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Holiday Citrus Christmas Punch

November 28, 2009 By The Recipe Mom Leave a Comment
orangeinpunch

orangeinpunchWhat You Need:

4 maraschino cherries
1 orange, sliced thin
1 lemon, slice thin
1 lime, sliced thin
2 3/4 C of water, divided
1 (12 oz.) can frozen lemonade concentrate, thawed
1 (12 oz.) can frozen limeade concentrate, thawed
1 (12 oz.) can frozen pineapple orange concentrate, thawed
2 liters ginger ale, chilled

How to Make It:

Layer the cherries, orange, lemon and lime slices into a ring mold.
Add enough of the water to the mold to fill 2/3 full.
Place the mold in the freezer and freeze until solid.
Place the remaining water into a punch bowl.
Blend in the lemonade, limeade and pineapple orange concentrates.
Pour the ginger ale into the bowl and stir to combine.
Place the fruit ice ring in the punch fruit side up.

Makes 24 servings

This punch is tasty and a colorful addition to your Christmas buffet. Pineapple rings or chunks may also be added to the fruit ice ring.

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Hot and Spicy Lemon Shrimp

November 17, 2009 By The Recipe Mom Leave a Comment
lemonshrimp

lemonshrimpWhat You Need:

1 lb. butter
3 lemons, sliced
3 T of pepper
1/2 t of salt
2 cloves of garlic, minced
2 T of Worcestershire sauce
1/2 t of hot pepper sauce
2 1/2 lbs. shrimp, uncooked in shells

How to Make It:

The oven is set to preheat to 375 degrees.
Over medium heat in a large saucepan melt the butter.
To the melted butter add the lemon slices.
Gently stir in the pepper, salt and garlic.
Blend in the Worcestershire sauce and hot pepper sauce.
Bring the mixture to a moderate boil.
Turn the heat to low, cover and simmered for 30 minutes, stirring often.
Place the shrimp in a single layer into the bottom of a roasting pan.
Pour the simmered sauce over the shrimp.
Place the roasting pan in the oven and bake 20 minutes or until the shrimp are cooked through and pink.

Makes 12 servings

Preparation Time: approximately 15 minutes
Cooking Time: approximately 50 minutes
Total Time: approximately 1 hour 05 minutes

Your buffet will be complete with these shrimp as the opening to your Christmas dinner. Serve warm, covered in sauce and add lemon slices on the side.

Filed Under: Appetizers, Christmas, Recipe Cards Tagged With: , , , , , , , ,

Dried Mixed Fruit Topping

October 22, 2009 By The Recipe Mom Leave a Comment
dried-mixed-fruit

dried-mixed-fruitWhat You Need:

2 C apple juice
1 C dried mixed fruit
1/2 C of raisins
1 cinnamon stick
1/4 t of allspice
1 t rum extract
1 T of honey
1 1/2 slices of lemon, peeled

How to Make It:

Pour the apple juice into the pressure cooker.
Stir in the dried fruit and raisins.
Add the cinnamon stick to the cooker. .
Stir in the allspice, rum extract and honey.
Carefully lay the lemon slices into the mixture.
The cooker is brought to high pressure and the mixture is cooked for 3 minutes.
Quickly release the pressure under cold water.
Place the cooker on low heat and stirring constantly cook until the topping is thick.

This dish may be used as a topping for ice cream, yogurt or vanilla pudding. Ito make this for a holiday gathering substitute 1/2 C of cranberries, 1/2 C of blueberries and 1/2 C of cherries instead of the mixed fruit. Dried will swell during the cooking process so be careful to only fill the cooker about 1/2 full. This will prevent the fruit from blocking the vents.

Makes 4 servings

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Fantastic Lemon French Toast

August 23, 2009 By The Recipe Mom Leave a Comment
french-toast1

french-toast1Ingredients:

2 large egg
4 tbsp of milk
1/4 tsp vanilla extract
4 slices of white bread
2 tsp butter
2 tbsp brown sugar
2 lemon slices

How to Cook It:

In a shallow bowl put the egg, milk and vanilla and whisk until well blended.
Dip the bread slices into the mixture and coat well being sure to let any excess drip back into the bowl.
Over medium heat in a skillet melt the butter.
Place the coated bread slices in the skillet and cook 4 minutes then flip over.
After flipping the bread cook 2 minutes longer or until the bread is a golden brown.
Sprinkle the cooked toast with the brown sugar then squeeze the lemon over the top.

The lemon may be omitted from this recipe and your favorite fruit added if you prefer. A small amount of sour cream may also be added.

