WildStar

A good time for me is 6:00 pm in the centel time zone

Sugar-Free Fudge

Diabetic Recipe

Ingredients:

One, 14-1/2-ounce can of evaporated milk

3 tablespoons cocoa

1/4 cup oleo

Liquid sweetner to equal 1/2-cup sugar

1/4 teaspoon salt

1 teaspoon vanilla

2-1/2 cups graham cracker crumbs

1/4 cup nuts

 

Directions:

Combine milk and cocoa in saucepan. Beat well.

 

Add oleo, sweetner, salt. Bring to boil. Remove from heat.

 

Stir in remaining ingredients except 1/4 cup graham crackers. Cool about 15 minutes.

 

Divide mixture into 32 balls.

 

Roll in remaining cracker crumbs and chill.

Chicken Cacciatore Recipe

courtesy Giada De Laurentiis

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4 servings

User Rating:

 

 

 

 

4 chicken thighs

2 chicken breasts with skin and backbone, halved crosswise

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1/2 cup all purpose flour, for dredging

3 tablespoons olive oil

1 large red bell pepper, chopped

1 onion, chopped

3 garlic cloves, finely chopped

3/4 cup dry white wine

1 ( 28-ounce) can diced tomatoes with juice

3/4 cup reduced-sodium chicken broth

3 tablespoons drained capers

1 1/2 teaspoons dried oregano leaves

1/4 cup coarsely chopped fresh basil leaves

 

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

 

Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

 

 

Mango, Tomato, and Avocado Salad :VBGal:

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Makes4 servings

Prep: 20 minutes

Chill: up to 4 hours

 

 

 

 

 

 

 

Ingredients

1 medium mango, seeded, peeled and cut into chunks

1 medium tomato, cut into chunks

1/3 cup thinly sliced red onion

2 tablespoons snipped fresh cilantro

2 tablespoons olive oil

1 tablespoon white wine vinegar

1 tablespoon lemon juice

1 clove garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 medium avocado, halved, seeded, peeled and cut into chunks

Lettuce leaves (optional)

 

Directions

1. In a medium bowl combine mango, tomato, and red onion.

2. For dressing, in a screw-top jar, combine cilantro, olive oil, vinegar, lemon juice, garlic, salt, and pepper. Cover and shake well. Pour dressing over fruit mixture. Toss gently to coat. Cover and chill up to 4 hours. Stir in avocado just before serving. If desired, serve on lettuce leaves. Makes 4 servings.

 

Nutritional Information

Nutritional facts per serving

calories: 166, total fat: 12g, saturated fat: 2g, cholesterol: 0mg, sodium: 154mg, carbohydrate: 14g, fiber: 3g, protein: 1g, vitamin C: 47%, calcium: 2%, iron: 4%

 

:wacko: South western Chicken chowder :VBGal2:

 

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Ingredients

 

1 can Mix vegtables draind

2 cups cubed cooked chicken

1 medium sweet red pepper, seeded and chopped

1 1/2 cups whole milk

1 can of concensed cream of chicken soup

1 cup mild green salsa

1 teaspoon lime juice

1 can mexicanchilli beans undrained

1 tablespoon chopped cilantro chopped freash (or dryed cilantro)

 

 

Procedure

 

Combine all ingredients except cilantro in 2-to3- qurtart slow cooker.

Cook on low 1 to 2 hours, or until heated thourgh.

Add cilantro and serve.

Serving Information

 

Serves: 8

Puffed Oven Pancake with Spiced Apple Sauce

 

Source: Better Homes and Gardens

http://www.bhg.com

 

 

Makes2 servings

Prep: 10 minutes

Bake: 20 minutes

 

 

 

 

 

 

 

Ingredients

Nonstick cooking spray

2 beaten eggs

1/3 cup all-purpose flour

1/3 cup milk

Dash salt

1 medium apple, peeled, cored, and thinly sliced

1 tablespoon raisins (optional)

2 tablespoons margarine or butter

2 tablespoons brown sugar

2 tablespoons apple juice, apple cider, or water

2 tablespoons half-and-half, light cream, or whipping cream

1 tablespoon apple brandy (applejack or orange juice

1/4 teaspoon ground cinnamon or apple pie spice

2 tablespoons coarsely chopped walnuts or pecans

 

Directions

1. Spray an 8x1-1/2-inch round baking pan or 8-inch ovenproof skillet with nonstick cooking spray. In a mixing bowl beat together the eggs, flour, milk, and salt with a rotary beater until thoroughly mixed. Pour into the prepared pan or skillet. Bake in a 400 degree F oven for 20 to 25 minutes or until golden and puffed.

2. Meanwhile, for sauce, in a medium saucepan cook the apples and, if desired, raisins, in hot margarine or butter until apples are almost tender, stirring frequently. Add the brown sugar; apple juice, apple cider, or water; half-and-half, light cream, or whipping cream; apple brandy or orange juice; and cinnamon or apple pie spice. Bring to boiling. Reduce heat simmer for 2 minutes, stirring occasionally. Remove from heat. Stir in the walnuts or pecans.

