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Appetizer Recipes : Spinach Salad
2008-02-04 15:56:00
serve 6 to 8Ingredients :2 Tbsp. butter or olive oil (or combination)1 cup onion, chopped6 small Portabella mushrooms sliced thin2 pears chopped2 tomatoes sliced into wedges then cut in half (bite size pieces)2 Tbsp. fresh lemon juice10 fresh oregano leaves1 tsp. thyme1 tsp. dried basilOne quarter cup dry white wineFresh Spinach , enough for 6 to 8 servingsOne half cup real bacon bitsHeat oil or butter in saute pan. Add onion and saute slowly until softened. Add mushrooms and saute for another 5 minutes until mushrooms are soft. Add pear, tomato, lemon juice, herbs, and wine. Saute until heated through. Arrange Spinach on a dinner plate, tearing into bite size pieces, top with saute and garnish with bacon bits.Tips : Not much room for improvement here.
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Main Course Recipes : Sicilian Pasta and Black-Eyed Peas
2008-02-04 15:54:00
serve 6 to 8Ingredients :1 pound small shrimp peeled and deveined (you may also substitute with boneless, skinless chicken cut into bite size pieces)4 cloves garlicOne half cup olive oil1 tsp. dried basil3 Tbsp. fresh parsley, chopped1 14-oz. can diced tomatoes, drainedHot pepper flakes to taste1 small jar capers, drained1 pound linguineFresh grated Parmesan cheeseCook shrimp or chicken in deep saucepan/wok until done. Remove shrimp/chicken and discard liquid. In same saucepan add garlic, olive oil, basil, parsley, tomatoes, red pepper flakes and capers and simmer for 4 to 5 minutes until garlic is cooked. Add shrimp or chicken during last 2 minutes of cooking. Meanwhile cook pasta in a separate pan until "al dente". Drain water from pasta. Add pasta to sauce, sprinkle generously with fresh Parmesan cheese and toss to completely coat pasta with sauce and cheese. Serve immediately.Tips : Be careful of how much of the red pepper flakes you use. Some guests or small children may not li...
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Dessert Recipes : Cream Cheese Pie
2008-02-04 15:52:00
serve 6 - 8Ingredients :8 oz. cream cheese1 can sweetened condensed milkOne quarter cup lemon juice1 tsp. vanilla extract1 9-inch graham cracker crustCombine first 4 ingredients with a mixer until smooth. Pour into pie crust and refrigerate for 2 hours.Tips : Use light cream cheese and fat free condensed milk.
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Appetizer Recipes : Mixed Lettuce, Fennel & Orange Salad with Black Oli
2008-02-02 14:10:00
8 servings, 1 3/4 cups eachThis colorful salad offers a symphony of flavors and textures. Savory black olives, sweet orange slices and crisp, licorice-flavored fennel balance the slightly bitter tastes of chicory, radicchio and Belgian endive. Black olive vinaigretteIngredients : 1 tablespoon red-wine vinegar1 tablespoon lemon juice1 teaspoon Dijon mustard2 cloves garlic, minced1/8 teaspoon salt, or to tasteFreshly ground pepper to taste1/4 cup extra-virgin olive oil1/2 cup Kalamata olives, pitted and coarsely chopped1 tablespoon chopped fresh parsley Salad Ingredients : 3 medium navel or Valencia oranges10 cups mixed lettuces (3 small heads), such as chicory, radicchio and leaf lettuce, torn into bite-size pieces2 heads Belgian endive, sliced2 bulbs fennel, trimmed and sliced1. To prepare vinaigrette: Whisk vinegar, lemon juice, mustard, garlic, salt and pepper in a small bowl. Slowly whisk in oil. Stir in olives and parsley.2. To prepare salad: Using a sharp knife, remove peel and ...
