* Exported from MasterCook *
Braciole
Italian Beef Roll with spinach, egg sausage
This recipe is a revised
version of that below.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient --
Preparation Method
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2
pounds Braciole beef cut -- pounded thin
2
eggs, hard-boiled -- diced
1/2
pound spinach leaves -- chopped washed and dried
2
sausage link -- casing removed
5
kalamata olives -- chopped
3
ounces mozzarella cheese -- chopped
3
ounces Parmesan cheese -- grated
salt peper
10
ounces marinara sauce
pound with mallet the braciole beef steak until thin
add on top of beef the combination of spinach, sausage, eggs, olives,cheese
salt pepper
roll beef around stuffing and tie with string the roll.
cover with tomatoe sauce and add more Parm Romanio on top
cook 350 deg 40 min in oven
add pasta and salad to plate
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Per serving: 1294 Calories (kcal); 91g Total Fat; (63% calories from fat); 81g
Protein; 37g Carbohydrate; 605mg Cholesterol; 4029mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 10 Lean Meat; 1 Vegetable; 0 Fruit; 11 1/2
Fat; 0 Other Carbohydrates
Recipe copyright 2000,
Mario Batali. All rights reserved
3 cups Basic Tomato
Sauce, recipe follows
1 cup green Italian olives
2 tablespoons plus 1 tablespoon fresh chopped oregano leaves
1/2 cup grated Pecorino cheese
4 bunches Italian parsley, finely chopped to yield 1 cup
1/4 teaspoon freshly grated nutmeg
1 pound beef flank steak, sliced into 8 thin scallops
Salt and pepper
1 bunch broccoli rabe, blanched in boiling water and refreshed
Flour for dusting
1/4 cup extra-virgin olive oil
1/2 cup dry red wine
In a medium saucepan,
combine the tomato sauce, green olives and 2 tablespoons oregano and bring to a
boil. Reduce to a simmer and continue cooking while assembling the rest of the
dish.
In a mixing bowl, combine
the Pecorino, chopped parsley and nutmeg and mix until well blended. Lay 8
pieces of steak out on board. Season with salt and pepper. Divide the Pecorino
mixture evenly over the beef, spreading it to form a thin layer on top of each
piece of steak. Roughly chop the broccoli rabe and divide it among the pieces
of beef. Roll up each piece like a jelly roll and tie securely with a piece of
butcher’s twine. Dredge each roll in the flour.
In a 12- to 14-inch
skillet, heat 1/4 cup oil until smoking. Place 4 rolled steak pieces at a time
in the skillet and brown evenly, rolling with tongs or a wooden spoon. Remove
first 4 pieces and repeat with remaining four. Remove second group and pour off
the cooking oil to discard.
Put the skillet back on the
heat and add the red wine, scraping the bottom of the skillet with a wooden
spoon to loosen browned bits. Add the simmering tomato sauce and bring to a
boil. Add all 8 beef rolls and simmer, uncovered, for 10 to 15 minutes, until
all of the meat is cooked through. Remove the meat to heated platter, pour the
sauce over the meat and garnish with the remaining oregano.
BASIC TOMATO SAUCE
Recipe copyright 2000, Mario Batali. All rights reserved
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4- inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 28 ounce cans peeled whole tomatoes, crushed by hand and juices reserved
Salt to taste
In a 3 quart saucepan, heat
the olive oil over medium heat. Add the onion and garlic and cook until soft
and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and
cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice
and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes
until as thick as hot cereal. Season with salt and serve. This sauce holds one
week in the refrigerator or up to six months in the freezer. Yield: 4 cups
Yield: 4 main course
servings
Prep Time: 1 hour 15 minutes
Cook Time: 30 minutes
Ortega
Tamale Pie (Ortega.com) we found this
very good!!
This should be served with a salad to compliment the Pie (Ranch dressing, lettuce, tomato, etc).
Filling
1 lb ground beef
1 small onion chopped
1 jar (16oz) Ortega Salsa (any flavor)
1/3 cup water
1 pkg (1.25 oz) Oretga Taco Seasoning Mix
1 cup frozen corn kernels
1 can (2.25 oz) sliced ripe olives drained
Crust
1 cup yellow or white corn meal
1 can (12oz) evaporated milk (or just milk)
1 can (4oz) Ortega Diced Green Chilies
1 cup shredded cheddar cheese, divided
1 teaspoon salt
Ortega Pickled Jalapeno Slices (optional)
For filling: Cook beef and onion in large skillet until beef is browned; drain.
Stir in salsa, water, and seasoning mix: bring to boil. Reduce heat to low; cook stirring occasionally, for 3 to 4 minutes.
Add cor and olives.
For crust: Preheat oven to 425 deg. Combine cornmeal, evaporated milk, chilies, ½ cup cheese, and salt in medium saucepan.
Cook over medium-high heat, stirring frequently for 5 to 7 minutes or until thickened.
Spoon filling into 12 x 8 inch un-greased baking dish. Spread cornmeal mixture on top.
Bake for 25 minutes; sprinkle with remaining cheese. Bake for additional 5 to 10 minutes or until cheese is melted.
Garnish with Jalapenos.
Following are * Exported from MasterCook *
Recipe By :Anthony's Restuarant/Houston Chronicle
Serving Size : 12 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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3/4 pound graham cracker crumbs
1/2 cup brown sugar -- packed
1/4 cup plus 1 Tablespoon butter, melted
3 cans (14 ounce) sweetened condensed milk
5 each egg yolks
2 cups Key lime juice -- canned or fresh
Sweetened whipped cream
Lime slices and mint sprigs -- for garnish
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Per serving: 168 Calories (kcal); 5g Total Fat; (26% calories from fat); 3g Protein; 28g Carbohydrate; 89mg Cholesterol; 177mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates
NOTES : In large bowl, combine crumbs, brown sugar and melted butter.. Press mixture 1/4-1/2" thick on bottom and sides of a 10" x 2" deep fluted pie pan.
In antoher bowl, mix condensed milk, egg yolks and lime juice on low speed of mixer until well-blended (it shoud be a creamy color and slightly thickened), about 2 minutes.
Pour into prepared pie shell and bake in preheated 350 degree oven 18-24 minutes (pressing surface lightly with finger should leave a mark). Remove from oven and let cool. Refrigerate 6-8 hours before serving.
Garnish with sweetened whipped cream, fresh lime slices and mint sprigs.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Baine's Guacamole
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each avocados, ripe -- peeled and halved
1/4 cup cilantro, fresh -- chopped
1 each serrano pepper -- seeded and diced
2 tablespoons lemon juice
1 each tomato, medium -- diced
Combine first 5 ingredients in a bowl. Coarsely mash with a fork. Stir in tomato. Chill 30 minutes. Garnish with serrano chile slices if desired.
