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A to Z Recipes
April 19, 2009
Always something to make you think,
laugh and cook.
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Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. We were blessed with rain the past 2 days but sure could use more. Quite a few areas here in the States have had more than their fair share of it. Seems no one is
entirely happy with what they have (the grass always looks greener on the other side, lol). Not much will dampen our spirits because we are excited about Trey's graduation next month and our trip to
New Smyrna Beach, Florida in August (Great Southeastern
Escape). Rain or shine, we're smiling around here!
The current Monthly Theme topic is Summer Salad
Recipes. Your participation is necessary to continue with the theme issues. We are also in need of recipes for regular issues. Please visit the
Monthly Theme - Recipe Submissions section to read all about it. You'll find the link to use for sharing recipes here at
A to Z Recipes.
You'll find great recipes here today and lots to make you think and laugh.
We'll see you here again on Wednesday, God willing.
Kitchen tools and gadgets at Amazon.com.
PS:
As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in April and October when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Just this past week, I sent out 2 payments... one for $119.99 and the other for $250.00. I am so grateful to these readers who recently donated to help defray a2z's April expenses:
(no donations have been received recently)
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Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!
Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.
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Who'd Ever Know?
~Shared by Rusty, FL
I was shocked, confused, bewildered
As I entered Heaven's door,
Not by the beauty of it all,
Nor the lights or its decor.
But it was the folks in Heaven
Who made me sputter and gasp--
The thieves, the liars, the sinners,
The alcoholics and the trash.
There stood the kid from seventh grade
Who swiped my lunch money! Twice.
Next to him was my old neighbor
Who never said anything nice.
Herb, who I always thought
Was rotting away in hell,
Was sitting pretty on cloud nine,
Looking incredibly well..
I nudged Jesus, 'What's the deal?
I would love to hear Your take.
How'd all these sinners get up here?
God must've made a mistake.
'And why's everyone so quiet,
So somber - give me a clue.'
'Hush, child,' He said, 'they're all in shock.
No one thought they'd be seeing you.'
JUDGE NOT.
Every saint has a PAST...
Every sinner has a FUTURE!
Click if you have a submission for the Ramblings
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Are Leftovers a Problem?
I found this great web site called "Left Over Chef".
http://www.leftoverchef.com/
The creators had this to say about it:
Built out of frustration. Built out of exhaustion. LeftOverChef was conceived by
Mark Kamensek and Robin Clark-Kamensek. Here you can not only browse our recipes, but you can search them with the ingredients you actually have on hand, not the ones you need to shop for!
How often have we all been frustrated by the wasteful practice of Tupperwaring left-overs, thinking you're going to use them again, and then throwing them away a week, a month, or a year later because you never figured out what the heck to make with them? Far too often. Probably daily (unless you're in college, in which case it's every semester when the left-overs start to talk to you).
LeftOverChef gives you FREEDOM from the burden, FREEDOM from the pain of figuring out what to do with your left-overs. You're still up a creek as far as cooking them, but we can help you find great ideas for what to make with those left-overs.
Do you have some great left-over recipes yourself? Send them to us! We're always in need of more great ways to prepare last night's dinner!
Join the revolution! LeftOvers aren't a laughing matter! Eat THEM before THEY eat YOU!
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Monthly Theme, Recipe Submissions |
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The Monthly Theme topic is: Summer Salad Recipes
As the name implies, we're looking for salad recipes, perfect for warmer temperatures when no one feels like firing up the stove or oven. Salads are perfect for summer, and can include leftovers, fresh vegetables, even eggs, seafood, meats, etc. Please join in the
fun and send in your Summer Salad Recipes for this
Monthly Theme topic.
Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of
Summer Salad Recipes. We will collect them the remainder of this month and post them on the
first Sunday of next month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Summer Salad Recipes
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Please use this email link for submitting only theme recipes: Summer Salad Recipes.
Please use this email link for submitting all other items for posting: A to Z Recipes.
See the A to Z Recipes Theme Issues collection here: A to Z Recipes Theme Issues
The theme issue for Summer Salad Recipes has a deadline of
April 30, 2009, and will be posted on May 3, 2009.
Please use this email link to submit a recipe for theme recipes: Summer Salad Recipes
As usual, only recipes are to be sent to: A to Z Recipes Inbox.
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To make donations using other methods, go here.
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Would you like to celebrate your birthday with us here at A to Z Recipes? We would love to help
you strike up the band and light the candles on that cake. Please, only a2z readers...
not friends or family members. This feature will cease at the end of this year. Please do not send any birthdays
that occur after December 2009.
Please send your request using this link. Tell us some basic
information:
Your Name (first name required)
Where you live (city and state required)
Your birthday (month and day required)
Here are our April Birthday Babies:
2nd Elyse S. in Kingman, Arizona
2nd Ann in Hamley Bridge, South Australia
2nd Nancy in Kingsport, Tennessee
3rd Doug in Harvard, Nebraska
3rd Sue in Rougemont, North Carolina
4th Jean P. in Syracuse, New York
4th Joyce B. in Salem, Illinois
4th Deb O. in Kewanee, Illinois
5th Twain F. in Milton, Pennsylvania
5th Karen in Garland, Texas
7th Carol N. in Tupper Lake, New York
7th Connie W. in Deer Lodge, Tennessee
8th Liliane A. in Puerto Vallarta, Mexico
8th Cathy B. in Columbus, Ohio
9th Daisy in Negaunee, Michigan
12th Ellen C. in Eufaula, Alabama
12th Patrisha J. in Tallahassee, Florida
14th Cheryl C. in Queensland, Australia
15th Tracey L. in Newmarket, Ontario, Canada
15th Misty C. in Jacksonville, Florida
16th Elizabeth P. in Spring City, Tennessee
17th Andrea Y. in Long Beach, Mississippi
17th Shelia S. in Dandridge, Tennessee
18th Loretta K. in St. Stephen, NB, Canada
18th Dot C. in Georgia
19th Sharon M. in Fayetteville, Tennessee
19th Lisa C. in Orem, Utah
19th Richard in Bexley, NSW, Australia
19th Paulette H. in Killdeer, North Dakota
21st William P. in Canada
22nd Robert B. in Oshawa, Ontario, Canada
22nd Janice R. in Poplar Bluff, Missouri
23rd Jan O. in Hanover, Wisconsin
23rd Kayte S. in New Johnsonville, Tennessee
25th Nancy C. in Florida
25th Regina in Bangalore, Karnataka, India
27th Alicia M. in Paris, Texas
27th Iman in Shomolu, Lagos
27th Cassandra in Raleigh, North Carolina
28th Joretta P. in Enterprise, Alabama
29th Midge B. in Watertown, South Dakota
29th Justin S. in New Johnsonville, Tennessee
30th Mandy M. in Norfolk, Virginia
30th Liz C. in Billings, Montana
30th Audrey E. in Amarillo, Texas
Only birthdays shared using the appropriate link and basic information will be considered for posting.
