Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I removed my Pan fried chicken with balsamic shallots recipe. Don't include it please. I made it again tonite and it wasn't good!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Piggy Wiggys

INGREDIENTS

* 1 (10 ounce) can refrigerated crescent roll dough
* 1 (16 ounce) package cocktail sausages

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. Separate crescent rolls. Flatten rolls and cut into triangles which measure 1 1/2 inches on each side. Wrap each sausage in a triangle of dough. Place on prepared baking sheet.
3. Bake in preheated oven for 15 minutes, until golden.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chocolate Covered Strawberries (Food Network)

INGREDIENTS:
1 pound (about 20) strawberries with stems, washed and dried very well
6 ounces semisweet chocolate, chopped

DIRECTIONS:
Rinse, but do not hull the strawberries. Drain and pat completely dry.

Put the semisweet chocolate into heatproof medium bowls. Fill medium saucepan with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper.

*Cook's Note: Alternatively, melt the chocolates in a glass dish in the microwave on high power for 60 seconds. Remove, stir and microwave for 10 seconds more until the chocolate has melted. Allow the chocolate to cool slightly to thicken

Holding the strawberry by the stem, dip the bottom half of each strawberry in the melted chocolate. Twist the strawberry so that the chocolate forms a 'tail' at the end. Set strawberries on the parchment paper. Repeat with the remaining strawberries.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Okay, I am submitting my first recipe - its the one thing that I always get raves on!

Yesi's Latino Breaded Pork Chops
Submitted by: Yesenia (MrsQ-in2007)

Prep Time: 5 Minutes
Cook Time: ~ 10 Minutes


INGREDIENTS:
Pork chops with the bone in (as many as you'd like to make)
Olive oil
Flavored Italian Bread Crumbs

Seasonings:
Adobo without pepper
Garlic powder
Sason Accent seasoning packet


DIRECTIONS:
1. Wash pork chops. Lightly sprinkle all of the seasonings on each side of each pork chop. (I don't measure, but just a very light sprinkle of each seasoning on the whole pork chop is perfect.)

2. Place olive oil on a skillet and heat at medium for a couple of minutes.

3. Take the seasoned pork chops and cover with Italian seasoned bread crumbs on each side (note: do not use eggs to coat first). This will leave a light coating of the bread crumbs on each side of the pork chops.

4. Place pork chops into skillet and let cook until you see it turning white on the bottom - meaning it's cooked. Usually about 4-5 minutes.

5. Turn pork chops over and allow to cook on the other side until it's golden brown. Serve with veggies or white rice and salad - YUM!!!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

FORMAT (trying to keep them all looking the same to make less work)

Format should be if possible:

Title of recipe

Submitted by: *your name* (your LIW name)
Original recipe by: (if you got it from someone else)
Adapted by: (your name obviously)

INGREDIENTS:

DIRECTIONS:


Yeilds: (how many servings)

*Any special notes you want to add

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

'Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus'

Submitted by: Jessica (Aug07OFCbride)
Original recipe by: (Rachel Ray)
Adapted by: Jessica (not sure i can say that bc i don't really adapt it very much, lol)

INGREDIENTS:
* 1 1/2 pound asparagus
* 5 tablespoons extra-virgin olive oil (EVOO), divided
* 3 tablespoons chopped fresh thyme leaves, (stripped from 6-7 sprigs)
* Coarse salt and pepper
* 2 tablespoons butter, cut into pieces
* 1/4 cup all-purpose flour, (eyeball it)
* 2 pounds chicken tenders (*I use thin sliced chicken breast instead*)
* 1/2 cup white wine, (eyeball it)
* 2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
* 1 cup heavy cream
* 1/4 cup grainy, stone-ground mustard
* 1 1/2 cups, about 1/2 pound, seedless red grapes, halved (*I use about 2 cups or a little more*)
* 2 cups couscous

DIRECTIONS:

Heat oven to 400°F.

Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons EVOO, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10-12 minutes until the asparagus is tender and crispy at the tips.

Heat a large skillet over medium to medium high heat; add 2 tablespoons EVOO, 2 turns of the pan, and 2 tablespoons butter to the pan.

Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7-8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.

Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.

Serve tenders and grapes on couscous alongside asparagus.

