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Date Posted: 22:57:45 04/24/07 Tue
Author: Love & Care to All Joyce
Subject: Good Night`s & Sweet Dream`s & Have aVery Good Morning To !!Tina & All CS`s & Marty!!


Hi Ya CS`s & Marty70
Hope that you all will like some of the recipes to day,Enjoy your day & The weekend all so,see ys all later.

CHIPOTLE POTATO AND EGG BAKE
Yield: 4 servings
INGREDIENTS
Vegetable cooking spray
2 cups frozen stir-fry pepper blend
1-2 teaspoons minced garlic
1/2 - 1 small canned chipotle chili in
adobo sauce, chopped
1-1/3 cups fat-free milk
2-2/3 cup frozen mashed potatoes
Salt, to taste
4 eggs
1/2 - 3/4 cup (2 to 3 ounces) shredded
reduced-fat Cheddar cheese
DIRECTIONS
Spray medium saucepan with cooking spray;
heat over medium
heat until hot. Saute pepper blend and
garlic until liquid
is evaporated and peppers begin to brown,
about 5 minutes.
Add chipotle chili and milk; heat until
milk is steaming.
Stir potatoes into milk mixture; cook over
medium heat,
stirring frequently, until potatoes are
thickened,
4 to 5 minutes. Season to taste with salt.
Spread potato mixture in 8-inch square or
round baking
pan, or 4 individual gratin dishes. Make 4
indentations in
potatoes with back of spoon; break eggs
into indentations.
Sprinkle cheese over potatoes and eggs.
Bake at 350 degrees until eggs are desired
doneness, 13 to 15 minutes.
Tip: For a serving variation, potato
mixture can be spooned
onto serving plates and topped with poached
or fried eggs.
Nutritional Information Per Serving (1/4 of
recipe):
Calories: 242, Fat: 7.2 g, Cholesterol:
213.6 mg,
Sodium: 452 mg, Protein: 16.5 g,
Carbohydrate: 27.1 g
Diabetic Exchanges: 2 Vegetable, 1 Bread, 2
Meat, 1/2 Fat.

VIETNAMESE CURRIED VEGETABLE & COCONUT STEW
Yield: 6 serving s(about 1-1/2 cups each)
INGREDIENTS
Vegetable cooking spray
2 cups frozen stir-fry pepper blend
2 tablespoons minced gingerroot
1 tablespoon minced garlic
3-4 tablespoons curry powder
3-1/2 cups vegetable broth
3 cups reduced-fat coconut milk
1 tablespoon grated lime rind
1 teaspoon Oriental chili paste
1 cup broccoli florets
1 cup cubed, peeled, seeded acorn, or
butternut, squash
1/2 package (8-ounce size) rice stick
noodles
1/4 cup cold water
1/4 cup lime juice
Salt, to taste
Finely chopped cilantro, as garnish
DIRECTIONS
Spray large saucepan with cooking spray;
heat over medium
heat until hot. Saute pepper blend,
gingerroot, and garlic
5 minutes. Stir in curry powder and cook 1
minute longer.
Add broth, coconut milk, lime rind, and
chili paste to
saucepan; heat to boiling. Add vegetables;
reduce heat and
simmer, covered, until vegetables are
tender, about 15 minutes.
While stew is cooking, place noodles in
large bowl; pour cold
water over to cover. Let stand until
noodles are separate and
soft, about 5 minutes. Stir noodles into 4
quarts boiling
water in large saucepan. Reduce heat and
simmer, uncovered,
until tender, about 5 minutes; drain.
Nutritional Information Per Serving (1-1/2
cups each):
Calories: 218, Fat: 7.2 g, Cholesterol: 0
mg,Sodium: 627 mg, Protein: 4.1 g,
Carbohydrate: 37.1 g
Diabetic Exchanges: 1 Vegetable, 2 Bread, 1
Fat.

