Steamers with Bay Leaves

Serves 4-6
Prep under 30 mins

5# soft whell clams, scrubbed
1 c dry white wine
4-5 bay leaves
lemon wedges
melted butter

Put clams, wine, bay leaves in large pot with tight fitting lid. Bring liquid to boil over high and cook til clams open. about 10 mins. Scoop clams into large bowl, discarding any closed ones, and reserve broth. Pour broth into mugs, taking care not to get the sediment. Seve lcams iwth lemon wedgs, mugs, and melted butter. Big bowl for shells.

Serve with Beef stew, sauteed apples/pears, cabbage salad.

Mussels with Herbs

Serves 6
Under 30 mins

2 T evoo
1 med onion, fine chopped
1 t dried marjoram or oregano
3 T chopped fresh parsley
1 garlic clove, fine chopped
1/2 c white wine
3 doz mussels, scrubbed and debearded
French Bread

Heat oil in saucepan large enough to hold all mussels, over med, then add onion and saute 5 mins til soft. Stir in herbs and garlic and add wine and mussels. Cover and increase heat to high. Steam til mussels open, about 5 mins. With slotte spoon, trf to large serving bowl, discarding any unopened ones. Pour cooking juices over mussels, taking care not to disturb sandy sediment in the bottom. Seve immediately with hot french bread to soak up the juices. Serve a dry white like Muscadet or Sauvignon Blanc.

Buttered Orange Scallion Cabbage

Serves 4
2 T butter
1/2 med cabbage, cut into bite sized triangles (about 5c)
salt
1/4 c OJ
2-3 scallions

Melt butter on medium. Add cabbage. salt lightly and toss. Add orange juice, cover pan and cook 5 mins, stirring occasionally. Add sliced scallions, cover and cook 5 mins.

Mushroom Sauce

makes 3 c

2T butter
1T evoo
1 garlic clove minced
1/2t dried thyme
1/2t dried marjoram
1# fresh shiitake or button mushrooms, no stems, sliced OR
6 oz dried shiitake soaked in warm water and drained trimmed and sliced
s/p
1/2c beef broth
1c dry red wine

melt butter and evoo in large skillet over med high heat. Add garlic and herbs. Stir, add usrhooms and toss to coat. Reduce to med heat, cover, cook stirring occasionally about 5 mins. Season with s/p, add liquids. Bring to boil, reduce by half.

BBQ/Roasted Fish with Potatoes and Vegs

Serves 4-6
Cooking 40 mins
Grouper, Pompano, Sea Trout, Red Snapper

4-5# whole fish, or 2x 2-3# fish cleaned
salt, paprika, olive oil
1 garlic clove fine chopped
1 t oregano
6T lemon juice (2 lemons)
4-6 med potatoes peeled and sliced
1 med onion thin sliced
2-3 firm ripe tomatoes, cored and sliced
2 med cucumbers, peeled and sliced
2 oranges, sliced

Slash fish. Rub with salt, paprika, garlic, oregano. Drizzle on oil and lemon juice and rub into fish slashes. Marinate 15 mins. Use 2 layers of heavy foil about 18" square. Oil top sheet. Arrange potaton and onion overlapping on foil leaving margin all around. Sprinkle with salt, paprika and 2 T oil. Place fish on vegs. Cover with tomato and cucumber slices, sprinkle with salt and drizzle oil. Finish with layer of orange slices. Enclose in foil, folding over edges to form tight seal.

Place packet on grill, covr and cook until fish tests done and potatoes are tender, about 40 mins. Serve with white Rhone or a light red like Chianti or Zinfandel.

Grated Gazpacho

Serves 4-6

3 cucumbers
3-4 ripe tomatoes
2-3 green and red bell pepper
1 med mild onion
1 garlic cloves fine chopped
3-4 c tomato juice or v-8
1/4 c red wine vinegar
1/4 c oilive oil
tobasco
salt
chopped fresh basil, parsley or tarragon
croutons
(opt glass of dry sherry)

Scoop out all seeds. Grate. stir in other ingredients. Season. Add a few ice cubes.

