AtoZ Recipes: ~Letter F~

[ElsieB]

This week--LETTER F!

Another Weight Watcher's recipe--but you'd never know it!

<u>Fettuccine with Salmon and Asparagus</u>

Yield: 2 servings

8 oz. fresh asparagus
2 tsp. olive oil
3 cloves garlic, minced
pinch of red pepper flakes
1/4 C. hot water
1/4 tsp. plus 1/8 tsp. salt
4 oz. uncooked fettuccine
6 oz. skinless salmon fillet
1 T. fresh lemon juice

1. Snap off woody ends of asparagus; cut each stalk diagonally crosswise into 1-inch pieces.
2. In a large skillet, heat oil over med-high heat. Add garlic and red pepper flakes; sauté one minute. Add asparagus and sauté 2 min. Stir in hot water and 1/4 tsp. salt; cover skillet and cook asparagus 2 min. or until almost tender. Uncover and cook 1 min. longer. Remove from heat and set aside.
3. Cook fettuccine according to package directions. Meanwhile, place salmon in a microwave safe bowl and sprinkle with lemon juice and 1/8 tsp. salt. Microwave 2 to 3 minutes or until fish is cooked through. Separate fillet into bite-size chunks. Mix gently with cooking juices in bowl.
4. Drain pasta and mix with asparagus; add salmon with juices; gently toss and serve.



------------------
Elsie
Mommy to Thomas (6-15-99)
BabyB due 5-21-02 ~*~It's a GIRL!~*~
Visit us! (http://www.angelfire.com/sd/Bustamantes/index.html)
Co-Moderator for Stork Club 2 and Food for the Family

[Alicia]

<u>French Dip Sandwiches</u>

3 pounds beef roast
1/2 cup soy sauce
1 cube beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 medium slices French bread


Directions
1 Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
2 In a medium bowl combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme and garlic powder. Mix all together and pour mixture over roast. Add water to almost cover roast. Cover slow cooker and cook on low heat for 10 to 12 hours or until meat is very tender.
3 Remove meat from broth, reserving broth. Shred meat with a fork and distribute on bread for sandwiches. Used reserved broth for dipping.

[MyIVFMiracle]

French Toast

My dad’s recipe- I love this but I do not make it often. When I do, I can’t stop eating!

Texas toast- or any thick bread
Bisquick
1/3 cup Powdered Sugar
1 Tbsp. Milk
Oil
Lay toast on paper towels to dry out if you can the night ahead.
Mix pancake mix out of Bisquick.
Cut toast crossways and dip into batter.
Fry in heated oil until golden brown. Drain on paper towels
Mix powdered sugar and milk. Drizzle over toast.

Yummmmmm!!!


------------------
Darlene-35
Blair Alyssa Haley (http://www.picturetrail.com/gallery/view?p=999&gid=568135&uid=461441)
5/3/01

[This message has been edited by D Haley (edited 02-06-2002).]

[Katie'sMom]

My favorite - Sorry for the approximations, see poll on measuring!

FRIED CHICKEN

1 whole chicken, cut up (Discard nasty parts you don't like - I boil neck and back and give to dogs...liver and gizzards are iffy)

2 cups flour
1 packet onion soup mix
Big ol' pinch kosher salt (maybe 1/2 tbsp)
Healthy dose corse ground black pepper
Tbsp or so paprika
3 eggs

Melt Crisco (enough to fill 1/3 of skillet when melted) in large heavy skillet over medium heat. Grease is ready when water sizzles when it hits - do not let it get so hot that it smokes.

In large shallow container, beat eggs. In paper sack or large (freezer size) plastic bag, add dry ingredients and shake well to mix. Wash and dry chicken thoroughly. Coat in flour, then egg, then flour. Cook in skillet, meatier side down first, over medium heat until brown and crispy on one side (chicken is perfect when you get a quarter size darker brown in the center of the piece). Turn only once (this is VITAL. I don't know why, but it's what Grandma always said)! Drain on a rack over paper towels for ultimate crisp, grease free skin. I usually salt once more right after it comes out of the skillet. Best when eaten at room temperature with mashed potatoes and chicken gravy, biscuits and honey butter, coleslaw (or maybe some corn on the cob), sweet tea and a big slice of pie !

Edited to remove old smilies

[Lisa Jo]

<u>Fresh Apple Cake</u>

4C diced unpeeled apples
2 C sugar
1/2 C oil
1 C chopped walnuts
2 eggs, well beaten
2 tsp vanilla extract
2 C flour (sometimes I sub some whole wheat flour for part of the flour)
2 tsp baking soda
1-1/2 tsp cinnamon
1 tsp salt

In a large bowl, mix apples and sugar, add oil, nuts, eggs, vanilla. Combine dry ingredients and add to above.

