WildStar 0 Posted June 1, 2005 Old-Time Beef Stew Source: Better Homes and Gardens --------------------------------------- Ingredients Makes 6 Prep: 35 min. Cook: 2 hours 30 min. Ingredients 1-1/2 pounds boneless beef stew meat, cut into 1-inch cubes 2 tablespoons cooking oil 4 cups water 1 large onion, sliced 2 cloves garlic, minced 2 tablespoons Worcestershire sauce 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon paprika 1/4 teaspoon pepper 1 bay leaf 1/8 teaspoon ground allspice 6 medium carrots, bias-sliced into 3/4-inch chunks 1 pound small white onions, peeled and halved 4 medium potatoes, cut into 1-inch chunks 1/2 cup cold water 1/4 cup all-purpose flour Snipped fresh parsley (optional) Procedure 1. In a large pot cook all the meat at oncein hot oil over medium-high heat for 15 to 20 minutes or until brown, stirring occasionally. Drain off excess fat. Add the 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, bay leaf, and allspice. Bring just to boiling; reduce heat. Simmer, covered, for 2 hours, stirring occasionally. 2. Stir in carrots, halved onions, and potatoes. Return to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Discard bay leaf. 3. In a screw-top jar shake together the 1/2 cup cold water and flour until combined. Stir into stew. Cook and stir until thickened and bubbly; cook 1 minute more. Season stew to taste with salt and pepper. Sprinkle each serving with snipped parsley, if desired. Makes 6 servings. Nutritional Information Nutritional facts per serving calories: 389, total fat: 13g, saturated fat: 4g, cholesterol: 82mg, sodium: 338mg, carbohydrate: 37g, fiber: 5g, protein: 31g, vitamin A: 171%, vitamin C: 37%, calcium: 5%, iron: 30% Share this post Link to post Share on other sites
WildStar 0 Posted June 4, 2005 Chicken Burgers with Pineapple Salsa -------------------------------------------------------------------------------- Ingredients Prep: 25 min Cook: 14 min Servings: 4 • 1 8-1/4-ounce can crushed pineapple, drained • 1/2 cup chopped red or green sweet pepper • 1/2 cup sliced green onion • 2 tablespoons snipped fresh cilantro or parsley • 2 cloves garlic, minced • 1 small jalapeno or serrano pepper, seeded and finely chopped* • 1 large egg • 1/4 cup fine dry bread crumbs • 1 teaspoon dried basil, crushed • 1/2 teaspoon ground sage • 1/2 teaspoon seasoned salt • 1/8 teaspoon pepper • 1 pound uncooked ground chicken or turkey Procedure 1. Preheat grill. For salsa, in a medium bowl combine crushed pineapple, sweet pepper, half of the green onion, the cilantro or parsley, garlic, and jalapeno or serrano pepper. Cover; chill until serving time. 2. In another medium bowl combine the egg, bread crumbs, remaining onion, basil, sage, seasoned salt, and pepper. Add ground chicken or turkey; mix well. Shape into four 3/4-inch-thick patties. Grill patties on the grill rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until juices run clear and an instant-read thermometer inserted in side of burger registers 165 degrees F, turning halfway through grilling. (Or, preheat broiler. Broil 4 to 5 inches from heat on an unheated rack of broiler pan for 10 to 12 minutes.) Serve burgers with salsa. Makes 4 servings. *Note: Because hot peppers contain oils that can burn your eyes, lips, and skin, protect yourself when working with peppers by wearing plastic gloves or bags. Be sure to wash your hands thoroughly before touching your eyes or face. Make-Ahead Tip: Prepare salsa; cover and chill up to 8 hours. Nutritional Information 1 serving:Calories 228;Fat 10g(Saturated 3g);Cholesterol 95mg;Sodium 273mg;Carbohydrate 16g;(Protein 18g) Recipe source: Better Homes and Gardens®. Share this post Link to post Share on other sites
WildStar 0 Posted June 28, 2005 Easy Barbecued Sloppy Joes ------------------------------------------ Ingredients Prep Time: 5 min Total Time: 20 min Makes: 4 servings 1 pkg. (16 oz.) frozen LOUIS RICH Pure Ground Turkey, thawed 1/2 cup chopped green pepper 1/2 cup chopped red pepper 1/4 cup chopped onion 1 cup KRAFT Original Barbecue Sauce 4 hamburger buns, split Procedure COOK turkey in large nonstick skillet until cooked through; drain. Add peppers and onion; cook and stir until tender. ADD barbecue sauce; cook until thoroughly heated, stirring occasionally. FILL buns with turkey mixture. KITCHENS TIPS Great Substitute Omit red pepper. Increase green pepper to 1 cup. Great Substitute Substitute ground beef for ground turkey. Share this post Link to post Share on other sites
WildStar 0 Posted July 12, 2005 This is a resipe that I found off a tv show: Strawberry Pizza --------------------------------------- Ingredients Butter dough 8 oz. soft butter 5 oz. sugar 2 egg yolks Zest of 1 lemon Pinch of salt 10 oz.flour Pinch of baking powder Combine butter, sugar, lemon zest, salt, flour and baking powder. Mix in yolks. Chill 2 hours. Roll out 1/4-inch thick, and cut a circle of 8 inches to 10 inches, and bake until light gold color. Cream Cheese Filling 8 oz. cream cheese room temperature 1 oz. sugar 2 oz. sour cream 1/2 teaspoon vanilla 1 teaspoon lemon juice Procedure Spread cream cheese filling over baked butter crust. Leave 1 inch from side. Add strawberries or berries or any combination over cream cheese filling. Glaze with strawberry glaze. Recipe is courtesy of Chef Ettore Ravazzolo and Ettore's Restaurant and European Bakery. Share this post Link to post Share on other sites
WildStar 0 Posted July 28, 2005 :) Frozen Lemonade Squares :) Prep Time: 20 min Total Time: 4 hr 20 min Makes: 9 servings, 1 square each 18 squares HONEY MAID Low Fat Honey Grahams, finely crushed (about 1-1/4 cups crumbs) 1/3 cup margarine or butter, melted 1 qt. frozen vanilla yogurt, softened 1 can (6 oz.) frozen lemonade concentrate, thawed 1/2 cup thawed COOL WHIP LITE Whipped Topping Mint sprigs and lemon slices (optional) KRAFT KITCHENS TIPS Size It Up Looking for a special treat? Try a serving of this cool, lemony dessert. Special Extra Serve this refreshing dessert with some fresh raspberries. NUTRITION INFORMATION Nutrition (per serving) Calories 250 Total fat 11g Saturated fat 6g Cholesterol 20mg Sodium 210mg Carbohydrate 37g Dietary fiber 1g Sugars 24g Protein 4g Vitamin A 6%DV Vitamin C 20%DV Calcium 6%DV Iron 4%DV </NOBR> " When I'm good I'am realy good, But when I'm bad I am even better".......May West Share this post Link to post Share on other sites
WildStar 0 Posted August 3, 2005 Peanut Butter Cookie's . Ingredients . 1 cupPeanut Butter . 1 Cup Splenda instead of sugar . 1 egg . 1 table spoon Vanilla (no flour needed) Procedure Mix until all is blened, then with a small spoon make batter in to the size of a walnut, Spray your hands with cooking spray so batter will not stick, Roll in your hands to make it round. Drop on to tray with fork dip into splenda to flatten the cookies. Bake 35* 12 Minutes Serving Information Serves: 8 Share this post Link to post Share on other sites
WildStar 0 Posted August 22, 2005 :P Grilled Peanut Butter, Jelly and Banana Sandwich ----------------------------------- Ingredients Prep Time: 10 minutes Cook Time: 5 minutes Yield: 4 sandwiches 8 slices good quality white bread 2 tablespoons unsalted butter, room temperature 1 cup peanut butter, smooth or crunchy 1/2 cup grape jelly 2 ripe bananas, sliced Procedure Butter the bread slices on 1 side with butter and place them butter side down. Spread 4 slices with peanut butter and top with the banana slices. Spread the remaining slices with jelly and put them, jelly side down, on top of the bananas. Press them gently to flatten them slightly. Place each sandwich on a preheated panini press and grill until the bread is toasted, about 5 minutes. Alternately, preheat a dry cast iron or non stick pan. Place the sandwich in the pan and weight it down with another pan or a clean brick wrapped in foil. Grill 5 minutes, turn the sandwich over, re-weight it, and grill for another 5 minutes. Serve immediately. Share this post Link to post Share on other sites
WildStar 0 Posted August 27, 2005 Lollipop Cookies B) --------------------------------- B) Ingredients Prep Time: 2 hours 40 minutes Cook Time: 40 minutes Cookies: 3/4 cup granulated sugar 6 ounces (1 1/2 sticks) unsalted butter, softened at room temperature 2/3 cup vegetable shortening 1 egg 1/4 teaspoon pure vanilla extract 1/2 teaspoons baking powder 3 1/2 cups flour Lollipop Centers: 1 cup sugar 3 tablespoons glucose 1/2 cup water Few drops food coloring Procedure Cookies: Preheat oven to 350 degrees. Butter a sheet pan. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the sugar, butter and shortening until fluffy. Add the egg, vanilla and baking powder and mix. Add the flour and mix. Shape the dough into a large flat disk, kneading briefly if necessary to bring the dough together. Wrap in plastic wrap and chill 1 to 2 hours. On a lightly floured surface, roll out the dough 1/4-inch thick. Using cookie cutters or empty tuna cans, cut out large round cookies about 3 inches in diameter. Transfer to the prepared pan. Cut a heart or circle out of the center of each cookie that will be filled later with lollipop syrup. Carefully slip the sucker sticks under the cookies and gently press dough down and around it to secure the stick. Bake until very light golden, 20 to 25 minutes. Let cool completely on the sheet pan. Lollipop Centers: Combine sugar, glucose and water in a clean, dry, small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides to prevent crystallization using a clean brush dipped in water. Without stirring, cook until mixture reaches 305 degrees F or hard crack on the candy thermometer. Remove the pot from the heat and dip it into an ice bath for 10 seconds to stop the cooking. Remove the pot from the ice bath and add food coloring, stirring well a wooden spoon so the color is evenly distributed. To avoid air bubbles, stir in both directions and be careful not to over mix. Pour the syrup into hole of the cookies. Cool at least 20 minutes to harden. Store in an airtight container. Serving Information Serves: 24 Share this post Link to post Share on other sites
