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Meal treats for cheat days!
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Posted by: david
Beef Fried Rice
2 Tbs. soy sauce
1/2 tsp. sugar
1 Tbs. vegetable oil
2 eggs, well beaten
1/2 lb. ground beef
1 medium carrot, finely chopped
1 celery rib, finely chopped
1 scallion, chopped
1 tsp. fresh ginger, minced
1 clove garlic, minced
2 cups cooked rice, cold
** You can substitute meats of add in multiple meats to this and veggies! Knock yourself out! 
Combine soy sauce, sugar and salt and pepper to taste in a small bowl and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Cook eggs about 45 seconds, stirring constantly, until eggs are just set. Transfer eggs to a bowl and set aside. Add ground beef and next 3 ingredients to same pan over medium heat. Sauté about 3 minutes, stirring often to break up meat, until browned. Stir in ginger and garlic and cook 1 minute. Discard excess fat. Increase heat to high and add rice. Stir-fry about 1 minute, until heated through. Stir in soy sauce mixture and eggs and stir-fry 30 seconds longer.
Posted by: david
Hot Crab Dip
5 ounces cream cheese, softened
1/4 lb. crabmeat, drained and flaked
2 Tbs. plus 2 tsp. Parmesan cheese, shredded
1 Tbs. plus 1 tsp. green onions, chopped
2 tsp. dry white wine (optional)
3/4 tsp. prepared horseradish
1/8 tsp. hot pepper sauce
1-3/4 Tbs. sliced almonds
assorted cracker
Preheat oven to 350°F. Mix all ingredients, except almonds and crackers, until well blended. Spoon into a buttered 9 inch pie plate or quiche dish and sprinkle with almonds. Bake 25-30 minutes or until lightly browned. Serve with crackers.
Posted by: david
Grilled Appetizer Shrimp
2 Tbs. plus 2 tsp. fresh lemon juice
1 Tbs. plus 1 tsp. fresh lime juice
1 clove garlic, crushed
2 tsp. parsley, finely chopped
2 tsp. water
1 Tbs. plus 1 tsp. fresh ginger, grated
3/4 tsp. basil
20 large shrimp, tail on, cleaned and deveined
2 Tbs. plus 2 tsp. unsalted butter, melted
Combine all ingredients, except butter, in a bowl. Stir to coat shrimp. Cover and marinate in refrigerator at least 1 hour. Prepare grill or turn on broiler. Arrange shrimp on grill, basting with melted butter. Cook about 2 minutes per side until just cooked through, basting occasionally with melted butter. Serve immediately.
Posted by: david
Korean Sesame Chicken Wings
1-1/2 lbs. chicken wings, cut in half and tips removed
2 Tbs. all purpose flour
1/4 cup cornstarch
3/4 tsp. salt optional
2 Tbs. sugar
1-1/2 tsp. sesame seeds, toasted
1 clove garlic, minced
1 scallion, chopped
1 egg, beaten
2 Tbs. soy sauce
1/2 cup peanut oil, for frying
Wash chicken wings and pat dry. Mix remaining ingredients, except oil, in a bowl. Add chicken, turn to coat, cover and marinate wings in refrigerator 3 hours or overnight. Remove wings, pat dry and discard marinade. Deep fry about 4 minutes until golden brown. Drain on paper towels.
Posted by: david
Wings, I defintely am doing again and real soon! 
Posted by: david
Teriyaki Chicken Drumette Appetizers
2 tsp. soy sauce
2 tsp. dry sherry
12 chicken wing drumettes
3-1/2 Tbs. teriyaki sauce
1 large clove garlic, pressed
1-1/4 tsp. sesame seeds, toasted, optional
aluminum foil
Preheat oven to 425°F. Combine first 2 ingredients in bowl. Add chicken and mix to coat all pieces well. Arrange chicken in a single layer on rack in large foil-lined baking pan. Bake 30 minutes. Combine teriyaki and garlic in a bowl. Brush half of mixture over chicken. Turn over and brush with remaining mixture. Bake 15 minutes longer or until tender. Sprinkle with sesame seeds, if desired.
Posted by: david
Apple Cinnamon Coffee Cake
2-1/2 cups all purpose flour
1 cup brown sugar, firmly packed
3/4 cup sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt necessary
1/2 tsp. ground ginger
1 Tbs. plus 1 tsp. ground cinnamon
3/4 cup vegetable oil
1 lb. Granny Smith apples, or other tart green apples, peeled, cored, chopped
1 cup buttermilk
1 tsp. vanilla extract
1 large egg
Preheat oven to 325°F. Butter and flour a round baking pan. Mix first 7 ingredients and 2-1/2 tsp. cinnamon in a food processor or bowl. Add oil and process until mixture resembles coarse meal. Transfer 3/4 cup of mixture to a smaller bowl and stir in remaining cinnamon. Set aside and reserve for topping. Add remaining ingredients to mixture in processor and process until just combined. Pour batter into prepared pan. Sprinkle reserved topping over top and bake about 1 hour 20 minutes, or until tester comes out clean when inserted into center. Transfer to rack and cool slightly.
Posted by: david
Blackberry Crisp
4 cups blackberries, picked over, thawed if frozen
1/2 cup all purpose flour, plus 1 Tbs.
3 Tbs. sugar
1 tsp. orange zest
1/4 cup plus 2 Tbs. brown sugar, packed
1/4 tsp. ground cinnamon
1/8 tsp. nutmeg
2 Tbs. unsalted butter, chilled
Preheat oven to 375°F. Toss blackberries, 1 Tbs. flour, sugar and orange zest in an 8 inch baking dish. Combine remaining ingredients, except butter, in a food processor or mixing bowl. Cut in butter until mixture resembles coarse meal. Sprinkle topping over blackberries. Bake 35 minutes or until top is golden and juice is bubbling.
Posted by: david
My Grand mother comes very close to this recipe with a few alterations.
This one is derived from an email on cooking I just recieved. Reminds me of country living in the Vermont!
From The Dreaded Broccoli Cookbook by Barbara and Tamar Haspel
Buffalo or Venison Stew
1 Tbs. plus 1 tsp. olive oil
3 medium onions, chopped
5 cloves garlic, minced
1 lb. Shiitake mushrooms, with stems removed, caps sliced
3 Tbs. fresh thyme, chopped, or 2 tsp. dried
1 lb. top round beef, buffalo or venison
all purpose flour
2-1/2 cups dry red wine
4 cups beef stock
1-2/3 cups canned crushed tomatoes
1 lb. small red potatoes, cut into bite-size pieces
3 large carrots, sliced thick
salt and pepper
1 cup pearl barley
1 quart plus 2 cups water
Heat 2 tsp. of the olive oil in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Add the mushrooms and thyme and continue sautéing until the mushrooms are soft, about 15 minutes. After trimming all visible fat from the meat, cut it into 1 inch cubes. Coat the cubes with flour. Push the mushroom mixture to the sides of the pot, clearing as big a space as possible in the center of the pot. In the center, add 1 tsp. of the remaining olive oil and heat it. Add as many cubes of meat as will fit comfortably in one layer. Sear the cubes on all sides, and remove them from the pan. Sear the remaining meat in one or two batches using the remaining oil, then return all the meat to the pan. If your pot isn't big enough for searing the meat while the vegetables are still in it, or your vegetables are in danger of scorching, remove the veggies before you sear the meat. (Scorching shouldn't be a problem - the liquid in the veggies usually prevents it - but keep your eyes open.)
Add the wine, stock, tomatoes, potatoes, and carrots. Bring the stew to a boil. Reduce the heat, and simmer for at least 2 hours. If the stew is too liquid, cook it longer. If the stew gets too thick as it cooks, add more wine or stock. Season with salt and pepper. (If you're using beef, the meat will be more tender if you cook the stew for about 3 hours. To do this, just put a lid on the pot once the stew reaches the consistency you like, and cook it over very low heat for the remaining time.) As the stew cooks, bring water to a boil in a large pan. Add the barley and simmer until it's tender, about 35 minutes. Serve the stew with the drained barley.
Posted by: david
Beef Spaghetti Pie Olé
7 ounces spaghetti, uncooked
1 egg
1 tsp. salt
1-1/4 tsp. garlic powder
1-1/3 cups Monterey Jack cheese, or cheddar, shredded
1 lb. lean ground beef
1/2 tsp. ground cumin
10 ounces canned chopped tomatoes with chili, undrained
3/4 cup sour cream
Preheat oven to 350°F. Cook pasta according to package directions and drain. Whisk together egg, half the salt, 1/4 tsp. garlic powder and 1/3 cup cheese. Add pasta and toss. Arrange in 9 inch pie dish, pressing to form shell. Heat large skillet over medium heat until hot. Add ground beef and brown 4-5 minutes, breaking up into 3/4 inch crumbles. Pour off drippings. Season with remaining salt and remaining garlic powder. Add cumin and stir in tomatoes. Bring to a boil and cook 3-5 minutes or until liquid is almost evaporated, stirring occasionally. Reserve 2 Tbs. beef mixture for garnish. Stir sour cream into remaining beef and spoon into pasta shell. Place remaining cheese in center, leaving 2 inch border around edge. Spoon reserved beef mixture onto center of cheese and bake 15 minutes or until heated through.
