tag:blogger.com,1999:blog-42659943026268884352024-03-13T11:57:13.872-07:00KFC Secret Fried Chicken RecipesAll the KFC secret Recipes including KFC BBQ Baked Beans, KFC Pork BBQ Sauce, KFC Buttermilk, KFC Cole Slaw Biscuits, KFC Corn Muffins, KFC Extra Crispy, KFC Extra Crispy Strips, KFC Gravy, KFC Honey Barbecued Wings, KFC Macaroni and Cheese, KFC Macaroni Salad, KFC Mashed Potatoes, KFC Original Recipe, KFC Pot Pie, KFC Potato Salad, KFC Potato Wedges, KFC Rotisserie Style Chicken.Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-4265994302626888435.post-26888477106489996512009-09-16T00:32:00.000-07:002009-09-16T00:37:13.825-07:00Marinated Grilled Shrimp<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SrCVnqiGorI/AAAAAAAAAR8/hbtiUI4ITqA/s1600-h/Marinated+Grilled+Shrimp.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 296px;" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SrCVnqiGorI/AAAAAAAAAR8/hbtiUI4ITqA/s320/Marinated+Grilled+Shrimp.jpg" alt="" id="BLOGGER_PHOTO_ID_5381966063372509874" border="0" /></a><br />Ingredients:<br /><br />3 cloves garlic, minced<br /> 1/3 cup olive oil<br /> 1/4 cup tomato sauce<br /> 2 tablespoons red wine vinegar<br /> 2 tablespoons chopped fresh basil<br /> 1/2 teaspoon salt<br /> 1/4 teaspoon cayenne pepper<br /> 2 pounds fresh shrimp, peeled and deveined<br /> skewers<br /><br />Recipe for <span style="font-weight: bold;">Marinated Grilled Shrimp.</span><br /><br /><span> In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice. </span><span> Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. </span><span> Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque. </span><br /><br />Enjoy the Taste of <span style="font-weight: bold;">Marinated Grilled Shrimp!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com45tag:blogger.com,1999:blog-4265994302626888435.post-10901249919682789062009-09-16T00:05:00.000-07:002009-09-16T00:12:13.582-07:00Grilled Portobello Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SrCPTj4wemI/AAAAAAAAAR0/Xty1-bmlxx4/s1600-h/Grilled+Portobello+Mushrooms.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 299px; height: 320px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SrCPTj4wemI/AAAAAAAAAR0/Xty1-bmlxx4/s320/Grilled+Portobello+Mushrooms.jpg" alt="" id="BLOGGER_PHOTO_ID_5381959120921328226" border="0" /></a><br />Ingredients:<br /><br /> 3 portobello mushrooms<br /> 1/4 cup canola oil<br /> 3 tablespoons chopped onion<br /> 4 cloves garlic, minced<br /> 4 tablespoons balsamic vinegar<br /><br />Recipe for <span style="font-weight: bold;">Grilled Portobello Mushrooms</span>.<br /><br /><span> Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. </span><span> In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. </span><span> Grill over hot grill for 10 minutes. Serve immediately. </span><br /><br />Enjoy the Taste of <span style="font-weight: bold;">Grilled Portobello Mushrooms</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com7tag:blogger.com,1999:blog-4265994302626888435.post-30220855325069236812009-09-15T00:54:00.000-07:002009-09-15T00:58:24.330-07:00Antipasto Pasta Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sq9JDNx_OPI/AAAAAAAAARs/V4jjphbw_2c/s1600-h/Antipasto+Pasta+Salad.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sq9JDNx_OPI/AAAAAAAAARs/V4jjphbw_2c/s320/Antipasto+Pasta+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5381600399318792434" border="0" /></a><br />Ingredients:<br /><br /> 1 pound seashell pasta<br /> 1/4 pound Genoa salami, chopped<br /> 1/4 pound pepperoni sausage, chopped<br /> 1/2 pound Asiago cheese, diced<br /> 1 (6 ounce) can black olives, drained and chopped<br /> 1 red bell pepper, diced<br /> 1 green bell pepper, chopped<br /> 3 tomatoes, chopped<br /> 1 (.7 ounce) package dry Italian-style salad dressing mix<br /> 3/4 cup extra virgin olive oil<br /> 1/4 cup balsamic vinegar<br /> 2 tablespoons dried oregano<br /> 1 tablespoon dried parsley<br /> 1 tablespoon grated Parmesan cheese<br /> salt and ground black pepper to taste<br /><br />Recipe for <span style="font-weight: bold;">Antipasto Pasta Salad</span>.<br /><br /><span> Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. </span><span> In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour. </span><span> To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Antipasto Pasta Salad</span>!<br /></span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com19tag:blogger.com,1999:blog-4265994302626888435.post-74074023587905106672009-09-15T00:23:00.000-07:002009-09-15T00:36:26.772-07:00April's Deviled Eggs<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sq9D8XYGkqI/AAAAAAAAARk/BGc5Vgl2l80/s1600-h/April%27s+Deviled+Eggs.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 200px; height: 150px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sq9D8XYGkqI/AAAAAAAAARk/BGc5Vgl2l80/s320/April%27s+Deviled+Eggs.jpg" alt="" id="BLOGGER_PHOTO_ID_5381594784077353634" border="0" /></a><br /> Ingredients:<br /><br />4 eggs<br /> 1 tablespoon prepared mustard<br /> 1 tablespoon mayonnaise<br /> 1/2 teaspoon garlic salt<br /> 1/2 teaspoon onion powder<br /> 1 pinch paprika, for garnish<br /><br />Recipe for <span style="font-weight: bold;">April's Deviled Eggs</span>.