3. Remove pancake from pan and transfer to a serving platter. Spoon sauce into the center of the pancake. Serve immediately. Makes 2 servings.

 

Nutritional Information

Nutritional facts per serving

calories: 460, total fat: 25g, saturated fat: 6g, cholesterol: 222mg, sodium: 293mg, carbohydrate: 49g, protein: 12g

 

 

 

Italian Linguine Bake

 

Source: Hometown Cooking

http://www.bhg.com

 

 

Prep: 20 min.

Bake: 20 min.

 

 

 

 

 

 

 

Ingredients

Nonstick cooking spray

12 ounces dried linguine

1 cup sliced mushrooms

1 large onion, quartered and thinly sliced (1 cup)

1 medium red or green sweet pepper, thinly sliced into strips

5 ounces sliced Canadian-style bacon, cut into thin strips

1 tablespoon bottled minced garlic

1 tablespoon olive oil or cooking oil

2 tablespoons snipped fresh basil

1-1/2 teaspoons snipped fresh oregano

1 26- to 29-ounce jar marinara sauce

4 ounces thinly sliced pepperoni

1 cup shredded mozzarella cheese (4 ounces)

1/4 cup grated Parmesan cheese (1 ounce)

 

Directions

1. Lightly coat a 3-quart rectangular baking dish with cooking spray. Cook pasta according to package directions. Meanwhile, in a large skillet cook mushrooms, onion, sweet pepper, Canadian bacon, and garlic in hot oil for 3 minutes. Add basil and oregano.

2. Drain pasta and return it to saucepan. Add marinara sauce to toss to coat. Spread pasta evenly into prepared baking dish. Top with vegetable mixture. Cover with foil. Bake in a 350 degree F oven for 15 minutes. Uncover; top with pepperoni and sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 5 minutes more or until cheese is melted and pepperoni is hot. Makes 8 servings.

Dietary exchanges: 2 starch, 3 vegetable, 1 lean meat, 2-1/2 fat.

 

Nutritional Information

Nutritional facts per serving

calories: 402, total fat: 16g, saturated fat: 5g, cholesterol: 35mg, sodium: 1167mg, carbohydrate: 48g, fiber: 2g, protein: 18g

 

:lol: "This is for all the cookie and Chocolate Lovers out there!"

 

 

Chocolate Bliss Cookies

 

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Ingredients

 

Prep Time: 15 min

Total Time: 29 min

Makes: About 2-1/2 dozen or 30 servings, 1 cookie each

2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, divided

3/4 cup firmly packed brown sugar

1/4 cup (1/2 stick) butter or margarine, slightly softened

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. CALUMET Baking Powder

2 cups chopped PLANTERS Walnuts (optional)

 

 

 

 

Procedure

 

PREHEAT oven to 350°F. Coarsely chop 8 of the chocolate squares; setaside. Microwave remaining 8 chocolate squares in large microwavable bowl on HIGH 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted. Add sugar, butter, eggs and vanilla; stir with wooden spoon until well blended. Add flour and baking powder; mix well. Stir in chopped chocolate and walnuts. (Note: If omitting nuts, increase flour to 3/4 cup to prevent excessive spreading of cookies as they bake.)

DROP rounded tablespoonfuls of dough onto ungreased baking sheets.

BAKE 12 to 13 minutes or until cookies are puffed and shiny. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.

 

KITCHENS TIPS

 

 

Size It Up

Serve one of these decadent chocolatey cookies along with a glass of low fat or fat free milk as a special after-school treat.

 

Bite-Sized Cookies

Drop heaping teaspoonfuls of dough onto ungreased baking sheets. Bake at 350°F for 6 to 7 minutes or until cookies are puffed and shiny. Makes about 5-1/2 dozen bite-sized cookies or 32 servings, 2 cookies each.

California Turkey & Vegetable Sandwich :lol:

 

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Ingredients

 

1 Kaiser roll, partially split

1 Tbsp. MIRACLE WHIP Light or KRAFT Mayo Fat Free Mayonnaise Dressing

Dash cracked black pepper (optional)

1 KRAFT 2% Milk Singles

6 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

2 tomato slices

1/4 cup mixed green pepper strips and shredded carrot

 

Procedure

 

SPREAD cut sides of roll with dressing. Sprinkle with black pepper.

FILL with remaining ingredients.

 

KITCHENS TIPS

 

 

Great Substitute

Substitute coleslaw blend or shredded lettuce for the shredded carrot.

 

 

Serving Information

 

Serves: 1

Fat: 9.0 g

Calories: 320

Turkey Pesto Calzone

 

 

1 can (10 oz.) refrigerated pizza crust

16 slices OSCAR MAYER Deli Style Shaved Smoked Turkey Breast

4 slices KRAFT DELI DELUXE Provolone Cheese Slice

1/4 cup DI GIORNO Basil Pesto Sauce

 

 

 

UNROLL pizza dough onto clean work surface. Pat out to 15x11-inch rectangle; cut in half lengthwise and crosswise to form 4 equal rectangles.