Posted by: david
Ginger Beef Sauté
4 beef cube steaks
2 Tbs. soy sauce
1/4 tsp. Oriental sesame oil
1 Tbs. fresh ginger, minced
1 clove garlic, minced
1 Tbs. peanut oil
Place steaks in a shallow baking dish and add next 4 ingredients. Turn to coat well. Heat oil in a heavy nonstick skillet over medium high heat. Remove meat from marinade and sauté 2 minutes per side, or until lightly browned. Reduce heat to medium low. Stir in marinade, cover pan and cook 3-4 minutes, turning meat occasionally, until it reaches desired doneness.
Posted by: david
Pumpkin Muffins
4 C Flour
3 C Sugar
1 3/4 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Teaspoon Baking Powder
1 Tablespoon Ground Cloves
1 Tablespoon Cinnamon
1 Tablespoon Nutmeg
1/2 C Walnuts or Pecans, Chopped
2 1/2 C Pumpkin
4 Eggs
1 C Vegetable or Olive Oil
1 C Water
Mix together all the dry ingredients and make a "well" in the middle. In a
separate bowl, beat eggs and then add pumpkin, oil and water. Mix well. Add
to dry ingredients and stir until moist. Do not over-stir!! Spoon into
muffin pans about 2/3 full and bake for twenty minutes at 375 degrees.
Immediately remove from pan. Serve and enjoy!
Posted by: david
Honey Sesame Lamb Chops
2 Tbs. plus 2 tsp. light soy sauce
1 clove garlic, crushed
2 tsp. dry sherry
1 Tbs. plus 1 tsp. honey
1/8 tsp. five-spice powder
3/4 tsp. sesame oil
3/4 tsp. sesame seeds
8 lamb rib chops, trimmed
Combine all ingredients, except lamb, in a bowl. Place lamb chops in a shallow dish and add marinade. Cover and refrigerate several hours or overnight. Preheat oven to 350°F. Place lamb chops on a wire rack over a baking dish. Bake about 35 minutes, brushing with marinade occasionally, or until lamb chops are tender.
Posted by: david
Thai Beef Salad Wraps
1-1/4 lbs. ground sirloin
1-1/4 tsp. fresh ginger, grated
2 cloves garlic, minced
1/4 cup lime juice
2 Tbs. plus 2 tsp. Asian fish sauce
1/4 tsp. crushed red pepper
4 lime cilantro flavored tortilla wraps or flour tortillas, warmed
8 red lettuce leaves
1-1/4 small red onions, thinly sliced
1-1/4 scallions, chopped
1/4 cup fresh cilantro, chopped
Place a heavy nonstick skillet over medium high heat. Sauté ground beef, ginger, and garlic 5 minutes, stirring often to break up lumps of meat, until beef is browned. Stir in lime juice, fish sauce, and pepper. Bring to a boil and cook 1-2 minutes, until liquid is evaporated by half. Arrange 2 lettuce leaves over each tortilla. Spoon meat mixture over center of each tortilla. Divide remaining ingredients evenly over meat. Fold tortillas, enclosing mixture to make a packet.
Posted by: david
Beef & Cheese Burritos
1 lb. lean ground beef
1-1/4 cups chunky style prepared salsa
1/2 lb. cheddar cheese, cubed
8 large flour tortillas, warmed
2 cups lettuce, chopped
2 tomatoes, chopped
1/2 cup ripe olives, sliced
Heat a heavy nonstick skillet over medium high heat. Cook beef 6-8 minutes, stirring occasionally until no longer pink. Drain and discard drippings. Stir in salsa and cheese. Cook until cheese is melted. To serve, spoon about 1/3 cup beef mixture in center of each tortilla. Top with a portion of each remaining ingredient. Fold bottom edge up over filling. Fold sides to center, overlapping edges.
Posted by: david
Chicken Quesadillas
5 ounces canned chunk chicken, drained
1/2 cup shredded Monterey Jack cheese
2 Tbs. canned chopped green chilies, drained
1/8 tsp. chili powder
4 8 inch flour tortillas
1/2 cup salsa
1/4 cup sour cream
Preheat oven to 400°F. Combine chicken, 1/4 cup cheese, chilies and chili powder in a bowl. Place tortillas on a baking sheet. Top half of each tortilla with 1/4 cup chicken mixture. Spread to within 1/2 inch of edge. Moisten edges of tortillas with water. Fold over and press edges together. Bake 8 minutes or until hot. Sprinkle with remaining cheese. Serve with salsa and sour cream.
Posted by: david
Mexican Beef Roll-Ups
3-1/4 Tbs. sour cream
1 Tbs. plus 2 tsp. mayonnaise type salad dressing
1-1/4 Tbs. hot salsa, plus additional for serving
4 8 inch flour tortillas, warm
6 ounces sliced cooked roast beef
4 large lettuce leaves
toothpicks
Combine sour cream, dressing and salsa in a bowl. Spread over tortillas. Arrange roast beef and a leaf of lettuce over sauce. Roll up tortillas and secure with a toothpick. Cut tortilla rolls in half and serve with additional salsa.
Posted by: david
Mexican Chicken Tortillas
4 large flour tortillas
aluminum foil
2 tsp. olive oil
1 lb. boneless skinless chicken breast halves, cut into 1/2 inch cubes
1/2 lb. onion, chopped
1 clove garlic, minced
3/4 lb. recipe-ready crushed tomatoes
3 ounces green chilies, drained and chopped (wear rubber gloves)
2 Tbs. cilantro or parsley, minced
1/2 tsp. salt optional
1 tsp. ground cumin
1/2 tsp. oregano, or 1 tsp. fresh, chopped
1 cup water
1 Tbs. lime juice
2 Tbs. pine nuts (optional)
1/2 cup salsa
Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 7 ingredients. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until chicken is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve chicken wrapped in warm tortillas with salsa.
Posted by: david
Mexican Pizza with Fat-Free Cheese
1 baked cheese pizza crust
2 tsp. olive oil
1 cup salsa, drained
1/4 lb. canned green chilies, chopped
2 Tbs. cilantro, chopped
1/2 lb. smoked turkey, chopped
1-1/2 cups fat-free Monterey Jack cheese, shredded
Preheat oven to 450°F. Place pizza crust on a baking sheet and brush with oil. Spread salsa over top and sprinkle with remaining ingredients. Bake 10-12 minutes, until cheese is melted and crust is golden.
Posted by: david
Mexican Pork Steaks
1 tsp. vegetable oil
4 pork blade steaks, 1/2 inch thick
1 cup chunky style prepared salsa
1/3 cup water
2 Tbs. lemon juice
1/2 tsp. ground cumin
1/4 cup cilantro, chopped
Heat oil in a heavy nonstick skillet over medium high heat. Brown pork steaks on both sides. Combine remaining ingredients, except cilantro, in a bowl. Season with salt to taste. Pour mixture over chops. Cover and simmer 10-12 minutes. Sprinkle with cilantro and serve.
Posted by: david
Mexican Skillet Chicken
1-1/2 Tbs. virgin olive oil
1-1/2 lbs. boneless skinless chicken breast halves
1 tsp. salt optional, or to taste
1/4 tsp. pepper
2 cloves garlic, minced
1/2 onion, chopped
3/4 tsp. ground cumin
3/4 tsp. dried oregano
1 cup long grain white rice
1-3/4 cups chicken stock
1 cup frozen corn
3/4 cup salsa
1/4 cup sun dried tomatoes, chopped, prepared according to package directions if not oil-packed
1/4 cup cilantro or parsley
Preheat oven to 350°F. Heat oil in a large flameproof casserole over medium heat. Sauté chicken 2-3 minutes per side until lightly golden. Season with salt and pepper to taste. Transfer to a platter.
Add next 4 ingredients to casserole. Sauté about 3 minutes or until onion is softened. Stir in rice and salt to taste. Sauté 2 minutes or until rice is opaque. Stir in remaining ingredients, except cilantro. Bring to boil and cover casserole. Transfer to oven and bake 30 minutes until liquid is almost absorbed. Remove cover. Arrange cooked chicken breasts on top of rice, adding any juices that have accumulated on the platter. Cover and bake another 20 minutes or until chicken is cooked throughout and liquid is absorbed. Sprinkle with cilantro before serving.
Posted by: david
Mexican Tortillas
4 large flour tortillas
1 Tbs. Canola or olive oil
1 lb. boneless beef for stew, cut into 1/2 inch cubes
1/2 lb. onion, chopped
1 clove garlic, minced
3/4 lb. recipe-ready crushed tomatoes
2 Tbs. cilantro or parsley, minced
1 tsp. ground cumin
1/2 tsp. oregano, or 1 tsp. fresh, chopped
1 cup water
1 Tbs. lime juice
1/2 cup salsa
Preheat oven to 200°F. Wrap tortillas in aluminum foil and warm in oven 10-15 minutes. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 8-10 minutes or until browned. Add onion and garlic and sauté 2-3 minutes. Stir in next 6 ingredients and salt to taste. Increase heat to high and bring to a boil. Cover skillet and reduce heat to low. Simmer 20 minutes or until meat is tender. Stir in lime juice. Transfer to a platter. Sprinkle with pine nuts and keep warm. Serve meat wrapped in warm tortillas with salsa.
