08 October 2007

baked fish apple dill sauce

Title: Baked Fish with Apple Dill SauceYield: 4Ingredients:
2 pounds Whole haddock or salmon; head and tail removed Salt 2 tablespoons Butter 1 teaspoon Cornstarch 1 teaspoon Prepared mustard 2 tablespoons Chopped fresh dill 1/2 cups Apple juice 1/2 cups Finely diced unpeeled apple 1 tablespoon Fresh lemon juice
Wash fish and pat dry. Sprinkle all over with salt. Wrap in 2 layers ofaluminum foil. Fold over and seal seam and ends. Place on a cookie sheet.Bake at 375 F for 40 to 45 minutes or until fish flakes easily. Meanwhile,melt butter in a small sauce pan. Stir in cornstarch, mustard and dill.Gradually add apple juice. Stir until smooth and thickened. Add the dicedapple and lemon juice. Open foil packet, remove skin from fish, andtransfer to a platter. Serve sauce over fish. Makes 4 servings.Recipe by: unknown cookbookPosted to MC-Recipe Digest V1 #1024 by Mardi Desjardinson Jan 20, 1998

19 September 2007

recipes


Bacon Jack Chicken Sandwich

Submitted By: LMANGONEThese quick chicken sandwiches are great on the grill! Serve with your favorite toppings and condiments!

Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Yields: 4 servings
INGREDIENTS
8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle
DIRECTIONS
Preheat a grill for medium heat.
While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.



Cheese Ravioli with Three Pepper Topping

Submitted By: AmandaCheese ravioli topped with green, red and yellow peppers. A nice change from tomato sauces.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings
INGREDIENTS
1 pound cheese ravioli
3 tablespoons olive oil
1 small onion, diced
1 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
2 cups chicken broth, divided
1/4 teaspoon crushed red pepper flakes
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.



Lemon Herb Barbeque Sauce for Chicken

Submitted By: JEANINEJThis recipe is an awesome alternative to a red barbeque sauce for chicken. It was a neighborhood favorite during summer when I was growing up.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 30 Minutes
Yields: 8 servings
INGREDIENTS
1/2 cup vegetable oil
1/4 cup lemon juice
1 teaspoon minced onion
1 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon dried marjoram
2 cloves garlic, minced
8 skinless, boneless chicken breast halves
DIRECTIONS
Preheat grill for high heat.
In a blender or food processor, blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth.
Coat the grill grate with aluminum foil. Poke holes in the foil and spray with cooking spray. Arrange chicken on grate, and cook 15 minutes, turning once and brushing constantly with the sauce, until juices run clear.
CHINOIS KUNG PAO CHICKEN
Serves 4 to 6
CHICKEN
1 pound boneless, skinless chicken breast halves
2 egg whites
2 tablespoons Chinese rice wine
2 tablespoons peanut oil, plus more for cooking
2 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon salt
Peanut oil, for deep frying
SAUCE
6 tablespoons light soy sauce
6 tablespoons rice vinegar
4 tablespoons Chinese rice wine
4 tablespoons sugar
4 tablespoons hoisin sauce
STIR-FRYING
8 small dried red chilies, stems removed and discarded, pods cut in halves
1-inch piece fresh ginger, peeled, thinly sliced, and smashed
2 garlic cloves, smashed
2 green onions, white parts cut into 1/2-inch pieces, green part cut into thin julienne strips
1/2 cup shelled and skinned raw peanuts, roasted in a 350 degrees F. oven until deep golden brown, about 20 minutes
4 tablespoons cold canned chicken broth plus 1 tablespoon cornstarch, stirred together until the cornstarch dissolves completely
First, prepare the chicken. Thoroughly trim the chicken breast halves. Cut them crosswise into slices 1/4 inch thick. In a nonreactive bowl, whisk the egg whites until slightly frothy. Add the rice wine, 2 tablespoons peanut oil, soy sauce, cornstarch and salt. Stir until thoroughly combined and the cornstarch has dissolved completely. Stir in the chicken pieces, cover with plastic wrap and refrigerate for at least 30 minutes or up to several hours. About 45 minutes before serving, remove the chicken from the refrigerator and allow to come to room temperature.
About 20 minutes before serving, in a large wok, heat 2 to 3 inches of peanut oil to a temperature of about 300 degrees F. on a deep-frying thermometer. Stir the chicken pieces in their marinade, then remove them from the marinade, letting excess liquid drip off, and very carefully add them to the hot oil, taking care not to splash. Using long cooking chopsticks or a wooden spoon, stir the chicken gently to separate the slices, and cook only until they turn uniformly white, about 20 seconds. Immediately remove them with a wire skimmer or slotted spoon and transfer to paper towels to drain.
In a small mixing bowl, stir together the sauce ingredients and set aside near the cooktop.
To stir-fry, carefully pour off all but about 4 tablespoons of oil from the wok, wiping the side of the wok with paper towels to eliminate any drips. Return the wok to high heat. As soon as the oil is very hot and fragrant, add the chilies, ginger, garlic and white parts of the green onions. Stir-fry briskly until the chilies turn dark red, 30 to 40 seconds.
Immediately add the chicken and continue stir-frying until the pieces are completely cooked and light golden, 1 to 2 minutes more. Stir in the sauce and cook until it reaches a boil. Add the peanuts, drizzle in the broth-cornstarch mixture, and stir gently until the sauce turns glossy and thick enough to coat the chicken, about 1 minute more.
Transfer the stir-fry to a serving plate and garnish with the strips of green onion. Serve immediately.