WildStar 0 Posted September 8, 2005 Spinach and Bacon Quiche Difficulty: Easy Prep Time: 15 minutes Cook Time: 45 minutes Yield: 8 servings 6 large eggs, beaten 1 1/2 cups heavy cream Salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Preheat the oven to 375 degrees F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges. Crepe Quiche Lorraine Recipe Summary Difficulty: Medium Prep Time: 25 minutes Inactive Prep Time: 1 minute Cook Time: 15 minutes Yield: 6 servings User Rating: 2 teaspoons butter 1/2 cup yellow onion, sliced 4 strips cooked bacon, crumbled 8 eggs 12 ounces milk 1 teaspoon kosher salt 1 teaspoon fresh cracked pepper 6 ounces cheddar, shredded 6 savory crepes, recipe follows Preheat the oven to 350 degrees F. In a small saute pan, melt the butter and sweat the onions until translucent. In a small bowl, mix the onions and crumbled bacon together. In a separate bowl, whisk together the eggs and milk, and season with salt and pepper. In a large, non-stick, 6-cup muffin tin, place one crepe into each cup. Make sure that the edges of the crepes are slightly pleated and overlap the edge of the tin slightly. Spoon the bacon and onion mixture into each cup. Distribute the cheese evenly into the cups. Pour the egg mixture into each cup so that all of the quiches are the same size. Place into a preheated oven for 15 minutes or until the egg mixture is completely set. Savory Crepes: 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter 1/4 teaspoon salt 1/4 cup chopped herbs, spinach, or sun-dried tomatoes Butter, for coating the pan In a blender, combine all of the ingredients (excepting the butter for coating the pan) and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart. Share this post Link to post Share on other sites
WildStar 0 Posted October 20, 2005 PUMPKIN RECIPES You can use fresh, cooked and mashed pumpkin or canned pumpkin, as long as it's ONLY pumpkin with nothing else added. Savory Pumpkin Seeds 1/4 cup water 3 teaspoons garlic powder 1/2 tsp. chili powder 1/2 tsp. crushed dried oregano 1/2 tsp. ground cumin 2 teaspoons Worcestershire sauce 1 teaspoon onion powder 1 teaspoon salt (optional) Dash cayenne powder 2 cups hulled pumpkin seeds Preheat the oven to 350 degrees. Combine the water, garlic powder, herbs, Worcestershire, onion powder, salt, and cayenne in a medium saucepan and simmer over low heat for 10 mins. Add the pumpkin seeds and cook for five mins, stirring occasionally. Drain the pumpkin seeds and place on a large baking sheet. Bake for 10-15 mins, stirring occasionally, until the seeds are crisp and very lightly browned. Store in an airtight container. Makes 2 cups spiced seeds. ============ Pumpkin Quiche 1 unbaked pastry shell 1 cup finely shredded cheddar or colby cheese olive oil 6 green onions, finely chopped 1/2 teaspoon finely ground pepper 1/2 teaspoon ground ginger 3 eggs, separated 3/4 cup milk 1 cup cooked mashed pumpkin Preheat oven to 375 degrees F. Sprinkle 1/2 cup of the cheese over the pie crust bottom. Drizzle olive oil in a large skillet, heat and saute the green onions for about 2 mins. Remove from heat. Add the spices, egg yolks, milk, 1/2 cup cheese and pumpkin and mix. Whisk the egg whites until stiff and fold into mixture, then pour into the pie crust. Bake in the preheated oven for 10 mins, then lower heat to 350 degrees F. and bake 30 more mins. Remove from heat, cool slightly and slice. ============= Herb Pumpkin Bread 2 large eggs 2 Tbsp. granulated sugar 2 Tbsp. honey 1/2 cup olive oil 1 cup cooked, mashed pumpkin 1/2 cup unsweetened apple sauce 1/2 medium onion, minced 1 Tbsp. Dijon mustard 1 cup all- purpose flour 1/2 cup whole wheat flour 3/4 tsp. baking powder 1/2 tsp. baking soda 1 tsp. dried thyme 1 tsp. dried oregano Preheat oven to 350 degrees F. Grease a 8x4 inch loaf pan. In a large bowl beat the eggs. Beat in the sugar, honey, and oil. Stir in pumpkin and applesauce, onion and mustard.In a medium bowl, stir together all-purpose flour, whole-wheat flour, baking powder, baking soda, thyme and oregano. Stir flour mixture into pumpkin mixture. Pour into the prepared loaf pan. Bake in preheated oven for 50 to 60 mins or until it tests done. ============ Spicy Pumpkin Scones 1/2 cup granulated sugar, divided 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon salt 5 tablespoons butter or margarine, divided 1 large egg 1/2 cup pumpkin, cooked and mashed 1/4 cup sour cream, light or regular 1/2 teaspoon fresh ginger root, grated Preheat oven to 425 degrees F.. Reserve 1 tablespoon of the sugar. Combine the remaining sugar, flour, baking powder, cinnamon, baking soda and salt in a large bowl. Cut in 4 tablespoons butter until the mixture resembles coarse crumbs. Beat the egg in a bowl. Add the pumpkin, sour cream and ginger; beat until well blended. Add the pumpkin mixture to the flour mixture; stir until a soft dough forms. Turn out the dough onto a well-floured surface; knead gently 10 times. Roll or gently pat out the dough into a 9 x 6-inch rectangle. Cut the dough into 6 squares with a very sharp, serrated knife Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart on an ungreased baking sheet. Melt the remaining tablespoon butter. Brush the dough with butter and sprinkle with the reserved sugar. Bake for 10 to 12 mins, or until golden brown. Test with a toothpick to make sure they are done. Cool on a wire rack for 10 mins. Serve warm or cool completely. ============= Herbed Pumpkin and Lentils 1 tbsp. butter 1/2 tsp. ground ginger 1/2 cup onion, minced 1/4 tsp.salt 1 cup lentils 1/8 tsp. black pepper, 3 cups water 3 cups pumpkin, peeled and cut into 1 inch cubes 1 pinch ground cumin 1 tbsp. lemon juice 1/3 cup green onions, sliced 1 tbsp. fresh parsley, minced Melt the butter in a large saucepan, saute the onion over medium heat until it's softened and lightly browned. Stir the lentils into the onion. Pour in the water to cover the lentils. Bring to a boil, then reduce heat to a simmer and cover. Simmer, stirring occasionally, for 20 mins. Add the pumpkin, lemon juice, parsley, ginger, salt, pepper and cumin, stirring to combine. Cover. Cook for another 15 mins or until the pumpkin is tender. Toss with the green onions just before serving. Makes 6 Servings. Share this post Link to post Share on other sites
WildStar 0 Posted November 4, 2005 try some of these unusual popcorn recipes Apple-Popcorn Brittle 1 quart popped popcorn* 2 cups apple and cinnamon flavored cereal 1 cup cocktail peanuts 3/4 cup apple juice** 1 cup sugar 1/4 light corn syrup 1/2 teaspoon vinegar 1/4 teaspoon salt In a bowl, toss together popped popcorn, cereal and peanuts. Set aside. Butter sides of a heavy 2 quart saucepan. In saucepan, combine apple juice, sugar, corn syrup, vinegar and salt. Cook over medium heat, stirring constantly until sugar dissolves and mixture begins to boil. Cook to hard ball stage (250 degrees Fahrenheit on a candy thermometer). Remove from heat. Pour syrup over popcorn-cereal-peanut mixture; toss to coat. Spread in a buttered 15 1/2 by 10 1/2 by 1-inch baking pan. Cool until hardened. Break into pieces. *1 ounce of unpopped popcorn kernels (2 tablespoons household measure) makes approximately 1 quart of popped popcorn. **3/4 cup apple pop wine may be used instead of apple juice. _________ Cajun Corn 2 1/2 quarts popped popcorn 1/4 cup butter, melted 1 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 teaspoon lemon pepper Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn; toss to mix. Bake in 300-degree Fahrenheit oven for crispy popcorn. Yield: 2 1/2 quarts. Share this post Link to post Share on other sites
WildStar 0 Posted November 5, 2005 :VBGal2: Fluffy Refrigerator Double Chocolate Pie 23% calorie reduction from traditional recipe 1 package (8 ounces) reduced fat cream cheese, softened 1/2 cup Equal® Spoonful* 2 squares (2 ounces) semi-sweet chocolate, melted, cooled 3 cups light whipped topping 1/3 cup mini semi-sweet chocolate chips 1 prepared graham cracker crust (6 ounces or 9-inch) *May substitute 12 packets Equal sweetener Beat cream cheese in medium size bowl with electric mixer until fluffy. Mix in Equal® until blended. Beat in chocolate until well combined. Gently fold in whipped topping and chocolate chips. Spoon into prepared crust. Refrigerate several hours before serving. Makes 10 servings Nutrition information per serving: 272 cal., 4 g pro., 29 g carb., 16 g fat, 13 mg chol., 202 mg sodium Food exchanges: 2 starch, 3 fat DARK FLOURLESS CHOCOLATE CAKE Yield: 6 to 8 servings Source: "1,001 Delicious Desserts for People with Diabetes" INGREDIENTS - 4 tablespoons margarine, softened - 1/4 cup raspberry spreadable fruit - 1 egg - 7-1/4 teaspoons Equal for Recipes or 24 packets Equal sweetener - 1/2 cup fat-free milk - 3 tablespoons Dutch process cocoa - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - Chocolate Glaze (recipe follows) DIRECTIONS Beat margarine, spreadable fruit, egg, and Equal for Recipes in medium bowl until smooth. Mix milk and cocoa in glass measuring cup until smooth. Mix combine flour, baking powder, baking soda, and salt into margarine mixture alternately with milk mixture, beginning and ending with dry ingredients. Lightly grease bottom and side of 8-inch round cake pan; line bottom with parchment paper; pour batter into pan. Bake in preheated 350 degree oven until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan; refrigerate, covered, 8 hours or overnight. Place cake on serving plate. Within 1 hour of serving, spread with Chocolate Glaze. [below] CHOCOLATE GLAZE: Yield: Makes about 1/2 cup INGREDIENTS - 1/3 cup 2% reduced-fat milk - 3 ounces unsweetened baking chocolate cut into small pieces - 5-1/2 teaspoons equal for Recipes or 18 packets Equal sweetener DIRECTIONS Heat milk in small saucepan until very hot (do not boil). Remove pan from heat; immediately add chocolate, stirring until melted. Stir in Equal for Recipes; return saucepan to low heat, stirring constantly, until smooth. Cool to room temperature; refrigerate glaze until thickened enough to spread, about 15 minutes. Nutritional Information Per Serving (1/6 of recipe): Calories: 291, Fat: 16.2 g, Saturated Fat: 6.7 g, Cholesterol: 36.7 g, Sodium: 417 mg, Protein: 13.3 g, Carbohydrate: 27.2 g Diabetic Exchanges: 2 Bread/Starch, 3 Fat FROSTY FRUIT SMOOTHIE Yield: 1 servings Source: "The Complete Diabetes Prevention Plan" INGREDIENTS - 1 cup nonfat or low-fat milk - 1 packet sugar-free vanilla Carnation Instant Breakfast - 3/4 cup unsweetened frozen blueberries or sliced peaches - 1/2 cup unsweetened frozen raspberries DIRECTIONS Put all of the ingredients in a blender and blend until smooth. Pour into a tall glass and serve immediately. Nutritional Information Per Serving (per 2 cup serving): Calories: 236, Carbohydrate: 42 g, Cholesterol: 7 mg, Fat: 1 g, Saturated Fat: 0.4 g, Fiber: 5.9 g, Protein: 15 g, Sodium: 234 mg, Calcium: 719 mg Diabetic Exchanges: 2 Low-Fat Milk, 1-1/4 Fruit APPLESAUCE RAISIN CAKE SQUARES Yield: 16 servings Source: "1,001 Delicious Desserts for People with Diabetes" INGREDIENTS - 1-1/2 cups unsweetened applesauce - 1/3 cup vegetable oil - 2 eggs - 1 teaspoon maple extract or vanilla - 3/4 cup raisins - 1/2 cup coarsely chopped walnuts, optional - 2 cups all-purpose flour - 10-3/4 teaspoons Equal for Recipes or 36 packets Equal sweetener - 1 teaspoon baking soda - 1/4 teaspoon salt - 1-1/2 teaspoons ground cinnamon - 1/4 teaspoon ground nutmeg - 1/8 teaspoon ground cloves DIRECTIONS Mix applesauce, oil, eggs, maple