Vegetable Burger

Vegetable Burger
Serves 4

2 eggs, beaten
1/2 onion, chopped
1 carrot, peeled and chopped
1/2 cup seasoned dry breadcrumbs
2 tbsp unsalted butter
1 cup walnuts, or pecans, finely ground
1/2 cup cooked rice
1 celery stalk, chopped

Melt butter in a heavy nonstick skillet over medium-high heat. Sauté onion, celery and carrot 5-7 minutes, stirring frequently until softened. Let cool to lukewarm. Turn on broiler. Stir in remaining ingredients and salt and pepper to taste. Form mixture into patties. Arrange on broiler pan and broil 5 in.from heat source about 5 minutes, until golden.

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Chicken, Broccoli, Mushroom Brown Rice Bake

Chicken, Broccoli, Mushroom Brown Rice Bake
from Campbell's Kitchen

Prep Time: 10 min.
Bake Time: 45 min.

1 carton (18.3 ounces) Campbell's® V8® Garden Broccoli Soup
1/4 cup water
3/4 cup uncooked instant brown rice
4 ounces mushrooms, sliced (about 1 1/2 cups)
1 large onion, chopped (about 1 cup)
4 skinless, boneless chicken breast halves (about 1 pound)
Paprika
Ground black pepper

1. Heat the oven to 375°F.

2. Stir the soup, water, rice, mushrooms and onion in a 2-quart shallow baking dish. Top with the chicken. Sprinkle the chicken with the paprika and black pepper. Cover the baking dish.

3. Bake for 45 minutes or until the chicken is cooked through and the rice is tender.
Makes: 4 servings.

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Crispy Orange Beef with Broccoli

Crispy Orange Beef with Broccoli
Recipe courtesy Sandra Lee
4 servings

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup canola oil
1/4 cup cornstarch
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons white vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons soy sauce
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

Cook the white rice according to package directions. Reserve 2 cups cooked rice for the online round 2 recipe, Beef Fried Rice.
Thinly slice the chuck steak, about 1/4-inch thick, across the grain. Cut the slices into 3-inch long strips.
Heat the oil in a wok or large skillet over high heat. Toss the beef in the cornstarch and shake off excess. Fry the beef in 2 batches in the hot oil, turning once, until crispy and golden, about 2 minutes on each side. Remove the beef from the pan and set aside on paper towel lined plate. Carefully drain the oil from the wok or skillet.
In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and orange juice and whisk until well combined. Add to the wok, over high heat, and cook for 2 minutes. Stir in the broccoli, reserving about 1 1/2 cups for round 2 recipe, Wonton Soup and online round 2 recipe, Beef Fried Rice. Cook the broccoli until slightly tender and the sauce is thick, about 3 to 5 minutes. Stir in the beef, then transfer to a serving platter. Serve immediately with the white rice.

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Low Fat 4 Vegetable Relish

Low Fat 4 Vegetable Relish

Source: The Our_Recipe_World Mailer

Great with a southern supper of beans and cornbread

3 large tomatoes, diced
1/2 cup green bell peppers, chopped
1/2 cup cucumbers, chopped
1/4 cup onions, grated
1/2 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients.
Chill 1/2 hour before serving.

Nutrition Facts Calculated for 1 serving (127g)

Recipe makes 6 servings

GARLIC MARINATED STEAKS WITH RICH MUSHROOM SAUCE

GARLIC MARINATED STEAKS WITH RICH MUSHROOM SAUCE

Mushrooms combined with Lea & Perrins Worcestershire Sauce create a distinctive rich flavor, which will compliment any steak. Try this with boneless ribeye or sirloin streaks too.

1/2 cup Lea & Perrins Worcestershire Sauce
1/3 cup olive oil, divided
1/2 cup dry red wine
2  large garlic cloves, chopped
2 lbs boneless beef top loin or flank steak

1-1/2 cup onion, thinly sliced

1-1/2 cup cremini mushrooms, thinly sliced
1 tbsp Wyler’s Beef Flavored Granules

1. In a medium bowl, mix together Worcestershire Sauce, 1/4 cup oil, red wine and garlic. Reserve 3/4 cup of marinade and set aside. Place beef in bowl, turning until well coated. Cover and marinate in refrigerator for at least 1 hour, or overnight if desired, turning occasionally.
2. Remove beef from refrigerator, discarding the marinade. Grill beef over medium high heat for 8 to 12 minutes, or until cooked to desired doneness.
3. Meanwhile, in a medium skillet, heat remaining oil over medium high heat. Cook onions and mushrooms for 5 minutes, stirring occasionally. Stir in reserved marinade, granules and 1 cup of water. Bring to a boil and simmer for 5 minutes. Serve hot over grilled steak.

