Things to Try...Untried Recipes

Baked Rigatoni with Spinach, Ricotta, and Fontina

2012-02-13T12:46:00.000-08:00

Baked Rigatoni with Spinach, Ricotta, and Fontina

A quick take on spinach and ricotta cannelloni, this baked pasta is fast because there's nothing to stuff. The filling is simply tossed with cooked rigatoni that's then topped with fontina and baked to a golden brown.

YIELD: 4
COURSE: Main Dishes

Ingredients
1 pound rigatoni
3 tablespoons olive oil
1 10- ounces package frozen spinach, thawed
2 cups (about 1 pound) ricotta
5 tablespoons grated Parmesan
1/2 teaspoon grated nutmeg
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
6 ounces fontina, grated (about 1 1/2 cups)

Preparation

1. Heat the oven to 450°. Oil a 9-by-13-inch baking dish.

2. In a large pot of boiling, salted water, cook the rigatoni until almost done, about 12 minutes. Drain. Put the pasta in the prepared baking dish and toss with 1 tablespoon of the oil.

3. Meanwhile, squeeze as much of the water as possible from the spinach. Put the spinach in a food processor and puree with the ricotta, 3 tablespoons of the Parmesan, the nutmeg, salt, and pepper. Stir in half the fontina.

4. Stir the spinach mixture into the pasta. Top with the remaining fontina and Parmesan. Drizzle the remaining 2 tablespoons oil over the top. Bake the pasta until the top is golden brown, 15 to 20 minutes.

Variation: You can substitute another chunky pasta, such as penne rigate, penne, ziti, or fusilli. Boil all of these one or two minutes less.

Food & Wine JANUARY 1998

Cumin-Yogurt Chicken

2012-02-09T07:56:00.000-08:00

Cumin-Yogurt Chicken

Considered more flavorful and juicy, the dark meat of the chicken is preferred over the white in the Med-rim region. These tender thighs are marinated in yogurt and garlic and spiced with cumin and cilantro.

YIELD: 4 servings (serving size: 2 chicken thighs)
COURSE: Main Dishes

Ingredients
1 cup sliced onion, separated into rings
1/2 cup chopped fresh cilantro
1/2 cup plain fat-free yogurt
2 tablespoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
8 chicken thighs, skinned (about 3 pounds)
Cooking spray
2 teaspoons ground sumac or 1 teaspoon grated lemon rind

Preparation

Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate in refrigerator 3 hours, stirring occasionally.

Place chicken and marinade in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle sumac over chicken mixture. Bake at 350° for 35 minutes. Turn chicken over, and bake an additional 35 minutes or until done. Serve over couscous.

Nutritional Information
Calories: 301; Fat: 9.4g; Saturated fat: 2.3g; Monounsaturated fat: 3.1g; Polyunsaturated fat: 2.2g; Protein: 45.1g; Carbohydrate: 7.2g; Fiber: 1.2g; Cholesterol: 179mg; Iron: 4.8mg; Sodium: 364mg; Calcium: 126mg

Cooking Light JUNE 1996

German Chocolate Cake

2012-02-07T07:34:00.000-08:00

From Dave Lebovitz.com

German Chocolate Cake
One big, tall 9-inch cake; about 16 servings
For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

Death by Oreo Cupcakes

2012-02-02T08:24:00.000-08:00

Death by Oreo Cupcakes

by Lisa

CUPCAKES: Enough of you asked for more info on the death by Oreo cupcakes that I mentioned, so I am passing on the recipe. Be warned, they are addicting!! Recipe make 24 cupcakes. What you'll need:

1 pkg regular oreos
cupcake liners

1 pkg chocolate cake mix (I prefer Pillsbury chocolate, which has you add 3 eggs and for high altitude I add an additional 1/4 cup flour to the mix.)

For Frosting: Do not use this full recipe. Either make it all, use half and save the rest for later, or make half a recipe. Trust me on this.
8 oz cream cheese - room temp
8 T butter (1 stick) - room temp
3 3/4 cups powdered sugar
1 t vanilla
2-3 T milk

Add cupcake liners to cupcake pan. Place an Oreo at the bottom of each liner.

Coarsely crush half remaining oreos (I break them up by hand). Prepare cake mix per instructions. Add Oreo pieces to mix. Fill cupcake liners with mix.

Note: I cook for 15 min at 350 deg even though the boxed mix instructions say to cook longer. Not sure if that is a high altitude thing or because of that added cookies to the mix. In any event, I suggest checking after 15 mins.

Finely crush remaining Oreos (or, if you make half a recipe of frosting, eat 3 cookies and finely crush the rest. just kidding. sort of.). I do this in a food processor.

For frosting, mix cream cheese and butter with vanilla until smooth. Add powdered sugar. Add milk as needed to get desired consistency. blend in crushed oreos.

Frost cupcakes when cool. Enjoy!!
Posted by Lisa at 6:41 AM

Broccoli with Creamy Parmesan Sauce

2012-01-05T06:32:00.000-08:00

Broccoli with Creamy Parmesan Sauce
I really enjoyed this and will have it again.

King Ranch Chicken Mac and Cheese

2012-01-03T06:21:00.000-08:00

King Ranch Chicken Mac and Cheese
This was evil in a pan. Definitely you should make.

Southwestern Omelet

2012-01-02T09:20:00.000-08:00

Southwestern Omelet

Black beans and cheddar make for a deliciously hearty omelet filling, but feel free to vary this recipe by using kidney beans or Monterey Jack instead.

YIELD: 2 servings
COURSE: Breakfast/Brunch

Ingredients
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt
4 large egg whites
1 large egg
1/2 cup canned black beans, rinsed and drained
1/4 cup chopped green onions
1/4 cup (1 ounce) reduced-fat shredded cheddar cheese
1/4 cup bottled salsa
Cooking spray

Preparation
Combine first 4 ingredients in a medium bowl, stirring with a whisk. Combine beans, onions, cheese, and salsa in a medium bowl.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour egg mixture into pan; let egg mixture set slightly. Tilt pan and carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Cook 3 minutes; flip omelet. Spoon bean mixture onto half of omelet. Carefully loosen omelet with a spatula; fold in half. Cook 1 minute or until cheese melts. Slide omelet onto a plate; cut in half.