Yield:
"4 cups"
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Per serving: 10 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : May substitute 1 small jalapenpo pepper, seeded and diced in place of the serrano chile pepper.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
BASIC QUESADILLAS (Makes 4)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
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4 tsp. vegetable oil (or slightly more if using
corn tortillas)
8 each flour or corn tortillas (6-8 " each)
2 cups grated cheese
1 cup filling -- room temperature
Sour cream (optional)
salsa or guacamole (optional)
Heat a skillet over medium heat; add ½ tsp. oil.
When hot, place 1 tortilla in pan; sprinkle with ¼ cup grated cheese, ¼ cup filling if using, and another ¼ cup grated cheese. Top with second tortilla; cook until cheese is melting and bottom tortilla is golden brown.
Flip; cook until golden on both sides, cheese is melted, and filling is hot.
Cut in wedges; garnish with topping. Repeat with remaining ingredients; serve.
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Per serving: 913 Calories (kcal); 75g Total Fat; (74% calories from fat); 56g Protein; 3g Carbohydrate; 238mg Cholesterol; 1407mg Sodium
Food Exchanges: 0 Grain(Starch); 8 Lean Meat; 0 Vegetable; 0 Fruit; 10 Fat; 0 Other Carbohydrates
NOTES : Quesadilla filling recipes separate -- Chilces include chicken chipolte, sauteed mushroom with epazote, grilled ancho shrimp, chorizo with carmelized onions, tomato salsa.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Tast of Home
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fresh green beans -- cut into 2" pieces
2 tablespoons onion -- chilled
2 tablespoons celery -- chopped
1/4 cup water
2 tablespoons butter or margarine -- melted
1 1/2 teaspoons fresh basil (or 1/2 tsp. dired) -- minced
1/4 teaspoon salad herbs
1/8 teaspoon pepper
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Per serving: 107 Calories (kcal); 12g Total Fat; (94% calories from fat); trace Protein; 1g Carbohydrate; 31mg Cholesterol; 125mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : In saucepan, combine beans, onion, celery and water. Cover and cook for 5 minutes or until beans are tender. Drain. Add the butter, basil, salt and pepper; stir to coat. Serve immediately.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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3/4 teaspoon pepper -- coarsely ground
4 each chicken breast halves -- skinned
1/3 cup butter or margarine -- melted
1/4 cup fresh basil -- chopped
1/2 cup butter or margarine -- softened
2 tablespoons fresh basil -- minced
1 tablespoon Parmesan cheese -- grated
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil sprigs -- option
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Per serving: 597 Calories (kcal); 52g Total Fat; (78% calories from fat); 31g Protein; 1g Carbohydrate; 197mg Cholesterol; 572mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
NOTES : Press 3/4 teaspoon pepper into meaty sides of chicken breast halves. Combine 1/3 cup melted butter and 1/4 cup chopped basil; stir well. Brush chicken lightly with melted butter mixture.
Combine 1/2 cup softened butter, 2 tablespooons basil, Parmesan cheese, garlic powder, salt, and pepper in a small bowl. Beat at low speed of an electric mixer until mixture is well blended and smooth. Trasfer to a small serving bowl; set aside.
Grill chicken over medium coals 8-10 minutes on each side, basting frequently with remaining melted butter mixture.
Serve grilled chicken with basit butter mixture. Garnish with fresh basil sprigs, if desired.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronckle
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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4 each 5 ounce beef tenderloin steaks
2 tas lime juice, fresh
2 tablespoons chili powder
2 tablespoons vegetable oil -- divided
2 teaspoons garlic -- minced
1/4 teaspoon cumin, gournd
1/4 teaspoon red pepper flakes -- crushed
Creamy Cilantro Sauce -- Recipe below
Cilantro sprigs and red bell pepper rings
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Per serving: 74 Calories (kcal); 7g Total Fat; (84% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 38mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Place steaks in wide shallow dish. Combine lime juice, chili powder, 1 tablespoon oil, garlic, cumin and red pepper flakes in small bowl. Pour over steaks and rub to coat.
Place remaining oil in large, heavy nonstick skillet over medium-high heat until hot. Add steaks and cook 4 minutes on each side for medium-rare. Transfer to serving platter and keep warm. Spoon Creamy Cilantro Sauce over steaks. Garnsih with cilantoro sprigs and red bell pepper rings.
Serves 4
Creamy Cilantro Sauce
1 4 oz. can mild chopped green chilies, undrained
1/2 cup each, whipping cream and sour cream
1 tablespoon chopped cilantro
Place chilies in blender container and puree until smooth. Combine with whipping cream in small sauce pan over medium-low heat and bring to a gentle boil. Whisk in sour cream and cilantro. Cook unil just heated through.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Beefsteak Tomato and Onion Salad
Recipe By :Pappas Steakhouse Restuarants
Serving Size : 2 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
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2 each beefsteak tomato, ripe
Pinch Kosher salt
2 tablespoons Roquefort cheese -- crumbled
4 tablespoons red wine vinaigrette -- divided
2 each 1/4" think slice sweet yellow onion
pinch black pepper -- coarsely ground
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Per serving: 26 Calories (kcal); 2g Total Fat; (74% calories from fat); 2g Protein; trace Carbohydrate; 6mg Cholesterol; 127mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Arrange tomato slices in a salad bowl. Sprinkle with salt. Mix Roquefort with 2 Tablespoons vinaigrette and spread on top of tomatoes. Top with onion slice. Cover with remiajing vinaigrette and sprinkle with pepper.
To serve, arrange slices of tomat on bed romaine or bosten leaf lettuce leaves. Top with onion slice and vinaigrette.
Note: Vinaigrette can be purchased already made or made from the following to taste:
Chopped onion, chopped green onion, black and white pepper, a mixture of salad and olive oils, red wine vinegar, sherry, honey and garlic.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Beer Cheese
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
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1 package cream cheese, 3 oz., softened
1 package sharp /cheddar cheese, (8 oz.) shredded
1 clove garlic -- minced
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1/4 cup beer
Beat cheese at medium speed with an electric mixer until smooth.
Add garlic and next 3 ingredients; beat well.
Gradually add beer, beating until blended.
Chill 1 hour.
Serve with crusty bread or crackers.
Yield:
"2 1/2 cups"
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Per serving: 44 Calories (kcal); trace Total Fat; (6% calories from fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 151mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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1/2 cup lemon juice
1/2 cup red wine vinegar
1/2 cup vegetable oil
2 each garlic clove, large
2 teaspoons salt
2 teaspoons onion powder
1 1/2 teaspoons ground marjoram
1 1/2 teaspoons drieed thyme
1 1/2 teaspoons basil, dried
1 1/2 teaspoons Oregano, dried
1 teaspoon celery salt
1 teaspoon garlic powder
2 teaspoons pepper
4 teaspoons soy sauce, low sodium
4 teaspoons Worcestershire sauce
1/8 teaspoon hot sauce
1 each 9 pound turkey breast
Bring first 16 ingredients to a boil in a small sauce pan, stirring constantly; reduce heat, and simmer, stirring often, 1 to 2 minutes. Remove from heat, cool.
Place turkey in a large shallow dish; pour marinade over turkey. Cover and chill 8 hours, turning occasionally.