Spicy Flank Steak

Submitted By: 2COOLBABY2This spicy flank steak is full of flavor and texture. Add Ranch dressing for dipping!
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 40 Minutes
Yields: 6 servings
INGREDIENTS
2 teaspoons paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon garlic salt
1 pinch ground black pepper
2 pounds flank steak, cut into strips
1/2 cup Ranch dressing
DIRECTIONS
In a large resealable plastic bag, mix the paprika, coriander, cumin, garlic salt, and pepper. Place steak in the bag, and shake to coat. Allow to sit 20 minutes in the refrigerator.
Preheat the oven broiler. Lightly grease a baking sheet.
Arrange steak on the baking sheet, and broil 5 minutes on each side, or to desired doneness. Serve with Ranch dressing for dipping.

Oatmeal Choc Chip Cookies
Ingredients:2 cups rolled oats (not quick-cooking) 1/2 cup all-purpose flour 1/2 cup whole-wheat pastry flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup tahini (see Ingredient note) 4 tablespoons cold unsalted butter , cut into pieces 2/3 cup granulated sugar or 1/3 cup Splenda Sugar Blend for Baking 2/3 cup packed light brown sugar 1 each large egg 1 each large egg white 1 tablespoon vanilla extract 1 cup semisweet or bittersweet chocolate chips 1/2 cup chopped walnuts Steps:
1: Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
2: Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and walnuts.
3: With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
4: Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.Nutrition: (Per cookie)Calories - 101Carbohydrates - 13Fat - 5Saturated Fat - 2Monounsaturated Fat - 1Protein - 2Cholesterol - 7Dietary Fiber - 1Potassium - 0Sodium - 45
Store in an airtight container for up to 2 days or freeze for longer storage.
Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Sweet and Sour Chix Drumsticks
Ingredients:1/2 teaspoon freshly grated orange zest 1/4 cup orange juice 1/4 cup water 3 tablespoons honey 1 tablespoon plus 1 teaspoon cider vinegar , divided 1/2 teaspoon salt , divided 1/4 teaspoon ground coriander 1 teaspoon cornstarch 1/4 cup chopped fresh mint 8 each chicken drumsticks (about 2 pounds), skin removed, trimmed 1/4 teaspoon freshly ground pepper Steps:
1: Preheat grill to medium. (No grill? See Broiler Variation, below.)
2: To prepare dipping sauce, combine orange zest, orange juice, water, honey, 1 tablespoon vinegar, 1/4 teaspoon salt and coriander in a small saucepan; bring to a boil. Whisk cornstarch and the remaining 1 teaspoon vinegar in a small bowl until smooth. Add to the saucepan and return to a boil, whisking until thickened, 30 seconds to 1 minute. Remove from the heat. Stir in mint.
3: Sprinkle drumsticks with the remaining 1/4 teaspoon salt and pepper. Oil the grill rack (see Tip). Grill the drumsticks until crispy on all sides and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total. Serve the drumsticks with the dipping sauce on the side. Broiler variation: Position oven rack in the upper third of the oven; preheat broiler to high. Prepare sauce (Step 2). Coat a broiler pan with cooking spray. Sprinkle drumsticks with salt and pepper (Step 3), then broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes total.

