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Salmon Box with Drawn Butter Sauce
2007-09-23 04:49:00
Line a bread pan, slightly buttered, with warm steamed rice. Fill the center with cold boiled salmon, flaked, and seasoned with salt, pepper, and a slight grating of nutmeg. Cover with rice, and steam one hour. Turn on a hot platter for serving, and pour around Egg Sauce .Egg Sauce. To Drawn Butter Sauce add beaten yolks of two eggs and one teaspoon lemon juice.DRAWN BUTTER SAUCE 1/3 cup butter.3 tablespoons flour.1 1/2 cups hot water.1/2 teaspoon salt.1/8 teaspoon pepper.Melt one-half the butter, add flour with seasonings, and pour on gradually hot water.Boil five minutes, and add remaining butter in small pieces.To be served with boiled or baked fish.

Lobster Divine
2007-09-23 04:46:00
2 servings (microwave recipe)Ingredients2 uncooked Florida spiny lobsters tails2 tablespoons butter, melted, divided1/2 cup soft bread crumbs1/4 cup grated Cheddar cheese1 teaspoon grated onionPaprikaThaw lobster if frozen. Cut lobster tails in half, down the middle of the shell lengthwise.Bend tail backward to crack sharply in several places (prevents curling during cooking).Arrange in glass or other microwave serving dish.Brush with 1 tablespoon butter.Combine remaining tablespoon of butter, bread crumbs, cheese and onion.Spread bread crumb mixture over surface of the lobster meat.Sprinkle with paprika.Microwave 2 minutes on high.Rotate dish one-half turn. Microwave 2 additional minutes on high.
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Pasta with Spicy Tomato-Vodka Sauce and Meatballs
2007-09-22 12:29:00
Serves 43 cloves garlic, minced (Jar garlic is fine.)1/4 tsp crushed red pepper flakes (or to taste, more or less)3 Tbl olive oil (extra virgin if you have it)1 28-oz can chopped tomatoes (You can use the ones with Italian spices added if you'd like. And if your garden tomatoes are looking good, you can chop those instead.)1/4 cup vodka (Any brand will work. Do not use flavored vodka, e.g. citrus.)1/4 cup heavy creamSalt and pepper to taste1 pint cherry tomatoes1/2 cup Parmesan cheese, grated (Bagged, already grated in advance will do fine.)2 Tbl fresh basil cut into teeny strips16 oz Italian, precooked meatballs (Frozen is fine. No need to thaw.)1 pound pasta (Penne and rigatoni work best.)Put your pasta pot (large) on to boil. (This takes the longest of the whole meal.)While the water is coming to a boil, get out a large sauté pan. Add the olive oil, garlic and peppers. Heat this on Medium High until it starts to sizzle. Don't heat it too long. If the garlic gets brown, the tas...
More About: Pasta , Spicy , Tomato , Sauce , Meatballs

Meal Planning Benefits
2007-09-22 12:26:00
Meal planning can help you to successfully organize the daily routine of preparing meals for your family.If you often find yourself searching for something to prepare for dinner, meal planning may be just the thing you need to make meal time less stressful.Below are some of the benefits of meal planning. 1. You'll save time.Knowing what you're going to cook for dinner means you can get the meal on the table faster because you won't have to decide what to make.In addition, when you plot out what meals you're going to fix for the week, you can simply make one trip to the store and buy all the food you'll need for those meals.You won't have to search the refrigerator or freezer when dinner time arrives, and you can eliminate trips to the grocery store looking for something to eat that everyone likes. 2. You'll save money.Meal planning can also help you save money.For one, when you know what you're going to cook for dinner, you won't eat out as much during the week because you ...
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Shrimp Remoulade Crostini
2007-09-21 19:42:00
Ingredients1 cup mayonnaise (Low-fat is fine.)2 Tbl dry mustard2 Tbl vegetable oil1 Tbl balsamic vinegar2 Tbl prepared horseradish1 tsp paprikaSalt and pepper to taste3 or 4 dashes hot sauce (You choose the brand.)4 green onions, thinly sliced (Up to half of the greens too.)1 stalk celery, chopped2 Tbl Italian parsley2 cloves garlic (Jar garlic is fine.)3 stalks celery cut into half-inch pieces1-1/2 to 2 pounds cooked shrimp, tails removed (30-40 count-sized shrimp are ideal.)1 loaf crusty French bread (baguette)Olive oil sprayPut the first 12 items directly in your blender. Blend on Medium speed until fully mixed and the pieces of produce and parsley have been broken up into a smooth sauce. Store in your refrigerator for serving later. When you are ready to serve: Drain the shrimp if they are in a bag with ice water. Put them in your serving bowl directly from the refrigerator. You want them to be very cold. Pour on the sauce and put in the other chopped celery. The extra celery gi...
More About: Shrimp , Rosti