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"Classified" Humor
~Shared by Jim D., WA
As the following classified classics will demonstrate, there are often more laughs on the advertising and classified pages than you can find in the cartoons and comic strips:
* Lost: small apricot poodle. Reward. Neutered. Like one of the family.
* A superb and inexpensive restaurant. Fine food expertly served by waitresses in appetizing forms.
* Dinner Special -- Turkey $2.35; Chicken or Beef $2.25; Children $2.00.
* For sale: an antique desk suitable for lady with thick legs and large drawers.
* For sale: a quilted high chair that can be made into a table, pottie chair, rocking horse, refrigerator, spring coat, size 8 and fur collar.
* Four-poster bed, 101 years old. Perfect for antique lover.
* Now is your chance to have your ears pierced and get an extra pair to take home, too.
* Wanted: 50 girls for stripping machine operators in factory.
* Wanted: Unmarried girls to pick fresh fruit and produce at night.
* We do not tear your clothing with machinery. We do it carefully by hand.
* No matter what your topcoat is made of, this miracle spray will make it really repellent.
* For Sale. Three canaries of undermined sex.
* For Sale -- Eight puppies from a German Shepherd and an Alaskan Hussy.
* Creative daily specials, including select offerings of beef, foul, fresh vegetables, salads, quiche.
* 7 ounces of choice sirloin steak, boiled to your likeness and smothered with golden fried onion rings.
* Great Dames for sale.
* Have several very old dresses from grandmother in beautiful condition.
* Tired of cleaning yourself? Let me do it.
* 20 dozen bottles of excellent Old Tawny Port, sold to pay for charges, the owner having lost sight of, and bottled by us last year.
* Dog for sale: eats anything and is fond of children.
* Vacation Special: have your home exterminated.
* If you think you've seen everything in Paris, visit the Pere Lachasis Cemetery. It boasts such immortals as Moliere, Jean de la Fontain, and Chopin.
* Mt. Kilimanjaro, the breathtaking backdrop for the Serena Lodge. Swim in the lovely pool while you drink it all in.
* The hotel has bowling alleys, tennis courts, comfortable beds, and other athletic facilities.
* Get rid of aunts: Zap does the job in 24 hours.
* Toaster: A gift that every member of the family appreciates. Automatically burns toast.
* Sheer stockings. Designed for fancy dress, but so serviceable that lots of women wear nothing else.
* Stock up and save. Limit: one.
* Save regularly in our bank. You'll never reget it.
* We build bodies that last a lifetime.
* Offer expires December 31 or while supplies last. * This is the model home for your future. It was panned by Better Homes and Gardens.
* For Sale--Diamonds $20; microscopes $15.
* For Rent: 6-room hated apartment.
* Man, honest. Will take anything.
* Wanted: chambermaid in rectory. Love in, $200 a month. References required.
* Wanted: Part-time married girls for soda fountain in sandwich shop.
* Man wanted to work in dynamite factory. Must be willing to travel.
* Used Cars: Why go elsewhere to be cheated? Come here first!
* Christmas tag-sale. Handmade gifts for the hard-to-find person.
* Modular Sofas. Only $299. For rest or fore play.
* Wanted: Hair-cutter. Excellent growth potential.
* Wanted. Man to take care of cow that does not smoke or drink.
* 3-year-old teacher needed for pre-school. Experience preferred.
* Our experienced Mom will care for your child. Fenced yard, meals, and smacks included.
* Our bikinis are exciting. They are simply the tops.
* Auto Repair Service. Free pick-up and delivery. Try us once, you'll never go anywhere again.
* See ladies blouses. 50% off!
* Wanted: Preparer of food. Must be dependable, like the food business, and be willing to get hands dirty.
* Girl wanted to assist magician in cutting-off-head illusion. Blue Cross and salary.
* Wanted. Widower with school-age children requires person to assume general housekeeping duties. Must be capable of contributing to growth of family.
* Mixing bowl set designed to please a cook with round bottom for efficient beating.
* Mother's helper--peasant working conditions.
* Semi-Annual after-Christmas Sale.
* And now, the Superstore--unequaled in size, unmatched in variety, unrivaled inconvenience.
* We will oil your sewing machine and adjust tension in your home for $1.00.
bareMinerals now on Beauty.com!
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
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Recipe Reviews, Reader Comments |
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If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!
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Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:
ONION, VIDALIA ROASTED
~Shared by Pat, Merritt Island, FL
4 Vidalia, Bermuda, Walla Walla or Texas Sweet Onions, unpeeled
1 Tbs olive oil
2 Tbs chopped fresh rosemary leaves or 2 tsp dried
1 tsp kosher salt
1/2 tsp pepper
Preheat oven to 450. Sprinkle onions with oil, rosemary, salt and pepper. Place in roasting pan and roast for 20 min. Reduce the heat to 250 and roast for an additional 45 min.
When onions are cool enough to handle, peel them. Use immediately or refrigerate for up to 1 week.
QUICK SHRIMP ENCHILADA BAKE
~Shared by Jim D., WA
Makes 8 servings
Ingredients
1 pound peeled cooked shrimp (see Ingredient Note), tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
½ cup chopped fresh cilantro
1 lime, cut into wedges
Instructions
1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.
Tips
Prepare through Step 3, cover and refrigerate for up to 1 day. Allow the cold baking dish to warm slightly before placing in a hot oven.
Ingredient note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized, so to be sure you’re getting the size you want, order by the count (or number) per pound. Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can’t find certified shrimp, choose wild-caught shrimp from North America—it’s more likely to be sustainably caught.
Nutrition Information
Per serving: 281 calories; 6 g fat (2 g sat, 0 g mono); 121 mg cholesterol; 37 g carbohydrate; 23 g protein; 6 g fiber; 709 mg sodium; 241 mg potassium.
Nutrition bonus: Fiber (24% daily value), Calcium, Iron & Vitamin C (20% dv).
2 Carbohydrate Servings
Exchanges: 1 vegetable, 2 starch, 2 lean meat
KANGAROO CHICKEN
~Shared by Patricia, Charlevoix, MI
1/2 cup partially cooked rice
1 teaspoon margarine or butter
2 teaspoons onion soup mix
1 chicken breast
Freshly ground pepper
2 teaspoons margarine
2 teaspoons cream
Paprika
Preheat oven to 350 deg F. Partially cook the rice by halving the amount of water normally used. On a sheet of heavy aluminum foil, layer the ingredients in above order, beginning with the partially cooked rice. Wrap pouch tightly and bake for 1 hour.
MOUNTAIN MAN BREAKFAST
~Shared by Johnny, LA
A great camping recipe!
Yield: 8 Servings
1 (12-inch) Dutch oven
1 medium onion, chopped
1/2 pound bacon, cut into small pieces
1 (32 ounce) package hash brown potatoes
12 eggs
1 1/2 pounds Cheddar cheese, grated
1 (8 ounce) jar salsa
Heat Dutch oven over 10 charcoal briquettes and preheat lid with 14 briquettes.