Posted by: david
Greek Lemon Chicken
2 Tbs. olive oil
2 Tbs. lemon juice
2 cloves garlic, minced
3/4 tsp. oregano, or 2 Tbs. plus 2 tsp. fresh, chopped
1/8 tsp. pepper
1 lb. boneless skinless chicken breast halves
2-3/4 lemon slices
3/4 tsp. parsley, chopped
Combine oil, lemon juice, garlic, oregano, and pepper to taste in a small bowl. Mix thoroughly. Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten slightly. Transfer chicken to a dish. Add marinade and refrigerate 30 minutes. Turn on broiler. Place breasts in a shallow baking dish. Brush with half the marinade. Broil 4-5 minutes. Turn, brush with remaining marinade, and broil another 4-5 minutes, or until browned. Serve with pan juices. Garnish with lemon slices and sprinkle with parsley.
Posted by: david
Greek-Style Chicken and Pasta
nonstick cooking spray
4 boneless skinless chicken breast halves, cut into 2x1/2 inch strips
1 lb. pasta accents garden herb
1-3/4 cups recipe-ready crushed tomatoes
1/4 cup black olives, sliced
1 ounce feta cheese, crumbled
Spray a heavy skillet with nonstick cooking spray and place over medium-high heat until skillet is hot. Add chicken and cook 4 minutes, or until it is no longer pink. Add frozen vegetables and pasta, tomatoes, and olives. Bring to a boil. Reduce heat to low, cover and simmer 7-9 minutes, or until vegetables are crisp-tender and chicken is fork tender and no longer pink, stirring occasionally. Sprinkle with cheese before serving.
Posted by: david
2 Tbs. all purpose flour
1 Tbs. paprika
1 lb. boneless pork sirloin, cut into 1 inch cubes
1 Tbs. olive oil
1/2 onion, finely diced
1 green bell pepper, seeded and chopped
3-3/4 cups Italian style peeled tomatoes, coarsely chopped
1/2 cup chicken stock
1/4 cup fat-free sour cream, room temperature
Combine flour and paprika in a shallow dish. Season with salt and pepper to taste. Add pork and toss to lightly dust. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté pork 5 minutes, stirring frequently. Transfer pork to a platter and set aside. In same skillet, sauté onion and bell pepper 6-7 minutes, or until onion turns golden. Stir in tomatoes and stock. Reduce heat to medium low. Cover skillet and simmer 10 minutes. Return pork to skillet. Simmer uncovered 10 minutes, or until meat tender. Remove from heat. Combine sour cream and 1/2 cup sauce from skillet in a bowl and mix thoroughly. Stir sour cream sauce into skillet until just heated throughout. Do not boil.
Posted by: david
I went as far as to list the dietary numbers so modify as needed. Such as wheat flour etc. 
Hungarian Turkey
2 Tbs. all purpose flour
1 Tbs. paprika
1-1/4 lbs. turkey breast fillets, cut into 2 inch pieces
1 Tbs. plus 1 tsp. olive oil
1/2 onion, finely diced
1 green bell pepper, chopped
3-3/4 cups recipe-ready crushed tomatoes
1/2 cup chicken stock
1/2 cup lowfat yogurt, room temperature
Combine flour, paprika, and salt and pepper to taste in a mixing bowl. Lightly dust turkey and set aside. Heat oil in a heavy nonstick skillet over medium high heat. Sauté turkey 2-4 minutes, stirring frequently, until lightly browned. Transfer turkey to a platter. Using same skillet, sauté onion and green pepper 6-7 minutes or until onion starts to turn golden. Stir in tomatoes and stock. Reduce heat to medium low. Cover and simmer 10 minutes. Add turkey to tomato mixture. Simmer another 10 minutes uncovered, or until turkey is done. Remove from heat. In a small bowl, combine 1/2 cup sauce from skillet with yogurt. Stir mixture into skillet. Do not boil. Serve with noodles.
Per serving: calories 379, fat 12.8g, 30% calories from fat, cholesterol 110mg, protein 47.5g, carbohydrates 19.0g, fiber 3.2g, sugar 10.0g, sodium 552mg, diet points 8.5.
Dietary Exchanges: Milk: 0.2, Vegetable: 2.7, Fruit: 0.0, Bread: 0.2, Lean meat: 0.1, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 5.7
Posted by: david
Creamy Turkey Soup
3 cups chopped leftover turkey
8 cups turkey broth
1 12-oz can evaporated milk
2/3 cup flour
1 LB small new potatoes (1 to 1 1/2 inch inches ea)
4 stems celery, finely chopped
1 bunch green onions, finely chopped
4 carrots, finely chopped
1 tsp salt
1 tsp white pepper
1 tsp thyme
1/2 tsp sage
Bring turkey broth to a boil in a large pot. Add potatoes,
carrots, and celery, and cook for about 20 minutes, or
until potatoes are almost tender. Add leftover turkey,
green onions, salt, pepper, thyme, and sage, stir well,
and return to a boil. Cook over medium heat for another
5 minutes. Meanwhile, mix evaporated milk and flour in a
mixing bowl with an electric mixer. Blend milk mixture
into soup. Cook, stirring constantly, until thickened
(approximately 8-10 minutes) Serve hot.
Posted by: david
Mediterranean Baked Chicken
2 Tbs. olive oil
2 Tbs. lemon juice
1 large frying chicken, cut into serving pieces
1 tsp. salt optional
1 tsp. dried oregano leaves, crumbled
1/2 tsp. white pepper
1 lb. tomato sauce
2 cups chicken stock, hot
1 cup hot water
1/2 lb. fusilli pasta
2 Tbs. Parmesan cheese
Preheat oven to 400°F. Combine oil and lemon juice in a bowl and rub over chicken pieces. Arrange chicken in the bottom of a 9x13 inch flameproof casserole or baking pan. Season with salt, oregano and white pepper. Bake 30 minutes, turning chicken pieces after 15 minutes. Remove casserole from oven and transfer chicken to a platter. Set aside. Stir tomato sauce, stock and water into casserole dish and cook over medium high heat until mixture comes to a boil. Stir in pasta and bring to a boil. Add chicken pieces in a single layer. Return to oven and bake another 30 minutes, until chicken is tender. Serve sprinkled with cheese.
Posted by: david
Pork Tuscanese
1 Tbs. olive oil
1/2 onion, diced
1/2 cup red bell pepper, seeded and sliced
1/2 cup green bell pepper, seeded and sliced
1 lb. boneless pork sirloin chops, cut into 1 inch cubes
2 cloves garlic, minced
2 cups recipe-ready crushed tomatoes
1/4 cup dry white wine or chicken stock
1-1/4 tsp. Italian herb seasoning
Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion and bell peppers 4-5 minutes or until onion is tender. Remove vegetables from skillet and set aside. Add pork and garlic to same skillet and sauté 4-5 minutes or until pork is browned. Stir in next 3 ingredients and salt and pepper to taste. Reduce heat to medium low. Cover skillet and simmer 12-15 minutes or until pork is cooked throughout. Stir onion-pepper mixture into pork. Simmer 3 minutes.
Posted by: david
Sicilian Beef
4 beef cube steaks, about 1/4 lb. each
2 tsp. Italian herb seasoning
1 tsp. olive oil
1 onion, chopped
1-3/4 cups recipe-ready crushed tomatoes
1/2 tsp. ground cinnamon
1 Tbs. honey
2 Tbs. red wine vinegar
Season meat with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout.
Posted by: david
Sicilian Chicken
4 boneless skinless chicken breast halves
1 tsp. Italian herb seasoning
1 Tbs. olive oil
1 onion, chopped
1 lb. recipe-ready crushed tomatoes
1/2 tsp. cinnamon
1 Tbs. honey
2 Tbs. red wine vinegar
Season chicken with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté chicken 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until chicken is cooked throughout.
Posted by: david
Sicilian Pork
4 pork cube steaks, about 1/4 lb. each
2 tsp. Italian herb seasoning
1 tsp. olive oil
1 onion, chopped
1-3/4 cups recipe-ready crushed tomatoes
1/2 tsp. ground cinnamon
1 Tbs. honey
2 Tbs. red wine vinegar
Season meat with half the Italian herbs and salt and pepper to taste. Heat oil in a heavy nonstick skillet over medium high heat. Sauté meat 2-3 minutes, until browned on bottom. Turn over and stir in onion and remaining Italian seasoning. Cook 2 minutes and stir in remaining ingredients. Bring to a boil. Cover skillet, reduce heat to medium low and cook 6-8 minutes, until meat is cooked throughout.
