iNET Recipes

Easy Baked Macaroni and Cheese

2010-01-28T19:25:00.001-08:00

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Easy Baked Macaroni and Cheese

SERVES 6 (change servings and units)

Ingredients

* 1 (12 ounce) bag elbow macaroni

* 1 pint heavy whipping cream

    * 1 (8 ounce) bag shredded sharp cheddar cheese
    * 1 (8 ounce) bag shredded four cheese blend
    * 2 tablespoons butter or margarine
    * 1 cup chopped onion (walla walla or vidalia if available)
    * garlic powder
    * ground black pepper

Directions

1. Pre-heat oven to 400.

2. Bring water to boil, then add pasta. Cook uncovered for 8-10 minutes (as directed on package).

3. While macaroni cooks, chop onions to desired consistency.

4. Drain pasta and rinse with hot water.

5. Place pasta back into pot with 2 tbsp butter and stir to cover so pasta does not stick.

6. Stir in onions and cheese.

7. Pour in heavy whipping cream and stir until nicely mixed.

8. Add garlic powder and black pepper to taste.

9. Scoop mixture into covered casserole dish and bake for 30 minutes, then check for desired bubbliness. ;).

10. Enjoy!

Find this recipe at:

http://www.recipezaar.com/193307

Yum! A Recipe. 'Chilli Chicken Noodles'

2010-01-20T19:36:00.001-08:00

RECIPE: Chilli Chicken Noodles

CATEGORIES: Hot & Spicy, Main Courses, Poultry

MAKES: 4

INGREDIENTS:
600 g hokkien noodles
500 g chicken thigh fillets, sliced thinly
1/2 cup sweet chilli sauce
2 tbsp ketjap manis (sweet soy sauce)
1/4 cup spring onions freshly chopped

METHOD:
Rinse noodles under hot water; drain. Transfer to large bowl;
separate noodles with fork.
Cook chicken and sweet chilli sauce in large heated oiled frying pan,
stirring, until chicken is browned well and cooked through. Add
noodles, ketjap manis and 1/2 cup (125 ml) water; cook, stirring,
until heated through.
Remove pan from heat; toss through chopped spring onion.

Yum! A Recipe. 'Minced Chicken Patties'

2010-01-20T19:35:00.001-08:00

RECIPE: Minced Chicken Patties

CATEGORIES: Main Courses, Poultry

INGREDIENTS:
500 g minced chicken
1 tbsp melted butter
2 egg yolks
40 g cheese
1/2 cup milk
1/2 cup breadcrumbs
salt
oil or butter for shallow frying

METHOD:
Place chicken, melted butter, egg yolks, cheese, milk and salt in
large bowl. Mix well.
With clean hands roll mixture into balls, flatten slightly and coat
with breadcrumbs.
Heat oil or butter in pan. Carefully brown both sides of the
patties. Drain on paper towel.
Serve with sour cream and cooked mushrooms.

Yum! A Recipe. 'Spicy Plum-Glazed Chicken Drumsticks'

2010-01-20T19:34:00.001-08:00

RECIPE: Spicy Plum-Glazed Chicken Drumsticks

CATEGORIES: Main Courses, Poultry

PREHEAT: 220°C

MAKES: 4

INGREDIENTS:
8 chicken drumsticks
1 cup oriental plum sauce
2 tbsp soy sauce
2 tbsp sweet chilli sauce
pkt french onion soup mix (35g)

METHOD:
Combine all ingredients in a large bowl.
Place the chicken mixture in a large oiled non-stick baking dish.
Bake, uncovered, in hot oven for 30 minutes or
until browned and cooked through, turning chicken
occasionally.

Thick, Chewy Oatmeal Raisin Cookies

2010-01-07T10:15:00.005-08:00

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Thick, Chewy Oatmeal Raisin Cookies

The last trick to getting a really thick, chewy cookie is to chill the dough before you bake it. You can scoop it and then chill it, or, if you're like us, scoop it, freeze them and store them in a freezer bag so you can bake them as you wish. I find they're always thicker when baked from the cold - only a couple extra minutes baking is needed.

This is a half recipe. It makes a couple dozen standard-size cookies. (I get more because I make them tinier.) I always feel like I'm swimming in cookies when I make the full volume, but if you're feeding a crowd, go ahead and double it.

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you're impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Find this recipe at:

http://smittenkitchen.com/2009/02/thick-chewy-oatmeal-raisin-cookies/

My Mom's Oatmeal Cookies

2010-01-07T10:15:00.003-08:00

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My Mom's Oatmeal Cookies

By Linda Larsen

This traditional chewy oatmeal cookie recipe has been in my family for years. The recipe card I use is so faded I can hardly read it. Your family will love these cookies.

Prep Time: 20 minutes
Cook Time: 12 minutes

Ingredients:

    * 1/2 cup butter, softened
    * 1/2 cup oil
    * 1/2 tsp. salt
    * 1 tsp. cinnamon
    * 2 tsp. vanilla
    * 2 Tbsp. corn syrup
    * 2 cups sugar
    * 2 eggs
    * 2 Tbsp. milk
    * 2 cups flour
    * 1-1/2 tsp. baking soda
    * 2 cups oats
    * 1 cup chopped walnuts or coconut

Preparation:
Preheat oven to 350 degrees F. Combine butter, oil, salt, cinnamon, vanilla, corn syrup, sugar, eggs, and milk in a large bowl and mix until well blended.

Add flour and baking soda to butter mixture and blend. Stir in oats and nuts. Drop by teaspoonfuls onto greased cookie sheets (or use Silpat liners), about 2" apart. Bake at 350 degrees for 10-14 minutes until light golden brown. About 48 cookies

Review:

Best Chewy Oatmeal EVER!!, January 22, 2008
Guest tidywhitey

"I made this recipe as exactly written, except added 1 cup of nuts and 1 cup of chocolate chips(for my husband). I cooked them for 10 min. on a silicone mat on baking sheet. They are the chewiest oatmeal cookies I have ever tried. They also stay chewy after 4-5 days in airtight container. Next time I will try substituting the corn syrup with molasses or maple syrup. No wonder your recipe card is tattered--it's a keeper!! Thanks for sharing!!"

Find this recipe at:

http://busycooks.about.com/od/cookierecipes/r/oatmealcookies.htm

Soft Oatmeal Cookies

2010-01-07T10:15:00.001-08:00

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Soft Oatmeal Cookies

Ingredients

    * 1 1/2 cups unbleached all-purpose flour
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1 cup unsalted butter, softened
    * 1 1/2 cups brown sugar
    * 1 teaspoon vanilla extract
    * 1 egg
    * 2 1/2 cups rolled oats
    * Vanilla ice cream

Directions

With the rack in the middle position, preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper. In a bowl, combine the flour, baking powder, cinnamon and salt. Set aside. In another bowl, cream the butter with the brown sugar and vanilla using an electric mixer. Add the egg and beat until smooth. With the mixer on low speed, add the flour mixture. Stir in the rolled oats using a wooden spoon. With lightly floured hands, shape 75 ml (1/3 cup) of the dough into a ball. Place on a baking sheet. Repeat with the remaining dough, arranging 6 balls on each sheet. Press the balls until they are about 1 cm (1/2 inch) thick. Bake 1 sheet at a time for about 13 minutes; the centre of the cookie should still be soft. Let cool slightly. Using a spatula, gently transfer the cookies to serving plates.

Garnish each with a scoop of ice cream.

Find this recipe at:

http://www.foodnetwork.ca/recipes/Dessert/Rice-Grain/recipe.html?dishid=10547

Oatmeal Cookies Recipe

2010-01-07T10:14:00.005-08:00

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Oatmeal Cookies Recipe

submitted by reader Jean Glasier of Rogers City, MI

Ingredients
2/3 cup butter
2 cups dark brown sugar
3 eggs
4 tablespoons molasses
3 tablespoons cream or half-and-half
1 teaspoon vanilla
1 1/2 cups old-fashioned rolled oats
3 cups flour
1 teaspoon soda
1 teaspoon baking powder
3 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon salt
1 cup raisins
1/2 to 1 cup chopped nuts

Instructions
Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar in a large bowl. Add eggs, molasses, cream, vanilla, and oats. Sift together flour, soda, baking powder, cinnamon, cloves, nutmeg, and salt. Add to butter mixture. Mix well. Stir in raisins and nuts. Drop by tablespoonsful onto greased cookie sheet. Bake 10 to 12 minutes. Remove to a rack immediately.

Find this recipe at:

http://www.americanprofile.com/recipes/view/27/oatmeal-cookies.html

Old Time Oatmeal Raisin Cookies

2010-01-07T10:14:00.003-08:00

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Old Time Oatmeal Raisin Cookies

Makes about 54 cookies

Ingredients

    * 1-1/2 - cup all-purpose flour
    * 1 - teaspoon baking soda
    * 1/2 - teaspoon ground cinnamon
    * 1/4 - teaspoon ground nutmeg
    * 1/4 - teaspoon salt
    * 3/4 - cup butter, softened
    * 3/4 - cup packed brown sugar
    * 3/4 - cup granulated sugar
    * 2 - eggs
    * 1 - teaspoon vanilla extract
    * 1-3/4 - cup old-fashioned rolled oats
    * 1 - package (8 ounce) Seedless Raisins

Directions

Preheat oven to 375° F.

   1. In medium bowl, add the flour, baking soda, cinnamon, nutmeg and salt.
   2. Mix and set aside.
   3. In a large bowl, add the butter, brown sugar and granulated sugar. Beat until creamy.
   4. Next, beat in eggs and vanilla until blended.
   5. Beat in flour mixture until just blended.
   6. Finally, stir in oats and raisins.
   7. Drop dough by rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
   8. Bake at 10 to 12 minutes or until lightly browned.
   9. Remove to wire racks to cool completely.

Find this recipe at:

http://www.alanskitchen.com/DESSERTS/Cookies/Old_Time_Oatmeal_Raisin_Cookies.htm

Will Rogers Cookie

2010-01-07T10:14:00.001-08:00

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Will Rogers Cookies

1 cup butter/margarine
1 cup sugar
1 cup brown sugar packed
2 eggs
2 cups all purpose flour

2 tsp baking soda

1 tsp baking powder

1/2 tsp salt
2 cups corn flakes
1 cup shredded coconut
1 cup chopped dates

1 tsp vanilla

Preheat oven to 375 and grease baking sheets
In large bowl, beat butter, both sugars until creamy. Add eggs and blend. In another

bowl sift tog. flour, baking soda & powder, salt. Add in corn flakes and oats, stir together.

Stir dry ingredients with sugar mixture. Stir well. Add all other ingredients and stir well.
Drop dough onto prepared cookie sheet - Bake 8-10 min and cool 1 min. before

removing from cookie sheet

Amish Yumazitti Recipe

2010-01-06T17:59:00.001-08:00

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Amish Yumazitti Recipe

Ingredients:
8 ounces wide noodles, cooked and drained

1 1/2 pounds ground beef

1/2 cup diced celery

2 tablespoons butter

1/4 teaspoon pepper Salt to taste

1 (10 1/2 ounce) can cream of chicken soup

1 (10 ounce) can tomato paste

1/2 pound Cheddar cheese, grated

Directions:
Brown meat in butter, and season with salt and pepper.

Place a layer of noodles in a 2-quart casserole, then one layer each of meat, celery, soup, tomato paste and cheese. Repeat until all the ingredients are used, ending with layer of cheese and bake, uncovered, at 350 degrees F for 1 hour.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/86/Amish-Yumazitti/

Amish Ribs and Kraut Recipe

2010-01-06T17:55:00.001-08:00

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Amish Ribs and Kraut Recipe

Ingredients:
Country-style ribs
3 pounds sauerkraut
3/4 cup chopped onion
6 to 8 whole cloves
1 1/2 cups chopped apples
1 teaspoon brown sugar
A dash of Pepper
1 1/2 cups chicken broth

Directions:
Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together sauerkraut, onion, cloves, apples, brown sugar, pepper and chicken broth.

Bury ribs at random in sauerkraut mixture. Pour chicken broth over top. Bake at 325 degrees F for 2 hours.

Find this recipe at:

http://www.amishrecipes.net/recipes.php/24/Amish-Ribs-and-Kruat/

Amish Apple Nut Cake Recipe

2010-01-06T17:50:00.001-08:00

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Amish Apple Nut Cake Recipe

Ingredients:
1 1/4 cups oil
2 cups granulated sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla extract
3 cups cubed, peeled apples
1 cup chopped nuts

Topping 1/2 cup (1 stick) butter
1/4 cup evaporated milk
1 cup brown sugar, firmly packed

Directions:
Mix together well oil, sugar and eggs. Add remaining cake ingredients and mix well again. Pour into greased 13 x 9-inch pan and bake at 350 degrees F for 45 to 55 minutes, starting in a cold oven.

Mix together topping ingredients in a saucepan and bring to a boil. Pour on cake while cake is still warm.

Source:recipegoldmine.com

Thank you for visiting http://www.amishrecipes.net

Find this recipe at:

http://www.amishrecipes.net/recipes.php/128/Apple-Nut-Cake/

Butternut Squash and Quinoa Frittata

2010-01-06T17:27:00.000-08:00

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Butternut Squash and Quinoa Frittata

1 tbsp olive oil
1 medium onion, thinly sliced
3 cups of cubed butternut squash
1 tsp fresh chopped rosemary
A pinch of nutmeg
A splash of water
1 cup of cooked Quinoa
3 eggs
4 egg whites
1/2 cup of skim milk
1/2 cup of blue cheese crumbles
Salt and pepper

Preheat oven to 400.

Heat olive oil in a 10-inch skillet over medium heat. Add in onions and
allow to cook for about 8 minutes or soyou want them to be translucent
and on they're way to sweet.

In the meantime combine eggs, egg whites, milk, salt and pepper in a
medium bowl.

Once the onions are ready, stir in squash, rosemary, and nutmeg. Add a
splash of water and pop a lid on for about ten minutes or until just
tender. Remove lid and stir in quinoa.