<br /><br /><span> Place eggs in a saucepan and cover with cold water. Bring water to a boil and boil eggs for 10 to 15 minutes. Remove eggs from boiling water and place in a medium saucepan of cold water until cool. </span><span>Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. </span><span> Mix in the mustard, mayonnaise, garlic salt and onion powder with the egg yolks. Scoop the mixture into the hollowed out areas of the egg whites. Garnish with paprika. Refrigerate at least one hour before serving.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">April's Deviled Eggs!</span><br /></span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com18tag:blogger.com,1999:blog-4265994302626888435.post-57820755626070147062009-09-15T00:18:00.000-07:002009-09-15T00:22:57.015-07:00Blue Cheese Ball<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_F_nmIrP2cIQ/Sq9AxjkCkRI/AAAAAAAAARc/oaq4e3k3QII/s1600-h/Blue+Cheese+Ball.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="http://2.bp.blogspot.com/_F_nmIrP2cIQ/Sq9AxjkCkRI/AAAAAAAAARc/oaq4e3k3QII/s320/Blue+Cheese+Ball.jpg" alt="" id="BLOGGER_PHOTO_ID_5381591299835203858" border="0" /></a><br /> Ingredients:<br /><br />2 (8 ounce) packages cream cheese, softened<br /> 1 cup crumbled blue cheese<br /> 1 cup shredded sharp Cheddar cheese<br /> 1/4 cup minced onion<br /> 1 tablespoon Worcestershire sauce<br /> 1 cup chopped walnuts<br /><br />Recipe for <span style="font-weight: bold;">Blue Cheese Ball</span>.<br /><br /><span> In a medium bowl, stir together the cream cheese, blue cheese, Cheddar cheese, onion and Worcestershire sauce. Transfer to a separate bowl that has been lined with plastic wrap. Cover and refrigerate overnight. </span><span> The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Blue Cheese Ball!</span><br /></span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com23tag:blogger.com,1999:blog-4265994302626888435.post-20009570946713037042009-09-08T07:31:00.000-07:002009-09-08T07:35:34.968-07:00Classic Chicken Noodle Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SqZrrUhSa_I/AAAAAAAAARU/4Q1SXUBX4cg/s1600-h/Classic+Chicken+Noodle+Soup.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SqZrrUhSa_I/AAAAAAAAARU/4Q1SXUBX4cg/s320/Classic+Chicken+Noodle+Soup.JPG" alt="" id="BLOGGER_PHOTO_ID_5379105196927511538" border="0" /></a><br />Ingredients:<br /><br />1 recipe Fast Chicken Soup Base<br />3 cups egg noodles<br />1 cup frozen green peas<br />1/2 cup chopped fresh parsley<br />Salt and freshly ground black pepper<br /><br />Recipe for <span style="font-weight: bold;">Classic Chicken Noodle Soup.</span><br /><br />Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 3 cups egg noodles. Before removing from heat, stir in: 1 cup (5 ounces) frozen green peas and 1/2 cup chopped fresh parsley. Add salt and pepper, to taste.<br /><br /><br />Enjoy the Taste of <span style="font-weight: bold;">Classic Chicken Noodle Soup</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-29729206982041675472009-09-08T07:23:00.000-07:002010-08-31T10:16:22.238-07:00Mandarin Chicken Pasta Salad<a href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqZqrqSc-_I/AAAAAAAAARM/O7BT8UnZ0o0/s1600-h/Mandarin+Chicken+Pasta+Salad.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5379104103259241458" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqZqrqSc-_I/AAAAAAAAARM/O7BT8UnZ0o0/s320/Mandarin+Chicken+Pasta+Salad.jpg" style="cursor: pointer; float: right; height: 200px; margin: 0pt 0pt 10px 10px; width: 200px;" /></a><br />
Ingredients:<br />
<br />
1 teaspoon finely chopped, peeled fresh ginger<br />
1/3 cup rice vinegar<br />
1/4 cup orange juice<br />
1/4 cup vegetable oil<br />
1 teaspoon toasted sesame oil<br />
1 (1 ounce) dry onion soup mix<br />
2 teaspoons white sugar<br />
1 clove garlic, pressed<br />
1 (8 ounce) package bow tie pasta<br />
1/2 cucumber - scored, halved lengthwise, seeded, and sliced<br />
1/2 cup diced red bell pepper<br />
1/2 cup coarsely chopped red onion<br />
2 diced Roma tomatoes<br />
1 carrot, shredded<br />
1 fresh spinach<br />
1 can mandarin orange segments, drained<br />
2 cups diced cooked chicken<br />
1/2 cup sliced almonds, toasted<br />
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Recipe for <span style="font-weight: bold;">Mandarin Chicken Pasta Salad</span>.<br />
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To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed. Bring a large pot of lightly salted water to a boil. Add the bow tie pasta and cook for 8 to 10 minutes ; drain, and rinse under cold water. Place pasta in a large bowl. To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly.<br />
