RECIPE EXCHANGE

[Jerryanne]

CARIBBEAN HONEY-SPICED CHICKEN
(Source: adapted from National Honey Board recipe)

1/4 c. honey
1/4 c. freshly squeezed lemon juice
2 tsp. freshly grated lemon zest
1 ripe MANGO, peeled and diced
2 fresh jalapeno peppers, halved and seeded
1 small onion, peeled and quartered
2 tsp. paprika
2 tsp. vegetable oil
1 1/2 tsp. garlic powder
Scant 1/2 tsp. kosher salt
1/2 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
1/2 tsp. ground allspice
4 boneless, skinless chicken breast halves
1 Tbsp. vegetable oil

Combine honey, lemon juice and lemon zest in a small bowl; whisk to combine. Remove 1/4 cup of mixture to food processor bowl; set aside. Add mango to remaining honey mixture; toss to coat. Cover and refrigerate.

Add jalapenos, onion, paprika, 2 tsp. oil, garlic powder, salt, cinnamon, pepper and allspice to honey mixture in food processor bowl. Process until very finely chopped, scraping down sides as necessary.

Spread 1 Tbsp. vegetable oil in a 13x9-inch baking dish. Place honey/spice mixture in a shallow bowl; dip chicken pieces into mixture, coating both sides. Arrange chicken in prepared baking dish; brush any remaining sauce over chicken.

Bake @ 375 degrees for 25-30 minutes or until chicken is no longer pink in the center and juices run clear. Remove chicken to serving platter; top with reserved mango mixture. 4 servings.





NEXT INGREDIENT: CELERY SEED

[Christine Mlinek]

Sour Cream Potatoes
spicebarn.com

8 baking potatoes (about 5 ounces each)
8 ounces sour cream
1 1/2 cups mayonnaise
1 medium onion
2 tablespoons Spice Barn Parsley
1 teaspoon salt
1 teaspoon Spice Barn Celery Seeds

Cook potatoes and cut into cubes. Mix remaining ingredients and stir in potatoes. Place in buttered baking dish and bake at 350 degrees 30-40 minutes, until bubbly and done. Garnish with paprika and parsley.


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curry paste (either red or green)

[Jerryanne]

BEEF AND BROCCOLI STIR-FRY WITH GREEN CURRY
(Source: Thai Kitchen)

2 Tbsp. vegetable oil
1 lb. boneless beef sirloin or flank steak, cut into thin strips
3 c. broccoli florets and stems
1 c. diced onion
1/2 c. chopped shallots
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1/2 Tbsp. minced fresh lemongrass (optional)
1 c. coconut milk
1 c, beef stock or water
1 Tbsp. GREEN CURRY PASTE
1 Tbsp. fish sauce
1 Tbsp. lime juice
1/2 c. julienned basil
Cooked jasmine rice

Heat oil in large skillet or wok over high heat. Add beef; stir fry 1-2 minutes or until lightly browned. Remove beef; set aside.

Add broccoli, onion, shallots, garlic, ginger and lemongrass; stir fry 3 minutes.

Stir in coconut milk, stock, green curry paste, fish sauce and lime juice. Bring to boil; reduce heat to low and simmer for 8-10 minutes or until broccoli is tender-crisp.

Return beef to skillet. Add basil; stir fry until heated through.

Serve with cooked Jasmine Rice. 4 servings.

NEXT INGREDIENT: RASPBERRY VINEGAR

[Christine Mlinek]

Raspberry Vinegar Chicken Breasts
allrecipes.com

Ingredients
2 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
1/3 cup chicken stock
1/4 cup raspberry vinegar
1/3 cup heavy whipping cream
salt and pepper to taste

Directions

In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.

Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

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almonds (any variety or texture)

[Christine Mlinek]

ALMOND CHEESECAKE
Content Copyright © 2012 Cooks.com - All rights reserved.


1 1/2 c. finely crushed chocolate sandwich cookies (15-16 cookies)
3 tbsp. butter, melted
3 (8 oz.) pkg. cream cheese
1 (8 oz.) can almond paste
1 c. sugar
4 eggs
8 oz. sour cream
Raspberry sauce

In a small bowl combine cookie crumbs and butter. Press into bottom of a greased 9 inch springform pan. In a large mixing bowl beat cream cheese and almond paste on medium to high of electric mixer until combined. Beat in one cup of sugar until fluffy. Add eggs and sour cream all at once, beating on low until combined. Pour into crust and bake at 325 degrees about 1 hour or until center is nearly set when shaken. Cool 15 minutes; loosen crust from sides of pan. Cool 30 minutes more and remove sides of pan. Cool completely and then chill 4-6 hours.

