Buttermilk Pancakes

Ingredients

• 3 cups all-purpose flour
• 3 tablespoons white sugar
• 3 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3 cups buttermilk
• 1/2 cup milk
• 3 eggs
• 1/3 cup butter, melted

Directions

1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Chicken Burgundy Breasts

Ingredients:

Servings:
6 6

6

Servings Size

• 
  

• 6 boneless skinless chicken breasts
• 4 ounces butter
• 2 teaspoons oil
• 1 tablespoon Dijon mustard (NO SUBSTITUTES HERE)
• 5 ounces creme fraiche or 5 ounces good quality sour cream
• 3/4 cup marc de bourgogne or 1 good cognac  
• 1 Cook the chicken breasts in the oil and the butter until tender, and the juices run clear.
• 2 ***Deglazewith the cognac or the Marc de Bourgogne****, scraping up all the brown bits from the pan.
• 3 Flamber.
• 4 Remove the breasts and keep warm.
• 5 In the same pan, add the cream and mix well.
• 6 Reduce the sauce SLOWLY on low to low-medium heat.
• 7 Adjust the seasonings for salt and pepper.
• 8 *Atthe last minute, add the mustard and stir to incorporate it.
• 9 Serve over the breasts with rice or potatoes.
• 10 NOTES.
• 11 ***Whendeglazing with liquor, pour the liquor into a glass, or measuring cup and then add to the pan, while AWAY from the heat source.
• 12 Never add directly from the bottle.
• 13 To flamber, remove from heat source and hold a long handled match over the liquor, the fumes will set it on fire.
• 14 It should burn out within about one minute.
• 15 Caution- the flames can shoot pretty high.
• 16 *If mustard is cooked (DIJON mustard) it loses a lot of its flavor and power, keep this in mind for all recipes which call for Dijon Mustard in the sauce.
• 17 ENJOY!
• 18 with a good bottle of white wine and the rest of the cognac for dessert!

Chicken Empanadas

3/4 cup cooked chicken

1/2 cup monterey jack cheese, grated

1/2 cup cheddar cheese, grated

3/4 can green chilies, chopped

3/4 teaspoon minced garlic

2 1/4 tablespoons minced green onions

1/2 teaspoon cumin, groun

3/4 teaspoon salt

1 1/2 frozen pie crusts

2 1/4 egg yolks

1 1/2 tablespoons kosher salt

3/4 tablespoon chili powder

1 Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.

2 On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).

3 Place approximately 2 tablespoons of chicken mixture in center of dough circles.

4 Fold each circle in half and crimp edges with a fork.

5 Place on a baking sheet and brush tops with egg yolk

6 Sprinkle top with mixed salt and chili powder

7 Bake 12-13 minutes at 400F degrees

8 Serve warm or at room temperature.

9 Freezes well.

Mediterranean Pizza

• 1 (2 lb.) round loaf Italian bread
• 1/4 cup Crisco® Light Tasting Olive Oil
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 3 cups shredded mozzarella cheese
• 1 cup seeded and chopped Roma tomatoes
• 1/2 cup chopped and pitted Kalamata or black olives
• 1 (6 oz.) container feta cheese, crumbled

 

1.  
   HEAT oven to 350°F.


2.  
   CUT two 1/2-inch thick rounds horizontally from center of bread, reserving remaining bread for another use. Brush bread rounds on both sides with olive oil. Place on baking sheet. Bake until crisp, about 8 to 10 minutes. Cool 5 minutes.


3.  
   COMBINE oregano, red pepper flakes and mozzarella cheese. Reserve 1/2 cup of cheese mixture. Divide remaining seasoned cheese evenly on top of toasted bread rounds. Sprinkle each with tomatoes, olives and feta cheese. Top with remaining seasoned cheese.


4.  
   RETURN to oven. Bake 12 to 15 minutes or until cheeses melt and crusts are crisp.

Mushroom St Thomas Breakfast Casserole

Ingredients

• 2 pounds Italian turkey sausage links, casings removed
• 4 teaspoons fennel seed
• 1/2 pound sliced fresh mushrooms
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 cup butter, melted
• 1 cup grated Parmesan cheese
• 3/4 cup half-and-half cream
• 2 pounds shredded Monterey Jack cheese
• 2 teaspoons dry mustard powder
• 1/2 cup dry vermouth

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Brown turkey sausage and fennel seeds in a large skillet over medium heat, about 10 minutes; drain off excess grease, then add mushrooms and spinach. Cook until the mixture is hot and the juice from the spinach and mushrooms has evaporated,10 to 15 more minutes. Spread the turkey mixture into the prepared baking dish.
3. In a bowl, mix the butter, Parmesan cheese, half and half cream, Monterey Jack cheese, mustard powder, and vermouth until well combined; pour over the sausage mixture in the baking dish.
4. Bake in the preheated oven until bubbling and the topping has browned, 20 to 30 minutes. Check after 20 minutes.

