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Posted:24.02.2009, 20:01

Grilled Chile-Lime Chicken

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)

1. To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.
3. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Posted:24.02.2009, 20:05

Chocolate Chip Shamrocks

WHAT YOU NEED

1 cup (2 sticks) butter or margarine, softened
1/2 cup packed brown sugar
1/3 cup granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1 large egg yolk
2 1/2 cups all-purpose flour
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 container (16 oz.) prepared vanilla frosting, colored green if desired
1 container green coarse sugar or candies

HOW TO DO IT

BEAT butter, brown sugar, granulated sugar, vanilla extract and salt in large mixer bowl until creamy. Beat in egg yolk. Gradually beat in flour. Stir in morsels. Shape dough into 2 round discs; wrap in plastic wrap. Refrigerate for about 1 hour or until firm.

PREHEAT oven to 350° F.

ROLL each disc to 1/4-inch thickness between two sheets of waxed paper. Cut into shamrock shapes; place on ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Spread with frosting; sprinkle with coarse sugar.

Posted:24.02.2009, 20:06

Sensational Irish Cream Cheesecake

Ingredients:

CRUST
1 3/4 cups finely crushed chocolate graham crackers
6 tablespoons butter, (we recommend LAND O LAKES® Butter), melted
FILLING
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
4 large eggs
1/3 cup Irish cream liqueur (up to 1/2 cup)
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels, divided
1 teaspoon all-purpose flour

Directions:
PREHEAT oven to 375° F. Grease 9-inch spring form pan.

FOR CRUST:
COMBINE graham cracker crumbs and butter in medium bowl; stir until crumbly. Press onto bottom and 1 inch up side of prepared pan.

FOR FILLING:
BEAT cream cheese and sugar in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Stir in liqueur.

COMBINE 1/2 cup morsels and flour in small bowl; gently stir into cream cheese mixture. Pour into crust. Sprinkle remaining morsels on top.

BAKE for 40 to 50 minutes or until edge is set but center still moves slightly. Cool in pan on wire rack for 10 minutes. Loosen side of pan. Cover; refrigerate for at least 3 hours. Garnish with whipped cream and chocolate curls, if desired.

FOR SENSATIONAL MOCHA CHEESECAKE:
SUBSTITUTE 1/4 cup half-and-half or milk, 2 tablespoons cooled coffee and 1 teaspoon almond extract for liqueur. Prepare as above.

Posted:25.02.2009, 15:39

Chocolate Mint Ice Cream Dessert

This minty dessert is the perfect way to top off your St. Patrick's Day dinner. Your little Leprechauns are sure to make it disappear. Not just for St. Patty's, make this yummy treat anytime!

What You Need

12 ice cream sandwiches
1 carton frozen whipped topping, thawed
1 jar hot fudge ice cream topping
1 tsp. mint extract
1 c. Andes Candies Chocolate Mint Chips

What You Do

Cut 4 ice cream sandwiches in half. Place 4 whole ice cream sandwiches side by side in an un-greased 9 x 9 in. pan. Lay 1- 1/2 piece of ice sandwich at the end of each of the 4 whole sandwiches. The bottom of the pan should be full.

Spread with a thin layer of whipped topping.

Pour the entire jar of hot fudge sauce into a microwave safe bowl. Heat for 15 seconds. Stir in 1 tsp. of mint extract. Spoon 1/2 of the hot fudge sauce over the whipped topping.

Repeat layer with remaining ice cream sandwiches, then remaining hot fudge sauce and top with whipped topping.

Tent with Aluminum foil and freeze for at least 3 hrs. Remove from the freezer 15 minutes before serving and sprinkle with Andes Candies mint chips. Cut into small squares.

Posted:25.02.2009, 20:57

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Grasshopper Dessert Squares
1 1/2 cups chocolate cookie crumbs (from 15-oz package)
1/4 cup sugar
6 tablespoons butter or margarine, melted
2 packages (8 oz each) cream cheese, cubed, softened
1/3 cup green crème de menthe liqueur
1/4 cup white crème de cacao liqueur
1 1/2 jars (7 oz each) marshmallow creme (2 1/4 cups)
1 1/2 cups whipping cream

1. Line 13x9-inch pan with foil so edges of foil extend over sides of pan; spray with cooking spray. In pan, mix cookie crumbs, sugar and butter. Press evenly in bottom of pan.
2. In large bowl, beat cream cheese, crème de menthe and crème de cacao with electric mixer on medium speed until smooth. Add marshmallow creme; beat until smooth. Refrigerate about 45 minutes or until mixture mounds when dropped from a spoon.
3. In chilled large bowl, beat whipping cream on high speed until stiff peaks form. Fold whipped cream into marshmallow mixture until blended. Pour over crust. Freeze about 4 hours or until firm.
4. Remove from pan, using foil to lift. Let dessert stand at room temperature 10 minutes before cutting. Freeze any remaining dessert tightly covered.

