开云体育

Italian Three-Bean and Rice Skillet

. 1 15- to 15-1/2-ounce can small red beans or red kidney beans, rinsed and drained
. 1 14-1/2-ounce can Italian-style stewed tomatoes, cut up
. 1 cup vegetable broth or chicken broth
. 3/4 cup quick-cooking brown rice
. 1/2 of a 10-ounce package frozen baby lima beans (1 cup)
. 1/2 of a 9-ounce package frozen cut green beans (1 cup)
. 1/2 teaspoon dried basil, crushed or dried Italian seasoning, crushed
. 1 cup meatless spaghetti sauce
. 2 ounces thinly sliced mozzarella cheese or 1/4 cup grated Parmesan cheese (optional)


1. In a large skillet combine red beans or kidney beans, undrained tomatoes, broth, rice, lima beans, green beans, and basil or Italian seasoning. Bring to boiling. Reduce heat. Cover and simmer about 15 minutes or until rice is tender.
2. Stir in spaghetti sauce. Heat through. Top with mozzarella or Parmesan cheese, if desired. Makes 4 servings.

Pasta with Garbanzo Beans

a.. 1/4 cup olive oil

a.. 1 bunch green onions, finely sliced

a.. 1 large clove garlic, minced

a.. 15 oz. can garbanzo beans, with liquid

a.. 1 tsp. chopped fresh rosemary

a.. 1/2 tsp. ground black pepper

a.. 1/2 cup marinara sauce (from jar or homemade)

a.. pinch of Kosher salt

a.. 1/2 lb. small tubular or shell shaped pasta, cooked and drained (reserve 1 cup of the cooking water for later use)

a..

a.. 6 oz. pkg. spinach leaves (optional)

a..

a.. 4-6 T. olive oil

a.. 1/4 cup grated Romano or Parmesan cheese

Method:
In a medium saucepan, heat oil. Add green onions and garlic. Cook for 1-2 minutes on low heat. Add beans, rosemary, pepper and marinara sauce. Cover; simmer for 5-8 minutes. Add salt, cooked pasta, 1 cup of the reserved pasta water and spinach leaves, if using. Cook on low heat for 1 minute to heat through. Serve in large soup bowls with a drizzle of olive oil and some grated cheese on top. Great with crusty bread slices.

Serves 4-6.

Potatoes with Shrimp, Feta and Dill

2 large baking potatoes, scrubbed (preferably Russets)
1 Tablespoon olive oil (plus 2 teaspoons more for garnish if desired)
1 Large garlic clove, minced
1/3 pound medium shrimp (peeled, deveined and roughly chopped)
1/3 cup plain yogurt (regular, low-fat or nonfat)
1/4 cup crumbled feta (about 2 oz.)
2 tablespoons chopped black pitted olives
2 tablespoons chopped fresh dill (or 1 tablespoon dried dill)
1/4 teaspoon salt (or salt to taste)
1/4 teaspoon freshly ground black pepper

1. Preheat oven to 375°F. Place potatoes on baking sheet and bake until soft (about 1 hour and 5 minutes). Or, puncture each potato in 3 or 4 places and microwave on high until soft (approximately 7-10 minutes).


2. Using a medium skillet ,add oil and garlic. Cook for 1 minute or until fragrant. Add shrimp and cook for 2 minutes or until pink and firm, stirring occasionally. Transfer contents to medium bowl. Stir in yogurt, feta, olives, dill, salt, and pepper until well combined.


3. When potatoes are cool enough to handle, slice off the top third of each potato, lengthwise. Using a small spoon, scoop out the inside flesh of each potato (leaving 1/8 inch of potato against the skin so that it will not collapse) and place in a medium bowl. In addition, scoop out the flesh from the inside of each cut-off top section. Discard the top sections. Use a potato masher or electric mixer to mix the potatoes until soft and uniform. Stir in the prepared shrimp mixture.


