Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chewy Oatmeal Cookies

1 1/4 cups firmly packed brown sugar
1 cup (2 sticks) margarine, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups all-purpose flour
3/4 cup QUAKER Unprocessed Bran
1 1/2 Tspns ground cinnamon
1 Tsp baking Soda
1/2 Tsp salt (Optional)
2 1/2 Cups QUAKER Oats (quick or old fashioned, uncooked)
1 1/3 Cups diced dried mixed fruit or raisins.

Heat oven to 375. Beat brown sugar, margarine and granulated sugar with electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, bran, cinnamon, baking soda & salt; mix well.
Stir in oats & dried fruit; mix well.
Drop by rounded measuring tablespoonfuls about 2 inches apart onto un greased cookie sheets.
Bake 9 - 10 minutes, until light golden brown. (Centers will be soft) Cool 1 minute on cookie sheets; cool completely and store in tightly covered container.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Asparagus Pesto Fettuccine

From Sunset


2 pounds asparagus
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic
1/4 cup coarsely chopped fresh basil leaves
About 1 pound fresh fettuccine or linguine
Salt and pepper
Grated parmesan cheese

1. In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.
2. In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.

3. Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.

4. Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.

Yield: Makes 4 servings

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I will def buy a copy!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

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Posted by Mrs.D08

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

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I make this all the time!!!!!!!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

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Posted by enjft

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Posted by Mrs.D08

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

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I make this all the time!!!!!!!!!

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O but I didnt add the vinegar and lemon. I will do that next time.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

No Bake Peanut Butter Pie

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts


DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Baked Salmon with Honey-Dijon glaze

What you will need:
4 Salmon Filets
2 tbsp Dijon Mustard
2 tbsp Honey
2 tbsp Brown Sugar
1/2 tsp lemon or lime juice

Place the salmon skin side down on a baking sheet. You may want to lightly drizzle the baking sheet with olive oil to prevent sticking. Preheat oven to 325 degrees. Mix remaining ingrediants in a small bowl. You may adjust the amount of each according to your taste. And if making more than 4pieces of salmon, you may add more than the 2 tbsp's. Brush the salmon generously with the glaze. Set the extra glaze to the side. Bake the salmon for 20-25 minutes or until fully cooked or to your liking. Drizzle the remaining glaze on top of the salmon.

Serve with fresh vegetables or salad for a healthy meal.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Piccata (from epicurious.com)

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour

2 tablespoons olive oil

1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley


Preparation
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Shrimp Scampi Pasta (from epicurious.com)

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

CHEESY SPINACH DIP (from meals.com - but I changed it to my liking :)

1 package frozen spinach
1 package (3 ounces) cream cheese, softened
1/2 cup plus 1 tablespoon (about 2 1/2 ounces) grated Parmesan cheese, divided
1/4 cup mayonnaise
Tortilla chips

TOPPINGS: diced tomatoes, chopped green onions and shredded Monterey Jack cheese

Prepare spinach as directed on back of box (I usually microwave it)

COMBINE cooked spinach, cream cheese, ½ cup Parmesan cheese, mayonnaise and 2 tablespoons green onion in a medium bowl. Transfer to a small baking dish; sprinkle with 1 tablespoon Parmesan cheese. Place baking dish in microwave, and cook on high for 3 minutes. (You can also bake it in the oven if you like)

ARRANGE tortilla chips around dip. Sprinkle chips with tomatoes, chopped green onions and Monterey Jack cheese.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Shrimp Pasta

2 tablespoons olive oil
1 medium red or green bell pepper, cut into
strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 package (9 ounces) Linguine
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon capers

Preparation:
HEAT oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.

PREPARE pasta according to package directions. Serve topped with shrimp mixture. Sprinkle with cheese and capers.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

30-Minute Meal

Low-Fat/Low-Carb Quesadillas :)

3 chicken breast
1 cup Trader Joe's Soy Shredded Cheese (Or you can use reg. cheddar cheese if you like)
1/4 tsp. salt
1/4 tsp.. pepper
1 red or green pepper (optional)
1/4 tbs. garlic powder
1/4 tsp. red pepper
2 tbs. EVOO (extra-virgin olive oil)
1/2 onion - sliced in sm pieces
4 low-carb wrap bread

Salsa
Sour Cream

Cut defrosted chicken breast into small pieces, and then sprinkle with salt, pepper, garlic powder and red pepper. Heat skillet with EVOO and when a little hot, add seasoned chicken, red or green pepper and onion. Mix occasionally.

Put low-carb wrap bread in toaster - for 2 min - just until they are warm. Do not keep them in for a long time!

Once chicken, pepper and onions are cooked (and have nice color) add cheese in skillet, and mix it until all the cheese is melted.

Place chicken from skillet on 1 wrap, and then put another wrap on top. Place back in toaster oven for 1 minute until bread gets some color. Repeat with leftover chicken and wraps.

Cut wraps with chicken in triangles and enjoy with Salsa and/or sour cream!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

BUMP for new submissions.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

i FM'd my recipe...should i have posted it here?

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

oooo - i have a recipe for a strawberry pie - i'll have to try and find it at home!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Low-Fat/Low-Carb

Sugar-Free Peanut Butter and Jelly Cookies (from Southbeachdiet.com)

This is so easy and quick to make, tastes yummy and is pretty healthy!!

