Healthy Food Recipes

Basque Salad

2006-02-15T13:10:00.000-08:00

Ingredients:

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced

Dressing:

1/3 cup red wine vinegar
3/4 cup extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
chopped fresh parsley

Preparation:

In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.

Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Bon appetite

Asian Tuna Patties

2006-02-13T12:08:00.000-08:00

A delicious, fast, and different way to eat tuna. Everyone who has tried this has asked for the recipe.

Ingredients:

2 (6 ounce) cans tuna, drained and flaked
1 egg, beaten
3/4 cup dry bread crumbs
3 green onions, minced
1 clove garlic, peeled and minced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
1 tablespoon ketchup
1 teaspoon sesame oil
1 teaspoon black pepper
1/2 cup cornmeal
2 tablespoons vegetable oil

Preparation:

In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture. Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.

Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.

Bon appetite

American-Italian Pasta Salad

2006-02-12T13:37:00.000-08:00

Garden veggies with fusilli pasta, Italian Parsley, Genoa salami and creamy Italian dressing makes for a pasta salad that will be a favorite at your next picnic or pot-luck.

Ingredients:

1 (16 ounce) package fusilli pasta
1 cup frozen petite peas, thawed
2 (2 ounce) cans sliced black olives
1 cup cubed Genoa salami
3/4 cup chopped green onions
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1 (.7 ounce) package dry Italian-style salad dressing mix
1 cup mayonnaise
1 cup sour cream
2 tablespoons milk

Preparation:

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

In a medium bowl combine mayonnaise, sour cream, milk and Italian dressing mix. Whisk together until smooth, set aside.

In a large salad bowl combine cooked and cooled pasta, peas, olives, salami, green onions, celery and parsley. Mix in dressing last, reserving 1/2 cup. Let sit over night in fridge. Stir before serving. Add extra dressing if pasta appears dry.

Bon appetite

Gourmet Tuna Salad

2006-02-11T13:59:00.000-08:00

The combination of green olives, almonds and capers in addition to the usual ingredients in tuna salad makes this recipe exceptionally good.

Ingredients:

1 (12 ounce) can albacore tuna in water, drained and flaked
2 green onions, chopped
1 stalk celery, diced
1/4 cup pimento-stuffed green olives, chopped
2 tablespoons capers, chopped
1/4 cup blanched slivered almonds
1 dash Worcestershire sauce
1/2 cup mayonnaise
1/4 cup sour cream

Preparation:

In a mixing bowl, combine tuna, green onions, celery, green olives, capers and almonds.

In a small bowl, whisk together mayonnaise, sour cream and Worcestershire sauce.

Blend together dressing and tuna mixture. Serve on bed of lettuce or with croissant as a tuna salad sandwich.

Bon appetite

Romanov Russian Black Bread

2006-02-09T13:45:00.000-08:00

Delicious traditional Russian black bread.
Original recipe yield: 1 - (2 pound) loaf

Ingredients:

1 cup warm water (110 degrees F/45 degrees C)
1/3 cup dark corn syrup
2 (.25 ounce) envelopes active dry yeast
2 teaspoons salt
5 cups dark rye flour, or as needed

Preparation:

In a medium bowl, stir together the warm water and corn syrup. Sprinkle the yeast over the top, and let stand until foamy, about 5 minutes.

Add 2 1/2 cups of the rye flour to the yeast mixture, and beat until smooth. Stir in the salt. Set bowl in a warm place, and cover with a cloth or towel. Let rise for 30 minutes.

Stir in more flour 1/2 cup at a time, until the dough is stiff. Turn the dough out onto a floured surface and knead in more flour by hand as needed to form a stiff but slightly sticky dough. You may use less or more flour. Form dough into a ball. Clean the mixing bowl, and lightly grease it. Place the dough in the bowl, and cover with a towel. Place in a warm place to rise until doubled. This may take as long as 2 hours.

Turn the risen dough out onto a floured surface, and press out the air bubbles. Roll dough into a loaf, and place into a greased 9x5 inch loaf pan. Turn the loaf so that the seam is on the bottom. Cover the pan with plastic wrap, and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from loaf pan.

Bake for 30 to 35 minutes in the preheated oven, or until the loaf sounds hollow when tapped on the bottom. Bread will not brown very much.

Bon appetite

Bean and Meat Soup

2006-02-08T11:52:00.000-08:00

A little recipe I made for my family. They loved it! I hope you do, too! Serve with a nice slice of French bread.

Original recipe yield: 6 servings.

Ingredients:

2 tablespoons vegetable oil
1/2 pound bacon, chopped
1/2 pound sliced deli turkey meat, torn into pieces
1 onion, sliced
1 (14.25 ounce) can tomato puree
1 tablespoon brown sugar
1 teaspoon prepared mustard
1 pinch salt
1 pinch ground black pepper
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed

preparation:

Heat the oil in a large pot over medium heat, and cook the bacon, turkey, and onion until bacon is evenly brown and onion is tender.

Mix the tomato puree, brown sugar, and mustard into the pot. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally.

Mix the kidney beans and cannellini beans into the soup. Add water to keep the ingredients covered, if needed. Continue to cook, stirring occasionally, until beans are heated through.

Bon appetite

Shieldzini

2006-02-07T11:56:00.000-08:00

Sheildzini is a Japanese cucumber salad. It is very simple to put together, and very delicious. Do not prepare too far in advance as cucumbers become soggy. If the skins are tough or bitter, peel the cucumbers before preparing salad.

Original recipe yield: 8 servings.

Ingredients:

3 cucumbers
1 teaspoon salt
1 tablespoon vegetable oil
2 teaspoons white sugar
3 tablespoons rice wine vinegar
3 tablespoons soy sauce

Preparation:

Cut cucumbers lengthwise, scoop out seeds with a spoon, and slice cucumbers into bite-sized pieces. Transfer to a salad bowl.

In a small bowl, mix together salt, oil, sugar, rice wine vinegar, and soy sauce. Pour over cucumbers, and gently toss. Refrigerate several hours before serving, tossing every now and then.

Bon appetite

Tuna Salad With Fresh Dill

2006-02-04T12:41:00.000-08:00

An easy to make tuna salad. Can be served inside of hollowed out tomatoes or papayas.
Original recipe yield: 5 servings

Ingredients:

1 (6 ounce) can tuna
1/4 cup diced celery
1/4 cup chopped fresh dill weed
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced green onion
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1/2 teaspoon prepared Dijon-style mustard

Preparation

In a small bowl, mash tuna with juices from can. Add celery, dill, parsley, chives, mayonnaise, yogurt, and mustard; mix well.

Bon appetite

Delicious Potato Salad Bake

2006-01-31T11:58:00.000-08:00

This is a wonderful, easy to make warm potato salad served at barbecues. You can use either Cheddar or mozzarella cheese in this healthy recipe.

Original recipe yield: 6 servings.

Ingredients:

8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste

Preparation:

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.

Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.

Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

Bon appetite

Asian Pear Salad

2006-01-30T13:20:00.000-08:00

Ingredients:

2 Asian pears, peeled, cored and chopped
1/2 shallot, minced
1 1/4 teaspoons diced fresh ginger
1 cup water
1/2 vanilla bean stick, scored in half
1 1/2 tablespoons sherry vinegar
1 tablespoon mirin
1 ounce soybean oil
Salt
Black pepper
1/4 pound baby greens
1/2 carrot, shredded (optional)

Preparation:

In a 1-quart saucepan, cook the pears with the shallot, ginger, and water over medium heat until soft. Strain and set aside to cool. Once at room temperature, puree one of the pears and strain through a sieve.

Remove the seeds from the vanilla bean and mix them into the puree. Discard the pod. Add the sherry vinegar and mirin and process in a blender or food processor. Slowly add the oil to emulsify. Season with the salt and pepper. Dice the remaining pear for garnish.

To serve, toss the baby greens well with the pear mixture. Divide among 4 serving plates and garnish with the shredded carrot (if using) and the diced pear.

Bon appetite

Beef and Broccoli

2006-01-29T04:30:00.000-08:00

Beef and Broccoli is delicious over rice or oriental noodles. A quick dinner idea! Use 1 (16 ounce) bag frozen broccoli instead of fresh broccoli if you prefer."

Original recipe yield: 4 servings.

Beef and Broccoli

Ingredients:

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets
1 (.87 ounce) package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick Gourmet Collection Cracked Black Pepper

Preparation:

In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 minutes; add in broccoli.

Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Bon appetite

American-Style Red Beans and Rice

2006-01-27T13:18:00.000-08:00

Ingredients:

1 tablespoon olive oil
1 (15 ounce) can kidney beans
1 1/2 cups tomato sauce
4 1/2 cups water, divided
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 pinch dried thyme
salt and pepper to taste
5 teaspoons adobo seasoning, divided
2 cups uncooked white rice

Preparation:

In a large saucepan combine olive oil, kidney beans, tomato sauce, 1/2 cup water, oregano, basil, thyme, salt, pepper and 2 teaspoons adobo. Simmer on low heat.

Meanwhile, bring 4 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes, or until rice is cooked and all liquid is absorbed. Stir in remaining 3 teaspoons adobo. Serve beans over the rice.

Bon appetite

Bacon and Date Appetizer

2006-01-26T12:05:00.000-08:00

An easy, quick appetizer. Dates are stuffed with almonds and wrapped in bacon!
Original recipe yield: 6 servings.

Ingredients:

1 (8 ounce) package pitted dates
4 ounces almonds
1 pound sliced bacon

Preparation:

Preheat the broiler.

Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together.

Broil 10 minutes, or until bacon is evenly brown and crisp.

