scallop recipes: 2009

Saturday 18 July 2009

Blackened Scallops With Angel Hair Pasta

Blackened Scallops With Angel Hair Pasta

Ingredients -

1 tablespoon Olive Oil
1 cup Mushrooms, sliced
1 pound Scallops
1 tablespoon + 1 teaspoon Butter
½ Tomato, chopped
1 (12 ounces) Fresh Angel-Hair Pasta
½ Sweet or Yellow Onion, chopped
Squeeze of Fresh Lemon Juice

Blackening Spices:

1/8 teaspoon Dried Thyme Leaves
¾ teaspoon Cayenne Pepper
1/3 tablespoon White Pepper
¾ teaspoon Dry Mustard
1/4 tablespoon Salt
1/2 teaspoon Garlic Powder
1 tablespoon Black Pepper

Preparation:

frist

Mix blackening spices , salt,black pepper, white pepper, garlic powder,dry mustard, cayenne pepper,combine,and dried thyme.
Dredge scallops in blackening spices
sauté onion in butter
Wait until onions become translucent
and add mushrooms

and set aside

Next

Boil pasta in water Then Add olive oil and lemon juice to pasta water
Cook pasta 4-5 minutes.

Heat piece of butter in pan to high heat
Add scallops on high heat for 6-8 minutes
Remove from heat Cover to keep warm
and set aside

third
Place the pasta in serving bowl.
Add small pat of butter, onions,tomatoes and mushrooms.
Drizzle with lemon-flavored olive oil.
Serve pasta on serving dish, top with scallops.

Enjoy >>>>

Friday 17 July 2009

Alaska scallops

Do you know the place for experimentation and exploration?
It's the kitchen thata any person try to make their favorite dishes
some classic recipes never really get old, for example scallops and pasta.
Scallops have so many ideal characteristics that they are just too good to pass up.
scallops are unbeatable in flavor and texture. Of all the many kinds of mollusks in the sea,
do you know Alaska scallops
Alaska scallops: they are not only more flavorful, but they are larger and also have superior nutritional properties.
Scallops are an exceptional food source, and have so many ideal characteristics that they are just too good to pass up. In addition to having some of the most impressive nutritional properties (they are high in proteins, low in fats, and even have a considerable potassium level), scallops are unbeatable in flavor and texture. Of all the many kinds of mollusks in the sea, the scallop is without a doubt the most highly appraised-the mere elegance of its shell, with its perfect symmetry, is a clear sign of its superiority in relation to the other members of its family. Considering the robust flavor and excellent texture of this delicacy, scallops and pasta will always be a dynamic duo.
As far as actually preparing such dishes goes, there are a few options. You can cook the scallops separately and then add them to a completed pasta dish, or you can cook them in a sauce or sauté to which cooked pasta will be incorporated
An exceptional scallops and pasta dish will always result in scallops that remain tender and juicy, never dry and rubbery-that is the antithesis of what they should be

Grilled Scallops with Ginger Lime Sauce | SCALLOP RECIPES

Grilled Scallops with Ginger Lime Sauce | SCALLOP RECIPES

Summer time is great for making scallop; At your next party why not try something a little classier. This scallop recipe is very easy, but very good. You can pan sear the scallops without the skewer.
Ingredients:

• 1 ½ lb Scallops (10/20 count)
• 1 cup Ginger-lime sauce
• 2 tsp. Kosher salt
• 1 ea. Lime - sliced
• ½ cup Olive oil
• 2 tsp. Pepper
• 2 Tbsp. Fresh parsley – chopped

Directions:

Begin by soaking 8” bamboo skewers in water for 30 minutes.
Rinse scallops and thread on skewer so they lie flat.
Pat dry and brush with olive oil; season with salt and pepper. Place scallops on a greased hot grill. Cook turning once until scallops are done (about 4 -7 minutes). Transfer to a serving dish and top with Ginger-lime sauce. Garnish with chopped parsley and lime slices.

Ginger-Lime Sauce

* Yields 1 cup
* 4 Tbsp. Butter – unsalted, chilled
* 1 tsp. Ginger – peeled and minced
* ½ cup White wine
* 2 Tbsp. Fresh lime juice – from one lime
* ¼ tsp. Lime zest – minced
* ½ cup Heavy whipping cream
* ½ cup Clam juice
* 2 Tbsp. Shallots – minced

In a sauce pan over medium high heat add clam juice, lime juice, shallots and ginger.

Reduce liquid by half. Add lime zest, cream and reduce to ¾ cup.

Turn down to low and while stirring add the butter one tablespoon at a time until butter is incorporated.

this dish will make your parties the most popular in your city. You can substitute shrimp and other seafood with this scallop recipe.

Thursday 16 July 2009

Scallops with Black Pasta

Scallops with Black Pasta

Ingredients

1/4 cup white rum
8 large sea scallops
2 tablespoons olive oil
1 lemon
7 ounces black squid ink pasta

salt and freshly ground pepper to taste

Directions

Cut the scallops horizontally in half and season with salt, pepper and lemon.
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.
Heat olive oil in a frying pan, add scallops with part of the seasoned liquid until golden brown. Pour white rum over the scallops, and and carefully light with a match. Let the flames burn off, then add pasta tossing gently and evenly. Serve it.

Scallops are a delicacy around the world

Scallops with Linguini ,Sun-dried Tomatoes and Shrimps

Scallops, a type of seafood is very popular because Scallops can be prepared in so many different ways
Scallops can be used to prepare delicious pasta or risotto dishes for instance. You can also combine scallops with

this is agood examples:

Scallops with Linguini ,Sun-dried Tomatoes and Shrimps

Ingredients:

1 pound shrimp, peeled
1/4 cup olive oil
4 garlic cloves, minced
1 stick butter
1 pound sea scallops
1 pound linguini
1 bottle clam juice
1/4 cup fresh parsley, minced
1/3 cup sun-dried tomato paste
Peel from 1 lemon removed in strips
Salt and red pepper flakes

Directions:
1. Bring a large pot of water and add a little salt. Add linguini and cook for 8 to 10 minutes or until al dente. Drain.
2. In a pot, melt butter and olive oil. Saute garlic until tender.
3. Add shrimp and scallops. Saute until shrimp turns pink and scallops are almost cooked about 10 minutes.
4. Add clam juice, salt and pepper. Add cooked linguini and cook about 3 minutes more.
5. Add tomatoes, parsley, lemon peel and toss pasta well. Serve immediately.

Saturday 11 July 2009

Scallops Fenton | scallop recipes

Scallops Fenton | scallop recipes

Ingredients:

3 lbs Alaska Scallops
1 1/2 cup dry White Wine
2 Tbsp fresh Lemon Juice
3/4 lb Mushrooms, sliced
1 small Green Pepper, sliced
1/4 cup Butter
1/2 tsp Salt
dash fresh ground Pepper
4 Tbsp Flour
1 cup diced Swiss Cheese
1/2 cup grated Romano Cheese
1 cup Heavy Cream, whipped
2 Tbsp Butter, for topping
Paprika

Directions:
Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook! Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with paprika. Broil until golden brown. Watch them carefully so as not to burn. Serving Size: 4.

Scallops Ceviche | scallop recipes

Scallops Ceviche | scallop recipes

Ingredients:

1 lb Scallops
1 cup Lime Juice, to cover
2 Garlic cloves, minced
1 Red Bell Pepper, seeded, julienned
2 Green Chilies, sweet, seeded, julienned
1/2 bn Coriander, stemmed, coarsely chopped
1 large Tomato, cored, chopped
2 Jalapeno Chilies, with seeds, finely chopped
1/2 cup Olive Oil

Directions:

Slice the scallops in thirds, cutting them in a way that preserves the shape and gives a uniform size. Place the scallops in a bowl, add lime juice and marinate for 1 hour. After an hour, add the garlic, red bell pepper and sweet green chili. Mix thoroughly. Add coriander, tomato, and Jalapeno chilies. Add olive oil and mix well. Serve immediately. Do not keep more than 2 or 3 hours. Servings: 4

Scallop Pasta | scallop recipes

Scallop Pasta | scallop recipes

Ingredients:

24 Scallops
1 medium sized Onion, diced finely
1 packet of your favorite Pasta
4 roasted Capsicum, cut into 5-cm strips
2 Tbsp Balsamic Vinegar
1 Tbsp Olive Oil
splash of White Wine
Dill

Directions:
Pre-cook pasta to 'al dente'. Fry scallops in a pan on medium to hot heat for 10 seconds each side, remove and place on a warm plate. Deglaze pan with splash of white wine. Sauté chopped onion in wine, continually moving onion around the pan for 1 minute then add capsicum(see below). Plunge the pre-cooked pasta into boiling water for 1 minute, drain well and add to pan. Add scallops, vinegar and dill, tossing gently and evenly. Season with a fresh black pepper and salt if you like.

Roasting Capsicum Directions:
To roast capsicum - Brush all over lightly with olive oil, put into a roasting tray in hot oven at 200 degrees, and cook until blisters form on skin. Turn and cook other side for ten minutes. Remove from oven, let them cool slightly, then peel off skins and slice. Serves 4.

Creole Scallops | scallop recipes

Creole Scallops | scallop recipes

Ingredients:

1 lb Alaska Scallops
1 Tbsp Margarine
1 small Onion, chopped
1 Green Pepper, chopped
1 stalk of Celery, chopped
1 lb can of crushed Tomatoes
1 package Herb/Garlic Lipton Soup Mix
hot cooked Rice

Directions:

Place margarine, onion, green pepper, and celery in a pan and sauté until soft. Add can of tomatoes and Lipton Soup Mix package. Cover and simmer for about 7 minutes. Add scallops and cook until done. Serve over a bed of hot cooked rice. Yields 2 to 4 servings.

Venezian Scallops | scallop recipes

Venezian Scallops | scallop recipes

Ingredients:

2 lbs Scallops
1 large Onion, sliced thin
1/2 cup Raisins
1/2 cup Pine Nuts
4 Tbsp Butter
3 Tbsp Flour
2 cups Half & Half
Salt

Directions:

Sauté the sliced onions and the scallops in the butter over medium heat until golden brown. Add flour and mix. Add half & half, raisins, and pine nuts. Salt to taste. Lower heat and simmer till reduced by half. Serve with polenta and pepperonata (stewed tomatoes, bell peppers, and onions). Servings: 4.

