Cookout Potatoes

This recipe is so simple and easy to use and a terrific idea for these hot summer days when you do not want to cook inside!

Ingredients:

• 4 cups frozen cubed hash brown potatoes, thawed
• 1/2 cup chopped celery
• 1/2 cup chopped green pepper
• 1/3 cup butter or margarine melted
• 2 tablespoons finely chopped onion
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt

Directions:

• Combined all the ingredients.
• Place on a double thickeness of heavy-duty foil (about 28 x 18 inches). Fold foil around the potato mixture and seal tightly. (OR, you could use a disposable foil pan of the same, or approx, size you find in your grocery store and then single wrap foil all around.)
• Grill, covered, over medium heat for 45-50 minutes or until the potatoes are tender.

Info:

• Servings: 6-8
• Method: Grill (gas or charcoal)
• Prep: 10 minutes
• Cook: 45-50 minutes

Original recipe can be found at Quick Cooking.

Blog Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Salsa for One

Finally - a good salsa recipe for one! If you have ever had a "hankering" for fresh salsa for just a quick snack then you will love this recipe. This one was found at a site that has a lot of recipes that yield 1-2 servings.

Ingredients:

• 1 Roma tomato
• 2 tablespoons chopped green bell pepper
• 1/2 clove garlic (or 1/2 teaspoon)
• 1 - 1/2 tablespoon chopped onion
• 1/4 teaspoon dried cilantro
• 1/2 teaspoon lime or lemon juice
• 1 to 1-1/2 tablespoon water

Directions:

• Quarter tomato and remove seeds. Slice quarters thinly and dice tomatoes into approximately 1/4 inch chunks.
• Chop bell peppers, onions and cloves into small pieces. Stir into diced tomatos.
• Add cilantro and lemon juice. Drizzle enough water over the salsa to moisten the mixture.
• Serve immediately, or cover and refrigerate for up to 2 days.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

How to Slice Fresh Basil

(I have signed up to receive a free newsletter each month from Kraft Foods - they get the credit for this ingenious way to slice up fresh basil!)

To easily slice fresh basil into thin strips, stack several basil leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise at close intervals to form fine shreds. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Tomato, Onion and Cucumber Salad

Here's a great Rachel Ray salad (episode #: TM1A04) that is perfect on those hot summer days and evenings!

Ingredients:

• 5 medium plum (or Roma) tomatoes, halved lengthwise, seeded and thinly sliced
• 1/4 red onion, peeled, halved lengthwise and thinly sliced
• 1 Kirby cucumber, halved lengthwise and thinly sliced*
• Generous drizzle (about 2 tablespoons) extra-virgin olive oil
• 2 splashes red wine vinegar
• Salt and black pepper to taste

Directions:

• Dress the tomatoes, onions and cucumber with olive oil, red wine vinegar, salt and pepper.
• Let stand about 20 minutes (or while you prepare dinner).
• Re-toss and serve salad with crusty bread.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Strawberries Romanoff

I found this recipe in my local newspaper (6/14/2006). This is a great dish to serve for special occasions or to your guests. This dessert is great served at a formal tea party, or for a more casual atmosphere. You can experiment using different types of cream as well (old-fashioned whipped, clotted cream, Cool-Whip and so forth).

Ingredients:

• 3 cups quartered strawberries
• 1/4 cup sugar (or more to taste)
• 1/4 cup orange liqueur
• 1/3 cup whipping cream
• 3 tablespoons powdered sugar

Directions:

• Gently wash, stem and quarter berries. Again, gently mix the berries together with the sugar and liqueur.
• Refrigerate for 30 minutes.
• Beat cream and sugar until stiff.
• Divide strawberries among 4 dessert bowls and top with whipped cream.

This looks great if you serve it in stemmed crystal glasses, or for a more rustic look, or a theme party, you could serve in mini-buckets.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Teriyaki Summer Vegetable Packets

This recipe (from Pillsbury) for colorful summer veggies self-basted in a terriyaki glaze and served in individual foil packets over the grill is a perfect compliment to any BBQ. Guaranteed to impress your guests and family!