Posted by: david
Bruschetta
1 Tbs. olive oil
3 cloves garlic, minced
4 slices wide country style bread, 1 inch thick, toasted
1-1/4 large tomatoes, seeded and cut into 1/4 inch pieces
1/4 lb. marinated artichoke hearts, drained and coarsely chopped
2/3 cup shredded fat-free mozzarella cheese
1/4 tsp. dried basil
Preheat oven to 400°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté garlic 2 minutes. Brush garlic oil over one side of each slice of toast. Add a layer of tomatoes and a layer of artichoke hearts. Top with cheese and sprinkle with basil. Arrange on a baking sheet and bake 10 minutes.
Posted by: david
Chicken Florentine with Fresh Mushrooms
4 boneless skinless chicken breast halves
1 small onion, quartered
1 Tbs. unsalted butter
2 cups fresh mushrooms, sliced
10 ounces frozen chopped spinach, cooked and drained or 2 cups, chopped and cooked
1/4 tsp. ground nutmeg
1 Tbs. plus 1 tsp. grated Parmesan cheese
Combine chicken breasts and onion with water to cover in a saucepan. Cover and poach chicken about 20 minutes over medium low heat until just white throughout. Melt butter in a heavy nonstick skillet over medium high heat. Sauté mushrooms until tender, about 5 minutes. Preheat broiler. Place spinach in an 8x8 inch square baking dish. Sprinkle with nutmeg, salt, and pepper to taste. Arrange chicken in a single layer over spinach. Top with mushrooms. Sprinkle with cheese. Broil for 1-2 minutes, until cheese is melted.
Posted by: david
Chicken Parmesan
1-1/2 lbs. boneless skinless chicken breast halves
waxed paper
1/2 cup lowfat buttermilk
2 Tbs. grated Parmesan cheese
3/4 cup seasoned breadcrumbs
1 Tbs. plus 1 tsp. all purpose flour
1/4 cup olive oil
2 cloves garlic, crushed
Place chicken between two sheets of waxed paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Combine buttermilk and Parmesan in a bowl. Place breadcrumbs on a piece of waxed paper. Dust chicken with flour and season with salt and pepper to taste. Dip both sides of chicken in buttermilk mixture. Dredge both sides of chicken in breadcrumbs. Heat oil in a heavy nonstick skillet over medium-high heat. Sauté garlic 1 minute. Discard garlic and sauté chicken 4-5 minutes, or until golden. Turn and sauté another 3-4 minutes, or until browned and chicken is cooked throughout.
Posted by: david
Chicken Scallopini with Lemon Herb Sauce
2 tsp. Italian herb seasoning
4 boneless skinless chicken breast fillets, about 1/4 lb. each
1/2 cup all purpose flour
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 tsp. lemon zest
1/3 cup chicken stock
2 Tbs. lemon juice
Sprinkle herb seasoning over chicken. Place chicken breasts between 2 sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge chicken in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté chicken, in batches if necessary, 1-2 minutes per side, until browned. Transfer to a serving dish. Sprinkle with lemon zest and salt and pepper to taste. Set aside and keep warm. Add 2 tsp. remaining flour to skillet and cook about 1 minute, stirring constantly until smooth. Whisk in chicken stock and lemon juice. Bring to a boil and simmer 2 minutes, stirring constantly until sauce begins to thicken. Remove from heat. Stir in remaining butter until incorporated. Serve sauce over chicken.
Posted by: david
Florentine Pork in French Bread Boats
1 lb. pork tenderloins, cut into 1/4 inch slices
3-1/2 Tbs. light Italian dressing
3/4 tsp. vegetable oil
1-1/4 tomatoes, seeded and diced
7 ounces fresh spinach, washed and trimmed
2 6 inch loaves French bread, split lengthwise in half
2-3/4 tsp. grated Parmesan cheese
Place pork in a plastic bag. Add dressing and turn to coat. Tie bag securely and marinate at least 15 minutes but no longer than 1-1/2 hours. Remove pork from marinade. Discard marinade. Heat oil in a heavy nonstick skillet over medium high heat. Sauté pork until browned on all sides. Pour off drippings. Add tomatoes and spinach. Cover tightly and cook 2-3 minutes or until spinach is wilted. Pour off liquid. Remove soft centers from bread to form boats. Spoon 1 cup pork mixture into each boat. Sprinkle each with cheese.
Posted by: david
Flounder Florentine
1 Tbs. plus 1 tsp. unsalted butter
2 Tbs. plus 2 tsp. onion, chopped
1/8 tsp. rosemary, crushed
7 ounces frozen chopped spinach
2 Tbs. plus 2 tsp. chopped almonds
1/3 cup instant rice, cooked
2 tsp. lemon juice
1 lb. flounder or sole fillets
toothpick
2/3 cup cream of mushroom soup
2 Tbs. plus 2 tsp. water
1/8 tsp. paprika
Preheat oven to 350°F. Melt butter in a saucepan over medium heat. Sauté onions and rosemary 4-5 minutes until onions are tender. Add next 4 ingredients. Heat 5 minutes, stirring occasionally. Let cool. Place 1/4 cup mixture on each fish fillet. Roll up and secure with toothpicks. Arrange fish rolls in a shallow buttered baking dish. Bake 20 minutes. Combine soup and water in a bowl. Pour soup over baked fish, stirring around sides. Bake another 15 minutes, or until heated through. Sprinkle with paprika and serve.
Posted by: david
Italian Beef
1 Tbs. olive oil
1 lb. boneless beef for stew, cut into 1 inch cubes
1 onion, sliced
1 clove garlic, minced
3-1/2 cups recipe-ready crushed tomatoes
1/2 tsp. oregano, or 2 tsp. fresh, minced
Heat oil in a heavy nonstick skillet over medium high heat. Sauté beef 2-3 minutes, stirring constantly, or until browned. Transfer to a platter. Add onion and garlic to same skillet. Sauté 3-4 minutes or until onion begins to soften. Return beef and remaining ingredients to skillet. Season with salt and pepper to taste. Reduce heat to low. Cover and simmer 35-40 minutes or until sauce is thickened and beef is tender.
Posted by: david
Italian Sausage Lasagna
1 lb. sweet or hot Italian sausage, casings removed
2 tsp. olive oil
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 large yellow onion, thinly sliced
4 cloves garlic, peeled
1-3/4 lbs. canned tomatoes, undrained
2 tsp. fennel seeds
1 Tbs. unsalted butter, melted
1 large yellow onion, chopped
10 ounces frozen chopped spinach, thawed and squeezed to drain all liquid
1 cup grated Parmesan cheese
3 cups part skim ricotta cheese
2 ounces mozzarella cheese, shredded
9 lasagne noodles
Crumble and sauté sausage in a heavy nonstick skillet over medium high heat until well browned. Drain off fat. Set sausage aside. Wipe skillet clean. Add oil and heat over medium high heat. Add sliced peppers, sliced onion and 2 cloves garlic. Cover and cook about 10 minutes over medium heat, stirring occasionally, until vegetables are soft. Stir in tomatoes and fennel seed. Reduce heat to low and simmer 20-30 minutes. Stir in reserved sausage. Season with salt and pepper to taste. Set sauce aside.
Posted by: david
Lamb Chops with Artichokes and Spinach
10 ounces frozen artichoke hearts, thawed
6 ounces spinach, washed and chopped, tough stems discarded
1/8 tsp. nutmeg
2 Tbs. sun dry tomatoes, chopped
4 boneless loin lamb chops, about 6 ounces each, trimmed
1 Tbs. plus 1 tsp. unsalted butter or margarine, softened, or olive oil
2 cloves garlic, minced
1/4 cup cilantro or parsley, chopped
Preheat oven to 375°F. Place artichoke hearts in a steamer basket over boiling water. Cover saucepan and steam 7-8 minutes. Remove steamer basket from saucepan and set aside. Place spinach and nutmeg in a covered heavy saucepan over medium-high heat. Cook 3-4 minutes, or until spinach wilts. Drain thoroughly. Return to saucepan and stir in tomatoes. Set aside. Season lamb chops with pepper to taste. Combine butter and garlic and spread over lamb chops. Arrange chops in a roasting pan. Cover pan and roast in oven 25 minutes for medium done meat. Transfer to a platter and keep warm. Discard fat from juices. Add juices and artichokes to saucepan with spinach. Simmer 3-4 minutes, or until heated throughout. Serve lamb chops on a bed of vegetables. Sprinkle with cilantro.
Posted by: david
Spinach Fettuccine with Shrimp Alfredo
Prep: 5 min, Cook: 5 min.
3/4 lb. fresh spinach fettuccine
1-1/2 cups light Alfredo sauce
1/2 lb. cooked shrimp, thawed and drained
1/2 tsp. dried basil
2 Tbs. grated Parmesan cheese
Cook pasta in a large pan of boiling water 3-5 minutes, or until just cooked through. (If using dry pasta, cook 8-10 minutes.) Drain well. Heat the sauce and combine with shrimp and basil. Serve over hot pasta sprinkled with Parmesan.
