Food Jam

Apple Glazed Pork Roast

2010-07-24T04:32:00.000-07:00

Ingredients:
2−3 lbs. pork loin roast (boneless)
2 Tablespoons flour
1 Tablespoon caraway seed
salt to taste
pepper to taste
2 Cups applesauce
2 Cups brown sugar

Procedure:
Mix salt, pepper, caraway seed, and flour together and rub in
to roast. Set on counter for 30 minutes. Place in a 350 degree
oven for 1 hour. Mix applesauce and brown sugar together and
pour over the roast. Continue baking for an additional one
to one and a half hours or until done.

Amaretto Mousse Cheesecake

2010-07-24T04:30:00.000-07:00

Macaroon Crust:
1 − 7 oz package of Coconut Lightly Toasted in the oven
1/2 cup of sliced almonds lightly Toasted in the oven
1 Can of Sweetened Condensed Milk
1/3 cup of flour
1/4 cup of margarine
Mix well and press into a springform pan and set aside

For Cheesecake:
1 envelope of Knox Gelatin
1/2 cup cold water
3 − 8 oz packages of cream cheese
1 − 5 oz can of evaporated milk
1/3 cup of Amaretto Liquor
1 −12 oz frozen whipped topping
1 1/2 cups of sugar
1 teaspoon of lemon juice
1 teaspoon of vanilla

Garnish:
whipped topping
marachino cherries
melted chocolate chips
Sprinkle Knox over cold water and set aside to soften, stir over
low heat until dissolved. Beat cream cheese with sugar until fluffy,
gradually add evaporated milk and lemon juice. Gradually beat in Knox
mixture, Amaretto and vanilla until blended. Fold in the whipped
topping. Pour into crust and chill. Garnish with "balls" of whipped
topping dotted with marachino cherries and sprinkled with sliced
almonds and drizzled with ribbons of melted chocolate chips.

24 Hour Potato Salad

2010-07-24T03:29:00.000-07:00

Ingredients:
1 medium head cabbage ... shredded fine
6 small potatoes .. boiled and thinly sliced
6 boiled eggs .. thinly sliced
1 onion .. sliced real fine .. in rings (or chopped small)
1 Bell pepper .. sliced thin in rings (or chopped real fine)
Mayonnaise (this takes a LOT of mayonnaise)
Salt and Pepper

Procedure:
Place layer of shredded cabbage in round salad bowl, then a
layer of potatoes, layer of sliced eggs, layer of onion and Bell
pepper rings.
REPEAT LAYERS. BETWEEN EACH LAYER, ADD A THIN LAYER
OF MAYONNAISE, SALT AND PEPPER TO TASTE.
Cover and Refrigerate 24−hours.

Great Blue Cheese Dressing

2010-07-17T17:25:00.000-07:00

Great Blue Cheese Dressing

CarbsPerServing:18g total

Effort:Easy

Ingredients:
16 ounces mayonnaise
1 container sour cream – (1 oz) (1 to 16)
12 ounces blue cheese – crumbled garlic powder – to taste
1 dash vinegar
finely chopped onion

How to Prepare:
Combine all the above ingredients for a great blue cheese dressing
that will really make salads more fulfilling. Enjoy.

NOTES : Carbs for sour cream, garlic powder and onion not included –
adjust accordingly.

Blue Cheese Dip/Dressing

2010-07-17T17:22:00.000-07:00

Blue Cheese Dip/Dressing

CarbsPerServing:8g total

Effort:Easy

Ingredients:
4 ounces bleu cheese, crumbled
4 ounces sour cream
4 ounces mayonnaise
1/8 teaspoon garlic powder
1/8 teaspoon onion powder

How to Prepare:
Mix ingredients and refrigerate ½ hour before serving.

Black and Blue Salad

2010-07-17T17:20:00.000-07:00

Black and Blue Salad

CarbsPerServing:20

Prep Time:15 min

Effort:Easy

Ingredients:
2 heads of butterhead lettuce

6 oz. Of cold leftover steak,thinly sliced
8 cherry tomatoes, sliced in half6 oz. Bleu cheese
10 tbs heavy cream

2 tbs mayonnaise
1 tbs vinegar (optional)

How to Prepare:
Beat the heavy cream and mayonnaise together in a small mixing bowl.
Crumble half the bleu cheese into the mixture (reserving the other
half for a garnish) and stir a few times. Add a drizzle of the
vinegar if it is too thick. Chill for at least two hours. (The
longer it chills, the more intense the flavor becomes.)
Slice the butterhead lettuce in wedges (or tear into pieces if you
prefer) and place on four salad plates. Pour the bleu cheese
dressing over the lettuce. Arrange strips of the cold steak (cold
filet is outrageously good in this dish!)and four cherry tomato
halves over the lettuce. Sprinkle the reserved bleu cheese on top.
Give each plate a grind of fresh pepper and serve immediately.