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Main Course Recipes : Sauteed Flounder with Orange-Shallot Sauce
2008-02-02 14:08:00
Makes 4 servingsLook for Pacific Flounder. Its delicate flavor is wonderfully balanced by the sweet and savory combination of orange, shallot and mustard. A large nonstick skillet is highly recommended. Otherwise, cook the fillets in two batches, using 1 1/2 teaspoons oil per batch.Ingredients :1/3 cup all-purpose flour1/2 teaspoon salt, or to tasteFreshly ground pepper to taste1 pound flounder, sole or haddock fillets1 tablespoon extra-virgin olive oil1 large shallot, finely chopped (about 1/3 cup)1/2 cup dry white wine1 cup freshly squeezed orange juice2 heaping teaspoons Dijon mustard2 teaspoons butter2 tablespoons chopped fresh parsley1. Mix flour, salt and pepper in a shallow dish. Thoroughly dredge fish fillets in the mixture.2. Heat oil in a large nonstick skillet over medium-high heat until shimmering but not smoking (see Tip). Add the fish and cook until lightly browned and just opaque in the center, 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.3...
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Desert Recipes : Orange Crisps with Citrus Fruit Salad
2008-02-02 14:02:00
Makes 1 dozen cookiesThese ultra-thin, crisp cookies are a snap to make and have a fortune cookie-inspired flavor. Serve alongside a homemade or purchased fruit salad to increase your fruit servings for the day while still satisfying your sweet tooth.Ingredients :1/2 cup white whole-wheat flour (see Note) or whole-wheat pastry flour (see Note)1/3 cup sugar1/4 cup unsalted butter, melted1/2 teaspoon freshly grated orange zest2 tablespoons orange juice2 teaspoons vanilla extract4 cups prepared citrus fruit salad (see Note)1. Position racks in upper and lower thirds of oven; preheat to 300 F. Coat 2 large baking sheets with cooking spray.2. Mix flour, sugar, butter, orange zest, orange juice and vanilla in a medium bowl until smooth. Spread 1 tablespoon of batter into a 2 1/2-inch circle on the prepared baking sheet. Repeat with the remaining batter, making 6 cookies per baking sheet, spacing them about 4 inches apart.3. Bake the cookies until lightly browned around the edges, switchin...
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Main Course Recipes : Roast Rack of Pork with Mustard Greens, Baby Turnips,
2008-02-01 03:39:00
Serves 4 POMEGRANATE MARINADE :Ingredients :2 ounces peanut oil or vegetable oil4 small dried red chilies2 cups pomegranate juice1/2 cup rice wine vinegar1/2 cup chopped garlic1/2 cup thinly sliced fresh ginger root1/2 cup packed brown sugar1/4 cup mushroom soy sauce6 ounces tamarind paste1 bunch green onions, chopped1 tablespoon freshly ground black pepper2 tablespoons ground coriander PORK AND VEGETABLES:Ingredients :1 (8-rib) pork rack, Frenched (bone ends trimmed clean by the butcher)SaltFreshly ground black pepper1/4 cup extra-virgin olive oil8 ounces unsalted butter (16 tablespoons)2 ounces thickly sliced smoked bacon, cut into large squares2 whole unpeeled heads garlic, cut in half horizontally2 pounds mustard greens, washed and trimmed, leaves cut into 3-inch squares1 1/2 cups good quality canned chicken broth1 pound baby turnips, trimmed, peeled, and cut into quarters1 tablespoon granulated sugarFirst, make the marinade: In a saute pan, heat the oil over moderate heat. Add ...
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Appetizer Recipes : Overnight Oatmeal
2008-01-29 16:59:00
8 servings, 1 cup eachHere is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.Ingredients : 8 cups water2 cups steel-cut oats (see Tip)1/3 cup dried cranberries1/3 cup dried apricots, chopped1/4 teaspoon salt, or to tasteCombine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation - Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teas...
