© 2010 Mi Cosina

Rose Napkin

noreply@blogger.com (Lisa C.) — Wed, 21 Mar 2012 01:08:00 +0000

Found @ Martha Stewart

Lisa C. . . . .

noreply@blogger.com (Lisa C.) — Wed, 21 Mar 2012 01:03:00 +0000

Found @ Napkin Folding Guide

Lisa C. . . . .

Diamond Pouch Napkin Folding

noreply@blogger.com (Lisa C.) — Wed, 21 Mar 2012 01:00:00 +0000

Found @ Holiday Folding Guide

Lisa C. . . . .

noreply@blogger.com (Lisa C.) — Wed, 21 Mar 2012 00:51:00 +0000

Found @ Napkin Folding Secrets

Lisa C. . . . .

Rosebud Napkin Folding

noreply@blogger.com (Lisa C.) — Wed, 21 Mar 2012 00:40:00 +0000

Found @ Collect In Texas Gal

Lisa C. . . . .

Sticky Baked Wings

noreply@blogger.com (Lisa C.) — Sat, 01 Oct 2011 12:04:00 +0000

Ingredients

3 pounds chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 clove garlic, minced
salt and pepper to taste

Directions

Preheat oven to 375 degrees F (190 degrees C).
Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
Bake in preheated oven for one hour, or until sauce is caramelized.

Lisa C. . . . .

Napkin Bow

noreply@blogger.com (Lisa C.) — Fri, 30 Sep 2011 01:05:00 +0000

Found @ Martha Stewart Wedding

Lisa C. . . . .

General Tsao Chicken

noreply@blogger.com (Lisa C.) — Fri, 23 Sep 2011 23:57:00 +0000

Ingredients:

Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth

Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers

Directions:

Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Lisa C. . . . .

Turkey Meatloaf

noreply@blogger.com (Lisa C.) — Fri, 16 Sep 2011 11:58:00 +0000

Ingredients

3 cups chopped yellow onions
2 tablespoons good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl.
Mix well and shape into a loaf on an ungreased sheet pan.
Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.

**A pan of hot water in the oven under the meatloaf will keep the top from cracking.
**I also like to make them in muffin tins.. The gremlins love them and the leftovers freeze easier.. (Who doesn't LOVE individual servings..

Lisa C. . . . .

Sesame Chicken

noreply@blogger.com (Lisa C.) — Thu, 02 Jun 2011 23:56:00 +0000

Ingredients:

3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying

Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

Lisa C. . . . .

Grilled Asian Wings

noreply@blogger.com (Lisa C.) — Fri, 27 May 2011 00:00:00 +0000

Ingredients:

24 chicken wings

Marinade:

1 Tbsp fresh ginger, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, chopped
2 Tbsp brown sugar
6 Tbsp soy sauce
4 Tbsp sesame oil

Directions:

1. Combine the marinade ingredients and stir to blend. Reserve a small amount to use for basting.

2. Place wings in the rest of the marinade and turn to coat them.
Cover and refrigerate for at least 2 hours, turning the wings several times.

3. Remove wings from marinade and grill them at medium heat, basting often with the reserved marinade.

Cook thoroughly for about 20 minutes or until the meat is tender.

Lisa C. . . . .

Crusty French Bread

noreply@blogger.com (Lisa C.) — Fri, 22 Apr 2011 00:55:00 +0000

Ingredients:

2 cups very warm water
1 packet yeast
2 tablespoons sugar
1 1/2 teaspoon salt
3-4 cups flour

Directions:

Preheat the oven to 425 degrees.
In a large bowl, whisk together the warm water, yeast, and sugar.
Set the bowl on top of your preheating oven for ten minutes.
Stir in the salt and add the flour a half-cup at a time, until the dough becomes soft but not sticky. Knead the dough until elastic.
Cut the dough into four even pieces.
Roll each of them into four long, thin ropes.
Twist together two of the ropes to form one loaf.
Twist the other two ropes together to form a second loaf.
Transfer both onto a large baking sheet lined with parchment paper.
You can now bake the loaf right away (if you’re in a hurry) or allow it to rise for an additional 15-30 minutes on top of your warm oven.

