Recipe4Living Photo Contest Winners eCookbook

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    Table of Contents

    Photo Contest Winners.......................................................................................................4

    Appetizers ............................................................................................................................5-9 Buffalo Wings

    Curried Deviled Eggs

    Black Bean SalsaRoasted Tomatillo Salsa

    Avocado Mango Salsa

    Wonton Poppers

    Easy Deviled Ham and Cheese Phyllo Triangles

    Beverages .............................................................................................................................10-11Berry Filled SangriaKiwi Mango Lassi Smoothie

    Dessert ..................................................................................................................................12-16Lemon Bars

    Lemon Pie

    Simply Delicious Strawberries in Rich ChocolateSundae Pizza

    Pomegranate, Blueberry and Peach SorbetPumpkin Cookies

    Chinese Steamed Cake

    Main Course ........................................................................................................................17-29 Fish and Seafood.......................................................................................................17-20Cedar Plank Rainbow Trout with Roasted Rosemary Potatoes

    Salmon Poached in White Wine and Orange Juice Topped with Orange-Cayenne ReductionBaja Chipotle Fish Tacos

    New Orleans Peal and Eat Shrimp

    Pork............................................................................................................................20-22Creamy Cheesy Spaghetti with Ham and Cabbage

    Crisp Pork Medallions with Creamy Caper Sauce

    Poultry.......................................................................................................................22-26Cornish Game Hens with Garlic and Rosemary

    Parmesan Risotto

    Chicken and Cheese FlautasGreek-Style Burgers with Tzatziki

    Vegetarian.................................................................................................................26-29Portobello Mushrooms Stuffed with Parmesan Whipped Potatoes

    Vegetarian Pizza

    Zucchini "Crab" Cakes

    Gorgonzola Walnut Ravioli with Sage Butter

    Sides......................................................................................................................................29-33 Mini Broccoli FrittatasHomemade Paneer Indian Cheese

    Bacon Ranch Pasta Salad

    Tandoori Onion Salad

    Palak Paneer

    Sweet Potato Chips

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    Snacks...................................................................................................................................34-36Whole Wheat Apple Muffins with Streusel Topping

    Seedy CharactersDehydrated Grannies

    Soups and Stews ..................................................................................................................37-41 Chilled Tuscan Tomato Soup with Basil Cream SauceCarole DuCheney's Beef Stew

    Posole

    White ChowderMom's Babas Green Bean Soup

    Miscellaneous.......................................................................................................................43-45 Primo Pesto

    Goat Cheese Balls

    Cat Food....................................................................................................................43-45Frenzied Feline FoodCat Fell Off the Wagon

    Recipe4Living's Photo Contest eCookbookCopyright 2007 by Ampere Media LLC

    All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical,

    including photocopying, recording, or by any information storage or retrieval system, without written permission from the publisher,

    except in the case of brief quotations embodied in critical articles and reviews. Sponsors addresses may not be reproduced in anyform.

    Trademarks are property of their respective holders. When used, trademarks are for the benefit of the trademark owner only.Published by Ampere Media LLC, 3400 Dundee Rd., Suite 236, Northbrook, IL 60062. Printed in the United States of America

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    Photo Contest Winners

    Week 1Primo Pesto

    Submitted by Sandi Kafka, Arcadia, CA

    Week 3Simply Delicious Strawberries Dipped in

    Chocolate

    Submitted by Annette Kane, Manorville,

    NY

    Week 5Salmon Poached in White Wine and

    Orange Juice topped with Orange-

    Cayenne Reduction

    Submitted by Vinny Campos, Port Chester,

    NY

    Week 2Buffalo Wings

    Submitted by Vicki Carlson, Shreveport, LA

    Week 4Sundae Pizza

    Submitted by Bev Jones, Brunswick, MO

    Week 6Pumpkin Pie Cookies

    Fran Rifkin, Woodland Hills, CA

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    Appetizers

    Buffalo WingsSubmitted by Vicki Carlson, Shreveport, LA

    Use your favorite wing sauce and a touch of butter. The butter is the

    secret ingredient that adds flavor and helps the sauce to stick. Serve withcelery and carrot sticks and your favorite dressings like Ranch and Blue

    Cheese.