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Appetizer Recipes : Banana-Kiwi Salad
2008-01-29 16:56:00
4 servingsPut away any preconceived notions of Grandma's fruit salad. This unusual combination of tropical fruit in a savory shallot vinaigrette will have you dreaming of the tropics.Ingredients :2 tablespoons lime juice1 tablespoon canola oil1 tablespoon minced shallot2 teaspoons rice vinegar1 teaspoon honey1/4 teaspoon saltPinch of cayenne pepper, or to taste4 kiwis, peeled and diced2 firm ripe bananas, cut diagonally into 1/2-inch-thick slices1/2 cup diced red bell pepper2 tablespoons thinly sliced fresh mint2 tablespoons chopped cashews, toasted (see Tip)Whisk lime juice, oil, shallot, vinegar, honey, salt and cayenne in a medium bowl. Add kiwis, bananas, bell pepper and mint; toss to coat. Serve sprinkled with cashews.Tip : To toast nuts & seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 3 to 5 minutes.
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Main Course Recipes : Chicken Stuffed with Golden Onions & Fontina
2008-01-29 16:54:00
4 servingsA semi-firm cheese that's nonetheless quite creamy, fontina melts into pure heaven. Combined with caramelized onions, fontina becomes a nutty, gooey, irresistible filling for chicken breasts.Ingredients :4 teaspoons extra-virgin olive oil, divided1 1/2 cups thinly sliced red onion2 teaspoons minced fresh rosemary, divided1/8 teaspoon saltFreshly ground pepper to taste 2/3 cup shredded fontina cheese, preferably aged4 boneless, skinless chicken breasts (about 1 pound), trimmed of fat1/2 cup white wine1 cup reduced-sodium chicken broth4 teaspoons all-purpose flour1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion and 1 teaspoon rosemary; cook, stirring occasionally, until the onion is golden brown, 6 to 7 minutes. Season with salt and pepper. Let cool; stir in fontina.2. Meanwhile, cut a horizontal slit along the thin, long edge of each chicken breast half, nearly through to the opposite side. Stuff each breast with 1/4 cup of the onion-che...
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Appetizer Recipes : Sauteed Spinach with Red Onion, Bacon & Blue Cheese
2008-01-28 15:59:00
2 servingsBacon and blue cheese transform spinach into a stellar side. Popeye would be jealous.Ingredients :2 teaspoons extra-virgin olive oil1/2 cup thinly sliced red onion2 cloves garlic, minced1 10-ounce bag fresh spinach (see Tip), tough stems removed2 strips center-cut bacon, cooked and crumbled1 tablespoon crumbled blue cheeseHeat oil in a large nonstick skillet or Dutch oven over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 1 minute. Add garlic and cook, stirring, until fragrant, about 30 seconds more. Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in bacon and sprinkle cheese on top. Serve immediately.Tip : The sturdier texture of mature spinach stands up better to sauteing than baby spinach and it's a more economical choice. We prefer to serve baby spinach raw.
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Main Course Recipes : Orange-Scented Beef Stirfry
2008-01-28 15:58:00
4 servings, 1 1/4 cups eachIngredients :1/2 cup reduced-sodium chicken broth, divided1 tablespoon cornstarch2 tablespoons reduced-sodium soy sauce2 tablespoons orange marmalade1 tablespoon oyster-flavored sauce1 tablespoon rice vinegar1 1/2-2 teaspoons chile-garlic sauce4 teaspoons canola oil, divided12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips1 tablespoon minced fresh ginger1 large onion, slivered (1 1/2-2 cups)1 small red bell pepper, diced (1 cup)1 pound broccoli florets (about 4 cups)1. Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.2. Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat. Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.3. Add the remaining 2 teaspoons oil to the wok. Add ginger and stir-fry until fragrant, 10 to 20 seconds. Add onion; stir...
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Dessert Recipes : Cheddar-Ale Soup
2008-01-28 15:52:00
6 servings, 1 3/4 cups eachMake the chill off a cold winter's night with this creamy cheese- and beer-lover's soup. Make it a meal: Serve with hearty whole-grain farm bread and a salad dressed with a tangy vinaigrette.Ingredients :1 tablespoon canola oil1 large onion, chopped1 12-ounce bottle beer, preferably ale2 18-ounce bags precooked diced peeled potatoes (see Tip)1 14-ounce can vegetable broth or reduced-sodium chicken broth1 cup water2 1/2 cups nonfat or low-fat milk1/4 cup all-purpose flour1 1/2 cups shredded sharp Cheddar cheese, divided1 small red bell pepper, thinly sliced or finely chopped1. Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add beer; bring to a boil and boil for 5 minutes. Add potatoes, broth and water; cover and bring to a boil. Reduce the heat to maintain a simmer, and cook until the potatoes are tender, about 4 minutes. Remove from the heat and mash the potatoes with a potato masher to the desir...
