recepies
Beverages
Alhoa Bubbly ALCOHOL
2 oz Club Soda
2 oz Pineapple Juice
1/2 tsp Sugar
2 oz Dry White Wine
Pour the last 3 ingredients in a tall glass and stir well.
Add crushed ice and the white wine.
Add some more club soda and stir again.
Garnish with a strawberry.
Catalina Orange Julep
1 quart fresh orange juice
6 limes, juiced
1 cup sugar
1/2 cup mint leaves, chopped
2 cups club soda
8 sprigs fresh mint
Mix the orange and lime juice, sugar, and chopped mint in a glass jar.
Chill.
To serve, add ice to tall glasses.
Pour 1/4 cup of club soda in each glass.
Fill glasses with juice mixture.
Garnish each glass with mint sprigs.
Makes 8 servings.
Peach Power
2 cups orange juice
1 banana, frozen
1/2 cup peaches
1/2 pear
Into a blender pour the orange juice and add the banana, peaches, and pear.
Set at high speed and blend for 30 seconds or until smoothie.
Makes 1 (34 oz) cup.
Strawberries and Cream Smoothie
1 cup strawberries, stemmed
1 cup nonfat plain or vanilla yogurt
1 cup milk
1 tablespoon honey, optional
2 whole strawberries, optional
In a blender, puree strawberries.
Add yogurt and milk and stir.
Sweeten with honey, if desired.
Pour into two glasses and garnish with whole strawberries, if desired.
Makes 2 servings
Salsa, Spread & Salad Dressing
Fresh Mushroom Salsa
2 medium tomatoes
8 ounces fresh white mushrooms, chopped
1 cup chopped red bell pepper
1/4 cup sliced green onions
1/4 cup fresh lime juice
1 tablespoon olive oil
2 tablespoons chopped cilantro
1 tablespoon chopped jalapeno pepper
1/2 teaspoon salt
Core tomatoes and cut in half; gently squeeze out juice and seeds; coarsely chop 1 tomato (makes about 1 cup); set aside.
Cut remaining tomato in large chunks; puree in a food processor until smooth.
In a large bowl, combine tomato, mushrooms, red pepper and green onions.
In a small bowl, combine lime juice, olive oil, cilantro, jalapeno pepper and salt; pour over mushroom mixture; toss gently.
**Serve the salsa with tortilla chips or as a topping for grilled chicken or fish.
**Remove the seeds and veins from the jalapeno before chopping for a milder salsa.
Makes 12 Servings
Garlic Spread
1 whole head garlic
1 cup strained yogurt
1 tablespoon fresh chopped parsley
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon freshly ground salt
1 medium loaf whole grain bread, thickly sliced
Preheat the oven to 375 F.
Slice the top off the garlic head, about 1/2 inch from the top.
Wrap the garlic head in aluminum foil and bake in the preheated oven for 35 minutes.
Remove the aluminum foil and press the baked garlic until all the flesh squeezes out.
You should have 1 heaping tablespoon of puree.
Spoon the garlic puree onto a flat surface and use a knife to scrape it together with the yogurt until well incorporated.
Scrape in the parsley, pepper and salt.
**To serve: Spread the garlic mixture thickly on slices of bread and serve as an hors d’oeuvre. Garlic spread also works well as a vegetable dip or as an alternative to butter for rolls, etc.
Makes 8 servings
Fat-free Balsamic Vinaigrette
1/2 cup fat-free yogurt
1/4 cup vegetable broth
1/4 cup balsamic vinegar
1 shallot, minced
1 clove garlic, minced
1/4 teaspoon minced fresh thyme or 1/8 teaspoon dried
1/4 teaspoon minced fresh parsley or 1/8 teaspoon dried
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried
Pinch of sugar
Pinch of fresh cracked pepper
Pinch of salt
Combine the yogurt, broth, vinegar, shallot, and garlic in a medium-mixing bowl.
Whisk until well blended.
Stir in the herbs and remaining ingredients.
Refrigerate until ready to serve.
**This versatile creamy vinaigrette makes a great dressing for any type of greens. It can also be used as a dip for raw or blanched vegetables.
**The vinaigrette will keep for one week stored in a sealed container in the refrigerator.
Makes 6 servings (2 tbsp each)
Main courses
Mediterranean Beef Pot Roast and Vegetables CROCKPOT
1 pound new red potatoes
8 ounces peeled baby carrots
4 cloves garlic, peeled
1 boneless beef bottom round rump or chuck shoulder roast (about 3 pounds)
1 teaspoon dried rosemary leaves, crushed
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup water
1/4 cup dry red wine
2 tablespoons cornstarch dissolved in 2 tablespoons water
Chopped parsley for garnish, optional
Place potatoes, carrots and garlic in slow cooker.
Rub roast with rosemary, salt and pepper; place on top of vegetables.
Add water and wine.
