RSS Feed (xml)
By Peter Lenkefi
Dry Ingredients (Combine and set aside):
1 1/3 cups flour
1/2 tsp. salt
1 1/3 tsp. baking powder
1 1/3 tsp. baking soda
1 1/3 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. ginger
Combine:
1 cup sugar
1 cup cooking oil
3 eggs (added separately)
Preheat oven to 300 degrees Farenheit.
Add the dry ingredients to the wet mixture and stir well.
Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional).
Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done.
(Make sure it is cooked)
Icing:
8 oz. package of cream cheese
1/2 cup butter (or less)
1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right)
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
www.cyrosella.com
Selasa, 05 Mei 2009
Carrot Cake
Carrot Cake II
By Peter Lenkefi
2 cups sifted flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons cinnamon
4 large eggs
1 1/2 cups oil
2 cups sugar
2 3/4 cups coarsely grated carrots
1 8 oz can crushed pineapple (drained)
3/4 cup chopped walnuts or pecans
1 cup shredded sweetened coconut
Sift together flour, baking powder, soda, salt, and cinnamon.
In a large bowl, mix sugar, oil, and eggs.
Add flour mixture a little at a time, mixing well after
each addition. Add carrots, pineapple, nuts, and coconut and
blend thoroughly.
Turn into either:
-- 3 greased and floured cake pans
-- 1 9x12 greased and floured cake pan (deep)
Bake at 350 for 35-40 minutes. If removing cake from pan,
let cool for about ten minutes before removal. Cool completely.
Frost w/cream cheese frosting. Carrot cake will keep well in
refrigerator for at least a week.
Cream Cheese Frosting
1/2 cup butter or margarine
1 8 oz package cream cheese
1 1/2 tsp vanilla
1 1 pound package confectioner's sugar
(start w/about 1/2 pound and add to taste - 1 lb may be too sweet)
Soften butter and cream cheese. Cream together with vanilla.
Sift in confectioner's sugar and blend well. If too thick,
add one teaspoon of milk to thin frosting.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Beef Cookies Pet Food
By Peter Lenkefi
Preheat oven to 350 degrees F.
Combine 1/2 cup dry milk and 1/2 cup wheat germ; drizzle 1 teaspoon honey on top.
Add cooked beef puree and stir until everything
is well mixed.
Form the mixture into balls; place them on an oiled cookie sheet and flatten them with a fork.
Bake 8 to 10 minutes.
Consistency should be fudgy.
Store in a jar in the fridge; freeze if keeping more than a few days.
As a pet owner, no doubt you want to give your dog or cat the best care possible. And caring for
your pet means feeding him the best diet you can.
Animals, because they are color blind, choose their foods by smell. Most dogs like gamey flavors
best, as well as liver, fat, garlic, onions, horsemeat, lamb, beef, cheese and fish. Cats enjoy chicken,
liver, fish, turkey, lamb, and yeast, and prefer fresh to aged flavors.
Remember that cats are fussy eaters and it is not wise to continually feed them their favorite foods.
Soon they will refuse to eat anything else; it is your job to see your cat has a balanced diet.
Animals do not need salt added to their diet as the natural salt in the food is enough for them.
Dogs may eat any vegetable they want, but cats should not have any starchy veggies, like peas and
corn. Some dogs and cats even enjoy fruits!
It's a good idea to always add a grain, such as Kibble, wheat germ, cooked oatmeal or whole wheat
bread to meat dinners. For dogs use 75% carbohydrate foods (grains and vegetables) to 25% meat;
for cats use half carbohydrate foods to half meat.
You will find, once you begin making your own pet foods, that it is really relatively simple and you
will save some money as well. remember that all pet foods should be served at room temperature;
don't serve food cold from the refrigerator nor hot from the stove.
Incidentally, you should know that cats should be fed three times a day, while an adult dog needs
only one meal a day.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Veal Stew Pet Food
By Peter Lenkefi
Combine 1/2 pound stewing veal, 1 cup canned tomatoes, 1 cup water, 1 chicken bouillon cube, 1/2
onion (chopped), parsley and a dash of garlic powder in a pot and simmer.
When meat is tender, remove all the bones.
For dogs, cut the meat in chunks, and mix stew with kibble or some other grain; for cats, grind the
stew in blender, adding a tablespoon of wheat germ or 1/2 slice of whole wheat bread.
As a pet owner, no doubt you want to give your dog or cat the best care possible. And caring for
your pet means feeding him the best diet you can.
