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08-27-09 

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Hi Everyone!
I hope you enjoy the recipes!

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Index
1. Yam Pecan Biscuits
2. Yogurt, Berries and Pecans on Crispbread
3. Zatarain's Carnival Jambalaya
4. Zesty Shrimp and Orange Fajitas With Whole Wheat Tortillas
5. Zuccotto Frangelico Recipe
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1. Yam Pecan Biscuits 

Ingredients
1 medium sweet potato (yam) or 1 (15-ounce) can sweet potatoes, drained and mashed
3 cups all-purpose baking mix
2 tablespoons sugar
1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg
1/3 cup chopped pecans
3/4 cup skim milk
1 teaspoon vanilla

Preparation


Place fresh* sweet potato and water (enough to cover tops of sweet potatoes) in microwave-safe dish; cover and microwave about 3 to 4 minutes until done; drain, peel and mash.
Preheat oven to 450°F. In large bowl, combine baking mix, sugar, cinnamon, nutmeg and pecans. Add yams, milk and vanilla, mixing until well combined. Roll on floured surface to 1-inch thick.
Cut with 2-inch cutter or glass and place on baking sheet. Bake 10 to 12 minutes or until golden.



Serves

Makes 1 1/2 dozen biscuits.

Notes, Tips & Suggestions

*Canned sweet potatoes are precooked
For another way to enjoy these biscuits, cut yam pecan biscuits in half, spread with honey-mustard sauce and place sliced ham inside.

Source Louisiana Sweet Potato CommissionNational Pork BoardGeorgia Pecan Commission
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2. Yogurt, Berries and Pecans on Crispbread 

Ingredients
3 pieces Wasa Multi Grain Crispbread (may substitute any variety)
1/3 cup low-fat vanilla or plain yogurt
1/4 cup raspberries
1/4 cup blueberries

1/4 cup blackberries
1/3 cup pecans, slightly chopped
Fresh mint leaves to garnish


Preparation



SPREAD yogurt on crispbread. Top with equal amounts of berries and pecans.
GARNISH with fresh mint if desired.
STORE remaining ingredients in refrigerator 4 to 5 days.


Preparation Time
10 minutes


Serves

Serves 3

Notes, Tips & Suggestions

TIP: Substitute your favorite berries and nuts or your favorite yogurt.

Source Wasa Crispbread
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3. Zatarain's Carnival Jambalaya 

Ingredients


5 cups water
1/4 cup oil (optional)
2 packages Zatarain's Jambalaya Mix
1 pound boneless skinless chicken breasts, cubed
1 pound smoked sausage, sliced 1/4-inch thick
1/2 cup sliced green onions (optional)

Preparation



Bring water and oil to boil in large saucepan. Stir in rice mixes, chicken and sausage; return to boil. Reduce heat to low; cover and simmer 25 minutes or until rice is tender.
Remove from heat. Let stand 5 minutes. Sprinkle with green onions before serving.


Preparation Time
5 minutes

Cooking Time
25 minutes


Serves

Makes 12 (1-cup) servings

Notes, Tips & Suggestions

Variation: Two cups cubed cooked ham and/or 1 pound medium shrimp, peeled, deveined and halved crosswise, may be added to rice mixture after 10 minutes of cooking time. Continue as directed.

Source Zatarain's
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4.  Zesty Shrimp and Orange Fajitas With Whole Wheat Tortillas 

Ingredients
1 cup 100% orange juice
1/4 cup fresh lime juice
1 medium onion, peeled and cut into 1/4-inch strips
2 medium red bell peppers, seeded and cut into 1/4-inch strips

2 medium yellow peppers, seeded and cut into 1/4-inch strips
3 oranges, peeled and cut into segments
1 cup fresh cilantro leaves

2 teaspoons ground cumin
2 teaspoons ancho chili powder
Salt and pepper to taste

24 10- to 15-count shrimp (about 1 1/2 pounds), peeled and de-veined
2 tablespoons grapeseed or canola oil, divided
Non-stick cooking spray