Brown 1/2 pound bacon. Add onion and cook until clear.
Remove bacon and onions from Dutch oven and drain on paper towels. Wipe excess grease from Dutch oven and place back over hot briquettes.
Stir in all the hash brown potatoes.
Fry until potatoes are golden brown, then mix the bacon and onions back in.
Break 12 eggs into medium mixing bowl and beat thoroughly. Pour over potatoes, bacon and onions. Cover with hot lid and cook until eggs are almost solid.
Sprinkle with 1 1/2 pounds grated cheddar cheese.
Continue cooking until eggs set and cheese melts. Just before serving, top with the entire jar of hot, medium, or mild salsa, according to taste.
ITALIAN BISCOTTI
~Shared by Linda H., Rosharon, TX
This is the best Basic sweet Biscotti recipe I have ever found!
3/4 C. butter
1 ¾ C sugar
6 eggs
1 tsp almond extract (2 if using apricots)
2 tsp vanilla (1 if using apricots)
½ tsp salt
2 tsp baking powder
½ lb nuts, chopped fine
2 pkg dried Cherries and Golden Raisins or dried Apricots
6 C. flour (bread flour is best but all purpose will do)
Melt butter and mix with sugar. Add eggs, and flavorings. Shape into 4 logs. Make indentation down the middle with side of hand. Bake at 350 degrees for 25 minutes. Cut diagonally into slices and bake for 10 minutes more.
Chocolate Biscotti
Use Italian Biscotti recipe but substitute ½-1 cup of cocoa for ½ cup on equal amount of flour and add chocolate chips. Do not add fruit.
Cinnamon and Sugar Biscotti
Use the Italian Biscotti recipe. Leave out the fruit. Add 1 Tbsp of Cinnamon to dough. Before baking, brush logs with beaten egg. Before second baking, sprinkle with cinnamon and sugar on cut side.
Apricot Biscotti
Substitute dried apricots for the Cherries and Goldens in Italian Biscotti recipe above.
Peanut Butter Biscotti
Replace 1 c of butter with Peanut Butter and add chopped peanuts in Italian Biscotti recipe above.
CORN COB JELLY
~Shared by Treva, NC
This is a Cherokee recipe which is light in texture and has a flavor similar to apple jelly.
12 ears fresh corn
4 cups water
4 cups granulated sugar
1 (3 fl. ounce) package liquid fruit pectin
Cut corn from the cobs and reserve for another use. Place cobs in water and bring to a boil. Cover and cook for 12 to 15 minutes. Remove cobs and strain liquid through cheesecloth or another filter. If necessary, add enough water to make 3 cups. Place liquid in a saucepan and stir in sugar. Bring to a boil and cook until sugar is dissolved. Stir in pectin and cook 1 minutes longer. Remove from heat, skim, and spoon into sterilized jars. Seal and store.
Makes 3 cups.
BACCALA ALLA VENEZIANA
(Salt cod, Venetian style)
~Shared by Larry Holmes, Toronto, Canada
2 pounds salt cod
4 large onions, chopped
6 shredded anchovies
4 tablespoons olive oil
pinch black pepper
Soak cod 12 hours, changing water 2 – 3 times. Heat oil in saucepan; add onion. Brown lightly. Add anchovies, sprinkle with pepper; add cod well drained and dried. Fry golden brown; add enough milk to cover; simmer gently until fish is tender and most of milk absorbed.
Serve 4
Source: From the Villa with Love; Villa Colombo, Toronto
ABM - ONION MUSTARD BAKED PRETZELS
~Shared by Doe, Oliver, B.C.
Yield 8 -12 pretzels
1 1/4c water
1 tbsp oil
3/4 tsp salt
1 tbsp sugar
3 tbsp mustard
3 c flour
3 tbsp dried onion flakes
1 1/2 tsp yeast
Glaze- 1 egg, beaten with 1 tbsp water
Toppings- poppy seeds, sesame seeds or coarse salt
Add all ingred to bread pan, select dough cycle. When cycle is complete, remove to lightly floured surface. Rest 5- 10
mins. Cut into 8 or 12 pcs. Depending on size desired. Roll each into a 16” pce rope . Pick up ends of one rope & form into a horseshoe on lightly greased or parchment lined baking sheets, cross ends & twist once & bring ends up to top of horseshoe & press down lightly. Repeat with rem ropes, leaving a 1 inch space between each pretzel. Brush with glaze & sprinkle with coarse sea salt or seeds. Bake at 400 for 15-18 mins until golden brown.
CARROT CAKE
~Shared by Barb, Chula Vista, CA
This is the best ever carrot cake!
3 eggs, beaten
3/4 C. vegetable oil
3/4 C. buttermilk
2 C sugar
2 teaspoons vanilla
2 C. flour
2 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1 can (8 ounces) crushed pineapple, undrained
2 C. grated carrots
1 C. raisins
1 C. flaked coconut
1 C. chopped nuts
In a mixing bowl, combine eggs, oil, buttermilk, sugar and vanilla ; mix well.
Combine flour, baking soda, salt and cinnamon...mix into egg mixture.. stir in pineapple, carrots , raisins. Coconut and nuts .
Pour into a greased and floured 13x9x2 inch baking pan
Bake at 350* for 50-55 minutes or until cake tests done. Do not over bake
When cool, can ice with a cream cheese icing.
I also like to add a pinch of nutmeg to this recipe and a bit more raisins and coconut... depends on your taste for the items.
Source: Michelle Le
SUPREME PIZZA BURGERS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/3 C. each chopped fresh onion, mushrooms and green pepper
1/3 C. chopped ripe olives
10 slices turkey pepperoni
2 T. tomato paste
2 t. Italian seasoning
1/4 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/3 C. seasoned bread crumbs
1 lb. lean ground beef
4 whole wheat hamburger buns, split
4 slices provolone cheese
4 T. pizza sauce
Toppings:
sliced ripe olives, fresh mushrooms and/or green pepper rings
In a food processor, combine the vegetables, olives, pepperoni, tomato paste and seasonings; cover and pulse just until blended. Transfer to a large bowl; stir in bread crumbs. Crumble beef over mixture and mix well. Shape into 4 patties. Coat grill rack with cooking spray before starting the grill. Grill burgers covered over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160 and juices run clear. Serve on buns with cheese and pizza sauce. Add toppings if desired.
CRABBY PATTIES
~Shared by Treva, NC
2 cans (6 oz.) crabmeat, drained
1/4 c. mayonnaise
1/4 c. sour cream
2 T. fresh dill, chopped
6 T. green onion, finely chopped
1 1/2 c. dry bread crumbs
2 large eggs, beaten
6 T. flour
4 T. oil
In a medium bowl; combine crabmeat, mayonnaise, sour cream, dill, onion, bread crumbs and eggs.