Bake at 350 for approx. 1 hour or until cake shrinks from edge of pan. I have used both 9x13 and bundt pans - be sure to grease them well.

---------------------------------------------
This is a long standing family favorite and is moist and delicious. Very foolproof too - there is no way to mess it up! The bundt pan makes it look fancier, and you can drizzle a powdered sugar/milk icing down the sides.

------------------
Lisa
My two precious kids:
Corey 4/15/93
Natalie 6/21/00

Co-moderator, Product Opinion/Review

Edited to remove old smilies

[ElsieB]

<u>Flan</u>

1/2 C. sugar
1 can sweetened condensed milk
1 C. milk
3 eggs
3 egg yolks
1/2 tsp almond extract
1 tsp vanilla extract

In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heat and pour into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens.
Heat oven to 325 degrees. Put the condensed milk, milk, eggs, egg yolks and flavorings into a blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger baking dish filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. To invert, cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard.

--Elsie

[BCraw1228]

Frozen Mudslide
(I got this off of Allrecipes.com but it is SO GOOD, I had to share.)

4 cups crushed ice
2 (1.5 fluid ounce) jiggers vodka
2 (1.5 fluid ounce) jiggers coffee flavored liqueur
2 (1.5 fluid ounce) jiggers Irish cream liqueur
2 tablespoons chocolate syrup
1/2 cup whipped cream

In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur.
Drizzle in Chocolate syrup.
Blend until smooth.
Pour into glasses and garnish with whipped cream.

Serves 4

------------------
Becky (Formerly BCraw314)
ds - Patrick (PJ) 3/14/97
ds - Joseph 12/24/99

[uddermama]

Firecracker Casserole

2 lbs ground beef (I use ground venison)
1 med onion, chopped
1 can (15oz) black beans, rinsed and drained
1-2 tbs chili powder
2-3 tsp ground cumin
1/2 tsp salt
4 flour tortillas (7 inches)
1 can (10 3/4 oz) cream of mushroom soup, undiluted
1 can (10oz) diced tomatoes and green chilies, undrained
1 cup (4 oz) shredded cheddar cheese.

In a skillet, cook the beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin, and salt. Transfer to a greased 13"x9"x2" baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over the tortillas. Sprinkle with cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.

8 servings

Sarah


------------------
Tyler 09/04/1997
EDD #2 11/05/2002

[ElsieB]

Originally posted by ShannonH
06-10-2002 10:33 AM

Fruit Freeze

2-8 oz tubs Strawberry or raspberry cream cheese
1-16 oz. tub whipped topping
1-12 oz can rasperry juice concentrate
12 oreo cookies (crushed) or 2 oreo cookie ready crust pie shells
Garnish: I use mint sprigs and fresh fruit, use an egg wash, sugar and freeze (beautiful!)

Bring cream cheese, whipped topping and juice concentrate to room temperature. Put cream cheese and juice concentrate into blender and blend on high until smooth. Place in bowl. Mix in whipped topping with wisk until smooth. Pour into pie shells and freeze four hours or more. If using crushed cookies, line 9x9 square pan with foil. Pack cookies on bottom of pan. Fill with mixture, cover and freeze for four or more hours.

Garnish: beat egg and lightly coat mint and berries (seedless grapes are also nice) with it using a pastry brush. Sprinkle with sugar and freeze until ready to top dessert. Turns any plain looking dessert into a masterpiece. I promise this simple garnish will give you ooohs and ahhhs.

I made this for the first time, and for something that took me all of 10 minutes to prepare I got tons of compliments. Oh, and I substituted all "light" and "fat free" ingredients and it worked out nice.

[Nessy]

I made a dessert topping tonight that was so easy, and really yummy. It will fool you, because it starts out looking quite peculiar, but turns into the most wonderful pink fluff you can imagine.

1 cup white sugar
1 egg white
1 cup sliced fresh strawberries

Beat on high in a blender for 20 minutes, and watch the goo transform into glossy, fluffy, fat free fluff!!! The stuff was amazing. I served it with sliced strawberries, angel food cake and low fat vanilla ice cream. Pure BLISS!!! (I have a Kitchenaid, and used the paddle attachment and it only took about ten minutes. I think that a hand mixer would take the full twenty though. It kept very well from 2:00 till right now, which is 10:30.