tag:blogger.com,1999:blog-73491374140464766462024-02-08T11:57:19.739-08:00recipeall recipe can get here...in my blogkhailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7349137414046476646.post-40855143353451686442007-08-20T09:38:00.000-07:002007-08-20T09:42:13.313-07:00LEMON SHRIMP AND SPINACH<pre><tt><tt>LEMON SHRIMP AND SPINACH<br />A lovely variation on the classic scampi preparation of shrimp.<br /><br />1 pound (455g) shrimp, uncooked, peeled and deveined<br />1 pound (455g) spinach leaves, fresh<br />2 Tbsp (30mL) olive oil<br />3 cloves garlic, minced<br />1 medium tomato, chopped coarsely<br />1/2 cup (120mL) lemon juice, freshly squeezed<br />1 tsp (2g) lemon zest<br />1/2 tsp (3g) salt (sea salt if on a corn-free diet*)<br />1/2 tsp (2g) pepper<br /><br />Rinse shrimp well. Wash spinach leaves and chop into 3 inch (8cm)<br />pieces. Heat oil in a nonStick skillet. Add garlic cloves and saute<br />for 2 minutes. Add chopped tomato and shrimp and cook for 5 minutes,<br />just until shrimp are pink. Pour in lemon juice and lemon zest, and<br />add spinach leaves. Season with salt/pepper and cook, uncovered, over<br />medium heat until spinach leaves are wilted.<br /><br />Serve over white or brown rice.</tt></tt></pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-54626079804089320172007-08-20T09:32:00.000-07:002007-08-20T09:37:52.707-07:00JALAPENO CORN BREAD<pre><span style="font-family: arial;">2 boxes Jiffy corn bread mix</span><br /><span style="font-family: arial;">2 1/2 c. milk</span><br /><span style="font-family: arial;">1/2 c. salad oil</span><br /><span style="font-family: arial;">3 eggs, beaten</span><br /><span style="font-family: arial;">1 lg. onion, grated</span><br /><span style="font-family: arial;">1 c. creamed corn</span><br /><span style="font-family: arial;">1 1/2 c. yellow cheese, grated</span><br /><span style="font-family: arial;">1/4 c. Jalapeno peppers</span><br /><br /><span style="font-family: arial;">Preheat oven to 400 degrees. Combine all ingredients. Mix well. Pour</span><br /><span style="font-family: arial;">into 2 greased 13 x 9 inch pans. Bake 45 minutes<span style="font-family: monospace;"></span></span><tt><tt><br /></tt></tt></pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-49132687315391635452007-08-04T11:13:00.000-07:002007-08-04T11:16:39.464-07:00BROILED TOMATOES<pre style="font-family: arial;">BROILED TOMATOES<br />4 medium ripe tomatoes<br />1/4 cup cracker crumbs<br />1/2 tsp. salt<br />1/2 tsp. dried oregano or basil<br />1/2 tsp. dried thyme<br />1 tablespoon oil<br /><br />Wash tomatoes, slice in half crosswise. Place on baking sheet, cut<br />side up. Mix crumbs, seasonings and oil. Sprinkle mixture on each<br />tomato. Broil 8-10 inches from heat about 4 minutes or until golden<br />brown. Garnish with parsley sprigs. Serves 4. Calories 76, Fat 4 g,<br />Cholesterol 8 g, Protein 2 g</pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-10387636254759797372007-08-04T11:11:00.000-07:002007-08-04T11:12:27.924-07:00MEXICAN CHEESE DIP<pre><span style="font-family: arial;">MEXICAN CHEESE DIP</span><br /><span style="font-family: arial;">1 lb. hot sausage</span><br /><span style="font-family: arial;">2 lb. box Velveeta cheese</span><br /><span style="font-family: arial;">1 can golden mushroom soup</span><br /><span style="font-family: arial;">1 med. can mushrooms, chopped</span><br /><span style="font-family: arial;">1 onion, chopped</span><br /><span style="font-family: arial;">1/2 lb. sharp Cheddar cheese</span><br /><span style="font-family: arial;">1 can tomatoes with green chilies</span><br /><br /><span style="font-family: arial;">Melt cheeses. Fry sausages and onion. Drain well. Mix all ingredients</span><br /><span style="font-family: arial;">in crockpot Keep warm and serve with corn chips or Doritos.