Dinner Menu 12

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Cooking receipe to make Dinner Menu 12 under category Everyday Recipes. You may find some video clips related to this receipe below.

Appetizers

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French Quarter Cheese

1 (8 oz) pkg cream cheese, softened

1 garlic glove, minced

1 tbsp grated onion

4 tbsp butter

1/4 c of brown sugar

1 tsp worcestershire sauce

1/2 tsp prepared yellow mustard

1 c finely chopped pecans

Combine cream cheese, garlic, and onion w/ fork. Shape into 6 X 1 inch

disk, place on a serving plate, and refridgerate. Combine remaining

ingredients in a suace pan, heating until butter melts. Cover chilled

cheese w/ nut mixture. Serve w/ seseame or poppy seeded crackers.

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Breads

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Savory Herb Bread

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1 pkg of dry yeast (active)

1 1/4 c warm water

2 tbsp shortening

2 tsp salt

2 tsp sugar

1 tsp caraway seeds

1/2 tsp ground nutmeg

1/2 tsp rubbed sage

3 c all purpose flour

melted butter

In a large bowl, dissolve yeast in the warm water. Add shortening and the

next 5 ingredients. Add 1 1/2 cups of lour and beat at medium speed until

blended. Scrape the sides. Add remaining ingredients and blend with aq

spoon until smooth. Again, scrape the sides and cover with a warm cloth.

Let rise for 30 mins. Beat batter for 25 strokes. Spread evenly into a

well greased 9 X 5 X 3-inch loaf pan. Let it rise again for 40 mins.

Preheat oven for 375 degrees and bake for 45-50 mins. Remove from pan and

brush top w/ the melted butter.

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Salad

Backyard Garden Salad

2 large tomatoes, chopped

1 large cucumber, chopped

1 small vidalia onion, chopped

1/4 bell pepper (red for color–option) green, seeded, minced

2 tbsp chopped fresh parsely

3 tbsp fresh squeezed lemon juice

1 tbsp loive oil (light)

1 tsp garlic salt

1/8 ground black pepper (best if freshly ground)

In a large bowl, combine tomatoes and the next 4 ingredients. In a seperate

bowl, whisk lemon juice and the rest of the ingredients. Pour over

theveggies. Cover and refriderate for 2 hours.

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Main Course

Snapper Creole

1 large onion, chopped

1/2 c celery, chopped

1 bell pepper, seeded/chopped

1/4 olive oil

1 can (16 oz) crushed tomatoe

1 can (8oz) tomatoe sauce

1/2 c of water

1/2 c dry wine

2 tbsp chopped parsley

2 medium bay leaves

pinch of dried basil

1/4 tsp oregano

2 garlic cloves, minced

hot sauce to taste

3 -4 pounds of fresh snapper fillets

2 tbsp butter

lemon wedgies for garnish

In a medium saucepan, saute oinion, celery, and bell pepper in olive oil

until tender. Add tomatoes and next 9 ingredients, cover and simmer for

about 1 hour. Preheat oven to 400 degrees. Place fish in a greased pan.

Season fish w/ salt and pepper. Dap w/ butter and bake for 15 mins. Reudce

oven to 350 degrees and pour the tomatoe mixture over fish. Bake for 30

mins. garnish w/ lemon wedgies.

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Veggies

Ginger Lime Carrots

1 1/2 pounds of carrots, scraped and sliced into circles

4 tbsp butter

Juice and zest of 1 Lime

1 tsp salt

1 tsp sugar

1 tbsp chopped ginger, fresh

2 tbsp chopped parsley, fresh

In a skillet, saute carrots in butter over medium heat for about 15 mins or

until tender. Remove from heat and add rest of ingredients and stir.

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Starch

Wild Rice Pilaf

1 pkg (6 oz) wild rice

1 1/4 c chicken broth, clear

1/2 pound fresh mushrooms, sliced

1/4 c celery, finely chopped

1 tbsp minced onion

2-4 tbsp butter

1 tbsp fresh lemon juice

1/2 coarsely chopped pecans, toasted

1 tbsp minced parsely, fresh

Wash rice in 3 changes of hot water, drain. Combine rice and chicken broth

in pan and simmer for 50 mins or until liquid is gone. Ina large skillet,

saute mushrooms, celery, and onion in butter and lemon juice until tender.

Stir into rice. Add pecans and parsley.

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Dessert

Chocolate Amaretto Mousse Cake

1 (12 oz) pkg semi-sweet choc. bits

2 evelopes of unflavored gelatin

1/4 c water

4 egg yolks, slightly beatened

1/3 c sugar

2 c heavy cream

Additional whipping cream for topping

1/2 c almond (Amaretto) liqueur

1 c heavy whipping cream

4 egg whites, stifly beatened

3 pkg lady fingers

sliced almonds

Line bottom and sides of 12 inch spring form pan w/ lady fingers. Melt choc

in double boiler, combine gelatin, water, egg yolks, sugar, and 2 cups

heavy cream. Bring this mixture to a light boil. Remove from heat and add

melted choc and liqueur. Put it into the fridge for 30 mins. Fold 4 beaten

egg whites and the remaining whipped cream. Pour into prepared pan and

allow to set for 4 hours. To serve, remove from pan, cover top w/ whipped

cream and the almonds. Makes about 8 servings.

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