Remove turkey from marinade, reserving marinade. Place turkey on a rack in a roasting pan. Set aside.
Bring reserved marinade to a boil in a small saucepan; boil 1 minute. Remove from heat.
Bake turkey at 325 degrees for 3 hours or until a meat thermometer inserted into turkey breast registers 170 degrees, basting occasionally with marinade.
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Per serving: 90 Calories (kcal); 9g Total Fat; (87% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 572mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
* Exported from MasterCook *
Recipe By :Saveur Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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Pastry dough for 9" pie
2 tablespoons cornstarch
1 1/4 pounds rhubarb -- cut into 1" pieces
3/4 cup sugar
1/2 teaspoon lemon zest
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 cup blueberries -- thaw,drain if frozen
2 tablespoons butter
1 each egg -- lightly beaten
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Per serving: 136 Calories (kcal); 4g Total Fat; (23% calories from fat); 1g Protein; 26g Carbohydrate; 31mg Cholesterol; 73mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat; 1 1/2 Other Carbohydrates
NOTES : Dissolve cornstarch in 1/3 cup water in a medium suacepan. Add rhubarb, sugar, lemon zest, cinnamon, and salt, and cook, stirring, over medium heat for 2 minutes. Remove from heat, cool slightly, and add blueberries.
Preheat oven to 425 degrees. Line a 9" pie plate with pastry, add filling, and dot with butter. Cut remaining pastry round into 6 strpis for lattice top and weave top crust. Brush crust with beaten egg.
Bake 10 minutes at 425 degrees; reduce heat to 350 degrees and bake until curst is brown, abotr 40 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : cakes
Amount Measure Ingredient -- Preparation Method
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1 package 2 layer size leon cake mix
1/2 cup orange juice
1/2 water -- 1/3 cup
3 eggs
1 1/2 cups fresh or fozen blueberries
1 tablespoon orange peel -- finely shredded
1 tablespoon lemon peel -- finely shredded
1 recipe Citrus Frosting
Orange peel curls (optinal)
Preheat oven to 350. Grease and lightly flour two 8 x 1-1/2" or 9 x 1-1/2" round cake pans; set aside.
In large mixing bowl combine cake mix, orange juice, water, oil, and eggs. Beat with an electric mixer on low speed for 30 seconds. Increase speed to medium; beat fol 2 minutes. With a wooden spoon gently fold in blueberries, orange peel, and lemon peel. Pour batter into prepared pans.
Bake for 35-40 minutes or until a wooden toothpick inserted near center comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans. Cool thoroughly on racks.
Frost with Citrus Frosting. Garnish with orange peel curls if desired. Store frosted cake in the refrigerator.
Citrus Frosting: In medium bowl, beat together one 3-oz. package softened cream cheese and 1/4 cup butter until fluffy. Add 3 cups sifted powdered sugar and 2 tablespoons orange juice. Beat until combined. In small bowl beat 1 cup whipping cream to soft peaks; add to cream cheese mixture. Add 2 tablespoons finely shredded orange peel and 1 tablespoon finely shredded lemon peel. Beat on low speed until combined.
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Per serving: 5 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; trace Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Saveur
Serving Size : 12 Preparation Time :0:00
Categories : breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 3/4 cups flour -- Sift with
1 1/2 tablespoons baking powder
3/4 cup olive oil
1 1/4 cups dry white wine
1/2 cup water
6 each eggs
1/4 pound prosciutto, 1/8" slice
1/4 pound Mortadella, 1/8" slice
1 cup ripe olives -- pitted
1/2 cup parmesan cheese -- grated
Black pepper -- freshly ground
- - - - - - - - - - - - - - - - - - -
Per serving: 340 Calories (kcal); 18g Total Fat; (50% calories from fat); 8g Protein; 31g Carbohydrate; 96mg Cholesterol; 373mg Sodium
Food Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Grease and flour 8 1/2" x 11" baking pan. Sift flour and baking powder together into a large mixing bowl. Make well in center and add olive oil, dry white wine and water. Stir with fork until well blended. Beat eggs in another mixing bowl and sitr into flour mixture. Slice prosciutto and mortadella into short strips and add to batter with pitted olives and grated parmesan cheese. Season with freshly ground black pepper.
Pour into pan and bake until golden, about 1 hour. Cool slightly, then turn out onto a wire rack to cool completely.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Bruschetta Roma
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each loaf French bread
1/4 cup olive oil
4 each Roma tomatoes (3/4 pound) -- diced
1/2 cup fresh parsley -- minced
1 each green onion -- thinly sliced, include green part
2 cloves garlic -- minced
1/2 cup grated Asiago cheese
2 Tablespoons olive oil
1 Tablespoon fresh lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Assemble tomato mixture by combining all ingredients; mix well. Refrigerate until ready to use
Slice French bread on the diagonal. Brush lightly with olive oil. Place on baking sheet and toast at 350 degrees for 12-15 minutes turning halfway through baking time.
Description:
"Jen Hawe's recipe"
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Per serving: 2005 Calories (kcal); 95g Total Fat; (42% calories from fat); 42g Protein; 246g Carbohydrate; 0mg Cholesterol; 3849mg Sodium
Food Exchanges: 16 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 18 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Cavanaugh's Cream of Poblano
Soup
Recipe By :Houston Chronicle
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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3 each 6" corn tortillas -- plus more to garnish
2 tablespoons flour
1/2 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
1/2 cup onion -- finely diced
1/2 cup poblano pepper plus more for garnish -- finely diced
1/2 teaspoon garlic -- chopped
2 tablespoons butter
3 cups chicken stock
1/2 cup half and half
1/8 cup roasted chicken (about 1 oz.) -- chopped
1/2 cup Monterey jack cheese -- xhred
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Per serving: 123 Calories (kcal); 10g Total Fat; (77% calories from fat); 3g Protein; 4g Carbohydrate; 20mg Cholesterol; 1014mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Cut 3 tortillas into ninths, place in food processor and chop unitl fine. Add flour, chili powder, cumin, salt and pepper. Blend to a consistency of cornmeal.
Place oil in stockpot over medium high heat. Add onion, 1/2 cup poblano pepper and garlic. Saute until onion is clear. Add butter and let melt. Add tortilla/flour mixture to the pan and mix to form a roux. Cook 4-5 mnutes, stirring with a wire whip; do not let mixtrue burn.
While stirring, slowly add stock, scraping down sides and bottom often. Add half and half. Bring to a slow simmer and cook 7-10 minutes. Do not let soup come to a hard boil. Turn off heat and let cool. Add chicken before serving. iop each serving wtih shredded cheese, diced poblano pepper and toritlla strips.