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Enjoy the Taste of <em><span style="font-weight: bold;">Mandarin Chicken Pasta Salad</span>!</em>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com8tag:blogger.com,1999:blog-4265994302626888435.post-31239013403957570122009-09-06T12:03:00.000-07:002009-09-06T12:07:16.455-07:00Ice Box Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SqQIWNTCusI/AAAAAAAAARE/VE00kjqj9oA/s1600-h/Ice+Box+Pudding+Recipe.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 307px; height: 320px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SqQIWNTCusI/AAAAAAAAARE/VE00kjqj9oA/s320/Ice+Box+Pudding+Recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5378433032606890690" border="0" /></a><br />Ingredients:<br /><br />1 1/2 cakes German sweet chocolate<br />3 tablespoons water<br />3 tablespoons confectioners sugar<br />5 eggs<br />1 teaspoon vanilla or almont extract<br />1 teaspoon powdered coffee<br />2 packages ladyfingers<br />1 cup whipped cream<br /><br />Recipe for <span style="font-weight: bold;">Ice Box Pudding</span>.<br /><br />Melt the chocolate in the water and confectionsers sugar. Separate the eggs, adding the yolks to the chocolate mixture. Beat the whites until stiff and fold into mixture. flavor with almond and the powdered coffee. In plate used to serve (must have sides at least 3 inches deep), place the lady fingers around in the upright position. Then cover bottom of dish with lady fingers. Pour mixture into dish. Refrigerate 24 hours. Before serving, cover with whipped cream.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Ice Box Pudding</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-87025775176683227472009-09-06T11:52:00.000-07:002009-09-06T11:57:03.539-07:00Tangerine Chiffon Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_F_nmIrP2cIQ/SqQF8WkOOfI/AAAAAAAAAQ8/5KiFmiYMraA/s1600-h/Tangerine+Chiffon+Cake+Recipe.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 320px;" src="http://2.bp.blogspot.com/_F_nmIrP2cIQ/SqQF8WkOOfI/AAAAAAAAAQ8/5KiFmiYMraA/s320/Tangerine+Chiffon+Cake+Recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5378430389395012082" border="0" /></a><br />Ingredients:<br /><br />Cake:<br /><br />4 tangerines or 3 navel oranges<br />2 1/4 c. cake flour<br />1 TBSP. baking powder<br />3/4 tsp. salt<br />1 1/2 c. granulated sugar<br />1/2 c. vegetable oil<br />5 large eggs, separated<br />2 large egg whites<br />1/2 tsp. cream of tartar<br /><br />Glaze:<br /><br />2 tangerines or 1 navel orange<br />1 1/2 c. confectioners' sugar<br />1/4 teaspoon(s) vanilla extract<br /><br />Candy Daffodils:<br /><br />4 to 8 yellow fruit chews (depending on size), such as Laffy Taffy or Starburst<br />4 green fruit chews, such as Laffy Taffy or Tootsie Roll<br />4 small orange spice drops<br />1 container (1 ounce) white nonpareils<br /><br />Recipe for <span style="font-weight: bold;">Tangerine Chiffon Cake</span>.<br /><br />Chiffon Cake:<br /><br />Preheat oven to 325 degrees F. From tangerines, grate 1 tablespoon peel and squeeze 3/4 cup juice. In large bowl, stir together flour, baking powder, salt, and 1 cup granulated sugar. Make a well in center. Add oil, egg yolks, and tangerine peel and juice; whisk into dry ingredients.<br />In another large bowl, with mixer on high speed, beat 7 egg whites with cream of tartar until soft peaks form. Gradually sprinkle in remaining 1/2 cup granulated sugar, 2 tablespoons at a time, and beat until whites just stand in stiff peaks when beaters are lifted. With rubber spatula, gently fold one-third of whites into egg-yolk mixture to loosen the batter, then fold in remaining whites.<br />Pour batter into ungreased 10-inch angel food cake pan. Bake 60 to 65 minutes or until top springs back when lightly touched with finger. Invert cake in pan on metal funnel or bottle; cool completely, about 2 hours. With knife, carefully loosen cake from side and center of pan. Remove cake from pan and place right side up on cake plate.<br /><br />Tangerine Glaze:<br /><br />From tangerines, grate 1 teaspoon peel and squeeze 2 tablespoons plus 1 teaspoon juice. In small bowl, stir together confectioners? sugar, vanilla, tangerine peel, and 2 tablespoons tangerine juice until smooth, adding remaining teaspoon juice if necessary for good spreading consistency. Spoon glaze over cooled cake, spreading glaze with back of spoon and allowing glaze to run down sides of cake. Let stand until glaze is set, about 30 minutes. Decorate with Candy Daffodils.<br /><br />Candy Daffodils:<br /><br />For each daffodil, on waxed paper, with rolling pin, roll out yellow and green fruit chews to 1/8-inch thickness . (If too stiff to roll, warm candy in microwave on High 2 to 3 seconds to soften.) From 1 or 2 rolled yellow pieces, cut five 1 1/4-inch teardrop shapes. Pinch together wider end of each teardrop, creating fold of a petal, and slightly pinch narrow end, rounding to shape like a petal. Cut green piece into two or three 1 1/4-inch leaf shapes. Arrange petals, wide end toward center, to resemble flower; press together in center, using a drop of water, if necessary, to help petals stick together. Trim small piece from rounded end of spice drop. Cut out small piece from center of flat end of spice drop; sprinkle with some nonpareils . Press smaller end of spice drop into center of flower. Press green leaves to attach to back of flower. Repeat to make 4 daffodils in all. Do not refrigerate candy flowers.<br /><br />Enjoy the <span style="font-weight: bold;">Taste of Tangerine Chiffon Cake!