Black Bean Lasagna II

By ases id

Ingredients

  • 9 lasagna noodles
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/2 cup frozen corn kernels, thawed
  • 2 cloves garlic, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (16 ounce) can refried black beans
  • 2 3/4 cups canned tomato sauce
  • 1/2 cup salsa
  • 1/2 cup chopped fresh cilantro, divided
  • 1 1/2 cups cottage cheese
  • 1 cup ricotta cheese
  • 1/4 cup sour cream
  • 8 ounces Monterey Jack cheese, shredded
  • 1/4 cup sliced ripe olives
  • 8 sprigs fresh cilantro

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Coat a large skillet with non-stick cooking spray, and place over medium heat. Saute onion, red bell pepper, corn and garlic until tender. Stir in black beans, refried beans, tomato sauce, salsa and 1/4 cup cilantro. Cook until heated through and slightly thickened; set aside.
  3. In a large bowl, combine cottage cheese, ricotta, sour cream, shredded Monterey Jack cheese and remaining 1/4 cup chopped cilantro; set aside.
  4. Coat a 9x13 inch casserole dish with non-stick cooking spray. Arrange 3 of the cooked lasagna noodles in the bottom of the dish, cutting to fit if necessary. Spread with 1/3 of the bean mixture, then 1/3 of the cheese mixture. Repeat layers twice more.
  5. Cover, and bake in preheated oven for 45 minutes. Garnish with sliced black olives and sprigs of cilantro.

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By ases id

German Food Recipe
By Gabriel Femi-Emmanuel

Being able to prepare recipes from around the world at the comfort of your home can be as easy as ABC when you have access to the required guide and adequate information about the recipes. Recipes like German food recipe as become a sought after for so many because of the peculiar tastiness and deliciousness of the German meal.

In this article I ll try to present to you the required ingredient and the recipes for three simple to prepare German foods: Namely, A Different Sauerbraten, Apfelstrudel (Apple Strudel) and Apple And Rum Custard Cake.

1. A Different Sauerbraten

The required ingredients

1 bacon,4-6 slices

1 beef roast

1 flour

4 carrots

4 celery stalks

3 onions

8 oz sour cream

3 bay leaves

1 salt and pepper,To Taste

Cook bacon in a large dutch oven and add cleaned veggies (carrots and celery cut into two to three pieces per stick and onions cut in half and torn apart). Brown veggies thoroughly. Roll roast in flour,salt, and pepper mixture. Add roast to pot and brown. (remove veggies) Return veggies to pot and add water to cover. Add bay leaves and simmer 3 to 5 hours. Remove roast and bay leaves. Mix remainder (liquid and veggies) in blender with sour cream to desired taste. Pour gravy over roast and serve with knodel and rotkohl. Panni brand Knodel (potato dumplings) mix can be found in the specialty food aisle and is easy to prepare. Enjoy! I'm sure you'll be a great success!!! Subj: A Different Sauerbraten

2. Apfelstrudel (Apple Strudel)

The required ingredients

6 Servings

6 c apples,tart, sliced

3/4 c raisins

1 T lemon rind,grated

3/4 c sugar

2 t cinnamon

3/4 c almonds,ground

8 oz fillo leaves, 1/2 box,thawed

1 3/4 c butter,(no

-margarine),melted

1 c bread crumbs,finely crushed

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned. Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned. Makes 2 strudels, 6 to 8 servings each.

3. Apple And Rum Custard Cake

The required ingredients

8 Servings

5 T sugar

2/3 c butter (or margarine)

1 T milk

1/2 c soft bread crumbs

4 c apples,tart, sliced

1/4 c sugar

1/4 c rum

1/3 c sugar

1 1/2 c flour,unbleached, unsifted

1 T lemon rind,grated

1 egg yolk,large

filling ==========================

2 T butter (or margarine),melted

1 T lemon juice

1/4 c raisins,*

3 eggs,large, beaten

1 3/4 c milk

Soak raisins in 1/4 cup rum for 1/2 hour before using.

CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch.

FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool.

You can download over 25000 recipes from foryourrecipes website

Gabriel Femi Emmanuel right on recipes around the world and you can download over 25000 recipes from his website @http://www.foryourrecipes.totalh.com/index.htm

Article Source: http://EzineArticles.com/?expert=Gabriel_Femi-Emmanuel

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Beefy Taco Dip

By ases id

By: Campbell's Kitchen
"Spicy ground beef, salsa, cream cheese and Cheddar are heated together for a hearty dip with maximum flavor."