Nutritional Information
Calories: 181; Fat: 5.5g; Saturated fat: 2.3g; Monounsaturated fat: 1g; Polyunsaturated fat: 0.8g; Protein: 20.2g; Carbohydrate: 13.8g; Fiber: 6g; Cholesterol: 116mg; Iron: 2.1mg; Sodium: 822mg; Calcium: 184mg

Cooking Light APRIL 2002

Catfish Po'boy with Hoisin-Peanut Sauce

2011-12-29T06:25:00.000-08:00

Catfish Po'boy with Hoisin-Peanut Sauce

A hoisin-peanut sauce stands in for the traditional rémoulade in this take on the New Orleans classic.

YIELD: 4 servings
COURSE: Sandwiches

Ingredients

Sauce:
1 teaspoon dark sesame oil
2 tablespoons chopped onion
1 teaspoon minced peeled fresh ginger
3 tablespoons hoisin sauce
1 tablespoon creamy peanut butter
1 tablespoon fresh lime juice
1/4 teaspoon sugar

Catfish:
1/4 cup Thai chile sauce
2 garlic cloves, minced
4 (6-ounce) farm-raised catfish fillets
Cooking spray

Remaining ingredients:
4 (2 1/2-ounce) hoagie rolls, split and lightly toasted
2 cups shredded napa (Chinese) cabbage

Preparation

To prepare sauce, heat oil in a small saucepan over medium heat. Add onion and ginger; cook 2 minutes, stirring frequently. Reduce heat to low. Add hoisin sauce, peanut butter, lime juice, and sugar; cook 3 minutes, stirring frequently. Remove from heat; set aside.

Prepare grill or broiler.

To prepare catfish, combine chile sauce and garlic in a large zip-top plastic bag. Add catfish; seal and marinate in refrigerator 30 minutes, turning bag occasionally.

Remove fish from marinade; discard marinade. Place fish on a grill rack or broiler pan coated with cooking spray. Cook 10 minutes or until fish flakes easily when tested with a fork.

Spread 1 tablespoon sauce over bottom half of each hoagie roll; top each serving with 1/2 cup cabbage, 1 catfish fillet, and top half of roll. Serve immediately.

Nutritional Information
Calories: 401; Fat: 12.1g; Saturated fat: 4.1g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.2g; Protein: 30.1g; Carbohydrate: 43.7g; Fiber: 3.2g; Cholesterol: 74mg; Iron: 1.8mg; Sodium: 722mg; Calcium: 121mg

Cooking Light JULY 2002

Rao’s Marinara Sauce

2011-12-29T05:53:00.001-08:00

Rao’s Marinara Sauce

From http://www.raosrecipes.com/2009/05/06/marinara-sauce/

2 cans Rao’s Imported Italian Peeled Tomatoes
1/4 cup Rao’s Extra Virgin Olive Oil
2 oz. saltpork, cut in small pieces (opt.)
3 tablespoons minced onion
2 garlic cloves, peeled & minced
6 leaves fresh basil, torn
Pinch of dried oregano
Salt and pepper to taste

Place Rao’s Extra Virgin Olive Oil in a large saucepan over medium-low heat. Add saltpork to pan. Saute 5 minutes or until fat has been rendered. Discard saltpork. Saute onion for 3 minutes or until translucent . Add garlic and saute until just softened. Stir in Rao’s Imported Italian Peeled Tomatoes, reserved juice and salt. Reduce heat to a very low simmer and cook for about an hour or until flavors have combined and sauce is slightly thickened. Stir in basil, oregano and pepper and cook for an additional minute. Makes 7 cups.

Ian's Dad's Pasta Recipe

2011-12-29T05:51:00.000-08:00

Ian's Dad's Pasta Recipe

1 1/2 c flour

2 eggs

EVOO (~1 tbsp?)

salt (~1 tsp kosher?)

Put all ingredients in food processor, turn on, dribble tiny bits of water until dough forms a ball. That's the recipe that Dad uses, and I've done it twice so far in the last three days, and it has worked out well, and is super-easy. I imagine that there are many similar preparations. Using the food processor makes it dead simple, though.

Bananas Foster Bread Recipe

2011-12-21T08:15:00.001-08:00

Bananas Foster Bread Recipe
Posted by EasyStreeter

5 tablespoons butter, cubed
1 cup packed brown sugar, divided
1-1/2 cups mashed ripe bananas
3 tablespoons dark rum
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 eggs
1/3 cup fat-free plain yogurt

GLAZE:
1/3 cup confectioners' sugar
1 tablespoon butter, melted
1 tablespoon dark rum

Directions

In a small saucepan, melt butter. Stir in 1/2 cup brown sugar and
bananas. Bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes
or until slightly thickened. Remove from the heat. Stir in rum; set aside
to cool.
In a large bowl, combine the flour, flax, baking soda, salt, and
cinnamon. In another large bowl, whisk the eggs, yogurt, banana mixture and
remaining brown sugar. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Bake at
350° for 50-55 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pan to a wire rack to
cool completely.
Combine the glaze ingredients; drizzle over bread. Yield: 1 loaf (16
slices).

Nutrition Facts: 1 slice equals 189 calories, 6 g fat (3 g saturated fat),
38 mg cholesterol, 181 mg sodium, 31 g carbohydrate, 1 g fiber, 3 g
protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Bananas Foster Bread in Healthy Cooking

Clams and Leeks Minestra

2011-12-21T08:03:00.000-08:00

Clams and Leeks Minestra
posted by CrissyBear

"Minestre are soups that include pasta or rice...cooked in the minestra, so the soup is thicker."

1/2 teaspoon olive oil
1 red finger chile pepper -- seeded and chopped
2 medium leeks -- cleaned and sliced
3 6 ounce cans chopped clams -- drained (reserve juice)
2 1/2 cups low sodium chicken broth
1/2 cup arborio rice
2 tablespoons chopped flat leaf parsley

Heat a nonstick saucepan. Swirl in the oil, then add the chile pepper. Saute until it begins to sizzle, then add the leek and saute until it turns golden, 2-3 minutes. Add the clam juice, the broth and rice; bring just to a boil.

Reduce heat and simmer, covered, until the rice is tender, about 20 minutes, do not let the soup boil. Add the clams, then stir in the parsley.

This recipe serves 4
PointsPlus™ Value =

173 calories; 3.5 g fat; 16 g carb; .5 g fiber; 18 g protein.
Source: WW Simply the Best Italian

Note: You can use whole clams, simply substitute 3 dozen littleneck or mahogany clams for the canned.

Butternut Squash Soup with Thai Gremolata

2011-12-20T08:39:00.000-08:00

Butternut Squash Soup with Thai Gremolata
This is good. You should make it.