Makes 8 servings
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHICKEN MARSALA WITH PANCETTA
AND CREAM
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
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Olive Oil
2 oz. pancetta (about a ¼" thick slice) -- cut into a ¼" dice
Flour for dredging (about ½ cup)
4 each thin chicken breast cutlets -- about ½# total
Coarse salt
Freshly ground black pepper -- coarse grind
1/2 cup dry Marsala wine
2 Tablespoons Heavy cream -- (2 to 4)
Minced fresh flat-leaf parsley
Coat a large skillet lightly with olive oil and set it over medium-high heat. Add the pancetta and cook until just crisp and lightly browned. Remove with a slotted spoon - leave the fat in the pan - and set aside.
Put the flour on a plate; pat the cutlets dry. Season them on both sides lightly with salt and amply with pepper. Heat the skillet with the pancetta fat over medium-high heat. Add more olive oil, if needed, to get about 2 Tbs. fat in the pan.
hen the fat is hot, dredge a cutlet through the flour on both sides. Shake off the excess flour and immediately put the cutlet in the pan. Do the same with as may cutlets as will fit in the pan without touching. Sauté the cutlets, turning once, until browned on both sides; if thin, they should cook through in just a few minutes total. Transfer the cooked cutlets to a plate and continue sautéing the rest, adding more oil if necessary. Transfer these to the plate as well.
Pour off the excess fat. With the pan over medium-high heat, add the Marsala and scrape up any browned bits from the bottom of the pan. Cook until the Marsala is reduced by about a quarter.
Stir in the cream and boil until you get a nicely thickened sauce.
Return the chicken and pancetta to the pan and turn the cutlets over to coat. Let them reheat for 30 seconds to one minute.
Serve with the sauce and sprinkling of parsley, if you like.
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Per serving: 103 Calories (kcal); 11g Total Fat; (94% calories from fat); 1g Protein; 1g Carbohydrate; 41mg Cholesterol; 11mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Serves 2
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces/Salsas
Amount Measure Ingredient -- Preparation Method
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1 Tablespoon olive oil
1/2 cup onion -- chopped
2 Tablespoons garlic -- minced
1 cup ketchup
1/4 cup malt vinegar
1/4 cup brown sugar -- packed
1/4 cup string brewed coffee
3 Tablespoons stout beer -- such as Guinness
2 Tablespoons unsulfured molasses(LIGHT)
2 tablespoons tomato paste
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 1/4 teaspoons canned chipolte chilies -- chopped
1/4 teaspoon ground black pepper
Heat oil in heavy large saucepan over medium-high heat.
Add onion and garlic and saute until tender, about 5 minutes.
Add all remaining ingredients. Cover and sinner until slightly thickened, stirring occasionally, about 25 minutes.
Season with salt.
Yield:
"1 3/4 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 604 Calories (kcal); 15g Total Fat; (20% calories from fat); 7g Protein; 122g Carbohydrate; 0mg Cholesterol; 3348mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 7 Other Carbohydrates
NOTES : Sauce can be made 1 week ahead. Cover and refrigerate.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHIPOTLE CHICKEN Quesadilla FILLING
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbs. Olive oil
1/2 cup onion -- diced
1 large clove garlic -- smashed
1/2 teaspoon dried oregano
1/8 tsp. fresh ground black pepper
1 can low sodium chicken stock -- (14 1/2 oz.) or homemade
1 whole boneless skinless chicken breast (12 oz.)
2 each chilpolte peppers (canned) -- seeded; finely chopped
1 cup canned plum tomatoes (About 6 tomatoes) -- roughly chopped
1 whole star anise (optional)
1 each cinnamon stick
Heat saucepan over medium heat; add olive oil. When hot, add onion, garlic, oregano, and pepper; cook until onion is translucent, 3-5 minutes.
Add the stock and the chicken, bring to a simmer, cover, and cook 10 minutes, until chicken is cooked through. Remove chicken from pan, and set aside.
Add chipotles, tomatoes, star anise, and cinnamon, and simmer until liquid is reduced by half, about 15 minutes.
Shred chicken, and return to sauce. Simmer gently until most of the liquid has been absorbed, 10 minutes.
Remove cinnamon and star anise before using.
Yield:
"2 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 1984 Calories (kcal); 217g Total Fat; (95% calories from fat); 2g Protein; 20g Carbohydrate; 0mg Cholesterol; 7mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Chocolate Chip Peanut Butter Cookies
Recipe By :Hershey's
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup chortening
1 cup creamy peanut butter
1 cup granulated sugar
1 cup light brown sugar
2 each eggs
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups chocolate chips, semi-sweet or milk choc.
- - - - - - - - - - - - - - - - - - -
Per serving: 3403 Calories (kcal); 104g Total Fat; (27% calories from fat); 44g Protein; 582g Carbohydrate; 622mg Cholesterol; 4554mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 19 1/2 Fat; 23 Other Carbohydrates
NOTES : Heat oven to 375 degrees. In large mixing bowl, beat butter, shortening, peanut butter, granulated sugar, brown sugar and eggs on medium speed of electric mixer until well-blended.
Stir together flour, baking soda, baking powder and salt; add to butter mixture, beating until well-blended. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until set. Cool slightly, remove from cookie sheet to wire rack.
About 6 dozen cookies
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
CHORIZO QUESADILLA FILLING WITH CARAMELIZED ONIONS
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tsp. vegetable oil
8 oz. Chorizo -- cut in 1/8" rounds
1 large white onion -- cut in ¼" rounds
Place a medium sauté pan over medium heat, and add oil. When hot, add chorizo and cook until nicely browned on both sides, about 5 minutes.
Transfer chorizo to a plate lined with paper towels to drain.
Add onion to pan, and cook until beginning to brown, about 5 minutes.
Add ¼ cup water, and simmer until tender, about 10 minutes.
Yield:
"3 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 6080 Calories (kcal); 620g Total Fat; (91% calories from fat); 117g Protein; 18g Carbohydrate; 422mg Cholesterol; 5931mg Sodium
Food Exchanges: 0 Grain(Starch); 16 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 114 Fat; 0 Other Carbohydrates
NOTES : Manchego cheese and salsa go well with this heary filling
Nutr. Assoc. : 0 0 0
* Exported from MasterCook *
Christmas
Morning Strata
Recipe By :Southern Living
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Foods
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork sausage, ground
2 teaspoons prepared mustard
6 slices white sandwich bread, crusts removed
2 cups shredded Swiss cheese -- (8 ounces)
1 1/2 cups milk
3 each eggs -- large
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
- - - - - - - - - - - - - - - - - - -
Per serving: 214 Calories (kcal); 15g Total Fat; (62% calories from fat); 16g Protein; 5g Carbohydrate; 136mg Cholesterol; 225mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Brown sausage in skillet over medium heat, stirring until it crumbles; drain well. Stir in mustard.
Fit bread into greased 11 x 7 x 1-1/2" baking dish; top with suasage mixture and cheese.
Combine milk and next 5 ingredients; pour over bread mixture. Cover and refrigerate 8 hours.