Ingredients:3 tablespoons reduced-fat mayonnaise 2 tablespoons nonfat plain yogurt 2 tablespoons shredded Parmesan cheese 2 tablespoons chopped fresh basil 1 teaspoon lemon juice Freshly ground pepper to taste 8 slices whole-wheat bread 8 ounces thinly sliced reduced-sodium deli turkey 8 each tomato slices 2 teaspoons canola oil Steps:
1: Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2: Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about 2 teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among 4 slices of bread; top with the remaining bread.
3: Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini.

Arcamax:Requested Recipe -- Vermont Beer Cheese Soup

18 September 2007

Dark Chocolate Chunk Cookies

Decadent Dark Chocolate Chunk 50 Calorie Cookies!Desserts Low Carb Dessert Submitted by AMROZ123If you love chocolate chip cookies... look no further!25 Minutes to Prepare and Cook
Ingredients
Vanilla Extract, 1 tspBaking Soda, 1 tsp Brown Sugar, 0.5 cup, unpacked Better 'n' Eggs egg substitute, 0.25 cup Whole Wheat Flour, 0.75 cupPromise Fat-Free Buttery Spread, 2 tbsp Natural Oats, 0.25 cup Splenda Cooking Blend, 0.25Nestle Chocolatier Premium Baking Dark Chocolate (53%) Chunks, 0.5 cup
Directions
Preheat oven to 375 degrees. In small bowl, combine flour, baking soda; set aside. In large bowl combine splenda, egg substitute, brown sugar and vanilla extract; beat until creamy. Gradually add flour mixture. Stir in oats. Stir in chocolate chunks.Drop by level measuring tablespoonfuls onto cookie sheets. Should make about 2 dozen cookies.Bake at 350 degrees for 9 to 11 minutes. Makes a deliciously guilt free 50 calorie cookie!!! 3 cookies for 150 calories? Any sparkdieter can afford that!!

14 July 2007

1500 Calorie Meal Plan
TOTAL CALORIES ~1500
Meal 1
Shredded Wheat Cereal - 1½ cups
Skim Milk - 1½ cups
Strawberries - ½ cup
Meal 2
Scrambled Eggs (4 egg whites, 1 whole egg)
Grapefruit - ½ large
Meal 3
Brown Rice - ½ cup
Grilled Chicken Breast - 110 grams (3 oz)
Green Beans - 180 grams (6 oz)
Meal 4
Salmon - 150 grams (4 oz)
Broccoli - 1 cup
Yams - 150 grams (4 oz)
Meal 5
Grilled Chicken Breast - 110 grams (3 oz)
Light Italian Dressing - 3 Tbsp
Large mixed green salad - 2 cups



2 plain waffles1 T. maple syrup1 tsp. butter or margarine8 oz. water or caffeine free, non-caloric beverage1/2 cup orange juice
Morning Snack1 cup skim milk1/2 cinnamon bagel
Salad with romaine lettuce1/4 cup each carrots, green peppers, cabbage, celery1 T. light salad dressing1 oz. turkey breast1 whole grain roll
Afternoon Snack1/2 cup sliced strawberries6 oz. fat free, flavored yogurt1 T. crunchy whole grain cereal
3 oz. sirloin steak, lean only, broiled or grilled without added fat1 cup rice1 tsp. butter or margarine1/2 cup cooked carrots1 mixed green salad2 T. fat free dressing
Evening Snack1 orange

1 cup oatmeal, cooked1 tsp. brown sugar1/2 cup skim milk1 cup orange juice
Morning Snack 1 apple
1 oz. turkey breast mustard or fat free mayonnaise2 slices whole wheat bread1 1/2 cups sliced cucumbers & carrots, or other raw vegetable Afternoon Snack1/2 cup skim milk1 cup strawberries

3 oz. chicken breast, no skin, baked, broiled or grilled1 medium baked potato2 tsp. butter or margarine1 cup green beans1 mixed green salad4 tsp. regular Italian salad dressing
Evening SnackLow fat milkshake made with: 1 cup skim milk 3/4 cup fat free ice cream


2 pancakes, 4" round1 T. fruit spread or maple syrup
Morning Snack1 cup skim milk1 sliced peach
1 mixed green salad1 T. fat free dressing6 saltine crackers3 oz. tuna fish, albacore, water packed1 apple
Afternoon Snack1/2 oz. chocolate (about 4 chocolate kisses)
2 cups cooked pasta1/2 cup spaghetti sauce with 1 1/2 oz. cooked ground beef, lean1 mixed green salad1 T. fat free dressing
Evening Snack1 cup skim milk1 whole graham cracker