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Main Course Recipes : Norwegian salmon fillets with zucchini, pine nuts and
2008-01-26 13:36:00
Serves 2. Can be doubled For the salmon2 pieces of wild Norwegian salmon (approx 6-8 oz each).Butter sprayItalian grinder spices or Italian spice mix1 tsp butter For the veggies 3 small zucchini washed and cut into finger-sized pieces1 Tbl of olive oil4 Tbl of pine nuts, toasted. (See note below)1 16 oz can of organic tomatoes with garlic and onionsTwo handfuls of organic baby spinach, cleanedCayenne optionalNote: To toast pine nuts you just need a clean, dry sauté pan. Put the pine nuts in and turn your burner on medium high. Toast the nuts in the pan by swishing them around once in awhile until they are slightly browned and fragrant. This does not take long. Just a minute or two. Remove them from the pan and let them cool.Preheat your oven to 400 degrees. To cook the salmon: You'll need an ovenproof sauté pan. (Cast iron works well). Spray the pan with butter spray. Spray the pink side of the salmon too. Sprinkle on the spice mixture to your taste. If you are using the Italian ...
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The Le Cordon Bleu Institute of Culinary Arts
2008-01-23 16:00:00
So you want to be a professional chef ?? Then you have to learn some culinary first if you want to join the team elite There a lot of school specialize in culinary and cooking. One of the best option is Le Cordon Bleu Institute of Culinary Arts Dallas. Located in Texas's top tourists' destination, in a convenient urban setting adjacent to major thoroughfares, the campus occupies approximately 50,000 square feet in The Webb at LBJ building. Le Cordon Bleu Institute of Culinary Arts Dallas is a focus-carrer school, provides culinary training and can help prepare it’s students for opportunities in the food service and hospitality industry . Le Cordon Bleu is recognized worldwide as one of the finest culinary programs available. They provide everything from basic cooking and pastry skills to purchasing and cost control—along with essential business know-how required for success in this competitive field. Le Cordon Bleu Institute´s skilled, dedicated chef instructors provide ha...

Main Course Recipes : Southwestern Chicken Dinner with Zippy Corn Pudding
2008-01-21 16:52:00
Ingredients Corn bread 1 7.5-oz package of corn muffin mix (Martha White is one brand)1/2 cup milk Zippy Corn Pudding One batch of cornbread (9X9-inch pan size or pre-made from the store will work fine too)1 cup canned corn, rinsed and drained4 slices hot pepper cheese or 1 cup block pepper cheese (diced either way)1/2 sweet red bell pepper, chopped1 mild chili minced (no seeds; use Anaheim, banana or some other mild chili)3 green onions diced (light green parts included)1 cup buttermilk (1% is fine)1/2 cup red enchilada sauce2 eggs1/4 tsp salt Chicken 4 chicken breasts, split, bone inSouthwestern meat rub or a barbecue rub1-1/2 cups red enchilada sauce (I use medium hot; you choose your level of taste.)6 green onions chopped (light green parts included)1 mild chili sliced into small rings (no seeds; you choose your chili)2 six-inch zucchinis, chopped into one-inch cubes Cornbread Instructions To make the corn bread, pull out your 9X9-inch ovenproof pan. Spray with baking spray or g...
