1-1/2 cup Minute Rice
1/4 tsp. salt
1 1/2 cup boiling water
3/4 cup mayonnaise
1 1/2 tsp. lemon juice
3/4 tsp. curry powder
1 tsp. grated onion
1 cup shrimp, cooked
1 cup crab meat
1/2 cup chopped celery
1/2 cup chopped bell pepper (any color)
Combine rice, salt and water. Cook and drain if necessary. Combine with remaining ingredients when rice is cooled. Refrigerate until serving.
Sphere: Related Content1/4 cup Crisco Pure Canola Oil
1/4 cup Balsamic vinegar
1/2 cup chopped onion
3-4 cloves chopped garlic
1/2 teaspoon salt
1/2 teaspoon Ground black pepper
4 Boneless, skinless chicken breasts
1 tablespoon chopped Italian parsley
Combine the Crisco Pure Canola Oil, Balsamic vinegar, onion, garlic, salt, and pepper in a large, nonreactive bowl. Add the chicken breasts and marinate 1 to 2 hours. Heat the grill. Remove the chicken breasts from the marinade; discard the marinade. Grill the chicken breasts until done and sprinkle with the chopped Italian parsley before serving.
Sphere: Related Content2 honeydews melons
1 fresh pineapple
1 lb. seedless green grapes
1/4 cup honey
1/2 cup white wine
2 Tbsp. fresh lime juice
1 tsp. finely chopped mint (opt)
Cut pineapple into cubes. Cut melon into balls or cubes, reserving one melon shell. Pick through the grapes, removing stems and bruised ones. Combine fruits in large bowl, combine remaining ingredients and pour over fruit. Gently stir. Marinate several hours. Just before serving, take the melon shell from the refrigerator, take a thin slice from bottom, so it will stand, pour fruit into shell to serve. Serves about 6-8.
Sphere: Related Content1 cup Bisquick
1 cup sugar
1/3 cup plus 3 Tbsp. unsweetened cocoa
1/2 cup milk
1 tsp. vanilla
1-2/3 cup hot water
Mix Bisquick, 1/2 cup sugar, 3 Tbsp. cocoa, milk and vanilla. Spoon batter evenly into lightly greased crockpot. Mix remaining sugar, cocoa, and hot tap water. Pour over the batter in the crockpot. Cook on HIGH 2-1/2 hours until center of cake springs back to touch.
Note: Serve with whipped topping, chocolate sauce or ice cream,
if desired.
Prep Time: 10 mins.
Total Time: 25 mins.
Serves: 8
Ingredients
2 pork tenderloins (10 to 12 oz. each)
1 cup prepared GOOD SEASONS Italian Salad Dressing Mix for Fat
Free Dressing, divided
1 can (15 oz.) black beans, drained, rinsed
1 can (10 oz.) whole kernel corn, drained
1 red pepper, chopped
Preparation
PLACE pork on greased grill over hot coals. Grill 12 to 15
minutes or until cooked through, turning every 4 minutes and
brushing with 1/2 cup of the dressing. Cut into 1/2-inch slices.
MIX beans, corn, red pepper and remaining 1/2 cup dressing.
Serve with pork.
2 tablespoons olive oil
4 chicken leg quarters
2 (8 ounce) packages dirty rice mix
5 cups water
2 pounds whole cooked crawfish, peeled
3/4 medium shrimp – peeled and deveined
1/2 pound andouille sausage, sliced into rounds
2 cups sliced mushrooms
1 large green bell pepper, chopped
1 large sweet onion, chopped
3 cloves garlic, minced
Directions
Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
Sphere: Related Content1 1/2 Tbsp. unsalted butter
1 1/2 whole shallot minced
3/4 lbs. shrimp shelled and deveined
1/4 cup(s) white wine
1 1/2 Tbsp. cognac
3/4 cup(s) heavy cream
salt and pepper
2 stick(s) unsalted butter room temperature
1 1/2 whole carrot finely diced
1 1/2 chives snipped
1 package(s) crackers, or toasts small and round
Directions:
1. In a medium sized pan over moderate heat, melt butter and sauté shallots until softened. Stir in shrimp and cook until pink and cooked through (3 minutes). Remove shrimp from pan and keep warm.
2. Add white wine and cognac and stir over medium high heat until the alcohol is evaporated. Add cream and season with salt and pepper. Cook until the cream thickens. Return shrimp to mixture and let cool.
3. In a food processor combine shrimp mixture and softened butter. Process to a smooth paste. Place in a pastry bag fitted with a fluted tip and store in refrigerator until almost solid.
