October 30, 2010

Ranch-style Tilapia

Ranch dressing is a condiment consisting of buttermilk or sour cream, mayonnaise, minced green onion, garlic powder and various seasonings. It was invented by Steve Henson in Alaska, but didn’t become famous until Steve and Gayle Henson began serving it at their dude ranch in California during the 1950s. Today, you can purchase ready made Ranch dressing as well as dry dressing mixes that needs to be mixed with mayonnaise and buttermilk, just milk, or similar. Many companies now sell sauces and dressing mixes similar to Ranch dressing, but under other names such as “House Dressing” or “Buttermilk Dressing” to avoid trademark infringement. The brand Ranch Dressing is owned by Clorox.

  • 1 (1 ounce) package of dry Ranch dressing mix
  • 2 1/2 tablespoons vegetable oil
  • 3/4 cup of Italian seasoned bread crumbs
  • Butter for greasing
  • 1 pound tilapia fillets
  1. Preheat the oven to 375 F.
  2. Mix dressing mix with oil in a shallow dish.
  3. Place the bread crumbs in a bowl.
  4. Coat the tilapia fillets with the oil paste before dredging them in bread crumbs.
  5. Use butter to coat a baking dish.
  6. Place the tilapia fillets in the baking dish and cook in the preheated oven until the fish can be easily flaked with a fork. This will normally take around 25-30 minutes. Cover with aluminium foil if the coating is at risk of becoming too dark before the fish is ready.
The fish can also be cooked in a skillet. Melt 2 teaspoons of butter in a skillet over medium heat. Place the tilapia fillets in the skillet and cook until they are golden brown and can be easily flaked with a fork. This will normally take around 5 minutes per side.

October 29, 2010

Crunchy Tilapia

The recipe for crunchy tilapia is seasoned with dried, crushed basil. Basil (Ocimum basilicum) is a tender low-growing herb native to tropical Asia. In tropical climates it is a perennial herb, but it can be grown as an annual plant in colder parts of the world. Basil has been cultivated for at least 5,000 years.
  • 1/4 cup of all-purpose flour
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 egg whites
  • 1/4 cup dried bread crumbs
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried basil, crushed
  • 1 pound tilapia fillets
  • Non-stick cooking spray
  1. Preheat oven to 450 degrees F (230 degrees Celsius).
  2. Sift or stir flour, salt, and pepper together in a shallow dish.
  3. In bowl, beat the egg whites until white and frothy.
  4. Use another bowl to mix the dried bread crumbs with cornmeal and crushed basil.
  5. Bread the tilapia fillets by first dipping them in flour and shaking of any excess, then dip them in egg whites, and then finally dip them in the bread crumb mixture.
  6. Use the non-stick cooking spray to coat a shallow baking dish.
  7. Place the tilapia fillets in a single layer in the dish.
  8. Bake in the preheated oven until the fillets flakes easily with a folk. This will normally take 10-5 minutes. 

October 27, 2010

Hearty Lasagna

I found this recipe in the Sunday paper, and it's looks really great!
Marcy Cella, L'Anse, Michigan
  featuring a cute, heart-shaped cutout, this fetching dish is perfect to share around Valentine's Day. Best of all, you can make the lasagna ahead of time!


   1-1/2 lbs. ground beef
          1 medium onion, chopped
          1 garlic clove, minced
          3 T. olive oil
          1 can (28oz) Italian diced tomatoes, undrained
          1 can (8oz) tomato sauce
          1 can (6oz) tomato paste
          1 tsp. dried oregano
          1 tsp. sugar
          1 tsp. salt
       1/4 tsp. pepper
          2 carrots, halved
          2 celery ribs, halved
        12 oz. lasagna noodles
          1 carton (15oz) ricotta cheese
          2 cups. (8oz) shredded part-skin mozzarella cheese
       1/2 cup. grated Parmesan cheese

   In a large skillet, cook beef, onion and garlic in oil until meat is no longer pink and onion is tender;drain. Stir in tomatoes, tomato sauce, tomato paste, oregano, sugar, salt and pepper. Place carrots and celery in sauce. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.
   Meanwhile, cook lasagna noodles according to package directions. Drain; rinse in cold water. Remove and discard carrots and celery.
   In a greased 13x 9 x 2inch. baking dish. layer one-third of the noodles, one-third of the meat sauce, one-third of the ricotta, one-third of the mozzarella and one-third of the Parmesan. Repeat layers once. Top with remaining noodles and meat sauce.
   Cut a heart out of aluminum foil and center on top of sauce. Dollop and spread remaining ricotta round heart. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, at 350 F. for 45 minutes. Remove and discard foil heart. Let stand 10-15 minutes before cutting.
Serves: 12

    I

October 24, 2010

Double-Chocolate Peanut Butter Pie


ACTIVE TIME: 45 MIN. TOTAL TIME: 4 HRS including chilling time
MAKES ONE 9-INCH PIE 
 
This incredibly chocolaty and creamy quick-bake pie is Paley's grown-up version of a Reese's Peanut Butter Cup.

