Cooking at home is very simple!

Chicken Soup with Matzo Balls

2007-08-09T10:53:00.000-07:00

Energy: 96 kcal

Ingredients:

MATZO BALLS:

4 eggs;

2 ounces water;

2 ounces chicken fat or butter - softened;

4 ounces matzo meal;

salt and white pepper - to taste.

RICH CHICKEN BROTH:

8 pounds chicken pieces - (8 to 10 lbs);

10 quarts chicken stock1 pound mirepoix.

SACHET:

1 bay leaf;

1/2 teaspoon dried thyme;

1/2 teaspoon peppercorns - crushed;

10 parsley stemssalt and pepperfresh parsley as needed for garnish - chopped.

Instructions:

To make matzo balls:1. Beat the eggs with the water. Stir in the fat.2. Add matzo meal, salt and pepper. The batter should be as thick as mashed potatoes.3. Chill for at least 1 hour.4. Bring 2 quarts of water to a gentle boil. Using a #70 portion scoop, shape the batter into balls. Carefully drop each ball into the hot water. Cover and simmer until fully cooked, approximately 30 minutes. Remove the matzo balls from the water and serve in hot chicken soup.Yield: 48 ballsTo make rich chicken broth:1. Simmer the chicken in the stock for 2 hours, skimming as necessary.2. Add the mirepoix and sachet. Simmer for another hour.3. Strain and degrease the broth. Adjust seasonings.4. Bring to a boil at service time. Portion into heated bowls, garnish with one or two matzo balls and chopped parsley.Yield: 2 gallons (8 liters)

Pizza Provencal

2007-08-09T10:49:00.000-07:00

Energy: 563 kcal

Ingredients:

1 long loaf French bread - split lengthwise;

1 14-ounce jar Ragъ Pizza Quick Sauce;

1 cup thinly sliced yellow pepper;

1 cup thinly sliced red pepper;

1 cup thinly sliced zucchini;

1/2 cup sliced black olives;

3 cups shredded Mozzarella cheese;

2 tablespoons minced fresh parsley.

Instructions:

Preheat oven to 375 degrees F. Place French bread halves on baking sheet. Evenly top each with pizza sauce. Layer yellow and red peppers, zucchini and black olives. Sprinkle with Mozzarella cheese and parsley. Bake 20-25 minutes or until cheese is bubbly.

Veggie Breakfast Pizza

2007-08-09T10:44:00.001-07:00

Energy: 201 kcal

Ingredients:

12 pastry for 9" pie;

5 1/4 pounds liquid or frozen whole egg;

2 1/4 quarts milk, 2% fat;

3 pounds low fat Mozzarella cheese;

2 pounds black olives;

12 pounds broccoli florets - blanched;

2 pounds red or green peppers - diced;

1 1/2 cups green onions - chopped.

Instructions:

Preheat oven to 425 degrees F.Stretch pastry over 12 each, 12" pizza pans.Whip eggs and milk together.Pour 1 3/4 cups egg mixture over crust in each pan.Place in oven and bake for 5 minutes.Remove from oven and pop any bubbles that have formed.Divide Mozzarella evenly between pizzas.Divide olives, broccoli, peppers and onions among pizzas.Place pizzas back in oven and bake 15 minutes.

Zucchini Pizza

2007-08-08T09:53:00.000-07:00

Energy: 133 kcal

Ingredients:

1 1/2 pounds zucchini;

1 teaspoon salt;

3 large eggs;

1/2 cup flour;

1/2 cup grated parmesan cheese;

1/2 teaspoon oregano;

pepper;

olive oil;

1 cup tomato sauce.

PIZZA TOPPINGS:

mushrooms;

mozzarella, etc.;

Instructions:

Grate zucchini and sprinkle with salt. Let stand for 30 minutes. Squeeze out water from zucchini.Preheat oven to 350 degrees. Grease a 9x13 pan.Combine zucchini, eggs, flour, Parmesan cheese, oregano and a few grinds of pepper. Spread mixture onto pan. Bake 25-30 minutes or until firm and dry. Brush with oil and broil until lightly browned. Spread with tomato sauce. Add mushrooms and mozzarella cheese on top. Broil again until Mozzarella is melted and bubbly.Can also be made in a jelly roll pan.

Veggie Dip

2007-08-08T09:46:00.000-07:00

Energy: 124 kcal

Ingredients:

1 cup chopped dried tart cherries;

1/2 cup crumbled bleu cheese (about 2 ounces);

1/2 cup chopped walnuts;

1 cup sour cream;

1/4 cup mayonnaise.

Instructions:

In a medium bowl, combine cherries, blue cheese and walnuts. Stir in sour cream and mayonnaise; mix well. Chill about 1 hour to blend flavors.Serve with vegetable dippers, such as celery, carrots, cauliflower, cucumber, broccoli, green or red bell peppers.Serving size: 2 tablespoons

Ham Spirals

2007-08-08T09:35:00.000-07:00

Energy: 48 kcal

Ingredients:

1 3-ounce package cream cheese - softened;

1/4 cup finely chopped dried tart cherries;

3 tablespoons finely chopped pecans;

2 tablespoons mayonnaise;

1/2 teaspoon honey mustard or spicy brown mustard;

4 thin slices cooked ham.

Instructions:

In a small bowl, combine cream cheese, dried cherries, pecans, mayonnaise and mustard; mix well.Spread cherry mixture evenly on ham slices. Roll up jelly-roll style; fasten with wooden picks. Let chill several hours. Remove wooden picks. Slice each ham roll crosswise into 1/4-inch slices; serve on crackers.Serving size: 2 piecesMakes about 40 (1/4 inch pieces)

Teriyaki Tenderloin Salad

2007-08-08T09:26:00.000-07:00

Energy: 383 kcal

Ingredients:

12 ounces pork tenderloin;

1/3 cup teriyaki sauce;

3/4 cup orange juice;

2 teaspoons cornstarch;

1/4 teaspoon sesame oil;

few drops hot pepper sauce;

2 teaspoons vegetable oil;

6 cups mixed greens;

1 1/2 cups snap peas - cooked and chilled;

1 cup sliced fresh mushrooms;

1 cup chow mein noodles;

1/3 cup sliced green onion;

1 tablespoon toasted sesame seeds.

Instructions:

Slice pork tenderloin into 1/4-inch slices. Brush slices with some of the teriyaki sauce; set aside. Stir together orange juice, cornstarch, sesame oil, hot pepper sauce and remaining teriyaki sauce. Set aside.In large skillet heat oil. Stir-fry tenderloin slices over medium-high heat 2-3 minutes or to desired doneness. Remove meat from skillet. Add green onion to skillet. Stir in orange juice mixture. Cook and stir until slightly thickened and bubbly.Meanwhile arrange greens on 3 dinner plates or in large salad bowls. Sprinkle with peas, mushrooms, and chow mein noodles. Arrange tenderloin slices on top. Drizzle with hot orange dressing. Sprinkle each serving with sesame seeds.

Tex-Mex

2007-08-08T09:22:00.000-07:00

Energy: 109 kcal

Ingredients:

1 onion - chopped;

4 tomatoes - chopped;

1 head lettuce - chopped;

1 1/4 cups grated cheddar cheese;

3/4 cup Italian dressing;

1 pound ground meat (beef, turkey, or chicken);

15 ounces kidney beans - drained;

1/4 teaspoon vegetable seasoning;

1 bag tortilla chips - crushed;

1 large avocado - sliced;

7 1/2 ounces olives.

Instructions:

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired.

Carrot Salad

2007-08-08T09:16:00.000-07:00

Energy: 56 kcal

Ingredients:

4 medium carrots - washed, peeled and grated;

2 tablespoons reduced-calorie mayonnaise;

2 tablespoons plain low-fat yogurt;

orange juice;

ANY TWO OF THESE:

raisins;grapes;

pineapple chunks;

cut-up cucumber;

orange sections.

Instructions:

Mix mayonnaise and yogurt; thin dressing with about 2 tablespoons juice. Grate carrots; mix with dressing and your choice of remaining ingredients.

Jamaican Pork

2007-08-07T10:30:00.000-07:00

Energy: 288 kcal

Ingredients:

2 tablespoons butter;

1 tablespoon curry powder;

2 medium bananas;

1 pound pork tenderloin - cubed;

1/2 cup pineapple juice;

1/4 cup minced onion;

1/4 cup flaked coconut;

2 cups hot cooked rice.

Instructions:

Melt butter in a large skillet, stir in curry powder until foamy. Cut bananas into 1/2" rounds and sautй in curry butter until golden brown. Remove from skillet, set aside. Add pork cubes to skillet and sautй until golden brown. Salt to taste. Stir in pineapple juice, and minced onion. Cover and simmer 10-12 minutes, until pork is tender. Stir in coconut and hot cooked rice. Add bananas and toss lightly.

Chinese Omelet

2007-08-07T10:24:00.000-07:00

Energy: 183 kcal

Ingredients:

2 pounds long-grain rice (AP);

2 1/2 quarts water;

1 tablespoon salt;

1 tablespoon margarine or vegetable oil;

4 ounces margarine;

2 ounces all-purpose flour;

1 teaspoon salt;

1 quart milk;

1 pound sharp cheddar cheese - shredded;

15 ounces egg yolks (about 24 total);

1 teaspoon dry mustard;

2 tablespoons salt;

1 teaspoon paprika;

28 ounces egg whites (about 24 total).

Instructions:

Cook rice.Melt margarine. Add flour and salt. Stir until smooth. Cook 5 minutes.Add milk gradually, stirring constantly with wire whip. Cook until thickened.Add cheese to white sauce. Stir until cheese is melted.Beat egg yolks until light and fluffy. Add seasonings. Add to cheese sauce. Stir until smooth. Add rice and mix to blend.Beat egg whites until they form soft peaks. Fold into rice mixture.Pour into two greased 12x20x2-inch pans, 7 lb per pan. Bake at 325°F for approximately 45 minutes or until set, 180°F internal end-point temperature. Cut 4x6.Serve with Cheese Sauce, Italian Tomato Sauce, or Mushroom Sauce.

Cheesecake

2007-08-07T10:16:00.000-07:00

Energy: 417 kcal

Ingredients:

24 ounces graham cracker crumbs;

12 ounces granulated sugar;

12 ounces margarine - melted;

72 ounces cream cheese;

19 ounces eggs (about 11 total);

18 ounces granulated sugar;

2 tablespoons vanilla;

1 1/4 quarts sour cream;

4 ounces granulated sugar;

1 1/2 teaspoons vanilla;

4 ounces graham cracker crumbs.

Instructions:

Combine crumbs, sugar, and melted margarine. Place 1 cup crumb mixture into each of six 8-inch pie pans or six 6x6-inch square cake pans. Press crumbs to sides and bottom of pans.Let cheese stand until it reaches room temperature. Cream until smooth, using flat beater.Add eggs slowly to cream cheese while beating.Add 1 lb 2 oz sugar and vanilla to cheese mixture. Beat on high speed for about 5 minutes. Place about 3 cups filling in each shell. Bake at 350°F for 30-35 minutes or until set. Do not overbake.Mix sour cream, 4 oz sugar, and vanilla. Spread 1 cup topping on each cake.Sprinkle with a few graham cracker crumbs. Bake 10 minutes.