Ingredients:

• 2 cups fresh baby carrots
• 2 cups frozen sugar snap peas
• 1 red bell pepper, cut into 8 lengthwise wedges
• 1/4 cup purchased teriyaki baste and glaze
• 1/8 teaspoon ginger
• 1/4 cup chopped fresh cilantro

Directions:

• Heat BBQ grill. Cut four 18x12-inch pieces of heavy-duty foil (recommend using the non-stick variety). Place carrots, sugar snap peas and bell pepper in center of each foil piece.
• In small bowl, combine teriyaki baste and glaze and ginger; mix well. Drizzle mixture over vegetables. Wrap each packet securely using double-fold seals, allowing room for heat expansion.
• When ready to grill, place packets, seam side up, on gas grill and over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until vegetables are crisp-tender.
• To serve, open packets carefully to allow steam to escape. Sprinkle each with cilantro.

Makes 4 servings.

Can be made a couple of hours before serving and refrigerated. Remove from refrigerator 5 to 10 minutes before placing on the grill and allow to stand at room temperature.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Baked Spanish Rice

This is my own creation but SOOOO good! I like to serve this with some pinto beans and flour tortillas with sides of chopped cilantro, olives and even sour cream. It's great to eat as a side dish or to roll into a tortilla.

Ingredients:

• 1 package of Spanish Rice mix (yield 2-3 cups of cooked rice)
• 1-12 ounce can chicken stock
• 1 tablespoon butter
• 1/4 cup chopped onion
• 1/4 cup chopped bell pepper
• 1-12 oz can diced tomatoes
• 1 teaspoon garlic powder
• 1/2 teaspoon red chili pepper flakes
• 1 teaspoon salt or seasoned salt
• 3 eggs, beaten
• 1 cup cheddar cheese, shredded

Directions:

• Preheat oven to 350 degrees Farenheit. Coat inside of a glass baking dish with baking spray.
• Drain can of diced tomatoes, reserving juice. Set tomatoes aside. Pour juice into measuring cup and add chicken stock to equal amount required to cook the rice. Add to saucepan and cook rice according to directions on package. After cooking, let cool slightly.
• In a small saute pan, add butter, onion, and bell pepper. Saute until onions just start to turn translucent. Set aside.
• In medium-sized bowl, beat the eggs.
• Add to the rice the drained, diced tomatoes, shredded cheese, onions, bell peppers, garlic powder, chili pepper flakes, and salt. Mix well. Add beaten eggs and mix well.
• Pour into glass baking dish and bake for 60 minutes.

Serve as a side dish or main course with roast chicken and pinto beans. To garnish add chopped cilantro, sliced olives or dollop of sour cream.

Servings: 3-4

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Tzatziki Sauce for Gyros

This is a great sauce to use when making your own gyros. I love the thinly sliced lamb on a tradiational Greek gyro, but it is not easy to find in all areas. So, in the spring and summer I will often make a vegetarian version of the gyro and use this sauce along with all my favorite veggies and cheeses.

Ingredients:

• 1 cup low-fat sour cream*
• 1 cup plain yogurt
• 1 cucumber, chopped fine*
• 1 garlic clove, crushed
• 1/4 cup olive oil
• juice of 1/2 lemon
• 1 teaspoon finely chopped dill
• 1 teaspoon salt
• Freshly ground pepper

Directions:

• To the sour cream and yogurt, add the cucumber, garlic, olive oil, lemon juice, dill, salt and pepper.
• Blend well with a fork.
• Refrigerate for 30 minutes to let the flavors absorb.

To make your gyro, take your favorite pita bread (Greek flat bread that you can use either flat or open the "pocket" and stuff the inside of the bread). Layer your ingredients on top of the bread and then drizzle with the tzatziki sauce. Fold the bread in half and enjoy!

* Sour Cream: if you don't want to use the sour cream, you can substitute with another cup of plain yogurt.

* Cucumber: the peel of the cucumber can be bothersome for some people and even bitter. I like to peel and seed my cucumber and then finely chop.