4. Place the large potato-skin shells in a shallow 1-quart casserole dish. Divide mashed potato mixture between them. Drizzle 1 teaspoon of olive oil over the top of them if desired. Bake for 15 minutes or until stuffing is steaming hot. Serve immediately.


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Lowfat Cawl (Traditional Welsh Broth)

Serves 12 servings

Fat: 3.14
Carbs: 18.71
Protein: 8.54
Calories: 137.26
Alcohol: 0.00

2 quarts water
12 ounces beef shank
2 large onions, chopped
2 large carrots, sliced
1 rutabaga, diced
1 teaspoon salt and pepper to taste
4 potatoes, peeled and quartered
2 leeks, sliced
1 small head cabbage, sliced
2 tablespoons chopped fresh parsley


Directions
1. Bring water to boil in a large pot. Place beef shank in, and simmer 1 1/2 hours. Let cool overnight. Lift meat out, trim off gristle and cut meat into medium sized pieces; set aside. Skim fat from surface of stock, or strain through a fine sieve.
2. Return stock to heat, and bring to a boil. Add onions, carrots and rutabaga. Season with salt and pepper. Simmer for 1 hour. Add potatoes, and simmer until tender, 15 to 20 minutes. Stir in the leeks, cabbage, parsley and reserved meat. Simmer 10 minutes,

Hot Pea and Spinach Salad
Prep: 10 min, Cook: 10 min.
a.. 1/4 cup oil
b.. 1 clove garlic, crushed
c.. 9 ounces button mushrooms, sliced
d.. 4 spinach leaves, shredded
e.. 1 cup frozen peas, thawed
f.. 2 cups bean sprouts
g.. 2 tsp. soy sauce or tamari
h.. 1 Tbs. plus 1 tsp. lemon juice
i.. 1 tsp. fresh ginger, grated
j.. 1 Tbs. plus 1 tsp. toasted sesame seeds
Heat 1 Tbs. plus 1 tsp. oil in a heavy nonstick frying pan over medium heat. Cook garlic and mushrooms 4-5 minutes or until mushrooms are soft. Add spinach leaves, peas, and sprouts to pan. Stir over heat 3 minutes. Stir in remaining oil and remaining ingredients, except sesame seeds. Cook an additional 2 minutes, or until hot. Sprinkle with sesame seeds before serving.

Breakfast Sausage Casserole

This delicious egg, cheese and sausage casserole is prepared the night before.Placed in the oven early on a weekend morning;the whole family can wake up to this special treat!

1 pkg. (16 oz.) fresh breakfast sausage, cooked, drained and crumbled
4 cups cubed day-old bread
2 cups (8 oz.) shredded sharp cheddar cheese
2 cans (12 fl. oz. each) NESTL?? CARNATION? Evaporated Milk
10 large eggs, lightly beaten
1 tsp dry mustard
1/4 tsp onion powder
Ground black pepper to taste



1 Grease 13 x 9-inch baking dish. Place bread in prepared baking dish. Sprinkle with cheese. Combine evaporated milk, eggs, dry mustard, onion powder and pepper in medium bowl. Pour evenly over bread and cheese. Sprinkle with sausage. Cover; refrigerate overnight.
2 Preheat oven to 325° F.
3 Bake for 55 to 60 minutes or until cheese is golden brown. Cover with foil if top browns too quickly.


Servings: 8


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Baked Spareribs
3-4 lbs. pork spareribs
1/2 cup catsup
1/2 cup brown sugar, packed
2 T Worcestershire sauce
1 T vinegar

Cut spareribs into serving-size pieces. Put in large pot and cover with water. Bring to a boil and cook on low 45 minutes, until tender. Place ribs in baking pan. Combine remaining ingredients and spread over ribs. Bake at 350 degrees for 30 minutes until browned.

Mexican Chef Salad

Toss this taco salad together just before serving.