Bon appetite

Baked Cheesy Veggie Chicken Pasta

2006-01-25T12:54:00.000-08:00

This is a tasty, creamy pasta dish with many different flavors to savor. Add as much or as little of the spices as you like, to suit your personal taste. It is also good made with gnocchi. Serve with a green salad and garlic bread, if desired.
Original recipe yield: 12 servings

Ingredients:

1 pound fusilli pasta
3 tablespoons olive oil
3 skinless, boneless chicken breast halves - cubed
5 small green bell peppers, chopped
3 small red bell peppers, chopped
3 small yellow bell peppers chopped
3 teaspoons soy sauce
1 cup white wine
3 teaspoons lemon juice
4 eggs
4 cups creme fraiche
1 pinch paprika
1 pinch dried oregano
1 pinch ground coriander
1 pinch ground nutmeg
salt and pepper to taste
12 ounces Cheddar cheese, shredded
11 ounces Emmentaler cheese, finely shredded
3 1/2 ounces blue cheese, crumbled (optional)
7 ounces Parmesan cheese, grated
2 cups milk

Preparation:

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.

In a large skillet over medium heat, heat oil and saute chicken for 8 to 10 minutes. Add green, red and yellow bell peppers, and continue cooking for another 5 minutes. Stir in soy sauce, wine, and lemon juice. Cover skillet, reduce heat to low, and simmer for 20 minutes.

Preheat oven to 370 degrees F (180 degrees C).

Beat the eggs in a large bowl with the creme fraiche. Season with paprika, oregano, coriander, nutmeg, and salt and pepper to taste. Mix in Cheddar cheese, Emmentaler cheese, and blue cheese. Transfer mixture to a 9x13 inch baking dish. Sprinkle Parmesan cheese on top, and pour in enough milk to make mixture moist.
Bake in preheated oven for 40 to 45 minutes, or until the top is golden brown; serve.

Bon appetite

Beef Enchiladas

2006-01-22T13:06:00.000-08:00

Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese.

Original recipe yield: 6 servings.

Ingredients:

1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.

Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.

Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.

Bake 30 minutes in the preheated oven, or until hot and bubbly.

Bon appetite

Hummus

2006-01-21T12:35:00.000-08:00

Hummus
This basic recipe for hummus is quick and easy, and it tastes great with pita bread or veggies.

Ingredients:

2 cloves garlic, peeled and crushed
2 tablespoons olive oil
1 (15 ounce) can garbanzo beans, drained, liquid reserved
1 tablespoon sesame seeds
salt and pepper to taste

Preparation:

In a medium saucepan over medium heat, cook and stir the garlic in olive oil for approximately 3 minutes, until tender.

Place garbanzo beans in a blender or food processor with approximately 1 teaspoon reserved liquid. Process until smooth. Mix in the garlic, sesame seeds, salt and pepper. Blend to desired consistency, increasing the amount of reserved garbanzo bean liquid as desired. Chill in the refrigerator until serving.

Bon appetite

Cabbage Salad

2006-01-20T12:21:00.000-08:00

An excellent low-cab salad with cabbage and carrots

Ingredients:

1/2 medium head cabbage, chopped
2 carrots, shredded
1 green onion, chopped
1/2 cup mayonnaise
salt and pepper to taste

Preparation:

In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve

Bon appetite

Bacon Ranch Pea Salad

2006-01-19T09:57:00.000-08:00

This easy salad came about in an attempt to satisfy my son who loves peas and my husband who doesn't. It has become a huge hit. You may want to double the recipe if you want any leftovers!"
Original recipe yield: 4 servings

Ingredients:
4 slices bacon
1 quart water
1 (16 ounce) package frozen green peas
1/3 cup chopped onions
1/2 cup Ranch dressing
1/2 cup shredded Cheddar cheese

Preparation:

Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble, and set aside.
Bring the water to a boil in a pot. Boil the peas 1 minute, until just tender, and drain. Cool peas under cold running water.

In a bowl, toss together bacon, peas, onion, Ranch dressing, and Cheddar cheese. Refrigerate 30 minutes or until chilled before serving.

Bon appetite

Creamy Pesto Shrimp

2006-01-17T14:14:00.000-08:00

it's also great when made with crab meat instead of the shrimp. This meal is very healthy
Original recipe yield: 8 servings.

Creamy Pesto Shrimp

Ingredients:

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

Preparation:

Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.

In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.

Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.

Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Bon appetite

Banana Tortilla Snacks

2006-01-16T13:04:00.000-08:00

ingredients:

1 (6 inch) flour tortilla
2 tablespoons peanut butter
1 tablespoon honey
1 banana
2 tablespoons raisins

Preparation:

Lay tortilla flat. Spread peanut butter and honey on tortilla. Place banana in the middle and sprinkle in the raisins. Wrap, and serve.

Bon apetite

Bacon Wrapped Barbeque Shrimp

2006-01-15T12:20:00.000-08:00

Ingredients:

16 large headless shrimp
8 slices bacon
barbeque seasoning, to taste

Preparation:

Clean and devein the shrimp, leaving the last section of the tail. Wrap with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp; the cooking time for the shrimp and the bacon is similar. If you do use mediums, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery, and a real sin!

Line a jellyroll pan (15x18x1 inch baking pan) with aluminum foil and place baking rack in pan. Place the shrimp on the rack, and sprinkle with barbecue seasoning to taste; turn and sprinkle second side. Set aside for 15 to 20 minutes while the oven preheats. The bacon will turn from creamy white to a little opaque, and the seasoning will soak in.

Preheat oven to 450 degrees F (230 degrees C).

Bake wrapped shrimp in preheated oven for 10 to 15 minutes. The bacon should be crisp, and the shrimp pink and tender. The rack keeps the shrimp from sitting in the draining bacon fat.

Bon appetite

Herbed Cream Cheese With Scallions and Tuna

2006-01-14T13:12:00.000-08:00

Herbed Creamed Cheese With Scallions and Tuna brings together three kid pleasers: tuna, cream cheese and bagels.
Original recipe yield: 4 servings.

Ingredients:

3 scallions (green onions), roughly chopped
1 teaspoon grated lemon zest (peel)
1 teaspoon dried basil
2 teaspoons lemon juice
8 ounces light cream cheese
6 ounces canned white albacore tuna, drained and broken into small chunks
Salt and pepper, to taste

Preparation:

Process scallions, zest and basil in a food processor until minced. Add lemon juice and cream cheese; pulse until combined. Transfer to a small bowl. Stir in tuna, and season with salt and pepper. Refrigerate.

Bon appetite

Calamari Salad

2006-01-13T13:32:00.001-08:00

This is a Southwestern style marinated calamari salad, which is healthy.
Original recipe yield: 8 servings.

Ingredients:

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 cup dry white wine
1 cup water
1 pound squid, cleaned and cut into rings and tentacles
1 cup chopped celery
1/2 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
1 cup jicama, peeled and shredded
1 jalapeno pepper, finely chopped

Preparation:

In a small bowl, mix the olive oil, red wine vinegar, and garlic.

In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.

In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.

Bon appetite

Calamari Salad

2006-01-13T13:32:00.000-08:00

Cheese and Tomato Fondue

2006-01-12T13:09:00.000-08:00

diabetic recipe

Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Original recipe yield: 3 cups

Ingredients:

2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded

Preparation:

In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.

Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Bon appetite

Barley and Mushrooms with Beans

2006-01-10T13:20:00.000-08:00

A healthy, simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese.
Original recipe yield: 6 servings.

Ingredients:

1 teaspoon olive oil
3 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped celery
2 cloves garlic, minced
1/2 cup uncooked barley
3 cups vegetable broth
1 (15.5 ounce) can white beans, drained

Preparation:

Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.

Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.

Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

Bon appetite

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

2006-01-09T13:41:00.000-08:00

This healthy and low-fat salad is very nice and leger.

Asparagus and Tomato Salad with Yogurt-Cheese Dressing

Ingredients:

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

Preparation:

Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.

In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

Bon appetite

Russian Black Bread

2006-01-08T11:38:00.000-08:00

Healthy bread

I have been looking for a good Russian Black Bread recipe. This one is the closest I have come. The vinegar adds a bit of a bite, but believe me, with cheese it is marvelous."
Original recipe yield: 1 1 1/2 pound loaf.

Ingredinets:

1 1/2 cups water
2 tablespoons cider vinegar
2 1/2 cups bread flour
1 cup rye flour
1 teaspoon salt
2 tablespoons margarine
2 tablespoons dark corn syrup
1 tablespoon brown sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon instant coffee granules
1 tablespoon caraway seed
1/4 teaspoon fennel seed (optional)
2 teaspoons active dry yeast

Preparation:

Place ingredients into the bread machine in order suggested by the manufacturer.

Use the whole wheat, regular crust setting.

After the baking cycle ends, remove bread from pan, place on a cake rack, and allow to cool for 1 hour before slicing.

Bon appetite

Apple Stuffed Pork Chops

2006-01-06T13:21:00.000-08:00

healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Original recipe yield: 6 chops

Ingredients:

1 tablespoon chopped onion
1/4 cup butter
3 cups fresh bread crumbs
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Bon appetite

Cold Green Bean Salad

2005-12-26T12:14:00.000-08:00

This is so simple the prep time is next to nothing. My mother served this with rare roast beef sandwiches on Sunday nights.
Original recipe yield: 8 servings.

Ingredinets:

2 (15 ounce) cans green beans, drained
1 red onion, sliced in rings
1 (16 ounce) bottle Italian-style salad dressing

Preparation:

Place beans in a serving dish. Toss with onions and salad dressing. Cover with plastic wrap, and chill for 1 hour.

Calamari in Red Wine and Tomato Sauce

2005-12-26T12:11:00.000-08:00

Italian Christmas eve favorite - use your favorite spaghetti or tomato sauce as the base. This recipe can be doubled or tripled easily. Serve as a side, appetizer, or over pasta.
Original recipe yield: 6 servings

Ingredients:

2 pounds calamari, cleaned
4 cups tomato sauce
1 cup Chianti wine
2 tablespoons fresh lemon juice
1 tablespoon olive oil
2 teaspoons chopped garlic
1 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
1 teaspoon dried basil
1/3 cup grated Romano chees

Preparation:

Separate the tentacles from the long body of the calamari, if not done already. Slice the body, or calamari tubes into rings about 1/2 to 2/3 inch thick, set aside.

