Keep checking THIS blog post for great recipes all weekend long!
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Seafood Boil
Created by The MDM Team, Thursday, December 27, 2007
Main Ingredient: Seafood
Cooking Method: Stovetop
Difficulty: Moderate
Course/Dish: Fish and Seafood
Seafood lovers unite. This boil is great for picnics or family get-togethers. And it can be whipped up in a matter of minutes.
Ingredients
4 oysters in shell
4 clams in shell
2 jumbo shrimp
2 scallops
3 crawfish
3 oz. sliced kielbasa
1 ear corn on the cob, cut in half
4 oz. crab boil stock
1/4 oz. crushed red pepper
1/2 oz. white wine
1/2 oz. lemon juice
1 oz. butter
3 oz. Old Bay Seasoning
Methods/steps
Place seafood, kielbasa and corn on the cob in large pot. Add stock, crushed red pepper, wine, lemon juice, butter and Old Bay. Steam until done, and place on a picnic table covered in newspapers. Gather ‘round with your friends and family and enjoy!
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Maple Glazed Ham
Reynolds Wrap® Heavy Duty Aluminum Foil
4
to 6 pound fully-cooked boneless ham
Whole cloves
1/4
cup packed brown sugar
1/4
cup maple flavored syrup
1
tablespoon prepared mustard
PREHEAT oven to 325°F.
LINE 13x9x2-inch baking pan with Reynolds Wrap Heavy Duty Aluminum Foil; set aside. If desired, score ham by lightly cutting diamond shapes into ham; insert cloves.
PLACE ham in foil-lined pan. Insert meat thermometer into thickest part of ham.
BAKE uncovered 1 to 1 1/2 hours or until thermometer reads 140°F. While ham is baking, combine brown sugar, syrup and mustard; spoon over ham during last 1/2 hour of baking time. Let stand 10 minutes before slicing.
Nutrition per 3 oz. cooked serving:
Number of Servings: 16-24
Nutrition Information:
(Per Serving) calories 190
grams fat 8
% calories from fat 37
milligrams cholesterol 55
milligrams sodium 1360
grams carbohydrates 8
grams fiber 0
grams protein 21
grams sugar 6
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Honey Carrots
1
sheet (18x24-inches) Reynolds Wrap® Heavy Duty Aluminum Foil
1
package (16 oz.) peeled baby carrots
2
tablespoons packed brown sugar
2
tablespoons honey
2
tablespoons margarine or butter
2
tablespoons chopped fresh parsley
2
teaspoons fresh lime juice
PREHEAT oven to 450°F or grill to medium-high.
CENTER carrots on sheet of Reynolds Wrap Heavy Duty Aluminum Foil. Sprinkle with brown sugar, drizzle with honey and top with margarine.
BRING up foil sides. Double fold top and ends to seal making one large foil packet, leaving room for heat circulation inside.
BAKE 20 to 25 minutes on a cookie sheet in oven
OR GRILL 11 to 13 minutes in covered grill. Open foil; stir in fresh parsley and lime juice before serving.
Number of Servings: 4
Nutrition Information:
(Per Serving) calories 153
grams fat 6
milligrams cholesterol 0
milligrams sodium 110
grams carbohydrates 25
grams protein 1
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Easter Basket Cupcakes
24
Reynolds® Pastels Baking Cups
1
package (about 18 oz.) white cake mix
1
container (16 oz.) white ready-to-spread frosting
Flaked coconut
Green food color
Tiny jelly beans
Licorice twists
PREHEAT oven to 350°F. Place Reynolds Pastels Baking Cups in muffin pans; set aside. Prepare cake mix following package directions for 24 cupcakes. Spoon batter into baking cups. Bake as directed. Cool.
FROST cupcakes; set aside.
TINT coconut green by mixing with food color. Make a coconut nest on top of each cupcake. Fill coconut nests with tiny jelly beans. For basket handles, with a knife, cut licorice twists in half lengthwise; cut halves into 6-inch pieces. Attach basket handles by inserting ends of licorice into cupcakes.
Number of Servings: 24
Nutrition Information:
(Per Serving) calories 313
grams fat 10
% calories from fat 33
milligrams cholesterol 0
milligrams sodium 223
grams carbohydrates 43
grams protein 2
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Fabulous Fruit Salad
At a Glance
Main Ingredient: Chocolate Heavy Cream
Cooking Method: Freeze
Difficulty: Very Easy
Serves: 4
Created by The MDM Team, Thursday, December 13, 2007
If you're one of those parents who have a hard time getting your kids to eat their fruit, this is the recipe for you. It doesn't get any better -- or better for you -- than this.
Ingredients
1 (3 1/2 oz) package sugar-free white chocolate flavor instant pudding & pie filling mix
1 (8 oz) container lite Cool Whip
1 small mandarin oranges
1 small red apple
2 bananas, sliced
1 kiwi fruit, peeled and sliced
2 cups fresh strawberries, halved
Methods/steps
Peel and chop fruit. Mix dry pudding and cool whip together. When mixed well add fruit. Put in refrigerator. Serve chilled.
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Grouper Reuben Sandwich
Created by The MDM Team, Tuesday, February 19, 2008
This one is for the Reuben lover in you. The fishy twist makes it a tempting treat that's an outstanding lunch or dinner. Regroup with this scrumptious sandwich.
Ingredients
1 6-oz. grouper filet
Melted butter
2 slices Texas-cut rye bread
2 slices Swiss cheese
1 oz. Thousand Island dressing
3 oz. cole slaw
Methods/steps
Begin grilling the grouper filet. Brush butter on one side of both slices of rye bread and place them buttered side down on a flat surface grill or skillet over medium to high heat. Place a slice of Swiss cheese on each piece of bread. Mix the Thousand Island dressing and slaw together and place on one of the slices of bread. Place the grilled grouper on top of the slaw, then top it with the other piece of bread.
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