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Date Posted: 14:03:31 06/04/07 Mon
Author: Love & Care to All Joyce
Subject: Good Afternoon & Good Night`s & Sweet Dream`s All CS`s & Marty!!



JICAMA SALAD WITH
CILANTRO LIME DRESSING
Yield: 6 servings
INGREDIENTS
1/2 large jicama, peeled (about 12 ounces)
1-1/2 medium zucchini, sliced
1 small orange, peeled, cut into segments
2-3 thin slices red onion
Cilantro Lime Dressing (recipe to follow)
Salt and pepper, to taste
Lettuce leaves
DIRECTIONS
Cut jicama into sticks about 1-1/2 x 1/2 inches. Combine jicama, zucchini,
orange, and onion in bowl. Pour Cilantro Lime Dressing over and toss;
season to taste with salt and pepper.
~~~~~~~~~~~~~~~~~
CILANTRO LIME DRESSING
Yield: Makes about 1/4 cup
INGREDIENTS
2 tablespoons lime juice
1 tablespoon orange juice
1-2 tablespoons olive, or vegetable oil
2 tablespoons finely chopped cilantro
2 teaspoons sugar or Splenda sweetener
DIRECTIONS
Mix all ingredients; refrigerate until
serving time. Mix again before using.

ASPARAGUS POLENTA BAKE
Yield: 6 servings
6 ounces portobello mushrooms, thinly sliced
8 ounces asparagus, cut into 1-inch pieces
1-2 teaspoons olive oil
1 package (16 ounces) prepared Italian-Herb polenta
1 cup water
1 ounce sun-dried tomatoes (not in oil) (about 8 halves), sliced
1/4-1/2 cup (1-2 ounces) shredded Parmesan cheese
DIRECTIONS
Saute mushrooms and asparagus in oil in large skillet
2 to 3 minutes; cook, covered, until asparagus is
crisp-tender, about 5 minutes.
Mash polenta in medium saucepan; mix in water and cook
over medium heat, whisking until smooth and hot, about
5 minutes. Stir in mushrooms and asparagus, and sun-dried
tomatoes. Spoon mixture into 4 ramekins or a shallow
casserole or quiche dish; sprinkle with Parmesan cheese.
Bake at 425 degrees F. until cheese is browned
and polenta puffed, about 20 minutes.
Tip: If sun-dried tomatoes need to be softened,
soak in hot water to cover, 5 to 10 minutes.
**********************
CINNAMON-SPRINKLED FRENCH TOAST
Yield: 4 servings
Notes: This is a super way to use day-old or slightly stale
bread. Top with your favorite light syrup or fresh berries.
INGREDIENTS
1 egg plus 2 egg whites
1/2 cup fat-free milk
1/4 teaspoon vanilla extract
1/8 teaspoon cinnamon
8 slices bread
Butter-flavored cooking spray
DIRECTIONS
Whisk together egg, egg whites, milk, vanilla, and cinnamon.
Coat both sides of bread slices with egg mixture.Spray large skillet with cooking spray; heat over medium heat until hot. Place bread slices in skillet and cook until golden;turn slices and cook until golden. If cooking French toast in
2 batches, re-coat skillet with cooking spray between batches.Place 2 slices of toast on each serving
plate; garnish with cinnamon.
**********************
TINY PEAS AND PEARL ONIONS
Yield: 6 servings
Note: Mint and dill offer refreshing flavor and are
often used together in Mediterranean dishes.
INGREDIENTS
1 package (8 ounces) frozen tiny peas 1/2 package (16-ounce size) frozen small whole onions
1/4 cup water
2-3 teaspoons margarine
1/4 - 1/2 teaspoon dried mint leaves
1/4 - 1/2 teaspoon dried dill weed
Salt and pepper, to taste
DIRECTIONS
Heat peas, onions, and water to boiling in medium saucepan;reduce heat and simmer until vegetables are tender, 8 to 10,minutes. Drain. Add margarine and herbs to vegetables, stirring until margarine is melted. Season to taste with salt and pepper.
************************
APPLE HONEY KUCHEN
Yield: 2 kuchen (16 servings each)
Notes: Use your favorite baking apple, tart or sweet,
for this special brunch bread.
