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Saturday, May 7, 2016

Bakes Clams Recipe

2 doz. clams 
4 tbsp. olive oil 
2 cloves garlic, minced 
1 med. onion, chopped 
1 tbsp. bread crumbs 
1 tsp. parsley or chives 
1/4 tsp. oregano 
Salt & pepper 
Grated Parmesan cheese
Lemon juice 
 
Scrub clams with stiff brush under cold water until all grit is removed.  Saute onion and garlic until golden.  Remove clams from shell (steam open). 
 Chop up clams very fine, mix with bread crumbs, parsley, salt, pepper and oregano.  Fill shells.  Sprinkle with cheese and lemon juice. 
 Dot with butter and place under hot broiler about 5 minutes.  

Saturday, April 16, 2016

No-bake Lemon Cheesecake

1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (6 ounce) box lemon Jell-O
1 cup boiling water 8 ounces cream cheese
1 cup granulated sugar
1 teaspoon vanilla extract
3 tablespoons lemon juice
1 (12 ounce) can evaporated milk
1 (16 ounce) can cherry pie filling

In a small bowl, mix the melted butter into the graham cracker crumbs.

Press 2 cups of the crumb mixture into the bottom of a 9 x 13-inch pan. Save remaining crumbs for topping.Dissolve the lemon Jell-O in boiling water and set aside to cool.

In a medium bowl, beat the cream cheese, sugar and vanilla extract together. Stir in the dissolved Jell-O and lemon juice.In a separate bowl, whip the evaporated milk. Fold into the cream cheese mixture, then pour it all into the graham cracker covered pan.

Chill for 4 hours.Top with the cherry pie filling. Sprinkle the remaining crumbs over the top. Keep leftovers refrigerated.


Thursday, April 14, 2016

7 Gables Inn Creamy Banana Tiramisu

Source: 7 Gables Inn - Fairbanks, Alaska

1 1/2 cups milk
2 tablespoons instant coffee crystals
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 small box instant vanilla pudding and pie filling
2 cups frozen nondairy whipped topping, thawed
3 medium, ripe bananas
12 ladyfingers
Additional whipped topping for garnish
1/4 cup semisweet mini chocolate chips, for garnish

Stir together milk and coffee crystals until coffee is almost dissolved.

With hand mixer, beat together cream cheese and sugar in large bowl until smooth and blended. Add pudding mix; gradually beat in coffee mixture until smooth and blended. Gently stir in whipped topping.

To assemble, place one ladyfinger in each 4-ounce custard cup. Top with pudding mixture. Just before serving, place 4 or 5 banana slices atop pudding mixture. Top with whipped cream and garnish with a sprinkling of mini chocolate chips.


For more restaurant recipes, visit Great Restaurant Recipes Blog.

Sunday, April 10, 2016

Cherry Pork Chops Crock Pot Recipe

Cherry Pork Chops Crock Pot Recipe

6 pork chops, cut 3/4 inch thick
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup cherry pie filling
2 teaspoons lemon juice
1 teaspoon chicken bouillon
1/8 teaspoon ground mace

Trim excess fat from pork chops. Brown pork chops in hot skillet with butter. Sprinkle each chop with salt and pepper.

Combine cherry pie filling, lemon juice, chicken bouillon and ground mace in crockpot. Stir well. Place chops in crockpot. Cover. Cook on LOW for 5 hours.

Place chops on platter. Pour cherry sauce over the pork chops.

Enjoy more crock pot recipes.

Wednesday, April 6, 2016

Orange Glazed Chicken With Biscuits

  • 2 cups prepared biscuit mix
  • 2/3 cup orange marmalade
  • 1/2 cup shortening
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (3 to 3 1/2 pound) fryer, cut into serving pieces
  • 2 teaspoons grated orange rind
  • 2/3 cup orange juice
  • 1/2 cup sifted flour


Combine flour, salt and pepper; coat chicken with flour mixture. Brown in hot shortening in heavy skillet. Cover; cook over low heat for 30 minutes or until tender. Place chicken in greased 11 3/4 x 7 1/2-inch baking dish; spread orange marmalade over chicken, reserving 2 tablespoons for biscuits.

Combine biscuit mix, orange rind and orange juice. Roll out; cut into 1 1/2-inch rounds. Place around edge of baking dish. Make a depression in top of each biscuit; fill with 1/2 teaspoon marmalade. Bake at 425 degrees F for 15 minutes or until biscuits are browned.

