Start Saving Today!

Sep 2, 2009

Beverage & Drink Recipes





Banana Pineapple Colada

1/2 banana, ripe
1/2 cup fresh or canned pineapple
1/2 cup pineapple juice
1/2 cup ice cubes
1/4 teaspoon coconut extract
1 tablespoon granulated sugar
In blender or food processor, blend all ingredients thoroughly.
Pour and serve immediately.
Makes 2 servings.

Adobo Marinade

Adobo Marinade

1/2 cup orange juice
2 tablespoons lime juice
2 tablespoons wine vinegar
3 canned chipotle chiles
3 garlic cloves
2 teaspoons oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon ground cumin
In bowl of food processor place all ingredients; puree.
Makes approximately 1 cup.

Nutrition Facts per 6 servings.
Calories 15 calories
Protein 0 grams
Fat 0 grams
Sodium 5 milligrams
Cholesterol 0 milligrams
Saturated Fat 0 grams
Carbohydrates 4 grams

Apple Soy Marinade

1/4 cup frozen concentrated apple juice
1/4 cup white wine vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon savory
In a saucepan combine frozen concentrated apple juice (undiluted), white wine vinegar, olive oil, soy sauce, and savory. Bring to a boil; reduce heat and simmer for 2 minutes. Cool. Pour over the meat, cover, and refrigerate for up to 2 hours. To use the remaining marinade as a sauce, boil for 5 minutes
Makes 4 servings.


Asian Dry Rub

1 tablespoon black peppercorns, crushed
1/4 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 1/2 teaspoons anise seeds, crushed
1/4 teaspoon ground cloves
In a small bowl, stir together the spices. Rub spice mixture evenly over meat, coating the entire surface. Cook as desired, or cover and refrigerate for 15 minutes to several hours to boost flavors.

Caribbean Jerk Seasoning & Rub

2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper
In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature.
Makes about 1/2 cup

KIDZ CORNER RECIPES

What you need
zucchini pancakes

•1½ c. shredded zucchini (about 2 small)
•2 c. whole-grain pancake or biscuit mix
•1 tsp. cinnamon
•1 teaspoon allspice
•2 eggs
•¾ c. brown sugar
•¼ c. unsweetened applesauce
•2 tsp. fresh lemon juice
•powdered sugar (enough to dust the muffins)

Equipment and supplies:

•oven (you'll need help from an adult assistant)
•bowls — one large, one medium
•grater — a plastic grater is safest for kids
•measuring cups and spoons
•muffin tin and paper liners
What to do:

1.Wash zucchini and remove ends.
2.Shred zucchini using largest holes on grater.
3.Wrap grated zucchini in a couple of paper towels and squeeze to remove water.
4.Measure 1½ cups of squeezed-dry zucchini.
5.Preheat oven to 375° Fahrenheit.
6.Line a 12-cup muffin tin with paper liners.
7.In a large bowl, mix whole-grain pancake mix (or biscuit mix) with spices.
8.In a separate bowl, whisk together eggs, brown sugar, applesauce, and lemon juice.
9.Fold the egg-sugar mixture and shredded zucchini into the pancake-spice mixture; do not overmix.
10.Fill each muffin cup 2/3 full with batter.
11.Bake 10-15 minutes or until golden.
12.Remove muffins from tin (with help from your adult assistant) and cool on a wire rack.
13.Sprinkle muffins with a dusting of powdered sugar.


banana bread

Ingredients:

•2 eggs
•1¾ c. sifted flour
•2 tsp. baking powder
•¼ tsp. baking soda
•½ tsp. salt
•1/3 c. vegetable oil
•2/3 c. sugar
•1 c. mashed bananas (about 3 bananas)
Utensils:

•oven (you'll need help from your adult assistant)
•measuring cups and spoons
•mixer
•sifter
•spatula
•small bowl
•medium-size bowl
•large bowl
•bread pan coated with nonstick cooking spray
Directions:

1.Preheat the oven to 350° F (180° C).
2.Beat eggs well in a small bowl.
3.In a medium-size bowl, sift together the flour, baking powder, baking soda, and salt.
4.In a large bowl, add the vegetable oil. Add the sugar a little bit at a time, and continue beating until the mixture is fluffy.
5.Add the eggs to the mixture in the large bowl and beat well.
6.Add some of the flour mixture to the large bowl and beat well. Then add some of the mashed bananas and beat some more. Continue adding flour, then bananas, then flour, then bananas, until everything is mixed in.
7.Pour mixture into the baking pan. Bake for 70 minutes.
8.Flip your banana bread out of the pan, let it cool for a bit, and cut it into slices to eat and share!