Bake, uncovered, at 350 degree for 50 minutes or until set.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Coconut Layer Cake
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup butter or margarine -- softened
1/2 cup shortening
2 cups sugar
5 each eggs -- seaparated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
2 cups flaked coconut
1/2 cup pecans
FROSTING:
1 package (8 oz.) cream cheese -- softened
4 cups (1 lb.) confectioner's sugar
1/4 cup butter or margarine -- softened
1 teaspoon vanilla extract
1/4 cup flaked coconut -- toasted
In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks and beat well.
Combine flour and baking soda; add to creamed mixture alternately with buttermilk.
Stir in vanilla.
Add coconut and pecans.
In a small mixing bowl, beat egg whites until stiff; gently fold into batter.
Pour into two greased and floured 9-inch round cake pans.
Bake at 350 degrees for 40 minutes or until a wooden pick inserted near the center comes out clean.
Cool 10 minutes in pans before removing to wire racks; cool completely.
FOR FROSTING: Beat cream cheese, sugar, butter and vanilla until smooth and creamy.
Spread between layers and over top and sides of cake.
Sprinkle with toasted coconut.
- - - - - - - - - - - - - - - - - - -
Per serving: 450 Calories (kcal); 25g Total Fat; (49% calories from fat); 6g Protein; 51g Carbohydrate; 110mg Cholesterol; 267mg Sodium
Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 Fat; 2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Randall's, Houston, TX
Serving Size : 4 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 4 oz. tenderized round steaks
3 cups milk
2 cups flour
1/2 teaspoon garlic powder
2 tablespoons vegetable oil
To taste Salt and Pepper
- - - - - - - - - - - - - - - - - - -
Per serving: 401 Calories (kcal); 14g Total Fat; (30% calories from fat); 13g Protein; 56g Carbohydrate; 25mg Cholesterol; 91mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Pour 1 cup milk into a medium-sized bowl. Add meat and coat each piece. Combine 1 3/4 cups flour, garlic powder, salt and pepper in a plastic bag. Take meat out of milk and shake removing excess liquid. Place meat in plastic bag and shake to coat with flour. Heat oil in skillet with non-stick surface. Place steak in skillet over medium-high heat. Brown on one side, turn and brown on other side. Remove from skillet.
Cream Gravy: Combine 1/4 cup flour and 2 cups milk in a container with a lid; shake to blend flour. Pour into skillet in which meat was cooked. Stir to loosen bits of flour stuck to the pan. Cook over low heat until gravy is thickened. Season with salt and pepper to taste.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Creamy Cauliflower Lettuce
Salad
Recipe By :Miracle Whip
Serving Size : 8 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup Miracle Whip® light or Miracle Whip
1/2 cup Ranch salad dressing
1/4 cup Parmesan cheese -- grated
1/4 cup sugar
1/2 cup red onion -- finely chopped
8 oz. bacon -- crisp cooked,crumble
1 each head cauliflower
6 cups romaine lettuce -- bite-size pieces
- - - - - - - - - - - - - - - - - - -
Per serving: 159 Calories (kcal); 12g Total Fat; (66% calories from fat); 4g Protein; 9g Carbohydrate; 10mg Cholesterol; 319mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 1/2 Other Carbohydrates
NOTES : Mix dressings, cheese and sugar in large bowl. Add remaining ingredients; mix lightly.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Damian's Caponata
Recipe By :Damian's Restuarant, Houston, TX
Serving Size : 8 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup olive oil -- 1 inch thick
1 each medium-size eggplant, with skin -- cut into 1/4" cubes
1 each large onion -- cut into 1/4" cubes
2 cups celery -- finely diced
2 tablespoons tomato paste
2 each large tomatoes -- peel, seed, dice
1/3 cup red wine vinegar
1 1/2 teaspoons sugar
1 cup water
to taste Salt and freshly ground pepper
1 tablespoon capers -- drained
1/4 cup green olives -- pitted
1/4 cup black olives (kalamata) -- pitted
2 tablespoons pine nuts (pignolia)
- - - - - - - - - - - - - - - - - - -
Per serving: 166 Calories (kcal); 15g Total Fat; (79% calories from fat); 2g Protein; 8g Carbohydrate; 0mg Cholesterol; 111mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Heat oil in skillet over medium-high heat until very hot. Saute eggplant in hot oil. When tender, remove from pan and set aside to drain on paper towels. Add onion and celery to pan with a little more oil, if necessary. Saute until tender, about 5 minutes. Retrun eggplant to pan. Add tomato paste, tomatoes, vinegar, sugar, water, salt and black pepper. Cook over medium heat 5 minutes.
Remove from heat and add capers, olives and pine nuts. Chill until ready to serve.
Serve at room temperature.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 16 Preparation Time :0:00
Categories : Casseroles Meats
Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 quart tomato juice
1 can tomato puree, 29 ounce
1 can red beans, 15 ounce -- drained
1 1/2 cups medium sized onion -- chopped
1/2 cup celery -- diced
1/4 cup green bell pepper -- diced
1/4 cup chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper -- or more to taste
Brown beef in large skillet; drain. In 6-quart pot, combine beef, juice, puree, beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar and cayenne; cover pot. Simmer 1 to 1 1/2 hours, stirring every 15 minutes.
- - - - - - - - - - - - - - - - - - -
Per serving: 196 Calories (kcal); 15g Total Fat; (70% calories from fat); 10g Protein; 4g Carbohydrate; 48mg Cholesterol; 415mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Each serving: 220 calories, 6 grams fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
ENCHILADAS
CANCUN
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups shredded mexican cheese blend (recipe
based on Sargento 6 Cheese Zesty Mexican
Recipe Blend)
8 ounces cooked shrimp -- chopped, or salad shrimp whole
1/2 cup cilantro -- chopped
1/2 cup green onions -- chopped
1 can mild enchilada sauce (10 oz. can)
1 can tomato sauce, (8 oz. can)
8 each flour tortillas -- 6 to 7 inch
Sour cream (Optional)
Deced Avocado (Optional)
In medium bowl, combine 1 1/2 cups cheese, shrimp, cilantro and green onions.
In a small bowl, combine enchilada and tomato sauces.
Add 1/2 cup sauce mixture to cheese mixture; blend well. Pour half of remaining sauce in bottom of a 2-quart rectangular glass dish.
Place tortillas in dampened paper towel sandwiched between two microwavable salad plates, Microwave 1 minute on high to soften tortillas for easy assembly. Spoon heaping 1/3 cup of cheese mixture down center of each tortilla; rill up and place seam-side down over sauce in baking dish.
Pour remaining sauce on top of enchiladas; cover dish with vented plastic wrap. Rotating dish midway through cooking, microwave on high 8 minutes. Sprinkle remaining 1/2 cup cheese over top of tortillas; re-cover and microwave on medium-high (70 percent) 1 minute.
Serve with sour cream and avocado if desired.
- - - - - - - - - - - - - - - - - - -
Per serving: 538 Calories (kcal); 11g Total Fat; (18% calories from fat); 25g Protein; 83g Carbohydrate; 111mg Cholesterol; 825mg Sodium
Food Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : For spicier version, use 2 10 oz. cans enchilada sauce.