extract, raisins, and walnuts into large bowl. Add combined flour, Equal for Recipes, baking soda, salt, and spices, mixing just until blended. Spoon batter into greased 13 x 9 -inch baking pan. Bake at 350 degrees F. until lightly browned and toothpick inserted in center comes out clean, about 20 minutes (do not overbake!). Cool on wire rack. Nutritional Information Per Serving (1/16 of recipe): Calories: 147,Fat: 5.4 g, Saturated Fat: 0.8 g, Cholesterol: 25.5 g, Sodium: 125 mg, Protein: 4.8 g, Carbohydrate: 20.2 g Diabetic Exchanges: 1/2 Fruit, 1 Bread/Starch, 1 Fat OATMEAL LACE PENNIES Yield: About 5-1/2 dozen cookies Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker INGREDIENTS - 1 cup old-fashioned rolled oats - 1 cup granulated sugar - 3 tablespoons all-purpose flour - 1/4 teaspoon baking powder - 1/2 teaspoon salt - 1 egg, beaten - 1/2 cup margarine or butter, melted - 1/2 teaspoon vanilla DIRECTIONS Preheat oven to 350 degrees F. Line cookie sheet with foil, bright side up. In a bowl, mix together oats, sugar, flour, baking powder and salt. In another bowl, beat egg, margarine and vanilla. Add flour mixture and mix well. (If dough seems too soft, chill for 15 to 20 minutes to firm.) Drop by rounded teaspoonfuls, about 2 inches apart, onto prepared cookie sheet. Bake in preheated oven for 8 to 10 minutes. Cool for 2 minutes on foil, then transfer to wire racks to cool completely. Nutritional Information Per Serving (1 cookie): Calories: 32, Fat: 2 g, Carbohydrate: 4 g, Fiber: 0 g, Protein: 0 g, Sodium: 32 mg, Cholesterol: 7 mg Diabetic Exchanges: 1/2 Other Carbohydrate, 1/2 Fat VEAL PAPRIKASH Yield: 4 servings Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker INGREDIENTS - 2 tablespoons vegetable oil - 1 pound grain-fed veal scallops or boneless beef sirloin, cut into thin strips - 4 cups quartered mushrooms - 1 large onion, halved lengthwise and thinly sliced - 2 cloves garlic, minced - 4 teaspoons sweet Hungarian paprika - 1/2 teaspoon dried marjoram - 1/2 teaspoon salt - 1/4 pepper - 1 tablespoon all-purpose flour - 3/4 cup chicken stock - 1/2 cup sour cream - Salt and pepper DIRECTIONS In a large non-stick skillet, heat half the oil over high heat; stir- fry veal in 2 batches, each for 3 minutes or until browned but still pink inside. Transfer to a plate along with pan juices; keep warm. Reduce heat to medium. Add remaining oil. Add mushrooms, onion, garlic, paprika, marjoram, salt and pepper; cook, stirring often, for 7 minutes or until lightly colored. Sprinkle mushroom mixture with flour; pour in stock. Cook, stirring, for 2 minutes or until thickened. Stir in sour cream. Return veal and accumulated juices to pan; cook 1 minute more or until heated through. Adjust seasoning with salt and pepper to taste; serve immediately. Nutritional Information Per Serving (1/4 of recipe): Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g, Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat SOPHISTICATED MUSHROOM BARLEY SOUP Yield: 8 servings Source: "America's Everyday Diabetes Cookbook" by Katherine E. Younker INGREDIENTS - 1 cup boiling water - 1 package (1/2 oz) dried wild mushrooms, such as porcini - 2 tablespoons margarine or butter, divided - 3 onions, finely chopped - 6 cloves garlic, minced - 1 teaspoon salt, optional - 1 teaspoon cracked black peppercorns - 1-1/2 pounds button mushrooms, sliced - 2/3 cup pearl barley - 6 cups low-sodium beef stock - 1 cup water - 1 bay leaf - 1/4 cup low-sodium soya sauce - Finely chopped green onions or parsley (optional) DIRECTIONS In a heatproof bowl, combine boiling water and dried mushrooms. Let stand for 30 minutes, then strain through a fine sieve, reserving liquid. Chop mushrooms finely and set aside. In a skillet, over medium heat, melt 1 tablespoon butter. Add onions and cook until soft. Add garlic, optional salt and pepper and cook for 1 minute. Transfer mixture to slow cooker stoneware. In same pan, melt remaining butter and cook button mushrooms over medium-high heat until they begin to lose their liquid. Add dried mushrooms, toss to combine and cook for 1 minute. Transfer mixture to slow cooker stoneware. Add barley, reserved mushroom soaking liquid, stock, water, bay leaf and soya sauce. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Discard bay leaf. Ladle into individual bowls and garnish with chopped green onions or parsley, if using. Nutritional Information Per Serving (1/8 of recipe): Calories:138, Fat: 4 g, Carbohydrate: 22 g, Fiber: 3 g, Protein: 6 g, Sodium: 627 mg, Cholesterol: 8 mg Diabetic Exchanges: 1 Starch, 1 Vegetable, 1 Fat CHICKEN RATATOUILLE Yield: 4 servings Source: "Magic Menus for People with Diabetes" INGREDIENTS - 4 boneless skinless chicken breast halves - 1 tablespoons olive oil - 1 small eggplant, cubed - 2 small zucchini, sliced - 1 onion, sliced - 1/2 pound mushrooms, sliced - 1 green pepper, sliced - 1 large tomato, cubed - 1/2 teaspoon garlic powder - 1 teaspoon dried parsley - 1 teaspoon basil - 1 teaspoon pepper - 1/2 cup shredded part-skim mozzarella cheese DIRECTIONS Saute chicken in oil about 2 minutes per side. Add eggplant, zucchini, onion, mushrooms, and green pepper. Cook 10 minutes. Add tomato and remaining ingredients except cheese and simmer 3-5 minutes more. Arrange chicken on top of vegetables and sprinkle cheese over chicken. Cook 1 more minute until cheese melts. Serve over barley. Nutritional Information Per Serving (1 breast half and 1-1/2 cups vegetables): Calories: 307, Fat: 10 g, Cholesterol: 93 mg, Sodium: 152 mg, Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 9 g, Protein: 38 mg Diabetic Exchanges: 4 Lean Meat, 3 Vegetable HUMMUS WITH RED PEPPER Yield: 2 cups Source: "Magic Menus for People with Diabetes" INGREDIENTS - 2 cups cooked or canned garbanzo beans, drained (1/2 cup juice reserved) - 1 clove garlic - 1 tablespoon sesame tahini - 2 tablespoons olive oil - 1 whole roasted red pepper, seeded (available in jars) - 1 tablespoon lemon juice DIRECTIONS Blend all ingredients in a blender or a food processor. Nutritional Information Per Serving (1/3 cup): Calories: 145, Fat: 7 g, Cholesterol: 0 mg, Sodium: 55 mg, Carbohydrate: 17 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 6 g Diabetic Exchanges: 1 Starch, 1 Very Lean Meat, 1 Fat BAY SCALLOPS PARMESAN Yield: 4 servings Source: "Magic Menus for People with Diabetes" INGREDIENTS - 2 tablespoons margarine - 1 clove garlic, chopped - 1 tablespoon white wine - 2-4 tablespoons lemon juice (to taste) - 1-1/2 pound bay scallops (shrimp or lobster chunks may be substituted) - 1/3 cup Parmesan cheese DIRECTIONS Set oven to broil. Place margarine in microwave-safe dish and melt. Add garlic, wine (much of the alcohol will evaporate, leaving only the flavor), lemon, and scallops. Microwave on high for 4 minutes, stirring once after 2 minutes. Place scallops on an individual serving dish that is ovenproof. Sprinkle with Parmesan cheese and place under broiler until cheese is browned. Nutritional Information Per Serving (1/4 of recipe): Calories: 189, Fat: 10 g, Cholesterol: 55 mg, Sodium: 465 mg, Carbohydrate: 1 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 24 g Diabetic Exchanges: 3 Lean Meat, 1/2 Fat CHOCOLATE ANGEL FOOD CAKE Yield: 32 1/2-inch slices Source: "Magic Menus for People with Diabetes" INGREDIENTS - 1 (14-1/2 ounce) angel food cake mix - 1/4 cup sifted unsweetened cocoa - 1/4 teaspoon chocolate flavoring - 1 tablespoon sifted powdered sugar DIRECTIONS Combine flour packet from cake mix with cocoa. Prepare cake according to package directions. Fold chocolate flavoring into batter. Bake cake according to package directions. Sprinkle cooled cake with powdered sugar. Nutritional Information Per Serving (1 slice): Calories: 55, Fat: 0 g, Cholesterol: 0 mg, Sodium: 119 mg, Carbohydrate: 13 g, Dietary Fiber: 0 g, Sugars: 9 g, Protein: 1 g Diabetic Exchanges: 1 Carbohydrate CRANBERRY MOUSSE Yield: 6 servings Source: "1001 Delicious Desserts for People with Diabetes" by Sue Spitler INGREDIENTS - 1 cup boiling water - 1 package (3 ounces) sugar-free cranberry-raspberry-flavored gelatin - 1 can (16 ounces) whole-berry cranberry sauce (sugar free if possible) - 2 cups light whipped topping - 1/4 cup chopped toasted pecans DIRECTIONS Combine boiling water and gelatin, stirring until dissolved; stir in cranberry sauce. Refrigerate until mixture mounds when dropped from a spoon, about 30 minutes. Fold in whipped topping. Spoon into serving dishes and sprinkle with pecans. Chill until set, 2 to 3 hours. Nutritional Information Per Serving (1/6 of recipe): Calories: 210, Fat: 5.9 g, Cholesterol: 0 mg, Sodium: 47 mg, Protein: 1.1 g, Carbohydrate: 36.2 g Diabetic Exchanges: 2-1/2 Bread/Starch, 1 Fat PEAR-PECAN KUCHEN Yield: 12 servings Source: "1001 Delicious Desserts for People with Diabetes" by Sue Spitler INGREDIENTS - 3/4 cup coarsely chopped dried pears - 1/2 cup boiling water - 2 cups all-purpose flour - 3/4 cup Splenda sweetener - 1/4 cup finely ground pecans - 1 teaspoon baking soda - 1/4 teaspoon salt - 1 cup buttermilk - 2 eggs - 4 tablespoons margarine, melted - 1 tablespoon molasses - 2 teaspoons butter extract - 2-3 tablespoons chopped pecans - 2 tablespoons granulated sugar - Cream Cheese Glaze (recipe to follow) DIRECTIONS Combine pears and boiling water; let stand until pears are softened, 10 to 15 minutes. Drain. Combine flour, Splenda, ground pecans, baking powder, baking soda, and salt in large bowl. Mix in combined buttermilk, eggs, margarine, molasses, and butter extract; mix in softened pears. Spoon batter into greased 10- inch springform pan; sprinkle with chopped pecans and granulated sugar. Bake at 375 degrees F. until toothpick inserted in center comes out clean, 30 to 40 minutes. Cool on wire rack 10 minutes; remove side of pan and cool. Drizzle with Cream Cheese Glaze. CREAM CHEESE GLAZE INGREDIENTS - 2 ounces fat-free cream cheese, room temperature - 1/2 cup powdered sugar - 1/2 cup Splenda sweetener DIRECTIONS Beat all ingredients until smooth; refrigerate until ready to use. Nutritional Information Per Serving (1/12 of recipe): Calories: 226, Fat: 7.6 g, Cholesterol: 36.6 mg, Sodium: 273 mg, Protein: 5.1 g, Carbohydrate: 35.3 g Diabetic Exchanges: 1/2 Fruit, 2 Bread/Starch, 1 Fat BLUEBERRY CRUMB CAKE Yield: 9 to 12 servings Source: "1001 Delicious Desserts for People with Diabetes" INGREDIENTS - 4 tablespoons margarine - 1 egg - 5-1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener - 1 cup all-purpose flour - 1-1/2 teaspoons baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup reduced-fat buttermilk - 1/2 teaspoon vanilla - Blueberry Crumb Topping (recipe follows) DIRECTIONS Beat margarine, egg, and Equal for Recipes in medium bowl until smooth. Mix in combined flour, baking powder, baking soda, salt, and cinnamon