Bacon Cheeseburger Salad

2010-07-17T16:13:00.000-07:00

Bacon Cheeseburger Salad

CarbsPerServing:7g total

Effort:Easy

Ingredients:
3 ounces lean ground beef crumbled,cooked and drained
4 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion
1/2 medium tomato – chopped
1 tablespoon mayonnaise
¼ cup cheddar cheese – (or 1 once)

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in beef,bacon
and cheese.

Bacon and Egg Salad

2010-07-17T16:09:00.000-07:00

Bacon and Egg Salad

CarbsPerServing:23g total

Effort:Easy

Ingredients:
8 eggs
1 cup mayonnaise
½ pound bacon
1 cup hot pepper cheese
3 tablespoons chives – 4 thin
radishes – sliced thin
1 head lettuce – torn fine for salad
1 avocado – cubed

How to Prepare:
Boil the eggs, until hard and dice them. Fry the bacon and crumble it. Mix all
ingredients in a bowl.

NOTES:
Carbs for avocado based on 14.85 for 1 3/8 cup – adjust accordingly. Carbs
for lettuce base on 2 for 1 cup – adjust accordingly Carbs for hot pepper
cheese not included in above total – adjust accordingly

Beef Salad

2010-07-17T16:01:00.000-07:00

Beef Salad

Effort:Easy

Ingredients:
Cold Roast beef – shredded or
coarsely chopped boiled eggs
Chopped onion ( I use green onions)Chopped dill pickle
Sliced celery Mayo

How to Prepare:
Mix in desired amounts keeping track of the carbs you add. Let chill. Yummy
on Wasa or maybe even with pork rinds for dipping!

BLT Salad

2010-07-17T15:58:00.000-07:00

BLT Salad

CarbsPerServing:7g total

Effort:Easy

Ingredients:
7 slices bacon – cooked
crisp,drained and crumbled
1 cup chopped lettuce
1/8 cup chopped onion
1/2 medium tomato – chopped
1 tablespoon mayonnaise

How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.

Blue Cheese Salad Dressing

2010-07-17T15:52:00.000-07:00

Blue Cheese Salad Dressing

1CarbsPerServing:1g total

Effort:Easy

Ingredients:
1 tablespoon sour cream
2 teaspoons mayonnaise
2 teaspoons heavy cream
1 tablespoon blue cheese
1 teaspoon powdered ranch dressing mix.

How to Prepare:
Mix all together and chill before serving.

NOTES : Counts for ranch dressing mix not included in totals.

Applebees Pizza Sticks

2010-07-16T05:46:00.000-07:00

Menu Description: “Parmesan: Thin crusty strips of pizza dough topped
with herbs & melted italian cheese, served with marinora sauce.
Loaded: Add Italian sausage & pepperoni.”
Each Applebee’s makes an effort to decorate the inside of the restaurant with pictures and memorabilia from the neighborhood in which it is located. You’ll see photographs of local heroes and students, license plates, banners, old souvenirs, trinkets, and andt iques all representing area history. Take a look around the walls of the next Applebee’s you visit. Maybe you can find something you lost several years ago.
Meanwhile, here’s a find: pizza sticks that are made from dough that is proofed, fried, and then broiled. The frying adds a unique flavor and texture to the dough that you won’t get with traditional pizza. I’ve designed this recipe to use the premade dough that comes in tubes (you know, like the stuff from that dough boy). But you can make this with any dough recipe you might like, or with one from this book (which I know you’ll like, see page 211). Just roll the dough into a 10 X l54nch rectangle before slicing.
These appetizers can be made either in the Parmesan version without meat, or “loaded” with sausage and pepperoni. This recipe yields a lot, so it makes good party food.
Marinara Dipping Sauce
1 8ounce can tomato sauce /2 teaspoon dried
1 tomato, chopped oregano
I tablespoon diced onion 1/8 teaspoon salt
1 teaspoon sugar /8 teaspoon dried basil