Tip: Fill a large bowl with 3-4 cups of ice. Open your hot oven and place the baking sheet with the baguettes inside, then toss the ice cubes on the bottom of the oven and quickly shut the door. Do NOT open your oven for 15 minutes. Bake until golden brown, about 15-18 minutes.

Lisa C. . . . .

Honey Lemon Cough Drops

noreply@blogger.com (Lisa C.) — Tue, 19 Apr 2011 00:34:00 +0000

Thanks to Hearts Hands and Home

Ingredients:

2 C. sugar
1/2 C. honey
3/4 C. water
juice of 1/2 lemon
1-2 Zinc tablets, crushed (optional)
1-2 Vitamin C tablets, crushed (optional)

Directions:

Butter an 8"x8" pan. Set aside.

Place sugar, honey and water in medium saucepan. Place pan over medium heat. Cook and stir until mixture boils, stirring constantly to dissolve the sugar.

Turn the heat down to med.-low and continue to lightly boil , stirring occasionally until a candy thermometer reads 285 degrees (soft crack). Approx. 20 minutes total.

Remove from heat, stir in lemon juice. Add zinc and Vitamin C (if desired), letting mixture cool for 1-2 minutes.

Pour into prepared pan. Cool for 10 minutes, score top of mixture. If not cool enough to score, wait a few minutes and try again.

Cool completely. Break into pieces using score lines.

You can wrap pieces individually or store in a baggie or other container until ready to use.

Store in a cool dark place.

Lisa C. . . . .

Stuffed Shells

noreply@blogger.com (Lisa C.) — Mon, 18 Apr 2011 01:37:00 +0000

Ingredients

Salt
8 pieces jumbo pasta shells
1 1/2 pounds ricotta cheese (can use reduced fat or skim)
1 white onion, finely chopped
1 pound mozzarella, grated
1/2 cup fresh grated Parmigiano-Reggiano
6 leaves fresh basil, torn
1 cup shredded Asiago
1/4 cup chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
3 cloves garlic, Crushed
1 can (28 ounces) crushed tomatoes
Freshly ground black pepper
1 Egg Beaten

Directions

Preheat oven to 450 degrees F.

Pasta:

Bring a large pot of salted water to a boil.
Add pasta and cook according to the directions on the package for Al Dente. Drain pasta and cool.

Filling:

Combine ricotta, with 1/2 of the other cheeses (Mozzarella, Asiago, and Parmasiano.) Add parsley salt, pepper, and egg to the cheeses and stir to combine.

Sauce:

Over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper ( I like to add a little red pepper flakes for an extra kick).
Simmer sauce 5 minutes and stir in basil leave.
* If you have a little Marinara Sauce or prefer Meat sauce, that can ALSO be used.

Assemble:

Pour a little sauce into the bottom of a shallow medium sized casserole dish.
Fill shells with filling and arrange them seam side.
Top shells with remaining sauce and remaining cheeses.
Cook 6 to 8 minutes uncovered, to melt cheeses , or till you see the sauce bubble.

**Feel free to get inventive with these. I have added spinach, ham, to the cheese filling, filled with meat, added a layer of sliced Italian sausage to the bottom of the pan, etc. Get creative, and ENJOY!!! (BTW. They freeze WONDERFULLY, I usually make two or three pans and freeze for later..)

Lisa C. . . . .

Tips for Cleaning Linens

noreply@blogger.com (Lisa C.) — Fri, 15 Apr 2011 00:54:00 +0000

Found @ Colorado Lady

Lisa C. . . . .

Italian Bread Dip

noreply@blogger.com (Lisa C.) — Tue, 12 Apr 2011 00:45:00 +0000

Ingredients:

4 fresh garlic cloves
1 tablespoon crushed red pepper
1 teaspoon peppercorns
1 small bunch fresh oregano
1 small sprig fresh rosemary
1 cup fresh basil
1 tablespoon dried parsley
1/4 cup Parmesan cheese

Fresh ground sea salt to taste

Directions:

Place all ingredients together in a small food processor.
Pulse in the food processor until the mixture becomes well mixed.
Sprinkle a bit of the mix onto a small plate.
Drizzle olive oil over the mix.
Dip big pieces of fresh bread into the oil mixture.