4. Pipe onto small round crackers or toasted bread rounds and garnish with chives and very finely chopped carrots.
Sphere: Related Content1 x Folded refrigerated folded refrigerated unbaked pie crust (one
half 15-ounce package) unbaked pie crust (one half 15-ounce package)
1 1/2 cups Sour cream
14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT EVAPORATED MILK)
1/4 cup Frozen apple juice concentrate, thawed
1 pc Egg
1 1/2 tsp Vanilla extract
1/4 tsp Ground cinnamon
2 med All-purpose apples, cored, peeled and thinly sliced
1 tbsp Butter or margarine
Apple Cinnamon Glaze
Procedure:
1. This already beautiful fruit tart is stunningly swathed in a
14-inch grapevine wreath trimmed with dried pomegranates, pods and
artificial berries-all glued in place with hot melt adhesive. Be sure
to set the plate holding the tart on a short bowl to raise it slightly
above the wreath and to keep it level during serving.
2. Let refrigerated pie crust stand at room temperature according to
package directions.
3. Preheat oven to 375º.
4. On a floured surface, roll pie crust from the center to edge,
forming a circle about 13 inches in diameter.
5. Ease pastry into 11-inch tart pan with removable bottom.
6. Trim pastry even with the rim of the pan.
7. Place pan on baking sheet.
8. Bake crust 15 minutes or until lightly golden.
9. Meanwhile, with mixer, beat sour cream, Eagle® Brand, juice
concentrate, egg, vanilla and cinnamon in small bowl until smooth.
10. Pour into prebaked pie crust.
11. Bake 25 minutes or until center appears set when shaken.
12. Cool 1 hour on wire rack.
13. In large skillet, cook apples in butter until tender-crisp.
14. Arrange apples on top of pie; drizzle with Apple Cinnamon Glaze.
15. Chill in refrigerator at least 4 hours.
16. Store leftovers loosely covered in refrigerator.
17. Apple Cinnamon Glaze:
18. In small saucepan, combine 1/3 cup frozen apple juice concentrate,
thawed; 1 teaspoon ground cinnamon; mix well.
19. Cook and stir over low heat until thickened and bubbly.
20. Prep Time: 10 minutes
2 tablespoons margarine
2 onions, chopped
2 potatoes, peeled and diced
8 zucchinis, chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon ground white pepper
4 cups chicken broth
1 cup whole milk
1/4 cup dry potato flakes
1 tablespoon soy sauce
4 tablespoons chopped fresh dill weed
Directions
1 In a large frying pan, melt butter or margarine; add onion and saute until translucent. Add diced potato, zucchini, thyme, rosemary, basil, and white pepper, and cook for 5 minutes.
2 In a medium-sized cooking pot, add broth and bring to boil. Add zucchini/potato mixture; reduce heat and simmer about 15 minutes.
3 When cooked, puree in food processor or blender in batches. Return to cooking pot, add milk and bring just to boil, but do not boil. Add instant mashed potato flakes and soy sauce and stir well. Adjust seasonings to taste. Garnish with dill weed.
Soup may be served hot or chilled.
1/2 lb. bittersweet chocolate, chopped
4 pcs. Acetate paper or transparency paper, cut 2inches X 11inches
1 c. heavy cream
1 tsp. vanilla extract
1/4 c. powdered sugar
1/4 c. raspberries
1/4 c. blueberries
1/4 c. blackberries, halved
1/4 c. strawberries, sliced
2 tbsp. chambord or framboise(liquor store)
1/4 c. white chocolate godiva (liquor store)
4 mint sprigs
1/4 c. raspberry sauce
Method:
Place the chocolate pieces in a very clean and dry stainless steel bowl. Place bowl over a saucepan filled half way with simmering water. When chocolate melts, stir once with a rubber spatula. Carefully run one side of the acetate through the chocolate while holding both sides. Wrap acetate so the ends meet with the chocolate on the inside. Take a paper clip and attach with the smallest amount of surface area the ends of the acetate. Take about a tablespoon of the chocolate and fill the bottom of the teardrop, spreading with a skewer, making sure there are no holes. Freeze for at least 1 hour. Pull the teardrops out of the freezer, take off the paper clip, and unwrap the chocolate teardrop. Place the whipped cream in a pastry bag or Ziploc bag with the corner cut off, and pipe some into the teardrop (3/4 the way up). Pour 1 tablespoon of the Godiva in the teardrop and place some berries on top. Garnish with fresh fruit, raspberry sauce and fresh mint.
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