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CraftE's Recipe Club This issue "I" :-) 05-01-08
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CraftELady
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May 01, 2008 00:56 PDT
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Today's Recipes Online:
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Index
1. Iced Mint Green Tea
2. Individual Chocolate Espresso Souffles
3. Irish Chili
4. Island Style Vegetable Beef Kabobs
5. Italian Chicken Dinner
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1. Iced Mint Green Tea
4 servings
Crisp and refreshing, you just may find yourself craving this beverage
on a hot summer’s night.
RECIPE INGREDIENTS
1/2 cup fresh mint leaves
3 green tea bags
2 tablespoons honey
4 cups boiling water
2 cups sake, divided (optional)
4 stalks lemongrass for garnish
RECIPE METHOD
Combine mint leaves, tea bags, honey and boiling water. Let steep for 5
minutes; remove tea bags. Refrigerate until chilled. Divide among 4
large ice-filled glasses. Add 1/2 cup sake to each glass. Garnish with a
stalk of lemongrass.
Non-alcoholic variation: Omit the sake.
Nutrition Facts
4 servings
Facts per Serving
Calories: 76 Fat, Total: 0g Carbohydrates, Total: 11g
Cholesterol: 0mg Sodium: 11mg Protein: 1g
Fiber: 1g % Cal. from Fat: 0% % Cal. from Carbs: 58%
Source: © EatingWell Magazine
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2. Individual Chocolate Espresso Souffles
Makes 8 servings
RECIPE INGREDIENTS
Nonstick cooking spray
2 tablespoons granulated sugar
1/2 cup Nestle Toll House Baking Cocoa
1/2 cup hot water
3 tablespoons French Roast Nescafe Gourmet Instant Coffee
2 tablespoons butter
3 tablespoons all-purpose flour
3/4 cup Nestle Carnation Evaporated Fat Free Milk
3/4 cup granulated sugar, divided
4 large egg whites
Pinch of salt
Powdered sugar
RECIPE METHOD
Preheat oven to 375 degrees F. Spray eight 6-ounce custard cups with
nonstick cooking spray; sprinkle evenly with 2 tablespoons sugar.
Combine cocoa, water and Nescafe in medium bowl; stir until smooth. Melt
butter in small saucepan over medium heat. Stir in flour; cook, stirring
constantly, for 1 minute. Stir in evaporated milk and 1/2 cup sugar.
Cook, whisking frequently, for 2 to 3 minutes or until mixture is
slightly thickened. Remove from heat. Add to cocoa mixture; stir until
smooth.
Beat egg whites and a pinch of salt in small mixer bowl until soft peaks
form. Gradually beat in remaining sugar until stiff peaks form. Fold
one-fourth of egg whites into chocolate mixture to lighten. Fold in
remaining egg whites gently but thoroughly. Pour mixture into prepared
cups, filling 3/4 full. Place on baking sheet.
Bake for 18 to 20 minutes or until wooden pick inserted in center comes
out moist but not wet. Sprinkle with powdered sugar. Serve immediately.
Recipe reprinted by permission of Nestle® Toll House®. All rights
reserved.Nutrition Facts
Makes 8 servings
Facts per Serving
Calories: 168 Fat, Total: 4g Carbohydrates, Total: 30g
Cholesterol: 12mg Sodium: 72mg Protein: 5g
Fiber: 2g % Cal. from Fat: 21% % Cal. from Carbs: 71%
Source: Nestle® Toll House®
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3. Irish Chili
by Debbi DeSisto
A delicious chili with a change of pace ingredient that you'll enjoy.
2 or 3 (one pound) cans of red beans
1 (2 1/2 pound) can tomatoes
1 small can tomato juice
3 beef bouillon cubes
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon thyme
2 tablespoon chili powder
2 cups ripe green olives
1 to 2 lbs ground beef
1 to 2 large onions, chopped
1 to 2 green peppers, chopped (no seeds)
2 cloves garlic, mashed
salt and pepper to taste
Place ground beef in your slow cooker with chopped onions, chopped green
peppers, and garlic. Salt and pepper to taste. Cover and heat on high
for one hour. Add remaining ingredients. Cover and cook on LOW for 4 to
6 hours. Add a splash of red wine if necessary. Serve with warm Italian
bread and butter.
Source: Easy Crockpot Recipes
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4. Island Style Vegetable Beef Kabobs
Source: McCormick®
Makes 6 servings
For a taste of the Caribbean, try these exciting kabobs featuring our
flavorful Caribbean Jerk Seasoning.
RECIPE INGREDIENTS
1 medium boniato, batata or sweet potato, cut in 1-inch cubes
1 pound sirloin, cut in 1-inch cubes
1 medium red or yellow bell pepper, cut in 1-inch pieces
1 medium zucchini, cut in 1-inch cubes
1 cup shallots, halved
1/2 cup olive oil
1/4 cup orange juice
3 tablespoons McCormick Caribbean Jerk Seasoning
2 teaspoons McCormick Ground Cumin
RECIPE METHOD
In a large saucepan, add enough water to cover potatoes; bring to a
boil. Boil 8-10 minutes. Drain and cool.
Place beef cubes, potatoes and remaining vegetables in a plastic bag.
Mix olive oil with next 3 ingredients. Pour over beef and vegetables.
Refrigerate 30 minutes; turning bag occasionally. Thread meat and
vegetable cubes alternately on skewers. Reserve leftover marinade for
basting. Grill or broil until desired doneness; basting occasionally.
Recipe reprinted by permission of McCormick®. All rights reserved.
Nutrition Facts
Makes 6 servings
Facts per Serving
Calories: 298 Fat, Total: 22g Carbohydrates, Total: 13g
Cholesterol: 38mg Sodium: 355mg Protein: 12g
Fiber: 0 g % Cal. from Fat: 66% % Cal. from Carbs: 17%
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5. Recipe: Italian Chicken Dinner
Categories: Crockpot, Chicken, Gaye
From: Judy Garnett PJXG05A
Yield: 6 Servings
1 Sm Cabbage; cut in wedges
1 c Mushrooms; canned
2 tb Tapioca; quick cooking
1 Chicken; broiler or fryer - And frozen
1 Jar Meatless spaghetti sauce
Parmesan cheese; grated
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and
mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces
atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on
low-heat setting for 10 to 12 hours. Transfer to a serving platter.
Sprinkle with Parmesan Cheese. Makes 6 servings.
Notes from Gaye: The original recipe did not indicate the amount of
onion to use. I used 1/4 cup dried chopped onion (equivalent to one
onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and
Onions. Also, I used fresh, skinned chicken n breasts.
Posted by: Gaye Levy 1:343/210
Posted to MM-Recipes Digest by "Rfm" <Robert-@usa.net> on Aug 09,
98
Source: FreeGroups.net
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