Mix well. Shape into patties, approximately 1 tablespoon (15 ml) each. Toss lightly in flour.
In a large skillet; heat oil over medium heat. Add patties. Cook in batches, until golden. Remove and drain on paper towels.
GARLIC HUMMUS DIP
~Shared by Larry J., Spring Hill, TN
This flavorful dip is made in the food processor by combining canned garbanzo beans, garlic, tahini (sesame seed paste), oil & lime juice.
Ingredients
2 15-oz. cans garbanzo beans
4 or 5 large cloves garlic
1/2 cup tahini (sesame seed paste)
3 to 4 tbsp fresh lime juice
3 tbsp olive oil
Salt, to taste
Pita chips or other dippers
Drain garbanzo beans, reserving liquid. Combine beans, garlic, tahini, lime juice and olive oil. Process in a food processor until smooth. Add enough of the reserved bean liquid to make desired dip consistency. Season with a little salt, if desired. Serve with pita chips or other dippers.
Number of Servings: about 4 cups
TURKEY CUTLETS CREOLE
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Yield: Serves 4
Serving Size: 1 cutlet with 1/2 cup Creole sauce
INGREDIENTS
4 turkey cutlets (about 1 pound), or 1 pound turkey breast cut in 4 slices
1 cup chopped green bell pepper
1/2 cup sliced mushrooms
1/2 cup chopped celery
1/2 cup chopped onion
2 cloves garlic, minced
1 cup stewed tomatoes with juice
1 cup homemade chicken broth or canned reduced-sodium chicken broth
1 bay leaf
2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
2 teaspoons chopped fresh basil, or 1/2 teaspoon dried basil
1 teaspoon fresh thyme, or 1/4 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
4 to 6 drops hot pepper sauce
1 tablespoon cornstarch
DIRECTIONS
Prepare a large skillet with non-stick pan spray. Heat the pan over high heat.
Brown the turkey cutlets quickly on both sides. Set aside.
Reduce the heat and saute the green pepper, mushrooms, celery, onion, and garlic for about 5 minutes. Add the tomatoes with juice, the chicken broth, all the herbs and seasonings, and the hot pepper sauce.
Mix the cornstarch with 2 tablespoons water; add to the skillet. Bring to a boil. Simmer for about 20 minutes.
Add the cutlets; spoon the sauce over them and simmer for another 4 to 6 minutes. Remove the bay leaf before serving.
Source: The New Family Cookbook for People with Diabetes
THREE CHEESE MANICOTTI
(Manicotti ai Tre Formaggi)
~Shared by Jessica, Corfu, Greece
Servings: 4-6
1 box (8 ounces) BARILLA Manicotti
1 container (15 ounces) ricotta cheese
2 cups (8 ounces) mozzarella cheese, shredded
1/2 cup fresh parsley, chopped
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 jar BARILLA Tomato & Basil Sauce
2 tablespoons freshly grated Parmigiano Reggiano cheese
COOK Manicotti for 5 minutes; rinse under cold water and drain. Cover; set aside.
PREHEAT oven to 375 F.
MIX ricotta cheese, mozzarella cheese, parsley, salt and pepper in medium bowl.
POUR one cup of Tomato & Basil Sauce in a 9x13 inch baking dish.
FILL Manicotti with filling; place in baking dish. Pour remaining sauce over shells; sprinkle with Parmigiano cheese.
COVER with foil; bake for 30 to 35 minutes or until heated thoroughly
May substitute Italian Baking Sauce for Tomato & Basil Sauce.
Source: Barilla Pasta
OVEN-FRIED ZUCCHINI STICKS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
Canola or olive oil cooking spray
½ cup whole-wheat flour
½ cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ pounds zucchini (about 3 medium), cut into ½-by-3-inch sticks
2 large egg whites, lightly beaten
Instructions
1. Preheat oven to 475°F. Coat a large baking sheet with cooking spray.
2. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray.
3. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.
Nutrition Information
Per serving: 127 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 23 g carbohydrate; 7 g protein; 4 g fiber; 427 mg sodium; 524 mg potassium.
Nutrition bonus: Potassium (15% daily value).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 1/2 vegetable
TURTLE PUMPKIN PIE
~Shared by Treva, NC
1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 HONEY MAID Graham Pie Crust (6 oz.)
1/2 cup plus 2 Tbsp. PLANTERS Pecan Pieces, divided
1 cup cold milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
POUR 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
BEAT milk, dry pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups whipped topping. Spread into crust.
REFRIGERATE 1 hour. Top with remaining whipped topping, caramel topping and pecans just before serving. Store leftovers in refrigerator.
EGGPLANT CASSEROLE FOR THOSE WHO HATE IT
~Shared by Patricia, Charlevoix, MI
2 medium eggplants, peeled and cubed
1 cup eggplant stock, reserved
3 slices stale bread
2 eggs, beaten
1/2 cup milk
1 (10 1/2 ox) can cream of mushroom soup
1 tablespoon minced onion
1/2 teaspoon celery seed
Ground black pepper
1 teaspoon salt
2 tablespoons butter
1/2 pound Cheddar cheese, grated
Preheat oven to 325 deg. Cover eggplant with boiling, salted water and simmer for 5 minutes. Drain, reserving 1 cup stock and set aside. Crumble bread in large mixing bowl. Add eggs, milk, soup, onion and seasonings. Mix well so there are no lumps of bread. Add stock from eggplant and mix. Layer half the eggplant in a buttered 2-quart casserole. Cover with half the bread mixture, dot with half the butter and top with half the cheese. Repeat layers. Cover and bake 1 to1 1/2 hours.
PRESSURE COOKER CHILI
~Shared by Johnny, LA
3 pounds stew meat (beef, pork, and/or lamb)
2 teaspoons peanut oil
1 1/2 teaspoons kosher salt
1 (12 ounce) bottle of beer, preferably a medium ale
1 (16 ounce) container salsa
30 tortilla chips
2 chipotle peppers canned in adobo sauce, chopped
1 tablespoon adobo sauce (from the chipotle peppers in adobo)
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Heat a 6-quart heavy-bottom pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl.
Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits (the fond) from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, tortilla chips, chipotle peppers, adobo sauce, tomato paste, chili powder and ground cumin and stir to combine. Lock the lid in place according to the manufacturer's instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
Source: Alton Brown, 2004
CHIPOTLE PECANS
~Shared by Linda H., Rosharon, TX
Pecans
Olive oil
Chipotle seasoning
Kosher salt
Garlic powder
Pour small amount of oil over pecans and mix. Add seasonings and bake in 350 degree oven for 15 minutes or until nuts are roasted.
PEANUT BUTTER PARFAIT DESSERT
~Shared by Doe, Oliver, B.C.
Makes 16 servings
A chocolaty cake crust with a rich fluffy peanut cream filling makes a heavenly dessert. Serve chilled or frozen.