Recipe Box Holiday and Seasonal

Also see the recipes in these Holiday and Seasonal subcategories:
Autumn (36 recipes)

Christmas (64 recipes)

Halloween (43 recipes)

Hanukkah (16 recipes)

Spring (13 recipes)

St Patricks Day
Irish treats and recipes for St Patrick's day - March 17 (8 recipes)

Summer (38 recipes)

Thanksgiving (49 recipes)

Valentines Day (5 recipes)

Winter (16 recipes)








--------------------------------------------------------------------------------


Now you can...

See all ChefMom recipes

Submit YOUR favorite recipe to our sister site, SheKnows.com!


--------------------------------------------------------------------------------


Search for a recipe by ingredient here:
[ Get more search options ]





:: Re: Pizza Lasagna
:: Playing Cards & Stacy's Cinnamon Suga...
:: Where to Buy Coupons Online - Save $$...
:: Stacy's Cinnamon Sugar Pita Chips...
:: Yummy! - Stacy's Cinnamon Sugar Pita ...
:: Re: Not a fan of the Parmesan Garlic ...
:: Stacy's Pita Chips Cinnamon & Sugar
:: Stacy's Pita Chips Cinnamon & Sugar
:: Re: Baked Ziti
:: More food & cooking




:: Warm Italian recipes for fall
:: Chablis-kissed appetizers
:: Natural Garden recipes from Grand Geneva
:: Grand Genevas Natural Garden
:: Say goodbye to summer cocktails
:: Beyond breakfast: Creative cereal...
:: Reuben sandwiches recipes
:: Mediterranean diet tips and recipes
:: Vietnamese banh mi sandwiches
:: Greek cheese appetizers

Chicken and White Bean Chili

INGREDIENTS:

1/4 cup olive oil
1 1/3 cups chopped onion
1 large green bell pepper, chopped
6 garlic cloves, chopped
2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
3 1/2 tablespoons chili powder
2 tablespoons tomato paste
1 tablespoon ground cumin
1 tablespoon dried oregano
2 15- to 16-ounce cans white beans, drained, juices reserved
2 15-ounce cans diced tomatoes in juice
1/2 cup chopped fresh cilantro


Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5minutes. Mix in chili powder, tomato paste, cumin, and oregano.

Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Brunch Enchiladas





Ingredients:
2 cups cubed fully cooked ham
1/2 cup chopped green onions
10 flour tortillas (8 inches)
2 cups (8 ounces) shredded cheddar cheese, divided
1 tablespoon all-purpose flour
2 cups half-and-half cream
6 eggs, beaten
1/4 teaspoon salt, optional
Directions:
Combine ham and onions; place about 1/3 cup down the center of each tortilla. Top with 2 tablespoons cheese. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish.
In a bowl, combine flour, cream, eggs and salt if desired until smooth. Pour over tortillas. Cover and refrigerate for 8 hours or overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 25 minutes. Uncover; bake for 10 minutes. Sprinkle with remaining cheese; bake 3 minutes longer or until the cheese is melted. Let stand for 10 minutes before serving. Yield: 10 enchiladas.

Honey Grilled Shrimp




Ingredients:
1 bottle (8 ounces) Italian salad dressing
1 cup honey
1/2 teaspoon minced garlic
2 pounds uncooked medium shrimp, peeled and deveined
Directions:
In a small bowl, combine the salad dressing, honey and garlic; set aside 1/2 cup. Pour remaining marinade into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate reserved marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain and discard marinade. Thread shrimp onto eight metal or soaked wooden skewers. Grill, uncovered, over medium heat for 1 to 1-1/2 minutes on each side. Baste with reserved marinade. Grill 3-4 minutes longer or until shrimp turn pink, turning and basting frequently. Yield: 8 servings.