Sandies

2007-08-07T10:12:00.000-07:00

Energy: 703 kcal

Ingredients:

12 ounces butter or margarine;

3 ounces granulated sugar;

1 teaspoon vanilla;

18 ounces all-purpose flour;

1 teaspoon salt;

1 tablespoon water;

8 ounces pecans - finely chopped;

8 ounces powdered sugar (approximate) - sifted.

Instructions:

Cream margarine, sugar, and vanilla on medium speed for 5 minutes, using flat beater.Add flour and salt to creamed mixture. Mix on low speed until blended.Add water and pecans and blend. Chill dough.Shape dough into small balls 3/4 inch in diameter. If mixture crumbles so it will not stick together, add a small amount of melted margarine.Place on lightly greased or parchment-paper-lined baking sheets.Bake at 325°F until lightly browned, about 20 minutes.Roll in powdered sugar while still hot.

Rice Pilaf

2007-08-07T10:07:00.000-07:00

Energy: 135 kcal

Ingredients:

24 ounces onions - finely chopped;

8 ounces margarine - melted;

3 pounds converted rice;

1 teaspoon salt;

1/4 teaspoon white pepper;

1 bay leaf;

1 gallon Chicken Stock.

Instructions:

Sauty onion in margarine until it begins to soften. Do not brown.Add uncooked rice to onions and stir over heat until completely coated with the margarine.Place rice in a 12 x 20 x 4-inch counter pan. Add seasonings and Chicken Stock. Stir to combine. Cover tightly with aluminum foil. Bake at 350°F for 45 minutes; or steam uncovered for 30 minutes. Stir before serving.

Fruit Salad Plate

2007-08-06T10:40:00.000-07:00

Energy: 447 kcal

Ingredients:

20 pounds fruit in season (3-4 seelctions from fruits listed in notes);

12 pounds cottage cheese or sherbet;

50 nut bread sandwiches or muffins - (50 to 100);

24 ounces lettuce;

8 pounds cooked chicken;

12 hard-cooked eggs;3 pounds celery - diced;

2 tablespoons onion - minced;

2 tablespoons salt;

1 teaspoon white pepper;

1 quart mayonnaise;

4 teaspoons lemon juice.

Instructions:

Prepare fruit.Prepare salad according to recipe.Prepare lettuce. Place lettuce leaf on dinner plate. Arrange fruit, salad, and bread on lettuce. Peel and dice eggs.Combine all ingredients. Mix lightly. Chill quickly to below 41°F. Serve with dipper.

Fricassee of Chicken

2007-08-06T10:27:00.000-07:00

Energy: 663 kcal

Ingredients:

35 pounds chicken (AP) (13 2 1/2-3 lb fryers);

12 ounces all-purpose flour;

2 tablespoons salt;

1 teaspoon white pepper;

1 pound shortening;

10 ounces margarine;

6 ounces all-purpose flour;

3 1/2 quarts chicken broth.

Instructions:

Cut chickens into pieces of desired serving size. Mix flour and seasonings. Dredge chicken with seasoned flour.Brown chicken in hot shortening. Remove to roasting pan and cover with boiling water. Bake at 325°F, adding more water if necessary, until chicken is tender, 1 1/2-2 hours.When tender, remove chicken from stock. Make gravy, using liquid in which chicken was cooked (see p. 564). Serve over chicken.

Deviled Pork Chops

2007-08-06T10:20:00.000-07:00

Energy: 245 kcal

Ingredients:

1 1/2 quarts chili sauce;

3 cups water;

1 teaspoon dry mustard;

3 tablespoons worcestershire sauce;

3 tablespoons lemon juice;

2 teaspoons onion - grated;

17 pounds pork chops - cut 3 per lb.

Instructions:

Combine all ingredients, except pork chops, into a sauce.Dip each chip in sauce. Place in single layer on greased sheet pans. Bake at 350°F for 1-1 1/2 hours, or until internal temperature reaches 160°F.

Pasta with Tomato Meat Sauce

2007-08-06T10:14:00.000-07:00

Energy: 636 kcal

Ingredients: at 6 portions

1 pound your favorite pasta shape - uncooked;

8 ounces lean ground beef;

1 medium onion - chopped;

2 cloves garlic - minced;

6 large tomatoes - peeled, seeded and diced;

1/2 teaspoon salt (1/2 to 1 teaspoon);

1/2 teaspoon dried oregano;

1/2 teaspoon dried basil;

1/2 teaspoon sugar;

1/4 cup red wine.

Instructions:

Prepare pasta according to package directions.While pasta is cooking, combine beef, onion and garlic in a large skillet; cook until meat is no longer pink. Set aside. In blender, combine remaining ingredients; process for 30 seconds. Add tomato mixture to meat; simmer about 20 minutes.When pasta is done, drain well. Add the sauce to the pasta and serve.

Funny Soup

2007-08-06T10:09:00.000-07:00

Energy: 306 kcal

Ingredients:

9 cups water;

9 cups beef broth;

1 48-ounce jar Ragu Hearty Pasta Sauce;

4 cups thinly sliced carrots;

2 cups finely chopped onion;

1 1/2 cups chopped celery;

2 tablespoons minced fresh parsley;

1 tablespoon basil;

2 small bay leaves;

3 cups frozen peas;

3 cups ditalini - cooked and drained;

Grated Parmesan cheese.

Instructions:

In a large saucepan, combine first 9 ingredients; simmer 40 minutes, stirring occasionally. Add peas and ditalini; simmer 10 minutes, or until vegetables are tender. Discard bay leaves. Serve soup with cheese.

Bermuda Rose

2007-08-06T09:53:00.000-07:00

Energy: 191 kcal
Ingredients:

2 ounces Gin;

1/2 ounce Apricot Bandy;

1/2 ounce Lime Juice;

3 dashes Grenadine.

Instructions:
Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Apricot Smoothie

2007-08-06T09:49:00.000-07:00

Energy: 424 kcal

Ingredients:

1 (6 ounce) can Apricot Nectar;

3 ounces light Rum;

1 1/2 ounces Triple Sec.

Instructions:

In a highball glass, combine all of the ingredients. Stir well. Add crushed ice.

Onion Cakes

2007-08-05T09:44:00.000-07:00

Energy: 95 kcal

Ingredients:

1 packet onion soup mix;

3/4 cup sour cream;

1 cup cheddar cheese;

1/4 cup parmesan cheese;

8 10-inch flour tortilla;

3 teaspoons corn oil.

Instructions:

Combine dip mix and sour cream. Mix well. Combine dip mixture and cheeses. Mix well. Spread cheese mixture evenly over 4 tortillas. Top with remaining tortillas. Brush tops with oil.Broil until puffy and lightly browned. Turn and brush with oil. Broil until lightly browned. Remove from heat and allow to rest for 2-3 minutes. Cut into wedges serve warm.

White Pizza

2007-08-05T09:35:00.000-07:00

Energy: 737 kcal

Ingredients:

SAUCE:

6 tablespoons butter;

6 tablespoons olive oil;

2 tablespoons white wine;

1 teaspoon rosemary;

1 teaspoon basil;

2 cloves garlic - minced.

TOPPING NO. 1:

1 1/2 onions;

8 ounces mozzarella cheese;

8 ounces ricotta cheese;

1 10-oz package frozen spinach.

TOPPING NO. 2:

2 onions;

8 ounces mozzarella cheese;

8 ounces provolone cheese;

1 ounce romano cheese;

1 pound Italian sausage;

1/2 teaspoon rosemary;

pepper.

Instructions:

SAUCE: Saute garlic in butter and olive oil. Add all other ingredients and simmer for 15 minutes.

TOPPINGS 1: Thaw and drain the spinach. Slice then nuke (microwave) onions for 5 minutes on high. Apply sauce to favorite crust, arrange onions, cheeses and spinach, add fresh ground pepper to taste, bake 425-450 until done.

TOPPINGS 2: Chop onions and sausage coarsely and nuke for 8 minutes on high, drain off liquid. Apply sauce to crust, arrange sausage, onions and cheeses, sprinkle rosemary and fresh ground pepper on top. bake 425-450 until done.

Candy Shop

2007-08-05T09:28:00.000-07:00

Energy: 415 kcal

Ingredients:

1 1/2 cups all-purpose flour;

1/2 teaspoon baking soda;

1/2 teaspoon salt;

10 tablespoons butter - softened;

1/2 cup granulated sugar;

1/2 cup firmly packed brown sugar;

1 egg;

1/2 teaspoon vanilla extract;

1 package semisweet chocolate chips - divided;

1/2 cup peanut butter;

1 cup diced fruit such as and strawberries (optional);

1 cup chopped candy bars - such as Butterfinger bars, crunch bars, etc.

Instructions:

Preheat oven to 375F. In small bowl, combine flour, baking soda and salt; set aside.In large mixer bowl, beat butter, granulated sugar and brown sugar until creamy. Beat in egg and vanilla extract. Gradually beat in flour mixture. Stir in 1 cup semi-sweet chocolate morsels.Spread batter in lightly greased 12" to 14" pizza pan or 15 1/2x10 1/2" jelly-roll pan. Bake 20-24 minutes or until lightly browned.Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over crust; drop peanut butter by spoonfuls onto morsels. Let stand 5 minutes or until soft and shiny.Gently spread chocolate and peanut butter over crust. Top with fruit and candy. Cut into wedges. Serve warm.

Yale Cocktail

2007-08-05T09:24:00.000-07:00

Energy: 167 kcal

Ingredients:

ounces Gin;

1/2 ounce Dry Vermouth;

3 dashes Bitters.

Instructios:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Oriental Beef

2007-08-02T08:48:00.000-07:00

Energy: 362 kcal

Ingredients:

1 pound boneless beef sirloin - cut 3/4 inch thick;

1/4 cup dry sherry;

1/4 cup reduced-sodium soy sauce;

1 tablespoon cornstarch;

3 tablespoons vegetable oil - divided;

8 ounces mushrooms - sliced;

1 6-ounce package frozen pea pods - defrosted;

4 cups lettuce - thinly sliced;

Crisp chow mein noodles (optional);

Red bell pepper slices (optional).

Instructions:

Cut beef steak into 1/8-inch thick strips. Combine sherry, soy sauce and cornstarch; pour over strips, stirring to coat.Heat 2 tablespoons oil in large nonstick skillet over medium high heat.Add mushrooms and pea pods; reserve.Drain marinade from beef and reserve. Add remaining oil to skillet.Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Return vegetables, beef and marinade to skillet; cook and stir until sauce thickens.Serve beef mixture over lettuce. Garnish if desired.

