2 bunches of broccoli, florets only (5-6 cups of florets)
1/4 cup red onion, chopped
1/2 cup craisins
2/3 cup mayo
1/3 cup sugar
2 tsp white vinegar
1 cup sunflower seeds
6 slices bacon
1. Cook bacon, crumble and set aside.
2. In a salad bowl, toss together broccoli, raisins and red onions. In a separate bowl, whisk together mayo, sugar and vinegar. Pour over broccoli mixture and toss to coat. Chill in refrigerator.
3. Before serving, sprinkle with sunflower seeds and bacon. Toss and serve.
This is my new favorite salad. We just gobble it up it is so yummy.
Acquired by Sarah Paulsen
12/19/2008
12/17/2008
Most of these box dinners aren't my favorite, but this one really works. All you have to do is add chicken. If you can find this at your super market, I'd recommend it. Super easy and tasty.
11/24/2008
1 cup shortening
2 cups sugar
6 ripe broken bananas
4 well beaten eggs
2 1/2 cups flour (sifted 3 times before measuring)
1 tsp salt
2 tsp baking soda
Beat shortening and sugar until fluffy. Add bananas and mix. Then add the well beaten eggs. Mix well. With hand, blend slowly and gradually the dry ingredients to the wet, being careful not to over mix. Pour into 2 greased and floured bread pans. Bake on 350 degrees for 45-50 minutes. Let cool for 10 minutes then turn out of pan. Cool on rack.
The first time I made this I ended up with white flour chunks in the bread- don't think I stirred it in gradually enough (due to Mikey pouring it in too quickly). But it still tasted fine. It also seems to work better in the mini-loaf pans. That way the edges don't burn and the middle cooks through. This is the recipe my grandma makes and hers is so yummy. I have yet to make mine taste as great. Let me know how it turns out for you.
Acquired by Barbara Newbold
11/23/2008
1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip
First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.
In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.
Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.
Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.
Keep refrigerated until served.
We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)
Acquired by Carol McMaster
11/17/2008
Serves 18, 2 dozen
Ingredients:
2 cups warm water (110 to 115 degrees)
2 tablespoons dry yeast
2 teaspoons salt
1 egg
2/3 cup nonfat dry milk powder (instant or non-instant)
1/4 cup sugar
1/3 cup butter or shortening
5 to 5 1/2 cups all-purpose flour or bread flour
Directions:
1. In a large bowl with electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 Tablespoon vegetable oil all around the sides of the bowl so it is covered with oil. (You can just spray a clean large bowl with vegetable spray, turning the to cover the ball with vegetable spray).
9. Cover with plastic wrap and allow to rise in a warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment lined) baking pans.
13. Let rise in a warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.
www.recipezaar.com
11/08/2008
Serves: 10
1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt water
2- 14 oz cans (about 3-2/3 cups) chicken broth
2 lg. russet potatoes, scrubbed clean and cubed
2 garlic cloves, peeled and crushed
1 med. onion, peeled and chopped
2 cups chopped kale OR swiss chard
1 cup heavy whipping cream
salt and pepper to taste
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through.
Acquired by Dorshan Stevens
11/07/2008
Serves 4
Prep Time: 20 min
Total Time: 45 min
Ingredients:
coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground
1 to 2 tablespoons minced canned chipoltes in adobo
1 can (14.5 oz) reduced-sodium chicken broth
8 corn tortillas (6 inch)
1/2 cup grated Monterey Jack cheese (2 oz)
Directions:
1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8 inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15-20 minutes. Let cool 5 minutes before serving.
Per serv: 436 cal; 15 g fat (4.4 g sat fat); 43.6 g protein; 30.8 g carb; 3.7 g fiber.
Note: Canned Heat- chipotles in adobo (smoked, dried jalapenos in sauce) are spicy- for less heat, scrape out ribs and seeps. You'll find them in the international aisle (next to the Mexican food).