alternately with combined buttermilk and vanilla, beginning and ending with dry ingredients. Pour batter into greased and floured 8-inch square cake pan; sprinkle Blueberry Crumb Topping evenly over batter. Bake at 350 degrees F. until toothpick inserted in cake comes out clean, 35 to 40 minutes. Serve warm. BLUEBERRY CRUMB TOPPING Ingredients - 1/3 cup all-purpose flour - 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener - 1 teaspoon ground cinnamon - 1/2 teaspoon maple extract - 4 tablespoons cold margarine, cut into pieces - 1 cup fresh, or frozen, blueberries Directions Combine flour, Equal for Recipes, and cinnamon in small bowl; sprinkle with maple extract. Cut in margarine until mixture resembles coarse crumbs. Add blueberries and toss. Nutritional Information Per Serving (1/9 of recipe): Calories: 196, Fat: 11 g, Cholesterol: 24 mg, Sodium: 358 mg, Protein: 6.5 g, Carbohydrate: 18 g Diabetic Exchanges: 1 Bread/Starch, 2-1/2 Fat CORNED BEEF STRUDEL POINTS® Value - 5 Servings - 4 This twist on the traditional St. Patrick's Day menu of cabbage, potatoes and corned beef is a savory delight. Ingredients: 4 cup cabbage, all varieties, shredded 1 medium garlic clove(s), peeled and minced 1/2 cup canned chicken broth 2 cup frozen potatoes o'brien, thawed (potato, onion and red pepper) 1/2 tsp table salt 1/4 tsp black pepper 1/4 tsp dried thyme 1/2 tsp caraway seeds 1 piece bay leaf 2 Tbsp lemon zest 1/2 pound corned beef brisket, cooked and diced 4 sheet whole-wheat phyllo dough 1/2 cup mustard Directions: Heat a 10-inch nonstick skillet over medium heat. Add cabbage, garlic and broth. Sauté until cabbage is limp, stirring frequently, about 3 minutes. Stir in potatoes O'Brien, salt, pepper, thyme, caraway seed and bay leaf. Cook until potatoes are hot, about 5 minutes. Stir in lemon zest and corned beef. Remove bay leaf. Remove from heat and cool mixture while preparing phyllo dough. Line a baking sheet with parchment paper. Place one sheet phyllo dough, long-side facing you, on paper. Spray with cooking spray. Add second sheet of dough. Spray with cooking spray. Repeat twice more. Preheat oven to 350°F. Spoon corned beef filling across width of dough, starting 4 inches from bottom of dough. Mound filling into a 4-inch wide strip. Lift up bottom 4 inches of dough to cover filling. Using parchment paper as a guide, gently roll up phyllo dough. Place seam-side down on paper-lined cookie sheet. Ends of dough don't have to be tucked in. Spray strudel with cooking spray. Bake until phyllo is browned, 30 minutes. Let sit 5 minutes. Cut into 4 slices and serve each with 2 tablespoons mustard. ROAST CHICKEN OR CAPON Yield: 1 roasted bird (servings depend on size of bird) Source: "The New Family Cookbook for People with Diabetes" INGREDIENTS - 1 roasting chicken or capon (about 5 to 7 pounds) - 6 cloves garlic - 1 medium lemon, cut in half - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon freshly ground pepper - 1/2 cup chopped fresh parsley - 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary DIRECTIONS Preheat the oven to 425 degrees F. Wash the chicken under cold running water and pat dry with paper towels. Trim and discard the extra fat. Crush two of the garlic cloves. In a small bowl, combine the crushed garlic, the juice of 1/2 lemon, the olive oil, salt, and pepper. Brush the cavity of the bird with some of the lemon-oil mixture. Reserve the remainder. Cut the remaining lemon half in pieces; put the lemon pieces, the remaining 4 garlic cloves, the parsley, and rosemary in the cavity of the chicken. Tie the legs together with cotton string, or tuck them in the cavity of the bird. Set the chicken, breast side up, on a rack in a roasting pan. Brush all the outside surfaces of the bird with the remaining lemon-oil mixture. Roast on the lower or middle rack of the oven, turning the bird over every 30 minutes and basting with pan juices at each turn. Cooking time depends on the size of the bird. Allow 25 minutes per pound; the chicken is done when an instant-read thermometer registers 165 degrees F. Remove the chicken from the oven; let it rest about 15 minutes to set the juices, covered lightly with foil to keep it hot. Carve the chicken or cut in pieces. Remove the skin before eating. Nutritional Information Per Serving (3 ounces cooked poultry): Calories: 179, Fat: 8 g, Cholesterol: 78 mg, Sodium: 192 mg, Carbohydrate: 0 g, Dietary Fiber: 0 g, Sugars: 0 g, Protein: 25 g Diabetic Exchanges: 3 Lean Meat BAKED STUFFED APPLES Yield: 4 servings Source: "Cooking with The Diabetic Chef" INGREDIENTS - 1 cup apple juice - 2 ounces dried apricot - 2 ounces dried cranberry - 2 ounces white raisins - 1 tablespoon brown sugar - 1 tablespoon honey - 4 medium Red Delicious apples DIRECTIONS Preheat the oven to 300 degrees F. In a small pot, bring the apple juice to a simmer. Add the dried fruit and steep until the fruit is tender, about 3-5 minutes. Remove the fruit and combine with brown sugar and honey. Cut the apples in half and remove the core using a spoon or melon baller. Make sure all the seeds have been removed, but that you leave the bottom and the top of the apple intact to keep the fruit from falling out. Spoon the fruit mixture into the centers of the apples. Bake in the oven for 30-35 minutes, or until tender. Nutritional Information Per Serving (1 apple half): Calories: 262, Fat: 1 g, Cholesterol: 0 mg, Sodium: 7 mg, Carbohydrate: 67 mg, Dietary Fiber: 7 g, Sugars: 57 g, Protein: 1 g Diabetic Exchanges: 1/2 Other Carbohydrate, 4 Fruit SPLIT PEA SOUP Yield: 4 servings Source: "Cooking with The Diabetic Chef" INGREDIENTS - 1/2 slice bacon, diced - 1/2 medium onion, diced - 1/4 medium carrot, diced - 1/4 stalk celery, diced - 1 teaspoon garlic, minced - 1/4 teaspoon thyme - 1/3 teaspoon marjoram - 1/4 pound split peas, dried - 3 cups chicken stock - 1/4 teaspoon salt - 1/8 teaspoon white pepper DIRECTIONS Heat a medium pot over medium heat. Add the bacon, cook, and render the fat. Add the onion, carrot, celery, and garlic and cook for 5 minutes, or until the vegetables are tender. Add thyme, marjoram, split peas, and chicken stock. Bring to a simmer and cover for 1-1/2 - 2 hours, stirring occasionally to prevent burning on the bottom of the pot. Pour the mixture into a food processor and blend until smooth. Add the salt and white pepper and mix well. Nutritional Information Per Serving (about 1 cup): Calories: 131, Fat: 3 g, Cholesterol: 5 mg, Sodium: 254 mg, Carbohydrate: 18 g, Dietary Fiber: 6 g, Sugars: 4 g, Protein: 9 g Diabetic Exchanges: 1 Starch, 1/2 Lean Meat, 1/2 Fat VEGGIE-STUFFED BAKERS Yield: 6 servings Source: "1,001 Delicious Recipes for People with Diabetes" INGREDIENTS - 3 large Idaho potatoes (8-10 ounces each) - Vegetable cooking spray - 1 cup chopped onion - 1/3 cup fresh, or frozen, whole-kernel corn - 1 medium red bell pepper, chopped - 4 cloves garlic, minced - 1/3 cup fat-free sour cream or plain fat-free yogurt - 3/4 cup (3 ounces) shredded fat-free Cheddar cheese, divided - Salt and pepper, to taste - 1 cup broccoli florets, cooked until crisp-tender DIRECTIONS Grease potatoes lightly and bake at 400 degrees until tender, 45 to 60 minutes; let stand until cool enough to handle. Cut potatoes lengthwise into halves; scoop out potato, leaving shells intact. Spray medium skillet with cooking spray; heat over medium heat until hot. Saute onion, corn, bell pepper, and garlic until tender, about 5 minutes. Mash potatoes, adding sour cream and half the Cheddar cheese. Mix in sauteed vegetables; season to taste with salt and pepper. Spoon mixture into potato shells; arrange broccoli on top and sprinkle with remaining cheese. Arrange potatoes in baking pan; bake, uncovered, at 350 degrees until hot through, 20 to 30 minutes. Nutritional Information Per Serving (1/6 of recipe): Calories: 160, Fat: 0.3 g, Cholesterol: 0 mg, Sodium: 119 mg, Protein: 9 g, Carbohydrate: 32.4 g Diabetic Exchanges: 1 Vegetable, 1-1/2 Fruit, 1/2 Meat Share this post Link to post Share on other sites
WildStar 0 Posted November 16, 2005 Chicken (Or turkey) Soft Tacos ------------------------------------------- Ingredients Chicken Soft Tacos A taco dinner kit makes it easy to get Mexican on the table in less than half an hour! Ingredients: 1 tablespoon oil 2 (9-oz.) pkg. frozen cooked chicken breast strips 1 (14.5-oz.) pkg. Old El Paso® Soft Taco Dinner Kit 2/3 cup water Shredded lettuce Shredded cheese Chopped tomatoes Prep Time: 20 Minutes Preparation Directions: 1. Heat oil in large skillet over medium heat. Add chicken; cook and stir until thoroughly heated. Stir in taco seasoning from dinner kit and water; cook and stir 2 to 4 minutes. 2. Warm tortillas as directed on package. 3. Spoon chicken mixture into taco shells; top with lettuce, cheese and tomatoes. 10 soft tacos Procedure Preparation Directions: 1. Heat oil in large skillet over medium heat. Add chicken; cook and stir until thoroughly heated. Stir in taco seasoning from dinner kit and water; cook and stir 2 to 4 minutes. 2. Warm tortillas as directed on package. 3. Spoon chicken mixture into taco shells; top with lettuce, cheese and tomatoes. 10 soft tacos -------------------------------------------------------------------------------- Grandma's Favorite Pot Pie -------------------------------------------------------------------------------- Ingredients 1 can (15 ounces) diced potatoes, drained 1 can (15 ounces) sliced carrots, drained 1 can (15 ounces) sweet peas, drained 1 can (10 ounces) chicken in water, drained and flaked 1 can (8 ounces) sliced mushrooms, drained 1 can (10 3/4 ounces) reduced-sodium cream of chicken soup 1/2 teaspoon onion powder 1/4 teaspoon ground sage 1/4 teaspoon ground rosemary 1/4 teaspoon freshly-ground ground pepper 1 package (15 ounces) refrigerated pie crust, contains two crusts Procedure Preparation Time: Approximately 10 minutes Cook Time: Approximately 50 minutes Preparation: Heat the oven to 400°F. Place the potatoes, carrots, peas, chicken, mushrooms, and soup in a large bowl, and fold together until blended. Add the onion powder, sage, rosemary and pepper, and stir until blended. Form 1 pie crust into a deep dish pie plate. Pour the pot pie mixture into the crust, and place the top crust over the top. Seal the edges with a fork or by pinching with the thumb and forefinger. Cut two 1 inch slits in the center of the crust to vent. Bake 10 minutes; reduce the heat to 350°F. Bake for an additional 40 minutes, or until the crust is golden. Place on a wire rack to cool slightly. Cut the pie into eight wedges to serve. Servings: 8 You can sub Turkey for the chicken since Holidays are coming up and we will have turkey leftovers.. NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 Taco Share this post Link to post Share on other sites