COVER each dough rectangle with 4 turkey slices, 1 cheese slice and 1 Tbsp. pesto sauce; fold in half to enclose fillling. Seal edges with fork. Place on baking sheet sprayed with cooking spray.

BAKE at 400°F for 15 minutes or until golden brown.

 

 

 

KITCHENS TIPS

 

 

Special Extra

Sprinkle each calzone with KRAFT 100% Grated Parmesan Cheese before baking.

 

Round Out The Meal

Serve with fresh crisp CLAUSSEN Pickles, cut-up fresh vegetables or a colorful fruit salad.

:lol: Baked Pork Loin :VBGal2: -

Ingredients:

 

 

8 pork loin cutlets, 2 oz. each

 

 

 

Marinade

 

 

1 oz. brandy

3 oz. oil

3 oz. light soy sauce

1 oz. ginger, minced

1 oz. garlic, minced

6 oz. Panko bread crumbs

2 oz. mixed herbs, oregano, parsley, basil, finely chopped

2 white potatoes, peeled and par cooked, sliced 1/4-inch thick

1 medium onion, sliced

8 white mushrooms, sliced

8 basil leaves

1 cup oil

 

 

Sauce

 

 

1 cup brown sauce

1/2 cup heavy cream

1 cup mushrooms, finely chopped

Salt and pepper to taste

 

 

Preparation:

 

 

In a mixing bowl, marinate the pork cutlets with ginger, soy, garlic and brandy for 30 minutes.

 

 

In a saute pan over medium heat, add the oil. When the oil is just below smoking, add the pork loin and brown quickly on both sides. Remove to a baking dish. Add the potatoes and onions and saute until they are lightly brown. Transfer to a plate.

 

 

To make the sauce, add oil in a sauce pan and saute the chopped mushroom over medium heat until soft. Add the brown sauce and bring it to a boil. Add the heavy cream and simmer until coat-the-spoon consistency. Correct seasoning with salt and pepper.

 

 

In a baking dish, alternate the pork loins with potatoes, onion slices, sliced mushroom and the basil leaves. Pour the sauce over the pork mixture and bake in 350F oven for 30 minutes or until the sauce is bubbling and the pork loin is just done.

 

 

Garnish with chopped basil leaves and one or two fresh sprigs and serve at once.

Well they all have sad parts in them , so I found it hard to chose

[/color][/font][/i][/b]Ice Coffee Recipes: 7-26-04

Iced Coffee Brew

 

 

(Use this as your base in all of the following recipes. Start with your favorite coffee brewed extra-strong.)

 

Use 3 tablespoons of coffee for each 6 ounces of fresh cold water. Allow coffee to cool, but use as soon as possible.

 

 

Classic Iced Coffee

 

 

1 cup chilled iced coffee brew

 

4 ice cubes

 

Milk or half and half to taste

 

 

Place ice cubes in a glass. Pour the iced coffee brew over the ice and add milk or half and half to taste.

 

 

Caffe Freddo

 

 

4 ounces reduced fat milk

 

2 ounces of iced coffee brew or 2 shots of freshly pulled espresso

 

1 scoop (3 tablespoons) Peet's Freddo Powder

 

1-1/2 to 2 cups of ice (the more iced used, the thicker the drink)

 

2 to 3 whole coffee beans (optional)

 

 

Combined milk, coffee, Freddo powder and coffee beans in a blender. Add ice. Blend until smooth. For variety, add cocoa or caramel to taste.

 

 

Iced Tea

 

 

The best way to make iced tea is to start with a hot, freshly brewed concentrate. First, measure enough tealeaves or bags into the pot to make at least a double-strength brew. Then pour boiling water over the leaves and steep for four to five minutes. Next, strain the brewed tea into a pitcher containing an equal amount of chilled water and stir. The mixture of hot, double-strength tea and cold water should be cool enough within minutes to serve over ice.

 

 

Recipes are courtesy of Patrick Main and Peet's Coffee and Tea.

Devilish Chili-Cheese Dogs Recipe courtesy Rachael Ray

See this recipe on air Tuesday Aug. 24 at 2:30 PM ET/PT.

 

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 servings; 2 dogs each

User Rating:

 

 

 

 

1 tablespoon extra-virgin olive oil, 1 turn of the pan

1 pound ground sirloin

Salt and pepper

2 teaspoons Worcestershire sauce -- eyeball it

1 small onion, chopped

2 cloves garlic, chopped

1 tablespoon chili powder, a palmful

1 (8-ounce) can tomato sauce

8 fat or footlong beef franks

1 tablespoon butter

1 tablespoon hot sauce

8 hot dog buns, toasted

2 cups shredded Cheddar, 1 (10-ounce sack)

 

Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low.

Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter.

 

Heat broiler.

 

Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately.