Charlie's Big Gumbo

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups chopped onion
• 3/4 cup chopped celery
• 1 pound okra, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 pound cubed beef stew meat (optional)
• 8 cups water
• 1 (16 ounce) can whole tomatoes, undrained and chopped
• 1 1/2 teaspoons white sugar
• 1 1/2 tablespoons chopped fresh parsley
• 1 sprig fresh thyme
• 2 bay leaves
• 1 pinch salt
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground black pepper
• 1 pound andouille sausage, cut into 1/2 inch pieces
• 1/2 pound crabmeat, flaked
• 1 pound medium shrimp - peeled and deveined
• 1/2 teaspoon hot pepper sauce
• 1/4 cup Worcestershire sauce
• 1/2 lemon
• file powder

Directions

1. Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
2. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
3. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve

Charlie's Big Gumbo

Ingredients

• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups chopped onion
• 3/4 cup chopped celery
• 1 pound okra, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/2 pound cubed beef stew meat (optional)
• 8 cups water
• 1 (16 ounce) can whole tomatoes, undrained and chopped
• 1 1/2 teaspoons white sugar
• 1 1/2 tablespoons chopped fresh parsley
• 1 sprig fresh thyme
• 2 bay leaves
• 1 pinch salt
• 1/2 teaspoon ground cayenne pepper
• 1 pinch ground black pepper
• 1 pound andouille sausage, cut into 1/2 inch pieces
• 1/2 pound crabmeat, flaked
• 1 pound medium shrimp - peeled and deveined
• 1/2 teaspoon hot pepper sauce
• 1/4 cup Worcestershire sauce
• 1/2 lemon
• file powder

Directions

1. Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown. Set aside.
2. In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.
3. Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot. Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with file powder, and serve

Seafood Lasagna

Original Recipe Yield 8 servings

 

Ingredients

• 9 lasagna noodles
• 1 tablespoon butter
• 1 cup minced onion
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups cottage cheese
• 1 egg, beaten
• 2 teaspoons dried basil leaves
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1/3 cup milk
• 1/3 cup dry white wine
• 1 (6 ounce) can crabmeat, drained and flaked
• 1 pound cooked small shrimp
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded sharp Cheddar cheese

Directions

1. Bring a pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain, and rinse in cold water. Preheat oven to 350 degrees F (175 degrees C).
2. In a skillet, cook onion in butter over medium heat until tender. Remove from heat, and stir in cream cheese, cottage cheese, egg, basil, and salt and pepper.
3. In a medium bowl, mix together the soup, milk, wine, crabmeat, and shrimp.
4. Lay 3 cooked lasagna noodles on the bottom of a 9x13 inch baking dish. Spread 1/3 of the onion mixture over the noodles. Then spread 1/3 of the soup mixture over the onion layer. Repeat the noodle, onion, soup layers twice more. Top with Cheddar cheese and Parmesan cheese.
5. Bake in preheated oven for 45 minutes, or until heated through and bubbly

Cajun Grilled Chicken

Ingredients

• 2 tablespoons Mrs. Dash® Extra Spicy Blend
• 4 (4 ounce) boneless, skinless chicken breasts
• Juice of one lemon
• 2 teaspoons brown sugar
• Cooking spray

Directions

1. Neatly score each chicken breast on both sides with a sharp knife.
2. Mix together in large bowl, Mrs. Dash® Extra Spicy Blend, brown sugar and lemon juice. Add the chicken breasts and coat thoroughly. Let rest 5-10 minutes.
3. Heat a grill or cast iron grill plate. Spray with cooking spray.
4. Grill chicken breasts on each side, 6-8 minutes, or until juices run clear. Put on plate, cover, and let rest 3-4 minutes. Spoon remaining juices over the top of each breast.
5. Serve immediately.

Quick and Easy Noodle Soup

Ingredients

• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 4 (14.5 ounce) cans chicken broth
• 1 (14.5 ounce) can vegetable broth
• 1/2 pound chopped cooked chicken breast
• 1 1/2 cups egg noodles
• 1 cup sliced carrots
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions

1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Simple Turkey Chili

Original Recipe Yield 8 servings

 

Ingredients

• 1 1/2 teaspoons olive oil
• 1 pound ground turkey
• 1 onion, chopped
• 2 cups water
• 1 (28 ounce) can canned crushed tomatoes
• 1 (16 ounce) can canned kidney beans - drained, rinsed, and mashed
• 1 tablespoon garlic, minced
• 2 tablespoons chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender.
2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.

Carrot Cupcakes with Cream Cheese Icing

Ingredients

• 2 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream
•  
• 2 eggs, lightly beaten
• 1 1/8 cups white sugar
• 1/3 cup brown sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups shredded carrots
• 1/2 cup crushed pineapple
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Candy Apple Martini

Ingredients

• 1 fluid ounce vanilla vodka
• 1 fluid ounce sour apple schnapps
• 1 fluid ounce butterscotch schnapps
• 1 fluid ounce cranberry juice
• 1 maraschino cherry

Directions

1. Pour the vodka, apple schnapps, butterscotch schnapps, and cranberry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a maraschino cherry to serve.