Crust:
19 oz pudding incl devils food cake mix
1/2 c marg, melted
1/4 c milk
1 egg
3/4 c peanuts
Filling:
3/4 c peanut butter
1 1/2 c icing sugar
8 oz cream cheese, softened
2 1/2 c milk
8 oz (31/2c) Cool Whip, thawed
1-5 oz instant vanilla pudding & pie filling mix- 6 serv size
Topping:
1/2 c peanuts
1-1.55 oz milk choc bar, chilled grated
Heat oven to 350. Grease & flour bottom only of 13x9 pan. In lg bowl combine all crust ingred at med speed til well blended. Spread evenly in greased & floured pan. Bake at 350 for 20-25 mins. DO NOT
OVERBAKE. Cool. In sm bowl combine peanut butter & icing sugar at low speed til crumbly, set aside. In lg bowl, beat cream cheese til smooth. Add milk, Cool Whip, & pudding mix, eat at low speed 2 mins til well blended. Pour half of cream cheese mix over cooled baked crust. Sprinkle with half of peanut butter mix. Repeat with rem cream cheese & peanut butter mixes. Sprinkle with 1/2c peanuts, gently press into filling. Sprinkle with grated choc. Cover, chill or freeze til serving time. If frozen let stand at room temp for 15 mins before serving. Store chilled or frozen.
CROCK POT POTATO AND MUSHROOM CHOWDER
~Shared by Treva, NC
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter or margarine
2 T. flour
1 t. salt
1/2 t. black pepper
2 cups water
2 cups diced peeled potatoes
2 cans sliced mushrooms, drained (4 oz each)
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese
In skillet, saute celery and onion in margarine until onion is translucent. Remove from heat. Add flour, salt and pepper. Stir.
Place in slow cooker. Add water; stir in potatoes, mushrooms and carrots. Cover and cook on low 6 to 8 hours or on high for 3 to 4 hours.
Add milk and Parmesan cheese and cook another 30 minutes on high. Serve. Makes 4 servings.
Hint: Use 2 cups frozen hash browns and 1 cup frozen carrots in place of fresh potatoes and carrots and cook on high 2 to 3 hours.
CHORIZO AND POTATO FRITTATA
~Shared by Barb, Chula Vista, CA
Serves 4
I got this from Christine aka Dragon Lady.
3 small red potatoes, scrubbed and cut into small chunks
Kosher salt and freshly ground black pepper
2 large eggs
6 large egg whites
2-1/2 ounces Spanish chorizo sausage, chopped into 1/3-inch pieces
2 sprigs of fresh rosemary, leaves picked
2 small shallots, peeled and very finely sliced
Juice of 1 lemon
1 teaspoon extra virgin olive oil, divided
A bunch of fresh flat-leaf parsley, leaves picked, very roughly chopped
1) Bring a pot of salt water to boil and cook the potato chunks until very tender. Drain and return to their pot to steam dry.
2) Preheat the oven to 375°F.
3) Heat a large (12”) skillet (non-stick if you have one that's oven-safe) over medium-high heat and add the potato and chorizo chunks. Cook, tossing occasionally, until the chorizo has released lots of fat and the potatoes are beginning to crisp, 5 to 8 minutes.
4) While the chorizo and eggs are cooking, beat the eggs in a bowl with salt and pepper.
5) After that, slice the shallots. Put them in a small bowl (separate from the eggs) and cover with the lemon juice, ½ teaspoon of olive oil, and a pinch of salt and pepper. Pinch shallots with your fingers to dress and allow them to marinate, which will soften their raw harsh flavor.
6) Remove the chorizo and potato chunks, leaving the oil behind. (If there’s not a lot, add the other ½ teaspoon of olive oil.) Add in the rosemary leaves. Cook them over high heat until just beginning to crisp, then pour in the eggs. Quickly add the chorizo and potato chunks to the pan, distributing evenly, and slip the pan into the oven uncovered. Cook until the eggs set, puff up, and are just ever-so-lightly brown on top. Mix up the parsley with the shallots and scatter it over the pan. Serve immediately.
Approximate Calories, Fat, and Price Per Serving
215 calories, 10.7 g fat, $0.85
Source: Adapted from Jamie Oliver
PASTA CARCIONE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
10 ounces spinach, rinsed
1 (16 ounce) package bow tie pasta
1/4 cup olive oil
salt and pepper to taste
2 1/2 cups cherry tomatoes, quartered
8 ounces crumbled goat cheese
Remove stems from spinach and stack leaves together; chop thin longer strips instead of square chops and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and place in a large bowl.
Drizzle olive oil over pasta and add salt and pepper to taste, spinach and tomatoes; gently toss.
Add goat cheese and serve warm or room temperature.
CRANBERRY ORANGE BREAD
~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP
Juice and grated peel of 1 orange
Boiling water
2 tablespoons butter
1 cup sugar
1 egg
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Put orange juice in a 1-cup measure. Add enough boiling water to orange juice to make 3/4 cup. Add grated orange peel and butter; stir until butter is melted. Set aside. In a mixing bowl, beat sugar and egg together; add orange mixture and stir until well blended. Add cranberries and nuts. Sift together flour, salt, baking soda and baking powder. Stir into egg and orange mixture. Pour batter into a greased 9x5x3-inch loaf pan. Bake at 325° for about 1 hour, or until a toothpick inserted in center of loaf comes out clean. Cool on a rack and store overnight before serving.
BAKED CHEESE SPREAD
~Shared by Treva, NC
1 cup mayonnaise
1 cup grated Colby cheese
1 cup chopped onion
Dash of Tabasco sauce, optional
Dash of Worcestershire sauce, optional
Preheat oven to 350. Mix all ingredients in a pie plate. Bake until golden brown on
top, about 30 minutes.
Serve with crackers or bagel chips.
Makes 3 cups
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CREAM OF POTATO SOUP
~Shared by Mary S., Nashville, TN
Yield: 6 servings
INGREDIENTS
- 1/2 tablespoon olive oil
- 1/2 medium onion, diced
- 1 stalk celery, diced
- 1 quart chicken stock
- 1 pound potatoes, peeled and quartered
- 1/2 teaspoon marjoram
- 1 cup low-fat (1%) milk
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 4 tablespoons fresh parsley, minced
DIRECTIONS
Heat the olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes, or until the vegetables are tender. Add the chicken stock, potatoes, marjoram, and thyme. Bring to a simmer and cover to cook for 25-30 minutes, or until the potatoes are tender.
Place the mixture in a food processor and blend until smooth. Whisk in the milk until the mixture is then enough. Add the salt and pepper and mix well. Serve with 1 tablespoon of parsley overtop of each bowl.