Yield: 6 servings


Monday, April 4, 2016

Cheesecake Factory Santa Fe Chicken Salad

6 chicken breasts halves
3 cups diced seeded tomatoes
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips


Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Serves 12.


bethyb1951 at Genie Southern Cooking

Saturday, April 2, 2016

Pumpkin Cheesecake Tarts

Pumpkin Cheesecake Tarts

Yield: 12 servings
2/3 cup (about 15) crushed gingersnap cookies
2 tablespoons butter or margarine, melted
8 ounces cream cheese, softened
1 cup LIBBYS 100% Pure Pumpkin
1/2 cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
2 large eggs
2 tablespoons sour cream (optional)
2 tablespoons NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels, (optional)

Heat oven to 325 degrees F. Paper-line 12 muffin cups.

Combine cookie crumbs and butter in small bowl. Press scant tablespoon onto bottom of each of prepared muffin cups. Bake for 5 minutes.

Beat cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla extract in small mixer bowl until blended. Add eggs; beat well. Pour into muffin cups, filling 3/4 full.

Bake for 25 to 30 minutes. Cool in pan on wire rack. Remove tarts from pan; refrigerate. Garnish with sour cream. Place morsels in heavy-duty plastic bag. Microwave on HIGH (100%) power for 20 seconds; knead. Microwave at additional 10-second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over tarts.


Wednesday, March 30, 2016

Italian Baked Chicken Recipe

1 bottle Italian dressing
Boneless, skinless chicken breasts
Parmesan cheese
Garlic powder

Season Italian dressing with garlic powder. (use enough dressing to thoroughly coat chicken). Marinate chicken breasts in seasoned Italian dressing several hours or overnight. Drain chicken in a strainer to remove extra dressing. Place chicken breasts in a baking dish or pan. Sprinkle chicken with parsley flakes.

Bake, uncovered, at 350 degrees F for 20 minutes. Cover chicken, reduce temperature to 325 degrees F and continue to bake for 30 minutes. Sprinkle with Parmesan cheese before serving.


Monday, March 28, 2016

Black Forest Chocolate Cheesecake Recipe

1 1/2 cups chocolate cookie crumbs
3 tablespoons butter or margarine, melted
16 ounces cream cheese, softened
1 (14 ounce) can Eagle Brand Creamy Chocolate Sweetened Condensed Milk
3 eggs
3 tablespoons cornstarch
1 teaspoon almond extract
1 (21 ounce) can cherry pie filling, chilled

Preheat oven to 300 degrees F.

Combine crumbs and butter; press firmly on bottom of 9-inch springform pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, cornstarch and almond extract; mix well. Pour into prepared pan.

Bake 55 minutes, or until center is set. Cool; chill. Top with cherry pie filling before serving. Refrigerate leftovers.


Saturday, March 26, 2016

New York Cheesecake Recipe


1 1/4 cups vanilla wafer crumbs
4 tablespoons butter or margarine, melted
2 tablespoons Equal? Spoonful*
3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal? Spoonful**
2 eggs
2 eggs whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1 teaspoon vanilla
1 pint strawberries, sliced (optional) Strawberry Sauce (optional)

*May substitute 3 packets Equal sweetener

**May substitute 18 packets Equal? sweetener


Mix vanilla wafer crumbs, butter and 2 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Reserve 1 tablespoon of crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan.

Bake in preheated 325 degree F oven until crust is lightly browned, about 8 minutes. Cool on wire rack.

Beat cream cheese and 3/4 cup Equal Spoonful in a large bowl until fluffy; beat in eggs, egg whites, and cornstarch. Mix in sour cream and vanilla until well blended. Pour mixture into crust in pan. " Bake in preheated 325 degree F oven just until set in the center, 45 to 50 minutes.

Remove cheesecake from oven, sprinkle with reserved crumbs. Cool completely on wire rack. Refrigerate 8 hours or overnight. " Remove side of pan; place cheesecake on serving plate.

