Free Recipes Grilled Ham and Tomato Sandwiches
>From the Meals.com website... ~ Grilled Ham and Tomato Sandwiches Look for chutney in the condiment section of your supermarket. Estimated Times Preparation Time 15 mins. Cooking Time 6 mins. INGREDIENTS 1/2 cup Major Grey's chutney 8 thin slices (6 ounces) French bread 1 small tomato, sliced 8 thin slices (6 ounces) cooked ham 4 thin slices (2 ounces) cheddar cheese Butter-flavored nonstick cooking spray DIRECTIONS SPREAD chutney evenly over slices of bread. Top each of 4 bread slices evenly with tomato, 2 slices ham and 1 slice cheese. Top with remaining bread slices, chutney-side- down. Generously spray both sides of sandwiches with nonstick cooking spray. GRILL sandwiches in large, nonstick skillet over medium heat for about 3 minutes on each side or until golden brown. Cut in half. Serving Size: 4 ~~ ~~~***Rhonda G in Missouri***~ ~~ . __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes African Lamb Curry
African Lamb Curry This is an unusual, flavorful buffet dish - very elegant with a rice ring. Serve with chutney, chopped hardboiled eggs and coconut. 2 pounds lean lamb, cubed 4 tablespoons butter 1/4 cup all-purpose flour 1/4 teaspoon thyme 1/4 teaspoon ground ginger 1 1/2 tablespoons curry powder 1 cup chopped onion 2 cloves garlic, minced 4 to 5 ounces dried apples, chopped 2 to 3 cups beef stock 1 teaspoon freshly-grated lemon rind Salt, to taste Freshly-ground pepper, to taste 1 1/2 cups chopped walnuts 1/2 cup seedless raisins, plumped in Madeira wine to cover 1/2 cup unsweetened shredded coconut Brown meat in butter in a skillet; sprinkle with flour, thyme, ginger and curry. Stir well and add onion, garlic and apples. Cook and stir for 3 minutes. Gradually add 2 cups of the stock; cook and stir until slightly thickened and smooth. Add lemon rind, salt and pepper. Cover and simmer for 1 hour, adding more stock if needed, until meat is tender. Stir in walnuts, raisins, soaking liquid and coconut. Simmer for 30 minutes to heat thoroughly. http://groups.yahoo.com/group/world-recipe-fiesta/ Recipes from all over the world! __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Bistecca alla Fiorentina (Tuscan Porterhouse)
Bistecca alla Fiorentina (Tuscan Porterhouse) 4 sprigs fresh rosemary, chopped 1 (2 1/2 pound) choice or prime porterhouse steak 3 tablespoons Tuscan olive oil Moist, grey sea salt and freshly cracked pepper to taste 6 lemon wedges Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour. Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper. Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes. To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt. FOOTNOTES Bistecca Fiorentina is normally served rare or medium-rare. If you prefer your steak more well done, cook as stated to form the crust, then place onto a cooler part of the grill, and continue cooking to desired doneness. If you do not wish to fire up the grill, this steak may also be cooked under the broiler, otherwise following the directions and times in the recipe. http://groups.yahoo.com/group/world-recipe-fiesta/ Recipes from all over the world! __ Do You Yahoo!? Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com
Free Recipes Jo's Rosemary Bread (Low Fat)
>From the AllRecipes.com website... ~ Jo's Rosemary Bread "This bread has a great flavor. It is moist, light and has a crispy crust." PREP TIME 10 Min COOK TIME 40 Min READY IN 3 Hrs SERVINGS & SCALING Original recipe yield: 1 - 1 1/2 pound loaf INGREDIENTS * 1 cup water * 3 tablespoons olive oil * 1 1/2 teaspoons white sugar * 1 1/2 teaspoons salt * 1/4 teaspoon Italian seasoning * 1/4 teaspoon ground black pepper * 1 tablespoon dried rosemary * 2 1/2 cups bread flour * 1 1/2 teaspoons active dry yeast DIRECTIONS 1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes OREO® Key Lime Pie