Marinated Grilled Calamari

2011-12-08T10:23:00.001-08:00

Marinated Grilled Calamari
D made this. It was really good.

Calamari Marinara

2011-12-08T10:16:00.001-08:00

Calamari Marinara

posted by NCBeaches

1 (2.5-pound) package frozen, cleaned calamari tubes and tentacles, thawed
2 tablespoons butter
3 garlic cloves, minced
1/2 cup diced onion
2 cups fish broth, clam juice, or chicken broth
1 (14-ounce) can crushed tomatoes
1/4 cup chopped fresh parsley
1/4 cup dry white wine
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
4 cups lightly packed fresh baby spinach
1/4 cup sliced ripe olives
1 tablespoon pine nuts

Cut calamari tubes into 1/4-inch-thick rings. Melt butter in a large skillet over medium-high heat. Add garlic and onion; sauté 3 minutes or until tender and lightly browned.
Add calamari rings and tentacles, broth, and next 5 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 30 minutes. Add spinach, olives, and pine nuts; simmer 8 minutes or until spinach wilts.

Yield: Makes 6 servings

Butternut Squash Soup

2011-12-05T05:59:00.000-08:00

Butternut Squash Soup

From Delane at Euphoric Agony

Ingredients:
Butternut Squash, 4 cup, cubes
1 medium sized onion, diced
Carrots 1 cup, diced
Celery, 1 cup, diced
Chicken Broth, 4 cups
Almond Milk, Unsweetened; 1 cup
Butter, salted, 2 tbsp
Sage 1 leaf
Paprika, 1 tbsp
Nutmeg, ground, 1 tbsp
Garlic, 3 cloves

Preparation
In a 375 degree oven, roast squash and garlic for 15-20 minutes.
In soup kettle, sweat mirepoix (celery, onion, and carrot) in 2 TBS of butter.
Add roasted squash and garlic to mirepoix.
Add chicken stock and spices and bring to a boil.

Simmer for 20 minutes then add almond milk. Cook for another 5 minutes. With and immersion blender, blend until smooth. If soup to thick, add a 1/.2 chicken stock 1/2 almond milk mix till consistency you prefer.; Salt and pepper to taste.

Enjoy!!

Nutrition Facts
5 Servings
Amount Per Serving
5 Points+
Calories: 171.1
Total Fat: 7.2 g
Total Carbohydrate 27.5 g
Dietary Fiber 7.8 g
Protein 3.7 g

Chewy Pizza Bread

2011-12-01T06:03:00.001-08:00

Chewy Pizza Bread
Needs some tweaking but too easy not to make again.

Pan-Fried Onion Dip

2011-11-10T07:16:00.000-08:00

Pan-Fried Onion Dip
You should make this, now!

Oven Roasted Parmesan Asparagus

2011-10-20T09:26:00.000-07:00

Oven Roasted Parmesan Asparagus
You should make.

German Meatballs

2011-10-12T05:05:00.000-07:00

German Meatballs
These were pretty good. Better the 2nd day.

2011-09-27T08:55:00.001-07:00

German-Style Pork and Sauerkraut
posted by CJMartin - 1/21/08

Cindy's Notes: The amount of veggies/sauce is very generous. You could easily throw in a couple more pork chops and feed 6. Cut the apples very thick as they tend to cook down into the sauce. The pork chops were incredibly tender.

6 boneless pork top loin chops -- 1" thick
1 teaspoon Mrs. Dash seasoning
1/2 teaspoon pepper
1 large onion -- sliced thick
2 medium turnips -- peeled and sliced
2 medium Granny Smith apples -- cored, peeled, and sliced
16 baby carrots
1 16 ounce can sauerkraut -- undrained
1 can low-fat cream of celery soup -- (10 3/4 oz)
2/3 cup low sodium chicken broth

Spray large nonstick skillet with cooking spray. Sprinkle pork chops with Mrs. Dash and pepper. Cook in skillet over medium heat until browned on both sides.

Spray inside of slow cooker with cooking spray. Combine sliced onion, turnips, apples and carrots in bottom of slow cooker. Top with sauerkraut. Place pork chops on top. Combine celery soup and broth; pour over all ingredients.

Cover and cook on low heat for 7-8 hours or high heat for 3 1/2-4 hours.

This recipe serves 6
PointsPlus™ Value =

340 calories, 9.7 g total fat, 46 mg cholesterol, 1,291 mg sodium, 37 g carbohydrates, 10 g fiber, 28 g protein. . . . . . . . . . .

Spinach and Feta Pie

2011-09-26T08:50:00.001-07:00

Spinach and Feta Pie - crissybear

6 ounces spinach -- (or 1 pkg frozen chopped spinach)
1/2 cup reduced fat feta cheese -- crumbled
4 medium green onions -- chopped
1 medium tomato -- seeded and diced
2/3 cup 1% milk -- (or soy milk)
1 large egg, 1 large egg white -- (or 1/2 c eggbeaters or 2 eggs)
1/2 cup reduced fat Bisquick® -- (or orig Bisquick)
1/2 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 400°F and grease a pie pan and set aside. Steam the spinach while assembling the other ingredients and chopping the onion and tomato.

In a medium bowl combine milk, eggs, Bisquick, salt and pepper. Set aside.

Combine the spinach, onion, tomato and Feta and place in the bottom of the pie pan. Pour the Bisquick, milk and egg mixture over the top.

Bake at 400°F for 25-35 minutes, until puffed and set.

This recipe serves 6.

Per Serving: 183 Calories; 7g Fat; 14g Protein; 18g Carbohydrate; 3g Dietary Fiber

Broccoli with Garlic Butter and Cashews

2011-06-28T10:08:00.001-07:00

Broccoli with Garlic Butter and Cashews

Source: Allrecipe.com Easy Everyday Cookbook
Posted By: Sharon Guillera

Sharon notes: I saved 93 calorie, 8.2g fat, 3.2 carb, I saved 2

Servings 6

1 1/2 pounds fresh broccoli, cut into bite size pieces
1/3 cup butter (I use 2 tablespoons)
1 tablespoon brown sugar
3 tablespoons soy sauce
2 teaspoons white vinegar
1/4 teaspoon ground black pepper
2 cloves garlic, minced
1/3 cup chopped salted cashews (I used 2 tablespoons)

Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil, and cook for 7 minutes, or until tender but still crisp. Drain, and arrange broccoli on a serving platter,

While the broccoli is cooking, melt the butter in a small skillet over medium heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Mix in the cashews, and pour the sauce over the broccoli. Serve immediately.