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-16332166654941210982009-09-06T11:41:00.000-07:002009-09-06T11:48:44.360-07:00Pumpkin Sheet Cake Recipe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqQD54X1ZtI/AAAAAAAAAQ0/78By6QDLtcs/s1600-h/Pumpkin+Sheet+Cake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 314px;" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqQD54X1ZtI/AAAAAAAAAQ0/78By6QDLtcs/s320/Pumpkin+Sheet+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5378428147906995922" border="0" /></a><br />Ingredients:<br /><br />1 can (16 ounces) pumpkin<br />2 cups sugar<br />1 cup vegetable oil<br />4 eggs, lightly beaten<br />2 cups all-purpose flour<br />2 teaspoons baking soda<br />1 teaspoon ground cinnamon<br />1/2 teaspoon salt<br /><br />Frosting:<br /><br />1 package (3 ounces) cream cheese, softened<br />5 tablespoons butter or margarine, softened<br />1 teaspoon vanilla extract<br />1-3/4 cups confectioners' sugar<br />3 to 4 teaspoons milk<br />Chopped nuts<br /><br />Recipe for <span style="font-weight: bold;">Pumpkin Sheet Cake Recipe</span>.<br /><br />In a mixing bowl, beat pumpkin, sugar and oil. Add eggs; mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 for 25-30 minutes or until cake tests done. Cool. For frosting, beat the cream cheese, butter and vanilla in a mixing bowl until smooth. Gradually add sugar; mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Pumpkin Sheet Cake Recipe</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com1tag:blogger.com,1999:blog-4265994302626888435.post-10303583045584340502009-09-06T11:34:00.000-07:002009-09-06T11:41:41.070-07:00Neiman Marcus Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SqQCW_fXEdI/AAAAAAAAAQs/7F2czGmCCtg/s1600-h/Neiman+Marcus+Cake.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SqQCW_fXEdI/AAAAAAAAAQs/7F2czGmCCtg/s320/Neiman+Marcus+Cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5378426449010561490" border="0" /></a><br />Ingredients:<br /><br />1 box butter recipe cake mix<br />5 eggs<br />1 stick butter/margarine, softnened<br />1 1/2 cup chopped pecans<br />1 6 oz bag chocolate chips<br />1 8 oz cream cheese, softened<br />1 lb powdered sugar<br /><br />Recipe for <span style="font-weight: bold;">Neiman Marcus Cake</span>.<br /><br />Preheat oven to 350 degrees.<br />Combine cake mix, two of the eggs and butter. Mix well. Spread in a greased 9x13" pan. Sprinkle 1 cup of the pecans and all the chocolate chips over batter. In another bowl, combine cream cheese, 3 eggs, sugar and the remaining half cup pecans. Mix well and pour over pecans and chocolate chips. Bake at 350 degrees for 45-60 minutes or until firm on top.<br /><br />Enjoy the taste of <span style="font-weight: bold;">Neiman Marcus Cake</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com8tag:blogger.com,1999:blog-4265994302626888435.post-87201889595028930372009-09-06T03:21:00.000-07:002009-09-06T03:27:53.998-07:00Marinated Baked Pork Chops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_F_nmIrP2cIQ/SqOOoUrHMDI/AAAAAAAAAQk/NQl1HQWzoCw/s1600-h/Marinated+Baked+Pork+Chops.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 250px;" src="http://2.bp.blogspot.com/_F_nmIrP2cIQ/SqOOoUrHMDI/AAAAAAAAAQk/NQl1HQWzoCw/s320/Marinated+Baked+Pork+Chops.jpg" alt="" id="BLOGGER_PHOTO_ID_5378299203405951026" border="0" /></a><br />Ingredients:<br /><br />1 Tbsp. soy sauce<br />2 Tbsp. vegetable oil<br />1 Tbsp. Worcestershire sauce<br />1 tsp. lemon juice<br />2 Tbsp. brown sugar 2 Tbsp. ketchup<br />6 pork chops, trimmed<br /><br />Recipe for <span style="font-weight: bold;">Marinated Baked Pork Chops</span>.<br /><br />Preheat oven to 350^.<br />In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.<br />Place pork chops in a medium baking dish, and spread with ½ the sauce.<br />Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce.<br />Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Marinated Baked Pork Chops</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-55293513333642378462009-09-06T03:12:00.000-07:002009-09-06T03:21:24.463-07:00Restaurant-Style Potato Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqONHK61OwI/AAAAAAAAAQc/lOSyL6uInqw/s1600-h/Restaurant-Style+Potato+Salad.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 250px; height: 250px;" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/SqONHK61OwI/AAAAAAAAAQc/lOSyL6uInqw/s320/Restaurant-Style+Potato+Salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5378297534340217602" border="0" /></a><br />Ingredients:<br /><br />2 lbs. russet potatoes<br />1 cup mayonnaise<br />4 tsp. sweet pickle relish<br />4 tsp. white sugar<br />2 tsp. chopped white onion<br />2 tsp. prepared mustard<br />1 tsp. white wine vinegar<br />1 tbsp. minced celery<br />1 tsp. minced pimiento<br />½ tsp. shredded carrot ¼ tsp. dried parsley<br />¼ tsp. ground black pepper<br />salt, to taste<br /><br />Recipe for <span style="font-weight: bold;">Restaurant-Style Potato Salad</span>.<br /><br />Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. In a large bowl, combine the potatoes, mayonnaise, sweet relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper and salt. Mix well. Chill and serve.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Restaurant-Style Potato Salad</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-86613727804909473042009-09-02T09:11:00.000-07:002009-09-02T09:16:44.507-07:00Beer Cheese Pretzel and Dip<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sp6aYr3WcsI/AAAAAAAAAQU/3PGdxkAnMz8/s1600-h/Beer+Cheese+Pretzel+and+Dip.