Lisa C. . . . .

Chicken Teriyaki

noreply@blogger.com (Lisa C.) — Fri, 08 Apr 2011 23:58:00 +0000

Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

Garnish with scallion fan.

Lisa C. . . . .

Stromboli

noreply@blogger.com (Lisa C.) — Wed, 06 Apr 2011 23:52:00 +0000

Ingredients

2/3 c shredded part-skim mozzarella cheese .
3 oz turkey pepperoni .
2 roasted red peppers, sliced .
3 oz prosciutto ham .
1 (10 oz) can put in the fridge pizza dough

Directions

Preheat oven to 375 and spray a cookie sheet with nonstick spray.
On a lightly floured surface, press pizza dough into a 9x12 rectangle.
Top with mozzarella, leaving a 1/2 to 1 inch border.
Top with prosciutto, pepperoni & sliced roasted red peppers.
Roll up jelly-roll style, seal the edges & place seam-side down on the baking sheet.
Bake at 375 for about 25 mins or until golden.
Serve with a side of warm marinara sauce for dipping.

** Again creativity is the key... I've made mine with mini meatballs instead of prosciutto and peperoni, I've also made it with cubed ham and cheddar.. Yummmmm ... You know your guests, and what they're into..

Enjoy

Lisa C. . . . .

Spanish Croquetas

noreply@blogger.com (Lisa C.) — Thu, 24 Mar 2011 23:55:00 +0000

Ingredients:

1tsp spoon of olive oil
2 tsp spoons of flour
1cup of milk
1 Egg
1/4 cup of bread crumbs
Nutmeg
5 oz of ham, cut into small pieces (or ground)
Salt

Directions:

Put the oil in a frying pan and warm it.
Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil.
Stir with a wooden spoon until it becomes a paste.
Place the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even.
Add the nutmeg, a pinch of salt and the ham.
Cook in the pan until the mixture is stiff, continuously stirring.
Spoon mixture into a bowl and let it cool.
Beat the egg.
Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval).
Dip each croqueta into the beaten egg and then dip it into the breadcrumbs.
Place each croqueta separately on a plate.
Fry the croquetas in a pan with enough oil to cover them until they are golden brown and crispy.
Serve straight away.

Lisa C. . . . .

Guilt Free O Rings

noreply@blogger.com (Lisa C.) — Sun, 20 Mar 2011 23:53:00 +0000

Ingredients:

1 large onion

1/4 cup original Egg Beaters**

1/2 cup crushed Fiber One

Directions:

Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish. One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!

Thanks Hungry Girl for the recipe

Lisa C. . . . .

WonTon Soup

noreply@blogger.com (Lisa C.) — Fri, 18 Mar 2011 23:58:00 +0000

Ingredients:

½ lb. ground chicken, veal or lean pork
2 green onions, finely chopped
2 tsp. grated fresh ginger root
1 tsp. cornstarch (corn flour)
1 tsp. lite soy sauce
6 drops hot pepper sauce
18 wonton wrappers

Broth

4 cups chicken broth
2 tsp. lite soy sauce
1 tsp. sesame oil
¼ tsp. hot chili paste
Salt and freshly ground black pepper
1 cup shredded fresh spinach or watercress
1 green onion, thinly sliced

Directions:

Wontons: In bowl, combine ground chicken, green onions, ginger root, cornstarch, soy sauce and hot pepper sauce; mix until well blended. Lay wonton wrappers on work surface. Place spoonful of ground chicken mixture in center of each one.

Moisten edges with water. Fold each wrapper in half to form triangle; press edges to seal. Arrange in steamer basket. Cover and steam over boiling water for 3 minutes.

Meanwhile, in large saucepan, combine broth, soy sauce, sesame oil, and hot chili paste. Bring to boil. Season to taste with salt and pepper.