12 6- to 8-inch whole wheat tortillas
Large cloth napkin or dish towel to keep tortillas warm



Preparation

Combine all ingredients, except shrimp and oil, in medium mixing bowl. Season with salt and pepper. Toss shrimp into marinade and refrigerate 2 hours.
To cook, remove shrimp from marinade and let drain 5 minutes. Drain vegetables from marinade through large colander over saucepot. Bring reserved marinade liquid to boil, then reduce heat and simmer 5 minutes; set aside.
Heat large cast-iron skillet over medium-high heat. Add half of oil to skillet. Add shrimp and sauté until lightly browned and cooked through. Remove shrimp from skillet and keep warm. Add other half of oil to skillet, followed by drained vegetables. Cook until onions are translucent, about 5 minutes. Turn heat up to high and spread vegetables evenly throughout skillet.
Vegetables will start to brown on bottom of skillet. Arrange shrimp over vegetables and add reserved marinade.
Heat large skillet over medium-high heat. Lightly spray one side of each tortilla with non-stick cooking spray. Place tortilla, sprayed-side down, into hot skillet. Cook until tortilla begins to expand, about 1 minute, then flip and cook another minute. Place tortilla on large napkin. Repeat until all tortillas are cooked. Stack tortillas as cooked, then wrap with napkin and place on serving plate.
Serve immediately with side of your favorite guacamole and plate of warmed whole wheat tortillas.


Preparation Time
30 minutes

Total Time
2 1/2 hours (2 for marinating)

Nutrients per serving:
Calories: 500     Total Fat: 12g
Cholesterol:     Protein: 28g
Carbohydrates: 67g     Sodium: 607mg


Serves

Makes 6 (14 1/2-ounce) servings

Notes, Tips & Suggestions

Analysis from Genesis R&D by ESHA Research, Inc.

Source Florida Department of Citrus
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5. Zuccotto Frangelico Recipe

This heavenly dessert will bring a smile to your face.

From "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:


1 cup blanched hazelnuts

5 ounces semisweet chocolate chips

1 (10-ounce) pound cake

6 tablespoons Frangelico

2 cups heavy cream, cold

3/4 cup powdered sugar

Whipped cream, to garnish

TO PREPARE:

Toast hazelnuts in a 400 degree oven for about 5 minutes.  (If blanched hazelnuts are not available, toast with skins on, then rub with a dry dish towel to remove; some skins may remain.)  Cool and chop.  Chop 3 ounces of chocolate chips and combine with nuts.  Set mixture aside.

Line a 1-1/2 to 2-quart round-bottomed bowl with a damp layer of cheesecloth or with plastic wrap (spray plastic wrap with nonstick cooking spray after lining bowl).  Cut several 3/8-inch thick slices from pound cake, then halve each slice diagonally to form 2 triangles.  Moisten each triangle on 1 side with Frangelico and lightly press, dry-side down, against lining of bowl (narrow end of triangle should point down).  Cover interior of bowl with cake, filling in "holes" with smaller pieces.  Reserve uncut portion of cake.

Melt remaining 2 ounces chocolate chips.  In a well-chilled bowl, whip cream and sugar until stiff.  Stir in reserved chocolate chip-nut mixture.  Divide whipped cream mixture and spread 1/2 evenly over entire cake surface in bowl.  Fold melted chocolate into remaining 1/2 and spoon mixture into bowl (completely fill cavity).  Level off surface of bowl contents, trimming away any protruding cake.  Slice additional pieces from remaining pound cake, moisten with Frangelico, and use, liqueur-side down, to seal off top of bowl.  Trim edges to make them round.  Cover bowl with plastic wrap and refrigerate overnight or up to 2 days.

When ready to serve, uncover, place a flat serving dish over the top and turn upside down.  Lift off bowl and carefully remove cheesecloth.  Serve chilled, garnished with additional whipped cream if desired.

SERVES:  6 - 8

 

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