From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 pound fresh or frozen sea scallops
1/2 pound fresh or frozen medium shrimp in shells
2 cups fresh pea pods or 1 6-ounce package frozen pea pods
1/2 cup sliced green onion
3 cloves garlic, minced
3 tablespoons olive oil or cooking oil
3 tablespoons margarine or butter
2 teaspoons dried parsley flakes
1 teaspoon dried basil, crushed
1/4 teaspoon crushed red pepper
1/4 cup oil-pack dried tomatoes, drained and cut into thin strips , or 1 small tomato, seeded and chopped
10 ounces linguine, cooked and drained
3 tablespoons freshly grated Parmesan or Romano cheese (optional)
Directions:
1. Thaw scallops and shrimp, if frozen. Cut scallops in half. Peel and devein shrimp. In a medium bowl combine scallops and shrimp; set aside.
2. Thaw pea pods, if frozen. Cut in half; set aside. In a skillet cook onion and garlic in hot oil and margarine over medium-high heat for 30 seconds. Add half of the scallop-and-shrimp mixture, parsley, basil, and red pepper. Cook and stir for 3 to 4 minutes or until scallops are opaque and shrimp turn pink. Remove scallop mixture with a slotted spoon; set aside. Repeat with remaining scallops and shrimp. 3. Return all of the scallop mixture to skillet. Add pea pods and tomatoes. Cook and stir for 2 minutes more. In a large bowl toss scallop mixture with linguine. To serve, transfer to a platter and sprinkle with cheese, if desired. Makes 6 main-dish servings.
Saturday, November 28, 2009
Grecian-Style Chicken
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
Dash pepper
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)
Directions:
1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.
Ingredients:
4 small skinless, boneless chicken breast halves (about 12 ounces total)
1/4 cup toasted wheat germ
2 tablespoons olive oil or cooking oil
1 small zucchini, sliced
1/2 of a medium green sweet pepper, chopped (1/3 cup)
1/2 of a medium onion, sliced and separated into rings
2 cloves garlic, minced
1/8 teaspoon salt
Dash pepper
2 tablespoons water
4 teaspoons lime or lemon juice
2 medium tomatoes, cut into wedges
3 cups cooked couscous
1/2 cup crumbled feta cheese (2 ounces)
Directions:
1. Coat chicken with wheat germ. In a large skillet cook chicken, uncovered, in 1 tablespoon of hot oil over medium heat for 12 to 15 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm.
2. In same skillet cook zucchini, green pepper, onion, garlic, salt, and pepper in remaining hot oil for 3 minutes. Add water; cook 1 minute more. Remove from heat; stir in lime or lemon juice and tomato wedges. To serve, divide couscous among four dinner plates. Place vegetable mixture atop couscous and chicken atop vegetables. Sprinkle feta cheese over chicken. Makes 4 main-dish servings.
Cherry Puff
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour
Directions:
1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.
Ingredients:
16 oz can pitted tart red cherries (water pack)
1/2 cup sugar
2 Tbsp quick-cooking Tapioca
2 egg whites
1/4 tsp cream of tartar
1/8 tsp salt
2 egg yolks
1/3 cup sugar
1/3 cup flour
Directions:
1. Drain cherries, reserving 1/2 cup liquid. Transfer cherries to a medium saucepan. Add reserved cherry liquid, 1/2 cup sugar, and tapioca. Cook and stir over medium heat until mixture boils; reduce heat. Simmer, uncovered, for 5 minutes, stirring constantly; keep warm.
2. In a medium mixing bowl beat egg whites, cream of tartar, and salt with an electric mixer on medium speed until stiff peaks form (tips stand straight); set aside. In a small mixing bowl beat egg yolks for 2 to 3 minutes or until thick and lemon colored; add the 1/3 cup sugar. Beat 1 minute more. Stir a small amount of egg white mixture into egg yolk mixture to lighten. Fold remaining egg yolk mixture into egg white mixture. Sprinkle flour over egg mixture; fold in.
3. Pour hot cherry mixture into a 1 1/2 quart casserole dish or into six 6- to 8-oz casserole or custard cups. Pour batter over cherry mixture. Bake in a 325 degree oven for 35 to 40 minutes for the 1 1/2-quart casserole or about 30 minutes for the small casseroles, or until top springs back when lightly touched. Serve warm.
Blueberry Cream Dessert
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup cold water
1 cup sour cream
8-oz blueberry yogurt
1/2 tsp vanilla
1/2 cup whipping cream
1 cup fresh or frozen blueberries
fresh blueberries (optional)
Directions:
1. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Reserve 1/4 cup of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small saucepan stir together 1/2 cup sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla. Chill about 45 minutes or until partially set (consistency of egg whites).
3. In a chilled small mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into yogurt mixture. Stir in the 1 cup blueberries. Spoon into crust, spreading evenly. Chill about 4 hours or until set. Cut into squares. Sprinkle some of the reserved crumbs on top of each serving. If desired, garnish with additional blueberries.