* What to put in a veggie gyro? Try romaine lettuce, fresh tomato, red onion, feta cheese (I have found a sun-dried tomato and basil feta cheese that is awesome!), mozzarella, provolone or any of your favorite Greek or low-moisture cheeses. You could also add shredded carrots, cucumber slices, or halved kalmata olives.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Baked Ham with Apple-Mustard Glaze

With Easter coming up you may like this version of a baked ham that has a sweet apple-Dijon glaze.

Ingredients:

• 1 (4-5 pound) fully cooked boneless ham
• 2 (10 ounce) jars (about 2 cups) apple jelly
• 1/2 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon ginger
• 3 teaspoons dry mustard

Directions:

• Heat oven to 325 degrees Farenheit. Spray shallow roasting pan with nonstick cooking spray. Place ham in coated pan.
• With a knife, cut cross-cross, or diamond shapes, about 1/4 inch deep, through the surface of the ham. Bake at 325 degrees Farenheit for 45 minutes.
• Meanwhile, in a small saucepan, combine apple jelly, Dijon mustard, brown sugar, ginger and dry mustard. Cook over low heat until jelly is melted and mixture is bubbly. Stir constantly.
• Remove ham from oven; brosh with about half the glaze. Return to oven and bake an additinoal 30 minutes or until ham is thoroughly heated. Baste with remaining glze once or twice during the last 30 minutes of cooking time.
• Serve with any remaining glaze.

(Original recipe found at: AllHolidayRecipes.com)

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Lemongrass Marinade

Here's another great recipe from The Everything Thai Cookbook (Adams Media Corporation, 2003) that is best used with poultry, beef and pork, especially if you are grilling!

Ingredients:

• 1 cup extra-virgin olive oil
• 2 stalks lemongrass, trimmed and smashed
• 2 cloves garlic, minced
• 1/4 tablespoon soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 jalapeno chili pepper, seeded and chopped
• 2 tablespoons chopped cilantro

Directions:

• Pour the olive oil into a pan and heat until warm. Add the lemongrass and garlic, and cook for 1 minute. Remove from heat and let cool to room temperature.
• Stir in remaining ingredients.

Recipe makes approximately 1-1/3 cups marinade. You can store this in an airtight container in the refrigerator overnight, but it is best used right away.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Lemongrass Chicken Skewers

Here's another great lemongrass recipe that I found in The Everything Thai Cookbook (Adams Media Corporation, 2003) that you will love!

Ingredients:

• 5 stalks lemongrass, trimmed
• 12 large cubes chicken breast meat, a little over 1 ounce each cube
• black pepper
• 2 tablespoons vegetable oil, divided
• pinch of dried red pepper flakes
• juice of 1 lime
• 2 teaspoons fish sauce
• pinch of sugar
• sea salt to taste

Directions:

• Remove 2 inches from the thick end of each stalk of lemongrass; set aside. Bruise 4 of the lemongrass stalks with the back of a knife. Remove the tough outer layer of the fifth stalk, exposing the tender core; mince the core.
• Skewer 3 cubes of chicken on each lemongrass stalk. Sprinkle the skewers with the minced lemongrass and black pepper, and drizzle with 1 tablespoon of oil. Cover with plastic wrap and refrigerate for 12 to 24 hours.
• Chop all the reserved lemongrass stalk ends. Place in a small saucepan and cover with water. Bring to a boil, cover, and let reduce until approximately 2 tablesoons of liquid is left; strain. Return the liquid to the saucepan and further reduce to 1 tablespoon.
• Combine the lemongrass liquid with the red pepper flakes, lime juice, fish sauce, sugar, and remaining tablespoon of oil; set aside.
• Prepare a grill to high heat. Grill the chicken skewers for approximately 2 to 3 minutes per side , or until done to your liking.
• To serve, spoon a little of the lemongrass sauce over the top of each skewer and sprinkle with sea salt.

Enjoy!!!!

