepan. Add 3/4 cup sugar, water and lemon juice and stir well. In small bowl, stir together the biscuit mix and milk until mix is moistened. Heat apple mixture to boiling. Drop dumpling mixture in 6 portions over apples. Simmer uncovered for 10 minutes. Sprinkle with cinnamon and sugar. Cover and simmer until apples are tender and dumplings are cooked through, about 10 minutes longer.

--- We are an official Associates of Free-Banners.com. Find out how you can start driving insane traffic to your website. Click here! ---

Clown Faces

Large Pancake
3 x Orange Slices
2 x Poached or fried Eggs
1/2 Cherry Tomato
Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To
assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and
mouth, and a tomato half for the nose.
NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh
cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from
chopped, sauted potatoes.

BURRO-LADAS (Burritos baked like enchiladas with sauce and cheese)

SAUCE:
3 - 8 oz. cans tomato sauce
1 10-1/2 oz. can tomato soup
1 - 16 oz. can tomatoes, chopped
1-1/2 cups water
2 - 1 tsp. chili powder, to taste
1 tsp. garlic powder
1 tsp. ground cumin
1 tsp. oregano
1 tsp. salt

FILLING:
2 tbsp. oil
2 lbs. ground round
2 - 4 oz. cans sliced mushrooms, drained
1 cup finely chopped onion
3 cups grated cojack cheese
12 flour tortillas

For sauce, blend together all ingredients in a 2 quart saucepan
over medium heat; stir and bring to a boil. Reduce to simmer,
cover and continue 5 to 10 minutes. Remove from heat.

For filling, heat oil in large frying pan; add ground round,
onions and mushrooms. Brown together. Add 1-1/2 cups of sauce to
meat, stir and simmer 10 minutes. Remove from heat. Grease two
9x13 inch pans.

Spread 1/2 cup meat mixture on bottom of each tortilla and
sprinkle with about 2 tbsp. grated cheese. Roll up and place
seam down in prepared pans. Place 6 in each pan with at least
1/2 inch between each burro-lada.

Divide remainder of sauce and pour each half evenly over each
pan; cover and bake in preheated 375 degree oven for 20 minutes.
Remove cover and sprinkle remaining cheese evenly over each pan.
Continue to bake uncovered 10 minutes or until bubbly. Let stand
at least 5 minutes before serving. Makes 12 generous servings.
Approximate preparation time: 1-1/2 to 2 hours.
***********************************************************************************************

Raspberry Chicken Wings

1 1/2 cups seedless raspberry jam
1/3 cup balsamic vinegar
3 tablespoons soy sauce
1 1/2 teaspoons crushed red pepper
1 (5 lb.) pkg. frozen chicken wings, thawed
Preheat oven to 400F. Line a baking sheet with aluminum foil. In a small
saucepan, combine jam, vinegar, soy sauce and red pepper over medium heat.
Stir until smooth. In a large bowl, toss chicken wings with half of the jam
mixture. Place on the baking sheet and bake 50 minutes. Brush wings with
remaining jam mixture and bake 8 to 10 minutes or until chicken is no longer
pink inside and outside is glazed. Serve immediately.

Check out my blog on home health recipes

I am starting a blog on home health recipes bath and body works click here to check it out.
Bath and Body Recipes

Cooking Tips

I have added a cooking tips section to my blog, please click here to see it.

Wing Lovers

Dear Chicken Wings Lover,

Delicious Chicken Wing Recipes

People strive to find recipes that provide delicious and healthy food. Health-conscious people focus on preparing low-fat dishes that are delicious and easily prepared. Chicken is an excellent source of protein and at the same time low in fat. Using healthy chicken wing recipes will significantly lower the blood cholesterol, thereby improving your overall health and fitness level. People love this versatile meat, which can be prepared in various lip-smacking forms. If you love wings as much as I do then you will want to have this book.


Grab some awesome chicken wings today by clicking here!

BRAIDED EASTER BREAD

BRAIDED EASTER BREAD
2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs
5 whole eggs, dyed if desired
2 tablespoons butter, melted
In a large bowl, combine 1 cup flour, sugar, salt and yeast; stir well. Combine milk and butter in a
small saucepan; heat until milk is warm and butter is softened but not melted.
Gradually add the milk and butter to the flour mixture; stirring constantly. Add two eggs and 1/2 cup
flour; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the
dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and
elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp
cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal size
rounds; cover and let rest for 10 minutes. Roll each round into a long roll about 36 inches long and 1
1/2 inches thick. Using the two long pieces of dough, form a loosely braided ring, leaving spaces for
the five colored eggs. Seal the ends of the ring together and use your fingers to slide the eggs
between the braids of dough.
Preheat oven to 350 degrees F (175 degrees C). Place loaf on a buttered baking sheet and cover
loosely with a damp towel. Place loaf in a warm place and let rise until doubled in bulk, about 45
minutes. Brush risen loaf with melted butter.
Bake in preheated oven for 50 to 55 minutes, or until golden. Makes 1 – 1 pound loaf

All Purpose Marinade

All Purpose Marinade

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Sauces
On The Grill

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Dry white wine
1/2 teaspoon Cayenne pepper
1 teaspoon Onion powder
1/2 cup Soy sauce
1/2 teaspoon Garlic powder

Mix all ingredients together. Marinate the meat (beef, pork, chicken, or
game) for 3 to 6 hours, then use the marinade as a basting sauce as the
meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside
Help"

BAR-B-QUED SHRIMP

BAR-B-QUED SHRIMP



1 lb. shrimp
Olive oil
Cracked black pepper
Salt
Lemon juice
Tabasco
Lea & Perrin's
Butter

Place whole shrimp, keep shells on, in single layer in oven-proof dish. Drizzle olive oil on top of shrimp. Pepper shrimp until they are black; when you think you have enough pepper, add more. Add lots of salt, lemon juice, Tabasco and Lea & Perrin's. Remember you are seasoning through the shells. Cut up butter on top of shrimp and broil until shrimp are cooked, 15 to 20 minutes. Be sure and taste to see if they are done. Serve these with newspaper on the table and lots of napkins. Have French bread to sop up the oil and encourage guests to eat the shells, as well, if river shrimp are used. With cold beer and green salad, you have the makings of a great informal party. Base the amount of shrimp on the number of guests.

Wings

Cajun Chicken Wings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 Chicken wings -- tips removed
5 Bay leaves -- crumbled into
bits
3/4 teaspoon Caraway seeds
1/2 To 3/4 tsp. cayenne pepper
3/4 teaspoon Ground cumin
3/4 teaspoon Ground coriander
4 Garlic cloves -- finely

1 1/2 teaspoons Dry mustard
2 teaspoons Paprika -- preferably

3/4 teaspoon Dried thyme leaves
1/2 teaspoon Salt
2 tablespoons Brandy
2 tablespoons Fresh lemon or lime juice

Defat the chicken wings by cooking them in boiling water for 10 minutes.
Drain and set aside to cool. Preheat oven to 375 degrees. Using a large
mortar and pestle, grind together the bay leaf bits, caraway seeds,
cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt
for about 10 minutes. Add the brandy and lemon or lime juice to the
pulverized herbs and stir into a thick paste. With a pastry brush, cover
both sides of each wing with the herb paste. When no more remains in the
mortar, squeeze the last few drops from the brush. Arrange the chicken
wings on a baking sheet. Bake until the skin turns deep brown and is quite
crisp approximately 30 minutes. Takes about an hour to prepare.

Welcome

This is my cooking/recipes blog I will post several recipes and cooking tips in this blog, if you have any request please feel free to let me know.