In a saucepan, combine tomato sauce, red wine, lemon juice, olive oil, garlic, black pepper, cayenne pepper, basil, and cheese. Simmer on medium low for about 30 minutes to give the alcohol in the wine time to evaporate, and all the flavors time to blend.

Add the calamari to the sauce. Continue to slowly simmer for about another 20 - 30 minutes, stirring occasionally. Calamari is done when it is plump and more opaque. Do not cook on higher heat or for a longer period, as calamari is famous for becoming rubbery.

Bon appetite

All Day Apple Butter

2005-11-25T12:21:00.000-08:00

This tasty apple butter is a real slow cooker, but well worth the wait. Depending on the sweetness of the apples used, the amount of sugar may be adjusted to taste.

Ingredints:

5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Preparation:

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

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Pork in Olive Oil Marinade

2005-11-21T11:18:00.000-08:00

A light Mediterranean meal that is prepared in no time. Serve with French bread.
Original recipe yield: 4 servings.

Ingredients:
tablespoons olive oil
1 1/2 pounds pork tenderloin, cut into bite-size pieces
2 cloves garlic, minced
4 sprigs fresh cilantro, chopped

3 tablespoons olive oil
4 tablespoons red wine vinegar
2 tablespoons port wine
1 pinch salt
1 pinch black pepper
1 pinch cayenne pepper

Preparation:

Heat 2 tablespoons olive oil in a large heavy skillet over high heat. Saute pork until evenly browned, and fully cooked. Transfer to a bowl, and sprinkle with cilantro and garlic; keep warm.

In a small bowl, combine 3 tablespoons olive oil, vinegar and port. Season with salt, black pepper, and cayenne. Whisk until consistency is creamy. Stir into cooked pork, and serve immediately.

Bon appetit
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Balsamic Vinegar Potato Salad

2005-11-19T11:31:00.000-08:00

If you enjoy marinated potato salads, this recipe is for you. Definitely a delicious way to enjoy potato salad. I used roasted peppers from a jar. Just as good as fresh.
Original recipe yield: 8 servings.

Ingredients:

10 medium red potatoes, diced
1 small onion, chopped
1/2 cup diced roasted red peppers
1 (4 ounce) can sliced black olives, drained
1 (10 ounce) can quartered artichoke hearts, drained
1/2 cup balsamic vinegar
3 teaspoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon mustard powder
2 tablespoons chopped fresh parsley

Preparation:

Place potatoes in a saucepan with enough water to cover. Bring to a boil, then cook for 5 to 10 minutes, until tender. Drain, and transfer to a large bowl.

Add the onion, red peppers, olives, and artichokes to the bowl with the potatoes. In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil, mustard powder and parsley. Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

Bon appetite
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A Nice Slow-Cooked Pork

2005-11-19T11:28:00.000-08:00

Tender pork stewed all day in a crockpot with rosemary, mushrooms, onions, sherry, and potatoes. Simple and delicious, it's easy to make and easy to customize. If you're in a hurry and don't want to chop potatoes, or if it all doesn't fit in the crockpot, you could serve the dish with mashed or boiled potatoes later instead.
Original recipe yield: 6 servings.

Ingredients:

1 (3 pound) pork shoulder roast
1 quart vegetable broth
1 cup sherry
3 cups peeled, chopped potatoes
2 cups pearl onions
2 cups sliced fresh mushrooms
1 tablespoon dried rosemary
1 teaspoon ground black pepper
salt to taste

Preparation:

Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.

Cover, and cook on Low at least 8 hours, to an internal temperature of 160 degrees F (70 degrees C). Season with salt to taste.

Bon appetite
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Grilled Romaine Salad

2005-11-16T11:14:00.000-08:00

Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Original recipe yield: 4 servings.

Ingredinets:

1/2 cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
1/2 cup balsamic vinegar
2 tablespoons brown sugar
1 3/4 cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

Preparation:

Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.

In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.

Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.

Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

Bon appetite
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Cheese Fritters

2005-11-14T11:17:00.000-08:00

Ingredients:

1 cup drained cottage cheese
1 egg
1/4 cup half-and-half
1 cup all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons white sugar
1 teaspoon ground nutmeg
2 cups vegetable oil
3 tablespoons confectioners' sugar

Preparation:

In a medium bowl, beat the cottage cheese and egg together. Stir in the half-and-half, flour, baking powder, salt, sugar and nutmeg. Mix until just combined.

Fill a deep pot to the 2 inch mark with oil. Heat to 375 degrees F (190 degrees C). Drop batter by rounded tablespoons into the hot oil. Fry until golden brown on all sides about 3 to 4 minutes. Drain on paper towels and sprinkle with confectioners' sugar. Serve hot!

Bon appetite
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Hawaiian Sandwiches

2005-11-14T11:12:00.000-08:00

An unusual layered brunch sandwich, old family weekend favorite. A delicious flavor combination of bacon, cheese and pineapple. You'll see why they call Hawaii the Sandwich Islands!
Original recipe yield: 8 servings.

Ingredients:

16 slices bacon
8 slices toasted white bread
1 (20 ounce) can sliced pineapple, drained
8 slices Cheddar cheese

Preparation:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.

Place 8 slices of toast on a baking sheet. Place a slice of pineapple, two slices of bacon and a slice of cheese on each. Broil until cheese is melted. Serve hot.

Bon appetite
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Enchilada Sauce

2005-11-12T12:10:00.000-08:00

This is a great, authentic Mexican enchilada sauce, without tomato sauce.
Original recipe yield: 12 servings.

Ingredients:

1 tablespoon vegetable oil
1 cup diced onion
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons all-purpose flour
5 tablespoons hot chili powder
4 1/2 cups chicken broth
1/2 (1 ounce) square semisweet chocolate

Preparation:

Heat oil in a large saucepan over medium-high high heat. Saute onion until tender. Stir in garlic, oregano, cumin and cinnamon; saute for a few minutes.

Stir in flour and chili powder, stirring until sauce thickens. Slowly whisk in chicken broth; reduce until sauce reaches desired consistency. Stir in chocolate until melted and well blended.

Bon appetite
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Caribbean Pasta with Shrimp

2005-11-08T09:54:00.000-08:00

A sweet, tangy, spicy shrimp dish. You can prepare the sauces ahead of time and refrigerate.
Original recipe yield: 4 servings

Ingredinets:

4 cloves garlic, minced
1/4 cup minced shallots
1 tablespoon minced fresh ginger root
3 tablespoons olive oil
1 green bell pepper, seeded and chopped
1 1/2 cups tomato - peeled, seeded and chopped
2 teaspoons curry powder
1/2 teaspoon whole allspice berries
1/2 cup chicken stock
1/4 cup brandy-based orange liqueur (Grand Marnier®)
2 tablespoons soy sauce
1 tablespoon brown sugar
2 teaspoons cornstarch
2 tablespoons chile paste

8 ounces rotini pasta
1 1/2 pounds medium shrimp - peeled and deveined
1/2 cup fresh cilantro, chopped

Preparation:

In a small bowl, combine garlic, shallots, ginger and oil. In another small bowl, combine green pepper, tomato, curry powder, allspice, chicken stock, Grand Marnier, soy sauce, brown sugar, cornstarch, and chile paste. Cover and refrigerate both until ready to use.

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat a large saute pan over high. When hot, add garlic-oil mixture. Saute until garlic begins to sizzle but has not browned. Stir the tomato mixture, then pour into the saute pan. Bring to a rapid boil and cook until it begins to thicken, about 3 minutes.

Stir in the shrimp, and toss until they become pink, about 2 minutes. Immediately add the pasta. Stir and toss until well combined and pasta is heated through. Taste and adjust seasonings, especially salt.

Transfer to a heated platter and sprinkle on the cilantro. Serve at once.

Bon appetite
________________

2005-11-06T03:56:00.000-08:00

delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish.
Original recipe yield: 4 servings.

Ingredients:

2 cups water
1 cup brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Preparation:

In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.

Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing. Cover, refrigerate, and serve cold.

Bon appetite
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Delicious Potato Salad Bake

2005-11-04T12:24:00.000-08:00

This is a wonderful, easy to make warm potato salad we regularly serve at barbecues. We have yet to meet someone who doesn't enjoy it. You can use either Cheddar or mozzarella cheese in this recipe.
Original recipe yield: 6 servings

Ingredients:

8 potatoes
12 slices bacon
2 onions, finely chopped
1 cup sliced mushrooms
1 cup heavy cream
1/2 cup milk
1 1/2 cups shredded mozzarella cheese
salt and pepper to taste

Preparation:

Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 8x16 inch baking dish.

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft.

Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese.

Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.

___________________
Bon appetite

Calamari Salad

2005-11-02T10:27:00.000-08:00

This is a Southwestern style marinated calamari salad.
Original recipe yield: 8 servings

Ingredients:

1/2 cup olive oil
1/4 cup red wine vinegar
2 cloves garlic, pressed
1 cup dry white wine
1 cup water
1 pound squid, cleaned and cut into rings and tentacles
1 cup chopped celery
1/2 bunch chopped fresh cilantro
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped cucumber
1 bunch fresh green onions, chopped
1 bunch chopped fresh parsley
1 cup jicama, peeled and shredded
1 jalapeno pepper, finely chopped

Preparation:

In a small bowl, mix the olive oil, red wine vinegar, and garlic.

In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool.

In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.

Bon appetite
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Baby Spinach Salad with Tomato and Mozzarella

2005-10-31T10:08:00.000-08:00

Fresh herbs really bring out the flavor of this refreshing and satisfying salad.
Original recipe yield: 2 servings.

Ingredinets:

5 ounces baby spinach leaves
1 beefsteak tomato, cut thinly crosswise
1/2 cup fresh basil leaves, cut into thin strips
1/4 pound part-skim mozzarella, diced
2 teaspoons fresh oregano, chopped fine
2 tablespoons olive oil
2 teaspoons balsamic vinegar
kosher salt and ground black pepper to taste

Preparation:

Alternate layers of spinach and tomato across plate. Top with basil, mozzarella, and oregano. Dress with oil and vinegar. Season to taste with salt and pepper.