Ingredients:
1 1/4 cups crushed graham crackers
1/4 cup sugar
1/3 cup butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup cold water
1 cup sour cream
8-oz blueberry yogurt
1/2 tsp vanilla
1/2 cup whipping cream
1 cup fresh or frozen blueberries
fresh blueberries (optional)
Directions:
1. In a medium bowl, combine crushed graham crackers, 1/4 cup sugar, and melted butter. Reserve 1/4 cup of the crumb mixture; press remaining crumbs in bottom of a 2-quart square baking dish.
2. In a small saucepan stir together 1/2 cup sugar and the gelatin; stir in the water. Heat and stir until gelatin and sugar dissolve. In a large bowl combine sour cream and yogurt; gradually stir in gelatin mixture. Stir in vanilla. Chill about 45 minutes or until partially set (consistency of egg whites).
3. In a chilled small mixing bowl, beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form. Fold whipped cream into yogurt mixture. Stir in the 1 cup blueberries. Spoon into crust, spreading evenly. Chill about 4 hours or until set. Cut into squares. Sprinkle some of the reserved crumbs on top of each serving. If desired, garnish with additional blueberries.
Goldilocks Potatoes
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
Directions:
1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.
Ingredients:
2 pounds Yukon gold potatoes, peeled and cut up
1/4 tsp salt
1/8 tsp pepper
milk (optional)
1/2 cup whipping cream
1/3 cup shredded cheddar cheese
Directions:
1. In a large saucepan cook potatoes, covered, in a large amount of boiling water for 15 to 20 minutes or until tender. Drain. Mash with a potato masher or beat with electric mixer on low speed. Season with salt and pepper and add a small amount of milk to make desired consistency.
2. Grease 4 10-oz individual casserole or custard cups or a 1 quart casserole dish. Spoon potato mixture into prepared casserole dishes. In a chilled medium bowl beat whipping cream with chilled beaters of an electric mixer on medium speed until soft peaks form; fold in cheese. Spoon cheese mixture over potatoes. Bake in a 350 degree oven for 15 to 20 minutes or until lightly golden brown.
Stuffed Zucchini
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients:
6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)
Directions:
1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.
Ingredients:
6 medium zucchini
1 1/2 cups soft bread crumbs
1/4 cup finely shredded cheddar cheese or parmesan cheese (1 oz)
1/4 cup finely chopped onion
1 Tbsp snipped fresh parsley
1/4 tsp salt
1/8 tsp pepper
1 slightly beaten egg
1/4 cup finely shredded cheddar cheese or Parmesan cheese (1 oz)
Directions:
1. Wash zucchini and trim ends; do not peel. In a covered dutch oven cook whole zucchini in lightly salted boiling water for 5 minutes; drain and cool slightly. Cut a lengthwise slice off top of each zucchini. Remove pulp with spoon, leaving about a 1/4-inch shell.
2. Chop enough of the pulp to measure 2 cups; place chopped pulp in a medium bowl (save remaining pulp for another use). Stir the bread crumbs, 1/4 cup cheddar or Parmesan cheese, onion, parsley, salt, pepper, and egg into chopped pulp until well mixed. Fill zucchini shells with pulp mixture. Place in a shallow baking pan.
3. Bake in a 350 degree oven for 20 minutes. Sprinkle with 1/4 cup cheddar or Parmesan cheese; bake for 5 to 10 minutes more or until golden brown and heated through.
Spicy Shrimp and Noodle Soup
From Better Homes and Garden's Prizewinning Recipes cookbook.
Ingredients
1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.
Ingredients
1 pound fresh or frozen medium shrimp in shells
1 tablespoon lemon juice
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
1/8 teaspoon pepper
3 cups water
2 3-ounce packages shrimp- or Oriental-flavored ramen noodles
1 16-ounce jar salsa
1 15-ounce can black beans, rinsed and drained
1 8-1/4-ounce can no-salt-added whole kernel corn, drained
1/4 cup snipped fresh cilantro
1 green onion, thinly sliced
Shredded cheddar cheese (optional)
Fresh cilantro (optional)
Directions
1. Thaw shrimp, if frozen. Peel and devein shrimp. In a medium mixing bowl combine lemon juice, chili powder, cumin, and pepper; add shrimp. Toss to coat. Let shrimp stand for 20 minutes at room temperature, stirring occasionally.
2. Meanwhile, in a large saucepan bring water to boiling. Stir in 1 noodle flavor packet (reserve remaining flavor packet for another use) and the broken noodles. Return to boiling and cook 1 minute. Add the shrimp and cook for 1 to 2 minutes more or until shrimp turn pink. Stir in salsa, beans, corn, snipped cilantro, and green onion. Heat through. To serve, top each serving with cheese and garnish with cilantro, if desired. Makes 4 to 6 servings.
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