SWEET AND SPICY PORK STIR-FRY
Yield: 4 Servings
INGREDIENTS
8 ounces pork, fat trimmed, cubed
1 carrot, peeled and thinly sliced
2 potatoes, unpeeled, diced
1 small onion, diced
1 cup diced celery
2 cups shredded green cabbage
Sauce Ingredients:
1 tablespoon cornstarch
1/3 cup cold water
1/4 cup reduced-sodium soy sauce
1/4 cup ketchup
2 tablespoons brown sugar
DIRECTIONS
Spray large saucepan with cooking spray;
add pork and cook over
medium-high heat, stirring frequently,
until meat is browned. Add
carrot and potatoes; cook 5 minutes,
stirring often. Add onion,
celery, and cabbage; cook 5 minutes or
until potato is tender.
Combine cornstarch and water in small bowl,
whisking
until cornstarch is dissolved. Add soy
sauce, ketchup,
and brown sugar; mix well.
Pour sauce over stir-fry and toss to coat.
Reduce heat to low and simmer for 10
minutes.
Nutritional Information Per Serving (1/4 of
recipe):
Calories: 243, Fat: 5.3 g, Cholesterol:
26.5 mg,
Sodium: 781 mg, Protein: 16.2 g,
Carbohydrate: 33.7 g
Diabetic Exchanges: 2 Bread/Starch, 2 Meat.

AVOCADO AND GRAPEFRUIT
SALAD WITH SHERRY VINAIGRETTE
Yield: 4 servings
Serving size: 1 salad with 2 teaspoons
dressing.
INGREDIENTS
One 1-1/4 pound ruby red grapefruit,
or 1 cup grapefruit segments
2 medium-sized ripe avocados (about 1-1/4
pounds total)
1 bunch watercress (about 6 ounces),
washed and thick stems removed
1 tablespoon almond, walnut, or olive oil
1-1/2 teaspoons sherry vinegar or apple
cider vinegar
1/8 teaspoon seasoned salt
2 to 3 drops hot pepper sauce
DIRECTIONS
Cut the grapefruit in half; seed them and
carefully remove the segments. Reserve the
shells.
Cut each avocado in half; peel and pit.
Divide the trimmed watercress among 4
chilled salad
plates. Put an avocado half on top of each
watercress
nest. Divide the grapefruit segments to
fill the cavities
and top the avocado halves.
To make the dressing, squeeze 1 tablespoon
of juice from the grapefruit shells into a small
bowl. Add the oil, vinegar, seasoned salt, and hot pepper
sauce.Mix well with a fork.
Drizzle 2 teaspoons of the dressing over
each salad.
Nutritional Information Per Serving:
Calories: 176, Fat: 15 g, Cholesterol: 0
mg, Sodium: 65 mg,
Carbohydrate: 12 g, Dietary Fiber: 6 g,
Sugars: 6 g, Protein: 3 g
Diabetic Exchanges: 1 Fruit, 3 Fat.

PASTA SALAD
Yield: 6 servings (6 cups total)
INGREDIENTS
3 cups cooked tricolor spiral pasta (1-1/2
cups dry),
or 3 cups other cooked pasta
1 large ripe tomato, cored, seeded, and 1
medium green bell pepper, cored, seeded,
and chopped
- 1 cup (4 ounces) shredded reduced-fat
Cheddar cheese
1/2 cup black olives, drained and sliced
1/2 cup prepared fat-free Italian or
Parmesan-pepper dressing
DIRECTIONS
Combine all the ingredients; toss to mix.
Chill to blend
the flavors. (This salad is even better the
second day.)
Nutritional Information Per Serving (1
cup):
Calories: 165, Fat: 4 g, Cholesterol: 10
mg, Sodium: 355 mg,
Carbohydrate: 22 g, Dietary Fiber: 2 g,
Sugars: 5 g, Protein: 9 g
Diabetic Exchanges: 1-1/2 Starch, 1
Vegetable, 1/2 Fat.

SPICY VEGETABLE DIP
Yield: 12 servings (1-1/2 cups total)
INGREDIENTS
One 8-ounce carton plain low-fat yogurt
1/4 cup chili sauce
1 tablespoon prepared horseradish
1 teaspoon grated lemon zest
1 teaspoon salt
2 tablespoons minced celery
1 tablespoon minced green bell pepper
1 tablespoon minced green onion
DIRECTIONS
Combine all the ingredients; mix well.
Refrigerate
for several hours for the flavors to blend.
Nutritional Information Per Serving (2
tablespoons):
Calories: 18, Fat: 0 g, Cholesterol: 2 mg,
Sodium: 276 mg,
Carbohydrate: 3 g, Dietary Fiber: 0 g,
Sugars: 2 g, Protein: 1 g
Diabetic Exchanges: Free Food.