Posted by: david
Veal Scallopini with Marsala
4 veal top round cutlets, about 1/4 lb. each
1/2 cup all purpose flour
2 Tbs. olive oil
2 Tbs. unsalted butter
1/2 cup dry Marsala wine
Place veal cutlets between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to about 1/4 inch thickness. Dredge veal in flour, shaking off excess. Heat a heavy nonstick skillet over medium high heat. Add oil and half the butter. When hot, sauté veal, in batches if necessary, about 30 seconds per side, until browned. Transfer to a serving dish. Sprinkle with salt and pepper to taste. Increase heat to high. Stir in Marsala, scraping up browned bits from the bottom and sides of the pan. Stir in remaining butter and any juices from the veal on the platter. Simmer 2-3 minutes until sauce begins to thicken. Reduce heat to low. Dip both sides of veal into the sauce and return to platter. Serve immediately with remaining sauce poured over veal.
Posted by: david
Greek Beef Stew with Macaroni
Prep: 10 min, Cook: 1:30.
1 Tbs. plus 1 tsp. olive oil
1-1/4 lbs. beef chuck, cut into 1 inch cubes
2 small onions, peeled and quartered
1 clove garlic, minced
1/4 cup plus 3 Tbs. dry red wine
2/3 cup beef stock
2 Tbs. tomato paste
1 Tbs. plus 1 tsp. red wine vinegar
2 tsp. brown sugar
3/4 tsp. dried oregano
3/4 tsp. dried rosemary
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
2/3 cup elbow macaroni
Preheat oven to 350°F. Heat oil in a flameproof casserole over medium high heat. Sauté meat, in batches if necessary, 6-8 minutes, stirring occasionally until browned on all sides. Stir in onions and garlic and cook 4-5 minutes, stirring frequently, until onions begin to soften. Stir in wine, scraping up any browned bits from bottom of pan. Add remaining ingredients, except macaroni, and season with salt to taste. Cover casserole and bake 1-1-1/2 hours, stirring occasionally, until beef is tender. Cook macaroni in a large pan of boiling water 8-10 minutes, or until al dente. Drain and serve stew over macaroni.
Posted by: david
not that
Posted by: david
But you guys mike like it, though!
Greek Burgers
3 tomatoes, peeled and cut into wedges
1 cucumber, peeled and sliced
2 Tbs. lime juice
1 Tbs. lemon juice
1/2 tsp. cumin
1/4 tsp. salt optional, or to taste
3 Tbs. olive oil
1 lb. lean ground beef
2 tsp. dried mint, or 2 Tbs. fresh mint, chopped
1/3 cup feta cheese, crumbled
8 black olives, pitted and finely chopped, optional
4 whole wheat pitas, cut in half
Turn on broiler. Combine tomatoes and cucumbers in a salad bowl. Combine next 5 ingredients and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over vegetables and toss. Cover and set aside. Turn on broiler. Combine beef and next 3 ingredients in a mixing bowl. Gently form into two 1 inch thick patties per serving. Season with salt and pepper to taste. Broil burgers 4-5 minutes per side or until meat is cooked throughout. Serve burgers in pita bread pockets with tomato and cucumber mixture.
Posted by: david
Greek Skillet Snapper
1 Tbs. olive oil
1 lb. skinless red snapper fillets, cut into 1/2 inch slices
1 onion, cut into thick slices
2 cloves garlic, minced
6 ounces tomato paste
1/2 cup dry white wine or vegetable stock
1/3 cup vegetable stock or chicken stock
2 Tbs. lemon juice
1/4 tsp. cumin
1/4 tsp. cinnamon
1/8 tsp. pepper
1/2 cup feta cheese, crumbled
1/3 cup chopped walnuts, toasted
3 Tbs. cilantro or parsley, chopped
Heat oil in a heavy nonstick skillet over high heat. Sauté fish fillets 3-5 minutes or until just browned. Transfer fish to a platter and set aside. Reduce heat to medium and sauté onion and garlic 4-5 minutes or until onion is tender. Add tomato paste, wine, stock, lemon juice, cumin, cinnamon and pepper to taste. Bring to a boil stirring frequently. Reduce heat to low. Cover skillet and simmer 10 minutes, stirring occasionally. Return fish to skillet and simmer until heated throughout. Serve fish sprinkled with feta cheese, walnuts and cilantro.
Posted by: david
Greek-Style Pork Pocket Sandwich
1 lb. pork loins, cut into strips
1/2 cup Caesar salad dressing
2 pita loaves, halved
1/4 cup cucumber dressing
1 small red onion, peeled and thinly sliced
Preheat oven to 450°F. Combine pork strips and Caesar dressing in a bowl. Spread out in a shallow pan and roast about 10 minutes, until pork is crisp and lightly browned. Open each pita half to form pocket. Divide pork among each half. Top each sandwich with a tablespoon of cucumber dressing and sliced red onion.
Posted by: david
Gyro-Style Pork Sandwich
1/4 cup olive oil
1 Tbs. prepared mustard
1/2 cup lemon juice
2 cloves garlic, minced
1 tsp. dried oregano
1 lb. boneless pork loin, cut crosswise into thin slices, then into 5x1/2 inch strips
1 cup plain lowfat yogurt
1 cucumber, peeled and chopped
1/2 tsp. garlic, crushed
1/2 tsp. dill
2 pita loaves, halved
1 small red onion, peeled and thinly sliced
Combine first 5 ingredients in a bowl. Place pork slices in a shallow dish and pour marinade over. Cover and marinate in refrigerator 1-8 hours. Combine yogurt, cucumber, crushed garlic and dill in another bowl. Cover and refrigerate.
Preheat oven to 450°F. Drain marinade from pork slices and place pork in a single layer in a shallow pan. Roast about 10 minutes, until crisp. Open each pita half to form a pocket. Distribute pork among each half. Top each sandwich with some chilled yogurt mixture and sliced onions.
Posted by: david
Simple Greek Spinach Pie
But I'm going to substitute Ricotta for cottage cheese!
Maybe use neither!!!
9 ounces frozen spinach, thawed and drained
1/2 cup scallions, chopped
1/2 cup cottage cheese
1 Tbs. unsalted butter
1 cup milk
1/2 cup buttermilk baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. nutmeg
3 Tbs. grated Parmesan cheese
Preheat oven to 350°F. Layer spinach, scallions and cottage cheese in a greased 9 or 10 inch pie plate or baking dish. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste. Blend until smooth and pour over cheese mixture. Bake 35-45 minutes, or until a knife inserted in center comes out clean.
Posted by: david
Bavarian Flank Steak
1-1/2 lbs. flank steak
1 potato, shredded
1 Tbs. onion, chopped
1 Tbs. green bell pepper, seeded and chopped
1 tsp. pimento, chopped
1 tsp. parsley, chopped
kitchen string
3 Tbs. vegetable oil
1 can onion soup
1-1/2 Tbs. cornstarch
1/2 cup water
Cut 1/4 inch deep slits in a crosshatch pattern across both sides of flank steak. Combine next 5 ingredients and salt to taste in a bowl. Spread mixture on meat. Roll up and tie securely with string. Heat oil in a heavy nonstick skillet over medium high heat. Sauté steak 2 minutes per side until browned. Discard drippings. Stir in soup, reduce heat to very low, cover and simmer 1-1/2 hours. Transfer meat to a platter. Pour pan juices into a glass measuring cup. If necessary, add enough water to equal 1 cup. Combine cornstarch and 1/2 cup water in a jar with a tight-fitting lid. Shake vigorously and stir into pot along with measured cooking liquid. Stir over medium high heat until thickened. Cut rolled meat crosswise into 1 inch slices. Serve with sauce poured over.
Posted by: david
Bittersweet Chocolate Tart
1 frozen 9 inch pie shell
3/4 cup whipping cream
1/3 cup milk
7 ounces fine dark chocolate, finely chopped
1 egg, lightly beaten
1 tsp. vanilla extract
1/2 tsp. cocoa powder
Preheat oven to 375°F. Bake pie shell according to package directions. Set aside. Bring cream and milk to a boil in a heavy saucepan over medium heat, stirring frequently. Remove from heat. Whisk in chocolate until melted. Transfer pan to sink or larger pan with cold water to cool mixture to almost lukewarm. Stir beaten egg and vanilla into lukewarm chocolate mixture. Whisk until mixed thoroughly. Transfer chocolate filling into pie shell. Bake 12-15 minutes or until edges are firm and center jiggles a little when pan is lightly shaken. Cool and sprinkle with cocoa powder.
This recipe serves 8 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 8 only.
