3 1/2 qt. water 1 lb. soup meat and bone 2 bay leaves 1 lg. onion, sliced 3 lg. carrots, diced 2 tsp. salt 1 c. celery and some leaves 1 sm. heat cabbage shredded
1/4 c. rice 2 lg. potatoes, sliced 1 c. cream Boil soup meat and bone for 2 hours onion and bay leaves add vegetables and tomatoes. Simmer about 1 hour. Add cream when you are ready to eat. May add 1/4 cup barley if desired.
31 Aralık 2007 Pazartesi
MOM'S GERMAN BORSCHT SOUP
CANNED VEGETABLES FOR SOUPS
5 lb. potatoes, diced 10 or so carrots, scraped and sliced 1 bunch celery, diced or cut up 3 big onions, cut up Put all of the above in a large kettle or roaster and mix well. Add to sterilized jars with 1/2 teaspoon canning salt to quart jars. Fill jars with cold water, remove bubbles with a knife, wipe jar tops and put on lids and covers. Process for 3 hours in boiling water bath. Then, when you're ready for soup or beet hash, cook you meat and dump a jar in the juice and meat and your soup's ready.
14 Aralık 2007 Cuma
EGGS MEXICANA
Put two tablespoonfuls of butter in a saucepan. Add four tablespoonfuls of finely chopped onion and shake until the onion is soft, but not brown. Then add four Spanish peppers cut in strips, a dash of red pepper and a half pint of tomatoes; the tomatoes should be in rather solid pieces. Add a seasoning of pepper and salt. Let this cook slowly while you shir the desired quantity of eggs. When the eggs are ready to serve, put two tablespoonfuls of this sauce at each side of the dish, and send at once to the table.
13 Aralık 2007 Perşembe
Flat Bread
1 C rye, sprouted
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini
Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.
1 C lentils, sprouted
1/4 t caraway seeds
1 t dried onion flakes
1 T Braggs or to taste
1/4 C tahini
Put rye and lentils through Champion with solid plate. Mix in remaining ingredients. Press into patties and dehydrate for 12-24 hours at 105 degrees until crisp.
12 Aralık 2007 Çarşamba
10 Juices Recipes (2)
The Waldorf
* 1 stalk celery
* 2 apples
Sunshine Cocktail
* 2 apples
* 4-6 strawberries
Energy Shake
* handful of parsley
* 6 carrots
Watermelon Juice
* cut into strips and juice (rind and all)
Potassium Broth
* 1 handful of spinach
* 1 handful of parsley
* 2 stalks of celery
* 4-6 carrots
AAA Juice
* 6 carrots
* 1 apple
* 2 stalks of celery
* ½ handful of wheatgrass
* ½ handful of parsley
* ½ beet
Passion Cocktail
* 4 strawberries
* 1 large chuck pineapple
* 1 bunch black grapes
Morning Tonic
* 1 apple
* 1 grapefruit (peeled)
Digestive Cocktail
* ¼ lemon with peel
* ½ grapefruit (peeled)
* 2 oranges
Alkaline Special
* ¼ head cabbage (red or green)
* 3 stalks of celery
source:www.living-food.com
6 Aralık 2007 Perşembe
APPLE SHAKE
by Cherie Calbom
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish
Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.
1/2 orange peeled, leave on white pithy part
2 green apples, seeded
1 ripe banana
1 tablespoon brewers yeast
orange slice for garnish
Juice the orange and apple. Place juice, banana, and yeast in a blender or food processor, and blend until smooth. Garnish with orange slice.
Zucchini Rolls
Squash or zucchini
lemon
olive oil
garlic
basil
oregano
Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.
lemon
olive oil
garlic
basil
oregano
Mix lemon, oil and spices together. Slice lengthwise, into flat thin
"bacon" strips. Marinate squash in lemon oil. Dehydrate. roll with
arrugula. Pin roll with toothpick.
Stuffed Mushrooms
1/3 C pine nuts
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
3 cloves garlic, minced
1/3 C fresh cilantro, packed leaves, chopped
1/3 C fresh basil, packed leaves, chopped
1 T lemon juice
1 C tomato, chopped
2 T Braggs or to taste
Put all ingredients into a food processor, except the tomatoes, and pulse chop several times. Stop to scrape down the sides and repeat. Add the tomatoes and continue to pulse chop until just blended. Keep a texture to apesto, it should not be a puree. Remove stems from mushrooms and stuff the filling into the cap of the mushroom. Place on a dehydrator sheet and dehydrate at 105 degrees for 2-4 hours.
2 Aralık 2007 Pazar
Garlic Pork Roast Recipes For Your Cristmas
INGREDIENTS
1 tablespoon vegetable oil
1 (2 pound) boneless pork roast
salt and pepper to taste
4 sweet potatoes, quartered
1 onion, quartered
6 cloves garlic
1 (14.5 ounce) can chicken broth
DIRECTIONS
Heat oil in large heavy skillet. Season meat with salt and pepper, and brown in oil.
In a slow cooker, layer sweet potatoes, onion and garlic. Place browned roast on top of vegetables, and pour in chicken broth.
Cover, and cook on low setting for 6 hours.
Did you know Allrecipes is home to over 400 crock pot recipes? Click here to visit our complete collection.
SUBMITTED BY: Brandy PHOTO BY: Rookie (Allrecipes.com)
30 Kasım 2007 Cuma
SHALLOTS AND TARRAGON SOUP
5 c. chicken broth 8 lg. shallots in thin slices 1/2 tsp. dried tarragon 2 celery stalks chopped with leaves Salt and pepper 4 egg yolks 1 c. heavy cream Chopped chives Paprika 1. In a saucepan, put chicken broth, shallots and tarragon and celery. Bring to a boil. Simmer, cover for 45 minutes in low heat. Into blender container ladle half of mixture, cover and at high speed, blend until smooth. Repeat with other half. 2. In a bowl beat the cream and yolks. Stir into the soup. Reheat the soup stirring until yolk are cooked. Do not boil. Serve hot, garnish with chives and paprika. Serves 6
28 Kasım 2007 Çarşamba
EGGS A LA REINE
6 eggs 1/2 pint of chopped cold cooked chicken 1/2 can of mushrooms 2 tablespoonfuls of butter 2 tablespoonfuls of flour 1/2 pint of milk 1/2 teaspoonful of salt 1 saltspoonful of pepper Use ordinary shirring dishes for the eggs; butter them, break into each one egg, stand these in a pan of boiling water and in the oven until they are "set." Rub the butter and flour together, add the milk, stir until boiling, add the salt, pepper, chopped chicken and mushrooms, and put one tablespoonful of this on top of each egg and send at once to the table. This is also nice if you put a tablespoonful of the mixture in the bottom of the dish, break the egg into it, and then at serving time put another tablespoonful over the top. EGGS AU MIROIR Cover the bottom of a graniteware or silver platter with fresh bread crumbs, break in as many eggs as are needed for the number of persons to be served. Put bits of butter here and there, stand the platter over a baking pan of hot water in the oven until the eggs are "set," dust them with salt and pepper and send them to the table.
20 Kasım 2007 Salı
Coconut Oil
Did you know that more than 20 Millions coconut produced every year? Coconut oil is one of the famous vegetables oil in the world and the advantage of this fruit are:
- Loose our weight; with consume virgin coconut oil regularly it can make our metabolism process more faster
- Avoid us from disease attachment
- Make us younger
Gourmet Viagra
Alexandra Antonioni, The author of Eat Me:Love,Sex and The Art of Eating, have spesial recipe for great night with our lovely spouse:
- Serve Asparagus Soup with Holladaise Sauce
- Follow with a bowl of hot Tagliatelle mix with cheese, butter and white truffle.
- For closing recipe, serve Manggo fruit and complete with champagne.
Carrot
What is your carrots colour ? Not just orange. Beside orange, there are many colours such us,purple , white, red, or yellow deppend on their natural pigment colour. Firstly,Netherlander introduce orange carrot on 1600's. Thousands years before they were planted for medicine.Yunani people used it for love ingredient, that could make man more strong and women more soft. All carrot ingredient component will usefull for our imunity, cure sick people,clean liver,streng muscle and vision and ect.Special for our beauty they will guard our skin from sun,help skin problem and make or skin more elastic and beautifull
9 Kasım 2007 Cuma
GERMAN SAUSAGE CHOWDER
1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces 2 med. (2 c.) potatoes, peeled and chopped 1 med. (1/2 c.) onion, chopped 1 sm. (4 c.) cabbage, shredded 3 c. milk 3 tbsp. all purpose flour 1 c. (4 oz.) Swiss cheese, shredded Snipped parsley In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover
and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
Grilled Pesto Pizza
20 oz. Package of pizza dough (Any store brand) 1 small red onion diced 2 cups chopped chicken (pre-cooked) 1 container of fresh pesto 1-2 tomatoes sliced thin 1 package of mozzarella cheese
Fresh Pear Salad
1 Head of Romaine Lettuce Fresh Pears Gorgonzola Cheese Toasted, chopped Pecans Raspberry Pecan Dressing Tear washed and dried lettuce leaves onto salad plates. Slice pears in half and remove core. Thinly slice and arrange on lettuce. Crumble Gorgonzola cheese over pears and sprinkle pecans over salad. Serve with Raspberry Pecan Dressing.
Fresh Fruit Dip
8 oz. Softened cream cheese 7 oz. Marshmallow cream (Fluff) 3 tbsp Orange Juice Mix cream cheese in mixer. Then add marshmallow cream and mix. Add Orange juice and mix. Beat until smooth. Dip fresh fruit such as strawberries, melon, bananas, apples and pineapple in chilled dip.
Fruit Salsa
(Makes 2 cups) Mix Together: ½ cup Cantaloupe, diced ½ cup fresh pineapple, diced ¼ cup red bell pepper, diced ¼ cup yellow bell pepper, diced ¼ cup purple onion, diced 1- ½ Tbs. Lime Juice 1 tbs. Fresh Mint leaves, minced 1 tbs. Light brown sugar, packed 1 tsp. Jalapeno pepper, minced ¼ tsp salt ¼ tsp. Lime zest, minced
6 Kasım 2007 Salı
McDonald's® Chicken Fajitas
Special Fajita seasoning:
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita
seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7
minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Drop on the floor for a more authentic taste.
11. Enjoy with Pace® picante sauce on the side
1 tablespoon corn starch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bullion cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
(or if you're LAZY like me, try using McCormick® fajita seasoning----tastes great and is
close enough)
Ingredients:
2 large skinless chicken breasts
1/2 cup chopped green bell pepper
1/2 cup diced white onion
2 Tablespoons McDonald's fajita seasoning (see above)
2 Tablespoons water
1/2 teaspoon white vinegar
1/4 teaspoon lime juice, from concentate
2 slices real American cheese
4 8" flour tortillas
cooking oil
COOKING your FAJITAS:
1.Cut the chicken into small strips, none longer than two inches, about 1/4 inch thick.
2. Combine fajita seasoning with water, vinegar, and lime juice in a small bowl.
3. Marinate chicken in above mixture, covered and refrigerated, for a couple of hours.
4. Cook marinated chicken strips in a wok over meduim-hight heat until brown. (retain marinade)
Use cooking oil to prevent sticking.
5. Add green pepper and onion, and stir-fry for about 1 minute.
6. Add remaining marinade, stir-fry until liquid "escapes".
7. Spoon 1/4 of the mixture into the center of one flour tortilla and add 1/2 slice American cheese.
Sprinkle with a dash of your pre-mixed McDonald's fajita
seasoning. (do this for all four of 'em)
8. Fold like a burrito with one end open and wrap in a 12x12 sheet of wax paper. Let sit 5-7
minutes.