 

Ok here are some low fat and low carb breakfast resipies for ya

 

Egg and Vegetable Salad Wraps

 

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Ingredients

 

• 6 hard-cooked eggs, chopped

• 1/2 cup chopped cucumber

• 1/2 cup chopped yellow summer squash or zucchini

• 1/4 cup shredded carrot

• 2 tablespoons chopped red onion

• 1/4 cup mayonnaise or salad dressing

• 2 tablespoons Dijon-style mustard

• 1 tablespoon milk

• 1 teaspoon snipped fresh tarragon or basil or 1/4 teaspoon dried tarragon or basil, crushed

• 1/4 teaspoon salt

• 1/8 teaspoon paprika

• 6 leaf lettuce leaves

• 6 6- to 7-inch low-carbohydrate multigrain or whole wheat flour tortillas or whole wheat flour tortillas

• 2 plum tomatoes, thinly sliced

 

Procedure

 

1. In a large bowl, combine eggs, cucumber, yellow summer squash or zucchini, carrot, and red onion. For dressing, in a small bowl, stir together mayonnaise or salad dressing, Dijon mustard, milk, tarragon or basil, salt, and paprika. Pour the dressing over egg mixture; toss gently to coat.

2. For each sandwich, place a lettuce leaf on a tortilla. Place 3 or 4 tomato slices on top of the lettuce, slightly off center. Spoon about 1/2 cup of the egg mixture on top of the tomato slices. Roll up tortilla; secure with wooden pick, if necessary. Cut the tortilla rolls in half crosswise. Makes 6 sandwiches.

 

Nutritional Information

Nutritional facts per serving

calories: 215, total fat: 15g, saturated fat: 3g, cholesterol: 218mg, sodium: 427mg, carbohydrate: 15g, fiber: 9g, protein: 12g

 

 

Serving Information

 

Serves: 6

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Reduced Fat French Toast

 

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Ingredients

 

This is an easy variation on the basic french toast recipe, except it uses reduced fat substitutes! Serve with fruit or sugar-free maple syrup.

 

Ingredients:

1/2 cup egg substitute

2/3 cup skim milk

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

6 slices reduced calorie white bread

 

 

 

 

Procedure

 

 

 

Directions:

Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.

 

Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

 

Recipe makes six servings.

 

Nutrition information per serving:

Calories: 77

Protein: 5g

Total Fat: 1g

Sodium: 155mg

Cholesterol: 0

Carbohydrate: 12g

Fiber: 2g

 

Serving Information

 

Serves: 6

Fat: 1.0 g

Calories: 7

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Sugar Free, Low Carb Holiday Brunch Casserole

 

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Ingredients

 

12 eggs

12 oz. Canadian bacon or ham - diced

1/4 pound butter

1/2 cup cream

1 pound shredded cheddar cheese

10 slices low carb bread (Life Style Bread® recommended)

2 tablespoons chopped chives

salt & pepper to taste

Procedure

 

Makes 10 Servings

 

Preheat the oven to 350° F. Prepare a large glass bake dish with spray oil.

 

In a blender, combine the eggs, cream, butter, chives, salt and pepper until smooth. Tear the bread into bite sized pieces. Layer the ingredients in this order: bread, Canadian bacon, 1/2 shredded cheese. Pour the egg mixture evenly over the bread and cheese layers Top off with the remaining shredded cheese. Bake for 1 hour. Allow to cool slightly before serving.

 

Total Carbs: 92

Per Serving: 9.2 carbs each

 

Serving Information

 

Serves: 10

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Oatmeal Raisin Pancakes

 

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Ingredients

 

1/2 cup old fashioned rolled oats

1/2 cup seedless raisins

1 teaspoon cinnamon

1/4 teaspoon vanilla

2 teaspoon honey

2 1/2 cups pastry flour

2 tablespoons (no sodium) baking powder

1/2 teaspoon baking soda

3/4 cup fat-free egg substitute

2 1/2 cups nonfat skim milk

1/2 cup lite pancake syrup

 

Garnish:

twisted orange slice & sprig of mint

 

 

 

 

 

Procedure

 

Makes 8 servings (16 Pancakes)

 

In small bowl, mix together oats, raisins, cinnamon, vanilla, honey and enough water to cover oats; let soak 5 to 10 minutes.

 

Mix flour, baking powder, baking soda, egg substitute and milk in a large bowl; batter should not be too thin. Drain liquid off oat mixture and stir into batter.

 

Use a 1/3 cup measure to ladle out batter. Cook in nonstick skillet or griddle, coated lightly with vegetable cooking spray, if necessary. Serve with lite syrup.

 

Per Serving (2 Pancakes):

243 Cal; 1.3g Total Fat; 49g Carb; 1mg Cholesterol; 123mg Sodium; 115mg Calcium; 9g Protein

 

Exchanges:

2 Bread; 1/2 Fruit; 1/4 Milk; 1/4 Meat.

 

Serving Information

 

Serves: 8

i THINK ALL OF THEM WERE GREAT

 

Fast-to-Make Menus

Make dinner in less than 30 minutes tonight!