Cover and cook on LOW for 10 to 11 hours or until beef and vegetables are tender.
Remove pot roast; trim fat if necessary.
Arrange pot roast and vegetables on serving platter; cover and keep warm.
Just before serving, carve pot roast across the grain into thin slices.
For gravy, strain cooking liquid; skim off fat. In a small saucepan, combine 2 cups cooking liquid and cornstarch mixture until blended.
Bring to a boil; simmer and stir 1 minute or until thickened.
Garnish beef and vegetables with parsley, if desired; serve with gravy.
**If you prefer, a tri-tip or a bottom sirloin roast could also be used.
**This recipe could also be prepared on top of the stove, simmer the roast and vegetables for 2 to 3 hours or until the meat is fork-tender.
Makes 6 Servings
Cucumber & Tomato VEGETARIAN
16 slices bread
1/4 cup butter, softened
8 ounces cream cheese, softened
1 cucumber, peeled and thinly sliced
1/4 teaspoon freshly ground black pepper
3 medium tomatoes, thinly sliced
1/4 teaspoon salt
Spread each bread slice with butter. Trim the crust from the bread.
On eight slices, spread a thin layer of cream cheese.
Then arrange the cucumber slices on top of the cream cheese.
Sprinkle cucumbers half’s with ground pepper.
Then arrange the tomatoes over the cucumbers and ground pepper.
Lightly salt the tomato slices.
Cover the cucumber and tomatoes with the remaining buttered slices. Cut each sandwich into quarters.
Place the sandwiches on a serving plate and wrap with plastic wrap.
Place in refrigerator to chill for 30 minutes and serve.
Grilled Herb Mustard Steaks
2 large cloves garlic, chopped
2 teaspoons water
2 tablespoons Dijon-style mustard
1 teaspoon dried basil
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
2 rib-eye steaks, cut 1 inch thick (about1 pound)
Salt to taste
Prepare outdoor grill, placing grill rack 5 inches from heat source.
In a small bowl, combine garlic and water; microwave on High for 30 seconds.
Stir in mustard, basil, pepper and thyme; spread onto both sides of steaks.
Season steaks with salt.
Place steaks on grill, grill for 10 to 12 minutes for medium, turning once halfway through cooking time.
Remove from grill and let rest on a cutting board for 10 minutes.
Slice against the grain and serve.
**The mustard rub would also work well on fish fillets or pork chops.
Makes 4 Servings
Apple Orchard Pork Chops
6 pork loin chops, 3/4-inch thick
2 teaspoons vegetable oil
2 cups apple cider or juice
1/3 cup coarse-grain mustard
3 medium apples, cored, sliced 1/2-inch thick
1/2 cup raisins
1/2 cup sliced green onions
1/4 cup water
2 tablespoons cornstarch
Heat oil in large skillet over medium-high heat.
Brown pork chops and season with salt and pepper.
In small bowl combine apple cider and mustard; pour over pork chops. Cover and simmer for 20 minutes.
Add apples, raisins and green onions.
Cover; cook 5-10 minutes longer.
Place pork chops and apples on serving platter; keep warm.
Stir water into cornstarch until smooth; stir into pan juices and cook, stirring, until thickened.
Serve sauce over pork chops and apples.
Makes 6 servings
Deep-Dish Mediterranean Turkey Pizza
1 (10-ounce) can refrigerated ready-made pizza crust
2 tablespoons olive oil
1 pound turkey cutlets, cut into 1/2 inch strips
2 cloves garlic, minced
1/2 medium red onion, thinly sliced
1 medium zucchini, cut in half lengthwise and sliced
1 medium yellow squash, cut in half lengthwise and sliced
4 medium plum tomatoes, seeded and diced
1/4 cup chopped dry-packed sun-dried tomatoes
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon chopped fresh basil or 1 teaspoon dried
2 teaspoons grated lemon peel
1 1/2 cups shredded Mozzarella cheese, divided
1 (2 1/4-ounce) can sliced ripe black olives, drained
Preheat oven to 400 F.
Roll or pat pizza dough into circle approximately 10 inches in diameter.
In a 9-inch round cake pan, sprayed with cooking spray, press dough to cover bottom and 1/2 inch up the side of pan.
Prick bottom all over with tines of fork. Bake dough about 8 to 10 minutes or until lightly golden.
In a large skillet over medium-high heat, heat olive oil, add turkey, garlic and onion, cook about 3 to 4 minutes or until onion is soft.
Add zucchini and squash, cook about 2 to 3 minutes or until crisp-tender.
Stir in plum tomatoes and sun-dried tomatoes, oregano, basil and lemon peel.
Remove from heat and set aside.
Sprinkle pizza crust with half of cheese and top with turkey mixture.
Sprinkle remaining cheese and olives over turkey mixture.
Bake pizza about 6 minutes, or until until cheese melts and topping is heated through.