Red Apple Martini

Ingredients

• 1 (1.5 fluid ounce) jigger sour apple schnapps
• 1 (1.5 fluid ounce) jigger Canadian whiskey
• 1 (1.5 fluid ounce) jigger cranberry juice

Directions

1. Fill a drink shaker with ice, and pour in the sour apple schnapps, whiskey, and cranberry juice. Shake well, then strain into a martini glass.

Green Apple Martini

Ingredients

• 1 fluid ounce vodka
• 2 fluid ounces melon liqueur
• 1 fluid ounce sweet and sour mix
• 1 maraschino cherry

Directions

1. In a cocktail mixer full of ice, combine vodka, melon liqueur and sweet and sour mix. Shake vigorously and strain into glass. Garnish with a cherry.

Bananas Foster

Ingredients

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1 banana
• 1 tablespoon lemon juice
• 1/4 cup rum
• 2 tablespoons banana liqueur

Directions

1. In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.

Bananas Foster

Ingredients

• 2 tablespoons butter
• 3 tablespoons brown sugar
• 1/8 teaspoon ground cinnamon
• 1 banana
• 1 tablespoon lemon juice
• 1/4 cup rum
• 2 tablespoons banana liqueur

Directions

1. In a small skillet over medium heat, melt butter. Stir in sugar and cinnamon and heat until bubbly. Peel and quarter the banana. Place banana pieces and lemon juice in skillet and cook 3 to 4 minutes more, basting with syrup.
2. In a long-handled pan, heat rum and banana liqueur over medium heat until just warm. Ignite the alcohol and pour carefully over the banana slices. Remove the banana pan from the heat and continue to baste the banana slices with their sauce until the flames die down. Serve at once.

Marinade for Ribs

Chicken and Dumplings

2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste

Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart. Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.

Chicken and Dumplings

2-3 chicken breast (with bone and skin)
water
1 stick of butter
3 cups self-rising flour
1 cup milk
1/2 cup vegetable oil
salt and pepper, to taste

Place chicken and butter in a Dutch oven and cover with water. Boil on medium-high until chicken is done. Remove chicken, debone, and pull apart. Return chicken to broth and set heat to medium.
Dumplings: Place flour in a large bowl and make a well in the middle. Add milk and vegetable oil. Stir to make a firm dough. Knead dough a few times until dough is no longer sticky. Add more flour, if necessary.
Roll out dough on a floured surface and cut into strips. Drop dough into broth. Stir frequently. More water may be added to make a larger quantity without diluting flavor. Add salt and pepper to taste.
Cook 10-15 minutes on low.

Seafood Linguine with Musrooms & Garlic Cream Sauce

Just Like KFC Coleslaw

4 1/2 cups grated cabbage
3/4 cup salad dressing
1 tbsp. sandwich spread
1/4 tbsp. dill pickle vinegar
1/2 tsp. celery seed
1 tsp. salt (or to taste)
1/4 tsp. black pepper
1/3 cup sugar
4 tbsp. milk

Combine all ingredients except cabbage to make dressing. Add dressing to cabbage and stir well. Refrigerate and serve cold. Best made several hours in advance to allow flavors to blend.
Makes 3-4 servings.

Hot Artichoke Spinach Dip

1/2 cup spinach (frozen)
1 cup artichoke hearts
8 oz cream cheese
1/2 cup Parmesan cheese
1/2 tsp crushed red peppers
1/4 tsp salt
1/8 tsp garlic powder
dash pepper

Finely chop spinach and artichoke. Boil spinach and artichokes in 1 cup water on medium heat for 10 minutes. Drain well. In a microwave-safe bowl, microwave the cream cheese for one minute or enough to soften. Add all ingredients together and serve.
May be kept in a slow cooker to keep warm. Recipe may be doubled.

Low Fat Cheesy Potato Casserole

2 tbsp. butter
1 (10 3/4 oz.) low fat cream of chicken soup
1 (6 oz.) low fat sour cream
1 1/2 c. shredded low fat Cheddar cheese
1 (32 oz.) pkg. frozen hash brown potatoes
3/4 c. corn flake crumbs
Vegetable oil spray

Heat butter, sour cream, soup and cheese until cheese melts. Spray with oil a 9x13 inch dish. Put potatoes in dish. Pour cheese mixture over potatoes. Sprinkle with corn flake crumbs. Spray lightly with oil spray. Bake at 350 degrees for 1 hour. Serves 10-12.

