Dressing: Combine ingredients and refrigerate until ready to serve
1 tsp. finely chopped fresh ginger
1 garlic clove, pressed
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 tsp. sesame oil
1 envelope onion soup mix
2 tsp. sugar
Salad: layer ingredients then toss with dressing, serve immediately
8 oz. bow tie pasta, cooked
1/2 cucumber sliced
1/2 cup red bell pepper diced
1/2 cup chopped red onion
6 oz. baby spinach
1 can mandarin oranges, drained
2 cups cooked diced chicken
1/2 cup sliced almonds, toasted
Tuesday, December 9, 2008
Pasta with Prosciutto and Sage
Ingredients
3/4 lb. bow tie (or other) pasta
3 tbsp of butter
1 tbsp chopped fresh sage or 1 tsp. dried
3 tbsp of olive oil
3 cloves of garlic, lightly crushed
5 oz. thin sliced prosciutto cut into fine strips
½ c. chopped walnuts (Jenn uses pistachios)
¾ c. grated parmesan cheese
½ tsp fresh ground black pepper
Directions
In a large pot of boiling, salted water, cook pasta until just done. Meanwhile, melt the butter with the sage in a small saucepan. In a large frying pan, heat the oil over low heat. Add garlic cloves and cook until golden, about 7 minutes. Remove and discard the garlic. Add prosciutto and walnuts and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto begins to brown, 6 to 8 minutes. Remove from heat. Drain pasta. Toss with sage butter, prosciutto mixture, cheese, and pepper. Serves 4
This recipe is a little more pricey but definately worth it. Everyone loves this pasta.
3/4 lb. bow tie (or other) pasta
3 tbsp of butter
1 tbsp chopped fresh sage or 1 tsp. dried
3 tbsp of olive oil
3 cloves of garlic, lightly crushed
5 oz. thin sliced prosciutto cut into fine strips
½ c. chopped walnuts (Jenn uses pistachios)
¾ c. grated parmesan cheese
½ tsp fresh ground black pepper
Directions
In a large pot of boiling, salted water, cook pasta until just done. Meanwhile, melt the butter with the sage in a small saucepan. In a large frying pan, heat the oil over low heat. Add garlic cloves and cook until golden, about 7 minutes. Remove and discard the garlic. Add prosciutto and walnuts and cook, stirring occasionally, until the walnuts are lightly toasted and the prosciutto begins to brown, 6 to 8 minutes. Remove from heat. Drain pasta. Toss with sage butter, prosciutto mixture, cheese, and pepper. Serves 4
This recipe is a little more pricey but definately worth it. Everyone loves this pasta.
Pink Lemonade Pie
Ingredients:
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be soldin half gallons , so it would be half a carton, however they have changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate
Directions:
Mix all together well, pour into prepared crust and freeze. When I usemy glass pie pans, they hold more, so I just use the whole container ofeverything anda large can of lemonade concentrate.
1 graham cracker pie crust
1 quarter of a gallon of Vanilla Ice Cream ( ice cream used to be soldin half gallons , so it would be half a carton, however they have changed sizing now )
1/2 of an 8 oz. container of Cool Whip
1 small can of pink lemonade concentrate
Directions:
Mix all together well, pour into prepared crust and freeze. When I usemy glass pie pans, they hold more, so I just use the whole container ofeverything anda large can of lemonade concentrate.
Big n' Soft Ginger Cookies
INGREDIENTS (Nutrition)
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Chocolate Trifle
INGREDIENTS (Nutrition)
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Friday, December 5, 2008
Spinach and Strawberry Salad
INGREDIENTS (Nutrition)
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
DIRECTIONS
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
2 bunches spinach, rinsed and torn into bite-size pieces
4 cups sliced strawberries
1/2 cup vegetable oil
1/4 cup white wine vinegar
1/2 cup white sugar
1/4 teaspoon paprika
2 tablespoons sesame seeds
1 tablespoon poppy seeds
DIRECTIONS
In a large bowl, toss together the spinach and strawberries.
In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.
Veggie Pizza
Very good even if there is no meat. My roommates ate 2 three small pieces each. You may want to make more than one depending on how many people you have. I suggest trying it out to see if you like it and how much you should make.
1 package 8oz Cresent Rolls
1 package 8oz Cream Cheese
1/2 cup Ranch Dressing
2 cups assorted Fresh Veggies
Preheat Oven to 350. Open cresent rolls, lay out on pizza pan and press together. Bake 12 - 15 minutes, until light browm. Beat Cream Cheese and Ranch until smooth. Spread over cooled crust. Cut up veggies into bite sized pieces. spread over crust. ENJOY!
1 package 8oz Cresent Rolls
1 package 8oz Cream Cheese
1/2 cup Ranch Dressing
2 cups assorted Fresh Veggies
Preheat Oven to 350. Open cresent rolls, lay out on pizza pan and press together. Bake 12 - 15 minutes, until light browm. Beat Cream Cheese and Ranch until smooth. Spread over cooled crust. Cut up veggies into bite sized pieces. spread over crust. ENJOY!
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