**Prebaking the dough before adding the toppings prevents a soggy crust.
Makes 4 Servings
Grilled Tuna and Star Fruit Salad
Mustard Dressing:
1/2 cup mayonnaise
1 tablespoon lime juice
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons chopped fresh dill
1/4 teaspoon paprika
Salt and pepper to taste
Salad:
1 1/2 pounds fresh tuna steak, cut 1 inch thick
Salt and pepper to taste
2 star fruit, cut crosswise into 1/4-inch-thick slices
8 cups torn mixed lettuce
1 cucumber, peeled if desired, halved lengthwise and thinly sliced
3 green onions, chopped
Prepare Mustard Dressing:
In a medium bowl, whisk together all ingredients until well blended; refrigerate until ready to use.
Prepare Salad:
Prepare outdoor grill with coals 5 inches from heat source or preheat broiler.
Season tuna with salt and pepper, arrange tuna on a lightly oiled grill tray or broiler pan.
Place 1/4 cup of the mustard dressing in a small bowl; brush some dressing over fish.
Grill or broil about 3 to 4 minutes; turn fish, and arrange star fruit slices alongside fish on grill tray or broiler pan.
Brush fish and star fruit slices lightly with dressing.
Grill or broil for 3 to 5 minute more for medium.
Remove from grill, slice.
In a large salad bowl, toss together lettuce and cucumber.
Add remaining 3/4 cup dressing; tossing to coat.
Divide salad evenly among 6 dinner plates.
Divide sliced tuna on the center of each salad; place star fruit around each salad plate.
Sprinkle salads with green onions and serve.
**Star fruit, also called carambolas, do not need to be peeled. Just slice and remove seeds to serve.
Makes 6 Servings
Gazpacho with Shrimp
Gazpacho:
3 pounds ripe red tomatoes, peeled, seeded and coarsely chopped
1 medium green bell pepper, coarsely chopped
1 small cucumber, peeled, seeded and coarsely chopped
1 medium red onion, coarsely chopped
3 green onions, sliced
2 cloves garlic, coarsely chopped
3 sprigs fresh basil, chopped
3 sprigs fresh cilantro, chopped
3 tablespoons extra—copulation impaired individual– olive oil
1 teaspoon rice-wine vinegar or white-wine vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon dried oregano
Salt, ground white pepper to taste
Garnishes:
12 thin slices from french bread baguette
2 cloves garlic
1 tablespoon extra—copulation impaired individual– olive oil
1 pound of steamed shrimp, peeled and coarsely chopped
1 cup fresh corn kernels, cooked
Chopped basil for garnish, optional
Prepare Gazpacho:
In a large bowl, combine tomatoes, bell pepper, cucumber, red onion, green onion, garlic, basil, cilantro, olive oil and vinegar.
Working in batches, process the mixture in a food processor or blender until blended but still chunky.
Transfer to a large bowl and season with salt, oregano, white pepper and cayenne.
Cover and refrigerate at least 1 hour or until chilled.
Prepare Garnishes:
Preheat broiler, arrange baguette slices on a baking sheet and broil 5 inches from heat until golden.
Rub toast with garlic cloves and drizzle olive oil; keep warm.
To serve, stir corn and shrimp into gazpacho.
Ladle gazpacho into chilled soup plates and sprinkle with chopped basil, if desired.
Serve with the warm garlic toasts
**The gazpacho can be prepared up to a day ahead of time, but add garnishes right before serving.
Makes 6 Servings
Vegetables
Gratin Of Eggplant and Tomato
2 long, narrow, firm eggplants (about 1 pound total)
2 tablespoons corn oil
1/2 teaspoon salt
1 slice fine-textured white bread, processed into crumbs in a food processor (2/3 cup)
1/3 cup grated parmesan cheese
1 teaspoon chopped fresh thyme leaves
1 tablespoon –copulation impaired individual– olive oil
4 ripe medium tomatoes (about 1 pound), cut into 3/8-inch slices
Preheat oven to 400 F.
Trim (but do not peel) the eggplants, and cut them lengthwise into 1/2-inch slices. (You will have about 8 slices.)
Coat the bottom of a jelly roll pan or roasting pan with the corn oil.
Lay the eggplant slices in a single layer in the oiled pan, and then immediately turn them over in the pan so they are lightly oiled on both sides.
Sprinkle the slices with the salt, and bake them for 15 minutes.
Then turn the slices carefully with a large metal spatula (they will be soft), and bake them for another 10 minutes.
Set the eggplant aside in the pan, and let it cool to lukewarm.
Meanwhile, in a small bowl, mix the bread crumbs, parmesan cheese, thyme, and olive oil.
Arrange alternating slices of eggplant and tomato in a 4 to 6-cup gratin dish, overlapping the slices as required to fit them all into the dish.
Sprinkle the bread crumb mixture evenly on top. (At this point, the dish can be covered and refrigerated for up to 8 hours.)