Santa Fe

2007-08-02T08:42:00.000-07:00

Energy: 750 kcal

Ingredients:

1 teaspoon vegetable oil;

2 medium green peppers - julienned;

2 medium onions - sliced;

1 16-ounce jar salsa;

2 15-ounce cans kidney beans - drained and rinsed;

2 11-ounce cans Mexican-style corn - drained;

3 cups cooked rice;

6 cups shredded lettuce (about 1 head);

1 10 1/2-ounce bag tortilla chips;

1 1/2 cups shredded Cheddar cheese (6 ounces);

Sour cream for garnish;

Instructions:

Heat oil in a large skillet over medium-high heat. Add green peppers and onions; cook until tender-crisp. Add salsa, beans, corn and rice. Cook until thoroughly heated.For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream.

White Bean

2007-08-01T10:12:00.000-07:00

Energy: 240 kcal

Ingredients:

1 pint white beans;

water;

4 ounces carrots - small dice;

2 ounces celery - small dice;

2 ounces leeks - sliced, blanched;

3 tablespoons red wine vinegar;

2 teaspoons fresh lemon juice;

1/2 ounce dijon mustard;

1 tablespoon shallots - minced;

6 fluid ounces olive oilsalt and pepper;

2 green onions- minced1;

tablespoon parsley - chopped;

1 tablespoon fresh thyme- chopped.

Instructions:

Pick through the beans to remove any grit, pebbles or debris. Place the beans in a bowl of water and remove any skins or other items that float to the top. Drain and rinse the beans. Place the beans in a clean bowl and soak them for at 1 least 1 hour or overnight.Drain the beans and place them in a saucepot with 6 cups (1.5 liters) of water. Bring to a boil, reduce to a simmer and cook until the beans are tender, approximately 1 hour. Drain the beans, spread on a sheet pan, cool and refrigerate.Blanch and refresh the carrots, celery and leeks. Drain and chill.To make the dressing, combine the vinegar, lemon juice and mustard. Add the shallots and whisk in the olive oil a little bit at a time. Season with salt and pepper.Toss the beans with the blanched vegetables, green onions, parsley and thyme. Add the dressing and toss together. Adjust the seasonings and serve chilled.

Cucumber-Yogurt

2007-08-01T10:08:00.000-07:00

Energy: 41 kcal

Ingredients:

1 pint plain yogurt;

12 ounces cucumber - peeled and grated;

1 teaspoon cumin;

salt and pepper - to taste;

1/2 ounce sugar;

1/2 ounce lime juice;

2 tablespoons fresh cilantro - chopped;

1 teaspoon jalapeсo - minced;

paprika.

Instructions:

Stir together all the ingredients except the paprika. Chill for several hours before service. Dust the top lightly with paprika at the time of service.

Smile

2007-08-01T08:39:00.000-07:00

Energy: 150 kcal

Ingredients:

1 ounce Gin;

1 ounce Grenadine;

1/2 teaspoon Lemon Juice.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Rotini with Tuna and Tomato

2007-08-01T08:25:00.000-07:00

Energy: 239 kcal

Ingredients:

8 ounces Rotini, Twists, or Spirals - uncooked;

1 6 1/8-ounce can solid white tuna packed in water - drained;

1 medium zucchini - diced;

1 green bell pepper - ribs and seeds removed, diced;

1 medium tomato - peeled, seeded and chopped;

3 scallions - sliced;

1/4 cup drained capers (optional);

2 tablespoons olive oil;

2 tablespoons lemon juice;

1 teaspoon minced fresh basil;

2 tablespoons minced fresh parsley;

Freshly ground pepper - to taste.

Instructions:

Cook pasta according to package directions; drain and chill. Combine pasta, tuna, zucchini, bell pepper, tomato, scallions and capers and toss. Mix remaining ingredients and pour over the pasta mixture. Toss lightly and serve.

Pork Piccata

2007-08-01T08:21:00.000-07:00

Ingredients:

1 pound boneless Armour Trim & Tender Pork Loin;

3 tablespoons flour;

1 1/2 teaspoons lemon pepper;

2 tablespoons butter;

1/4 cup lemon juice;

1/4 cup red wine;

4 thin lemon slices (4 to 6 slices);

1/4 cup capers.

Instructions:

Slice Armour Trim & Tender Pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly sautй cutlets, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.

Caramel Apple Cake

2007-07-31T12:20:00.000-07:00

Energy: 321 kcal

Ingredients:

2 cups grated Granny Smith apples - peeled and cored;

1 tablespoon fresh lemon juice;

2 cups all-purpose flour;

1 1/2 teaspoons baking powder;

1/2 teaspoon salt;

1 teaspoon ground cinnamon;

6 tablespoons unsalted butter (3/4 stick) - softened;

1/4 cup sugar;

1/2 cup packed light brown sugar;

1 large egg;

1 teaspoon grated lemon zest;

1 teaspoon vanilla extract;

1/2 cup milk;

24 caramels (8 ounces) - cut in 1/2" pieces;

Powdered sugar - for dusting top of cake.

Instructions:

Preheat oven to 325єF. Butter bottom and sides of 9"Ч 2" square pan. Line bottom of pan with wax or parchment paper and butter paper.In small bowl, place grated apples and mix with lemon juice.Sift flour, baking powder, salt and cinnamon. Set aside.In large bowl of electric mixer, beat butter on low speed about 15 seconds, just until smooth. Add sugar and brown sugar; beat on medium speed about 1 minute until mixture lightens in color. Add egg, lemon zest and vanilla. Beat 1 minute. Stop mixer and scrape sides of the bowl with a rubber spatula once during this mixing. Decrease speed to low and mix in half of flour mixture. Mix in milk. Stir in remaining flour mixture, just until all flour is incorporated. Stir in apple mixture. Sprinkle caramels over batter; stir into cake. Spread batter evenly in prepared pan. Bake 55 minutes until toothpick inserted in center of cake comes out clean.Cool cake in pan 5 minutes. Invert cake onto rack. Carefully remove paper from bottom, replacing any caramel that sticks to paper. Discard paper.Cool cake thoroughly, about 2 hours. Turn cake right side up on cake plate. Dust cake with powdered sugar. Serve with whipped cream or ice cream.

Cassata

2007-07-31T12:17:00.000-07:00

Ingredients:

1 quart vanilla ice cream - softened;

1 cup whipping cream;

1 teaspoon vanilla extract;

1 egg white;

2 tablespoons confectioners sugar;

1/4 cup chopped almonds;

1/4 cup chopped maraschino cherries;

1 quart chocolate ice cream - softened;

2 tablespoons chopped pistachio nuts.

Instructions:

Evenly press vanilla ice cream on the bottom of a 3-quart mold; freeze.In a chilled medium bowl, whip 1/2 cup cream and vanilla until stiff; set aside.In a small bowl, whip egg white until soft peaks form; add sugar and beat until stiff. Fold egg white into whipped cream; add almonds and cherries. Spoon mixture over vanilla ice cream; freeze 2 hours, or until firm. Spread chocolate ice cream over egg white mixture; freeze 2 hours, or until firm.In a chilled medium bowl, whip 1/2 cup cream until stiff; set aside.Quickly dip mold into hot water (about 8 seconds). Invert onto chilled platter. Spread with whipped cream and sprinkle with pistachio nuts.

Okroshka

2007-07-30T23:10:00.000-07:00

Ingredients:

300 g potatoes;

60 g carrot;

30 g turnip;

60 g red radish;

70 g onion springs;

160 g cucumbers;

90 g sour cream;

3 eggs hard boiled;

dill;

salt;

kvass to taste.

Instructions:

Peel potatoes, boil them, cool down and cut into cubes. Cut carrot,turnip in cubes and stew in the pan with a little water until they aresoft. Cut radish and cucumbers in cubes, chop onion springs. Put all vegetables in a bowl. Add salt and dress with kvas. Add sugar to your taste. Serve with chopped dill and sour cream.

Turtles

2007-07-30T23:00:00.000-07:00

Ingredients:

2 cans of sardines;

3 eggs;

1 small onion;

1 cup of a soft, white cheese;

mayonnaise.

Instructions:

Mash the sardines with a fork and spread along the bottom of a pie dish. Hard boil the eggs. Separate the egg white from the yolks, mash the egg whites and mix with the diced onion. Place thismixture on top of the sardines. Grate the cheese and spread along the top and sides. spread mayonnaise over the the cheesecovering as if icing a cake. Mash the egg yolks and sprinkle to cover the mayonnaise. Chill and serve.

Rice Kasha with Cheese

2007-07-30T22:54:00.000-07:00

Ingredients:

1 1/2 c rice;

3 c water;

200 g grated cheese;

2 tb butter;

salt.

Instructions:

Wash rice under running water. Fry it in butter until light brown. Pour over water and bring to boil, salt and cook on low heat for 40 minutes. Before serving, sprinkle with grated cheese.

Pelmeni

2007-07-30T22:48:00.000-07:00

Ingredients:

2 c flour;

1 c milk;

1/2 ts salt;

1 tb vegetable oil;

3 eggs;

250 g beef;

250 g pork;

1 onion;

salt and pepper to taste.

Instructions:

1.Grind beef and pork twice in meat chopper. Then add chopped onion, salt, and pepper. To make mincemeat more tender and juicy, add a bit of milk. Reserve. Mix flour with eggs and milk, salt and oil until a soft dough forms. Knead on floured surface until dough is elastic. Take some dough and make a "sausage" (1 inch in diameter). Divide into pieces (1 inch thick). Roll each piece so that each is 1/16 inch thick. Take a glass or a cup (2 inches in diameter) and make rounds with it's help on the dough. Fill each round with 1 teaspoon of the mincemeat, fold into half-moons. Pinch edges together and connect the opposite sides. Pelmeni can be frozen to be cooked later ( you can keep them in the freezer for a long time), or cooked immediately. To cook pelmeni, boil a large amount of water, as they can stick to each other. Salt water. Carefully drop pelmeni into boiling water. Don't forget to stir them from time to time. Boil for 20 minutes. Served with butter, sour cream or vinegar, and ketchup.

Sauerkraut Schi with Mushrooms

2007-07-30T22:43:00.000-07:00

Ingredients:

50 g dry mushrooms;

1 ea carrot1 ea onion;

2 ea parsley roots;

10 ea pepper peas;

1 tb flour;

salt;

sugar;

oil.

Instructions:

Soak mushrooms in water for 2-3 hours, then boil them in the same water(they are ready when they drown on the bottom). wash them by running water. Cut mushrooms in strips and fry in oil. Strain mushroom water through 3-4 layers of gauze. Chop sauerkraut finely, stew with a little sugar, 1/2 tb oil, 3 tb water on average heat until it is soft and tender. Chop all other vegetables and roots finely and fry in oil. Put sauerkraut`, mushrooms and fried vegetables in mushroom water. Fry flour on dry pan until it is golden. Pour in a little water and having stirred thoroughly, add to schi. Season schi on your taste. You can use potatoes, but don't add flour then. Serve with chopped greens.