Per serving: Calories: 187, Total Fat: 14.2g, Cholesterol: 27mg, Sodium: 611mg,
Total Carbs: 13.2g, Dietary Fiber: 3.3g, Protein: 5.1g

Sharon Changes: Per Serving: Calories 94; Fat 6g; Protein 4g; Carbohydrate 10g Fiber 4g; Cholesterol 10 mg; Sodium 603 mg

Cheddar Horseradish Burgers

2011-06-08T11:22:00.001-07:00

Cheddar Horseradish Burgers (needs buns)
You should make these. NOW!

Israeli Cauliflower with Panko

2011-06-07T06:09:00.001-07:00

Israeli Cauliflower with Panko
This was pretty good.

Caramel Corn Ice Cream

2011-05-31T09:36:00.001-07:00

Caramel Corn Ice Cream
From Cooking Light, August 2003

The just-frozen ice cream is still soft enough to stir in the melted caramels. For fun, sprinkle with caramel popcorn.

2 cups fresh corn kernels (about 4 ears)
1 cup half-and-half
2 cups 2% reduced-fat milk
2/3 cup sugar
Dash of salt
3 large egg yolks
3 tablespoons 2% reduced-fat milk
12 small soft caramel candies

Combine corn and half-and-half in a food processor; process until smooth (about 1 minute). Pour pureed corn mixture into a sieve over a large bowl, reserving liquid; discard solids. Add 2 cups milk, sugar, salt, and egg yolks; stir with a whisk. Pour mixture into a large saucepan; cook over medium heat until thick (do not boil), stirring constantly (about 20 minutes). Remove from heat. Place pan in a large ice-filled bowl for 30 minutes or until mixture comes to room temperature, stirring occasionally.
Combine 3 tablespoons milk and caramels in a small saucepan. Bring to a simmer; cook 10 minutes or until caramels melt, stirring frequently. Remove from heat; whisk until smooth. Cool slightly.

Pour corn mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Stir in caramel mixture. Spoon ice cream into a freezer-safe container; cover and freeze 2 hours.

Yield: 7 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 240(26% from fat); FAT 6.8g (sat 3.1g,mono 1.5g,poly 0.4g); PROTEIN 5.7g; CHOLESTEROL 107mg; CALCIUM 139mg; SODIUM 113mg; FIBER 0.6g; IRON 0.4mg; CARBOHYDRATE 38.9g

Salmon with Cilantro Pesto Recipe

2011-05-27T09:03:00.000-07:00

Salmon with Cilantro Pesto Recipe

Serves: 3 ounces fish and 1 tablespoon pesto per serving
Baking Time: 10-12 minutes

Description

Ingredients

Cooking spray (optional)

Cilantro Pesto
1/2 cup loosely packed fresh cilantro
3 tablespoons fat-free, low-sodium chicken broth
2 tablespoons sliced almonds
2 tablespoons shredded or grated Parmesan cheese
1 teaspoon salt-free garlic-herb seasoning blend

4 salmon fillets (about 4 ounces each), rinsed and patted dry
1/4 cup sliced almonds

Cooking Instructions

Preheat the oven to 400°F. Line a baking sheet with aluminum foil or lightly spray with cooking spray.

In a food processor or blender, process the pesto ingredients for 15 to 20 seconds, or until slightly chunky.

Place the fillets about 2 inches apart on the baking sheet. Spread the pesto evenly over the top of the fillets. Sprinkle with 1/4 cup almonds.

Bake for 10 to 12 minutes, or until the fish flakes easily when tested with a fork.

Nutritional Analysis
Per serving
Calories Per Serving 206; Total Fat 9.5 g; Saturated Fat 1.5 g; Trans Fat 0.0 g; Polyunsaturated Fat 3.0 g; Monounsaturated Fat 4.0 g; Cholesterol 66 mg; Sodium 129 mg; Carbohydrates 2 g; Fiber 1 g; Sugar 0 g; Protein 28 g; Dietary Exchanges
3 1/2 lean meat

This recipe is brought to you by the American Heart Association’s Go Red For Women movement. Recipe copyright © 2005 by the American Heart Association. L

Grilled Steak Salad with Horseradish Dressing

2011-05-25T08:38:00.001-07:00

Grilled Steak Salad with Horseradish Dressing
You should make this.

Cajun Spice Pork Chops

2011-05-16T09:14:00.001-07:00

http://allrecipes.com/Recipe/Cajun-Spiced-Pork-Chops/Detail.aspx

Armadillo eggs

2011-02-02T11:16:00.001-08:00

http://homesicktexan.blogspot.com/2011/02/armadillo-eggs-recipe-jalapeno.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+HomesickTexan+%28Homesick+Texan%29

Chicken with Sherry-Soy Sauce

2010-12-28T07:18:00.001-08:00

Chicken with Sherry-Soy Sauce
We liked it.

Chipotle Mashed Potatoes

2010-12-28T07:09:00.001-08:00

Chipotle Mashed Potatoes
Good

Gordon Ramsay Pork Apricot and Pistachio Stuffing

2010-12-24T10:09:00.001-08:00

Gordon Ramsay Pork Apricot and Pistachio Stuffing

Serves: 1 pound
Prep Time: 15 minutes
Total Time: 55 - 60 minutes

Ingredients

350g pork mince
100g spicy sausage (Merguez/Chorizo)
handful finely chopped chopped apricots
handful finely chopped pistachios
1 grated apple
grated lemon zest
coarsely chopped parsely
sage leaves
salt and pepper

Instructions

Place pork mince in a bowl, season with salt and pepper.

Add grated apple, add chopped apricots, nuts, lemon zest and parsley. Mix thoroughly.

On a sheet of tin foil (aluminum) drizzle olive oil, line with sage leaves and season with salt and pepper.

Place half of the pork mince meat on top of the sage and make a groove down the center with your finger.

Place the spicy sausage inside the groove and cover with remaining pork mince meat.

Lift the edge of your foil and roll, being sure to roll it nice and tight. lift back foil to check sage is in right place! Roll and twist the ends while pushing in to make a perfect cylinder.

Cook at 200 C/400 F for 40-45 minutes

Although not recommended, if you choose to stuff the bird, ensure that the stuffing reaches an internal temperature of 180C/350F to kill any bacteria that may be present.

