Monday, April 30, 2007

Chocolate Almond Cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
Additional sugar
Slivered blanched almonds

1. Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.

3. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.

Curried Chicken & Vegetables with Rice

1 pound chicken tenders or boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon canola oil
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups fat-free reduced-sodium chicken broth, divided
1 package (16 ounces) frozen mixed vegetable medley, such as broccoli, red bell peppers, cauliflower and sugar snap peas, thawed
2 tablespoons tomato paste
2 teaspoons cornstarch
3 cups hot cooked white rice
1/2 cup plain fat-free yogurt
1/3 cup chopped fresh cilantro

1. Toss chicken with curry powder, salt and ground red pepper in medium bowl; set aside.
2. Heat oil in large skillet over medium heat. Add onion; cook 5 minutes, stirring occasionally. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink in center, stirring occasionally. Add 1 cup chicken broth, vegetables and tomato paste; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 3 to 4 minutes or until vegetables are crisp-tender.
3. Combine remaining 1/4 cup chicken broth and cornstarch, mixing until smooth. Stir into chicken mixture; simmer 2 minutes or until sauce thickens, stirring occasionally. Serve over rice; top with yogurt and cilantro.

Cheese Tortellini with Tuna

1 tuna steak* (about 6 ounces)
1 package (9 ounces) uncooked refrigerated reduced-fat cheese tortellini
Nonstick cooking spray
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1/4 cup finely chopped onion
3/4 teaspoon fennel seeds, crushed
1/2 cup evaporated skimmed milk
2 teaspoons all-purpose flour
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
*Or, substitute 1 can (6 ounces) tuna packed in water, drained, for tuna steak. Omit step 1.

1. Grill or broil tuna 4 inches from heat source until fish just begins to flake, about 7 to 9 minutes, turning once. Remove and discard skin. Cut tuna into chunks; set aside.
2. Cook pasta according to package directions, omitting salt. Drain; set aside.
3. Spray large nonstick skillet with cooking spray. Add bell peppers, onion and fennel seeds; cook over medium heat until crisp-tender.
4. Whisk together milk, flour, mustard and black pepper in small bowl until smooth; add to skillet. Cook until thickened, stirring constantly. Stir in tuna and pasta; reduce heat to low and simmer until heated through, about 3 minutes. Serve immediately.

Carribean Shrimp & Pasta

6 ounces uncooked medium bow tie pasta
1 tablespoon ground allspice
1 tablespoon frozen orange juice concentrate
1-1/2 teaspoons vegetable oil, divided
1 teaspoon ground dried thyme leaves
1/4 teaspoon minced scotch bonnet pepper*
12 ounces raw medium shrimp, peeled and deveined
Nonstick cooking spray
1/2 cup fat-free reduced-sodium chicken broth
1/3 cup finely chopped green onions, green tops only
2 tablespoons lemon juice
1 tablespoon sesame oil
1 teaspoon Dijon mustard
1/4 teaspoon salt
1 cup diced papaya
3/4 cup diced mango
*Scotch bonnet peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

1. Cook pasta according to package directions, omitting salt. Drain; set aside.
2. Combine allspice, orange juice concentrate, 1 teaspoon oil, thyme and pepper in small bowl; add shrimp and thoroughly coat. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add shrimp; cook and stir 3 to 5 minutes or until shrimp are opaque. Remove from heat.
3. Combine chicken broth, green onions, lemon juice, sesame oil, mustard, salt and remaining 1/2 teaspoon oil in large bowl. Add papaya and mango; toss to combine. Add pasta; toss again. Serve immediately.

Friday, April 27, 2007

Apple Cheese Pie

2 Eggs
1 c Cottage cheese
1 c Sugar
1/8 ts Salt
1 c Cream
1 ts Vanilla extract
1 1/2 c Apples; thinly sliced
1/8 ts Nutmeg
1/2 ts Cinnamon
1/2 c Whipped cream
-cream cheese pastry-
1/2 c Butter
3 oz Cream cheese
1 1/4 c Flour; sifted
1/8 ts Salt

Beat eggs. Add cottage cheese, 1/2 cup sugar, salt, cream, and vanilla.
Line an 8 inch pie plate with pastry. Combine apples with 1/2 cup sugar and
spices. (The amount of sugar may vary depending on the tartness of apples.)
Turn apples into pastry. Cover with cottage cheese mixture. Bake for 10
minutes at 400~ and 25 minutes at 350~ until cottage cheese mixture is set.
Remove from oven and let cool. Top with whipped cream or ice cream. PASTRY:
Cream butter and cream cheese together. Sift flour once, measure, add salt
and cut into cheese mixture until it resembles a fine meal. Wrap in waxed
paper, press firmly together; chill. When mixture is chilled, roll 1/8 inch
thick on a lightly floured pastry canvas. Fit into pie pan or plate. Bake
in a 400~ oven for 12 to 15 minutes.

Cheese Burgers

1 1/2 lb Lean ground beef
Brown bouquet sauce (opt)
Water (optional)
6 Hamburger buns
6 sl Cheese

1. Form beef into 6 patties about 1/2-inch thick.
2. Sprinkle with salt and brush patties with a 1-to-1 mixture of brown bouquet sauce and water, if a deep brown color is desired.
3. Arrange patties in a circle in a paper towel-lined, shallow, heat resistant, non-metallic baking dish. Do not place any patties in the center of the circle. Heat, covered with paper
toweling, in Microwave Oven 5 minutes. Turn patties over.
4. Brush again with brown bouquet mixture if desired.
5. Heat, uncovered, an additional minute. Burgers will be rare. Heat an additional 1 to 2 minutes for medium
or well-done.
6. Place 1 patty on each hamburger bun and top each hamburger with a slice of cheese. Arrange hamburgers on a heat-resistant non-metallic serving platter and heat, uncovered, in Microwave Oven 2 minutes or until cheese is melted.

Teriyaki Chicken

1 c Soy Sauce
1 ts Garlic
1/4 c Wine (White)
2/3 c Sugar
1 ts Ginger
Chicken pieces

Mix and marinate chicken. Place marinated chicken pieces on foil lined cookie sheet and broil for about 10 minutes on each side. (also then bake for 1/2 hour at about 350 Deg.F.)

Nasi Kuning

1 tb Oil
2/3 c Long Grain Rice (Basmati-best)
4 Cloves
2 Piece Cinnamon
1 ts Ground Cumin
1 ts Ground Turmeric
1/2 ts Fresh Ground Black Pepper
1 1/4 c Chicken Broth
1 Salam Leaf or Bay Leaf
Fried Onion Flakes

Here's the recipe for Nasi Kuning. Ignore the reference to Crisp
Beef. It's not necessary and is a lot of trouble to fix. Otherwise,
the recipe is easy and good.

Heat the oil in a 1 1/2-quart saucepan over medium-high heat until
hot. Add the rice and stir until it begins to brown, now add the
cloves, cinnamon, cumin, turmeric and pepper; stir for a minute or
so. Pour in the broth, add the salam or bay leaf. Bring to a rapid
boil then cover and reduce the heat to a very low simmer. Simmer for
about 40 minutes. Garnish with Crisp Beef, Onion Flakes, thin strips
of bell pepper, and paper thin slices of cucumber.

FRIED ONION FLAKES: Heat one Tablespoon oil in a heavy frying pan over
medium-high heat. Add 1/2 cup dried onion flakes and stir until brown
and crisp. Stores well in an airtight container.

Mushroom and Barley Soup


5 1/2 c Beef Broth
2/3 c Quick-cooking Barley
1/2 c Chopped Onion
2 x Cloves Garlic, minced
1 t Dried basil, crushed
1/2 t Worcestershire sauce
1/8 t Pepper
2 c Sliced fresh Mushrooms
1/2 c Shredded carrot
2 T Cornstarch
2 T Water
1 T Snipped fresh parsley

In a large saucepan, bring beef broth to boiling, Stir in barley, onion,
garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10
minutes or till barley is nearly tender. Stir in mushrooms and carrot.
Simmer, covered, for 5 minutes more.
Meanwhile, in a small bowl combine cornstarch and water; stir into
saucepan. Cook and stir 2 minutes more. Sprinkle with parsley.

Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg
cholesterol, 1090 mg sodium, 467 mg potassium.

Grilled Mexican Steak

  • 1/2 cup cumin seeds
  • 5 jalapeno peppers, seeds and ribs removed, chopped
  • 3 cloves garlic
  • 1 tablespoon cracked black pepper
  • 1/3 cup fresh lime juice
  • 1 1/2 teaspoons salt
  • 1 1/2 cups olive oil
  • 2 bunches cilantro (leaves and stems)
  • 1 (3 pound) skirt or flank steak
  1. Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
  2. In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
  3. Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
  4. Preheat an outdoor grill for high heat and lightly oil grate.
  5. Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

Frozen Tiramisu


  • 1/2 cup strong coffee (made from instant is fine)
  • 3 tablespoons rum (dark or light)
  • 2 (3 ounce) packages ladyfingers
  • 1/2 gallon coffee ice cream, softened on microwave's defrost setting for 1 minute
  • 4 ounces bittersweet chocolate, coarsely grated
  • 1 (8 ounce) container mascarpone cheese
  • 3 tablespoons coffee flavored liqueur
  • 1 tablespoon sugar
  • 1/3 cup half-and-half


  1. Mix coffee and rum. Line a 2-quart metal loaf pan with plastic wrap, leaving an overhang. Use a pastry brush to paint the spiked coffee onto the ladyfingers. Then line the bottom and sides of the pan with ladyfingers, rounded side out.
  2. Reserving 1/2 cup of chocolate for garnish, stir rest of chocolate into ice cream. Turn ice cream into loaf pan, using a rubber spatula to press ice cream evenly into pan. Cover with plastic wrap and freeze for at least 2 hours or up to 5 days.
  3. When ready to serve, mix cheese, liqueur and sugar until smooth; whisk in half-and-half to form a thick but pourable sauce. Unmold dessert, using ends of plastic wrap to remove it from pan; peel away wrap. Slice loaf, drizzle with sauce and sprinkle with chocolate.