>From the Kraft Foods website... ~ OREO® Key Lime Pie Prep Time: 25 min Total Time: 3 hr 10 min Makes: 8 servings 18 Reduced Fat OREO Chocolate Sandwich Cookies, finely crushed 2 Tbsp. butter or margarine, melted 1-3/4 cups boiling water 1 pkg. (4-serving size) JELL-O Brand Lime Flavor Gelatin 2 tsp. grated lime peel 2 Tbsp. lime juice 2 cups thawed COOL WHIP FREE Whipped Topping MIX cookie crumbs and butter; press firmly onto bottom and up side of 9-inch pie plate. STIR boiling water into gelatin in medium bowl at least 3 minutes until completely dissolved. Stir in lime peel and juice. Refrigerate 30 to 45 minutes or until slightly thickened. ADD whipped topping; stir gently with wire whisk until well blended. Refrigerate 15 minutes or until mixture will mound. Spoon into crust. Refrigerate at least 2 hours or until firm. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Raspberry Truffle Tart
>From the Razzle Dazzle Recipes website... ~ Raspberry Truffle Tart Crust: 1 refrigerated pie crust (from 15-ounce package), softened as directed on package 1 egg white 2 tablespoons ground almonds Filling: 6 ounces sweet chocolate, broken into pieces 1/4 cup butter 2 egg yolks 2 teaspoons raspberry-flavored liqueur (optional) 2 cups fresh raspberries Topping: 1/4 cup seedless raspberry jam 1/4 teaspoon almond extract 1 ounce sweet chocolate 1 teaspoon oil 1/4 cup sliced almonds Mint leaves Crust: Preheat oven to 375º. Prepare pie crust as directed on package for one-crust baked shell using a 9-inch tart pan with removable bottom or a 9-inch pie pan. Bake in preheated oven for 7 minutes. Remove crust from oven. Lightly brush crust with egg white; sprinkle with ground almonds. Return to oven; bake 5 to 10 minutes longer or until golden brown. Cool while preparing filling. Filling: In a medium saucepan, combine chocolate and butter; stir over low heat until melted and smooth. Remove from heat. In a small bowl, beat egg yolks slightly; add liqueur, if using. Add egg yolk mixture to chocolate. With a wire whisk, beat over low heat for 3 to 4 minutes or until mixture thickens. Pour into cooled baked shell. Arrange raspberries over filling.. Topping: Melt jam in a small saucepan over low heat. Stir in almond extract; blend well. Gently brush over raspberries. In another small saucepan, melt chocolate with oil.. Drizzle over raspberries. Sprinkle with sliced almonds. Refrigerate 30 minutes or until set. Garnish with mint leaves. Store in refrigerator. Makes 10 servings. ~~ Rhonda G in Missouri Pen Pal, Friend, Mom and Chief Bottle Washer
Free Recipes Million Dollar Pie
>From the Copy Kat recipes website... ~ Million Dollar Pie Created by admin, Wednesday, 22 September 1999 Description This recipe is by Virginia McDowell. Jefferson City, Mo. 1989. Ingredients 1 can Eagle Brand milk 1 Tbsp. lemon juice 1 20-oz. can drained crushed pineapple 1 large container Cool Whip 1 graham cracker crust Directions Mix ingredients together. Pour into crust and refrigerate. ~~ Rhonda G in Missouri .
Free Recipes Campfire Cobbler
Posted by: "Nancy" [EMAIL PROTECTED] museofireland on Rhondas_Recipe_Exchange (group is closed) Sun Jun 8, 2008 4:05 pm (PDT) Campfire Cobbler 2 cups berries (blueberries or raspberries) 1/2 cup brown sugar 1/2 cup flour 1/2 cup oatmeal 1/4 tsp salt 1/4 cup butter or margerine (not melted) Place berries in the center of a piece of thick foil about 14" long, shiny side facing up. Pour 1/2 of the sugar over the berries. In a bowl, mix the other half of the sugar, flour, oatmeal and salt. Note: I would do this at home and take it in a big ziploc bag ready to go when we were Pat the mixture over the berries. Dot the top of the mixture with small pieces of margerine. Fold the foil around the berries and topping, sealing it all inside. Place the foil package on the grill for about 20 to 30 minutes. Remove it and allow the foil to cool slightly before opening your campfire cobbler to eat. Not sure how many it serves, perhaps 4 people ~~ Rhonda G in Missouri Pen Pal, Friend, Mom and Chief Bottle Washer
Free Recipes Eagles Tailgating Burgers