Just before serving, stir in spinach until wilted.

Place 3 wontons in each bowl. Ladle soup over top.
Garnish with green onions.

Lisa C. . . . .

Baked Cornmeal Empanadas

noreply@blogger.com (Lisa C.) — Tue, 15 Mar 2011 20:19:00 +0000

Ingredients:

2 cups precooked yellow cornmeal (masarepa)
3 cups hot water (almost boiling)
1 tablespoon sazon goya with azafran (3 packets) (optional but soooo worth it )
1/2 teaspoon salt
Beef Filling

Directions:

Measure the masarepa into a large bowl, add the sazon, and salt and mix well;
add the water and mix to form a dough (it will be a little wet and rubbery); let stand while filling is prepared.
Cook your Beef filling.
Preheat Oven to 400〫

Break off golf ball sized sections of dough (1.5 oz) and roll in your hands into a ball; place between plastic wrap and flatten with the heel of your palm into a 6 inch disc.
Peel away plastic from top only and scoop plastic and disc into your palm; place a heaping tablespoon of filling in center then fold disc and pinch closed; slightly flatten to distribute filling.
Bake on greased baking sheet 25-30 minutes at 400F. until lightly browned.

Mexicali Burger Wrap

noreply@blogger.com (Lisa C.) — Sat, 12 Mar 2011 18:54:00 +0000

Ingredients

1 small jalapeno finely chopped
2 eggs, lightly beaten
1/3 cup salsa
1/4 cup finely chopped onion
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
2 pounds ground beef
3/4 cup finely crushed corn chips
8 flour tortillas (10 inches), warmed

Directions

In a large bowl, combine the first seven ingredients. Crumble beef and chips over mixture; mix well. Shape into eight patties.
Grill, over medium heat
Wrap burgers and desired toppings in tortillas.

Top with...

Guacamole
Shredded cheddar cheese
Shredded lettuce
Pico De Gallo
Sour cream
Jalapenos
All of the above... YUM!!

Chocolate Pudding Pie

noreply@blogger.com (Lisa C.) — Wed, 09 Mar 2011 19:35:00 +0000

Ingredients:

1 Pie Crust
1 3.4 oz pkg Vanilla instant pudding pie filling
1 3.9 oz pkg chocolate instant pudding and pie filling
1 cup milk
1/4 tsp cinnamon
1/4 tsp nutmeg
1 pt. Vanilla ice-cream softened
Whipped topping
1 square semi-sweet chocolate

Directions:

Prepare Pie Crust.
Blend pudding mixes and milk
Fold in spices and ice-cream.
Spoon mixture into prepared pie crust and freeze for at least 4 hours.
Decorate: Top with Whipped topping Dollops and shaved chocolate curls.

Turkey meatballs

noreply@blogger.com (Lisa C.) — Mon, 07 Mar 2011 02:41:00 +0000

Ingredients

1 small onion, grated
3 garlic cloves, minced
1 large egg
1/4 cup dried bread crumbs
1/4 cup chopped fresh Italian parsley leaves
1/4 cup chopped fresh Cilantro
1/4 cup grated Parmesan
1/4 cup grated Pecorino Romano
1 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground dark turkey meat
3 tablespoons olive oil
26 ounces Marinara Sauce, or store-bought marinara sauce.

Directions

Add the onion, garlic, egg, bread crumbs, cilantro, parsley, Parmesan, Pecorino, salt and pepper to a large bowl and blend. Mix in the turkey. Shape the turkey mixture into 1 1/4-inch-diameter meatballs. Place on a large plate or baking sheet.

Heat the oil in a heavy large frying pan over medium-high heat. Add the meatballs and saute until browned on all sides, about 5 minutes. Turn off heat. Transfer the meatballs to a plate. Pour off any excess oil. Add the marinara sauce, about 3 cups. Return all the meatballs to the pan. Turn the heat to medium-low and simmer until the sauce thickens slightly and the flavors blend, 15 to 20 minutes. Season the sauce, to taste, with salt and pepper.