Posted by: david
Broccoli and Bacon Quiche
1-2/3 cups all purpose flour
1/3 cup plus 1 Tbs. unsalted butter, cold and cut into pieces
1/2 tsp. salt
1 egg yolk
3 Tbs. water, plus extra
4 bacon slices
4 eggs
1 cup light cream
1 cup Swiss cheese
2 cups broccoli florets
Preheat oven to 425°F. In a food processor or mixing bowl combine first 3 ingredients. Process (or cut in butter) until mixture resembles coarse meal. In a small bowl whisk together egg yolk and water. Add to flour mixture and blend until pastry is smooth and holds together in a ball, adding a small amount of extra water if needed. Flatten dough into a small disk. Wrap in plastic and refrigerate at least 20 minutes. Remove dough from refrigerator and, using a rolling pin, roll dough out on a lightly floured work surface. Do not roll dough too thin. Loosely wrap dough around rolling pin and transfer dough to a 10 inch tart pan. Gently arrange dough in pan, pressing lightly along the sides. Roll pin across top of tart pan to cut off edges of dough. Prick the bottom of the tart and bake about 10 minutes. Remove from oven. If dough has puffed up, gently press down.
Sauté bacon in a heavy nonstick skillet over medium heat until crispy. Drain on paper towels, crumble and set aside. Whisk together eggs, cream and salt and pepper to taste in a bowl until well blended. Sprinkle bacon, cheese and broccoli in bottom of tart pan. Pour custard mixture over top. Bake 15 minutes, lower heat to 350°F and bake another 30 minutes or until a tester comes out clean when inserted in center.
Posted by: david
Garlic Swordfish en Papillote
2 tsp. olive oil
1/2 tsp. fennel seeds, crushed
4 cloves garlic, thinly sliced
1/4 cup lemon juice
parchment paper
4 cups carrots, coarsely shredded
4 swordfish steaks, about 6 ounces each
Preheat oven to 375°F. Heat oil in a heavy nonstick skillet over medium high heat. Sauté fennel and garlic 3 minutes. Remove from heat and let cool slightly. Stir in lemon juice and set aside. Cut 4 15 inch squares of parchment paper and fold to make a crease down the middle of each piece. Place 1 cup carrot near the fold. Add a swordfish steak to each. Spoon a portion of garlic mixture over each steak and season with salt to taste. Fold paper and seal edges with narrow folds. Arrange packets on a baking sheet. Bake 20 minutes or until puffed and lightly browned. Place packets on individual plates and cut open to serve.
Posted by: david
Lemon-Dijon Chicken
3-1/2 Tbs. lemon juice
3/4 tsp. Dijon mustard
2 cloves garlic, crushed
1-1/3 cups low sodium chicken broth, fat skimmed off top and discarded
4 boneless skinless chicken breast halves, about 6 ounces each, washed and patted dry
1/4 tsp. lemon pepper
2 tsp. cornstarch
1/4 tsp. fresh rosemary
3/4 tsp. lemon peel, shredded
Combine first 3 ingredients and 1/3 cup chicken broth. Mix well. Pour marinade over chicken breasts and marinate in refrigerator 1 hour. Preheat broiler. Remove chicken from marinade and reserve marinade. Sprinkle chicken with lemon pepper. Broil about 10 minutes per side, or until cooked throughout.
Measure out 1 Tbs. plus 1 tsp. of remaining chicken broth and set aside. Combine rest of chicken broth with the marinade in a saucepan. Bring to a boil and then reduce heat to low. Simmer 15 minutes.
Mix together cornstarch and reserved chicken broth. Blend into simmering mixture and cook 5 minutes longer. Strain the sauce through a china cap or fine sieve. Add rosemary and lemon peel. Serve sauce over chicken.
Posted by: david
Pork Medallions with Dijon-Dill Sauce
1 lb. boneless pork tenderloin chops, cut crosswise into 8 pieces
1 tsp. garlic salt
1/2 cup plain yogurt
1 Tbs. plus 1 tsp. Dijon mustard
1/2 tsp. dill weed
1/2 tsp. sugar
Place each piece of pork between 2 sheets of plastic wrap and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thickness. Heat a heavy nonstick skillet over medium heat. Sauté pork 3-4 minutes per side or until cooked through. Transfer to a warm platter, season with garlic salt and pepper to taste on both sides. Combine remaining ingredients in a bowl and mix well. Serve pork with sauce.
Posted by: david
Rack of Lamb Dijonnaise
1 rack of lamb, trimmed
1-1/2 Tbs. Dijon mustard
2 slices whole wheat bread
2 cloves garlic
1 Tbs. packaged pesto sauce
1 Tbs. olive oil
Preheat oven to 500°F. With a sharp knife, score meat with cross-hatch marks. Brush top and sides with mustard. Wrap ends of rib bones with foil to prevent burning. Place racks in a shallow baking pan on the upper middle rack of oven. Roast 10 minutes. Combine remaining ingredients in a food processor or blender. Season with salt and pepper to taste and process until fine. Remove lamb from oven and pat breadcrumb mixture over top of roast. Roast another 8 minutes, or until a meat thermometer registers 130°F.
Posted by: david
Strawberries with Creme Sauce
2 cups cottage cheese
1/4 tsp. vanilla extract
1 Tbs. plus 1 tsp. honey
3 cups strawberries, washed, hulled and halved
Process cottage cheese, vanilla, and honey in a food processor 1-2 minutes, or until very smooth. Serve sauce over strawberries.
Posted by: david
SIMILAR TO THE CHEESECAKE FACTORY!!!
Strawberry Glazed Cheesecake
1 cup all purpose flour, sifted
1-3/4 cups sugar
1-3/4 tsp. lemon rind, grated
1 tsp. vanilla extract
2 egg yolks
1/2 cup unsalted butter, softened
1-1/4 lbs. cream cheese, softened
3/4 tsp. orange rind, grated
1-1/2 Tbs. all purpose flour, sifted
3 eggs, room temperature
2 Tbs. heavy cream
5 cups fresh strawberries, washed and hulled
1/4 cup cold water
1/8 tsp. salt necessary
1-1/2 Tbs. cornstarch
1 tsp. unsalted butter, softened
1/8 tsp. red food coloring
Preheat oven to 400°F. Mix 1 cup flour, 1/4 cup sugar, 1 tsp. lemon rind and half the vanilla in a bowl. Add 1 egg yolk and 1/2 cup butter. Use your hands to mix until blended. Pat or spread onto bottom and sides of a 10 inch pie pan. Bake about 10 minutes or until lightly browned. Set aside.
Reduce oven temperature to 250°F. Beat cream cheese in a bowl with an electric mixer until soft. Add 3/4 cup sugar, 3/4 tsp. lemon rind, orange rind and 1-1/2 Tbs. flour. Mix thoroughly. Add eggs and 1 remaining egg yolk one at a time, beating after each addition until just incorporated. Beat cream and remaining vanilla. Pour into crust and bake about 1 hour until edges are firm and center jiggles slightly when pan is moved. Transfer to a wire rack to cool.
Purée 1 cup strawberries in a food processor or blender. Press through a strainer. Combine strawberry purée, 3/4 cup sugar, cold water, salt and cornstarch in a saucepan. Bring to a boil, stirring constantly. Boil 2 minutes, stirring constantly. Remove from heat and stir in 1 tsp. butter and food coloring. Cool slightly. Arrange whole berries over top of cheesecake. Serve glaze over cheesecake.
Posted by: david
Baked Lamb Cutlets in Honey Sesame Marinade
8 lamb cutlets
2-3/4 Tbs. light soy sauce
1 clove garlic, crushed
2-3/4 tsp. dry sherry
1-3/4 Tbs. honey
1/8 tsp. five-spice powder
3/4 tsp. sesame oil
3/4 tsp. sesame seeds
Scrape cutlets down the bone to meaty section and trim away excess fat. Combine remaining ingredients in a bowl. Place cutlets in a shallow dish and add marinade. Turn cutlets to coat completely. Cover and refrigerate several hours or overnight. Preheat oven to 350°F. Place cutlets on a wire rack over a baking dish. Bake about 35 minutes, brushing with marinade occasionally, or until cutlets are tender.
Posted by: david
Chinese Marinated Pork
1/4 cup Hoisin sauce
1/4 cup barbecue sauce
1 orange, juice and zest
2 cloves garlic, crushed
1 piece fresh ginger root, 1-1/4 inch, grated
1 lb. pork tenderloin chops, cut into 1 inch cubes
Combine all ingredients, except pork, in a bowl and mix well. Stir in pork and marinate 1-2 hours. Remove pork from marinade. Heat a wok or heavy nonstick skillet over medium high heat. Stir-fry pork 7-8 minutes, or until just cooked through.
Posted by: david
Chinese Steamed Fish
2 Tbs. lite soy sauce
1 Tbs. Oriental sesame oil
3/4 tsp. fresh ginger, grated
3 Tbs. rice vinegar
1/4 cup plus 2 Tbs. orange juice
3/4 tsp. orange rind, grated
1-1/2 lbs. cod fillets or white fish, about 3/4 inch thick, rinsed with cold water
1-1/2 cups mushrooms, sliced
4 scallions, cut into 1 inch pieces
1-1/2 cups snow peas, cut into 1 inch pieces
1-1/2 cups carrots, sliced
Combine first 6 ingredients in a nonreactive bowl. Marinate 30 minutes. Drain marinade and transfer to a small saucepan over medium high heat. Bring to a simmer and set aside. Arrange fish on a steamer tray. Place tray over boiling water. Cover and steam 2 minutes. Add remaining ingredients and steam another 5 minutes until fish flakes easily and vegetables are crisp-tender. Pour sauce over individual portions just before serving.