Makes 2 servings

Preparation Time: approximately 5 minutes
Cooking Time: approximately 5 minutes
Total Time: approximately 10 minutes

Nutritional Information Approximate Values per Serving
440 calories; 23 g fat; 12.5 g saturated fat; 11.5 g protein; 46 g carbohydrates; 215 mg cholesterol; 540 mg sodium; 2 g fiber

Filed Under: Breakfast Foods, Kid Friendly, Recipes Tagged With: , , , , , , , ,

Walnut Fruit and Cheese Salad

June 23, 2009 By The Recipe Mom Leave a Comment
fruit-and-cheese

fruit-and-cheeseWhat You Need:

1 1/2 C of mayonnaise
1 tsp grated orange peel
1 C of orange juice
4 tsp lemon juice
4 apples, chopped
1/2 C of celery, chopped
1/4 C of walnuts, chopped
2 C of cheddar cheese, shredded

How to Make It:

Place the mayonnaise and orange peel into a mixing bowl.
Pour in the orange and lemon juice and whisk until smooth.
In a large serving bowl combine together the apples, celery and walnuts.
Sprinkle the cheese over the top and gently stir until well combined.
Pour the mayonnaise mixture into the bowl and toss until well coated.
Cover the bowl tightly and refrigerate for at least 15 minutes before serving.

Makes 8 servings

This is a tangy twist on that favorite Waldorf salad. If you aren’t fond of walnuts, try pecans, cashews or regular peanuts instead.

Filed Under: Recipes, Side Dishes, Soups and Salads Tagged With: , , , , , , , ,

Pure Lemon Ice Cream

June 7, 2009 By The Recipe Mom Leave a Comment
ice-cream-dish-with-sprinkles

ice-cream-dish-with-sprinklesWhat You Need:

6 lemons
2 C of milk
12 egg yolks
1 1/4 C of sugar
1/4 t salt
2 C whipping cream

How to Make It:

Fine shred 2 T of the lemon peel.
Squeeze the lemons to make 3/4 C of juice, cover and refrigerate.
Place a saucepan over medium heat.
Pour the milk into the saucepan and heat just until bubbles begin to form.
In a separate sauce pan combine the eggs, sugar, salt and lemon peel.
Whisk the warmed milk into the egg mixture.
Place the pan over medium heat and cook, stirring constantly for 15 minutes or until the mixture coats a metal spoon.
Transfer the mixture to a large mixing bowl.
Submerge the bowl in an ice water bath for 7 minutes or until cooled.
Whisk in the whipping cream until well blended.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.
Stir in the lemon juice well.
Strain the mixture through a fine sieve, remove and discard the lemon peel.
Place the mixture into the ice cream maker and freeze according to the manufacturer’s directions.
Ripen the ice cream for 4 hours in the freezer.

Makes 8 servings

Only use the colored outside when shredding a citrus peel. Anymore of the peel will cause the bitter white pith to ruin the flavor of your food.

Filed Under: Desserts, Ice Cream, Recipes, Snacks, Summer Cooking, Today's Kitchen Tagged With: , , , , ,

L and L Salad Supreme

March 11, 2009 By The Recipe Mom Leave a Comment
North American "cantaloupes", actual...
Image via Wikipedia

What You Need:

1/2 C honey
1/4 C frozen limeade concentrate, thawed
2 t poppy seeds
2 limes, peeled and sectioned
2 lemons, peeled and sectioned
1/4 C almonds, slivered and toasted

How to Make It:

Place the honey into a mixing bowl.
Add the limeade concentrate and stir well to combine.
Sprinkle the poppy seeds into the mixture.
Place the lime and lemon sections into a salad bowl.
Pour the dressing over the fruit and blend.
Sprinkle the slivered almonds over the salad.

Serves: 4

This refreshing salad has a definite bite to it. To spruce it up and make more servings add some chunked cantaloupe, honey dew melon and kiwi.

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Filed Under: Soups and Salads Tagged With: , , , , ,

Minty Orange Pasta Salad

March 8, 2009 By The Recipe Mom Leave a Comment
Orange blossom and oranges. Taken by Ellen Lev...
Image via Wikipedia

What You Need:

1 (8 oz.) box campanelle pasta
1 lb. fresh asparagus spears, sliced
1/2 C green onions, sliced thin
1/3 C fresh mint, chopped
1/3 C feta cheese, crumbled
3 large navel oranges, peeled and white pith removed
2 T olive oil
1 T cider vinegar
1/2 t salt
1/4 t pepper

How to Cook It:

Cook the pasta as directed on the box.
Add het asparagus spears to the pasta during the last 2 minutes of cooking time.
Drain, rinse under cold water being sure to drain well again.
Place the pasta and asparagus into a large serving bowl.
Fold in the green onions.
Add the mint and the cheese and toss until well blended.
Cut two of the oranges in half lengthwise.
Slice each half of the oranges crosswise then add them to the pasta.
Toss again to combine the orange slices well.
Shred 2 t of the orange peel and place in a shaker jar.
Squeeze 2 T of juice from the remaining orange into the jar.
Pour the olive oil and vinegar into the jar.
Sprinkle the salt and pepper into the mixture.
Shake well to combine the ingredients together.
Pour the dressing over the entire salad then toss to coat the salad mixture well.
Cover the salad and refrigerate from 1 hour to overnight.
Toss the salad again just before serving.