May want to plan on 2 cans sauce depending pon how wet you prefer the enchiladas
OVEN PREPERATION: Bake casserole at 350 degrees until heated through, approximately 25-30 minutes. Sprinkle with remaining shredded cheese during last 5 minutes of baking.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups light soy sauce
1 cup packed brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 cup fresh lemon juice
4 teaspoons ground ginger
1 pound beef skirt stea (about 3/4" thjick)
Warm flour toritllas
Pice de Gailo
Picante Sauce
Guacamole -- (optional)
- - - - - - - - - - - - - - - - - - -
Per serving: 513 Calories (kcal); trace Total Fat; (0% calories from fat); 22g Protein; 99g Carbohydrate; 0mg Cholesterol; 12937mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 0 Fat; 5 Other Carbohydrates
NOTES : In 2-quart jar, combine soy sauce, brown sugar, garlic and onion powders, lemon juice and ginger. Tighten lid on jar and shake to mix well and dissolve sugar. Let marinade stand in sealed jar refrigerated, overnight.
Place beef in a glass baking dish and pour as much marinade as needed over beef; marinate 2 hours or overnight in refrigerator ns sealed container. Refrigerate remaining marinade for another use.
Remove beef from marinade and grill over very hot coals for a short time; it should take only about 10 minutes per steak if meat is 3/4" thick or less. Brush meat with marinade 2-3 times while cooking.
To serve, chop meat with a cleaver into bite-size pieces. Fold into warm flour tortillas and serve with Pico de Gallo, picante sauce and/or guacamole.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Flank Steak in Mexican
Marinade
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each 6 oz. can pineapple juice
1/2 cup soy sauce, low sodium
1/4 cup lime juice, fresh
1 tablespoon cumin, ground
1 teaspoon garlic salt
1 each flank steak -- appoximately 1 3/4 pound
Combine first 5 ingredients, stirring well; reserve 1/4 cup pineapple mixture, and chill.
Place streak in a large shallow dish or zip-lock plastic bag; pour remaining pineapple mixture over steak. Cover or seal, and chill 3 to 4 hours, turning steak occasionally.
Remove steak from marinade, discarding marinade.
Grill, covered with grill led, over medium-high heat (350 to 400 degrees) 15 minutes or until a meat thermometer inserted into thickest portion registers 145 degrees (medium-rare), turning occasionally and basting with reserved 1/4 cup pineapple mixture.
Slice steak; serve with tortillas, tomato, lettuce, guacamole, shredded cheese, and sour cream.
- - - - - - - - - - - - - - - - - - -
Per serving: 43 Calories (kcal); 2g Total Fat; (37% calories from fat); 4g Protein; 2g Carbohydrate; 9mg Cholesterol; 1153mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Works just as well sith boneless chicken breasts.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water (110 degrees)
1 envelope active dry yeast
2 cups all-purpose flour
1 teaspoon salt
Yellow cornmeal
Place water in large bowl and sprinkle yeast over water; stir to dissolve. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.
Shape into a ball. Place in greased bowl; turn to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees. Sprinkel two large baking sheets or jelllyroll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece ino a 13 by 9 inch rectangle. Top dough as desired.
Bake on lowest rack 20 minutes or until crust is golden brown.
- - - - - - - - - - - - - - - - - - -
Per serving: 155 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 357mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large sprigs fresh rosemary
2 tsp. olive oil
8 oz. fresh tuna
6 oz. unsalted butter -- (12 Tbs.) at room temperature
2 Tbs. Fresh lemon juice
Salt and freshly ground black pepper to
taste
Arrange rosemary in an even layer in a nonstick skillet, add the oil, and heat over medium until the herbs are fragrant.
Place the tuna on the rosemary branches and cook until the cooked white of the flesh has traveled about 1/3 of the way up the side of the tuna steak, about 5 min. Turn the tuna over and cook until cooked but still quite pink inside, another 5 minutes. (The tuna will continue to cook as it cools.)
Remove the tuna from the pan and allow it to cool (pull off any clinging herbs).
In a food processor, combine the cooled tuna, the butter, lemon juice, salt and pepper and process until smooth
Put the spread into a ramekin or small bowl, lightly cover the top with plastic wrap, and refrigerate until set.
Grind more pepper over the top before serving with croutons or crackers.
- - - - - - - - - - - - - - - - - - -
Per serving: 8833 Calories (kcal); 984g Total Fat; (97% calories from fat); 8g Protein; 45g Carbohydrate; 1489mg Cholesterol; 83mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 Fruit; 196 1/2 Fat; 0 Other Carbohydrates
NOTES : Serves 6-8
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 each 9" pie shell
1 teaspoon all-purpose flour
1/3 cup all-purpose flour, divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup light corn syrup
3 each large eggs
3 cups peaches, fresh -- chopped
1/4 cup butter or margarine -- melted
1/4 cup brown sugar -- firmly packed
2 tablespoons butter or margarine -- softened
1/2 cup pecans -- finely chopped
Fit pastry into 9" pie plate. Fold edges under and crimp. Sprinkle with 1 teaspoon flour.
Beat 3 tablespoons flour, sugar and next 4 ingredients at medium speed with electric mixer 1 minute. Stir in peaches and 1/4 cup butter; pour into pie crust.
Combine remaining flour and brown sugar in a small bowl; cut in 2 tablespoonfuls butter with a pastry lender until mixture is crumbly.
Sir in chopped pecans, and sprinkle evenly over peach mixture.
Bake at 375 degrees for 45-50 minutes or until center is set, shielding with aluminum foil after 35 minutes to prevent excessive browning.
Yield:
"1 9" pie"
- - - - - - - - - - - - - - - - - - -
Per serving: 1998 Calories (kcal); 121g Total Fat; (52% calories from fat); 24g Protein; 225g Carbohydrate; 833mg Cholesterol; 1638mg Sodium
Food Exchanges: 1 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 22 1/2 Fat; 14 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup butter or margarine -- softened
1 cup sugar
1 cup dark corn syrup
3 tablespoons hot water
2 teaspoons anise seeds
1 teaspoon pepper
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon salt
4 cups to 4 1/2 cups all-purpose flour, divided
Sifted powdered sugar
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add syrup, hot water, and next 7 ingredients; beat at low speed until blended.
Gradually add 4 cups flour to butter mixture, beating at low speed until blended after each addition.
Stir in enough remaining flour to forma stiff dough.
Cover and chill 3 to 4 hours.
Divide dough into 8 portions; roll each portion into a 1/2 to 3/4 inch thick rope.
Cut ropes into 1 inch lengths, and place 2 inches apart onto ungreased baking sheets.
Bake at 350 degrees for 10-15 minutes or until golden brown.
Remove to wire racks to cool.
Roll in powdered sugar.