When ready to cook the gratin, preheat the oven to 400 F.
Bake the gratin for 20 to 25 minutes, until the vegetables are soft and heated through, and the crumb topping is nicely browned.
Serve immediately.
Makes 4 Servings
Sauteed Collard Greens
3 pounds collard greens, washed, trimmed and chopped
2 tablespoons olive oil
2 tablespoons chopped garlic
1 1/2 teaspoons salt
In a large skillet over high heat, add oil.
Add greens and cook, stirring constantly until completely wilted, about 5 minutes.
Add garlic, cook until fragrant, about 1 minute.
Season with salt and serve.
**You could also use mustard greens or spinach for this recipe.
Makes 10 Servings
Taos Vegetable Salad
1 cucumber, peeled and sliced
1/2 cup cooked peas, drained
1/2 cup cooked carrots, diced and drained
6 stuffed olives, sliced
1/2 green bell pepper, diced
3/4 cup mayonnaise or Miracle Whip
1 teaspoon chili sauce
1/4 teaspoon sugar
1/2 teaspoon horseradish
1/2 teaspoon salt
1 head lettuce
2 tablespoons olive oil
1 tomato, quartered
4 scallions
In a large mixing bowl, gently mix the cucumber, peas, carrots, olives, bell pepper, mayonnaise, chili sauce, sugar, horseradish, and salt.
In another mixing bowl, toss the lettuce with the olive oil.
On salad plates, arrange the oil and lettuce.
Top with heaping tablespoon of the vegetable mixture.
Garnish with the tomato and scallions.
Makes 4 servings.
Desserts
Spring Fruit Salad
1/2 cup lime juice
1/2 cup water
1/2 cup sugar
2 medium nectarines, sliced
1 large banana, sliced
1 pint blueberries
1 pint fresh strawberries, sliced
1-1/2 cups watermelon balls
1 cup green grapes
1 kiwifruit, peeled and sliced
In a bowl, combine lime juice, water and sugar.
Stir until sugar is dissolved.
Add nectarines and banana, toss to coat.
In a large glass bowl, combine remaining fruits and add the nectarine mixture, stir gently.
Cover and refrigerate for 1 hour.
Serve with a slotted serving spoon.
Fruit Salad with Peanut-Orange Dressing
3/4 cup frozen orange juice concentrate, thawed
1/3 cup reduced-fat creamy peanut butter
2 tablespoons water
1 tablespoon honey
3 cups shredded fresh spinach
3 cups shredded romaine lettuce
3 cups peeled orange slices
1 small cantaloupe, peeled, seeded, quartered, and cut into thin slices
1 cup halved seedless green grapes
1 cup halved strawberries
1/4 cup chopped peanuts
In a medium bowl, whisk orange juice concentrate into peanut butter; add water and honey, whisk until smooth, set aside.
Line a serving platter with spinach and romaine; arrange orange slices, cantaloupe, grapes, and strawberries on greens.
Sprinkle with peanuts.
Pass dressing with salad.
**You can vary the fruit in this salad depending on what is available. Papaya or mango would also work well.
Makes 6 Servings
Banana Dumplings
1 (8-ounce) package crescent roll dough
2 tablespoons butter, melted
1 cup dried banana pieces
1/4 cup semisweet chocolate chips
2 tablespoons unsweetened shredded coconut
Chocolate syrup for garnish, optional
Preheat oven to 375 F.
Unroll dough and separate into triangles.
On a floured surface, roll each triangle to a slightly larger sized triangle.
For each dumpling, place one triangle on an ungreased baking sheet. Brush with melted butter.
Place 2 tablespoons banana pieces in center of dough with 1 teaspoon chocolate morsels; sprinkle with coconut.
Bring three corners of dough together; pinch all edges of dough together to form a “tee pee” shape.
Repeat with remaining dough and filling.
Bake about 18 to 20 minutes, or until golden.
**Serve hot with chocolate syrup, if desired.
**You could also use fresh bananas for this recipe, substituting 1 1/2 cups thinly sliced fresh bananas for the dried.
Makes 8 Servings
Breakfasts
Apple Buttermilk Bread
1 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup natural bran cereal
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground ginger
1 1/3 cups buttermilk
3/4 cup sugar
1/4 cup vegetable oil
1 large egg
1 teaspoon grated orange zest
2 Gala or Golden Delicious apples, cored and chopped
Preheat oven to 350 F.
Grease a 9 x 5 inch loaf pan.
In medium bowl, combine both flours, the bran cereal, baking soda, baking powder and ginger.
In large bowl, beat buttermilk, sugar, vegetable oil, egg and orange zest.
Add flour mixture to buttermilk mixture, stirring just until combined.
Fold in apples.
Spread batter in prepared pan and bake 45 to 50 minutes or until toothpick inserted in center comes out clean.
Cool bread in pan 10 minutes.
Cool completely before serving.