Thanks to Lou Nursey for making this recipe available.

Printable Version

Printed from Gordon Ramsay Ultimate Christmas Recipes on Squidoo
http://www.squidoo.com/gordon-ramsay-ultima

Cannoli Pie

2010-12-18T07:23:00.000-08:00

Cannoli Pie

Serving Size : 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounces part-skim ricotta cheese
1 cup powdered sugar
1/4 cup maraschino cherries
1/4 cup milk chocolate chips
1 teaspoon ground cinnamon
1 reduced-fat graham cracker pie crust, 9 inch

In large bowl, combine the Ricotta cheese, cinnamon and confectioners sugar; mix until smooth and well combined. Chop the cherries and chocolate chips and stir into mixture. Spoon into the pie crust, cover and freeze for at least 3 hours. Remove from the freezer and allow to sit for at least 10-15 mins before cutting. Cover and store leftovers in the freezer.
You can top with a dollop of cool whip and a maraschino cherry before serving.

Gouda's Kicka$$ Artichoke Dip

2010-11-19T12:19:00.001-08:00

Gouda's Kicka$$ Artichoke Dip

Okay this is the recipe I grew up on at a local eatery in my hometown. I made it at Thanksgiving and it was enough for about 8 people. I cut up pita bread into wedges, but it was mighty tasty w/ pita chips AND tortilla chips.

8 oz Artichoke hearts - drained (honestly I would've added another can)
6 oz of Asiago/Parm cheese
6 oz of washed and dried fresh spinach (I just did one of those baby spinach dole salad bags)
1/2 pint of half-half
20 oz of sour cream
24 oz of cream cheese
8 oz of whipping cream

Dump into a food processor or blender and puree until smooth.

I then dumped it into a crockpot and it was all yummy and bubbly w/in a few hours

2010-08-26T06:41:00.000-07:00

Szug (Yemenite 'Pesto')

Here are the recipes than ran in the Food section in 2001 that the staff deems most worthy of an encore.

Hands on time: 5 minutes Total time: 5 minutes Serves: 32

Ingredients:

Instructions:

Cut and discard the heavy, leafless stems from the cilantro and parsley. Wash and pat dry. Place in blender with the garlic, chile peppers, olive oil, cumin, pepper, salt and lemon juice. Blend at low speed, stopping often to smash down the ingredients until they amalgamate.
Turn up speed and blend thoroughly. Place in a storage container, taste and adjust salt, and top with a little oil as you would pesto. Makes 1 pint. Lasts for a month if stored in an airtight container.

Nutrition:

Per serving: 33 calories (percent of calories from fat, 93), trace protein, less than 1 gram carbohydrates, trace fiber, 3 grams fat, no cholesterol, 75 milligrams sodium.

Sloppy-Joe-Sandwiches

2010-07-07T15:48:00.001-07:00

http://allrecipes.com/Recipe/Sloppy-Joe-Sandwiches/Detail.aspx

Swordfish with Cilantro-Lime Cream

2009-09-15T06:42:00.001-07:00

Swordfish with Cilantro-Lime Cream
Really good

Morning Glory Muffins

2009-08-20T06:52:00.001-07:00

Morning Glory Muffins

Substitute apricots or raisins for chopped pitted dates, if you like. The dried fruits, nuts, oatmeal, wheat bran, and whole wheat flour contribute plenty of fiber to each muffin. Complete your breakfast with fat-free yogurt and fruit.

Cooking spray
1 cup whole wheat flour (about 4 3/4 ounces)
1/2 cup all-purpose flour (about 2 1/4 ounces)
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon wheat bran
2 teaspoons baking soda
1/4 teaspoon salt
1 cup plain fat-free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup chopped pitted dates
3/4 cup chopped walnuts
1/2 cup chopped dried pineapple
3 tablespoons ground flaxseed (about 2 tablespoons whole)

Preheat oven to 350°.

Place 18 muffin cups liners in muffin cups; coat liners with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and next 5 ingredients (through salt) in a large bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt, banana, and egg; add to flour mixture, stirring just until moist. Fold in dates, walnuts, and pineapple. Spoon batter into prepared muffin cups. Sprinkle evenly with flaxseed. Bake at 350° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Yield: 18 servings (serving size: 1 muffin)

CALORIES 186 (21% from fat); FAT 4.4g (sat 0.5g,mono 0.7g,poly 2.8g); IRON 1.2mg; CHOLESTEROL 12mg; CALCIUM 42mg; CARBOHYDRATE 35.2g; SODIUM 190mg; PROTEIN 4.2g; FIBER 3.4g

Cooking Light, JULY 2007

Chipotle Lime Flank Steak

2009-05-12T06:19:00.001-07:00

Chipotle Lime Flank Steak
Fantastic!

Ice Cream Cake

2009-05-06T09:05:00.000-07:00

Ice Cream Cake

1 box yellow cake mix
3 large eggs
1/3 cup vegetable oil
2 quarts coffee (or any other flavor) ice cream, softened slightly

One hour before starting your cake, turn the freezer to its highest setting.

Heat oven to 350° F. Grease and flour two 8-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions. Beat until well combined. Divide the batter between the pans. Place the pans in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 35 minutes. Allow the cakes to cool for at least 10 minutes before removing them from the pans. Let the layers cool completely before assembling the cake.

Place one of the layers on an 8-inch cardboard cake round or a freezerproof cake plate. Using a rubber spatula, evenly spread 1 quart of the softened ice cream over the top of the plated layer. Place the remaining cake layer on top of the ice cream. Put the cake in the freezer to harden, about 1 hour.

Transfer the remaining softened ice cream to a mixing bowl. Cream by hand with a rubber spatula until it reaches the consistency of frosting. Frost the top and the sides of the cake with the ice cream.

Note: If the ice cream becomes too soft to work with, place both the bowl and the cake in the freezer until the ice cream is firm, about 30 minutes. When the cake is frosted, transfer it to the freezer to harden, about 1 hour. Serve immediately upon removal, using a warm knife to slice.

Yield: Makes 12 to 16 servings

CALORIES 383 (0% from fat); FAT 21g (sat 7g); CHOLESTEROL 75mg; CALCIUM 148mg; CARBOHYDRATE 45g; SODIUM 301mg; PROTEIN 6mg; FIBER 0g; IRON 1mg

Real Simple, MAY 2004

Feta-Stuffed Chicken

2009-05-06T08:48:00.000-07:00

Feta-Stuffed Chicken
Good!

