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recipe/greek-style-bow-tie-pasta-with-cauliflower-olives-and-feta-8549
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Written By: kittencal on October 10, 2011 Leave a Comment
Print this Recipe!Before you think about making a prime rib roast invest in a good meat thermometor as the internal temperature not the time is your best guarantee for desired donensss, use nothing else but only fresh garlic a little salt and lots of fresh ground black pepper for this or you could use 1 [...]
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Written By: kittencal on October 8, 2010 Leave a Comment
Print this Recipe!Servings 6-8 INGREDIENTS: CRUST: 1 1/2 cups graham cracker crumbs 3 -4 tablespoons sugar 1/4 teaspoon ground nutmeg 1/8 teaspoon ground cloves 1/4 teaspoon cinnamon (optional) 1/3 cup melted butter or 1/3 cup margarine FILLING: 1 (16 ounce) can vanilla frosting 1 (15 ounce) canspumpkin puree ( do not use pumpkin pie filling) [...]
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Written By: kittencal on August 28, 2010 Leave a Comment
Print this Recipe!Test Kitchen Notes; the sweet potatoes must be oven baked not boiled Servings 6 INGREDIENTS: 1 unbaked pie pastry (to fit bottom of a 9-inch pie plate) 1 pound sweet potatoes ( about 1 large) 1/2 cup butter, very soft ( no subsitutes) 1/3 cup white sugar ( for a sweeter taste use [...]
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Written By: kittencal on October 29, 2009 Leave a Comment
Print this Recipe!If using frozen blueberries partially thaw in microwave for about 1 minute just to slightly soften, I prefer a sweet taste you may reduce the sugar amount in the bottom batter to 3/4 cup Serve warm topped with vanilla ice cream Servings 9-12 Ingredients: BOTTOM LAYER: 1-1/2 cups all-purpose flour 1 cup sugar [...]
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Written By: kittencal on October 2, 2009 Leave a Comment
Print this Recipe!Cooking the turkey breast-side down will create a tender juicy turkey without brining or using other methods, if you are stuffing the turkey you will need approximately 8 cups of prepared stuffing for an 18-pound turkey, the cooking time for this recipe is for an 18-pound stuffed turkey cooked at 325 degrees F [...]
I made these recently, except for the butter, oats and krispies I didn’t even measure, the amounts listed are close to what I used though, I used large flake oats, quick cooking should work also
1 1/2 cups large flake oats
1 1/2 cups Rice Krispies cereal
1 tablespoons dry skim milk powder, if you don’t have any then you can omit
1/4 cup chopped salted peanuts
2 tablespoons butter
1/3 cup honey
1/4 cup corn syrup
1/3 cup brown sugar, reduce slightly for less sweeter taste (I have a sweet tooth)
1/4 to 1/3 cup peanut butter, depending on how much PB flavor you want
1 teaspoon vanilla
INSTRUCTIONS:———————————————-
In a large bowl combine oats with the next 3 dry ingredients.
In a small saucepan combine honey, corn syrup and brown sugar; bring to a boil stirring constantly (be careful this boils high). Reduce the heat to low and simmer for 2 minutes stirring frequentely. Stir in peanut butter and vanilla until smooth and combined; immediately pour over the oat mixture. Stir with a wooden spoon until well combined.
Transfer to a greased 11 x 7-inch pan. Using slightly wet hands, press down mixture in the pan.
Allow to cool, then cut into bars.
A new tater salad recipe I recently developed and is now my new favorite! I do hope you will try it out!
For all you Greek foodies, this is one I think you will love!
Click here to check it on on Recipezazz Greek Chicken Pitas with Creamy Greek Yogurt Sauce
Also a new recipe for Yellow Rice
This is a classic Greek combination of baked eggplant only enhanced by the addition of feta cheese. Serve this vegetarian dish as an appetizer, side dish, or meatless or main dish.
INGREDIENTS:
2 pounds of eggplants (long slender type)
olive oil for frying
4 to 5 tablespoons of fresh chopped basil
5 cloves of garlic, minced
1 pound red ripe tomatoes, diced
1/2 pound Greek feta cheese, crumbled
salt and freshly ground black pepper
INSTRUCTIONS:
Preheat the oven to 350 degrees F.
Wash the eggplants, then remove stems; slice lengthwise into about 3/4- inch slices.
Fry lightly in olive oil until soft and only slightly browned.
Layer the eggplant slices in the bottom of a greased baking sheet..
In a bowl combine the chopped tomatoes, basil, garlic, and salt and pepper to taste; spoon the mixture over the eggplant slices.
Top with feta cheese, and bake for about 40-45 minutes.
Serve hot, warm, or at room temperature.
Posted on recipezazz.com
Three ingredients, quick easy prep and you have one delicious appetizer! bottled or homemade pesto works fine, see my pesto recipe posted here on my food blog
Servings 6-8
INGREDIENTS:
1/2 cup prepared pesto
1/4 pound mozzarella cheese, preferably fresh (for packaged cut ito abut 1/2-inch cubes — if using fresh mozzarella cheese, slice it)
1/3 cup fresh grated Parmesan cheese
INSTRUCTIONS:————————————————–
Preheat oven to 375 degrees F.
Set rack to bottom position.
Grease a 9-inch pie plate.
Place the cheese squares or fresh slices in pie plate; bake for 4-6 minutes or until cheese begins to melt.
Remove from oven and drop the pesto by teaspoonfuls over hot cheese.
Top with Parmesan cheese.
Return to oven for 1 minute.
This does not make very much I suggest doubling amounts, this is great with grilled fish
INGREDIENTS:
1 1/2 teaspoons cornstarch
1/2 cup water
1/3 cup fresh lemon juice
1 tablespoon butter
2 lemon slices, quartered
1 tablespoon fresh dill
pinch salt
INSTRUCTIONS:————————————————-
In a small saucepan combine the cornstarch with water and lemon juice; add in butter; cook stirring constantly over medium-low heat until thickened.
Remove from heat; stir in lemon slices, fresh dill and salt.