Once everything is well combined, turn the heat off and pour in egg
mixture. Top with crumbled blue cheese and pop everything in the oven
for about 20 minutes.

Serves 4

Egg In The Hole (breakfast)

2010-01-06T17:26:00.001-08:00

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Egg In The Hole

1 egg
1 slice bread
1 Tbsp butter
1 tsp bacon bits
1 tsp parmesan cheese
salt and pepper

Cut a hole in the slice of bread with a biscuit cutter, the rim of a
small glass, or a knife. Melt butter in a frying pan over medium-high
heat. Put bread in pan and sprinkle bacon bits, cheese, salt and pepper
in the hole. Top with egg and a sprinkle of cheese and fry for 2-3
minutes before flipping. Fry other side for 2-3 minutes and then serve.

Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

2010-01-06T17:24:00.001-08:00

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Ariane Duarte's Grilled Herb Rubbed Filet Mignon with Cauliflower Puree

Beef tenderloin filet
1 head cauliflower cut up in 1 inch pieces
2 small-medium Yukon gold potatoes. Peel and cut in 1 inch pieces
2 cups heavy cream
salt and white pepper
black pepper
3 sprigs thyme parsley, chopped
garlic
butter
lemon juice

FILET
1. Season beef tenderloin filet generously with salt and black pepper,
chopped parsley, garlic, butter and lemon juice.
2. Grill on each side 4 minutes. Let rest.

PUREE
1. Place everything in a 1 quart pot and cover.
2. Let come to a boil and simmer on low for about 35 minutes, until
everything is soft.
3. Discard thyme.
4. Put cauliflower and potato mix in Quisinart.
5. Reserve cream.
6. Puree. Add cream as needed. Continue pureeing until smooth.
7. Season with more salt and pepper, if needed.
8. Keep warm in crock. Serves 10-12.

P.E.T.A's All-American Apple Pie

2010-01-06T17:23:00.000-08:00

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P.E.T.A's All-American Apple Pie

Ingredients for the Crust:
2 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup cold water
3/4 cup solid vegetable shortening

Ingredients for the Filling:
1 3/4 lbs. Golden Delicious apples, thinly sliced
1 3/4 lbs. Granny Smith apples, thinly sliced
3/4 cup sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1 Tbsp. unbleached flour

3 Tbsp. Earth Balance margarine, diced
1 Tbsp. soy milk
1 Tbsp. Florida Crystals sugar
Large pinch of ground cinnamon

Method for the Crust:
In a bowl, combine the flour and the salt. Mix the water with 1/3 cup of
the flour mixture to make a paste. Set aside.

With a pastry cutter or a fork, cut the vegetable shortening into the
remaining flour mixture until the texture is "pebbly." Add the paste and
mix well. Shape into a ball and divide into 2 parts.

Lightly flour a clean countertop and rolling pin. Roll 1 portion of the
dough at a time. Roll from the center out, lifting the roller at the end
of the dough (rather than rolling back and forth). Roll to a 1/8-inch
thickness.

Have an 8- or 9-inch pie pan ready. The rolled dough should be at least
2 inches larger than your pie pan. Loosen from the rolling surface, fold
in half, and place in the center of the pie pan. Unfold and gently work
into the pan, pressing lightly. Trim any excess dough with a knife.

Method for the Filling:
Preheat the oven to 400°F.
In a large bowl, combine the apples, sugar, lemon juice, vanilla
extract, and cinnamon. Let stand for approximately 15 minutes, or until
juices form. Add the flour and mix.

To Assemble:
Spoon the filling into the bottom crust and dot with margarine.
Roll out the second ball of dough to form a 13-inch round circle. Drape
over the filling.

Seal the top and bottom crust edges together and trim any excess dough,
leaving a 1/2-inch overhang. Fold under and crimp decoratively with a
greased fork.

Brush the pie with the soy milk. Combine the sugar and the cinnamon in a
small bowl and sprinkle over the pie.

Transfer to a baking sheet and place in the oven.

Immediately reduce the temperature to 375°F. Bake for approximately 2
hours, or until the crust is golden brown, the apples are tender, and
the filling is thick and bubbling. If the edges are browning too
quickly, cover with foil.

Serve warm or at room temperature.

Turkish Style Pizza with Ground Beef (Lahmacun)

2010-01-06T17:21:00.000-08:00

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Turkish Style Pizza with Ground Beef (Lahmacun)

1 package Original Tortillas (Flat Bread, 10 pieces), or 5 pieces of
Middle eastern style pita, separated
500 gr lean ground beef
2 medium onions
1 cup parsley
1 tbsp red pepper paste
2 large tomatoes, seeds discarded
1 tsp flaked peppers
1 garlic clove
1 tsp salt

Use a mixer to chop and mix all the ingredients except the ground beef.
Then knead it with the ground beef. Refrigerate for an hour, then leave
it outside for 20 minutes.

Set the oven to grill (broil). Have two oven trays ready. Take some
mixture with the spatula and apply on the flat bread evenly as a thin
layer. Place two per oven tray and put the trays on the second rack from
the top in the oven. Bake for about 3-4 minutes, making sure not to burn
the edges of the pitas.

Place a paper towel at the bottom of a large pot. Fold the cooked
Lahmacun in half and put them in the pot to keep them warm with the lid
closed. When all are baked, serve with the Side Salad for Kebabs and
Ayran while they're still warm.

Sumac comes from the berries of a wild bush which grows in the
Mediterranean. The berries are dried and crushed to form purple-red
powder. The flavour is sour and fruity. It's mostly used with Kebabs,
preferred to lemon for sourness.

Queer Eye Cuisine

2010-01-06T17:20:00.000-08:00

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SPINACH AND RICOTTA RAVIOLI
Ingredients for pasta:
1 lb. bread flour (3 ½ to 4 cups)
5 fresh, large eggs (preferably organic)
semolina flour for dusting

Ingredients for filling:
1 ½ cups Sheep's Milk Ricotta cheese
½ cup Cacio de Roma cheese
3 to 4 tablespoons of Pecorino Romano cheese
Cooked Spinach (not too much)

Start with your flour in a small pile. Make a well in the center of the
pile. Add the eggs, breaking them up slightly as you bring flour in from
the sides. Keep doing this until it becomes dough-like, at which point
you can use your hands. Work the dough until it's smooth and elastic.

Wrap in plastic and put it in the refrigerator to rest for 60 minutes.
While the dough is resting, you can make your filling: simply mix the
cheeses together.
When you remove the dough, divide it into two sections. Roll each
section into a ball.
Re-cover one of the balls. With the palm of your hand, flatten the other
one slightly. Then begin to roll it out with a rolling pin. Repeat this
process, making sure to keep your dough well dusted with flour until you
have a thin layer of pasta. NOTE: A pasta machine may also be used for
this part.

Divide your pasta into two separate layers and lay them out on a floured
surface.

Place heaping teaspoons of the mixed cheese and spinach filling all
along the middle of one layer, spacing them about 2 inches apart. Brush
the pasta with water lightly with a pastry brush. Then take the second
layer and lay it over the first. Press the layer down against the first
layer, gently covering the mounds filling, making sure to fit it snugly
around the filling without tearing the pasta. Once you have completed
this process along the entire length of the pasta, you can cut it into
individual raviolis.

The raviolis will be ready to cook immediately in boiling water for
about 3 minutes but remember that these are really delicate. Stir the
water when cooking but be careful not to touch the ravioli itself.

MARINARA SAUCE (THE BEST TOMATO SAUCE FOR RAVIOLI)
Ingredients for tomato sauce:
2 small Spanish onion, minced
6 tablespoons butter
3 cans of Italian San Marzano tomatoes, peeled, cored and seeded
1 handful of basil leaves, kept whole or hand-torn into smaller pieces
Salt and freshly ground pepper
Heavy cream (optional)

In a thick-bottomed pan or 3 quart saucepan, warm and melt the butter
over medium-low heat. Add the onion and cook, stirring occasionally,
until it is soft and translucent.

Crush the tomatoes with a fork or by hand and add them to the pan. Cook
until the tomatoes break down and become sauce-like, roughly 15-20 minutes.

For a creamier sauce, add some room temperature heavy cream - quarter
cup, more or less.

Season with salt and pepper and add the basil. Serve over the ravioli.

Treasure Bars

2010-01-06T17:18:00.001-08:00

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Treasure Bars

Heat oven to 350°. Grease and flour a jelly roll pan.

Combine:

2 cups flour
1/2 cup brown sugar
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup margarine
3/4 cup milk
1 tsp vanilla
2 eggs

Stir in:

1 cup chocolate chips
1 cup maraschino cherries (drained and chopped)
1 cup salted peanuts (chopped)

Put in pan and bake 25-30 minutes.

Icing:

2 cups confectioners' sugar
2 TBS margarine (softened)
2-3 TBS milk
1/2 tsp vanilla
1/2 square melted baker's chocolate

Spread icing over warm bars, drizzle melted chocolate. Cool and cut into

bars. Makes 3 dozen. Do not freeze, store in an airtight container.

Banana Pancakes

2010-01-06T17:17:00.001-08:00

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Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl,
mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for

each pancake. Cook until pancakes are golden brown on both sides; serve hot.

English Bread Pudding [slow cooker]

2010-01-04T22:04:00.001-08:00

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English Bread Pudding

From the Kitchen of: Marie
Source: English relatives who swear it is fit for the Queen.

16 slices day-old, firm-textured white bread (about 1 small loaf)

1-3/4 c. milk

      1 pkg.    mixed dried fruit (8 oz.) cut into small pieces
      1/2        c.      chopped nuts
      1     med.    apple, cored and chopped
      1/4       c.      butter or margarine, melted
      1/3    c.      packed brown sugar
      1               egg, slightly beaten
      1     tsp.    ground cinnamon
      1/4        tsp.    ground nutmeg
      1/4 tsp.    ground cloves

Tear bread, with crusts, into 1- to 2-inch pieces. Place in Crockery Pot. Pour milk over bread; let soak 30 minutes. Stir in dried fruit, nuts and apple. Combine remaining ingredients in small bowl. Pour over bread mixture. Stir well to blend. Cover and cook on low 31/2 to 4 hours or until skewer inserted in center comes out clean.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/engbrdpud.html

Chinese Style Country Ribs [slow cooker]

2010-01-04T21:57:00.001-08:00

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Chinese Style Country Ribs

From the Kitchen of: Sylvia
Source: Crockery Cookery

      1/4        c.      soy sauce
      1/4      c.      orange marmalade
      2 tbsp.   catsup
      1   clove   garlic, crushed
      3 to 4     lbs.    country-style spareribs*

Combine soy sauce, marmalade, catsup and garlic. Brush on both sides of ribs. Place in slow-cooking pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours.

Makes 4 to 6 servings.

*Also known as farm-style ribs. Regular spareribs may be substituted.

Find this recipe at:

http://www.50plusfriends.com/cookbook/crockpot/chnsribs.html

BAKED CHICKEN BREASTS

2010-01-04T21:43:00.001-08:00

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BAKED CHICKEN BREASTS

1/2 tsp. celery salt
1/2 tsp. paprika
1/8 tsp. pepper
1/2 c. plain low fat yogurt
1 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash of garlic powder
3 chicken breast halves (skin removed)
3/4 c. crushed corn flakes

Blend all ingredients except chicken and corn flakes; mix well. Pour yogurt mixture over chicken and let set in refrigerator overnight. Next day coat each piece of chicken with corn flake crumbs. Place in a shallow non stick baking dish. Bake at 350 degrees for 45 to 60 minutes or until golden brown. Baste once during baking.

Find this recipe at:

http://www.cooks.com/rec/view/0,1939,148186-234203,00.html

CROCK POT CHICKEN NOODLE SOUP [slow cooker]

2010-01-04T21:39:00.001-08:00

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CROCK POT CHICKEN NOODLE SOUP

1 whole chicken (2 1/2-3 1/2 lbs.)
3-4 cans Swanson chicken broth
1 (8 oz.) pkg. frozen mixed vegetables (corn, zucchini, carrots)
1 (8 oz.) pkg. lg. egg noodles, cooked
Salt and pepper to taste

Turn crock pot to high position. Wash whole chicken and clean out insides. (No need to keep innards). Place whole chicken in crock pot, cover and cook on high for 3-4 hours or until chicken falls off bones. Remove chicken, let it cool.

While chicken is cooling, put 3-4 cans of chicken broth into the crock pot and change temperature to low. Next de-bone entire chicken and put into crock pot with broth. Add frozen vegetables and spices and cook on low for 1 hour. During that time, cook egg noodles according to package directions. When the noodles are done, add them to the crock pot and season to taste. Cook 1/2 hour longer.

Serves 8-10

Find this recipe at:

http://www.cooks.com/rec/view/0,1612,157181-240202,00.html

CONFETTI LATKAS

2010-01-04T21:30:00.001-08:00

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CONFETTI LATKAS

2 med. onions
1 med. sweet potato
6 med. carrots
6 med. potatoes
1/2 c. matza meal
Salt & pepper to taste
6 eggs or egg beaters for low cholesterol

Grate onions, carrots and potatoes. Mix in matza meal, seasonings and eggs. Spoon into hot oil. Turn once, fry until golden brown.

Find this recipe at:

http://www.cooks.com/rec/view/0,1946,145176-248203,00.html

POTATO LATKAS

2010-01-04T21:27:00.001-08:00

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POTATO LATKAS

3 to 4 lg. potatoes, peeled and grated
1/4 c. minced or grated onion
1 heaping tbsp. flour
2 tsp. coarse kosher salt
1/3 tsp. baking powder
2 egg yolks, beaten
2 egg whites, beaten until stiff

Mix above ingredients in order given. Make sure to rinse potatoes to remove starch and pat dry with paper towel. Fold in egg white to batter. Fry mixture in oil about an inch deep. Drop batter from teaspoon. Fry to golden brown on both sides. Serve with applesauce.