I tried this recipe with just some grilled chicken instead of the steaming method; just for my convenience. We really liked it and I would recommend this recipe to anyone. I put in a bit too much chipotles and it was quite spicy so be careful not to add too much. One gripe -I had a ton of chipotles in adobo left over in the can making the leftovers hard to store and I don't know of any other recipes that call for them. I also cooked this in a bigger dish. The 8-inch pan seemed too small.
According to Martha- "pan-steaming is a smart way to cook boneless, skinless chicken breast. Gentle heat and moisture keep the meat juicy and tender without any added fat."
Everyday Food- Martha Stewart, November 2008
10/22/2008
3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup chopped green onions
1 can (12 ounces) evaporated milk
1/4 teaspoon pepper
1/8 teaspoon salt
Place potatoes in an 8-inch square baking dish. Sprinkle with cheese, ham and onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate for several hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean.
Yield: 6 servings.
This won second place in the March/April 2007 Taste of Home Competition (or something like that). We think it is really yummy. I like it better actually with the refrigerated shredded hash browns instead of the frozen ones- I use the green package one that you find near the bacon/meat section in the grocery store. We also like to double the recipe because it gets eaten so quickly. Hope you like it.
March/April 2007, Taste of Home
10/19/2008
1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.
*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).
I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.
Acquired by BYU 6th Stake 2006
10/19/2008
3 chicken breasts, cup up
2 beaten eggs
Corn starch
Garlic Salt
Dip chicken in corn starch seasoned with garlic salt then dip in beaten egg. Fry in hot oil (scant amount) and then put in baking pan.
Cover with this sauce:
3/4 cup sugar
1/2 cup vinegar
1/4 cup pineapple juice
1 Tablespoon ketchup
1 teaspoon soy sauce
1/2 teaspoon salt
Bake at 350 for 45-60 minutes and serve over rice. Put pineapple on top if you would like.
Acquired by Cheryl Morris
10/19/2008
Special Sauce:
1/4 cups sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon Chinese hot mustard
2 teaspoons water
1-3 teaspoons garlic and red chili paste
Stir-Fry Sauce:
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1/2 teaspoon rice vinegar
1 cup rice noodles (fried maifun)
3 tablespoons vegetable oil
2 chicken breast fillets
1 cup minced water chestnuts
2/3 cup canned straw mushrooms
3 tablespoons chopped green onions
1 teaspoon minced garlic (1 clove)
4-5 sliced iceberg lettuce, cups
If you don't already have fried rice stick noodles, I would start this recipe by preparing the noodles first. See "tidbit" below.
Sauce:
1. Make special sauce (for spooning over your lettuce wraps) by dissolving the sugar in the water in small bowl. Add next five ingredients to bowl and mix well. Put into the refrigerator.
2. Combine 2 tsp. water with the hot mustard and set this aside as well. Eventually you will add your desired measurement of Chinese mustard and garlic chili sauce to the special sauce mixture to pour over your lettuce wraps.
3. In the restaurant chain, skilled master craftsmen prepare the sauce at your table the same way, depending on your desired heat level.
Filling:
1. Bring 2 Tbs oil to high heat in a wok or large frying pan.
2. Saute the chicken breasts for 4-5 minutes per side or until done and remove from pan to cool.
3. Keep the oil in the pan and keep the pan hot.
4. As the chicken cools be sure your water chestnuts and mushrooms have been minced to about the size of small peas.
5. Prepare the stir-fry sauce by mixing soy sauce, brown sugar, and rice vinegar together in small bowl.
6. When you can handle the chicken, hack it up with a sharp knife so that no piece is bigger than a dime.
7. With the wok or pan still on high heat, add an additional Tbs. of vegetable oil
8. Add the chicken, garlic, water chestnuts, onions, and block mushrooms to the pan.
9. Add the stir-fry sauce to the pan and saute mixture for a couple of minutes then serve it onto a dish lined with a bed of fried rice noodles (maifun).
10. Serve the chicken with a side or lettuce cups.
11. Make these lettuce cups by slicing the top off a head of iceberg lettuce, right through the middle of the head.
12. Pull your lettuce cups off the outside of this slice.
13. Make your special sauce at the table by adding your desired number of mustard and chili sauce to the special blend: 1 tsp. mustard and chili sauce for mild, 2 tsp. each for medium and 3 tsp. of each for hot. Stir well.
