Ingredients:
2 teaspoons olive oil
4 chicken breast halves on the bone, skin removed
1/2 medium onion, minced
2 cloves garlic, minced
1 − 14 1/2 ounce can cut−up tomatoes
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/2 cup Greek olives, cut in half and pitted
1 tablespoon lemon juice
1/4 cup minced parsley
In a large nonstick skillet, heat olive oil over medium heat.
Brown chicken on both sides. Add onion and garlic; cook 2 minutes.
Add tomatoes with their liquid to the pan with the cinnamon,
cayenne, salt, pepper and olives. Simmer, covered, 15 minutes.
Turn chicken and continue cooking 10−15 minutes, until chicken
tests done. Remove chicken to a warm platter. Bring sauce to boil
with lemon and parsley.
Boil a few minutes until slightly
thickened. Pour over chicken. Serve with rice or noodles.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Thursday, November 20, 2008
Cajun Style Pasta
Ingredients:
12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8−12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all−purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and black pepper to taste
Prepare the linguine according to package directions.
Drain and keep warm until ready to serve.
Melt the butter in the center of a large non−stick skillet over
medium−high heat. Add the garlic and cook for 1 minute.
Add the shrimp and chicken. Pan−fry until the chicken is cooked through,
3−4 minutes.
Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while stirring.
Reduce heat to medium and continue to cook for about 5 minutes
until the mixture has thickened, stirring occasionally. Add the
cayenne and fold in the tomatoes and peas.
Cook until heated through.
Season to taste with salt and pepper.
Arrange the linguine on individual plates and spoon the sauce
over the top. Garnish with chopped fresh parsley.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
12 ounces linguine
1 teaspoon butter or olive oil
2 garlic cloves, minced
8−12 medium size shrimp, peeled and deveined
1/2 pound chicken breast meat, diced
2 1/2 tablespoons all−purpose flour
2 cups of 1% milk
2 tablespoons sherry
1/4 cup grated Parmesan cheese
1/4 teaspoon cayenne
4 plum tomatoes, seeded and chopped
1/2 cup frozen peas
Salt and black pepper to taste
Prepare the linguine according to package directions.
Drain and keep warm until ready to serve.
Melt the butter in the center of a large non−stick skillet over
medium−high heat. Add the garlic and cook for 1 minute.
Add the shrimp and chicken. Pan−fry until the chicken is cooked through,
3−4 minutes.
Whisk the flour, milk, sherry, and Parmesan cheese
together. Pour into the skillet and bring to a boil while stirring.
Reduce heat to medium and continue to cook for about 5 minutes
until the mixture has thickened, stirring occasionally. Add the
cayenne and fold in the tomatoes and peas.
Cook until heated through.
Season to taste with salt and pepper.
Arrange the linguine on individual plates and spoon the sauce
over the top. Garnish with chopped fresh parsley.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Thursday, November 13, 2008
British Whisky Chicken
Ingredients:
2 1/2 to 3 lb fryer, cut up
2 tbl Butter
1 c Whiskey
3 c Sliced mushrooms (8 oz)
1/4 c Sliced leeks or gr onions
1/2 c Light cream or milk
2 tbl Flour
1 tbl Lemon juice
2 tsp Whiskey
Rinse the chicken pieces; pat dry with paper toweling. Season
chicken with salt and pepper. In skillet brown chicken in butter 15
minutes, turning to brown evenly. Add the 1 cup whiskey to skillet;
cover and simmer 30 to 35 min or till chicken is tender. remove
chicken to serving platter and keep warm.
For sauce: Skim fat from pan juices. Add enough water to juices, if
necessary, to measure 2/3 c liquid. Return to skillet. Stir in
mushrooms and green onions.
Cook and stir just until onions are
tender. Combine cream and flour; add to mixture in skillet. Cook
and stir until thick and bubbly. Cook and stir one minute more.
Remove from heat; stir in lemon juice and the 2 tsp. whiskey.