Liquado - Mexican smoothie

Serves 1
1 med banana or papaya or melon or peaches or berries
1/2 c plain yogurt
1/2 c pineapple juice
1 T brown sugar or honey
1 T fresh squeezed lime or lemon juice
3-4 ice cubes

Fresh Lime Pie

Makes 8-9" pie

Graham Cracker Crust:
2c crumbs (about 11 crackers) or other crisp cookie crumbs
2T sugar
1/2 c (1 stick) butter, melted

Filling:
14oz can sweetened condensed milk
1/2 c fresh lime juice (about 6 small limes)
Grated rind of 1 lime (1t)
2 eggs, separated
1/2 t vanilla
1 T sugar

325 oven. Crush crackers in zip lock bag. Put in bowl with sugar ane melted butter. Pres into pie pan and chill 15 mins. Bake til firm and crisp (about 10 mins). To make filling, whisk milk, lime juice, rind in a bowl til blended. Add egg yolks and vailla and beat until smooth and thick. In separate bowl, beat whites til they hold soft peaks. Sprinke sugar on whties and continue beating til stiff. Fold into lime mixture and turn into pie shell. Bake until filling is set about 15 mins. Cool.

Cinnamon Swirl Bread

Cinnamon Swirl Raisin Bread - for Bread Machine Recipe #22179 at Recipezaar.com

I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.

Publish Post

by Lane

3¾ hours | 3 hours prep

SERVES 15 , 1 loaf

• 1 large egg, room temperature plus
• 1/4 cup milk
• 3/4 cup water
• 1/4 cup softened butter
• 1/3 cup sugar
• 1 teaspoon salt
• 3 1/2 cups bread flour
• 2 teaspoons active dry yeast
• 1/2 cup raisins
• 1/3 cup butter, melted and cooled
• 1/3 cup sugar
• 3 teaspoons cinnamon
• 1 egg white
• 1 1/2 teaspoons sugar

1. Put milk and egg into measuring cup.
2. Add enough tepid water to make 1 cup.
3. Pour into bread machine pan.
4. Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
5. Set bread machine to dough cycle.
6. Add raisins at the beep.
7. Remove the dough at the end of the dough cycle.
8. Roll dough to 10x12 rectangle.
9. Brush egg white on surface of dough.
10. Brush with melted butter.
11. Combine cinnamon and sugar.
12. Sprinkle over dough; leaving about 1 inch on each edge.
13. Roll from short side.
14. Pinch where it meets and roll ends under.
15. Place in loaf pan.
16. Cover with cloth and let rise for about an hour.
17. Preheat oven to 350 degrees.
18. Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
19. Bake at 350 for about 35 minutes.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Kimmey's Grandma's American Goulash

pasta shells
ground turkey
stewed tomatoes + juice
onion
garlic
basil
oregano
salt
pepper
cheese

cook pasta, saute onion until tender, brown meat in same pan. Add tomatoes and spices and simmer. Put it all together with cheese in a baking dish. Bake at 400 for 20 mins.

Vitamix Peach Champagne Punch

Yield: 6 cups (1.4 l)
Speed: Variable
Time: 15 to 20 Seconds

Ingredients
1 cup (240 ml) white grape juice or white nonalcoholic wine
1 cup (248 g) canned peaches, with juice
2 cups (348 g) peach nonfat frozen yogurt or ice cream
Club soda as needed
Ginger ale as needed

Directions
1. Place first three ingredients in the Vita-Mix container in the order listed and secure the lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Blend for 15 to 20 seconds
5. Pour into a punch bowl and fill with club soda and ginger ale.

Vitamix Crabmeat Spread

Yield: 2 1/3 cups (560 ml)
Speed: Variable
Time: 5 to 10 Seconds

Ingredients
1/4 cup (60 ml) lowfat milk
8 ounces (227 g) light or nonfat cream cheese, room temperature, cut in four pieces
2 teaspoons lemon juice
1 clove garlic, peeled
1/4 teaspoon salt (optional)
pepper, to taste
1 cup (135 g) crab meat or imitation crab meat

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 3 or 4.
4. Blend for 5 to 10 seconds or until chunky. You may need to stop the machine and run a spatula around the inside of the container to integrate ingredients. If necessary, use the tamper to press any ingredients into the blades while processing. Do not over mix.

Note: Refrigerate in airtight container.