9. Microwave, still wrapped, 15 seconds each. (separately)
10. Drop on the floor for a more authentic taste.
11. Enjoy with Pace® picante sauce on the side
26 Ekim 2007 Cuma
Strawberry Shortcake
1 package (18.5 ounces) yellow cake mix with pudding
1-1/4 cups water
3/4 cup (6 ounces) Egg Beaters® Egg Product
1/4 cup nonfat vanilla yogurt
PAM® for Baking Spray
1-1/2 cups sliced strawberries
Reddi-wip® Fat Free Dairy Whipped Topping
Directions
Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray. Beat cake mix, water, Egg Beaters and yogurt in medium bowl with electric mixer on low speed until well blended; beat on high speed 2 minutes. Pour into prepared pan.
Bake 30 to 35 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
Cut into 12 squares to serve. Top each with 2 tablespoons sliced strawberries and a serving of Reddi-wip; serve immediately.
21 Ekim 2007 Pazar
MARINADE FOR CHICKEN
1/2 c. shoyu
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a ziploc bag with chicken parts. This makes turning easier.
1/4 c. water
1/3 c. salad oil
2 tbsp. dried minced onion
2 tbsp. sesame seeds
1 tbsp. sugar
1 tsp. ground ginger
1/8 tsp. dried red pepper
3/4 tsp. garlic powder
Mix together all the above ingredients. Marinate chicken parts overnight, turning once, or twice to insure complete marinate. Bake in 350 degree oven for 1 hour. If you intend to use a charcoal grill, bake in oven first for 45 minutes and on grill for 15 minutes. Place marinade in a ziploc bag with chicken parts. This makes turning easier.
Almond-Apple Strudel
2 large McIntosh or other cooking apples, peeled, chopped (about 3 cups)
1/4 cup firmly packed brown sugar
6 tablespoons slivered almonds, divided
1 teaspoon ground cinnamon
1/2 teaspoon almond extract
PAM® Butter No-Stick Cooking Spray
1/4 cup granulated sugar, divided
2 tablespoons fresh bread crumbs
6 sheets frozen phyllo dough, thawed
Directions
Preheat oven to 350°F. Combine apples, brown sugar, 4 tablespoons almonds, the cinnamon and almond extract in large bowl. Spray evenly with cooking spray; toss to coat.
Combine 2 tablespoons granulated sugar and the bread crumbs in small bowl; set aside. Place 1 of the phyllo sheets on ungreased baking sheet; spray evenly with cooking spray. Sprinkle with 2 teaspoons of the bread crumb mixture. Repeat layering with remaining 5 phyllo sheets and remaining bread crumb mixture.
Spoon apple mixture along 1 long edge of phyllo, leaving a 2-inch border. Fold over short edges of phyllo to cover 2 inches of filling on each end. Roll up in jelly-roll fashion; place, seam-side down, on baking sheet. Cut 5 or 6 slits in top of pastry. Spray evenly with cooking spray; sprinkle with remaining 2 tablespoons granulated sugar and remaining 2 tablespoons almonds.
Bake 25 to 30 minutes, or until golden brown. Cut crosswise into 8 slices to serve.
Notes
Keep phyllo covered with damp paper towel or plastic wrap to prevent drying.
CHICKEN DIVAN
1 lb. cooked chicken, no bones
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar
cheese
1 can cream of mushroom soup
1 c. croutons
Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar
cheese
1 can cream of mushroom soup
1 c. croutons
Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
19 Ekim 2007 Cuma
CHICKEN CASSEROLE
6 chicken breasts
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done
2 onions
8 c. water (approximately)
3/4 loaf bread
Celery
Poultry seasoning
2 tbsp. melted butter
1 can cream of mushroom soup
1 can cream of chicken soup
Sharp cheese, sliced
Boil chicken breasts with 1 onion in approximately 8 cups of water until tender. Remove skin and bones and separate into pieces. Save chicken stock. Use 13 x 9 inch pan (sprayed with Pam). Tear small hunks of bread (about 3/4 of a loaf) and lay in bottom of pan. Slice 1 onion thin and lay on top of bread. Sprinkle celery, poultry seasoning on top. Lay chicken pieces on top. Melt margarine and pour over chicken pieces. Combine mushroom soup, cream of chicken soup and pour on top. Cover the top with sharp cheese sliced all over the top. Bake until done
HOT CHICKEN SALAD
1 1/2 c. cooked chicken, diced
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.
1 c. diced celery
3 diced boiled eggs
1/2 tsp. salt
1 sm. jar pimentos
2 tbsp. chopped green onions
1 1/2 c. bread crumbs
1/2 c. slivered almonds
3 tbsp. lemon juice
3/4 c. mayonnaise
1 can cream of chicken soup
1 stick oleo
Mix everything together except bread crumbs, and oleo. Butter casserole dish (10 x 12 inch). Put complete mixture in dish. Put bread crumbs on top. Melt butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
9 Ekim 2007 Salı
LIGHT CHICKEN SALAD
3/4 c. light mayonnaise
1/2 tsp. ginger
1/2 tsp. salt
3 c. cooked chicken
1 1/2 c. red seedless grapes
1 c. sliced celery
1/3 c. sliced green onion
1/2 c. broken walnuts
Combine mayonnaise, ginger and salt. Stir in chicken, grapes, celery, green onion and walnuts. Makes 5 1/2 cups. Serve on lettuce leaf.
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6 Ekim 2007 Cumartesi
ORIENTAL CHICKEN TENDERS CURRIED PEANUT CHICKEN
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks
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1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
4 halves skinned & boned chicken
breasts
2 c. half & half
1 1/2 c. mayonnaise
3 tbsp. mango chutney
2 tbsp. dry sherry
1 tbsp. sherry vinegar
2 tbsp. plus 1 tsp. curry powder
1 tsp. turmeric
2 c. finely chopped salted roasted
peanuts
Preheat oven to 350 degrees. Place chicken breasts in a shallow baking dish just large enough to hold them. Pour half and half over them and bake for 30 minutes. Let cool and cut in 1 inch cubes. Process mayonnaise,chutney, sherry, vinegar, curry powder and turmeric in a blender or food processor. Dip chicken pieces into the curry mayonnaise and roll in the chopped nuts. Refrigerate 30 minutes. Arrange on a serving plate with fancy toothpicks
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5 Ekim 2007 Cuma
REAL MAINE CHOWDER
3 c. onions, chopped
Water
fish, cubed
Salt to taste
1 c. cream
1 c. whole milk
Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until see-through, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions. Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6. NOTE: NEVER boil chowder with milk or cream in it!!
Water
fish, cubed
Salt to taste
1 c. cream
1 c. whole milk
Saute salt pork for 5 minutes or until brown in large heavy saucepan. Take out pieces and drain on paper towels, get rid of all remnants in pot except for about 2 tablespoons of the fat. Saute onions in remaining fat until see-through, add potatoes and saute for 2 minutes or so. Add water enough just to cover potatoes and onions. Bring to boil, lower heat and cook for 20 minutes (or until potatoes almost done). Add fish or clams, bring to boil, lower heat and cook for 5 to 10 minutes. Remove from heat and add milk and cream, salt and pepper to taste. Serve immediately and use salt pork for garnish. Preparation time: 40 minutes. Serves: 4 to 6. NOTE: NEVER boil chowder with milk or cream in it!!
1 Ekim 2007 Pazartesi
SPLIT PEA SOUP
8 c. water
1 lb. (2 1/4 c.) dried split peas
2 lbs. smoked ham
1 med. (1/2 c.) onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. (1 c.) carrots, cut into 1/2
inch pieces
2 med. (1 c.) stalks celery, cut into
1/2 inch pieces
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.
1 lb. (2 1/4 c.) dried split peas
2 lbs. smoked ham
1 med. (1/2 c.) onion, chopped
1 tsp. salt
1/4 tsp. pepper
2 med. (1 c.) carrots, cut into 1/2
inch pieces
2 med. (1 c.) stalks celery, cut into
1/2 inch pieces
Heat water and peas to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand one hour. Stir ham, onion, salt, and pepper into peas. Heat to boiling; reduce heat. Cover and simmer until peas are tender, about one hour. Skim fat if necessary. Remove ham, trim fat and bone from ham. Cut ham into 1/2 inch pieces (about 4 cups). Stir ham, carrots, and celery into soup. Heat to boiling, reduce heat. Cover and simmer until vegetables are tender, about 45 minutes. Makes 8 servings, about 1 1/2 cups each.
21 Eylül 2007 Cuma
VEGETABLE SOUP
1 lb. beef, cut bite size
1 soup bone
3 1/2 qts. cold water
2 1/2 tbsp. salt (or to taste)
1 clove garlic, minced
1/2 c. onion, chopped
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. whole (or cut up) green beans
3/4 c. celery, diced
2/3 c. shelled peas
2 c. green cabbage, shredded
1 c. carrots, diced
1 (No. 2) can tomatoes (2 1/2 c.)
Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley. Serves 8 to 10.
1 soup bone
3 1/2 qts. cold water
2 1/2 tbsp. salt (or to taste)
1 clove garlic, minced
1/2 c. onion, chopped
4 tbsp. parsley, minced
1/8 tsp. pepper
1 c. whole (or cut up) green beans
3/4 c. celery, diced
2/3 c. shelled peas
2 c. green cabbage, shredded
1 c. carrots, diced
1 (No. 2) can tomatoes (2 1/2 c.)
Combine beef, water, and 2 tablespoons salt. Cover; bring to boil and skim off any scum that rises to the top. Re-cover and simmer 4 hours. Add remaining ingredients except 2 tablespoons minced parsley. Cover and simmer 30 minutes. Sprinkle with remaining parsley. Serves 8 to 10.
16 Eylül 2007 Pazar
HAMBURGER VEGETABLE SOUP
1 lb. ground beef
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
1 c. chopped onion
1 c. diced potatoes
1 c. sliced carrots
2 (1 lb.) cans tomatoes
1 c. sliced celery
1/4 c. rice
3 c. water
4 tsp. salt
1/4 tsp. basil
1/4 tsp. thyme
1 bay leaf
Cook ground beef and onions, drain fat. Add remaining ingredients and bring to boil. Cover and simmer 1 hour.
13 Eylül 2007 Perşembe
BROCCOLI SOUP
10 Juni 2007, 19:22:46 | Yunitae
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.
8 strips bacon
1/4 c. flour
4 c. milk
20 oz. pkg. frozen mixed vegetables
10 oz. pkg. frozen broccoli, chopped
fine
Onion (chopped)
Garlic (optional)
Boil frozen mixed vegetables and broccoli (chopped fine). Set aside to drain. Fry bacon until crispy. Set aside bacon. Pour enough bacon grease in soup pan to cover bottom of pan. Simmer onions until clear. Mix 1/4 cup flour. Then add 4 cups milk. Stir well. Add vegetables and bacon. Simmer until soup is thickened. Salt and pepper to taste. This soup has better flavor when eaten the next day.
12 Eylül 2007 Çarşamba
TOMATO AND MIND SANDWICH
4 thin slices white or whole wheat bread
1 to 2 tbsp. soft butter or margarine
1 tomato*
dash salt and pepper
1/2 tsp. sugar
several sprigs fresh mint
1. Trim crusts from bread.
2. Spread softened butter or margarine thinly on bread. (This will keep the tomatoes from making the bread soggy.)
3. Cut tomato into thin slices. Using a serrated knife will make cutting the tomato easier.
4. Place tomato slices on two of the buttered bread slices. Sprinkle tomato slices with salt, pepper, and sugar.
5. Wash mint and dry the sprigs between paper towels. With kitchen shears, snip mint leaves from 2 sprigs into tiny pieces and sprinkle them over the tomato slices.
6. Cover tomato slices with remaining slices of bread. Cut each sandwich
into four triangular pieces. Arrange sandwiches on a plate or smallplatter and garnish with extra sprigs of mint. Refrigerate until serving.
1 to 2 tbsp. soft butter or margarine
1 tomato*
dash salt and pepper
1/2 tsp. sugar
several sprigs fresh mint
1. Trim crusts from bread.
2. Spread softened butter or margarine thinly on bread. (This will keep the tomatoes from making the bread soggy.)
3. Cut tomato into thin slices. Using a serrated knife will make cutting the tomato easier.
4. Place tomato slices on two of the buttered bread slices. Sprinkle tomato slices with salt, pepper, and sugar.
5. Wash mint and dry the sprigs between paper towels. With kitchen shears, snip mint leaves from 2 sprigs into tiny pieces and sprinkle them over the tomato slices.