Low Fat Pineapple Pound Cake

2 1/2 c. unbleached white flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
3/4 c. sugar
3 egg whites
1 tbsp. grated orange peel
1 tsp. vanilla
1 c. non-fat yogurt
1 c. pineapple chunks, drained
1/4 c. pineapple or orange juice
1/4 c. sugar

Preheat oven to 375 degrees. Grease a 10-inch tube pan with butter. Mix flour, baking soda, and salt and set aside. Cream butter and sugar. Add egg whites, orange peel and vanilla and beat well. Add flour mixture and yogurt alternately to sugar mixture and mix well. Pour half the batter into pan. Spread pineapple evenly over batter. Cover with remaining batter. Bake for 40 minutes or until a cake tester is clean. Cool cake 5 minutes. Meanwhile, in a small saucepan, combine juice and sugar. Bring to a boil, reduce heat and simmer for 3 to 5 minutes. Remove cake from pan. Pierce with a fork and spoon juice mixture into holes and over top of cake. 16 slices - 177 calories per slice, 4 g fat.

Lite Bread Pudding

Bread Pudding

Ingredients

• 6 slices day-old bread
• 2 tablespoons butter, melted
• 1/2 cup raisins (optional)
• 4 eggs, beaten
• 2 cups milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Imperial Rice Recipe - Arroz Imperial

2 large chicken breasts (skinned and deboned)

1 cup rice

1 can tomato paste (4 oz)

1/2 cup Parmesan cheese (grated)

1/2 cup bell pepper (diced)

1/2 cup white onion (diced)

1/4 cup green peas

6 tablespoons mayonnaise

3 garlic cloves (minced)

Olive oil

Dash of salt

Dash of red pepper

Wash chicken breasts and add to a large pot, adding water until the chicken is completely covered.  Bring to a boil, then simmer.  Add minced garlic clove, and cook uncovered until the chicken is cooked.

Remove chicken, and save the broth in the pot.  Shred the chicken into large chunks using two forks, then set aside. 

Add a few tablespoons of olive oil to a saucepan over low heat.  Add the diced bell pepper and onion, saute until the onion is translucent.  Add the tomato paste and chicken, bringing mixture to a boil.  Reduce heat and simmer uncovered for 10 minutes.  Add peas, and cook uncovered for 5 minutes.  Mix in a dash of salt and red pepper, remove from heat and set aside.

Add cup of rice to the chicken broth mixture, and one teaspoon of ground annatto seed or achiote paste (for color).  Cover pot and cook for about 15-20 minutes until the rice absorbs most of the broth.   Add mayonnaise to the cooked rice, mixing well.

Preheat oven to 350°F.  Spread half of your rice mixture to the bottom of a glass baking dish.  Add the shredded chicken on top of the rice, creating a layer.  Add the remaining rice mixture to the top of the chicken, pressing down with a spatula to make everything firm and even.  Sprinkle the parmesan cheese on top of the last layer.  Bake in oven for 10-15 minutes, remove before cheese starts to brown.

Optional: Add a thin layer of mayo to the top layer of rice after removing from oven.  It sounds unusual, but it's an extremely popular way for Cubans to enjoy this dish.

Caribbean Coconut Chicken recipe

Ingredients:

4 skinless, boneless chicken breasts
1 teaspoon vegetable oil
1-1/2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 tablespoon chopped roasted garlic
1/2 (14 ounce) can coconut milk
salt and pepper to taste
1 pinch crushed red pepper flakes

Preheat oven to 425 degrees F (220 degrees C).

In a large skillet, fry chicken breast in vegetable oil until the chicken just begins to brown. Stir onions, green bell peppers and red bell peppers into the skillet with the chicken. Saute until the onions are translucent. When the vegetables are translucent, stir in the garlic and coconut milk. Let the mixture cook 5 to 8 minutes before removing the skillet from the heat. Season with salt, pepper, and red pepper flakes.

Transfer the mixture to a 9x13 inch baking dish and bake in a 425 degrees F (220 degrees C) oven for 45 minutes, or until the vegetables cook down and the chicken is tender.

Spicy Cuban Mojo Chicken with warm Mango-Avocado Salsa recipe

Chicken prep. ingredients:
1tsp cumin seeds (or cumin powder)
3 garlic cloves, peeled
1 red chili, stemmed
¼ tsp salt
2tbsp olive oil
1½ tbsp fresh-squeezed orange juice (most can also use sour orange juice)
1½ tbsp fresh-squeezed lime juice
2 large boneless chicken breasts

For the Warm Salsa:
2 tbsp chicken drippings or olive oil
½ cup orange juice
1 tsp grated lime peel
1 tsp honey
2 tsp thick sweet soy sauce
4-5 tbsp of chilled, unsalted butter
½ firm but ripe mango, peeled, diced
½ ripe avocado, peeled, diced
freshly chopped herbs to taste (coriander, parsley, etc.)

 To make the marinade: In a heavy medium-size skillet over a medium-high heat, toast the cumin seeds until fragrant (slightly darker in color), about 2 minutes. Transfer the seeds, garlic, chili and salt into food processor (preferably a small one) and grind into a coarse paste. Place into a medium bowl.
  

Heat the olive oil in the same skillet until very hot and pour over the paste. Stir to blend. Let stand for 15 minutes.  Whisk in the orange juice and lime juice. Pour the marinade into a rectangular or oval gratin dish and cool. Add the chicken to the marinade, turning to coat.

