Cooking Recipes

Citrus Swordfish With Citrus Salsa Recipe

Ingredients <br>- 1 orange, peeled, sectioned, and cut into bite-size <br>- 1/2 cup canned pineapple chunks, undrained <br>- 1/4 cup diced fresh mango <br>- 2 jalapeno peppers, seeded and minced <br>- 3 tablespoons orange juice <br>- 1 tablespoon diced red bell pepper <br>- 2 teaspoons white sugar <br>- 1 tablespoon chopped fresh cilantro <br>- 1/2 cup fresh orange juice <br>- 1 tablespoon olive oil <br>- 1/4 teaspoon cayenne pepper <br>- 1 tablespoon pineapple juice concentrate, thawed <br>- 1 1/2 pounds swordfish steaks <br><p></p>Directions <br>step 1: Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered. <br>step 2: In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes. <br>step 3: Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high. <br>step 4: Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa. <br>

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Poke Cake III Recipe

Ingredients <br>- 1 (18.25 ounce) package white cake mix <br>- 1 (3 ounce) package fruit flavored Jell-O® mix <br>- 1 cup boiling water <br>- 1 (21 ounce) can cherry pie filling <br>- 1 (16 ounce) container frozen whipped topping, thawed <br><p></p>Directions <br>step 1: Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake with a fork. Holes should be at 1 inch intervals. <br>step 2: While the cake cools, combine the gelatin with boiling water. Pour gelatin mixture over the cake. Top with the cherry pie filling, then cover with whipped topping. Refrigerate cake for one hour before serving. <br>

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Whole Wheat Snickerdoodles II Recipe

Ingredients <br>- 1 ½ cups white sugar <br>- 1 cup butter, softened <br>- 1 egg <br>- 1 egg white <br>- 1 ½ cups whole wheat flour <br>- 1 ¼ cups all-purpose flour <br>- 1 teaspoon baking soda <br>- ¼ teaspoon salt <br>- 2 tablespoons white sugar <br>- 2 teaspoons ground cinnamon <br><p></p>Directions <br>step 1: In a mixing bowl, cream sugar and butter or margarine until fluffy. Add egg and egg white; beat well. Stir together flours, soda, and salt; beat into creamed mixture. <br>step 2: In a small bowl, combine 2 tablespoons sugar and cinnamon. Shape dough into walnut sized balls, and roll in cinnamon sugar. Place 2 inches apart on ungreased baking sheets. <br>step 3: Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Cookies will puff up and flatten as they bake. Cool on wire racks. <br>

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No-Cook Spaghetti Sauce Recipe

Ingredients <br>- 12 plum tomatoes, finely chopped <br>- 3 cloves garlic, minced <br>- 1 medium red bell pepper, seeded and chopped <br>- 20 fresh basil leaves, torn <br>- 1/2 cup olive oil <br>- 1 teaspoon salt <br>- black pepper to taste <br>- 1 (16 ounce) package dry pasta of your choice <br><p></p>Directions <br>step 1: In a large bowl, stir together the tomatoes, garlic, red pepper, and basil. Drizzle with olive oil, and season with salt and pepper. Mix well, and let stand for at least one hour at room temperature to blend the flavors. <br>step 2: Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 minutes. Drain, and serve topped with sauce. <br>

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Sara's Spanish Omelet Recipe

Ingredients <br>- 2 teaspoons butter <br>- 1 tablespoon diced green bell pepper <br>- 2 tablespoons minced onion <br>- 1 (8 ounce) can tomato sauce <br>- 2 teaspoons white sugar <br>- 1 teaspoon Worcestershire sauce <br>- 1 pinch ground cayenne pepper <br>- 8 eggs <br>- 3 tablespoons milk <br>- salt and pepper to taste <br><p></p>Directions <br>step 1: In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion; saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes. <br>step 2: While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet. <br>

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