Marinated Grilled Shrimp

Ingredients:

3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers

Recipe for Marinated Grilled Shrimp.

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. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Enjoy the Taste of Marinated Grilled Shrimp!

Grilled Portobello Mushrooms

Ingredients:

3 portobello mushrooms
1/4 cup canola oil
3 tablespoons chopped onion
4 cloves garlic, minced
4 tablespoons balsamic vinegar

Recipe for Grilled Portobello Mushrooms.

Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour. Grill over hot grill for 10 minutes. Serve immediately.

Enjoy the Taste of Grilled Portobello Mushrooms!

Antipasto Pasta Salad

Ingredients:

1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Recipe for Antipasto Pasta Salad.

Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water. 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. 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.

Enjoy the Taste of Antipasto Pasta Salad!

April's Deviled Eggs

Ingredients:

4 eggs
1 tablespoon prepared mustard
1 tablespoon mayonnaise
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
1 pinch paprika, for garnish

Recipe for April's Deviled Eggs.

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. Remove the shells and cut the eggs lengthwise to remove the yolks. Place yolks in a medium sized mixing bowl. 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.

Enjoy the Taste of April's Deviled Eggs!

Blue Cheese Ball

Ingredients:

2 (8 ounce) packages cream cheese, softened
1 cup crumbled blue cheese
1 cup shredded sharp Cheddar cheese
1/4 cup minced onion
1 tablespoon Worcestershire sauce
1 cup chopped walnuts

Recipe for Blue Cheese Ball.

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. 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.

Enjoy the Taste of Blue Cheese Ball!

Classic Chicken Noodle Soup

Ingredients:

1 recipe Fast Chicken Soup Base
3 cups egg noodles
1 cup frozen green peas
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Recipe for Classic Chicken Noodle Soup.

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.


Enjoy the Taste of Classic Chicken Noodle Soup!

Mandarin Chicken Pasta Salad

Ingredients:

1 teaspoon finely chopped, peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed
1 (8 ounce) package bow tie pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 fresh spinach
1 can mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

Recipe for Mandarin Chicken Pasta Salad.

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.

Enjoy the Taste of Mandarin Chicken Pasta Salad!

Ice Box Pudding

Ingredients:

1 1/2 cakes German sweet chocolate
3 tablespoons water
3 tablespoons confectioners sugar
5 eggs
1 teaspoon vanilla or almont extract
1 teaspoon powdered coffee
2 packages ladyfingers
1 cup whipped cream

Recipe for Ice Box Pudding.

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.

Enjoy the Taste of Ice Box Pudding!

Tangerine Chiffon Cake

Ingredients:

Cake:

4 tangerines or 3 navel oranges
2 1/4 c. cake flour
1 TBSP. baking powder
3/4 tsp. salt
1 1/2 c. granulated sugar
1/2 c. vegetable oil
5 large eggs, separated
2 large egg whites
1/2 tsp. cream of tartar

Glaze:

2 tangerines or 1 navel orange
1 1/2 c. confectioners' sugar
1/4 teaspoon(s) vanilla extract

Candy Daffodils:

4 to 8 yellow fruit chews (depending on size), such as Laffy Taffy or Starburst
4 green fruit chews, such as Laffy Taffy or Tootsie Roll
4 small orange spice drops
1 container (1 ounce) white nonpareils

Recipe for Tangerine Chiffon Cake.

Chiffon Cake:

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.
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.
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.

Tangerine Glaze:

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.

Candy Daffodils:

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.

Enjoy the Taste of Tangerine Chiffon Cake!

Pumpkin Sheet Cake Recipe

Ingredients:

1 can (16 ounces) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Frosting:

1 package (3 ounces) cream cheese, softened
5 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
1-3/4 cups confectioners' sugar
3 to 4 teaspoons milk
Chopped nuts

Recipe for Pumpkin Sheet Cake Recipe.

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.

Enjoy the Taste of Pumpkin Sheet Cake Recipe!

Neiman Marcus Cake

Ingredients:

1 box butter recipe cake mix
5 eggs
1 stick butter/margarine, softnened
1 1/2 cup chopped pecans
1 6 oz bag chocolate chips
1 8 oz cream cheese, softened
1 lb powdered sugar

Recipe for Neiman Marcus Cake.

