krystal k
tonight i was thinking of doing a pasta dish ,because i have irish bacon at my house. and i figured pasta is good with bacon . but i might need some help .if i use alfredo sauce with bacon and onions ,is that good ? or is it too heavy ? i was going to buy salad too .
please let me know what you think! thanks so much.
and maybe some cheesecake for dessert ....how does that sound ?
let me know what you would use.
Answer
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Feta and Bacon Pasta Sauce
8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste
Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
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Brownie Sundae Cheesecake
Ingredients:1 cup 3/4-inch brownie pieces(recipe follows)
CHOCOLATE CRUMB CRUST(recipe follows)
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
4 eggs
1/4 cup REESE'S Chocolate Peanut Butter Topping OR 1/4 cup HERSHEY'S Hot Fudge Topping thinned with 1 teaspoon milk
Directions:1. Prepare brownie recipe using recipe below or your own favorite recipe.
2. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
3. Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
4. Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
BEST BROWNIES
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. combine 1-1/2 cups (about 45 wafers) vanilla wafer crumbs, 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
*Cheesecakes are less likely to crack if baked in a waterbath.
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Feta and Bacon Pasta Sauce
8 slices bacon, chopped
2 leeks, sliced
1 tablespoon butter
1/4 cup all-purpose flour
2 cups milk
8 ounces feta cheese, crumbled
ground black pepper to taste
Place bacon in a large skillet over medium-high heat. Fry for a few minutes, then add the leeks. Cook and stir until bacon is crisp and leeks are tender. Set aside.
Melt the butter in a saucepan over medium heat. Whisk together the flour and milk, then pour into the saucepan with the butter. Bring to a boil and cook, stirring constantly, until thickened. Remove from the heat and stir in the feta cheese. Mix in bacon and leeks, then season with pepper to taste. Serve over your favorite pasta.
======================================
Brownie Sundae Cheesecake
Ingredients:1 cup 3/4-inch brownie pieces(recipe follows)
CHOCOLATE CRUMB CRUST(recipe follows)
4 packages (8 oz. each) cream cheese, softened
1 cup sugar
1-1/2 teaspoons vanilla extract
4 eggs
1/4 cup REESE'S Chocolate Peanut Butter Topping OR 1/4 cup HERSHEY'S Hot Fudge Topping thinned with 1 teaspoon milk
Directions:1. Prepare brownie recipe using recipe below or your own favorite recipe.
2. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST; cool slightly. Beat cream cheese, sugar and vanilla until smooth. Gradually add eggs, beating well after each addition. Pour batter into prepared crust.
3. Sprinkle brownie pieces over cheesecake surface; push pieces into batter. Drop topping by teaspoonfuls onto surface of cheesecake. With knife or metal spatula, swirl gently through batter for marbled effect. Bake 50 to 55 minutes or until almost set.* Remove from oven to wire rack. With knife, loosen cake from side of pan; cool.
4. Cover; refrigerate. Just before serving, garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
BEST BROWNIES
1/2 cup (1 stick) butter or margarine, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
Heat oven to 350°F. Grease 8 or 9-inch square baking pan. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Spread batter in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completley in pan on wire rack.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. combine 1-1/2 cups (about 45 wafers) vanilla wafer crumbs, 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons butter or margarine (melted). Press crumb mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
*Cheesecakes are less likely to crack if baked in a waterbath.
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Something spicy for dinner?
Amie Eviso
I want to make my husband something hot for dinner but am tired of making curry, chili, stir fry etc. Anyone got any good ideas for a spicy supper?
Answer
heres a couple for you to try
Red and White Fish Tacos
1 lb. red snapper, boned and skinned
1 lb. wild king salmon, boned and skinned
1 Tbs. kosher salt
½ Tbs. granulated garlic
¼ tsp. paprika
¼ tsp. red pepper flakes
½ Tbs. cilantro
1/8 tsp. black pepper
1/8 tsp. cumin
1/8 tsp. oregano
1/8 tsp. coriander
pinch tsp. allspice
pinch tsp. ground cloves
In a zip-lock bag combine all ingredients but the fish, close bag and shake to mix. Place fish into bag and shake well to coat. Heat and oil a Dutch oven and cook snapper until white and flakey. Remove and add more oil and cook salmon until flakey. Add snapper and break up into bite sized pieces. Serve in steamed fresh corn tortillas (2 per taco) add salsa, lime, and finely shredded cabbage. Enjoy! Serves 8
Jerk Chicken
¼ c. whole allspice
1 1â cinnamon stick, broken
1 c. red onion, chopped
½ c. green onions, chopped
¼ c. dark rum
1 Tbs. sugar
1 tsp. dried thyme
3 Tbs. peeled fresh ginger, grated
3 Tbs. fresh lime juice
2 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 tsp. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
¼ tsp. salt
¼ tsp. black pepper
1 Tbs. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted. Place in a coffee grinder and process until finely ground.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth.
Sprinkle chicken with salt and pepper. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally. Remove chicken and discard marinade.
Heat oil in a 10â or 12â Dutch oven over high heat. Add chicken, cook 2 minutes until browned, turn chicken over. Bake for 15 to 20 minutes at 400o until chicken is cooked through.
Serves 2 hungry adults or 4 smaller appetites
Tandori Chicken
1 tsp. saffron threads
½ c. lime juice
3 ½ lb. fryer chicken, cut into sections
2 tsp. coriander seeds
2 tsp. ginger root, peeled and minced
1 tsp. ground cumin
2 cloves garlic, coarsely chopped
8 oz. plain yogurt, divided
¼ tsp. crushed pequin quebrado chili or crushed red pepper
Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside.
Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes.
Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour.
Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12â or 14â warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400o for 15 minutes. Reduce heat to 350o, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving.
Serves 5
Tropical Marinated Fish, Spicy Avocado Sauce and Black Bean Salsa
Marinade:
1 c. lemon juice
1 c. lime juice
1 c. pineapple juice
Mix well. Pour over fish steaks; marinate in refrigerator for 2 hours, turning after 1 hour. Grill, broil, or bake until fish is opaque.
Spicy avocado sauce:
3 ½ c. ripe avocado, cubed
½ c. milk
½ c. sour cream
1/3 c. lime juice
½ tsp. onion salt
¼ tsp. cayenne pepper
In a food processor, combine ingredients and blend until smooth. Cover and chill, stir before serving.
Black bean salsa:
1 ¼ c. dried black beans (cooked to 3 c.)
1 ¾ c. tomatoes, seeded and chopped
¾ c. canned corn, drained
½ c. green bell pepper, chopped
¼ c. white or yellow onion, chopped
1 c. fat free Italian salad dressing
2 Tbs. taco sauce
4 tsp. lime juice
1 tsp. cayenne pepper
In a bowl, combine first 5 ingredients, lightly toss to mix well. Add remaining 4 ingredients and stir into bean mixture. Cover and chill 4 hours or over night.
To Serve:
Place a portion of fish onto a plate and drop about 2 oz. avocado sauce over fish. Serve salsa on plate next to fish, about ½ c. Serve fish hot on plate, and chilled avocado and salsa.
heres a couple for you to try
Red and White Fish Tacos
1 lb. red snapper, boned and skinned
1 lb. wild king salmon, boned and skinned
1 Tbs. kosher salt
½ Tbs. granulated garlic
¼ tsp. paprika
¼ tsp. red pepper flakes
½ Tbs. cilantro
1/8 tsp. black pepper
1/8 tsp. cumin
1/8 tsp. oregano
1/8 tsp. coriander
pinch tsp. allspice
pinch tsp. ground cloves
In a zip-lock bag combine all ingredients but the fish, close bag and shake to mix. Place fish into bag and shake well to coat. Heat and oil a Dutch oven and cook snapper until white and flakey. Remove and add more oil and cook salmon until flakey. Add snapper and break up into bite sized pieces. Serve in steamed fresh corn tortillas (2 per taco) add salsa, lime, and finely shredded cabbage. Enjoy! Serves 8
Jerk Chicken
¼ c. whole allspice
1 1â cinnamon stick, broken
1 c. red onion, chopped
½ c. green onions, chopped
¼ c. dark rum
1 Tbs. sugar
1 tsp. dried thyme
3 Tbs. peeled fresh ginger, grated
3 Tbs. fresh lime juice
2 Tbs. Worchestershire sauce
1 Tbs. soy sauce
1 tsp. fresh nutmeg, grated
4 Habanero or Scotch bonnet peppers, seeded and chopped
3 cloves garlic, chopped
2 skinless half chicken breasts
2 chicken leg quarters, skinned
¼ tsp. salt
¼ tsp. black pepper
1 Tbs. vegetable oil
Cook allspice and cinnamon in a medium skillet over medium heat for 5 minutes or until toasted. Place in a coffee grinder and process until finely ground.
In a blander, add all ingredients (12) to chopped garlic, with allspice mixture and blend for 2 minutes until smooth.
Sprinkle chicken with salt and pepper. Place chicken in a ziplock bag with the spice mixture; seal and marinate 4 hours or over night in a refrigerator, turning occasionally. Remove chicken and discard marinade.
Heat oil in a 10â or 12â Dutch oven over high heat. Add chicken, cook 2 minutes until browned, turn chicken over. Bake for 15 to 20 minutes at 400o until chicken is cooked through.
Serves 2 hungry adults or 4 smaller appetites
Tandori Chicken
1 tsp. saffron threads
½ c. lime juice
3 ½ lb. fryer chicken, cut into sections
2 tsp. coriander seeds
2 tsp. ginger root, peeled and minced
1 tsp. ground cumin
2 cloves garlic, coarsely chopped
8 oz. plain yogurt, divided
¼ tsp. crushed pequin quebrado chili or crushed red pepper
Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside.
Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes.
Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour.
Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12â or 14â warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400o for 15 minutes. Reduce heat to 350o, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving.
Serves 5
Tropical Marinated Fish, Spicy Avocado Sauce and Black Bean Salsa
Marinade:
1 c. lemon juice
1 c. lime juice
1 c. pineapple juice
Mix well. Pour over fish steaks; marinate in refrigerator for 2 hours, turning after 1 hour. Grill, broil, or bake until fish is opaque.
Spicy avocado sauce:
3 ½ c. ripe avocado, cubed
½ c. milk
½ c. sour cream
1/3 c. lime juice
½ tsp. onion salt
¼ tsp. cayenne pepper
In a food processor, combine ingredients and blend until smooth. Cover and chill, stir before serving.
Black bean salsa:
1 ¼ c. dried black beans (cooked to 3 c.)
1 ¾ c. tomatoes, seeded and chopped
¾ c. canned corn, drained
½ c. green bell pepper, chopped
¼ c. white or yellow onion, chopped
1 c. fat free Italian salad dressing
2 Tbs. taco sauce
4 tsp. lime juice
1 tsp. cayenne pepper
In a bowl, combine first 5 ingredients, lightly toss to mix well. Add remaining 4 ingredients and stir into bean mixture. Cover and chill 4 hours or over night.
To Serve:
Place a portion of fish onto a plate and drop about 2 oz. avocado sauce over fish. Serve salsa on plate next to fish, about ½ c. Serve fish hot on plate, and chilled avocado and salsa.
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