Avocado-Yogurt Dip with Cumin

2009-01-15T10:53:00.000-08:00

Avocado-Yogurt Dip with Cumin

Very good!

Zucchini Bread

2008-07-07T09:32:00.000-07:00

Zucchini Bread

From Elizabeth
I got this recipe off allrecipes.com. I did several changes and it was still yummy. I used 2 cups white flour and 1 cup whole wheat flour. I only had 2 eggs, 1/2 cup oil and 1/2 cup applesauce. I grated the zucchini with the large grate and used a little over 3 cups. 1 cup white sugar and 1 cup brown sugar. No nuts. I cooked it 45 mins, maybe should do longer.

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Creamy Corn Chipotle Dip

2008-07-07T08:54:00.001-07:00

Creamy Corn Chipotle Dip

Servings: 12
Preparation Time: 15 min
Cooking Time: 0 min
Level of Difficulty: Easy
Everyone needs a simple dip recipe in their collection for summer BBQs, picnics or pool parties. This one’s creamy and sweet with just a touch of spice.

Ingredients
4 oz fat-free cream cheese
2 items canned chipotle peppers in adobo sauce, seeded
3 cup frozen corn kernels, or fresh corn kernels*
2 Tbsp fresh lime juice
1 1/2 tsp ground cumin
1/2 tsp table salt
Instructions
Place all ingredients in a food processor fitted with the chopping blade; pulse a few times, scrape down the sides of the bowl, and process until smooth. To store, spoon into a medium bowl, cover, and refrigerate for up to 3 days; return to room temperature before serving. Yields about 3 tablespoons per serving.
Notes
*When in season, use fresh corn kernels for the best flavor. To remove the kernels, break each cob in half. Stand a half on its flat end and run a sharp knife along the cob, slicing off the kernels.

We prefer the flavor of this recipe a day after it’s been made. Leave the corn somewhat chunky if you prefer.

Braised Lamb Shanks with White Beans

2008-06-30T12:54:00.001-07:00

My co-worker gave me this recipe...looks awesome.

Braised Lamb Shanks with White Beans

Recipe courtesy Gourmet Magazine
Lamb Shanks:
4 lamb shanks (about 1 pound each)
2 tablespoons olive oil
1 medium onion, chopped coarse
1 medium carrot, chopped coarse
1 celery rib, chopped coarse
8 garlic cloves, chopped coarse
3 1/2 cups Bordeaux or other full-bodied red wine
4 cups chicken broth
1 tablespoon tomato paste
2 fresh thyme sprigs
Gremolata:
3 tablespoons chopped fresh parsley leaves (preferably flat-leafed)
1 teaspoon freshly grated lemon zest (about 1 lemon)
3 garlic cloves, minced
Beans:
2 tablespoons extra-virgin olive oil
2 small onions, chopped fine
2 small carrots, chopped fine
2 celery ribs, chopped fine
3 garlic cloves, minced
2 cups cooked white beans (preferably Great Northern or navy)
2 to 2 1/2 cups chicken broth
2 tablespoons unsalted butter
1 bay leaf
1 tablespoon unsalted butter
1 tablespoon chopped tarragon leaves
To make the lamb shanks: Pat lamb shanks dry and season with salt and
pepper. In an 8 quart heavy flameproof casserole heat oil over moderately high
heat until hot but not smoking and brown lamb shanks well in batches,
transferring to a plate as browned. To casserole add onion, carrot, celery, and
garlic and saute until onion is softened. Add wine and simmer mixture, stirring
occasionally, until liquid is reduced to about 3 cups. Return lamb shanks to
casserole and stir in broth, tomato paste, and thyme. Bring liquid to a boil and
simmer, covered, stirring and turning lamb shanks occasionally, 1 1/2 hours.
Simmer mixture, uncovered, stirring occasionally, 1 hour more, or until lamb
shanks are tender.
To make the Gremolata while lamb is cooking: In a small bowl stir together
gremolata ingredients.
To make the Beans while lamb is cooking: In a saucepan heat oil over
moderately high heat until hot but not smoking and cook onions, carrots, celery,
and garlic, stirring, 2 or 3 minutes, or until softened. Add beans, 2 cups broth,
butter, and bay leaf and cook over moderate heat, stirring occasionally and
adding enough remaining broth to keep beans moist and to reach a creamy
consistency, about 30 minutes. Discard bay leaf and add half of gremolata and
salt and pepper, to taste.
Transfer lamb shanks to a plate and keep warm, covered with foil. Strain
braising liquid through a sieve into a saucepan, discarding solids. Boil sauce,
stirring occasionally, until thickened slightly. Pour sauce into a bowl and season
with salt and freshly ground black pepper. Stir in the butter and tarragon.
Sprinkle lamb shanks with remaining gremolata and serve with beans and
sauce.

Dracula's Revenge (Baked Penne with Sausage and Garlic)

2008-06-18T09:16:00.001-07:00

Dracula's Revenge (Baked Penne with Sausage and Garlic)
Disappointing. A lot of work for not a lot of taste.

Pork Chops with Hoisin-Molasses Barbecue Sauce

2008-06-16T08:03:00.001-07:00

Pork Chops with Hoisin-Molasses Barbecue Sauce
Pretty good.

Beef-Broccoli Lo Mein

2008-06-01T09:58:00.001-07:00

Beef-Broccoli Lo Mein
Good. Will have again.

Chicken in Wine Cream Sauce

2008-06-01T09:52:00.000-07:00

Chicken in Wine Cream Sauce
Need to try when I have milk.

Honey Peanut Butter Banana Muffins

2008-05-21T09:45:00.001-07:00

Honey Peanut Butter Banana Muffins

1/4 cup honey
2/3 cup skim milk
1/2 cup reduced-fat peanut butter
1/2 cup bananas -- ripe, mashed
4 egg whites -- or 1/2 cup eggbeaters
1 teaspoon vanilla extract
1 1/3 cup all-purpose flour
1/3 cup cooked oatmeal -- cooked in water
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon ground cinnamon

Combine and mix honey, milk, peanut butter, mashed banana, egg whites and vanilla.

Combine all remaining ingredients; stir into honey mixture just until moistened.

Pour batter into sprayed or lined muffin cups. Bake at 400 degrees for 18-20 minutes.

NOTES : Original recipe said 12 muffins, but I got 20 out of it.

