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Description of the
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Fruit Medley Dessert
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Posted on 20 April 2003 @ 07:47:34
Yield: 8 servings Ingredients: 1 pkg (18 ounces) Refrigerated Sugar Cookie Dough 1 contnr (32 ounces) lowfat vanilla yogurt or 1 quart vanilla frozen yogurt 4 cups fresh fruit (blueberries, raspberries, sliced apples, cherries, nectarines, peaches and/or strawberries)
Procedures: 1 PREHEAT oven to 350° F. 2 ROLL out cookie dough to 1/4-inch thickness on lightly floured surface. 3 Cut out 24 shapes using 3-inch cookie cutters. 4 Place on ungreased baking sheets. 5 BAKE for 5 to 8 minutes or until edges are light golden brown. 6 Cool on baking sheets for 1 minute; remove to wire racks to cool completely. 7 PLACE two cookies on each plate. 8 Top with 1/2 cup yogurt and 1/2 cup fruit mixture. 9 Place third cookie on top. 10 Skill Level: Easy
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Chocolate Fondue
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Posted on 20 April 2003 @ 07:46:29
Yield: 6 servings Ingredients: 1 lbs dark or milk chocolate or couverture 1/4 cup milk 1 tbsp brandy (optional) 2 large oranges, peeled, divided into sections 1 x pineapple, cubed 2 large apples, peeled and cubed 2 large pears, peeled and cubed 2 large bananas, cut into 1 inch slices 12 x pieces of dried apricots
Procedures: 1 NOTE: You will need a fondue pot for this recipe. 2 Break chocolate into small pieces. Place them inside the fondue pot. 3 Turn the heat on - switching to low. Let the chocolate melt, then stir in the milk and brandy. 4 Let it continue to heat for 4-5 more minutes, then stir until smooth. 5 To seve: Arrange cubed fruits in serving bowls. Spear fruit cubes with fondue skewers and dip in chocolate. 6 Serve with bread or biscuits on the side.
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White Chocolate Mousse
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Posted on 20 April 2003 @ 07:45:55
Yield: 4 servings Ingredients: 12 oz white chocolate, broken into small pieces 4 tbsp water 2 cup heavy cream 1 tsp instant (powdered) gelatin 1/2 cup cold water 1/4 cup milk chocolate bits or chips
Procedures: 1 In a double boiler, melt white chocolate bits in water. 2 Whip the heavy cram until thick. 3 Fold the melted white chocolate into the cream. 4 In a small cup, combine powdered gelatin with cold water. Heat in microwave at high for 45 seconds, until gelatin is dissolved. 5 Mix into the white-chocolate cream. 6 Add some chocolate bits or chips and fold, then pour contents in a mold. Refrigerate for 3-4 hours. 7 To serve, immerse mold in warm water, then invert on a serving plate. 8 Garnish with chocolate bits and mint leaves if desired.
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Crab Salad with Chiles and Cilantro
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Posted on 20 April 2003 @ 07:43:12
Yeild: 4 Servings Ingredients: 1 cup sour cream 1/2 cup (4-ounce can) Diced Green Chiles 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro 2 tbsp lime juice 1/2 tsp salt 1 lbs fresh or chopped imitation crabmeat Crackers or tortilla chips
Procedures: 1 COMBINE sour cream, chiles, onion, cilantro, lime juice and salt in medium bowl; add crab. 2 Toss to coat well. 3 Cover; refrigerate for at least 1 hour. 4 Serve with crackers or chips or use as a topping for salads or tostadas.
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Spinach Salad with Cherries
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Posted on 20 April 2003 @ 07:42:03
Yeild: 4 Servings Ingredients: 1/4 cup olive oil 1/4 cup red wine vinegar 2 tsp honey 1/8 tsp black pepper 5 cup cleaned torn spinach leaves, stems removed 1 cup bite-size fresh pineapple wedges 1/2 cup dried tart cherries 1/2 cup thinly sliced red onion x crumbled feta cheese, if desired
Procedures: 1 For the dressing, combine oil, vinegar, honey and pepper in a medium bowl; mix well. 2 For the salad, combine spinach with pineapple, cherries and onion in a large salad bowl. Spoon dressing over spinach mixture; mix to coat salad with dressing. Serve topped with feta cheese, if desired. 3 Courtesy of: Cherry Marketing Institute
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Italian Celery Salad
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Italy
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Posted on 20 April 2003 @ 07:41:02
Yeild: 4 Servings Ingredients: 2 can stewed tomatoes 2 large celery branches 2 tbsp olive oil 2 tbsp chopped onions 1/4 cup white wine Italian seasoning salt, pepper, thyme
Procedures: 1 In a saucepan, saute chopped onions in olive oil. 2 Add white wine and simmer for 1 minute. 3 Add stewed tomatoes, mix well. 4 Season with Italian seasoning, salt, pepper, thyme. Set aside and cool. 5 Wash, peel / clean celery branches. Slice to make 4 inch batonnets. 6 Make a bed of tomato sauce on serving plate. Arrange celery sticks on top, then garnish with the rest of the tomato sauce. 7 Serve cold as appetizer.
