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Date Posted: 12:37:27 03/24/07 Sat
Author: Joyce♥Mom
Subject: Good Afternoon & Good Night`s & Sweet Dream`s Tina & All CS`s & Marty!!

Hope that you all have agrate
Hope that you all will like some of the recipes to day.

SWEET-AND-SPICY CABBAGE
Yield: 4 servings
Note: Honey provides 5 g Carbohydrate, or
the 1/3 Other
Carbohydrate Exchange in this recipe. A
sugar substitute can
replace the honey and eliminate the "Other
Carbohydrate Exchange."
1 large pear or apple
2 tablespoons vegetable oil
1/2 red onion, cut into thin wedge strips
1/2 teaspoon hot pepper flakes or to taste
1/2 small Savoy cabbage, finely shredded
2 tablespoons rice vinegar
1 tablespoon liquid honey
Salt Cut pear into quarters and core (not
necessary to peel).
Thinly slice, then cut slices in half.
In a large nonstick skillet, heat oil over
high heat until almost smoking. Add pear,
onion and hot pepper flakes;stir-fry for 1
minute. Add cabbage and stir-fry for 1
minute more or until wilted.Stir in rice
vinegar and honey; cook, stirring, for 30
seconds. Season with salt to taste; serve
immediately.
**********************
ROAST BEEF HASH
Yield: 4 servings (about 1 cup each)
Vegetable cooking spray
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
2 cups (8 ounces) shredded or cubed cooked
lean beef
2 cups peeled and cubed cooked potatoes
1/2 teaspoon dried marjoram leaves
1/4 teaspoon dried thyme leaves
Salt and pepper, to taste
Coat large skillet with cooking spray;
heat over medium heat until hot. Saute
onion, bell pepper, and garlic until
tender.Add beef and potatoes to skillet;
sprinkle with herbs.Cook over medium heat
until meat and potatoes are browned,
about 10 minutes, stirring occasionally.
Season to taste with salt and pepper.
*************************
WHITE FISH AND LINGUINE WITH LEMON-CAPER
SAUCE
Yield: 6 servings
6 small white fish fillets (about 3 ounces
each)
1 tablespoon Dijon-style mustard
2 cloves garlic, minced
1 teaspoon dried tarragon leaves
2-3 tablespoons margarine
3 tablespoons flour
1 can (14-1/2 ounces) reduced-sodium
fat-free chicken broth
2-3 teaspoons lemon juice
3 tablespoons drained capers
1/4 teaspoon salt
1/8 teaspoon white pepper
12 ounces linguine, cooked, warm
Brush tops of fish fillets with combined
mustard, garlic,
and tarragon. Place in baking pan; bake at
350 degrees until
fish is tender and flakes with fork, 10 to
12 minutes.Melt margarine in small
saucepan; stir in flour. Cook over medium
heat, stirring constantly, 1 to 2 minutes.
Stir in chicken broth and lemon juice;
heat to boiling. Boil,stirring constantly,
until thickened, 1 to 2 minutes.Stir in
capers, salt, and white pepper.Arrange
fish on linguine on serving
platter; spoon sauce over fish.
****************************
SPEEDY CHICKEN AND RAVIOLI
Yield: 4 servings
Vegetable cooking spray
1 pound chicken tenders, cut into 1/2-inch
pieces
3/4 cup chopped onion
2 teaspoons minced garlic
3/4 cup canned kidney beans, rinsed,
drained
1 large tomato, cubed
1/2 teaspoon dried thyme leaves
1 package (9 ounces) fresh sun-dried
tomato ravioli, cooked, warm
Salt and Pepper, to taste
Spray large skillet with cooking spray;
heat over medium heat until hot.
Cook chicken, onion, and garlic until
browned, 5 to 8 minutes.
Stir in beans, tomato, and thyme; cook 2-3
minutes.Stir in ravioli and cook 2-3
minutes longer.Season to taste with salt
and pepper.
***********************
CRAN-RAISIN CHUTNEY
Yield: 40 servings (1 tablespoon each)
1 can (10 ounces) whole cranberries
Peel of 1 lemon
1/4 cup raisins
1 teaspoon grated ginger
1 teaspoon dry mustard
1 tart green apple, peeled, cored, diced
1 onion, chopped
1/2 red, green, or yellow bell pepper,
chopped
1/2 cup apple cider vinegar
1/4 cup brown sugar
1/2 teaspoon salt
1 clove garlic, minced
Combine all ingredients in a saucepan;
simmer, stirring
frequently, until mixture thickens, about
1 hour. Cool
& store in refrigerator until ready to serve.
**********************
Taco Salad Southwestern Sytle
1 lb ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 medium bag corn chips (or Doritos),
crushed
1 small head of lettuce
1 large tomato
1 pkg (8 oz.) shredded sharp cheddar
cheese
Brown ground beef, drain off some of the
fat. Add the onion and
saute with meat until onion is clear. Add
taco seasoning with a
little water. Cook for at least 10 minutes
on low heat. Cut up lettuce and tomato and
put them into separate bowls.Put the
crushed corn chips into a large bowl, then
pour shredded cheese over chips and mix up
well. Dump ground beef mixture into
bowl with chips and cheese and mix.
Serve on plates, add tomatos and lettuce,
and serve.
************************
Spicy Sugar Nuts
2 sticks butter
1 (14z) can condensed milk
1 T vanilla
1 # cashews
1 # pecans
½ c sugar
2 T kosher salt
2 T chili powder
Preheat oven 375°.
In saucepan melt butter.
Gradually add condensed milk.
Cook 5 mins stirring continuously while
mixture is at slow boil.
Remove from heat.
Stir in vanilla.
Immediately add all nuts.
Stir until nuts are coated.