Serves 4 to 6
Prep Time: 10 minutes
Marinate Time: 1 hour
Cook Time: 12 minutes

TIP: For a thicker sauce, dissolve 1 tbsp of cornstarch with 1 tbsp of water. Add to sauce while simmering, stirring frequently.

TIP: If preferred, use a resealable plastic bag for marinating. Discard bag after use.

--
Jeanne
http://community.webshots.com/user/atasetofcreole

Baked Stuffed Salmon

Baked Stuffed Salmon

1-8 to 12lb whole salmon, cleaned
1-tbsp salt
3-tbsp lemon juice
1-cup celery, chopped
1-cup celery leaves, minced
2-medium onions, thinly sliced
1/4-cup butter
4-cups whole wheat or rye bread, diced
1/4-tsp sage
Salt and pepper to taste
2-eggs, lightly beaten

Rub cleaned fish inside and out with a mixture of salt and lemon juice
Over medium-low heat, sauté the celery, celery leaves, and onions in the butter until onions are soft and lightly brown
Pour over the diced bread in a bowl
Blend well; add the sage and eggs
Stir until well mixed
Stuff the fish with it and tie securely
Place the fish on a well-oiled baking sheet
Bake in a preheated 400* oven 10 minutes per pound
Serve with hollandaise sauce, tomato sauce, or a mixture of equal parts heated lemon juice and butter

Serves 12-16

Herbed Trout with Lemon Butter

Herbed Trout with Lemon Butter
Recipe Provided by Better Homes and Gardens, on Mon Nov 2, 2009

servings: 4

* 4 8- to 10-ounce fresh or frozen dressed, boned rainbow trout or other dressed fish
* 1/4 cup butter, melted
* 1 teaspoon finely shredded lemon peel (set aside)
* 3 tablespoons lemon juice
* 1/4 cup finely chopped onion
* 1 tablespoon snipped fresh rosemary or tarragon
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* Snipped fresh parsley (optional)
* Lemon wedges

1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. On a cutting board, spread each fish open, skin side down. In a small bowl stir together melted butter and lemon juice. Set half of the butter mixture aside. Brush remaining half of the butter mixture over fish. In a small bowl stir together onion, rosemary, lemon peel, salt, and pepper. Sprinkle onion mixture over fish. Fold fish closed. Place fish on a greased 15x10x1-inch baking pan.
2. Bake in a 450 degree F oven for 15 minutes or until fish begins to flake when tested with a fork. If desired, sprinkle fish with parsley. Serve fish with lemon wedges and reserved butter mixture.

Big-Batch Creamy Seafood Casserole

Big-Batch Creamy Seafood Casserole

1 3/4 cups olive oil
3 medium onions, chopped
2 pounds medium carrots (about 16), halved lengthwise and thinly sliced
2 pounds medium parsnips (about 16), halved lengthwise and thinly sliced
8 stalks celery, thinly sliced
1/2 cup all-purpose flour
2 cups dry white wine
4 cups heavy cream
kosher salt and black pepper
1 cup chopped fresh flat-leaf parsley
6 pounds waxy potatoes, peeled and quartered
3 pounds skinless tilapia fillets (about 12), cut into 1-inch pieces
2 pounds peeled and deveined medium shrimp, tails removed
2 cups coarse fresh bread crumbs

Divide 1/2 cup of the oil between 2 large pots and heat over medium heat. Divide the onions, carrots, parsnips, and celery between the pots and cook, stirring occasionally, until tender, 18 to 20 minutes. Dividing evenly, sprinkle with the flour and cook, stirring, for 1 minute (do not let darken). Divide the wine between the pots and simmer for 1 minute.

Divide the cream between the pots; season each with 1 teaspoon salt and 1/2
teaspoon pepper and bring to a boil. Remove from heat and, dividing evenly, stir in the parsley. Divide the vegetable mixture among four 8-inch square baking dishes and let cool.

Meanwhile, place the potatoes in a large pot and add enough cold water to cover. Bring to a boil and add 1 tablespoon salt. Reduce heat and simmer until tender, 15 to 18 minutes. Reserve 3 cups of the cooking water, drain the potatoes, and return them to the pot. Add 1 cup of the remaining oil, 1 1/2 teaspoons salt, 1 teaspoon pepper, and 1 cup of the reserved cooking water and mash (adding more cooking water, if necessary) until smooth.

Dividing evenly among the baking dishes, nestle the fish and shrimp in the
vegetable mixture. Top with the potato mixture.

In a small bowl, combine the bread crumbs and the remaining 1/4 cup of oil.
Dividing evenly, sprinkle over the potatoes.

To eat tonight: Bake the casserole on a rimmed baking sheet at 375° F until
golden brown, 20 to 25 minutes.