WildStar 0 Posted November 19, 2005 Cranberry Bog Bars from Taste of Home Mag Ingredients prep 25 min bake: 25 min,+ cooling 1- 1/4 cups butter softened, divided 1- ½ cups packed brown sugar, divided 3- ½ cups Old-fashioned Oats, divided 1 cup all-purpose flour 1 can ( 16 ounces) whole-berry Cranberry sauce ½ cup finely chopped pecans (or walnuts ) Procedure In a large mixing bowl, Cream 1 cup of butter and 1 cup brown sugar: Stir in 2- ½ Cups of Oats and flour. Press into a greased 13-inch, X 9-inch. X baking pan. Spread with Cranberry Sauce. In a microwave safe bowl, melt remaining butter : stir in the nuts and remaining brown sugar and oats. Sprinkle over Cranberry sauce. And bake at 375* for 25-30 minutes or until lightly browned. Cool on a wire rack cut into bars ...Yield:3dozen Share this post Link to post Share on other sites
WildStar 0 Posted December 3, 2005 :angry: This is some thing I got in one of my e-mails to day and thought I would share :blush 2: Jingle Bell Fudge ------------------------------------------- Ingredients 12 oz Butterscotch chips 1/2 c Chunky peanut butter 2/3 c Sweetened condensed milk 1/2 c Walnuts (chopped) Instructions: Procedure Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. Serving Information Serves: 64 Share this post Link to post Share on other sites
Yillara Skye 1 Posted December 8, 2005 Since many of these seem like very healthy choices, I may have to really search through this thread. After my surgery I have to watch what I eat (gall bladder will be out), so this may make it even easier for me. I normally eat a lot of low fat and low cholesterol stuff anyways, my sister once remarked I was probably the healthiest eater in the family... but this may make it even easier :( Share this post Link to post Share on other sites
WildStar 0 Posted January 23, 2006 Diabetic Pepper Steak Stew Ingredients 1 lb lean round steak, cut into pieces 2 1/2 cups green bell pepper, coarsely chopped 1/2 cup onion, chopped 3 cups raw potatoes, diced 1 jar (12 oz) fat free beef gravy 1/4 tsp dried minced garlic Directions Spray slow cooker with butter-flavored cooking spray. Add steak pieces, green pepper, onion and potatoes and stir to combine. Stir in gravy and garlic. Cover and cook on low for 6-8 hours. Mix well before serving. EXCH: 2 Meat, 1 Starch , 1/2 Vegetable 2 Protein, 1 Vegetable, 11/2 Bread, 1/4 Slider, 5 Optional Calories 196 Calories, 4 gm Fat, 23 gm Prot, 17 gm Carb, 361 mg Sodium, 15 mg Calcium, 2 gm Fiber (per serv-appx 4 servings) LIST: 1 lb lean round steak, 3-4 lg green bell peppers, 1 1/2 lbs potatoes, 1 jar (12 oz) fat free beef gravy **AOH** onion, dried minced garlic Share this post Link to post Share on other sites
WildStar 0 Posted January 27, 2006 Welcome to All Easy Cooking Recipe Kitchen Copyright © 2003 All Easy Cooking Recipe Kitchen -------------------------------------------------------------------------------- Recipes from Our Favorite Recipes, Compiled by Polk St. United Methodist Church Women, Amarillo, TX (Year not given but assume it is around 1968 or so by the pastor and associate pastor listed.) Fresh Mushroom Soup 1/2 pound fresh mushrooms, chopped 1/2 medium onion, chopped 3 tablespoons oleo or margarine 3 tablespoons flour 1 can chicken broth (or at least 1 1/2 cups) 1 1/2 cup milk Salt and pepper to taste 2 quart saucepan Sauté chopped onions in oleo. Add the chopped mushrooms, stir and cook quickly. Add flour, stirring to coat each piece of mushrooms, stirring constantly. Simmer without boiling for 15 minutes. Serve hot. Loraine Webster -------------------------------------------------------------------------------- Zucchini Soup 3 pounds zucchini 2 teaspoon salt 1 teaspoon onion powder 1 teaspoon garlic powder 1/8 teaspoon white pepper 1 10 3/4 ounce cans chicken broth 1/2 cup water 1 1/2 cup half-and-half Salt and pepper to taste Chopped chives Cut ends off zucchini and slice into 1" pieces. Place in a 6-quart saucepan. Add salt, onion powder, garlic powder, white pepper, chicken broth and water. Bring to a boil. Cover and cook over moderate heat until tender, about 10 minutes. Place 1/2 of zucchini slices and broth at a time in a blender or food processor and blend until smooth. Place in a clean 2 quart saucepan. Stir in half-and-half. Season to taste with salt and white pepper. Stir over moderate heat until heated through. May be refrigerated overnight or frozen. To serve, reheat slowly; do not boil. Garnish with a sprinkling of chives. Serves 8 Molly Sadler (Molly is one of the nicest people around. Her mother, Martha was my next door neighbor for many years.) -------------------------------------------------------------------------------- Potato Cheese Soup 1 stick oleo or margarine 1 large onion 4 stalks celery, chopped 1 16 ounce package frozen hash brown potatoes 2 cans Cheddar cheese soup 1 can cream of celery soup 1 small can chopped green chilies, drained 2 cups milk 1 small jar chopped pimento Dash of paprika, onion salt, celery salt, pepper and salt to taste Sauté onion and celery in oleo in a large pot. Add potatoes and sufficient water to cover potatoes. Cook 20 minutes or until tender. Add soups, chilies, and milk (more milk if you want a thinner soup.) Add pimento for color and garnish. Ethel Shields -------------------------------------------------------------------------------- Apricot Bread 1 cup dried apricots, chopped 1 1/4 cup sugar 2 tablespoons shortening 1 egg, well beaten 1/2 cup orange juice 2 cups sifted flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1 cup chopped nuts 8X4X3 pan Set oven to 350 degrees. Soak apricots in hot water 20 minutes. Cream one cup sugar, shortening and eggs. Stir in sugar and orange juice. Add dry ingredients and blend well. Drain apricots and add to mixture. Mix well. Add nuts. Bake 65 minutes. Serves 8 Clara Hobgood -------------------------------------------------------------------------------- Banana Bread 1/2 cup Crisco 1 cup sugar 2 eggs. Beaten 1/4 cup nuts 3 bananas, crushed 2 cup flours 1 teaspoon baking soda 2 loaf pans Set oven to 350 degrees. Cream shortening. Add sugar and eggs. Mix baking soda and flour. Sift baking soda and flour. Add bananas and flour and soda alternately. Add nuts. Pour into pans. Bake 50 minutes. Bess McElvany -------------------------------------------------------------------------------- Carrot Bread 2/3 cup salad oil 1 cup sugar 2 eggs 1 1/2 cup flour 1 teaspoon baking soda 1/4 teaspoon salt 1/2 teaspoon cinnamon 1/4 teaspoon vanilla 1/8 teaspoon coconut extract 1 cup ground raw carrots 1 greased loaf pan 9X 5 X 2 3/4 Set oven to 350 degrees. Cream oil and sugar with electric mixer. Add eggs, one at a time. Sift dry ingredients into mixture mix well. Add extracts and carrots and mix into mixture. Bake for 45-50 minutes. Mrs. Louise Conway -------------------------------------------------------------------------------- Mexican Corn Bread 1 cup corn meal 1/2 teaspoon baking soda 3/4 cup sour milk (to sour milk use regular milk and add small amount of vinegar) 1/2 teaspoon salt 1/3 cup melted shortening 3/4 cup shredded cheese 1 can chopped green chilies 1/2 cup cream style corn 2 eggs 8" iron skillet or cake pan Set oven to 400 degrees. Melt shortening in pan. Beat eggs and mix in ingredients by hand thoroughly. Pour into skillet or cake pan and bake at 400 degrees for 30-40 minutes. Teri Ellett Share this post Link to post Share on other sites
WildStar 0 Posted February 1, 2006 Valetine Goodies from taste of home mage on line STRAWBERRY HEART CAKE “My granddaughter was born on Valentine’s Day, so every year I bake up this special strawberry heart-shaped cake for her,” writes Patricia R. of Winchester, Illinois. 1 package (18-1/4 ounces) white cake mix 1 package (3 ounces) strawberry gelatin 3 tablespoons all-purpose flour 1/3 cup vegetable oil 4 eggs 1 package (10 ounces) frozen sweetened strawberries, thawed 1/2 cup cold water 1/2 cup butter or margarine, softened 5 to 5-1/2 cups confectioners’ sugar Red-hot candies, optional In a mixing bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round) or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a small mixing bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20-in. x 15-in. covered board. Cut round cake in half. Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. frost sides and top of cake. Decorate with red-hots if desired. Yield: 12-16 servings. CHERRY-FILLED HEART COOKIES These crisp, flaky cookies are a wonderful way to show you care, reports Audrey G. from Lake Mills, Iowa. 1/2 cup butter or margarine, softened 1/2 cup shortening 1 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 3-1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt FILLING: 1/2 cup sugar 4-1/2 teaspoons cornstarch 1/2 cup orange juice 1/4 cup red maraschino cherry juice 12 red maraschino cherries, chopped 1 tablespoon butter or margarine Additional sugar In a mixing bowl, cream the butter and shortening; gradually add sugar. Add egg, milk and vanilla. combine dry ingredients; gradually add to creamed mixture. Mix well. Cover and refrigerate for at least 2 hours. Meanwhile, for filling, combine sugar and cornstarch in small saucepan. Add juices, cherries and butter. Bring to a boil; boil and stir for 1 minute. Chill. Roll out dough on a lightly floured surface to 1/8-in. thickness; cut with a 2-1/2-in. heart-shaped cookie cutter dipped in flour. Place half of the cookies on greased baking sheets; spoon 1/2 teaspoon filling in the center of each. Use a 1-1/2-in. heart-shaped cutter to cut small hearts out of the other half of the cookies. (Bake small heart cutouts separately.) Place the remaining hearts over filled cookies; press edges together gently. Fill centers with additional filling if needed. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until lightly browned. Cool on wire racks. Yield: about 4-1/2 dozen filled cookies. ALMOND-COATED CHOCOLATE TRUFFLES Using baking fat replacement trims a third of the fat from these wonderful chocolate bites from our Test Kitchen. The rich candies make a perfect gift for Valentine’s Day. 6 ounces semisweet chocolate, coarsely chopped 3 tablespoons confectioners’ sugar 1/3 cup baking fat replacement* 1 tablespoon butter (no substitutes) 1 tablespoon half-and-half cream 2 tablespoons ground almonds Place chocolate and confectioners’ sugar in a food processor or blender; cover and process until finely chopped. In a microwave-safe bowl, combine baking fat replacement, butter and cream. Microwave on high for 50-60 seconds or until hot. With blender or food processor running, gradually add hot cream mixture to chocolate mixture in a steady stream. Blend until smooth. Transfer to a bowl; cover and refrigerate for 1-2 hours or until easy to handle. Shape chilled mixture into 1-in. balls; roll in almonds. Place on waxed paper-lined baking sheets. Chill for 1-2 hours or until firm. Yield: 16 truffles. *Editor's Note: This recipe was tested with Sunsweet Lighter Bake. Look for it in the baking aisle of your grocery store. For more Valentine’s Day recipes, visit the Taste of Home Recipe Finder top Plan Your Summer Vacation Now Save $50 Per Person!! This summer, make it a trip to remember by planning it with our friends at World Wide Country Tours! Travel by train, boat or motorcoach to exciting destinations like: United States...Relax in wide open spaces on Big Sky Country-Country Magazine's 20th Anniversary Editor's Choice or tour sensational sights Around Lake Michigan, World Wide Country Tours longest running tour. Canada...Be a part of the heart-pounding action at the finals of the Calgary Stampede rodeo...or visit the captivating beauty of Nova Scotia & Prince Edward Island. Europe...Step into a real-life fairytale as you experience unique cultures, traditions and history in Germany, Switzerland, Austria...or take in the Wonders of Iceland’s breath-taking beauty. PLUS... Don’t miss your last chance to save an additional $200 per person on Alaska & the Yukon when you reserve by February 28, 2006. As a valued subscriber of this newsletter, you’re entitled to a $50 savings per person on any 2006 tour! Visit our website for complete itineraries and to make reservations. Be sure to use Promotion Code TL21 to claim this special $50 subscriber travel savings. Hurry, savings ends February 28, 2006. Exclusive Tour Operator of Taste of Home Magazine 1-800/344-6918 5939 Country Lane, Greendale WI 53129-1429 Take Care of Your Cookware ROUTINE care of pots and pans will ensure you get the best performance and longest use out of them. Keep these tips in mind when using your cookware: • Cast-iron pans should be seasoned before using to protect the surface and prevent food from sticking. One way to season a cast-iron skillet is to brush the inside with vegetable oil, then add an extra tablespoon of oil to the pan. Place the pan over low heat for 1 hour. When cool, wipe it dry with paper towels. • Use nonmetal utensils during cooking to minimize cuts and scratches to the interior of your pans. • To remove dark stains from an aluminum pot or pan, fill it with water, add 3 tablespoons fresh lemon juice and simmer gently until the pan brightens. • To help remove stuck-on food from pots and pans, soak them in hot soapy water. However, if the pan has a sugary or protein-based substance (like eggs) on it, soak it in cold water. • Stainless steel should be washed quickly after cooking salty foods because salt can pit the surface. • Always dry aluminum or stainless steel pans immediately to prevent water spots from forming. • To prevent nonstick linings from damage during storage, place paper towels between the pans when stacking them in your cabinet. top For Good Eating, Just ‘Wing It!’ BIRDS of a feather flock together, especially when there’s a heaping platter of seasoned chicken wings to munch. The savory varieties here suggested by field editors are definitely something to cluck about! ZESTY CHICKEN WINGS “These spicy barbecue wings are so easy to make,” remarks Joan R. of Langley, British Columbia. “I fix a double batch since my family thinks they’re great.” 1/2 cup corn syrup 1/2 cup ketchup 1/4 cup cider vinegar 1/4 cup Worcestershire sauce 1/4 cup Dijon mustard 1 small onion, chopped 3 garlic cloves, minced 1 tablespoon chili powder 16 whole chicken wings (about 3 pounds) In a saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened. Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings. RASPBERRY GLAZED WINGS “These fruity glazed wings are a staple at our house,” says Sue S. of Valatie, New York. “They’re a super finger food when entertaining and also make a tasty entree.” 3/4 cup seedless raspberry jam 1/4 cup cider vinegar 1/4 cup soy sauce 3 garlic cloves, minced 1 teaspoon pepper 16 whole chicken wings (about 3 pounds) In a saucepan, combine jam, vinegar, soy sauce, garlic and pepper. Bring to a boil; boil for 1 minute. Cut chicken wings into three sections; discard wing tips. Place wings in a large bowl; add raspberry mixture and toss to coat. Cover and refrigerate for 4 hours. Line a 15-in. x 10-in. x 1-in. baking pan with foil and heavily grease the foil. Using a slotted spoon and reserving the marinade, place wings in pan. Bake at 375° for 30 minutes, turning once. Meanwhile, in a saucepan, bring marinade to a rolling boil; boil for 1 minute. Reduce heat; simmer, uncovered for 10-15 minutes or until thickened. Brush over wings. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Yield: 10-12 servings. For more chicken wing recipes, visit the Taste of Home Recipe Finder top “Secret Ingredients” Make Menus Special WANT TO turn “ho-hum” foods into dishes that’ll have family members asking for more? Take a look at the special ingredients suggested by some of our readers: Great Gravy. “I blend a sprinkling of instant coffee granules into my brown gravy,” reveals Sherrie A. from McAlester, Oklahoma. “It enhances the flavor and the color.” Eggs-cellent Sandwich. “One day while making egg salad sandwiches, I noticed a couple slices of ham in the fridge,” recalls Marie S. from Harper Woods, Michigan. “Since ham and eggs are a good combination, I chopped the ham and mixed it into my sandwich filling. It was delicious!” Magnificent Meat Loaf. “I use day-old corn bread in my meat loaf instead of plain bread crumbs,” relates Beverly P. of Tuscaloosa, Alabama. “This meat loaf always gets raves.” Perfect Mashed Potatoes. Says Pam K. of Phoenix, Arizona, “Instead of milk in my mashed potatoes, I use sour cream for a rich, creamy taste. Then I shake in some dried oregano or Italian seasoning.” Marvelous Meatballs. Says Alice G. of West Des Moines, Iowa, “I add character to meatballs by blending in two slices of caraway rye bread softened in milk.” Delectable Red Cabbage. “For special dinners, I like to prepare cooked red cabbage with a cinnamon stick,” admits Catherine S. of Arlington Heights, Illinois. “I simmer it with the cabbage and remove it before serving.” Memorable Mushrooms. “When I saute mushrooms to serve over steak, I mix in a tablespoon or two of dry onion soup mix,” reports Fran R. of Thorndale, Ontario. “The onion flavor complements both the mushrooms and the steak.” Super Coleslaw. “My husband never cared for coleslaw until I began coating the cabbage in an oil and vinegar dressing and stirring in some dill weed and sliced stuffed olives,” conveys Judy B. from Goshen, Indiana. “Now his complaints have turned to compliments.” top Spice Things Up a Bit CINNAMON is a dark reddish-brown spice with a bold, spicy-sweet flavor and aroma. It comes from the inner bark of the evergreen cinnamon tree. Grown in warm places like Sri Lanka, Jamaica, India and Brazil, cinnamon trees can reach up to 30 feet tall. Shoots are gathered, and the inner bark is peeled off. It turns brown and curls up as it dries. The dried bark is sold as stick cinnamon or is ground to make powdered cinnamon. For a new twist, field editor Edna H. of Hebron, Indiana suggests adding a cinnamon stick to the boiling water to be used for fruit-flavored gelatin. Remove the stick before dissolving the gelatin. “I also like to sprinkle cinnamon over a scoop of vanilla or chocolate ice cream,” Edna says. Try these cinnamon specialties suggested by readers: MAPLE GLAZED SQUASH “Squash gets a pleasant sweet and spicy flavor from maple syrup and cinnamon in this recipe,” says field editor Betty S. of Wray, Colorado. 2 medium acorn squash Salt and pepper to taste 1 cup maple syrup 1 medium tart apple, peeled and chopped 2 tablespoons raisins, optional 1 teaspoon ground cinnamon Cut squash into 1-in. rings and remove seeds. Place squash in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with salt and pepper. In a bowl, combine remaining ingredients; pour over squash. Cover and bake at 350° for 50-60 minutes or until tender. Yield: 6 servings. CINCINNATI CHILI Cinnamon and cocoa give a rich brown color to this hearty chili shared by Edith J. of Parkman, Ohio. “This dish will warm you up on a cold day,” she says. ORANGE-CINNAMON FRENCH TOAST “Everyone eats at the same time when you fix this tasty oven-baked French toast,” remarks Bernice S. of Sturgeon Lake, Minnesota. For more cinnamon recipes, visit the Taste of Home Recipe Finder top Looking for Lighter Fare? APPLES, celery and raisins give this special turkey salad sandwich a great flavor and tempting texture, promises Meghan B. of Rapid City, South Dakota. WALDORF TURKEY SANDWICHES 1-1/4 cups cubed cooked turkey breast 1 small apple, chopped 1/4 cup diced celery 3 tablespoons fat-free mayonnaise 2 tablespoons plain nonfat yogurt 2 tablespoons chopped walnuts 1 tablespoon raisins 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cinnamon 8 slices raisin bread, toasted 4 lettuce leaves In a bowl, combine the first nine ingredients. Cover and refrigerate for 1 hour. Spoon 3/4 cup turkey mixture onto four slices of bread; top with a lettuce leaf and remaining bread. Yield: 4 servings. Nutritional Analysis: One serving (calculated without bread) equals 127 calories, 114 mg sodium, 26 mg cholesterol, 9 gm carbohydrate, 12 gm protein, 5 gm fat. Diabetic Exchanges: 1-1/2 lean meat, 1/2 fruit. 