INGREDIENTS
1 package active dry yeast
3/4 cup warm fat-free milk (110-115 degrees)
6 tablespoons granulated sugar, divided
4 tablespoons margarine, divided
1 egg
2-3 cups all-purpose flour
3/4 teaspoon salt
1 pound tart, or sweet, baking apples, peeled, sliced
1/2 cup raisins
1/4 cup light brown sugar
2 tablespoons grated orange rind
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2-4 tablespoons honey
Fat-free milk
DIRECTIONS
Mix yeast, 3/4 cup milk, and 2 tablespoons granulated sugar
in large bowl; let stand 5 minutes. Add 2 tablespoons
margarine, egg, 2 cups flour, and salt, mixing until smooth.
Mix in enough remaining 1 cup flour to make smooth dough.Knead dough on floured surface until smooth and elastic, about 5 minutes. Place dough in greased bowl;
let rise, covered in warm place until double in size,
1 to 1-1/2 hours. Punch down dough.
Heat remaining 2 tablespoons margarine in large skillet
until melted; add apples and cook over medium heat until
apples are tender, 5 to 8 minutes. Stir in raisins;remove from heat. Mix brown sugar, orange rind, cinnamon,
and nutmeg; sprinkle over apple mixture and toss.Divide dough into 2 equal pieces. Roll each piece of dough
on floured surface into 12-inch round. Arrange apple mixture
on half of each round; drizzle each with 1 to 2 tablespoons
honey. Brush edges of dough with milk; fold dough over
filling and press edges with tines of fork to seal.Transfer kuchen to greased cookie sheets; sprinkle with
remaining 4 tablespoons granulated sugar. Let rise,loosely covered, until impression of finger remains in
dough when touched, about 1 hour. Reseal edges of kuchen,if necessary. Bake kuchen at 375 degrees F. until golden,
about 20 minutes. Slide onto wire racks to cool; serve warm.
*********************
SALSA BEAN DIP
Yield: 14 servings (2 tablespoons each)
INGREDIENTS
3/4 cup mild or medium thick and chunky salsa
1 (19 ounce) can cannellini beans, rinsed and drained
1 teaspoon lemon juice
1 teaspoon dark brown chili powder (or to taste)
1 teaspoon ground cumin
1/8 teaspoon salt
DIRECTIONS
Place the salsa in a sieve over a large bowl.Tap the sieve occasionally to help the salsa drain until the chunky part remains in the sieve,about 3 to 4 minutes. Discard the liquid.In the bowl, mash the beans slightly with a fork.Add the chunky portion of the salsa, lemon juice,chili powder, and cumin. Stir until combined.Transfer to a serving bowl.Serve at once or cover and refrigerate for several hours.Serve with baked corn chips. Leftover dip will keep
in the refrigerator for 3 to 4 days.
**********************
CIOPPINO
Yield: 6 servings
Notes: Our version of this classic Italian soup is made with
shellfish. Clams in their shells are traditionally used, but
canned whole clams may be substituted, if you prefer.
INGREDIENTS
1 large onion, thinly sliced
1 green bell pepper, diced
1 cup sliced green onions and tops
3 cloves garlic, minced
1 tablespoon olive oil
1 can (14-1/2 ounces) reduced-sodium diced tomatoes, undrained
1 cup dry white wine or clam juice
1 cup water
1 teaspoon dried tarragon leaves
1 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves, crumbled
1 bay leaf
1 cup diced fresh tomato
1 pound crabmeat, flaked or firm white fish, cubed
8-12 ounces shrimp, peeled, deveined
16 clams in shells, cleaned
Salt and pepper to taste
DIRECTIONS
Saute onion, bell pepper, green onions, and garlic in oil in
large saucepan, over low heat, until tender, stirring frequently.
Add canned tomatoes and liquid, wine, water, and herbs. Heat to
boiling; reduce heat and simmer, covered 1 hour.
Add fresh tomato, crabmeat, shrimp, and clams; heat to boiling.