To freeze and cook later: Freeze the unbaked casserole, tightly sealed, for up to 3 months. To cook, thaw the casserole and bake, uncovered, on a rimmed baking sheet at 375° F until heated through and golden brown, 40 to 45 minutes.

Serves 16

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Spicy Grilled Tuna with Garden Salsa

Spicy Grilled Tuna with Garden Salsa

by Merritt Watts and Chef Rick Bayless

6 large cloves of garlic unpeeled
3 jalapeño chiles, stemmed
1/4 cup fresh lime juice
1 teaspoon salt, divided
4 tuna steaks (5 ounces each, about 3/4 inch thick)
2 cups diced heirloom tomatoes
1/4 cup diced red onion
1 tablespoon fresh cilantro, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon fresh basil, finely chopped
Vegetable oil cooking spray

Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate.

Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; drain. Add to tomato mixture. Stir in cilantro, mint and basil. Season with remaining 1/2 teaspoon salt. Coat grill with cooking spray; heat to medium-high (about 375°F). Remove fish from marinade; place on grill. Cover grill and cook 3 minutes. Uncover, flip fish, cover again and cook until fish is done, about 2 minutes more for medium-rare.
Transfer fish to plates; spoon salsa on top.
yield: Makes 4 servings

Citrus Balsamic Salmon

Citrus Balsamic Salmon

Prep Time: 10 min.
Cook Time: 5 min.
Bake Time: 15 min.

8 salmon fillets, 3/4-inch thick (about 2 pounds)
Ground black pepper
3 tablespoons olive oil
1 3/4 cups Swanson® Chicken Stock
3 tablespoons balsamic vinegar
1 1/2 tablespoons cornstarch
1 tablespoon orange juice
1 tablespoon packed brown sugar
1 teaspoon grated orange zest
Orange slices

1. Heat the oven to 350° F. Sprinkle the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake for 15 minutes or until the salmon flakes easily when tested with a fork.

2. Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.

3. Serve the salmon with the citrus sauce. Garnish with the orange slices.

Alternate Preparation: Salmon and sauce may be refrigerated separately and served chilled.
Makes: 8 servings.

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Turkey Burgers & Home Fries

Turkey Burgers & Home Fries

Start to Finish: 18 min.

Ingredients

1/2 cup mayonnaise

2 tsp. curry powder

2 cups refrigerated sliced potatoes

1 lb. ground turkey breast

2 oz. feta cheese with basil and tomato, crumbled

4 Greek pita flat bread

Red onion slices

Spinach

Feta Cheese

Directions

1. Heat broiler. Stir together mayonnaise and curry; set aside. In extra-large skillet heat 2 tablespoons olive oil over medium-high. Add potatoes; sprinkle with salt and pepper. Cook 6 minutes, turn; cook 6 minutes more or until crisp.

2. Combine turkey, 2 tablespoons of curry-mayonnaise, feta, and 1/4 teaspoon salt. Shape four 1/2-inch-thick patties. Broil 4 inches from heat 11 to 13 minutes (165 degrees F); turn once. Spread remaining curry-mayonnaise on bread; layer patties, onion, spinach, and feta. Serve with potatoes. Serves 4. 

 

Recipe source:

http://www.bhg.com/recipe/turkey/turkey-burgers-home-fries/

SOUTHERN BELLE SALAD

SOUTHERN BELLE SALAD

Makes 7 servings.

1 can, (16 ounces) pitted dark sweet cherries

1 package, (3 ounce) cherry gelatin

1 cup coca cola

1TB fresh lemon juice

1 package (3 ounces) cream cheese

½ cup cut up pecans or walnuts.

Drain cherry juice.  Bring ¾ cup of juice to boiling, add to gelatin.  Stir until dissolved. 

 Stir in coca cola and lemon juice.  Chill until gelatin mounds slightly. 

 Cut cream cheese into small pieces.   Fold cheese, nuts and whole cherries into gelatin.  Spoon into 7 individual molds.  Chill until firm.  Enjoy

CAJUN PORK SANDWICHES

CAJUN PORK SANDWICHES
2 1/2 tbsp Cajun seasoning blend
2 1/2 pounds boneless pork butt or shoulder
3 ribs celery, sliced
1 1/2 tbsp sodium free steak seasoning blend
6 whole wheat hamburger buns

6 tbsp light mayonnaise
2 tbsp cornstarch
1/4 cup + 2 tbsp red wine vinegar
1 onion, chopped

RUB pork with steak seasoning. Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 cup vinegar over top. Cover and cook on high 6 hours or low 8 hours. Remove pork from slow cooker and cut into chunks. Let
stand until cool enough to handle.
*STRAIN contents of slow cooker over a fat separator, setting vegetables aside.
Pour defatted liquid into a saucepan. In a bowl, stir together remaining vinegar with cornstarch. Bring defatted liquid to a boil. Whisk in vinegar mixture and 1 tbsp Cajun seasoning. Boil 1 min. or until thickened.
*PULL pork into shreds. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine. Stir together remaining Cajun seasoning and mayonnaise.