    Ingredients

    Chicken wings

    Oil1 bottle wing sauce1/4 C. butter

    Directions

    Cut the drumstick and small wing part in two and cut off the little end. Fry in oil about 4 minutes

    on each side. Fry the drumsticks all together and the small wings all together so they cook at aneven time. Drain on paper towels. Put a bottle of wing sauce, any favorite, into a saucepan and

    add about 1/4 C. of butter. Simmer 5 minutes on low. Put wings in a baking pan and pour sauce

    over them. Bake for 15 minutes at 350 degrees. Or if you like saucier wings, just put the wings in

    a crockpot and pour the sauce over and keep warm.

    Avocado Mango SalsaPhoto by Amy Chow, Hamden, CT

    This refreshing salsa screams summer - bring it to the family picnic orjust enjoy it on the front porch.

    Ingredients

    2 avocados, cut in 1/4-inch diced2 mangoes, cut in 1/4-inch diced

    Juice of 2 Limes

    1/4 C. minced red onion1 Garlic clove, minced fine

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    1/4 C. minced cilantro

    2 Jalapeno peppers, seeded and minced (optional)Sea salt to taste

    Freshly ground black pepper to taste

    Directions

    In a medium glass bowl (not metal), mix the diced avocado, diced mango, lime juice, jalapenos,

    onion, garlic, cilantro, salt, and pepper. Store in a covered container in the refrigerator for at least30 minutes, but no more than 1 hour before serving. The fruit will begin to "cook" in the lime

    juice and become soggy.

    Black Bean SalsaPhoto by Terri Ryan, Chicago, IL

    If you are not a big fan of spicy salsa, try this tamer alternative.

    Ingredients

    1 can black beans1 can corn

    1 tomato, cubed

    1 avocado, cubed1 Tbs. minced purple onion

    Some cilantro

    Wishbone fat free Italian dressing to coat

    Directions

    Mix all ingredients in bowl. Serve.

    Roasted Tomatillo SalsaSubmitted by Sandi Kafka, Arcadia, CA

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    The tomatillo is a small, green tomato commonly used in Mexican and

    South American cooking. Its tart flavor emerges when cooked to add aunique flavor to this salsa verde. This recipe is especially delicious with

    a full head of garlic, red and yellow peppers and a jalapeo.

    Ingredients

    1/2 lb. tomatillos, husked and rinsed

    1 head garlic, with the top 1/4 removed1 red pepper

    1 yellow pepper

    1 jalapeo, stemmed, seeded and minced (Use a milder chili pepper if you have a scaredy-tongue)

    1/2 Tbs. olive oil

    Salt and pepper to taste1/2 C. minced onions (I prefer red)1 lemon, juice of

    1 lime, juice of

    Directions

    Heat oven to 400 degrees. Put the tomatillos, garlic and peppers on a baking sheet. Drizzle withthe olive oil, season with salt and pepper. Roast the vegetables in the oven until browned and

    softened, about 15-20 minutes. Remove from oven and place the tomatillos in a food processor.

    Squeeze the garlic cloves in the food processor. Peel, seed the peppers and place in the food

    processor. Add onions, juice of lemon and lime to the veggies. Pulse until the mixture is fullyincorporated but not pureed. Season the salsa with salt and pepper.

    Curried Deviled EggsSubmitted by Sandi Kafka, Arcadia, CA

    The perfect appetizer or side dish for brunch, everyone knows how hard

    it is to turn down devilled eggs!

    Ingredients

    6 eggs

    4 Tbs. mayonnaise

    12 tsp. curry paste (I use Pataks mild. You may wish to reduce or increase the amount)

    1 tsp. lemon juiceParsley or cilantro to garnish, chopped (optional)

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    Directions

    Hardboil and peel the eggs, then slice in half lengthwise. Gently remove the yolks, place them in

    a bowl with the mayonnaise, curry paste and lemon juice, then mash to a smooth consistency.

    Put this mixture into a sandwich-sized zippered baggie and, while carefully squeezing as muchair out as possible, zip the top.

    Cut a small hole approximately 1/2-inch in diameter in one bottom corner of the baggie. Squeezeout portions of the mixture through this hole into each egg half. Garnish if desired with parsley

    or cilantro. Arrange on serving