Health Classification: Low Carb

Meal Type: Appetizers

Vitamix Ice Cream

Yield: 3 1/2 cups (840 mL)
Speed: Variable to High
Time: 30 to 60 seconds

Ingredients
1 cup (240 ml) skim, 1% or 2% milk
1 pound (450 g) frozen unsweetened strawberries
1/3-1/2 cup (66-100 g) sugar or other sweetener to taste
1/2 teaspoon vanilla flavoring

Directions
1. Place all ingredients into the Vita-Mix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and quickly increase speed to Variable 10, then to High.
4. Use the tamper to press ingredients into the blades while processing. In about 30 to 60 seconds, the sound of the motor will change and four mounds should form in the mixture. Stop machine. Do not overmix or melting will occur. Serve immediately.

Note: If mixture has the consistency of a milkshake, firm it up by quickly adding a cup of frozen ice cubes. Process until smooth.

California Roll Rice Salad

"A delicious, light, spicy salad, excellent for summer cooking! A perfect side to any grilled Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise."

Ingredients:

1/2 cup uncooked white rice 1 cup water 1 small head iceberg lettuce, shredded 1 English cucumber, cut into 1 inch strips 2 avocados - peeled, pitted, and cubed 2 cups shredded imitation crabmeat

2 teaspoons wasabi powder, or to taste 1 tablespoon mayonnaise 1 tablespoon soy sauce 1/4 cup rice wine vinegar 1 tablespoon white sugar 1 teaspoon sesame oil

Directions:

1.

Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.

2.

In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side. (I used a bit of dry sherry and white wine vinegar in place of rice vinegar. Wasabi paste (1tsp) added some grated ginger to the dressing, crumbled Nori papers and topped it with toasted sesame seeds! ... nixing the lettuce as it tends to get way too limp ... I now use this dressing on fish, and numerous other things. IT'S THE BEST!)

Japanese Sunomono Cucumber Salad

"These thinly-sliced marinated cucumbers make a refreshing addition to a salad, or a nice side dish for a barbecue. We think they 'd even be great on an open face sandwich on pumpernickel or rye bread."

Ingredients:

2 large cucumbers, peeled 1/3 cup rice vinegar 4 teaspoons white sugar

1 teaspoon salt 1 1/2 teaspoons minced fresh ginger root

Directions:

1.

Cut cucumbers in half lengthwise and scoop out any large seeds. Slice crosswise into very thin slices.

2.

In a small bowl combine vinegar, sugar, salt and ginger. Mix well. Place cucumbers inside of the bowl, stir so that cucumbers are coated with the mixture. Refrigerate the bowl of cucumbers for at least 1 hour before serving. (I added some thin carrot shavings made with my vegetable peeler. The carrot tastes good with this dressing and adds a really nice touch of colour. I also added several drops of toasted sesame oil and a tiny bit of cracked pepper. Just before serving I added toasted sesame seeds.)

Glorious Sponge Cake

Ingredients:

6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract

1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt

Directions:

1.	How to Guide to Sponge Cakes. Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour.
2.	In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture.
3.	Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done.

2 Egg Sponge Cake

2 egg yolks
2/3 c. cold water
1 1/4 c. sugar
1 1/2 c. flour
1/4 tsp. cream of tartar
1 tsp. lemon extract
2 egg whites

Beat egg yolks and cold water until they make 1 quart in volume. Keep beating and slowly add sugar, beat for 8 more minutes. Continue beating and add in flour, cream of tartar and lemon extract. In a separate bowl beat egg whites, until stiff. Fold into other mixture. Pour into sponge cake and bake at 350 degrees for about 45 minutes.

Chocolate Sponge Cake Cut Outs

Makes 10 to 12 servings

Butter or cooking spray
6 eggs, separated
3/4 teaspoon cream of tartar
2/3 cup sugar, divided
1 teaspoon vanilla
1/2 cup unsweetened cocoa (baking cocoa)
1/4 cup all-purpose flour
1/4 teaspoon salt

Filling of your choice (see options list)

Lightly grease or spray 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line bottom with waxed paper. Grease again. Set aside.

Beating Eggs: In large mixing bowl at high speed, beat egg whites with cream of tartar until foamy. Add 1/3 cup of the sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved and whites are glossy and stand in soft peaks. To test, rub just a bit of the egg white-sugar mixture between thumb and forefinger to feel if sugar has dissolved. Set aside.