Yeilds: 4 servings

*Id recommend using thin sliced chicken breast (Purdue's if possible) instead of tenders like it calls for, as tenders have the white tendon running throughout. It isn't entirely necessary to remove it, which can be a pain, but if left, it leads to an unpleasant eating experience in my opinion.*

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I made this recipe last night, it was delicious I might have to start making it for cookouts and family functions, it was quick and easy and I got it off Rachel Ray's 30 minute meals! My only adaptations were I used Skim Milk for the bechamel sauce and an extra tablespoon of flower to make it thicker, Whole Wheat Pasta and partial Skim mozzarella...it is worth it :)

Scuderi Kids' Fast, Fake-Baked Ziti

3 tablespoons extra-virgin olive oil, 3 turns of the pan
3 cloves garlic, finely chopped
1 (28-ounce) can whole peeled tomatoes (recommended: San Marzano)
1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce, optional
Coarse salt
A handful fresh basil leaves, torn
1 pound ziti rigate, with ridges
2 tablespoons butter
2 tablespoons all-purpose flour
Freshly ground black pepper
A generous grating nutmeg
2 cups whole milk
1/2 cup shredded asiago cheese
1/2 cup shredded Parmigiano-Reggiano
1 cup sliced fresh mozzarella
Crusty bread, to pass at table

Put pasta water on to boil.
In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy.
While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.

Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel over the already coated pasta. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert : Black & White Cookies

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

PreparationMake cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half

Recipe from: EPICURIOUS.COM




I wanted to say that it does call for Lemon Juice in the icing but then its to lemony then vanilla and really its better without it!! These are so good!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Jenn, I just sent you an email a few minutes ago with a few recipes and will send more over the weekend.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

---

Posted by MRSin2009

Dessert : Black & White Cookies

For cookies
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup well-shaken buttermilk
1/2 teaspoon vanilla
1/3 cup (5 1/3 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
1 large egg

For icings
1 1/2 cups confectioners sugar
1 tablespoon light corn syrup
1/4 teaspoon vanilla
1 to 2 tablespoons water
1/4 cup unsweetened Dutch-process cocoa powder

PreparationMake cookies:
Preheat oven to 350°F.
Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.

Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.

Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes. Transfer with a metal spatula to a rack and chill (to cool quickly), about 5 minutes.

Make icings while cookies chill:
Stir together confectioners sugar, corn syrup, vanilla, and 1 tablespoon water in a small bowl until smooth. Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:
Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half

Recipe from: EPICURIOUS.COM




I wanted to say that it does call for Lemon Juice in the icing but then its to lemony then vanilla and really its better without it!! These are so good!!!

---

OMG... thank you much for posting this recipe, they are one of my favorite cookies.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Fried Ravioli

Submitted by: Gina aka Ginaz
Original recipe by: Giada
Adapted by: Gina

You will need:
Olive oil, for frying
1 cup buttermilk
2 cups Italian-style bread crumbs
1 box store-bought cheese ravioli (about 24 ravioli)
1/4 cup freshly grated Parmesan (or use pre-grated)
1 jar store bought marinara sauce, heated, for dipping (Or use your favorite homemade marinara)

Pour enough olive oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 325 degrees F.
While the oil is heating, put the buttermilk and the bread crumbs in separate shallow bowls. Working in batches, dip ravioli in buttermilk to coat completely. Allow the excess buttermilk to drip back into the bowl. Dredge ravioli in the bread crumbs. Place the ravioli on a baking sheet, and continue with the remaining ravioli.

When the oil is hot, fry the ravioli in batches, turning occasionally, until golden brown, about 3 minutes. Using a slotted spoon, transfer the fried ravioli to paper towels to drain.

Sprinkle the fried ravioli with Parmesan and serve with a bowl of warmed marinara sauce for dipping.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Submitted by: GinaZ

Lemon Spaghetti

You will need:
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook Pasta as directed. Meanwhile- whisk the oil, Parmesan, and lemon juice in a large bowl till well blended.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper to taste. Garnish with lemon zest and chopped basil if desired.

Excellent with a glass of White Wine!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Submitted By: GinaZ

Sergio's Key Lime Pie

This is the Key Lime Pie my husband makes all the time!!

You will need:
For Crust:
1 store bought graham cracker pie crust
OR
16 graham crackers, crushed
3 tablespoons sugar
1 cube (1/4 lb) margarine or butter

Mix the ingredients and press them into a 9' pie plate. Bake in a preheated 350F oven for 10 - 12 minutes until lightly browned. Place on a rack to cool.

For Filling:
4 large or extra large egg yolks
1 14 ounce can sweetened condensed milk
1/2 cup fresh key lime juice (approximately 12 Key limes or about 7 regular limes)
2 teaspoons grated lime peel, green portion only

Use an electric mixer and beat the egg yolks until they are thick and turn to a light yellow, don't over mix. Turn the mixer off and add the sweetened condensed milk. Turn speed to low and mix in half of the lime juice. Once the juice is incorporated add the other half of the juice and the zest, continue to mix until blended (just a few seconds). Pour the mixture into the pie shell and bake at 350F for 12 minutes.