6. Cover tomato slices with remaining slices of bread. Cut each sandwich
into four triangular pieces. Arrange sandwiches on a plate or smallplatter and garnish with extra sprigs of mint. Refrigerate until serving.
9 Eylül 2007 Pazar
Hot Pretzels
Ingredients:
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels
Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.
1 packet Hidden Valley Ranch dressing
1-cup oil
1 Tbsp Blackened Steak Seasoning
1 tsp Cayenne Pepper (or to taste)
1 tsp dill
16 oz pretzels
Mix spices/oil
Coat Pretzels with mixture
Place coated pretzels on cookie sheet and back fro 1hr at 200 degrees.
8 Eylül 2007 Cumartesi
CHICKEN POT PIE
3 lb. chicken
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.
1 can French onion soup
1 lg. carrot
1 lg. celery
Flour to thicken gravy
Water
1 double crust
Preheat oven to 400 degrees. Simmer whole chicken in water with carrot and celery until done, 1 1/2 to 2 hours. Pick meat off and cut into bite-size pieces. Refrigerate chicken and broth separately overnight. Next day, remove fat from broth as well as carrots and celery. Add onion soup and bring to boil. Thicken gravy with flour-water paste. Strain gravy to remove onions. Put chicken in bottom crust. Pour gravy on top. Place top crust and bake at 400 degrees for 30 minutes.
7 Eylül 2007 Cuma
EGG SALAD WITH CHIVES
4 large hard-cooked eggs, peeled and quartered cup mayonnaise teaspoon kosher salt teaspoon ground pepper
1 tablespoon minced fresh chives (or substitute tarragon, basil or bronze fennel)
1 tablespoon minced fresh parsley
2 tablespoons minced celery (from half a rib)
Mash the eggs and mayonnaise together with a fork until it is the desired consistency. Golson likes hers chunky, but if you want it tidy and smooth, start with thinly sliced eggs.
Add the remaining ingredients and stir with a fork until combined. Fills two sandwiches.
6 Eylül 2007 Perşembe
BANANAS FOSTER
1/2 cup dark corn syrup
6 tablespoons Fleischmann's® Original-stick, cubed
2 packages (3 ounces each) banana cream pudding and pie filling
2 medium bananas, diagonally sliced
1/2 cup chopped walnuts
1 quart (4 cups) vanilla ice cream
Reddi-wip® Extra Creamy Whipped Cream, (optional)
Directions
Combine syrup, Fleischmann's, and dry pudding mix in 2-quart microwavable bowl.
Microwave on HIGH 6 minutes, or until sauce begins to boil and thickens, stirring after 2 minutes. Stir in bananas and walnuts.
Serve 1/4 cup warm sauce over 1/2 cup scoop of ice cream. Top with Reddi-wip, if desired
SOURCE:CONAGRAFOODS.COM
6 tablespoons Fleischmann's® Original-stick, cubed
2 packages (3 ounces each) banana cream pudding and pie filling
2 medium bananas, diagonally sliced
1/2 cup chopped walnuts
1 quart (4 cups) vanilla ice cream
Reddi-wip® Extra Creamy Whipped Cream, (optional)
Directions
Combine syrup, Fleischmann's, and dry pudding mix in 2-quart microwavable bowl.
Microwave on HIGH 6 minutes, or until sauce begins to boil and thickens, stirring after 2 minutes. Stir in bananas and walnuts.
Serve 1/4 cup warm sauce over 1/2 cup scoop of ice cream. Top with Reddi-wip, if desired
SOURCE:CONAGRAFOODS.COM
4 Eylül 2007 Salı
GRILLED CHICKEN QUESADILLAS
1 Whole chicken breast -- boneless & skinless
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
1 Clove of Garlic -- minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild -- or sharp)
1 cup Grated chihuahua cheese or -- Montery Jack cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many
people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to
room temperature and shred into 1/4-inch pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin until black all over,
rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper
from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2
cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla,
one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook
another minute.
5. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.
2 tablespoons Vegetable oil
1/4 teaspoon Salt
Chili powder (4 pinches)
1/4 teaspoon Cumin
1/4 teaspoon Black pepper
1 Clove of Garlic -- minced
1 Problano Chili
8 6-inch Flour Tortillas
2 cups Grated cheddar cheese (mild -- or sharp)
1 cup Grated chihuahua cheese or -- Montery Jack cheese
1 cup Salsa or guacamole -optional
[Note: the serving size (24) is the number of pieces you will get -- not necessarily how many
people it will feed.]
1. Heat grill or broiler and cook chicken until done (approx. 5 minutes on each side). Cool to
room temperature and shred into 1/4-inch pieces.
2. Over gas burner or under broiler, place poblano pepper and char skin until black all over,
rotate as necessary. Place pepper in a bag and close. After about 15 minutes remove pepper
from bag and remove charred skin, seeds, and stem. Cut pepper into 1/2-inch strips.
3. Place 4 tortillas on table and top each with 3/4 cup of cheese, a pinch of chili powder, 1/2
cup of shredded chicken and divided poblano strips. Top with remaining tortillas.
4. Heat an 8-inch or larger skillet -- dry, no oil -- over medium high heat. Place quesadilla,
one at a time in skillet and cook until golden brown (about 1 minute) Turn over and cook
another minute.
5. Let cool slightly before cutting into 6 wedges. Serve with salsa or guacamole if desired.
Chocolate Orange Supreme Cheesecake
1 c Chocolate Wafer Crumbs
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into
remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30
minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking
30 minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
1/4 ts Cinnamon
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
3/4 c Sugar
4 ea Large Eggs
1/2 c Sour Cream
1 ts Vanilla
1/2 c Semi-sweet Choc. ChipsMelted
2 tb Orange Flavord Liqueur
1/2 ts Grated Orange Peel
Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch
spring- form pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese
and sugar, mixing at medium speed on electric mixer until well blended. Add
eggs, one at a time, mixing well after each addition. Blend in sour cream and
vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into
remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F., 30
minutes. Reduce oven temperature to
325 degrees F. Spoon remianing batter over chocolate batter continue baking
30 minutes more. Loosen cake from rim of pan; cool before removing rim of
pan. Chill.
1 Eylül 2007 Cumartesi
Chicken Devan
CarbsPerServing:no counts provided
Effort:Easy
Ingredients:
How to Prepare:
Get a deep casserole dish for cooking in the oven. Cut up some
skinless and boneless chicken into chicken tender slices. Place them
in the bottom of the dish. Next cut up a broccoli head into smaller
broccoli heads. Place a layer of broccoli on top of the chicken.
Next take one can of cream of mushroom soup and spread it evenly
over the broccoli. Then spread a layer of mozarella cheese on top of
the musroon soup. Repeat again with another layer of broccoli heads,
cream of mushroom soup then cheese. Bake in the oven for 30 minutes
at 350 degrees F. You will know that the chicken is done when the
cheese on top is brown.
Effort:Easy
Ingredients:
How to Prepare:
Get a deep casserole dish for cooking in the oven. Cut up some
skinless and boneless chicken into chicken tender slices. Place them
in the bottom of the dish. Next cut up a broccoli head into smaller
broccoli heads. Place a layer of broccoli on top of the chicken.
Next take one can of cream of mushroom soup and spread it evenly
over the broccoli. Then spread a layer of mozarella cheese on top of
the musroon soup. Repeat again with another layer of broccoli heads,
cream of mushroom soup then cheese. Bake in the oven for 30 minutes
at 350 degrees F. You will know that the chicken is done when the
cheese on top is brown.
Stuffed mushroom
Serves:1
Prep Time:5 mins Effort:Easy
Ingredients:
large Mushroom chives 1tbs cream cheese cheese bacon
tomato parsely
How to Prepare:
In bowl mix cream cheese, chives , cut up tomato , parsely . Then
place on top of mushroom , then on top of cream cheese mix, add
grated cheese, then on top of cheese add cut up bacon . Place in med
oven for 20 mins .
Tastes like pizza with out base .
Prep Time:5 mins Effort:Easy
Ingredients:
large Mushroom chives 1tbs cream cheese cheese bacon
tomato parsely
How to Prepare:
In bowl mix cream cheese, chives , cut up tomato , parsely . Then
place on top of mushroom , then on top of cream cheese mix, add
grated cheese, then on top of cheese add cut up bacon . Place in med
oven for 20 mins .
Tastes like pizza with out base .
BLT Salad Carbs
Ingredients:
7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –
chopped 1 tablespoon mayonnaise
How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.
7 slices bacon – cooked crisp,drained and crumbled
1 cup chopped lettuce 1/8 cup chopped onion1/2 medium tomato –
chopped 1 tablespoon mayonnaise
How to Prepare:
Stir mayo into lettuce,onion and tomato until evenly coated. Toss in bacon.
Blue Cheese Salad Dressing
1CarbsPerServing:1g total
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.
How to Prepare:
Mix all together and chill before serving.
Effort:Easy
Ingredients:
1 tablespoon sour cream 2 teaspoons mayonnaise
2 teaspoons heavy cream1 tablespoon blue cheese 1 teaspoon powdered
ranch dressing mix.
How to Prepare:
Mix all together and chill before serving.
29 Ağustos 2007 Çarşamba
McChicken® Ingredients
SPECIAL TOOLS: Deep fryer; meat mallet
INGREDIENTS:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChicken® sauce:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Preparing your McChicken® Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one
gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
patty and the heel.
INGREDIENTS:
vegetable oil (in fryer)
1 egg
1 cup water
2/3 cup all-purpose flour
1/3 cup tempura mix
(or 1/3 cup flour for a total of 1 cup if tempura mix is unavailable)
2 teaspoons salt
1 teaspoon onion powder
1/2 teaspoon Accent®
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 chicken breast filets
4 sesame seed hamburger buns
1 cup chopped iceberg lettuce
McChicken® sauce:
1/4 cup mayonnaise
1/16 teaspoon onion powder
Stir together well, refrigerate until needed.
Preparing your McChicken® Sandwich
1. Beat the egg and then combine it with 1 cup water in a small, shallow bowl. Stir.
2. Combine the flour, salt, pepper, Accent®, onion powder and garlic powder in a one
gallon size zip lock bag.
3. Pound each of the breast filets with a mallet until about 1/4-inch thick. Trim each breast
filet until it is round.
4. Coat each filet with the flour mixture by shaking in the zip lock bag.
5. Remove and dredge each filet in the egg mixture, coating well. Then return each filet to the
flour/seasoning mixture. Shake to coat. Put filets, bag and all, in the freezer for at least an
hour. Cover and refrigerate remaining egg mixture.
6. After freezing, repeat the "coating" process.
7. Deep fry the chicken filets at 375° for 10-12 minutes or until light brown and crispy.
8. As the chicken is frying, toast the buns using the standard method described in cooking
regular hamburgers.
9. On the crown side of the bun, apply 1 tablespoon of mayonnaise mixture, followed by 1/4 cup chopped
iceberg lettuce. Then top with the cooked chicken patty, and the heel of the
bun.
10. Wrap tightly in a 12x16 piece of waxed paper, and let stand 6-8 minutes.
11. Microwave on high, individually, for 15 seconds and serve.
Personal suggestion: CHEESE IT! With real American cheese, one slice, between the
patty and the heel.
24 Ağustos 2007 Cuma
CREAM OF BROCCOLI SOUP WITH CHEDDAR CHEESE
2 c. milk
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
3 tbsp. butter
2 tbsp. finely chopped onion
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. white pepper
1/2 tsp. thyme
1/2 tsp. granulated garlic
2 chicken bouillon cubes
1 1/2 c. boiling water
2 c. shredded Cheddar cheese
1 c. cooked finely chopped broccoli
Cook onions in butter until tender. Blend in flour and seasonings and cook 3 to 4 minutes, stirring constantly. Add boiling water and bouillon cubes and cook slowly until thick, stir in the milk until smooth. Add the cheese and broccoli and heat through. Garnish with fresh chopped parsley. Serves 6.