Serve.

Bon appetite
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Traditional Armenian Barbecue Recipe

2005-10-30T15:51:00.000-08:00

Each nation or ethnic group has its own way of making barbecue. Everyone has heard of so many various Barbecue sauces and an average supermarket is full of them.

Armenian barbecue stands uniquely next to Southern American Barbecue, Eastern Mediterranean Shish Kabob and Greek Gyros. Before you make your barbecue you should always be circumspective of barbecue safety issues and the information at http://www.emaxhealth.com/75/2854.html on barbecue safety is always good to know.

Armenian Barbecue Ingredients:

2 pounds of pork meat
1 onion
Salt and Pepper (Black Pepper and Red Pepper)
Basil Leaves

Cut the pork meat into small pieces and add to it very small chopped onion. Add salt, pepper and some basil leaves. Mix all of them together very well and leave in the refrigerator for few hours so the taste of the salt, pepper and the basil leaves penetrates inside the meat.

Prepare the grill (can also be done inside the oven). As the grill is warming up, put the meat on skewers and line them up over the grill. The skewer is very much desired so you can equally turn the meat around and let all of it’s part cook well.

When ready, serve with tomato sauce and red wine.

Armen Hareyan is the publisher of http://www.emaxhealth.com publishing health articles and information for consumers.

Marinated Corn and Zucchini Salad

2005-10-30T11:25:00.000-08:00

A wonderful low fat salad

Ingredinets:

2 cups frozen yellow corn kernels (see Cook's note)
1 small sweet onion, such as Vidalia (for about 1/2 cup chopped)
1 pound (about 2 medium) zucchini (for about 2 cups chopped)
1 medium red bell pepper (for about 1 cup chopped)
1/2 cup cilantro leaves, loosely packed
1/3 cup water
1/3 cup granulated sugar
1/3 cup white wine vinegar (or red wine vinegar or cider vinegar)
2 tablespoons vegetable oil
1/2 teaspoon black pepper
1/2 teaspoon salt, or more to taste

Preparation:

Pour the corn into a colander and rinse thoroughly with cool water to begin defrosting. Drain well and place the corn into a 2-quart or larger bowl. Peel and finely chop the onion, and add it to the bowl.

Cut the zucchini into bite-size pieces and add to the bowl. Rinse and seed the bell pepper. Cut it into bite-size pieces and add to the bowl. Mince the cilantro leaves and add to the bowl.

In a 2-cup glass measure, microwave the water and sugar, uncovered on high, for 45 seconds. Whisk the mixture until the sugar dissolves. Whisk in the vinegar, oil, black pepper, and salt.

Pour the dressing over the vegetables and stir to coat well. Refrigerate, covered, for 1 hour or until ready to serve, up to 2 days. (The zucchini will release moisture the longer the salad marinates. Drain off excess liquid before serving, if desired.)

Cook's note: The flavor intensifies nicely after a couple of days in the refrigerator. If you have an abundance of fresh corn, boil the ears and cut off the kernels to use instead of the frozen corn.

Bon appetite
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Beef Goulash

2005-10-28T12:30:00.000-07:00

Ingredients for 4 serving:

1 lb beef stew meat, cut into 1"cubes
1 med onion,chopped
2 tsp cooking oil
1 can beer (1 1/2 cups)
3/4 cup water
1/4 cup tomato paste
1 tbsp Hungarian paprika
1/4 tsp salt
1/4 tsp caraway seed
1/4 tsp pepper
1 lb potatoes
1 can (8 oz) sauerkraut
2 tbsp snipped parsley

Preparation:

In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer, water, tomato paste, paprika, salt, caraway seed and pepper. Cover, simmer 1 1/4 to 1 1/2 hours.

Meanwhile, cut potatoes into 1" pieces. Add potatoes, undrained sauerkraut and parsley to skillet. Cook, covered, about 20 minutes or until vegetables are tender. Cook, uncovered, 10 minutes more or until mixture is thickened and most of the liquid is evaporated.

Bon appetite
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Baked Mushroom-Stuffed Trout

2005-10-26T13:15:00.000-07:00

Ingredients:

3 tbsp butter
3 tbsp olive oil
6 cups sliced mushrooms
1 1/2 cups finely chopped onion
1 large celery stalk, finely chopped
3 tbsp minced fresh parsley
3 tbsp minced fresh thyme
4 whole trout (about 12 ounces each), cleaned, boned
2 tbsp fresh lemon juice
1/4 cup butter, melted

Preparation:

Melt 3 tbsp butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper, set aside to cool.

Preheat oven to 350║F. Butter large baking sheet. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill cavity with mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.

Bake until cooked through, about 30 minutes. Transfer to platter, garnish with lemon wedges.

Bon appetite
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Caribbean Sausage and Peppers

2005-10-25T10:48:00.000-07:00

Ingredients:

3 cups of uncooked penne pasta, about 3 ounces
1 tsp of olive or vegetable oil
1/2 pound of fully cooked reduced fat turkey kielbasa sausage, cut into 1/2 inch pieces
1/2 medium green bell pepper, sliced about 1 cup
1 medium onion, sliced
1 tbsp of all purpose flour
1 tbsp of chopped fresh cilantro
1/4 tsp of ground cloves
1 mango or peach, cut into 1/2 inch pieces
Two 14 1/2 ounce cans of no salt added whole tomatoes, undrained

Preparation:

Cook and drain pasta as directed on package.
While the pasta is cooking, heat the oil in a 12 inch non stick skillet over medium heat.
Cook the sausage, bell peppers, and onion in oil, stirring occasionally, until the onion is tender.
Stir in the flour, cilantro, cloves, mango and tomatoes, breaking up tomatoes.
Simmer uncovered for 10 minutes. Serve over pasta.

Bon appetite
__________________

Scrunchy Sweet and Sour Chicken

2005-10-24T12:45:00.000-07:00

Preparation - 20 minutes, Cooking time - 15 minutes

Ingredients:
2 egg yolks
2 tbsp cornstarch salt and ground black pepper
4 skinless, boneless chicken breast halves,
cubed vegetable oil

For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish

Preparation:

Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.

Heat 2 inches of oil in a wok or deep frying pan. Toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.

Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.

Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute ot two.

Mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Pour this into the pan and bring to a boil, stirring until the mixture thickens.

Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through. Check the seasoning then divide between bowls.

Scatter the cilantro on top and serve. Enjoy!

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Easy Bake Oven Deep Dish Pizza Recipe

2005-10-23T11:35:00.000-07:00

Ingredinets:

2 tablespoons all-purpose flour
1/8 teaspoon baking powder
Dash of salt
1 teaspoon margarine
2 1/4 teaspoons milk
1 tablespoon pizza sauce
1 1/2 tablespoon shredded mozzarella cheese

Preparation:

Stir together flour, baking powder, salt and margarine until dough looks like medium-sized crumbs. Slowly add milk while stirring. Shape dough into a ball and place into a greased pan. Use your fingers to pat the dough evenly over the bottom of the pan, then up the sides. Pour the sauce evenly over the dough, then sprinkle with the cheese. Bake 20 mins. Remove.

Italian Grilled Cheese Sandwich

2005-10-22T11:17:00.000-07:00

Ingredients:

3/4 ounce mozzarella cheese shredded
Dash oregano leaves
2 slices white bread
2 tsp reduced-calorie margarine, melted
3 fresh basil leaves or dash dried basil
1/2 medium tomato, cut into 3 slices

Preparation:

In small mixing bowl combine cheese and oregano; set aside.

Brush both sides of each slice of bread with margarine; top 1 slice of bread with cheese mixture, the basil, tomato, and remaining bread slice.

Spray 6-inch nonstick skillet with nonstick cooking spray and heat; add sandwich and cook over low heat, turning frequently, until cheese is melted, about 5 minutes.

Bon appetite
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Apple Stuffed Pork Chops

2005-10-21T12:44:00.000-07:00

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Original recipe yield: 6 chops.

Ingredients:

1 tablespoon chopped onion
1/4 cup butter
3 cups fresh bread crumbs
2 cups chopped apples
1/4 cup chopped celery
2 teaspoons chopped fresh parsley
1/4 teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.

In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Bon appetite
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Chocolate Nut Pie

2005-10-19T14:09:00.000-07:00

A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!
Original recipe yield: 1 - 9x13 inch pan

Ingredients:

1/2 cup chopped walnuts
1 cup all-purpose flour
1/2 cup butter
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
1/2 cup chopped walnuts

Preparation:

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.

In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.

In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

Bon appetite
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Low Fat Vegetable Lasagna

2005-10-17T12:59:00.000-07:00

Ingredients:

4 C. mixed fresh vegetable (cauliflower florets, thinly sliced carrots, small strips green pepper, etc.)
1/4 pkg. Knorr's leek soup (dry)
1 (18 oz.) jar (or homemade) meatless spaghetti sauce
12 oz. low-fat, part skim milk Ricotta cheese

Preparation:

Preheat oven to 400° F. Boil lasagna strips less thanfull cooking time on package.

Mix vegetables with soup. In 9 x 13-inch glass baking dish, spread small amount of sauce. Put 3 strips of lasagna noodles on top. Spread 1/3 of the cheese on the lasagna and pour 1/2 of the vegetables on top. Pour more sauce on top of the vegetables. Repeat lasagna, Ricotta, vegetables and sauce. End with lasagna. Pour rest of sauce and cheese on top. Marble with rubber spatula.

Bake for 1 1/2 hours or until top browns.

Can be made ahead, covered with foil and left in warm oven for several hours before serving.