Spoon over chicken. Serve with cooked peas and leeks if desired.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 1/2 to 3 lb fryer, cut up
2 tbl Butter
1 c Whiskey
3 c Sliced mushrooms (8 oz)
1/4 c Sliced leeks or gr onions
1/2 c Light cream or milk
2 tbl Flour
1 tbl Lemon juice
2 tsp Whiskey
Rinse the chicken pieces; pat dry with paper toweling. Season
chicken with salt and pepper. In skillet brown chicken in butter 15
minutes, turning to brown evenly. Add the 1 cup whiskey to skillet;
cover and simmer 30 to 35 min or till chicken is tender. remove
chicken to serving platter and keep warm.
For sauce: Skim fat from pan juices. Add enough water to juices, if
necessary, to measure 2/3 c liquid. Return to skillet. Stir in
mushrooms and green onions.
Cook and stir just until onions are
tender. Combine cream and flour; add to mixture in skillet. Cook
and stir until thick and bubbly. Cook and stir one minute more.
Remove from heat; stir in lemon juice and the 2 tsp. whiskey.
Spoon over chicken. Serve with cooked peas and leeks if desired.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Italian Cream Cheese Cake
Ingredients:
1 stick butter
½ cup vegetable oil
2 cups sugar
5 egg whites, beaten
1 teaspoon baking soda
3 teaspoons vanilla extract
1 cup chopped pecans
5 egg yolks
2 cups all-purpose or cake flour
1 cup buttermilk
1 small can coconut
Cream butter, oil, and sugar. Add egg yolks and mix together. Add vanilla.
Combine baking soda and buttermilk.
Add buttermilk mixture alternately with flour to creamed mixture, blending
well after each addition.
Fold in coconut and pecans. Lastly, fold in beaten egg whites. Pour into
three greased and floured 9 inch cake pans. Bake in preheated 350 degree
oven for about 30 minutes.
Recipe for frosting follows….
Frosting for Italian Cream Cheese Cake:
1 – 8 oz. package cream cheese
1 box powdered sugar
½ stick butter
2 tsp. vanilla extract
Mix together until fluffy. Frost each layer of cake. Sprinkle coconut and
pecans on top.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 stick butter
½ cup vegetable oil
2 cups sugar
5 egg whites, beaten
1 teaspoon baking soda
3 teaspoons vanilla extract
1 cup chopped pecans
5 egg yolks
2 cups all-purpose or cake flour
1 cup buttermilk
1 small can coconut
Cream butter, oil, and sugar. Add egg yolks and mix together. Add vanilla.
Combine baking soda and buttermilk.
Add buttermilk mixture alternately with flour to creamed mixture, blending
well after each addition.
Fold in coconut and pecans. Lastly, fold in beaten egg whites. Pour into
three greased and floured 9 inch cake pans. Bake in preheated 350 degree
oven for about 30 minutes.
Recipe for frosting follows….
Frosting for Italian Cream Cheese Cake:
1 – 8 oz. package cream cheese
1 box powdered sugar
½ stick butter
2 tsp. vanilla extract
Mix together until fluffy. Frost each layer of cake. Sprinkle coconut and
pecans on top.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Texas Honey Sweet and Sour Ribs
Ingredients:
6 lbs. country style pork ribs or back bones
½ cup vinegar
1 cup ketchup
½ cup water
½ cup soy sauce
½ cup honey
1 clove garlic
1 teaspoon seasoning salt
½ teaspoon pepper
Cut ribs into serving size pieces and place in a large dutch oven. Add
vinegar and enough water to cover ribs. Cover and simmer 1 hour.
Drain ribs and place in a large baking dish. Combine remaining ingredients
in a sauce pan. Simmer 45 minutes, stirring occasionally.
Pour sauce over ribs and let stand 30 minutes. Place ribs, bone side down, on
grill over low coals. Grill 10-15 minutes. Turn meaty side down and cook an
additional 10-15 minutes. Remove from heat and brush ribs with sauce.
Optional: Instead of grill, ribs may be cooked at 350 degrees for about 30
minutes in baking dish.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
6 lbs. country style pork ribs or back bones
½ cup vinegar
1 cup ketchup
½ cup water
½ cup soy sauce
½ cup honey
1 clove garlic
1 teaspoon seasoning salt
½ teaspoon pepper
Cut ribs into serving size pieces and place in a large dutch oven. Add
vinegar and enough water to cover ribs. Cover and simmer 1 hour.