Parmesan Pizza Sticks
I 10-ounce tube instant pizza ¼ cup grated fresh Parmesan
dough (Pillsbury is good) cheese
2 to 4 cups vegetable oil for /2 teaspoon dried oregano
frying ¼ teaspoon dried basil
1/4 cups grated mozzarella ¼ teaspoon caraway seeds
cheese 1/4 teaspoon garlic salt
Optional (for the “Loaded”)
3 ounces pepperoni, 3 ounces Italian sausage,
diced cooked and crumbled
1. Preheat the oven to 425 degrees F.
2. Prepare the dipping sauce by combining all of the marinara ingredients in a small, uncovered saucepan and bringing the mixture to a boil. Reduce the heat, cover, and simmer the sauce for ½ hour. (The sauce can be made ahead and kept, re frigerated, for several days.)
3. Prepare the pizza sticks by first proofing the dough. Unroll the dough onto a cutting board and straighten the edges. It should form a rectangle that is longer from left to right than top to bottom. With a sharp knife or pizza cutter, slice through the middle of the dough lengthwise. This will divide the rectangle into two thinner rectangles that will measure 4 to 5 inches from top to bottom.
4. Slice the dough from top to bottom into 1’/2-inch-wide pieces. You should have somewhere between 20 and 24 dough slices.
5. Place the slices onto a greased cookie sheet about ‘/2 inch apart and bake for 3 minutes. You may have to use more than one cookie sheet. This will proof the dough so that it be- comes stiff.
6. Heat vegetable oil in a frying pan or deep fryer to 350 degrees F. Oil should be at least 1/2 inch deep if using a stovetop pan. You will want to use more oil with a deep fryer.
7. Fry pizza sticks 5 to 6 at a time for about I minute perside or until they are a dark golden brown. Remove them from the oil onto a cloth or paper towel to drain.
8. When all the pizza dough sticks are fried, arrange them once
again on the cookie sheet(s). You may want to line the cookie
sheets with foil to make cleanup easier. Preheat the broiler.
9. Sprinkle the mozzarella cheese evenly over the dough.

10. Sprinkle the Parmesan cheese evenly over the mozzarella.
11. Combine the oregano, basil, caraway seeds, and garlic salt in a small bowl. If your oregano and basil are fairly coarse you can use your thumb and first finger to crunch the spice up a little, making it a finer blend.
12. Sprinkle the spice mixture over the cheese.
13. If you want to make the “loaded” variety, sprinkle the pep- peroni and sausage over the top of the pizza sticks.
14. Broil the pizza sticks for 2 minutes or until the cheese is melted. Serve hot with dipping sauce on the side.

Applebee’s Quesadillas

2010-07-16T05:29:00.000-07:00

Menu Description: iwo cheeses, bacon, tomatoes, onions 8 j&openos

grilled between tortillas with guacamole, sour cream & salsa.

When Bill and Tj. Palmer opened their first restaurant in At- lanta, Georgia, in 1980, they realized their dream ofbuilding a fulle service, reasonably-priced restaurant in a neighborhood setting. They called their first place T.J. Applebee’s Edibles & Elixirs, and soon began franchising the concept. In 1988 some franchisees bought the rights to the name and changed it to Applebee’s Neighborhood Grill & Bar. By that time, there were 54 restaurants in the organization. Today there are over 650, making Applebee’s one of the fastest-growing restaurant chains in the world.

According to waiters at the restaurant, the easyatoemake and slightly spicy quesadillas are one of the most popular appetizers on the Applebee’s menu. The recipe calls for 10-inch or “burritos ize” flour tortillas, which can be found in most supermarkets, but any size can be used in a pinch. Look for the jalapeno “nacho slices” in the ethnic or Mexican food section of the supermarket. You’ll find these in jars or cans. Cilantro, which is growing immensely in popularity, can be found in the produce section near the parsley, and is also called fresh coriander or Chinese parsley.

2 10-inch (“burrito-size”) ½ medium tomato, chopped

flour tortillas 2 teaspoons diced onion

2 tablespoons butter, 1 teaspoon diced canned

softe ne d j alap eno ( “ nacho sift e s”)

1/3 cup shredded Monterey 1 slice bacon, cooked

Jack cheese ¼ teaspoon finely chopped

1/3 cup shredded Cheddar fresh cilantro

cheese Dash salt

On the side

Sour cream Salsa

Guacamole

1. Heat a large frying pan over medium heat.

2. Spread half of the butter on one side of each tortilla. Put one tortilla, butter side down, in the 3. hot pan.

3. Spread the cheeses evenly onto the center of the tortilla in the pan. You don’t have to spread the cheese all the way to the edge. Leave a margin of an inch or so all the way around.

