1 cup pineapple juice
1 cup orange juice
1/4 lemon juice
1 quart apple juice
Serves 6
Taco Soup
1 pound lean ground beef
1 large onion, chopped
3 (16-ounce) cans Mexican style chili beans, undrained
1 (16-ounce) can whole kernel corn, undrained
1 (16-ounce) can chopped tomatoes, undrained
1 (15-ounce) can tomato sauce
1 1/2 cups water
1 (4.5 ounce) can chopped green chiles
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) envelope ranch-style salad dressing mix
Toppings: tortilla chips, shredded cheese, shredded lettuce, chopped tomatoes, sour cream, chopped avocado
Cook ground beef and onion in a large dutch oven over medium-high heat until meat is browned, stirring until it crumbles. Drain. Stir in beans.
Bayou Crostini
Ingredients
- 1 whole grain baguette
- 2 tablespoons olive oil
- 3/4 pound Brie cheese
- 24 oysters – shucked, rinsed and drained
- 1/4 cup butter, melted
- salt and pepper to taste
- 1 red bell pepper, cut into thin strips
Directions
- Preheat oven to 350 degrees F (175 degrees C). Slice the baguette into 24 rounds. Brush bread rounds lightly with olive oil. Place bread rounds on a baking sheet.
- Toast the bread rounds in the preheated oven just until crisp, 5 to 8 minutes. Meanwhile, slice Brie cheese into 24 equal pieces. Remove toasted bread from oven; top each round with a slice of Brie cheese. Return the crostini to the oven to melt the cheese, about 5 minutes.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source. In an ovenproof casserole, stir together the oysters, butter, any remaining olive oil, salt, and pepper.
- Broil in the preheated oven until the oysters begin to curl at the edges, about 5 minutes. Remove the oysters; place one oyster on top of each crostini. Top the crostini with red pepper strips; serve warm.
Chocolate Buttercream Icing
Ingredients:
- 1/2 cup solid vegetable shortening
- 1/2 cup (1 stick) butter or margarine, softened
- 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners’ sugar (approximately 1 lb.)
- 3-4 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
Stiff Consistency: In large bowl, cream shortening and butter with electric mixer. Add cocoa and vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk.
NOTE: Changes in Wilton’s traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.
Cod Poached in Spicy Tomato Broth
Yield: 4 servings (serving size: 1 fillet and about 2/3 cup sauce) 
1 tablespoon olive oil
1 1/2 teaspoons bottled minced garlic
1 cup water
3/4 cup dry white wine
2 tablespoons capers
3/4 teaspoon crushed red pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
4 (6-ounce) cod fillets (Flounder or sole can substitute)
10 kalamata olives, pitted and chopped
Heat olive oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute or until lightly browned. Add water and next 4 ingredients (water through tomatoes); bring to a boil. Reduce heat, and simmer 2 minutes. Add fish; cover and simmer 5 minutes or until fish flakes easily when tested with a fork. Top with olives
CALORIES 272 (23% from fat); FAT 7.1g (sat 1g,mono 4.6g,poly 1g); IRON 2.5mg; CHOLESTEROL 73mg; CALCIUM 104mg; CARBOHYDRATE 11.4g; SODIUM 907mg; PROTEIN 32.4g; FIBER 1.3g
Easy Baked Fish Fillets
Haddock or cod would make good substitutes for the grouper. Adjust the baking time depending on the thickness of the fish.
Yield: 4 servings (serving size: 5 ounces fish)
Ingredients
* 1 1/2 pounds grouper or other white fish fillets
* Cooking spray
* 1 tablespoon fresh lime juice
* 1 tablespoon light mayonnaise
* 1/8 teaspoon onion powder
* 1/8 teaspoon black pepper
* 1/2 cup fresh breadcrumbs
* 1 1/2 tablespoons butter or stick margarine, melted
* 2 tablespoons chopped fresh parsley
Preparation
Preheat oven to 425.
Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425 for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
The Ultimate Barbecued Chicken
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you’ve only got 15 minutes, that’s fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat oven 375 degrees F.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
Boston Market’s Creamed Spinach (Clone)
3 tablespoons margarine or butter
3 tablespoons flour
2 cups milk
1/2 cup grated Parmesan or Romano cheese
1 medium onion, finely chopped
2 cloves garlic, minced
1 to 2 tablespoons butter
2 packages frozen chopped spinach, thawed, squeezed dry
salt and pepper
Combine flour and butter in saucepan; heat and stir to make roux.
Add milk (more if necessary) and cheese.
In another pot, saute onion and garlic in butter; add spinach.
Cook 10 minutes, or until spinach is hot and onion is translucent.
Add white sauce and mix thoroughly. Add salt and pepper.
Note: You can make this ahead and reheat in a casserole (sprinkle with buttered bread crumbs).
Stir-Fry Chicken & Broccoli
1/3 c. soy sauce
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ginger
1 tsp. cornstarch
1 1/2 lb. chicken (cut in bite-size pieces)
1 tbsp. oil
1 bunch broccoli
1 lg. onion
Combine first 6 ingredients with 1/4 cup water in bowl, mixing well. Marinate chicken in sauce for 10 minutes or longer. Drain chicken, reserving marinade. Heat oil in skillet. Add chicken in small amounts to prevent crowding. Stir-fry until brown. Remove from skillet and set aside.
Add broccoli and onion to hot skillet. Stir-fry 1 minute. Add 1/4 cup water, cover and steam for 3 minutes or until broccoli is tender-crisp. Return chicken to skillet, adding marinade. heat through, stirring constantly. Serve over rice.
Makes 4 servings.
Banana-Pecan Syrup
2 tablespoons unsalted butter
1/2 cup chopped pecans
2 small bananas, thinly sliced (3/4 cup)
1 cup cane or maple syrup
Butter or vegetable oil
Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place.