Amazing Pasta

2007-07-30T22:34:00.000-07:00

Ingredients:

1 pkg Fresh Spinach, chopped;

1 cup Onion, chopped;

3 cloves Garlic, chopped;

1 tsp dried basil;

1 tsp lemon juice;

1 pkg Ricotta Cheese;

1 tbsp Parmesan Cheese;

2 eggs;

3-4 tbsp Sugar;

1 pkg Jumbo pasta shells;

Tomato Sauce (home made if possible);

Salt, Pepper (to taste).

Instructions:

Fry onion & Garlic in oil until tender, add spinach and lemon juice and fry until spinach starts to wilt slightly.
Set aside and let cool.
Meanwhile cook pasta shells in boiling water until al dente.
Combine the Spinach mixture with Ricotta Cheese, eggs, Parmesan cheese, and sugar, mix well.
Stuff each shell with the mixture and place in baking pan.
Pour tomato sauce over shells making sure the entire bottom of pan is covered but do not cover shells entirely.
Sprinkle Parmesan cheese over top and salt & Pepper to taste.
Bake for approx 45 min at 400°F.

Kulich

2007-07-30T10:03:00.000-07:00

Ingredients:

2-2 1/2 c. flour;

1/4 c. sugar;

1 tsp. salt;

1 tsp. grated lemon peel;

1 pkg. dry yeast;

1/2 c. milk;

1/4 c. water;

2 tbsp. butter;

1 egg;

1/4 c. chopped blanched almonds;

1/4 c. seedless raisins;

2 tbsp. citron, optional.

Instructions:

In a large bowl mix 3/4 cup flour, sugar, salt, lemon peel and yeast.
In a saucepan combine 1/2 cup milk, 1/4 cup water and butter. Heat until liquids are warm and butter is melted. Gradually add dry ingredients and beat 2 minutes. Transfer to bowl.
Add 1 egg and 1/2 cup flour. Beat on high speed.
Stir in enough flour to make soft, manageable dough. Turn out onto floured surface and knead until smooth (8-10 minutes).
Place in a greased bowl; turn dough over to grease top. Cover loosely and let rise in a warm place until doubled in bulk.
Punch down and knead in almonds and raisins and citron, if desired.
Divide dough in half shape into balls.
Press dough into two 1 pound greased coffee cans or place the 2 balls of dough on a greased cookie sheet.
Cover with a tea towel and let rise to 2X bulk (1 hour). Meanwhile, preheat oven to 350 degrees. Bake at 350 degrees for 30-35 minutes. Cool and remove from cans.
Frost with confectioners' sugar glaze and decorate with sprinkles. Serve with paska - a sweet, molded cheese spread

Golubtsy

2007-07-30T09:47:00.000-07:00

Ingredients:

12 cabbage leaves;

1/4 lb. chopped pork;

1 onion, chopped;

2 cloves garlic, minced;

1/3 cup butter;

1/4 lb. ground beef;

1/4 lb. ground veal;

1/2 teaspoon paprika;

1 egg;

1/2 cups cooked rice.

Instructions:

Bring a large kettle of water to a boil. Separate cabbage leaves from cabbage head. Drop cabbage leaves into rapidly boiling water for 1-2 minutes, only enough to make them pliable. Drain.
In a dutch oven sauté onion, pork and garlic in 1/2 the butter for about 10 minutes. Remove from heat, allow to cool slightly and stir in beef, veal, egg, rice, paprika and seasoning.
Divide mixture into 12 portions. Add one portion to the center of each cabbage leaf and roll-up, folding the sides in. Place side by side in the same heavy skillet, adding remaining butter.
Brown on each side, turning once, while being careful not to unroll the bundles. Cover, reduce heat to very low, and cook for 30-40 minutes. Transfer to serving platter, keeping warm.
Sauce:

1 cup tomato juice;

salt and pepper;

1 tablespoon tomato paste;

2/3 cup sour cream.

Pour tomato juice and paste into remaining juices in the pan, stirring until smooth. Add sour cream and blend in well. Simmer over low heat for 5 minutes. Taste and adjust seasoning, adding salt and pepper, as desired.
Pour sauce over cabbage rolls.

Blinchiki

2007-07-30T09:42:00.000-07:00

Ingredients:

2 eggs, slightly beaten;

2 cups milk;

1 tsp salt;

1 1/2 cups sifted flour;

cottage cheese;

sour cream.

Instructions:

Add milk to slightly beaten eggs. Beat thoroughly. Add flour and salt and stir well.
Fry 5 inch pancakes on a hot buttered griddle until brown on both sides.
Place a tablespoon of cottage cheese into the center of each and roll the pancake over the cheese so that the sides overlap.
Turn and brown. Serve with sour cream.
Variation: To serve as a main course, fill pancake with cooked meat.

Spanish rice with chicken

2007-07-30T09:28:00.000-07:00

Ingredients:

1/4 cup of long grain rice rinsed;

6 chicken breast strips;

2 cups of chicken broth;

4 tsp olive oil;

2 tsp cilantro;

3 cloves chopped fresh garlic;

1 small can of tomato sauce;

1 cup frozen or canned cornred pepper (optional);

1 pkg taco seasoning mix;

salt, pepper.

Instructions:

Rinse rice, add only 2 teaspoon olive oil to prevent sticking, Use chicken broth instead of water. Boil, then simmer 20 minutes in a separate pan.
Simmer 20 minutes; add 2 more teaspoon olive oil. Saute chicken; cook just 5 minutes turning once, then add to cooked rice mixture and serve.

Peanut Butter Cake

2007-07-30T09:23:00.000-07:00

Energy: 264 kcal

Ingredients:

9 ounces margarine;

12 ounces peanut butter, creamy;

8 ounces eggs (about 5 total);

2 tablespoons vanilla;

28 ounces all-purpose flour;

1/2 ounce baking powder (3 1/2 tsp);

1 ounce baking soda (2 1/3 tbsp);

4 2/3 cups buttermilk;

2 quarts Peanut Butter Icing.

Instructions:

Cream margarine, peanut butter, and sugar for 15 minutes, using flat beater. Scrape bottom and sides of bowl after each 5 minutes.Add eggs and vanilla to creamed mixture.Combine flour, baking powder, and salt.Add dry ingredients and buttermilk alternately to creamed mixture. Scrape bottom and sides of bowl after each addition.Scale 8 lb batter into one 18x26x2-inch baking pan. Bake at 350°F for 30-35 minutes or until cake springs back when lightly depressed in the center.Ice with Peanut Butter Icing.

Coffee Cake

2007-07-30T09:18:00.000-07:00

Energy: 335 kcal

Ingredients:

10 ounces margarine;

20 ounces granulated sugar;

3 ounces all-purpose flour;

1 ounce ground cinnamon;

1 1/2 teaspoons salt;

54 ounces all-purpose flour;

2 ounces baking powder;

2 pounds granulated sugar;

1 2/3 tablespoons salt;

10 ounces eggs (about 6 total) - beaten;

1 1/4 quarts milk;

26 ounces shortening - melted and cooled.

Instructions:

Place margarine, 1 lb 4 oz granulated sugar, 3 oz flour, cinnamon, and salt in mixer bowl. Mix on low speed until crumbly, using flat beater. Set aside, to be used later as topping.Combine 3 lb 6 oz flour, baking powder, 2 lb granulated sugar, and salt in mixer bowl.Combine eggs and milk. Add to dry ingredients. Mix on low speed until dry ingredients are just moistened.Add shortening and mix on low speed for 1 minute.Scale dough into two greased 12x18x2-inch baking pans, 4 lb 2 oz per pan. Sprinkle with reserved topping mixture, 1 lb per pan. Bake at 350°F for 25 minutes or until done. Cut 4x8.

Light Cream of Potato Soup

2007-07-30T09:11:00.000-07:00

Energy: 129 kcal

Ingredients:

4 large Idaho® Potatoes -peeled and diced;

1 small onion - chopped;

1/4 cup chopped celery;

2 1/4 cups water;

1 cup skim milk;

1 teaspoon chicken-flavored bouillon granules;

1/2 teaspoon salt;

1/8 teaspoon pepper.

Instructions:

Combine potatoes, onion, celery and water in a deep 3-quart microwave-safe casserole dish; cover with microwaveable plastic wrap and microwave at HIGH 12 to 14 minutes, or until potatoes are tender, stirring every 4 minutes. Drain, reserving 1 1/2 cups cooking liquid.Mash vegetable mixture with a potato masher or electric mixer. Return reserved cooking liquid to mashed vegetable mixture in casserole dish; stir in skim milk, bouillon granules, salt and pepper. Cover with microwaveable plastic wrap and microwave at HIGH 4 to 6 minutes, or until thoroughly heated.

Pink Gin

2007-07-30T09:05:00.000-07:00

Energy: 150 Calories

Ingredients:

2 ounces Gin;

2 dashes Bitters.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Banana Daiquiri

2007-07-30T08:57:00.000-07:00

Energy: 237 Calories

Ingredients:

2 ounces Light Rum;

1/2 ounce Banana Liqueur;

1 ounce Lime Juice;

1/2 Ripe Banana - sliced.

Instructions:

Using a blender filled with a cup of ice, combine all ingredients. Pour into a collins glass.

Orange Chicken Stir Fry

2007-07-26T22:41:00.000-07:00

Ingredients:

1/2 c Orange juice;

2 tb Sesame oil; divided 2 tb Soy sauce;

1 tb Dry sherry;

2 ts Grated fresh ginger;

1 ts Grated orange peel;

1 Garlic clove; minced ;

1 1/2 lb Chicken breast - (boneless, skinless) - cut into strips 3 c Mixed fresh vegetables - such as green bell pepper, - red bell pepper, snow peas - carrots, green onions, - mushrooms, and/or onions;

1 tb Cornstarch ;

1/2 c Unsalted cashew bits -OR- cashew halves;

3 c Hot cooked rice .

Instructions:

Combine orange juice, 1 tablespoon soy sauce, sherry, ginger, orange peel and garlic in large glass bowl. Add chicken, marinate in refrigerator 1 hour. Drain chicken; reserve marinade. Heat remaining 1 tablespoon oil in large skillet or wok over medium-high heat. Add chicken; stir-fry 3 minutes or until chicken is light brown. Add vegetables; stir-fry 3-5 minutes or until vegetables are crisp-tender. Combine cornstarch and reserved marinade; add to skillet and stir until thickened. Stir in cashews, cook 1 minute more. Serve over hot rice.

Fried Rice

2007-07-26T22:37:00.000-07:00

Ingredients:

1 cup cooked rice (cold) - don't use instant;

2 eggs beaten (or use egg beaters if you're watching your fat);

1 cup frozen peas, thawed;

2 tbsp. finely grated carrot;

1/2 c. diced onion;

1 1/2 tbsp. butter;

2 tbsp. soy sauce;

salt/pepper.

Instructions:

Scramble the eggs in a small pan and cut into small bits. Add the peas, carrot, eggs and onion into a bowl with the rice and combine. Melt the butter in a large frying pan over med/high heat and when completely melted add the rice mixture. Add soy sauce, plus salt and pepper. Cook for 6-8 minutes, stirring often.

