Recipes

[Zhills]

Chocolate Fudge by Betty Crocker

Read recipe and have ingredients ready to use!

Ingredients

4 cups sugar

1 1/3 cups milk or half-and-half

¼ cup clear corn syrup

¼ teaspoon salt

2/3 cup unsweetened baking cocoa

1/4 cup butter

2 teaspoons vanilla

1 cup coarsely chopped nuts, if desired

Steps

1. Grease bottom and sides of 8-inch square pan with butter.
   
2. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
   
3. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)
   
4. Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Makes 64

Next ingredient: Evaporated milk

[GenXmuse]

Easy Homemade Alfredo Sauce Without Cream

Prep time: 2 mins Cook time: 8 mins Total time: 10 mins

This easy, homemade alfredo sauce is made without using cream. You can make it with ingredients that are easy to store in your pantry until you need them.

Ingredients
1 12 oz can evaporated milk
1 cup grated parmesan cheese
1 tbsp parsley
1 tsp garlic powder
2 dashes salt

Instructions
Begin heating evaporated milk in sauce pan over low to medium heat.
Add in remaining ingredients.
Continue stirring as mixture thicken and rises.
Serve over pasta or meat as desired.

Next Ingredient: Sugar Snap Peas

[rrpell]

Mayo Clinic Couscous with asparagus, peppers and sugar snap pea pods

Ingredients
1/2 tablespoon olive oil
2 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon lemon peel, finely grated
1/8 teaspoon ground black pepper
1 1/3 cups couscous
1 1/2 cups low-sodium vegetable broth
2 1/2 cups asparagus, cut into 3/4-inch pieces
1 1/2 cups Sugar snap peas trimmed and cut in half
1 medium red bell pepper, diced
1/3 cup chives, chopped
1/2 cup Parmesan cheese, finely grated

Instructions

To make the dressing, mix oil, lemon juice, garlic, lemon peel and pepper in a small bowl. Set aside.

In a heavy saucepan, heat 1/2 tablespoon oil over medium heat. Add couscous and saute for about 5 minutes, until couscous is golden brown. Carefully add broth. Increase heat to bring couscous to a boil. Reduce heat to low and cover. Simmer for about 10 minutes or until liquid is absorbed and the couscous is tender. Add extra broth or water if couscous becomes too dry.

While couscous is cooking, spray a heavy nonstick skillet with cooking spray and place over high heat. Add asparagus, sugar snap pea pods, red pepper and garlic. Saute for about 3 minutes or until vegetables are crisp, yet tender.

Transfer vegetables to a large bowl. Add couscous, chives and cheese. Drizzle dressing over the dish and toss to mix.

next ingredient:  cream cheese

[Bluffbaker]

Cranberry Delight Spread

1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. concentrated orange juice (undiluted), thawed

1/8 tsp. cinnamon

1 Tbsp. sugar

zest of 1 orange

1/4 cup finely chopped pecans

1/4 cup finely chopped dried cranberries

In an electric mixer bowl, combine the cream cheese, orange juice, cinnamon and sugar.  Beat on medium speed until smooth.  Fold in the orange zest, pecans and cranberries.  Refrigerate.

Next Ingredient:  Sage

[walker]

Oven-Baked Stuffing*

1 cup butter

2 cups onions, chopped (or less)

2 cups celery, chopped

16 cups bread cubes, about 3 loaves, (cube and let dry or buy prepackaged cubes)

1 Tablespoon salt

2  teaspoons poultry seasoning

1/2 teaspoon pepper

1/2 teaspoon thyme

1/2 teaspoon SAGE

2 cups chicken broth

Melt butter, add celery and onions; cook 10 minutes (large pan).  Blend in bread, salt, poultry seasoning, pepper, thyme and SAGE.

Stir in broth to moisten a little at a time until it seems moist enough. (You made not need all 2 cups.)  Place in a large casserole dish (greased) and bake, uncovered, for 45 minutes at 350 degrees.

* Can be fixed ahead, refrigerate and, on day of serving, warm in oven at 200 degrees for two hours.

NEXT INGREDIENT .... WALNUTS

[VaBelle35]

My mom is lactose intolerant, so I made this recipe once when she was first diagnosted, probably 10 years ago.  She barely got to try one as everyone grabbed them and went back for seconds (and thirds).