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Cucumber Salad (Yaam Taeng Kwa)

Well, I'm definitely on a roll with some of my favorite Thai dishes. So, couldn't resist, had to share this one with you as well. It is a fantastic dish to make for those hot summer days, or even to take to an office party or potluck. If you make it hot and spicy with the red chilies, make sure you let folks know before they take a big bite - trust me! Also - make sure when you're slicing the chilies that you do not touch your face to avoid any burn - I suggest even wearing some gloves.

Ingredients:

• 2 cups cucumbers, peeled and sliced
• 1 red onion, thinly sliced
• 2 hot red chilies, thinly sliced
• 3 tablespoons white vinegar
• 3 tablespoons rice vinegar
• 1/2 cup warm water

Directions:

• On a serving platter, arrange cucumbers, red onion, and chilies in layers.
• In a bowl, mix the sugar, vinegar, and water and stir until the sugar is dissolved.
• Pour over cucumbers.

Can be covered with plastic wrap and stored in the refrigerator for up to several hours before serving.

Serves 2

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Lemon Grass Coconut Rice

Here's another great lemongrass recipe. Serve this wonderfully fragrant and flavorful dish with the Ginger, Chicken and Coconut Soup posted earlier!

Ingredients:

• 1 cup long-grain rice
• 1 stalk lemongrass, bottom 6 inches only
• 1-3/4 cups coconut milk (can substitute with light coconut milk)
• 2 bay leaves
• 1/2 teaspoon tumeric
• Salt

Directions:

• Wash the rice under running cold water until water runs clear. Bruise the lemongrass stalk by hitting it with a blunt end of the knife to release the flavors.
• Place coconut milk, rice, lemongrass, bay leaves, tumeric, and a pinch of salt in a medium saucepan.
• Slowly bring to a boil, stirring once in a while. Once it boils, lower the heat and set to a slow simmer. Cover and cook for 25 minutes or until all liquid is absorbed.
• Remove bay leaves and lemongrass and serve hot.

Serves 6

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please forward a courtesy email to the author including an active web link where it is posted.

Ginger, Chicken and Coconut Soup

This is one of my favorite soups and ranks right up there with other "comfort foods!" You'll find this served in most Thai restaurants.

Ingredients:

• 4 lemongrass stalks, roots trimmed
• 1-3/4 cups canned coconut milk (you can substitute with "light" variety if you like)
• 2 cups chicken stock
• 1-inch piece galangal (ginger), peeled and thinly sliced
• 10 black peppercorns, crushed
• 10 kaffir lime leaves, torn
• 11 ounces skinless bonesless chicken breasts, cut into thin strips
• 1 cup button mushrooms
• 1/2 cup baby corn cobs, quartered lengthwise
• 4 tablespoons lime juice
• 3 tablespoons nam pla (fish sauce)
• Garnish with chopped fresh red chiles, scallions and fresh cilantro leaves

Directions:

• Cut off the lower 2 inches from each lemongrass stalk and chop it finely. Bruise the remaining pieces of stalk. Bring the coconut milk and chicken stock to a boil in a large pan. Add all the lemongrass, galangal, peppercorns and half the lime leaves. Lower the heat and simmer gently for 10 minutes. Strain into a clean pan.
• Return the soup to the heat, then add the chicken, mushrooms and corn. Simmer for 5-7 minutes or until the chicken is cooked.
• Stir in the lime juice and nam pla (fish sauce), then add the remaining lime leaves. Serve hot, garnished with chiles, scallions and cilantro as desired.

Enjoy! You can serve this with a side dish of aromatic rice and fresh, steamed brocoli for a complete meal.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please extend the courtesy of sending the author an email and weblink with the to where it is posted.

Lemongrass

Recently one of my new friends to this blog asked if I had any recipes with lemongrass. Next to cilantro, lemongrass is one of my favorite herbs. So, in addition to the recipe that I've also posted to HomeChef, I decided to also include a little information about lemongrass and how it is used to create tasty dishes!

Few other herbs or aromatics have taken over the Western World as much as lemongrass has in recent years. Today, you can find this ingredient in most supermarkets. Lemongrass is a perennial tufted plant that has a bulbous base. It grows in dense clumps that can be found in tropical and subtropical climates and is now also commercially cultivated. Lemongrass looks like fat scallions (or green onions) or very slim leeks. Cut stems are typically about 8 inches long.