 Cover the chicken with plastic wrap and refrigerate for at least 1 hour and up to 3 hours.  Preheat the oven to 350 F. Remove the chicken from the marinade. In a heavy skillet, over moderately high heat, brown the chicken on both sides (about 2-3 minutes per side).

 Finish chicken in the oven (7-8 minutes). Cover with foil and allow to rest for 3-5 minutes.

 While the chicken is baking, whisk together the chicken drippings, orange juice, lime peel, honey and soy sauce in saucepan over medium-high heat.  Bring to a boil and reduce (approximately 5-8 minutes). Remove from the heat and quickly whisk in the pats of butter one at a time.

 Combine the mango and avocado in medium bowl. Scatter the mango and avocado around the chicken, drizzle with sauce and sprinkle with fresh chopped herbs.

Serve with black beans and rice 

Cuban Shrimp Casserole

Oreo Mint Cookie

Drink Mix Ingredients:

      Oreo Chocolate Cookies
   4 oz.  milk
   2 oz.  gin or creme dementhe
   1 oz.  whipped cream
   1 scoop.  instant coffee
   4 scoops.  vanilla ice cream
   1 tbsp.  chocolate syrup

Shrimp with Coconut Milk

Ingredients:1 medium onion, finely chopped
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, finely minced
1 pound tomatoes, peeled, seeded and blended in blender or food processor
1 pound shrimps, peeled and deveined
1 cup unsweetened coconut milk
1/2 tablespoon crushed chili peppers
Salt to taste

Shrimp Recipe with Coconut Milk

This is a shrimp recipe typical from Bahia in Brazil. Just try it because the combination ofshrimps with coconut milk is simply delicious.

del.icio.us

Ingredients:
1 medium onion, finely chopped
1 tablespoon oil
1 tablespoon butter
2 cloves garlic, finely minced
1 pound tomatoes, peeled, seeded and blended in blender or food processor
1 pound shrimps, peeled and deveined
1 cup unsweetened coconut milk
1/2 tablespoon crushed chili peppers
Salt to taste




Directions:

1. In a saucepan, heat oil and butter; sauté garlic and onion for 3 minutes.
2. Add tomatoes, season with salt and cook under low heat for 15 minutes.
3. Add shrimps and chili peppers. Cook until shrimps are done (around 10 minutes) and the sauce is thickened.
4. Add the coconut milk and cook for 2 minutes more.
5. Serve with rice

Shrimp Creole

Ingredients:
3/4 pound shrimp
16 oz. can tomatoes
1/2 cup diced celery
1/4 cup minced onion
1/4 cup diced green pepper
3 tablespoons butter or margarine
1 tablespoon flour
1 tablespoon salt
1 tablespoon sugar
1 bay leaf
1 sprig parsley
Dash of pepper
Directions:

1. In a sauce pan melt the butter. Saute celery, onion and green pepper until tender but not brown.
2. Blend in flour, salt, sugar and pepper. Stir in tomatoes, add bay leaf and parsley. Simmer for 30 minutes.
3. Remove bay leaf. Add shrimp, heat thoroughly and serve over hot rice.

Crockpot Jambalaya

del.icio.us

Ingredients:
1 pound shelled shrimp
12 ounces boneless skinless chicken breasts
3 cups cooked rice
1-1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 tablespoon parsley
1-1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt




Directions:

1. Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crockpot. Cover; cook on low for 8 hours.
2. Add shrimp the last 20 minutes of cooking.
3. Stir in rice before serving.

Crockpot Jambalaya

del.icio.us

Ingredients:
1 pound shelled shrimp
12 ounces boneless skinless chicken breasts
3 cups cooked rice
1-1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can beef broth
1 tablespoon parsley
1-1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt




Directions:

1. Cut chicken into 1 inch pieces. Put all ingredients (EXCEPT shrimp and rice) in crockpot. Cover; cook on low for 8 hours.
2. Add shrimp the last 20 minutes of cooking.
3. Stir in rice before serving.

Chicken Almondine

Scroll down to see more chicken breast recipes.

Ingredients:

• 1/2 cup sliced almonds
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 to 8 boneless chicken breast halves, skin removed
• 1/2 cup dry white wine

Preparation:

Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside. Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.

Chicken Almondine

Scroll down to see more chicken breast recipes.

Ingredients:

• 1/2 cup sliced almonds
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon dried rosemary, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 6 to 8 boneless chicken breast halves, skin removed
• 1/2 cup dry white wine

Preparation:

Heat butter over medium heat in a large skillet; add almonds. Cook, stirring, until almonds are lightly browned. Remove almonds with a slotted spoon or spatula, reserving butter in skillet. Set almonds aside. Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium heat for about 5 to 6 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes, or until chicken is done.
Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. Spoon almond mixture over chicken. Serve with hot cooked rice, if desired.
Serves 6 to 8.