1 cup orange juice1 cup cereal1 cup skim milk1 cup strawberries
Morning Snack2 tsp. reduced fat peanut butter2 rice cakes
1 cup vegetable soup1 mixed green salad2 T. fat free salad dressing1 cup skim milk6 saltine crackers1 oz. low fat mozzarella cheese
Afternoon Snack1 apple
1 piece (5 oz.) flounder or other white fish, baked, broiled or grilled1 medium baked potato1 mixed green salad1 T. fat free salad dressing1 cup cooked broccoli1 whole grain dinner roll
Evening Snack3 cups light popcorn


1 English muffin1 egg poached1/2 grapefruit
Morning Snack1 peach or other fruit1 cup skim milk1 cup cereal
2 oz. turkey breast or lean ham1 large whole grain pita2 sliced carrots1 cup skim milk
Afternoon Snack1 pear
2 slices cheese pizza1 large mixed green salad1 T. fat free salad dressing
Evening Snack1 cup sliced fruit


1 bagel1 T. light cream cheese1 cup orange juice
Morning Snack6 oz. fat free, flavored yogurt
2 oz. lean hamburger, grilled or broiled1 T. ketchup1 hamburger bun1/2 tomato, sliced1/2 green pepper, sliced1 cup skim milk
2 cups angel hair pasta3 oz. boiled shrimp1 tsp. olive oil with garlic on pasta1 mixed green salad1 T. fat free dressing1/2 cup cooked green beans1 slice Italian bread

1 slice French toast1 cup fresh blueberries1 cup skim milk
Morning Snack 1 orange
1/2 cup cottage cheese1 mixed green salad1 T. fat free dressing1 whole wheat roll1 cup skim milk1 cup sliced carrots
Afternoon Snack1 oz. pretzels
3 oz. baked or broiled cod1 1/2 cups noodles2 tsp. butter or margarine1 cup applesauce1 cup mixed vegetables
Evening Snack1/2 cup fat free pudding


Diabetic Diet, 1,500 Calorie

WHAT YOU SHOULD KNOW
If you are both diabetic and overweight, your doctor may recommend a diet that limits your intake to 1,500 calories a day. To keep blood sugar levels under control, a diabetic diet strikes a balance among the carbohydrates, fats, and protein you take in. In addition, a 1,500-calorie diabetic diet restricts calories and fat.
WHAT YOU SHOULD DO
A sample 1,500 calorie diet is listed below. You can exchange or trade one food for another from the same food group. For example, you can choose 1 slice of bread instead of 3/4 cups of dry cereal, or a potato instead of a dinner roll. For other alternatives, see the lists under "Diabetic Exchange Diet."
BREAKFAST Food Groups
2 breads or starches, such as 3/4 cup (6 ounces) corn flakes and 1 slice toast
1 fruit, such as 1 small (5-inch) banana or 1/2 of a 9-inch banana
1 milk, such as 1 cup skim or 1 cup 1 percent milk
1 fat, such as 1 tsp. margarine
LUNCH Food Groups
2 ounces meat or protein, such as 2 ounces sliced turkey breast
2 breads or starches, such as 2 slices bread
1 vegetable, such as 1 lettuce leaf and 2 tomato slices
1 fat, such as 1 tsp. regular mayonnaise or 2 tsp. low-fat mayonnaise
AFTERNOON SNACK Food Groups
1 milk, such as 1 cup (8 ounces) skim or 1 cup 1 percent milk
1 vegetable, such as 1 cup carrot sticks
1 fat, such as 2 Tbs. fat-free salad dressing (can use with carrot sticks)
DINNER Food Groups
3 ounces meat or protein, such as 3 ounces lean roast beef
2 starches, such as one 3-inch baked potato and 1 medium (2-1/2 inch) dinner roll
1 fat, such as 1 tsp. margarine
2 vegetables, such as 1 cup (8 ounces) cooked mixed vegetables
1 fruit, such as 1-1/4 cups fresh strawberries
EVENING SNACK Food Groups
1 bread, such as three 2-1/2 inch square graham crackers
1 meat or meat substitute, such as 1/4 cup low-fat cottage cheese

30 June 2007

FUDGY OATMEAL COOKIES

FUDGY OATMEAL COOKIES

2 c. sugar1/2 c. milk1 stick butter3 tbsp. cocoa1/4 tsp. salt1 tsp. vanilla1/2 c. peanut butter3 c. quick cooking oats
Combine sugar, milk, butter and cocoa. Bring to a full boil for one minute exactly. Add salt and vanilla. Blend in peanut butter and oats. Mix well. Drop by teaspoon on wax paper. Will become firm in 15 to 20 minutes. Makes about 4 dozen.