TO SERVE---Place 1/2 cup pork mixture on each bun and top with 1tbsp spiced mayo.
MAKES 8 SERVINGS OF SANDWICHES...

　

Recipe source: Mom’s Menu Plan yahoo group, submitted by Russie.

　

HUNGARIAN STEAK AND NOODLES

HUNGARIAN STEAK AND NOODLES
 
1 package (8 oz.) medium noodles
2 pounds round steak, cut 1/2 inch thick
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
2 tablespoons water
2 tablespoons flour
1 tablespoon minced onion
1/2 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1 cup dairy sour cream at room temperature
2 cups cottage cheese

Cook noodles; drain and set aside.
Cut meat into serving pieces. Mix 2 tablespoons flour, salt and 1/4 teaspoon pepper; coat meat with mixture.
In large skillet, with cover, melt butter; brown meat slowly. Add water, cover and simmer 20 minutes. Remove meat from skillet. Into drippings blend 2 tablespoons flour, onion, garlic salt, Worcestershire sauce and 1/4 teaspoon pepper. Stir in 2/3 cup sour cream.
Mix noodles with cottage cheese and sour cream sauce. Turn into casserole; top with meat. Cover; bake in a preheated 350°F oven for 25 minutes.
Remove cover; spoon on remaining sour cream; sprinkle with pimiento and parsley, if desired. Return to oven 5 minutes.
Makes 6 servings.  Enjoy

Grilled Chicken With Creamy Pesto Sauce

Grilled Chicken With Creamy Pesto Sauce

Creamy Pesto Sauce
2 tablespoons Basil Pesto
2 tablespoons plain yogurt
2 tablespoons garlic-infused olive oil
2 tablespoons white wine vinegar
1/4 teaspoon freshly ground pepper (coarse grind), or to taste

Chicken
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 4 ounces each)
1/4 teaspoon black pepper
Freshly ground black pepper, freshly grated Parmesan cheese, toasted
pine nuts, and sprigs of fresh basil for garnish.

Whisk together the sauce ingredients in a small saucepan. Taste and
adjust the seasoning.
Heat a stovetop or outdoor grill over high heat.

Brush one side of each chicken breast with the olive oil. Reduce the
heat to medium-high and arrange the chicken on the grill, oiled sides
down; cook for about 5 minutes. Brush the top surfaces with oil; turn
and cook for 5 more minutes, or until the chicken is lightly browned and
cooked through at the thickest points.

While the chicken is cooking, place the saucepan over low heat. Gently
warm the sauce, stirring occasionally, taking care not to boil.
When the chicken is done, sprinkle with pepper. Serve topped with the
sauce and garnishes.

Advance Preparation
This sauce will keep for 2 days in a tightly closed container in the
refrigerator. If it thickens after standing, thin with milk or water.
Just before serving, cook the chicken and gently warm the sauce, taking
care not to boil.

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Vichyssoise (vihsh-ee-SWAHZ)

Vichyssoise (vihsh-ee-SWAHZ)

5 medium potatoes; peeled, sliced
4 leeks; sliced
1/2 cup chopped onion
2 cups chicken broth
2 cups milk
1 cup heavy Cream

Combine potatoes, leeks, onion and salt to taste in crockpot. Cover; cook on HIGH 3 hours. Add milk and heavy cream; stir. Cover and cook on HIGH for 1 hour. Transfer soup another container; chill. Serve garnished with chives.

If chilled soup is too thick, add additional milk or cream.

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BISCUIT MIX

BISCUIT MIX
 
9 cups flour
1 1/2 cups non-fat dry milk
1/2 cup granulated sugar
3 tsp. baking powder
1 tsp. baking soda
3 tsp. salt
2 1/4 cups vegetable shortening (Crisco)

Mix this biscuit mix up in advance and keep in an airtight container on the pantry
shelf. No need to refrigerate.
Use in any recipe that calls for store-bought biscuit mix.
Keeps for up to 3 months.

Preparation:

It's important that the ingredients be very well mixed.
In a very large bowl, stir together all ingredients except Crisco until very well
combined.
Cut in the Crisco using a pastry blender or two knives until mixture resembles coarse
crumbs. Store in airtight container. If a leaner mixture is desired, or you prefer
to add some butter when making the biscuits up, the shortening may be reduced by
1 to 3 tablespoons.
Cooks Tip: Leave a 1 cup plastic measure in the container for easy measuring.