Yield:
"13 dozen"
- - - - - - - - - - - - - - - - - - -
Per serving: 2930 Calories (kcal); 138g Total Fat; (40% calories from fat); 2g Protein; 454g Carbohydrate; 373mg Cholesterol; 3711mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 27 1/2 Fat; 30 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Meats Poultry
Sauces/Salsas
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds chicken or ribs
1 cup ketchup
1/2 cup Grandma's molasses -- unsulphured
1/4 cup vinegar
1/4 cup Dijon mustard
2 Tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon Hot pepper sauce
In small bowl, combine all sauce ingredients; set aside.
Prepare barbeque grill, setting temperature for medium heat.
Place meat on grill; brush with sauce.
Cook 20-25 minutes or until cooked, turning once and brushing frequently with sauce.
Description:
"Great on chicken and ribs"
Yield:
"2 cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 338 Calories (kcal); 4g Total Fat; (8% calories from fat); 7g Protein; 81g Carbohydrate; 0mg Cholesterol; 3924mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 5 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Green Chili Sundried Tomato
Pesto
Recipe By :R. LoFurno, Exec. Chef, Franklin Mint
Serving Size : 24 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups toasted walnuts
4 cups Parmesan cheese -- grated
8 cups Basil -- trimmed
1 cup garlic cloves -- peeled
2 cups Red onion -- chopped
2 cups green chiles -- deseeded,diced
2 cups Sun-dried tomatoes -- reconstitute in wate
4 cups olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Process nuts, cheese, basil, garlic, onions, chilies and tomatoes until smooth; in a slow steady stream, add oil. Process until emusified.
Blend in salt and pepper; refrigerate until use. Bring to room temperature or heat gently before tossing with hot pasta.
- - - - - - - - - - - - - - - - - - -
Per serving: 469 Calories (kcal); 41g Total Fat; (74% calories from fat); 10g Protein; 22g Carbohydrate; 10mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
NOTES : Food Management Magazine, January 1995
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
GRILLED ANCHO SHRIMP
QUESADILLA FILLING
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound medium shrimp
1 Tbs. Ancho chile-powder
1/2 teaspoon cayenne pepper
2 tsp. canola oil
2 tsp. salt
Peel and devein shrimp. Place in a small bowl with ancho-chile powder, cayenne and oil and stir until well coated.
Cover and chill 30 minutes.
Heat a grill or broiler. Salt shrimp, and cook 2-3 minutes on each side, until cooked through.
Yield:
"3 Cups"
- - - - - - - - - - - - - - - - - - -
Per serving: 4218 Calories (kcal); 442g Total Fat; (93% calories from fat); 69g Protein; 3g Carbohydrate; 518mg Cholesterol; 4768mg Sodium
Food Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 87 Fat; 0 Other Carbohydrates
NOTES : Use with mild Monterey Jack and Mango and Roasted Pepper Salsa
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each ripe avocados
3 Tablespoons lemon juice
8 dashes Tabasco sauce
1/2 cup red onion -- diced
1 each garlic clove, large -- minced
1 Teaspoon kosher salt
1 Teaspoon ground pepper
1 each medium tomato -- seeded and diced
Combine all ingredients in a small bowl. Mix and chop avocados with 2 knives until ingredients are blended and avocado are chopped.
Description:
"Jen Hawe's recipe"
Yield:
"3 cups"
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Per serving: 48 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 12g Carbohydrate; 0mg Cholesterol; 1906mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Store with saran wrap on surface of guacomole to prevent browning of avodacos.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans or 4 (14 1/2 oz.) chicken broth (see note)
2 cups all-purpose flour
4 eggs
2 tablespoons milk
Salt and freshly ground pepper to taste
Heat broth in 3 quart pot to just below the boiling point. Meanwhile, mix flour, eggs, milk, salt and pepper in a medium sized bowl. Drop teaspoonfuls of dough into hot broth; hard dumplinglike noodles will form. Heat on low 10 minutes.
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Per serving: 1191 Calories (kcal); 21g Total Fat; (16% calories from fat); 49g Protein; 194g Carbohydrate; 752mg Cholesterol; 242mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Adjust the consistency of this soup to your taste with the disired amount of broth. Mix half chicken broth, half vegetable broth if desired.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Sauces/Salsas
Amount Measure Ingredient -- Preparation Method
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1 cup Hellman's Mayonnaise
2 Tablespoons oil-paacked sundried tomatoes -- drained, snipped
2 cloves garlic -- chopped
1 teaspoon dried basil
In small bowl, combine all ingredients.
Brush half of sauce onto meat being grilled covering all sides.
Grill or broil 7 to 10 minutes or until cooked through.
Serve with additional sauce on side.
Description:
"Good for grilling chicken breasts, burgers or steaks."
Yield:
"1 cup"
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Per serving: 13 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 2mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Can store in refrigerator for up to one week.
Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Recipe By :Taste of Home
Serving Size : 6 Preparation Time :0:00
Categories : Meats
Amount Measure Ingredient -- Preparation Method
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3 tablespoons fresh parl -- finely chopped
2 teaspoons paprika
2 teaspoons dried basil
2 teaspoons salt -- optional
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon fennel seed -- crushed
1/2 teaspoon dried thyme
1 2 pound boneless extra-lean pork roast
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Per serving: 8 Calories (kcal); trace Total Fat; (17% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 712mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
NOTES : Combine half of the parsley with the herbs and seasoning. Rub over roast. Place in a shallow pan; cover with remaining parsley. Roast, uncovered, at 325 degrees for 35 minutes per pound or until the internal temperature reaches 160-170 degrees.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 12 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
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Filling -- Recipe below
1 cup all-purpose flour
2 tablespoons sugar
pinch salt
1/2 cup solid all vegetable shortening
4 tablespoons ice water (4-5 as needed)
1/2 cup butter -- melted
1/4 cup sugar
FILLING
2 cups sugar (can use up to 2-1/2 cups)
1/3 cup cornstarch
8 cups sliced peaches -- fresh or frozen
1/2 teaspoon almond extract
1/4 cup melted butter
Prepare filling, then set aside. In large bowl, combine sugar and cornstarch. Add peaches and toss to coat. Stir in extract and butter; set aside.
For pastry, combine flour, sugar and salt in a mixing bowl. Cut shortening into flour mixture until it is the consistency of cornmeal.
Gradually add ice water until dough holds its shape. Roll out dough 1/4" thick on floured board; cut into 1" wide strips.
Pour filling into a buttered 13x9x2" baking dish. Crisscross dough strips over filling. Brush pastry with melted butter and sprinkle with sugar.
Bake in 400 degree oven 30 minutes, or uhtil crust is golden brown.
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Per serving: 226 Calories (kcal); 12g Total Fat; (45% calories from fat); 2g Protein; 30g Carbohydrate; 31mg Cholesterol; 118mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Beef Industry Council
Serving Size : 10 Preparation Time :1:50
Categories : Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds beef rib eye roast -- well trimmed
2 cloves garlic -- crushed
1 teaspoon salt
1 teaspoon black pepper -- cracked
1 teaspoon rosemary leaves, dried -- crushed
SAUCE:
1 JAR 12 oz. brown beef gravy
1/4 cup currant jelly
1 1/2 teaspoons dry mustard dissolved in 1 tsp. water
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Per serving: 22 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 6g Carbohydrate; 0mg Cholesterol; 216mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
NOTES : Heat oven to 350 degrees. Combine garlic, salt, pepper and rosemary; press evenly onto roast. Place on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water or cover. Roast approximately 18-22 minutes per pound for medium-rare ro medium doneness.