Preheat oven to 350 degrees.
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.

Enjoy the taste of Neiman Marcus Cake!

Marinated Baked Pork Chops

Ingredients:

1 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. Worcestershire sauce
1 tsp. lemon juice
2 Tbsp. brown sugar 2 Tbsp. ketchup
6 pork chops, trimmed

Recipe for Marinated Baked Pork Chops.

Preheat oven to 350^.
In a small bowl, thoroughly blend soy sauce, vegetable oil, Worcestershire sauce, lemon juice, brown sugar, and ketchup.
Place pork chops in a medium baking dish, and spread with ½ the sauce.
Bake pork chops 30 minutes in the preheated oven. Turn, and spread with remaining sauce.
Continue baking 30 minutes, or until internal temperature of the chops has reached 160^.

Enjoy the Taste of Marinated Baked Pork Chops!

Restaurant-Style Potato Salad

Ingredients:

2 lbs. russet potatoes
1 cup mayonnaise
4 tsp. sweet pickle relish
4 tsp. white sugar
2 tsp. chopped white onion
2 tsp. prepared mustard
1 tsp. white wine vinegar
1 tbsp. minced celery
1 tsp. minced pimiento
½ tsp. shredded carrot ¼ tsp. dried parsley
¼ tsp. ground black pepper
salt, to taste

Recipe for Restaurant-Style Potato Salad.

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.

Enjoy the Taste of Restaurant-Style Potato Salad!

Beer Cheese Pretzel and Dip

Ingredients:

1 (16 ounce) package hot bread roll mix with yeast
1 cup shredded sharp Cheddar cheese
1 1/4 cups beer
1 egg, beaten
2 tablespoons kosher salt
1 (8 ounce) package cream cheese, diced and softened
1 (8 ounce) package processed cheese, cubed
3/4 teaspoon garlic powder
1/2 cup beer, room temperature

Recipe for Beer Cheese Pretzel and Dip.

Preheat oven to 350 degrees F (175 degrees C).
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.

Enjoy the Taste of Beer Cheese Pretzel and Dip!

Baked Kibbeh

Ingredients:

Filling

1 medium onion, finely chopped
2 tablespoons olive oil
1/2 lb ground lamb (not lean)
1/2 teaspoon ground allspice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1/3 cup pine nuts plus 2 tablespoons for garnish, all toasted

Bulgur Mixture

1 cup fine bulgur (6 1/2 oz)
1 medium onion, coarsely chopped
1 lb ground lamb (not lean)
1 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon black pepper
2 1/2 tablespoons olive oil


Recipe for Baked Kibbeh.

Filling:

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.

Bulgur Mixture:

Preheat oven to 400°F.
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.

Bake Kibbeh:

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.

Enjoy the Taste of Baked Kibbeh!

Baked Clams

Ingredients:

2-4 cloves garlic, finely chopped
1 cup (250 ml) bread crumbs (preferably homemade)
1/4 cup (60 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) finely chopped parsley
3 Tbs (45 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
36 small clams such as cherrystones, shucked, 36 half shells reserved
2 Tbs (30 ml) lemon juice
4-6 Tbs (60-90 ml) butter, melted
Lemon wedges for garnish

Recipe for Baked Clams.

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.

Enjoy the Taste of Baked Clams!

Bagna Cauda

Ingredients:

2 cups (500 ml) heavy cream
4 Tbs (60 ml) butter
8 anchovy fillets, rinsed and finely chopped
1 tsp (5 ml) finely chopped garlic
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
Italian bread sticks or Italian bread

Recipe for Bagna Cauda.

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.

Enjoy the Taste of Bagna Cauda!

Chicken, Bacon and Leek Pasta Bake

Ingredients:

1 tbsp olive oil
100g pack bacon lardons
450g (1lb) boneless and skinless chicken thighs, chopped
3 medium leeks, chopped
300g (11oz) macaroni pasta
350g tub ready-made cheese sauce
2 tsp Dijon mustard
2 tbsp freshly chopped flat-leafed parsley
25g (1oz) freshly grated Parmesan

Recipe for Chicken, Bacon and Leek Pasta Bake.

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.

Enjoy the Taste of Chicken, Bacon and Leek Pasta Bake!