$500.00 Fudge

Title: $500.00 FudgeYield: 1Ingredients:
4 1/2 cups Sugar 1 large Can evaporated milk 1 cup Butter 18 ounces Chocolate Chips 3 tablespoons Vanilla Dash salt
Cook sugar and canned milk to rolling boil for 6 minutes; Stirringconstantly. Use large stainless steel pot; remove from heat. Add butter,chocolate chips, vanilla, and dash of saltStit until mixed. Pour into buttered pan. Let stand 6 hours beforecutting. Will keep a long time in cookie tin or a sealed container in acool place.* The original recipe calls for 1/2 lb butter, but I find that the butter"pools" on top of the finished fudge. I only use 12 T of butter and myfudge turns out fine!From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Wacky Cake #2

Title: Wacky Cake #2Yield: 12Ingredients:
1 1/2 cups Cake Flour 1 cup Sugar 3 tablespoons Cocoa (unsweetened like Hershey's) 1 teaspoon Baking soda 1/2 teaspoons Salt 6 tablespoons Applesauce 1 tablespoon White vinegar 1 teaspoon Vanilla 1 cup Cold water Date: Mon, 26 Feb 1996 11:12:32 +0000
From: "PK Placko" This is the most delicious (and easiest!) chocolate cake -- that I havebeen making for decades. Its only sin was oil which has been replacedsuccessfully with applesauce.Sift dry ingredients into a large bowl. Add liquids, covering with water.Mix thoroughly, and pour into 8 inch square pan sprayed with Pam. Bake at350 degrees for 25 to 30 minutes. Frost with your favorite whitefrosting.**NOTE: If you aren't fussy, you can make this as a "snack cake", mixing,baking and serving from the same pan. No need to spray with Pam.**My mother always used the traditional butter cream frosting on this cake.Anyone have an outstanding white frosting recipe?FATFREE DIGEST V96 #56From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.

Banana Brittle Sundaes

Title: Banana Brittle SundaesYield: 8Ingredients:
4 ounces Peanut brittle 4 Firm bananas 2/3 cups Packed brown sugar 1/4 cups Butter 2 tablespoons Each lemon juice and dark rum 4 cups Vanilla ice cream
In blender or food processor, coarsely chop peanut brittle. Cut bananas inhalf crosswise, then lengthwise.In large skillet, combine sugar, butter, lemon juice, rum and 2 tbsp.water; bring to boil over medium heat. Add bananas, gently turning to coat.Reduce heat and simmer, spooning sauce over bananas, for 2 to 3 minutes oruntil heated through but still firm.Spoon ice cream into chilled bowls; top with banana mixture. Sprinkle withpeanut brittle. Makes 8 servings. Typed in MMFormat by cjhartlin@msn.comSource: Canadian Living's Best Easy CookingPosted to MM-Recipes Digest by "Cindy Hartlin" on May 25, 1998

Angel Hair Mornay

Title: Angel Hair MornayYield: 4Ingredients:
1 Packag (16 oz) angel hair pasta; capellini 1 teaspoon Oil 1 Box; (10 oz.) Birds Eye frozen Deluxe Broccoli Florets 1 Box; (10 oz.) Birds Eye frozen Cauliflower with Cheese Sauce
Pre-heat oven to 350°. Cook angel hair pasta according to packagedirections. Drain well. Combine pasta, oil and broccoli florets in 9 x 13in. baking pan. Cover with cauliflower/cheese sauce mixture; bake for 20minutes, or until heated through. Makes 4 servings. Prep Time: 10 minutesCook Time: 20 minutes Calories-214, Protein-11gm, Carbohydrate-36gm TotalFat-4gm, Cholestrol-40mg, Fiber-3gm Sodium -261 mg MC formatting bybobbi744@acd.net ICQ #12099523Recipe by: http://www.birdseye.comPosted to MC-Recipe Digest by Roberta Banghart on May14, 1998