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WildStar 0 Posted February 1, 2006 Starters from Pittsburgh! Pittsburgh Chicken Strip Hand-Offs with Dipping Sauce • 2 lb boneless chicken breasts • 1/2 cup flour • 4 tsp parsley flakes • 3/4 tsp salt • 2 eggs • 4 tbsp 1% milk • 45 saltine crackers • Nonstick vegetable cooking spray • 1 cup low-fat, low-calorie Ranch dressing • 1/2 cup low-fat sour cream • 2 tsp Dijon mustard (optional)* Nutrient content per serving: Total calories: 431 Protein: 41g Carbohydrate: 41g Fat: 13g Calories from fat: 26% Saturated fat: 3g Cholesterol: 176mg Sodium: 1493mg Fiber: 1g Preheat oven to 425º F. Cut chicken into 3/4” wide strips. In a plastic bag combine flour, parsley flakes, and salt. Add chicken strips, a few at a time, to the flour mixture. Close bag and shake to coat chicken pieces. Set chicken aside. In a bowl add eggs and milk and mix well. Set aside. Crush saltine crackers in a plastic bag and place crushed crackers in a shallow bowl. Dip chicken strips, a few at a time, into the egg mixture and then roll in the crushed crackers. Place in a single layer on a large baking sheet that has been sprayed with nonstick vegetable cooking spray. Bake for 12 to 15 minutes or until chicken is no longer pink. Turn halfway through baking time. Combine low-fat Ranch salad dressing, low-fat sour cream, and Dijon mustard (optional)* in a bowl and serve as a dipping sauce with the chicken strips. Makes 6 servings. *This ingredient is optional since it may be a GERD trigger. Vegetable Beef Quarterback Stew • Nonstick vegetable cooking spray • 1 tbsp vegetable oil • 1 lb beef stew meat • 1 can (14 oz) beef broth • 2/3 cup water • 3 1/2 cups red potatoes, cubed • 1/2 chopped medium onion (optional)* • 2 cups sliced carrots • 1/2 cup sliced celery • 1/2 tsp dried thyme • 1 tsp beef bouillon granules • 1/2 cup frozen petite green peas Nutrient content per serving: Total calories: 340 Protein: 30g Carbohydrate: 34g Fat: 10g Calories from fat: 26% Saturated fat: 3g Cholesterol: 69mg Sodium: 596mg Fiber: 5g In a large saucepan sprayed with nonstick vegetable cooking spray, over medium-high heat, add vegetable oil. When hot, add beef stew meat and cook 3 to 4 minutes until browned on all sides. Remove beef and set aside. Add beef broth to saucepan with water. Add red potatoes, onion (optional)*, carrots, celery, thyme, and bouillon granules. Bring to a boil and add beef to the saucepan. Reduce heat to medium-low, cover, and simmer for 30 minutes or until meat is done. Add frozen peas and cook 2 more minutes. Serve with whole-grain rolls or crackers. Makes 4 servings. *This ingredient is optional since it may be a GERD trigger. Starters from Seattle! Catch-of-the-Day Seattle Fish Sticks with Creamy Dill Sauce • 2 lb skinless cod fillets • 2 cups corn flakes • 1 1/2 cups seasoned bread crumbs • 1/2 cup cornmeal • 3/4 tsp salt • 1/2 tsp ground dried thyme • 4 egg whites • 3/4 cup low-fat, low-calorie Ranch salad dressing, divided • Nonstick vegetable cooking spray • 1/2 cup low-fat sour cream • 2 finely chopped dill pickles (optional)* Nutrient content per serving: Total calories: 400 Protein: 35g Carbohydrate: 49g Fat: 8g Calories from fat: 19% Saturated fat: 2g Cholesterol: 73mg Sodium: 1824mg Fiber: 3g Preheat oven to 425º F. Cut fish fillets crosswise into 1” wide sticks. Place corn flakes into a plastic bag and crush them. In a shallow dish, combine bread crumbs, crushed corn flakes, cornmeal, salt, and thyme. In another shallow dish beat egg whites slightly with a fork and add 1/4 cup of the low-fat Ranch salad dressing. Mix until well combined. Dip fish sticks in egg mixture and then roll in crumb mixture until well coated. Arrange on a baking sheet that has been sprayed with nonstick vegetable cooking spray. Sprinkle with any remaining crumbs. Bake for 12 to 15 minutes, until golden brown or until fish flakes easily with a fork. Turn over once during baking time. Combine remaining 1/2 cup low-fat Ranch salad dressing, low-fat sour cream, and chopped dill pickle (optional)* to make creamy dill sauce. Makes 6 servings. *This ingredient is optional since it may be a GERD trigger. Potato Salmon Touchdown Chowder • 1 tbsp olive oil • 1/2 cup chopped onion (optional)* • 1 cup sliced celery • 1/3 cup chopped red bell pepper (optional)* • 1 1/2 cups chopped carrots • 3 cups peeled and chopped red potatoes • 1 1/2 cups frozen whole-kernel corn • 1/2 cup frozen petite peas • 3 chicken bouillon cubes • 4 cups boiling water • 1/2 tsp salt • 1/2 tsp dried dill • 1/4 tsp marjoram • 1 lb fresh skinless salmon fillets • 2 tbsp cornstarch • 2 cups nonfat skim milk Nutrient content per serving: Total calories: 411 Protein: 33g Carbohydrate: 50g Fat: 10g Calories from fat: 21% Saturated fat: 2g Cholesterol: 64mg Sodium: 1180mg Fiber: 6g In a large saucepan with a lid, on medium-high heat, add olive oil, onion (optional)*, celery, and red bell peppers (optional)*. Sauté 2 to 3 minutes until vegetables are tender. Add carrots, potatoes, corn, peas, bouillon cubes, boiling water, salt, dill, and marjoram. Cook covered over medium-low heat about 10 minutes or until potatoes are tender. Meanwhile, rinse salmon fillets. In a large saucepan, bring to a boil an adequate amount of water to cover salmon for poaching. Add salmon. When the water begins to boil again, reduce heat. Simmer covered for 6 to 8 minutes or until salmon flakes easily with a fork. Remove from pan; discard poaching water. Flake salmon into small pieces. Set aside. Stir together cornstarch and milk and add to cooked potato mixture. Cook and stir over medium heat until thickened and bubbly, about 3 to 4 minutes. Stir in poached salmon. Heat chowder thoroughly. Serve with whole-grain rolls or crackers. Makes 4 servings. Share this post Link to post Share on other sites
WildStar 0 Posted February 7, 2006 Choco-Holic Cake Estimated Times: Preparation - 15 min | Cooking - 55 min | Cooling Time - 40 min cooling | Yields - 24 servings Chocolate, chocolate, chocolate is what this cake is made of! Sour cream and pudding mix enrich and make this cake moist and delicious. Ingredients: CAKE 1 pkg. (18.25 oz.) chocolate cake mix 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix 1 cup milk 1/2 cup sour cream 4 large eggs 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels 1 cup chopped walnuts GLAZE 1 bar (2 oz.) NESTLÉ TOLL HOUSE Unsweetened Chocolate Baking Bars 3 tablespoons butter or margarine 1 1/2 cups sifted powdered sugar 2 to 3 tablespoons water 1 teaspoon vanilla extract Powdered sugar (optional) Directions: FOR CAKE: PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan. COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan. BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean. COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely. FOR GLAZE: MELT baking bar and butter in small, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract. POUR glaze over cake or sprinkle with powdered sugar. Share this post Link to post Share on other sites
WildStar 0 Posted February 22, 2006 These are resipe's I found for Saint Patrick'sDay! Irish Stew 1/4 cup flour 2 lbs. lamb, cubed 1/4 cup olive oil 2 medium onions, peeled and chopped 1 teaspoon salt 2 cloves crushed garlic 2 cups water 2 tablespoons Worcestershire sauce (or Dale's Steak Seasoning) 2 bay leaves, crushed 1 teaspoon dried thyme 4 medium potatoes, peeled and cubed 2 medium carrots, peeled and sliced into 1/4 inch slices 1 16 oz. can of beer (optional) additional water to cover, if necessary. Place the flour in a 1 qt. plastic bag; add cubed lamb and toss to coat. Pour oil in a large saucepan, and brown meat along with onions and garlic. Cook on medium-low heat for about 20 minutes, stirring to keep onions from browning too much. Add 2 cups water, and seasonings. Bring mixture to a boil. Add potatoes, carrots and beer. If liquid does not cover ingredients, add water just to cover. Bring to a boil, then turn heat to simmer and cook for about 1 hour and 30 minutes, stirring occasionally. Serves 4 to 6 :VBGal2: ******************************************************************************** Back To Recipe Irish Soda Bread Both my husband and I are diabetics, I have found that Splenda is great for replacing sugar in many recipes, including this one. It is the fastest bread you can make...and so tasty! —Ruth Russell of Clyde, North Carolina INGREDIENTS 1-1/2 cups all-purpose flour 1/2 cup whole wheat flour Sugar substitute equivalent to 2 tablespoons sugar 1 teaspoon baking soda 1/2 teaspoon salt 2 tablespoons cold butter 1 cup 1% buttermilk 1/2 cup dried currants SERVINGS 12 CATEGORY Low Fat PREP 10 min. COOK 20 min. TOTAL 30 min. DIRECTIONS In a large bowl, combine the flours, sugar substitute, baking soda and salt; cut in butter. Stir in buttermilk just until moistened. Fold in currants. Knead on a floured surface 8-10 times. Shape into a 7-in. round loaf; place on a baking sheet coated with nonstick cooking spray. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack. Yield: 1 loaf (12 slices). Editor's Note: This recipe was tested with Splenda No Calorie Sweetener. NUTRITIONAL INFO Nutritional Analysis: 1 slice equals 120 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 245 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch. Share this post Link to post Share on other sites
WildStar 0 Posted March 7, 2006 CROCKPOT BEEF AND POTATO CASSEROLE -------------------------------------------------------------------------------- Ingredients 1 lb lean ground beef 1 (5 to 6oz) package scalloped potatoes 1 (16oz) can tomatoes 1 (10oz) can pizza sauce 1/2 cup water 1/2 teaspoon salt 1/2 teaspoon oregano leaves 1/4 teaspoon basil leaves 1/8 teaspoon garlic powder 1 cup mozzarella cheese, cut into small cubes 1/4 cup grated Parmesan cheese Procedure In skillet, brown ground beef, drain. In crockpot, combine beef with dry sauce mix from package of scalloped potatoes, tomatoes, pizza sauce, water, salt, oregano, basil, and garlic powder. Stir in dry potato slices. Cover and cook on low 4 to 5 hrs. Turn control to high. Stir in cubes of mozzarella cheese. Top with Parmesan. Cover and cook on high for last 10 to 15 mins. Serving Information Serves: 25 Fat: g Calories: Share this post Link to post Share on other sites
WildStar 0 Posted March 18, 2006 :VBGal2: St Patricks Drinks:vbg: Clotted Cream "Heavy cream is lightly sweetened, whipped until stiff, and mixed with a little sour cream for flavor. Serve with scones or fruit What you need: 1 cup heavy cream 1/3 cup sour cream 1 tablespoon confectioners' sugar What you do: Using a whisk attachment on the mixer, whip heavy cream until stiff peaks form. Remove from mixer, and hand whisk in the sour cream and confectioners' sugar until just combined. Store in refrigerator. Frozen Mudslide "A frozen alcoholic drink, feel free to drizzle glass with additional chocolate syrup." What you need: 4 cups crushed ice 2 (1.5 fluid ounce) jiggers vodka 2 (1.5 fluid ounce) jiggers coffee flavored liqueur 2 (1.5 fluid ounce) jiggers Irish cream liqueur 2 tablespoons chocolate syrup 1/2 cup whipped cream What you do: In a blender, combine crushed ice, vodka, coffee liqueur and Irish cream liqueur. Drizzle in Chocolate syrup. Blend until smooth. Pour into glasses and garnish with whipped cream. Hot Irish Kiss Pink sugar 5 ounces hot coffee 1/2 ounce Irish whiskey 1/2 ounce hazelnut-flavored liqueur 1/2 ounce amaretto 1 ounce whipped cream Ground cinnamon Rim glass with pink sugar. Pour hot coffee into glass. Add remaining ingredients, except whipped cream. Top with whipped cream and sprinkle lightly with cinnamon. Irish Jig Serves 6. 2 tablespoons whiskey 2 tablespoons sugar 1 teaspoon confectioner's sugar 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1 cup coconut macaroons Crush the macaroons and set aside. Be sure the whipping cream is thoroughly chilled, as well as the bowl and beater attachments. Mix all ingredients except the macaroons. Beat until stiff peaks form. Fold in 3/4 cup crushed macaroons. Spoon into 6-8 dessert glasses. Sprinkle with additional macaroons. Serve immediately. Bailey's Irish Cream 1 cup whiskey 1 can Eagle brand sweetened condensed milk 3 eggs 1 tablespoon Hershey's chocolate 1 tablespoon vanilla extract Blend and refrigerate. Leperchaun Punch What you need: 2 (3 ounce) packages lime flavored gelatin mix 1 quart hot water 1 (46 fluid ounce) can pineapple juice 2 (12 fluid ounce) cans frozen orange juice concentrate, thawed 2 cups white sugar 4 1/2 cups cold water 2 liters ginger ale What you do: In a large saucepan dissolve the gelatin in 1 quart of hot water. Allow to cool. When gelatin is cool, pour into a large punch bowl, Stir in pineapple juice, orange juice concentrate, sugar and 4 1/2 cups cold water. Pour in ginger ale just before serving. Share this post Link to post Share on other sites