Bon appetite
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Hot Potato Salad Recipe

2005-10-16T09:13:00.000-07:00

Ingredinets:

6 large potatoes
1 cup chopped bacon
1 cup chopped onions
2 cups water
3 tbs. cornstarch
1/2 cup vinegar
2 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup each pickle relish and chopped pimento

Preparation:

Boil potatoes, then refrigerate till cool. Peel and slice. Chop bacon and onion fine and brown in skillet till bacon is crisp. Do not drain. Add cornstarch mixed with water to bacon grease, stirring till mixture thickens. Add remaining ingredients, and simmer for several minutes. Stir in sliced potatoes, and simmer till hot.

Bon appetite
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Bulgar, Red Pepper, Cucumber And Cheese Salad Recipe

2005-10-16T09:10:00.000-07:00

Ingredients:

8 ounces bulgur wheat
1/2 pint boiling water
4 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
3 tablespoons chopped fresh coriander
Salt
Pepper
1 red pepper, grilled, peeled and sliced
1 bunch of plump spring onions, chopped
2 garlic cloves, chopped
1/2 cucumber, coarsely chopped
4 ounces feta cheese, crumbled
Lime wedges, to serve

Preparation:

Place the bulgur wheat in a large bowl, add the boiling water and leave to soak for 30 minutes, stirring occasionally with a fork, until the water has been absorbed.

In a mixing bowl, whisk together the oil, lemon juice and seasoning. Pour oil mixture over the bulgur wheat, add the herbs and mix well. Then mix in the remaining ingredients. Cover and chill until required. Serve garnished with lime wedges.

Bon appetite
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Bulghur Wheat Recipe

2005-10-16T09:05:00.000-07:00

Ingredinets:

3 1/2 cups medium-grind bulghur wheat
1 1/4 teaspoon salt
7 cups water

Preparation:

bulghur; stir briefly. Let stand until grains are swollen and chewy and almost all the water is absorbed, about 30 minutes.

Transfer to a fine-meshed sieve or a colander lined with cheesecloth and let drain for 10 minutes. Store in a covered container in the refrigerator.

Prepare this cauldron-size batch of bulghur on the weekend and use it in various recipes throughout the week for casseroles, salads and soups.

Calories per cup 165 Fat 0 g Carbs..36 g Sodium 212 mg Fiber 8 g.

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Appetizing Bread

2005-10-14T10:54:00.000-07:00

A mouth-watering treat for those who love Italian!!
Original recipe yield: 8 slices

Ingredinets:

1 (1 pound) loaf unsliced white bread
1 cup freshly grated Parmesan cheese
1 cup grated Romano cheese
6 cloves garlic, crushed
1/2 cup chopped fresh parsley
1 cup extra virgin olive oil
2 tablespoons dried red chile peppers

Preparation:

Preheat oven to 300 degrees F (150 degrees C).

Place the unsliced white bread loaf in a large oven safe serving dish. Cutting only about half way down the loaf, make 8 slices. Sprinkle Parmesan cheese, Romano cheese, garlic, parsley, and 1/2 the extra virgin olive oil over loaf. Spread dried red chile peppers around base of bread.

Bake in the preheated oven approximately 15 minutes, or until the cheese is melted but not browned. Remove from oven and cover with remaining olive oil. Serve at once!

Bon appetite
__________________

Basic Easy Chicken Wings

2005-10-11T11:55:00.000-07:00

These are super easy wings that your crowd will love. This recipe will make a dinner for two or hors d'oeuvres for ten. Try your own variations with other sauces, spices, or peppers. Serve with celery sticks and bleu cheese dressing.
Original recipe yield: 6 servings.

Ingredinets:

3 pounds chicken wings, separated at joints, tips discarded
1/2 cup butter
1 cup hot sauce
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper

Preparation:

Preheat grill for high heat.

Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.

Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.

Bon appetite
____________________

Mexican-inspired soup

2005-10-10T12:14:00.000-07:00

This is a wonderful substantial Mexican-inspired soup. It is a wonderful beginning to a fiesta! Serve with tortilla chips on the side.
Original recipe yield: 4 servings.

Ingredients:

1 1/4 cups chicken broth
10 (6 inch) corn tortillas, cut into 1/2 inch strips
1 cup green enchilada sauce
1 (10 ounce) can red enchilada sauce
1 teaspoon ground cumin
4 cooked, boneless and skinless chicken breast halve
1 cup half-and-half
1 tomato, chopped
1 jalapeno pepper, seeded and minced
1 cup shredded Cheddar cheese

Preparation:

Combine chicken stock and tortilla strips in a large pot. Cook over medium heat until strips soften and broth thickens somewhat.

Stir in enchilada sauces and cumin. Stir in chicken and half-and-half; heat through.
Divide among four bowls and garnish with diced tomato, jalapeno pepper, and cheese. Serve with tortilla chips.

Bon appetite
_____________________

Apricot Fruitcake

2005-10-07T13:40:00.000-07:00

This is a great fruitcake for the holidays.
Original recipe yield: 2 - 9 inch tube pans.

Ingredients:

1 cup dried apricots
1 cup water
3/4 cup butter
1 cup white sugar
4 eggs
1 cup golden raisins
1 pound red and green candied cherries
6 candied pineapple slices
1 pound candied mixed fruit
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup apricot nectar
1 cup chopped pecans

Preparation:

Preheat oven to 275 degrees F (135 degrees C). Grease two 9 inch tube pans.

In a saucepan over medium heat cook apricots in the water until they are mushy. Press them through a sieve and let them cool.

Separate the eggs. Beat the egg yolks until lemony colored. Then beat the egg whites until stiff peaks are formed. Set aside.

Cream the butter or margarine and sugar together. Add the beaten egg yolks and the apricots, and mix thoroughly.

Combine the raisins, candied cherries, candied pineapple, and mixed dried fruits in a bowl coated with one cup of the flour.

Combine the flour, baking soda, and salt. Add this flour mixture alternately to the creamed mixture with the apricot juice. Blend this batter into the mixed fruits. Add the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans.

Bake at 275 degrees F (135 degrees C) for 2 hours. Garnish cakes with candied pineapples and cherries. Makes about 24 servings.

Bon appetite
______________

Apple Rosemary Pork Tenderloin

2005-10-04T10:02:00.000-07:00

Ingredients:

4 teaspoons dried rosemary
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried marjoram
salt and pepper to taste
3 pounds pork tenderloin
1 (12 fluid ounce) bottle hard apple cider
water
3 Granny Smith apples, cored and cut into 1 inch pieces
1 large red onion, cut into 1 inch pieces
5 tablespoons brown sugar
1/3 cup all-purpose flour
3/4 cup maple syrup

Preparation:

In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight.

Preheat oven to 325 degrees F (165 degrees C).

Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven.

In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 160 degrees F (70 degrees C). Transfer roast, apples, and onion to a serving platter.

For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency.
Slice roast, and serve with gravy.

Bon appetite
______________________

Porchetta Italiana

2005-10-01T12:26:00.000-07:00

This is a traditional Italian pork shoulder. It is very flavorful as long as you put enough herbs and spices in it! The pork skin makes 'cracklin' and it is great! You can stuff the roast with many different spices and foods, variations to try are roasted red peppers, sausage, prosciutto, etc. Meateaters love this dish!" Original recipe yield: 6 to 8 servings

Ingredients:

6 pounds boned pork shoulder with skin intact, butterflied
1/4 cup olive oil
2 tablespoons salt
2 tablespoons ground black pepper
6 cloves garlic, minced
2 tablespoons chopped fresh rosemary
1/4 cup chopped fresh dill weed
1/4 cup red wine
3 tablespoons browning sauce

Preparation:

Oil the shoulder roast inside and out and rub the salt and pepper into the flesh. Rub the garlic, rosemary and dillweed into the flesh. Put shoulder into a leakproof and container and pour the wine in and around the shoulder. Cover tightly and place in the refrigerator to marinate for 3 days.

Remove the meat from the refrigerator and tie it at about 1 inch intervals to form an even roll. Bring the meat to room temperature for about 45 minutes. Preheat the oven to 325 degrees F (165 degrees C).

Paint the roast with browning sauce and bake the roast until it has internal temperature of 150 degrees F (65 degrees C). Estimate 30 minutes cooking time per pound. Remove from oven, tent with foil and let stand for 15 minutes before carving. The internal temperature should be 160 degrees F (70 degrees C) at this time. Serve.

Bon appetite
_________________

Baked Brunch Omelet

2005-09-30T12:45:00.000-07:00

This is so easy to prepare and everyone raves about it. The best part is that you can put it together the night before and just pop it in the oven the next morning. Delicious!
Original recipe yield: 1 - 9x13 inch pan

Ingredients:

1/2 (1 pound) loaf white bread, cut into cubes
1 1/2 pounds Cheddar cheese, shredded
1 cup cubed cooked ham
8 eggs
2 cups milk
1 pinch salt
1 dash hot pepper sauce, or to taste
1/4 cup chopped green onion

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

Place half of the bread cubes on bottom of baking pan. Sprinkle with half of the ham and then half of the cheese; repeat.

In a large bowl, beat together eggs, milk, salt, hot sauce and green onions. Pour egg mixture into pan.

Place pan on top of a baking sheet with a rim and place in oven. Pour water into baking sheet and bake for 60 minutes, or until eggs have set.

Bon appetite
__________________

Vegetarian Cake

2005-09-29T10:03:00.000-07:00

This super-moist cake is packed with apples, carrots, potatoes, nuts, dried fruit and spices. It's almost a meal in itself! It's best served the day after it's baked.
Original recipe yield: 1 10-inch bundt cake.

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
3/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups peeled and shredded apples
1 1/2 cups shredded carrots
1 1/2 cups peeled and shredded potatoes
3/4 cup dried currants
3/4 cup raisins
3/4 cup chopped walnuts
1 tablespoon grated orange zest
3/4 cup butter, softened
1 1/2 cups brown sugar
3 eggs
2 tablespoons light molasses

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan.

Onto a sheet of waxed paper, sift flour, baking powder, cinnamon, allspice, baking soda and salt. Set aside. In a medium bowl, stir together apples, carrots, potatoes, currants, raisins, walnuts and orange zest. Set aside.