4. Sprinkle the tomato, onion, and jalapeno over the cheese.

5. Crumble the slice of cooked bacon and sprinkle it over the other ingredients.

6. Sprinkle the cilantro and a dash of salt over the other ingredients.

7. Top off the quesadilla with the remaining tortilla, being sure that the buttered side is facing up.

8. When the bottom tortilla has browned, after 45 to 90 seconds, flip the quesadilla over and grill the other side for the same length of time.

9. Remove the quesadilla from the pan, and, using a sharp knife or pizza cutter, cut the quesadila three times through the middle like a pizza, creating 6 equal slices. Serve hot with sour cream, guacamole, and salsa on the side.

Chinese Country Ribs

2010-07-09T09:12:00.000-07:00

Ingredient:
2 cups Ketchup
2 tablespoons Honey
2 tablespoons White Vinegar
2 tablespoons Soy sauce
1/4 teaspoon Five spice powder, (opt.)
1 small Onion: finely chopped
2 teaspoons Fresh ginger, minced
1 Garlic clove, minced
1 teaspoon Cornstarch, dissolved in 1 Teaspoon cold water
4 pounds Country ribs:, cut into individual
Hot cooked rice

Procedure:
In a 3−1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce,
five−spice powder, onion, ginger and garlic. Position a broiler rack 6
inches from the saurce of the heat and preheat the broiler. Broil the ribs,
turning once, until browned. About 10 minutes. Transfer the ribs to the slow
cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs
are tender, 5−6 hours on LOW. Transfer the ribs to a platter and cover with
aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a
medium saucepan bring the sauce to a simmer over a medium heat. Cook until
reduced to about 1 cup. (6−8 minutes) Stir in the cornstarch mixture and
cook just until thickened. Pour the sauce over ribs and serve immeadiately
with hot cooked rice.

Coca−Cola Pot Roast

2010-07-09T09:06:00.000-07:00

Ingredient:
3 pounds Beef
2 tablespoons Oil
1 can Tomatoes
1 cup Coca−Cola
1 each Onions, chopped
1 package Spaghetti sauce mix
1−1/2 teaspoons Salt
1/2 teaspoon Garlic salt

Procedure:
Brown meat in oil for ten minutes on each side; remove to crockpot. Drain
fat. Break up tomatoes in their juice; add remaining ingredients, stirring
until spaghetti sauce mix is dissolved. Pour over meat. Cover; simmer until
meat is tender. Thicken gravy; serve over sliced meat.

HOW TO MAKE HOMEMADE FRUIT AND VEGETABLE JUICES

2010-07-09T09:02:00.000-07:00

1. You'll need an inexpensive juice machine.

2. All fruits and vegetables should be juiced raw.

3. Small seeded fruit, such as watermelon and pears, may be juiced with

their seeds with the exception of papaya and apple seeds. Orange and

grapefruit seeds might impart a bitter taste to your juice. Remove the

large pits from fruits like peaches and nectarines, etc.

4. Peel all fruits and vegetables that are not organically grown because the

peel is where most of the chemical residues can be found. While most

skins of organically grown fruits and vegetables may be left on, with the

exception of waxed produce, the skins of pineapples, kiwis, oranges,

grapefruits and papaya should be removed.

5. Choose fresh ripe produce. Rubbery vegetables, bruised fruit, wilted

greens and over or under-ripe fruits will produce juices that are neither

tasty nor healthful.

6. Cut the fruits or vegetables into pieces that will fit into the mouth of your

juice machine. Turn the juice machine on and push the pieces through

the mouth of the juicer. As you juice, pulp will collect in a large

receptacle. If you don't clean the pulp out right away, it will develop a

sour odor and tiny gnats and fruit flies may appear after 8 to 10 hours.

7. It is best to drink freshly made juices within one day.

The Chicken Livers

2010-07-08T06:02:00.000-07:00

Ingredients:
1 pound Chicken livers
1/2 cup Flour
1 teaspoon Salt
1/4 teaspoon Pepper
3 Bacon slices, diced
3 Green onions, with tops, chopped
1 cup Chicken bouillon
1 can (10 1/2 oz.) Golden Mushroom soup
1 can Sliced mushrooms, 4−ounce (drained)
1/4 cup White wine −− dry or sauterne

Procedure:
Cut chicken livers into bite−size pieces; toss in flour, salt and pepper.
Fry bacon pieces in large skillet; remove when brown. Add flour−coated
chicken livers and green onion to bacon grease in skillet; saute until lightly
browned. Pour chicken bouillon into skiIlet and stir into drippings. Pour
all into crockpot. Add browned bacon bits and all remaining ingredients.
Cover and cook on Low 4 to 6 hours. Serve over rice, toast or buttered
noodles.