Jade Scallops | scallop recipes

Jade Scallops | scallop recipes

Ingredients:

1 lb Scallops, soaked in water, dried
1/2 cup canned Baby Corn
1/2 cup stringed Snow Peas
1/2 cup sliced Water Chestnuts
1 cup chunked Bok Choy
1 Carrot, very thinly sliced
2 Garlic cloves; chopped
1 sl Ginger; chopped
1 cup Chicken Broth
1 Tbsp Dry Sherry
1 Egg white
1 tsp Cornstarch
3 cups Oil
Salt and Pepper, to taste

Directions:

Marinate scallops for 1 hour in egg white, salt, pepper, cornstarch and 1-2 tsp. oil. Heat wok hot and dry. When hot, add 3 cups oil. When it's just beginning to smoke, add scallops, stirring so they separate. After 1-2 minutes, drain them through colander, reserving 2-3 Tbsp oil. Return reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 minutes. Drain again, reserving 1 Tbsp oil. Again, return reserved oil to wok. Stir-fry garlic and ginger several seconds and add chicken broth, dry sherry, salt, pepper and cornstarch mixture. When it thickens, return scallops and vegetables to wok and allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Servings: 6.

Sunday 28 June 2009

Scallops l'Orange | scallop recipes

Scallops l'Orange | scallop recipes

Ingredients:

1 1/2 lbs Alaska Scallops
Juice from 2 small Oranges (about 1/2 cup, or so)
2 Tbsp Grand Marnier Liqueur (Hey, you deserve it!)
1 clove Garlic minced (alright, make it 2 cloves…what the heck)
2 Tbsp Olive Oil
2 Tbsp melted Butter
1 tsp dried Parsley
White Pepper, to taste

Directions:

Lightly dust the scallops on all sides with the pepper. Heat a large skillet to medium high. Add your oil. Now, feel free to drop in your scallops, flat side down and sauté until golden brown (about 2 minutes, or so). (You may have to do this in two batches, since you don't want to crowd the scallops like a box of saltine crackers). Turn your scallops to sauté on the other side (until you see that golden browness thing again). If need be, reduce the heat so as to not burn any of your pan juices.

Get that skillet off the heat and, using tongs (the idea here is to keep the juices in the pan), pluck your scallops aside into a warm bowl.

Reheat the pan to medium low. Toss in the garlic and sauté for about 15 seconds, or so. Pour in the orange juice. Add the melted butter and while you're at it. splash in the grand marnier and lob in the parsley. Using extreme vigilance here 'allow' your sauce to simmer for about 4 minutes, or so, to slightly thicken.

Partitively place your scallops onto individual plates. Delicately drizzle your sauce over your scallops.

Garnish with slivered green parts of a scallion and a slice of fresh orange.

Serve with your favorite sumptuous steamed rice and various vegetables. Or, serve your scallops around a magnificent mound of mashed potatoes particularly placed in the middle of your plate, which will of course be triumphantly topped with a splash of melted butter.

Scallop and Shrimp Kabobs | scallop recipes

Scallop and Shrimp Kabobs | scallop recipes

Ingredients:

1 lb Alaska Scallops, cut in half
1 lb large raw Shrimp
1/2 cup Vegetable Oil
1/4 cup Soy Sauce
2 Tbsp chopped crystalized Ginger
1 tsp Onion Powder
2 small Zucchini, sliced
1/4 cup Lemon Juice
2 cloves Garlic, finely chopped
1 1/2 tsp ground Ginger
16 oz (1 can) Pineapple chunks

Directions:
Peel and devein shrimp. Drain pineapple chunks. In medium bowl, combine oil, lemon juice, soy sauce, garlic, ginger and onion powder; mix well. Add shrimp and scallops. Cover and refrigerate 3 hours or overnight. Place shrimp, scallops, pineapple and zucchini on bamboo skewers that have soaked 1 hour in water or on metal skewers. Grill or broil 3 to 6 minutes per side or until shrimp are pink, basting frequently with marinade. Refrigerate leftovers. Serving Size: 6

Breaded Scallops | scallop recipes

Breaded Scallops | scallop recipes

Ingredients:

32 medium Scallops, or 16 Jumbo Scallops
Salt and Pepper
Flour, for dredging
1 large Egg, lightly beaten
1 1/2 cup Bread Crumbs
Oil, for deep frying
Lemon wedges, garnish

Directions:

If using medium scallops, leave whole. Cut jumbo scallops in half. Lightly season scallops with salt and pepper. Dredge scallops in flour and coat with egg. Then dredge them in bread crumbs. Deep fry breaded scallops 2 to 3 minutes. Garnish with lemon and a sprig of parsley. Makes 4 servings.

Swiss Baked Scallops | scallop recipes

Swiss Baked Scallops | scallop recipes

Ingredients:

2 lbs Alaska Scallops
1 Lemon
1/2 tsp White Pepper
1/2 tsp Celery Salt
1/2 stick Butter
8 slices Swiss Cheese
fresh Parsley
Paprika

Directions:

Place scallops in individual baking dishes. Season with lemon juice, white pepper, celery salt and melted butter. Bake in 350F° oven for 15 minutes. Remove from oven and pour off a portion of the excess butter and lemon juice. Place slices of cheese on top of scallops and place under broiler until cheese bubbles. Garnish with sprigs of parsley and a sprinkle of paprika. Serves 4.

Baked Scallops | scallop recipes

Baked Scallops | scallop recipes

Ingredients:

1 lb. Alaska Scallops, cut in half
1 oz Sherry, optional
6 Tbsp Butter, melted
1/2 cup dry Bread Crumbs

Directions:

Arrange scallops in shallow buttered casserole dish. Sprinkle with sherry. Pour half the butter over scallops. Cover with bread crumbs. Pour rest of butter over bread crumbs. Bake at 375 for 15 minutes. Serve scallops hot!

Wednesday 24 June 2009

Miniature Florentines | Cookie Recipes

Miniature Florentines | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/4 cup butter or margarine
1/4 cup whipping (heavy) cream
2 tablespoons honey
1/2 cup sliced almonds
1/4 cup candied orange peel -- finely chopped
1 tablespoon grated orange peel
1 (4 ounce) package sweet baking chocolate -- melted
Heat oven to 375º. Cover cookie sheet with cooking parchment paper.
Mix sugar, butter, whipping cream and honey in 2 1/2-quart saucepan.
Heat to boiling, stirring constantly. Boil 5 minutes, stirring constantly;
remove from heat. Stir in remaining ingredients. Let stand 5 minutes.
Drop mixture by 1/2 teaspoonfuls 2 inches apart onto cookie sheet.
Bake 4 to 6 minutes or until golden brown and bubbly. Cool 2 minutes
or until firm; remove from cookie sheet to wire rack. Cool completely.
Turn cookies upside down; brush with melted chocolate. Let stand at
room temperature until chocolate is firm.

Mini Elephant Ears | Cookie Recipes

Mini Elephant Ears | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sugar
1/2 (17 1/4 ounce) package frozen puff pastry (1 sheet) --
thawed
1/2 cup sugar
1 teaspoon ground cinnamon
Heat oven to 375º. Lightly grease cookie sheet. Sprinkle sugar over
kitchen counter or breadboard. Roll pastry into 1/8-inch-thick
rectangle, 12 × 9 1/2 inches, on sugared surface. Mark a line
lengthwise down center of rectangle. Fold long sides of rectangle
toward center line, leaving 1/4 inch uncovered at center. Fold
rectangle lengthwise in half to form strip, 12 × 2 1/2 inches, pressing
pastry together.
Cut strip crosswise into 1/4-inch slices. Mix 1/2 cup sugar and the
cinnamon. Coat slices with sugar mixture. Place about 2 inches apart
on cookie sheet. Bake 8 to 10 minutes, turning after 5 minutes, until
cookies begin to turn golden brown. Immediately remove from cookie
sheet to wire rack. Cool completely.

Mini Cookie Pizzas | Cookie Recipes

Mini Cookie Pizzas | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 purchased sugar cookies (4 inches in
diameter)
1 tub Rich & Creamy chocolate
ready-to-spread frosting
Colored sugar, if desired
2 cups assorted candies or trail mix
2 ounces vanilla-flavored candy coating
2 teaspoons shortening
Frost each cookie with about 2 tablespoons of the frosting; sprinkle
with colored sugar. Top with 1 heaping tablespoon of the assorted
candies.
Melt candy coating and shortening in 1-quart saucepan over low heat,
stirring constantly, until smooth. Drizzle over cookies.

Milk Chocolate-Malt Brownies | Cookie Recipes

Milk Chocolate-Malt Brownies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (11 1/2 ounce) package milk chocolate chips (2 cups)
1/2 cup butter or margarine
3/4 cup sugar
1 teaspoon vanilla
3 eggs
1 3/4 cups all-purpose flour
1/2 cup natural- or chocolate-flavor malted milk
powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup malted milk balls -- coarsely chopped
Heat oven to 350º. Grease rectangular pan, 13 × 9 × 2 inches. Melt
chocolate chips and butter in 3-quart saucepan over low heat, stirring
frequently, until smooth; remove from heat. Cool slightly. Beat in
sugar, vanilla and eggs with spoon. Stir in remaining ingredients
except malted milk balls.
Spread batter in pan. Sprinkle with malted milk balls. Bake 30 to 35
minutes or until toothpick inserted in center comes out clean. Cool
completely. Cut into 8 rows by 6 rows.

Meringue-Topped Almond Cookies | Cookie Recipes

Meringue-Topped Almond Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1 (7 ounce) package almond paste (7 or 8 ounces)
1/2 cup butter or margarine -- softened
1 cup packed brown sugar
1 teaspoon vanilla
2 egg yolks
1 1/2 cups all-purpose flour
Granulated sugar
3 dozen (about) blanched whole almonds
Heat oven to 350º. Beat egg whites and cream of tartar in medium
bowl with electric mixer on high speed until foamy. Beat in 1/2 cup
granulated sugar, 1 tablespoon at a time; continue beating until stiff
and glossy. Set aside.
Break almond paste into small pieces in large bowl. Beat in butter on
medium speed until smooth. Stir in brown sugar, vanilla and egg yolks.
Stir in flour.
Shape dough into 1 1/4-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough to flatten
slightly. Spread about 1 rounded teaspoonful meringue on each cookie,
and top with almond. Bake 13 to 15 minutes or until meringue is
golden brown. Remove from cookie sheet to wire rack.
ture of almonds, sugar

Mary's Sugar Cookies | Cookie Recipes

Mary's Sugar Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups powdered sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
Granulated sugar
Beat powdered sugar and butter in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in vanilla, almond extract and
egg. Stir in flour, baking soda and cream of tartar. Cover and
refrigerate about 2 hours or until firm.
Heat oven to 375º. Roll half of dough at a time 1/8 inch thick on lightly
floured cloth-covered surface. Cut into desired shapes. Place about 2
inches apart on ungreased cookie sheet. Sprinkle with granulated
sugar. Bake 7 to 8 minutes or until light brown. Remove from cookie
sheet to wire rack.