Animals, because they are color blind, choose their foods by smell. Most dogs like gamey flavors
best, as well as liver, fat, garlic, onions, horsemeat, lamb, beef, cheese and fish. Cats enjoy chicken,
liver, fish, turkey, lamb, and yeast, and prefer fresh to aged flavors.
Remember that cats are fussy eaters and it is not wise to continually feed them their favorite foods.
Soon they will refuse to eat anything else; it is your job to see your cat has a balanced diet.
Animals do not need salt added to their diet as the natural salt in the food is enough for them.
Dogs may eat any vegetable they want, but cats should not have any starchy veggies, like peas and
corn. Some dogs and cats even enjoy fruits!
It's a good idea to always add a grain, such as Kibble, wheat germ, cooked oatmeal or whole wheat
bread to meat dinners. For dogs use 75% carbohydrate foods (grains and vegetables) to 25% meat;
for cats use half carbohydrate foods to half meat.
You will find, once you begin making your own pet foods, that it is really relatively simple and you
will save some money as well. remember that all pet foods should be served at room temperature;
don't serve food cold from the refrigerator nor hot from the stove.
Incidentally, you should know that cats should be fed three times a day, while an adult dog needs
only one meal a day.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Lamb Stew Pet Food
By Peter Lenkefi
Combine 1/2 pound chunks of lamb, 1 cup canned tomatoes, 1 cup water, 1 chicken bouillon cube, 1/2
onion (chopped), parsley and a dash of garlic powder in a pot and simmer.
When meat is tender, remove all the bones.
For dogs, cut the meat in chunks, and mix with kibble or some other grain; for cats, grind the
stew in blender, adding a tablespoon of wheat germ or 1/2 slice of whole wheat bread.
As a pet owner, no doubt you want to give your dog or cat the best care possible. And caring for
your pet means feeding him the best diet you can.
Animals, because they are color blind, choose their foods by smell. Most dogs like gamey flavors
best, as well as liver, fat, garlic, onions, horsemeat, lamb, beef, cheese and fish. Cats enjoy chicken,
liver, fish, turkey, lamb, and yeast, and prefer fresh to aged flavors.
Remember that cats are fussy eaters and it is not wise to continually feed them their favorite foods.
Soon they will refuse to eat anything else; it is your job to see your cat has a balanced diet.
Animals do not need salt added to their diet as the natural salt in the food is enough for them.
Dogs may eat any vegetable they want, but cats should not have any starchy veggies, like peas and
corn. Some dogs and cats even enjoy fruits!
It's a good idea to always add a grain, such as Kibble, wheat germ, cooked oatmeal or whole wheat
bread to meat dinners. For dogs use 75% carbohydrate foods (grains and vegetables) to 25% meat;
for cats use half carbohydrate foods to half meat.
You will find, once you begin making your own pet foods, that it is really relatively simple and you
will save some money as well. remember that all pet foods should be served at room temperature;
don't serve food cold from the refrigerator nor hot from the stove.
Incidentally, you should know that cats should be fed three times a day, while an adult dog needs
only one meal a day.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Fish Cookies Pet Food
By Peter Lenkefi
Preheat oven to 350 degrees F.
Combine 1/2 cup dry milk and 1/2 cup wheat germ; drizzle 1 teaspoon honey on top.
Add one 3 1/2 ounces of mashed and boned mackerel,
either canned or freshly cooked
and stir until everything
is well mixed.
Form the mixture into balls; place them on an oiled cookie sheet and flatten them with a fork.
Bake 8 to 10 minutes.
Consistency should be fudgy.
Store in a jar in the fridge; freeze if keeping more than a few days
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Pimentos Grilled Chicken with Raspberry Butter Sauce
By Peter Lenkefi
4 Boneless, skinless chicken 3 tb Raspberry wine vinegar
Breasts (approx 1 1/2 lbs) 2 ts Raspberry jam
5 tb Unsalted butter 1 tb Red wine
1/2 sm Shallot, chopped Salt and pepper
2 tb Pesto 1/4 c Fresh raspberries
1/4 ts Tarragon (optional)
Print Source: Toronto Daily Star, Starweek, "Chef's Showcase" Recipe
Source: Pimentos, 120 Brock St.N, Whitby, Ontario
Cook the chicken on a grill or under a very hot broiler in the oven for
about 3 to 5 minutes on each side, depending on their thickness and the
intensity of the heat. (The chicken can also be sauteed in a frying pan.)