Biscuits:

2 1/4 cups biscuit mix
2/3 cup milk

Preheat oven to 450°F.
Combine ingredients and mix for 30 seconds or just until mixture comes together.
Turn out onto a lightly floured board; knead 10 times and cut into rounds using a
floured biscuit cutter. Arrange biscuits on a lightly greased or parchment-lined
baking sheet and bake for about 7-10 minutes or until lightly golden brown (depends
upon size of biscuits).

Pancakes:

2 cups biscuit mix
2 eggs
1 cup milk or buttermilk
1/2 tsp. vanilla

Combine ingredients mixing together with a fork or whisk. Pour a small circle of
batter onto a hot griddle or skillet brushed with butter or oil; flip pancakes when
tiny bubbles begin to form around edges and bake second side until cooked through.
Serve with melted butter and syrup.

Classic Beef Stroganoff

Classic Beef Stroganoff

1 1/2 pounds beef sirloin steak, about 1/2 inch thick
8 ounces mushrooms, sliced (about 2 1/2 cups)
2 medium onions, thinly sliced
1 clove garlic, finely chopped
1/4 cup margarine or butter
1 1/2 cups beef broth
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1/4 cup Gold Medal all-purpose flour
1 1/2 cups sour cream
3 cups hot cooked egg noodles

Cut beef across grain into about 1 1/2x1/2-inch strips.

Cook mushrooms, onions and garlic in margarine in 10-inch skillet over medium heat, stirring occasionally, until onions are tender; remove from skillet.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, the salt and Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer 15 minutes.

Stir remaining 1/2 cup broth into flour; stir into beef mixture. Add onion mixture; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in sour cream; heat until hot (do not boil). Serve over noodles.

Makes 6 servings

This recipe displayed with permission from General Mills, Inc.

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Fusilli with Spicy Pesto

Fusilli with Spicy Pesto

1 cup chopped walnuts
2 gloves garlic, coarsely chopped
1 (2- inch) red or green jalapeno pepper, stemmed and coarsely chopped (see cook’s note)
2 cups grated Asiago cheese plus 1/2 cup shaved
2 teaspoons salt, or more to taste
1 teaspoon freshly ground black pepper or more to taste
2 cups baby spinach
3 cups arugula
1/4 cup olive oil
1 pound fusilli pasta

In a food processor, combine the walnuts, garlic, jalapeno, grated cheese, salt and pepper. Process until the mixture is smooth. Add the spinach and arugula and process until blended. With the machine running, gradually add the olive oil.

Bring a large pot of slated water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl and add the pesto. Toss well. If needed, thin out the sauce with a little pasta water and season with salt and pepper.

Garnish with the Asiago cheese shavings and serve.

Cook’s Note: If you prefer a milder pesto, remove the seeds from the jalapeno pepper before you chop it.

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Kentucky-Style Hot Brown Sandwiches

Kentucky-Style Hot Brown Sandwiches

Any day is a great day for this tasty version of the delicious Kentucky Hot Brown sandwiches. Serve for lunch or dinner with chips, fries, or a cup of soup.

Serves: 4 to 6

6 to 8 slices bacon
6 slices ciabatta bread or other thick crusty bread
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon Creole seasoning or seasoned salt
1 1/2 cups milk, low fat is fine
1 cup shredded sharp or mild Cheddar cheese
1/2 cup shredded Parmesan cheese or about 1/4 cup grated Parmesan cheese
4 teaspoons Dijon mustard or similar gourmet mustard
1/2 to 1 teaspoon hot sauce, such as Tabasco, Texas Pete's, etc.
8 to 12 ounces thinly sliced turkey breast
2 medium tomatoes, thinly sliced
Freshly ground black pepper

Cook the bacon until crisp; drain on paper towels then crumble.

Toast the ciabatta bread and set aside.

In a medium saucepan over medium heat, melt butter. Stir in flour and Creole seasoning until blended and bubbly. Gradually stir in the milk. Cook, stirring, until the mixture begins to simmer. Simmer, stirring, for 1 minute Add the cheeses, mustard, and hot sauce. Remove from heat. Taste and add more Creole seasoning or salt, as needed. Cover and keep warm.

Heat the broiler.

Arrange the toasted bread on a baking pan. Top each slice of bread with
turkey, then arrange tomato slices over the turkey. Sprinkle with freshly
ground pepper, then spoon cheese sauce over the tomatoes.

Put the open-faced sandwiches under the broiler and broil just until the cheese sauce begins to bubble and brown, about 2 to 3 minutes. Remove from the oven and sprinkle with bacon. Serve hot.