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Pork Stew a la Limousine
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Posted on 20 April 2003 @ 07:37:18
Yeild: 4 Servings Ingredients: 1 kg pork meat, for stewing 1/4 cup butter 1 tbsp cooking oil 1 large onion, peeled and cut into rings 1 large carrot, peeled and diced 1 tbsp flour 1 cup white wine 1 cup water 1 x bouquet garnis (spice bag) 1 x garlic clove, chopped x salt and pepper 1 can button mushrooms, drained 1/4 lbs bacon, chopped
Procedures: 1 Melt half of the butter in a pressure cooker over high heat. Add the cooking oil, then the pork meat. Saute until browned on the edges. 2 Add the sliced onions and the diced carrots. Continue sauteeing for 2 minutes more. 3 Add the flour, then continue cooking until the flour has browned a bit. 4 Add the wine and water. Bring to a quick boil, then add the bouquet garnis and garlic clove. Cover, then cook with pressure for about 30 minutes. 5 In a separate pot, melt the other half of the butter, then saute the mushrooms and bacon until cooked. 6 After 30 minutes, open the pressure cooker, then add the bacon and mushrooms. Stir and season with salt and pepper. Let it simmer for about 3 - 4 minutes. 7 Tranfer to a serving plate. Serve with rice or
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Cajun Pork Roast
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Posted on 20 April 2003 @ 07:36:23
Yeild: 4 Servings Ingredients: 2 lb boneless single loin pork roast 3 tbsp paprika 1/2 tsp red pepper (cayenne) 1 tbsp garlic powder 2 tsp oregano 2 tsp thyme 1/2 tsp salt 1/2 tsp white pepper, ground 1/2 tsp cumin 1/4 tsp nutmeg
Procedures: 1 Combine all seasonings and rub well over all surfaces of roast. 2 Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F. 3 Remove from oven, let rest 5 to 10 minutes before slicing. 4 Preparation Time: 5 minutes,Cooking Time: 60 minutes 5 Nutrient Information per Three-Ounce Serving:,Calories: 178,Sodium: 239 mg,Protein: 27 gm, Cholesterol: 66 mg, Fat: 7 gm
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Southwestern Kabobs
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Posted on 20 April 2003 @ 07:35:19
Yeild: 4 Servings Ingredients: 4 ea boneless top loin pork chops, cut into 1-inch cubes 4 tbsp taco or fajita seasoning 1/2 ea green bell pepper, seeded and cut into 1-inch pieces 1/2 large onion peeled & cut into 1-inch pieces
Procedures: 1 In a plastic bag or shallow bowl, toss together pork cubes with desired seasoning until pork is evenly coated. 2 Thread pork cubes, alternating with pepper and onion pieces, onto skewers. 3 Grill over a medium-hot fire, turning occasionally, until pork is nicely browned. 4 If using wooden skewers, soak in water for 20 minutes before using. 5 Approximate Nutrient Information per Serving:, Calories: 200, Sodium: 880mg, Protein: 25g, Cholesterol: 60mg, Fat: 6.6g, Sat. Fat: 2g
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Smoky Country-Style Ribs
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Posted on 20 April 2003 @ 07:34:11
Yeild: 6 Servings Ingredients: 3 lb pork country-style ribs 1 cup catsup 1/2 cup firmly packed brown sugar 1/2 cup chili sauce 2 tbsp cider vinegar 2 tbsp liquid smoke 1 tbsp lemon juice
Procedures: 1 Sprinkle ribs with garlic salt and freshly ground pepper. 2 Combine remaining ingredients in a medium saucepan. 3 Cook over medium heat for about 10 minutes, stirring occasionally; keep warm. 4 Place ribs, rib bones down, on rack of a shallow roasting pan. 5 Baste with sauce. 6 ake at 325 degrees F. for 1 1/2 to 2 1/2 hours, turning and basting with sauce every 30 minutes. 7 Cut into serving-size portions. 8 Bring remaining sauce to a boil and serve with ribs. 9 Preparation Time: 15 minutes,Cooking Time: 120 minutes 10 Nutrient Information per Serving:,Calories: 391,Sodium: 859 mg,Protein: 23 gm,Cholesterol: 85 mg, Fat: 18 gm
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