Reduce heat and simmer until shrimp are cooked and clams have
opened, about 8 minutes. Discard bay leaf and any clams that
have not opened. Season to taste with salt and pepper.
******************
FRIED CORN
Yield: 6 servings
Notes: Lightly flavored with mesquite, and wonderfully
delicious! Use fresh corn, if you can.
INGREDIENTS
Mesquite-flavored vegetable cooking spray
3 cups fresh corn cut from the cob (3-4 ears)
or frozen, thawed whole-kernel corn
1 green bell pepper, sliced
1 red bell pepper, sliced
1/4 cup water
Salt and pepper, to taste
DIRECTIONS
Spray large skillet with cooking spray; heat over medium
heat until hot. Add corn, bell pepper, and garlic to skillet;
spray generously with cooking spray. Cook, covered, over
medium-low heat until vegetables are very tender and
browned, about 25 minutes, stirring occasionally.
Stir water into skillet; cook, covered, over low heat
until water is absorbed, about 15 minutes. Season to
taste with salt and pepper.
************************
Sesame Chicken
1 chicken, cut up
¼ cup Mazola oil
¼ cup soy sauce
3 Tbsp. sesame seeds
2 Tbsp. white wine
1 clove garlic, halved
1 medium onion, chopped
2 tsp. brown sugar
1 tsp. Accent
1 tsp. red chili powder
¼ tsp. powdered ginger
Mix everything except chicken and mix in blender at medium.
Pour into bowl.
Add chicken and marinate for 30 minutes (or more, turning
occasionally.)
Put chicken skin side up, in a shallow baking dish, single
layer. Bake uncovered at 350° for one hour.
Serves four.
****************
COMPANY CHICKEN
4-6 chicken breasts
½ stick butter melted, mixed with
1 can cream of mushroom soup and
3-4 Tbsp. sherry (I use sherry wine vinegar)
1 can water chestnuts, sliced and drained
Mix together and
Pour this over the chicken breasts in a large casserole.
Sprinkle paprika over top for show
Bake uncovered at 350° for about 1 hour.
*******************
Pineapple Cream Pie
1 graham cracker crust or pre baked
1 8 ounce package of cream cheese softened
1 can sweetened condensed milk
1 large can crushed pineapple, drained
1/2 to 1 cup chopped pecans (optional)
Beat cream cheese until "fluffy". Beat in sweetened condensed
milk. Stir in pineapple and pecans. Put into pie crust and top
with whipped cream or "Cool Whip".Refrigerate for several hours.
***********************
Key lime cake
1 box Duncan Hines lemon cake mix
1 ( 4 serving size ) instant lemon pudding
3/4 cup water
1/2 cup vegetable oil
4 eggs
5 Tbsp. key lime juice
Preheat oven to 350. Lightly grease a 9x13' pan or a bundt
pan.In a large bowl, mix all ingredients. Pour into prepared
pan.Bake 45 min. Pour glaze over cake while it's still warm.
~~~~~~~~~~~~
Glaze:
1 1/2 cups confectioners sugar
3 Tbsp. key lime juice
Mix together with a little more key lime juice if needed.
**********************
Fruity Lemonade Cooler with watermelon
2 cups water
1/2 cup COUNTRY TIME Lemonade Flavor Drink Mix
3 cups chopped seedless watermelon
1 cup ice cubes
PLACE all ingredients in blender; cover.
BLEND on high speed until smooth.
POUR into four glasses to serve.
*****************
CRISPY CHICKEN W/BASIL SAUCE
2 lbs. Chicken cutlets
3-4 T. Flour
½ t. Pepper
½ c. Bread crumbs or Panko
½ c. Parmesan
2 t. Seasoning
1 Garlic clove
3 oz. Pine nuts, toasted
1 Egg, beaten w/1 t. water
SAUCE:
1-1/2 c.Basil leaves
2 T.Lemon
1/3 c.Olive oil
Combine flour, pepper, crumbs, Parmsan, seasoning, garlic, pine nuts in processor till well blended. Coat cutlets in egg, crumb mixture and sauté till browned on both sides. In processor,combine basil, lemon, pepper and drizzle in oil till loose paste forms. Place spoonful of sauce on each cutlet.


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