>From the AllRecipes.com website... ~ Eagles Tailgating Burgers PREP TIME 15 Min COOK TIME 15 Min READY IN 30 Min SERVINGS & SCALING Original recipe yield: 8 burgers INGREDIENTS * 2 pounds ground beef * 1/4 cup garlic and herb seasoned dry bread crumbs * 1/4 cup grated Pecorino Romano cheese * 1/4 cup barbeque sauce * 1/4 cup Yuengling® lager beer * 1 egg * 1/2 cup chopped green onion * 2 tablespoons chopped fresh basil leaves * 2 tablespoons Worcestershire sauce * 2 teaspoons minced garlic * salt and pepper to taste DIRECTIONS 1. Preheat an outdoor grill for high heat. 2. Combine the ground beef, bread crumbs, Romano cheese, barbeque sauce, beer, egg, green onion, basil, Worcestershire sauce, garlic, salt and pepper in a large bowl. Mix lightly using your hands, then form into 8 patties. 3. Lightly brush the grill grate with oil and place patties on the grill. Cook until no longer pink in the center, 7 to 8 minutes per side for well done. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
Free Recipes Gram's Chicken Pot Pie
This was submitted by Loretta Blair ([EMAIL PROTECTED] on) Rhondas_Recipe_Exchange (group is closed) ~~ Gram’s Chicken Pot Pie Prep: 10 min. Total: 40 min. 2 tablespoons Kraft Zesty Italian Dressing 1 lb. boneless skinless chicken breasts, cut into bite-size pieces 2 cups frozen mixed vegetables 1 can (10 ¾ oz.) condensed cream of chicken soup ¼ lb. (4 oz.) Velveeta Pasteurized Prepared Cheese Product, cut up 1 sheet frozen puff pastry (1/2 of 17.3 oz. package) thawed 1 egg, lightly beaten Preheat oven to 400ºF. Heat dressing in large skillet. Add chicken; cook and stir 5 min. or until cooked through. Stir in vegetables, soup and Velveeta. Spoon into greased 9 inch square baking dish. Unfold pastry sheet; place over chicken mixture. Fold under edges of pastry; press onto top of baking dish to seal. Brush pastry with egg. Cut several slits in top crust to permit steam to escape. Place dish on baking sheet.. Bake 30 min. or until deep golden brown. Let stand 5 min. before serving. Makes 6 servings. ~Loretta ~ Rhonda G in Missouri .
Free Recipes Pink lemonade pie
Posted by: "Nancy" [EMAIL PROTECTED] museofireland on Rhondas_Recipe_Exchange (group is closed) Sun Aug 10, 2008 7:39 am (PDT) Pink lemonade pie 1 baked pastry shell (8 or 9 inch) 1 (8 oz) pkg. cream cheese, softened 1 (14 oz) can Eagle brand sweetened condensed milk (not evaporated) 1 (16 oz) can frozen pink lemonade concentrate, thawed few drops pink food coloring 1 (4 oz) Cool Whip In large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk, then lemonade concentrate & food coloring. Fold in Cool Whip. Pour into prepared pastry shell. Chill 4 hours. Can keep frozen or in refrigerator. ~~ Rhonda G in Missouri Pen Pal, Friend, Mom and Chief Bottle Washer
Free Recipes Nutty Squash Pie
>From the Betty Crocker website... ~ Nutty Squash Pie A press-in-the- pan crust makes a pumpkin pie cousin extra easy. Prep Time:20 min Start to Finish:3 hr 30 min Makes:8 servings Nut Cookie Crust 1/2 cup butter or margarine, softened 1/3 cup packed brown sugar 1 1/4 cups Gold Medal® all-purpose flour 1/2 cup chopped nuts 1/2 teaspoon vanilla 1/4 teaspoon salt 1/4 teaspoon baking soda Squash Filling 2 eggs 1 cup cooled mashed cooked squash 3/4 cup packed brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1 can (12 ounces) evaporated milk Heat oven to 425ºF. In large bowl, mix butter and 1/3 cup brown sugar. Stir in all remaining Nut Cookie Crust ingredients just until crumbly. Press crust mixture on bottom and side of ungreased deep-dish pie plate, 9x1 1/2 inches, or regular pie plate, 9x1 1/4 inches, building up 1/2-inch edge (high edge is necessary to prevent filling from running over). In large bowl, beat eggs slightly. Stir in all remaining Squash Filling ingredients except milk until smooth. Gradually stir in milk. Pour into crust. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning. Bake pie 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 55 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 2 hours. Store covered in refrigerator. ~~ ~~~***Rhonda G in Missouri***~ ~~ .