23 Ağustos 2007 Perşembe
Fresh Tomato Bake
2 tbsp olive oil
2 cloves fresh garlic, peeled and crushed
¼ cup of fresh chopped basil
¼ cup fresh chopped oregano
¼ tsp fresh ground pepper
½ tsp salt
½ cup chopped onions
½ green pepper cut into strips
¾ firm ripe tomatoes sliced
1 cup of low fat Mozzarella cheese
1. Combine olive oil, garlic and spices together in a well-sealed
container and place in refrigerator.
2. Wash the vegetables and set aside
3. Ina medium sized baking dish add the vegetable starting with a
layer of tomatoes followed by the green peppers and onions. Top off
with remaining tomatoes.
4. Pour the olive oil mixture over the vegetables and lightly toss.
5. Cover with mozzarella cheese.
6. Bake in a 350-degree oven until the cheese is melted.
2 cloves fresh garlic, peeled and crushed
¼ cup of fresh chopped basil
¼ cup fresh chopped oregano
¼ tsp fresh ground pepper
½ tsp salt
½ cup chopped onions
½ green pepper cut into strips
¾ firm ripe tomatoes sliced
1 cup of low fat Mozzarella cheese
1. Combine olive oil, garlic and spices together in a well-sealed
container and place in refrigerator.
2. Wash the vegetables and set aside
3. Ina medium sized baking dish add the vegetable starting with a
layer of tomatoes followed by the green peppers and onions. Top off
with remaining tomatoes.
4. Pour the olive oil mixture over the vegetables and lightly toss.
5. Cover with mozzarella cheese.
6. Bake in a 350-degree oven until the cheese is melted.
Cube Steak Teriyaki
1 to 1 ½ lbs. Cube steak or thin steak
1-cup applesauce
2 tbsp minced garlic
3 tbsp soy sauce
In a gallon re-seal able plastic bag place applesauce, garlic and soy
sauce. Stir (or reseal and shake) ingredients together, add steak in
strips 1-1/2 inch wide or full size your preference, seal container
and shake bag. Place in refrigerator for 1 ½ hours shake bag again
and flip put back on refrigerator until ready to BBQ. When grill is
ready, take a fork and remove the steak from the bag, remove
excess sauce and grill.
1-cup applesauce
2 tbsp minced garlic
3 tbsp soy sauce
In a gallon re-seal able plastic bag place applesauce, garlic and soy
sauce. Stir (or reseal and shake) ingredients together, add steak in
strips 1-1/2 inch wide or full size your preference, seal container
and shake bag. Place in refrigerator for 1 ½ hours shake bag again
and flip put back on refrigerator until ready to BBQ. When grill is
ready, take a fork and remove the steak from the bag, remove
excess sauce and grill.
Grilled Apple Chicken
1 package boneless skinless chicken breasts
1-12 oz container of apple juice concentrate, thawed
1/3 cup honey
2 tbsp lemon juice
¼ cup brown sugar
2 tsp cinnamon
3 large granny smith apples, cored and cut into thick slices
1. Preheat grill to medium.
2. In a small saucepan combine apple juice concentrate, honey,
lemon juice, brown sugar, and cinnamon. Mix well.
3. Heat over medium heat until sugar is dissolved.
4. Set aside 1 cup to use as sauce later, and use the remaining to
baste chicken.
5. Arrange chicken and apples on grill and baste. Grill for 8 minutes
making sure to baste often.
6. Turn apples over and baste again. Grill 8 to10 minutes or until
tender.
7. Turn chicken over and baste again. Grill 5 to 7 minutes longer or
until chicken done.
Serve chicken and apples with the reserved sauce.
1-12 oz container of apple juice concentrate, thawed
1/3 cup honey
2 tbsp lemon juice
¼ cup brown sugar
2 tsp cinnamon
3 large granny smith apples, cored and cut into thick slices
1. Preheat grill to medium.
2. In a small saucepan combine apple juice concentrate, honey,
lemon juice, brown sugar, and cinnamon. Mix well.
3. Heat over medium heat until sugar is dissolved.
4. Set aside 1 cup to use as sauce later, and use the remaining to
baste chicken.
5. Arrange chicken and apples on grill and baste. Grill for 8 minutes
making sure to baste often.
6. Turn apples over and baste again. Grill 8 to10 minutes or until
tender.
7. Turn chicken over and baste again. Grill 5 to 7 minutes longer or
until chicken done.
Serve chicken and apples with the reserved sauce.
Strawberry Salad
1 lg. Strawberry Jell-o
½ cup Water
1 box frozen strawberries
1 lg. Cool Whip
Heat Jell-o and water until hot.
Add Strawberries and chill mixture.
Stir in Cool Whip
½ cup Water
1 box frozen strawberries
1 lg. Cool Whip
Heat Jell-o and water until hot.
Add Strawberries and chill mixture.
Stir in Cool Whip
Mexican Salsa Dip
1 16oz. Sour Cream
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips
On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa
Spread the 8 oz. Bag of cheese on the tomatoes and green peppers
Let sit 15 minutes with tortilla chips
1 14oz. Jar Salsa (mild, medium, or hot)
1 8oz. Bag shredded Mexican Cheese
1 lg. Tomato
1 lg. Green Pepper
Tortilla Chips
On a 10x14 inch pan spread out the sour cream.
Spread the Salsa on the Sour Cream
Chop the tomato and green pepper, then spread on the salsa
Spread the 8 oz. Bag of cheese on the tomatoes and green peppers
Let sit 15 minutes with tortilla chips
22 Ağustos 2007 Çarşamba
FRENCH ONION & BROCCOLI SOUP
2 (10 1/2 oz.) cans condensed French
onion soup
1 (10 oz.) pkg. frozen chopped
broccoli
6 oz. Gruyere or Fontina cheese,
shredded
1/4 c. chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides. Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.
onion soup
1 (10 oz.) pkg. frozen chopped
broccoli
6 oz. Gruyere or Fontina cheese,
shredded
1/4 c. chopped parsley
In a 4-quart saucepan, mix soup with water as label directs and add frozen broccoli; over high heat, heat to boiling. Reduce heat to low; simmer 8 to 10 minutes until broccoli is cooked. Meanwhile, place French bread slices on cookie sheet. Place cookie sheet under broiler and toast bread until golden on both sides. Spoon onion soup mixture into 4 (16 ounce) oven-safe soup bowls or crocks. Place 1 slice toasted French bread on soup in each bowl; top with cheese. Place soup bowls on cookie sheets for easier handling. Broil until cheese melts and top is golden brown. Sprinkle soup with chopped parsley. Makes 4 servings.
21 Ağustos 2007 Salı
CHICKEN WITH RICE
3 to 3 1/2 lbs. chicken, cut into
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
19 Ağustos 2007 Pazar
CREAMY PUMPKIN SOUP
1/4c. butter or margarine*
1 large yellow onion, peeled and
chopped
1/2 tsp. curry powder
1 15-oz. can pumpkin
1/4tsp. salt
2 c. half-and-half*
21/4c. chicken or vegetable broth
1/2 tsp. cinnamon
2 tsp. minced parsley
1/4 c. sour cream*
1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2
minutes longer.
2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth.Add half-and-half and process again until smooth.
3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally.Meanwhile, stir cinnamon and
minced parsley into the sour cream.
4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.
1 large yellow onion, peeled and
chopped
1/2 tsp. curry powder
1 15-oz. can pumpkin
1/4tsp. salt
2 c. half-and-half*
21/4c. chicken or vegetable broth
1/2 tsp. cinnamon
2 tsp. minced parsley
1/4 c. sour cream*
1. Melt butter in a medium-sized saucepan. Add chopped onion and cook, stirring frequently, until onion is soft but not brown. Add curry powder and cook 1 to 2
minutes longer.
2. Place curried onion in a food processor or blender. Add pumpkin and salt and process until smooth.Add half-and-half and process again until smooth.
3. Pour pumpkin mixture back into saucepan and stir in chicken or vegetable broth. Heat soup slowly over low heat, stirring occasionally.Meanwhile, stir cinnamon and
minced parsley into the sour cream.
4. Serve soup steaming hot with a dollop of seasoned sour cream atop each bowl.
18 Ağustos 2007 Cumartesi
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
17 Ağustos 2007 Cuma
HAMBURGER SOUP
1 lb. hamburger
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)
2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.
5 c. water
1 (16 oz.) can tomatoes
1 med. onion, chopped
2 carrots, sliced (1 c.)
2 stalks celery, sliced (1 c.)
1/3 c. barley
1/4 c. catsup
1 tbsp. (2 cubes) beef bouillon
2 tsp. seasoned salt
1 tsp. basil
1 bay leaf
Brown beef, drain fat. Add rest of ingredients. Simmer 1 hour until barley and vegetables are tender.
Ikan Kecap
1 lb. mackerel, cod, or haddock
fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/4 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/4 inch-long piece fresh ginger,
peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by
one, roll fish fillets in the flour and set on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes
per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet Before heating the remaining 1 tbsp.peanut oil. Add onion, garlic,ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes.Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce
over the fish and serve.
fillets
1 tsp. salt
2 tbsp. flour
3 tbsp. peanut oil
1/4 tsp. shrimp paste
2 tbsp. water
1 medium onion, coarsely chopped
1 large clove garlic, minced
1 1/4 inch-long piece fresh ginger,
peeled and finely chopped
1 red chili, seeded and chopped*
3 tbsp. lemon juice
1 tbsp. brown sugar
2 to 4 tbsp. soy sauce
4 large lettuce leaves
1. Wash fish under cold water and pat dry with paper towels. Cut fillets
2. In a shallow bowl or pie plate, use a fork to mix salt and flour. One by
one, roll fish fillets in the flour and set on a clean plate.
3. Heat 2 tbsp. of the peanut oil in a skillet and fry fish for 3 to 4 minutes
per side. Place on a plate, cover with foil to keep warm, and set aside.
4. In a small bowl, mix together shrimp paste and 2 tbsp. water.
5. Clean and dry the skillet Before heating the remaining 1 tbsp.peanut oil. Add onion, garlic,ginger, and chili pepper and stir-fry for about 5 minutes.
6. Add shrimp paste to the onion mixture and cook for 2 minutes.Add lemon juice, brown sugar, and soy sauce to taste. Stir to combine.
7. Arrange lettuce leaves on four plates and place fish on top. Pour the sauce
over the fish and serve.
15 Ağustos 2007 Çarşamba
VEGETABLES SOUR SOUPS
1 tsp. tamarind
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
5 tbsp. warm water
1 shallot, sliced
3 cloves garlic, minced
1 inch-long piece fresh ginger,
peeled and sliced
1 red chili pepper, seeded and sliced*
3 tbsp. raw peanuts
1 tsp. shrimp paste
0.5 tsp. salt
5 c. low-fat chicken or vegetable broth
0.5c. salted peanuts, coarsely chopped
2 tbsp. brown sugar
1 chayote, peeled, seeded, and
sliced thin
0.5c. fresh or frozen green beans,
ends trimmed
∂ c. frozen corn kernels
1 green chili pepper, sliced (optional)
1. Prepare tamarind by placing it in asmall bowl with warm water. Letsoak for 15 mnts.
2. To make spice paste, combine shallot, garlic, ginger, red chili pepper, raw peanuts, shrimp paste,and salt in a large mortar and blend well with a pestle. Use a food processor or blender if you don’t have a mortar and pestle.
3. Transfer paste to a medium saucepan and add chicken or vegetable broth,salted peanuts, and brown sugar. Stir to combine, and cook over medium heat for 15 minutes.
4. Meanwhile, use a strainer to separate the tamarind seeds from the juice. Throw away the seeds and keep the juice.
5. Add chayote, green beans, and corn to the soup, and cook over high heat for 5 minutes.
6. Just before serving, add tamarind juice and stir. Garnish with green chili pepper slices if desired.
11 Ağustos 2007 Cumartesi
Egg and Bacon Pie
1 17,5-oz. package frozen puff
pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but difficult and time consuming to make.