14. Assemble lettuce wraps by spooning filling into a lettuce cup, adding special sauce over the top, folding it up like a taco.
*Tidbits: Follow the directions on the package for frying the maifun (rice stick noodles). Usually by pouring 2 inches of vegetable oil into a pan and heating to around 400 degrees. Add maifun a little at a time, and when it floats to the top remove it to a paper towel. (This is the funnest part of making the recipe. It is so much fun to watch the noodles pop like popcorn. You can make extra noodles and store them in a ziplock baggie to use later. It keeps really well. If the noodles don't start "popping" right away, you know that the oil isn't hot enough).
www.topsecretrecipes.com
10/05/2008
Prep Time: 45 min
Total Time: 45 min
1 1/4 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed and halved crosswise
4 garlic cloves, sliced
2 teaspoons grated peeled fresh ginger
3 tablespoons light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes
2 large egg whites
coarse salt and ground pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil, such as safflower
1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6-8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3-5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.
I don't think this tastes exactly like general tso's chicken but it is really good.
Serves 4
Per Serving: 532 cal; 10.4 g fat (1.5 g sat fat); 36.5 g protein; 72.2 g carb; 5 g fiber
Martha Stewart- Everyday Food, October 08
10/05/2008
Prep Time: 10 min
Total Time: 30 min
1 cup long-grain white rice
1 cup dry white wine, such as Sauvignon Blanc (I use chicken broth)
1 tablespoon olive oil
3 garlic cloves, sliced
1/4 teaspoon red-pepper flakes
coarse salt and ground pepper
1 pound medium shrimp, peeled and deveined
1 lemon, cut into 8 wedges and seeded
2 tablespoons chopped fresh parsley
1. In a shallow 2-quart microwave safe dish with a lid, combine rice, whine oil, garlic, red-pepper flakes, and 2 cups water; season with salt and pepper.
2. Cover, and microwave on high until rice is tender and liquid is absorbed, 20 minutes, stirring twice during cooking.
3. Stir in shrimp and lemon wedges; cover, and microwave 3 minutes more. Let stand, covered until shrimp are opaque throughout, 2 minutes. Stir in parsley; serve immediately.
I was really skeptical of this recipe because I've never heard of microwaving rice. You do need 2 times the amount of liquid for the rice- as the recipe requires. After it overflowed during the first 7 minutes, I cooked it on power level 8 for the rest of the time. Turned out great. I cooked the shrimp in a little bit of butter over medium-high on the stove for a few minutes, added it to the rice and drizzled the lemon on top (I didn't trust cooking the shrimp in the microwave). I was pleasantly surprised by this meal. Very easy and tasty.
Serves 4
Per Serv: 376 cal; 5.7 g fat (0.9 g sat fat); 26.6 g protein; 41.7 g carb; 1 g fiber
Martha Stewart - Everyday Food, October 08
10/05/2008
1 tablespoon vegetable oil (such as safflower)
1 tablespoon fresh lime juice
1 tablespoon soy sauce
2 bunches watercress (about 1 pound total), tough stems removed
1 Bosc pear, cored and thinly sliced
1/4 cup chopped unsalted cashews
In a large bowl, whisk together oil, lime juice, and soy sauce. Add watercress, pear, and cashews; toss to combine. Serve immediately.
Per Serving: 164 cal; 11.6 g fat (2 g sat fat); 5.5 g protein; 13.1 g carb; 2.1 g fiber
Martha Stewart -Everyday Food, October 08
10/01/2008
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 1/2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
1 2/3 cups (10 oz. pkg.) Reese's peanut butter chips
1. Heat oven to 350 degrees.
2. Stir together flour, cocoa, baking soda and salt. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in peanut butter chips.
3. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Makes about 4 1/2 dozen cookies.
PAN RECIPE: Spread batter in greased 15 1/2 x 10 1/2 x 1 inch jelly-roll pan. Bake at 350F. 20 minutes or until set. Cool completely in pan or on wire rack; cut into bars.