Chinese Chicken Salad

2007-07-26T22:34:00.000-07:00

Ingredients:

1 head of cabbage, shredded;

2 pkgs. Top Ramen (oriental flavor);

1/2 cup sliced almonds;

1/2 cup chopped green onions;

1 large or 2 small cans chunk white chicken;

1 cup oil;

6 Tbls. cider vinegar;

4 Tbls. sugar

Instructions:

Mix oil, vinegar, sugar & Top Ramen seasoning packets. Scrunch up noodles into rest of ingredients. Add dressing shortly before serving.

Fudge Cake

2007-07-26T20:16:00.000-07:00

Energy: 218 kcal
Ingredients:

12 ounces shortening - hydrogenated;

2 pounds granulated sugar;

1 tablespoon vanilla;

10 ounces eggs (about 6 total);

5 ounces cocoa;

1 1/2 cups hot water;

28 ounces cake flour;

1 teaspoon salt;

1 1/2 tablespoons baking soda;

3 cups buttermilk.

Instructions:

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs and mix on medium speed for 5 minutes.Mix cocoa and hot water.Combine flour, salt, and soda.Add dry ingredients alternately with buttermilk and cocoa to creamed mixture on low speed. Scrape sides of bowl and beater. Continue mixing until smooth and ingredients are mixed.Scale batter into six greased 9-inch layer cake pans, 1 lb 4 oz per pan. Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.

2007-07-26T20:10:00.000-07:00

Energy: 287 kcal
Ingredients:

1 1/4 pounds Armour pork tenderloin;

1/4 cup dry sherry;

1/4 cup water;

3 tablespoons soy sauce;

3 tablespoons oil;

1/2 pound mushrooms - sliced;

1 6-ounce package frozen pea pods;

4 teaspoons cornstarch;

4 cups shredded lettuce.

Instructions:

Cut tenderloin into 1/4-inch thick slices. Combine sherry, water and soy sauce in medium bowl; add tenderloin, stirring to coat. Heat 2 tablespoons oil in wok or large frying pan. Add mushrooms and pea pods and cook quickly 3 to 4 minutes, stirring constantly. Remove vegetable and reserve. Drain marinade from pork; reserve. Add remaining oil to pan. Quickly brown pork 3 to 4 minutes or until done, stirring constantly. Stir cornstarch into reserved marinade. Add vegetable and marinade and cook, stirring occasionally, until thickened. Serve pork stir-fry over lettuce.

Skillet Chicken and Vegetables

2007-07-26T20:04:00.000-07:00

Energy: 231 kcal
Ingredients:

3 tablespoons bottled Italian dressing - divided;

1 pound boneless, skinless chicken breasts;

1 pound fresh white mushrooms - sliced (about 6 cups);

2 plum tomatoes - diced (about 1 cup);

1 large carrot - cut in matchsticks (about 1 cup);

3 green onions (scallions) - sliced (about 1/3 cup).

Instructions:

In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. To same skillet add remaining 2 tablespoons dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with steamed rice, if desired.

Pork Schnitzel

2007-07-26T01:30:00.000-07:00

Ingredients:

6 Pork Chops (1 1/2 pounds) cut 1/2 inch thick;

1/4 cup plus 1 tablespoon all-purpose flour;

1 teaspoon seasoned salt;

1/4 teaspoon freshly;

ground black pepper;

1 egg, beaten;

2 tablespoons milk;

3/4 cup fine dry bread crumbs;

1 teaspoon paprika;

3 tablespoons vegetable oil;

3/4 chicken stock;

1/2 teaspoon dried dill weed;

1/2 teaspoon onion salt;

1/2 cup sour cream.

Garnish: Lemon wedges

Instructions:

Pound the pork cutlets to 1/4-1/8 inch thickness. Cut small slits around the edges of the cutlets to prevent curling. Combine 1/4 cup flour, seasoned salt and pepper. Dredge the cutlets in the seasoned flour. Combine the egg and milk in a shallow bowl. Dip the cutlets in the egg mixture, then into a mixture of the bread crumbs and paprika. Refrigerate for several hours. Heat the oil in a large skillet. Saute the cutlets for 6-8 minutes on each side. Remove the cutlets form the skillet and place on a heated platter to keep warm. Pour the chicken stock into the skillet and stir, scraping to loosen brown bits. Blend the 1 tablespoon flour, dill weed and onion salt into the sour cream. Stir the sour cream mixture into the chicken stock. Cook and stir until mixture thickens. Garnish with lemon wedges and serve with sauce.

Potato Pizza

2007-07-25T23:31:00.000-07:00

Ingredients:

3lb potatoes;

1lb tomatoesolive oil;

salt;

pepper;

flour;

1/2 lb mozzarella dicedpizza toppings of choicefinely-chopped oregano to taste;

2/3 cup parmesan.

Instructions:

Peel and slice the tomatoes, discarding the seeds. peel and boil the potatoes until tender. drain, cool & mash adding about 1/4 cup olive oil. beat until smooth, adding salt to taste. brush the bottom of a large shallow baking dish with oil, sprinkle lightly with flour, add mashed potatoes and spread it evenly. cover with mozzarella, toppings, tomatoes, then sprinkle with salt, pepper, oregano & finally parmesan. trickle 2-3 tbsps olive oil over the top and bake in a hot over (400°F) until golden brown (15-20 minutes). Cool slightly before slicing.

Pizza Dip

2007-07-25T23:28:00.000-07:00

Ingredients:

1 large cream chees softened;

1 jar pizza sauce;

1 small can chopped olives;

1 medium onion chopped;

1 pkg. sliced pepperoni;

1 pkg. grated cheese for pizza.

Instructions:

Spread cream cheese in bottom of crockpot. Then mix up the pizza sauce, onion, olives and pepperoni and spread on top of the cream cheese. Sprinkle with the pizza cheese and cook on low until the cheese on top melts. Serve with tortilla chips.

Refried Bean Soup

2007-07-25T23:18:00.000-07:00

Ingredients:

2 teaspoons olive oil;

1 large onion (for 1 cup chopped);

1 medium green bell pepper (for 1 cup chopped);

2 teaspoons bottled minced garlic;

1 can (14-1/2 ounces) vegetable broth or fat-free chicken broth;

1 can (14 1/2 ounces) mexican style stewed tomatoes;

1 can (15 1/2 ounces) black beans;

1 can (15 1/2 ounces) red kidney beans;

1 can (16 ounces) fat-free refried beans;

1/4 teaspoon ground cumin;

black pepper to taste.

Instructions:

Heat the oil in a 4 1/2 quart Dutch oven or soup pot over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. Seed and coarsely chop the bell pepper, adding it to the skillet as you chop. Raise the heat to medium-high and cook for 2 to 3 minutes or until the vegetables are tender. Add the garlic, broth and stewed tomatoes and stir. Raise the heat to high. Rinse and drain the black beans and kidney beans and add them to the soup pot. Stir in the refried beans and the cumin. Stir well. Cover and let the soup come to a boil. Reduce the heat to low and stir occasionally for 5 to 7 minutes or until ready to serve.

Apple French Toast

2007-07-25T23:11:00.000-07:00

Ingredients:

1 cup brown sugar;

1/2 cup butter;

2 Tablespoons light corn syrup;

2 large tart apples, peeled and sliced 1/4" Thick;

3 eggs;

1 cup milk;

1 tsp vanilla extract;

9 slicesday-old french bread (3/4" Thick);

Syrup:

1 cup applesauce;

1 10 oz jar apple jelly;

1/2 tsp cinnamon;

1/8 tsp ground cloves.

Instructions:

In small saucepan, cook brown sugar, butter and syrup until thick about 5-7 minutes.
Pour into ungreased 13x9x2" Pan and arrange apple slices on top.
In mixing bowl, beat eggs, milk and vanilla.
Dip bread into the egg mix for 1 minute and place over apples.
Cover and refrigerate overnight.
30 minutes before baking remove from refrigerator and let sit out.
Bake in preheated 350°F oven for 30-40 min.
Meanwhile, prepare syrup.
Combine all syrup ingredients in medium saucepan.
Cook and stir until hot.
Invert french toast onto a serving platter and serve with syrup.

Pizza Pasta Salad

2007-07-25T09:06:00.000-07:00

Energy: 538 kcal
Ingredients:

1 pound Rotini, Twists or Spirals - uncooked;

3 ounces sliced pepperoni (about 3/4 cup);

4 ounces sliced Provolone cheese (about 1 cup);

12 cherry tomatoes (about 1 1/2 cups) - halved;

1/2 cup grated Parmesan cheese;

1/2 cup non-fat Italian salad dressing;

1 teaspoon Italian seasoning;

1/2 teaspoon minced garlic;

1 green bell pepper - ribs and seeds removed, sliced into rings;

2 1/2 rounds (7-inch) pita bread.

Instructions:

Prepare pasta according to package directions. While pasta is cooking, cut pepperoni slices into fourths and slice the Provolone cheese into matchstick-size pieces. Place in a large bowl. Add cherry tomatoes, Parmesan cheese, Italian dressing, Italian seasoning and garlic.When pasta is done, drain and rinse with cold water. Drain again. Add pasta to cheese mixture and mix well. Quarter the pita bread rounds and place around a large platter. Top with pasta salad and garnish with green pepper rings.

Pasta Ole!

2007-07-25T08:38:00.000-07:00

Energy: 306 kcal
Ingredients:

8 ounces Linguine, Spaghetti, or Thin Spaghetti - uncooked;

2 tablespoons vegetable oil;

1 medium onion - finely chopped;

1/2 red bell pepper - seeded, ribs removed, and julienned;

1/2 green bell pepper - seeded, ribs removed, and julienned;

1 pound top round steak - cut into thin strips;

1/4 teaspoon cumin;

1 teaspoon salt;

1 29-ounce jar spicy red pasta sauce;

1 cup Monterey Jack cheese (4 ounces) - shredded.

Instructions:

Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sautй over medium heat until wilted, about 5 minutes. Add beef and sautй, stirring constantly, until brown. Remove from heat and transfer to a 9 Ч 13 Ч 2-inch baking dish. Add pasta and mix.In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400єF for a minute or two, just long enough to melt the cheese.

Paella

2007-07-25T08:33:00.000-07:00

Ingredients:

1 lb boneless pork loin, cut into 1-inch cubes;

3/4 lb pork sausage links;

1 garlic clove, crushed;

2 cups rice;

1/2 tsp oregano;

1 bay leaf1 (10 oz) box frozen green peas;

2 Tbsp chopped fresh parsley;

3/4 cup green onions, sliced;

2 (14.5 oz) cans chicken broth;

1/2 tsp salt;

1/4 tsp saffron, crushed;

1 lb fresh medium shrimp, peeled1 (2 oz) jar pimiento strips, drained.