The Beef Bourguinon

2010-07-08T06:00:00.000-07:00

Ingredients:
4 pounds lean beef, cubed
1 cup red wine
1/3 cup oil
1 teaspoon thyme
1 teaspoon black pepper
8 slices bacon, diced
2 cloves garlic, crushed
1 onion, diced
1 pound mushrooms, sliced
1/3 cup flour

Procedure:
Marinate beef in wine,oil,thyme and pepper 4 hrs at room temp. or overnight
in the fridge. In large pan, cook bacon until soft. Add garlic and onion
sauteeing until soft. Add mushrooms and cook until slightly wilted. Drain
beef reserving liquid. Place beef in slow cooker. Sprinkle flour over the
beef stirring until well coated. Add mushroom mixture on top. Pour reserved
marinade over all. Cook on LOW 8−9 hrs.
Beef

The Autumn Pork Chops

2010-07-08T05:57:00.000-07:00

Ingredients:
6 Thick pork chops
2 Medium acorn squash
3/4 teaspoon Salt
2 tablespoons Margarine, melted
3/4 cup Brown sugar
3/4 teaspoon Kitchen Bouquet
1 tablespoon Orange juice
1/2 teaspoon Orange peel, grated

Procedure:
Trim excess fat from pork chops. Cut each squash into 4 or 5 crossways
slices; remove seeds. Arrange 3 chops on bottom of crockpot. Place all
squash slices on top; then another layer of three remaining chops. Combine
salt, butter, sugar, bouquet sauce, orange juice and orange peel. Spoon over
chops. Cover and cook on low 6−8 hours or until done. Serve one or two
slices of squash with each pork chop.

General Tsao's Chicken

2010-07-01T14:01:00.000-07:00

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)

Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers

Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

The Preparation of Delicious Baked Chicken Breast with Fresh Basil

2010-06-20T18:38:00.000-07:00

The Preparation of Delicious Baked Chicken Breast with Fresh Basil. Is in lower below these is my favorite cause very Delicious to let you know, that's true I say try to prepare Baked Chicken Breast with Fresh Basil.

10 boneless skinless chicken breast (about 2 1/2 lbs.)
3/4 cup low−fat yogurt
1/2 chopped fresh basil
2 teaspoons cornstarch
1 cup bread crumbs
2 tablespoons grated Parmesan cheese

Arrange chicken in single layer in baking dish. Combine yogurt,
basil and cornstarch; mix well and spread over chicken.
Combine bread crumbs with Parmesan and sprinkle over chicken.
(If making in advance, cover and refrigerate for up to 6 hours.)
Bake chicken in 375 degrees oven for 30 minutes or until chicken
is no longer pink inside.

Preperation for Apple Pie

2010-06-20T18:21:00.000-07:00

These are the preparations you can make APPLE PEI. all your necessary details are available here. And if you want some more details of cooking, you just go to Home.

Crust:
1/3 cup rolled oats
6 graham crackers
2 tablespoons chopped walnuts
1 egg white
Buttered flavored vegetable cooking spray

Filling:
2 cups apple cider
1/2 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons vanilla extract
1 1/4 teaspoon pumpkin pie spice
5−6 large Granny Smith apples, about 2 1/2 pounds
3 tablespoons cornstarch

Topping:
1/3 cup brown sugar
1/3 cup rolled oats
2 tablespoons chopped walnuts
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Set oven temperature to 350 degrees.
In a food processor, process the oats, graham crackers and walnuts
until finely ground. Add the egg white and process until blended.
The mixture should look crumbly not gooey.
Coat a 9−inch pie pan with cooking spray. Press the crumb mixture
evenly into the pie pan to make the crust. Lightly coat with cooking
spray. Bake at 350 degrees for 10 minutes. Remove from oven and set
aside until ready to use.

Bring the cider to a boil in a large heavy saucepan over high heat.
Cook until reduced to 1/2 cup, about 15 minutes. Pour the mixture
into a large mixing bowl. Add the sugar, lemon juice, vanilla, and
pumpkin pie spice to the bowl. Peel the apples, cut into quarters,
remove the core and cut into thin slices. Stir the apples into the
cider mixture. Sprinkle the cornstarch over the apples and stir to
combine. Arrange the apples in the crust.
In a small bowl, mix the brown sugar, oats, walnuts and cinnamon
together. Pour the melted butter into the bowl stirring to combine.

Sprinkle the topping over the apples, pat down with your hands and
bake at 350F for 1 hour to 1 hour and 15 minutes. The center should
be soft when pierced with a sharp knife.