Ingredients

  • 1/2 pound ground beef
  • 1 1/2 teaspoons chili powder
  • 1 cup Pace® Chunky Salsa
  • 1/2 (8 ounce) package cream cheese, cut into pieces
  • 1/2 cup shredded Cheddar cheese
  • Assorted Toppings (see Note)
  • Sour cream (optional)
  • Tortilla chips

Directions

  1. Cook the beef and chili powder in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often. Pour off any fat. Stir the salsa, cream cheese and Cheddar cheese in the skillet. Cook and stir until the cheese is melted. Sprinkle with the assorted toppings and top with the sour cream, if desired.
  2. Serve with the tortilla chips.

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Banana Hazelnut Empanadas

By ases id


Ingredients
  • 1 large, ripe banana, peeled and cut into 1/4-inch cubes
  • 1 cup Nutella hazelnut spread
  • 2 refrigerated 9-inch pie crusts or favorite from-scratch pie dough (enough for 2 pie crusts, 9-inches each)
  • 2 tablespoons water (for brushing)
  • 2 tablespoons granulated sugar
  • Cinnamon ice cream or whipped cream, for serving, optional

Preparation
    1. In small bowl, mix banana and hazelnut spread until combined. (It will thicken and become stiff.) Set aside.
    2. Divide dough in half. Roll out each half to a 14-by- 8-inch rectangle, 1/4-inch thick.
    3. Using square or round 3-inch cookie cutter, cut out 8 pieces per half.
    4. Place 1 heaping teaspoon Nutella-banana mixture on each dough cutout. Brush outer perimeter with water and fold dough to make a closed pocket.
    5. Pinch edges together with fork. Brush with water and sprinkle with sugar. Freeze on parchment paper or foil-lined baking sheets for at least 15 minutes. (The empanadas can be made up to this point and frozen for 3 months.)
    6. Bake empanadas until golden, about 20 minutes. Serve warm with cinnamon ice cream or whipped cream, if desired.

Serves
Servings 16 - Serving size - 2 pieces

Source

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Salad Dressing With Colour and Vitamins for Kids (FoodNews)

By ases id

Posted 24 July, 2002 by PAF-News

Naturally Fresh ® Salad Dressings with Vitamins in Purple and Orange Ranch

July12, 2002 – (Atlanta, GA) –Kids will be topping salads with vitamin-packed Purple and Orange Ranch Dressings.
Purple Pizzazz and Outrageous Orange Naturally Fresh ® Kids’ Ranch will be introduced to retailers this month. Eastern Foods Inc., manufacturer of Naturally Fresh ®, will place the colorful dressings in retail outlets across the nation this summer.
The new dressings will include vitamins, A, B, C, D and E.

“ Our goal is to have a product that offers kid-appeal, reaches mothers looking for products with health benefits and provide our customers a chance to increase total produce purchases,” said Mike White, Vice President, Sales and Marketing. “Naturally Fresh ® Kids’ Ranch in Purple Pizzazz and Outrageous Orange will be a great snacking item complementing carrot and celery sticks and will bring fun to healthier eating,” White said.

Despite recent concerns with the overall economy, the kids food market continues to grow. According to Steve Dwyer, writing in a Prepared Foods article, kids between ages six and 12 spend close to $14 billion a year on food and beverages.1 Much of the phenomenal growth is attributed to kids influence in purchasing decisions. A recent study examining purchasing habits suggests that 38% of kids influence grocery decisions.2 William Roberts, Jr., Associate Editor for Prepared Foods, further states, “Kids, convenience, healthiness—all have been guiding forces in the development of new food and beverage products over the past year."3

In addition to providing kids with vitamins in a salad dressing without artificial preservatives, it is anticipated that the colorful and unique kids’ salad dressings will drive fresh vegetable consumption among kids as well as healthy snacking between meals. Increases in produce consumption will allow kids to benefit from additional vitamins and nutrients necessary for proper growth.

“Kids will be able not only to enjoy Naturally Fresh ® Kids’ Ranch Salad Dressings, but fresh and healthy vegetables to help create a well-balanced diet,” added White.