Thursday 18 June 2009

Mustard Wheat Rye | bread machine recipes

Mustard Wheat Rye | bread machine recipes

Serving Size : 2 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons Yeast
1 cup Bread flour
1/2 cup Whole wheat flour
1/2 cup Rye flour
1 tablespoon Gluten
1/3 cup Dijon mustard
2/3 cup Water
1 tablespoon Lecithin granules
1 tablespoon Molasses
Dump yeast in machine. Dump in flours and lecithin granules
Fill measuring cup to 2/3rds with warm water. Add mustard until liquid
measures a
full cup. A
dd molasses and stir. Dump in machine.
Set machine to basic bake. Tested 3/3/94 A small dark loaf with a nice
mustardy
flavor.
While dense, it can be sliced quite thinly.

Maple Oatmeal Bread | bread machine recipes

Maple Oatmeal Bread | bread machine recipes

Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Active Dry Yeast -- 2 1/4 tsp
1 C Oats -- quick-cooking
3 C Bread Flour
1 Tsp Salt
1/3 C Maple Syrup
1 Tbsp Cooking Oil
1 1/4 C Warm Water -- + 1 T

Many Grains Bread | bread machine recipes

Many Grains Bread | bread machine recipes

Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/8 cups Water
1/2 cup Whole wheat flour
2 cups Bread flour
1/2 cup Quick oats
3/4 cup 7 grain cereal
2 tablespoons Powdered buttermilk
2 tablespoons Sugar
2 tablespoons Honey
2 tablespoons Margarine
2 packages Yeast
1 teaspoon Salt
This is very similar to Poulsbo bread Add ingredients according to your
manufACTURER'S DIRECTIONS

Luscious Luau Bread | bread machine recipes

Luscious Luau Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
2 1/3 cups White bread flour
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 1/2 tablespoons Brown sugar
2 tablespoons Shredded carrots
1/4 cup Flaked -- shredded coconut
1/2 cup Unsweet. crushed pineapple
1/3 cup Chopped macadamia nuts
1 pinch Cinnamon
2 teaspoons Yeast (active dry)
** Drain the pineapple well. Juice may be substituted for up to 2/3 of
the water.

Lime & Coconut Milk Bread | bread machine recipes

Lime & Coconut Milk Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast
2 cups bread flour
1 1/4 cups whole-wheat flour
1/4 cup rolled oats
1/4 cup cornmeal
3 tablespoons sugar
1 1/2 teaspoons salt
3 tablespoons lime zest -- grated
1 1/2 tablespoons oil
3/4 cup coconut flakes
1/2 cup coconut milk -- unsweetened
1 cup water
Add all the ingredients in the order suggested by your manual. Process
on basic white bread.

Light Whole Wheat Bread | bread machine recipes

Light Whole Wheat Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 1/8 cups Whole wheat flour (5 1/4 oz)
1 1/8 cups Bread flour (5 1/4 oz)
1 tablespoon Dry milk
1 teaspoon Salt
1 tablespoon Butter
1 tablespoon Molasses
7/8 cup Water (7 1/2 fl.oz)
1 teaspoon Dry yeast
Timer OR Bake (Rapid) mode may be used.
Place all ingredients (except liquids and yeast) inside the bread pan.
Add liquid ingredients. Close cover and place dry yeast into the yeast
holder.

Wednesday 17 June 2009

Honey Broiled Scallops | scallop recipes

Honey Broiled Scallops | scallop recipes

Ingredients:

1 lb Alaska Scallops
3 Tbsp Lime Juice
1 Tbsp Vegetable Oil
1 Tbsp Honey
1 Tbsp Soy Sauce
1/4 tsp Ginger
2 Tbsp toasted Sesame Seeds

Directions:

Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4 to 6 inches from source of heat 2 to 3 minutes. Turn and baste with reserved marinade and continue broiling 2 to 3 minutes or until scallops are opaque throughout. Place sesame seeds on wax paper and roll each broiled scallop skewer over the seeds to evenly coat on all sides. Servings: 4.

Scallops Zinfandel | scallop recipes

Scallops Zinfandel | scallop recipes

Ingredients:

8 Scallops
1/2 cup Zinfandel White Wine
2 Tbsp chopped Onions
Salt and Pepper
1 Tbsp chopped fresh Parsley
Plain Crackers
1 clove Garlic, minced

Directions:

Rinse scallops briefly and cut large ones in half. Place scallops in a baking dish and pour the Zinfandel wine over them. Sprinkle with chopped onions, garlic, and crumbled crackers. Salt and pepper to taste. Bake for 15 minutes in oven at 350 degrees. Garnish with fresh parsley. Serves 2.

Grilled Scallops with Red Pepper Sauce | scallop recipes

Grilled Scallops with Red Pepper Sauce | scallop recipes

Ingredients:

1 1/2 lbs Scallops
3/4 cup Roasted Red Peppers, drained if necessary
1/2 cup Chicken Broth
1/4 cup Dry White Wine
1 Tbsp minced Fresh Basil, or 1/2 tsp Dried Basil
1/2 cup Butter
3 Tbsp Butter, melted
4 Skewers
Salt, to taste
Black Pepper, freshly ground, to taste

Directions:
In a blender or food processor, mix peppers, broth, and wine until smooth. Pour into a wide frying pan, then add basil. Boil over high heat, stirring, until reduced to about 3/4 cup (about 5 minutes). Reduce heat to medium. Add the 1/2 cup butter in 1 chunk, stirring until melted and mixed in. Remove sauce from heat and keep warm. Rinse scallops and pat dry. Thread scallops on 4 skewers so they lie flat (Cut larger scallops in half). Brush generously with the melted butter. Arrange skewers on grill grate. Place lid on grill. Cook, turning once halfway through cooking time, until scallops are opaque but still moist in center (about 5 minutes, don't overcook). Pour sauce onto individual plates. Lay grilled scallops in sauce. Garnish with parsley sprigs and serve with lemon wedges on the side. Season to taste with salt and pepper. Serves 4.

Light and Lemony Scallops | scallop recipes

Light and Lemony Scallops | scallop recipes

Ingredients:

1 1/2 lbs Alaska Scallops
3 Tbsp Dry Sherry
3 Tbsp Teriyaki Sauce
juice and zest of one Lemon
1 tsp Cornstarch
1 Tbsp Water

Directions:

Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. Marinate at least 2 hours or overnight in the refrigerator. Remove the scallops from the marinade and reserve the marinade. Place scallops on a broiling pan and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch/water mix. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping. Servings: 6.

Scallops Tarragon | scallop recipes

Scallops Tarragon | scallop recipes

Ingredients:

1 lb Scallops
2 Tbsp Butter or Margarine
1/4 cup sliced Green Onion
1/4 tsp dried Tarragon, crushed
1 Tbsp dry White Wine
hot cooked Rice

Directions:

Thaw the scallops. Make sure to cut large Scallops in half. Rinse and pat dry with paper towels. In a skillet heat butter or margarine over medium-high heat. Add the green onion and cook and stir for 1 minute. Then push the onion to one side. Add Scallops and tarragon. Cook onion and scallops for 5 to 6 minutes or until scallops are opaque and most of the liquid has evaporated, stirring frequently. Stir in dry white wine. Serve with hot cooked rice. Yields 2 servings

Tuesday 16 June 2009

Maple-Nut Refrigerator Cookies | Cookie Recipes

Maple-Nut Refrigerator Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/4 teaspoon maple extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped pecans
Beat brown sugar, butter and maple extract in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking
powder and salt. Stir in pecans. Shape into roll, 12 inches long. Wrap
and refrigerate about 2 hours or until firm.
Heat oven to 375º. Cut roll into 1/4-inch slices. Place 2 inches apart on
ungreased cookie sheet. Bake 8 to 10 minutes or until edges are
golden brown. Remove from cookie sheet to wire rack.

Malted Milk Cookies | Cookie Recipes

Malted Milk Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
1 cup butter or margarine -- softened
1/3 cup sour cream
2 teaspoons vanilla
2 eggs
4 3/4 cups all-purpose flour
3/4 cup natural-flavor malted milk powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Malted Milk Frosting -- (recipe follows)
MALTED MILK FROSTING
3 cups powdered sugar
1/2 cup natural-flavor malted milk powder
1/3 cup butter or margarine -- softened
3 tablespoons milk (3 to 4 tablespoons)
1 1/2 teaspoons vanilla
Heat oven to 375º. Beat brown sugar, butter, sour cream, vanilla and
eggs in large bowl with electric mixer on medium speed, or mix with
spoon. Stir in remaining ingredients except Malted Milk Frosting.
Roll one-third of dough at a time 1/4 inch thick on lightly floured
surface. Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet. Bake 10 to 11 minutes or until almost no
indentation remains when touched in center. Immediately remove
from cookie sheet to wire rack. Cool completely. Frost with Malted Milk
Frosting.
MALTED MILK FROSTING:
Mix all ingredients until smooth and spreadable.

Magic Window Cookies | Cookie Recipes

Magic Window Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup butter or margarine -- softened
1 teaspoon vanilla
OR
1/2 teaspoon lemon extract
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
4 rolls (about 0.9 ounces each) ring-shaped
hard candy
Beat sugar, butter, vanilla and eggs in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in flour, baking powder and
salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 375º. Cover cookie sheet with aluminum foil. Roll onethird
of dough at a time 1/8 inch thick on lightly floured cloth-covered
surface. Cut into desired shapes. Place 1 inch on foil. Cut out designs
from cookies, using smaller cutters or your own patterns. Place whole
or partially crushed pieces of candy in cutouts, depending on size and
shape of design, mixing colors as desired. (To crush candy, place in
heavy plastic bag and tap lightly with rolling pin; because candy melts
easily, leave pieces as large as possible.)
Bake 7 to 9 minutes or until cookies are very light brown and candy is
melted. If candy has not completely spread within cutout design,
immediately spread with knife. Cool completely on foil. Remove
cookies gently.

Luscious Lemon-Raspberry Bars | Cookie Recipes

Luscious Lemon-Raspberry Bars | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Supreme dessert bar mix
lemon bars
1/2 (8 ounce) package cream cheese -- softened
1/4 cup raspberry preserves
Powdered sugar
Heat oven to 350º. Prepare filling and crust as directed in steps 1 and
2 of bar mix-except bake crust 12 minutes.
Drop cream cheese by spoonfuls onto hot crust and return pan to oven
about 2 minutes to further soften cream cheese. Carefully spread
cream cheese over crust. Stir filling mixture; pour over cream cheese.
Bake 35 to 40 minutes or until top begins to brown and center is set.
Cool 10 minutes. Spread preserves over top. Cool completely. Sprinkle
with powdered sugar. Cut into 4 rows by 4 rows. For easier cutting,
use sharp or wet knife. Store covered in refrigerator.