CHOCOLATE CRUST

  • 4 ounces semisweet chocolate, chopped (1/2 cup)
  • 1/2 stick unsalted butter, cut into tablespoons
  • 8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

PEANUT BUTTER FILLING

  • 8 ounces cream cheese, softened (1 cup)
  • 1 cup chunky peanut butter
  • 1/2 cup sugar
  • 2 teaspoons pure vanilla extract
  • 1 cup well-chilled heavy cream
  • 3/4 cup salted roasted peanuts, chopped
  • Kosher salt

CHOCOLATE TOPPING

  • 4 ounces semisweet chocolate, chopped (1/2 cup)
  • 1/2 cup heavy cream
  1. MAKE THE CHOCOLATE CRUST: Preheat the oven to 375°. In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted. Stir well, then stir in the cookie crumbs. Press the cookie crumbs over the bottom of a 9-inch springform pan and 1 1/2 inches up the side. Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.
  2. MEANWHILE, MAKE THE PEANUT BUTTER FILLING: In a large bowl, using a handheld electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract until blended. In another large bowl, using the same beaters, whip the chilled cream until firm. Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and 1/2 cup of the chopped peanuts. Spoon the filling into the crust, smoothing the surface. Sprinkle lightly with salt and refrigerate until set, about 3 hours.
  3. MAKE THE CHOCOLATE TOPPING: In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot. Stir the chocolate topping until blended, then let cool to barely warm, stirring occasionally.
  4. Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, about 15 minutes. Sprinkle the remaining 1/4 cup of chopped peanuts around the edge of the pie. Carefully run a thin knife around the pie crust to loosen it, then remove the springform ring. Using a sharp knife, cut the pie into wedges. Run the knife under hot water and dry it between each cut.
MAKE AHEAD The pie can be covered and refrigerated overnight. Garnish with the chopped peanuts before serving. Serve the pie chilled or slightly cooler than room temperature.

October 23, 2010

Cilantro Tilapia

Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. In the kitchen, the name coriander is used for both the leaves and the seeds of the plant. In the Americas, the leaves are normally called cilantro, which is the Spanish word for the plant. If you use recipes from India, you might find the word dhania.  Caliantro leaves and stems tastes somewhat like parsley, but they are juicier and have distinct citrus overtones.
You can make this recipe more or less spicy by experimenting with the amount of green chile.
  • 1 tablespoon of olive oil
  • 4 tilapia fillets (4 ounces / 100-120 grams each)
  • 10 ounces  (300 grams) of diced tomatoes
  • Green chile peppers to taste
  • 2 limes
  • Fresh cilantro (roughly 4-5 tablespoons when minced)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Prepare 4 pieces of aluminium foil (roughly 8 x 10 inches / 20 x 25 cm each).
  3. Use the olive oil to coat one side of each piece of foil.
  4. Place one tilapia fillet on top of each piece of foil.
  5. Spoon out the diced tomatoes over the fish.
  6. Slice the green chile and place on top of the tomatoes.  
  7. Squeeze the juice out of one lime over the fish.
  8. Mince the cilantro and sprinkle it over the fish.
  9. Slice the other lime and place 2 slices on top of each fillet.
  10. Close and seal each foil packet and place on a baking tray.
  11. Bake in the preheated oven until the tilapia fillets can be easily flaked with a fork. This will normally take around 20 minutes.
  12. Be careful when you open the packages, the steam can be really hot.  

October 20, 2010

Peanut Butter Kisses Cookies





  • 1 cup shortening
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 cups flour
  • 1/2 tsp. salt
  • 3/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • Chocolate kisses


Cream together shortening, peanut butter and sugars. Beat eggs and add to first mixture. Add vanilla, then flour, salt, baking soda and baking powder. Roll in 1 inch balls, then roll in sugar (don't flatten). Put on ungreased baking sheet. Bake at 375 degrees F for 10 minutes. Remove from oven and press a chocolate kiss into the middle of each cookie.

October 19, 2010

TEXAS STYLE PORK RIBS



These grilled ribs are basted in a thick, rich barbecue sauce. Remember to smoke/grill indirectly to prevent them from getting tough and wait until the end of cooking to baste them. If you want it spicier add 2 tablespoons of cayenne to the sauce.