--------------------
kumquat

[Jerryanne]

TROPICAL KUMQUAT CAKE
(Source: kumquat growers inc-recipe submitted by Rosemary Gude)

3 eggs
2 c. granulated sugar
1 c. oil
1 tsp. ground cinnamon
1 1/2 c. chopped KUMQUATS
1 c. chopped nuts
1 (20 oz.) can crushed pineapple. well drained
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. salt

Preheat oven to 350 degrees. Grease and flour a 10" tube pan.

In a bowl, beat eggs, sugar and oil.

Combine flour, baking soda and salt; fold into egg mixture until well combined. Fold in Kumquats, nuts and pineapple.

Spread batter in prepared pan. Bake @ 350 degrees for60-75 minutes or until cake tests done.

Cool, then remove from pan.


NEXT INGREDIENT: RASPBERRY EXTRACT

[Christine Mlinek]

Raspberry Brownies
mccormick.com

INGREDIENTS

1 package (21 ounces) fudge brownie mix
4 teaspoons McCormick® Raspberry Extract
Raspberry Chocolate Frosting (recipe follows)


DIRECTIONS

1. Prepare brownie mix as directed on package. Stir in extract. Spread in greased 13x9-inch baking pan.

2. Bake and cool as directed on package.

3. Spread Frosting evenly over brownies. Cut into squares. Garnish each brownie with a fresh raspberry, if desired.


Raspberry Chocolate Frosting: Stir 2 teaspoons McCormick® Raspberry Extract into 1 container (16 ounces) chocolate frosting until well blended.

Test Kitchen Tip: For easy clean-up, line pan with foil with ends of foil extending over sides of pan. Use foil handles to remove baked dessert from pan. Place on cutting board and cut into squares.

-----------------
maple syrup

[Jerryanne]

MAPLE WALNUT CHIPPERS
(Source: yahoo message board)

2 1/4 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. margarine, @ room temperature
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1/4 c. MAPLE SYRUP
1 egg
1/2 c. walnuts, coarsely chopped
2 c. semi-sweet chocolate chips

Preheat oven to 375 degrees.

Mix together flour, baking soda and salt; set aside.

In a large mixing bowl, cream together margarine, sugars, maple syrup and egg. Add dry ingredients; mix until blended. Stir in nuts and chocolate chips.

Drop by teaspoonfuls onto ungreased baking sheet, spacing well apart. Bake @ 375 degrees for 8-10 minutes, or until cookies are golden brown.

Cool for a few minutes on pan; remove from pan to wire racks and cool completely. Makes 6 dozen.


NEXT INGREDIENT: RUBBED SAGE

[Christine Mlinek]

Herb Roasted Pork
allrecipes.com

Ingredients

1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

Directions

Preheat oven to 325 degrees F (165 degrees C).
In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.

Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.

Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

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CHICKEN LEGS

[Jerryanne]

CHICKEN WITH ITALIAN OVEN SALSA
(Source: The National Chicken Council and US Poultry & Egg Association)

4 skinless CHICKEN LEG-thigh combinations
1 Tbsp. olive oil
1 (6 oz.) pkg. garlic and onion croutons, finely crushed
1 (8 oz.) bottle zesty Italian dressing

Salsa (recipe below)

1/2 c. freshly grated Parmesan cheese
Tomato wedges

In large zip-lock bag, place chicken and pour dressing over chicken. Seal bag and marinate in refrigerator 15 minutes. Remove chicken from marinade; drain.

In shallow dish, place crushed croutons; add chicken one piece at a time, dredging to coat.

Place chicken in a large rectangular glass baking dish coated with olive oil and bake @ 400 degrees for 25 minutes.

Prepare Salsa.

Remove chicken from oven and spoon Salsa around chicken. Return to oven and bake about 15 minutes longer or until vegetables are tender crisp and fork can be inserted in chicken with ease.

To serve, place chicken on serving platter and spoon Salsa on and around chicken. Sprinkle with cheese and garnish with tomato wedges. Makes 4 servings.

SALSA

IN MEDIUM BOWL, MIX TOGETHER:

2 medium Roma tomatoes, chopped
1 small zucchini, chopped
1 c. sliced mushrooms
1 c. chopped onion
1 1/2 tsp. oregano leaves
1 tsp. basil leaves
1 tsp. garlic powder

NOTE: If possible, use Parmigiano-Reggiano in the following recipe when it calls for Parmesan cheese. Parmigiano-Reggiano is Italy's best quality Parmesan cheese and is aged for more than 2 years. Most US Parmesan cheeses are aged around 14 months.


NEXT INGREDIENT: CABBAGE