Find this recipe at:

http://www.cooks.com/rec/doc/0,1850,156161-255203,00.html

German stuffed pork chops

2009-12-29T15:24:00.001-08:00

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German stuffed pork chops

1 square of foil for each pork chop (spray with pam type spray)
4 pork chops
1 package stove top stuffing (prepared)
2 cups sauerkraut

on each square of foil place 1/4 of the stuffing, 1 raw pork chop and 1/2 cup sauerkraut

fold up foil on each one to make a sealed packet! place on a cookie sheet bake at 325 1 hr let set unopened 10 minutes them open and serve

Find this recipe at:

http://www.mycoupons.com/boards/lets-get-cookin-save-lgc/750955-whats-your-favorite-recipe-using-sauerkraut.html#post2528869

Kapusta Soup (Sauerkraut Soup)

2009-12-29T15:12:00.001-08:00

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Kapusta Soup (Sauerkraut Soup)

Ingredients:

4 or 5 spare ribs
1 quart or 2 lb bag of sauerkraut (drained but not rinsed)
1/2 head fresh cabbage (shredded)
1 diced onion (large)
2 cups tomatoes (diced)
1 garlic clove (crushed)
1 cup mushrooms (papinkies or portabella)
5 to 10 peppercorns
2 bay leaves

Preparation:

Cut up a 1/2 slab of ribs and brown the spare ribs in a bit of any olive oil or crisco.
This browning is optional.
Cover the ribs well with water, add bay leaves, garlic, several peppercorns and the diced onion.
Cook the ribs until very soft.
I always use a pressure cooker since it's a time saver. But this isn't necessary.
When the ribs are cooked, remove the meat from the rib bone and cut into pieces and put back into the pot. Leave the "ribs water" and add the sauerkraut and also some shredded fresh cabbage. The fresh is optional but really stretches the soup in case you don't have a lot of kraut on hand and it tastes good, too!
Add the can of diced tomatoes and some sliced mushrooms.
If your lucky enough to have some wild mushrooms around, they're wonderful in any "kapusta" dish.
Add more water if necessary for the soup consistency you like.
This soup can be made from any cut of fresh pork that you have on hand. It's best to use something that has a bone. So, even if all you have is a pork chop and a little bit of kraut in the fridge you can make a small pot of soup for yourself.
One special old time favorite is to have some chilled, whole boiled potatoes on the side.
The hot soup and cold potatoes complement each other.
I realize this is a loosly described recipe. But kapusta soup is something you can't screw up. The strong flavor of the kraut takes care of any sins along the way.

Find this recipe at:

http://www.members.tripod.com/Howtuz/kapusta.html

German Baked Beans [Diabetic]

2009-12-29T14:50:00.001-08:00

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German Baked Beans

By: Mary Nieburger

Canned baked beans never tasted so good! Mary Nieburger of Laughlin, Nevada dresses them up in style with sauerkraut, apple sauce and brown sugar. 'These beans are always requested for the monthly dinners at our senior center,' she says."

Original Recipe Yield 8 servings

Ingredients

    * 2 (15 ounce) cans pork and beans
    * 1 (14 ounce) can sauerkraut, rinsed and well drained
    * 1 cup unsweetened applesauce
    * 1/2 cup packed brown sugar
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground mustard

Directions

   1. In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 1 to 1-1/2 hours or until bubbly.

Nutritional Analysis:

One serving (3/4 cup) equals 185 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 890 mg sodium, 40 g carbohydrate, 8 g fiber, 6 g protein.

Diabetic Exchanges: 2-1/2 starch.

Find this recipe at:

http://allrecipes.com/recipe/german-baked-beans/detail.aspx

How do you cook with broccoli?

2009-12-29T14:33:00.001-08:00

Broccoli is one of the richest vegetable sources of calcium, iron and magnesium, and even has a higher concentration of vitamin C than oranges!

Raw, steamed or cooked, there are a number of ways to prepare broccoli. How do you cook with broccoli?

O/T: Fwd: CUCUMBERS..Great info!!

2009-12-29T14:28:00.001-08:00

The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the Phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough Sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explorers for quick meals to ward off feelings of starvation.

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the Cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college

students during final exams.

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm your fingers or fingernails while you clean.

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Grandma's (Handmade) Homemade Buttermilk Biscuits

2009-11-27T11:41:00.004-08:00

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Grandma's (Handmade) Homemade Buttermilk Biscuits

I used to really enjoy hot fresh homemade buttermilk
biscuits. Split one open and spread some fresh butter
(actually, we always used margerine), or slip in a
fresh sausage patty. There's nothing better!

After I learned to make them I also enjoyed just getting
my hand dirty as I kneaded the dough. Kids have fun in
the strangest way. Anyway, here is how my grandma used
to make them. I don't think the store-bought, canned
biscuits will ever even begin to compare.

Ingredients:

3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.

Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.

After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.

Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.

Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.

Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.

Enjoy!

Find this recipe at:

http://www.chitterlings.com/biscuits.html

Baking Powder Biscuits

2009-11-27T11:41:00.003-08:00

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Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Find this recipe at:

http://oldfashionedliving.com/biscuits.html

Homemade Biscuits Recipe

2009-11-27T11:41:00.001-08:00

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Homemade Biscuits Recipe

Recipe Ingredients

2 - cups all purpose flour, unbleached
4 - teaspoons baking powder
1/2 - teaspoon salt
Pinch of garlic
3 - tablespoons grated or shredded cheese, cheddar
2 - tablespoons shortening
3/4 - cup butter milk

Cookware and Utensils:

1 - biscuit cutter
1 - non stick baking sheet
1 - cutting or pastry board
1 - glass or ceramic mixing bowl
1 - measuring cup
1 - butter knife

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 450 degrees.

Start by mixing and then shifting the dry ingredients. Mix in cedar cheese. Rub the shortening into the mixture using your fingertips. Next gradually add milk while stirring mixture with a knife. A soft dough will form.

Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to touch.

Bake at 450 degrees for 10 to 15 minutes.

Enjoy your Homemade Biscuits.

Find this recipe at:

http://www.soulfoodandsoutherncooking.com/biscuit-recipe.html

At 2:48 PM -0400 11/27/09, Jim Carroll wrote:

Does anyone have a good recipe for home made biscuits? Always looking for a better one.

thanks, Jim

Beer can turkey

2009-11-27T11:35:00.001-08:00

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Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.

Guinness Turkey with Coffee Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Guinness beer
* a few sprigs each of sage, rosemary, and thyme

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons brown sugar
* 1 tablespoon freshly finely ground bold coffee
* 1 tablespoon poultry seasoning

Icehouse Turkey with 5 Spice Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons 5 spice powder

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Budweiser beer
* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin

Heineken Turkey with Sumac Rub

- Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Heineken beer
* A few sprigs of oregano, and the juice of a lemon

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced

Rub

* 4 tablespoons sumac powder

Steel Reserve Turkey with Ancho Chili Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Steel Reserve beer
* A few sprigs of cilantro

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro

Rub

* 2 tablespoons finely ground ancho chilies
* 2 teaspoons cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

Method for all Recipes

1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.

Find this recipe at:

http://ezinearticles.com/?5-Delicious-Recipes-For-Beer-Can-Turkey&id=3256537

Busy Day Dinner

2009-11-27T08:44:00.001-08:00

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Busy Day Dinner
Taste of Home Ground Beef Cookbook

I originally found this recipe in our local paper. After a few additions and substitutions, it became my family's favorite. I prepare it at least twice a month.-Gloria Handley, Phoenix, Arizona

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 pound ground beef
1/4 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 can (19 ounces) ready-to-serve chunky beef vegetable soup
4 ounces spaghetti, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, pepper and garlic powder. Transfer to a greased 2-qt. baking dish. Pour soup over meat mixture. Top with spaghetti and cheese.

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with parsley if desired. Yield: 4-6 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 305 Fat: 14 g Saturated Fat: 7 g Cholesterol: 57 mg Sodium: 779 mg Carbohydrate: 23 g Fiber: 2 g Protein: 21 g

Find this recipe at:

http://www.tasteofhome.com/Recipes/Busy-Day-Dinner-2

Crock Pot Cream Cheese Chicken [slow cooker]

2009-11-27T08:39:00.001-08:00

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Crock Pot Cream Cheese Chicken

1 frying chicken, cutup
3 TB melted butter
Salt and ground black pepper, to taste
1 pkg. dry Italian seasoning mix
1 can cream of chicken soup, undiluted
1 pkg. (8 oz.) cream cheese, cut in cubes
3/4 cup chicken broth
1 onion, sliced
Crushed garlic, to taste

Brush the chicken with butter and sprinkle dry seasoning mix on.

Place in crock pot; cover and cook on LOW heat setting for 7 hours.

About 45 minutes before it's done, brown onion in the butter and add
cream cheese, soup, and broth.

Add garlic and stir until smooth. Add salt and pepper to taste. Pour the
sauce mixture over the chicken in crock pot. Cook another 45 minutes.

Note: I like to brown the chicken in oil before adding it to the crock pot.

Shrimp Vera Cruz [Diabetic]

2009-11-27T08:36:00.003-08:00

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Shrimp Vera Cruz

Yield: 4 servings

Ingredients

    * 1 tablespoon olive oil
    * 1 cup chopped onion
    * 2 garlic cloves, minced
    * One 14 to 15 ounce can stewed tomatoes with juice
    * 2 teaspoons chopped fresh jalapeno pepper, or 1 tablespoon chopped pickled jalapeno pepper
    * 1 small green or red bell pepper, cored, seeded, and cut into short, thin strips
    * 1 pound medium shrimp in the shell, peeled and deveined (about 12 ounces after peeling)
    * 1 tablespoon cornstarch
    * 1/4 cup coarsely chopped cilantro
    * 2 cups hot cooked brown or white rice
    * 1 lime, cut in wedges (optional)

Directions

   1. Heat the oil in a large nonstick skillet over medium heat.
   2. Saute the onion and garlic until tender, about 5 minutes.
   3. Add the tomatoes with their liquid and the jalapeno pepper; simmer 10 minutes. Add the pepper strips and shrimp; cook until the shrimp are opaque, about 5 minutes.
   4. Stir the cornstarch into 1 tablespoon water in a small bowl; add to the skillet. Stir and cook until the sauce thickens, about 1 minute. Stir in the cilantro.
   5. Divide the hot rice among 4 bowls; pour 1/4 of shrimp and vegetables into each bowl. Garnish with lime wedges, if desired.

Nutritional Information (Per Serving)
Calories:       263
Protein:     17 g
Sodium:     407 mg
Cholesterol:      121 mg
Fat:      5 g
Dietary Fiber:       4 g
Sugars:      7 g
Carbohydrates:       38 g
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Very Lean Meat

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:

http://www.diabeticgourmet.com/recipes/html/700.shtml

Baked Acorn Squash with Apple Stuffing [Diabetic]

2009-11-27T08:36:00.001-08:00

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Baked Acorn Squash with Apple Stuffing

Yield: 4 stuffed squash halves (4 servings)

Ingredients

    * 2 small acorn squash (1-1/2 pounds total), halved and seeded
    * 1 large or 2 small apples, peeled, diced
    * 2 tablespoons diced celery
    * 2 tablespoons finely chopped onion
    * 2 teaspoons margarine, melted
    * Pinch of salt
    * Pinch of freshly ground pepper

Directions

   1. Preheat the oven to 400 degrees F. Prepare a square baking pan with nonstick pan spray.
   2. Place the squash cut side down in a baking pan. Bake 20 minutes.
   3. While the squash is baking, combine the apples, celery, onion, margarine, and 2 tablespoons water in a medium bowl; mix well.
   4. Turn the squash, cut sides up. Sprinkle with salt and pepper. Divide the apple mixture to fill the cavities of the squash. bake the stuffed squash halves, covered with foil, for 30 minutes more. Serve hot.

Nutritional Information (Per Serving)
Calories: 87
Protein:      1 g
Sodium:      63 mg
Cholesterol:       0 mg
Fat:        2 g
Dietary Fiber:       5 g
Sugars:      10 g
Carbohydrates:      18 g
Exchanges: 1 Starch

Source: The New Family Cookbook for People with Diabetes

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/803.shtml

FISH VERACRUZ [Diabetic]

2009-11-27T08:35:00.001-08:00

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FISH VERACRUZ

Yield: 6 servings
Serving size: 4 ounces fish with 2-1/2 tablespoons sauce

Source: "The Complete Idiot's Guide to Terrific Diabetic Meals"

INGREDIENTS

Fish:

- 1 pound red snapper fillets, in 6 portions
- Juice of 1-1/2 lemons
- Freshly ground black pepper to taste

Sauce:

- 1 tablespoon olive oil
- 1-1/2 medium onions, sliced into thin strips
- 3 large garlic cloves, minced
- 2-1/4 pounds (about 12 medium) tomatoes, chopped
- 3 tablespoons sliced, pitted green olives
- 2 tablespoons drained capers
- 1 can jalapeno pepper, seeded and sliced
- Freshly ground pepper to taste

DIRECTIONS

Sprinkle fish with lemon juice and pepper. Set aside.

For sauce, heat olive oil in a heavy-bottom saucepan
over medium heat, and add onions and garlic. Saute, stirring,
until onions are tender. Add tomatoes, olives, capers, and
jalapeno, and bring to a simmer, stirring occasionally, for
30 minutes. Add pepper to taste and remove from the heat.

Preheat the oven to 450 degrees F. Cut six double thicknesses
of aluminum foil, large enough to accommodate fillets.

Brush fillets with olive oil and place them on the foil squares.
Spoon about 2 heaping tablespoons of sauce over each portion.
Fold the foil loosely over fish and crimp the edges together
tightly. Place on a baking sheet.

Bake for 8 to 10 minutes. Place each foil pouch on
a serving dish and have guests open them at the table.

Nutritional Information Per Serving:
Glycemic Index: 33, Glycemic Load: 4, Calories: 210,
Protein: 28 g, Carbohydrate: 9 g, Dietary Fiber: 3 g,
Fat: 5 g, Cholesterol: 41 mg, Sodium: 380 mg

Diabetic Exchanges: 4 Very Lean Meat, 1 Vegetable, 1 Fat

Turkey and Tomato Wrap [Diabetic]

2009-11-27T08:17:00.001-08:00

Swiped and sharing!