20 @ Per Serving: 96 Calories; 3g Fat (23.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

12 @ Per Serving: 160 Calories; 4g Fat (23.7% calories from fat); 6g Protein; 25g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 212mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

2008-05-21T09:43:00.000-07:00

Peanut Fettuccine with Shrimp, Carrots, and Snow Peas

For an authentic Asian touch, use wide, flat rice noodles.

8 ounces uncooked fettuccine
1/4 cup creamy peanut butter
1 tablespoon peanut oil, divided
4 cups snow peas, trimmed
2 cups packaged matchstick-cut carrots
1 tablespoon grated peeled fresh ginger
3 garlic cloves, thinly sliced
3/4 cup fat-free, less-sodium chicken broth, divided
1 pound peeled and deveined medium shrimp
1 tablespoon sugar
2 tablespoons low-sodium soy sauce
2 teaspoons chili garlic sauce
1/4 cup minced fresh cilantro

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid. Set pasta aside. Combine reserved liquid and peanut butter in a small bowl, stirring with a whisk until combined. Set aside.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add snow peas and carrots; stir-fry 3 minutes. Stir in ginger and garlic; stir-fry 2 minutes or until vegetables are tender. Add 1/4 cup broth; cook 1 minute. Spoon carrot mixture into a large bowl; keep warm. Add remaining 1 teaspoon oil to pan. Add shrimp; stir-fry 2 minutes or until shrimp are done. Add shrimp to carrot mixture; keep warm.

Combine remaining 1/2 cup broth, sugar, soy sauce, and chili sauce in a small bowl, stirring with a whisk until sugar dissolves. Add soy sauce mixture and peanut butter mixture to pan. Reduce heat; simmer 3 minutes or until slightly thick. Add pasta to pan, tossing to coat. Stir in the shrimp mixture; cook 2 minutes or until thoroughly heated, tossing to coat. Sprinkle with cilantro.

Yield: 6 servings (serving size: 1 1/2 cups)

CALORIES 352 (25% from fat); FAT 9.8g (sat 1.9g,mono 3.9g,poly 2.9g); PROTEIN 25.6g; CHOLESTEROL 115mg; CALCIUM 89mg; SODIUM 419mg; FIBER 4.2g; IRON 4.4mg; CARBOHYDRATE 41.5g

Cooking Light, APRIL 2007

Strawberry Margaritas

2008-05-13T09:59:00.000-07:00

Strawberry Margaritas

3 1/2 cups strawberries
2 1/2 cups crushed ice
1/2 cup tequila
1/2 cup fresh lime juice
1/4 cup sugar
3 tablespoons Cointreau (orange-flavored liqueur)
Lime wedges (optional)

Combine strawberries, ice, tequila, lime juice, sugar, and liqueur in a blender, and process until the mixture is smooth. Pour the margaritas into 4 large glasses. Garnish margaritas with a lime wedge, if desired. Serve immediately.

Yield: 4 servings (serving size: 1 cup)

CALORIES 198 (2% from fat); FAT 0.5g (sat 0.0g,mono 0.1g,poly 0.3g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 2mg; FIBER 3.4g; IRON 0.5mg; CARBOHYDRATE 27.7g

Cooking Light, APRIL 1998

Key West Chicken

2008-05-13T09:13:00.000-07:00

Key West Chicken

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
4 skinless, boneless chicken breast halves

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Chicken and Mushrooms in Garlic White Wine Sauce

2008-05-05T06:42:00.000-07:00

Chicken and Mushrooms in Garlic White Wine Sauce
Pretty easy to make...

Adobo Tuna

2008-04-30T09:38:00.000-07:00

Adobo Tuna
Yum!

Indian Butter Chicken

2008-04-18T17:51:00.000-07:00

Indian Butter Chicken
Really Good!

Linguine with Clam Sauce

2008-04-16T10:19:00.000-07:00

Linguine with Clam Sauce
It was ok. Probably won't have again.

General Tsao's Chicken

2008-04-01T11:54:00.001-07:00

General Tsao's Chicken
Doug liked it, I was sick so I didn't give an opinion.

Pork Tenderloin with Mustard Sauce

2008-03-07T08:14:00.001-08:00

Pork Tenderloin with Mustard Sauce
Really good.

Pesto Lamb Chops

2008-03-05T07:02:00.000-08:00

Pesto Lamb Chops

The lamb chops will reach about 145° internally (or medium-rare) when they broil 5 minutes on each side.

1 cup fat-free, less-sodium chicken broth
1 cup plus 2 tablespoons uncooked couscous
2 1/2 tablespoons commercial pesto, divided
8 (4-ounce) lamb loin chops, trimmed
2 tomatoes, cut in half crosswise (about 1 pound)
Cooking spray

Preheat broiler.
Bring broth to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes or until done. Fluff with a fork.
While couscous stands, spread 2 tablespoons pesto over both sides of lamb. Spread 1 1/2 teaspoons pesto over cut sides of tomatoes. Place lamb and tomatoes on a broiler pan coated with cooking spray. Broil 5 minutes; turn lamb chops, and broil an additional 5 minutes or until desired degree of doneness. Serve with couscous.

Yield: 4 servings (serving size: 2 chops, 1 tomato half, and 3/4 cup couscous)

CALORIES 515 (32% from fat); FAT 18.3g (sat 6.1g,mono 8.2g,poly 1.7g); PROTEIN 55.3g; CHOLESTEROL 153mg; CALCIUM 112mg; SODIUM 280mg; FIBER 2.6g; IRON 5.7mg; CARBOHYDRATE 28.6g Cooking Light, JUNE 2003

Parmesan Potato Casserole

2008-03-03T06:40:00.001-08:00

Parmesan Potato Casserole

6 cups thinly-sliced unpeeled red potatoes
1 small onion -- chopped
1 small garlic clove -- minced
2 cups 1% fat milk
1 tablespoon cornstarch
1/8 teaspoon freshly-ground white pepper
1/8 teaspoon salt -- (optional)
1/3 cup grated Parmesan cheese - (generous)

Coat a 2-quart casserole with nonstick spray. Add the potatoes, onions and garlic; mix well. Set aside.

In a medium saucepan, whisk together the milk, cornstarch, pepper and salt (if using). Bring to a simmer over medium heat, stirring frequently. Reduce the heat to medium-low and cook for 1 minute, or until the sauce has thickened. Reduce the heat to low and gradually whisk in the Parmesan, stirring vigorously to break up any lumps. Cook for 1 minute.