Charface 0 Posted March 18, 2006 One of my favorite dishes: Chili Cheese Grits Ingredients: 3 cups warm chili 3 cups water 1 teaspoon salt 1 clove garlic, minced 1 cup quick-cooking grits 1/2 cup butter or margerine 1 1/2 cup shredded cheddar cheese, 1 can chopped green chiles,drained 2 eggs, beaten 1/2 cup milk 1/2 cup fresh jalapenos , chopped Directions: Bring water, salt and garlic to a boil; slowly stir in grits. Reduce heat; cook and stir for 3-5 minutes or until thickened. Remove from heat. Add butter, 1 cup cheese and chiles; stir until butter melts. Beat eggs and milk; add to the grits and mix well. Pour warm chili into a greased 13X9 baking dish; spread grit mixture over the chili. Bake, uncovered, at 350 degrees for 45 minutes. Sprinkle with remaining cheese and the chopped fresh jalapenos. Share this post Link to post Share on other sites
WildStar 0 Posted April 6, 2006 Spring S'Mores Bars Estimated Times: Preparation - 15 min | Cooking - 2 min | Cooling Time - 2 hrs refrigerating | Yields - 16 bars Try this colorful and delicious dessert at Easter, Spring or any time of the year. Ingredients: 1/2 cup heavy whipping cream 1 3/4 cups (11.5-oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels 3 1/2 cups miniature colored marshmallows 7 1/2 ozs. chocolate-covered graham crackers, broken into bite-size pieces Directions: LINE 9-inch-square baking pan with heavy-duty foil. HEAT cream in a medium saucepan over medium-high heat for 1 to 2 minutes or until bubbles appear around edges. Remove from heat. Add morsels; stir until smooth. Cool, stirring occasionally, for 10 to 12 minutes. Add marshmallows; stir to coat. Gently stir in graham cracker pieces until combined. SPREAD mixture into prepared pan; press down lightly. Refrigerate for 2 hours or until firm. Cut into bars. Share this post Link to post Share on other sites
WildStar 0 Posted April 11, 2006 Saucy Jerusalem Artichokes Recipe By : Betty Crocker's Low-Fat Serving Size : 4 Preparation Time :0:00 Categories : Vegetables Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Jerusalem artichokes -- cut into 1/4-inch slices (about 3-1/2 cups) 1 cup skim milk 1 tablespoon cornstarch 1 tablespoon chopped fresh or 1 teaspoon freeze-dried chives 1 teaspoon chopped fresh or 1/2 teaspoon dried dill weed 1/4 teaspoon salt 1/8 teaspoon pepper 3 ounces part-skim Swiss cheese shredded (3/4 cup) Place steamer basket in 1/2-inch water (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender. Mix remaining ingredients except cheese in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in cheese until melted. Stir in artichokes. 4 SERVINGS (ABOUT 3/4 CUP EACH). MICROWAVE DIRECTIONS: Place artichokes and 1/4 cup water in 1-1/2- quart microwavable casserole. Cover tightly and microwave on high 6 to 7 minutes, stirring after 3 minutes, until crisp-tender; drain. Mix remaining ingredients except cheese in 4-cup microwavable measure. Microwave uncovered on high 3 to 4 minutes, stirring every minute, until thickened. Stir in cheese until melted. Stir into artichokes. Share this post Link to post Share on other sites
WildStar 0 Posted April 27, 2006 Chocolate Decadence Yule Log INGREDIENTS: 2/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon salt 5 eggs 3/4 cup white sugar 2 (1 ounce) squares unsweetened chocolate 2 tablespoons water 2 tablespoons coffee-flavored liqueur 2 tablespoons white sugar 1/4 teaspoon baking soda confectioners' sugar for dusting 4 (1 ounce) squares semisweet baking chocolate 1 (8 ounce) package cream cheese, softened 3 cups confectioners' sugar 1/2 teaspoon vanilla extract 1 tablespoon coffee flavored liqueur --------------------------------------------------------------------- ----------- DIRECTIONS: Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 10x15 inch jellyroll pan and line with parchment paper. Sift flour with baking powder and salt and set aside. In a large mixing bowl, beat the eggs on high for several minutes until they are very pale and fluffy. Gradually add in the sugar, beating 1 to 2 minutes more or until very thick. Gently, but thoroughly, fold in the flour mixture. Melt the chocolate in a small saucepan over low heat. In a small bowl, combine the 2 tablespoons of water with the 2 tablespoons coffee liqueur and the remaining 2 tablespoons sugar and the baking soda, then gradually stir into the melted chocolate until smooth. Quickly, but thoroughly, fold chocolate mixture into batter. Pour batter into prepared 10x15 inch pan. Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes, or until a toothpick inserted into the cake comes out clean. Lightly sift an even layer of confectioners sugar over a cloth napkin or tea towel (do not use Terry-cloth). Flip the cake out of its pan onto the prepared cloth as soon as it comes from the oven. Carefully peel away parchment paper. Lightly dust top of cake with confectioners sugar, then trim away crisp edges. Starting with one of the short sides of the cake, immediately roll the cake up in the cloth, jellyroll style, and cool thoroughly on a rack. For the Filling and Frosting: In a small saucepan over low heat, melt the chocolate. Remove from heat and let cool to lukewarm. In a medium bowl, beat the cream cheese with the confectioners sugar until smooth, then blend in the vanilla extract and coffee liqueur. Blend in the melted chocolate. Unroll the cake and spread about 1/3 of the filling evenly over the surface. Roll the cake back up. Arrange cake roll on serving tray, then frost generously, swiping with an icing spatula to form the long 'bark line' design. Swipe ends of cake in a circular motion to simulate the tree-rings of a cut log. Decorate log as desired with holly leaves and berries, mushrooms and snow. Share this post Link to post Share on other sites
WildStar 0 Posted May 29, 2006 :VBGal2: Empress Chicken -------------------------------------------------------------------------------- Ingredients Empress Chicken is the same as General Tso's Chicken except it uses white chicken meat. 3 pounds chicken breasts, cubed 1/4 cup dark soy sauce 1 large egg, beaten 1/2 cup cornstarch 2 cups green onion, minced 8 small hot peppers, de-seeded Sauce 1 1/2 cups chicken stock 3/4 cup granulated sugar 1/2 cup cornstarch 1/2 cup soy sauce 1/4 cup white vinegar 1/4 cup sake 1 1/2 teaspoons garlic cloves, minced 1 1/2 teaspoons ginger, fresh, chopped Procedure Prepare sauce first. Combine everything in quart jar and shake vigorously.Store in fridge. When ready to use, shake again. Mix chicken and soy sauce. Stir in egg. Add cornstarch, and mix chicken until coated. Deep fry in hot oil until golden brown. Drain on paper towel. Place a small amount of oil in wok and heat to very hot. Add onions and peppers and stir fry for 30 seconds. Stir in sauce mixture (remember to shake first). Cook until thick. If it gets too thick, add some water until desired consistency. Add chicken and cook until hot and bubbly. I wanted to share a really quick short cut to this recipe. , it takes so long to use fresh chicken and fry it, and then mix it all up. a new recipe it took me forever it seemed!! Anyway, you can use all white meat, pre-breaded, chicken nuggets, or popcorn chicken pieces. You also don't have to fry them. If you love the taste but are watching calories, baking them in the oven according to the directions works great. I personally use Schwan's chicken and it is my favorite. My second favorite is at Wal-Mart and it's a pop corn chicken bites...I don't remember the brand, but it's in the frozen section and it's near the chicken nuggets. The popcorn chicken is coated a little heavier and the Schwan's is closer to the results you would have if you fried it according to these directions. Hope that helps. :VBGal: :VBGal2: : Share this post Link to post Share on other sites
WildStar 0 Posted June 1, 2006 Mom's Hot Dog and Pea Soup Recipe courtesy Emeril Lagasse, 2006 Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 25 minutes Yield: 6 servings 1 tablespoon olive oil 1/2 large onion, diced 8 hot dogs, cut crosswise into 1-inch rounds 6 cups chicken stock 2 cups fresh or thawed frozen peas 2 medium potatoes, peeled and diced Salt 2 tablespoons chopped fresh mint leaves In a saucepan over medium-high heat, add the olive oil and heat. Add the onion and saute until softened, about 5 minutes. Add the hot dogs and cook another 2 minutes, or until the hot dogs start to brown. Add the stock, peas, and potatoes and bring to a simmer. Simmer until the potatoes are tender, about 15 minutes. Season, to taste, with salt. Just before serving, sprinkle with fresh mint. ____________________________________________ Potato and Turkey Hot Dog Soup with Herbs Recipe courtesy Emeril Lagasse, 2006 Recipe Summary Difficulty: Easy Prep Time: 20 minutes Cook Time: 35 minutes Yield: 1 1/2 quarts, 4 to 6 servings 2 tablespoons olive oil 1/2 pound turkey hot dogs cut crosswise into 1/2-inch rounds 1 tablespoon minced garlic 1 cup thinly sliced onions 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons chopped fresh sage leaves 1 1/4 to 1 1/2 pounds russet potatoes, peeled and diced into 1-inch cubes 1 quart chicken stock 1 teaspoon salt 1/2 teaspoon ground black pepper 1 bay leaf 1 cup tomato concasse or diced tomatoes 1/2 cup heavy cream 1 tablespoon chopped fresh parsley leaves Heat a 2-quart saucepan over medium-high heat and add the olive oil. When hot, add the hot dogs and cook, stirring occasionally, until the hot dogs are caramelized on both sides, about 3 minutes. Remove the hot dogs from the pan and set aside. Add the garlic and onions to the pan and cook, stirring occasionally, until the onions are wilted and the garlic is fragrant, 4 to 5 minutes. Add the thyme and sage to the pan and saute for 1 minute. Add the potatoes, chicken stock, salt, pepper and bay leaf to the pan and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 20 minutes. Remove the bay leaf and, using an immersion blender (or in batches using a bar blender), puree the soup until smooth. Return the hot dogs to the soup and add the tomatoes, heavy cream and chopped parsley. Rewarm gently, if necessary, and serve. Share this post Link to post Share on other sites