Drain ribs and place in a large baking dish. Combine remaining ingredients
in a sauce pan. Simmer 45 minutes, stirring occasionally.
Pour sauce over ribs and let stand 30 minutes. Place ribs, bone side down, on
grill over low coals. Grill 10-15 minutes. Turn meaty side down and cook an
additional 10-15 minutes. Remove from heat and brush ribs with sauce.
Optional: Instead of grill, ribs may be cooked at 350 degrees for about 30
minutes in baking dish.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Ginger Bread
Ingredients:
2 sticks butter, softened
1 ½ cups sugar
3 eggs
¾ cup dark molasses
3 ¾ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup buttermilk
3 teaspoon cinnamon
1 ½ teaspoons cloves
1 teaspoon nutmeg
Preheat oven to 325 degrees.
Whip together butter and sugar until fluffy. Add eggs, one at a time, mixing
well after each one. Blend in molasses.
Add dry ingredients alternately with buttermilk.
Bake in preheated oven for 1 hour. Glaze with recipe below while warm.
Lemon Sauce for Ginger Bread:
Ingredients:
2 teaspoons corn starch
½ cup sugar
¼ teaspoon salt
2 cups cold water
3 tablespoons lemon juice
1 tablespoon lemon rind
¼ cup margarine or butter
Cook over medium heat until mixture comes to a boil. Pour over ginger
bread before serving.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 sticks butter, softened
1 ½ cups sugar
3 eggs
¾ cup dark molasses
3 ¾ cups all-purpose flour
¾ teaspoon salt
¾ teaspoon baking soda
¾ cup buttermilk
3 teaspoon cinnamon
1 ½ teaspoons cloves
1 teaspoon nutmeg
Preheat oven to 325 degrees.
Whip together butter and sugar until fluffy. Add eggs, one at a time, mixing
well after each one. Blend in molasses.
Add dry ingredients alternately with buttermilk.
Bake in preheated oven for 1 hour. Glaze with recipe below while warm.
Lemon Sauce for Ginger Bread:
Ingredients:
2 teaspoons corn starch
½ cup sugar
¼ teaspoon salt
2 cups cold water
3 tablespoons lemon juice
1 tablespoon lemon rind
¼ cup margarine or butter
Cook over medium heat until mixture comes to a boil. Pour over ginger
bread before serving.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Wednesday, November 12, 2008
BAKED CHICKEN PARMESAN
Ingredients:
2 broiler fryers (2 1/2 lb. each) or
equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 small garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 broiler fryers (2 1/2 lb. each) or
equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 small garlic clove
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Barbecue Mini Meatballs
Ingredients:
2 lbs. chop meat
2 cups barbecue sauce (any brand)
2 eggs
1 cup Italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
Preparation:
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining
barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue
sauce.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 lbs. chop meat
2 cups barbecue sauce (any brand)
2 eggs
1 cup Italian bread crumbs
2 tsp. garlic powder
1 tsp. onion powder
1 medium onion, finely chopped
1 cup beer
1/2 cup milk
1/2 cup oil
Preparation:
1. Blend all ingredients together except oil.
2. Make meatballs about the width of a quarter.
3. You can either fry them on top of the stove or bake them in the oven with the remaining
barbecue sauce.
4. If you fry them heat them for 5−10 minutes in the oven in the remaining barbecue
sauce.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Crabmeat Stuffed Mushrooms
Ingredients:
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crab meat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. Worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crab meat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
Crab meat Stuffed
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
24 mushrooms, cleaned
1 8 oz. whipped cream cheese
1 can (6 oz.) crab meat
1 small onion, minced
1/2 tsp. horseradish
2 tbs.. bread crumbs
1 tsp. salt
1 tsp. Worcestershire sauce
1 tbs.. milk
Preparation:
1. Combine all ingredients except mushrooms.
2. Preheat oven to 350 degrees.
3. Fill mushrooms with crab meat mixture.
4. In large baking dish coat with 2 tbs.. of butter and bake mushrooms for 10 minutes.
Crab meat Stuffed
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Monday, November 10, 2008
Chocolate Raspberry Cheesecake
Ingredients:
1 1/2 cup Creme-filled Cookie Crumbs *
2 tbs Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cup Sugar
3 ea Large Eggs
1 cup Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream
Cookie crumbs should come from 18 Cream Filled Cookies that have been
finely crushed. This 6 oz. of Chocolate chips should be melted and cooled
slightly .