Linzer Torte Bars | Cookie Recipes

Linzer Torte Bars | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1 cup powdered sugar
1 cup ground walnuts
1/2 cup butter or margarine -- softened
1/2 teaspoon ground cinnamon
2/3 cup red raspberry preserves
Heat oven to 375º. Mix all ingredients except preserves with spoon
until crumbly. Press two thirds of crumbly mixture in ungreased square
pan, 9 × 9 × 2 inches. Spread with preserves. Sprinkle with remaining
crumbly mixture; press gently into preserves.
Bake 20 to 25 minutes or until light golden brown. Cool completely.
Cut into 8 rows by 6 rows bars.

Monday 15 June 2009

Light Pumpernickel | bread machine recipes

Light Pumpernickel | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----ONE POUND LOAF-----
2/3 cup Water
1 1/3 tablespoons Vegetable oil
1 1/3 tablespoons Molasses
2 teaspoons Gluten (optional)
2 teaspoons Sugar
1/2 teaspoon Salt
1 1/4 teaspoons Caraway seeds
1 1/3 tablespoons Unsweetened cocoa
1 cup Rye flour
1 cup Bread flour
1 teaspoon Yeast
Bake on regular bake cycle

Lemon Poppy Seed Bread | bread machine recipes

Lemon Poppy Seed Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Abm Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 teaspoons yeast
3 cups bread flour
1 tablespoon lemon zest -- grated
1 1/2 teaspoons poppy seeds
1 teaspoon salt
2 tablespoons sugar
4 tablespoons nonfat dry milk powder
1 tablespoon unsalted butter
1 cup water
1 large egg
1 teaspoon lemon juice
GLAZE:
2 teaspoons unsalted butter -- softened
1 teaspoon lemon zest -- grated
4 tablespoons powdered sugar
1 teaspoon lemon juice -- or more
Add all ingredients except those for glaze. Use basic cycle. While the
bread is cooling to room temperature, make the glaze. Glaze cooled loaf
of bread by drizzing glaze on top and sides of loaf. Let dry before
slicing.

Lemon Bread | bread machine recipes

Lemon Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
3 cups Bread flour
1/4 cup Sugar
1/2 teaspoon Salt
1/4 cup Butter -- room temperature
3/4 cup Milk -- scalded
1 Egg + 1 yolk -- room temp.
1/4 teaspoon Lemon extract
2 teaspoons Dried or freshly grated -- lemon peel
Place all ingredients into breadmaker pan in the order above, select
white bread
and push start.

Lazy Onion Bread | bread machine recipes

Lazy Onion Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Abm
97 of 151
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1 1/2 Lb-----
1 1/4 C Water Or Milk
2 Tbsp Sugar
2 Tsp Onion Soup Mix
3 C Bread Flour
1 Tbsp Dry Milk Powder -- optional
1 1/2 Tsp Active Dry Yeast
-----1 3/4 Lb-----
1 1/2 C Water Or Milk
2 1/2 tbsp Sugar
1 tbsp Onion Soup Mix
3 1/2 C Bread Flour
1 1/2 tbsp Dry Milk Powder -- optional
2 tsp Active Dry Yeast
CYCLE: white; timer
SETTING: medium
- - - - - - - - - - - - - - - - - -
NOTES : The lazy part of this recipe is simply using onion soup mix!
There
is no salt included in the recipe as there is some in the onion
soup.

Jalapeno Cheese Bread | bread machine recipes

Jalapeno Cheese Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breads Breadmaker
Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------
3/4 cup Sour cream
1/8 cup Water
1 Egg
3 cups Flour
1 1/2 teaspoons Salt
2 tablespoons Sugar
1/4 teaspoon Baking soda
1 cup Sharp cheddar -- grated
4 oz
3 tablespoons Fresh Jalapeno -- seeded and
(about 4 peppers)
1 1/2 teaspoons Yeast
Wow ... hot stuff!! Serve this coarsely textured, very spicy bread at
your next cocktail party and watch it disappear. It's great with a glass of
wine or a cold beer,
but its perfect partner is a frosty margarita! Place all ingredients in
bread pan,
select a light crust setting, and press "start".
After the baking cycle ends, remove bread from pan, place on cake rack,
and allow to cool 1 hour before slicing.

Saturday 13 June 2009

Oven Fried Scallops | scallop recipes

Oven Fried Scallops | scallop recipes

Ingredients:

1 lb Alaska Scallops, cut into quarters
1/3 cups seasoned dried Bread Crumbs
or seasoned crushed Flake Corn
3 Tbsp low fat Buttermilk
1/2 tsp ground Thyme

Directions:

Preheat oven to 500F. Spray baking sheet with nonstick spray and set aside. In a medium mixing bowl, combine scallops and buttermilk, turning to coat. Let stand at room temperature for 15 minutes to marinate. In small mixing bowl, combine the bread crumbs (or corn flake crumbs) and thyme. Dredge each scallop in crumb mixture, coating both sides. Arrange scallops on baking sheet. Bake carefully turning scallops over until browned on all sides, about 5 minutes. Servings: 4.

Garlic Scallops | scallop recipes

Garlic Scallops | scallop recipes

Ingredients:

1 lb Alaska Scallops
1 medium sized Onion, diced finely
4 to 6 cloves of Garlic, finely chopped or crushed
1 Tbsp Olive Oil
1/2 cup Pouring Cream
4 spring Onions, sliced Chinese style (on an angle)
splash of White Wine
1 Tbsp finely chopped Chives or Parsley

Directions:

For this recipe, fry garlic and onion with oil in a medium hot pan for 2 minutes, but don't allow to color. Add scallops, lightly cook on one side for 20 seconds. Continue to rum and cook for another 20 seconds and then remove from pan. On medium to high heat, add the splash of white wine to pan and reduce for 1 minute. Add cream and reduce until the sauce thickens to a nice coating consistency. Add scallops, spring onions and gently toss in sauce for about 1 minute. Place garlic scallops on big mound of rice pilaf and pour over sauce, then garnish with chives or parsley. Serves 4 to 6.

Seared Scallops with Spicy Green Sauce | scallop recipes

Seared Scallops with Spicy Green Sauce | scallop recipes

Ingredients:

2 cloves Garlic, chopped
1 Tbsp chopped Ginger
2 Green Onions, chopped
1/2 bunch Basil Leaves
1 cup Spinach Leaves
1 tsp Orange Juice concentrate
1 tsp Palm Sugar or Brown Sugar
1/4 cup seasoned Rice Vinegar
2 Tbsp Hoisin Sauce
1 Tbsp Oyster Sauce
2 Tbsp Sweet Hot Chili Sauce
1 Tbsp Sesame Oil

To Assemble:
1 cup Flour
1 Tbsp 5 Spice
2 Tbsp Sesame Seeds
1 Tbsp Olive Oil
24 oz Alaska Scallops

Directions:
For the green sauce, place garlic, ginger, green onions, basil, and spinach in a food processor and blend until smooth. Add orange juice concentrate, palm sugar, vinegar, hoisin sauce, oyster sauce, chili sauce and sesame oil and process until smooth. Set a side while preparing the scallops.

For the scallops, place flour, five spice, and sesame seeds in a bowl and mix well. Heat olive oil until smoking hot. Dredge the scallops in the flour and tap off the excess. Place scallops in hot pan and sear each side about 2 minutes on each side on high heat. If the scallops are very large you may want to cut them in half. Remove from the pan and serve seared scallops with green sauce and steamed rice or noodles. NOTE: I prefer Udon noodles for this, they are available in any Asian market.

Blackened Scallops over Angel Hair Pasta | scallop recipes

Blackened Scallops over Angel Hair Pasta | scallop recipes

Ingredients:

1 lb Alaska Scallops
Fresh Angel-hair pasta, 9 or 12 oz pkg
1 cup Mushrooms, sliced
½ sweet or yellow Onion, chopped
½ Tomato, chopped
Lemon-flavored olive oil
butter

Blackening Spices:
1/4 Tbsp Salt
1/3 Tbsp White Pepper
1 Tbsp Black Pepper
¾ tsp Dry Mustard
¾ tsp Cayenne Pepper
1/2 tsp Garlic Powder
1/8 tsp dried Thyme Leaves
Directions:
Mix blackening spices together. Dredge scallops in blackening spices. In skillet, sauté onion in butter, add mushrooms after onions are translucent, set aside. Boil pasta in water, add a little olive oil. Cook 4-5 minutes, or according to instructions. Heat a pat of butter in skillet to high heat. Add scallops on high heat for 6-8 minutes. Cover to keep warm, set aside. Place pasta in a bowl. Drizzle with lemon-flavored olive oil. Add small pat of butter, mushrooms, onions, tomatoes. Toss. Serve pasta, place scallops on top. Serve with parmesan if desired.

WARNING! As written, this recipe is too pepper-hot for many…reduce pepper amounts unless you like it very spicy!

Garlic Lover's Scallop Scampi | scallop recipes

Garlic Lover's Scallop Scampi | scallop recipes

Ingredients:

1 lb. Alaska Scallops, small
1 stick real Butter, more if desired
fresh Garlic, to taste
1 cup Bread Crumbs
Lemon Wedges
Pepper
4 serving dishes

Directions:

In fry pan melt butter. Add crushed garlic and sauté. Add bread crumbs and toss till coated with butter. Put scallops into individual buttered serving dishes. Top with bread-crumb mixture. Sprinkle with lemon juice. Sprinkle with pepper and season to taste. Bake at 375 for 15 minutes.

Serve with lemon wedges and mashed potatoes that have been whipped with mixer adding 1/4 cup melted cheddar cheese.

Lemon-Lime Cookies | Cookie Recipes

Lemon-Lime Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2/3 cup shortening
1 tablespoon grated lemon peel
2 tablespoons lemon juice
2 teaspoons grated lime peel
1 tablespoon lime juice
1 egg
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Lemon-Lime Frosting (below)
LEMON-LIME FROSTING
2 cups powdered sugar
2 tablespoons butter or margarine -- softened
1 teaspoon grated lime peel
1 tablespoon lemon juice
2 teaspoons water (2 to 3 teaspoons)
Heat oven to 375º. Beat sugar, shortening, lemon peel, lemon juice,
lime peel, lime juice and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, baking powder, baking
soda and salt.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 11 to minutes or until edges are golden
brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
Cool completely. Frost with Lemon-Lime Frosting.
Lemon-Lime Frosting:
Mix all ingredients until smooth and spreadable.