Serve with strawberries and Strawberry Sauce.Makes 16 servingsNutrition information per serving: 160 cal., 7 g pro., 10 g carb., 10 g fat, 58 mg chol., 208 mg sodiumFood exchanges: 1 milk, 2 fat
46% calorie reduction from traditional recipe

More New York Cheesecake Recipes at Best-Cheesecake-Recipes.com

Thursday, March 24, 2016

Krystal's Hamburgers Recipe

  • 2 pounds lean ground beef
  • 1/4 cup dry minced onion
  • 1/4 cup hot water
  • 1 (3 ounce) jar strained beef baby food
  • 2/3 cup clear beef broth
  • Hot dog buns
Soak onions in hot water until soft. Meanwhile, mix ground beef with baby food and beef broth. Using 1/4 cup of the meat mixture for each patty, flatten to 1/4-inch thickness and fry quickly in 1 tablespoon of oil per patty on a hot griddle. Make 3 or 4 holes in the patties while frying. Cut hot dog buns in half. Cut off rounded ends. Fry 1 teaspoon of onions under each patty as you turn to fry the second side. Slip each patty onto the cut bun with 2 dill pickle chips and mustard.


Sunday, March 20, 2016

Buffalo Wings

Chicken Wings with Curry Dip

24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip

In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.

Serve hot or cold with Curry Dip.

Makes 24.

Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder
Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.

Wednesday, March 16, 2016

Microwave Chocolate Fudge

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter or margarine, diced
1 cup chopped walnuts

Combine first 3 ingredients in a 2-quart glass bowl. Microwave at MEDIUM (50% power) 4 to 5 minutes, stirring at 1 1/2 minute intervals.

Stir in chopped walnuts, and pour mixture into a buttered 8-inch square dish. Chill at least 2 hours.

Cut into squares.

Makes 2 pounds.


Monday, March 14, 2016

Baked Potato Salad

Baked Potato Salad


2 pounds red potatoes, washed
2 ounces canola oil
2 teaspoons kosher salt
8 ounces bacon, cooked and diced
1 cup sour cream
1 bunch green onion, chopped
8 ounces sharp Cheddar cheese, grated
4 ounces butter
2 teaspoons kosher salt
2 tablespoons cracked black pepper

Preheat oven to 350 degrees F.

In a large bowl toss potatoes in canola oil and kosher salt until well coated. Place potatoes on a sheet pan and bake at 350 degrees F until potatoes are tender.

While potatoes are baking cook bacon in a small pan until crisp, then drain excess bacon fat and set aside.

When potatoes are done and cool enough to work with, cut potatoes in large chunks and place in a large mixing bowl. Add in bacon, sour cream, green onions, cheddar cheese and butter. Season with salt and black pepper and fold all ingredients together, being careful to leave the potatoes chunky.


Thursday, March 10, 2016

Recipe for Artichoke Heart Dip

Recipe for Artichoke Heart Dip

Serve this warm with crackers, tortilla chips or bread croutons
1 can artichoke hearts, drained
1 cup mayonnaise
1 1/2 cups Parmesan cheese, grated
1 cup mozzarella cheese, shredded
Dash of red pepper
1 clove garlic, minced

Cut up artichoke hearts very small. (If you prefer a smooth dip, rather than chunky, you can process them in a food processor or blender.) Mix all ingredients thoroughly. Bake in a casserole dish at 375 degrees F for 20 to 30 minutes.

Tuesday, March 8, 2016

Chocolate Cream Pudding Recipe

Chocolate Cream Pudding Recipe

1 (10.5 ounce) package lite tofu, extra firm
3/8 cup honey or rice syrup, heated
1/4 cup cocoa powder
1 teaspoon vanilla extract

Blend the tofu in a food processor until creamy smooth. In a microwave-safe bowl, heat honey in microwave for 90 seconds, or until very hot.

In a small mixing bowl, pour the heated honey over the cocoa powder and stir until smooth and fully dissolved. Add vanilla extract. Add to tofu in food processor and process until smooth and fully blended. Chill for 2 hours.

Makes 4 servings.

Saturday, March 5, 2016

Caramelized Garlic Chicken Recipe

Caramelized Garlic Chicken Recipe

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless, skinless chicken breast halves

Preheat oven to 500 degrees F. Line a cookie sheet or shallow roasting pan with foil; spray foil with nonstick cooking spray.