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Combine 24 oz. of cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, beating well after
each addition. Blend in sour cream and vanilla; pour over crust. Combine
remaining 8 oz. cream cheese and melted chocolate, mixing at medium speed
on electric mixer until well blended. Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour
and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of
pan. Melt chocolate pieces and whipping cream over low heat stirring until
smooth.
Spread over cheesecake. Chill. Garnish with additional whipping cream,
whipped, raspberries and
fresh mint leaves, if desired.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 1/2 cup Creme-filled Cookie Crumbs *
2 tbs Margarine, Melted
32 oz Cream Cheese, Softened
1 1/4 cup Sugar
3 ea Large Eggs
1 cup Sour Cream
1 ts Vanilla
6 oz Semi-sweet Chocolate Chips**
1/3 cup Strained Raspberry Preserves
6 oz Semi-sweet Chocolate Chips
1/4 cup Whipping Cream
Cookie crumbs should come from 18 Cream Filled Cookies that have been
finely crushed. This 6 oz. of Chocolate chips should be melted and cooled
slightly .
Combine crumbs and margarine; press onto bottom of 9-inch spring form pan.
Combine 24 oz. of cream cheese and sugar, mixing at medium speed on
electric mixer until well blended. Add eggs, one at a time, beating well after
each addition. Blend in sour cream and vanilla; pour over crust. Combine
remaining 8 oz. cream cheese and melted chocolate, mixing at medium speed
on electric mixer until well blended. Add Red Raspberry preserves; mix well.
Drop rounded measuring tablespoonfuls of chocolate cream cheese batter
over plain cream cheese batter, do not swirl. Bake at 325 degrees F., 1 hour
and 25 minutes.
Loosen cake from rim of pan; cool before removing rim of
pan. Melt chocolate pieces and whipping cream over low heat stirring until
smooth.
Spread over cheesecake. Chill. Garnish with additional whipping cream,
whipped, raspberries and
fresh mint leaves, if desired.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
SPICY APPLE CRISP
Ingredients:
6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice
Peel, quarter and core cooking apples. Cut apple quarters into thin slices and
place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples.
Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in
a large baking dish. Make a mixture of sugar, flour and butter in a mixing
bowl then put over apples, smoothing it over. Place the dish in the oven. If
dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60
minutes, until browned and apples are tender.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
6 to 8 cooking apples
1 cup flour
1 1/2 cups brown sugar
3/4 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 peel of one lemon
1 tablespoon fresh lemon juice
Peel, quarter and core cooking apples. Cut apple quarters into thin slices and
place it in a bowl. Blend nutmeg and cinnamon then sprinkle over apples.
Sprinkle with lemon rind. Add lemon juice and toss to blend. Arrange slices in
a large baking dish. Make a mixture of sugar, flour and butter in a mixing
bowl then put over apples, smoothing it over. Place the dish in the oven. If
dish is very full, put a pan under the dish to catch spills. Bake at 370° for 60
minutes, until browned and apples are tender.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Friday, November 7, 2008
HEAVENLY CHEESE CAKE
Ingredients:
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of spring form pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove spring form pan sides. Enjoy!
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1/3 c. plus 1 tbsp. butter
1/4 c. sugar
2 (8 oz.) pkgs. cream cheese
5 eggs
1 c. sugar
1 1/2 tsp. vanilla
1/2 pt. sour cream
6 tbsp. sugar
1 1/2 tsp. vanilla
Combine "crumbs" (graham cracker or cookies), butter and 1/4 cup sugar. Pack into bottom of spring form pan. Bake at 300 degrees for 10 minutes. Gently mix cream cheese and eggs. Beat after adding eggs individually. Slowly add 1 cup sugar and vanilla. Pour into pan. Bake 60 minutes. Allow to cool for 10 minutes. Then combine sour cream, 6 tablespoons sugar and 1 1/2 teaspoons vanilla. Top with mixture. Bake at 300 degrees for 15 minutes longer. Allow to cool slowly at room temperature and then refrigerate. Remove spring form pan sides. Enjoy!