Banana Coconut Bread

Title: Banana Coconut BreadYield: 8Ingredients:
1 cup Currants 1/2 cups Dark rum 3 cups Flour 1 teaspoon Salt 1 teaspoon Baking soda 1 teaspoon Baking powder 2 teaspoons Cinnamon 1/2 teaspoons Grated nutmeg 2/3 cups Sweetened coconut 1/2 cups Vegetable shortening 1 cup Packed brown sugar 2 Eggs; beaten lightly 1/3 cups Buttermilk 1 cup Mashed ripe banana
Date: Sat, 16 Mar 1996 07:54:43 -0500From: Wendy Lockman Heat rum and place in bowl with currants 1 hour. In separate bowl, sifttogether flour, salt, baking soda, baking powder, cinnamon, nutmeg, and 1/2cup of the coconut. In a large bowl, cream vegetable shortening and brownsugar till combined. Add eggs and beat well. Stir in buttermilk, banana andcurrant mixture. Combine well. Add flour mixture and stir till justcombined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle withremaining coconut and bake in preheated 350 F degree oven 60 to 70 minutesor till done. Makes 1 loaf.MM-RECIPES@IDISCOVER.NETMEAL-MASTER RECIPES LIST SERVERMM-RECIPES DIGEST V3 #77From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,http://www.erols.com/hosey.

Almond Crumb Chicken

Title: Almond Crumb ChickenYield: 2Ingredients:
1 ounce Blanched almonds; ground 1 tablespoon Bread crumbs; plain, dried 1 1/2 teaspoons Parmesan cheese; grated 1/8 teaspoons Salt 1/8 teaspoons Basil leaves 8 ounces Chicken cutlets; divided 1/2 1 tablespoon Skim milk 1 tablespoon Vegetable oil 2 Lemon wedges
Pound chicken cutlet to 1/8 inch thickness. On sheet of wax paper combineground almonds, bread crumbs, cheese, salt and basil. Dip 1 chicken cutletinto milk, then into crumb mixture, coating both sides evenly; repeatprocedure with remaining cutlet, being sure to use all of milk and crumbmixture. Heat oil in skillet. Add chicken and coat, turning once, untilbrowned on both sides, 3 to 4 minutes on each side. Serve with lemonwedges. Per serving (each cutlet): 289 cal.; 16 g. fat; 67 mg.cholesterol. WW: 3 Pro; 1 1/2 fat; 110 cal.From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Basil Cherry Tomatoes #1

Title: Basil Cherry Tomatoes #1Yield: 10Ingredients:
3 pints Cherry tomatoes 3 tablespoons Butter 1 tablespoon Dried basil -or- 3 tablespoons Fresh Basil; Chopped
Rinse, stem and pat dry tomatoes. In a large skillet, melt butter overmedium heat. Add basil. Cook, stirring, for 2 minutes. Add tomatoes andcook, tossing them, for 5 minutes or heated through. Serve immediately. 10servings.NOTE: Be careful not to overcook as tomatoes will become mushy.JUNION LEAGUE OF LITTLE ROCK'S"TRADITIONS: A TASTE OF THE GOODLIFE", FROM BEN HUSSMANFrom a collection of my mother's (Judy Hosey) recipe box which containedlots of her favorite recipes, clippings, etc. Downloaded from Glen's MMRecipe Archive, http://www.erols.com/hosey.

Andy's Chocolate Eggnog Layer Pie

Title: Andy's Chocolate Eggnog Layer PieYield: 6Ingredients:
1 Envelope unflavored gelatin 1/2 cups WATER; COLD 1/3 cups Sugar 2 tablespoons Cornstarch 1/4 teaspoons Salt 2 cups Commercial eggnog 1 1/2 Squares unsweetened chocolate; melted 1 teaspoon Vanilla 1 9" pie shell; baked 1 teaspoon Rum extract 2 cups Whipping cream 1/4 cups Confectioners sugar Chocolate curls; optional
In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.saucepan, combine the sugar, cornstarch, and salt. Gradually stir in theeggnog. Cook over med. heat, stirring constantly, until thickened. Cook for2 minutes. Remove from the heat and add the gelatin mixture, stirring untildissolved.Divide the filling in half, setting half aside to cool. Add the meltedchocolate and vanilla to half; stir well, and pour into the pie shell.Chill until set.Add rum extract to the remaining filling. Whip 1 cup of cream and fold intothe cooled mixture. Spoon over the chocolate layer and chill.Whip the remaining cream and add the confectioners sugar. Spread over thepie, or pipe from a pastry bag, and garnish with chocolate curls, ifdesired. Serves 6 to 8. Source: Aunt Bee's Mayberry CookbookBusted by Barb; Beyond Biscuit Newsletter Issue 26 bysouthernfood-admin@list.miningco.com on behalf ofRecipe by: Aunt Bee's Mayberry CookbookPosted to MC-Recipe Digest by "abprice@wf.net" on Feb 14,1998