COUSCOUS SPINACH SALAD
Yield: 8 servings (8 cups total)
INGREDIENTS
1 cup Homemade Chicken Broth
or canned reduced-sodium chicken broth
3/4 cup uncooked couscous
2 cups well-washed, shredded, tightly
packed fresh spinach
12 cherry tomatoes, halved
One 8-ounce can water chestnuts
1 cup well-washed, tightly packed
whole fresh spinach leaves, for serving
DIRECTIONS
In a saucepan, bring the chicken broth to a
boil. Stir in
the couscous and remove from the heat.
Cover and let stand
for 5 minutes. Add the salad dressing.
Cover and chill.
To serve, toss the couscous mixture with
the shredded spinach,
tomatoes, and water chestnuts. Serve on the
whole spinach leaves.
Nutritional Information Per Serving (1
cup):
Calories: 96, Fat: 1 g, Cholesterol: 0 mg,
Sodium: 261 mg,
Carbohydrate: 19 g, Dietary Fiber: 2 g,
Sugars: 3 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1 Vegetable.

E-Z Oven Baked Pork Chops
1 c applesauce
1/2 c water
2 T margarine, melted
1 stalk celery, chop
1 box Stove Top stuffing mix
4 boneless pork chops, 3/4 " thick (about 1
pound)
Paprika
Mix applesauce, water, margarine, celery.
Add stuffing. Mix lightly.
Spoon into 2-qt shallow baking dish.
Arrange chops over stuffing. Sprinkle
paprika over chops.
Bake at 400°F. for 35 min. or til chops are
no longer pink.

Stuffed Mushrooms
Ingredients:
3 dozen large white button mushrooms
3/4 cup Italian seasoned breadcrumbs
4 strips bacon, cooked and chopped into
small bits
1 tbsp minced garlic
3 tbsp olive oil
6 tbsp butter
salt, pepper, and paprika
Preheat oven to 350 degrees.
Wash the mushrooms in cold water, and dry
with a paper towel.
Pull the stems out of the mushroom caps by
wiggling them back
and forth until they separate. Set the caps
on a greased baking
sheet, top sides down.
Finely chop the mushroom stems. In a
skillet, heat the olive oil
and 3 tbsp of the butter over medium-high
heat. When hot, add
the chopped mushroom stems and cook for 2-3
minutes.
When the mushrooms begin to exude water,
add the breadcrumbs and
garlic and stir thoroughly. If the mixture
appears dry, add a
bit more butter. Cook, stirring, for 2-3
more minutes, or until
the garlic no longer smells raw. Add the
bacon; season with salt
and pepper to taste.
Spoon the stuffing mixture into the
mushroom caps, packing it
tightly and mounding it slightly over the
top of the caps. Dab
the top of each stuffed mushroom cap with a
bit of the remaining
butter, and sprinkle with paprika.
Place the mushroom caps in the oven for
10-15 minutes or until
the mushroom caps begin to soften. When
finished, serve
immediately or store covered in the
refrigerator until service.
The mushrooms can be reheated in a 350
degree oven for 8-10
minutes, or until warmed through.

MEAT BREADING
1 cup flour
1/2 cup cornstarch
2 teaspoons salt
1/2 teaspoon Accent
1 teaspoon baking powder
1 cup water
2 teaspoons oil
Combine all and beat with electric beater
until smooth. Dip meat and deep-fry.
~~~~~~~~~~~~~~~~
CHICKEN NUGGETS BATTER
1/2 cup flour
3/4 cup cracker crumbs
1/2 teaspoon paprika
2 teaspoons chicken seasoning
Mix together flour, cracker crumbs, paprika
& seasoning. Coat/dredge chicken cubes and
deep fry.
~~~~~~~~~~~~~~
BEER BATTER
Everyone needs a beer batter...this is my
favorite for fish!
~~~~~~~~~~~~~~
1 cup all-purpose flour
1 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons seasoned salt
1 bottle beer
Mix and coat. Fry at 375 to 400 degrees F.
~~~~~~~~~~~~~~~
EGG BATTER
2 large eggs
1 tablespoon canola oil
1/2 cup milk
3/4 cup flour
1 teaspoon baking powder
1 teaspoon salt
Mix all together and dip and fry.

