4 to 6 cloves garlic (depending on how much you like garlic)
4 cups packed fresh basil leaves
1 cup olive oil
1/2 tsp salt
1/2 cup pine nuts
You may also add some grated parmesan cheese to this. Blend to a paste in a blender or processor. Chill until ready to serve. Serve over pasta.
Sunday, August 10, 2008
Enchilada Sauce
1/2 cup onion, chopped finely
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
1 tbsp oil
1 garlic clove, pressed
3 cups tomato sauce (2- 12 oz cans)
2 bullion cubes
2 tbsp chili powder
1 tsp salt
1 tsp cumin
1/2 tsp oregano
1/8 tsp pepper
1 cup water
4 tbsp cornstarch
Saute onion in oil. Add garlic, cook 2 minutes. Add tomato sauce, bullion, and spices. Mix water with cornstarch, add to sauce, stir until boiling. Reduce heat and simmer 10 minutes.
Tiki Lime Chicken
1 cup water
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
1/3 cup teriyaki sauce
2 tbsp lime juice
2 tsp garlic powder
1 tsp mesquite liquid smoke
1/2 tsp salt
1/4 tsp ginger
1/2 tsp vinegar
4 chicken breasts
Mix together and chill for 2-3 hours. Grill or broil till done.
Rosemary Chicken
1 large whole chicken
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
salt and pepper
1 red onion
1/2 cup fresh rosemary, chopped or 2tsp dried
1 clove garlic, pressed
1 lemon
6 red potatoes
2 tbsp melted butter
Heat oven to 375 degrees. Wash and rinse chicken well. Put chicken in greased roasting pan. Salt and pepper inside of chicken. Stuff chicken with 1/2 of the onion, Rosemary, and garlic. Peel back the skin on the chicken, rub with the lemon, then place the lemon rind inside chicken. Sprinkle with 2 tbsp melted butter, remaining rosemary onion and garlic. Salt and pepper well. Bake covered for 1 1/4 hours.
Santa Fe Chicken and White Bean Soup
2 tbsp vegatable oil
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
1 med onion, chopped
4 oz chopped green chilies
3 tbsp lime juice
1/2 tsp cayenne pepper
2 1/2 cups chicken broth
2- 15 oz cans great northern beans
1 tsp garlic powder
1 tsp ground coriander
1/2 tsp salt
2 tsp ground cumin
1 tsp ground oregano
2 tbsp corn starch
1 1/2 cups chicken, cooked and chopped
Put oil in a stock pot and saute onions until tender. Stir in remaining ingredients. Bring to a boil, reduce heat to low and simmer 15-20 minutes. Top with grated jack cheese and serve with tortilla chips.
Cinnabon Cinnamon Rolls
Rolls:
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
1 1/4 ounce package active dry yeast
1 cup warm milk (105-110 degrees)
1/2 cup granulated sugar
1/3 cup margarine, melted
1 tsp salt
2 eggs
4 cups flour
Filling:
1 cup packed brown sugar
2 1/2 tbsp cinnamon
1/3 cup margarine, softened
Icing:
8 tbsp (1 stick) margarine, softened
1 1/2 cups powdered sugar
1/4 cup (2 oz) cream cheese
1/2 tsp vanilla extract
1/8 tsp salt
For the rolls, dissolve yeast in warm milk in a large bowl.
Mix together sugar, margarine, salt, and eggs. Add flour, and mix well. Knead the dough with your hands. Put in a bowl, cover, and let rise about 1 hour, or until the dough has doubled in size.
Roll dough on a lightly floured surface. Roll the sough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.
Preheat oven to 400 degrees.
For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface.
Working carefully from the top (a 21inch side), roll the dough down to the bottom edge. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time, evenly spaced, in a lightly greased baking pan.
Let the rolls rise again until double in size (about 30 minutes).
Bake for 10 minutes, or until light brown on top.
While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy. When the rolls come out of the oven, coat each generously with icing.
Double Layer Pumpkin Pie
4 oz cream cheese
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
1 tbsp milk
1 tbsp sugar
1 1/2 cups cook whip
1 graham cracker crust
1 cup cold milk
1 can pumpkin
2 small boxes instant vanilla pudding
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp. ground cloves
Mix cream cheese, 1 tbsp milk and sugar with wire whisk until smooth. Gently stir in whipped topping. Pour and spread on bottom of crest.
Pour 1 cup milk in bowl. Add pumpkin, pudding, and spices. Beat well with wire whisk untill well mixed. Spread over cream cheese layer.
Refrigerate for four hours or until set. Garnish with whipped topping.
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