In small mixing bowl at high speed, beat egg yolks until thick and lemon-colored, about 3 to 5 minutes. Gradually beat in remaining 1/3 cup sugar and vanilla until blended. In small bowl, stir together cocoa, flour and salt. Sprinkle over reserved beaten whites. Add beaten yolk mixture. Gently, but thoroughly, fold yolk and cocoa mixtures into whites. Pour into prepared pan. Gently spread evenly.

Bake in preheated 400° F oven until top of cake springs back when lightly touched with finger, about 10 to 12 minutes. With spatula, loosen cake from sides of pan. Turn out cake by inverting pan over wire rack. Carefully pull waxed paper off bottom of cake. Cool completely.

Using cookie cutters, cut shapes from cooled cake, making sure there are at least 2 of each shape. Spread or top one side of a cake shape with filling ingredients. Cover it with another cake piece of the same shape to make a sandwich. Repeat until all shapes are used.

Tips for beating egg whites:
• When you’re going to beat egg whites, take the eggs out of the refrigerator and carefully separate the yolks and whites (see the next tip). Then, let the whites sit at room temperature about 20 minutes. Warming the whites just enough to take the chill off helps the whites beat up to the best volume.

• Both fat and salt make it hard for egg whites to beat up well. Use an egg separator or a funnel to carefully separate egg whites and yolks so that no fat from the yolk gets into the whites. Use a clean glass or metal bowl for beating because plastic bowls can absorb fat and hold it in their pores. Add salt to the recipe’s dry ingredients or to the yolks, not to the whites.

• Be sure to use the amount of cream of tartar, vinegar or lemon juice called for in the ingredient list. These are all acids. Acids help egg whites to hold air.

• Sugar helps prevent overbeating in egg whites and helps make the foam stable. It’s important to add the sugar slowly, about 1 to 2 tablespoons at a time.

• Test egg whites to see if they’re beaten just right to make a dish puff. Turn off the mixer and tilt the bowl a little. If the egg whites slip and slide, beat a little more and test again. Stop beating when the beaten whites stop slipping and sliding. Don’t let beaten egg whites sit too long. If you do, the air will escape and some of the whites will turn liquid again.

• Try not to overbeat egg whites. Beating too much causes the whites to lose air so a recipe won’t puff as it should. Overbeaten whites also form dry, brittle clumps that don’t mix well with other ingredients.

• When baking, preheat the oven. Use the right size baking dish or pan for the recipe. It’s easier for air-filled whites to climb up a rough surface than a slick one. So, don’t grease the dish unless you also dust (sprinkle) it with a dry ingredient, like sugar, nuts, corn meal or bread crumbs. Place the baking dish on a rack in the lower third of the oven. All these things help the air bubbles to expand and make the recipe rise in volume.

Tips for beating egg yolks:
• It’s hard to overbeat egg yolks. It takes about 3 to 5 minutes of beating with an electric mixer on high speed to beat yolks enough for most recipes. Stop beating when the yolks are thick and they turn a pale lemon-yellow color. Turn off the mixer and lift the beaters a little. If the yolks flow back into the bowl in ribbons, they’re done.
For fillings, choose foods the family likes. Possibilities include:
• ricotta and/or mascarpone cheese and chopped fresh fruit, chopped Maraschino cherries or dried fruit bits
• softened cream cheese or whipped cream cheese and fruit preserves, jam or jelly
• fruit butter, such as apple butter
• fruit-flavored yogurt
• peanut butter and sliced bananas
• softened ice cream and chopped nuts
• softened sherbet or frozen yogurt
• marshmallow fluff with mini chocolate morsels

Cherry Tomato Corn Salad*****

Ingredients:

1/4 cup minced fresh basil 3 tablespoons olive oil 2 teaspoons lime juice 1 teaspoon sugar 1/2 teaspoon salt

1/4 teaspoon pepper 2 cups frozen corn, thawed 2 cups cherry tomatoes, halved 1 cup chopped seeded peeled cucumber

Directions:

1.	In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste (SKIP OR JUST A SMIDGE)
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts (SKIP OF COURSE!)

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.