Posted by: david
Chinese Tofu Stir Fry
1 Tbs. plus 1 tsp. oil
1 clove garlic, crushed
13 ounces firm tofu, drained and cut into 3/4 inch cubes
4 shallots or green onions, chopped
1/4 Chinese cabbage, shredded
1 red bell pepper, thinly sliced
1 tomato, diced
1 Tbs. plus 1 tsp. soy sauce
1/4 cup Hoisin sauce
1/3 cup plus 3 Tbs. fresh bean sprouts
Heat oil in a frying pan over a moderate to high heat. Sauté garlic; add tofu and cook for about 5 minutes, or until crispy. Add shallots or green onion, cabbage, red bell pepper, and tomato to pan; cook 3-4 minutes over high heat. Stir in soy sauce and Hoisin sauce. Top with fresh bean sprouts and serve with rice.
Posted by: david
Chinese-Style Ribs
Prep: 5 min, Marinate: 1:00, Cook: 15 min.
1/3 cup plum sauce
2-3/4 tsp. barbecue sauce
2-3/4 Tbs. orange juice
2-3/4 tsp. vegetable oil
3/4 2 inch piece fresh ginger, freshly grated
2 cloves garlic, crushed
1-1/4 tsp. cumin
1-1/4 loinback pork ribs, cut into sections
Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin. Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator. Barbecue for 12-15 minutes, turning occasionally, until cooked.
Posted by: david
Oriental Brown Rice
1 cup long grain brown rice, rinsed and drained
2-1/2 cups water
2 tsp. fresh ginger, peeled and finely chopped
1/2 tsp. Oriental sesame oil
1 Tbs. plus 1 tsp. soy sauce
Combine all ingredients, except soy sauce, in a heavy saucepan. Bring to a boil over medium high heat. Boil 5 minutes. Lower heat as low as possible. Cover pan tightly and let rice simmer 45 minutes without lifting lid. After 45 minutes, turn off the heat, and let stand covered for 10 minutes. Fluff with a fork. Serve drizzled with soy sauce.
Posted by: david
Oriental Pork Kabobs
2-3/4 Tbs. teriyaki sauce
2-3/4 Tbs. barbecue sauce
1/2 cup plus 3 Tbs. orange juice
1-1/4 tsp. orange zest
2-3/4 tsp. sesame oil
1-3/4 Tbs. sweet chilli sauce
skewers
3/4 lb. boneless pork tenderloin chops, cut into 1 inch cubes
2-3/4 tsp. sesame seeds
Combine first 6 ingredients in a shallow dish, long enough to hold skewers. Thread pork on skewers and place in marinade for a few hours. Prepare grill or broiler. Grill or broil kebabs about 12 minutes, turning frequently until cooked. Serve sprinkled with sesame seeds.
Posted by: david
Rice with Ginger
1 cup water
1 cup chicken stock
1 cup long grain white rice
2 tsp. peanut oil
4 cloves garlic, minced
2 Tbs. fresh ginger, minced
3 scallions, trimmed and thinly sliced crosswise
1/4 tsp. chili pepper flakes, crushed
3 Tbs. cilantro or parsley, minced
Heat water and stock in a medium saucepan over medium high heat. Stir in rice and bring to a boil. Immediately reduce heat to low. Cover and simmer 20-25 minutes or until rice is tender and liquid is absorbed. While rice is cooking, heat peanut oil in a wok or heavy nonstick skillet over high heat. Add garlic, ginger, scallions and chili pepper. Stir-fry 30 seconds or until fragrant. Remove from heat. Fluff rice with a fork and stir in ginger mixture and cilantro.
Posted by: david
Sesame Chicken
2 Tbs. sesame seeds
3 Tbs. honey
1/4 cup chicken stock
1/4 cup Dijon mustard
2 tsp. lemon juice
1 Tbs. green onions, chopped
1-1/4 lbs. boneless skinless chicken breast halves
Preheat oven to 400°F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often, until golden. Transfer to a bowl and stir in next 5 ingredients. Place chicken breasts in a baking pan. Drizzle with honey mixture. Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.
Posted by: david
Shrimp Stir-Fry with Lemon Rice
1 cup chicken stock
1 cup water
1 cup long grain rice
3 Tbs. lemon juice
2-1/2 Tbs. cornstarch
1/2 cup cold water
2-1/2 Tbs. soy sauce
2-1/2 tsp. sugar
1 Tbs. curry powder
2 Tbs. peanut oil
1 lb. medium shrimp, peeled and deveined
1 Tbs. plus 1 tsp. dry sherry or chicken stock
2 tsp. Oriental sesame oil
6 ounces snowpeas
2 cloves garlic, minced
3 scallions, thinly sliced
Combine stock and water in a saucepan over medium-high heat. Stir in rice and pepper to taste and bring to a boil. Immediately reduce heat to low. Cover and simmer 20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and let sit 5 minutes, covered. Sprinkle lemon juice over rice and fluff with a fork.
While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl. Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil. Mix thoroughly. Stir in shrimp and toss to coat. Marinate 15 minutes.
Combine remaining cornstarch and cold water with sherry, sesame oil, remaining soy sauce and remaining sugar in a jar with a tight-fitting lid. Shake vigorously and set aside. Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat. Stir-fry snowpeas 2 minutes, or until almost tender. Discard all but 2 tsp. oil from skillet. Add shrimp, marinade and garlic and stir-fry 1 minute over high heat. Add soy sauce and cornstarch mixture and sauté 1 minute, or until sauce begins to thicken. Remove from heat. Stir in scallions. Serve over rice.
Posted by: david
Baked Steak with Creole Sauce
From The American Diabetes Association's
2 tsp. olive oil
1/4 cup onions, chopped
1/4 cup green bell pepper, chopped
1/2 lb. canned tomatoes
1/2 tsp. chili powder
1/4 tsp. celery seed
1/2 tsp. garlic powder
1 lb. lean boneless round steaks
In a large skillet over medium heat, heat the oil. Add the onions and green pepper and sauté until onions are translucent, about 5 minutes. Add the tomatoes and the seasonings; cover and let simmer over low heat 20-25 minutes. This allows the flavors to blend. Trim all visible fat off the steak. In a nonstick pan or a pan that has been sprayed with nonstick cooking spray, lightly brown the steak on each side. Transfer the steak to a 13x9 inch baking dish; pour the sauce over the steak and cover. Bake at 350°F for 1-1/4 hours or until steak is tender. Remove from oven; slice steak and arrange on a serving platter. Spoon sauce over the steak and serve.
Posted by: david
Blackened Cajun Ribs
1 lb. pork spareribs, cut into 1/4 lb. portions
3/4 cup paprika
1/4 cup plus 2 Tbs. onion powder
1/4 cup plus 2 Tbs. garlic powder
1/4 cup black pepper
3 Tbs. salt
3 Tbs. cayenne pepper
3 Tbs. thyme, crushed
3 Tbs. oregano, crushed
Place ribs in a pan of boiling water. Simmer, covered, 45 minutes and drain. Combine seasonings in a bowl and sprinkle on both sides of warm ribs, rubbing in slightly. Preheat oven to 350°F. Place ribs in a shallow baking pan and bake in a single layer 45 minutes, until ribs are tender and nicely browned.
Posted by: david
Cajun Fish Sandwiches
2 tsp. chili powder
1 tsp. onion powder
4 cod fillets or white fish, about 1/4 lb. each
1/2 cup sour cream
2 Tbs. scallions, thinly sliced
4 English muffins, split and toasted
1 cucumber, sliced
Prepare grill or broiler. Combine chili and onion powders, and salt and pepper to taste in a bowl. Sprinkle on both sides of fish. Grill or broil 6 inches from heat, turning once, 8-10 minutes, or until fish flakes easily. Combine sour cream and scallions in a bowl. Place fish on bottom muffin halves. Top with cucumber slices, sour cream mixture and remaining muffin halves.
Posted by: david
Cajun Pork Chops
4 boneless pork loin chops
1 clove garlic, cut in half
1 Tbs. paprika
1 tsp. seasoned salt
1 tsp. sage, crumbled
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1 Tbs. plus 1 tsp. unsalted butter
Rub both sides of pork chops with garlic. Combine next 5 ingredients in a bowl. Press seasoning mixture into pork chops with hands to adhere. Melt butter in a heavy nonstick skillet over high heat. When butter just begins to turn golden, add pork chops. Reduce heat to medium and sauté 8-10 minutes, turning chops frequently, until dark brown on the outside and cooked throughout.
