November 11, 2010

Pico de Gallo

3plum tomatoes, peeled, seeded and chopped
1/4 cupred onion, diced
1 mediumjalapeno, seeded and minced
1 tablespoongarlic, minced
2 tablespoonsfresh cilantro, chopped
salt and pepper, to taste

Add the tomatoes, red onion, jalapeno, garlic, cilantro, juice from the lime and salt and pepper to a medium bowl. Mix and allow the flavors to combine for about 30 minutes. Garnish with fresh cilantro and serve.

Coconut Shrimp with Mango Ginger Dip

Prep: 15 mins, Bake: 10 mins. Makes: 10 appetizer servings

1 lb. fresh or frozen peeled and deveined shrimp
1 cup flaked coconut, toasted and chopped
1/2 cup seasoned fine dry bread crumbs
3/4 tsp. curry powder
2 slightly beaten egg whites
   Nonstick cooking spray
1/2 cup mango chutney
1/4 cup orange juice
1/4 tsp. ground ginger

   Thaw shrimp, if frozen. Rinse shrimp; pat with paper towels.

Preheat oven to 400F. Grease a 15x10x1-inch baking pan;set aside. In a shallow bowl combine coconut, bread crumbs, and curry powder. Place egg whites in another small shallow bowl. Dip shrimp into egg whites; dip into coconut mixture, pressing the mixture firmly onto shrimp. Place on prepared baking pan. Coat shrimp with cooking spray.

   Bake in preheated oven for about 10 minutes or until shrimp turn opaque. Meanwhile, in a small bowl combine chutney, orange juice, and ginger. Serve with shrimp.

Sweet, Hot & Sour Meatballs

Prep: 5 mins. Bake: 20 mins. Makes: 10 servings

1  16oz. pkg. frozen cooked meatballs (32)
1/2 cup apple jelly
4 Tbsp. spicy brown mustard
4 Tbsp. whiskey or apple juice
1/2 tsp. Worcestershire sauce
   5-10 dashes bottled Hot Pepper sauce

   Preheat oven to 350F. Place meatballs in a single layer in a shallow baking pan.
Bake, uncovered, in preheated oven about 20 minutes or until heated through.
   Meanwhile, in a large saucepan stir together apple jelly, mustard, whiskey, Worcestershire sauce, and hot pepper sauce. Cook and stir over medium heat until jelly melts and mixture bubbles. Using a slotted spoon, transfer meatballs from baking pan to saucepan with jelly mixture; stir gently to coat. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes or until sauce thickens, stirring occasionally.


Printed from COOKS.COM

1 med. onion, chopped
1 clove garlic, chopped
1/4 tsp. cayenne
1 tbsp. chili powder
1 qt. undrained canned tomatoes
1 tsp. oregano
1/2 tsp. cumin
1 c. uncooked whole wheat elbow macaroni
1 1/2 c. corn kernels
3 c. cooked pinto beans
1/3 c. sliced olives
1 c. (5) broken corn tortillas
1 c. sliced Lifetime cheese

Saute onion and garlic for 3 minutes to soften. Add cayenne and chili powder and cook briefly. Add tomatoes, oregano, and cumin; bring to a boil. Add pasta and corn and simmer, uncovered, for 15 minutes until pasta is just tender. Stir in beans and olives. Preheat oven to 325 degrees. Transfer bean mixture to a shallow 2 quart casserole. Bake for 10 minutes to melt cheese. If casserole is assembled in advance of baking and chilled, increase baking time to approximately 20 minutes or until heated through. Serves 6.

Tilapia with sour cream

  • This recipe is really easy to make and you only need 6 ingredients: tilapia fillets, tomatoes, sour cream, garlic, salt and pepper. If you don’t have any fresh tomatoes, use canned diced tomatoes.  

  • 2 tilapia fillets
  • 4 garlic cloves
  • 2 tomatoes
  • 5 tablespoons of sour cream
  • Salt and black pepper to taste
  1. Preheat the oven to 325 degrees F (165 degrees C).
  2. Place the tilapia fillets in a baking dish.
  3. Bake the dish until it is halfway done (roughly 10 minutes).
  4. While the fish is baking, crush, mince or press the garlic and dice the tomatoes.
  5. Stir together garlic and diced tomato in a bowl.
  6. Stir in the sour cream.
  7. Add salt and pepper to taste.
  8. When the tilapia is halfway done, remove the dish from the oven and pour over the sour cream sauce.
  9. Place the dish in the oven again and cook until the fish fillets can be easily flaked with a fork. (This will normally take around 10 minutes.


Printed from COOKS.COM

1 medium onion, chopped
1 medium bell pepper, seeded and chopped
1 stalk celery, chopped
2 cloves garlic, chopped fine
2 whole chicken breasts, halved and skinned
1 teaspoon paprika
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper
1 (12 oz.) can low-sodium stewed tomatoes
1 teaspoon dried Rosemary
1/2 teaspoon dried Marjoram
1 bay leaf
1 tablespoon flour
1/4 cup defatted chicken broth or water

Saute the onion, pepper, celery, and garlic in 1/4 cup water in a medium-size skillet. (If using frozen onions and peppers you don't need to use any water; enough will cook out of them to do the job). Saute until the onion is just tender, about 3 minutes.Transfer to a small dish. Sprinkle the chicken with paprika and cayenne pepper. Place the chicken in the skillet and cook about 5 minutes, turning occasionally. Add half the cooked vegetables to the skillet along with the tomatoes, Rosemary, Marjoram and bay leaf. Reduce the heat, cover, and simmer for 20 to 25 minutes, or until fork tender.
Dissolve the flour in the chicken broth. Stir into the pan juices and cook, stirring constantly, until thickened.
Add the reserved cooked vegetables and heat for 3 to 4 minutes. Discard bay leaf.
Serve with rice and steamed okra.
Serves 6.