Place softened butter and brown sugar in a large mixing bowl. Beat at low speed until mixture is light and fluffy. Add eggs one at a time, beating after each addition, and then mix in molasses. Slowly beat until mixture is thoroughly moistened. Gradually stir in fruit mixture and continue to beat at low speed until well blended. Spoon into prepared pan.

Bake in preheated oven for 60 minutes, or until a toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool on a wire rack for 10 minutes, then remove from pan and cool completely.

Bon appetite
___________________

Diabetic Friendly Cornbread Salad

2005-09-28T13:32:00.000-07:00

The cornbread croutons are the best part of this bacon, lettuce, and tomato salad, which is a diabetic recipe
Original recipe yield: 6 (2-cup) servings.

Ingredients:

1 (7.5 ounce) package corn muffin mix
6 cups torn romaine lettuce
1 cup seeded, chopped tomato
1 cup chopped green pepper
3/4 cup chopped purple onion
3 slices turkey bacon, cooked and crumbled
2/3 cup fat-free Ranch-style dressing

Preparation:

Prepare muffin mix according to package directions in an 8-inch square pan, using water instead of milk. Cool in pan 10 minutes. Remove cornbread from pan; cut into cubes.

Place cornbread cubes on a baking sheet; bake at 400 degrees for 10 minutes or until crisp and lightly browned. Place half of cornbread cubes in a large bowl; reserve remaining cornbread cubes for another use.

Combine toasted cornbread cubes, lettuce, and next 4 ingredients; toss well. Pour dressing over salad, and toss well.

Serve immediately.

Bon appetite
_________________

Cognac Shrimp

2005-09-27T10:06:00.000-07:00

A delicious mixture of caramelized shallots sauteed with shrimp and sun-dried tomatoes in a light and creamy cognac sauce. Serve hot with a side of pasta or warm, crusty bread.
Original recipe yield: 4 servings

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup thinly sliced shallots
1 pound shrimp, peeled and deveined
salt and pepper to taste
1 dash dried red pepper flakes (optional)
1/4 cup oil-packed sun-dried tomatoes, drained and diced
1/2 cup cognac
1/2 cup fat free half-and-half

Preparation:

Heat the butter and olive oil in a skillet over medium-high heat, and saute the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned.

Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened.

Bon appetite
________________

Baked Pasta

2005-09-25T11:10:00.000-07:00

Original recipe yield: 8 servings.

Ingredinets:

1 (16 ounce) package dry pasta
1 pound lean ground beef
3 cloves garlic, minced
2 (15 ounce) cans tomato sauce
12 ounces brown gravy
1/2 cup half-and-half
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1 cup shredded mozzarella cheese

Preparation:

In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes.

Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain.

Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese.

Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.

Bon appetite
____________________

Barbecued Beef

2005-09-24T11:05:00.000-07:00

This dish is zesty and yummy! It is very easy to make, as well as very deserving of 3 exclamation points!!! Spoon meat onto toasted sandwich buns, and top with additional barbecue sauce.
Original recipe yield: 12 servings.

Ingredients:

1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons prepared Dijon-style mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 (4 pound) boneless chuck roast

Preparation:

In a large bowl, combine ketchup, brown sugar, red wine vinegar, Dijon-style mustard, Worcestershire sauce, and liquid smoke. Stir in salt, pepper, and garlic powder.

Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on Low for 8 to 10 hours.

Remove chuck roast from slow cooker, shred with a fork, and return to the slow cooker. Stir meat to evenly coat with sauce. Continue cooking approximately 1 hour.

Bon appetite

Cheesy Catfish

2005-09-23T13:07:00.000-07:00

Ingredients:

1 egg
1 tablespoon milk
3/4 cup grated Parmesan cheese
1 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 teaspoon paprika
8 (4 ounce) fillets catfish
1/4 cup margarine, melted

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Beat the egg together with the milk in a medium bowl. In another bowl, stir together the cheese, flour, salt, pepper and paprika.

Dip catfish in the egg and milk mixture, then dredge in the cheese mixture until coated. Arrange fish in a single layer in the bottom of a 9x13 inch baking dish. Pour melted butter over the fish.
Bake for 15 minutes, or until golden brown.

Bon appetite
__________________

Mexican Baked Fish

2005-09-22T13:08:00.000-07:00

A baked fish dish. You get to choose the heat. Use mild salsa for a little heat and extra hot salsa for lots of heat! Serve with rice, black beans, warm tortillas and lime Margaritas for a festive meal!
Original recipe yield: 6 servings.

Ingredients:

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

Preparation:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.

Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Bon appetite
____________________

Black Bean Lasagna Rolls

2005-09-21T11:38:00.000-07:00

A spicy Southwestern-inspired twist on a classic dish. Lasagna noodles are rolled up with ricotta cheese and black beans, and served with a spooning of salsa. This diabetic recipe is a free preview of our Quick-Smart™ Diabetic recipe collection. The complete Diabetic recipe collection is available by subscription only.
Original recipe yield: 8 servings

Ingredients:

8 lasagna noodles, uncooked
1 cup shredded reduced-fat Monterey Jack cheese
1 (15 ounce) container part-skim ricotta cheese
1 (4.5 ounce) can chopped green chiles, drained
1/2 teaspoon chili powder
1/8 teaspoon salt
2 cups drained canned no-salt-added black beans
Cooking spray
1 (15.5 ounce) jar no-salt-added salsa
Fresh cilantro sprigs (optional)

Preparation:

Cook lasagna noodles according to package directions, omitting salt and fat; drain well.

Combine cheeses and next 3 ingredients, stirring well. Spread cheese mixture over one side of each noodle. Spoon black beans evenly over cheese mixture. Roll up noodles, jellyroll fashion, beginning at narrow ends.

Place lasagna rolls, seam sides down, in an 11- x 7- x 11/2-inch baking dish coated with cooking spray. Cover and bake at 350 degrees for 25 minutes or until thoroughly heated.

To serve, spoon salsa evenly over rolls, and garnish with cilantro sprigs, if desired.

Bon appetite
_________________
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Chili Casserole

2005-09-19T09:50:00.000-07:00

Pasta, ground beef, chili, corn and hot sauce - that's right, the chili favorites all baked into a casserole! If desired, freeze in an airtight casserole dish and heat when needed.
Original recipe yield: 6 servings.

Ingredinets:

1/2 pound macaroni, cooked
1 (15 ounce) can chili with beans
1 (15 ounce) can sweet corn, drained
1/2 pound ground beef, browned and drained
2 tablespoons hot sauce
1/2 cup chopped onion
1 tablespoon chili seasoning mix
1/2 cup shredded mozzarella cheese

Preparation:

Preheat oven to 300 degrees F (150 degrees C).

In a large bowl, combine the macaroni, chili, corn, beef, hot sauce, onion, seasoning mix and cheese. Mix well and spread mixture into a 9x13 inch baking dish.

Bake in the preheated oven for 20 minutes, or until heated through.

Bon appetite
_____________________

Baked Corn

2005-09-18T10:36:00.000-07:00

Original recipe yield: 4 servings.

Ingredients:

1 (16 ounce) package frozen corn kernels, thawed and drained
3/4 cup milk
1 egg
4 tablespoons butter, melted
1 tablespoon white sugar
1 tablespoon all-purpose flour
salt and pepper to taste

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish.

Bake, uncovered, in preheated oven for 1 hour.

Bon appetite
_________________________

Calamari Salad

2005-09-17T10:20:00.000-07:00

Apple Salad

2005-09-16T13:25:00.000-07:00

This is a delicious, dessert salad that everyone is sure to love, especially chocolate lovers. It's a very colorful dish made with red, green, and yellow apples.

Original recipe yield: 6 servings.

Ingredients:

2 red apples, cored and diced
2 tart green apples, cored and diced
2 yellow apples, cored and diced
1 (8 ounce) container frozen whipped topping, thawed
5 (2.1 ounce) bars Baby Ruth ™ candy bars, chopped

Preparation:

In a large bowl, combine diced apples, whipped topping, and chopped candy bars. Mix well. Serve immediately.

Cheese and Tomato Fondue

2005-09-15T12:48:00.001-07:00

Diabetic friendly recipe.

Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Ingredients:

2 tablespoons butter
2 cloves garlic, pressed
1/2 teaspoon minced onion
3 small tomatoes, seeded and chopped
1 1/2 cups dry white wine
1 pound Gruyere cheese, shredded
1/2 pound Swiss cheese, shredded

Preparation:

In a fondue pot or double broiler over medium heat, melt the butter. Stir in the garlic and onion. Slowly cook and stir until the vegetables are soft.

Mix in the tomatoes and cook another 3 minutes. Pour in the wine. Continue stirring until the wine reaches a near boil. Remove from the heat and stir in Gruyere and Swiss cheeses until melted.

Bon appetite
__________________

Cheese and Tomato Fondue

2005-09-15T12:48:00.000-07:00

Gruyere and domestic Swiss cheeses melt readily, blending with tomatoes in this tasty fondue. Serve with sliced baguettes.

Ingredients:

Chicken and Rice with Meat

2005-09-14T10:27:00.000-07:00

An everyday dish of Middle Eastern origin, simple to make, with a slightly exotic flavor. It isn't fancy, but my family loves it. My husband's father used to make it."

Original recipe yield: 4 servings.

Ingredients:

1 tablespoon butter
1/2 pound ground beef
1 teaspoon allspice
1/2 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 3/4 cups hot water
1 1/2 teaspoons salt
1/2 pound skinless, boneless chicken breast halves
1 cup uncooked basmati rice
1/2 cup pine nuts

Preparation:

Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, and continue cooking 1 minute. Pour in the hot water, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.

Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.

In a separate skillet over medium heat, cook and stir the pine nuts 5 minutes, or until lightly browned. Sprinkle pine nuts over the beef, chicken, and rice mixture to serve.