Chicken Diablo

Ingredients:

2 teaspoons vegetable oil 1 cup sliced mushrooms 1/4 cup dry sherry or white wine 1/4 teaspoon nutmeg or to taste 8 ounces cream cheese, softened 1 teaspoon dried thyme 1 teaspoon garlic salt 1 teaspoon dried oregano 4 skinless, boneless chicken breasts 1/4 cup brown sugar 1/4 cup chopped pecans 1/4 cup Dijon mustard 1/3 cup chopped fresh parsley

Instructions:

Preheat oven to 350 degrees. In a small skillet, add the oil. Saute mushrooms with wine and nutmeg until the wine has evaporated and the mushrooms are softened. Set aside to cool. In a bowl, combine cream cheese, thyme, garlic salt and oregano. Add mushrooms and stir to combine.

Pound out each chicken breast until flat. Spread with equal parts of the filling. Roll the chicken and place seam-side down in a baking pan. Bake for 15 minutes. Meanwhile, mix the sugar, pecans, mustard and parsley and spread on top of the chicken. Bake an additional 10 to 15 minutes or until cooked through.

Southwestern Chicken

4 boneless, skinless chicken breasts 1 (15-ounce) can black beans, rinsed and drained 1 cup salsa 1 cup shredded cheddar or Mexican blend cheese 4 tablespoons reduced-fat or plain sour cream

Instructions:

Preheat oven to 350 degrees.
In a large lightly oiled skillet, pan fry the chicken until just cooked through, about 3 to 5 minutes per side.
In a baking dish, layer the black beans. Add the chicken. Top with salsa and sprinkle with cheese. Bake for 15 to 20 minutes or until heated through and cheese has melted. Divide on 4 plates and top each serving with 1 tablespoon sour cream.

Honey Mustard Salmon

Ingredients:

2 tablespoons honey 2 tablespoons grainy mustard 1 garlic clove, minced 1/2 teaspoon cider vinegar 1 pound salmon fillet with skin

Instructions:

Preheat grill.
In a bowl, combine honey, mustard, garlic and vinegar. Spread evenly on top of salmon (if you have extra, lightly cover the sides, too). Place salmon skin side down on grill and cook for about 10 to 15 minutes, or until just cooked through. Check frequently for flare ups. Also, do not turn the fish over, as the honey could cause flare-ups.

 

Grilled Chicken with Pineapple Relish

Ingredients:

1 (20-ounce) can crushed pineapple in its own juice 1/2 cup brown sugar 1 tablespoon reduced-sodium soy sauce 1 tablespoon minced garlic 8 skinless chicken thighs

Instructions:

Preheat a grill.
In small saucepan, combine pineapple, brown sugar, soy sauce and garlic and bring to boil. Reduce heat and simmer for 5 to 10 minutes.
Meanwhile, cook chicken thighs on indoor or outdoor grill, about 10 to 15 minutes, turning once. Transfer to a platter and serve relish over chicken.

Grilled Chicken with Pineapple Relish

Ingredients:

1 (20-ounce) can crushed pineapple in its own juice 1/2 cup brown sugar 1 tablespoon reduced-sodium soy sauce 1 tablespoon minced garlic 8 skinless chicken thighs

Instructions:

Preheat a grill.
In small saucepan, combine pineapple, brown sugar, soy sauce and garlic and bring to boil. Reduce heat and simmer for 5 to 10 minutes.
Meanwhile, cook chicken thighs on indoor or outdoor grill, about 10 to 15 minutes, turning once. Transfer to a platter and serve relish over chicken.

Two Urban Licks Macaroni and Cheese

Ingredients:

1 pound dry macaroni 2 teaspoons olive oil 2 shallots, minced 1 large clove garlic, minced 2 cups half-and-half 1/2 cup heavy cream 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 1 egg, beaten 2 teaspoons kosher salt 5 cups grated New York cheddar cheese (about 1 1/4 pounds), divided 3 tablespoons chives, finely minced

Instructions:

Preheat oven to 350 degrees. Bring a large pot of water to boil and cook the macaroni according to package directions. Drain and set aside.
In a sauce pot, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half-and-half and cream and bring to a simmer.
Meanwhile, in a separate saute pan, melt the butter. Add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk the roux into the simmering cream. Add a little of the cream to the beaten egg, then stir the egg into the cream mixture.
Once the egg is fully cooked into the mixture, about 1 minute, remove from heat, add the salt and fold in 2 cups grated cheese. Fold in the macaroni along with an additional 2 cups cheese and the chives. Transfer to a buttered 9-inch- square baking dish. Top with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes.