24 June 2007

apple praline pie

Title: Apple-Praline PieYield: 1Ingredients:
1 package (15-ounce) refrigerated piecrusts or OR homemade basic pastry shell 6 Granny smith apples; peeled, cored, and sliced 1 teaspoon Grated lemon rind 1/3 cups Plus 3 tablespoons light corn syrup; divided 1/4 cups Plus 1 tablespoon butter; melted and divided 3 tablespoons Sugar 1/4 cups All-purpose flour; divided 1 teaspoon Apple pie spice 1/2 cups Firmly packed light brown sugar 1/3 cups Chopped pecans or walnuts
Fit 1 piecrust into a 9-inch pieplate according to package directions.Arrange apple slices in piecrust, and sprinkle with lemon rind. Set aside.Combine1/3 cup corn syrup, 2 tablespoons butter, 3 tablespoons sugar, 2tablespoons flour, and apple pie spice. Pour over apple slices.Combine remaining 3 tablespoons corn syrup, remaining 3 tablespoons butter,remaining 2 tablespoons flour, brown sugar, and pecans. Spoon 1/3 cupmixture over apple slices.Unfold remaining piecrust. Cut 2 to 3 desired shapes from center, using acookie cutter. Reserve cutouts. Place piecrust over filling; fold edgesunder, and crimp. Brush cutouts with water, and attach to top of pie. Placeon a baking sheet.Bake at 425° for 25 minutes; remove from oven, and dollop with remainingbrown sugar mixture. Reduce heat to 350°, and bake 10 more minutes. Coolcompletely. Makes 1 (9-inch) pie.

buffalo chicken lasagna

Buffalo Chicken Lasagna 12 Whole Wheat Lasagna Noodles, uncooked 1 lb. Skinless Chicken Breast, cubed 3 Cups Hunt’s Four Cheese Spaghetti Sauce 1 Cup Very Mild Buffalo Wing Sauce 1 1/2 Cups Water 15 oz. Nonfat Ricotta Cheese 1/2 Cup Egg Substitute 9 Slices 2% Pepperjack Cheese Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

chicken taco soup

Chicken Taco Soup
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts**
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)
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DIRECTIONS: Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of the mixture pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded cheddar cheese, a dollop of sour cream, and crushed tortilla chips if desired.
**One thing I do is pick up one of those roasted chickens from the deli then just cut the meat off that. It's easy and it gives it some extra flavor.

taco soup

Title: Taco Soup3 lb Ground Beef1 lg Chopped Onion; Sauté1 pk Hidden Valley Ranch Dry Mix; (Buttermilk)1 pk Dry Taco Seasoning1 cn Hominy Or Corn1 cn Pinto Beans1 cn Kidney Beans1 cn Rotel Tomatoes2 cn Stewed TomatoesBrown and drain meat. Add remaining ingredientsSimmer for at least 20 minutes.
Title: Taco Soup1 lb Ground Beef1 Onion; Chopped1 cn (16 Oz.) Chilies Beans; Undrained1 cn (15 Oz.) Kidney Beans Undrained1 cn (15 Oz.) Whole Kernel Corn; Undrained1 cn (8 Oz.) Tomato Sauce2 c Water2 cn (14 Oz.) Peeled And Diced Tomatoes1 cn (4 Oz.) Diced Green Chilies1 pk (1.25 Oz) Taco SeasoningBrown ground beef and onions till doneDrain. Then add the beef mixture to all the other ingredientsPut in crock-pot. Mix to blend. Cook on low for 8 hours. Serve with corn chips, shredded cheese, and sour cream.

Outback Steakhouse Outback Special (steak seasoning)

Outback Steakhouse Outback Special
2 sirloin steaks, well trimmed, boneless, 1 1/4 inch thick
Spice Rub
1 tablespoon Old Bay Seasoning
1 tablespoon light brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin
Heat an outdoor grill, stovetop grill pan, or broiler.
Mix Spice Rub ingredients; rub on both sides of steak.
Grill or broil 5 minutes on each side for medium-rare. Remove to plates; let rest 5 minutes before serving.