Turkey and Tomato Wrap (diabetic from ADA)
1 serving
3 Points Per Serving

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A little turkey goes a long way in this quick wrap. And fresh basil
really does make a difference in the taste. If it's unavailable, you
could substitute dried basil.
.
1 6-inch low-fat flour tortilla
2 tsp reduced-fat mayonnaise
2 slices deli-style fat-free roasted turkey breast
2 Tbsp chopped fresh tomato
1 Tbsp chopped fresh basil leaves (or 1/8 tsp dried basil)
.
.
.
Lay the tortilla flat on a small plate. Spread with the mayonnaise.
.
Lay the turkey slices on the tortilla. Sprinkle the tortilla with the
tomato and basil.
.
Roll the tortilla and turkey around the tomato-basil filling. Eat like a
rolled sandwich
.
.

147 Calories from Fat -- 30 Total Fat -- 3g Saturated Fat -- 1g
Cholesterol -- 27mg Sodium -- 297mg Carbohydrate -- 19g Dietary Fiber --

1g Sugars -- 1g Protein -- 12g

PEANUT BRITTLE (Microwave)

2009-11-25T00:33:00.001-08:00

Swiped and sharing!

PEANUT BRITTLE (Microwave)

1 cup Sugar
1 teaspoon Butter
1/2 cup White corn syrup
1 teaspoon Vanilla
1 cup Salted peanuts
1 teaspoon Baking powder

Micro high, sugar and syrup for 4 minutes.

Stir in peanuts and micro, 3 to 5 minutes till lightly brown.

Add butter and vanilla blending well and micro 1 or 2 minutes more.

Add baking soda and stir gently till foamy.

Pour on a greased cookie sheet and let cool.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/4f0f09f6458344c4?hl=en

Homemade Pumpkin Pie

2009-11-25T00:27:00.001-08:00

Swiped and sharing!

Homemade Pumpkin Pie
Made with a Jack-O-Lantern

2 cups cooked, mashed pumpkin
1 (14 fluid ounce) can sweetened condensed milk
3 eggs
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 9 inch pie crusts

Cut cleaned pumpkin into chunks.

In saucepan over medium heat, heat pumpkin to a boil. Continue to boil over medium heat until pumpkin is tender. Drain, cool, and remove the peel.

Preheat oven to 325 degrees.
Return pumpkin to the saucepan and mash with a potato masher. Drain well.

Put the pumpkin, condensed milk, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt into the blender and blend until smooth.

Pour into pie shells.

Place pie shells on cookie sheet on middle oven rack and bake at 325 degrees for 1 hour 25 minutes or until toothpick inserted comes out clean.

Makes 2 regular sized pies or 1 1/2 inch deep dish pies.

Find this recipe at:

http://groups.google.com/group/rec.food.recipes/t/955b179fa87d652e?hl=en

Fresh Pineapple Pie

2009-11-16T17:57:00.015-08:00

Swiped and sharing!

Fresh Pineapple Pie

3 c Fresh pineapple; finely chopped
3 tb Cornstarch
1/2 c Sugar
1/4 ts Salt
1 Pastry for a 2 crust 9" pie

Cook pineapple until tender, and consistency of canned crushed
pineapple. Drain. Mix cornstarch, sugar and salt. Add to pineapple.
Cook until thick, stirring constantly. Cool. Pour into pie shell.
Cover with top crust. Bake at 425F for 25 minutes.

Find this recipe at:
http://www.justpierecipes.com/pie-0023084.html

Re: Pineapple Pie recipe, please

2009-11-16T17:57:00.014-08:00

Easy Pineapple Pie

1 cn (20 oz) DOLE crushed Pinapple in syrup
1 pk (4 serving size) instant Lemon pudding/pie filling
1 c Milk
1 (4oz) whipped topping
2 tb Dole lemon juice
1 ts Dole lemon peel [grated]
1 (8"or9") graham cracker crust

Drain the pineapple well, then combine the pudding mix and the milk
in a med. bowl and beat for 2 to 3 min. or `til very thick... Fold in
the whipped toping and the pineapple, lemon juice, and the lemon
peel; then pour all into crust... Cover and refrigerate for at least
4 hours, preferably overnight... Garnish as desired and serve...

At 4:20 PM -0600 11/16/09, John Evans wrote:
>Some months ago, a quick and easy recipe for Pineapple Pie was
>posted in the group... I shared it with friends, and made it several
>times... Then moved in the late summer, and now have misplaced the
>recipe!
>There were only 4 ingredients, including the bought graham crust...
>One was a large can of crushed pineapple with juice, 8 oz of sour
>cream, and some unflavored gelatin.. I forgot the exact amounts.
>If any member has it, would they please email the recipe to me?
>Thanks! John in Alabama
>jeevans8@bellsouth.net

Fresh Pineapple Upside-Down Cake

2009-11-16T17:57:00.013-08:00

Swiped and sharing!

Fresh Pineapple Upside-Down Cake

Recipe courtesy Susan Feniger and Mary Sue Milliken

1/2 cup Blanched whole almonds
4 tablespoons Unsalted butter, melted
9 tablespoons Unsalted butter, softened
1/2 cup Brown sugar, packed
2 tablespoons Light corn syrup
1/2 Pineapple, peeled, cored, halved lengthwise, cut crosswise
into 1/2" slices
1 1/2 cups Pastry flour
3/4 cup Granulated sugar
3/4 teaspoon Baking powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Sour cream
3 large Egg yolks
1 teaspoon Vanilla extract

Preheat the oven to 350° F.

Spread the almonds on a baking sheet and toast, shaking the pan
occasionally, until lightly golden, 15 to 20 minutes. Set aside
to cool. Turn the oven temperature down to 325° F.

Stir together the melted butter, brown sugar and corn syrup and
evenly coat the bottom and sides of a 10-inch glass pie plate
with the mixture. When the almonds are cool, arrange around the
bottom rim of the pie plate, with a few in the center, gently
pressing them into the brown mixture. Arrange pineapple on top.

In a mixing bowl, combine the pastry flour, granulated sugar,
baking powder, baking soda and salt and thoroughly mix. In
another bowl, whisk together the softened butter, sour cream,
egg yolks and vanilla. Add to the dry ingredients and mix with
an electric mixer at medium speed about 1 1/2 minutes, scraping
down the sides of the bowl occasionally, until thick and smooth.
Using a spatula, spread the batter evenly over the fruit,
building up the outside edges so the cake will be level when
baked.

Bake 40 to 50 minutes, until golden brown and a tester inserted
in the center comes clean. Transfer to a rack to cool 3 to 5
minutes (no longer) and then invert onto a serving plate,
repositioning the fruit as necessary.
Source: "TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken - Episode#: TH6132 from the Food Network - broadcast
07-29-1996"

CROCK POT NO PEEK BEEF [slow cooker]

2009-11-16T17:57:00.012-08:00

Swiped and sharing!

CROCK POT NO PEEK BEEF

2 lbs. beef stew in 1 inch pieces
1 pkg. dry onion soup mix
1/2 C. dry red wine or beef broth
1 can of cream of mushroom soup
1/2 lb. sliced mushrooms

Combine all ingredients in the crockpot. Stir well to mix. Cover
and cook on low for 8 - 10 hours. Serve over noodles or rice.

Pineapple Pie Hollman

2009-11-16T17:57:00.011-08:00

Swiped and sharing!

* Exported from MasterCook *

Pineapple Pie Hollman

Recipe By :Flo Hollman
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1 package cream cheese -- 8 oz
1 large can crushed pineapple -- drained
1 teaspoon vanilla
2 cups Cool Whip®
6 ounces graham cracker crusts

Mix sugar, cream cheese, pineapple and vanilla.
Fold in Cool Whip. Put into baked graham cracker crush. Chill and serve

Description:
"Everybody loves it! It can be made ahead and
frozen and can be served frozen"
Source: "Straight into the Kitchen,
Virginia-Craft Printing Co, Manassas, Va."
Copyright: "1983"

Crustless Pineapple Pie

2009-11-16T17:57:00.009-08:00

Swiped and sharing!

Crustless Pineapple Pie

2 cups milk
2/3 cup sugar
1/2 cup biscuit baking mix
1/4 cup butter or margarine, melted
2 eggs
1 1/2 t. vanilla extract
Yellow food coloring, optional
2 cans crushed pineapple, 8 oz. each, well drained
Whipped topping, optional

In blender combine milk, sugar, biscuit mix, butter, eggs, vanilla
and food coloring if desired. Cover and process until smooth.
Sprinkle the pineapple into a greased deep dish 9 inch pie plate.
Pour batter over pineapple. Bake at 350 for 40 to 45 minutes or until
a knife inserted near center comes out clean. Garnish with whipped
topping if desired.

Serves 6 to 8

Source: Quick Cooking

TROPICAN PINEAPPLE PIE

2009-11-16T17:57:00.007-08:00

Swiped and sharing!

TROPICAN PINEAPPLE PIE

Pineapple, mango, and coconut give a tropical flair to this easy no-bake pie
Using a pre-made graham cracker crust, you can put this pie together in
about 15 minutes. Do plan ahead for refrigeration time.

Prep Time: 15 minutes

Ingredients:

1 (14-ounce) can sweetened condensed milk

1/2 cup fresh lime juice

1 (8-ounce) can crushed pineapple, drained

1 ripe mango, peeled, seeded, and finely chopped

1 (8-ounce) container non-dairy whipped topping

1 9-inch graham cracker crust

1/4 cup toasted flaked coconut

Preparation:

Beat sweetened condensed milk and lime juice on medium speed for 2 minutes.

Fold in pineapple, mango, and whipped topping. Pour into prepared graham
cracker crust. Sprinkle the top of the pie with toasted coconut.

Refrigerate pie at least 4 hours before serving.

Yield: 8 servings

Coconut Pineapple Pie

2009-11-16T17:57:00.005-08:00

Swiped and sharing!

Coconut Pineapple Pie

Bake: 375
Yield: 10-inch pie

Coconut Crust:

2 cup flaked coconut
1/4 cup flour
1/3 cup soft butter

Mix ingredients and press over bottom and sides of
10-inch pie pan. Bake
Until lightly browned. Chill crust before filling.

Filling:

1 can (15 1/4 oz) crushed pineapple in juice
1 envelope unflavored gelatin
3 large eggs, separated
1/3 cup sugar
1 cup milk
1/4 cup light rum
1/2 cup heavy cream

Strain and drain pineapple well, saving juice.
Sprinkle gelatin over 1/4 cup
Juice from pineapple; let stand 5 minutes to soften.
Beat egg yolks with sugar.
Stir in milk. Cook over low heat, stirring constantly,
until mixture coats a
Metal spoon. Remove from heat, add gelatin and stir
until dissolved. Stir in
Rum. Chill until mixture begins to thicken. Beat egg
whites until soft peaks
Form. Beat cream stiff. Fold egg whites and cream into
cooked mixture. Spoon
Into crust and chill (may be frozen at this point, to
be topped and served
Another day). When pie is chilled, prepare topping.

Topping:

1 egg white
2 Tbsp sugar
1 cup well-drained, crushed pineapple
1/2 cup heavy cream
1/4 toasted coconut

Beat egg white until soft peaks form. Gradually add
sugar and crushed pineapple,
Beating until mixture is light and fluffy. Beat heavy
cream stiff. Fold into Pineapple mixture. Spoon
topping over pie in mounds; sprinkle with coconut.

Pineapple Upside-Down Carrot Muffins

2009-11-16T17:57:00.003-08:00

Swiped and sharing!

Pineapple Upside-Down Carrot Muffins
Surprise! These delicious muffins have the flavor
of carrot cake with pineapple upside down cake
tops.

Prep Time:25 min
Start to Finish:50 min
Makes:12 muffins

1/4 cup packed brown sugar
2 tablespoons chopped walnuts or pecans
1 can (8 ounces) pineapple slice, drained
1 cup Gold Medal® whole wheat flour
1 cup Gold Medal® all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 egg white
3/4 cup packed brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla
1 can (8 ounces) crushed pineapple, undrained
1 cup finely grated carrot (1 large)
3/4 cup raisins

Heat oven to 400ºF. Spray 12 muffin cups, 2 3/4x1
3/8 inches, with cooking spray. Pat 1 teaspoon
brown sugar in bottom of each muffin cup. Divide
nuts evenly among muffin cups. Stack pineapple
slices; cut stack into 6 wedges (24 pieces).
Place 2 pineapple pieces in each muffin cup.

Stir together flours, cinnamon, baking powder,
baking soda and salt in medium bowl. Mix egg, egg
white, 3/4 cup brown sugar, the oil and vanilla
in large bowl, using fork or wire whisk. Stir in
crushed pineapple. Stir in flour mixture, carrot
and raisins, using spoon, just until moistened.
Divide batter evenly among muffin cups. Bake 20
to 25 minutes or until golden brown. Loosen edges
immediately; turn muffins out onto cookie sheet.
Cool 10 minutes before serving.

Banana Pineapple Pie

2009-11-16T17:57:00.001-08:00

Banana Pineapple Pie

6 whole bananas, sliced
1 can (14 oz) sweetened condensed milk
1/3 c. lemon juice
1 can (20 oz) crushed pineapple, drained
1 baked 9-inch deep-dish pie crust
1 container (8 oz) thawed whipped topping or sweetened whipped cream

Mix bananas, condensed milk, lemon juice and pineapple. Place in baked
9-inch deep-dish pie crust. Spread whipped topping or sweetened whipped
cream on top.