Place entire nut mixture onto cookie
sheet.Bake 15 mins.
Stir nuts intermittently while baking.
Cool completely on cookie sheet stirring
nuts so they stay in pieces and dry. Cool
30 mins,Place half batch of nuts each in
gallon sized zip bags.In one bag add
granulated sugar.In other bag add kosher
salt, chili powder.Shake each bag til all
nuts are coated. Store covered at room
temperature.
***********************
Irish Cream Cheese Cake
1-1/2 cups finely chopped pecans
2 T sugar
3 T butter, melted
4 pkg. (8 oz. ea) Cream Cheese, softened
1 c sugar
3 T flour
1 c Sour Cream
1/4 c Irish cream liqueur
4 eggs
PREHEAT
oven 325°F
Mix pecans, 2 T sugar, butter; press
firmly onto bottom of pan.
Bake 10 min.
BEAT
cream cheese, 1 c sugar, flour in bowl
with electric mixer on
medium speed til well blended.
Add sour cream and liqueur; mix well.
Add eggs, 1 at a time, mixing on low speed
after each addition
just til blended.Pour over crust.BAKE
1 hr 5 min. til center is almost set.
Run small knife around rim of pan to
loosen cake; cool before removing rim of
pan.Refrigerate 4 hrs or overnight.
Store leftover cheesecake in refrigerator.
**********************
Sombreros
Ingredients for this low calorie, low fat
recipe are:
2 Tostada Shells
1/4 cup of refried beans plus 1 teaspoon
of chili powder
1 slice of cheese (70 calories)
Salad mix of the following: 1 teaspoon
chopped cilantro, 1 cup
of shredded lettuce, 2 cherry tomatoes
sliced, 1 Tablespoon of
finely grated cheese
Salsa (optional)
Smear beans on tostada shells. Add 1/2
slice of cheese to each. Microwave until
cheese melts. Top with salad and
salsa.Add light sour cream if desired, but
be sure to count those additional
calories.
**********************
Creamy Green Pea and Cheese Salad
1 cup sour cream
3 Tblsp. white wine vinegar
1 tsp. salt
32 oz. frozen green peas, thawed and
drained
1/3 cup chopped green onions
1 cup shredded chedder cheese
1/2 cup bacon bits
Mix sour cream, vinegar and salt in medium
size bowl. Stir in
peas and onions. Place 1/2 pea mixture in
a serving bowl. Top
with 1/2 the cheese and bacon. Repeat
layers. Cover and chill
until served. Serves 12.
*************************
Crockpot Corned Beef & Cabbage
4 lbs corned beef brisket
4 cups apple juice
1 cup brown sugar
1 TBSP yellow mustard
8 small potatoes, halved
3 carrots, chunked
1 large onion, wedged
1/2 head cabbage, wedged
Place all ingredients in crockpot, stir to
mix. Cook on high 4 to 5 hours on low 8 to
10 hours Remove meat & veggies from
cooking liquid. Slice meat very
thinly,& serve with veggies & some of the
cooking liquid.
***********************
BREAKFAST PIZZA
1 lb. pork sausage
1 pkg. Crescent rolls
1 cup frozen hash browns, thawed
1 cup shredded, sharp cheddar cheese
5 eggs
¼ cup milk
½ tsp. salt
1/8 tsp. pepper
2 T. grated Parmesan
Cook sausage until brown. Drain. Separate
rolls into 8 triangles.Place on ungreased
pizza pan with points toward center.Press
on the bottom and up sides to form
crust.Seal the perforations. Spoon sausage
on crust.Sprinkle with potatoes. Top with
cheddar cheese.In a bowl, beat eggs, milk,
salt, and pepper Pour into crust. Sprinkle
Parmesan on top.Bake at 375° for 25-30
minutes.
********************
KENTUCKY HUSH PUPPIES
1 cup whole corn meal
1/3 cup flour
1½ tsps. salt
1½ tsps. baking powder
¼ tsp.-4 tsps red pepper
½ cup finely chopped onion
1 egg, beaten
Combine all ingredients. Stir in sweet
milk until batter almost
drops from spoon. (A little thicker than
pancake batter). Dip 1
tsp. of batter in deep fryer and nudge it.
It will rise to the
top when done,
~~~~~~~~~~~~~~~~~~
CORN FRITTER
1 cup cream style corn
2 eggs, beaten
1 tsp. salt
3 tbsps. sugar
3 tbsps. flour
½ tsp. baking powder
Enough milk or light cream to make a thin
batter Combine ingredients. Drop into
lightly oiled pan. Fry like pancakes.
************************
Cranberry-Pistachio Biscotti
INGREDIENTS:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoon baking powder
1 teaspoon salt
6 tablespoon cold butter
3/4 cup dried cranberries
3/4 cup shelled pistachios or almonds,
chopped
3 eggs, beaten
2 teaspoons grated lemon peel
1/4 teaspoon almond extract
PREPARATION:
Heat oven to 350 degrees F. Stir together
flour, sugar, baking powder and salt in
large mixing bowl. Cut in butter till
crumbly. Add cranberries, pistachios,
eggs, lemon peel and almond extract. Mix
until mixture begins to form a dough.
Turn mixture onto lightly floured surface,
knead lightly just until combined.
Divide dough in half.
Roll each half into 14-inch log. Place
logs onto large greased cookie sheet.
Flatten each log to 2-inch width.
Bake for 20-25 minutes or until set. Cool
on a rack for 10 minutes.
Reduce oven temperature to 275 degrees F.
Place logs on cutting board. Carefully cut
each log into 3/4-inch diagonal slices.
Place on cookie sheets, cut side down.
Bake for 10 minutes. Turn slices over,
continue baking 8-10 minutes or until
lightly browned. Remove from cookie sheets
and let cool.


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