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Tomato Bruschetta
Ingredients:
1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.
Tomato
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 Loaf Italian bread, halved lengthwise then cut
crosswise diagonally, into 1−in slices
1 Garlic clove; minced
2 Tablespoon Olive oil
2 Large Tomatoes; peeled, seeded, and chopped
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Cup Chopped fresh basil
Toast the bread under the broiler until lightly browned. Combine the garlic
and olive oil and brush over one side of the bread. Spread the tomatoes over
the bread. Sprinkle with salt and pepper. Broil for about 30 seconds to heat
the tomatoes. Sprinkle with basil and serve.
Tomato
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Antipasto
Ingredients:
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoni peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1/2 Pound sliced Genoa salami
1 slicing tomato
1 large white onion
2 roasted red bell peppers
1 Pound sliced provolone
2 cans black pitted olives
1 can baby corn on the cob
1 small jar of Pepperoni peppers
2 stalks of celery
1 can of rolled anchovies
extra virgin olive oil
Use a long platter, and arrange in the following order:
Salami, provolone, tomato, onion, red peppers, and anchovies. Put the baby corns
and olives in the center of tray. Take and cut in half celery sticks. Then
slice each again length wise. Arrange celery sticks in between each
antipasti. Sprinkle some salt lightly on everything. Then drizzle olive oil
on everything. Let the antipasti sit covered in the refrigerator till ready
to serve. Sitting helps enhance the flavors.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
ORIENTAL CHICKEN WINGS
Ingredients:
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
6 chicken wings
1 sm. clove garlic
1 scallion
1/4 c. soy sauce
2 tbsp. honey
2 tsp. rice-wine vinegar
1/2 tsp. grated ginger
1/2 tsp. oriental sesame oil
Pinch of cayenne
1 tsp. sesame seeds
1 tbsp. chopped fresh coriander or
parsley
Remove wing tips and cut wings in half at the joint. Mince garlic and scallion. Combine soy sauce, honey, vinegar, garlic, ginger, oil and cayenne in a microwave safe dish. Add wings and turn to coat. Marinate at least 30 minutes, turning twice. Put larger wings at the edge of the dish. Cover with plastic and vent. Microwave on high for 5 minutes. Rotate plate and cook 5 minutes longer. Transfer wings to a serving plate. Return marinade to oven and cook, partially covered on high for 2 minutes. Pour marinade over wings and turn to coat. Sprinkle with sesame seeds, scallion and coriander. 12 pieces.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
Ingredients:
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
about The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks.
about The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Wednesday, November 5, 2008
Anchovy Antipasto
Ingredients:
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1/2 cup vegetable oil
3 anchovy fillets, finely chopped
1 can of tuna, drained and mashed
1 6 oz. jar marinated artichoke hearts, drained and cut up
1 small bag of baby greens
2 tbsp. lemon juice
4 tomatoes cut into 8 slices each
8 slices of pepperoni
Preparation:
1. In small bowl combine anchovy, oil and lemon juice. Let stand.
2. Pour anchovy mixture into larger bowl and add all ingredients except baby greens.
Mix well.
3. Place baby greens on individual dishes and pour mixture ontop of greens.
4. Serve.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Cancun Stuffed Mushrooms
Ingredients:
2 lbs. mushroom, cleaned and steamed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 lbs. mushroom, cleaned and steamed
2 tsp. garlic powder
1/2 cup soy sauce
1 lb. spicy sausage
3 green onions, diced
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. oil
1. Cut sausage into tiny pieces and fry in oil until browned.
2. In bowl add sausage, garlic powder, soy sauce, onin, salt and pepper. Blend well.
3. Spoon mixture into mushrooms.
4. Bake for 20−25 minutes at 350.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Carne Asada
Ingredients:
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally.