Prep: 20 min - Cook: 14 min

1 pound ground beef
1 (15 1/2-ounce) can kidney beans
1 small head (4 cups) lettuce, torn
1 medium avocado, pitted, peeled, sliced 1/4-inch
1 medium (1/2 cup) onion, chopped
4 medium tomatoes, chopped
1 (8-ounce) package (2 cups) Chedarella? or Cheddar Cheese, shredded
2 cups coarsely crushed corn chips
1 (8-ounce) bottle French or Thousand Island dressing
1/2 teaspoon hot pepper sauce, if desired

Cook ground beef over medium heatin 10-inch skillet until browned (4 to 6 minutes); drain well. Add kidney beans; continue cooking 10 minutes.

Meanwhile, place lettuce, avocado, onion, tomatoes, cheese and corn chips in large salad bowl; add warm beef mixture. Pour dressing and hot pepper sauce over mixture; toss gently to coat. Serve immediately.

Makes 8 servings


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Crawfish Etouffee Like Maw-Maw Used to Make


a.. 1 cup butter
b.. 2 tablespoons all-purpose flour
c.. 2 onions, minced
d.. 1 green bell pepper, diced
e.. 3 cloves garlic, diced
f.. 16 ounces cleaned crawfish tails
g.. 1 teaspoon ground cumin
h.. 1/8 teaspoon Worcestershire sauce
i.. 1/8 teaspoon hot sauce
j.. salt and pepper to taste



Directions
1 In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.

2 Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for 3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and simmer for 10 minutes.

Makes 4 servings

Black-Eyed Peas Spicy Style

a.. 1 (15.5 ounce) can black-eyed peas, drained and rinsed
b.. 1/2 onion, chopped
c.. minced jalapeno pepper to taste
d.. ground black pepper to taste



Directions
1 In a medium-size pot, combine black-eyed peas, onion, jalapeno peppers, and black pepper (to taste). Heat all ingredients to simmer, let cook 30 minutes. Enjoy!

Makes 3 to 4 servings

Okra and Tomatoes

a.. 2 slices bacon
b.. 1 pound frozen okra, thawed and sliced
c.. 1 small onion, chopped
d.. 1/2 green bell pepper, chopped
e.. 2 celery, chopped
f.. 1 (14.5 ounce) can stewed tomatoes
g.. salt and pepper to taste



Directions
1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2 Remove bacon from pan and saute okra, onion, pepper and celery until tender. Add tomatoes, salt and pepper and cook until well blended.

3 Garnish with crumbled bacon, if desired.

Makes 6 to 8 servings

Chocolate Bourbon Pecan Pie


a.. 1 (9 inch) pie shell
b.. 1 cup white sugar
c.. 1 cup light corn syrup
d.. 1/2 cup butter
e.. 4 eggs, beaten
f.. 1/4 cup bourbon
g.. 1 teaspoon vanilla extract
h.. 1/4 teaspoon salt
i.. 6 ounces semisweet chocolate chips
j.. 1 cup chopped pecans



Directions
1 Preheat oven to 325 degrees F (165 degrees F).

2 In a small saucepan combine sugar, corn syrup, and butter or margarine. Cook over medium heat, stirring constantly, until butter or margarine melts and sugar dissolves. Cool slightly.

3 In a large bowl combine eggs, bourbon, vanilla, and salt. Mix well. Slowly pour sugar mixture into egg mixture, whisking constantly. Stir in chocolate chips and pecans. Pour mixture into pie shell.

4 Bake in preheated oven for 50 to 55 minutes, or until set and golden. May be served warm or chilled.

Makes 1 pie

Bourbon Whipped Cream


a.. 1 cup heavy whipping cream
b.. 2 tablespoons white sugar
c.. 1 1/2 tablespoons premium bourbon



Directions
1 In a medium bowl, whip cream until soft mounds form. Gradually add sugar, whipping until cream forms stiff peaks. Gently fold in bourbon. Chill until ready to serve.