Printed from COOKS.COM

1 lb. bulk Hot sausage
9 eggs
1 1/2 tsp. dry mustard
1 1/4 tsp. salt
3 c. milk
12 slices white bread (do not use wheat)
1 (10 oz.) pkg. grated cheddar cheese
Dash of nutmeg
1 tsp. Worcestershire sauce

Crumble and brown sausage. Mix eggs, mustard, salt and milk. Cube and remove crust from 12 slices of white bread. Lay bread cubes over bottom of 11x13 inch baking dish.Sprinkle cooked sausage over bread. Sprinkle cheese over sausage. Pour egg mixture over all and refrigerate (covered) overnight. Bake uncovered at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.


3-4 chicken breasts
2 lemons
2-3 tablespoons olive oil
1 large sweet onion, finely chopped
4 cloves garlic, crushed
1 teaspoon lemon pepper
2 cups chicken broth or water
1 can chick-peas or garbanzos, drained
1 tablespoon fresh parsley, minced
1 tablespoon Wondra or flour (optional)
Cut lemons into 2 halves each. Rub chicken with one lemon half.In a large Dutch oven, saute onion in olive oil until soft and golden colored.
Rub chicken with lemon pepper. Sear chicken on both sides in the onion and olive oil. Add garlic and saute for 1 more minute or until garlic is lightly colored. Add broth or water and drained chick-peas or garbanzos, the juice from the lemons and salt and pepper, to taste.
Bring to a boil, reduce heat, cover and simmer for about 40 minutes or just until chicken is tender (depends upon size of chicken breasts).
If a thicker sauce is desired, stir flour (or Wondra) into sauce during final 15 minutes of cooking. 10 minutes before serving, stir in parsley (save a pinch for garnishing). Taste and adjust seasoning adding salt and pepper to taste.
Serve chicken with chick-peas or garbanzos on the side; top with sauce and a sprinkle of parsley.
Leftovers can be refrigerated in the sauce and served the next day over pasta or rice or sprinkled with mozzarella and baked until cheese melts and chicken has reheated.
Submitted by: CM


Printed from COOKS.COM

1 (15 to 20 lb.) turkey
Butter, butter or vegetable oil
1/2 tsp. salt
2 peppercorns
1 bay leaf
1/4 c. all-purpose flour
Oyster Bake (below)

Place turkey breast side up on rack in shallow roasting pan. Brush with butter; insert meat thermometer. Roast, uncovered, at 325 degrees until thermometer registers 180 to 185 degrees, about 5 hours for 16 pound turkey to 6 hours for 20 pound turkey. Place tent of aluminum foil loosely over turkey when it starts to run golden.While turkey is roasting, cook giblets. Cover gizzard, heart and neck with water; add salt, peppercorns and bay leaf. Heat to boiling; reduce heat. Cover and simmer until gizzard is tender, 1 to 2 hours, adding turkey liver last 30 minutes. Cool quickly and drain, reserving broth. Chop giblets.
Drain fat and juices from roasting pan; return 1/4 cup to roasting pan. Blend in flour. Heat over low heat, stirring constantly, until smooth and bubbly; remove from heat. Add enough water to reserved giblet broth to measure 2 cups; stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in giblets.
Serve turkey with gravy and Oyster Bake. Makes 8 servings, with enough turkey left for 3 recipes.

1 (7 oz.) pkg. herb-seasoned croutons
1 (8 oz.) can oysters, drained and chopped
Prepare croutons as directed. Stir in oysters. Spread in ungreased 1 1/2-quart casserole. Bake, uncovered, for 45 minutes.


1/2 c. cooked macaroni (rinse before using)
1 tbsp. butter/butter
1 tbsp. diced onions
1 tsp. green pepper
1/3 can (16 oz.) stewed tomatoes (sliced)
Dash each of garlic powder, cumin and black pepper
1/2 can (6 oz.) tomato sauce
4 slices Velveeta cheese

Melt butter in large frying pan. Saute bell pepper and onion. Add stewed tomatoes and spices. Add tomato sauce and simmer 5-10 minutes. Add cooked macaroni. Add cheese. Cover pan and remove from fire; cheese will melt with existing heat. Serve hot.


2 slices ham, 1/2 inch thick
8 med. potatoes, sliced thin
1 can cream of mushroom soup
1 c. sour cream
1 c. sliced onions
1 c. shredded cheese
1 tsp. salt
Dash pepper

Cut ham into 8 serving pieces.Combine soup, sour cream, salt and pepper.
In a greased 2 quart casserole alternate layers of ham, potatoes and onions with sour cream mixture. Top with shredded cheese.
Cover casserole loosely with foil. Bake 2 1/2 hours at 350 degrees. (May take longer in deep casserole.) Let cool slightly before serving.
(I use a shallow casserole, putting the ham on the bottom only and alternating the other ingredients.) Serves 6.


Printed from COOKS.COM

2 (8 oz.) turkey breast tenderloins, cut in half
2 tbsp. water
1/4 c. cider vinegar
1/4 c. catsup
1/2 tsp. dry mustard
1/2 tsp. Worcestershire sauce
3 tbsp. minced onion
1 clove garlic, minced or pressed
Salt and pepper to taste
Drop of Tabasco sauce

Arrange turkey pieces in a baking dish. Combine remaining ingredients and mix well. Spoon over turkey. Bake, uncovered, in preheated 350 degree oven 15 to 20 minutes or until turkey turns from pink to light in color in deepest part. Baste once or twice. Serves 4.