BUTTERMILK BREAD WITH CINNAMON
¼ cup oil
1 cup white sugar
1 egg
1 cup buttermilk
1 tsp. soda
2 cups flour
½ tsp. salt
½ cup sugar
Combine all bread ingredients.
Then combine 1 tbsp. cinnamon and ½ cup
sugar.Pour half of batter in a greased regular
size loaf pan.
Sprinkle half of the cinnamon/sugar mixture
on top.Add remaining batter, and top with
remaining cinnamon/sugar mixture.
Bake at 350° for 50-60 minutes.

Irish colcannon with bacon
MAKES 10 SERVINGS
4 large potatoes, peeled and quartered
3 slices bacon, chopped
1 small onion, chopped
½ cup water
4 cups cabbage, thinly sliced
2 tablespoons butter
½ cup milk, warmed
½ teaspoon salt
Place potatoes in a dutch oven or large
saucepan. Add enough
cold water to cover potatoes. Bring to boil
on medium-high heat.
Reduce heat to medium low; simmer 20
minutes or until tender.
Meanwhile, cook bacon in large skillet on
medium heat until
crisp, stirring occasionally. Remove bacon
from skillet with
slotted spoon; drain on paper towels. Stir
onions into reserved
bacon drippings in skillet; cook and stir 2
minutes or until crisp-tender.
Add ½ cup water; stir to release browned
bits from bottom of
skillet. Add cabbage; mix well.
Cover; cook 7 minutes or until cabbage is
tender and water has
evaporated, stirring occasionally. Drain
potatoes; return to saucepan.
Add butter. Mash potatoes until
creamy, gradually adding milk.
Add cabbage mixture, bacon, and salt; stir
until well blended.
Kraft Kitchens
Nutrition facts per serving: 95 calories, 3
g fat, 2 g saturated
fat, 8 mg cholesterol, 14 g carbohydrates,
2 g protein, 171 mg sodium, 1 g fiber.

Mushroom Delights
1 pound large mushrooms (2 to 3 inches
wide)
1 pound hot Italian bulk sausage
1 small bunch scallions
8 ounces cream cheese
Pull stems from mushrooms and discard or
save for another use.
In a skillet, cook sausage until done;
drain and crumble. Return
to pan. Chop scallions. Add scallions to
sausage in skillet. Stir
in the cream cheese over low heat until
cheese melts. If mixture
is too stiff, add a little milk.
Stuff mushroom centers with mixture. Place
on cookie sheet.Preheat oven to 350 degrees
F and heat mushrooms for 20 minutes
or microwave for 4 minutes on HIGH on a
microwave-safe pie plate.Makes 20 to 30
mushrooms.