To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 20 Ounce top sirloin steak
2 Tablespoon Vegetable oil
1/2 Teaspoon Dried leaf oregano, crushed
1/2 Teaspoon Salt
1/4 Teaspoon Coarsely ground pepper
1/4 Cup Orange juice
1 Tablespoon Lime juice
2 Teaspoon Cider vinegar
2 Orange slices, 1/2" thick
Place steak in a shallow glass baking dish. Rub with oil on each side.
Sprinkle with oregano, salt and pepper. Sprinkle orange juice, lime juice,
and vinegar over the steak. Cover and refrigerate overnight for best flavor
or several hours, turning occasionally.
To cook, bring meat to room
temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat,
reserving marinade. Place steak on grill. Top with orange slices.
Occasionally spoon reserved marinade over steaks as they cook. Grill 3−4
minutes on each side, or until medium− rare. Cook longer if desired. Remove
orange slices to turn steak. Replace orange slices on top of steak.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Baked Tamales
Ingredients:
2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, and cinnamon.
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
2 Pound Ground beef
1 Can Tomatoes (14 oz)
2 Tablespoon Chili powder
1/4 Teaspoon Cinnamon
1 Garlic clove, crushed
1 Teaspoon Salt
1 Cup Black olives
CORN MEAL DOUGH:
4 Cup Corn meal
2 Teaspoon Salt
8 Cup Water
2 Eggs, well beaten
4 Tablespoon Butter
In skillet, sauté beef in pan until brown. Add tomatoes, chili powder, and cinnamon.
garlic, salt and olives. Cook 15 minutes.
Grease 9x13" baking dish and line bottom with 1/2 Corn Meal Dough. Add meat
mixture and cover with remaining 1/2 Corn Meal Dough. Bake 20 minutes at
325'F. or until browned.
CORN MEAL DOUGH:
Add corn meal and salt to water in pot. Bring to boil and cook over medium
heat until thick, 5−10 minutes. Add eggs and butter. Stir well.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Tuesday, November 4, 2008
SHRIMP CREOLE
Ingredients:
1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1 lb. cooked shrimp
2 tbsp. butter
Salt and pepper
Boiled rice
2 c. canned tomatoes
1 minced green pepper
2 minced onions
1/2 c. sliced mushrooms
1/2 c. stock, chicken bouillon cubes
2 tbsp. minced ham
2 tbsp. flour
2 tbsp. butter
Melt the butter and add the shrimp and cook together for 2 minutes. Add to the creole sauce. Simmer for 5 minutes, and serve with boiled rice. For the sauce: Cook the tomatoes, pepper, onion and mushrooms for 10 minutes. Add the stock and ham and cook 2 minutes longer. Thicken with the flour lightly creamed with the butter and stir until thick and smooth. Serves 6.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
Apple Pie
Ingredients:
1-1/2 cups flour
1-1/2 teaspoons Baking Powder
1/2-teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1-tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
1-1/2 cups flour
1-1/2 teaspoons Baking Powder
1/2-teaspoon salt
1/3 cup shortening
Cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1-tablespoon butter
Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough cold water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar and dot with small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together. Trim off extra paste. Prick top of crust with fork or knife and bake in moderate oven 30 minutes. Sprinkle with powdered sugar and serve hot.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
APPLE CRISP
Ingredients
4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary
Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
4 cup of Sliced Apples
1/3 cup All-purpose flour
1/2 cup brown sugar
1 cup oatmeal
1 teaspoon cinnamon
1 Tablespoon lemon juice
1/4 cup butter or melted margarine
Salt as necessary
Put Sliced Apples in a baking pan and Sprinkle with lemon juice. Combine all dry ingredients with butter or melted margarine and mix with a fork until crumbly. Sprinkle all this over apples and bake at 350 degrees for at least 30 minutes.
About The Author : I hope this recipe and all the recipes on my blog site http://top-shelf-recipes.blogspot.com bring you and your families lots of enjoyment.
Enjoy Them All,
W.D.Smith
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