Lemongrass appears as a simple green-yellow stalk, but its wonderful citrus-like aroma is found when the stems are cut. This aroma is coupled with a clean, yet intense lemon flavor with a hint of ginger and yet none of the acidity of lemons or grapefruits.

You may find some recipes call for the use of lemongrass rind, but the rind simply does not have the intense flavor that fresh lemongrass can provide. Ground, dried lemongrass is called seair powder and can be used instead of the fresh variety. To substitute exchange 1 teaspoon of powder as the equivalent of 1 fresh stem. In your supermarket you may find the fresh, dried or ground varieties of lemongrass. Many markets now also carry fresh lemongrass paste in the vegetable aisle.

Lemongrass is most commonly used in soups, sauces, stir-fries, curries, salads, pickles and marinades. It is a perfect compliment to coconut milk, especially in fish, seafood and chicken dishes. The best Thai chefs often start a stir-fry by adding a few rings of lemongrass and perhaps even a little grated or chopped fresh ginger root or galangal to the oil. Not only does this infuse the oil with some lively flavor, but it also serves as an aromatic guaranteed to make your mouth water!

There are two ways to use lemongrass in cooking. First, the stem can be bruised, then cooked slowly in a soup or stew until it releases all the flavor before the stem is removed from the dish. Or, the tender portions of the lemongrass stem (usually the lower 2 inches of the stem) can be sliced or finely chopped, then stir-fried or used in salads or braised dishes. You may find that you can use one stem of lemongrass for both purposes. The upper portion of the lemongrass stem is best used for basting broiled or BBQ'd food (see below).

You can store lemongrass stems in a paper bag in the refrigerator for up to 2-3 weeks.

To make a lemongrass basting brush: take the dry stalk and trim off the bottom 2 inches of the stem to use for cooking or in a soup. Then, flatten the cut end of the stem using a cleaver, pestle or flat side of a large knife or cleaver. This produces a fibrous brush that used for basting.

You may also find that lemongrass is called by many other names, such as: takrai (Thai); ningmeng cao (Mandarin); xiang mao (Cantonese); xa (Vietnamese); sera (Sinhalese); serai (Malay); sere, sereh (Indonesian); bhustrina, sera (Indian); hierba de limon (Spanish); erba di limone (Italian); Zitronengras (German); and herbe de citron (French).

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. Please extend the courtesy of sending the author an email and weblink to your article or ebook when it is posted.

Spicy Roasted Almonds

If you like hot or spicy foods for snacks, then this is perfect! For those with "sensitive" palates, you can "dial-down" the chile for a milder taste.

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1/2 pound raw whole almonds (with skin)
• 1 fresh red chile, split
• 1/2 teaspoon salt

Directions:

• Preheat the oven to 375 degrees Farenheit
• Heat the oil in a large ovenproof skillet over medium flame for a couple of minutes to get nice an dhot. Add the chile and allow it to infuse into the oil for 1 minute.
• Add the almonds, cook and stir for 2 minutes until the almonds are completely coated in the chili oil.
• Put the pan (and almonds) in the oven and roast for 14 minutes until the nuts are toasty and fragrant.
• Remove the almonds from the oil to a plate lined with paper towels and sprinkle with salt.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Cilantro-Chile Dip

The creamy goodness of this dip works well with speced sweet-potato chips or your favorite veggie! We found this recipe in Woman's World magazine.

Ingredients:

• 1 package (8 ounces) Neufchatel cream cheese, at room temperature
• 2/3 cup chopped fresh cilantro
• 1 can (4.5 ounces) chopped green chiles
• 1-2 tablespoons fajita seasoning
• 1 tablespoon fresh squeezed lime juice
• 1/4 teaspoon grated lime zest

Directions:

• At medium speed, breat cream cheese until smooth and creamy.
• Add cilantro, chiles, fajita seasoning, lime juice and lime zest.
• Beat until fluffy, 3-4 minutes.
• Transfer to a serving bowl

Add this great dip to your football party offerings and you'll be the "talk of the town!"