The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry sheet and press gently into place.
Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.
Season with salt and pepper and sprinkle with parsley or chives.
3. Roll out the second sheet of pastry to Π -inch thick. With your fingers
or a pastry brush, lightly brush the lower pastry’s edge with water.Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb
and forefinger. Carefully use a sharp knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.
pastry sheets, thawed (2 sheets)*
8 thin slices Canadian bacon
6 eggs
ø tsp. salt
Π tsp. pepper
ø c. finely chopped parsley or
chives
*Homemade puff pastry is delicious but difficult and time consuming to make.
The ready-made sheets are convenient to use and are just as tasty when baked. Be sure to thaw sheets at room temperature for at least 20 minutes before using. If the pastry starts to crack while you’re working with it, just wet your fingers with a little water and press the pastry firmly together to seal.
1. Preheat oven to 400°F. On a lightly floured working surface, use a rolling pin to roll out one sheet of pastry until it is Π -inch thick.
2. Line a 9-inch pie plate with pastry sheet and press gently into place.
Cover pastry with Canadian bacon,overlapping slices to form an even layer. Crack eggs onto bacon-lined crust and break yolks with a fork.
Season with salt and pepper and sprinkle with parsley or chives.
3. Roll out the second sheet of pastry to Π -inch thick. With your fingers
or a pastry brush, lightly brush the lower pastry’s edge with water.Gently place the second sheet of pastry on top of the pie. Press edges firmly together and cut off any extra pastry. Flute edges by pinching pastry gently between your thumb
and forefinger. Carefully use a sharp knife to cut a few small slits in the
middle of the top crust.
4. Place pie plate on a baking sheet and bake for 30 minutes, or until pastry is puffed and golden brown. Carefully remove pie from the oven and allow to cool before serving.
8 Ağustos 2007 Çarşamba
GADO-GADO
1 c. red potatoes (about 2 medium
potatoes)
1 c. fresh green beans, ends
trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots),
peeled and thinly sliced
1 c. cucumber (about 1 medium
cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon
to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to
handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and
cucumbers however you like on a large platter and set aside.
potatoes)
1 c. fresh green beans, ends
trimmed
2 c. green cabbage, shredded
1 c. fresh bean sprouts
1 c. carrots (1 to 11/2carrots),
peeled and thinly sliced
1 c. cucumber (about 1 medium
cucumber), sliced
2 tbsp. canola oil
4 oz. firm tofu, cut into 1-inch cubes
2 hard-boiled eggs, peeled*
deep-fried shallots for garnish**
peanut sauce (recipe on page 37)
1. Fill a large saucepan with water and bring to a boil. Use a slotted spoon
to carefully lower the potatoes into the water. Cook for about 20 minutes, or until the potatoes can be pierced easily with a fork. Then use the slotted spoon to transfer the potatoes to a colander. Rinse under cold water. When cool enough to
handle, slice the potatoes.
2. Fill a second saucepan with water and bring to a boil. Use a slotted spoon to lower the green beans into the water. Cook for about 3 minutes. Use the slotted spoon to move the blanched beans to a colander. Rinse under cold water.
3. One vegetable at a time, repeat this procedure to blanch the cabbage,bean sprouts, and carrots.
4. Arrange green beans, cabbage, bean sprouts, carrots, potatoes, and
cucumbers however you like on a large platter and set aside.
22 Temmuz 2007 Pazar
CHEESE BROCCOLI NOODLE SOUP
3/4 c. onion, chopped
1 tbsp. butter
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped
broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed
Pepper to taste Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese
1 tbsp. butter
6 c. water
6 chicken bouillon cubes
8 oz. fine egg noodles
1 tsp. salt
1 (10 oz.) pkg. frozen chopped
broccoli
1/8 tsp. garlic powder
6 c. milk
2 lb. Velveeta cheese, cubed
Pepper to taste Saute onions in butter on medium heat. Add water and bouillon cubes and heat to boiling. Stir occasionally until cubes are dissolved. Add egg noodles and salt. Boil uncovered for 3 minutes. Stir occasionally. Add frozen broccoli and garlic, boil for 4 minutes. Add milk, cheese and pepper. Cook until cheese
FRENCH CARROT SOUP
is melted. Do not bring to a boil after milk is added. Best served right away.
4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
buttered and toasted
Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar Salt and pepper Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish
4 c. sweet onions, thinly sliced
1 clove garlic, finely chopped
1/4 c. butter or margarine
5 1/2 c. water
1/2 c. dry sherry or white wine
(optional)
8 beef flavored bouillon cubes
buttered and toasted
Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar Salt and pepper Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish
SPINACH EGG - DROP SOUP
6 chicken bouillon cubes
8 c. water
2 lg. eggs
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.
964828 -- SPAGHETTI SOUP
1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
Salt and pepper to taste
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.
8 c. water
2 lg. eggs
Salt & pepper to taste
Bring water to boil and add bouillon cubes. Cook until dissolved. Add frozen spinach and cook until completely thawed. In a small bowl beat eggs and cheese. Add salt and pepper to taste. As soup is boiling, add egg mixture slowly and stir with fork. Egg mixture will make shreds and is fully cooked in 1 or 2 minutes. Serve hot.
964828 -- SPAGHETTI SOUP
1 or 2 lbs. ground beef
2 cans tomatoes
Small potato
1 can tomato sauce
2 can green beans
1 can sm. peas
Salt and pepper to taste
Pour all ingredients into boiler while browning hamburger meat, drain meat and pour in last. May have to add water. Cover and simmer on low for 30 minutes.
MY BEST NEW ENGLAND CLAM CHOWDER
12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt
pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt
pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
EASY FRENCH ONION SOUP
3 tbsp. bacon drippings
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
CHICKEN DIVAN
1 lb. cooked chicken, no bones
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar
cheese
1 can cream of mushroom soup
1 c. croutons
Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
1/2 lb. cooked chopped broccoli
1 c. shredded extra sharp cheddar
cheese
1 can cream of mushroom soup
1 c. croutons
Preheat oven to 350 degrees. Mix chicken (bite-size pieces), broccoli, cheese and soup together. Pour into 8 x 11 inch casserole dish. Place croutons on top. Bake at 350 degrees for 1/2 hour or until hot. Serves 6.
17 Temmuz 2007 Salı
CHICKEN IN THE GARDEN
Aluminum foil
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
Ready to cook chicken pieces
Sm. potatoes
Cherry tomatoes
Med. onions
Fresh mushrooms
Green peppers
Worcestershire sauce
Salt, pepper, paprika
Butter or margarine
Cut off a 40 inch pieces of aluminum foil for each dinner guest. Fold foil in half. Place chicken, potato, tomato, onion, mushrooms, and green pepper on foil. Sprinkle with Worcestershire, salt, pepper and paprika. Dot with butter. Fold foil. Bake in 450 degree oven (in shallow pan) about an hour or cook over glowing coals. Turn package every 20 to 30 minutes.
ZUCCHINI SOUP
1 c. boiling water 1 tsp. salt
2 lbs. diced zucchini
2 c. milk
1 c. chopped onion
1/2 sm. clove garlic, minced
2 tbsp. butter
2 c. light cream
1 tsp. sugar
Salt & pepper to taste
Sour cream
Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.
2 lbs. diced zucchini
2 c. milk
1 c. chopped onion
1/2 sm. clove garlic, minced
2 tbsp. butter
2 c. light cream
1 tsp. sugar
Salt & pepper to taste
Sour cream
Add water and salt to zucchini in saucepan. Bring to a boil; cover and simmer until just tender. Add 2 cups of milk to stop the cooking. Saute onion and garlic in butter until tender. Blend zucchini and onion in blender until smooth. Add cream, sugar and salt and pepper to taste. Heat or chill to serve. Add 1 tablespoon of sour cream to each bowl, hot or cold. Makes 10 cups.
STRAWBERRY SOUP
1 (16 oz.) pkg. frozen strawberries,
thawed
1 c. sour cream 1 c. half & half
1/4 c. sugar
2 tbsp. white wine
Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.
thawed
1 c. sour cream 1 c. half & half
1/4 c. sugar
2 tbsp. white wine
Place strawberries in blender, cover and blend well. Add remaining ingredients, blend well. Chill several hours. 8 (1/2 cup) servings.
12 Temmuz 2007 Perşembe
CROCK - POT TURKEY SOUP
Carcass, wings & bones of 1 leftover turkey
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.
2 stalks celery with leaves
2 carrots, cut in chunks
2 bay leaves
1/2 tsp. basil
1/2 tsp. marjoram
Remove all meat from the bones and carcass and refrigerate. Break bones and carcass up into pieces small enough to fit into a 4 or 5 quart crock pot. Add remaining ingredients and 3 quarts of water. Cover and simmer on the low setting for 24 hours. Strain broth, and refrigerate overnight in a clean bowl. Discard vegetables and bones. The next day, remove the fat that has congealed on the surface of the broth. Place in a large kettle and bring slowly to the boil. Add: 1 1/2 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped parsley
Simmer for 15 minutes. Add 3/4 cup parsley and simmer for another 15 minutes or so. Salt and pepper to taste and add 1 cup noodles or other small soup pasta. Simmer until the pasta, barley and vegetables are tender. Add 1 to 2 cups leftover turkey (or however much you need to get rid of) and return to boiling. Makes approximately 3 to 4 quarts and freezes well.
NANA'S CHICKEN AND BISCUITS
1 Reynolds oven cooking bag
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken
breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
2 tbsp. flour
1 (15 to 16 oz.) pkg. gravy mix, chicken
1 1/2 c. water
1 can refrigerated buttermilk biscuits
6-8 chicken drumsticks (or 4 chicken
breasts or 6-8 thighs)
4 med. carrots, sliced
2 stalks celery, sliced
1/4 tsp. garlic powder
Salt and pepper
Preheat oven to 350 degrees. Shake flour in Reynolds oven cooking bag. Place in 9x13 inch baking dish. Add gravy mix, garlic powder, and water. Squeeze bag to blend ingredients. Place carrots and celery in bag in even layer. Sprinkle chicken with seasonings; place on top of vegetables. Arrange biscuits around chicken. Close bag with nylon tie; cut 6-inch slits in top. Bake until chicken is tender, 50-55 minutes. Last 10 minutes, pour 1 can drained peas into bag and continue baking; be careful not to burn yourself as steam may escape baking bag when opened. Serves 4.
BUFFALO-STYLE CHICKEN WINGS
2 1/2 lb. (12-15) chicken wings
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
1/4 c. Durkee red hot sauce
1 stick (1/2 c.) melted butter or margarine
Celery sticks
Blue cheese dip
Split wings at joint and discard tips. Arrange on a rack in a roasting pan. Cover wing pieces with sauce on both sides. Bake at 425 degrees for 1 hour, turning halfway through cooking time. Wings can be deep fried at 400 degrees for about 12 minutes and then dipped into the hot sauce until coated completely. Serve with celery and blue cheese dip.
8 Temmuz 2007 Pazar
TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
10 Minute Fruit & Cheese Salad
This 10-minute salad offers you a quick and easy way to enjoy the delicious combination of flavors of the fruit, cheese and salad greens while receiving their many healthy benefits. It is a perfect light and cool dish on a warm day.