Instructions:

In a large skillet or 4-quart Dutch oven brown sausage over medium heat. Drain, reserving 2 tablespoons drippings on skillet; set sausage aside. Add pork to skillet with green onion and garlic; cook, stirring occasionally, until pork is browned, about 8-10 minutes.Return sausage to pan with chicken broth, rice, salt, oregano, saffron and bay leaf. Bring to a boil; reduce heat, cover and simmer 25 minutes. Add shrimp, peas, pimiento and parsley. Simmer, covered, for 10-15 minutes or until shrimp are done. Remove bay leaf.

Banana Cake

2007-07-25T08:27:00.000-07:00

Energy: 258 kcal
Ingredients:

1 pound shortening - hydrogenated;

2 pounds granulated sugar;

1 tablespoon vanilla;

14 ounces eggs (about 8 total);

2 pounds bananas (4 cups) - mashed;

2 pounds cake flour;

1 1/4 teaspoons salt;

3 1/3 tablespoons baking powder;

2 teaspoons baking soda;

1 cup buttermilk.

Instructions:

Cream shortening, sugar, and vanilla on medium speed for 10 minutes, using flat beater.Add eggs to creamed mixture and mix on medium speed for 3 minutes, then add bananas and mix for an additional 2 minutes.Combine dry ingredients.Add dry ingredients alternately with buttermilk on low speed. Mix on medium speed 2-3 minutes.Scale batter into six greased 9-inch layer cake pans, 1 lb 6 oz per pan.Bake at 350°F for 25-30 minutes.Cool. Remove from pans and ice.

Chocolate Mint Cake

2007-07-25T08:18:00.000-07:00

Energy: 145 kcal
Ingredients:

1 cup butter;

1/4 cup cocoa;

2 cups flour;

1 1/2 cups packed brown sugar;

1 teaspoon baking soda;

1 cup Peppermint Schnapps;

2 eggs - beaten lightly;

1/2 cup sweetened condensed milk;

FROSTING:

3 cups powdered sugar;

2 tablespoons butter - softened;

1/2 cup sweetened condensed milk;

1/4 cup Peppermint Schnapps.

Instructions:

Preheat oven to 350F. Grease and flour 10x15" pan. Melt butter; add cocoa; stir and set aside. In large bowl mix flour, sugar, baking soda, peppermint schnapps and butter mixture; beat well. Add eggs and sweetened condensed milk; beat 2 minutes. Pour into prepared pan. Bake 20 minutes.FROSTING: Beat all ingredients together well; spread over cake.

Artichoke Salad

2007-07-24T23:12:00.000-07:00

Ingredients:

1 box chicken Rice-a-roni;

1 can (16 oz) artichokes (chopped) (not the pickled kind.just regular);

1 bunch green onions (sliced thin);

1/2 green pepper (chopped fine);

20-30 olives (sliced very thin);

1/3 C. mayonnaise;

3/4 tea. curry powder.

Instructions:

Prepare rice-a-roni as directed. chop all ingredients and SAVE artichoke juice. Mix this with the mayo and curry powder and pour over all chopped veggies and rice-a-roni.

Indian Coconut Rice Pilaf

2007-07-24T23:05:00.000-07:00

Ingredients:

2 cups long grain rice;

2 cups coconut milk;

1 tsp grated fresh ginger;

4 TBS oil;

1.5 tsp black mustard seed;

8 dried red chilies;

1/3 cup sesame seeds;

1 cup flaked fresh coconut;

salt.

Instructions:

Soak rice in water. Boil coconut milk with 1-1/2 cups water and grated fresh ginger. Drain and add the rice, bring to a boil again, cover, turn off heat. Fry mustard seeds in the oil in a separate pan until they pop. Add red chilies, brown. Add sesame seeds and brown lightly. Pour the flavored oil over rice, salt to taste. Toss in fresh coconut (or substitute unsweetened dried coconut that's been soaked).

Pizza Pals

2007-07-24T09:18:00.000-07:00

Ingredients:

1 whole wheat English muffin;
2-3 Tbsp pizza sauce;
2 slices organic cheese singles;
Black olives, red pepper strips, zucchini slices or raisins.

Instructions:
Cook the two English muffin halves on "light" in the toaster. Spread a little pizza sauce onto each half, then place a slice of cheese on top. Decorate with your favorite toppings to form a happy face. Cook in the toaster oven on "top brown" or in the broiler just until the cheese melts.

Applesauce Cake

2007-07-24T09:06:00.000-07:00

Ingredients:

1/2 cup butter or margarine, softened;

1 cup honey;

1 egg;

1 tsp vanilla;

1-1/4 cups all-purpose flour;

1 cup whole wheat flour;

1 tsp baking soda;

1 tsp ground cinnamon;

1/2 tsp salt;

1/2 tsp ground nutmeg;

1/4 tsp ground cloves;

1/4 tsp ground allspice or ginger;

1 cup chopped dates;

1/3 cup chopped walnuts1 cup unsweetened applesauce.

Instructions:

Cream butter in large bowl. Gradually beat in honey until light and fluffy. Add egg and vanilla; mix well. Combine dry ingredients in medium bowl; reserve 2 tablespoons flour mixture. Combine dates, walnuts and reserved 2 tablespoons flour mixture in small bowl; set aside. Add remaining flour mixture and applesauce alternately to creamed mixture, beginning and ending with flour mixture. Stir in date mixture. Pour batter into greased 13 x 9 x 2-inch pan. Bake at 325 degrees F for 35 minutes or until wooden pick inserted near center comes out clean.

Snow Crab with Diablo Butter

2007-07-24T09:00:00.000-07:00

Energy: 204 kcal
Ingredients:

1/2 cup butter;

1 teaspoon dijon-style mustard;

4 6 drops hot pepper sauce;

Alaska snow crab clusters - thawed if necessary.

Instructions:

Place butter in microwave-safe bowl. Microwave on high power, 1 minute, until melted. Stir in mustard and hot pepper sauce to taste.Place Alaska Snow Crab in single layer in microwave-safe baking dish. Cover with vented plastic wrap. Microwave on high power 4-5 minutes, until heated through. Serve with Diablo Butter for dipping.Cuisine:"Cajun"

Polo Cocktail

2007-07-24T08:40:00.000-07:00

Energy: 85 kcal
Ingredients:

1 ounce Gin;

1 tablespoon Lemon Juice;

1 tablespoon Orange Juice.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Alexander Cocktail

2007-07-24T08:32:00.000-07:00

Energy: 269 kcal
Ingredients:

1 1/2 ounces Gin;1

ounce White Crume De Cacao;

1 ounce Cream.

Instructions:

Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Summer Picnic Salad

2007-07-24T08:23:00.000-07:00

Energy: 369 kcal
Ingredients:

3 cups cooked rice - cooled to room temperature;

1 17-ounce can whole kernel corn - drained;

1/2 cup diced chile poblano - peeled and seeded;

1/2 cup chopped green olives with pimientos;

1/3 cup chopped green pepper;

1/3 cup chopped red bell pepper;

1/3 cup sliced green onions;

1 teaspoon crushed red pepper;

3 tablespoons lime juice;

3 tablespoons olive oil;

1 teaspoon garlic - crushed;

8 ounces "queso fresco" or a very mild Feta cheese - crumbled;

Lettuce leaves;

2 small tomatoes - cut into wedges, for garnish.

Instructions:

Combine rice, corn, chile, olives, green pepper, red pepper, onions and crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to rice mixture.Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.

Hearty Beef Vegetable Soup

2007-07-24T08:18:00.000-07:00

Energy: 352 kcal
Ingredients:

8 pounds ground beef (AP);

1 pound chopped onions;

9 ounces margarine;

9 ounces all-purpose flour;

1 1/4 gallons Beef Stock;

1 tablespoon salt;

1/2 teaspoon black pepper;

12 ounces fresh carrots - diced;

10 ounces celery - sliced;

4 pounds frozen mixed vegetables;

40 ounces canned tomatoes - diced;

20 pounds lean beef shank;

5 gallons cold water;

24 ounces onions - quartered;

12 ounces chopped celery with leaves;

12 ounces carrots - chopped;

1 tablespoon peppercorns - cracked;

2 bay leaves;

3 ounces salt.

Instructions:

Brown meat. Drain off fat.Add onions to meat and cook until tender.Melt margarine and stir in flour. Cook for 5 minutes.Add stock and seasonings, stirring constantly. Cook until mixture boils and has thickened. Add browned meat and onions.Cook vegetables until barely tender. Drain. (Vegetables should be crunchy).Cook mixed vegetables until partially done. Add, with other vegetables, to the soup. Stir carefully to blend.Add tomatoes. Heat to serving temperature, 180°F.

Arroz con Pollo

2007-07-23T23:30:00.000-07:00

Ingredients:

1 1/2 15oz cans (3 cups) chicken broth;

1/4 tsp. saffron;

2 1/2 lbs. chicken (I like legs and thighs);

4 Tbsp. olive oil;

1 tsp. paprika;

1/2 tsp. garlic salt;

1/2 tsp. dried oregano;

1 large onion, chopped;

8oz fresh mushrooms, sliced;

1 can tomatoes, diced;

1 1/2 c. rice, uncooked;

1/2 tsp. saltpepper.

Instruction:

Bring broth to a boil, add saffron, stir. Set aside.Coat chicken pieces with mixture of 2 Tbsp. oil, paprika, garlic and oregano. Heat remaining 2 Tbsp. oil in large skillet with a lid. Sauté chicken until golden. Set aside. (I like to brown the chicken on my gas grill instead)Sauté onion and mushrooms in skillet until onion is almost soft. Stir in tomatoes, salt and pepper. Add rice and toss until coated.Add broth and chicken. Bring to a boil, lower heat, cover and simmer until chicken is tender and rice has absorbed liquid (20 - 30 minutes).

Greek Salad

2007-07-23T23:26:00.000-07:00

Ingredients:

1-1/3 cups spinach leaves, washed and torn into pieces, tough stems discarded;

1/2 lb. packaged salad;

1-1/4 tomatoes, cut into wedges;

3/4 cucumber, peeled and thinly sliced;

3/4 red bell pepper, seeded and thinly sliced ;

3 ounces pitted black olives, thinly sliced;

3 ounces feta cheese, crumbled;

1/2 cup Italian dressing;

3/4 cup plus 1 Tbs. croutons.

Instruction:

Combine first 7 ingredients in a salad bowl and toss. Pour dressing over salad just before serving. Season with salt and pepper to taste and toss. Serve with croutons.

Bow Thai Chicken

2007-07-23T23:18:00.000-07:00

Ingredients:

7 1/2 oz. (3 cups) uncooked bow tie pasta (farfalle);

1/8 teaspoon curry powder 2 teaspoons soy sauce;

1/2 to 3/4 lb. chicken breast strips for stir-frying, cut in half crosswise;

1 tablespoon oil;

1 (1-lb.) pkg. Green Giant Create A Meal! Frozen Szechuan Stir Fry Meal Starter;

2 teaspoons lime juice1 teaspoon peanut butter;

3/4 cup purchased Alfredo sauce;

3 tablespoons coconut;

3 green onions, sliced;

Lime wedges, if desired.