  • 4 pounds pork ribs
• 1 medium onion, chopped
• 1 can (15 ounces) tomato sauce
• 2/3 cup cider vinegar
• 2/3 cup brown sugar
• 2 tablespoons butter
• 2 tablespoons chili powder
• 1 tablespoon prepared mustard
• 2 cloves garlic, minced
• 1/2 teaspoon pepper

  In a large sauce pan, melt butter and saute.. onion and garlic until soft. Add remaining ingredients except the ribs, stir and bring to a boil. Remove from heat and allow to cool. Preheat grill and prepare for indirect grilling.
Place ribs on grill over direct heat for one minute per side. Move to indirect heated area. Close grill lid and cook for 20 minutes. Turn and continue grilling for 30 minutes. Baste with sauce on one side, grill for 10 more minutes. Turn and baste the other side. Grill until done (about 10 more minutes).

October 14, 2010

Spicy Southwestern Buffalo Wings

1 pound chicken wings

Heat oven to 400 degrees F. Clean wings and cut into three segments at the joints. Reserve the two meatier portions for this recipe and reserve the wing tips for another use.

Line a cookie sheet with foil and lightly spray with oil. Place the chicken wings on the foil and bake for 20 to 25 minutes or until they begin to brown well. Remove wings from the oven and brush with glaze until generously coated. Return wings to oven and bake for 10 more minutes. While wings are baking, prepare the dipping sauce.

Glaze:
1/2 cup green jalapeno pepper jelly
1 large clove garlic, minced
2 tablespoons brown sugar
1 kiwifruit, peeled and mashed

Mix jelly, garlic, brown sugar and kiwifruit until smooth.

Dipping Sauce:
2 tablespoons red bell pepper, chopped
1/4 bunch fresh cilantro
1/8 small sweet onion
1/2 jalapeno pepper, seeded
2 tomatillos, husks removed and cut up
1 teaspoon fresh lime juice
Dash of salt
2 tablespoons brown sugar
2 tablespoons green jalapeno pepper jelly
1 to 2 kiwifruit, peeled and mashed

Place bell pepper, cilantro, onion, jalapeno pepper, tomatillos, lime juice, salt, brown sugar and jalapeno jelly in a blender or the bowl of a food processor fitted with a steel blade. Blend until the ingredients are smooth. Pour the blended mixture into a bowl and add the mashed kiwifruit. Stir until well combined.

Serve wings with the hot kiwi dipping sauce.

Sesame marinated Tilapia

Sesame seed oil have a wonderful nutty taste. According to an ancient Assyrian legend, the gods drank wine made from sesame seeds when they met to create the world. This sesame marinated tilapia should ideally be prepared one day in advance to give the fish time to marinate in the fridge over night.
  • 2 (4 ounce) tilapia fillets
  • 1/4 cup sesame oil
  • 2 garlic cloves
  • 1 teaspoon Italian seasoning
  • salt to taste
  • freshly ground black pepper to taste
  1. Place the tilapia fillets in a bowl and drizzle them with sesame oil.
  2. Mince the garlic cloves and sprinkle over the fillets.
  3. Season with Italian seasoning, salt and pepper.
  4. Cover the bowl and leave the tilapia fillets to marinate in the fridge for at least ½ an hour, preferably longer.
  5. Preheat the oven to 350 degrees F (175 degrees C).
  6. Move the fillets and the marinade to a baking dish and bake until the fish can be easily flaked with a fork. This will normally take around 30 minutes. 

Jack Daniels Tennessee Whiskey Chicken

2 frying chickens (2 lbs each)
1 cup Jack Daniel s bourbon whiskey
salt & pepper to taste

-----whiskey sauce-----

1 pound white mushrooms -- sliced
6 green onions , chopped
2 tablespoon butter
2 ounces Jack Daniel s bourbon whiskey
2 cups brown sauce

Have the butcher split two small fryers or if you prefer, buy cut-up chicken pieces. Place the chicken in a shallow pan and douse with whiskey.
Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some wood chips (they specify Jack

Daniel's Barrel chips) in water--if you're using regular wood chips, I'd suggest soaking them in whiskey?
While the chips are soaking, build a charcoal fire in your grill. Use the wood chips in your grill to create a good smoking fire. Grill the fryers over the pit until well cooked. Serve with whiskey sauce.

FOR WHISKEY SAUCE: Sauté‚ the mushrooms and green onion in butter until tender. Add whiskey and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until serving time.
BROWN SAUCE - To make Brown Sauce; thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch.