Two Urban Licks Macaroni and Cheese

Ingredients:

1 pound dry macaroni 2 teaspoons olive oil 2 shallots, minced 1 large clove garlic, minced 2 cups half-and-half 1/2 cup heavy cream 2 tablespoons butter 2 1/2 tablespoons all-purpose flour 1 egg, beaten 2 teaspoons kosher salt 5 cups grated New York cheddar cheese (about 1 1/4 pounds), divided 3 tablespoons chives, finely minced

Instructions:

Preheat oven to 350 degrees. Bring a large pot of water to boil and cook the macaroni according to package directions. Drain and set aside.
In a sauce pot, heat the olive oil over medium heat. Add the shallots and garlic and cook until shallots are translucent, about 3 minutes. Add the half-and-half and cream and bring to a simmer.
Meanwhile, in a separate saute pan, melt the butter. Add the flour and whisk over low heat until fully incorporated, about 1 to 1 1/2 minutes, to make a blond roux. Whisk the roux into the simmering cream. Add a little of the cream to the beaten egg, then stir the egg into the cream mixture.
Once the egg is fully cooked into the mixture, about 1 minute, remove from heat, add the salt and fold in 2 cups grated cheese. Fold in the macaroni along with an additional 2 cups cheese and the chives. Transfer to a buttered 9-inch- square baking dish. Top with the remaining 1 cup cheese.
Cover with aluminum foil and bake for 15 minutes. Pull off the foil and bake, uncovered, for an additional 5 minutes.

Penne Pasta with Smoked Mushrooms and Bacon

Ingredients:

Hickory chips 12 ounces crimini (baby bella) mushrooms, quartered 8 ounces penne 1/4 cup (1/2 stick) unsalted butter 1 cup heavy whipping cream 1 clove garlic, minced 1 1/2 cups freshly grated Parmesan cheese 1/4 cup cooked and chopped bacon 1/4 cup chopped fresh parsley

Instructions:

Soak the chips in water as directed on the package. Drain. In a stovetop smoker or in a pot with a tight-fitting lid, place the chips (if using a pot, cover the chips with a sheet of heavy-duty aluminum foil). Place the mushrooms in the upper chamber (or on top of the foil). Turn the heat to high for 5 minutes, then reduce to medium-low and smoke for 35 to 40 minutes, until mushrooms are slightly shriveled but not dried. You should have about 1 cup. Set aside.
Bring a large pot of water to boil and cook the pasta al dente. Drain and set aside.
Meanwhile, in a saucepot, melt the butter. Add the cream and simmer on low for 5 minutes. Whisk in the garlic and cheese. Stir in the smoked mushrooms, bacon and parsley. Toss with the cooked pasta.

Mick's Oreo Cheesecake

For the crust: 4 tablespoons butter (not margarine), melted 2 cups Oreo cookies, crushed fine (about 18 cookies) For the filling: 3 pounds cream cheese 2 3/4 cups granulated sugar 5 eggs 2 teaspoons pure vanilla extract 2 cups Oreo cookies, in chunks (about 15 cookies) For the garnish (optional): 12 ounces whipped cream 12 Oreo cookies

Instructions:

To make the crust: Preheat the oven to 250 degrees. Wrap the outside of a 10-by-3-inch springform pan tightly with foil (to prevent water from leaking in). Line the bottom with a parchment circle. Set aside.
In a medium bowl, stir together melted butter and Oreo crumbs. Place in pan and press down firmly and evenly. Bake for 8 to 10 minutes. Remove from oven; set aside to cool.

To make the filling: Place cream cheese in a mixing bowl and mix on medium speed until soft (6 to 8 minutes). Use a rubber spatula to scrape bowl often to ensure even distribution.
Add sugar and blend well, scraping bowl just until mixture is smooth (no lumps). Reduce mixing speed to low, then slowly add eggs and vanilla. Mix until combined.
Remove bowl from mixer. With a wooden spoon, stir Oreo chunks into batter. Pour batter into pan prepared with crumb crust; place cheesecake pan into large roasting pan. Fill roasting pan with water, leaving 1 inch of space from the top of the cheesecake pan.
Bake in preheated oven for 2 1/2 to 3 hours, until top of cheesecake is slightly golden. Refrigerate at least 24 hours before serving.

To make the garnish: If desired, top each slice of cheesecake with 1 ounce of real whipped cream and an Oreo cookie.

Mick's Cheddar and Bacon Fettuccine

Ingredients:

2 tablespoons margarine or butter 2 tablespoons all-purpose flour 1 1/3 cups heavy cream 1 1/3 cups milk 4 tablespoons water, divided 1/2 teaspoon Worcestershire 1/2 teaspoon dry mustard 1/2 teaspoon spicy brown mustard 1/4 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon granulated garlic 2 cups grated cheddar cheese 2 (9-ounce) packages refrigerated fettuccine or 1 pound dry fettuccine 1 tomato, seeded and diced 9 cooked slices bacon, crumbled

Instructions:

In a large saucepan, melt margarine. Stir in flour and cook for 2 to 3 minutes. Add cream, milk and 3 tablespoons water. Bring to a boil, then reduce heat to simmer.
Meanwhile, in a small bowl, combine remaining 1 tablespoon water, Worcestershire sauce, dry mustard, spicy brown mustard, salt, pepper and garlic and stir to dissolve. Add to sauce and stir to combine. Add grated cheese and stir until fully melted.
Prepare fettuccine according to package directions.
Pour sauce over fettuccine and top with diced tomatoes, chopped fresh bacon and additional grated cheddar cheese, if desired.