Set aside.
In a large frying pan over moderately low heat, melt butter and saute
shallot until translucent, but not browned. Add pesto, tarragon, vinegar,
jam and wine, season with salt and pepper, and stir to combine well. Add
the chicken and raspberries and cook on low heat for about 5 minutes,
turning the chicken occasionally, to heat through and blend the flavors.
Serve accompanied by pasta.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Egyptian Kebabs
By Peter Lenkefi
2 Whole chicken 1/2 ts Curry powder
-breasts--skinned and boned 1/8 ts Ground cardamom
1 tb Yogurt 1 ts Lemon juice
1/4 ts Salt 1 ts Vinegar
1/4 ts Tumeric 8 Thin onion slices
1/8 ts Dry mustard 4 sm Tomatos--halved
Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric,
mustard, curry powder, cardamom, lemon juice and vinegar and let stand for
1/2 hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken
pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly,
turning occasionally and brushing with the marinade, over hot coals OR
under the broiler till the chicken is tender, about 10 minutes. Transfer to
a hot platter, sprinkle with lemon juice and garnish with fresh tomatos,
green pepper rings and fresh mint or parsley.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Famous Kansas Flightless Chicken Wings
By Peter Lenkefi
3 lb Chicken Wings 4 ea Cloves garlic, minced
1/2 c Dijon Mustard 1/4 c Soy Sauce
2 t Olive oil 1/2 t Ground Ginger
Cut chicken wings into three peices and discard the tips. Combine other
ingredients in a large bowl. Add wing pieces and stir to coat well. Cover
and let stand for 45 minutes.
Place wing pieces on the grill and brush with remaining mustard mixture.
Grill over medium-hot coals about 15-20 minutes, turning once.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Mary Lee's Original Stuffed Baked Potatoes
By Peter Lenkefi
6 large Idaho potatoes
8 ounces sour cream
1 stick margarine (or butter)
1 jar Hormel Bacon-Bits
1 or 2 cups shredded sharp or extra-sharp cheddar cheese
Salt to taste
Pepper to taste
Paprika
Heat oven to 400o. Bake potatoes 1 hour or until done if very large. Slice
lengthwise and scoop out the potato with a large spoon, keeping potato
shells intact, and place in large mixing bowl.
To hot potatoes, add all ingredients except Paprika. Mix well and stuff into
potato shells. Sprinkle with Paprika.
Set oven to 350o. Spray large baking sheet with non-stick cooking spray.
Place stuffed potatoes on baking sheet. Bake for 15 to 20 minutes until
bubbling and lightly browned on top.
------------------
This is the basic recipe - amounts can be scaled up or down depending on the
number and size of the potatoes and personal preference.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Deep Fried Turkey
By Peter Lenkefi
1 11-14 lb whole turkey 3 ts Lemon pepper
2/3 c Wishbone italian dressing 1 ts Onion powder
1/3 c Sherry the real stuff not c 2 ts Cayenne pepper
2 ts Garlic powder 5 ga Peanut oil
Mix all the ingredients wall and place in an injection syringe. If it
doesn't pass through the nedle holes you may have to strain the marinate.
Inject the marinate into all parts of the bird. Place the bird in a large
plastic bag and allow to disperse throughout the bird for at least 2 hrs.
Turn the bag and massage teh bird from time to time.
Optionally you can make a rub of the dry ingredients and rub over the
surface of the bird after the first hour of marinating.
Preheat the cooking oil in a kettle large enough to hold the entire
bird. to 350-375. Tie the legs of the bird together with wire. It helps
hold the bird together and provides a way to lift it in and out of the oil.
Carefully place the bird into the oil and fry 3 1/2-4 min per lb. You
should carefully time your cooking as each cooker has it's own
peculiarities. The resulting bird is tender and tasty and very juicy.
*Note: While not a BBQ dish, deep frying turkeys is definitely an outdoor cooking technique.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Deviled Drumsticks
By Peter Lenkefi
8 Chicken legs 2 ts Worcestershire sauce
1/4 ts Liquid red pepper 1/8 ts Pepper
2 ts Prepared mustard 3 tb Catsup
1/8 ts Garlic salt 1/2 ts Parsley flakes
Servings: 4
Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red
pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on
chicken legs. Grill about 35 minutes, turning frequently until tender.
150 calories each.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Easy Roasted Chicken
By Peter Lenkefi
Recipe by: Dave Frary Although this isn't REAL BBQ it is an easy way to cook a
whole chicken on a gas grill.