Instruction:

Cook pasta in large saucepan to desired doneness as directed on package. Drain; return to saucepan. Cover to keep warm. Meanwhile, in medium bowl, combine curry powder and soy sauce. Add chicken strips; toss to coat. Heat oil in large skillet or wok over medium-high heat until hot. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center. Add frozen sauce and vegetables from meal starter. Bring to a boil. Reduce heat; cover and cook 6 to 9 minutes or until vegetables are crisp-tender, stirring frequently. Stir in lime juice and peanut butter. Add Alfredo sauce to cooked pasta; toss to coat. Spoon vegetable mixture over pasta mixture; stir well. Spoon onto individual serving plates. Sprinkle with coconut, onions and peanuts from packet. Garnish each serving with lime wedge.

Tortilla Soup

2007-07-23T11:08:00.000-07:00

Ingredients:

3 tbsp. corn oil2 qts. chicken stock (recipe below);

salt to taste;

cayenne pepper to taste;

4 corn tortillas, coarsely chopped;

1 cooked chicken breast, cut into strips;

6 cloves garlic, finely chopped;

1 avocado, peeled, seeded, & cubed;

1 tbsp. chopped fresh epazote (or 1 tbsp. chopped fresh cilantro);

1 c. shredded cheddar cheese;

1 c. fresh onion purée;

3 corn tortillas, cut into thin strips & fried crisp;

2 c. fresh tomato purée;

1 tbsp. cumin powder;

2 tsp. chili powder;

2 bay leaves;

4 tbsp. canned tomato purée.

Instructions:

Heat oil in a large saucepan over medium heat. Sauté tortillas with garlic and episode over medium heat until tortillas are soft. Add onion and fresh tomato purée and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato purée, and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste and cook, stirring frequently, for 30 minutes. Skim fat from surface, if necessary. Strain and pour into warm soup bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.

Advance Preparation: Soup may be made 1 day ahead and gently reheated before serving.

Chicken Stock.

Ingredients:

1 chicken carcass;

3 sprigs fresh parsley;

2 tbsp. corn, peanut or vegetable oil;

1 small bay leaf;

1 c. coarsely chopped onion;

1 tbsp. white pepper corn;

3/4 c. coarsely chopped carrots;

5 c. water to cover;

3/4 c. coarsely chopped celery;

sprigs fresh thyme.

Instructions:

Have butcher cut carcass into small pieces or use a cleaver to do so at home. Heat 1 tbsp. in oil in a large saucepan over medium heat. Add carcass. Cook, stirring often, until well browned. Add remaining oil with onion, carrots, and celery. Cook, stirring frequently, until vegetables are golden brown. Pour off oil. Add thyme, parsley, bay leaf, and peppercorns. Stir to blend and add water to cover. Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups. Line a bowl with an extra fine sieve (preferably a chinos). Pour mixture into the sieve and strain, pushing solids with a wooden spoon to extract as much liquid as possible. Discard solids. Skim off any surface fat. Refrigerate, tightly sealed, for no more than 2 days, or freeze in small quantities for ease of use for up to 3 months.

French Onion Soup

2007-07-23T10:58:00.000-07:00

Energy: 218 kcal
Ingredients:

10 pounds yellow onion - sliced thin;

8 ounces clarified butter;

4 quarts beef stock;

4 quarts chicken stock;

1/2 ounce fresh thyme;

salt and pepper - to taste;

8 ounces sherry;

toasted french bread slices - as needed to garnish;

gruyre cheese as needed - as needed to garnish;

Instructions:

Sauty the onions in the butter over low heat. Carefully caramelize them thoroughly without burning. Deglaze the pan with 8 ounces (250 milliliters) of the beef stock. Cook au sec. Repeat this process until the onions are a very dark, even brown. Add the remaining beef stock, the chicken stock and thyme. Bring to a simmer and cook 20 minutes to develop flavor. Adjust the seasonings and add the sherry. Serve in warm bowls. Top each portion with a slice of toasted French bread and a thick layer of cheese. Place under the broiler or salamander until the cheese is melted and lightly browned.Yield: 4 quarts (4 liters)

Callaloo with Crab (A Trinidadian Soup)

2007-07-23T10:55:00.000-07:00

Energy: 454 kcal
Ingredients:

1 pound callaloo or spinach;

2 tablespoons olive oil;

1 pound onions - small dice;

6 ounces green onions - chopped fine;

2 garlic cloves - minced;

1 quart coconut milk;

1 pint milk;

1 pound fresh pumpkin - peeled, seeded, small dice;

1/2 teaspoon salt;

1/4 teaspoon black pepper;

1 pound crab meat.

Instructions:

Wash the callaloo or spinach. Remove the stems and tough ribs and chop coarsely.Heat the oil in a rondeau and sweat the onion. Add the green onions and garlic, and sweat for 2 more minutes. Add the callaloo or spinach, coconut milk, milk, pumpkin, salt and pepper. Bring the soup to a boil and reduce to a simmer. Cook for 30 minutes.Purйe half of the soup in a blender, food processor or food milk. Return it to the pot with the remaining soup.Pick over the crab meat to remove any bits of shell and add the meat to the soup. Adjust the seasonings and serve.

Turkey Pizza Pie

2007-07-23T09:32:00.000-07:00

Energy: 263 kcal
Ingredients:

1 1/2-oz package spaghetti sauce mix;

water;

2 1/2-oz can sliced mushrooms;

1/4 cup milk;

1 tablespoon garlic salt;

1/4 cup grated parmesan cheese;

6 ounces tomato paste;

1/2 tablespoon dried oregano;

1 pound ground turkey;

1/4 cup seasoned bread crumbs;

1/4 tablespoon pepper;

1 cup shredded mozzarella cheese;

Instructions:

Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water.Add oregano and mushrooms; bring to a boil.Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.Combine turkey, milk, bread crumbs, garlic salt and pepper.Press turkey mixture evenly over bottom and sides of a 9-inch pie plate.Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese.Bake in preheated 350F. oven 30 minutes.Sprinkle with mozzarella cheese; bake 15 minutes longer.Cool slightly; cut into wedges to serve.Per Serving (excluding unknown items): 263 Calories; 13g Fat (43.2% calories from fat); 21g Protein; 16g Carbohydrate; 3g Dietary Fiber; 81mg Cholesterol; 2249mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Seafood Creole

2007-07-23T09:26:00.000-07:00

Energy: 264 kcal
Ingredients:

1 tablespoon olive oil or vegetable oil;

1 cup sliced celery;

1 cup coarsely chopped green pepper;

1 cup sliced onion;

1 clove garlic- minced;

1 27 1/2-ounce jar Rag Light Pasta Sauce — Chunky Mushroom;

3/4 teaspoon dried thyme leaves;

Ground cayenne pepper to taste;

1/2 pound fresh or frozen cod, flounder, or haddock fillets --cut into 1-inch pieces;

5 cups yolk free egg noodles (8 oz.) - uncooked.

Instructions:

In large saucepan over medium heat, heat oil; add celery, green pepper, onion and garlic. Cook 5 minutes or until vegetables are tender.Stir in pasta sauce, thyme, and cayenne pepper; hear to boiling. Add fish; reduce heat. Simmer 5 minutes or until fish is done.Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.

Asparagus Vinaigrette

2007-07-23T09:20:00.000-07:00

Energy: 91 kcal
Ingredients:

2 pounds fresh asparagus - trimmed;

3 tablespoons olive oil;

2 tablespoons lemon juice;

2 teaspoons Dijon-style mustard;

1/2 teaspoon ground black pepper;

1/4 teaspoon salt;

4 tablespoons buttered and toasted bread crumbs;

1 cup cherry tomatoes - halved.

Instructions:

Steam asparagus spears until tender; drain and place on serving platter. In small jar with tight-fitting lid, shake together the oil, lemon juice, mustard, pepper and salt. When ready to serve (can be served warm or at room temperature), pour vinaigrette evenly over asparagus, sprinkle with bread crumbs and garnish with cherry tomato halves.

Taco Salad Casserole

2007-07-23T08:52:00.000-07:00

Energy: 555 kcal
Ingredients:

40 ounces corn chips;

8 pounds ground beef (AP);

8 ounces onions - minced;

3 cloves minced garlic;

3 ounces all-purpose flour;

1 1/4 quarts tomato juice;

2 tablespoons cider vinegar;

1 1/2 cups catsup;

1 cup chili sauce;

2 tablespoons granulated sugar;

2 tablespoons salt;

1/2 teaspoon black pepper;

2 teaspoons chili powder;

1/4 teaspoon cayenne pepper;

3/4 teaspoon hot pepper sauce;

1 teaspoon worcestershire sauce;

60 ounces red beans - canned;

4 pounds lettuce - chopped;

12 ounces green peppers - chopped;

12 ounces onions - finely chopped;

42 ounces tomatoes - fresh, diced;

42 ounces processed cheese - shredded.

Instructions:

Spread corn chips in bottoms of three 12x20x2-inch counter pans, 14 oz per pan.Brown meat in steam-jacketed kettle until internal temperature reaches 155°F for 15 seconds. Drain off fat.Add onions and garlic to meat. Cook until tender.Combine flour and tomato juice and add to meat mixture.Add to meat mixture. Blend. Heat until very hot. Scale 4 lb 5 oz meat sauce over each pan of chips. Keep warm and serve soon after vegetables are layered on top. (See Notes for an alternate assembly method.)Combine vegetables. Mix gently. Sprinkle over hot meat mixture, 2 lb 8 oz per pan.Sprinkle 14 oz cheese over each pan. Cut 4x4. Serve immediately.

Soviet Cocktail

2007-07-23T08:46:00.000-07:00

Energy: 131 kcal

Ingredients:

1 1/2 ounces Vodka;

1/2 ounce Dry Vermouth;

1/2 ounce Dry Sherry;

Lemon Twist.

Instructions:

Mix all ingredients, except lemon peel, with cracked ice in a shaker or blender and strain into a chilled cocktail glass. Twist lemon over drink and drop into glass.

Polynesian Cocktail

2007-07-23T08:39:00.000-07:00

Energy: 168 kcal

Ingredients:

2 ounces Light Rum;

1/2 ounce Cherry Brandy;

1/2 ounce Lime Juice;

Sugar;

Lime Wedge.

Instructions:

Moisten the rim of a cocktail glass by running the lime wedge around it, then dip rim into the sugar. Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass.

Banana Cocktail

2007-07-23T08:32:00.000-07:00

Energy: 210 kcal

Ingredients:

3 cans fruit cocktail (without the cherries) - drained;

5 bananas - sliced;

1/4 cup Grand Marnier liqueur or any other orange liqueur;

1/2 cup orange juice;

1/2 teaspoon vanilla essence;

1/2 cup papaya puree;

1/4 cup fresh cream;

Instructions:

Mix fruit cocktail and banana slices. Spoon into six cocktail glasses and pour sauce over, decorate with cherries and mint leaves. Beat together the rest of the ingredients (a smooth sauce is obtained when papaya purйe is prepared in a blender).