Posted by: david
Cajun Pork Roast
3 Tbs. paprika
1/2 tsp. cayenne
1 Tbs. garlic powder
2 tsp. oregano
2 tsp. thyme
1/2 tsp. ground white pepper
1/2 tsp. cumin
1/4 tsp. nutmeg
2 lbs. boneless pork sirloin roast
Preheat oven to 325°F. Combine all seasonings and salt to taste in a bowl. Rub well over all surfaces of roast. Place roast in a shallow pan and roast 25 minutes per 1 lb., or until a meat thermometer reads 155°F-160°F. Remove from oven, and let sit 5-10 minutes before slicing.
Posted by: david
Corn Casserole
1/2 cup butter, softened
1 cup sour cream
1 egg
1 can (16 oz) whole kernel corn, drained
1 can (16 oz) cream style corn, undrained
1 package (9 oz) corn muffin mix
1 cup grated Cheddar cheese
Preheat oven to 375 degrees. In large bowl, mix together
butter, sour cream and egg. Stir in cans of corn and corn
muffin mix. Spoon mixture into buttered 2-quart casserole
dish. Bake for 45 minutes. Add cheese and stir well. Bake
an additional 15 minutes, or until dish is slightly puffed.
Posted by: david
Jambalaya
6 boneless skinless chicken breasts
8 cups chicken stock from the chicken
12 or more cloves of garlic, diced
2 large green bell peppers, diced
3 large yellow onions, diced
1 can diced Rotel tomatoes
3 links hot sausage, chopped
4 cups long grain white rice, uncooked
6 T olive oil
2 T Cajun seasoning
Boil the chicken in 8 cups of water, reserving the stock.
Sauté the garlic, green peppers, and onion in the olive oil for 5
minutes. Add the tomatoes, sausage and rice. Mix very well. Shred
the chicken and add to the mixture along with the Cajun spice. Add
the 8 cups of reserved stock. Bring to a boil and then reduce the
heat to low and simmer for 30 minutes, stirring occasionally to
prevent sticking.
When the liquid is absorbed, test to make sure the rice is done. If
not, add a bit more water and continue cooking until done.
Posted by: david
Cheeseburger Noodle Casserole
1 pound ground beef
8 ounces spaghetti
1 (14.5 ounce) can peeled and diced tomatoes
1 packet dry onion soup mix
1 cup sour cream
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
salt and pepper to taste
1 cup shredded Cheddar cheese
Preheat oven to 350
In a large skillet over medium high heat,
sauté the ground beef for 5 minutes, or until browned;
drain excess fat. Prepare the spaghetti according to
package directions; drain water.
In a 2 quart casserole, combine the browned beef, cooked
spaghetti, tomatoes, onion soup mix, sour cream, basil,
garlic powder and salt and pepper to taste. Mix together
well. Cover dish and bake in preheated oven for 15 minutes.
Top with the cheese and bake, uncovered, for 15 more minutes
Posted by: david
Broccoli/Chicken Casserole (serves 10)
Chicken (Boiled)
2 (10 ounce) packages chopped frozen broccoli, thawed
1 large onion, diced
1 (16 ounce) container fat free sour cream
1 (10.75 ounce) can condensed cream of broccoli soup (Unsalted)
2 cups shredded Cheddar cheese, divided
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/4 cup butter, melted
Preheat oven to 350
In a large bowl, mix together Chicken, broccoli, , and onions.
Stir in sour cream, soup, and 1/4 cup shredded cheese.
In a separate bowl, toss together stuffing mix and melted
butter. Spread broccoli mixture into a 2 quart casserole
dish and cover with stuffing mix. Bake in preheated oven
for 30 minutes, or until heated through and browned on top.
Sprinkle remaining 1 3/4 cups cheese on top and bake an
additional 5 minutes, until cheese is melted and bubbly.
Posted by: david
Cheesy Roasted Red Pepper Bread
1 (1-pound) loaf of French bread
1 cup shredded Mozzarella cheese -- (4 ounces)
1/2 cup mayonnaise or salad dressing
1/4 cup roasted red bell peppers (7 oz jar drained)
and finely chopped
1 tablespoon chopped fresh cilantro if desired
1/2 teaspoon ground cumin
1 small onion (1/4 cup - finely chopped)
Heat oven to 400 F. Cut bread loaf horizontally into 3 layers.
Mix remaining ingredients.
Spread half of the cheese mixture over bottom layer. Top with
second layer; spread with remaining cheese mixture. Top with
third layer; press firmly.
Wrap loaf securely in heavy-duty aluminum foil. Bake 15 to 20
minutes or until hot. Serve warm.
Posted by: david
Quick Crockpot Chicken in Gravy
1 Can Cream of Mushroom Soup
1 Cup Sour Cream
1 Pkg. Onion Soup Mix
dash Worcestershire Sauce
Mix all ingredients together and pour over chicken pieces
(as much as you need) in crock pot. Cook on low for 6-8 hours.
Serve over rice, noodles or potatoes.
Posted by: david
Casserole Pie
3/4 cup uncooked macaroni
1 cup milk
1/2 cup grated cheese
1 cup bread cubes
3 eggs
10 3/4 oz. can cream of mushroom soup
1 tablespoon minced onion
1 teaspoon salt
1/3 cup butter, melted
1 tablespoon chopped parsley (optional)
4 oz. jar undrained mushroom pieces
2 cups diced, cooked chicken or turkey
Cook, drain and rinse macaroni. Add all remaining ingredients to
macaroni and mix well. Spoon into greased 9x13-inch casserole dish.
Bake at 350° for 1 hour
Posted by: david
Chocolate Pie
9-inch baked pie shell
1 cup sugar
1/4 cup cocoa
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cups boiling water
3 slightly beaten egg yolks
2 tablespoons butter or margarine
1 teaspoon vanilla
Combine sugar, cocoa, cornstarch and salt in medium saucepan;
gradually add the boiling water, blending thoroughly. Cook over
medium heat, stirring constantly, until mixture thickens and boils.
Cook 2 minutes; remove from heat.
Add small amount of hot chocolate mixture to egg yolks; stir into
chocolate mixture and cook 1 minute over medium heat. Add butter
and vanilla; cool slightly. Pour into baked pie shell. Top with Meringue,
spreading to edges of crust. Bake at 350 degrees for 12-15 minutes or
until lightly browned.
Posted by: david
Blueberry Pudding Cake
2 C Blueberries; frozen or fresh
1 Tsp. Cinnamon
1 Tsp. Lemon juice
1 C Flour
3/4 C Sugar
1 Tsp. Baking powder
1/2 C Milk
3 TBS Butter, melted
Topping
3/4 C Sugar
1 TBS Cornstarch
1 C Boiling water
Toss the blueberries with cinnamon and lemon juice; place in a greased
8 inch square baking dish. In a bowl, combine flour, sugar and baking
powder; stir in milk and butter. Spoon over berries. Combine sugar
and cornstarch; sprinkle over batter. Slowly pour boiling water over
all. Bake at 350 for 45-50 minutes or until the cake tests done.
Posted by: david
Southwestern Beef and Beans
1 pound Dried pinto beans
6 cups Water
1/2 pound Salt pork, cut up
1 pound Chuck steak, 1-inch cubed
1 Red chili pepper
1 Medium onion, chopped
2 Cloves garlic, minced
1 - 6 oz can tomato paste
1 1/2 tablespoons Chili powder
1 teaspoon Cumin seeds
1/2 teaspoon Marjoram
Soak beans in water overnight. Brown salt pork in skillet; drain off fat
in paper towels. In slow-cooking pot, combine soaked beans (with
water), browned pork and remaining ingredients. Cover and cook 1
hour on high; reduce heat to low and cook an additional 8 to 9 hours.
Posted by: Dero
OG,NO CHEATING!!!!!!
Posted by: david
mmmnnnnn... my favorite post of all time! :P
Posted by: david
BROWNIE PIZZA
1 pkg. double fudge brownie mix
2 eggs
1/3 c. water
1/4 c. oil
1 c. chopped miniature peanut butter cups
1 c. miniature marshmallows
1 c. M&M candy
1/2 c. nuts
Preheat oven to 350 degrees. Grease pizza pan or 13 x 9 inch pan.
Stir mix, eggs, water and oil. Spread mix on pan. Bake 20 to 25
minutes or until brownie pulls away from pan. Remove from oven.
Sprinkle peanut butter cups and marshmallows evenly on top. Return
to oven for 5 minutes. Add candy pieces and nuts. Cool. Slice
Posted by: david
HOMEMADE A-1 Steak Sauce
1/2 cup of orange juice
1/2 cup of raisins
1/4 cup of soy sauce
1/4 cup of light vinegar
2 TBS of Dijon mustard
1 tbsp of bottled grated orange peel
2 tbsp Heinz catsup
2 tbsp Heinz chili sauce
Bring all ingredient's to a brisk boil stirring constantly for 2 minute's.
Remove from heat. Allow to cool to lukewarm. Put mix into blender
at high speed till pureed, smooth. Funnel into a bottle and cap tightly.
Refrigerate. Use within 90 day's
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Meal treats for cheat days!