Prep Time: 15 minutes | Start to Finish: 30 minutes | Serves: 12 (2-piece servings)

Details:
Who would believe you could get such a delectable cookie out of such a simple process and with so few ingredients? (That's right; there's no flour!) The not-too-sweet, deep nutty flavor — topped with a touch of fruit — is perfect for kids young and old. These cookies are so good that I need to remind you to limit yourself to one serving!
Ingredients:

* 3/4 cup granular sugar substitute
* 1 large egg
* 1 teaspoon vanilla extract
* 1 cup creamy trans-fat-free peanut butter
* 1 teaspoon baking soda
* 1/4 cup sugar-free jam, any flavor

Nutritional Information:
140 calories
11 g total fat (2.5 g sat)
7 g carbohydrate
6 g protein
1 g fiber
210 mg sodium


Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix sugar substitute, egg, and vanilla with an electric mixer set on low for 3 minutes. Add peanut butter and baking soda. Mix on medium until dough comes together, about 30 seconds.
3. Form dough into 24 (2-teaspoon) balls and place on baking sheet 1 inch apart. Gently press your thumb into the center of each to make an indentation. Fill each indentation with 1/2 teaspoon jam.
4. Bake until lightly browned on the bottom, 12 to 14 minutes. Transfer to a wire rack to cool completely.

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Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

DESSERT

Profiteroles

for the dough :
1 cup water
1 stick (8ounces) unsalted butter
1 cup all purpose flour
pinch salt
1 teaspoon vanilla extract
1 teaspoon sugar
4 eggs
for the filling :
ice cream or
pudding and whipped cream
melted chocolate for glazing or powdered sugar for dusting.

preheat oven to 400degrees
In medium saucepan, melt butter into the water. When it reaches a simmer, add the pinch of salt and then add the flour all at once. Stir mixture with a wooden spoon until a ball of dough forms, pulling cleanly away from the sides of the pan.

Put dough into a mixing bowl, or the bowl of a stand mixer. Let dough cool for a few minutes.
Add vanilla and sugar. Add eggs one at a time, mixing dough well in between.

On a parchment paper lined baking sheets, drop dough by half a tablespoon full about 1 inch apart. You should have between 24 and 30 mounds depending upon spoon size.
Bake in the preheated 400 degree oven 32 to 35 minutes or until light golden brown.
Do not open oven door while baking or puffs will not form.
Remove from oven and let cool for 3 minutes. Using a serrated knife, cut dough puffs in half. Puffs will be hot and let out steam.
Let puffs cool completely.

Fill puffs with ice cream or with pudding mixed with whipped heavy cream to make a 'mousse'.
Drizzle with melted chocolate or dust with powdered sugar.

Enjoy.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

FETA AND WALNUT SPINACH SALAD WITH
BASIL DRESSING

SALAD:

1 bunch spinach, torn into bite size pieces
1/2 c. of dried cranberries
1/2 med. red onion
1/2 c. Feta cheese, crumbled
1/2 c. coarsely chopped walnuts

DRESSING:

1/2 c. olive oil
1 tbsp. dried basil, crumbled
2 tsp. sugar
2 lg. cloves garlic, minced
1/2 tsp. salt
1/4 c. red wine vinegar
1/2 tsp. freshly ground pepper

Toss spinach, cranberries, onion, feta, and walnuts in large bowl. Pour basil dressing over and toss. Serve immediately.

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

super easy TO DIE FOR Fettucini Alfredo with Garlic marinated chicken


You'll Need:
------------------------
1 lb. pasta(fettucini or linguini)
1/2 Cup butter
1/2 Pint Heavy Creme
1 dash garlic salt(about the size of a quarter)
1/2 cup Pecorino Romano Cheese(i always get fresh grated from the supermarket! YUM!)
1/2 of half cup(i dont know what the measurement is! lol) Parmesean(again i get the fresh grated)
salt/black pepper to taste.
1lb. skinless boneless chix. breast
1-2 cloves garlic
-little olive oil for grilling
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**put water up for pasta

1) First, cut chix. into cubes, and mince garlic. In frying pan, add some olive oil. Season chicken with salt & pepper, and add garlic to pan. Fry up untill chicken is cooked thoroughly - set aside.

2) In small sauce pan, melt butter into creme over very low heat. Add garlic salt, along with a little salt & pepper.

(**Add pasta to water)

3) Increase heat to medium...stir in cheeses untill melted. This will thicken sauce.

4) Add chicken to sauce.

5) Once pasta is done, add pasta to pot and stir untill thoroughly coated.

Serve immediately, serve with Italian Bread :)

YUUMMMYYY!!!!!!!!

Re: 'OFFICIAL' LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Pistachio Chocolate Cake

1 box yellow cake mix
1/2 cup oil
1 pkg. Instant pistachio pudding
4 eggs
8 oz. sour cream

Nut mixture:
2 tbsp. cinnamon
1/4 cup chopped walnuts
2 tbsp. sugar
1 1/2 cup chocolate chips

Mix all ingredients. Pour half the batter into a greased tube pan. Top with half the nut mixture. Pour in remainder of batter. Top with remaining nut mixture. Bake at 350 degrees for 45 minutes or until done.