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Dessert Recipes : Ginger-Pear Cheesecake
2008-01-18 09:51:00
Crust:Ingredients : One and a half cups of ginger snap cookie crumbs5 Tbl of melted butter1 Tbl of white sugar Cheesecake :Ingredients : One cup of diced, ripe, fresh, peeled pear (if you can't get a ripe pear you can use canned pears)3 - 8 oz. packages of cream cheese (full cream or Neufchatel will work) room temperature1 cup of white sugar2 tsp. vanilla4 large eggsthree quarters cup of sour cream3 tsp. of ground ginger Topping:Ingredients : 2 cups of sour cream2 Tbl of white sugar1 tsp of vanillaYou'll be using your 10" springform pan. Pour the ginger snap crumbs, the butter and the sugar directly in the pan. (You can make the cookie crumbs by crushing the regular cookies in a food processor or use a mallet). Stir the butter, crumbs and sugar thoroughly with a fork to mix. Then spread the mixture on the bottom and up to 1" up the sides of the pan. You can use your clean fingers or you can spread a piece of cling wrap over the crumbs and press on the cling wrap. Just keep maneuver...
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Appetizer Recipes : Cheese Fondue with French Bread Cubes
2008-01-16 04:20:00
Ingredients :1 cup dry white wine2 cloves garlic minced1 Tbsp. Worcestershire sauce1 Tbsp. cornstarch2 cups cheddar cheese cubed2 cups Colby cheese cubed1 loaf French bread cubedIn a large saucepan simmer white wine, garlic and Worcestershire sauce until warm but do not boil. Toss cheeses with cornstarch until coated. Add cheese gradually to wine mixture. Stir continuously until cheese melts. Serve by placing a toothpick in a French bread cube and dipping into cheese fondue. Use a fondue pot or other warming dish to keep the cheese nice and hot. We understand there is a chain of restaurants that specialize in fondues of all kinds.Tips : Use light cheeses.
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Main Course Recipes : Southern Beef Stew, Spinach and Mandarin Orange Salad
2008-01-16 04:03:00
Spinach and Mandarin Orange Salad Ingredients :2 lbs. fresh spinach leaves torn into bite sized pieces2 large cans (about 8 oz. each) mandarin oranges drained1/4 cup almonds, slivered3 oz. real bacon bits2 eggs hard-boiled and diced1/4 cup green onions chopped DressingIngredients :1/4 cup dry red wine1/2 cup vegetable oil1/4 cup sugar1 tsp. salt1/2 tsp. pepper1 tsp. dry mustardToss salad ingredients together. Combine dressing ingredients together. Shake dressing well and serve dressing with salad.Tips : You could omit the almonds, bacon and eggs but your salad will suffer as a result. Maybe just cut down on the goodies on your own individual salad. Southern Beef StewIngredients :2 lbs. stew beef cut into 1 inch cubes2 Tbsp. olive oil2 cloves garlic, minced1 small onion, finely chopped4 ribs celery, chopped2 carrots, shredded6 small new potatoes, cubed2 sprigs fresh thyme1 cup dry red wine2 cups beef broth1/2 cup cold water1/4 cup cornstarchSalt and pepperIn a large saucepan heat oil ...
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Dessert Recipes : Chocolate Mint Delights
2008-01-16 03:51:00
Ingredients :2/3 cup butter1 and 1/2 cups sugar1 10-oz. package semi-sweet chocolate chip morsels melted2 Tbsp. light corn syrup1 egg1 tsp. vanilla2 cups flour1 tsp. baking soda1/8 tsp. salt1/2 cup crushed peppermint candyCream together butter and 3/4 cup of the sugar. Add melted chocolate, corn syrup, egg and vanilla and stir well. Add flour, baking soda and salt and stir well. Stir in crushed peppermint candy. Shape dough into balls and roll in remaining sugar. Place on an ungreased cookie sheet and bake for 15 minutes at 325 degrees. Allow to cool before serving.Tips : Use your favorite sugar and egg substitute and sugarless peppermint candy.
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Appetizer Recipes : Tuna Mango Spread
2008-01-12 17:56:00
Ingredients :2 7-oz. cans solid white tuna water packed6 Tbsp. mango chutney, chopped3 Tbsp. chives, chopped4 Tbsp. fresh dill, chopped or 2 tsp. of dried1 Tbsp. lemon juice4 oz. cream cheese, softenedCombine all ingredients in a small bowl and mix well. Serve on crackers or toast points.Tips : Pretty Easy huh ? Use low fat cream cheese.