Makes 8 servings (1 loaf)
Blueberry Stuffed French Bread
The French Toast:
Cooking spray
6 eggs
1 teaspoon grated orange peel
2/3 cup orange juice
3 tablespons sugar, divided
Pinch salt, optional
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1-1/4 inches thick) Italian bread
1/3 cup sliced almonds
The Blueberry Orange Sauce:
3 tablespoons sugar
1 tablespoon cornstarch
1/8 teaspoon salt, optional
1/4 cup orange juice
1/4 cup water
1 cup fresh or frozen blueberries
1 cup orange sections (about 2 oranges)
Preheat oven to 400°F.
Spray a large baking sheet with cooking spray.
In a medium bowl beat eggs, peel, juice, 2 tablespoons sugar and the salt until well blended.
Pour into a 13 x 9 x 2-inch baking pan; set aside.
In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside.
With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice.
Fill pockets with reserved blueberry mixture, dividing evenly.
Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.
Arrange bread on prepared baking sheet; sprinkle with almonds.
Bake until golden brown, about 15 minutes, turning slices after 10 minutes.
Meanwhile for the sauce, combine sugar, cornstarch and salt; set aside.
In a small saucepan bring orange juice and water to a boil.
Add blueberries and orange sections.
Return to a boil; cook until liquid is released from fruit, about 2 minutes.
Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.
Serve stuffed French toast with blueberry orange sauce drizzled over.
Golden Apple Oatmeal
1/2 cup diced Golden Delicious apple
1/3 cup apple juice
1/3 water
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt (optional)
1/3 cup quick-cooking oats
In small pot, combine apple, apple juice, water, cinnamon, nutmeg and salt (if desired); heat to boiling.
Stir in oats and cook 1 minute.
Cover and let stand two minutes before serving.
Makes 1 serving
Beverages
Caribbean Castaway Punch ALCOHOL
3 cups orange juice
3 cups pineapple juice
2 cups lime juice (from about 15 limes)
2 cups light rum
2 cups dark rum
1 cup curaçao or other orange liqueur
1/2 cup grenadine
1 block of ice or 5 cups ice cubes
Stir first 7 ingredients in large punch bowl.
Refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.)
Add block of ice or ice cubes to bowl with punch.
Ladle punch into glasses.
Serves 14
Kiwi-Peach Refresher
4 larges ice cubes
1 cup skim milk
2 tbsp plain nonfat yogurt
1 ea kiwifuit, peeled and chunked
1 ea peach, pitted and chunked
Kiwi slices for garnish
Place ice in blender add milk, yogurt, kiwi, and peaches, in that order.
Cover and blend on high for 15 secs. Switch off.
Now pulse switch at the highest level your blender has, if it has an ice crush setting use that one, for another 15 secs or til the drink is the consistancy you want it to be.
Pour into glasses and garnish with kiwi slices on rim.
Serves 2
Mangoade
2 cups ripe mango coarsely chopped
1/4 cup sugar, or to taste
2 cups orange juice
1/4 cup lime or lemon juice
2 cups cold water
1 tsp grated orange rind
Combine all ingredients except orange rind in a blender and blend on high speed for about 30 seconds.
Strain and pour into a pitcher.
Sprinkle with orange rind and serve in 8-ounce tumblers or goblets with 2 or 3 ice cubes in each.
Serves 8
Breads, Appetizer & Spread
Garlicky Quick Bread
1 cup whole wheat bread flour
1 cup unbleached white flour
1 tbsp baking powder
1/2 tsp salt
3 cloves garlic, minced
1/3 cup grated cheddar cheese
2 tbsp sweet butter, melted
1 egg, beaten
3/4 cup buttermilk
Preheat the oven to 375 F.
Sift together flours, baking powder, and salt into a large bowl.
Add garlic and cheese and combine well.
In a medium bowl, whisk together butter, egg, and buttermilk.
Add wet ingredients to dry ingredients and mix, using a large rubber spatula.
When dough becomes too stiff, use your hands and continue to mix, forming dough into a ball.
Oil an 8 1/2-inch round cake pan.
Press dough into the cake pan and use a sharp knife to make eight wedges-shaped cuts about 1/4-inch deep.
Bake until light brown, about 35-40 minutes.
Let cool on a wire rack, then serve in wedges.
** One delicious way to serve this bread is to slice each wedge horizontally, then spread the crumbly side with a bit of sweet butter and sprinkle with freshly grated Parmesan cheese. Broil until golden and serve with grilled steak.
Roasted Parmesan Croutons
2 thick slices bread
1 tbsp olive oil
1 tbsp finely grated Parmesan
1 garlic clove, crushed
salt and ground black pepper
Preheat the oven to 375 F.
Slice the crusts off the bread and discard.
Cut the bread into cubes and toss with the olive oil, Parmesan, garlic and salt and pepper.
Scatter on to a baking sheet and cook in the oven for 10 minutes until crisp and golden.