Wednesday Humour: Kitchen Wisdom

2009-10-28T15:21:00.001-07:00

Pumpkin Pudding [Diabetic]

2009-10-27T15:36:00.001-07:00

Pumpkin Pudding

Yield: 4 servings.
Serving size: 1/2 cup

Ingredients

    * 1 (16 oz.) can pumpkin
    * 2 cup skim milk
    * 2 eggs
    * 1 tsp. cinnamon
    * Dash of salt
    * 1 tsp. vanilla
    * 4 to 5 packets of sugar substitute, or to taste

Directions

   1. Preheat oven to 425F.
   2. Blend all ingredients.
   3. Spoon into a casserole bowl
   4. Bake at 425F for 15 minutes.
   5. Lower heat to 350F and bake another 40 minutes
   6. Garnish with chopped walnuts, if desired.

Nutritional Information (Per Serving)
Calories:     125
Protein:     8 g
Sodium:      140 mg
Cholesterol:      96 mg
Fat:       3 g
Dietary Fiber:       3.5 g
Carbohydrates:     16 g

Source: Reader Submitted.

Find this recipe at:
http://www.diabeticgourmet.com/recipes/html/647.shtml

Dutch Apple Pie #2 [Diabetic]

2009-10-27T15:34:00.001-07:00

Dutch Apple Pie #2

Servings: 12
Ingredients

    * 1/4 cup fruit sweetener**
    * 1/4 cup Apple Butter or unsweetened applesauce
    * 1 egg
    * 2/3 cup flour
    * 1/2 tsp baking powder
    * 1/4 tsp salt
    * 1 cup diced apples
    * 1/2 cup chopped nuts

Directions

   1. Cream fruit sweetener and Apple butter. Beat in egg. Combine flour, baking powder, and salt. Blend into creamed mixture.
   2. Fold in apples and nuts. Pour into an 8 x 8-inch pan which has been sprayed with non-stick coating. Bake for 15-20 minutes at 325 degrees.

Nutritional Information (Per Serving)
Calories: 130
Sodium:      60 mg
Cholesterol:       23 mg
Fat:       7 g
Carbohydrates:       15 g
Exchanges: 1 Fruit; 1 Fat

Source: Sweet Inspirations Cookbook
Author: Patti Lynch

Find this recipe at:
http://diabeticgourmet.com/recipes/html/86.shtml

POTATO STUFFED CABBAGE [slow cooker]

2009-10-27T14:57:00.001-07:00

POTATO STUFFED CABBAGE

Servings: 8

Ingredients:

1 Head cabbage

5 Pounds Potatoes peeled

2 Onions

1/2 Cup Rice, raw

1 Teaspoon Dill, dried

1/4 Teaspoon Black pepper ground

2 Egg whites

1 Can Tomatoes (28 oz)

1 Apple peeled and sliced

1/4 Teaspoon Ginger, dried ground

Directions: Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf). Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture. Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-POTATO+STUFFED+CABBAGE-19075

Hungarian Beef Goulash with Potato Dumplings

2009-10-27T14:51:00.001-07:00

Hungarian Beef Goulash with Potato Dumplings

Ingredients:
1 Clove garlic; minced

1/2 Teaspoon Salt

4 Ounces Butter

1 1/2 Pound Onions; chopped

1 1/2 Tablespoon Hungarian paprika

1 1/2 Pound Lean beef; cut

1 Cup Water

2 Pounds Potatoes; grated

3 Tablespoons Flour

1 Teaspoon Cornstarch

1 Pinch Nutmeg

2 Egg yolks; lightly beaten

2 Cups Stale bread crumbs

Directions: FOR THE GOULASH:

In a small bowl, mash the garlic and salt into a puree.

Melt the butter in a large skillet over medium-high heat.

Saute the onions to a golden brown.

Add garlic/salt mixture and paprika and mix well.

Add the meat. Reduce heat to medium, cover and cook for 1 1/2 hours, stirring frequently to prevent meat from sticking.

Once or twice, add water in 1/2 cup quantities as needed to keep goulash moist. Season to taste.

FOR THE POTATO DUMPLINGS:

In a 4 qt saucepan, bring 3 qt water and 1 teaspoon salt to a slow boil, Meanwhile, in a large bowl, mix the grated potatoes, flour, cornstarch, nutmeg and salt.

Add the egg yolks and mix thoroughly.

Place about a quarter of a cup of flour in a dish.

Form dumplings the size of a golf ball and roll in the flour to coat.

Drop the dumplings into slow-boiling water, cook uncovered for 10 minutes.

Remove the dumplings with a slotted spoon and drain.

Meanwhile, melt the butter in a medium skillet, add bread crumbs and stir while heating until browned. roll the drained dumplings in bread crumbs.

Serve alongside goulash.

NOTE: If first dumpling falls apart in the boiling water, add flour to the dumpling mixture until dumplings hold together in the water.

Find this recipe at:

http://recipes.bgkulinar.net/recipe-Hungarian+Beef+Goulash+with+Potato+Dumplings-17659

RICE CUSTARD PUDDING [slow cooker]

2009-10-27T14:05:00.001-07:00

RICE CUSTARD PUDDING

1/2 cup rice
1 1/2 cups boiling water
2 eggs
1/2 cup sugar
1 tablespoon dark rum (optional)
1/2 tsp. salt
1/4 tsp. nutmeg
2 cups milk
1/4 cup golden raisins

Measure out raisins and soak them in a teacup with 1 tablespoon of rum (optionally, hot water may be used).

Select long or short grain rice (do not use Minute Rice for this recipe). Wash the rice thoroughly until the water runs clear in cold running water; drain. Sprinkle rice into boiling water.

Cover and cook gently over low heat until all the water has been absorbed and rice is tender. This should take about 20 minutes.

In a medium large bowl, beat eggs using a fork. Stir in sugar, salt and nutmeg, milk, cooked rice and raisins (with rum).

Transfer mixture to a buttered 1 quart ovenproof baking dish or small CrockPot.

Bake at 325°F for 1 1/2-2 hours or high setting in a CrockPot.

Note: A CrockPot Bread N' Cake Bake pan works well in a CrockPot for this recipe. If you use one of these, add 2 cups of water to the bottom of the CrockPot to allow the pudding to steam.

A few drops of vanilla can be stirred in during the last 30 minutes of cooking for extra flavor.

Submitted by: CM

Find this recipe at:

http://www.cooks.com/rec/view/0,1713,130182-241199,00.html

BEEF ROLLS - UPS

2009-10-27T14:01:00.001-07:00

BEEF ROLLS - UPS

1 1/2 c. herb seasoned stuffing
1 1/2 lb. thinly sliced round steak, 1/4 inch thick
2 tbsp. shortening
1 can Campbells Golden Mushroom Soup
1/4 to 1/3 c. water

Prepare stuffing as directed on package. Cut steak into six pieces (6 x 4 inches). Pound steak.

Place 1/4 cup stuffing near the center of each piece of steak; starting at the narrow end, roll up. Tuck in the ends; fasten with toothpicks. In a skillet, brown the roll-ups in shortening; pour off the fat.

Stir in soup and water. Cover. Cook over low heat for 1 hour or until done. Stir occasionally.

Makes 6 servings.

Find this recipe at:

http://www.cooks.com/rec/view/0,1727,152184-232204,00.html

Baked rice pudding

2009-10-27T13:51:00.001-07:00

Baked rice pudding

Serves 6

By Skye Gyngell

Baked rice pudding is great served fresh fruit or a big dollop of jam

One of the cosiest puddings, this is great with sliced fresh fruit. But at this time of year, when soft fruits become scarcer, it can be replaced by a big dollop of jam, preferably raspberry. Vanilla is essential here, as it works with the sugar to create a soft cream.

4 tbsp short-grain rice, washed and drained

3 tbsp caster sugar

1 vanilla pod, split in half lengthwise
3 cups full-fat milk
A few grindings of freshly grated nutmeg

Heat the oven to 160C/325F/Gas3 and butter a 750ml/11/4 pints pie dish. Put the rice, sugar and vanilla pod in the bottom, then pour over the milk. Stir once or twice to incorporate the ingredients. Place on the middle shelf of the oven and bake for 11/2 hours until thick and creamy with a golden skin. Remove from the oven and grate over the nutmeg if you like. For variation, add a few sultanas to the mix, or a tablespoon or so of sweet sherry.

Find this recipe at:

http://www.independent.co.uk/life-style/food-and-drink/recipes/baked-rice-pudding-1792571.html

Slow-Cooker Lasagna [slow cooker]

2009-10-27T13:44:00.001-07:00

Slow-Cooker Lasagna

This recipe was tested in a 6-quart slow cooker. Because different models cook at different rates, the cooking time below is presented as a range. Check for doneness at the low end of the range (but not before, as the escaped heat will significantly slow the cooking). If the food is not done, cover and cook to the end of the suggested time range. If using a slow-cooker smaller than 6 quarts, the cooking time may take an additional hour or more, and results may vary.

Makes 6 servings

Ingredients

    * 2 28-ounce cans diced tomatoes, drained
    * 3 cloves garlic, finely chopped
    * 1/4 cup fresh oregano, chopped
    * Kosher salt and pepper
    * 16 ounces fresh ricotta
    * 1/2 cup fresh flat-leaf parsley, chopped
    * 1/2 cup grated Parmesan
    * 12 ounces dry lasagna noodles
    * 1 bunch Swiss chard, tough stems removed and torn into large pieces
    * 12 ounces mozzarella, grated

Preparation

In a medium bowl, combine the tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

In another medium bowl, combine the ricotta, parsley, Parmesan, and 1/4 teaspoon pepper.

Spoon 1/3 cup of the tomato mixture into the bowl of a slow cooker. Top with a single layer of noodles, breaking them to fit as necessary. Add half the Swiss chard. Dollop with a third of the ricotta mixture and a third of the remaining tomato mixture. Sprinkle with a third of the mozzarella. Add another layer of noodles and repeat with the other ingredients. Finish with a layer of noodles and the remaining ricotta mixture, tomato mixture, and mozzarella. Set the slow cooker to low and cook, covered, until the noodles are tender, 2 to 3 hours.

If You Don't Have a Slow Cooker: Heat oven to 375° F. Follow the recipe above using no-boil lasagna noodles in place of the dried ones and layer the ingredients in a Dutch oven or large casserole. Cover and bake until the noodles are tender, 50 minutes to 1 hour.

Nutritional Information

Calories: 790 (44% from fat)

Fat: 39g (sat 11g)

Protein: 45g

Carbohydrate: 69g

Fiber: 7g

Cholesterol: 99mg

Sodium: 1003mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1694908

Slow-Cooker Meal: Asian Short Ribs [slow cooker]

2009-10-27T13:41:00.001-07:00

Slow-Cooker Meal: Asian Short Ribs

Makes 4 servings
Ingredients

    * 1/2 cup low-sodium soy sauce
    * 1/3 cup brown sugar
    * 1/4 cup rice vinegar
    * 2 cloves garlic, peeled and smashed
    * 1 tablespoon grated fresh ginger
    * 1/2 teaspoon crushed red pepper
    * 8 beef short ribs (about 4 pounds)
    * 4 medium carrots, peeled and halved crosswise
    * 1 small green cabbage (about 1 pound), quartered
    * 2 tablespoons cornstarch
    * 1 tablespoon sesame oil
    * 4 scallions, thinly sliced (optional)

Preparation

In a 4- to 6-quart slow cooker, combine the soy sauce, sugar, vinegar, garlic, ginger, and red pepper. Add the short ribs and carrots and arrange in a single layer. Lay the cabbage on top.

Cook, covered, on high for 5 to 6 hours (or on low for 7 to 8 hours)*, until the meat is tender and easily pulls away from the bone.

Transfer the cabbage, short ribs, and carrots to plates. With a large spoon or ladle, skim the fat from the cooking liquid and discard.

If the slow cooker is on the low setting, turn it to high. In a small bowl, whisk together the cornstarch with 1 tablespoon of water until smooth. Whisk into the cooking liquid and cook until thickened, 2 to 3 minutes. Stir in the sesame oil. Spoon the sauce over the short ribs and vegetables and sprinkle with the scallions (if using).

*Because different slow-cooker models cook at different rates, the total time is presented as a range. Check for doneness at the low end of the range (but not before, or the escaping heat will slow the cooking). If the food is not done, continue cooking to the end of the suggested range.
Nutritional Information

Calories: 831

Fat: 42g (sat 17g)

Protein: 70g

Carbohydrate: 41g

Fiber: 6g

Cholesterol: 196mg

Sodium: 985mg

Find this recipe at:

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1840330

Pumpkin Bread Pudding

2009-10-27T13:36:00.001-07:00

Pumpkin Bread Pudding
Adapted from Gourmet Magazine, October 2007

I made a few of my own adaptations to this, using only milk and no cream (to me, it makes no difference to me in dishes like this, so I figure I'll give my arteries a break), and doubling almost all of the spices. Oh, and I added bourbon, but you probably anticipated that.

1 1/2 cups whole milk (Or 1 cup heavy cream plus 1/2 cup whole milk)
3/4 cup canned solid-pack pumpkin
1/2 cup sugar
2 large eggs plus 1 yolk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground allspice
Pinch of ground cloves
2 tablespoons bourbon (optional)
5 cups cubed (1-inch) day-old baguette or crusty bread
3/4 stick unsalted butter, melted* (can skip this step if using the second set of instructions)

Preheat oven to 350°F with rack in middle.

Gourmet's Instructions: Whisk together pumpkin, cream, milk, sugar, eggs, yolk, salt, spices and bourbon, if using, in a bowl.

Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.

Alternate, Come On, Be Lazy With Me, instructions: While preheating oven to 350°F with rack in middle, melt butter in bottom of a 8-inch square baking dish. Once it is melted, take it out of the oven and toss bread cubes with butter, coating thoroughly. In a separate bowl, whisk together all the remaining ingredients. Pour them over buttered bread cubes in baking dish, stirring to make sure all pieces are evenly coated. Bake until custard is set, 25 to 30 minutes.

Find this recipe at:

http://smittenkitchen.com/2007/10/pumpkin-bread-pudding/

Black Bean Pumpkin Soup

2009-10-27T13:33:00.000-07:00

Black Bean Pumpkin Soup
Gourmet, November 1996

Yield: 9 cups

Three 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves minced
1 tablespoon plus 2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
a 16-ounce can pumpkin puree (about 1 1/2 cups)
1/2 cup dry Sherry
1/2 pound cooked ham, cut into 1/8-inch dice
3 to 4 tablespoons Sherry vinegar

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a food processor coarsely puree beans and tomatoes.