Best ever marinade
1 tablespoon cornstarch
1 tablespoon water
1/2 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar( if don't have, beer
will do,i drink the
rest! )
1 clove garlic
a pinch of salt
a shake of pepper
a few drop of hot pepper sauce
in a small saucepan, mix cornstarch and
water, till smooth, add
the rest, and bring to a low boil--such
bearly boiling- continue
to stir until slightly thickens, pour over
chicken or steak, i
like to let it set overnight in the frig.
great for grilling,
~~~~~~~~~~~~~~~~~~~~
Sauce for meatballs
1/4 cup oil
1/2 onion,chopped
2 can of cream of mushroom or 1 of mushroom
1 of celery soup
1/2 cup of sour cream-if don't have put a
drop or 2 of vinegar
in regual cream
1 teaspoon of soy sauce
1 1/2 teaspoon worcestershire sauce
1-2 slice of cheese--anly kind you like
heat oil in skillet, add onion and cook
till clear, in a bowl
mix together soup, cream,broth sauce's and
add to the onion, and
simmer for 20 minutes or so- pour over your
meatball, serve hot note-can double recipe.

HERRING SUPREME
Yield: 8 servings (4 cups total)
INGREDIENTS
One 12-ounce jar herring in wine sauce,
rinsed,drained, and cut into bite-size
pieces 1/2 cup light sour cream
1/4 cup fat-free mayonnaise
2 medium carrots, peeled and shredded
1 medium green bell pepper, cored, seeded,
and diced
1 medium apple, peeled, cored, and diced
3/4 cup chopped onion
1 tablespoon fresh lemon juice
2 teaspoons sugar
1 teaspoon celery seed
DIRECTIONS
Combine all the ingredients in a large
bowl.
If time permits, chill several hours before
serving.
Nutritional Information Per Serving (1/2
cup):
Calories: 111, Fat: 4 g, Cholesterol: 21
mg, Sodium: 244 mg,
Carbohydrate: 15 g, Dietary Fiber: 2 g,
Sugars: 11 g, Protein: 4 g
Diabetic Exchanges: 1 Starch, 1/2 Fat.

Cumin-Crusted Beef Steaks with Orange-Olive
Relish
2001 National Beef Cook-Off Best of Beef
Grand Prize Winner
4 boneless beef chuck-eye or chuck-top
blade steaks, cut
3/4-inch thick (about 1-1/2 pounds)
2 to 3 medium oranges
1-1/2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon black pepper
1 (7-ounce) jar roasted red peppers, diced
1/3 cup coarsely chopped Kalamata olives
1/3 cup diced red onion
Orange slices and Kalamata olives
Grate 2 teaspoons orange peel from oranges;
reserve oranges.Combine orange peel, cumin
and salt in small bowl; remove and
reserve 2 teaspoons seasoning for relish.
Heat ridged grill pan or large nonstick
skillet over medium heat
until hot. Add black pepper to remaining
seasoning; press evenly
onto beef steaks. Place steaks in grill
pan; cook chuck steaks 9
to 11 minutes (top blade steaks 10 to 12
minutes) for medium
rare to medium doneness, turning once.
Meanwhile, peel and dice enough reserved
oranges to measure
1-1/2 cups. Combine diced oranges, red
peppers, olives, onion
and reserved 2 teaspoons seasoning in
medium bowl; mix well.Serve steaks with
relish, warm if desired. Garnish with
orange slices and olives.Yield: 4 servings.

FABULOUS SOUR CREAM CHEESECAKE
1 Favorite crust - BAKED
½ c.Walnuts added to crust
24 oz.Cream cheese
1 c.Sugar
16 oz.Sour cream
2 t.Orange peel
1 t.Orange extract
4 Eggs
Blend cheese/sugar till smooth; add sour
cream, peel, extract &
eggs till blended; bake @ 350° 50-60 min.
center should be soft.

Porterhouse Steak
Ingredients:
1 dry-aged USDA prime porterhouse steak, at
least 1-1/2 inches
thick and preferably thicker, about 1-1/2
to 2-1/4 lbs., at room
temperature
1 tsp. coarse sea salt
1/2 tsp. fresh cracked black pepper
5-6 cloves garlic
5-6 sprigs fresh rosemary
6 tbsp. butter, at room temperature
Preheat the oven to 450 degrees.
Season the steak agressively with the salt
and pepper. Smash,
peel and coarsely chop the garlic. Place an
oven-safe pan large
enough to hold the steak over high heat.
When hot, add 2 tbsp.
of the butter and, as soon as the butter is
melted, the steak.
It is important that these ingredients be
at room temperature.
If cold, the butter will begin to burn and
blacken before it is
fully melted, and the meat will take longer
to cook; either of
these circumstances will negatively affect
your steak.
Sear the steak on one side for 1-2 minutes,
until a dark brown
crust forms. Flip the steak over, then add
two more tbsp. of
butter, half the garlic, and a couple
sprigs of rosemary to the
pan. Sear the second side for 2-3 minutes,
or until the same
brown crust has formed.
Place the remaining butter and garlic and
two more sprigs of
rosemary on top of the steak and place the
whole pan into the
oven. Experience will tell you when your
steak is done, but it
should not take more than 5-6 minutes. The
meat should still be
yielding when pressed, although it should
spring back slightly.
Remove the steak to a plate and let it rest
(this is crucial)
for 5-10 minutes. While the steak is
resting, remove the cooked
rosemary from the pan and pour the garlic
and butter over the steak. Garnish with the remaining sprigs of rosemary.


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