18 June 2007

Badam Diyea Mangsha (Beef in Rich Cashew Sauce)

Title: Badam Diyea Mangsha (Beef in Rich Cashew Sauce)Yield: 5Ingredients:
4 tablespoons Vegetable oil 3/4 pounds Potatoes (not Idaho baking) peeled and cut into 2-in cubes 1 Bay leaf 1 Whole dried red chili 5 Whole cardamom pods 2 Inch cinnamon stick 2 Whole cloves 2 cups Finely chopped onion 2 tablespoons Peeled, minced fresh ginger 1 tablespoon Minced garlic 1 teaspoon Seeded, chopped fresh green chile (or to taste) 1/2 teaspoons Turmeric 2 teaspoons Ground cumin 1/4 teaspoons Sugar 2 pounds Beef filet mignon, boneless sirloin, boned T-Bone steak New York Strip, or round steak, or lamb leg or shoulder steak, cut into 2x2x1inch cubes 1/2 cups Water 2 tablespoons Plain yogurt 1 tablespoon Raw cashews or almonds, ground in a blender to a coarse powder 1/2 teaspoons Salt 1/2 teaspoons Garam masala Mild onion rings (garnish)
1. Heat 2tb oil in a pan over medium heat. Fry the potatoes until they turnmedium brown, 6 to 7 minutes. Remove with a slotted spoon and set aside.(Omit this step for a lower-fat dish.)2. Add 2 tablespoons oil to the pan and heat over medium low heat. Fry bayleaf, red chili, cardamom, cinnamon, and cloves for a few seconds. Addonion and fry until richly browned but not burnt, 18 to 20 minutes,stirring constantly.3. Stir in ginger, garlic, green chili, turmeric, cumin, and sugar. Addmeat and water. Lower the heat and simmer, covered, 30 minutes. Add thepotatoes and simmer, covered, until both meat and potatoes are tender,about 30 more minutes. Turn heat very low. Blend in yogurt, nuts, and saltand remove from heat. (Prolonged heating will curdle the sauce, detractingfrom its appearance and texture.) Stir in garam masala. Decorate with onionrings and cilantro.From The Flavors of India, by Bharti KirchnerFile ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip

12 June 2007

Veggie Ranch Pizza

Veggie Ranch Pizza
SUBMITTED BY: Darlene"Delicious and loaded with fresh veggies, this is pizza for people who want a change from tomato sauce. Use any fresh veggies and any pizza crust. Use light dressing and reduced-fat cheese for an even more healthful meal."

Original recipe yield:10 servings
PREP TIME
15 Min
COOK TIME
15 Min
READY IN
30 Min
US
METRIC
SERVINGS About scaling and conversions
INGREDIENTS
1 unbaked pizza crust
1 1/2 cups Ranch-style salad dressing
2 cups shredded Cheddar cheese
1/2 cup shredded carrots
1/2 cup chopped cauliflower
1/2 cup chopped fresh broccoli
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup sliced fresh mushrooms
1 pound mozzarella cheese, shredded
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese.
Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned.

Annie Mae Jones' Old-Fashioned Fried Chicken

Title: Annie Mae Jones' Old-Fashioned Fried ChickenYield: 8Ingredients:
2 Chickens,small* 1 1/2 cups Flour 1 teaspoon Salt 1/4 teaspoons Mustard,dry 1/4 teaspoons Pepper 2 cups Lard 2 tablespoons Butter 1 tablespoon Flour 3/4 cups Chicken stock 1/4 cups Light cream Salt Pepper
* - cut each into 8 pieces, backbone removed (save liver and gizzard foranother use).1. Wash each piece of chicken under cold running water. Pat dry with papertoweling.2. Place flour, salt, mustard, and pepper in a large paper bag. Twistclosed and shake to blend ingredients. Drop the chicken pieces into the baga few at a time and shake the bag vigorously until each piece is thoroughlycoated. Remove the chicken pieces from the bag and shake off excess flour -there will be plenty of it. Then lay them side by side on waxed paper andplace them near the stove so that you can get to them easily when you startfrying.3. Preheat oven to warm and in it place a large baking dish lined withpaper toweling.4. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan toa depth of about 2 inches. Add more lard if necessary.5. Place over moderate heat and when the fat is hot but not smoking, beginfrying chicken. Put in the thigh and legs first and cover the pan at once.Let the chicken fry over moderate heat, lifting the cover occasionally tocheck the process, and when deep brown turn - with a wooden spoon, so youdon't pierce the skin. Cover and brown the other side. As each piece iscooked, remove it, place it in the warm oven, and put an uncooked piece inits place.6. Cook all of the chicken in the same way. Just remember that the whitemeat will take a little less time to cook than the dark pieces.7. Leave the chicken in the oven while preparing the gravy.*** CHICKEN GRAVY ***1. Pour the frying fat from the pan, replace it with the butter, melt, thenstir in the flour. When bubbly, stir in the stock and cream, and cook untilsauce thickens. Season with salt and pepper.2. Serve the sauce separately to spoon over the chicken pieces at thetable.