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Green Beans with Feta and Pecans

Green Beans with Feta and Pecans

1/3 cup white vinegar
1/2 t. minced garlic
1 t. dillweed
1/4 t. salt
1/4 t. freshly ground pepper
2/3 cup olive oil
2 pounds green beans
1/2 cup chopped red onion
1 cup crumbled feta cheese, 4 oz
1 cup pecans, toasted and coarsely chopped

Mix the vinegar, garlic, dillweed, salt and pepper in a bowl and mix well.
Drizzle in olive oil, whisking constantly to blend well. Trim green beans and cut into 1 inch pieces. Cook in water in pan just until tender crisp; drain.
Immerse in cold water, drain and pat dry. Place in shallow serving bowl and sprinkle with onion, feta cheese and pecans. Add vinegar and oil mixture at serving time and toss gently to coat well.
Serves 4 to 6
Source: Lone Star to Five Star

　

Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

 

Sweet Potato Burritos

Sweet Potato Burritos

3 tsp. canola or olive oil

1 onion, chopped

4 cloves garlic, minced (do this 10 minutes prior to sautéing)

6 cups canned kidney beans, drained

1 to1-1/2 cups water

3 Tbsp chili powder

2 teaspoons ground cumin

4 teaspoons prepared mustard

1 pinch cayene pepper (optional, to taste)

3 Tbsp soy sauce

4 cups sweet potatoes, cooked and mashed

12 10-inch flour tortillas, warmed (be sure to use fresh ones so they will roll up without cracking)

8 ounces shredded cheddar cheese (I use cheddar soy cheese)

sour cream (optional as a garnish - can use low/no-fat version)

green onions, chopped (as garnish)

salsa (as garnish)

guacamole (as a garnish - much healthier than using sour cream!)

　

　

Directions:

Preheat oven to 350 degrees F.

Sauté onion and garlic in hot oil in medium skillet until soft.

Stir in the beans, then mash them a bit. Stir water into the mixture gradually and continue heating until warm. Stir in the spices, mustard, and soy sauce after removing from heat.

Spread the bean mixture and the mashed sweet potatoes evenly onto the warm flour tortillas. Add cheese. Form into burritos by folding the tortillas.

Spray baking dish with cooking oil. Cover burritos with foil so they don't dry out. Bake for 12 minutes.

　

Servings: Makes 12 generous burritos.

Can be frozen individually and then reheated in the microwave for use as a quick meal in the future.

http://www.cancerrd.com/recipes/sweetpotatoburritos2.htm

Cajun Style Mustard

Cajun Style Mustard

2 oz Dry mustard
1 tb Flour
3 tb White wine vinegar
1 tb Honey
1 Garlic clove; finely chopped
1 tb Hot pepper flakes
1 ts Ground cumin
1 ts Dried thyme
1 ts Coarse black pepper
1 ts Paprika

In a bowl, combine dry mustard and flour.
Gradually stir in 1/4 cup cold water; let stand 15 minutes.
Stir in remaining ingredients; mix thoroughly.
Use in sandwiches.

Yields 1/2 cup

Traditional Sicilian Tomato Sauce

Traditional Sicilian Tomato Sauce

3 tbsps. olive oil
2 garlic cloves, minced
1/4 or more cup onion, minced
1/4 cup carrot, peeled and shredded
1 28 oz. can pureed tomatoes or crushed canned tomatoes

Sauté the garlic, onion, and carrot in oil over medium heat for a couple of minutes.
Add the tomatoes, bring to a boil. Reduce heat and simmer for 20 minutes or so. I really enjoy this mixed with angel hair pasta but it's good with spaghetti pasta too.

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CREOLE GREEN BEANS

CREOLE GREEN BEANS

Yield: 8 Servings

1 tb Vegetable oil
1/4 c Chopped onions
1/4 c Thinly sliced celery
1 tb Flour
1 c Tomato juice
1/4 ts Salt (optional)
2 cn Green beans (16oz cans)

Place oil in saucepan and heat over moderate heat.
Add onions and celery and cook and stir until onions are soft but not browned. Add flour and cook until flour is absorbed by vegetables.
Add tomato juice, salt, and pepper and cook until slightly thickened and smooth. Drain beans well. Add to hot sauce and simmer 2 minutes.
Serve hot.

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Mexico--Pipian Rojo

Mexico--Pipian Rojo

2 ounces whole dried ancho chiles
2 ounces whole dried guajillo chiles
1 quart water
3/4 pound Roma tomatoes
1/2 cup finely chopped white onion
2 tablespoons olive oil
4 ounces green unroasted pumpkin seeds, about 1 heaping cup
6 cloves garlic, roasted and peeled
2 chipotle chiles in adobo sauce
1 teaspoon adobo sauce
1/2 cup dry-roasted peanuts
1/2 teaspoon ground allspice
2 teaspoons canela or 1 teaspoon cinnamon
pinch ground cloves
1 teaspoons salt
1 teaspoon duck fat or peanut oil

Remove stems and seeds from ancho and guajillo chiles. Roast and rehydrate the chiles as described in the introduction to the section on dried chiles.
Blacken tomatoes in a skillet or under a broiler (about 5 minutes). Saute onion in the oil over low heat until slightly browned. Dry-roast pumpkin seeds in a saute pan for about 5 minutes until they have finished popping. Place in a blender and puree together with tomatoes to form a paste. Add the chiles, about 1/2 cup of chile water if it is not bitter (otherwise use plain water), onion, garlic, chipotles, adobo sauce, peanuts, spices, sugar, and salt, and puree further.
Add duck fat or oil to a high-sided pan, and heat until almost smoking. Refry sauce at a sizzle for 3 to 5 minutes, stirring continuously. Serve at room temperature.
Makes 5 cups.