In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

Serve soup garnished with sour cream and toasted pumpkin seeds.

Find this recipe at:

http://smittenkitchen.com/2007/11/black-bean-pumkin-soup/

Savory Sun Dried Tomato and Cheese Muffins

2009-10-22T19:20:00.000-07:00

Savory Sun Dried Tomato and Cheese Muffins

2 cup all-purpose flour
1 1/4th cup whole milk
1 cup cottage cheese
1/2 cup mozzarella and parmesan - shredded (optional)
1 1/2 cup sun-dried tomatoes (oiled ones, finely chopped)
1/2 cup spring onions - chopped (white and greens separate)
8-10 cloves of garlic - minced
2 tbsp olive oil
2 eggs - beaten
2 tsp baking powder
1 tsp baking soda
salt and black pepper - to taste
4 tbsp basil flakes
2 tbsp crushed red pepper flakes

Sift the flour, baking powder and baking soda through a sieve. Add the
salt, black pepper, herbs, and red pepper flakes. In a pan, add the
olive oil, then saute the white prt of the onions and garlic till it
starts giving out an aroma. Allow to cool a bit.
In another bowl, beat the eggs to make them fluffy, then add to the
sauteed onions/garlic mixture. Combine this with the flour mixture.
Slowly add the cottage cheese, mozzarella or parmesan, green onion
parts, and tomatoes. Continue mixing/folding gently as you add milk
little by little. Do not overbeat, just mix to combine the ingredients.

Grease 12-muffin pans with non-stick spray. Preheat oven to 350 deg F,
then fill the mixture in the muffin pans upto the brim. Bake for 20-25
mins, and not more. Insert a tooth-pick in the center to make sure they
are cooked. If the muffin tops look white, turn to broil setting and
bake for about 15 seconds or until .browned
Once done, allow them to cool on the wire rack. Gently remove from the
pan and serve immediately.

Slow-Cooked Tex-Mex Chicken and Beans [slow cooker]

2009-10-22T19:18:00.000-07:00

Slow-Cooked Tex-Mex Chicken and Beans

1 cup dried pinto beans, rinsed
1 jar (11 ounces) mild or medium salsa (1 1/2 cups)
2 tablespoons chopped canned chipotle chiles in adobo sauce
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs
Coarse salt and ground pepper
1 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/4 cup reduced-fat sour cream, for serving
1/4 cup chopped fresh cilantro, for serving

In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles,
flour, and 1 cup water. Season chicken with salt and pepper; arrange on
top of bean mixture. Scatter onion and bell pepper on top of chicken.
Cover and cook on low heat for 8 hours. (Do not open lid or stir.)
Remove chicken from stew; shred into large pieces and return to stew.
Serve topped with sour cream and cilantro.

Crockpot Chicken Chowder [slow cooker]

2009-10-22T19:17:00.000-07:00

Crockpot Chicken Chowder
1/2 cup chicken broth
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1 potato, peeled, cut in 1/2" chunks
4 chopped green onions
1/2 pound boneless skinless chicken breasts, in 1-inch cubes
2 cans (approx. 15 ounces each) cream-style corn
1/4 cup mashed potato flakes
1 cup skim or low fat milk
1/2 cup shredded Cheddar cheese
Mix all ingredients except cheese, potato flakes, and milk in slow
cooker. Cover and cook on LOW for 5 to 6 hours or until potatoes are
tender and chicken is cooked through. Stir in potato flakes and milk and
cook on HIGH, uncovered for 15 to minutes until chowder has thickened
and flakes have dissolved. Top with cheese before serving.

Middle Eastern Meat Loaf Recipe [slow cooker]

2009-10-22T19:15:00.000-07:00

There are quite a few ingredients, but please, don't let this put you off. Most of the ingredients are things you will have already, and this does make a quite outstanding meal. A meal you would be proud to serve to guests.

A most delicious crock pot meal - So give it a try.

Middle Eastern Meat Loaf Recipe

Ingredients

21/4lb (1 kg) ground beef (mince meat)

2 onions finely diced

3 tsp crushed ginger (we used ginger out of a bottle)

3 tsp crushed garlic (we used garlic out of a bottle)

2 tsp cumin or alternatively curry powder

1 tsp nutmeg

1 tsp cinnamon

1 tbls white wine vinegar

1/2 cup honey

1/2 cup sultanas

1/2 cup (140g) tomato paste

3 cups bread crumbs

1/2 cup plain flour

1/2 cup parsley finely chopped

1/2 cup mint finely chopped

3 eggs lightly beaten

Method

1. Make two long strips of aluminium foil, long enough to sit in the crock pot and overhang at sides. Place them in the crock pot so that they form a cross on the bottom of the pot. When the meat loaf is cooked you will use this to remove it from the crock - so make sure the ends are long enough to gather on top of the loaf.

2. Place all ingredients in a very large mixing bowl.

3. Mix with hands (yes - will need to get those hands dirty for this one) until well combined.

4. Shape with hands into a large round meatloaf about 1/2 an inch smaller than your crock pot.

5. Place loaf into crock pot, on top of the aluminium foil strips. An ensuring loaf is not touching sides of crock.

6. Cover and cook for 8-10 hours on Low OR 5 hours on High.

7. Remove from crock pot using aluminium strips as handles. Cut into slices and enjoy with roast vegetables or steamed vegetables and mashed potato.

Notes

Serves 8-10

Absolutely delicious.

Everyone who has tried it has asked for the recipe.

Also fantastic served cold the next day.

*Recipe from A Crock Cook

RASPBERRY CRUNCH [Diabetic]

2009-10-22T19:13:00.001-07:00

RASPBERRY CRUNCH
Yield: 48 cookies
Source: "The Diabetic Dessert Cookbook" by Coleen Howard
INGREDIENTS
- 1/2 cup fresh raspberries, crushed
- 1 cup margarine
- 1 cup sugar substitute
- 2 teaspoons vanilla extract
- 2 egg yolks
- 2-1/2 cups sifted flour
- 1 cup chopped pecans
DIRECTIONS
Place the raspberries in a blender. Blend at low speed until
raspberries are crushed but not liquid. Place the margarine,
sugar substitute, vanilla and egg yolks in a bowl.
Beat at high speed until light and fluffy. Gradually stir in
the flour as you continue to beat. When completely blended,
shape into a ball and place in a plastic bag or plastic wrap.
Put in the refrigerator and leave for 4 hours.
Preheat oven to 300 degrees F. Remove the dough from the
refrigerator. Shape the dough into 1" balls. Place the balls
on a cookie sheet 1-1/2" apart. Using a wooden spoon, make
an indentation in the center of each cookie.
Fill each cookie with 1 teaspoon of fresh, crushed raspberries.
Sprinkle pecans over each cookie after filling it with
raspberries. Bake the cookies for 20 minutes.
Remove to cooling racks.
Nutritional Information Per Serving (1 cookie):
Calories: 55.9; Carbohydrate: 5.24 g; Cholesterol: 8.88 mg;
Fat: 3.45 g; Fiber: .339 g; Protein: 1.06 g; Sodium: 20 mg
Diabetic Exchanges: 1/3 Bread/Starch, 1 Fat

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE [Diabetic]

2009-10-22T19:13:00.000-07:00

GRILLED PORK TENDERLOIN WITH MUSTARD, ROSEMARY, AND APPLE MARINADE
Yield: 6 servings
Source: "The Eating Well Diabetes Cookbook"
INGREDIENTS
- 1/4 cup frozen apple juice concentrate
- 2 tablespoons plus 1-1/2 teaspoons Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons chopped fresh rosemary or thyme
- 4 cloves garlic, minced
- 1 teaspoon crushed black peppercorns
- 2 (12 ounce) pork tenderloins, trimmed of fat
- 1 tablespoon minced shallot
- 3 tablespoons port or brewed black tea
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
DIRECTIONS
Whisk apple juice concentrate, 2 tablespoons mustard,
1 tablespoon oil, rosemary (or thyme), garlic and peppercorns
in a small bowl. Reserve 3 tablespoons marinade for basting.
Place tenderloins in a shallow glass dish and pour the
remaining marinade over them, turning to coat. Cover and
marinate in the refrigerator for at least 20 minutes or
for up to 2 hours, turning several times.
Heat a grill or broiler.
Combine shallot, port (or tea), vinegar, salt, pepper
and the remaining 1-1/2 teaspoons mustard and 1 tablespoon
oil in a small bowl or a jar with a tight-fitting lid;
whisk or shake until blended. Set aside.
Grill or broil the tenderloins, turning several times and
basting the browned side with the reserved marinade, until
just cooked through, 15 to 20 minutes. (An instant-read
thermometer inserted in the center should register 155 degrees F.
The temperature will increase to 160 degrees F. during resting.)
Transfer the tenderloins to a clean cutting board, tent with
foil and let them rest for about 5 minutes before carving them
into 1/2-inch-thick slices. Arrange the pork slices on plates
and drizzle with the shallot dressing. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 214, Fat: 9 g, Cholesterol: 63 mg, Carbohydrate: 8 g,
Protein: 23 g, Fiber: 0 g, Sodium: 229 mg
Diabetic Exchanges: 1/2 Other Carbohydrate, 3 Lean Meat

DIABETIC SOUTHWESTERN BRUSCHETTA [Diabetic]

2009-10-22T19:12:00.001-07:00

DIABETIC SOUTHWESTERN BRUSCHETTA
Yield: 12 servings
Source: "200 Healthy Recipes in 30 Minutes or Less!"
Via The Diabetic Gourmet Daily Recipe Mailer
INGREDIENTS
12 slices (1 ounce each) from a long loaf of crusty French bread (1 pound)
3 tablespoons olive oil
1-1/2 tablespoon fresh lime juice
1 tablespoon minced cilantro
1/2 cup chopped plum tomatoes
1/2 cup frozen corn, thawed
1/2 cup minced green peppers
2 garlic cloves, minced
6-10 drops hot pepper sauce
DIRECTIONS
Preheat the oven to 375 degrees F. Brush each slice
of bread with the oil and toast the bread slices on
a cookie sheet in the oven for 5 minutes.
Combine the remaining ingredients in a bowl and
top each slice of bread with the bruschetta.
Nutritional Information Per Serving (1 slice):
Calories: 117, Fat: 4 g, Cholesterol: 0 mg, Sodium: 175 mg,
Carbohydrate: 17 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 3 g
Diabetic Exchanges: 1 Starch, 1 Monounsaturated Fat
2 WW Points

CheeseCake Cookies [Diabetic]

2009-10-22T19:12:00.000-07:00

CheeseCake Cookies for diabetics using splenda

Ingredients

1 pkg cream cheese, softened (8 gr)
1 egg
1/2 tsp vanilla
3/4 cup Splenda (18gr)
a VERY few grains of salt, like 10 or so

Directions

Beat softened cream cheese with the egg, add the vanilla, salt grains and Splenda. Drop by spoonfuls onto a lined, sprayed cookie sheet. Bake at 350 until the edges are browned-about 12 min. They will puff, then fall, when they begin to wrinkle on the top, they are ready. Remove from cookie sheet and place onto cooling racks. Try not to eat as you cook since you won't get a good carb count (unless you count as you eat...who can stop w/just one?) IF you have any leftover, store in an airtight container.

Makes about 60 cookies
.43 grams carbs each, based on 60 cookies

Find this recipe at:
http://tinyurl.com/77saln

3 Ingredient Peanut Butter cookies [Diabetic]

2009-10-22T19:11:00.000-07:00

3 Ingredient Peanut Butter cookies

Ingredients:

1 cup sugar (I used half Splenda)
1 cup peanut butter
1 egg

Preparation:

1. Preheat oven to 375 F. Grease cookie sheets. In a medium bowl, stir together the sugar and peanut butter and egg until well mixed. Using your hands, roll peanut butter mixture into 1-inch balls. Place 1 inches apart on prepared cookie sheets. Flatten each ball slightly with a drinking glass that has been lightly greased and dipped in sugar. Press fork tins to form crisscross pattern.

2. Bake about 9 minutes or until edges are set and bottoms are lightly browned.

Nutrition Info:

Servings: 36
Calories: 48 (if you use Splenda)
Carbs: 4 1/2 (if you use Splenda)

Source:

Diabetic Living magazine

Find this recipe at:

http://tinyurl.com/ybobvnb

Baked Fudge for Diabetics recipe using splenda

2009-10-22T19:10:00.000-07:00

Baked Fudge for Diabetics recipe using splenda

Ingredients:

4 eggs
2 cups splenda
1/2 cup cocoa
1/4 cup +2 Tablespoons almond flour
2 Tablespoons low carb vanilla shake mix or vanilla flavored whey-protein powder
1 cup softened or melted butter
1 cup chopped pecans (optional)

Directions:

Beat eggs until light in color, then add splenda and coninue beating until mixture thickens. Add dry ingredients, and then add butter and pecans. (if using) Bake 30 minutes at 300 degrees F. Might check at 25 minutes, they will be soft in the center. Much better when not overcooked!!

Number of Servings: 16 servings

About 5.5 grams of carbohydrates and 1.5 grams fiber

Original Ann Landers Meat Loaf Recipe

2009-09-23T13:08:00.000-07:00

Original Ann Landers Meat Loaf Recipe

Submitted by: rec.food.recipes maritab

Ready in: 1-2 hrs

Recipe difficulty 3/5 Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 pounds ground beef
1 egg
1 1/2 cup bread crumbs
3/4 cup ketchup
1 teaspoon Accent® seasoning mix
1/2 cup warm water
1 package Lipton onion soup mix
2 bacon slices

1 (8 ounce) can tomato sauce

Directions:

Mix together all ingredients except bacon and tomato sauce. Mix very well. Form into a loaf and put into a bread loaf pan. Cover with bacon and pour tomato sauce over loaf.