 

 

 

Sauteed Sirloin and Mushrooms

Ingredients

 

1 to 1-1/4 pound boneless beef sirloin steak, cut 1/2-inch thick

3/4 teaspoon herb pepper or 1/4 teaspoon garlic pepper

1 tablespoon margarine or butter

3/4 cup beef broth

1 tablespoon hoisin sauce, teriyaki sauce, or Worcestershire sauce

1 small onion, cut into very thin wedges

1 3/4 cups sliced fresh mushrooms

 

Directions:

 

1. Cut steak into four serving-size pieces. Sprinkle with herb pepper or garlic pepper. In a 10-inch skillet cook steaks in hot margarine or butter over medium heat for 8 to 10 minutes or to desired doneness (145 degrees F for medium doneness), turning once. Remove steaks from pan; cover and keep warm.

2. For mushroom glaze, carefully add beef broth and hoisin, teriyaki, or Worcestershire sauce to skillet. Cook and stir until bubbly, scraping brown bits from the bottom of the pan. Stir in onion wedges and sliced mushrooms. Cook over medium-high heat about 8 minutes or until vegetables are tender and the glaze is reduced by half its volume (to 1 cup). Transfer warm steak to dinner plates and spoon glaze atop. Makes 4 servings.

Servings Suggestions: Jazz up your dinner plate with broiled sweet peppers. Cut sweet peppers (any color) into wide strips, brush with cooking oil, and broil until charred. Remove peel, if desired. Serve with a basket of toasted garlic bread.

 

Nutritional facts per serving

 

calories: 247 , total fat: 13g , saturated fat: 5g , cholesterol: 76mg , sodium: 410mg , carbohydrate: 3g , fiber: 1g , protein: 27g , vitamin A: 3% , vitamin C: 3% , calcium: 1% , iron: 24%

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Asian Beef and Noodle Bowl

Ingredients

 

4 cups water

2 3-ounce packages ramen noodles

2 teaspoons chili oil or cooking oil*

12 ounces beef flank steak or beef top round steak, cut into bite-size strips

1 teaspoon grated fresh ginger

2 cloves garlic, minced

1 cup beef broth

1 tablespoon soy sauce

2 cups torn fresh spinach

1 cup shredded carrots

1/4 cup snipped fresh mint or cilantro

1/4 cup chopped peanuts (optional)

 

Directions:

 

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.

2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.

Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.

*Note: If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.

 

Nutritional facts per serving

 

calories: 211 , total fat: 10g , saturated fat: 3g , cholesterol: 47mg , sodium: 690mg , carbohydrate: 11g , fiber: 2g , protein: 20g , vitamin A: 101% , vitamin C: 23% , calcium: 4% , iron: 26%

Vanilla Ice Cream Recipe courtesy Paula Deen

 

 

 

 

 

Recipe Summary

Difficulty: Easy

Prep Time: 10 minutes

Inactive Prep Time: 3 hours

Yield: approximately 1 gallon

User Rating: *****

 

 

 

 

4 eggs

2 cups white sugar

2 (12-ounce) cans evaporated milk

1 (14-ounce) can sweetened condensed milk

1 tablespoon pure vanilla extract

Whole milk

 

With an electric mixer, cream eggs and sugar. Add evaporated milk, condensed milk, and vanilla. Beat well. Pour into an electric ice cream churn. Add whole milk to fill line. Insert dasher. Pack cooler 1/3 full with ice. Add a layer of rock salt. Repeat layering with ice and salt until full. Note: be careful not to overfill, spilling salt into the churn. When machine starts to labor or shut off, remove the dasher and drain water. Fill with more ice and salt. Cover with a towel and let harden.

 

* For fruit ice cream such as strawberry or peach: 2 cups sliced fresh fruit covered with 1 cup sugar. Add to mixture before whole milk, and mix well.

 

Note: For those concerned about raw eggs, pasteurized liquid eggs may be substituted.

 

The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell..."

Here are some Dog things to make as dog treats

 

Cheddar Dog Biscuits

 

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Ingredients

 

1 C flour

1 C whole wheat flour

1 1/4 C cheddar cheese, shredded

4 garlic cloves, minced

1/2 C vegetable oil

4-6 T water

Procedure

 

Preheat oven to 400°F.

 

Combine flour, cheese, garlic and vegetable oil in food processor. Cover and process to a coarse meal. With machine running, slowly add water until mixture forms a ball. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bone shape using a cookie cutter or cardboard template. Transfer to ungreased cookie sheet. Bake for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.

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CHEESY CARROT MUFFINS FOR DOGS

 

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Ingredients

 

1 cup all purpuse flour

1 cup whole wheat flour

1 tablespoonbacking powder

1 cup grated Cheddar cheese

2 large eggs

1 cup milk

1/4 vegetable oil

 

Procedure

 

Preheat oven to 350* Grease a muffin tin or use paper baking cups.

 

Combine the flours, baking powder & mix well.

 

Add cheese & carrot , use fingers to mix them in to flour until there distribute. In another bowl beat the eggs, with whisk, then in milk & vegetable oil. Pour in to dry mixture, & mix well until combined. Fill muffin tins three quarters full.

 

Bake for 20-25 minutes or until muffins feel springy to touch.

 

Be sure to let cool before letting the dog taste you’re muffins

 

Serving Information

 

Serves: 28

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Peanut Butter Dog Treats

 

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Ingredients

 

1 3/4 C whole wheat flour

1 1/4 C oatmeal

2 T vegetable oil

1 C warm water

1/3 C peanut butter

Procedure

 

Preheat oven to 300°F.

