Ingredients
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons fresh lime juice
1 teaspoon grated lime zest
1 tablespoon chopped fresh cilantro
1 1/2 teaspoons minced fresh ginger root
1/2 teaspoon white sugar
6 tablespoons vegetable oil
salt and ground black pepper to taste
Directions
Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.
Wednesday, September 21, 2011
Cooking : Banana Prune Muffins
Ingredients
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
1/2 cup white sugar
1/4 cup vegetable oil
1 cup mashed banana
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup chopped pitted prunes
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking : Anita's Cozy Apple Fig Compote
Ingredients
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
2 Red Delicious apples - peeled, cored and diced
14 ounces dried figs
1 (2 inch) stick cinnamon
1 tablespoon lemon juice
1 1/2 cups apple cider
Directions
Place the apples, figs, and cinnamon stick into a large saucepan. Pour in the lemon juice and apple cider. Bring to a simmer over medium heat, and cook 20 to 25 minutes, stirring occasionally. Cover the compote as it cooks if you prefer the compote thinner. Serve warm or cold.
Cooking : Bold Eagle Ranch Dip
Ingredients
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
1 cup Hidden Valley� Original Ranch� Salad Dressing
1/4 cup chopped dill pickles
1 large shallot, diced
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh ground black pepper
Directions
Place all ingredients in blender and blend until smooth. Refrigerate 30 minutes before serving. Serve with chicken wings, vegetables or quesadillas.
Cooking : Broccoli Squares
Ingredients
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
2 (8 ounce) packages refrigerated crescent roll dough
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 head fresh broccoli, chopped
3 roma (plum) tomatoes, chopped
1 cup shredded Cheddar cheese
Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
Arrange the dinner roll dough in 4 rectangles on the baking sheet.
Bake in the preheated oven 12 minutes, or until golden brown. Remove from heat and allow to cool completely.
In a medium bowl, mix the cream cheese, mayonnaise and dry ranch-style dressing mix. Spread evenly on the crescent rolls. Sprinkle with broccoli and tomatoes. Top with Cheddar cheese and serve.
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