October 10, 2010

Hot Orange Tilapia

This tilapia dish is really spicy and it is therefore a good idea to serve it with something cooling, such as mild tzatziki or some other type of fresh yoghurt sauce.
  • 4 (4 ounce) tilapia fillets
  • 2 tablespoons of olive oil
  • 2 tablespoons of chili powder
  • 1 tablespoon of ground cumin
  • 1 teaspoon of garlic powder
  • 1 teaspoon of cayenne pepper
  • 1 tablespoon of grated orange zest
  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Rub both sides of the tilapia fillets with olive oil and place in a baking dish.
  3. Combine chili powder, ground cumin, garlic powder and cayenne pepper in small bowl or jar and sprinkle the mixture over both sides of the fillets.
  4. Sprinkle orange zest on top and bake the fish in the preheated oven until the tilapia fillets can be easily flaked with a fork. (This will normally take around 15 minutes.) 

October 7, 2010

Beef and Mushroom Lasagna


From: Campbell's Kitchen
Prep: 25 minutes
Bake: 30 minutes
Stand: 10 minutes
Broil: 2 minutes
Serves: 6
You can feed up to six people with this hearty lasagna recipe featuring creamy mushroom sauce and Italian tomato sauce layered between sheets of pasta with cheese and beef.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup  (Regular or 98% Fat Free)

1/4 cup milk
1 pound ground beef
2 cups Prego® Fresh Mushroom Italian Sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese
Heat the oven to 400°F.  Stir the soup and milk in a small bowl until the mixture is smooth.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring often to separate meat. Pour off any fat. Stir in the Italian sauce.
Layer half the beef mixture, 3 lasagna noodles and 1 cup soup mixture in a 2-quart shallow baking dish. Top with 3 lasagna noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with the cheese. Cover the baking dish.
Bake for 30 minutes or until the lasagna is hot. Uncover the baking dish.
Heat the broiler. Broil 4 inches from the heat for 2 minutes or until the cheese is golden brown. Let stand for 10 minutes.

October 5, 2010

Florida Chicken

                  Prep. Time: 10 minutes - Cook Time: 10-12 hours - Servings: 6-8

1 (10 oz) can. Spanish style vegetable soup
1/2 C. orange juice
2 T. honey
1/4 C. chicken broth
2 T. fresh lemon or lime juice
1/2 tsp. minced ginger root
1 clove garlic, minced
1 tsp. dried chives
1 tsp. parsley flakes
3 lbs. frozen chicken parts or frozen chicken breasts

     In a medium bowl, whisk together vegetable soup, orange juice, honey, chicken broth, lemon juice, minced ginger root, minced garlic, dried chives and parsley flakes. Mix until well combined. Ladle some of the liquid mixture into bottom of slow cooker.

    Place some of the frozen chicken parts over sauce and top with additional sauce. repeat each layer.
Cover and cook on low setting for 10-12 hours.
  To serve, remove chicken to serving platter.
Spoon sauce over each serving.

Garlic Tilapia

Garlic aficionados all over the world love the pungent taste of garlic, but this sharp flavour is actually believed to have evolved as a way of keeping hungry creatures away. The phytochemicals responsible for the sharp garlic flavour are only produced when the plant's cells are damaged. In order to get the most out of your garlic, it is therefore important to chop, mince, crush, or chew it – or injure the cells in some other fashion. When you damage a garlic cell, enzymes stored in the cell vacuoles will trigger the breakdown of various compounds containing sulphur and this is what gives dishes with garlic their characteristic taste.
  • Butter for greasing
  • 4 tilapia fillets
  • 2-3 cloves of garlic
  • 1 tablespoon of butter
  • 3 tablespoons of fresh lemon juice
  • 1 teaspoon of dried parsley flakes
  • Black pepper to taste
  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Grease a baking dish with butter.
  3. Rinse the tilapia fillets under cool water and pat them dry.
  4. Place the fillets in a single layer in the baking dish.
  5. Finely chop the garlic.
  6. Melt the butter. 
  7. Pour lemon juice over the fish and drizzle melted butter on top.
  8. Sprinkle with chopped garlic, parsley and pepper.
  9. Bake in the preheated oven until the fish can be easily flaked with a fork. This will normally take roughly 30 minutes. 