As one of the nation’s leading producers of refrigerated salad dressings, Eastern Foods also sells and distributes Jackaroo ® Meat Sauces, Sugar Free Maple Mountain ® Syrup and Naturally Fresh ® Spring Water. The Atlanta-based company, in business since 1966 years, operates 24 branch distribution centers from coast to coast. Since December, Eastern Foods opened branch facilities in Columbia, SC, Kansas City, MO and Jacksonville, FL.

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Chicken Tortilla Soup V

By ases id

By: Betty
"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."

Ingredients

  • 2 skinless, boneless chicken breasts
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup chunky salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

Directions

  1. In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

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Chef's recipe: Roast game hen with choucroute

By ases id

Rob Feenie

From Tuesday's Globe and MailPublished on Wednesday, Dec. 23, 2009 9:49AM ESTLast updated on Wednesday, Dec. 23, 2009 4:01PM EST

When it comes to food, this is everyone's favourite time of the year. All rules go out the door. We want to celebrate, and do so by eating and drinking what we want.

And much of that falls into the category of comfort food. For me, those words conjure up memories of my sister. Growing up, she was an amazing cook. When my mom didn't have time to prepare meals, she would step in. Her spaghetti sauce was to die for – and her mac and cheese was a home run.

But the one thing she did that has stuck with me – and became one of my signatures – was roast chicken. It was simply roasted for an hour or so, served with mashed potatoes, broccoli or cauliflower and a light salad. It was so simple but so good.

I've tweaked the recipe for this menu: Instead of roast chicken, two roasted game hens with olive-oil fork-mashed potatoes, choucroute and a simple jus flavoured with shallots, chives and sherry vinegar. The addition of the shallots and the vinegar takes the dish in another direction, and makes it a meal you can really sink your teeth into. Whenever you are stuck on what to cook for your guests, this is one recipe that won't fail to impress.

Remember when cooking that the whole idea is to keep it simple: Buy amazing ingredients and let them speak for themselves.

Happy holidays to all.

Roast game hen with choucroute and olive-oil forked potatoes

Ingredients

2 small game hens

1 lemon, quartered

sprigs of thyme

4 cloves of garlic

1/3 cup of unsalted butter

Spice sachet

1 star anise

2 whole cloves

1/2 teaspoon of mustard seeds

1/2 teaspoon coriander seeds

1/4 teaspoon white peppercorns

2 juniper berries

1 bay leaf

1/2 inch cinnamon stick

Choucroute

1 tablespoon unsalted butter

1 tablespoon duck fat

1/2 cup julienned double-smoked bacon

2 cups thinly sliced onions

2 cups reisling

3 cups of drained sauerkraut

Potatoes

4 or 5 medium Yukon gold potatoes

1/4 cup olive oil

Salt and pepper

Jus

1 tablespoon sherry vinegar

1 tablespoon finely diced shallots

1 tablespoon chopped chives

1/2 cup veal or beef stock

Method

Preheat oven to 375F. Rinse the cavities of the hens; and stuff each with the half of the garlic, lemons and thyme. You can truss the birds or simply place them close together in a roasting pan. Rub them with the butter and place in the oven.

At the same time, place the potatoes on the oven rack. Do not open the oven door for an hour or so; at that point place a meat thermometer between the breast and the leg meat of the hens. If it reads 160 F the birds are done (you can also tell by turning the bird upright; if the juice runs clear it is done). Once the birds are cooked, remove from the oven and allow to rest.

Check potatoes with a fork

to make sure they are soft, then remove and peel. Place flesh in a large bowl, add

the olive oil and mash loosely with a fork. Season and keep warm.

While the potatoes and hens are cooking, you can make the choucroute. Place the sachet ingredients in cheesecloth and tie with kitchen string. Melt the butter and fat in a saucepan over medium heat; add bacon. Add onion and allow it to sweat for two to three minutes. Then add sauerkraut, reisling and the spice sachet, cover with a lid and simmer for at least an hour over low heat. When done, remove the sachet, season and keep warm.

For the jus, bring your beef or veal stock to a simmer, add the shallots, vinegar and chives and continue to simmer for a few minutes, season and keep warm.

Divide hens into four halves and place on warmed plates. Divide the potatoes and choucroute among the four and spoon the jus overtop. Serve. the Kitchen with Rob Feenie

Rob Feenie's roast game hen - with compliments to his sister.

Rob Feenie's roast game hen - with compliments to his sister.

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