Hershey's Kitchens
10/01/2008
MAKES ONE 9-BY-13 PAN OF BROWNIES.
PREP AND COOK: 90 min. COOL: 1 hr.
1 c. margarine
1/2 c. cocoa
2 Tbsp. honey
4 eggs
2 c. sugar
1 3/4 c. flour
1/2 Tbsp. baking powder
1/2 tsp. salt
1 c. chopped walnuts
12 oz. chocolate icing (Use your own icing recipe or purchase some chocolate frosting. You can also search the Internet for chocolate icing recipes.) MINT ICING 5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring
1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.
2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.
I always liked these brownies. Thought that it was fun that BYU is giving out the recipe.
Sugar-n-Spice, Cougareat Food Court
9/07/2008
Many of my inspirations come from overpaid dinners at restaurants where I sample the fare and think "I bet I can make this at home." Such it is with the Thai Chili Pepper, a little ma and pop restaurant snuggled in Provo, Utah and the source of Thai cultural cuisine during my college years. Sure this recipe comes at their expense, but with the ease and the simplicity of bringing this recipe from the restaurant into the home, it's little wonder why this recipe is now a family favorite.
Thai Green Curry
Serve with: Steamed jasmine or sticky rice
Ingredients:
1 green pepper julienned (cut into thin strips)
1 red pepper julienned
1 can sliced bamboo shoots
1 can coconut milk
1/2 Jar green curry paste to taste
2 tbsp brown sugar
1 lb raw shrimp (peeled and de-veined) or raw chicken breast (diced)
Directions: (Preparation time 15 minutes)
1. In a saucepan combine coconut milk, green curry paste, brown sugar, shrimp or chicken breast bring to a boil over medium heat and then reduce to low and continue to simmer until shrimp turns color or chicken cooks through (5-10 minutes)
2. Add peppers to mixture and continue to simmer for (5-10 minutes). Keep an eye on the green peppers so that they don't change into a mushy mess. They shouldn't be crispy but they should retain their nice green color still
3. Serve over jasmine or sticky rice and enjoy!
Variations: You can try adding mushrooms, water chestnuts, thai chili peppers, and potatoes for different variations. Also you can try red and yellow curry pastes on this recipe as well.
Dan
9/07/2008
So the story goes that the first Margarita pizza was presented in the 1500's to Queen Margarite, an Italian monarch indulging on the first tomato-based pizza, a new innovation stemming from the tomato's recent maiden voyage back to the Old World from the New. Today the Margarita pizza is still on menus everywhere featuring a simple recipe of tomato sauce, mozzarella cheese, and basil. With a slight Armenian twist, I've adapted my own version of the Margarita pizza that puts old world tastes with a fusion of new. Credit goes to Chester's, a new restaurant in our little town of Rochester, MN that I mimicked this recipe from. If you're ever there try to Lavash Portabella and Chicken Pizza that reflects some of the basis of this recipe
Lavosh Margarita Pizza
Ingredients:
1 Large Lavosh Cracker (Dry)
3-5 Large Vine Ripened Tomatoes
1 Large Ball of fresh Mozzarella Cheese
Fresh Sweet Basil
Directions: (Preparation time 30 minutes)
1. Cut tomatoes to smaller pieces skin on, blend in blender until pureed
2. Transfer into a sauce pan and simmer tomato puree until thickened (about 1/2 the volume)
3. Spread the tomato puree evenly over the dry Lavosh cracker
4. Slice the mozzarella thinly and place on Lavosh
5. Chop fresh sweet basil leaves and sprinkle over the mozzarella
6. Broil in the oven until the mozzarella is slightly browned (about 10 minutes)
Variations: Try other toppings for more variety, or substitute shredded cheese or cheese blends for more American flavors.
Enjoy!
Dan
8/13/2008
2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4 to 1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregno
6 flour tortillas (8 inches)
1/4 cup butter or margarine, melted
2 cups (8oz) shredded Monterey Jack cheese
Sour cream and guacamole
In a skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese. Place on a lightly greased baking sheet. Bake at 475° F for 10 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
Yield: 6 servings
This recipe is one of my favorites. Really simple to make and tastes delicious. I like to make it with Zippy Beans and Rice and call it a meal.