Nutritional Information Per Serving (About 1 cup): Calories: 121, Fat: 3 g, Cholesterol: 6 mg, Sodium: 296 mg, Carbohydrate: 19 g, Protein: 5 g
Diabetic Exchanges: 1 Starch, 1/2 Fat
OVEN-POACHED SALMON FILLETS
~Shared by Jim D., WA
Makes 4 servings
Ingredients
1 pound salmon fillet, cut into 4 portions, skin removed, if desired
2 tablespoons dry white wine
¼ teaspoon salt
Freshly ground pepper to taste
2 tablespoons finely chopped shallot (1 medium)
Lemon wedges for garnish
Instructions
1. Preheat oven to 425°F. Coat a 9-inch glass pie pan or an 8-inch glass baking dish with cooking spray.
2. Place salmon, skin-side (or skinned-side) down, in the prepared pan. Sprinkle with wine. Season with salt and pepper, then sprinkle with shallots. Cover with foil and bake until opaque in the center and starting to flake, 15 to 25 minutes, depending on thickness.
3. When the salmon is ready, transfer to dinner plates. Spoon any liquid remaining in the pan over the salmon and serve with lemon wedges.
Nutrition Information
Per serving: 216 calories; 12 g fat (2 g sat, 4 g mono); 67 mg cholesterol; 1 g carbohydrate; 23 g protein; 0 g fiber; 213 mg sodium; 432 mg potassium.
Nutrition bonus: Potassium (22% daily value).
CORN FRITTERS
~Shared by Mary S., Nashville, TN
Yield: 15 fritters
INGREDIENTS
- 1 cup all-purpose flour
- 1/3 cup skim milk
- 1/4 teaspoon salt
- 1 large egg
- 1-3/4 cups canned corn, drained
DIRECTIONS
Preheat the oven to 375 degrees F. Make the batter first, by sifting the flour and salt together into a large bowl. Break the egg into the middle of the flour and add the milk. Mix well, but do not beat. Leave the batter to rest in the refrigerator for 30 minutes.
Add the corn to the batter, and mix thoroughly.
Heat a heavy-based, lightly greased non-stick frying pan until it is hot and drop 1 tablespoon of the mixture for each fritter onto the hot surface. It is best to cook the fritters in batches of 3 or 4.
Bubbles will appear on the uncooked surface of each fritter. When these burst, turn the fritter over and cook the other side until it is golden brown. Brush the fritters with a little oil if they are sticking to the surface.
Drain them on paper towels to absorb any excess oil, and keep the cooked fritters warm in the oven until all of them are ready. Serve hot.
Nutritional Information Per Serving (1 fritter): Calories: 51, Protein: 2 g, Fat: 1 g, Saturated Fat: 0 g, Carbohydrate: 10 g, Fiber: 1 g, Cholesterol: 14 mg, Sodium: 105 mg
Diabetic Exchanges: 1/2 Starch
Source: "Great Healthy Food" by Azmina Govindji
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CHICKEN KIEV
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 2 tablespoons herb butter
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1/2 cup dry bread crumbs
- Nonstick cooking spray
DIRECTIONS
Preheat the oven to 375 degrees F. Using a mallet or meat tenderizer, pound the chicken breasts until they are very thin. Season the chicken breasts with salt and white pepper.
Place 1/2 teaspoon of herb butter in the center of each chicken breast, roll the chicken breasts up, and secure the chicken breasts with toothpicks. Make sure there are no openings through with the butter can leak out.
Coat the chicken breasts with flour, dip them in the egg, then dredge them through the bread crumbs until each piece is well covered. Spray a pan with nonstick cooking spray and heat over medium heat. Add the rolled breasts and brown on all sides.
Bake the browned chicken breasts in the oven for about 15 minutes. Serve immediately.
Nutritional Information Per Serving (1 chicken breast): Calories: 433, Fat: 13 g, Cholesterol: 188 mg, Sodium: 780 mg, Carbohydrate: 13 g, Protein: 31 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 3 Fat
Source: "Cooking with the Diabetic Chef" by Chris Smith
LEMON PUDDING CAKE
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 3 tablespoons flour
- 3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
- 1/4 teaspoon salt
- 2 pinches ground nutmeg
- 1 cup fat-free milk
- 2 egg yolks
- 3 tablespoons lemon juice
- 2 egg whites, beaten to stiff peaks
DIRECTIONS
Combine flour, Equal for Recipes, salt, and nutmeg in medium bowl. Beat milk, egg yolks, and lemon juice in small bowl until well blended; add to dry ingredients, beating well. Fold in egg whites.
Pour mixture into lightly greased 1-quart souffle dish or casserole. Place in small roasting pan on middle oven rack and pour 1 inch hot water into pan. Bake at 350 degrees F. until top is set and sharp knife inserted halfway between center and edge comes out clean, 50 to 60 minutes.
Remove souffle dish from hot water; cool on wire rack. Serve warm.
Nutritional Information Per Serving (1/4 of recipe): Calories: 95, Fat: 2.7 g, Cholesterol: 107.6 mg, Sodium: 209 mg, Protein: 8.7 g, Carbohydrate: 8.7 g
Diabetic Exchanges: 1/2 Bread, 1 Meat
Source: "1,001 Delicious Desserts for People with Diabetes"
CRUNCHY CHICKEN BAKE
~Shared by Mary S., Nashville, TN
Yield: 6 Main-dish servings
INGREDIENTS
- 1 broiler-frying chicken (about 2-1/2 pounds)
- 1 cup buttermilk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon hot or mild paprika
- 1/4 teaspoon dried leaf thyme
- 1/4 teaspoon salt
- 2 cups finely crushed cereal flakes
DIRECTIONS
Preheat oven to 350 degrees F. Coat a 13" x 9" baking dish with non-stick cooking spray. Cut chicken in pieces and remove skin. Rinse and pat dry. Dip chicken pieces in buttermilk. Combine remaining ingredients in a paper or plastic bag. Place chicken in bag, shake until coated and place in baking dish. Bake 50 minutes or until crisp.
Nutritional Information Per Serving (1/6 of recipe): Calories: 262, Cholesterol: 102 mg, Carbohydrate: 8 g, Protein: 35 g, Sodium: 306 mg, Fat: 9 g
Diabetic Exchanges: 4 Low-Fat Meat, 1/2 Starch/Bread
Source: "Light and Easy Diabetes Cuisine" by Betty Marks
CHICKEN-FRIED STEAK WITH PAN GRAVY
~Shared by Mary S., Nashville, TN
Yield: 4 servings
INGREDIENTS
- 1 pound boneless round steak, pounded thin
- 1 egg, beaten with 1 tablespoon water
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup flour
- 1-1/2 tablespoon canola oil
- 1 tablespoon water
Gravy:
- 2 tablespoon flour
- 1/2 cup water
- 1/2 cup fat-free milk
DIRECTIONS
Trim fat from steak and cut into 4 pieces.
Combine garlic powder and pepper. Sprinkle seasonings on both sides of steak. Dredge in flour and shake off excess; dip in egg and again in flour. Heat oil in skillet.
Brown both sides of meat in oil, turning only once. Reduce heat to low. Cook for 10-15 minutes or until juices run clear. Add water to skillet, cover, and cook for 5 minutes.