And you thought gas grills were for those fat, white legged guys you see in
the neighborhood every Sunday burning steak. This recipe is so simple that
always wonder why those "Famous" TV cooks have not demonstrated it.
I call it Easy Roasted Chicken.
Split a whole 3 pound chicken by cutting up the middle of the breast bone.
Press the chicken flat, and rub both sides, plus under the skin around the
breast, with the following concoction:
* 6 tablespoons onion powder
* 3 tablespoons sugar
* 3 tablespoons garlic powder
* 4 teaspoons dried thyme flakes
* 4 teaspoons ground cinnamon
* 3 tablespoons ground allspice
* 2 teaspoons ground nutmeg
* 3 tablespoons fresh-ground pepper
* 1 dried habanero chile, chopped fine or 2 tablespoons hot pepper sauc
(optional)
Mix the spices thoroughly in a bowl. Store remainder in a covered jar in a
cool pantry.
Light both sides of your gas grill and leave them on high for ten minutes o
until the lava rocks are hot. Shut off one side of the grill and turn the
other side to its lowest setting. Place the chicken, skin side up, on the
off side of the grill. Close the cover and let it cook for 45 minutes. Rais
the cover and turn the chicken 90 degrees, close the cover and finish
cooking for another 45 minutes. Test the thigh for doneness with an instant
reading meat thermometer. About 180 degrees is okay or pull the wing, it
should come off easily. Remove the chicken from the grill and let it rest
for at least ten minutes before slicing.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Fresh Garden Chicken
By Peter Lenkefi
1 Broiler-fryer (2 1/2 to 3 2 tb Lime juice
-lb), quartered or 1/2 c Finely chopped cucumber
Cut up 1/4 c Chopped green bell pepper
Salt and pepper 1 tb Snipped fresh cilantro
1 c Bottled salsa
Rinse chicken and pat dry. To make the chicken quarters lie flat on the
grill, break the wing, hip, and drumstick joints and twist the little
wingtips under the back. Sprinkle lightly with salt and pepper.
Grill the chicken, bone side up, on an uncovered grill directly over medium
coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken
and grill for 15 to 20 minutes until tender and no longer pink. Brush often
with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes.
For the vegetable sauce, combine the remaining salsa mixture, the cucumber,
green pepper, and cilantro in a small saucepan. Bring just to boiling,
then remove from heat. Serve vegetable sauce with the chicken.
Makes 4 servings.
NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g
Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g
FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks
instead of chicken and grill over medium coals for 12 to 15 minutes,
turning once. Brush on salsa during last 5 minutes.
FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved
lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning
once. Brush on sauce during last 10 to 15 minutes.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Grilled Ginger Chicken
By Peter Lenkefi
5 lb Chicken legs 2 tb Worcestershire sauce
2 To 3 cloves garlic, chopped 1/4 c Rum
-or pressed 1 tb Brown sugar
2 ts Salt 1/2 Inch piece fresh ginger
4 tb Freshly squeezed lime juice -root, finely chopped
-(about 3 limes) 1/4 c Vegetable oil
Rinse the chicken and dry with paper towels. Rub the chicken with the
garlic and salt; place in a non-metallic dish or a heavy plastic bag.
Combine the remaining ingredients and add to the chicken. Marinate in a
cool place for at least one hour or refrigerate for up to two days.
Prepare the grill. When the coals are medium in heat, drain the chicken and
cook over the coals, turning after 10 minutes and basting them frequently
with the marinade, for a total of 30 minutes, or until they are golden
brown. If the chicken is browning too quickly, move to a cooler part of
the grill.
Serve hot or at room temperature.
Serves six.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Grilled Chicken with Havana Sauce
By Peter Lenkefi
28 oz Plum tomatoes; drained and 1/2 ts Salt
1/3 c Olive oil 1/2 ts Pepper
1/4 c White wine 2 ts Celentro; minced
1 tb White vinegar 8 ea Chicken ; breasts , skin re
3 ea Green onions ; chopped 1 x Ground pepper
4 c Garlic; minced
In lg. bowl combine all the ingredents for the sauce. Mix well, cover and
refrigerate over night. Heat an outside grill and let the sauce> come to
room temp. Sprinkel the chicken with lime juice and with salt and pepper,
as you like. Place on grilland cook for about 6 min per side or until
brown. brush the sauce on the chicken throughout the grilling and top each
with more sauce when serving.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Tangy Grilled Chicken
By Peter Lenkefi
2 Chickens,about 3 lbs. 1/2 ts Freshly ground pepper
-each,cut into pieces 1/3 c Water
1 ts Salt 2 tb Worcestershire sauce
1 tb Hungarian sweet paprika 1/3 c Red wine vinegar
1/4 ts Cayenne pepper 1/4 c Butter,cut into bits
1/4 ts Dry mustard Vegetable oil
Place the chicken pieces in a large shallow glass or ceramic dish.