Serves: 10

Campanelle pasta is delicate yet sturdy pasta that is shaped like a cone with ruffles. This pasta can be found in most supermarkets. Most any type of citrus fruit such as limes, lemons or grapefruit can be used in this recipe. Try them all and see which one you like the best. The asparagus is optional.

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Roasted Lemon Rosemary Herbed Turkey

December 30, 2008 By The Recipe Mom Leave a Comment
William Woodville: „Medical botany“, London, J...

Image via Wikipedia

What You Need:

2 tbsp. oil from a jar of oil packed sun dried tomatoes, divided
4 tsp. fresh rosemary, chopped
1 tbsp. garlic, minced
2 tsp. lemon peel, grated
1 (12 lb.) whole turkey, thawed
3 (14 oz.) cans chicken broth, divided
1 large onion, cut into wedges, divided
6 oil packed sun dried tomatoes, chopped and divided
1/4 tsp. salt
1/4 tsp. pepper
1 lemon, quartered
3 garlic cloves, crushed

How to Make It:

Place 2 tbsp of the oil from the tomatoes into a mixing bowl.
Add the rosemary, minced garlic and lemon peel.
Use your hands to loosen the skin of the turkey over the breast area.
Rub the oil mixture under the skin and over the flesh of the turkey.
Place the turkey in the refrigerator for 1 hour.
Place 1 C of the broth, half of the onion wedges and half of the sun dried tomatoes in the bottom of a roasting pan.
Place a rack that has been sprayed with a non stick cooking spray into the pan.
Bring the oven temperature to 350 degrees.
Rub the turkey with the remaining 1 tbsp of oil.
Sprinkle the salt and pepper over the entire turkey.
Place the turkey on the rack in the roasting pan.
Squeeze the lemon over the turkey and then place them in the turkey cavity.
Add the remaining onion, tomatoes and crush garlic in with the lemons.
Place a foil tent over the breast area of the turkey.
Roast 1 hour and then remove the foil.
Pour the remaining broth into the bottom of the pan and return the turkey to the oven.
Roast an additional 2 hours or until the internal temperature of the thigh reaches 180 degrees.
Allow the turkey to rest 25 minutes before carving.

Serves 12

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Filed Under: Poultry, Uncategorized Tagged With: , , , , ,

Spice Roasted Turkey Breast with Vegetables

November 26, 2008 By The Recipe Mom 1 Comment

What You Need:

1 C reduced sodium chicken broth
1/4 C dry white wine
1/4 C lemon juice
6 cloves of garlic, unpeeled
1 (10 oz.) bag whole petite onions, frozen
2 tsp. rosemary, crushed
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. fennel seeds, crushed
1 tsp. pepper, divided
6 plum tomatoes, quartered
1 (9 oz.) box artichoke hearts, slightly thawed
1 (10 oz.) pkg. asparagus spears, slightly thawed
1 (3 1/4 oz.) can pitted black olives, drained
3 tbsp. olive oil
1 tsp. salt
1 (5 lb.) turkey breast bone in, thawed

How to Make It:

Bring the oven temperature up to 325 degrees.
Pour the broth, wine and lemon juice in a large baking pan.
Add the garlic and onions.
Sprinkle in the rosemary, thyme, kosher salt, fennel seeds and 1/4 tsp. pepper.
Cover the pan tightly with foil , place in the oven and roast for 18 minutes.
Remove the pan and add the tomatoes, artichoke hearts, asparagus and olives to the pan.
Rub the oil over the entire turkey breast.
Sprinkle the turkey with the remaining pepper and the salt.
Place the turkey breast side down on top of the vegetables in the pan.
Recover with the foil and roast 1 hour basting occasionally.
Remove the foil, baste and continue roasting 1 hour.
Be sure to baste the turkey again after 30 minutes.
The turkey breast is done when the internal temperature reaches 170 degrees.
Remove the turkey breast from the pan and allow standing 15 minutes before carving.

Serves 5

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