10 Minute Fruit & Cheese Salad Prep and Cook Time: 10 minutes
Ingredients:
* ¾ cup green seedless grapes
* 3 fresh apricots, cut into eighths
* 3 dried figs sliced medium thick
* ½ lb mixed salad greens
* 2 TBS fresh lemon juice
* salt and cracked black pepper to taste
* extra virgin olive oil to taste
* 3oz goat or gorgonzola cheese
* *optional ( ¼ lb sliced turkey breast cut into bite size pieces)
Directions:
1. Toss all ingredients together and serve. Top with goat or gorgonzola cheese.
Serves 2
source:whfoods
Perfect Oatmeal
Prep and Cook Time: 15 minutes
Ingredients:
* 2¼ cups water
* dash salt
* 1 cup regular rolled oats
* ½ tsp cinnamon
* ½ cup raisins
* ¼ cup chopped walnuts
* soy milk, or skim milk
* sweetener such as molasses, or honey
Directions:
1. Combine the water and salt in a small saucepan and turn the heat to high.
2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
Serves 2
Ingredients:
* 2¼ cups water
* dash salt
* 1 cup regular rolled oats
* ½ tsp cinnamon
* ½ cup raisins
* ¼ cup chopped walnuts
* soy milk, or skim milk
* sweetener such as molasses, or honey
Directions:
1. Combine the water and salt in a small saucepan and turn the heat to high.
2. When the water boils, turn the heat to low, add oatmeal, and cook, stirring, until the water is just absorbed, about 5 minutes. Add cinnamon, raisins, and walnuts, stir, cover the pan and turn off heat. Let set for 5 minutes. Serve with milk and sweetener.
Serves 2
Mushroom, Tomato, Basil Frittata
prep and Cook Time: 15 minutes
Ingredients:
* ½ medium onion, minced
* 1+1 TBS chicken broth
* 3 medium cloves garlic, pressed
* 1 cup thinly sliced crimini mushrooms
* ½ medium tomato, seeds removed, and diced
* 3 large eggs
* 3 TBS chopped fresh basil
* salt and black pepper to taste
Directions:
1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.
2. Add garlic, mushrooms and continue to sauté for another 2 minutes.
3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.
Serves 2
source:whfoods
Ingredients:
* ½ medium onion, minced
* 1+1 TBS chicken broth
* 3 medium cloves garlic, pressed
* 1 cup thinly sliced crimini mushrooms
* ½ medium tomato, seeds removed, and diced
* 3 large eggs
* 3 TBS chopped fresh basil
* salt and black pepper to taste
Directions:
1. Heat 1 TBS broth in a 10-inch stainless steel skillet. Healthy Sauté onion over medium low heat 3 minutes, stirring frequently.
2. Add garlic, mushrooms and continue to sauté for another 2 minutes.
3. Add 1 TBS broth, tomato, salt, pepper and cook for another minute. Stir well, and gently scrape pan with a wooden spoon to remove any slight burning.
4. Beat eggs well, and season with salt and pepper. Mix in chopped basil. Pour eggs over vegetables evenly and turn heat to low. Cover and cook for about 5 minutes, or until firm. Cut into wedges and serve.
Serves 2
source:whfoods
2 Temmuz 2007 Pazartesi
CREAM OF POTATO SOUP
6 c. potatoes, diced
1 c. carrots, diced
1 c. onions, chopped
1 c. celery, chopped
1 1/2 tsp. salt
1/4 tsp. pepper
4 c. milk
1/4 stick margarine
Cook vegetables together in a small amount of water, just to cover vegetables. Add salt, pepper, milk, and margarine. Simmer 30 minutes
CARAT SOUP
1 tbsp. butter
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives
In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!
1 sm. onion, coarsely chopped (1/4 c.)
1/2 lb. carrots, pared and sliced
3/4 lb. potatoes, pared and sliced
3 c. degreased clear chicken broth
1 c. half and half
Salt and pepper to taste
Minced, plain or garlic chives
In a 3-quart saucepan over low heat, melt the butter; add the onion and cook, stirring for several minutes. Add the carrots, potatoes and broth. Simmer, covered, until vegetables are soft, about 30 minutes. Cool enough to use in electric blender, whirl (in two batches) until smooth. Return to saucepan; stir in the half and half, salt and pepper. Reheat. Sprinkle each serving generously with the chives. Makes 5 cups. Beautifully smooth, delicate in flavor and a lovely color. As good as gold!
BUSY DAY CHICKEN & RICE
1 c. uncooked rice
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
1 chicken, cut up
1 stick oleo
1 pkg. dry onion soup mix
4 c. boiling water
Salt & pepper to taste
preheat oven to 350 degrees. Grease bottom of 13"x9"x2" pan. Cover bottom evenly with rice. Arrange chicken pieces on rice. Dot with oleo. Sprinkle dry onion soup over all. Salt and pepper to taste. Pour boiling water over all. Bake 1 hour. If browner chicken is desired brown before placing on rice.
CHEDDAR CHICKEN
1 (10 oz.) frozen chopped broccoli
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
2 whole chicken breasts
4 tbsp. butter
1/2 lb. shredded mild cheddar cheese
1/3 c. milk
2 tbsp. sliced almonds
Place chopped broccoli in 8"x12" baking dish. Set aside to thaw. Cut chicken in cubes, brown in butter about 10 minutes until they are fork tender. Place on broccoli. In 1 quart saucepan over low stir cheese and milk until smooth. Pour cheese mixture over chicken and broccoli. Sprinkle with almonds. Bake 20 to 30 minutes at 350 degrees, until heated through.
HOT CHICKEN SALAD
4 c. diced chicken (6 breasts, baked)
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
2 c. diced celery
1/3 c. mayonnaise
1 can cream of mushroom soup
1 sm. jar chopped pimiento
1 can sliced water chestnuts, drained
1 tsp. salt
1 tsp. chopped onion
3 tsp. lemon juice
1 c. grated cheese
1 c. crushed potato chips
1/2 c. slivered almonds
Blend the first nine ingredients and pour into a 9"x13" pan. Top with the grated cheese, potato chips and slivered almonds. Bake at 350 degrees for 30 minutes. Will be bubbly.
1 Temmuz 2007 Pazar
Healthy Breakfast Frittata
Prep and Cook Time: 20 minutes
Ingredients:
½ medium onion, minced
4 medium cloves garlic, chopped
¼ lb ground lamb or turkey
2 + 1 TBS chicken broth
3 cups rinsed and finely chopped kale, (stems removed)
2 whole free range chicken eggs
3 egg whites
salt and black pepper to taste
Directions:
Preheat broiler on low.
Heat 1 TBS broth in a 9-10 inch stainless steel skillet. Healthy Sauté onion over medium heat, for about 3 minutes, stirring often.
Add garlic, ground lamb or turkey, and cook for another 3 minutes on medium heat, breaking up clumps.
Add kale and 2 TBS broth. Reduce heat to low and continue to cook covered about 5 more minutes. Season with salt, pepper and mix.
Beat eggs, season with a pinch of salt and pepper, and pour on top of mixture evenly. Cook on low for another 2 minutes without stirring.
Put under broiler in middle of oven, about 7 inches from the heat source, on low, so it has time to cook without the top burning. When it gets firm it is done, about 2-3 minutes.
Serves 2
Healthy Cooking Tips: It is important to chop kale fine so it cooks in a shorter amount of time and integrates with the other flavors. Also, make sure you break up the clumps of meat with a spoon while sautéing. This will also allow the flavor of the meat to seep into the other ingredients. Use a stainless steel skillet as close to 9-10 inches as possible so the vegetables don't over cook and you have some height to your finished frittata.
source:whfoods
Granola with Fresh Fruit
Granola is a favorite healthy breakfast for many. Adding the fruit and sliced almonds makes this a special treat with extra nutrition that will sustain you for hours, and it can be done in just 10 minutes.
Prep and Cook Time: 10 minutes
Ingredients:
3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low fat milk or soy milk
Directions:
Divide granola into 4 bowls. Top with fruit and milk.
Serves 4
from:whfoods
Prep and Cook Time: 10 minutes
Ingredients:
3 cups prepared granola
1 cup fresh blueberries
1 cup fresh raspberries
2 sliced bananas
2 TBS sliced almonds
2 cups low fat milk or soy milk
Directions:
Divide granola into 4 bowls. Top with fruit and milk.
Serves 4
from:whfoods
30 Haziran 2007 Cumartesi
15 Minute Braised Fennel Salmon
Prep and Cook Time: 15 minutes
Ingredients:
1 1/2 lbs salmon fillet cut into 8 pieces skin and bones removed
1/4 cup + 1 TBS chicken or vegetable broth
1 large fennel bulb sliced thin, save 1 TBS chopped green tops to use for garnish
2 TBS fresh squeezed lemon juice
salt and fresh cracked black pepper to taste
Directions:
Season salmon with a little salt and white pepper. Set aside.
Heat 1 TBS broth in 10-12 inch stainless steel skillet. Healthy Sauté fennel bulb in broth over medium heat for 1 minute stirring constantly.
Add ½ cup broth, lemon juice, pinch salt and pepper, and place salmon on top.
Reduce heat to low and cover. Cook for about 5 minutes. Do not over cook fennel, or it will lose its flavor. This is our Stovetop Braising cooking method. Sprinkle with chopped green fennel tops. Adjust seasoning to taste and serve.
Serves 4
Serving Suggestions:Serve with Pureed Sweet Peas
Healthy Cooking Tips: Choose fresh salmon that is cut from the thickest part of the fish. It will give better results. Even though this recipe is for 4, the salmon is cut into 8 pieces. This will allow them to cook quicker, without over cooking the outside before the center is done. It also keeps the fennel from being over cooked. Because temperature varies in stoves check the salmon for doneness after about 3 minutes. You can do this by sticking the tip of a sharp knife into the filet. The flesh will separate easily and it should look pink in the center. You want to cook it slightly less than how you want to eat it, as it continues to cook after you remove it from the heat. Salmon is best when it is cooked medium.
SOURCE:WHFOODS
Tomato Dandelion Salad
This is an easy salad to make that will complement numerous recipes as a side dish. It is especially good when tomatoes are in season and vine ripened. The combination of flavors in this dish is delicious together, and the dandelion greens add healthy benefits that make this salad special. Make sure you use young tender dandelion greens for this if they are available.
Prep and Cook Time: 15 minutes
Ingredients:
½ medium sized onion cut in half and sliced thin
2 TBS light vinegar, (apple cider, rice, or white wine)
1 cup hot water
2 large red ripe tomatoes
3 cups chopped young dandelion greens
2 TBS fresh basil cut into large pieces
Dressing:
1½ TBS balsamic vinegar
¼ tsp salt
¼ tsp coarse cracked black pepper
extra virgin olive oil to taste
*optional 1 oz crumpled Chevre goat cheese
Directions:
Thinly slice onion and place in a small bowl. Pour 2 TBS light vinegar and 1 cup hot water over onions and marinate while making rest of salad.
Whisk together dressing ingredients adding oil at end a little at a time.
Rinse and chop dandelion greens. Slice tomatoes and place on greens.
Chop dandelion greens, place in basket of a salad spinner, rinse and spin dry. Toss dandelion greens with 2/3 of the dressing. Cut tomatoes in half crosswise and squeeze out juice. Cut into quarters, remove inner pulp and slice. Place on greens.
Squeeze dry marinated onions and lay on top of sliced tomatoes and greens. Drizzle the rest of the dressing over tomatoes, onion and top with basil and goat cheese if desired.
Serves 4
Healthy Cooking Tips:
This salad is great with the dandelion greens if they are young and tender. Older greens are usually too bitter for most people. If young dandelion is not available, use mixed salad greens. Keep this salad in mind to try whenever you have the good fortune to run across young dandelion.
SOURCE:WHFOODS
Oyster and Clam Chowder
This dish was created to provide you with a great tasting and easy way to boost your body with an abundance of zinc. Eat this once a week and you will have no worries about getting this important mineral in your diet.
Prep and Cook Time: 40 minutes
Ingredients:
1 medium onion, chopped
4 medium cloves garlic, chopped
3 medium stalks celery, diced 1/4 inch pieces
2 cups + 1 TBS chicken or vegetable broth
1 cup tomato sauce
10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best)
10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup
1 TBS dried Italian herbs
2 TBS fresh chopped parsley
salt & pepper to taste
Directions:
Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes.
Drain and rinse both oysters and clams. If oysters are big add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. *If you are using fresh clams in the shell add a couple minutes before oysters to give them a little extra time to open. If you are using canned clams you may want to wait until soup is almost done to add, so they just heat through. Season with salt and pepper to taste and sprinkle with chopped parsley.