Bake on the middle level of a preheated 350°F. oven for one hour.

Per Serving (excluding unknown items): 661 Calories; 44g Fat (60.0% calories from fat); 32g Protein; 34g Carbohydrate; 2g Dietary Fiber; 162mg Cholesterol; 1646mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 6 1/2 Fat; 1/2 Other Carbohydrates.

Source: http://www.cdkitchen.com/recipes/recs/256/Original_Ann_Landers_Meat_Loaf57597.shtml

Find this recipe at:

http://tinyurl.com/

Simple Country Ribs

2009-09-17T22:56:00.000-07:00

Simple Country Ribs
SUBMITTED BY: PHOENIX33_64

INGREDIENTS
* 2 1/2 pounds pork spareribs
* 2 (18 ounce) bottles barbeque sauce
* 1 onion, quartered
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper

DIRECTIONS
1. Place spareribs in a large stock pot with barbeque sauce,
onion, salt, and pepper. Pour in enough water to cover. Bring to a
low boil, and cook approximately 40 minutes.
2. Preheat grill for high heat.
3. Lightly oil grate. Remove spareribs from the stock pot, and
place on the prepared grill. Use the barbeque sauce in the saucepan
to baste ribs while cooking. Grill ribs, basting and turning
frequently, for 20 minutes, or until nicely browned.

Find this recipe at:
http://tinyurl.com/laeaxo

Bratwurst Stew

2009-09-17T22:55:00.000-07:00

Bratwurst Stew
SUBMITTED BY: Deborah Elliott

"Using leftover brats hurries along the preparation of this
satisfying stew from Deborah Elliott of Ridge Springs, South Carolina.
'When time is short, this flavorful combination is so good and so
easy, I usually have all the ingredients handy,' she adds."

NGREDIENTS
* 2 (14.5 ounce) cans chicken broth
* 4 medium carrots, cut into 3/4 inch chunks
* 2 celery ribs, cut into 3/4-inch chunks
* 1 medium onion, chopped
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon garlic powder
* 3 cups chopped cabbage
* 2 (15.5 ounce) cans great northern beans, rinsed and drained
* 5 fully cooked bratwurst links, cut into 3/4 inch slices

DIRECTIONS
1. In a large saucepan, combine the broth, carrots, celery, onion and
seasonings. Bring to a boil. Reduce heat; cover and simmer for 15
minutes. Add the cabbage; cover and cook for 10 minutes.
Stir in beans and bratwurst; heat through.
Serves: 8
Find this recipe at:
http://tinyurl.com/nbfxj7

Potato Crust Casserole

2009-09-17T22:54:00.000-07:00

Potato Crust Casserole
Serves 4
1 pound hamburger
1 (14 1/2 ounce) can stewed tomatoes with garlic and onion
1 (14 1/2 ounce) can green beans, drained
3 cups mashed potatoes
1 1/2 cups Cheddar cheese, shredded
Brown beef in a 2-quart pan. Salt and pepper to taste. Drain. Add
drained green beans and undrained tomatoes. Simmer slowly for 15
minutes.
Add 1 cup of cheese. Place meat mixture in casserole dish. Arrange
potatoes on top, sprinkle on remaining cheese. Bake at 350 degrees F
until cheese melts and potatoes begin to brown slightly, about 25
minutes.

DIABETIC BEAN SALAD

2009-09-14T18:29:00.000-07:00

DIABETIC BEAN SALAD
Yield: 6 servings
Source: "Magic Menus for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/3.shtml
INGREDIENTS
- 1-1/2 cups fresh green beans
- 1-1/2 cups fresh yellow beans
- 1-1/2 cups kidney beans, rinsed and drained
- 1/2 cup chopped green pepper
- 1/2 cup sliced onions
- 1 clove garlic, minced
- 2/3 cup red wine vinegar
- 1 tablespoon sugar substitute
- 1/4 cup olive oil
- 1/2 teaspoon Worcestershire sauce
DIRECTIONS
Blanch green and yellow beans. Cool. Mix with kidney
beans, peppers, and onions. Mix remaining ingredients
and toss with beans. Let stand 1 hour before serving.
Nutritional Information Per Serving (1 cup):
Calories: 126, Fat: 5 g, Cholesterol: 0 mg, Sodium: 9 mg,
Carbohydrate: 18 g, Dietary Fiber: 5 g, Sugars: 4 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1 Vegetable, 1/2 Fat

Beef Stew With Red Wine and Dumplings [slow cooker]

2009-09-14T18:28:00.000-07:00

Beef Stew With Red Wine and Dumplings

By Diana Rattray, About.com

Ingredients:

    * 2 pounds lean stew beef or top round steak, cut in 1-inch pieces
    * 4 medium carrots, cut 1/4-inch slices, about 1 1/2 cups
    * 2 medium celery ribs sliced, about 1 cup
    * 2 medium onions, sliced
    * 1 can (14.5 ounces) diced tomatoes with juices
    * 8 sliced mushrooms
    * 3/4 cup dry red wine or beef broth
    * 1 1/2 teaspoons salt, or to taste if beef broth is used
    * 1 teaspoon dried thyme leaves
    * 1 teaspoon dry mustard
    * 1/4 teaspoon pepper
    * 1/4 cup water
    * 1/4 cup all-purpose flour
    * .
    * Herb Dumplings:
    * 1 1/2 cups baking mix (Bisquick)
    * 1/2 teaspoon dried thyme leaves
    * 1/4 teaspoon dried sage leaves, crumbled
    * 1/4 teaspoon dried rosemary, crumbled
    * 1/2 cup milk

Preparation:
In a 3 1/2 to 6 quart crockpot, combine stew beef, carrots, celery, onions, tomatoes, mushrooms, wine or beef broth, salt, thyme, mustard, and pepper.

Cover and cook on LOW 8 to 10 hours, (or HIGH 4 to 5 hours) or until vegetables and beef are tender.

Combine water and flour; gradually stir into beef mixture.

For herb dumplings, mix baking mix, thyme, sage, and rosemary. Stir in milk just until moistened. Drop dough by spoonfuls onto hot beef stew mixture.

Cover and cook on HIGH for 25 to 35 minutes or until toothpick inserted in center of dumplings comes out clean.

Serves 8.

Slow Cooker Indian-Spiced Chicken [slow cooker]

2009-09-14T18:27:00.001-07:00

Slow Cooker Indian-Spiced Chicken

By The Canadian Living Test Kitchen

Juicy chicken in a flavourful curry sauce is irresistible. Bone-in thighs are best for this dish because they stay moist and tender.

Serve with basmati rice and wafer-thin pappadams.

Ingredients:
1 tbsp (15 mL) vegetable oil

      12 chicken thighs, skinned
      4 cups (1 L) thinly sliced onions
      1/2 cup (125 mL) each orange juice and sodium-reduced chicken stock
      2 tbsp (25 mL) mild curry paste
      3 cloves garlic, minced
      1 tbsp (15 mL) grated gingerroot
      3 tbsp (50 mL) all-purpose flour
      Topping:
      2/3 cup (150 mL) thinly sliced red onion
      1/2 tsp (2 mL) salt
      2 tbsp (25 mL) lime or lemon juice
      3/4 cup (175 mL) plain yogurt
      2 tbsp (25 mL) chopped fresh coriander

Preparation:

In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Servings: 6

Nutritional Info Per serving: about     -
cal    276
pro 26 g
total fat   12 g
sat. fat    2 g
carb 17 g
fibre       2 g
chol 98 mg
sodium     321 mg
% RDI:    -
calcium        8%
iron 12%
vit A        3%
vit C 25%
folate       17%

Rick's Crockpot Chili [slow cooker]

2009-09-14T18:27:00.000-07:00

Rick's Crockpot Chili

By Diana Rattray, About.com

Ingredients:

    * 2 pounds ground round, browned and drained
    * 2 cans kidney beans (15 ounces each) , canned, drained
    * 2 cans (14.5 ounces each) whole tomatoes, drained and chopped
    * 4 tablespoons chili powder
    * 1 clove garlic, minced
    * 1 tablespoon Italian seasoning
    * 1 1/2 teaspoons ground cumin powder
    * 2 teaspoons salt
    * 1 teaspoon pepper
    * 1/2 teaspoon tabasco sauce
    * 1 tablespoon olive oil
    * 1 large onion, coarsely chopped
    * 6 ounces black olives, pitted and drained
    * 1/2 cup water

Preparation:
Brown and drain ground round in skillet.

Combine all ingredients in slow cooker and mix thoroughly.

Cook on low for 8 to 10 hours.

Rick's Note: Goes well with grated Sharp Cheddar Cheese sprinkled on top.
Can be frozen and then reheated in a sauce pan later in the week for quick dinners.

Chicken Zucchini Parmigiana

2009-09-14T18:26:00.000-07:00

Chicken Zucchini Parmigiana
1 garlic clove, finely chopped
2 tablespoons oil
1 pound boneless, skinless chicken breast
seasoning salt to taste
1 large or 2 medium zucchini, sliced
4 ounces mozzarella cheese, shredded
1/2 cup tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
In a large, heavy skillet saute chicken breast and garlic in oil
about 8 minutes or until lightly browned. Sprinkle with seasoning salt to
taste. Remove from skillet; set aside. Add zucchini to skillet, sprinkle with
seasoning salt to taste and cook and stir 5 minutes or until zucchini is
crisp-tender. Push to sides of skillet. Arrange chicken in middle of
skillet. Top
chicken with cheese, tomato sauce and herbs. Cover, cook 3 minutes or until
cheese melts and sauce is hot.

Zucchini and Cheese

2009-09-14T18:25:00.001-07:00

Zucchini and Cheese
2 tablespoons unsalted butter
1 large zucchini, chopped
1 large white onion, chopped
4 tomatoes, chopped
1 large green bell pepper, chopped
dried Italian seasoning to taste
1 (8 ounce) package shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium
casserole dish.
Melt the butter in a skillet over medium heat. Stir in the zucchini and
onion, and cook 5 minutes, or until onion is golden brown.
In the prepared casserole dish, mix the zucchini, onion, tomatoes, and
green pepper. Season with Italian seasoning, and top with cheese. Bake 25
minutes in the preheated oven, or until cheese is melted and bubbly.

SLOW COOKER: AUTUMN SAUSAGE & CABBAGE

2009-09-14T18:25:00.000-07:00

From: Ray Todd
SLOW COOKER: AUTUMN SAUSAGE & CABBAGE
6 to 8 Servings.
12 Oz. to 1 Lb. Reduced-fat Pork Sausage--
Cut in thick,diagonal slices [1.]
8 C. Red cabbage--Chopped (Small head,)
3 Potatoes--Diced chunky
3 Apples--Diced
1 Onion--Sliced
1/2 C. Sugar (White or brown.)
1/2 C. Cider Vinegar
1/2 tsp. Salt
1/2 tsp.. Black Pepper
1/2 tsp. Ground Allspice
1/4 tsp. Ground Cloves [2.]
Set the slow cooker to high or low.
Cook the sausage in a non-stick skillet a couple
minutes and dump it into a bowl with the rest of
the ingredients and stir to mix. [3.]
Add everything to the slow cooked.
Cover.
Cook, on LOW, for 8 to 10 hours or until the potatoes
are tender.
[1.] You can use other sausage: Kielbasa, turkey
sausage, beef, ostrich, buffalo...etc.
[2.] The original recipe calls for 1/2 tsp. cloves;
I think that's too much. My friend thinks 1/4
tsp. is still too much so, now, I use 1 whole
headless clove.
[3.] Mixing in a bowl before adding to the cooker is
easier since the cooker will be pretty full until
the cabbage cooks down.

Zucchini Chocolate Chip Cupcakes

2009-09-14T18:24:00.000-07:00

Zucchini Chocolate Chip Cupcakes
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 tablespoons instant hot chocolate mix
1/2 cup butter
1/2 cup olive oil
1 3/4 cups white sugar
2 eggs
1/2 cup sour milk
1 teaspoon vanilla extract
2 1/2 cups grated zucchini
1 cup chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Grease and flour 18 muffin
cups or use paper liners. Mix together the flour, baking soda, salt,
cinnamon, nutmeg and hot chocolate mix. Set aside.
In a large bowl, cream together the butter, olive oil and sugar until
light and fluffy. Beat in the eggs one at a time, then stir in the
sour milk and
vanilla. Beat in the flour mixture, just until incorporated. Stir in the
grated zucchini and chocolate chips. Pour batter into prepared pan.
Bake in the preheated oven for 25 to 30 minutes, or until the top of the
cupcakes springs back when lightly pressed. Cool in pans over a wire rack for
at least 10 minutes before removing from baking cups. They are really gooey
fresh from the oven!

Quick Ratatouille [Microwave]

2009-09-14T18:19:00.002-07:00

Quick Ratatouille

    * 1 medium eggplant
    * 1 medium onion
    * 1 large clove garlic

* 1 Tbsp basil

    * 1 Cup spaghetti Sauce
    * 1 splash red wine

   1. Peel and cube the eggplant, 1/2" cubes.
   2. Chop onion.
   3. Mince garlic.
   4. Mix eggplant, onion, garlic, basil, spaghetti sauce.
   5. Open bottle of red wine (cab is good), let it breathe, test it well.
   6. Cook eggplant mixture in microwave - 5 minutes @ 100%, then 30 minutes @ 30%.
   7. Remove from microwave, add red wine.
   8. Test wine some more.
   9. Cook rice.
10. Serve ratatouille over rice, with some sourdough bread, and more red wine.

Cabbage Soup [Microwave]

2009-09-14T18:19:00.001-07:00

Cabbage Soup

Cabbage is a pretty versatile vegetable - lots of other vegs go with it easily.