Makes 2 cups

SOUTHERN STYLE BISCUITS

2 cups flour
2 heaping teaspoons baking powder
1 teaspoon sugar
1 cup vegetable shortening
1 cup milk

Preheat oven to 400 degrees F.
In a large mixing bowl combine flour, baking powder, and sugar.
Add shortening and rub in with your fingers or use a pastry blender.
Combine until mixture is crumbly.
Add a little bit of milk at first and then add the rest.
The dough should be sticky.
Turn dough out onto a floured board.
Don't work the dough too much.
Pat the dough out gently.
Cut the biscuits using a round cookie cutter.
Place the biscuits on a cookie sheet.
Bake at 400 degrees F. for 15 - 20 minutes.
Serve immediately

Note: You can put the biscuits in the refrigerator overnight before baking.

Blood Orange and Fennel Salad with Seeded Ahi Tuna

a.. Salad Ingredients:

a.. 1 fennel bulb, thinly sliced

a.. 1 blood orange, peeled & sectioned with the tips removed

a.. 2 tablespoons pomegranate seeds (optional)

a.. 2 tablespoons extra virgin olive oil

a.. juice of one lime

a.. salt and pepper to taste

a.. 1 tablespoon green onions, julienned

Method:
Combine all of the above ingredients and chill.

Ingredients for Tuna


a.. 2 six ounce ahi filets, at least 1" thick
a.. 1 tablespoon canola oil
a.. 1 tablespoon whole mustard seeds
a.. 1 tablespoon sesame seeds
a.. 1 tablespoon fresh cracked black pepper
a.. 4 pieces shaved Parmesan, about the size of a business card
Method for Tuna:

Combine black pepper, mustard and sesame seeds and place on a plate. Press both sides of ahi filets into the seed mixture. In a sauté pan over medium high heat, add canola oil and heat to temperature. Place ahi filets in oil and cook for 1 minute per side for rare, and 2 to 3 minutes per side for medium.

Take fennel salad mixture and divide in half on two plates. Place an ahi filet on top of salad mixture. Garnish each salad with the ? of the top of the fennel bulb and a 2 pieces of the shaved Parmesan.


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Beef steak & vegetables for two

Total preparation and cooking time: 30 minutes


2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1 medium yellow squash, sliced diagonally (3/4-inch)
1 medium zucchini, sliced diagonally (3/4-inch)
2 tablespoons grated Parmesan cheese


1. Combine oil and Italian seasoning; brush on vegetables. Sprinkle with cheese.

2. Place beef steaks and vegetables on grid over medium, ash-covered coals. Grill, uncovered, 15 to 18 minutes for medium rare to medium doneness and until vegetables are tender, turning occasionally.

3. Or, place steak and vegetables in broiler and use a thermometer to test doneness near the end of cooking: 145 degrees for medium rare and 160 degrees for medium. Check vegetables for doneness after 5-7 minutes.

4. Carve steaks. Season beef and vegetables with salt and pepper.


Makes 2 servings.

Lowfat Cheesy Pea Pasta

2 tablespoons olive oil
2 onions, chopped
salt and pepper to taste
2 (8 ounce) cans tomato sauce
2 cups water
2 (8 ounce) cans peas, with liquid
1 (16 ounce) package elbow macaroni
0.5 cup shredded Cheddar cheese


Directions
1. Heat olive oil in a skillet over medium heat; saute onion for about 5 minutes. Add salt, pepper, tomato sauce and water; bring mixture to a boil and add peas; reduce heat and simmer for about 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Stir cooked pasta and cheese into tomato sauce mixture. Cover pan and turn off heat; let stand for 20 minutes.