Lemon Tea Biscuits | Cookie Recipes

Lemon Tea Biscuits | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
1/4 teaspoon salt
1 egg
2 cups all-purpose flour
1/2 cup ground pecans
1 cup lemon curd
Tart Lemon Glaze -- (recipe follows)
TART LEMON GLAZE
1/4 cup powdered sugar
1 teaspoon grated lemon peel
2 teaspoons lemon juice
Beat butter, sugar, lemon peel, salt and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour and pecans.
Cover and refrigerate about 1 hour or until firm.
Heat oven to 350º. Roll half of dough at a time about 1/8 inch thick on
lightly floured surface. Cut into 2-inch rounds. Place on ungreased
cookie sheet. Bake 7 to 9 minutes or just until edges are starting to
brown. Remove from cookie sheet to wire rack. Cool completely.
Spread 1 rounded teaspoonful lemon curd between bottoms of pairs of
cookies. Brush tops with Tart Lemon Glaze.
TART LEMON GLAZE:
Mix all ingredients until smooth and spreadable.

Lemon Squares | Cookie Recipes

Lemon Squares | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup all-purpose flour
1/2 cup butter or margarine -- softened
1/4 cup powdered sugar
1 cup granulated sugar
2 teaspoons grated lemon peel, if desired
2 tablespoons lemon juice
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
Powdered sugar, if desired
Heat oven to 350º. Mix flour, butter and 1/4 cup powdered sugar with
spoon. Press in ungreased square pan, 8 × 8 × 2 or 9 × 9 × 2 inches,
building up 1/2-inch edge. Bake 20 minutes.
Beat remaining ingredients except powdered sugar with electric mixer
on high speed about 3 minutes or until light and fluffy. Pour over
baked layer. Bake 25 to 30 minutes or just until almost no indentation
remains when touched lightly in center. Cool completely. Sprinkle with
powdered sugar. Cut into 5 rows by 5 rows.

Lemon Decorator Cookies | Cookie Recipes

Lemon Decorator Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine -- softened
1 (3 ounce) package cream cheese -- softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour
Carrot Press -- (see Directions)
Sugar
Beat butter and cream cheese in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in 1/2 cup sugar and the lemon
peel. Gradually stir in flour. Cover and refrigerate about 2 hours or
until firm. Prepare Carrot Press.
Heat oven to 375º. Shape dough into 1-inch balls. Place about 2 inches
apart on ungreased cookie sheet. Flatten to about 1/4-inch thickness
with Carrot Press dipped into sugar. Bake 7 to 9 minutes or until set
but not brown. Remove from cookie sheet to wire rack.
Carrot Press:
Cut carrot, about 1 1/2 inches in diameter, into 2-inch lengths. Cut
decorative design about 1/8 inch deep in cut end of carrot, using
small, sharp knife, tip of vegetable peeler or other small, sharp kitchen
tool.

Lemon Cream Oat Bars | Cookie Recipes

Lemon Cream Oat Bars | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (14 ounce) can sweetened condensed milk
2 teaspoons grated lemon peel
1/4 cup lemon juice
1 1/4 cups all-purpose flour
1 cup quick-cooking or old-fashioned oats
1/2 cup packed brown sugar
1/2 cup butter or margarine -- softened
1/4 teaspoon baking soda
1/4 teaspoon salt
Heat oven to 375º. Grease square pan, 9 × 9 × 2 inches. Mix milk,
lemon peel and lemon juice in medium bowl until thickened; set aside.
Mix remaining ingredients in medium bowl with spoon until crumbly.
Press half of the crumbly mixture in pan. Bake about 10 minutes or
until set.
Spread milk mixture over baked layer. Sprinkle remaining crumbly
mixture over milk mixture; press gently into milk mixture. Bake about
20 minutes or until edges are golden brown and center is set but soft.
Cool completely. Cut into 6 rows by 4 rows.

Italian Bread | bread machine recipes

Italian Bread | bread machine recipes

Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
3 cups Bread flour
2 tablespoons Sugar
2 tablespoons Butter (sweet -- at room temp)
1 cup Less 1 T hot water
2 Stiffly beaten egg whites
Be sure to use "crisp" bread setting and add the egg whites after the
rest of the ingredients are moist.

Hot Jalapeno Bread | bread machine recipes

Hot Jalapeno Bread | bread machine recipes

Serving Size : 14 Preparation Time :0:00
Categories : Bread Machine Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pkg Active Dry Yeast
3 C Bread Flour
3 Tbsp Jalapeno Peppers -- chopped, or to taste
1/2 C Monterey Jack Cheese
1 1/2 Tbsp Sugar
1 1/2 Tsp Salt
1 1/4 C Water -- adjust to your needs
The recipes are for 2 cup bread makers - but I've adjusted them for 3
cups.
Throw in and bake

Honey Mustard Bread | bread machine recipes

Honey Mustard Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Water
1 1/2 cups White bread flour
1/2 cup Wheat flour
2 teaspoons Dry milk
2 1/2 tablespoons Honey
1/2 teaspoon Salt
1/4 cup Chicken broth (low salt)
1 2/3 tablespoons Gourmet mustard
1 teaspoon Chives (dried)
2 teaspoons Yeast (active dry)
-----
Add ingredients according to manufacturer's directions.

Honey Graham Granola Bread | bread machine recipes

Honey Graham Granola Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Active dry yeast
1 3/4 cups Bread flour
1/4 cup Whole-wheat flour
1/3 cup Granola cereal
1 teaspoon Salt
2 tablespoons + 2 tsp. nonfat dry milk
2 teaspoons Unsalted butter or margarine
3/4 cup + 2 tbsp. water
3 tablespoons Honey
1 teaspoon Lemon juice
-----3-CUP CAPACITY/16 SERVINGS-----
2 1/4 cups Active dry yeast
2 2/3 cups Bread flour
1/3 cup Whole-wheat flour
1/2 cup Granola cereal
1 1/2 teaspoons Salt
4 tablespoons Nonfat dry milk
1 tablespoon Unsalted butter or margarine
1 1/4 cups Water
1/4 cup Honey
1 teaspoon Lemon juice
Granola cereal adds an interesting crunch to this bread.
For best results, use either homemade granola or a store-bought brand
that is low in fat and sugar.
Since there are so many different types of granola, the amoun
t of water required in the recipe may vary.
Check the dough during the first kneading cycle to make sure it is not
too dry.
All ingredients must be at room temperature,
unless otherwise noted. Add ingredients in the order specified in your
bread
machine owner's manual.
Set bread machine on the basic/standard bread making setting.
If possible, select light baking cycle.
If not, use the medium or normal setting.
Do NOT use the programmable timer when making this bread since the
recipe
contains ingredients that can absorb the water prior to the start of
the bread
making process.
HINT: If cough appears too dry after kneading for the first couple of
minutes,
add additional water, no more than 1 tablespoon at a time, just until
dough appears
elastic
. Do NOT add too much water.

High Protein Diet/cornell Bread | bread machine recipes

High Protein Diet/cornell Bread | bread machine recipes

Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup -Water
1 tablespoon Vegetable oil
1 tablespoon Honey
3/4 teaspoon -Salt
2 tablespoons Wheat germ
1/4 cup Soy flour
1 cup Whole wheat flour
1 1/4 cups Bread flour
1/4 cup Nonfat dry milk
1 1/2 teaspoons Yeast
Much better than the store bought diet breads which use "sawdust
fiber" as filler. This is a tasty, dense loaf. Makes good sandwiches.
The recipe is based on a formula devised for superior nutrition in
bread by faculty at Cornell University. Wheat germ, soy flour and
nonfat dry milk are added to each cup of flour in the Cornell Formula,
this recipe makes it easier.

Monday 8 June 2009

Scallops with Caramelized Cauliflower | scallop recipes

Scallops with Caramelized Cauliflower | scallop recipes

Ingredients:

12 large Scallops
1/2 head of Cauliflower, sliced into 1/4 inch thick pieces
1/2 cup Water
1/2 cup Raisins
1/2 cup Capers
1 Tbsp Sherry Vinegar
grated Nutmeg
Salt and Cayenne Pepper
approximately 1 Tbsp Butter

Directions:
In a small saucepan, cook water, raisins and capers until raisins are plump, about 5 minutes. Pour mixture into blender and add vinegar, nutmeg, salt and pepper, blend just until smooth. Set sauce aside. In a sauté pan, heat butter and sauté cauliflower until golden on both sides. To prevent cauliflower from burning, if necessary, add about 1 tablespoon of water to pan during cooking. Set cauliflower aside. In a separate pan, sauté scallops in a little bit of butter, about 1 1/2 minutes on each side. To serve, place 3 scallops on each plate, top with cauliflower and finish with the caper-raisin emulsion. Servings: 4.

Scallops with Endive | scallop recipes

Scallops with Endive | scallop recipes

Ingredients:

10 large Scallops
10 Endive Leaves
1/4 cup extra virgin Olive Oil
1 Tbsp finely diced Tomatoes
1 Tbsp chopped fresh Chives
1 Lemon (juice only)
Salt and Pepper
2 ounces Olive Oil

Directions:

In a small mixing bowl combine extra virgin olive oil, lemon juice, salt and pepper to taste. Whisk ingredients together to make the dressing. Set aside. Heat a large sauté pan and coat with olive oil; sauté endive leaves until golden in color. Remove from pan and arrange 5 leaves on each plate in a star pattern. Clean pan with a towel. Heat and coat pan again with olive oil. Add scallops and sauté on both sides until a crisp golden brown. Add a pinch of salt and pepper. Remove from pan and place scallops on each plate, 4 in the center of the star of endive leaves and 1 on top. Keep warm. Pour dressing lightly over the scallops (1 1/2 tablespoons per serving) and drizzle over the leaves. Sprinkle fresh chopped chives and diced tomatoes over entire presentation and serve immediately. Servings: 2.

Scallops in Cream Sauce with Spinach Fettuccine | scallop recipes

Scallops in Cream Sauce with Spinach Fettuccine | scallop recipes

Ingredients:

2 lbs Alaska Scallops
8 oz fresh Mushrooms, sliced
4 oz Butter
1 quart Cream Sauce
12 cups Spinach Fettuccine Noodles, cooked al-dente
Parmesan Cheese, grated
Parsley, chopped

Cream Sauce:
1/4 cup Shallots, minced
1 1/2 tsp Garlic, minced
1 1/2 oz Butter
2 oz dry Vermouth
1 1/3 quarts Heavy Cream
1/2 oz Lemon Juice
White Pepper and Salt, to taste

Directions:
Sauté mushrooms in butter about 1 minute. Add scallops and continue cooking 2 to 3 minutes just until flesh is opaque. Add cream sauce; bring to simmer and cook 1 minute. Arrange well-drained noodles on a serving plate and top with creamed scallops. Garnish with parmesan cheese and parsley. Makes 8 servings.

Cream Sauce Directions:
Sauté shallots and garlic in butter until transparent. De-glaze pan with vermouth. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened. Add lemon juice and season to taste with salt and pepper. Hold warm. Makes 1 quart (8 servings of 4 oz. each).