Pour the sauce over the potato mixture and stir well. Cover and bake at 350 degrees for 1 1/4 hours, or until the potatoes are tender. (For a crusty top, remove the cover during the last 20 minutes of baking.) Remove from the oven and allow to stand for 5 minutes before serving.

Microwave option: Combine the potatoes, onions and garlic in an ovenproof, microwave-safe 2-quart casserole. Microwave on high for 6 to 10 minutes, or until the potatoes are partially cooked; halfway through the cooking time, give the dish a quarter turn and stir the potatoes. Transfer to a colander to drain.

Wipe out the casserole and coat it with nonstick spray. Return the potato mixture to the dish. Prepare the sauce as directed above. Bake, reducing the time to 25 to 35 minutes.

This recipe yields 7 servings.

Nutritional Information Per Serving: Calories: 163; Fat: 2.6 grams (15% of calories); Cholesterol: 8 milligrams; Sodium: 170 milligrams; Fiber (grams) 2.2.

Creamy Parmesan Orzo

2008-02-20T07:01:00.001-08:00

Creamy Parmesan Orzo
I like this a lot.

Ham and Cheese Scones

2008-02-08T05:36:00.001-08:00

Ham and Cheese Scones
These were really good.

Tuna Stir-fry With Coconut Thai Sauce

2008-02-07T07:38:00.001-08:00

Tuna Stir-dry With Coconut Thai Sauce
Tried. Pretty good. I think it would be good with chicken, but the tuna was a great change of pace.

Cajun Shrimp-and-Corn Bisque

2008-02-04T09:29:00.001-08:00

Cajun Shrimp-and-Corn Bisque

4 cups fat-free milk
2 cups diced peeled baking potato
1 teaspoon Cajun seasoning for seafood (such as Chef Paul Prudhomme's Seafood Magic)
1/4 teaspoon salt
1/4 teaspoon pepper
2 (14 3/4-ounce) cans no-salt-added cream-style corn
1 pound large shrimp, peeled and deveined

Combine the first five ingredients in a Dutch oven, and bring to a boil. Reduce heat, and simmer the milk mixture for 10 minutes, stirring occasionally. Stir in the corn, and bring to a boil. Add the shrimp, and cook for 2 minutes or until shrimp are done.

Yield: 4 servings (serving size: 2 cups)

CALORIES 394 (6% from fat); FAT 2.8g (sat 0.7g,mono 0.6g,poly 1.1g); PROTEIN 30.5g; CHOLESTEROL 134mg; CALCIUM 359mg; SODIUM 525mg; FIBER 2.8g; IRON 3.2mg; CARBOHYDRATE 64.5g

Big Easy Shrimp

2008-02-04T09:19:00.001-08:00

Big Easy Shrimp
Really liked

Broccoli with Caramelized Shallots

2008-01-29T06:27:00.000-08:00

Broccoli with Caramelized Shallots
REALLY GOOD

Chicken Sausage and Provolone Penne Bake

2008-01-24T08:47:00.001-08:00

Chicken Sausage and Provolone Penne Bake
Been tried... very good.

Pasta with Spinach, Nutmeg, and Shrimp

2008-01-24T08:46:00.001-08:00

Pasta with Spinach, Nutmeg, and Shrimp

Musky nutmeg naturally highlights spinach and pasta in this simple supper dish. For maximum flavor, always use freshly grated nutmeg.

12 ounces uncooked penne pasta
1 (10-ounce) package fresh spinach
2 tablespoons butter, divided
1 1/2 pounds large shrimp, peeled and deveined
1/2 teaspoon salt, divided
2 1/2 cups chopped Vidalia or other sweet onion
1 cup vegetable broth
1/4 cup dry vermouth
1 teaspoon finely grated fresh lemon rind
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper

Prepare pasta according to package directions, omitting salt and fat. Drain well; return to pan. Stir in spinach; toss well until spinach wilts.

Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add shrimp. Sprinkle with 1/4 teaspoon salt; sauté 2 minutes or until shrimp are done. Remove shrimp from pan; set aside. Melt 1 tablespoon butter in pan over medium heat. Add onion; cook 10 minutes or until tender, stirring often.

Stir in broth, vermouth, and rind. Increase heat to medium-high; cook 8 minutes or until mixture begins to thicken. Reduce heat to medium. Add cheese; stir until well blended. Stir in 1/4 teaspoon salt, nutmeg, and pepper; remove from heat. Add shrimp and onion mixture to pasta mixture; toss to combine.

Yield: 6 servings (serving size: about 2 cups)

CALORIES 496 (21% from fat); FAT 11.8g (sat 5.6g,mono 2.7g,poly 1.2g); PROTEIN 35.3g; CHOLESTEROL 197mg; CALCIUM 150mg; SODIUM 685mg; FIBER 4.8g; IRON 14.6mg; CARBOHYDRATE 59.2g

New England Clam Chowder

2008-01-24T08:45:00.000-08:00

New England Clam Chowder

4 (6 1/2-ounce) cans chopped clams, undrained
2 (8-ounce) bottles clam juice
4 bacon slices
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
3 cups cubed red potato
1 1/2 teaspoons chopped fresh thyme
1/4 teaspoon black pepper
3 parsley sprigs
1 bay leaf
2 cups 2% reduced-fat milk
1/4 cup all-purpose flour
1/2 cup half-and-half
Thyme sprigs (optional)

Drain clams through a colander into a bowl, reserving liquid and clams. Combine clam liquid and clam juice.
Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon; set aside. Add onion, celery, and garlic to pan; sauté 8 minutes or until tender. Add clam juice mixture, potato, and next 4 ingredients (through bay leaf); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potato is tender.
Combine milk and flour, stirring with a whisk until smooth; add to pan. Stir in clams and half-and-half. Cook 5 minutes. Discard bay leaf. Serve with bacon. Garnish with thyme sprigs, if desired.

Yield: 8 servings (serving size: 1 1/4 cups chowder and 1 1/2 teaspoons bacon)

CALORIES 194 (25% from fat); FAT 5.4g (sat 2.7g,mono 1.9g,poly 0.4g); PROTEIN 12.3g; CHOLESTEROL 32mg; CALCIUM 111mg; SODIUM 639mg; FIBER 1.4g; IRON 2.2mg; CARBOHYDRATE 23.7g

Cooking Light, NOVEMBER 2007

Beer Cheese Muffins

2008-01-24T07:06:00.000-08:00

Beer Cheese Muffins
Didn't really like these.