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/Sp6aYr3WcsI/AAAAAAAAAQU/3PGdxkAnMz8/s320/Beer+Cheese+Pretzel+and+Dip.jpg" alt="" id="BLOGGER_PHOTO_ID_5376904754009371330" border="0" /></a><br />Ingredients:<br /><br />1 (16 ounce) package hot bread roll mix with yeast<br />1 cup shredded sharp Cheddar cheese<br />1 1/4 cups beer<br />1 egg, beaten<br />2 tablespoons kosher salt<br />1 (8 ounce) package cream cheese, diced and softened<br />1 (8 ounce) package processed cheese, cubed<br />3/4 teaspoon garlic powder<br />1/2 cup beer, room temperature<br /><br />Recipe for <span style="font-weight: bold;">Beer Cheese Pretzel and Dip</span>.<br /><br />Preheat oven to 350 degrees F (175 degrees C).<br />In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. Bake 25 minutes in the preheated oven, or until golden brown. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Beer Cheese Pretzel and Dip!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-51338712954835614472009-09-02T08:51:00.000-07:002009-09-02T11:00:32.669-07:00Baked Kibbeh<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/Sp6XxN8bHOI/AAAAAAAAAQM/uJGCN6JLpnE/s1600-h/Baked+Kibbeh.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 213px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/Sp6XxN8bHOI/AAAAAAAAAQM/uJGCN6JLpnE/s320/Baked+Kibbeh.jpg" alt="" id="BLOGGER_PHOTO_ID_5376901876939431138" border="0" /></a><br /><span style="font-family: arial;font-size:130%;" ><span style="font-size:100%;">Ingredients:</span><br /><br /><span style="font-size:100%;">Filling</span></span><br /><br /><span style="font-family: arial;">1 medium onion, finely chopped</span><br /><span style="font-family: arial;">2 tablespoons olive oil</span><br /><span style="font-family: arial;">1/2 lb ground lamb (not lean)</span><br /><span style="font-family: arial;">1/2 teaspoon ground allspice</span><br /><span style="font-family: arial;">1/2 teaspoon salt</span><br /><span style="font-family: arial;">1/4 teaspoon cinnamon</span><br /><span style="font-family: arial;">1/4 teaspoon black pepper</span><br /><span style="font-family: arial;">1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted</span><br /><br /><span style="font-family: arial;font-size:100%;" >Bulgur Mixture</span><br /><br /><span style="font-family: arial;">1 cup fine bulgur (6 1/2 oz)</span><br /><span style="font-family: arial;">1 medium onion, coarsely chopped</span><br /><span style="font-family: arial;">1 lb ground lamb (not lean)</span><br /><span style="font-family: arial;">1 teaspoon ground allspice</span><br /><span style="font-family: arial;">1 teaspoon salt</span><br /><span style="font-family: arial;">1/2 teaspoon cinnamon</span><br /><span style="font-family: arial;">1/2 teaspoon black pepper</span><br /><span style="font-family: arial;">2 1/2 tablespoons olive oil</span><br /><br /><br /><span style="font-family: arial;">Recipe for </span><span style="font-weight: bold; font-family: arial;">Baked Kibbeh</span><span style="font-family: arial;">.</span><br /><br /><span style="font-family: arial;font-size:100%;" >Filling:</span><span style="font-size:100%;"><br /></span><br /><span style="font-family: arial;">Cook onion in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until golden, 8 to 10 minutes. Add lamb, allspice, salt, cinnamon, and pepper and cook, stirring and breaking up lumps, until lamb is no longer pink, about 5 minutes. Remove from heat and stir in 1/3 cup pine nuts.</span><br /><br /><span style="font-family: arial;font-size:100%;" >Bulgur Mixture:</span><br /><br /><span style="font-family: arial;">Preheat oven to 400°F.</span><br /><span style="font-family: arial;">Cover bulgur by 1 inch with cold water in a bowl. When dust and chaff rise to surface, pour off water, then repeat rinsing 2 more times. Cover rinsed bulgur with cold water by 1 inch and let stand 10 minutes. Drain in a fine-mesh sieve, pressing hard on bulgur to remove excess liquid, and transfer to a large bowl. Pulse onion in a food processor until finely chopped. Add lamb, allspice, salt, cinnamon, and pepper and pulse until onion is finely minced (meat will look smooth). Add to bulgur and mix with your hands to combine well.</span><br /><br /><span style="font-weight: bold; font-family: arial;font-size:100%;" >Bake Kibbeh:</span><br /><br /><span style="font-family: arial;">Lightly grease pie plate with 1/2 tablespoon olive oil. Press half of bulgur mixture evenly onto bottom and up side of plate (up 1 inch if using skillet). Spoon filling evenly over bulgur mixture. Spoon remaining bulgur mixture over filling and spread to cover, smoothing top. Brush top with remaining olive oil and score in a crosshatch pattern with a paring knife. Bake kibbeh in middle of oven until cooked through, 35 to 40 minutes. Preheat broiler. Broil kibbeh 5 to 7 inches from heat until top is golden brown and crusty, 3 to 5 minutes. Let stand 5 minutes before serving.</span><br /><br /><span style="font-family: arial;">Enjoy the Taste of </span><span style="font-weight: bold; font-family: arial;">Baked Kibbeh!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-82900210539688003362009-09-02T08:46:00.000-07:002009-09-02T08:51:00.873-07:00Baked Clams<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/Sp6UMaF9ilI/AAAAAAAAAQE/meXm7ovKwK0/s1600-h/Baked+Clams.