Remove steak to heated plate. Add flour to drippings; when light brown, stir in water and milk, whisking until it thickens into a gravy. Add more water if gravy is too thick. Return steaks to skillet; simmer gently until ready to serve.
Nutritional Information Per Serving (4 ounces): Calories: 265, Fat: 12g, Cholesterol: 120 mg, Sodium: 66 mg, Carbohydrate: 11 g, Dietary Fiber: 0 g, Sugars: 2 g, Protein: 26 g
Diabetic Exchanges: 1/2 Starch, 4 Lean Meat
Source: Magic Menus for People with Diabetes
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BURGERS WITH CARAMELIZED ONIONS
~Shared by Jim D., WA
Makes 2 servings
Ingredients
3 tablespoons bulgur
¼ cup boiling water plus 2 tablespoons water, divided
2 teaspoons extra-virgin olive oil
2 cups sliced onions
1 teaspoon sugar
1 teaspoon balsamic vinegar
¼ teaspoon salt, divided
8 ounces 92%-lean ground beef
1 tablespoon tomato paste (see Tips for Two)
2 tablespoons chopped fresh parsley
¼ teaspoon freshly ground pepper
2 whole-wheat hamburger buns, split and toasted
Lettuce for garnish
Instructions
1. Combine bulgur and 1/4 cup boiling water in a small bowl; let stand until most of the water is absorbed, 20 to 30 minutes.
2. Meanwhile, heat oil in a nonstick skillet over medium-low heat. Add onions and sugar; cook, stirring occasionally, until the onions are very tender and golden, about 15 minutes. Stir in 2 tablespoons water, vinegar and 1/8 teaspoon salt. Keep warm over very low heat, stirring occasionally.
3. Preheat the grill or broiler to high. Combine the bulgur, beef, tomato paste, parsley, the remaining 1/8 teaspoon salt and pepper in a medium bowl; knead thoroughly to combine. Shape into two 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.
Tips
Tips for Two: Transfer leftover tomato paste to an airtight container and refrigerate for up to 1 week or freeze for up to 3 months. Add to soups, chilis and sauces; stir into rice with oregano and cilantro to serve alongside Mexican dishes.
Nutrition Information
Per serving: 403 calories; 15 g fat (5 g sat, 8 g mono); 72 mg cholesterol; 38 g carbohydrate; 30 g protein; 7 g fiber; 644 mg sodium; 714 mg potassium.
Nutrition bonus: Zinc (47% daily value), Iron (25% dv), Magnesium (23% dv), Potassium (20% dv), Vitamin A & Vitamin C (15% dv).
Exchanges: 2 starch, 1 vegetable, 3 lean meat, 1 fat
2 Carbohydrate Servings
APPLEBEE'S® BANANABERRY FREEZE
~Shared by Barb, Chula Vista, CA
Ah, if only kitchen cloning was an exact science. While working on this one I saw the same bartender make the drink two different ways on two different days. Only after a firm grilling did I get her admitting to her personal "improvement" to the chain's secret recipe. The official clone includes the ingredients found below. But if you want to add a little pineapple juice -- as some independent thinking bartenders are apt to do -- you might discover you have indeed created a tastier version of this refreshing smoothie. On that day the cloning gods shall be looking the other way. But, for heaven's sake, be sure your banana is soft and ripe. This is a detail the gods won't ignore.
1 10-ounce box frozen sweetened sliced strawberries, thawed
1/3 cup pina colada mix
2 cups ice
2 ripe bananas
Garnish:
whipped cream
2 fresh strawberries
1. Use a blender to puree the entire contents of the thawed box of frozen strawberries.
2. Add 1/3 cup pina colada mix and 2 cups of ice to the blender.
3. Cut the end off end banana -- set these pieces aside to use later as a garnish -- then put the bananas into the blender.
4. Blend on high speed until the ice is crushed and the drink is smooth. Pour into two tall stemmed glasses, such as daiquiri glasses.
5. Slice each strawberry halfway up through the middle and add one to the rim of each glass.
6. Cut each banana slice halfway through the middle and add one to the rim of each glass next to the strawberry. Top with whipped cream and serve with a straw.
Makes 2 servings.
CHEESE SCALLOPED CARROTS
~Shared by Mary S., Nashville, TN
12 medium carrots, sliced
1 small onion, minced
1/4 c. butter
1/4 c. flour
1 t. salt
1/4 t. dry mustard
2 c. milk
1/8 t. pepper
3/4 c. chopped celery
1/2 lb. shredded cheddar cheese
3 c. buttered fresh bread, cut in small pieces
Early in the day, cook carrots until tender. Meanwhile, gently cook onions and celery in butter. Stir in flour, salt, mustard and pepper. Add milk and cook until smooth. In a 2-qt. casserole, arrange a layer of carrots, a layer of cheddar cheese, and repeat until all are used, ending with carrots. Pour mustard-onion sauce over, then top with bread. Refrigerate until ready. About 45 minutes before serving, bake in a 350 degree oven for 35 to 40 minutes.
BREAKFAST IN A PAN
~Shared by Mary S., Nashville, TN
3 medium potatoes, boiled or baked
2 tablespoons margarine
1 cup ham, extra lean, cubed
4 medium eggs, beaten
1/8 teaspoon salt
1/8 teaspoon black pepper, freshly ground
Slice the potatoes. Melt the margarine in a skillet. Brown the potato slices and ham pieces, stirring gently. Sprinkle the potato slices with salt and pepper. In a small bowl or pot, beat the eggs until they are smooth and yellow. Pour the eggs into skillet with the rest of the ingredients and mix. Stir until the eggs are set. Serve hot.
Serves 2.
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CHICKEN PENNE WITH GORGONZOLA AND PEAS
Makes 4 servings
Ingredients
- 1 (10-ounce) package penne pasta
- 4 boneless skinless chicken breast halves
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 (10-ounce) package frozen peas
- 1 cup whipping cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crumbled BELGIOIOSO® Gorgonzola Cheese
- BELGIOIOSO® Parmesan Cheese, grated
In large saucepan, cook pasta according to directions. Meanwhile, cut chicken into 1/4-inch strips. In large skillet, cook and stir garlic in hot oil over medium-high heat. Add chicken and cook 10 minutes or until chicken is no longer pink. Add peas and cook 3 minutes. Stir in cream, salt and pepper; gently boil, stirring constantly until mixture thickens, about 2 minutes. Drain pasta and toss with chicken, sauce and BelGioioso Gorgonzola Cheese. Sprinkle with BelGioioso Parmesan Cheese and serve immediately.
Source: BelGioioso® Cheese Inc.