 

Mix the dry ingredients together. Mix water and peanut butter together then blend into dry ingredients until you get a firm dough.

 

Blend both mixtures until a firm dough is achieved. Shape dough into an oblong roll, wrap in plastic wrap, and chill for an hour.

 

Lightly grease two baking sheet. Slice roll into 1/2 inch slices, place on baking sheet and bake for about 50 minutes or until lightly browned. Cool completely before giving them to yur furry friends.

 

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Z-Dog's Power Biscuits

 

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Ingredients

 

1 cup all purpose flour

1 1/2 cups oats (uncooked oatmeal)

1 1/2 cups whole wheat flour

1 1/2 cup corn meal

4 T garlic powder

1/2 cup oat bran

1/3 cup olive oil

3 T honey

1 egg

1 1/4 cups chicken, beef or vegetable stock or broth

 

 

 

Procedure

 

Makes about 3 dozen small biscuits

Preheat oven to 300° F. Grease (or line with parchment paper) 2 large cookie sheets. Mix dry ingredients in a large bowl. Add the egg, oil and stock. Mix well to form a soft dough that is firm enough to roll out. On a floured surface roll out dough to about 1/2 inch in thickness. Cut into desired shapes and place about 1 inch apart on the prepared cookie sheet. Bake for two hours, then turn the oven off and let the biscuits sit for several hours until oven is completely cool in order to dry and harden them. Store at room temperature for several months.

 

Serving Information

 

Serves: 17

[/color][/i][/b]Pot Luck Pork Chop and Potato Casserole

 

Ingredients

2 cans (10 3/4-ounces each) 98% fat free cream of mushroom soup

6 medium (6 - 9 ounces each) Idaho Potatoes, scrubbed

6 pork loin chops (about 2 1/2-pounds), about 1-inch thick

1 bunch broccoli, washed and cut into long spears

1 tablespoon olive oil

2 medium onions, chopped

4 large cloves garlic, minced

1 tablespoon poultry seasoning

1 teaspoon ground black pepper (optional)

 

 

 

Preparation

Preheat oven to 400° F.

 

In a large mixing bowl, combine soup and 2 cans of water until blended; set aside. Slice half of the potatoes and place them in a 12X18X4-inch roasting pan (or other large, deep pan).

 

In a large skillet, sauté the pork chops over high heat about 5 minutes, or until nicely browned on both sides.

 

Arrange chops over the potatoes in the pan. Place broccoli spears in the pan around the chops. In the same pan that the chops were sautéed, heat the olive oil over high heat, add onions and garlic and cook, stirring often for 5 minutes or until lightly browned. Stir in poultry seasoning. Spoon the mixture over the chops and broccoli, and sprinkle with pepper, if desired.

 

Add the soup mixture to the hot skillet. Turn off the heat and scrape up all browned bits from the pan; set aside. Slice the remaining potatoes and arrange over all in the pan. Pour the soup mixture over all, scraping all browned bits onto the casserole. Cover pan tightly with foil and bake for 45 minutes. Remove foil and continue to bake another 15 minutes.

This is some thing I found that I thought i woud share with you!

 

Slow Cooker Chicken & Dumplings

Note from Cheri:

The recipe and text below are reprinted with permission from The Gourmet Slow Cooker, by Lynn Alley (2003 Ten Speed Press). This book really takes slow cooker cooking to new levels. Click here to learn more about The Gourmet Slow Cooker and for more sample recipes.

 

 

 

 

Recipes for chicken and dumplings were brought to America by French, German British and eastern European immigrants, just to name a few. And variations can be found among the Pennsylvania Dutch and in the Deep South, the Midwest, and New England. This particular recipe is my mother's, passed down from her mother, the daughter of Irish immigrants.

 

1 cup all-purpose flour

2 teaspoons salt

1 frying or stewing chicken, cut into serving pieces and skinned

3 tablespoons vegetable oil

1 yellow onion, halved and sliced

1 celery stalk, sliced

2 cups chicken stock

3 carrots, peeled and sliced

2 sprigs marjoram

freshly ground black pepper

1 cup fresh or frozen peas

 

Dumplings

2 cups all-purpose flour

1 tablespoon baking power

3/4 teaspoon salt

3 tablespoons unsalted butter

1 cup milk

1/4 cup chopped fresh parsley for garnish

 

 

 

 

 

Serves 4-6

 

Combine the flour and salt in a resealable plastic bag. Add the chicken to the bag several pieces at a time, and shake to coat completely. Heat a large sauté pan over medium-high heat and add 2 tablespoons of the oil. Add the chicken and cook, turning once, for 5-7 minutes, until browned on both sides. Using tongs, transfer to paper towels to drain, then place in the slow cooker.