Posted:25.02.2009, 20:58

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Chocolate Mint Pinwheels
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1/4 cup unsweetened baking cocoa
2 tablespoons Gold Medal® all-purpose flour
1/2 teaspoon mint extract
2 to 3 drops green food color

1. In large bowl, stir cookie mix, butter and egg until dough forms. Divide dough in half. Stir cocoa into one half. Stir flour, mint extract and food color into other half. Place chocolate dough on 17x12-inch sheet waxed paper. Top dough with second sheet of waxed paper. Roll dough to form 12x7-inch rectangle. Repeat with green colored dough.
2. Remove top sheet of waxed paper from both doughs. Using waxed paper to lift green dough, invert onto chocolate dough. Gently press layered dough to 14x8-inch rectangle. Remove top sheet waxed paper. Use bottom sheet waxed paper to help roll doughs up together tightly, beginning at long side. Wrap tightly in waxed paper; freeze at least 2 hours or until very firm.
3. Heat oven to 375°F. Unwrap dough; cut into 1/4-inch slices. Place slices about 2 inches apart on ungreased cookie sheet. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheet to wire rack.

Posted:25.02.2009, 20:58

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White Chocolate Lime Bars
Bars
3/4 cup Gold Medal® all-purpose flour
1/4 cup sugar
1/4 cup butter or margarine, softened
1/4 cup finely chopped pecans
1/4 teaspoon salt
1 egg yolk
1 cup sugar
1 tablespoon Gold Medal® all-purpose flour
2 teaspoons grated lime peel
3 tablespoons lime juice
3 eggs
Several drops green food color
Raspberries or maraschino cherries, if desired
White Chocolate Glaze
1/2 cup white vanilla baking chips
2 tablespoons butter or margarine
2 tablespoons light corn syrup
1 to 2 teaspoons hot water

1. Heat oven to 350ºF. In medium bowl, mix 3/4 cup flour, 1/4 cup sugar, 1/4 cup butter, the pecans, salt and egg yolk. Press on bottom and 1/2 inch up sides of ungreased square pan, 9x9x2 inches. Bake about 20 minutes or until golden.
2. In medium bowl, beat 1 cup sugar, 1 tablespoon flour, the lime peel, lime juice, 3 eggs and the food color with electric mixer on medium speed until slightly thickened. Pour over baked layer. Bake 25 to 30 minutes or just until no indentation remains when touched lightly in center. Cool completely, about 1 hour.
3. In 1-quart saucepan, heat baking chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until smooth. Stir in water until spreadable. Spread cooled bars with glaze. Refrigerate 30 minutes. For bars, cut into 6 rows by 6 rows. Top each with raspberry. Store covered in refrigerator up to 48 hours.

**Moderator**

Wow!! Those look soooooooooo good!

Posted:26.02.2009, 16:27

TACOS DE PESCADO: Fish tacos, Ensenada-style
One of the many culinary highlights of visiting Ensenada, Mexico is to stop by the street vendors
near the fish market and pick up some tacos de pescado ... mmmmmm. Set aside any prejudices
you may have from eating from these taco stands -- I've done it many times, and have never
ended up with anything but a full belly and a big smile. Plus, they're so delicious and so cheap
you can hardly stop! The rule of thumb for eating street vendors' food is, if it smells good ... go
for it. If it looks like it's been sitting out all day ... it probably has. Follow these directions for
the authentic Ensenada tacos pescado experience.
This recipe serves 12 people two tacos each; may be doubled as necessary.

1 egg
1/4 cup milk
1/4 cup water
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon dry mustard
2 pounds white fish fillets
Oil for deep frying
24 corn tortillas, thefresher the better (still warm from the tortilleria, if possible)
Shredded cabbage
Lime wedges

Toppings and Salsas
12 oz. evaporated milk, thickened with the juice of 7 limes or 7 tbls

Salsa de Tomate Salsa Fresca Salsa
de Chile Pequin or Pico Di Gallo..

Squeeze the juice from 7 limes into the evaporated milk, and let stand at room temperature for at least 30 minutes, stirring occasionally, until thickened and tangy.

Beat the egg with milk and water. Add flour, salt, baking powder and mustard and beat until smooth. Cut fish into pieces about 2-1/2 to 3 inches long and 1 inch wide.
Dip fish in batter until well-coated.
Fry in deep oil heated to 375 degrees until golden grown and crisp.

Heat tortillas one at a time on griddle (or use the triple-stack flip method if you know how) until
hot and soft, or else wrap in foil and heat in a 350 degree oven while frying fish.
Place each piece of fish on a hot tortilla. Add salsas as desired. Top with shredded cabbage and thickened milk.

These are awesome, I usually make Pico di Gallo to go with it and lots of chopped fresh Cilantro.