Artichoke Bottoms with Scallops | scallop recipes

Artichoke Bottoms with Scallops | scallop recipes

Ingredients:

3/4 lb Scallops
2 cloves Garlic, minced
1 cup fine Bread Crumbs, fresh
2 x 14 oz can Artichoke Bottoms, drained
3 Tbsp fresh Parsley, minced
1/2 tsp Tarragon, dried
Canola Oil, for brushing on grill rack
1/4 cup Celery, minced

Directions:
Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula or tongs, transfer artichoke bottoms to stylish serving dish. Serve hot. Satisfyingly serves 8 scallop lovers.

Scallops Lambrusco | scallop recipes

Scallops Lambrusco | scallop recipes

Ingredients:

1 lb Alaska Scallops
ground Black Pepper, to taste
bottle of Lambrusco, or other semi-dry red wine
Paprika

Directions:

Cover the bottom of a glass casserole dish with a single layer of scallops. Pour wine over scallops. Wine should be as deep as scallops are thick. Mix a little pepper and paprika together, and sprinkle over the top. Bake at 350 until tops begin to turn light brown. Serves 2 to 4, depending on size of cooking dish.

Lemon Cookies | Cookie Recipes

Lemon Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package ® lemon cake mix
1/2 cup vegetable oil
2 eggs
1 tub Soft Whipped lemon
ready-to-spread frosting
OR
1 tub Rich & Creamy lemon ready-to-spread
frosting
Heat oven to 350º. Grease cookie sheet. Mix cake mix (dry), oil and
eggs in large bowl with spoon until dough forms.
Drop dough by teaspoonfuls onto cookie sheet. Bake about 8 minutes
or until set. Remove from cookie sheet to wire rack. Cool completely.
Frost.

Lemon Cheesecake Bars | Cookie Recipes

Lemon Cheesecake Bars | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 (8 ounce) package cream cheese -- softened
1 cup powdered sugar
2 teaspoons grated lemon peel
2 tablespoons lemon juice
Heat oven to 350º. Beat cake mix (dry), butter and 1 of the eggs in
large bowl with electric mixer on low speed until crumbly; reserve 1
cup. Press in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Beat cream cheese in medium bowl with electric mixer on medium
speed until smooth, or mix with spoon. Gradually beat in powdered
sugar on low speed. Stir in lemon peel and lemon juice until smooth.
Reserve 1/2 cup; refrigerate.
Beat remaining 2 eggs into remaining cream cheese mixture on
medium speed until blended. Spread over cake mixture. Bake about 25
minutes or until set. Cool completely. Spread with reserved cream
cheese mixture. Refrigerate until firm. Cut into 8 rows by 6 rows.
Store covered in refrigerator.

Lemon Bars | Cookie Recipes

Lemon Bars | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package lemon cake mix
1/3 cup butter or margarine -- softened
3 eggs
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup lemon juice
Powdered sugar -- if desired
Heat oven to 350º. Mix cake mix (dry), butter and 1 of the eggs with
spoon until crumbly; reserve 1 cup. Press remaining crumbly mixture
lightly in bottom of ungreased rectangular pan, 13 × 9 × 2 inches.
Bake about 10 minutes or until light brown.
Beat remaining 2 eggs, the granulated sugar, baking powder, salt,
lemon peel and lemon juice with hand beater until light and foamy.
Pour over hot baked layer. Sprinkle with reserved crumbly mixture.
Bake about 15 minutes or until light brown and set. Sprinkle with
powdered sugar; cool. Cut into 6 rows by 5 rows.

Lebkuchen | Cookie Recipes

Lebkuchen | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
1/2 cup honey
1/2 cup molasses
3/4 cup packed brown sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
2 3/4 cups all-purpose flour
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon baking soda
1/3 cup cut-up citron
1/3 cup chopped nuts
Glazing Icing -- (recipe follows)
GLAZING ICING
1 cup granulated sugar
1/2 cup water
1/4 cup powdered sugar
Heat honey and molasses to boiling in 1-quart saucepan; remove from
heat and cool completely. Mix honey-molasses mixture, brown sugar,
lemon peel, lemon juice and egg in large bowl with spoon. Stir in
remaining ingredients except citron, nuts and Glazing Icing. Stir in
citron and nuts. Cover and refrigerate at least 8 hours but no longer
than 24 hours.
Prepare Glazing Icing. Heat oven to 400º. Grease cookie sheet. Roll
one-fourth of dough at a time 1/4 inch thick on lightly floured
cloth-covered surface. Cut into rectangles, 2 1/2 × 1 1/2 inches. Place
1 inch apart on cookie sheet. Bake 10 to 12 minutes or until no
indentation remains when touched in center. Brush Glazing Icing
lightly over hot cookies. Immediately remove from cookie sheet to
wire rack. Cool completely.
GLAZING ICING:
Mix granulated sugar and water in 1-quart saucepan. Cook over
medium heat to 230º. Stir in powdered sugar. If icing becomes sugary
while brushing on cookies, reheat slightly, adding a small amount of
water until clear again.

Ladyfingers | Cookie Recipes

Ladyfingers | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs -- separated
1/4 teaspoon cream of tartar
1/4 cup granulated sugar
1/3 cup granulated sugar
3/4 cup all-purpose flour
3 tablespoons water
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/4 teaspoon lemon extract -- if desired
1/8 teaspoon salt
Powdered sugar -- if desired
Heat oven to 350º. Grease and flour cookie sheet. Beat egg whites and
cream of tartar in large bowl with electric mixer on medium speed until
foamy. Beat in sugar, 1 tablespoon at a time; continue beating until
stiff peaks form.
Beat egg yolks and 1/3 cup granulated sugar in medium bowl on
medium speed about 3 minutes or until thick and lemon colored. Stir in
remaining ingredients except powdered sugar. Fold egg yolk mixture
into egg white mixture.
Place batter in decorating bag with #9 tip or in cookie press with #32
tip. Form 3-inch fingers about 2 inches apart on cookie sheet. Bake 10
to 12 minutes or until set and light brown. Immediately remove from
cookie sheet to wire rack. Sprinkle tops with powdered sugar while
warm.

Heavenly Whole Wheat Bread | bread machine recipes

Heavenly Whole Wheat Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads
Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound loaf
3/4 cup Water
1 1/3 cups Whole wheat flour
2/3 cup Bread flour
1 teaspoon Salt
3 tablespoons Applesauce (butter)
1 tablespoon Sugar
3 tablespoons Instant Potato flakes
1 1/2 teaspoons Yeast
Good!! Crust: light. Bake.

Hearty Raisin Rye Bread | bread machine recipes

Hearty Raisin Rye Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1 LB. LOAF-----
3/4 cup Water -- warm
1 tablespoon Vegetable oil
1 3/4 cups Bread flour
1/2 cup Light or medium rye flour
1 tablespoon Packed light brown sugar
1 tablespoon Powdered dry milk
1 teaspoon Salt
1/2 teaspoon Caraway seed
1 1/2 teaspoons Fleischman's bread machine -- yeast
2/3 cup Sun*Maid raisins
-----1 1/2 LB. LOAF-----
1 cup Water -- warm
2 tablespoons Vegetable oil
2 1/4 cups Bread flour
3/4 cup Light or medium rye flour
2 tablespoons Packed light brown sugar
2 tablespoons Powdered dry milk
1 1/2 teaspoons Salt
3/4 teaspoon Caraway seed
2 teaspoons Fleischman's bread machine -- yeast
1 cup Sun*Maid Raisins
Measure carefully, adding ingredients to bread machine pan in the ordr
recommended by the manufacturer. Select Sweet or Basic/White cycle.
Use Light or Medium crust color.
Add raisins at the raisin/nut cycle or 5 minutes before last kneading
cycle ends.
Remove baked bread from pan and cool on wire rack.

Hearty Oat & Walnut Bread | bread machine recipes

Hearty Oat & Walnut Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 teaspoons Yeast-
3 1/4 cups Bread Flour -
1/2 cup Quick oats -
1/4 cup Brown sugar
1 tablespoon Salt -
3/4 cup Walnuts -
1 tablespoon Margarine-
1 1/4 cups -very warm water -- (not hot)
....With homemade soup its a real favorite.
Follow manufactures instructions

Grape Nut Bread For Breadmaker | bread machine recipes

Grape Nut Bread For Breadmaker | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 Cups Water
2 2/3 Tbs Vegetable oil
1 1/3 Tbs Sugar
2 Tsps Salt
2/3 Cup Grape Nut cereal (not flakes)
2 2/3 Cups Bread flour
2 1/2 Tsps Yeast
2 Tsps Gluten -- ((Optional)
Add to bread machine in order specified in your manual. White bread,
medium bake
setting.
88 of 151
The gluten makes a slightly lighter loaf.
This is a flavorful crunchy bread. It is a lot like the old cracked
wheat bread.

Granola Bread | bread machine recipes

Granola Bread | bread machine recipes
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Yeast
3/4 cup Whole wheat flour
2 cups Bread flour
1 cup Granola -- grind finely
3/4 teaspoon Salt
1 1/2 teaspoons Sugar
3/4 cup Warm water
1/2 cup Buttermilk
2 tablespoons Sweet butter -- warm
2 tablespoons Honey
1 Egg
Add all ingredients, select white bread and push start

Sunday 7 June 2009

Broccoli and Mushroom Scallops | scallop recipes

Broccoli and Mushroom Scallops | scallop recipes

Ingredients:

1 lb medium Alaska Scallops
1 1/2 cups sliced Mushrooms
2 Tbsp Margarine or Butter
2 cups cut Broccoli
2 oz sliced Pimientos
1 can condensed Chicken Broth
3 Tbsp Cornstarch
2 tsp Soy Sauce
cooked Rice or Pasta

Directions:

Cut the scallops into halves. In a 3 quart saucepan, cook and stir mushrooms in margarine over medium heat until tender for about 5 minutes. Stir in scallops, broccoli, and pimientos. Cook, stirring frequently, until scallops are white for 3 to 4 minutes. Gradually stir chicken broth into cornstarch until smooth. Stir broth mixture and soy sauce into scallop mixture. Heat to boiling, stirring constantly. Reduce heat, simmer and stir 1 minute. Serve over rice. 2 servings.