Serves 8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Fat: 6.82
Carbs: 47.04
Protein: 9.81
Calories: 288.78
Alcohol: 0.00

Stuffed Eggplant
Prep: 15 min, Cook: 30 min.
a.. 1-1/2 lbs. eggplant, cut in half lengthwise
b.. 1 Tbs. plus 1 tsp. unsalted butter or margarine
c.. 1/4 cup onion, chopped
d.. 1/4 green bell pepper, seeded and chopped
e.. 1/2 cup recipe-ready crushed tomatoes
f.. 1/2 tsp. salt optional
g.. 1/4 tsp. pepper
h.. 2 ounces shredded cheddar cheese
i.. 1/2 cup dry breadcrumbs
Preheat oven to 350°F. Scoop out inside of eggplant, leaving 1/4 inch shell. Set shell aside. Chop eggplant meat and set aside. Melt half the butter in a heavy nonstick skillet over medium heat. Sauté onion, chopped eggplant and bell pepper 3-4 minutes or until onion is softened. Stir in tomato, salt and pepper. Simmer 5 minutes. Discard excess liquid from skillet. Stir in cheese and 1/4 cup breadcrumbs. Divide mixture evenly into eggplant shells. Arrange eggplant in a buttered baking pan. Melt remaining butter in a nonstick skillet over medium low heat. Stir in remaining breadcrumbs. Sprinkle buttered breadcrumbs over eggplant. Bake 30 minutes or until tops are golden.


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Italian Asparagus Quiche

1/2 cup sliced carrots
1/2 cup chopped onions
1 prepared 9-inch pastry pie crust
3/4 cup lowfat cottage cheese
1 Tbs flour
1/2 tsp salt
1/2 tsp Italian seasoning
1 tsp Dijon mustard
1/4 tsp red pepper sauce
2 eggs
1/2 cup milk
1 cup shredded Cheddar cheese
2 cups (12 oz. pkg.) frozen asparagus cuts and tips, thawed, drained



1 Cook carrots and onions in small amount of water until crisp-tender. Drain and set aside.
2 Bake pastry crust at 350° F about 15 minutes or until very lightly browned.
3 In food processor or electric blender, process cottage cheese, flour, salt, Italian seasoning, mustard and pepper sauce until smooth. Add eggs and milk. Process 5 seconds longer or until mixed.
4 Place 3/4 cup of the Cheddar cheese in bottom of crust. Arrange asparagus and drained vegetables evenly over cheese. Pour cottage cheese mixture over vegetables. Sprinkle with remaining Cheddar cheese.
5 Bake at 350° F about 45 minutes or until knife inserted near center comes out clean. Let set 10 minutes before serving.


Servings: 6


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March 6, 2004 Brownie Pie Day
What will they think of next? Combining two favorite desserts (brownies and cheesecake), this recipe took the top prize at

the 50th Anniversary Pillsbury Bake-Off Contest. Now... who

am I to argue - especially when chocolate is involved?



BROWNIE PIE RECIPE
( Pillsbury Bake-Off Winner )
1 (9") pie crust
1 (8-oz) pkg cream cheese
3 tablespoons sugar
1 teaspoon vanilla
3 eggs
1 (15.1-oz) pkg Hot Fudge Swirl Brownie Mix
1/4 cup oil
2 tablespoons water
1/2 cup chopped pecans


1) Preheat oven to 350 degrees F

2) In medium bowl, combine cream cheese, sugar, vanilla and 1 egg. Beat until smooth. Reserve hot fudge packet from the brownie mix for the topping.

3) In large bowl, combine brownie mix, oil, 1 tablespoon of water and 2 eggs. Beat 50 strokes with a spoon.

4) Spread 1/2 cup of the brownie mixture in the bottom of the pie crust. Spoon cream cheese mixture over the brownie layer and smooth carefully. Top with remaining brownie mixture - spread evenly and sprinkle on pecans.

5) Bake for 40 to 50 minutes until center is puffed (it may have cracks in it). Cover edges of crust with foil if it browns too fast.

6) Heat the hot fudge packet in the microwave for 30 seconds. Stir in 1 tablespoon of water and drizzle over the top of the pie. Cool 3 hours and store in the refrigerator.