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 198px;" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/Sp6UMaF9ilI/AAAAAAAAAQE/meXm7ovKwK0/s320/Baked+Clams.jpg" alt="" id="BLOGGER_PHOTO_ID_5376897946010618450" border="0" /></a><br /><span style="font-family:Verdana;"><span style="color:#003366;"><b><a name="Baked_Clams"></a></b></span>Ingredients:<br /> <br /> 2-4 cloves garlic, finely chopped<br /> 1 cup (250 ml) bread crumbs (preferably homemade)<br /> 1/4 cup (60 ml) freshly grated Parmesan cheese<br /> 1/4 cup (60 ml) finely chopped parsley<br /> 3 Tbs (45 ml) extra-virgin olive oil<br /> Salt and freshly ground pepper to taste<br /> 36 small clams such as cherrystones, shucked, 36 half shells reserved<br /> 2 Tbs (30 ml) lemon juice<br /> 4-6 Tbs (60-90 ml) butter, melted<br /> Lemon wedges for garnish<br /> <br />Recipe for </span><span style="font-weight: bold;">Baked Clams</span>.<br /><span style="font-family:Verdana;"><br />Combine the garlic, bread crumbs, Parmesan, parsley, olive oil, salt, and pepper in a small bowl and stir to combine. Coarsely chop the clams and combine with the lemon juice in a separate bowl. Place the clam shells on a baking sheet, using a thin bed of rock salt to stabilize them if desired, and divide the chopped clams between them. Top with the bread crumb mixture and drizzle with the butter. Cook under a preheated broiler until the topping is golden brown and the clams are bubbling, about 2 minutes. Garnish with lemon wedges. Serves 4 to 6.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Baked Clams</span>!<br /></span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-66801458484273145622009-09-02T04:55:00.000-07:002009-09-02T08:46:26.741-07:00Bagna Cauda<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_F_nmIrP2cIQ/Sp6TSdqk_2I/AAAAAAAAAP8/92IGMXoRsM0/s1600-h/Bagna+Cauda.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_F_nmIrP2cIQ/Sp6TSdqk_2I/AAAAAAAAAP8/92IGMXoRsM0/s320/Bagna+Cauda.jpg" alt="" id="BLOGGER_PHOTO_ID_5376896950537092962" border="0" /></a><br />Ingredients:<br /><br />2 cups (500 ml) heavy cream<br />4 Tbs (60 ml) butter<br />8 anchovy fillets, rinsed and finely chopped<br />1 tsp (5 ml) finely chopped garlic<br />Fresh vegetables of your choice, such as cucumbers, carrots, fennel, sweet bell peppers, celery, scallions, romaine lettuce, tomatoes, and mushrooms, cut into a size and shape suitable for dipping<br />Italian bread sticks or Italian bread<br /><br />Recipe for <span style="font-weight: bold;">Bagna Cauda</span>.<br /><br />Simmer the cream over a low flame, uncovered, in a small saucepan for about 20 minutes, or until reduced to about half its original volume. In a fondue pot, or other flame proof enameled or earthenware casserole that fits over a candle warmer or electric hot tray, melt the butter over low heat. Add the anchovies and the garlic and stir for about 1 minute. Add the reduced cream and bring the sauce to a simmer, stirring occasionally. Do not let the sauce boil. Serve immediately with the cold raw vegetables and the bread sticks or Italian bread for dipping. If the butter and the cream separate at the table, recombine them using a wire whisk. Serves 6 to 8 as an appetizer, 3 to 4 as a main dish.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Bagna Cauda</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-87943048481628567852009-09-02T04:52:00.000-07:002009-09-02T04:55:21.563-07:00Chicken, Bacon and Leek Pasta Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_F_nmIrP2cIQ/Sp5dILmiLqI/AAAAAAAAAP0/COK02Nh3Omw/s1600-h/Chicken,+Bacon+and+Leek+Pasta+Bake.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 259px; height: 320px;" src="http://3.bp.blogspot.com/_F_nmIrP2cIQ/Sp5dILmiLqI/AAAAAAAAAP0/COK02Nh3Omw/s320/Chicken,+Bacon+and+Leek+Pasta+Bake.jpeg" alt="" id="BLOGGER_PHOTO_ID_5376837400261701282" border="0" /></a><br />Ingredients:<br /><br />1 tbsp olive oil<br />100g pack bacon lardons<br />450g (1lb) boneless and skinless chicken thighs, chopped<br />3 medium leeks, chopped<br />300g (11oz) macaroni pasta<br />350g tub ready-made cheese sauce<br />2 tsp Dijon mustard<br />2 tbsp freshly chopped flat-leafed parsley<br />25g (1oz) freshly grated Parmesan<br /><br />Recipe for <span style="font-weight: bold;">Chicken, Bacon and Leek Pasta Bake</span>.<br /><br />Heat oil in a large frying pan. Add bacon and chicken and cook for 7–8min. Add the leeks and continue cooking for 4–5min. Meanwhile, cook the pasta according to the packet instructions. Drain well. Preheat the grill. Add the cheese sauce, mustard, bacon, chicken, leek and parsley to the pasta and mix. Tip into a heatproof 2.1 litre (33/4 pint) dish and sprinkle with parmesan. Grill for 4–5min until golden.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Chicken, Bacon and Leek Pasta Bake!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com2tag:blogger.com,1999:blog-4265994302626888435.post-1368583500954682702009-08-31T02:21:00.000-07:002009-08-31T02:27:13.267-07:00Mole Poblano<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpuXaPv_DiI/AAAAAAAAAPs/pyfYIOOjGGw/s1600-h/Mole+Poblano.