Taste of Home - August/September 1999
8/13/2008
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 cup frozen corn
3/4 cup water
1 medium jalapeno pepper, seeded and chopped
1 teaspoon salt, optional
1 cup uncooked instant white or brown rice
1 green onion, sliced
In a skillet, combine the beans, tomatoes, corn, water, jalapeno and salt if desired. Bring to a boil; stir in rice. Cover and remove from the heat. Let stand for 5 minutes or until liquid is absorbed. Sprinkle with onion.
Yield: 6 servings.
Nutritional Facts:
One 3/4 cup serving prepared with brown rice and without salt) equals 197 calories, 414mg sodium, 0 cholesterol, 40gm carbohydrate, 8 gm protein, 2 gm fat.
Taste of Home - August/September 1999
8/13/2008
1 lb carrots, sliced
3 Tbsp butter or margarine
1 Tbsp brown sugar
1 Tbsp Dijon mustard
1/8 teaspoon salt
Place carrots in a saucepan. Add 1 in. of water; bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain. Add remaining ingredients; cook and stir over medium heat for 1-2 minutes or until sauce is thickened and carrots are coated.
Yield: 4 servings.
Taste of Home - April/May 1999
8/13/2008
5-6 cups uncooked wide egg noodles
1/4 cup butter or margarine
1 cup whipping cream
1 1/2 cups julienned fully cooked ham
1/2 cup grated parmesan cheese
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
Cook noodles according to package directions. Meanwhile, in a skillet over medium heat, melt butter. Stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles; add to ham mixture and heat through. Top with green onions.
Yield: 4 servings.
I cut back the butter to about 2 Tbsp and used 1 cup skim milk instead of the cream. The texture turns out a little differently (more runny) but it still tastes great and cuts the fat content by more than 1/2.
Taste of Home - April/May 1999
8/08/2008
2 Tbsp olive oil
1 medium onion, chopped
2 carrots, thinly sliced
2 or 3 celery sticks, sliced
3 medium red skinned potatoes, cut
1 bay leaf
1 1/2 tsp old bay seasoning
1 14.5oz. can diced tomatoes (I like to use the Italian diced)
3 cans of vegetable broth (or other broth)
1/2 box pasta of your choice (I like to use macaroni)
salt and pepper
Directions:
Heat oil over medium to medium-high heat. Add onion, carrots, celery, potatoes and bay leaf. Sautee for 6 minutes. Add tomatoes, broth pasta, and some salt and pepper. Simmer 12-15 minutes or until vegetables and pasta are cooked.
Serves: 4
Preparation time: 40 min- 1 hour
This is one of our favorite soups. I usually add more vegetables- and wait until they are pretty tender before adding the pasta otherwise the pasta is done before the veggies and keeps soaking up all the liquid. I can no longer find vegetable broth at the store, so I usually use chicken broth.
8/07/2008
¾ pound flank steak
2 cups bean sprouts
3 green onion stalks
4 tablespoons oil for stir-frying, or as needed
Fresh flat rice noodles
Marinade:
1 tablespoon soy sauce
1 ½ teaspoons cornstarch
Sauce:
1/4 cup oyster sauce
4 tablespoons dark soy sauce
1/2 cup beef broth
2 teaspoons granulated sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ginger powder
Pepper to taste
PREPARATION:
Cut the beef across the grain into thin strips. Add the marinade ingredients. Marinate the beef for 20 minutes. While the beef is marinating, prepare the remaining ingredients.
Place desired amount of noodles in microwave until softened (about 30-60 seconds). Pull apart noodles and set aside.
In a small bowl, combine the oyster sauce, dark soy sauce, beef broth, sugar, and powders. Set aside. Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Add the beef. Brown briefly until it changes color and is almost cooked. Set aside.
Add 2 tablespoons oil to the wok. When the oil is hot, add the sauce mixture and noodles. Cook for about 2 minutes. Stir-fry until fragrant adding the sprouts, & scallions, and return the beef to the pan. Mix thoroughly and serve hot.