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Main Course Recipes : Good For You Stew
2008-01-12 17:48:00
Ingredients :One quarter cup olive oil1 pound stew beef cut into cubes1 pound ground beef (I used venison)2 cloves garlic, chopped finely1 small head of cabbage, quartered with the tough center removed and then cut in thick slices3 carrots, chopped4 ribs of celery, chopped2 turnips, chopped1 large onion, chopped48 ounces of V-8 juiceOne half cup red wineOne quarter cup red wine vinegar1 cup beef bouillonSalt and pepper2 bay leaves2 zucchini, chopped1 cup barleyBrown stew beef in a skillet in olive oil. Add garlic and saute for a couple of minutes longer. Pour into a large crock pot. Brown ground beef in the skillet, drain and add to the crock pot. Add cabbage, carrots, celery, turnips and onion to crock pot and pour on the V-8 juice. Add red wine and red wine vinegar to the crock pot. Add enough beef bouillon to cover, season with salt and pepper and top with bay leaves. Cook on high for 4 hours. Remove bay leaves then add zucchini and cook for an hour. Add barley and cook for anoth...
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Dessert Recipes : Easy Monkey Bread
2008-01-12 17:44:00
Ingredients :2 canisters dinner roll doughOne quarter pound butter, melted2 Tbsp. cinnamonOne half cup sugarCut uncooked dinner roll dough into quarters or one half inch pieces and place in a large bowl. Pour melted butter, cinnamon and sugar over dough and mix well to coat all pieces of dough. Pour mixture into a greased Bundt pan and bake for 30 minutes at 350 degrees. Allow to cool 5 minutes and flip Bundt pan upside down onto a plate to release the bread. Serve warm by picking off pieces of the cooked dough.Tips : Use your favorite sugar substitute.
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Appetizer Recipes : Creamy Tarragon Dip
2008-01-11 17:29:00
Ingredients :1 8-oz. package cream cheese, softenedOne half cup sour cream1 clove garlic, minced1 Tbsp. fresh tarragon, choppedOne quarter cup green onions, chopped1 tsp. lemon juiceCombine all ingredients in a blender or food processor until smooth. Serve with crackers or toasted bread pieces. Tarragon adds a nice flavor to the traditional cream cheese and sour cream base.Tips : Use light cream cheese and sour cream.
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Main Course Recipes : Blackened Rockfish, Polynesian Wild Rice Pilaf
2008-01-11 17:27:00
Ingredients :6 - 8 rockfish filletsOne half cup butter, meltedBlackening seasoningCoat each fillet individually in a bowl of melted butter and then coat lightly with blackening seasoning. Allow coated fillets to sit for about 15 - 20 minutes. Fry in a heavy skillet on high heat. Expect lots of smoke and use your exhaust fan. Depending on the thickness of the fillets you should cook for several minutes per side. Rockfish is the local term here in Southeastern Virginia for striped bass. This is a very large fish and the fillets from this fish are very thick and meaty. If you cannot find rockfish fillets in your area, substitute another meaty fish such as mahi-mahi, tilapia, tuna or salmon. Tips : Coat the fish with non-stick spray if you would prefer but we think butter is always better.Be careful because some blackening seasoning is hotter than others. If you get a seasoning that is too spicy, try to limit the amount of seasoning you use to coat the fish and serve the fish with some ...
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Beverage Recipes : Orange Punch and Pimm's Cup
2007-11-17 13:49:00
Orange Punch Ingredients :1 6-oz. can frozen orange juice concentrate1 6-oz. can frozen lemonade concentrate1 6-oz. can frozen pineapple juice concentrateOne half cup water2 quarts ginger aleOrange slicesStrawberry slicesCombine juices and water until mixed and smooth. Just before serving add ginger ale and garnish with orange slices and fresh strawberry slices. Makes about 24 punch cups.Tips : Use sugar free ginger ale, its better than regular ginger ale. You can probably also find low fat or reduced sugar juice concentrates. Pimm's CupIngredients :(this is for one serving, repeat as necessary and as often as needed)2 measures of Pimm's Number One (you can get Pimm's Number One at most decent liquor stores)2 measure of Ginger Ale or fizzy lemon-lime juice like 7-Up.1 slice of Cucumber1 slice of Lemon1 slice of Orange1 slice of strawberryFresh MintPour Pimm's into pint glass; fill with ice. Top with chilled ginger ale; garnish with slice of a slice of cucumber, lemon, orange and...