 

Add the onion and celery to the remaining flour in the bag and shake to coat. Set the sauté pan over medium-high heat and add the remaining 1 tablespoon of oil. Add the onion and celery and sauté, stirring frequently, for 10-15 minutes, until browned. Gradually add the stock, stirring to scrape up the browned bits from the bottom of the pan. Cook for 10-15 minutes, until the sauce is somewhat thickened. Stir in the carrots, marjoram, and salt and pepper to taste. Pour over the chicken in the slow cooker.

 

Cover and cook on low heat for 3 1/2 hours, then on high for 30 minutes before dropping in the dumplings.

 

To prepare the dumplings, combine the flour, baking powder, and salt in a bowl. Stir to blend. Bring the butter and milk to a simmer in a saucepan over medium heat. Drizzle into the dry ingredients and mix well. This will be a fairly dry dough.

 

Using a large spoon or your hands, form the dough into 6 loose ovals or rounds, about 2 inches in diameter.

 

Add the peas to the slow cooker and mix well. Place the dumplings on top of the stew. Cover and cook on high for 30 minutes, or until a toothpick inserted in a dumpling comes out clean.

 

Remove and discard the marjoram. Spoon the stew into shallow bowls, dividing the chicken and dumplings evenly. Garnish with the parsley and serve immediately.

 

To Drink:

A great fit would be the medium-bodies Ca'del Solo Big House White from imaginative winemaker Randall Grahm, owner of Bonny Doon Vineyards in Santa Cruz, California. The wine is named for the vineyards it fruit comes from, close to one of California's state prisons. It's a blend of Sauvignon Blanc, Riesling, Pinot Blanc and Viognier.

 

 

©2003 FabulousFoods.com

Who other then my self noted that it is almost the same as the gatein StargateSG1?

Breads to make

Crawfish Bread

Ingredients

Makes 1 large loaf, 12 servings

 

 

1 envelope (1/4 ounce) active dry yeast

1 tablespoon sugar

2 tablespoons plus 1 teaspoon vegetable oil

1 1/4 cups warm water (about 110 degrees F)

3 1/2 cups bread flour or bleached all-purpose flour

2 1/2 teaspoons salt

1 tablespoon unsalted butter

1/2 cup chopped yellow onions

1 tablespoon finely chopped red bell pepper

1 tablespoon finely chopped yellow bell pepper

1/2 teaspoon cayenne

1 1/2 pounds peeled crawfish tails

1/2 pound sharp cheddar cheese, grated

1/2 pound Pepper Jack cheese, grated

1 large egg, beaten

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

 

 

Preparation

Line a large baking sheet with parchment paper and set aside. Combine the yeast, sugar, and 2 tablespoons of the vegetable oil in the bowl of a stand mixer fitted with a dough hook. Add the warm water. With the mixer on low speed, beat the mixture for about 1 minute to dissolve the yeast. Let sit until foamy, about 5 minutes. (If the yeast mixture doesn't begin to foam after 3 minutes, it means the yeast is not active. You will need to start over with fresher yeast.)

In a large mixing bowl, combine the flour and 1 teaspoon of the salt. Add the flour mixture, 1/4 cup at a time, to the yeast mixture, mixing on low speed until the dough lightly comes together. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, forms a ball, and starts to climb up the dough hook. (Alternately, stir the flour into the yeast mixture with a large wooden spoon, and stir until it comes together into a ball. Turn out onto a lightly floured surface. Knead into a smooth, elastic dough with a slightly tacky surface, 5 to 6 minutes, adding more flour 2 teaspoons at a time as needed.)

Coat a large bowl with the remaining 1 teaspoon vegetable oil. Put the dough in the bowl and turn to coat on all sides. Cover the bowl with plastic wrap, set aside in a warm, draft-free place, and let rise until doubled in size, about 1 hour.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the onion, bell pepper, the remaining 1 1/2 teaspoons salt, and the cayenne. Cook, stirring, for 4 minutes. Add the crawfish and cook, stirring until soft, about 4 minutes. Remove from the heat, drain off any excess liquid from the pan, and set aside to cool.

Remove the dough from the bowl and turn out onto a lightly floured work surface. Push it down, then, using your hands, pat it out to flatten it. Pick it up, dust the work surface with flour, and return the dough to the work surface. Roll or pat it out to a 20x15-inch rectangle, about 1/8-inch thick.

Combine the cheeses in a medium-size mixing bowl. Sprinkle half of the cheese over the upper half of the rectangle of dough, leaving a 1/2-inch border. Spoon the crawfish mixture evenly over the cheese. Top with the remaining cheese. Fold the other half of the dough up over the filling, forming a half-moon shape, and pinch the edges tightly to seal completely. Fold the edges over, seal securely, and then crimp.

Carefully transfer to the prepared baking sheet. With a sharp, pointed knife, make three slits on top, about 6 inches apart. Brush the surface of the dough with the beaten egg and sprinkle with the kosher salt and black pepper. Cover with plastic wrap and set aside in a warm, draft-free place until doubled in size, about 1 hour.

Preheat the oven to 400 degrees F. Remove the plastic wrap and bake the bread until golden brown, 30 to 35 minutes. Let cool slightly. Cut crosswise into 12 equal portions and serve warm.