Allow to cool a little, then serve.
Bacon-Cream Cheese Stuffed Mushrooms
8 oz. Cream cheese, softened
4-6 strips of bacon, fried and crumbled; reserve fat
1 small onion, finely chopped
20-25 large mushrooms, stems removed finely chopped
Saute onion and mushroom stems in bacon fat until tender.
Drain off excess fat.
Mix crumbled bacon, onion and stems with softened cream cheese until the mixture is workable.
Stuff each mushroom and bake at 350 F for 10-15 minutes.
Finish under the broiler just until tops are golden.
Cowboy Caviar
15 oz black beans rinse and drain
4 oz ripe oliveschop and drained
1/4 cup onion finely chopped, 1 sm.
1 clove garlic finely chopped
2 tbsp vegetable oil
2 tbsp lime juice
1/4 tsp salt
1/4 tsp red pepper; crushed
1/4 tsp cumin ground
1/8 tsp pepper
1 (8 oz) package Cream cheese softened
2 eggs; large hard cooked,chopped
1 green onion w/top sliced
Mix all ingredients except cream cheese, eggs, and green onion. C
over and refrigerate at least 2 hours.
Spread cream cheese on serving plate.
Spoon bean mixture evenly over cream cheese.
Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion.
Serves 12
Main courses
Turkey With Sweet Potatoes CROCKPOT
3 medium sweet potatoes or regular potatoes, peeled and cut into 2-inch cubes
1 1/2 to 2 pounds turkey thighs, skin removed
1 jar (12 ounces) turkey gravy (or use 1 1/2 to 2 cups)
2 tbsp. flour
1 tsp. dried parsley
1/2 teaspoon dried rosemary crushed
1/4 teaspoon dried leaf thyme
1/8 tsp. pepper
1 1/2 to 2 cups frozen cut green beans
Layer sweet potatoes and turkey in slow cooker.
Combine gravy, flour, parsley, rosemary, thyme, and pepper; stir until smooth.
Pour gravy mixture over the turkey and sweet potatoes.
Cover and cook on high for 1 hour reduce heat to low and cook 5 hours longer.
Stir in beans.
Cover and cook 1 to 2 hours until turkey is tender and juices run clear.
Remove turkey and vegetables to a serving dish with a slotted spoon.
Stir sauce and serve with turkey and vegetables.
Serves 6
Garlic and Parsley Frittata VEGETARIAN
2 tbsp milk
2 eggs
1 tbsp chopped fresh parsley
1 garlic clove, crushed
Pinch of dried chili flakes
1 slice white bread, torn into small pieces
Sea salt and ground black pepper
1 tbsp olive oil
1 tbsp freshly grated Parmesan
Watercress salad, to serve
Beat together the milk, eggs, parsley, garlic, and chili flakes, add the torn bread and some salt and pepper; set aside for 4 minutes that the bread completely softens into the mixture.
Heat the oil in a frying pan and pour in the egg mixture.
Cook for 3 minutes or until golden and almost set.
Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip over so you can cook the other side.
Scatter over the parmesan.
Cook for a further couple of minutes until the underside is golden, the cheese has melted and the frittata is cooked through.
Serves 1
Avocado Salad with Tuna
2 hard-cooked eggs
1 avocado
1/2 tbsp lemon juice
6 ounces tuna
3 tbsp mayonnaise
1/2 cup onion, chopped
2 tbsp dill pickles, chopped
2 tsp liquid hot pepper sauce
1/2 tsp salt
1 lettuce, shredded
In a bowl, combine hard-boiled eggs with avocado sprinkled with lemon juice to prevent discoloration.
Mash well with a fork.
In a serving bowl, mix tuna (drained) with mayonnaise, chopped onions, chopped dill pickles, liquid hot pepper sauce, and salt.
Stir in the egg mixture.
Serve over shredded lettuce.
Serves 4
Beef Tenderloin Salad with Feta Cheese
1 tbsp vegetable oil
1 1/2 lb beef tenderloin steaks
Dressing:
1 1/4 cup olive oil
1/3 cup balsamic vinegar or red wine vinegar
3 tbsp chopped fresh chives
2 tbsp orange juice
1 tbsp poppy seeds
Salad:
3/4 cup green beans, trimmed
1 head lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (16-ounce) can mandarin oranges, drained
1 cup crumbled feta cheese
3/4 cup coarsely chopped walnuts
1/2 med size red onion, thinly sliced into rings
Heat oil in heavy large skillet over medium-high heat.
Season steaks with pepper.
Add to skillet and cook to desired doneness, about 5 minutes per side for medium-rare.
Transfer steaks to platter. Let stand until cool, about 15 minutes.
Cover and refrigerate until well chilled.
For dressing:
Whisk all ingredients in medium bowl to blend. Season to taste with salt and pepper.
For salad:
Cook green beans in large saucepan of boiling salted water until just crisp-tender. Drain.