Serves 4
source:whfoods
Prep and Cook Time: 40 minutes
Ingredients:
1 medium onion, chopped
4 medium cloves garlic, chopped
3 medium stalks celery, diced 1/4 inch pieces
2 cups + 1 TBS chicken or vegetable broth
1 cup tomato sauce
10oz jar of shucked fresh oysters, drained and rinsed, (if you can get small ones it is best)
10oz can of whole clams, drained and rinsed, (if available, use fresh clams and steam open in soup
1 TBS dried Italian herbs
2 TBS fresh chopped parsley
salt & pepper to taste
Directions:
Prepare onion, garlic, and celery. Heat 1 TBS broth in medium soup pot. Healthy Sauté onion, garlic, and celery in broth over medium heat for about 5 minutes stirring often.
Add rest of broth, tomato sauce and Italian herbs. Simmer for another 25 minutes.
Drain and rinse both oysters and clams. If oysters are big add to chowder about 2 minutes before canned clams. Heat for another 5 minutes. *If you are using fresh clams in the shell add a couple minutes before oysters to give them a little extra time to open. If you are using canned clams you may want to wait until soup is almost done to add, so they just heat through. Season with salt and pepper to taste and sprinkle with chopped parsley.
Serves 4
source:whfoods
Graham Cracker Crust
10 large graham crackers
2 tablespoons brown sugar
6 tablespoons unsalted butter, melted
Use a food processor to turn the crackers into crumbs. You will get about 1 cups of finely ground crumbs. Add the brown sugar and pulse the machine. Add the butter and pulse until the mixture looks like wet sand. Do not let the machine run. Turn out the crumb mixture onto a 9- or 10-inch pie plate. Press the mixture along the bottom and up the sides to make a firm and even crust.
Prebake the crust in a preheated 350-degree oven for 10 minutes. The crust can be made a day ahead of time.
Optional
Meringue topping:2/3 cup egg whites (between 4 to 6 whites) cup sugar teaspoon cream of tartar teaspoon vanilla extract
Preheat the oven to 375 degrees. Place the whites and sugar in a heatproof bowl and set over a pot of hot (not boiling) water. Stir gently until the sugar dissolves. Remove from the pot and stir in the cream of tartar.
Using an electric mixer, beat the egg white mixture on high speed until high, stiff and shiny. Stir in the vanilla extract.
Spread the meringue over the tart filling, making sure it touches the crust (to prevent shrinkage). Place in the oven about four inches from the top heating element.
Bake for eight to 12 minutes, until the peaks of the meringue brown lightly
LEMON TART
1 graham cracker crust (recipe to follow) or pastry crust
3 large eggs 3 egg yolks cup lemon juice
1 cup sugar cup heavy whipping cream
1 teaspoon grated lemon zest
Partially prebake the crust according to the directions in recipe below. Bake until it is only lightly golden because the crust will brown while the lemon filling bakes and then will bake further if a meringue is used. Prebaking is essential.
Preheat the oven to 375 degrees.
Whisk the ingredients together in the order listed. Whisk after each addition so that the batter is thoroughly blended though not bubbly. Pour the filling into the prebaked pie crust and bake for 25 to 30 minutes, until set and slightly golden on the surface.
Serve plain or add meringue (recipe below).
Serves eight.
3 large eggs 3 egg yolks cup lemon juice
1 cup sugar cup heavy whipping cream
1 teaspoon grated lemon zest
Partially prebake the crust according to the directions in recipe below. Bake until it is only lightly golden because the crust will brown while the lemon filling bakes and then will bake further if a meringue is used. Prebaking is essential.
Preheat the oven to 375 degrees.
Whisk the ingredients together in the order listed. Whisk after each addition so that the batter is thoroughly blended though not bubbly. Pour the filling into the prebaked pie crust and bake for 25 to 30 minutes, until set and slightly golden on the surface.
Serve plain or add meringue (recipe below).
Serves eight.
Poached Eggs Over Collard Greens & Shiitake Mushrooms
Prep and Cook Time: 20 minutes
Ingredients:
6 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
6 fresh shiitake mushrooms, sliced medium thick stems removed
4 fresh free range chicken eggs
about 4 cups water
1 TBS apple cider vinegar, or any white wine vinegar
Dressing
1 TBS fresh lemon juice
1 TBS minced fresh ginger
3 medium cloves garlic pressed
1 TBS soy sauce
1 TBS extra virginolive oil
salt and white pepper to taste
Directions:
-Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
-While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
-Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
-When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
-Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.
-Serves 4
source:whfoods
Poached Eggs Over Sauteed Greens
Prep and Cook Time: 20 minutes
Ingredients:
4 free range chicken eggs
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced leeks, about 1 large leek, white part only
6 medium cloves garlic, sliced
4 cups chopped kale
3 +1 TBS chicken broth
2 TBS fresh lemon juice
salt and black pepper to taste
Directions:
-Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
-While water is coming to a simmer, heat 1 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Saute sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute stirring constantly for another minute.
-Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
-When done season with salt and pepper.
-Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
-Serves 4
Healthy Cooking Tips:
Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it won't dilute the flavor of your greens
SURCE:WHFOODS
Spicy Posole Soup
Prep and Cook Time: Prep time:15 minutes Cooking time: 20 minutes
Ingredients:
1 medium onion, chopped
6 medium cloves garlic, chopped
4 cups + 1 TBS chicken or vegetable broth
2 TBS fresh lime juice
3 cups kale rinsed and chopped fine (remove stems)
2 cups canned hominy, drained
15oz can diced tomatoes
4oz can diced green chili
3 TBS chopped fresh cilantro
salt and pepper to taste
Directions:
-Rinse kale and remove stems. Chop fine.
-Heat 1 TBS broth in medium sized soup pot. Healthy Sauté onion in broth over medium heat for 5 minutes stirring frequently, until translucent. Add garlic and continue to sauté for another minute. Add remaining ingredients except cilantro. Bring to a boil on high heat. Once it comes to a boil, reduce heat to medium low and simmer for 15 minutes, uncovered. Add cilantro, salt and pepper.
-Serves 4
Serving Suggestions:
Serve with Romaine and Avocado Salad
Healthy Cooking Tips:
Make sure you chop the kale fine for this soup. The finer it's chopped the more it will blend with the other flavors and the easier it will be to eat with a spoon. This soup is better after it sits for awhile, allowing the flavors to infuse.
SOURCE:WHFOODS
Indian Style Lamb with Sweet Potatoes
Prep and Cook Time: 30 minutes
Ingredients:
½ lb ground or minced lamb shoulder or leg
1 medium sized onion quartered and sliced thin
2 TBS minced fresh ginger
3 medium cloves garlic, pressed
1 tsp garam masala
5 cups finely chopped kale
3 cups sweet potatoes, peeled and cut in 1 inch cubes (about 1 large potato)
1 cup + 1 TBS chicken broth
salt and white pepper to taste
Directions:
Prepare all the vegetables by chopping and have ready.
Heat 1 TBS broth in a medium stainless steel large size braising pot or skillet. Healthy Sauté onion, garlic, ginger and lamb in broth over medium heat for about 5 minutes, stirring frequently.
Add garam masala, mixing well for about half a minute. Add 1cup broth and stir in sweet potatoes and kale. Simmer on medium low heat covered for about 15 minutes, stirring occasionally, or until lamb, potatoes and kale are tender. Season with salt and pepper
Serves 4
Serving Suggestions:
Serve with Marinated Beets
source:whfoods
29 Haziran 2007 Cuma
Healthy Chocolate Mousse -non dairy
Prep and Cook Time: 20 minutes; chilling time: 3 hours
Ingredients:
5 oz dark organic chocolate
8oz extra firm silken tofu
3 TBS Florida Crystals sugar
3 egg whites
Directions:
Melt chocolate and sugar together in a double boiler stirring constantly.
Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.
Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.
Serves 4
Healthy Cooking Tips: Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours. Refer to our animation on folding for more help if you need it.
SOURCE:WHFOODS
Ingredients:
5 oz dark organic chocolate
8oz extra firm silken tofu
3 TBS Florida Crystals sugar
3 egg whites
Directions:
Melt chocolate and sugar together in a double boiler stirring constantly.
Puree in blender chocolate, sugar and tofu. You have to stop once in awhile to scrape the sides of the blender with a rubber spatula. Transfer chocolate mixture to a bowl scraping blender well to get it all.
Beat egg whites to a semi stiff peak in a separate bowl. With a rubber spatula, fold egg whites into chocolate, tofu puree 1/3 amount at a time. Be careful not to over mix. Refrigerate for about 8 hours for best flavor and texture.
Serves 4
Healthy Cooking Tips: Your egg whites will peak best if you beat them when they are at room temperature. Adding just a very small pinch of salt will also help them to come to a peak. When they are perfect and ready to fold into the chocolate mixture they will peak when you press a spoon into them and lift it back out. They will have a somewhat smooth texture and be firm. If you over beat them they will start to look grainy. It is important to be very gentle when folding in the whites. Fold in 1/3 of the egg whites at a time just until it is incorporated. If you stir too much your mousse will become dense, more like a pudding. By folding gently you retain the air in the egg whites keeping your mousse nice and fluffy. Give it plenty of time to set up, at least 6-8 hours. Refer to our animation on folding for more help if you need it.
SOURCE:WHFOODS
28 Haziran 2007 Perşembe
Beef Curry
Curry was originally an Indian dish. It became popular in Britain during the British colonization
of India in the 1700s, and curry soon became a favorite in Australia as well. This
dish is usually served with plain white rice and a variety of condiments for garnishing, such
as peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled,egg, and bottled chutney.
11/2 lb. beef round steak cut into
1-inch cubes (Ask the butcher to
do this for you or check your
grocery store for beef that has
already been cut up.)*
3 tbsp. vegetable oil
2 large onions, peeled and finely
chopped
2 cloves garlic, peeled and crushed
2 tsp. finely chopped fresh
gingerroot
11/2 tbsp. curry powder
1 tsp. salt
1 large tomato, peeled and chopped
11/2c. canned beef stock
1 tbsp. soft butter
2 tbsp. flour
1. Use a sharp knife to trim any fat from steak. Place meat in a casserole dish.
2. Preheat oven to 350°F.
3. Heat oil in a large skillet over medium-high heat. Add onions,garlic, and gingerroot to the skillet and cook 2 to 3 minutes.
4. Stir in curry powder and cook another minute or two. Add salt,chopped tomato, and beef stock. Bring to a boil while stirring.
5. Pour the curry sauce over the beef.Cover the casserole with a lid or heavy-duty aluminum foil. Place in oven and bake for 1¥ hours, or until very tender. (Instead of
baking, you can also simmer the beef curry in a covered saucepan on
the stove. Place saucepan over very low heat and cook for about 2 hours, or until beef is very tender.)
of India in the 1700s, and curry soon became a favorite in Australia as well. This
dish is usually served with plain white rice and a variety of condiments for garnishing, such
as peanuts, sliced bananas, golden or dark raisins, diced pineapple, sliced or chopped hard-boiled,egg, and bottled chutney.
11/2 lb. beef round steak cut into
1-inch cubes (Ask the butcher to
do this for you or check your
grocery store for beef that has
already been cut up.)*
3 tbsp. vegetable oil
2 large onions, peeled and finely
chopped
2 cloves garlic, peeled and crushed
2 tsp. finely chopped fresh
gingerroot
11/2 tbsp. curry powder
1 tsp. salt
1 large tomato, peeled and chopped
11/2c. canned beef stock
1 tbsp. soft butter
2 tbsp. flour
1. Use a sharp knife to trim any fat from steak. Place meat in a casserole dish.
2. Preheat oven to 350°F.
3. Heat oil in a large skillet over medium-high heat. Add onions,garlic, and gingerroot to the skillet and cook 2 to 3 minutes.
4. Stir in curry powder and cook another minute or two. Add salt,chopped tomato, and beef stock. Bring to a boil while stirring.
5. Pour the curry sauce over the beef.Cover the casserole with a lid or heavy-duty aluminum foil. Place in oven and bake for 1¥ hours, or until very tender. (Instead of
baking, you can also simmer the beef curry in a covered saucepan on
the stove. Place saucepan over very low heat and cook for about 2 hours, or until beef is very tender.)