FLOURLESS CHOCOLATE-WALNUT COOKIES

Makes 60 cookies

INGREDIENTS

Parchment paper

2 1/2 cups walnut halves

3 cups confectioners' sugar

1/2 cup plus 3 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

4 egg whites

1 tablespoon vanilla extract

PREPARATION

Position 2 racks in the upper and lower thirds of oven. Heat oven to 350°. Line 2 large baking sheets with parchment paper.

Place walnuts on a work surface and finely chop. Transfer to a separate large baking sheet and toast until fragrant, about 9 minutes. Let cool.

Mix sugar, cocoa and salt in a bowl. Stir in walnuts. Add egg whites and vanilla; beat with a fork or electric mixer on medium until batter is just moistened. (Do not overbeat batter or it will stiffen.)

Drop batter by the teaspoonful onto baking sheets in evenly spaced mounds.

Bake cookies until tops are lightly cracked and glossy, about 15 minutes. Repeat with remaining batter.

Store in an airtight container at room temperature for up to 1 week.

Next ingredient:  Butter

[Zhills]

Butter Poached Lobster Tail

Ingredients:

2 uncooked lobster tails, removed from shell

1 stick of butter, cut into cubes

2 T water

salt and pepper

Preparing Butter Poached Lobster Tail:

Two small uncooked lobster tails. You’ll want to remove them from their shells and cut them partially down the center to clean out the vein.

To make the beurre monté. Place 2T of water in a sauce pan over medium high heat to bring to a boil. Then, with a whisk, add one small cube of butter at a time while constantly whisking. Once it is melted, add another cube of butter until you’ve slowly incorporated the entire stick. Don’t stop whisking. This will emulsify the butter so that it does not separate like normal melted butter does between its fats and solids. Don’t let the butter boil as it will break apart.

Once the butter is all melted, add the lobster tails.

Using a spoon, keep the beurre monté over the lobster tails. You’ll do this until the tails are cooked through which will only take about 7 -10 minutes.  It will be opaque.

If the butter is between 140 and 150 you can leave it in there for a 20 minutes or longer (it will stay warm but won't over cook).

That’s it! Sprinkle with a bit of salt and fresh cracked black pepper and enjoy.

Important Tips:

Add the butter slowly, keep whisking and don’t let it boil. Lastly, don’t overcook the lobster.

It’s not a complete waste of butter as you can reuse it. Just place the leftovers in an airtight container and keep in the fridge. You can reuse it for another lobster tail or to sauté something like shrimp scampi.

Another recipe adds wine or lemon juice to the butter to use as a sauce over the lobster.

Next ingredient: bacon

[walker]

Warm BACON Dressing

1 lb. BACON, diced

1/2 cup apple cider vinegar

1 tablespoon lemon juice

1/4 cup sugar

1/2 teaspoon black pepper

In a large skillet, cook the bacon over medium-high heat until crisp.*   Add the remaining ingredients; mix well and serve warm.  Makes about 1 3/4 cups.

Serving Suggestions:  Great served over sliced tomatoes, boiled potatoes, steamed green beans, spinach salad or other tossed green salad.

* If you like to fix your bacon in the oven, you could do that.  Warm all ingredients and add bacon after cooked and diced.

NEXT INGREDIENT...... CORN, fresh, frozen or cream-

                                       style (can)

[VaBelle35]

Fresh Corn Spoon Bread - Southern Living

I made this for Thanksgiving a few years ago and it was fabulous.

Ingredients

1 cup white cornmeal mix

1/2 cup all-purpose flour

1/4 cup sugar

1 teaspoon salt

4 cups fresh corn kernels (about 5 to 6 ears)

2 cups plain yogurt

3 large eggs, lightly beaten

1/4 cup butter, melted

How to Make It

Preheat oven to 350°. Stir together cornmeal mix and next 3 ingredients in a large bowl; make a well in center of mixture. Stir together corn and next 3 ingredients; add to cornmeal mixture, stirring just until dry ingredients are moistened. Spoon corn mixture into a lightly greased 2-qt. rectangular baking dish.

Bake at 350° for 40 to 45 minutes or until golden brown and set.

Next Ingredient:  Bread Crumbs (the good old fashioned in a box kind ;o)

[Coquille]

This is not a recipe, it's just a tip about using Bread Crumbs. I was watching Lidia Bastianich and she used Panko Bread Crumbs instead of cheese while making pasta. I thought it strange but I can't have any cheese so, why not try it. I now put Panko Bread Crumbs on top of whatever pasta I make. To me, it makes a big difference but I still miss my cheese, years and years later.

Next Ingredient: Bread Crumbs (The good old fashioned in the box kind)