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Main Course Recipes : Bacon and Egg Casserole
2007-11-17 13:48:00
Ingredients :1 pound bacon, cooked until crisp2 cups Swiss cheese, shredded8 eggsTwo thirds cup Half-and-HalfOne third cup Parmesan cheese, gratedLine a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.Tips : Use low fat turkey bacon. Use low fat Half-and-Half and low fat cheeses. Fancy GritsIngredients :4 and one half cups water2 tsp. salt1 and one half cup uncooked grits8 oz. cheddar cheese, shredded2 cloves garlic, minced6 oz. butter3 eggs, well-beaten3 Tbsp. Worcestershire sauceSalt and pepper to tastePaprikaBoil water with salt and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir unt...
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Dessert Recipes : Blueberry Banana Bread
2007-11-17 13:47:00
Ingredients :2 cups all-purpose flour1 tsp. salt1 tsp. baking soda1 cup sugar1 egg, beatenOne half cup vegetable oil1 tsp. vanilla extractTwo thirds cup mashed bananas1 cup fresh blueberriesOne half cup chopped nutsIn a large bowl, combine flour, salt, baking soda and sugar. In a separate bowl, combine egg, oil, and vanilla extract and mix. Add to dry ingredients. Fold in bananas and blueberries and mix well. Add nuts and mix. Pour into a greased loaf pan and cook at 350 degrees about 1 hour. Allow bread to cool before slicing.Tips : Use your favorite sugar and egg substitutes. You can also substitute an equal measure of apple sauce for the vegetable oil.http://www.pheedo.com/f/cooking_is_ea sy
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Appetizer Recipes : Hot Crab Dip
2007-11-16 07:01:00
Ingredients :1 pound backfin crabmeat1 - 8 oz. package cream cheese, softened1 clove garlic, minced1 Tbsp. horseradish8 oz. sour cream1 Tbsp. lemon juice1 tsp. Old Bay seasoningCombine all ingredients in a large bowl and mix well. When ready to serve place in a chafing dish to keep the dip hot and serve with crackers or toast points. You should also go through the crabmeat by hand to remove any shell that may have been left behind by the pickers.Tips : Use light cream cheese and sour cream. Salad Fresh Cucumber and Tomato SaladIngredients :2 large cucumbers, peeled and seeded and sliced2 fresh tomatoes, diced2 Tbsp. red wine vinegar2 Tbsp. extra virgin olive oilOne quarter cup red onions, sliced very thin and soaked in cold water for one half hourOne half cup fresh mint leaves, choppedSalt and pepper to tasteCombine all ingredients in a serving bowl and mix well. Serve immediately. Soaking the red onion slices in cold water removes the bitterness but leaves the flavor of the onion...
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Main Course Recipes : Chicken Wraps
2007-11-16 07:00:00
Ingredients :2 Tbsp. vegetable oil2 and one half pounds boneless chicken breasts, cut into one half inch pieces1 small onion, chopped1 package taco seasoning1 16-oz carton sour cream2 cups cheddar cheese, shredded2 fresh tomatoes, chopped1 avocado, peeled, pitted and diced1 small head of Romaine heart lettuce, shredded8 burrito size flour tortillasPlace vegetable oil in a large skillet and heat, add chicken and onion and cook until chicken is done and onions are tender. Remove from heat. Place chicken and onion mixture in a large bowl and add taco seasoning, sour cream, cheese, tomatoes, avocado, and lettuce and stir well. Place equal amounts of mixture in the center of each tortilla and roll up. Slice in half and serve.Tips : Use light sour cream and low fat cheese. http://www.pheedo.com/f/cooking_is_easy
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