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Quick Thai Green Curry

Quick Thai Green Curry

1 tablespoon vegetable oil
2 shallots, minced
1 piece, 1-inch, ginger root, minced
1 to 2 teaspoons Thai green curry paste or to taste
1 14 1/2 oz. can chicken broth
2 cups sliced cooked chicken, beef or pork
1 16 oz. can coconut milk
1 8 oz. can sliced bamboo shoots, drained
1/4 teaspoon salt
1 cup shredded basil leaves
lime wedges

Heat oil in a large skillet or wok over high heat; add shallots and ginger. Stir-fry until fragrant, 1 minute. Reduce heat to medium; stir in curry paste. Stir in chicken broth; cook until broth is reduced by half, about 10 minutes.
Stir in chicken, coconut milk, bamboo shoots and salt; heat to a boil. Reduce heat; simmer 5 minutes. Stir in basil. Serve over steamed rice or cooked noodles in large bowls with lime wedges on the side for squeezing.
Makes 4 servings.


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Yugoslavian Muckalica

Yugoslavian Muckalica

1 1/2 lbs. boneless pork chops, cut into 1/2" x 1/2" strips
1/2 cup water
3 medium sized onions, sliced
2 medium tomatoes, diced into 3/4" cubes or 1 pt., 16 oz., canned tomatoes
1 1/2 tsps. salt
1/2 tsp. paprika
1/4 tsp. coarsely ground black pepper
1/4 tsp. crushed red pepper
1 large green pepper, cut into 1/4" x 1 1/2" strips
2 ozs. feta cheese, grated

Spices can be mixed together in a cup while the pork cooks. Heat 2 tablespoons cooking oil in large skillet. Add pork strips, cook over medium heat until browned, about 15 minutes. Stir frequently. Add
water, onions, tomatoes, salt, paprika, black pepper and red pepper.

Cover and simmer 30 minutes. Stir occasionally. Add green pepper, replace cover, simmer 8 minutes. Stir occasionally. Serve over rice, pasta of choice or Ramen noodles. Top each serving with feta
cheese (optional). Serves 4.

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VINEGAR PIE

VINEGAR PIE
 
1 egg
3 tbsp. cider vinegar
1 tsp. lemon extract
1 baked pie shell
4 tbsp. flour
1 c. sugar
1 c. boiling water

Mix sugar and flour together. Add boiling water. Cook 5 minutes. Add beaten egg.
Cook two minutes. Add lemon and vinegar. Put in pie shell. Cool.

Steak Jack and Diane

Steak Jack and Diane

  FOR JACK & DIANE WHISKEY BUTTER

•   2 sticks unsalted butter, softened
•   2 shallots, minced, soaked in Jack Daniel's
•   3 teaspoons minced parsley
•   1/2 teaspoon Worcestershire sauce
•   1/2 teaspoon Dijon mustard
•   3 teaspoons Jack Daniel's or other whiskey
•   1/2 teaspoon sea salt
•   white pepper to taste

  FOR STEAK

•   2 bone-in ribeye steaks, about 1 pound each adn at leat 1-inch thick
•   olive oil
•   Kosher salt or favorite spice rub
•   freshly ground pepper, optional
•   parsley, chopped for garnish

For Compound Butter: Combine butter, shallot, parsley, Worcestershire, mustard, Jack Daniel's, salt and pepper. Mix well. On a piece of Saran Wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to cut into pieces.

For the Steaks: Allow meat to come to room temperature about 20 to 30 minutes before grilling. Wrap meat in paper towels to get rid of excess moisture. Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
Place steaks directly over Medium High heat for about 5 minutes. Turn steak and continue cooking for about 5 more minutes for medium rare. Remove the steaks from the grill and allow to rest at least 5 minutes but no longer than 10 before serving.
Cut the cold compound butter into four generous slices. Serve the steaks warm with the butter. Garnish with chopped parsley, if desired.