    * 1 head cabbage
    * 2 cloves garlic
    * 2 or 3 carrots
    * 1 bunch green onions
    * 1 large yellow onion
    * 1 or 2 potatoes
    * 1/2 t black pepper / peppercorns
    * 1/4 t cayenne pepper
    * 1 t caraway seed / 1/2 t caraway
    * 1/2 t celery seed / 1/4 t ground mustard
    * 1/2 t mustard seed / 1/4 t ground mustard
    * 4 cups chicken or beef stock (4 bouillon cubes in boiling water until dissolved)
    * 1/2 t vinegar

   1. Chop cabbage, onions, garlic, any other veg that looks interesting, dump into stew pot.
   2. Mix stock, vinegar, and spices, boil, dump into veg mixture.

3. Microwave @ 100% for 5 minutes, 30% for 120 minutes.
4. Check cabbage, if tender, serve.

Curry Garlic Chicken [Microwave]

2009-09-14T18:19:00.000-07:00

Curry Garlic Chicken

    * half a dozen chicken breasts, skinned
    * 1/2 stick (1") cinnamon, halved
    * 2 cloves garlic
    * 1 medium onion
    * 1 t ginger
    * 1/2 t curry powder
    * 1/4 t cumin
    * 1/4 t garam masala
    * 1/4 t red pepper flakes
    * 1/4 t tumeric
    * 1 C chicken broth (1 bouillon cube in water)
    * 1/2 t chopped chives
    * 1/2 t cilantro

   1. Arrange chicken in microwave dish, meaty side up.
   2. Boil water, bouillon cube, and cinnamon stick until bouillon cube is dissolved.
   3. Mix ginger, curry, cumin, pepper flakes, tumeric. Rub a pinch or so into top of each chicken breast. Mix remainder into broth.
   4. Sprinkle chives and cilantro over chicken.
   5. Mince garlic, sprinkle over chicken.
   6. Dice onion, sprinkle over chicken.
   7. Pour broth over chicken.

8. Microwave @ 100% for 10 minutes, 30% for 120 minutes.
9. Check chicken, if tender, serve over rice.

Chicken Pot Pie Sauce with Noodles [Diabetic]

2009-09-14T18:18:00.002-07:00

Chicken Pot Pie Sauce with Noodles

Posted by: ask4jjg

Were you the kind of kid who ignored the crust and slurped up the creamy filling of every chicken pot pie your mom served? I must have had you in mind when I created this truly irresistible noodle-topping sauce! It's cozy and hearty.
Serves 4

1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried onion flakes
1 teaspoon dried parsley flakes
1 full cup (6 ounces) diced cooked chicken breast
1 cup (one 8-ounce can) sliced carrots, rinsed and drained
1 cup (one 8-ounce can) cut green beans, rinsed and drained
2 cups hot cooked noodles, rinsed and drained

In a large skillet sprayed with butter-flavored cooking spray, combine chicken soup, Cheddar cheese, onion flakes, and parsley flakes. Cook over medium heat until cheese melts, stirring occasionally. Stir in chicken, carrots, and green beans. Lower heat and simmer for 6 to 8 minutes or until mixture is heated through, stirring occasionally. For each serving, place 1/2 cup noodles on a plate and spoon about 2/3 cup chicken sauce over top.

HINT: 1. If you don't have leftovers, purchase a chunk of cooked chicken breast from your local deli.

2. 1 3/4 cups uncooked noodles usually cooks to about 2 cups.

Each serving equals:
HE: 2 1/2 Protein, 1 Vegetable, 1/2 Slider, 5 Optional Calorie

287 Calories, 7gm Fat, 24gm Protein, 32gm Carbohydrate, 532mg Sodium, 176mg Calcium, 2gm Fiber

DIABETIC: 2 Meat, 1 1/2 Starch, 1 Vegetable

Italian Chicken Rollups [Diabetic]

2009-09-14T18:18:00.001-07:00

Italian Chicken Rollups

Posted by: ask4jjg

4 (4 oz. Each) Skinless, Boneless Chicken Breasts
1 teaspoon Dried Basil
1/4 teaspoon Pepper
1/4 teaspoons Salt
4 2% Mozzarella Cheese Sticks
1 Cup Spaghetti Sauce
Butter Flavored Non-stick Cooking Spray

Preheat oven to 350 degrees. Spray an 11x17 inch baking dish with non-stick cooking spray. Place each chicken breast between 2 slices of plastic wrap. Using a meat mallet or rolling pin, pound to 1/4 inch thickness. Combine the basil, salt and pepper; sprinkle half of the mixture on each side of the chicken, set the remaining seasoning aside. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll style, starting with the short end. Place the chicken seam side down into the prepared dish. Sprinkle the chicken with the remaining half of the seasoning and coat with cooking spray. Pour the spaghetti sauce evenly over the chicken rollups. Bake uncovered for 35 minutes or until the chicken is done. Note: If you want to make these up ahead of time (like if you have guests coming over later for dinner), cover them and refrigerate for up to 8 hours after rolling them up. Then you can pour the sauce on and bake.

Serves: 4

Per Serving: 283 Calories; 12g Fat (37.5% calories from fat); 33g Protein; 11g Carbohydrate; 2g Dietary Fiber; 84mg Cholesterol; 712mg Sodium.

Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Fish Fillets & Caponata-Style Vegetables [Diabetic]

2009-09-14T18:18:00.000-07:00

Fish Fillets & Caponata-Style Vegetables

Posted by: ask4jjg

Cod topped with a chunky sauce of summer vegetables - eggplant, sweet peppers, and tomatoes, seasoned with a little oregano, makes a perfect warm weather dinner entree.

Makes 4 Servings

Ingredients

12 ounces fresh or frozen fish fillets, such as cod, haddock, or orange roughy (my favorite)
Non-stick cooking spray
1/2 of a small eggplant, peeled and chopped(about 1 1/2 cups)
1 small red or green sweet pepper, chopped (1/2 cup)
1 small onion, chopped (1/3 cup)
1 clove garlic, minced
1 small tomato, chopped
1/4 cup water
1/2 teaspoon dried oregano or basil, crushed
2 tablespoons nonfat Italian salad dressing
4 1/2" thick slices French bread, toasted
Basil leaves, optional

Thaw fish, if frozen. Cut into serving-size pieces (3 oz). Spray a large skillet with non-stick cooking spray. Preheat over medium heat. Add eggplant, sweet pepper, onion and garlic. Cook and stir for 4 minutes. Add tomato, water,
oregano and basil. Cover and cook for 1 to 2 minutes more or till vegetables are tender. Remove from heat. Stir in 1 tablespoon of the salad dressing. Set aside. Meanwhile, measure the thickness of the fish. Spray the unheated
rack of a broiler pan with non-stick spray coating.

Place fish on rack. Broil 4" from the heat till fish flakes easily with a fork (Allow 4 to 6 minutes per 1/2" thickness of fish.) To assemble, drizzle bread slices with remaining
1 tablespoon salad dressing. Place one fish portion on each slice of bread. Spoon eggplant mixture over fish portions. Garnish with basil leaves, if desired.

POINTS: 4

PER SERVING: 204 Calories, 18 g Protein, 3 g Fat, 27 g Carbohydrate, 351 mg Sodium, 32 mg Cholesterol, 4 g Dietary Fiber

Trail Chef: All-Star Berry Recipes

2009-06-08T08:41:00.000-07:00

Trail Chef: All-Star Berry Recipes

You can't beat fresh-picked, flavorful antioxidant bombs!

Jonesing for fresh food after a few days of nuts and jerky? There's nothing like pick-your-own berries to satisfy the craving. Whether your berry of choice is blue-, straw-, black- or huckle-, here are 3 tasty ways to serve your bounty.

Couscous in Fruit Sauce
A sweet, hearty breakfast. Serves 4. Recipe adapted from The Wilderness Chef, by Claudine Martin

1 pouch clarified butter
1 1/2 cups couscous
1 cup fresh berries of choice
1/4 cup dried banana, ground
1/2 cup dried pineapple, diced
1/4 cup sugar
1/2 teaspoon cinnamon

In camp: Bring 3 cups of water to a boil in a medium pot with the butter. Add couscous and banana, stir, and remove from heat. Cover and let stand five minutes. Uncover and fluff couscous with a fork, then stir in remaining ingredients.

Berry Compote
Gourmet topping for instant cheesecake or pudding. Recipe adapted from Camp Cooking, by Bill and Jo McMorris.

2 cups fresh berries
4 tablespoons cinnamon sugar
1 tablespoon instant tapioca pudding
1/2 cup water

In camp: Put cinnamon sugar, pudding, and water in a small saucepan and let stand five minutes. Add berries and cook over medium flame until the mixture boils. Remove mixture from pan and let cool completely. When cool, spread on your dessert of choice.

Easy Berry Tacos
A fun twist on the classic pancake breakfast. Serves 3. Recipe adapted from scoutorama.com.

2 cups pancake mix (such as Bisquick)
2-3 cups fresh berries
Maple syrup

At home: Pack syrup in leakproof container.

In camp: Combine pancake mix with 1 1/3 cups cold water and mix well. Heat and lightly grease skillet. Spoon about 1/4 cup of batter onto heated skillet and cook 2-3 minutes per side. Remove from pan and let cool enough to hold with your hand. Fill pancake with berries and drizzle with syrup; fold like a taco and eat.

What are your favorite berry recipes? What about your favorite berry hikes? Share 'em in the comment section below!

-Elisabeth Kwak-Hefferan

Find this recipe at:

http://www.backpacker.com/_berries/blogs/daily_dirt/1081

Banana Pancakes

2009-05-23T08:12:00.000-07:00

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Combine flour, white sugar, baking powder and salt. In a separate bowl,
mix together egg, milk, vegetable oil and bananas.

Stir flour mixture into banana mixture; batter will be slightly lumpy.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Cook until pancakes are golden brown on both sides; serve hot.

CURRY GRILLED CHICKEN

2009-05-03T08:34:00.001-07:00

CURRY GRILLED CHICKEN

1/2 cup sugar
1/2 cup vinegar
1/3 cup ketchup
1 Tbs. Worcestershire sauce
1/2 tsp. ground mustard
1/2 tsp. paprika
1/2 tsp. curry powder
1/2 tsp. garlic salt
1/2 tsp. salt
1/8 tsp. pepper
4 boneless/skinless chicken
breasts halves

In a blender, combine the first 10 ingredients;
cover and process until blended. Pour into a
large resealable plastic bag or shallow glass
container; add the chicken. Seal or cover and
refrigerate for 1-2 hours. Drain and discard
marinade.

Brush or wipe your GFG with cooking oil
and preheat. Please, do not use an aerosol
(can) spray. Your grill will last a lot longer,
and will thank-you for it. Also, by not using
an aerosol spray you will be doing your part
to go green, and help the environment.

Place chicken in the grill and grill for 5-6
minutes or until juices run clear.

After serving the grilled food, make sure that
your grill is unplugged. Put a wet cloth that
can be washed and re-used in your grill and
close the lid. In 10 to 30 minutes, the grill will
almost wipe clean.

GRILLED CHICKEN BREASTS WITH FRUIT SALSA [Diabetic]

2009-04-22T10:41:00.001-07:00

GRILLED CHICKEN BREASTS WITH FRUIT SALSA

FOR THE FRUIT SALSA:
2 cans (8 oz each) crushed pineapple, packed in juice, drained
1 mango, peeled and cubed
1/2 papaya, peeled and cubed
2 Tbsp rice vinegar
1 Tbsp finely minced cilantro
1 Tbsp minced red pepper

FOR THE CHICKEN:
2 whole chicken breasts, boned, skinned, halved (10 oz meat each)
1 tsp olive oil
Garnish: kiwi slices

In a medium bowl, combine salsa ingredients. Cover and refrigerate for 1 hour.

Preheat an oven broiler or outdoor grill. Brush the chicken breasts with the olive oil. Grill or broil the chicken about 7 minutes per side or until no pink remains.

TO SERVE:
Place fruit salsa on a plate using a few spoonfuls per person. Top with a cooked chicken breast. Garnish with kiwi slice.

Serving Size: about 4 ounces, Total Servings: 4

Exchanges: 4 Very Lean Meat; 2 Fruit; 1 Fat

Calories 305, Calories from Fat 54, Total Fat 6 g, Saturated Fat 2 g, Cholesterol 85 mg, Sodium 79 mg, Carbohydrate 30 g, Dietary Fiber 3 g, Sugars 25 g, Protein 32 g

Source: The Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating by Hope Warshaw, MMSc, RD, CDE, and Robyn Webb, MS

Find this recipe at:

http://www.recipelink.com/mf/37/1213

SLICED BEET SALAD [Diabetic]

2009-04-22T10:38:00.000-07:00

SLICED BEET SALAD

Categories: Diabetic, Vegetables, Salads, Vegetarian, Side dish
Yield: 2 servings

1 1/2 c Sliced canned / cooked beets
1 Bay leaf
4 Whole cloves
4 Whole allspice
1 sm Grapefruit
1 pk Equal sweetener (2 tsp)

Drain the liquid from the canned beets, reserving 1/2
cup. (Use water with fresh beets.) Combine the 1/2
cup beet liquid, bay leaf, cloves and allspice in a
small saucepan. Heat to boiling. Lower the heat and
simmer for 5 minutes.

Section the grapefruit. Remove the spices from the
liquid and pour over the beet slices and grapefruit
sections. Add the sweetener. Marinate for at least 1
hour before serving. Drain off the liquid before
serving.

1/2 recipe - 86 calories, 1/2 fruit exchange, 2 vegetable exchanges 21 grams carbohydrate, 2 grams protein, 0 fat 302 mg sodium, 380 mg potassium, 0 cholesterol

Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986

Find this recipe at:

http://www.recipelink.com/mf/0/26015

Barbecue Sauce for Diabetics/Low Carb Diets

2009-04-22T10:34:00.001-07:00

Barbecue Sauce for Diabetics/Low Carb Diets

1 cup Tomato sauce
3 tb. worchestershire sauce
2 tb. brown sugar { I use Sugar Twin Brown sugar]
4 tb. Vinegar
1 tea. Liquid Smoke { Take it easy with this}
5 pks. Splenda

Mix together and cook 10 minutes over low heat. Add to anything you like or use as a dip.

Find this recipe at:

http://www.recipelink.com/mf/31/20158