Scallops in Sesame Marinade | scallop recipes

Scallops in Sesame Marinade | scallop recipes

Ingredients:

2 lbs Alaska Scallops, rinse and pat dry
1/4 cup Vegetable Oil
1 tsp Oriental Sesame Oil
2 Tbsp Hoisin Sauce
2 Tbsp Soy Sauce
2 Tbsp Dry Sherry
1/4 cup distilled White Vinegar
1 minced clove Garlic
1 minced Green Onion
1 Tbsp minced fresh Ginger

Directions:

In plastic bag mix all ingredients, except scallops. Add scallops. Refrigerate overnight. Thread scallops on metal skewers, reserving marinade. Spread medium hot coals in circle with opening in the middle. Position skewers over open center. Cover; grill 6-8 minutes or until scallops are opaque. Turn and brush with marinade while cooking. Yield: 6 servings

Scallops Florentine | scallop recipes

Scallops Florentine | scallop recipes

Ingredients:

1 1/4 lb Alaska Scallops, cut up and reserved, rinsed and drained
3 oz Parmesan Cheese
1 tsp Nutmeg
3 cloves Garlic
1/2 tsp White Pepper
1 1/4 lb fresh Spinach, stems
1/2 cup unsalted Butter
8 oz Shell Pasta, al dente and drained
1 tsp Salt
1 cup Whipping Cream

Directions:

Position rack in center of oven and preheat to 425. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and sauté until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. Remove from heat. Stir in scallops and pasta. Transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. Serving Size: 6

Scallop Appetizers | scallop recipes

Scallop Appetizers | scallop recipes

Ingredients:

6 large Alaska Scallops
1 Tbsp Oil, for cooking
1 Tbsp Sour Cream
1 tsp Chives, chopped
1 tsp Chervil, chopped
1/2 cup Yellow Tomato puree
1/2 cup Red Tomato puree
2 sprigs Chervil
Salt and Pepper

Directions:

Heat the oil in a medium sauté pan. Slice each scallop into 3 pieces, and season with salt and pepper on both sides. Quickly sear the scallops on both sides. Be careful not to overcook. Remove and place on a plate to cool. In a small bowl, combine the sour cream, chives, and chervil, and season with salt and pepper. Set aside. Build your funky scallops in two parfait glasses. Spoon 2 tablespoons yellow puree into each glass, followed by three slices of scallop, 2 tablespoons red puree, three slices scallops, 2 tablespoons yellow puree, three scallops, 2 tablespoons red puree. Top each with 1 tablespoon herb cream and garnish with the chervil sprig. Refrigerate for 1 hour before serving.

Krumkake | Cookie Recipes

Krumkake | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
3/4 cup all-purpose flour
1/2 cup butter or margarine -- melted
1/3 cup whipping (heavy) cream
1 teaspoon vanilla
2 teaspoons cornstarch
4 eggs
Beat all ingredients with spoon until smooth. Heat krumkake iron over
small electric or gas unit on medium-high heat until hot (grease lightly
if necessary). Pour scant tablespoon batter onto iron; close gently.
Heat each side about 15 seconds or until light golden brown. Keep iron
over heat at all times. Carefully remove cookie. Immediately roll
around cone-shape roller. Remove roller when cookie is set. Cool on
wire rack.

Kringla | Cookie Recipes

Kringla | Cookie Recipes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 egg
2 1/2 cups sour cream
4 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
Heat oven to 350º. Mix sugar, egg and sour cream in large bowl with
spoon. Stir in flour, baking soda and salt.
Spoon dough by rounded teaspoonfuls onto lightly floured surface; roll
in flour to coat. Shape into rope, 7 to 8 inches long. Form each rope
into figure 8, tucking ends under, on ungreased cookie sheet. Bake 12
to 15 minutes or until light golden brown. Immediately remove from
cookie sheet to wire rack.

Key Lime Coolers | Cookie Recipes

Key Lime Coolers | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter or margarine
1/2 cup powdered sugar
1 3/4 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon grated lime peel
1/2 teaspoon vanilla
Granulated sugar
Key Lime Glaze -- (recipe follows)
KEY LIME GLAZE
1/2 cup powdered sugar
2 teaspoons grated lime peel
4 teaspoons Key lime or regular lime juice
Heat oven to 350º. Beat butter and powdered sugar in large bowl with
electric mixer on medium speed until light and fluffy, or mix with
spoon. Stir in flour, cornstarch, lime peel and vanilla until well blended.
Shape dough into 1-inch balls. Place about 2 inches apart on
ungreased cookie sheet. Press bottom of glass into dough to grease,
then dip into granulated sugar; press on shaped dough until 1/4 inch
thick. Bake 9 to 11 minutes or until edges are light golden brown.
Remove from cookie sheet to wire rack. Cool completely. Brush with
Key Lime Glaze.
KEY LIME GLAZE:
Mix all ingredients until smooth.

Jumbo Molasses Cookies | Cookie Recipes

Jumbo Molasses Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar
Beat 1 cup sugar and the shortening in large bowl with electric mixer
on medium speed, or mix with spoon. Stir in remaining ingredients
except sugar. Cover and refrigerate at least 3 hours until dough is
firm.
Heat oven to 375º. Generously grease cookie sheet. Roll dough 1/4
inch thick on generously floured cloth-covered surface. Cut into 3-inch
circles. Sprinkle with sugar. Place about 1 1/2 inches apart on cookie
sheet. Bake 10 to 12 minutes or until almost no indentation remains
when touched lightly in center. Cool 2 minutes; remove from cookie
sheet to wire rack.

Joe Froggers | Cookie Recipes

Joe Froggers | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
1/2 cup shortening
1 cup dark molasses
1/2 cup water
4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Sugar
Beat 1 cup sugar, the shortening, molasses and water in large bowl
with electric mixer on low speed, or mix with spoon. Stir in remaining
ingredients except sugar. Cover and refrigerate about 2 hours or until
firm.
Heat oven to 375º. Lightly grease cookie sheet. Roll one fourth of
dough at a time 1/4 inch thick on well-floured cloth-covered surface.
Cut into 3-inch rounds. Place about 1 1/2 inches apart on cookie sheet.
Sprinkle with sugar. Bake 10 to 12 minutes or until almost no
indentation remains when touched in center. Remove from cookie
sheet to wire rack.

Gingerbread Loaf (breadmaker) | bread machine recipes

Gingerbread Loaf (breadmaker) | bread machine recipes

Serving Size : 12 Preparation Time :0:00
Categories : Bread Machine Breads For Dessert
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup milk
1/4 cup molasses
1 egg
3 tablespoons butter
3 1/3 cups bread flour
1 tablespoon brown sugar
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ginger
1 packet active dry yeast
Place all ingredients in pan according to machine directions and push
start.
Optional:
Lemon Icing: In smal mixing bowl stir 1/2 cup sifted powdered sugar, 1/4
teaspoon vanilla, 1 teaspoon lemon juice and enough milk (1-3
teaspoons) to
make an icing of drizzling consistency.

Garlic Herb Cheese Bread | bread machine recipes

Garlic Herb Cheese Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Abm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----1 1/2 Lb-----
5/8 C (5 Oz) Milk
2 Eggs
2 1/2 Tbsp Butter Or Margarine
1 C Grated Cheese -- packed lightly
1 Tsp Salt
2 Tsp Sugar
1 1/2 Garlic Clove -- minced
1/8 tsp Cayenne Pepper
1/4 tsp Oregano -- dried
1/2 tsp Basil -- dried
2 tsp Caraway Seed
3 C Bread Flour
1 1/2 tsp Active Dry Yeast
-----1 3/4 Lb-----
3/4 C Milk
3 Eggs
3 tbsp Butter Or Margarine
85 of 151
1 C Grated Cheese -- packed lightly
1 tsp Salt
2 1/2 tsp Sugar
1 1/2 Garlic Clove -- minced
1/4 tsp Cayenne Pepper
1/3 tsp Oregano -- dried
1/2 tsp Basil -- dried
2 1/2 tsp Caraway Seed
3 1/2 C Bread Flour
2 tsp Active Dry Yeast
CYCLE: white, sweet; no timer
SETTING: light to medium

NOTES : Recommend using sharp cheddar cheese. Keep an eye on the dough
and
adjust as necessary because of the cheese. The cheese should be
lightly packed in the measuring cup. The garlic and herbs may be
adjusted to taste. Scrape the sides of the pan with a rubber
spatula if the ingredients are not mixing.

Garlic Bread | bread machine recipes

Garlic Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
2 cups Plus (see below)
1 tablespoon White bread flour
1 tablespoon Sugar
1/2 teaspoon Salt
1/2 tablespoon Butter
2 tablespoons Parmesan (freshly grated)
1/2 teaspoon Sweet basil
1/2 teaspoon Garlic powder
1/2 teaspoon Garlic paste
1 1/2 teaspoons Yeast (active dry)
1/4 tablespoon finely chopped garlic
Add according to instructions for your machine.

Garlic and Basil Bread | bread machine recipes

Garlic and Basil Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Abm Untested
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c Baking flour
1 c Water
1 pk Yeast
1 t Sugar
83 of 151
1 t Salt
3/4 ts Basil
2/3 ts Garlic powder
Make 1 pound loaf.

Garden Herb Bread | bread machine recipe

Garden Herb Bread | bread machine recipes

Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Water
2 cups White bread flour
1 tablespoon Dry milk
1 tablespoon Sugar
1 teaspoon Salt
1 tablespoon Butter
1 teaspoon Chives
1 teaspoon Marjoram
1 teaspoon Thyme
1/2 teaspoon Basil
2 teaspoons Yeast (active dry)
*** Use dried flaked herbs. If using ground, reduce by half. If using
fresh, double
the amount.

Wednesday 3 June 2009

Simple Scallops Supreme | scallop recipes

Simple Scallops Supreme | scallop recipes

Ingredients:

2 lbs Alaska Scallops
4 oz canned Mushrooms
1 can Cream of Mushroom Soup
1/4 cup Sherry
1/2 tsp Tarragon
Bread Crumbs (topping)
grated Cheese (topping)

Directions:

Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Serves 6 seafood lovers.

Recipe Review:

"This scallop recipe is simple but so tasty. It also can be made at the last minute. Goes very well with spinach, brown rice, asparagus or broccoli. Must make it."

Scallops & Mushrooms in Shells | scallop recipes

Scallops with Mushrooms in Shells | scallop recipes

Ingredients:

1 lb fresh small Scallops
1/2 cup Butter, softened
1/2 cup finely chopped fresh Parsley
3 Tbsp finely chopped Shallots
1/2 cup soft Bread Crumbs
Salt and Pepper, to taste
1 cup thinly sliced Mushrooms
1 Tbsp finely chopped Garlic

Directions:

Preheat the oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook, stirring often, until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 Tbsp of the remaining butter, the scallops, bread crumbs, parsley and salt and pepper to taste. Blend well. Use the mixture to fill 6 scallop shells. Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour over the mixture in the shells. Place in the oven and bake 10 minutes, then broil about 1 minute until nicely browned on top. Makes 6 servings.

Avocado and Scallop Ceviche | scallop recipes

Avocado and Scallop Ceviche | scallop recipes

Ingredients:

3/4 lb Scallops, finely chopped
1/2 cup fresh Lime Juice
3 Tbsp Peanut Oil or Vegetable Oil
24 Green Peppercorns, crushed
1 large ripe Avocado, peeled
2 Tbsp fresh Chives, chopped
40 small White Mushrooms
1/4 cup Vegetable Oil
2 Tbsp fresh Lemon Juice
1 medium Garlic Clove, peel and crushed
Salt and Pepper, to taste

Directions:
Combine the lime juice, oil, peppercorns, salt and pepper together in a bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it along with the chives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish scallop ceviche with additional chives, if desired. Serves 8.