Bon appetite
_________________

Asian Chicken Noodle Soup

2005-09-13T09:55:00.000-07:00

This is an authentic, 'home-style' dish served in Taiwanese homes. You can vary the easy-to-buy ingredients however you want to yield as many servings as you want. Try adding a couple of tablespoons of whole kernel corn. Super easy to make, kids can do it too! Tender noodles coupled with subtle chicken broth, all with succulent pieces of chicken, exotic shitake mushrooms and a slow-simmered egg

Ingredinets:

4 ounces dry Chinese noodles
1 (14.5 ounce) can chicken broth
6 shiitake mushrooms, sliced
2 green onions, chopped
1 skinless, boneless chicken breast half
2 eggs

Preparation:

Bring a large pot of water to a boil. Stir noodles into boiling water and cook until al dente, 8 to 10 minutes. (For a chewier texture, shock the noodles by pouring 1 cup cold water into the pot when it starts to foam, then letting it come to a boil again to finish cooking.) Drain and divide into two serving bowls.

Meanwhile, bring chicken broth to boil in a medium saucepan with mushrooms and green onions. Cut chicken into bite-sized pieces and stir into boiling broth. When broth returns to a boil, crack eggs into broth. Continue to cook until chicken is no longer pink and eggs are cooked, about 10 minutes. Pour the chicken soup over the noodles in the bowls and serve immediately.

Bon appetite
_____________________

2005-09-12T12:38:00.000-07:00

Baked corn tortillas filled with sauteed beef, onion and chile peppers, topped with tomato sauce, sour cream, green onions, and Cheddar cheese

Ingredinets:

1 cup chopped onion
1 pound sirloin steak, cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce, divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives, drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onion

Preparation:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.

In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.

Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.

Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.

Bake 30 minutes in the preheated oven, or until hot and bubbly.

Bon appetite
_____________________

Baked Fish with Shrimp

2005-09-08T09:39:00.000-07:00

Easy and delicious way to impress your family and guests with a recipe that's almost too simple! The fillets are covered with cooked shrimp and a simple white sauce. Grated Parmesan cheese is sprinkled over the top of this baked dish. Grouper, snapper, and catfish are all good choices for this recipe.
Original recipe yield: 4 to 6 servings.

Ingredients:

3 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1 cup milk
2 pounds red snapper fillets
1/2 pound cooked medium shrimp, peeled and deveined
1/4 cup grated Parmesan cheese

Preparation:

Preheat oven to 325 degrees F (165 degrees C).

In a small saucepan, melt butter over medium low heat. Whisk in flour and salt to make a paste. Gradually whisk in milk. Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.

Select a pan large enough to accommodate all the fillets in one layer. Coat with cooking spray. Arrange fish in pan, and cover with shrimp.. Pour white sauce over shrimp. Sprinkle with grated cheese.

Bake, uncovered, for 20 to 25 minutes.

Bon appetite
______________________

Brie and Mushroom Phyllo Puffs

2005-09-06T12:18:00.000-07:00

Warm melted brie and sauteed mushrooms are wrapped in a phyllo triangle. Great for parties! These are time consuming to make, but extremely elegant.
Original recipe yield: 25 appetizers.

Ingredients:

1 cup butter, divided
8 crimini mushrooms, sliced
6 shiitake mushrooms, sliced
3 cloves garlic, chopped
1 (8 ounce) wedge Brie cheese
1 (16 ounce) package frozen phyllo pastry, thawed

Preparation:

Melt 2 1/2 tablespoons of butter in a skillet over medium heat. Saute crimini and shiitake mushrooms with garlic until tender. Remove from heat, and set aside. Melt remaining butter in a dish in the microwave.

Preheat the oven to 375 degrees F (190 degrees C).

Unroll the phyllo dough, and cut into three equal strips, about 3x12 inches. I like to use kitchen shears for this. Place two sheets of the phyllo onto a cutting board or other work surface, and cover the stack of remaining sheets with a damp paper towel to keep them from drying out.

Brush the top sheet of phyllo with melted butter, and place a raspberry sized dab of brie on one end. Top with a small amount of the mushroom mixture. Fold phyllo dough over the filling to make a triangle. Continue folding back and forth in a triangle shape, brushing the exposed side of the dough as you go. Seal the end closed with a little water or butter. Place on an ungreased baking sheet, and repeat with remaining dough and filling.

Bake the triangles for 20 to 25 minutes in the preheated oven, turning over once during baking, until golden brown.

Bon appetite
____________

Bacon and Tomato Cups

2005-09-05T12:29:00.000-07:00

Little buttermilk biscuit cups are baked with a savory mixture of bacon and tomato inside.
Original recipe yield: 15 servings.

Ingredients:

8 slices bacon
1 tomato, chopped
1/2 onion, chopped
3 ounces shredded Swiss cheese
1/2 cup mayonnaise
1 teaspoon dried basil
1 (16 ounce) can refrigerated buttermilk biscuit dough

Preparation:

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan.

In a skillet over medium heat, cook bacon until evenly brown. Drain on paper towels. Crumble bacon into a medium mixing bowl, and mix with tomato, onion, Swiss cheese, mayonnaise and basil.

Separate biscuits into halves horizontally. Place each half into cups of the prepared mini muffin pan. Fill each biscuit half with the bacon mixture.

Bake for 10 to 12 minutes in the preheated oven , or until golden brown.

Bon appetite
__________________

Braised Tofu

2005-09-04T10:45:00.000-07:00

Ingredients:

1 (14 ounce) package firm tofu
cooking spray
3 teaspoons sesame oil, divided
1 (8 ounce) can water chestnuts, drained
3 ounces fresh shiitake mushrooms, stems removed
1 1/2 cups snow peas, trimmed
1/2 teaspoon oyster flavored sauce
1 cup water

Preparation:

Slice tofu block into 3 long slabs lengthwise. Wrap each slab in paper towels, and press to squeeze out excess water.

Coat a large skillet with cooking spray, and then add 2 teaspoons sesame oil. Once the oil is hot, add the tofu slabs to the skillet. Fry for about 5 minutes on each side, or until delicately browned.

Remove tofu from skillet, and slice into cubes. Add the remaining teaspoon sesame oil to the skillet, and stir fry the water chestnuts, mushrooms and snow peas. Mix together water and oyster sauce, and add to the skillet along with the tofu. Cover, and cook over low heat for about 10 minutes.

Beef and Broccoli

2005-09-03T11:41:00.000-07:00

A quick dinner idea! Beef and Broccoli is delicious over rice or oriental noodles. Use 1 (16 ounce) bag frozen broccoli instead of fresh broccoli if you prefer.
Original recipe yield: 4 servings.

Ingredients:

1 tablespoon vegetable oil
3/4 pound thin beef strips
2 cups fresh broccoli florets
1 (.87 ounce) package McCormick® Brown Gravy Mix
1 cup water
1/4 teaspoon McCormick® Gourmet Collection® Cracked Black Pepper

Preparation:

In a large skillet, heat oil over medium-high heat. Add beef strips; saute 3-4 minutes; add in broccoli.

Combine Gravy Mix, water and black pepper. Pour over beef mixture. Stir and bring to a boil. Cover and simmer 5-8 minutes or until broccoli is tender.

Bon appetite
__________________

Chinese Tea Leaf Eggs

2005-09-02T12:03:00.000-07:00

Ingredients:

8 eggs
1 teaspoon salt

3 cups water
1 tablespoon soy sauce
1 tablespoon black soy sauce
1/4 teaspoon salt
2 tablespoons black tea leaves
2 pods star anise
1 (2 inch) piece cinnamon stick
1 tablespoon tangerine zest

Preparation:

In a large saucepan, combine eggs and 1 teaspoon salt; cover with cold water. Bring to a boil, reduce heat, and simmer for 20 minutes. Remove from heat, drain, and cool. When cool, tap eggs with the back of a spoon to crack shells (do not remove shells).

In a large saucepan, combine 3 cups water, soy sauce, black soy sauce, salt, tea leaves, star anise, cinnamon stick, and tangerine zest. Bring to a boil, then reduce heat, cover, and simmer for 3 hours. Remove from heat, add eggs, and let steep for at least 8 hours

Note:

Eggs can steep up to 1 1/2 days for richer flavor. Store eggs unpeeled and tightly sealed in refrigerator. They will keep 4 to 5 days.

Bon appetite
__________________

Callaloo Soup

2005-09-01T12:52:00.000-07:00

A taste of the Caribbean. The main ingredients are callaloo leaves, or spinach, and okra. Both were originally brought from Africa in the seventeenth century. Serve piping hot with slices of avocado pear and hot bread.
Original recipe yield: 6 servings.

Ingredients:

1 pound callaloo leaves or spinach
6 cups chicken stock
1 onion, chopped
1/2 pound salt beef, fat removed and diced
1/2 teaspoon ground black pepper
6 tablespoons minced shallots
1/4 teaspoon dried thyme
1 green chile pepper, chopped
1 cup okra
1/2 pound crabmeat

Preparation:

Remove the thick stems of the callaloo leaves, chop roughly, and put into a large saucepan. Add the chicken stock, onion, beef, black pepper, shallots, thyme, chili pepper, and crab meat. Cover, and simmer until meat is tender, about 35 minutes.

Add the okra, and cook for 8 minutes.

Remove the chili pepper. Puree the soup in a blender or food processor. Reheat, and adjust seasonings.

Bon appetite
_______________

Baked Apples

2005-08-31T10:33:00.000-07:00

Ingredients:

4 tart green apples
1/2 cup brown sugar
4 tablespoons butter
2 teaspoons ground cinnamon

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

Scoop out the core from top of the apple, leaving a well. Do not cut all the way through. Stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Place in a shallow baking dish and sprinkle with cinnamon.

Bake in preheated oven for 15 minutes, until sugar begins to caramelize and apples are tender.