Big Chief Baked Beans

2007-07-23T08:25:00.000-07:00

Energy: 378 kcal

Ingredients:

1/2 cup Big Chief brown sugar - packed;

2 1-pound cans pork and beans;

1 teaspoon dry mustard;

4 slices bacon -- chopped;

1/2 cup catsup.

Instructions:

Using a 1 1/2-quart casserole dish, empty one can of beans. Combine Big Chief brown sugar and mustard and sprinkle one-half over beans. Top with other can of beans, sprinkle with remaining Big Chief brown sugar mixture, bacon, and catsup.Bake uncovered in slow oven, 325є for 1 1/2 hours.Description:"A great summertime picnic take-along."

Cozumel Lamb Kabobs

2007-07-23T08:19:00.000-07:00

Energy: 264 kcal
Ingredients:

1 fennel bulb;

1 cup tomato vegetable juice;

1 cup orange juice;

1/4 cup finely chopped onion;

1/4 cup chopped cilantro or parsley;

2 tablespoons fennel seed;

1 teaspoon salt;

1/2 teaspoon pepper;

2 pounds American Lamb boneless leg - cut into 1-inch cubes;

1 cup small boiled onions;

2 oranges -- cut into chunks (with skin);

12 inch bamboo skewers -- soaked in water.

Instructions:
Remove green stems from fennel bulb. Peel off 6 outer layers. Cut into 1-inch squares; reserve. Finely chop remaining fennel. In large non-metal bowl, stir together chopped fennel, juices, onion, cilantro or parsley, fennel seed, salt and pepper. Add lamb cubes, fennel cubes and onions; cover and refrigerate overnight, turning occasionally.
Use a 12-inch bamboo skewer to make kabobs by alternating lamb cubes, orange chunks, fennel squares and onions. Repeat, making all skewers. Broil 4 to 6 inches from source of heat for about 10 to 14 minutes, turning once.

Alaska Seafood Pizza

2007-07-22T10:32:00.000-07:00

Energy: 262 kcal
Ingredients:

1 package pizza crust mix - (or make your own);

3/4 cup crab meat;3/4 cup tiny shrimp;

1/2 cup crushed pineapple;

5 sliced mushrooms;

1 4 1/4-ounce can sliced black olives;

1/4 cup diced green pepper;

1 cup Mozzarella cheese - grated;

1 cup white Cheddar cheese - grated.

Instructions:
Spread pizza dough on to a pizza pan. Top with crab, shrimp, pineapple, mushrooms, olives, green pepper, Mozzarella and Cheddar cheese.Bake at 350є for 30 minutes.

Wasabi Vinaigrette

2007-07-22T10:15:00.000-07:00

Energy: 124 kcal
Ingredients:

1/4 cup rice wine vinegar;

1/4 cup soy sauce;

2 tablespoons Hot NAMIDA Wasabi Paste;

2 tablespoons brown sugar;

1 piece ginger root (1-inch piece)- peeled and minced;

1 large garlic clove -- minced;

1/4 cup dark sesame oil;

1/4 cup corn oil.

Instructions:
Combine rice wine vinegar and NAMIDA wasabi paste.Stir until smooth.Add soy sauce, brown sugar, garlic, and ginger.Blend sesame oil and corn oil and, in a slow steady stream, incorporate oils into other ingredients to form an emulsion.Can be blended in food processor.

Pasta with Zucchini and Roasted Garlic

2007-07-22T09:40:00.000-07:00

Energy: 512 kcal
Ingredients:

1 pound Rotini, twists or spirals-uncooked;

8 medium cloves garlic - peeled;

1/2 teaspoon dried thyme;

1/2 teaspoon dried rosemary - crushed;

2 tablespoons vegetable oil;

3 medium zucchini (about 5-6 cups) -- coarsely grated.

Instructions:

Preheat oven or toaster oven to 450єF. Lay a 12-inch-square piece of foil on the counter and put the garlic on it. Sprinkle the thyme and rosemary over the garlic. Pour the oil over the garlic and herbs. Draw up the edges of the foil and make a sealed packet. Bake 20 minutes.While the garlic is baking, cook pasta according to package directions. Two minutes before pasta is done, add the zucchini to the pasta cooking water. Cook two minutes. Drain zucchini and pasta.Open the foil and mash the garlic lightly with a spoon. Toss with the pasta and zucchini, season with salt and pepper and serve.

Chicken and Pasta Primavera

2007-07-22T09:29:00.000-07:00

Cook Time: 45 min.
Energy: 500 kcal

Ingredients:

3 Tbsp. olive oil;

1 lb. boneless, skinless chicken breast halves, cut into bite-size pieces;

6 cups assorted cut-up fresh vegetables (broccoli florets, red and/or green bell pepper, onion, zucchini and/or yellow squash);

1 jar (1 lb. 10 oz.) Ragu Old World Style Pasta Sauce;

1 Tbsp. chopped fresh basil or 1 tsp. dried basil leaves;

1 box (12 oz.) fettuccine, cooked and drained;

Instructions:
In 12-inch skillet, heat 1 tablespoon olive oil over medium heat and brown chicken; remove and set aside. In same skillet, add remaining 2 tablespoons olive oil and cook vegetables, stirring occasionally, 6 minutes or until vegetables are tender. Return chicken to skillet. Stir in Pasta Sauce and cook 2 minutes or until chicken is thoroughly cooked. Stir in basil. Serve over hot fettuccine. Sprinkle, if desired, with grated Parmesan cheese.

Meat for Home

2007-07-22T09:18:00.000-07:00

Cook Time: 50 min.
Ingredients : At 3 portions

beef flesh-600 g;

onions - 2 pcs.;

fried potatoes 4 pcs.;

margarine- 50 g.;

garlic-2 portion ;

4 cup broth;

sacks sheet;

herbs dill;

salt-pepper salt to taste.

Instructions:

Cut the meat across the grain of a piece of 1-2 per serving, must be separated. Add salt, and pepper in margarine roast on both sides until golden crust education, broken portions of casseroles. Add finely cut roast onions, sliced large portion potatoes finely cut garlic, salt, pepper peas, Sham sheet and teabag broth. Casseroles put on a strong heating, come to boiling. Close the lid, put in oven until ready. When filing add chopped greens.

Salad Argentine Tango

2007-07-22T09:07:00.000-07:00

Cook Time: 20 min.
Ingredients : At 5 portions

ham-200 g.;

apples, 2 pcs.;

orange juice 2 cups;

mayonnaise 2 cups;

salad greens;

leaf parsley;

salt to taste;

2 pcs cucumbers;

tomatoes-2 pcs.

Instructions:
Cut ham slices and turn in the ducts. Cucumbers, apples, celery, tomato Cut of dice, Fuel orange juice, which Ambassador and Mix. The dish salad leaves decomposed, it is a kerb place YIM soap. The download vegetables, mayonnaise ones. Make slices of tomato and greens.

Tomato soup with roasted

2007-07-22T08:40:00.000-07:00

Ingredients:

4-5 tomatoes;

4 piece of rye bread;

2,11 pints broth;

100 ml. olive oil;

100 g. basil;

garlic-3 portion.

Instructions:
Remove skin from tomatoes (pour boiling water and allowed to stand (on a pair of seconds to minutes, depending on the tomato varieties), merge boiling water, pour cold water. Merge water. Skin was very easy) and cut it quite small squares. Clean the garlic and finely cut it. 50 ml. heat olive oil in the pot. Walking out with the garlic, roast him a bit. Add tomatoes, pepper and steam secondary fire. Add broth. Boil it. Make a small fire and allowed to stand in the midst of another 15 minutes. At this time cut bread into small squares (0,39 in) and pork in olive oil. Remove saucepan from fire, marble chop tomatoes. Bottling on plates, top throw toast and basil.

Mexican pizza

2007-07-13T00:28:00.000-07:00

Cook Time: 35 mins
Ingredients:

6 English muffins, halved and toasted;

1 jar (14 oz.) Ragu Pizza Quick Sauce;

1 Tbsp. chili powder;

1 can (19 oz.) red kidney beans, rinsed and drained;

1 medium onion, chopped;

1 to 2 Tbsp. finely chopped jalapeno pepper (optional);

2 cups shredded Monterey Jack cheese (about 8 oz.).

Instructions:
Preheat oven to 400°. On ungreased baking sheet, arrange muffin halves. In small bowl, combine Sauce and chili powder. Evenly spread sauce mixture on each muffin half, then top with remaining ingredients. Bake 12 minutes or until cheese is melted.

Chunky garden style pizza

2007-07-13T00:26:00.000-07:00

Cook Time: 20 mins
Ingredients:

1 (12-in.) prebaked pizza crust;

1 cup Ragu Chunky Pasta Sauce;

Your favorite pizza toppings (optional);

1 cup shredded mozzarella cheese (about 4 oz.).

Instructions:
Preheat oven to 425°. On ungreased baking sheet, arrange pizza crust. Evenly spread Pasta Sauce on crust, then top with pizza toppings and cheese.
Bake 10 minutes or until cheese is melted.

Armenian soup "vospnapur"

2007-07-13T00:16:00.000-07:00

Cook Time: 30 mins
Energy: 289 kcal
Ingredients : At 4 portions :

60 grams of red lentils;

40 grams of rice;

2 onions;

10 grams of vegetable oil;

50 grams of raisins;

50 g peeled walnuts;

6 pea black pepper;

2-3 parsley;

1 bundle of cilantro;

salt to taste

Instruction:
Lentils and rice washed with warm water. In the pot boil 1.5 liters of water, which Ambassador, lay in lentils and rice, bring to boiling point. Reduce the fire and boil 7 minutes. Onions clean, finely slicing. Raisins flush. Walnuts flesh with a knife in the smallest aggregate. Tcorrected in pan cooking oil, pork, it bows to gold, 4 minutes. Add to saucepan onions, raisins and nuts. Cook 5 minutes. Green wash and grind. Place in soup green and black pepper. Quickly, the strong fire, bring to boiling and immediately withdraw. Add salt as you like.

Andalusian soup

2007-07-13T00:12:00.000-07:00

Cook Time: 1:00
Energy: 432 kcal
Ingredients : At 6 portions

0.5 kg teriyaki chicken breasts;

0.5 kg teriyaki chicken feet;

2 white onion;

200 g root celery;

1.5 liters of chicken broth;

1 pc. carrot;

1 pc. tsukini;

2 sweet pepper;

12 cherry tomatoes;

200 g green peas;

150 g egg noodle;

8 pea white pepper;

Instruction:
Cap chicken fillets with olive oil and 25-30 min. roast in oven at 180 ° C. All major crumb vegetables. Pork onions and celery. In saucepan place the meat, add the onions, celery and carrots, pour hot broth. Cook 15 minutes. Add sweet pepper, to boil, put sauce. White cracked pepper, add to soup, which Ambassador. Lay in noodles, soup almost ready. Add peas and tomatoes, remove from fire, a infuse 5 minutes.