Posted:01.03.2009, 18:28

Green St. Paddy's Day Cheese Dip

Please try this- I guarentee it tastes a whole lot better than it sounds!
One large block (I think it is a pound or two- anyway it is the largest one you can buy) of CABOTS x-tra sharp cheddar cheese. (It must be CABOTS!)
1 medium size regular yellow onion.
Helmans Mayonaise- once again-you must use HELMANS!
green food colouring
pepper to taste

In a food prccessor- chop onion
chop block of cheddar till it is of an even consistancy- pretty fine, but not liquid
add Helmans till it is of a consistancy of any normal dip
add pepper to taste, and don't be shywith the pepper!
add green food colouring till it is a new spring green colour
chill
remove from fridge about one half hour before serving
serve with crackers, fresh vegetables, and anything else you like dip on.
make sure you run off enough copies of this receipe for all guests, as each and every one is guranteed to ask for it!
enjoy! and have a safe and happy St. Paddy's Day!

Posted:02.03.2009, 07:26

Mustard greens with red potatoes and mushrooms.
Ingredients:

* 4 to 5 medium red potatoes, quartered
* 3 tablespoons of butter
* 1 tablespoon bacon drippings, or use more butter
* 8 ounces fresh sliced mushrooms
* salt and black pepper, to taste
* dash red pepper, optional
* 4 cups (about 1 pound) shredded mustard greens

Preparation:
Boil potatoes until just tender; cool and slice. Melt butter with bacon drippings in a large heavy skillet over medium heat; add potatoes and mushrooms. Season with salt, pepper, and red pepper, if using. Cook and stir until mushrooms are tender and potatoes are heated through, about 3 to 4 minutes. Add greens and stir until wilted, about 1 minute.

Serves 4.

**Moderator**

Posted:07.03.2009, 13:17

I guess these aren't that unique, but the pistachios make them nummy!!

St. Patrick's Pistachio Cutouts
Makes about 30
1-1/4 cups all-purpose flour
3 tablespoons sugar
1/2 cup margarine
1/3 cup finely chopped pistachio nuts (the natural green kind, not the red dyed ones)
green sanding sugar (optional)
Powdered Sugar Icing (optional - see below)
Shamrock shaped cookie cutters

Preheat oven to 325 F. In a medium mixing bowl stir together flour and sugar. Using a pastry cutter or two knives, cut margarine until mixture resembles fine crumbs and starts to cling. Stir in pistachios. Form mixture into ball. Knead just until smooth. Wrap dough. Chill for 1 hour or until easy to handle. On a lightly floured surface roll the dough into a 10"x6" rectangle. Cut the dough into shamrock shapes with cookie cutters. Place cookies 1" apart on an ungreased cookie sheet. If you are not going to ice the cookies, sprinkle them with green sugar. Bake for 18-22 minutes or until lightly browned. Cool on sheet 5 minutes. Transfer to wire rack; cool for 30 minutes.

Decorate with Powdered Sugar Icing tinted green with food coloring.

Note: Yield depends on size of cookie cutters. Figure about 30 cookies using a 2" diameter cutter, or fewer if you use a larger cutter.

Powdered Sugar Icing
This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.

2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.

Posted:07.03.2009, 13:49

I found these other "green" recipes I thought were interesting. I don't drink, so someone else will have to do the tast test.

Green Demon

1 oz vodka
1 oz rum
1 oz Midori® melon liqueur
lemonade
1 cherry

Shake vodka, rum, and liqueur and pour over ice in a highball glass. Fill with lemonade, add the cherry on top, and serve

Green Goblin Cocktail

1 oz vodka
1 oz peach schnapps
1 oz DeKuyper® Sour Apple Pucker schnapps
1 oz coconut rum
1 oz sweet and sour mix

Combine all ingredients and mix well.

Green Dinosaur #2

1 oz 1800® Tequila
1 oz vodka
1 oz rum
1 oz Midori® melon liqueur
2 oz yellow lemonade

Combine all ingredients and mix well. Add ice and drink up.

Irish Jell-o

1 cup light rum
1 cup melon liqueur
1 cup water
1 package lime jell-o

Boil water. Mix all ingredients in large bowl. Pour into plastic shot glasses. Put in refrigerator over night.

Posted:07.03.2009, 14:07

Irish Coffee Balls

Ingredients:
3 1/2 cups vanilla wafer cookie crumbs
1 cup finely chopped pecans
1 1/2 cups sifted confectioner's sugar, divided
3 tablespoons instant coffee granules
1/3 cup Irish Whisky
1/3 cup light corn syrup

Instructions:
In a large bowl, combine the cookie crumbs, pecans, and 1 cup of sugar. Dissolve coffee granules in Irish whiskey in a small cup. Add to dry mixture along with corn syrup, mixing until blended. Shape mixture into 1 inch balls. Roll in remaining sugar. Store in air tight container.

Servings: 54

*Note: Cookies become more flavorful after sitting 2-3 days.