Indonesian Ice Drink/Es Campur
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1 package gelatin dessert, any flavor
5 ice cubes per person
1 14-oz. can pineapple chunks, cut
into small cubes
3 tbsp. canned corn, drained and
washed
3 tbsp. canned kidney beans, drained
and washed
1 14-oz. can coconut segments, cut
into small pieces*
1 14-oz. can mandarin orange
segments, drained, washed, and
cut into small pieces
1 mango, cut into small pieces*
grenadine, snow cone syrup, or
cherry-flavored Italian soda syrup
1 14-oz. can reduced-fat sweetened
condensed milk
1. Make gelatin in a medium casserole pan, according to the package instructions. When it’s firm, cut into small cubes.
2. Grind ice cubes in a blender until well crushed and divide ice evenly
into three to six glasses, depending on how many servings you want.
3. Into each glass, sprinkle 1 tbsp.gelatin cubes, 1 tbsp. pineapple
pieces, 1 tsp. corn, 1 tsp. kidney beans, 1 tbsp. coconut segments, 1 tbsp. mandarin orange segments,and 1 tbsp. mango pieces.
4. Top each glass with ø cup grenadine or syrup and ø cup sweetened condensed milk. Stir.
Serve with a straw and spoon.
*Look for cans of coconut segments in
This beverage is a favorite in Indonesia and is often sold by street vendors at festivals.
Preparation time: 30 minutes
Cooling time: 3 hours to cool gelatin
Serves 3 to 6 people
Curried Java Soup/Sayur Kare
Curried meat dishes, such as this savory soup, are typically served during Ramadan after the sun sets.
1 lb. beef stew meat, cut into
bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green
beans
5 small red potatoes, peeled and
chopped
1 c. reduced-fat coconut milk
¥ tsp. sugar
1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil.
Reduce heat and simmer for 1 hour.
2. While meat is cooking, heat butterin a wok or skillet over mediumhigh
heat. Add scallions, garlic, chilipepper, ginger, turmeric, coriander,
cumin, and shrimp paste and cook for 5 minutes.
3. Add lemongrass and salam leaf and cook for 2 more minutes.
4. Add spice mixture to the beef stock and simmer for 5 minutes.
5. Stir in green beans and potatoes.Cover and cook for 10 minutes.
6. Add coconut milk and sugar. Cook uncovered for 5 minutes, or until
the vegetables are tender. Serve hot.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6
*Other meats may be used in place of the beef if you prefer.
To make this a vegetarian dish, substitute fried tofu cubes for
the beef and vegetable bouillon cubes in place of beef or
chicken bouillon. Add the tofu cubes at the very end and allow
to cook for 10 minutes, or until the tofu is heated through.
**To reduce the saturated fat in this recipe, use canola oil or
peanut oil in place of the butter.
67
1 lb. beef stew meat, cut into
bite-sized pieces*
4 c. water
3 beef or chicken bouillon cubes
2 tbsp. butter**
4 scallions, chopped
2 cloves garlic, minced
1 red chili pepper, minced
1 tbsp. ground dried ginger
1 tsp. turmeric
1 tbsp. ground coriander
1/2 tsp. ground cumin
1 tsp. shrimp paste
1 stalk lemongrass
1 salam leaf
1 c. diced fresh or frozen green
beans
5 small red potatoes, peeled and
chopped
1 c. reduced-fat coconut milk
¥ tsp. sugar
1. In a Dutch oven, combine beef, water,and bouillon cubes and bring to a boil.
Reduce heat and simmer for 1 hour.
2. While meat is cooking, heat butterin a wok or skillet over mediumhigh
heat. Add scallions, garlic, chilipepper, ginger, turmeric, coriander,
cumin, and shrimp paste and cook for 5 minutes.
3. Add lemongrass and salam leaf and cook for 2 more minutes.
4. Add spice mixture to the beef stock and simmer for 5 minutes.
5. Stir in green beans and potatoes.Cover and cook for 10 minutes.
6. Add coconut milk and sugar. Cook uncovered for 5 minutes, or until
the vegetables are tender. Serve hot.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Serves 6
*Other meats may be used in place of the beef if you prefer.
To make this a vegetarian dish, substitute fried tofu cubes for
the beef and vegetable bouillon cubes in place of beef or
chicken bouillon. Add the tofu cubes at the very end and allow
to cook for 10 minutes, or until the tofu is heated through.
**To reduce the saturated fat in this recipe, use canola oil or
peanut oil in place of the butter.
67
Nasi Kuning (Yellow Rice)
4 tbsp. canola oil
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut
milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and
chopped
1 medium cucumber, peeled and
sliced thickly
1 tomato, cut into wedges
deep-fried shallots (see tip on p. 41)
10 fried shrimp crackers*
1. In a Dutch oven, heat oil over medium heat. Add garlic, onions,and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish
with chili pepper, cucumber,tomato, fried shallots, and shrimp crackers.
Its aFestive Rice.The turmeric in this recipe tints the rice a fun, bright yellow hue.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6
2 cloves garlic, minced
2 medium onions, chopped fine
1 tbsp. turmeric
1 lb. uncooked Thai fragrant rice
3 c. water
1 14-oz. can reduced-fat coconut
milk
2 stalks lemongrass
1 tsp. salt
1 red chili pepper, seeded and
chopped
1 medium cucumber, peeled and
sliced thickly
1 tomato, cut into wedges
deep-fried shallots (see tip on p. 41)
10 fried shrimp crackers*
1. In a Dutch oven, heat oil over medium heat. Add garlic, onions,and turmeric and stir-fry for 3 minutes, until onions are soft but not brown.
2. Add rice and stir to coat.
3. Add water, coconut milk,lemongrass, and salt. Bring mixture to a boil, stirring frequently.
4. Cover, reduce heat, and simmer for about 20 minutes, or until the rice has absorbed all of the liquid.
5. Remove from heat and cover pan with a dish towel. Set aside for 15 minutes.
6. Remove lemongrass stalks. Mound the rice on a serving platter. Garnish
with chili pepper, cucumber,tomato, fried shallots, and shrimp crackers.
Its aFestive Rice.The turmeric in this recipe tints the rice a fun, bright yellow hue.
Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 4 to 6
27 Haziran 2007 Çarşamba
MOCK TURTLE SOUP
5 lbs. lean ground beef
10 pts. water
2 (14 oz.) bottles catsup
2 bottles Worcestershire sauce
1 bag frozen chopped onions
2 lemons, quartered
2 oz. whole mixed pickling spice
Instant potato flakes (Hungry Jack)
Cheesecloth In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken. Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio 964832 -- BROCCOLI CHEESE SOUP Peas Carrots Corn Cabbage
10 pts. water
2 (14 oz.) bottles catsup
2 bottles Worcestershire sauce
1 bag frozen chopped onions
2 lemons, quartered
2 oz. whole mixed pickling spice
Instant potato flakes (Hungry Jack)
Cheesecloth In large roasting pan, add all ingredients except the instant potatoes. Put the two ounces of pickling spice on a piece of cheesecloth and make a bag out of it; tie with string. Drop bag of spices into the mixture. Do not use lid on roasting pan. Bring to a boil and then cut heat back to simmer, 2 1/2 hours after the time is up, remove from stove and also remove spice bag and lemon pieces. Add instant potatoes to thicken. Be sure to use all of the mixture. May take 1 1/2 boxes of instant potato. Freeze what you do not use for future meals. Mason, Ohio 964832 -- BROCCOLI CHEESE SOUP Peas Carrots Corn Cabbage
REFRIGERATOR SOUP
Leftovers
Green beans
Tomatoes
Potatoes
Onions
Celery
3 beef bouillon cubes or chicken broth
"Children are starving all over the world, now eat your, vegetables", Mother would say, and we did. But always there were some left; so clean, put in the refrigerator. Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water. Salt and pepper to taste. Cover and bring to boil, then reduce heat and simmer 2 hours. Enjoy! Cincinnati, Ohio
Green beans
Tomatoes
Potatoes
Onions
Celery
3 beef bouillon cubes or chicken broth
"Children are starving all over the world, now eat your, vegetables", Mother would say, and we did. But always there were some left; so clean, put in the refrigerator. Pop all those leftover vegetables into a pot along with chicken broth/beef bouillon cubes and fill up with water. Salt and pepper to taste. Cover and bring to boil, then reduce heat and simmer 2 hours. Enjoy! Cincinnati, Ohio
MY BEST NEW ENGLAND CLAM CHOWDER
12 chowder clams
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
1 lb. potatoes, peeled & diced
1/4 lb. salt pork, diced
3 oz. flour
1 pt. whole milk
1/2 pt. heavy cream
1 tsp. "Old Bay Seafood Seasoning"
1 c. chopped celery
1 oz. vegetable oil
1/2 lb. onions, peeled & diced
2 qts. water
Steam clams until they open, then chop into very small pieces (hold until later). Peel and cube the potatoes (hold). Simmer the diced onions in the vegetable oil until they are transparent (hold). Simmer salt pork until light brown then remove the fat. Put the onions, potatoes, clam water, celery, salt pork and seasoning into a large pot and cook for 1 hour on medium heat, then add clams and cook for 5 minutes longer. Stir in the flour during this period. Heat the milk and cream in a separate pot and add to the chowder mixture when ready. Serve, topped with oyster crackers and a small pat of butter. Enjoy! Preparation time: 1 to 1 1/2 hours. Serves: 10 to 12.
EASY FRENCH ONION SOUP
3 tbsp. bacon drippings
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
5 lg. onions
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper 1 to 2 cloves crushed garlic 4 lg. garlic cloves 4 c. grated zucchini
1 sprig parsley
1/4 tsp. thyme
1 qt. chicken stock
1 c. dry wine
1 tsp. cognac
Parmesan cheese
Swiss, Gruyere cheese
1. In deep saucepan heat bacon drippings. 2. Saute in drippings: onions (chopped fine). Cook over medium heat until onions are soft. 3. Add 3 tablespoons flour, salt, pepper, garlic. Cook until mixture is golden brown but not burned. 4. Add a sprig of parsley, 1/4 teaspoon thyme, 1 quart chicken stock, 1 cup dry wine and simmer for 3/4 of an hour. Add 1 teaspoon cognac. In a bowl: sprinkle with Parmesan cheese, Gruyere or Swiss cheese. Melt under broiler. Preparation time: 1 hour 20 minutes. Serves: 4 to 8.
CHICKEN TIKKA
5/8 c. yogurt
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves
Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.
4 crushed garlic cloves
1 1/2 inch fresh ginger, peeled & chopped
1 sm. onion, grated
1 1/2 tsp. chili powder
1 tbsp. ground coriander
1 tsp. salt
4 chicken breasts, skinned & boned
1 lg. onion, thinly sliced into rings
2 lg. tomatoes, sliced
2 tbsp. coriander leaves
Combine first 7 ingredients and set aside. Cut chicken into 1 inch cubes. Add to marinade, mix well, cover and chill for 6 hours or overnight. Heat broiler. Put chicken on skewers or in broiler pan and broil (or grill) 5 to 8 minutes, turning occasionally until cooked through. Garnish with onion rings, tomatoes, and coriander leaves and serve. 4 servings.
CHICKEN WITH RICE
3 to 3 1/2 lbs. chicken, cut into
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
serving pieces
1/4 c. butter or margarine
1 1/2 c. instant rice
1 (10 1/2 oz.) can condensed cream of
chicken soup
1 c. water
1 tsp. instant chicken bouillon
crystals or 1 chicken bouillon cube
Preheat skillet (medium heat), uncovered. Add butter or margarine and allow to melt. Place chicken pieces into skillet and brown on both sides. Season with salt and pepper. Remove chicken from skillet. Reduce heat to "simmer" and add rice. Combine soup, water and bouillon. Pour 1/2 mixture over rice. Replace chicken pieces into skillet onto rice. Pour remaining soup mixture over chicken. Cover and simmer, 35 to 40 minutes or until chicken is done. Makes 4 to 6 servings.
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