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BROCCOLI WITH SOUR CREAM SAUCE

BROCCOLI WITH SOUR CREAM SAUCE  

1 bunch fresh broccoli (about 1-1/2 lbs.) -or-

2 packages (10 oz. each) frozen broccoli

2 tablespoons butter

2 tablespoons minced onion

2 teaspoons sugar

1 teaspoon vinegar

1/8 teaspoon pepper

1 1/2 cups dairy sour cream

1/4 cup chopped nuts

Cook broccoli. Meanwhile, in top of double boiler melt butter; sauté onion until tender. Stir in sugar, vinegar and pepper. Gently blend in sour cream. Place top of double boiler over warm, not boiling, water.

Heat until sauce is warm. Serve over broccoli. Top with nuts.

Makes 8-10 servings.  Enjoy.

Asian Rice Salad

Asian Rice Salad

3 cups of cooked, chilled long grain and wild rice blend
2/3 cup green onions, sliced on the bias into 1 inch pieces
1/2 cup green peppers, julienne
1/2 cup red peppers, julienne
2 tablespoons toasted, slivered almonds
1 tablespoon fresh, minced parsley

Combine all ingredients in a mixing bowl

Dressing:
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 tablespoons sesame oil
1/8 teaspoon crushed, dried red peppers

Combine ingredients in a separate bowl, mixing thoroughly.
Pour only enough dressing over rice mixture to moisten it and toss well .
Cover and chill in the refrigerator.
6 cups baby wild greens
2 tablespoons green onions, sliced on the bias into 1 inch pieces
Portion wild greens on each plate
Top with rice mixture and sprinkle on green onions Serves 4.

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Chili-Lime Almond Butter Noodles

Chili-Lime Almond Butter Noodles

Serves: 6

1/2 cup smooth almond butter
2 tablespoons lime juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons chili-garlic sauce, or to taste
1 teaspoon minced fresh ginger
8 ounces whole-wheat fettuccine
1 package (12 ounces) fresh vegetable stir-fry blend, such as carrots, broccoli, snow peas

Bring a large pot of lightly salted water to a boil.

In a large bowl, whisk together the almond butter, lime juice, soy sauce, honey, vinegar, chili-garlic sauce and ginger.

Drain the pasta, reserving 1/3 cup of the cooking water. Rinse the pasta and vegetables with cool water. Stir the reserved cooking liquid into the almond sauce, then add the pasta and vegetables. Toss well to coat. Serve at room temperature or chilled.

From and tested by the Associated Press. 191 calories (55% from fat), 12 grams fat (1 gram sat. fat), 16 grams carbohydrates, 5 grams protein, 272 mg sodium, 0 mg cholesterol, 2 grams fiber.

The Detroit Free Press

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Hard Rock Cafe Twisted Mac and Cheese

Hard Rock Cafe Twisted Mac and Cheese

2 cups cavatappi pasta (any pasta works)
1/3 cup whole milk
4 oz velveeta
1/2 cup shredded cheddar
1/2 cup shredded monterey jack
1/8 tsp ground cayenne pepper
1/8 tsp ground black pepper
1/4 cup diced roasted red bell pepper
2 tsp seasoned breadcrumbs (italian style)
2 tsp grated parmesan
1/4 tsp finely minced parsley

1. Use a large saucepan to cook pasta following the directions on
the package, then drain

2. Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.

3. Combine the breadcrumbs, parmesan and parsley in small bowl.

4. Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.

Serves 4

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Pasta With Chicken Andouille And Mushrooms

Pasta With Chicken Andouille And Mushrooms
http://www.massrecipes.com

2 tablespoons olive oil (divided)
1/2 yellow onion, cut into small dice
1 clove garlic, minced
2 green onions thinly sliced
1/2 pound smoked chicken andouille sausage, casings removed, thinly sliced
6 ounces crimini mushrooms, stemmed and sliced
Kosher salt as needed
1 pound dry rotini or fusilli pasta
2 cups chicken stock or broth
2 cups evaporated milk
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
2 cups cubed cooked chicken breasts (approximately 2 half-breasts)
1/2 cup freshly shredded parmesan cheese
2 tablespoons butter
3 tablespoons chopped fresh parsley

Start bringing 4 to 6 quarts of water to a boil in a large pot. Heat 1 tablespoon of the oil in a large, deep pan. Add the yellow onion, garlic and green onions and cook until the yellow onion turns translucent, approximately 3 minutes. Add the sausage and cook until browned, breaking up the meat into bite-size pieces as it cooks. Add the mushrooms and cook for another 3 minutes. Meanwhile, when pasta water boils, add 1 tablespoon salt and the remaining 1 tablespoon olive oil to the water. Add pasta and cook until three-quarters done, approximately 5 to 5 minutes. Drain, rinse with cold water, and drain again.
Add the chicken stock, evaporated milk and cornstarch, slurry to the
sauce. Bring to a boil, add the pasta and simmer for 5 minutes. Add the chicken, parmesan, butter and parsley, then taste and season with salt. Stir until the butter melts and the chicken has heated through, about 3 to 5 minutes.
Serves 6.