Kabobs with Thai Sauce and Grilled Pineapple
2007-09-21 19:37:00
Serves 12 (Can be doubled for a larger crowd or cut in half for a smaller one.)12 chicken kabobs from your butcher (That's the easiest way, but you can make them yourself using chicken breast chunks, red and green peppers sliced into hunks and red onion slices. Thread on skewers. You can even change the veggies and switch the meat to beef or shrimp if you like.)Olive oil sprayButter spray12 wedges of fresh pineapple (You can get these already prepared in the fruit section, or make your own wedges by coring, peeling and cutting fresh pineapple. If necessary, you can use rings from the can.) Prepare Thai Sauce (recipe below). To prepare the kabobs, spray them with olive oil. Preheat the grill for 10 to 15 minutes so the grill is ready and hot when you begin to cook.To prepare the pineapple for grilling, spray it lightly with butter spray--just enough butter spray to keep it from sticking to the grill. Make sure the grill is brushed very clean. You don't want your pineapple to taste ...
More About: Pineapple , Grilled , Grill

Easy Raspberry Trifle
2007-09-20 11:16:00
Ingredients1 store bought pound cake, cut into 1 inch cubes16 oz. whipped topping8 oz. cream cheese, softened1/2 cup sugar1 tsp. vanilla2 pints fresh raspberriesPlace half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve. You could add a little orange liquor to the raspberries to give the trifle a little bite.Tips : Whipped topping is prepared whipped cream, like Cool Whip. Use fat free whipped topping, low fat cream cheese and your favorite sugar substitute.
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Baked Ranch Chicken
2007-09-20 11:15:00
Ingredients 6 - 8 boneless chicken breasts1 package dry ranch dressing mix1 cup fine unseasoned bread crumbs1 cup Monterey Jack cheese, shredded1/2 cup milkCombine ranch dressing mix, bread crumbs and cheese and toss. Dip chicken breasts in milk and then into bread crumb mixture. Place in a 13 x 9 inch baking dish and bake at 350 degrees for 40 - 45 minutes.Tips : Use low fat cheese and milk. Tri-Color Pasta Salad 16 oz. tri-color rotini pasta1 cucumber, peeled, seeded and sliced1 tomato, diced1/2 cup black olives, sliced1 green or red pepper, seeded, and diced1/4 cup green onions, chopped1/2 cup mayonnaise1/2 cup sugar2 Tbsp. apple cider vinegarCook pasta until "al dente" and allow to cool. Combine pasta, cucumber, tomato, black olives, pepper and green onion and toss. Combine mayonnaise, sugar and vinegar and mix well. Pour over salad and toss. Chill before serving. You may make more dressing if you prefer to have more on your salad.Tips : Use low fat mayo and your favorite sugar ...
More About: Baked , Chicken , Ranch

Cheesy Poofs
2007-09-20 11:14:00
Ingredients6 Tbsp. butter, cut into small pieces1 cup water1 tsp. salt1 cup flour5 eggs1 cup cheddar cheeseFresh ground salt and pepperCombine butter, water and salt in pan and bring to a boil, stiring often. Remove from heat and then add flour, stiring until the mixture is smooth. Return to heat and continue to stir for about 1 minute to melt remaining lumps of butter. Remove from heat and add eggs one at a time, gently mixing in each egg completely before adding another egg. While dough is still warm, mix in cheese, salt and pepper. Preheat oven to 450 degrees. Spray baking sheet with non-stick spray and spoon out individual dough/cheese poofs onto baking sheet. Poofs should be about 1 to 2 inches around. You can also spoon mixture into muffin pan that has been coated with non-stick. Bake about 15 - 20 minutes until golden brown.Tips : Use your favorite egg substitute and low fat cheese.

French Chicken with Spring Vegetables
2007-09-20 11:13:00
Serves 2. Can be doubled.2 large organic chicken breast halves, skin removedSalt and pepper to tasteOlive oil sprayOlive oil in the bottle2 large shallots, mincedHandful of baby patty pan squash, sliced in halvesHandful of tiny fiddlehead fernsHandful of fresh small morels, cleaned and slicedHandful of sliced button mushrooms1/2 red bell pepper, sliced to quarter-inchHandful of cherry tomatoes1/2 tsp garlic powder1-1/2 cups chicken broth (divided)1/2 tsp dried tarragonSeason cleaned chicken breasts with salt and pepper. Spray with olive oil spray. Using your cast iron sauté pan (or an ovenproof sauté pan), sauté the chicken topside down for 4 minutes on Medium High until it's golden.Flip the chicken over and put in your oven at 425 degrees for 30 minutes. By finishing the chicken in the oven, it will remain nice and juicy. If your chicken breasts are not large, they might take a little less cooking time.While the chicken is roasting, you are going to make the vegetables. You can...
More About: Vegetables , French , Spring , Chicken