Scallops in Mustard-Olive Sauce | scallop recipes

Scallops in Mustard-Olive Sauce | scallop recipes

Ingredients:

5 stuffed Green Olives, chopped
1 tsp small Capers, drained
1 tsp minced Garlic
4 large Scallops
1 cup Whipping Cream
1 tsp unsalted Butter
1 1/2 tsp seasoned fresh Bread Crumbs
1 tsp Dijon-style Mustard
1 tsp Olive Oil

Directions:

Preheat oven to 350 degrees. Heat olive oil in medium skillet. Add garlic and scallops and cook on medium heat for 5 minutes. Add chopped olives, mustard, capers, cream and butter. Cook over medium heat for 8 to 10 minutes or until reduced by half, stirring occasionally. Spoon scallops into scallop shells or onto small oven-proof dish. Sprinkle with bread crumbs and bake until top is nicely browned, about 2 to 3 minutes, watching carefully to prevent burning. Yield: 6 servings.

Baked Scallops in Shells | scallop recipes

Baked Scallops in Shells | scallop recipes

Ingredients:

4 Scallop Shells
4 Tbsp heavy Cream
4 tsp melted Butter
1 lb Scallops
4 tsp fine dry Bread Crumbs

Directions:

Place four or five scallops in each of four greased scallop shells. Season to taste with salt and pepper. Add 1 Tbsp cream to each shell. Top with 1 tsp bread crumbs and 1 tsp of melted butter. Bake in oven at 450F for 10 minutes. Serves 4

Bacon Wrapped Scallops | scallop recipes

Bacon Wrapped Scallops | scallop recipes

Ingredients:

8 Cherry Tomatoes
1 Sweet Onion, peeled and chunked.
1 Tbsp Lemon Juice
Salt and Pepper, to taste
12 long bamboo skewers
1 lb medium Alaska Scallops
1 Pineapple, peeled, cored, chunked
5 slices cooked Bacon
3 Tbsp melted Butter
1 tsp Worcestershire Sauce

Directions:
Cut bacon into suitable pieces, Preheat barbecue grill to medium. Depending on the size of scallops and wrap them around the scallops. Bacon wrapped scallops, Alternate onion, pineapple and tomato on long skewers. Mix butter, Worcestershire sauce, and lemon juice together; season with pepper. Brush mixture over skewers and place them on the barbecue grill. Cook 5 to 6 minutes. Be sure to rotate skewers and baste/season during cooking. Makes 4 servings. You can also broil these skewers in the oven. Be sure to rotate and baste regularly, as mentioned above.

Inside-Out Chocolate Chip Cookies | Cookie Recipes

Inside-Out Chocolate Chip Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup granulated sugar
3/4 cup packed brown sugar
3/4 cup butter or margarine -- softened
1/2 cup shortening
1 teaspoon vanilla
2 eggs
2 1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups vanilla milk (white) chips
1 cup chopped nuts
Heat oven to 350º. Beat sugars, butter, shortening, vanilla and eggs in
large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, cocoa, baking soda and salt. Stir in vanilla milk chips and
nuts.
Drop dough by rounded tablespoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool 1 to
2 minutes; remove from cookie sheet to wire rack.

Peanut Butter Cookies | Cookie Recipes

Peanut Butter Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup peanut butter
1/4 cup butter or margarine -- softened
1/4 cup shortening
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Granulated sugar
Heat oven to 375º. Beat 1/2 cup granulated sugar, the brown sugar,
peanut butter, butter, shortening and egg in large bowl with electric
mixer on medium speed, or mix with spoon. Stir in flour, baking soda,
baking powder and salt.
Shape dough into 1 1/4-inch balls. Place about 3 inches apart on
ungreased cookie sheet. Flatten slightly in crisscross pattern with fork
or potato masher dipped into granulated sugar. Bake 9 to 10 minutes
or until light brown. Cool 5 minutes; remove from cookie sheet to wire
rack.

Ice-Cream Sandwiches | Cookie Recipes

Ice-Cream Sandwiches | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peanut Butter Cookies -- (see recipe)
2 cups ice cream (any flavor) -- slightly softened
Assorted candies or chopped dry-roasted
peanuts, if desired
Prepare and bake Peanut Butter Cookies; cool completely. For each
sandwich, press 1 rounded tablespoon ice cream between the bottoms
of 2 cookies. Roll edge of sandwich cookie in candies. Place in
rectangular pan.
Freeze uncovered about 1 hour or until firm. Wrap each sandwich
cookie in plastic wrap. Store in freezer in plastic freezer bag.

Hungarian Poppy Seed Cookies | Cookie Recipes

Hungarian Poppy Seed Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine
1/4 cup granulated sugar
1 teaspoon grated lemon peel
1 egg
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
3/4 cup poppy seed filling (from 12 1/2-ounce can)
Powdered sugar
Beat butter and granulated sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Beat in lemon
peel and egg. Stir in flour, baking soda and cloves. Roll dough between
pieces of waxed paper into 1/4-inch-thick rectangle, 12 × 10 inches.
Refrigerate about 30 minutes or until firm.
Heat oven to 350º. Grease cookie sheet. Remove waxed paper from
one side of dough. Spread poppy seed filling over dough to within 1/4
inch of edges. Roll up tightly, beginning at 12-inch side, peeling off
waxed paper as dough is rolled. Pinch edge of dough to seal.
Cut roll into 1/2-inch slices. Place about 1 inch apart on cookie sheet.
Bake 10 to 12 minutes or until edges are light brown. Cool 1 to 2
minutes; remove from cookie sheet to wire rack. Sprinkle with
powdered sugar.

Hazelnut Sablés | Cookie Recipes

Hazelnut Sablés | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- softened
3/4 cup powdered sugar
1/2 teaspoon vanilla
1 egg yolk
1 1/4 cups all-purpose flour
1/2 cup hazelnuts -- toasted (see Notes), and ground
1 egg -- beaten
1/4 cup chopped hazelnuts
1/4 cup white coarse sugar crystals (decorating
sugar)
Beat butter and powdered sugar in large bowl with electric mixer on
medium speed until light and fluffy, or mix with spoon. Stir in vanilla
and egg yolk. Stir in flour and ground hazelnuts until well blended.
Cover tightly and refrigerate 1 hour.
Heat oven to 350º. Roll one fourth of dough at a time 1/4 inch thick on
lightly floured surface. (Keep remaining dough refrigerated until ready
to roll.) Cut into 2 1/2-inch rounds. Place about 2 inches apart on
ungreased cookie sheet.
Brush with egg. Sprinkle with chopped hazelnuts and sugar crystals.
Bake 8 to 10 minutes or until edges are light brown. Remove from
cookie sheet to wire rack.

Hamantaschen | Cookie Recipes

Hamantaschen | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
3/4 cup butter or margarine
1 teaspoon grated lemon peel
1/2 teaspoon vanilla
2 eggs
Prune Filling -- (recipe follows)
OR Apricot or Plum Filling -- (recipe follows)
OR Poppy Seed Filling -- (recipe follows)
PRUNE FILLING
1 (12 ounce) package pitted prunes
1 cup chopped walnuts
2 tablespoons honey
1 tablespoon lemon juice
APRICOT OR PLUM FILLING
1 1/2 cups apricot or plum jam
1/2 cup finely chopped almonds or walnuts
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 cup dry bread crumbs (about)
POPPY SEED FILLING
1 cup poppy seed
1/4 cup walnut pieces
1 tablespoon butter or margarine
1 tablespoon honey
1 teaspoon lemon juice
1 egg white
Mix flour, sugar and baking powder in large bowl. Cut in butter, using
pastry blender or crisscrossing 2 knives, until mixture resembles fine
crumbs. Mix lemon peel, vanilla and eggs. Stir into flour mixture until
dough forms a ball. (Use hands to mix all ingredients if necessary; add
up to 1/4 cup additional flour if dough is too sticky to handle.) Cover
and refrigerate about 2 hours or until firm.
Prepare desired filling. Heat oven to 350º. Roll half of dough at a time
1/8 inch thick on lightly floured cloth-covered surface. Cut into 3-inch
rounds. Spoon 1 level teaspoon filling onto each round. Bring up 3
sides,using metal spatula to lift, to form triangle around filling. Pinch
edges
together firmly. Place about 2 inches apart on ungreased cookie sheet.
Bake 12 to 15 minutes or until light brown. Immediately remove from
cookie
sheet to wire rack.
PRUNE FILLING:
Heat prunes and enough water to cover to boiling in 2-quart saucepan;
reduce heat. Cover and simmer 10 minutes; drain well. Mash prunes.
Stir in
remaining ingredients.
APRICOT OR PLUM FILLING:
Mix jam, almonds, lemon peel and lemon juice. Stir in just enough
bread
crumbs until thickened.
POPPY SEED FILLING:
Place all ingredients in blender or food processor. Cover and blend until
smooth.

Halloween Cutout Cookies | Cookie Recipes

Halloween Cutout Cookies | Cookie Recipes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups powdered sugar
1/2 cup butter or margarine -- softened
1/2 teaspoon vanilla
2 eggs
4 cups Bisquick® Original baking mix
11 drops yellow food color
7 drops red food color
2 tablespoons baking cocoa
Egg Yolk Paint -- (recipe follows)
EGG YOLK PAINT
1 egg yolk
1/4 teaspoon water
Food colors
Beat powdered sugar, butter, vanilla and eggs in large bowl with
electric mixer on medium speed, or mix with spoon. Stir in baking mix
until soft dough forms. Divide dough in half. Mix yellow and red food
colors into 1 half to make orange dough; mix cocoa into other half to
make chocolate dough. Cover and refrigerate doughs separately 1 to 2
hours or until chilled.
Heat oven to 400º. Roll one-fourth of the dough at a time 1/8 inch
thick on floured cloth-covered surface. (Keep remaining dough
refrigerated until ready to roll.) Cut orange dough with 2- to 3-inch
pumpkin-shaped cookie cutter and chocolate dough with medium-size
cat-shaped cookie cutter. Place 1 inch apart on ungreased cookie
sheet.
Prepare Egg Yolk Paint. Paint faces on pumpkins and cats. Bake 5 to 7
minutes or until edges are light brown. Remove from cookie sheet to
wire rack.
EGG YOLK PAINT:
Mix egg yolk and water. Divide mixture among a few small custard
cups. Tint each with a different food color. If paint thickens while
standing, stir in a few drops water.

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