In a medium saucepan, combine the dry ingredients with the water. Heat to
boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir
in the butter. Pour over the chicken. Let stand 1 hour.
Preheat the grill. If using presoaked wood chips or chunks (chips are for
gas grills), or other flavorings, sprinkle over the hot coals or lava
rocks. Brush the grid lightly with oil.
Place the dark meat of the chicken on the grid and cover-cook with the
vents open over hot or high heat for 15 minutes, basting often with the
extra sauce and turning once. Add the white meat to the grid and continue
to cover-cook 15 to 20 minutes longer until both meats are crisp and the
juices run yellow when pricked with a fork. Baste often and turn once.
(Remove cover and continue to grill if chicken is not crisp enough.)
Serve 6 to 8.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
Fruited Smoked Turkey Salad
By Peter Lenkefi
-----------------------------------SALAD-----------------------------------
6 oz Mostaccioli; uncooked 1/3 c Green onions; sliced
2 1/2 c Smoked turkey breast; cut in 1 1/2 c Strawberries; sliced
- strips 1/2 c Slivered almonds; toasted
1 1/2 c Cantaloupe; cubed
----------------------------------DRESSING----------------------------------
1/3 c Lemon juice 1/4 c Honey
1/4 c Oil 1/2 ts Grated lemon peel
To toast almonds, spread nuts on a cookie sheet; bake at 350~ for 5-10
minutes or until golden brown, stirring occasionally.
Cook mostaccioli to desired doneness as directed on package. Drain; rinse
with cold water. In large bowl, combine all salad ingredients except
strawberries and nuts; toss. In jar with a tight fitting lid, combine all
dressing ingredients; shake well. Pour over salad; toss to coat. Cover;
refrigerate 1-2 hours to blend flavors, stirring occasionally. Just before
serving, gently stir in strawberries and almonds.
About the author:
Grab more free recipes at http://recipe-directory.net
Circulated by Article Emporium
BBQ Golden Chicken
By Peter Lenkefi
1 Chicken, [3 lb] 1 tb Fresh thyme, chopped
1 Orange 1/4 ts Black peppercorns,
1/3 c White wine vinegar -coarsely cracked
1/4 c Vegetable oil
With kitchen scissors or chef's knife, cut along each side of chicken's
backbone; remove backbone and trim visible fat.
Tuck wing tips behind back; flatten to 1 layer. Place in shallow casserole.
Grate orange rind and squeeze out juice; mix with vinegar, oil, thyme and
pepper. Pour over chicken; cover and marinate in refrigerator, turning
often, for at least 4 hours or up to 24 hours.
Reserving marinade, place chicken, skin side down, on greased grill over
medium-low indirect heat. Add soaked wood chips. Cover and cook for 1 hour,
turning and basting with marinade halfway through.
Transfer to direct heat; cook for 10 minutes per side or until meat
thermometer inserted in thigh registers 185F 85C.
Remove to platter and tent with foil; let stand for 10 minutes before
cutting into quarters.
Per Serving: about 455 calories, 41 g protein, 30 g fat, 3 g carbohydrate
good source iron.
About the author:
Grab more free recipes at http://recipe-directoryc.net
Circulated by Article Emporium
Grilled Citrus Chicken
By Peter Lenkefi
2 Limes 2 tb Basil
1 Lemon 1 ts Thyme
1 Orange Salt & pepper
1/2 c Of water 1/4 c Avocado oil (any will do)
1 tb Or more sugar 2 lb Chicken breast
1 ts Garlic powder
Place the chicken in a non-metallic container, I use a gallon size ziplock
bag.
Cut the limes, lemon, and orange into large chunks. Place them in a blender
with the rest of the ingredients. Process until smooth, about 1 minute.
Pour on chicken and marinate for 1-2 days.
Place on grill or bake in oven until done.
Makes 8 servings
About the author:
Grab more free recipes at http://recipe-directoryc.net
Circulated by Article Emporium