SOUTHWESTERN QUICHE

1 frozen pie crust shell
3/4 c. grated Cheddar cheese
1/2 c. grated Monterey Jack cheese
3 lg. eggs, lightly beaten
1 tsp. salt
1/4 tsp. white pepper
1 1/4 c. half & half light cream
1 c. broccoli, precooked
1 c. chopped cooked bacon or Polish sausage or ham or Italian sausage or ground beef
1 can mushrooms, drained
2 tbsp. finely chopped onion
 
Preheat oven to 350 degrees. Mix cheeses together and spread on bottom of pastry shell in pie pan. In medium bowl, mix the eggs, salt, pepper, cream, broccoli, meat and onions. Pour over cheese-covered pastry. Bake 40-45 minutes or until knife inserted comes out clean. Put pie pan on cookie sheet to catch any drippings and keep oven clean. Serves 4 to 6.

October 4, 2010

Hearty Lasagna Soup

found on: campbells.com

Prep: 10 minutes
Cook: 25 minutes
Serves: 4
Are you in the mood for lasagna, but don't have the time?  Try this clever soup that has all the  flavors of your favorite lasagna...and it's on the table in just 35 minutes.


1 pound ground beef
1 small onion, chopped (about 1/4 cup)
1 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
3 1/2 cups Swanson® Beef Broth (Regular, 50% Less Sodium orCertified Organic)
1 can (14 .5 ounces) diced tomatoes
1/4 teaspoon Italian seasoning, crushed
1 1/2 cups uncooked mafalda or corkscrew-shaped pasta
1/4 cup grated Parmesan cheese
Cook the beef, onion, garlic and parsley in a 3-quart saucepan over medium-high heat for 10 minutes, or until it's well browned, stirring often to break up the meat. Pour off any fat.
Stir the broth, tomatoes and Italian seasoning in the saucepan and heat to a boil.
Stir the pasta in the saucepan. Reduce the heat to medium and cook for 10 minutes or until the pasta is tender. Stir in the cheese. Serve with additional cheese, if desired.

Serving Suggestion: Serve with an Iceberg lettuce salad with Italian vinaigrette.  For dessert serve fresh apple slices. 






October 2, 2010

Hunter's Chili

Julie Roberts, Smyrna, Georgia
Ground beef, bratwurst, veggies, beans and plenty of herbs and seasonings make this heartwarming addition to any gathering. As soon as hunting season begins, you can find this spicy chili brewing in my kitchen.


    1 lb. uncooked bratwurst
    1 lb. ground beef
    2 cups. chopped onion
    1 large green pepper, chopped
    4 cups. water
    1 to 2 garlic cloves, minced
    1 can. (6oz) tomato sauce
    1 can. (28oz) diced tomatoes, undrained
    1 can. (8oz) tomato sauce
    2 cans. (16 oz. each) kidney beans, rinsed and drained
    1 can. (15-1/4oz) whole kernel corn, drained
    1 can (15oz) pinto beans, rinsed and drained
    2 cans. ( 4 oz. each) mushroom stems and pieces, drained
    3 T. chili powder
    1 T. paprika
    1 tsp. ground cumin
    1 tsp. dried oregano
    1 tsp. salt
    1/2 tsp. pepper
    1/4 tsp. cayenne pepper
    1/4 tsp. crushed red pepper flakes
    2 bay leaves






   In a 6 qt. Dutch oven or soup kettle over medium heat; brown bratwurst; drain. Remove and thinly slice; return to pan along with beef, onion and green pepper. Cook over medium heat until beef is browned and onion is tender; drain. Add all remaining ingredients. Cover and simmer for 1-2 hours. Remove bay leaves before serving.
serves: 14-18 ( 4-1/2 quarts)      

October 1, 2010

Mexican Lasagna

Bette Midler, Honolulu, Hawaii, USA


  This crowd pleasing recipe is a keeper. Featuring the southwestern taste people love, the cheesy, layered dish is well received everywhere I take it.


2 lbs. ground beef
1 can. ( 16oz) refried beans
1 can (4oz) chopped green chili 
1 envelope taco seasoning
2 T. hot salsa
12 oz. uncooked lasagna noodles
4 cups. (16oz) shredded Colby Monterey Jack cheese, divided
1 jar (16oz) mild or hot salsa
2 cups. water
2 cups. (16oz) sour cream
1 can (2-1/4 oz) sliced ripe olives, drained
6 green onions, chopped




    In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, chilies, taco seasoning and hot salsa.
    In a greased 13 x 9 x 2 inch baking dish. layer a third of the noodles and meat mixture. Sprinkle with 1 cup of cheese. Repeat layers twice.
   Combine hot salsa and water; pour over top.
Cover and bake at 350 F for 1 hour or until heated through. Top with sour cream, olives, onions and remaining cheese. Bake, uncovered, 5 minutes longer.
  Let stand 10-15 minutes before cutting.
serves: 12 servings