BROCCOLI AND CHICKEN CASSEROLE
2 c. cubed, cooked chicken
1 c. chopped, cooked broccoli, drained
1 (10 1/2 oz.) can cream of chicken soup
1/4 c. chopped onion
1/4 c. mayonnaise
1-1/2 tsp. Worcestershire sauce
Dash of curry
1/2 c. grated cheddar cheese
1 (8 oz.) can biscuits
TOPPING:
1/4 c. sour cream
1 tsp. celery seed
1 egg
1/2 tsp. salt
Preheat oven to 375 degrees. In an ungreased 1 1/2 quart casserole dish combine chicken, broccoli, soup, onion, mayonnaise, Worcestershire sauce and curry. Bake for 20 to 25 minutes until bubbly. Sprinkle with cheese. Cut biscuits in halves and place on casserole, cut side down. Combine topping and spread over biscuits. Return to oven and bake for 20 or 25 minutes, or until golden brown.
SWEET `N TANGY BBQ
5 lb pork or beef roast
1 18-ounce bottle of "Bull's Eye" BBQ sauce
1 18-ounce bottle of "Kraft Sweet Recipes" Honey Mustard BBQ sauce
At least 1/2 cup brown sugar - this is where you can't go wrong, the more you add the sweeter the BBQ
Place roast in crock pot with "Bull's Eye" (use the whole bottle) poured over it. Cook for at least 7 to 8 hours on low. Remove finished roast from crock and pull it apart until it looks like you want it to. Take about 3/4 to 1 cup of the drippings from the crock pot and mix it with the brown sugar. Pour over the shredded roast. This will make the BBQ very juicy, the last thing you want it dry BBQ. Pour over the meat about 1/2 bottle of "Kraft Sweet Recipes" for flavor.
RAVIOLI PRIMAVERA
1 pkg. frozen cheese ravioli
1 lg. pkg. frozen Italian blend vegetables
1 jar Alfredo sauce
1 can seasoned diced tomatoes (14 1/2 oz. can)
8 oz. pkg. shredded Mozzarella cheese
Combine the sauce and tomatoes, adding enough water to rinse out the jar (about 1/4 cup). Spray a 13x9" baking dish with cooking spray. Place a thin layer of sauce to cover the bottom of the dish. Arrange half of the ravioli in a single layer on top of the sauce. Sprinkle with half of the vegetables. Add half of the cheese. Cover with half of the sauce. Repeat layers. Spray a sheet of foil with the spray; cover the casserole. Bake at 325F., about 1 hr., or until bubbly and cooked through. Allow to sit for ten minutes before serving.
BAKED TUNA AND CHEESE ON BUNS
1/4 lb. cubed processed American cheese
3 chopped hard boiled eggs
2 Tbsp. pickle relish
1 can chunk style Tuna (1 cup)
2 Tbsp. minced onions
1/2 cup mayo
3 Tbsp. chopped stuffed olives
4 buttered and split hamburger buns
Combine all ingredients and put mix between bun halves. Wrap in foil and refrigerate if not baking right away. Bake wrapped buns at 400 F for 15
mins. (May make more depending on how much filling you put on each.)
BAKED CHICKEN AND CHEESE ENCHILADAS
Makes 5 servings.
Prep: 20 mins
Cook: 10 mins
Bake: 20 mins.
1 (8-ounce) package Philadelphia Cream Cheese, softened
2 cups chopped cooked chicken
1 (4-ounce) can diced green chilies
¼ cup chopped onion
½ teaspoon sale
½ teaspoon pepper
3 cups (12 ounces) shredded Monterey Jack cheese, divided
10 (6-inch) corn tortillas
1 (14.5-ounce) can Hunt’s Petite Diced Tomatoes with Mild Green Chilies
1 (15-ounce) can tomato sauce
½ cup whipping cream
Toppings: sour cream, shredded lettuce
Stir together first 6 ingredients and 1 cup cheese in large bowl until blended.
Wrap tortillas in heavy-duty plastic wrap; heat in microwave according to package directions. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in lightly greased 13-x9-inch baking dish.
Cook diced tomatoes, tomato sauce, and cream in a 2-quart saucepan over medium-high heat, stirring often, 10 minutes or until thoroughly heated. Pour tomato mixture evenly over tortillas, spreading to ends of tortillas; sprinkle with remaining 2 cups cheese.
Bake at 350 degrees for 20 minutes or until cheese melts and tomato mixture is bubbly. Top with sour cream and lettuce.
Source: Southern Living 2003 Annual Recipes
CARLA'S PEACHES AND CREAM PASTRY
1/2 of a 15-oz. pkg. folded, refrigerated pie crusts
8 oz. cream cheese, softened
1 cup sifted powdered sugar
1 tsp. vanilla
4 oz. Cool Whip
1/4 cup water
1 Tbs. lemon juice
2 cups sliced, peeled fresh peaches
1/3 cup milk chocolate pieces
1-1/2 tsp. shortening
Bake pastry in a 9-inch pie plate according to package directions.
Beat together cream cheese, powdered sugar, and vanilla. Fold in the Cool Whip. Spread in pastry shell. Cover and chill up to 24 hours.
Combine the water and lemon juice. Dip peach slices in the lemon juice mixture. Drain and arrange atop the cream cheese mixture.
Chill up to 2 hours before serving.
To serve, place chocolate pieces and shortening in a heavy, self-sealing plastic bag. Microwave at high for 30 seconds or until the chocolate is melted. Knead the bag with your hands, if necessary, to smooth out the chocolate. Cut off a small corner of the plastic bag. Drizzle chocolate over the peaches.
Makes 8 servings.
Source: Country America, June 1996
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A to Z Readers' Family-Owned Business Guide |
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GOURMET MADE EASY
First Edition Now on CD
CD Price: $8.95 Free shipping
PayPal preferred. Check ok.
philmn@charter.net
Printed Book Can Be Purchased at:
http://stores.lulu.com:80/store.php?fAcctID=1489338
Did you know that some of the finest hand-dipped chocolates in the world come from one of our very own a2z family members? Phil's Creative Chocolates is owned by
Phil Maine, the dear hubby of Pat in Minden, Nevada. He is a published cookbook author and a fabulous cook. Pat has been a personal friend of mine for many years. It is always nice to do business with someone you know and can trust. Phil sends a special message to the a2z family:
The chocolates I make are chocolate center truffles and butter cream centers of various flavors, such as raspberry, lemon, lime, orange, strawberry, etc. I use various liqueurs, such as Kahlua, Kahlua-Hazelnut, Chambord, Baileys, cognac, rum, etc in some of them. Of course, no alcohol if requested. Dark, milk and white chocolates are used in the assortment. I can do dark chocolates for all of the 12 pieces or any combination. Please also indicate alcohol or not. And, if there are any special flavors you especially like.
The price is $12 per dozen plus s/h (approximately $3.00; warm weather delivery pack is extra).
(I accept personal checks and PayPal.)
Contact:
Phil Maine (philmn@charter.net)
Using the email link above will tell Phil that you read about his chocolates in a2z. Of course, you may cut and paste the email addy into your "send" box without using the link.
Bee Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill,
another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his
flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices.
Contact him using this special link: Dilly Core.
I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.
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