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 179px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpuXaPv_DiI/AAAAAAAAAPs/pyfYIOOjGGw/s320/Mole+Poblano.jpg" alt="" id="BLOGGER_PHOTO_ID_5376057057357008418" border="0" /></a><br />Ingredients:<br /><br />6 boneless chicken breasts<br />2 tablespoons vegetable oil<br />1 (15 ounce) can tomato sauce<br />1/2 cup picante sauce<br />4 teaspoons cocoa, unsweetened<br />1 teaspoon ground cumin<br />1 teaspoon oregano leaves, crushed<br />1/2 teaspoon garlic salt<br />dash gound cloves, nutmeg and allspice<br /><br />Recipe for <span style="font-weight: bold;">Mole Poblano</span>.<br /><br />Pound chicken to 1/2 inch thickness (if desired). Lightly brown in oil in large skillet; drain. Combine remaining ingredients and mix well. Pour over chicken in skillet. Bring to boil, reduce heat, cover and simmer gently for 10 minutes. Remove chicken to serving platter and keep warm. Cook and stir sauce until slightly thickened, about 5 minutes and spoon over chicken.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Mole Poblano</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com1tag:blogger.com,1999:blog-4265994302626888435.post-33816083942655898132009-08-31T02:13:00.000-07:002009-08-31T02:19:42.323-07:00Baked Parmesan Scallops<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SpuVbMzmB5I/AAAAAAAAAPk/MI8g8nolfsA/s1600-h/Baked+Parmesan+Scallops.jpeg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 288px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SpuVbMzmB5I/AAAAAAAAAPk/MI8g8nolfsA/s320/Baked+Parmesan+Scallops.jpeg" alt="" id="BLOGGER_PHOTO_ID_5376054874723452818" border="0" /></a><br />Ingredients:<br /><br />1/2 lb. large scallops<br />1/4 cup each plain breadcrumbs, white wine, chopped fresh parsley<br />1 tsp. butter or margarine<br />2 tbsp. grated parmesan cheese<br />to taste salt and freshly ground pepper<br /><br />Recipe for <span style="font-weight: bold;">Baked Parmesan Scallops</span>.<br /><br />Preheat oven to 350° F. Rinse scallops and place in a small baking dish just large enough to hold them in 1 layer. Sprinkle with bread crumbs and toss to coat. Cut butter into bits and divide among scallops. Add wine to baking dish and bake for 15 minutes. Remove from oven and turn on broiler. Sprinkle scallops with parmesan cheese and place under broiler for 5 - 10 seconds. Watch carefully, as they brown quickly. Season with salt and pepper to taste.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Baked Parmesan Scallops</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-21771857201942154182009-08-31T02:03:00.000-07:002009-08-31T02:13:36.995-07:00Tomato, Corn, and Basil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SpuUOPb-S-I/AAAAAAAAAPc/2OcKBcLZ-bM/s1600-h/Tomato,+Corn,+and+Basil+Soup.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SpuUOPb-S-I/AAAAAAAAAPc/2OcKBcLZ-bM/s320/Tomato,+Corn,+and+Basil+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5376053552579759074" border="0" /></a><br />Ingredients:<br /><br />1 cup finely chopped onion<br />2 Tbsp extra-virgin olive oil<br />3-4 cloves garlic, minced<br />28 oz canned, crushed tomatoes, preferably organic<br />1 cup purified water<br />3 cups fresh corn kernels cut from the cob, or<br />1 lb frozen sweet corn, preferably organic<br />Salt and freshly ground black pepper to taste<br />1 cup finely chopped fresh basil<br /><br />Recipe for <span style="font-weight: bold;">Tomato, Corn, and Basil Soup</span>.<br /><br />Sauté the onions in the olive oil in a saucepan over medium-high heat until they just begin to brown. Add the garlic and saute for a minute, stirring constantly. Pour in the tomatoes and cook, stirring occasionally, until they give up their juice. Cover and continue cooking about 5 minutes more. Add the water and corn to the soup and cook until the corn is soft and the kernels lose their raw taste, about 5 minutes. Season to taste with salt and pepper. Stir in the basil, mix well, remove from heat, and serve immediately.<br /><br />Enjoy the Taste of T<span style="font-weight: bold;">omato, Corn, and Basil Soup</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-46974287175595414302009-08-31T01:56:00.000-07:002009-08-31T02:03:00.361-07:00Salmon and Macaroni Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpuRne5-XJI/AAAAAAAAAPU/BfqfXMJ5NFo/s1600-h/Salmon+and+Macaroni+Casserole.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 202px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpuRne5-XJI/AAAAAAAAAPU/BfqfXMJ5NFo/s320/Salmon+and+Macaroni+Casserole.jpg" alt="" id="BLOGGER_PHOTO_ID_5376050687693970578" border="0" /></a><br />Ingredients:<br /><br />1 medium onion, Chopped<br />1/4 cup butter<br />2 tablespoons flour<br />15 1/2 ounces canned salmonU, Undrained<br />1 3/4 cup milk<br />1/4 teaspoon salt<br />1/8 teaspoon paprika<br />1 tablespoon lemon juice<br />1/4 cup chopped fresh parsley<br />3 cups hot cooked elbow macaroni, or other pasta<br />1 cup shredded Cheddar cheese<br /><br />Recipe for <span style="font-weight: bold;">Salmon and Macaroni Casserole.</span><br /><br />Drain salmon, reserving liquid. Cook onion in butter, stirring frequently, until tender. Stir in flour until blended. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in reserved salmon liquid and the milk. Cook over low heat, stirring constantly, until slightly thickened; remove from heat. Stir in salt, paprika, lemon juice, and parsley. Layer macaroni, salmon, and 3/4 cup of the cheese in ungreased 2-quart casserole. Pour sauce over cheese. Sprinkle with remaining cheese. Bake uncovered in 375F degree oven 20 to 25 minutes or until cheese is brown.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Salmon and Macaroni Casserole</span>!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0tag:blogger.com,1999:blog-4265994302626888435.post-62573258711603297882009-08-30T00:35:00.000-07:002009-08-30T00:48:40.412-07:00Shrimp Enchiladas Verde<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/Spos4a52OhI/AAAAAAAAAPM/hrsz2NVd08g/s1600-h/Shrimp+Enchiladas+Verde.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 300px; height: 300px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/Spos4a52OhI/AAAAAAAAAPM/hrsz2NVd08g/s320/Shrimp+Enchiladas+Verde.JPG" alt="" id="BLOGGER_PHOTO_ID_5375658453026355730" border="0" /></a><br /><span style="font-size:100%;">Ingredients:</span><br /><br />1 pound peeled cooked shrimp (21-25 per pound; thawed if frozen), tails removed, diced<br />1 cup frozen corn, thawed<br />2 4-ounce cans chopped green chiles (not drained)<br />2 cups canned green enchilada sauce or green salsa, divided<br />12 corn tortillas<br />1 15-ounce can nonfat refried beans<br />1 cup reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar<br />1/2 cup chopped fresh cilantro<br />1 lime, cut into wedges<br /><br /><span style="font-size:100%;">Recipe for <span style="font-weight: bold;">Shrimp Enchiladas Verde.</span></span><br /><br />Preheat oven to 425ºF. Coat a 9-by-13-inch glass baking dish with cooking spray. Combine shrimp, corn, chiles and ½ cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2½ minutes. Spread ¼ cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.<br /><br />Enjoy the taste of Shrimp Enchiladas Verde!Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com1tag:blogger.com,1999:blog-4265994302626888435.post-53676567957062109392009-08-30T00:28:00.000-07:002009-08-30T00:49:11.729-07:00Tortilla Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SporwEyr4FI/AAAAAAAAAPE/MJFGMrDcxY8/s1600-h/Tortilla+Soup.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_F_nmIrP2cIQ/SporwEyr4FI/AAAAAAAAAPE/MJFGMrDcxY8/s320/Tortilla+Soup.jpg" alt="" id="BLOGGER_PHOTO_ID_5375657210140155986" border="0" /></a><br /><span style="font-size:100%;">Ingredients:</span><br /><br />1/4 bunch cilantro, well washed (leaves only)<br />2-3 garlic cloves<br />1/2 small onion, chopped<br />1 small can of green chilies<br />6 cups chicken stock/broth<br />1 (14.5 ounce) can tomatoes<br />1 tsp. ground cumin<br />1 tsp. salt<br />2 tbsp. cornstarch dissolved in a small amount of water<br />Corn tortillas (about 10) cut into thin strips<br />vegetable oil<br />1-2 cups cooked chicken (2 oz. per serving)<br />Monterey Jack cheese (1 oz. per serving)<br />1-2 avocados, peeled, pitted and sliced<br /><br /><span style="font-size:100%;">Recipe for<span style="font-weight: bold;"> </span>Tortilla Soup.</span><br /><br />Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup. Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.<br /><br />Enjoy the Taste of <span style="font-weight: bold;font-size:100%;" >Chicken Tortilla Soup!</span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com1tag:blogger.com,1999:blog-4265994302626888435.post-6849346718457120112009-08-30T00:20:00.000-07:002009-08-30T00:49:45.346-07:00Speedy Layered Chicken Enchilada Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpopytritBI/AAAAAAAAAO8/wxioImxBk4A/s1600-h/Speedy+Layered+Chicken+Enchilada+Pie.png"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 275px; height: 200px;" src="http://1.bp.blogspot.com/_F_nmIrP2cIQ/SpopytritBI/AAAAAAAAAO8/wxioImxBk4A/s320/Speedy+Layered+Chicken+Enchilada+Pie.png" alt="" id="BLOGGER_PHOTO_ID_5375655056452531218" border="0" /></a><br /><span style="font-size:100%;"><span style="font-size:100%;">Ingredients:</span><br /><br />1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)<br />2 cups cubed cooked chicken<br />1/2 cup uncooked instant rice<br />2 cups shredded reduced-fat Monterey Jack cheese (8 oz)<br />1 can (15 oz) Progresso black beans, drained, rinsed<br />1 can (19 oz) Old El Paso hot enchilada sauce<br />1 cup Green Giant frozen white shoepeg corn (from 9-oz box), thawed, drained<br />1 cup Old El Paso Thick 'n Chunky salsa<br />2 tablespoons thinly sliced green onions<br />Reduced-fat sour cream, if desired<br />Chopped green onions, if desired<br /><br /><span style="font-size:100%;">Recipe for <span style="font-weight: bold;">Speedy Layered Chicken Enchilada Pie</span>.</span><br /><br />Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inchwide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce. Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions. Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions.<br /><br />Enjoy the Taste of <span style="font-weight: bold;">Speedy Layered Chicken Enchilada Pi</span>e!<br /></span>Ahmad Shahhttp://www.blogger.com/profile/03207346690844607796noreply@blogger.com0