Heat olive oil in a small nonstick skillet over medium-low heat until hot. Add garlic; cook 1-2 minutes or just until garlic begins to soften. Remove softened garlic from heat; stir in brown sugar until well-mixed. Place chicken breast halves in strayed foil-lined pan; spread garlic mixture evenly over meat. Bake for 10 to 15 minutes or until chicken is fork-tender and juices run clear.

Yields 4 servings.

Wednesday, March 2, 2016

Low Fat Baked Chicken Recipe

Low Fat Baked Chicken Recipe

2 chicken breasts, halved
1 cup fresh bread crumbs
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/3 cup plain low-fat yogurt

Preheat oven to 400 degrees F. Lightly spray a medium size shallow baking dish with vegetable spray.
Rinse chicken and pat dry.

In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 minutes, or until tender.

Sunday, February 28, 2016

Light Coffee Cheesecake Recipe

Light Coffee Cheesecake Recipe

Crust
1 1/2 cups crushed low-fat graham wafers
1 tablespoon granulated sugar
1 egg white

Filling
2/3 cup granulated sugar
1/3 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups low fat (1%) light cottage cheese
8 ounces light cream cheese
1 egg
2 egg whites
1 teaspoon vanilla extract
1/2 cup skim milk
2 tablespoons instant coffee granules
1/3 cup low fat sour cream
3 egg whites, at room temperature
4 tablespoons granulated sugar
Preheat oven to 375 degrees F.

Combine graham crumbs and sugar in a small bowl. Add egg white and mix well. Press onto bottom of 9-inch springform pan that has been sprayed with non-stick spray. Bake just until edges feel firm and dry, about 8 minutes. Let cool.

Reduce oven temperature to 300 degrees F. Combine first amount sugar, flour, and cornstarch in a small bowl. Set aside.

Process cottage cheese in a blender until smooth. Transfer to a large bowl. Add cream cheese, egg, and first amount egg whites (2 egg whites). Beat with an electric mixer on high speed until smooth, about 3 minutes.
Gradually add flour mixture and beat until well blended. Add vanilla and beat again.
Mix coffee granules with skim milk until dissolved. Add to cheese mixture along with sour cream. Beat until smooth.

In a separate bowl, beat second amount egg whites (3 egg whites) with a mixer at high speed until soft peaks form. Add second amount sugar, 1 tablespoon at a time, beating at high speed until stiff peaks form. Fold egg white mixture into cheese mixture.

Pour batter into prepared crust. Bake for 1 hour and 10 minutes, or until almost set. Turn oven off. Leave cake in oven for 1 hour. Cool completely. Cover and refrigerate for 8 hours or overnight. Run knife along edges of cake before removing sides of pan.

Makes 12 servings.

Saturday, February 20, 2016

Fat-free Chocolate Cupcakes Recipe

Fat-free Chocolate Cupcakes Recipe

1 small box Jell-O cook and serve
    chocolate pudding mix
1/2 cup nonfat dry milk powder
1 tablespoon unsweetened Hershey's cocoa
1/2 cup granulated sugar
1 cup self-rising flour
1 teaspoon vanilla extract
4 ounces applesauce
1/4 teaspoon baking soda
4 egg whites
1 pinch salt

In medium mixing bowl combine Jell-O powder, dry milk, cocoa, sugar and flour; set aside.
In a small bowl, blend vanilla extract, applesauce and baking soda; set aside.

In another medium bowl, beat egg whites with the pinch of salt until stiff. With electric mixer, beat dry mixture into the egg whites, a cup at a time, then beat in the applesauce mixture at the end. Continue beating about 2 more minutes. Divide equally into 12 muffin tins which have been lined with paper liners. Bake at 350 degrees F for about 18 to 20 minutes or until pick comes out clean. Cool in pan on wire rack for 10 minutes then remove.

Chocolate Recipe

Thursday, February 18, 2016

Low Fat Honey Mustard Chicken Recipe

Low Fat Honey Mustard Chicken Recipe

4 skinless, boneless chicken breast halves
1 can fat free chicken gravy
1 teaspoon prepared or Dijon-style mustard
2 teaspoons honey
4 cups hot cooked rice, cooked without salt

Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 minutes or until browned. Set aside.

Add gravy, mustard and honey. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done.

Serve over rice.

Serves 4.

Tuesday, February 16, 2016

How To Make Authentic Mexican Cerviche

How To Make Authentic Mexican Cerviche

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on.  Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers