Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Dessert

Apple Crumb Pie
Sent in by Frances (LIW Franzest81)

5-7 apples peeled, cored, & sliced
1 cup sugar
3/4 cup flour
1/3 cup butter softened
1 tsp cinnamon
1 package Pillsbury Refrigerated Pie Crusts

Pre-heat oven to 400 degrees.

Slice apples into a bowl. In a small cup mix 1/2 cup of sugar with 1 tsp of cinnamon. Sprinkle over apples, and let stand.

To make crumbs: In another bowl mix 1/2 cup of sugar with3/4 cup of flour, than add soften butter, and work together by hand until mixture is crumbly.

Line a 9" pie plate with 1 of the Pillsbury pie crust. Drain apple mixture of excess liquid. Place apple mixture into pie plate and add crumb mixture to top. Bake for 40 minutes or until top is golden brown and when you insert a fork into the pie the apples are soft to touch.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

Message edited 4/22/2008 12:14:32 AM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Sides: Potato Salad: (Haitian Food)
Ingredients
4 potatoes, peeled and cubed
1 carrot, peeled and minced
2 1/4 teaspoons salt
1 small beet
2 eggs
1/2 cup sweet peas
1/2 onion, minced
1/3 cup red bell pepper diced
1/3 cup red bell pepper diced
2 tablespoons mayonnaise
1/4 teaspoon black pepper

Directions

1. Boil potatoes and carrot in water with 1 teaspoon salt for 10 minutes or until tender.
2. Boil beet separately in water with 1 teaspoon salt until tender, then peel and mince.Boil eggs separately in water with 1/4 teaspoon salt until hard.
3. In a bowl, place cubed potatoes, minced beet, sweet peas, carrots, onion, red and green bell peppers and mix with mayonnaise. Add black pepper.

Message edited 4/22/2008 12:14:58 AM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side: Rice with red beans (Haitian Food)
2 cups of long grain rice
1 cup of red kidney beans
1 finely chopped onion
1 chopped hot green pepper
1/4 cup salt pork or bacon cut into small cubes
1 tablespoon of butter
2 chopped cloves of garlic
2 tablespoon of vegetable oil
salt and pepper to taste

Directions

1. Cook the beans in 4 cups of water for 2 hours or until tender in a medium pot.
2. Drain the beans but keep the water which will be used to cook the rice.
3. Fry the salt pork or bacon until crisp (use oil if needed). Add the onion, garlic, and green pepper.
4. Add the beans along with salt and pepper to taste. Add the water used to cook the beans and bring to a boil
5. Add the rice and cook for 20-25 minutes.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Side: Mac and Cheese (Haitian Food)
16 ounces cheese sauce
12 ounces of carnation milk
2 tsp garlic powder
8 ounces cook ziti (any pasta of choice)
onion diced (optional)
green peppers diced (optional)
salt (optional)
3 tablespoons of tomato paste

Directions

1. In large mixing bowl mix all ingredients together. In casserole dish place mix ingredients, and sprinkle Parmesan cheese on top.
2. Then bake at 325 temperature for 15 to 25 min or until bubbling and surface is golden brown.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Drink: Pina Colada

INGREDIENTS

* 1/2 cup crushed ice
* 6 fluid ounces pineapple juice
* 2 fluid ounces rum
* 1 fluid ounce coconut cream
* 1 fluid ounce heavy cream
* 1 pineapple wedge
* 1 maraschino cherry

DIRECTIONS

1. In a blender, combine ice, pineapple juice, rum, coconut cream and heavy cream. Blend until smooth. Pour into glass and garnish with pineapple wedge and cherry.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Lasagna (allrecipes.com) Italian

INGREDIENTS

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Message edited 4/22/2008 12:22:08 AM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Penne Pasta with Spinach and Turkey Sausage

INGREDIENTS:
1 (12 ounce) package whole wheat penne
pasta (I like Barilla)

2 tablespoons extra virgin olive oil

1 small package of turkey sausage

Pecorrino Romano cheese (grated stuff)

3 tablespoons (mashed) minced garlic

2 medium tomatoes diced

1 bunch fresh spinach, rinsed and torn into bite-size pieces

¼ cup dry white wine

Heavy cream,(less than ¼ cup. Eyeball it)

Salt and pepper to taste

DIRECTIONS:
1. Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.

2. Meanwhile, heat garlic and 1 tablespoon of olive oil in a skillet over medium heat. Place turkey bacon in the skillet, and cook until cooked through and somewhat crisp. Stir in the white wine to scrape up the drippings and deglaze the pan. Add the diced tomatoes, and cook until heated through and then added just a bit of heavy cream to add some creaminess and texture.

3. Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture. Garnish with romano cheese.

Message edited 4/22/2008 9:00:38 AM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

NEIMAN-MARCUS COOKIES (Recipe may be halved)
>
> 2 cups butter
> 24 oz.chocolate chips
> 4 cups flour
> 2 cups brown sugar
> 2 tsp. soda
> 1 tsp. salt
> 2 cups sugar
> 1 8 oz. Hershey Bar (grated)
> 5 cups blended oatmeal
> 4 eggs
> 2 tsp. baking powder
> 2 tsp. vanilla
> 3 cups chopped nuts (your choice)
>
> Measure oatmeal, and blend in a blender to a fine
> powder. Cream the butter and both sugars. Add eggs
> and
> vanilla, mix together with flour, oatmeal, salt,
> baking powder, and
> soda. Add chocolate chips, Hershey Bar, and nuts.
> Roll into balls,
> and place two inches apart on a cookie sheet.
>
> Bake for 10 minutes at 375 degrees. Makes 112
> cookies.
>

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Crisp- Onion Roasted Potatoes

1 Envelope Lipton Onion Mushroom Soup Mix
1/2 Cup Olive Oil
1/4 Cup Butter, Melted
1 Tsp Thyme Leaves
1 Tsp Majoram Leaves
1/4 Tsp Pepper
2 1/2 Lbs Red Potatoes, cut into quarters (I use red potatoes, and only wash them)

Preheat oven to 450
In shallow baking or roasting pan, thoroughly blend all ingredients except potatoes. Add potatoes and turn to coat thoroughly. Bake, stirring potatoes occasionally, 60 minutes or until potatoes are tender and golden brown. makes about 10 servings.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chewy Oatmeal Cookies

1 1/4 cups firmly packed brown sugar
1 cup (2 sticks) margarine, softened
1/2 cup granulated sugar
2 eggs
2 teaspoons vanilla
1 3/4 cups all-purpose flour
3/4 cup QUAKER Unprocessed Bran
1 1/2 Tspns ground cinnamon
1 Tsp baking Soda
1/2 Tsp salt (Optional)
2 1/2 Cups QUAKER Oats (quick or old fashioned, uncooked)
1 1/3 Cups diced dried mixed fruit or raisins.

Heat oven to 375. Beat brown sugar, margarine and granulated sugar with electric mixer until creamy.
Add eggs and vanilla; beat well.
Add combined flour, bran, cinnamon, baking soda & salt; mix well.
Stir in oats & dried fruit; mix well.
Drop by rounded measuring tablespoonfuls about 2 inches apart onto un greased cookie sheets.
Bake 9 - 10 minutes, until light golden brown. (Centers will be soft) Cool 1 minute on cookie sheets; cool completely and store in tightly covered container.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Asparagus Pesto Fettuccine

From Sunset


2 pounds asparagus
3 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic
1/4 cup coarsely chopped fresh basil leaves
About 1 pound fresh fettuccine or linguine
Salt and pepper
Grated parmesan cheese

1. In a 5- to 6-quart pan, bring about 3 quarts water to a boil over high heat. Snap off and discard tough ends of asparagus. Add asparagus to boiling water. Cook, uncovered, until just barely tender to bite, 4 to 5 minutes. With tongs, lift out asparagus and drain; cool slightly.
2. In a blender or food processor, combine lemon juice, oil, garlic, and basil. Return water in pan to a boil. Add fettuccine. Cook, uncovered, until barely tender to bite, about 3 minutes.

3. Meanwhile, diagonally trim off top 3 to 4 inches of asparagus spears. Place asparagus tips in a colander. Coarsely chop stems and add to blender along with 6 tablespoons hot water from pasta pan. Whirl until smooth.

4. Drain pasta into colander containing asparagus tips. Transfer tips and pasta to serving bowl. Pour asparagus purée over pasta and mix. Add salt, pepper, and cheese to taste.

Yield: Makes 4 servings

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

I will def buy a copy!

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

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Posted by Mrs.D08

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

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Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

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Posted by enjft

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Posted by Mrs.D08

Appetizer: Fried Plaintain (Haitian Food)

2 Green Plaintain

1 cup Corn or Vegetable Oil

½ cup Water

1 tbsp. Lawry’s Seasoned Salt

1 tbsp. Vinegar

1 tbsp. lemon

1 (Plaintain Smasher)

Peel plaintains and cut into 5 pieces each. Place oil in a deep frying pan on medium heat. In a small bowl, add remaining ingredients and set aside. Place cut plaintains in hot oil. Cook plaintains for 5 to 7 minutes on each side. Remove plaintains and lower heat. Quickly flatten plaintains using a plaintain smasher (Tostonera). Soak flattened plaintains in water mixture and place in oil on medium heat. Turn plaintains on each side until crispy and golden brown. Place fried plaintains on paper towels to remove excess oil. Serve hot.

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I make this all the time!!!!!!!!!

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Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

No Bake Peanut Butter Pie

INGREDIENTS
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) prepared graham cracker crusts


DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Baked Salmon with Honey-Dijon glaze

What you will need:
4 Salmon Filets
2 tbsp Dijon Mustard
2 tbsp Honey
2 tbsp Brown Sugar
1/2 tsp lemon or lime juice

Place the salmon skin side down on a baking sheet. You may want to lightly drizzle the baking sheet with olive oil to prevent sticking. Preheat oven to 325 degrees. Mix remaining ingrediants in a small bowl. You may adjust the amount of each according to your taste. And if making more than 4pieces of salmon, you may add more than the 2 tbsp's. Brush the salmon generously with the glaze. Set the extra glaze to the side. Bake the salmon for 20-25 minutes or until fully cooked or to your liking. Drizzle the remaining glaze on top of the salmon.

Serve with fresh vegetables or salad for a healthy meal.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Chicken Piccata (from epicurious.com)

4 skinless boneless chicken breast halves
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
Additional all purpose flour

2 tablespoons olive oil

1/3 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup canned low-salt chicken broth
1/4 cup drained capers
1/4 cup chopped fresh parsley


Preparation
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Mix 1 tablespoon butter and 1 1/2 tablespoons flour in small bowl until smooth. Place additional flour in shallow baking dish. Dip chicken into flour to coat; shake off excess.

Heat 1 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.

Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Shrimp Scampi Pasta (from epicurious.com)

1/4 cup olive oil
1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
4 large garlic cloves, left unpeeled and forced through a garlic press
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons unsalted butter
3/4 lb capellini (angel-hair pasta)
1/2 cup chopped fresh flat-leaf parsley
Preparation
Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

CHEESY SPINACH DIP (from meals.com - but I changed it to my liking :)

1 package frozen spinach
1 package (3 ounces) cream cheese, softened
1/2 cup plus 1 tablespoon (about 2 1/2 ounces) grated Parmesan cheese, divided
1/4 cup mayonnaise
Tortilla chips

TOPPINGS: diced tomatoes, chopped green onions and shredded Monterey Jack cheese

Prepare spinach as directed on back of box (I usually microwave it)

COMBINE cooked spinach, cream cheese, ½ cup Parmesan cheese, mayonnaise and 2 tablespoons green onion in a medium bowl. Transfer to a small baking dish; sprinkle with 1 tablespoon Parmesan cheese. Place baking dish in microwave, and cook on high for 3 minutes. (You can also bake it in the oven if you like)

ARRANGE tortilla chips around dip. Sprinkle chips with tomatoes, chopped green onions and Monterey Jack cheese.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

Shrimp Pasta

2 tablespoons olive oil
1 medium red or green bell pepper, cut into
strips
1 clove garlic, finely chopped
1/4 cup dry white wine
8 ounces raw small shrimp
1/4 cup sliced ripe olives
1 package (9 ounces) Linguine
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon capers

Preparation:
HEAT oil in large skillet. Add bell pepper and garlic; cook for 2 minutes. Add wine and shrimp; cook until shrimp are pink. Stir in olives.

PREPARE pasta according to package directions. Serve topped with shrimp mixture. Sprinkle with cheese and capers.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

30-Minute Meal

Low-Fat/Low-Carb Quesadillas :)

3 chicken breast
1 cup Trader Joe's Soy Shredded Cheese (Or you can use reg. cheddar cheese if you like)
1/4 tsp. salt
1/4 tsp.. pepper
1 red or green pepper (optional)
1/4 tbs. garlic powder
1/4 tsp. red pepper
2 tbs. EVOO (extra-virgin olive oil)
1/2 onion - sliced in sm pieces
4 low-carb wrap bread

Salsa
Sour Cream

Cut defrosted chicken breast into small pieces, and then sprinkle with salt, pepper, garlic powder and red pepper. Heat skillet with EVOO and when a little hot, add seasoned chicken, red or green pepper and onion. Mix occasionally.

Put low-carb wrap bread in toaster - for 2 min - just until they are warm. Do not keep them in for a long time!

Once chicken, pepper and onions are cooked (and have nice color) add cheese in skillet, and mix it until all the cheese is melted.

Place chicken from skillet on 1 wrap, and then put another wrap on top. Place back in toaster oven for 1 minute until bread gets some color. Repeat with leftover chicken and wraps.

Cut wraps with chicken in triangles and enjoy with Salsa and/or sour cream!

Message edited 4/23/2008 2:16:53 PM.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

BUMP for new submissions.

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

i FM'd my recipe...should i have posted it here?

Re: "OFFICIAL" LIW NW RECIPE SUBMISSIONS FOR COOKBOOK

oooo - i have a recipe for a strawberry pie - i'll have to try and find it at home!!!