Bon appetite

Amazing Brown Rice Salad

2005-08-30T11:04:00.000-07:00

A delicious brown rice salad recipe I concocted myself. Everyone loves it. Great to take to parties as a side dish

Ingredients:

2 cups water
1 cup brown rice
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup dried cranberries
1/2 cup balsamic vinaigrette salad dressing
1 tablespoon sugar

Preparation:

In a saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 45 to 60 minutes, or until done.

Transfer rice to a serving bowl, and stir in onion, celery, cranberries, and salad dressing. Cover, refrigerate, and serve cold.

Bon appetite
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Herbal Shrimp Delight with Beer Sauce

2005-08-29T09:02:00.000-07:00

Chopped tiger shrimp on a delicious blend of greens and herbs, drizzled with my own beer and tomato sauce!

Ingredients:

1 cup chopped fresh basil
1 cup chopped fresh oregano
1 cup chopped fresh parsley
1 cup chopped fresh spinach
1 cup chopped romaine lettuce
5 tablespoons olive oil, divided
1 teaspoon white wine
2 tablespoons all-purpose flour
1/4 cup cold water
1 small onion, chopped
1 green onion, chopped
5 cloves garlic, peeled and minced
1 tomato, diced
1 cup Mexican beer
1 tablespoon fresh lime juice
1 pound jumbo shrimp, peeled and deveined
salt and pepper to taste
2 tablespoons freshly grated Parmesan cheese
freshly ground black pepper to taste

Preparation:

In a medium bowl, toss together basil, oregano, parsley, spinach, romaine lettuce, 3 tablespoons olive oil, and white wine.

In a small bowl, blend the flour and water to a paste.

Heat 1 tablespoon olive oil in a medium saucepan over medium high heat, and saute the onion, green onion, and garlic 5 minutes, until tender. Mix in the tomato. Reduce heat to low, and blend in the flour and water. Cook and stir until thickened. Mix in the beer and lime juice, season with salt and pepper, and simmer while cooking the shrimp.

Heat remaining olive oil in a separate medium saucepan. Saute the shrimp about 3 minutes on each side, until opaque.

Remove shrimp from heat, and finely chop while warm. Serve over the herb and greens mixture, and drizzle with beer sauce. Sprinkle with Parmesan and freshly ground black pepper.

Bon appetite
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Belgian Salad

2005-08-27T12:15:00.000-07:00

refreshingly sweet side dish of green beans, peas, corn, and pimentos

Ingredients:

1/2 cup vegetable oil
1/2 cup white vinegar
1 cup white sugar
1 (15 ounce) can green beans, drained
1 (15 ounce) can baby peas
1 (15 ounce) can white corn, drained
1 (2 ounce) jar pimentos, drained
1 cup chopped celery
1 cup chopped onion
salt and freshly ground black pepper to taste

Preparation:

In a saucepan over medium-high heat, bring oil, vinegar, and sugar to a boil. Reduce to a simmer, and stir until sugar is completely dissolved. Refrigerate 1 hour.

In a medium bowl, mix together the green beans, peas, corn, pimentos, celery, and onion. Pour in dressing, and toss to coat. Cover and refrigerate 8 hours, or overnight. Season with salt and pepper, and serve chilled.

Yield: 10 servings

Bon appetite
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Meatball Soup

2005-08-25T20:43:00.000-07:00

Ground chicken and lean ground beef lower the amount of fat in this soup.

1/2 pound ground chicken
1/2 pound ground lean beef
10 cups water
1 tablespoon annato (achiote)
1 bay leaf
1 small onion, chopped
1/2 cup green pepper, chopped
1 teaspoon mint (yerbabuena)
2 small tomatoes, chopped
1/2 teaspoon oregano
4 tablespoons instant corn flour (masa harina)
1/2 teaspoon black pepper
2 cloves garlic, minced
1/2 teaspoon salt
2 medium carrots, chopped
1 medium chayote (christophine), chopped
2 cups cabbage, chopped
2 celery stalks, chopped
1 10-ounce package frozen corn
2 medium zucchini, chopped
1/2 cup cilantro, minced

In a large pot, combine water, annato, bay leaf, half of the onion, green pepper, and 1/2 teaspoon of mint. Bring to a boil.

In a bowl, combine chicken and beef, the other half of the onion, tomato, oregano, corn flour, pepper, garlic, and salt. Mix well. Form 1-inch meatballs. Place meatballs in boiling water and lower heat. Cook over low heat for 30 to 45 minutes.

Add carrots, chayote, cabbage, and celery. Cook over low heat for 25 minutes. Add corn and zucchini and cook for another 5 minutes. Garnish with cilantro and the rest of he mint.

Yield: 8 servings--Serving size: 1 1/4 cups

Each serving provides:

Calories: 161

Total fat: 4 g

Saturated fat: 1 g

Cholesterol: 31 mg

Sodium: 193 mg

Calcium: 47 mg

Iron: 2 mg

Source: http://www.nhlbi.nih.gov/

Homemade Turkey Soup

2005-08-24T20:43:00.000-07:00

TURKEY SOUP
To make this popular soup lower in saturated fat, prepare it ahead of time to cool and skim off the fat that rises to the top.

6 lb turkey breast. It should have some meat (at least 2 cups)
remaining on it to make a good, rich soup.

2 medium onions
3 stalks of celery
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried sage
1 tsp dried basil
1/2 tsp dried marjoram
1/2 tsp dried tarragon
1/2 tsp salt
to taste black pepper
1/2 lb Italian pastina or pasta

Place turkey breast in a large 6-quart pot. Cover with water, at least 3/4 full.

Peel onions, cut in large pieces, and add to pot. Wash celery stalks, slice, and add to pot also.

Simmer covered for about 2-1/2 hours.

Remove carcass from pot. Divide soup into smaller, shallower containers for quick cooling in the refrigerator.

After cooling, skim off fat.

While soup is cooling, remove remaining meat from turkey carcass. Cut into pieces.

Add turkey meat to skimmed soup along with herbs and spices.

Bring to a boil and add pastina. Continue cooking on low boil for about 20 minutes until pastina is done. Serve at once or refrigerate for later reheating.

Yield: About 4 quarts of soup (16 servings)--Serving Size: 1 cup

Each serving provides:

Calories: 226
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 93 mg
Sodium: 217 mg

http://www.nhlbi.nih.gov

Green Beans with Garlic and Onions

2005-08-23T20:02:00.000-07:00

Boil some green beans in salted water. You could also add a veggie stock cube to give it extra umph! Boil until tender, drain and put aside.

Fry one small onion in olive oil or spray olive oil with one clove of garlic for a couple of minutes, don't brown the onion. Add the green beans and fry until warmed thru. Add pepper and a pinch or two of oregano, mix well.

From
http://www.healthyweightforum.org/

Balsamic Sauce

2005-08-18T19:33:00.000-07:00

Ingredients of this Balsamic Sauce are not much and the sauce is very easy to make.

2 cups balsamic vinegar

3 or 4 ounces cold, high quality butter, cut into chunks

For extra special occasions use truffle butter

Directions for making this balsamic sauce:

In a small saucepan, bring the balsamic vinegar to a simmer and reduce by 2/3.
One chunk at a time, swirl in the butter and combine until it's completely melted, and the sauce has a smooth, velvety consistency.

Serve immediately over filet mignon or other fine steak.

Chicken with Balsamic Vinegar

2005-08-14T13:14:00.000-07:00

This healthy and tasty recipe makes 4 servings.

Ingredinets:

4 boneless chicken thighs
2 garlic cloves, crushed
3/4 red wine 3 tbsp white wine vinegar
1 tbsp oil
1 tbsp butter
4 shallots
3 tbsp balsamic vinegar
2 tbsp fresh thyme
salt and pepper
cooked polenta or rice, to serve

Preparation:

Make a few slashes in the skin of the chicken. Brush the chicken with the crushed garlic and place in a non-metalic dish.

Pour the wine and white wine vinegar over the chicken and season to taste with a little salt and pepper.Cover and marinate in the refrigerator for as long as possible, preferably overnight.

Carefully remove the chicken pieces with a slotted spoon, draining well, and reserve the marinade.

Heat the oil and butter in a skillet, add the shallots and saute for 2-3 minutes, or until they begin to soften.

Add the chicken pieces to the skillet and cook for about 3-4 minutes, turning, until browned all over. Reduce the heat and add half the reserved marinade. Cover and cook for 15-20 minutes, adding more marinade when necessary.

Add the balsamic vinegar and thyme and cook for a futher 4 minutes.

Transfer to serving plates and serve with polenta or rice.

Bon appetite
___________________

Caribbean Cabbage in Wine Sauce

2005-08-13T11:28:00.000-07:00

Ingredients:

1/2 cup water
1/2 medium head cabbage, cored and cut into wedges
1 ear corn
1/2 cup butter, melted
1/8 cup dry vermouth or white wine
1/2 teaspoon minced shallots
2 large cloves garlic, minced
salt and black pepper to taste
crushed red pepper flakes to taste

Preparation:

Pour the water into a large pot. Separate cabbage into leaves, and place in a steamer basket. Set the basket into the pot with the water. Bring to a boil over medium heat, and place the ear of corn over the cabbage. Cover, and steam for 15 to 20 minutes, or until corn is tender. Remove the basket from the pot, and cool slightly.

Cut the ear of corn into four pieces and place them in a serving bowl with the cabbage. Combine the butter, vermouth, shallots, garlic, salt, pepper and red pepper flakes; pour over the cabbage, and stir to coat evenly. Separate the salad onto four plates, and garnish each one with a piece of the corn.

Bon appetite
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Easy Ham and Noodles

2005-08-12T11:18:00.000-07:00

Great for leftover ham. This is easy to make with ingredients you probably already have in the kitchen. Try adding peas or other vegetables, if desired

Ingredients:

2 cups cooked egg noodles
1 cup cubed, cooked ham
1/2 cup cubed Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 (10.75 ounce) can milk

Preparation:

Preheat oven to 375 degrees F (190 degrees C).

Place the noodles, ham, cheese, soup and milk in a 9x9 inch casserole dish and mix well.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.

Bon appetite
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