Italian Minestrone

Ingredients

nocoupons

• 1 tbsp. Crisco® Pure Vegetable Oil or Crisco® Pure Olive Oil
• 2 ribs celery, chopped
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped cabbage
• 1 large carrot, chopped
• 1 (14 oz.) can chopped tomatoes, with juice
• 1 (11.5 oz.) can tomato juice
• 4 cups chicken or vegetable broth
• 1 (19 oz.) can cannellini beans, rinsed and drained
• 1 (15.5 oz.) can red kidney beans, rinsed and drained
• 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained
• 1/4 cup chopped fresh parsley
• 1 tbsp. dried oregano
• 1 tbsp. dried basil
• 1/2 cup uncooked small elbow macaroni, cooked and drained
• 1/4 cup grated Parmesan cheese plus more for serving
• Salt and pepper to taste

Directions

HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender.
ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low.
MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended.
STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side.

Cornbread Dressing

Ingredients:

• 1/2 cup butter
• 1/2 cup celery, chopped
• 1/2 cup onion, chopped
• 6 cups cornbread, crumbled (approximately)
• 2 -4 cups herb stuffing mix
• 1 teaspoon sage
• 1/2 teaspoon black pepper
• 4 (14 ounce) cans chicken broth (not the condensed variety)
• 2 eggs, beaten
• 2 eggs, boiled (then chopped)
  Change Measurements: US | Metric

Directions:

Prep Time: 20 mins

Total Time: 50 mins

1. 1 Preheat oven to 450*.
2. 2 Lightly grease a 13x9x2 inch baking dish.
3. 3 Melt butter in skillet; saute celery and onion till tender, about 3 minutes.
4. 4 In large mixing bowl, combine cornbread, bread, celery and onions, sage and black pepper.
5. 5 Stir broth and beaten eggs into cornbread mixture; blend well.
6. 6 Stir in chopped boiled eggs.
7. 7 Pour into prepared baking dish.
8. 8 Bake 30 minutes or until golden brown.

Rice Pudding

Ingredients

• 1 cup cooked white rice
• 1 quart milk
• 1/2 cup white sugar
• 1/4 teaspoon salt
• 2 eggs, beaten
• 1/2 teaspoon vanilla extract
• 1 teaspoon butter
• 1 pinch ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish.
2. In a 2 quart saucepan over medium heat, scald the milk and remove from heat. Add the rice, sugar and salt. Mix well and slowly add the eggs, vanilla, and butter. Pour mixture into a 2 quart baking dish. Sprinkle nutmeg on top. Bake for 40 minutes. Stir pudding after 20 minutes

Blueberry Pie

1 prepared 8 inch pastry shell, baked and cooled

2 pints fresh blueberries

1 tablespoon all-purpose flour

1 tablespoon butter

1 tablespoon lemon juice

1/2 cup white sugar

Directions

1. Pour one pint of the blueberries into the baked pie shell.
2. Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream

Blueberry Pie

1 prepared 8 inch pastry shell, baked and cooled

2 pints fresh blueberries

1 tablespoon all-purpose flour

1 tablespoon butter

1 tablespoon lemon juice

1/2 cup white sugar

Directions

1. Pour one pint of the blueberries into the baked pie shell.
2. Combine flour, butter, lemon juice and sugar. Mix thoroughly. Add the remaining pint of blueberries and bring just to a boil over medium heat. Berries should begin to pop open.
3. Pour cooked berries over fresh berries. Chill pie and serve with whipped cream

Bread Pudding

6 slices day-old bread

2 tablespoons butter, melted

1/2 cup raisins (optional)

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Seafood Cioppino

Ingredients

• 1/4 cup olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 fresh red chile pepper, seeded and chopped
• 1/2 cup chopped fresh parsley
• salt and pepper to taste
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can tomato sauce
• 1/2 cup water
• 1 pinch paprika
• 1 pinch cayenne pepper
• 1 cup white wine
• 1 (10 ounce) can minced clams, drained with juice reserved
• 25 mussels, cleaned and debearded
• 25 shrimp
• 10 ounces scallops
• 1 pound cod fillets, cubed

Directions

1. In a large pot over medium heat, heat the olive oil, and saute the onion, garlic, bell pepper, and chile pepper until tender. Add parsley, salt and pepper, basil, oregano, thyme, tomatoes, tomato sauce, water, paprika, cayenne pepper, and juice from the clams. Stir well, reduce heat, and simmer 1 to 2 hours, adding wine a little at a time.
2. About 10 minutes before serving, add clams, mussels, prawns, scallops, and cod. Turn the heat up slightly and stir. When the seafood is cooked through (the mussels will have opened, the prawns turned pink, and the cod will be flaky) serve your delicious cioppino.