8/07/2008
Ingredients:
1 lb. beef tenderloin tips
1 1/2 cups whole wheat bow tie pasta
1/2 lb. mushrooms, sliced
1/3 cup chopped onion
2 teaspoons olive oil
2 tablespoons whole wheat flour
1 10.5 oz. can beef broth
1. Cook pasta according to package directions.
2. While pasta is cooking, trim fat from meat and cut into 1 x 1/2" pieces. Spray a large skillet with vegetable cooking spray. Heat skillet over medium-high heat until hot. Add beef and stir-fry 3-5 minutes until outside surface is no longer pink. Remove from skillet.
3. In the same skillet, add the olive oil and heat until hot. Add the onions and mushrooms and cook until tender, about 2-3 minutes.
4. Stir in the flour. Gradually add 1 cup beef broth, stirring until blended. Bring to boil. Cook and stir 2 minutes. Return beef to skillet and heat through. If stroganoff appears too thick, add more beef broth to thin as desired.
Salt and pepper to taste.
Serve beef mixture over pasta. Add dollop of sour cream, if desired. Makes 4 servings (approx 4 oz beef and 3/8 cups pasta)
Fat: 24.1 g
Carbohydrates: 14.6g
Calories: 389.2
Protein: 26.9g
Spark Recipes
8/07/2008
¾ cup butter
1 cup cocoa powder
3 eggs
2 cups sugar
2 tsp vanilla extract
1 cup flour
½ tsp salt
In a medium saucepan, melt the butter over medium heat, then add the cocoa powder, stirring until mixed. Set pan aside to cool. Beat the eggs in a large bowl with whisk, gradually adding the sugar and vanilla. When the chocolate mixture has slightly cooled, fold it into the egg mixture. Add the flour and salt, stirring only to combine the ingredients- do not overstir.
Spread the batter into a well greased pan (9x13 for chewier brownies, 9x9 for denser brownies) and bake at 350F for approximately 30 minutes, or until a toothpick inserted into the center comes out mostly clean (a crumb or two is okay; unbaked goo is not).
8/07/2008
2 cubes real butter (1/2)
1 cup blanched almonds
1 cup white sugar
1 Tablespoon water
1 Tablespoon white Karol syrup (or dark)
Topping:
Hershey bars or milk choc chips
Finely chopped almonds
Put first 5 ingredients in pan together, including nuts, and place on high flame and stir without stopping, until mixture becomes one shade darker than brown sugar. NOTE: Place a small dish of brown sugar near your work as candy browns rapidly. Approximately 10 min. cooking time. Use a long handled spoon.
Pour into a cookie sheet or cake pan 10X13 (not greased) and spread as thin as you can. Drop the chocolate over it. Allow to melt then spread with knife and sprinkle with finely chopped almonds. Cool and when it is set break into pieces.
Grandma Stevens
8/07/2008
2-3 ripe bananas, mashed
1 cup non-fat yogurt
2 eggs
1/3 cup oil (or applesauce)
1 tsp soda
1 tsp salt
1 ¼ cup brown sugar
1 cup white choc. chips
1 cup craisins
1 tsp cinnamon
2 ½ cups flour
1 cup oats
Mix all with a fork. Put in muffin tins with liners and bake on 375F for 12 minutes.
The Hanks
8/07/2008
Ingredients:
3 cups flour
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
2 cups sugar
¼ cup butter (softened)
2 eggs
1 ½ tsp. vanilla
1 ¾ cup hot chocolate
1 ½ cups mashed bananas (about 3)
Directions:
Preheat oven to 350. Mix flour, soda, powder, salt in bowl. In a large bowl cream sugar, butter, eggs, and vanilla. Add dry ingredients to wet. Slowly add hot chocolate mixing until combined. Add bananas and blend thoroughly. Grease and flour 2 5x9 pans and bake 1hr.
Acquired by Mei Mei Chan
8/07/2008
1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes
Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil.
Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.
*Dan loves to make this for company. If you like mussels, it's really quite tasty.
Chia
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