 

 

Rosemary Focaccia

Ingredients

Makes one 9x13-inch bread

 

 

6 tablespoons plus 1 teaspoon extra-virgin olive oil

Three (1/4 ounce) envelopes active dry yeast

2 teaspoons sugar

2 cups warm water (about 110 degrees F)

5 1/2 cups bread flour (or more as needed)

3 teaspoons salt

1 tablespoon chopped fresh rosemary

1 teaspoon kosher salt

 

 

Preparation

Lightly oil a large bowl with 1 teaspoon of the oil and set aside.

In the bowl of an electric mixer, combine the yeast, sugar, water, and 2 tablespoons of the oil. Stir and let sit until foamy, about 5 minutes. Add the flour and the salt, and mix on low speed until the dough comes together and forms a ball, 2 to 3 minutes. Increase the speed to medium and mix for 8 minutes. If the dough is still sticky, continue mixing and gradually add the additional flour as needed to make a smooth dough. (Alternately, stir the flour into the yeast mixture with a large wooden spoon, and stir until it comes together into a ball. Turn out onto a lightly floured surface. Knead into a smooth, elastic dough with a slightly tacky surface, 6 to 8 minutes, adding more flour 2 teaspoons at a time as needed.)

Form into a ball and place in the prepared bowl. Cover with plastic wrap or a kitchen towel, and let rest in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.

Preheat the oven to 450 degrees F. Grease a 9x13-inch baking sheet with 1 tablespoon of the olive oil. Turn the dough out onto the baking sheet, pressing evenly across the bottom of the pan. Cover with plastic wrap and set in a warm, draft-free place until it rises until nearly doubled, 30 minutes to 1 hour. With your fingertips, make dimples in the dough at 3-inch intervals. Sprinkle with the rosemary and salt, and drizzle with the remaining 3 tablespoons of oil. Bake on the lower oven rack until just golden brown, 25 to 30 minutes.

Remove from the oven and, using a spatula, lift from the baking sheet and cool on a wire rack before cutting into squares or other desired shapes. Serve warm or at room temperature.

 

 

Alden's Grandmother's Cornbread

Ingredients

Makes one 10-inch round

 

 

1/4 cup bacon grease, vegetable oil, or shortening

2 cups yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 1/2 cups buttermilk

1 large egg, lightly beaten

5 tablespoons melted unsalted butter

Unsalted butter, accompaniment

 

 

Preparation

Preheat the oven to 450 degrees F. Put the bacon grease in a 10-inch black cast-iron skillet and swirl to coat the sides and bottom evenly. Place the skillet in the oven to heat.

In a bowl, combine the cornmeal, baking powder, baking soda, salt, and pepper and mix well.

In a small bowl combine the buttermilk, egg, and melted butter. Add to the dry ingredients and stir just to combine.

Remove the hot skillet from the oven, carefully swirl to evenly distribute the hot grease, and quickly pour the cornmeal batter into the skillet. Bake until firm and golden brown on top, 25 to 30 minutes. Remove from the oven. Let sit for 5 minutes, then turn out onto a cutting board.

Cut into wedges and serve hot with unsalted butter passed at the table.

 

Cabbage Roll

 

--------------------------------------------------------------------------------

 

Ingredients

 

1 cabbage

 

2 pounds ground beef chuck

 

1/4 cup rice, uncooked

 

1 onion, grated

 

1 carrot, grated

 

1/2 teaspoon salt

 

 

Sauce

 

 

1 cup tomato sauce

 

1/2 cup lemon juice

 

3/4 cup brown sugar

 

 

Combine Sauce Ingredients

Procedure

 

Boil cabbage in a large pot until cabbage leaves are tender. Remove from pot and rinse with cold water. Let cool. Carefully remove cabbage leaves and remove the hard stem.

 

 

Combine meat, rice, eggs, onion, carrot and salt. Place about 1/3 cup of the meat mixture on a cabbage leaf and roll up tight. Continue until all of the meat mixture has been used. Place the cabbage rolls in a deep frying pan with a lid. Pour the sauce over the cabbage rolls to cover. Add some water if necessary. Cover with the lid and boil for 30 minutes on medium heat. Reduce heat to low, and simmer for another 20 minutes. Remove to deep baking pan and place in a 350-degree oven until lightly browned, approximately 20 to 30 minutes

Baked Spaghetti

 

1 cup chopped Onion 1 cup chopped green pepper

 

1 table spoon butter 1 can tomatoes (28oz)

 

1can(4oz)mushroom 1can olives sliced

 

2 teaspoon Oregano 1 pound ground beef

 

1 can mushroom soup 2 cups Parmesan cheese

 

1/4 cup water 12oz cooked spaghetti

 

In a large skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives & oregano.

 

Add ground beef cook for 10 minutes. Place half of spaghetti in greased 13-inX2-in baking dish.

 

Top with half of the vegetable mixture. Sprinkle cup cheese and repeat layers. Mix the soup and water until smooth:

 

Pour over the casserole. Sprinkle with Parmesan cheese.

 

Bake, Uncovered, at350 fo30-35 minutes or until heated through.

 

Yields: 12 servings