</span><tt><tt><br /><br /><br /></tt></tt></pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-26025339239306063082007-08-04T11:04:00.000-07:002007-08-04T11:10:25.987-07:00CASSEROLE APPLE DISH<pre style="font-family: arial;">CASSEROLE APPLE DISH<br />1 1/2 c. Bisquick<br />1/2 cube margarine<br />1 c. cold water*<br />3 to 4 cups peeled and sliced apples<br />1 1/2 c. sugar<br />Cinnamon<br />Nutmeg<br /><br />Mix as pie dough, not rolled. Leave crumbly. Layer with crumbly mix<br />and the apples mixed with 1/2 cups sugar, cinnamon and nutmeg end with<br />crumbly mix.<br /><br />*Add water after all is put in a 2 quart casserole, or bigger, bake at<br />350 degrees for 50 minutes. Use pastry blender to make crumbly mix.</pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-77231375727536042972007-08-04T11:03:00.000-07:002007-08-04T11:04:47.682-07:00CHICKEN CORN SOUP<pre><span style="font-family: arial;">CHICKEN CORN SOUP</span><br /><span style="font-family: arial;">1 qt. chicken broth</span><br /><span style="font-family: arial;">2 stalks celery, diced</span><br /><span style="font-family: arial;">1 med. onion, chopped</span><br /><span style="font-family: arial;">4 c. corn</span><br /><span style="font-family: arial;">2 med. potatoes, diced</span><br /><span style="font-family: arial;">3 c. cooked chicken, diced</span><br /><span style="font-family: arial;">1 qt. water</span><br /><br /><span style="font-family: arial;">Heat broth and water. Add celery, onion, potatoes, corn and chicken.</span><br /><span style="font-family: arial;">Cook until vegetables are tender. Salt and pepper to tast<br /><br /><br /></span></pre>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-9952440015559237052007-07-28T15:24:00.000-07:002007-07-28T15:25:01.554-07:00Etymology“Recipe” comes from the Latin word recipe 'take (imperative)', that is, an instruction to have the ingredients ready, originally used in doctors' orders to pharmacists.khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-68533107522620581632007-07-28T15:19:00.000-07:002007-07-28T15:21:29.203-07:00Additional information<h2><span class="mw-headline"><span style="font-size: 12pt; font-weight: normal;">Additional information</span></span><span style="font-size: 12pt; font-weight: normal;"><o:p></o:p></span></h2> <p>Recipes are often annotated with the history of the dish, nutritional information, dietary information, food philosophy, or anecdotes.</p> <span style="font-size: 12pt; font-family: "Times New Roman";">Nutritional information includes food energy (calories), vitamin content, fat content, etc</span>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0tag:blogger.com,1999:blog-7349137414046476646.post-45539022313636459722007-07-28T15:14:00.000-07:002007-07-28T15:16:02.098-07:00Recipe<p>A recipe is a set of instructions that show how to prepare or make something, especially a culinary dish food. </p> <p>Modern culinary recipes normally consist of several components:</p> <ul type="disc"><li class="MsoNormal" style="">The name (and often the locale or provenance) of the dish,</li><li class="MsoNormal" style="">How much time it will take to prepare the dish</li><li class="MsoNormal" style="">The required ingredients along with their quantities or proportions</li><li class="MsoNormal" style="">Equipment and environment needed to prepare the dish</li><li class="MsoNormal" style="">An ordered list of preparation steps</li><li class="MsoNormal" style="">The number of servings that the recipe will provide</li></ul> <p>Some recipes will note how long the dish will keep and its suitability for freezing.</p> <p>Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish.</p> <p>Recipe writers sometimes also list variations of a traditional dish.</p>khailiza_82http://www.blogger.com/profile/15261856056557636044noreply@blogger.com0