Copyright M. A. Webb, 2004-2006. All Rights Reserved

Source: http://HomeChef.blogspot.com

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Apricot Basting Sauce

This basting sauce works best with fruits, and ethnic foods such as Mexican, North American, South American, or as a BBQ basting sauce for chicken or pork.

Ingredients:

• 1/2 cup apricot jam
• 1/4 cup apricots, dried, finely chopped
• 1/4 cup dry white wine
• 1 tablespoon honey
• 1 tablespoon Worcestershire Sauce

Directions:

• Heat all ingredients over low heat, stirring occasionally until jam is melted. Store in covered container in refrigerator if not using immediately.
• Makes about 1 cup of sauce

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.

Frittata a la Milano

This dish makes an excellent one-dish meal that can be served for breakfast, lunch or dinner with the family or to guests!

Ingredients:

• 1 cup broccoli flowerettes
• 1/2 cup sliced mushrooms
• 1/2 cup red pepper, cut into rings
• 2 green onions, sliced into 1 inch pieces
• 1 tablespoon butter or margarine
• 8 eggs
• 1/4 cup dijon or country dijon mustard
• 1/4 cup water
• 1/2 teaspoon Italian seasoning
• 1 cup Swiss cheese, shredded

Directions:

• Preheat oven to 375 degrees Farenheit. In a 10-inch ovenproof skillet, over medium heat, cook broccoli, mushrooms, red pepper and green onions in butter until tender-crisp, about 5 minutes. Remove from heat.
• In small bowl, with electric mixer, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese. Pour mixture into skillet over vegetables.
• Bake 20 to 25 minutes or until well set. Cut into wedges, serve immediately.

You can add salsa, fresh diced tomatoes and peppers, shredded Swiss, cheddar or mozarella cheese, or even sour cream on the side for garnish.

Source: http://HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. It is common practice and courtesy to send the author an email indicating you wish to, or have posted, this article to another location and the link to where it is posted.

Spinach Cheese Balls with Sauce

These make great appetizers!

Ingredients:

• 1 box (9 ounces) frozen spinach
• 1 egg, beaten
• 1 cup (4 ounces) shredded Parmesan cheese
• 1 cup (4 ounces) shredded mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano leaves
• 1/2 cup sour cream
• 2 tablespoons extra-virgin olive oil
• 1 container (15 ounces) ricotta cheese
• 2 cups all-purpose flour
• vegetable oil for deep frying
• 3/4 cup Italian style bread crumbs
• marinara or pasta sauce for serving (about 25 ounces)

Directions:

• Remove frozen spinach from container and place in colander. Rinse with warm water until thawed; drain well. Squeeze dry with a paper towel or kitchen towel.
• Mix in large bowl egg, both cheeses, salt, onion powder, garlic powder, oregano, sour cream, oil and ricotta cheese until well blended. Add spinach to cheese mixture; mix well. Stir in flour, 1 cup at a time, until well blended.
• Fill 10-inch skillet half full with oil; heat over medium heat until candy/deep-fry thermometer reads 350 degrees Farenheit. Or, if using an electric deep fryer, add oil to fill line and heat to same temperature.
• Place bread crumbs in a small bowl. Shape spinach-cheese mixture into 1 anad 1/2 inch balls (makes about 40), using about 1 and 1/2 tablespoons for each ball; roll in bread crumbs and place on a cookie sheet or tray.
• Fry spinach balls 6 at a time for about 4 to 6 minutes; turning as necessary; until they are golden brown. With a slotted spoon, remove balls from the skillet or fryer and place on paper towels to drain. Cool 2 minutes before serving.
• Serve with warm marinara or pasta sauce for dipping. You could also use a sour cream or ranch sauce as an additional dipping sauce.
• Makes 20 servings (2 balls each with 3 tablespoons sauce for each serving)

Source: http://www.HomeChef.blogspot.com

Copyright M. A. Webb, 2004-2006. All Rights Reserved.

PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.