Refresh under cold water.
Drain well. Pat dry.
Combine green beans and remaining ingredients in large bowl.
Cut steaks diagonally into thin slices.
Add to salad.
Add dressing and toss to coat; serve.
Serves 6
Shrimp Pasta Salad
8 ounces small cooked shrimp
4 ounces small pasta shells, freshly cooked
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped seeded tomato
1/4 cup chopped black olives
1/4 cup chopped red onion
1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
2/3 cup regular or reduced-calories mayonnaise
1 tbsp white wine vinegar
Combine shrimp, pasta, cucumber, tomato, olives, onion and dill in medium bowl.
Whisk mayonnaise and vinegar to blend in small bowl.
Add dressing to salad and toss to coat.
Season to taste with salt and pepper.
Cover and refrigerate at least 1 hour an up to 2 hours.
Serves 2
Sweet and Sour Chicken Salad
1/3 cup sour cream
3 tbsp mayonnaise
1 tbsp white vinegar
1 tbsp apricot jam
1/4 cup sliced green onion
3 fresh apricots, pitted and diced
1 cup chopped celery
1 pound diced cold, cooked chicken
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam.
Add green onion, apricots, celery and chicken and toss until evenly coated.
Chill and serve over lettuce leaves.
Serves 4
Crisp-crumbed Pan Pork Escalopes
1 pound pork fillet or boneless loin chops
2 garlic cloves, crushed
1 tbsp Dijon mustard
1/4 tsp cayenne pepper or chili powder
salt and freshly ground black pepper
2 cups white breadcrumbs
2 tbsp grated Parmesan
2 tbsp seasoned flour
2 eggs, beaten
Vegetable oil
Lemon wedges, to serve
If using pork fillet, cut into 3/4 inch slices.
Place a piece of sliced pork or a chop on a sheet of waxed paper or plastic wrap, cover with a second sheet and using a rolling pin or meat mallet, flatten to a thickness of about 1/4 inch.
Repeat for the remaining meat.
Mix together the garlic, mustard, cayenne or chili powder, and a littie salt and spread over the pork.
Stir together the breadcrumbs and Parmesan.
Toss the pork in the seasoned flour, shaking off any excess, dip in the beaten egg and then into the cheesy breadcrumbs, to coat.
Heat the oil in a large frying pan and stir fry in batches for 3 minutes on each side until brown and cooked through.
Drain on paper towels and serve warm.
Serves 4
Vegetables
Pea Salad with Cheese
8 eggs
8 slices bacon
2 heads romaine lettuce – rinsed, dried, and torn into bite-size pieces
16 ounce package frozen green peas
2 cups mayonnaise
1/8 cup skim milk
3 tbsp white sugar
3 cups shredded Cheddar cheese
Place eggs in a saucepan, and cover completely with cold water.
Bring water to a boil for one minute.
Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.
Remove from hot water, and cool. Peel.
Slice egg with an egg slicer, or just crumble.
Place bacon in a large skillet. C
ook, turning frequently, over medium high heat until evenly browned.
Spread Romaine lettuce evenly over the bottom of a 9×13 inch baking dish.
Layer crumbled bacon, thawed peas, and eggs over the lettuce.
In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese.
Chill in the refrigerator for 2 hours. Serve.
Serves 8
PREMIER POTATO SALAD
1 1/2 pounds small red skin potatoes, quartered
1/3 cup olive oil
1/4 cup Spicy Brown Mustard or Yellow Mustard
3 tablespoons lemon juice
1/4 teaspoon ground black pepper
1 cup diagonally sliced celery
1 large bell pepper (green, red or yellow) cut into strips
2 green onions, thinly sliced
1/4 cup minced parsley
Cook potatoes in boiling, salted water to cover 15 minutes or until tender but firm; rinse with cold water and drain.
Combine oil, mustard, lemon juice and black pepper in large bowl.
Add potatoes, celery, bell pepper, onion and parsley; toss well to coat evenly.
Cover; refrigerate 1 hour before serving.
Serves 8
TOMATO AND BULGUR SALAD
2 medium fresh tomatoes
1/2 cup bulgur (uncooked)
1 cup chopped mild onion
1 cup chopped fresh parsley
1 cup homemade or prepared Italian salad dressing
2 teaspoons finely minced garlic
1/2 teaspoon salt
1 to 2 teaspoon ground coriander (optional)
Use tomatoes held at room temperature until fully ripe.
Core tomatoes; cut in 1-inch chunks; set aside.
In medium heat-proof bowl put bulgur and 1 cup boiling water.
Let stand until bulgur is softened; about 15 minutes.
Drain off any remaining water; return bulgur to bowl.
Stir in onion, parsley, dressing, garlic, salt, coriander and pepper.
Toss to mix.
Serve immediately or cover and refrigerate up to 2 days.