Serve with your favorite whipped cream!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Submitted By: GinaZ

Yummy Whipped Cream!

I love making my own whipped cream and this is my favorite one!

You will need:
1/2 cup whipping cream
2 teaspoons granulated sugar
1/4 teaspoon good vanilla OR amaretto extract
1/4 teaspoon cinnamon

Whip with a hand mixer till cream becomes stiff. Its very easy and only takes a few minutes!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

yay I love this thread!!! and I'm almost a newlywed so here's my recipe. Gina, I can't wait to make your husband's key lime pie :)
here is Jonathan's meatloaf...

1 envelope lipton recipe secrets Beefy Mushroom Soup Mix
2 lbs ground beef
1 cup cracker crumbs or plain dry bread crumbs(Jon uses Ritz)
1 egg
3/4 ketchup
1/4 cup barbecue sauce
Bacon

Preheat over to 350.

In large bowl, combine all ingredients except for the ketchup and barbecue sauce. In 13-9 inch baking or roasting pan, shape into loaf and spread the ketchup and barbecue sauce on the top of it and then place bacon covering each loaf. Bake uncoverered 55 minutes ir unitl done.
Enjoy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

COCONUT FLAN (Brazilian dessert)


1 can (14 OZ) of sweetened condensed milk (aka leite condensado)
1 can (14 OZ) of creme de leite
1 cup of coconut milk
1 cup of HOT water
¼ cup JELL-O Coconut Cream Flavor Instant Pudding & Pie Filling


Add dry pudding mix into the Hot water and mix well until well blended, then pour mix and all above ingredients into the blender and blend it well. Then put into a “bundt” pan with melted sugar (about a cup of sugar) and bring it to the freezer, take it out of freezer 5 hours before serving. (5 hours before serving dessert leave in the refrigerator)

Enjoy!

P.S.: the creme de leite and the sweetened condensed milk you can probably find at the Latin aisle of the supermarket, specially if they have Brazilian products…Also, if you can’t find the coconut flavored gelatin you can substitute for a different flavor like Vanilla, Strawberry etc…

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

the BEST Penne a la vodka (Rachel Ray)

This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.

1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn

Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

This is a brown sugar glazed meatloaf I got it off of Allrecipes.com submitted by tangastar. FH loves this and so do I!!! You can make with regular meat but I use turkey meat. I add sauted mushrooms and saute the onions to it as well and serve with garlic string beans or a nice mashed potato! And because I am a bit of a health nut I use skim milk, egg beaters and whole wheat crackers if I can find them. Tastes just as good!

INGREDIENTS
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

This serves 8

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).

Lightly grease a 5x9 inch loaf pan.

Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar, (I actually mix the sugar and the meatloaf and pour it over the loaf instead of putting it on the bottom)

In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup if you choose the original prep, i would pour it directly on.

Bake in preheated oven for 1 hour or until juices are clear.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Fullersbride-Maria

Chocolate Mousse
Yields 6-8 servings


1 3/4 cups whipping cream
12 ounces good quality semisweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.
In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to 'bloom' for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousses are to be refrigerated overnight, chill for 1 hour and then cover each with plastic wrap)

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Fullersbride-Maria

Tres Leches Cake

INGREDIENTS:
1 1/4 cup cake flour
1 teaspoon baking powder
1 cup sugar
1/3 cup oil
5 eggs, large
1 teaspoon plus 1 teaspoon vanilla extract
1 cup plus 1/2 cup milk
1 cup sweetened condensed milk
1 cup plus 3/4 cup heavy cream
1 tablespoon rum
1 pinch salt
optional garnishes- fresh berries or cinnamon
PREPARATION:
Combine flour and baking powder and salt. In a separate bowl, combine the oil, sugar, and 1 teaspoon vanilla extract. Add the eggs to the sugar mixture one at a time until well combined. Stir in the 1/2 cup of milk, then gently fold in the flour mixture a little at a time.
Pour batter into a lightly greased cake pan or baking dish and bake at 325 degrees for 30-40 minutes or until it feels firm and an inserted toothpick comes out clean.

Let the cake cool until it feels room temperature.

Turn it over onto a platter with raised edges. Pierce cake with a fork 20-30 times. Let it cool in the refrigerator for an additional 30 minutes.
Whisk together 1 cup milk, 1 cup sweetened condensed milk, 1 cup heavy cream and rum. Slowly pour over cooled cake. Refrigerate for 1 hour. Occasionally, spoon the milk runoff back onto the cake.

In a mixing bowl, add 3/4 cup heavy cream, 1 teaspoon vanilla and 1 Tablespoon sugar. Beat until peaks form. Spread a thin layer over the cake.

Top with a sprinkle of cinnamon or garnish with fresh berries.