Makes 4 portions (4 cups)
Desserts
Almond Praline Cheesecake
Crust:
3/4 cup Graham cracker crumbs
1/2 cup slivered almonds, toasted and chopped
1/4 cup brown sugar, firmly packed
1/4 cup unsalted butter, melted
Cake:
24 oz Cream cheese, softened
14 oz condensed milk
3 eggs
1 tsp almond extract
Topping:
1/3 cup dark brown sugar, firmly packed
1/3 cup whipping cream
1/2 cup slivered almonds, chopped and toasted
Preheat oven to 425 F.
Combine crumbs, nuts, sugar, and butter; press firmly on bottom of 9-inch springform pan.
In a large mixer bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Add eggs and extract. Pour into pan.
Bake at 425 F for 10 minutes, then at 300 F for one hour.
Top with Almond Praline Topping and chill.
Almond Praline Topping:
In a small saucepan, combine sugar and cream.
Cook and stir until sugar dissolves.
Simmer 5 minutes or until thickened.
Remove and let chill.
Grapefruit and Mint Fruit Salad
1 grapefruit
1/2 cup light sour cream
1 tbsp honey
1/2 tbsp chopped fresh mint
1 medium banana, peeled, sliced
1 small green apple, unpeeled, cut into bite-size pieces
1 small red apple, unpeeled, cut into bite-size pieces
4 lettuce cups
Grate 1 tsp grapefruit peel; reserve.
Over bowl, peel and section grapefruit; cut sections in half.
Drain and reserve 2 tbsp of the grapefruit juice.
In small bowl, combine sour cream, honey, mint, grapefruit peel and 1 Tbsp reserved juice; chill.
Combine banana, apples, and grapefruit; toss with remaining 1 tbsp juice.
Divide fruit mixture onto lettuce on four salad plates.
Top each serving with about 2 tbsp dressing.
Garnish with fresh mint leaves, if desired.
Serves 4
Chocolate Cake
1/2 cup of butter, softened
2 cups of sugar
3 eggs
1 1/2 tsp of vanilla extract
3 ounces of unsweetened baking chocolate, melted and cooled
2 cups of sifted flour
2 tsp of baking soda
1/2 tsp of salt
1 cup of sour cream
1 cup of boiling water
Preheat your oven to 350ºF.
Grease two 9 inch round cake pans, dust the pans with flour.
Cream the butter and sugar together in a large bowl.
Add the eggs, beat until light and fluffy. Beat in the vanilla and chocolate.
Sift flour, baking soda, and salt together into separate bowl.
Alternately add flour mixture and sour cream to butter mixture, beat well after each addition.
Stir in boiling water, batter will be thin.
Pour the batter into prepared pans and bake for 35 minutes.
Cool in pans on wire rack for 10 minutes, then turn out onto rack, cool completely before frosting as desired.
Breakfasts
Lemon Yogurt Bread
3 cups flour
1 tsp salt
1 tsp soda
1/2 tsp baking powder
1 cup blanched almonds
3 eggs
1 cup oil
1 3/4 cup sugar
1 pint lemon yogurt
1 tbsp lemon extract
Sift flour, salt, soda and baking powder.
Stir in nuts and set aside.
Beat eggs in a large bowl.
Add oil and sugar.
Cream well.
Add lemon yogurt and extract.
Combine wet and dry ingredients.
Beat thoroughly.
Bake 1 hour in large bundt pan at 350 F.
Test with toothpick.
Cool on rack for 10 minutes before taking out of pan.
Peanut Butter Banana Bread
1/2 cup crunchy peanut butter
1/4 cup oil
1/2cup honey
1 egg
1 cup mashed ripe banana
2 cup whole wheat flour
1 cup wheat germ
1 tbsp baking powder
1/2 tsp salt
1/2 cup chopped peanuts
3/4 cup milk
Preheat oven to 350 F.
Mix peanut butter, oil, honey, egg, and mashed banana, blending well.
Combine flour, wheat germ, baking powder, salt, and chopped peanuts.
Add dry ingredients to peanut butter mixture alternately with milk.
Spread batter in a greased and floured 9x5x3 inch loaf pan.
Bake for 1 hour of until tester comes out clean.
Cool in pan for about 5 minutes, then turn out onto wire rack to complete cooling.
Banana, Raisin-Cinnamon Muffins
2 cup oatmeal flour
2 tbsp baking powder
3/4 tsp cinnamon
1/2 tsp salt
1/3 cup sugar
1/3 cup unsweetened applesauce
2 egg whites
1 tsp vanilla extract
1 cup mashed bananas
1/3 cup branflakes
1/3 cup raisins
Sift together the dry ingredients; set aside.
Beat together well the sugar, applesauce, egg whites, and extracts.
Stir in bananas, branflakes, and raisins.
Add the flour mixture and stir just until moistened.
Spoon into 12 muffin cups coated with cooking spray.
Bake at 400F, for 20 minutes or until done.