Remove roast when thermometer registers 140 degrees for medium rare, 155 degrees for medium. Let stand 15 minutes. (Temperature will continue to rise to 145 degrees for medium-rare, 160 degrees for medium.)
Meanwhile in small saucepan, combine sauce ingredients; cook over medium heat 5 minutes or until bubbly, sitrring occasionally.
Carve roast into slices; Serve with sauce.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Tast of Home
Serving Size : 1 Preparation Time :0:00
Categories : Salad dressings
Amount Measure Ingredient -- Preparation Method
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3/4 cup olive oil
1/2 cup red wine vinegar
1 tablespoon parmesan cheese -- grated
1 clove garlic -- minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
pinch pepper
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Per serving: 1486 Calories (kcal); 164g Total Fat; (96% calories from fat); 2g Protein; 11g Carbohydrate; 4mg Cholesterol; 1161mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 32 1/2 Fat; 1/2 Other Carbohydrates
NOTES : In jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate. Shake well again before serving over greens.
Yield: 1-1/4 cups
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Jack Rabbit
Baked Beans
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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1 pound dry navy beans
1/2 cup chili sauce or ketchup
1 teaspoon vinegar
2 cups hot bean water
1/4 pound bacon or ham bone
1/2 teaspoon dry mustard
1/2 cup molasses
1 each medium onion -- sliced or chopped
The night before, sort beans, wash, put in pan and cover by 2 inches of water. In the morning, bring beans to boil and boil slowly for 10 minutes. Turn off heat, cover pan and let sit for 1 hour.
Drain, reserving 2 cups bean water. Into this water, put the chili sauce or ketchup, sliced onions, vinegar, dry mustard and molasses. Stir and put into a slow cooker or in a bean pot in the oven. Add beans. Bury the bacon or ham bone in the beans.
Bake at 300 degrees for about 6 hours, adding water if needed. Or cook in slow cooker on high for 6-8 hours.
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Per serving: 46 Calories (kcal); trace Total Fat; (7% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 3mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
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1 each paastry for single crsut
3 each eggs -- slightly beaten
3/4 cup light corn syrup
3 tablespoons granulated sugar
3 tablespoons brown sugar
3 tablespoons butter -- softened
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup pecans -- finely chopped
1/3 cup bourbon
1 package semisweet chocolate chips, 6 oz.
1 1/2 cups pecan halves
Prepare pastry for single crust pie. On lightly floured surface roll dough to a 12" circle. Line 9" pie plate with pastry. Trim to 1/2" beyond edge; fold under extra pastry and flute edge. Do not prick pastry.
For filling, in a large mixing bowl, combine eggs, corn syrup, granulated sugar, brown sugar, butter, vanilla, and salt; mix well. Stir in chopped pecans and bourbon.
Pat chocolate pieces lightly onto bottom of pastry shell, Pour filling atop chocolate pieces. Arrange pecan halves atop filling.
Bake in a 350 degree oven about 1 hour or until knife inserted near the center comes out clean. )Cover edges of pie loosely with foil the last 30 minutes to prevent overbrowning.
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Per serving: 308 Calories (kcal); 19g Total Fat; (57% calories from fat); 3g Protein; 29g Carbohydrate; 65mg Cholesterol; 110mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :King Arthur Flour Mill
Serving Size : 1 Preparation Time :0:00
Categories : breads
Amount Measure Ingredient -- Preparation Method
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2 cups milk
1/4 cup margarine
1 each egg
1/2 cup molasses
1 1/2 teaspoons salt
2 packages active dry yeast
3 1/2 cups unbleached all-purpose flour
3 cups Stone Ground whole wheat flour
Combine milk and butter in saucepan; heat until lukewarm. Pour into mixing bowl; add egg, molasses, salt, yeast and 2 cups unblerached all-purpoise flour. Beat for 2 minutes with electric beater. Add 3 cups whole wheat flour, stirring by hand. Gradually add the balance of the flour, stirring by hand until the dough no longer sticks to the sides of the bowl. Place dough on lighly floured board; knead for about 8 minutes, adding only enough flour to the board to keep the dough from sticking. Oi lbowl, place dough in it; turn upside dowh to oil top. Cover, let rise in a warm place until double in bulk.
Punch dough down, place on board and divide into two pieces. Shape for two loaves of bread or one loaf and a dozen rolls. Put into greased pan and let rise until doublel in bulk.
Bake in prheated 375 degree F oven for about 35 minutes for bread and 15 minutes for rolls.
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Per serving: 1249 Calories (kcal); 67g Total Fat; (47% calories from fat); 27g Protein; 142g Carbohydrate; 253mg Cholesterol; 4093mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 12 1/2 Fat; 7 1/2 Other Carbohydrates
NOTES : Yield: 2 loaves
All purpose flour can be 3 1/2 to 4 cups
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
La Madeleine's Tomato Basil
Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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8 each to 10 tomatoes, peeled, cored -- chopped
or 4 cups canned whole tomatoes -- crushed
4 cups tomato juice or part tomato juice and part
vegetable or chicken stock
12 each to 14 basil leaves, fresh
1 cup heavy whipping cream
1 stick unsalted butter -- softened
Salt to taste
1/4 teaspoon cracked black pepper
Additional basil leaves for garnish
Combine tomatoes and juice in large saucepan over medium heat. Simmer 30 minutes. In blender or food processor, combine tomato mixture and 12-14 basil leaves; will need to be done in small batches. Process to puree, then return mixture to suacepan placed over low heat.
Stir in cream and buter, then season with salt and pepper. Continue stirring over low heat until heated through. Divide soup among 8 bowls and garnish with basil leaves.
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Per serving: 204 Calories (kcal); 23g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 72mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with favorite bread
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Lemon Butter
Potatoes
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds small red potatoes
1 medium onion -- sliced
3 slices lemon
1 teaspoon salt
boiling water
1/4 cup margarine -- melted
1 tablespoon fresh lemon juice
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Per serving: 81 Calories (kcal); 8g Total Fat; (75% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 446mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Wash unpeeled potatoes. Put in 3-quart saucepan with onion, lemon and salt. Cover with boiling water and cook over medium-high heat until tender; drain. In a small saucepan over medium-low heat, whisk together margarine and lemon juice. When ready to serve; remove lemon slices from potatoes and pour hot lemon butter sauce over potatoes.
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Lemon Sour Cream Cake
Recipe By :Luby's Cafeterias
Serving Size : 12 Preparation Time :0:00
Categories : cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound butter -- softened
1/2 cup all-vegetable solid shortening
3 cups sugar
5 each eggs, extra-large
1 cup sour cream
1/4 cup whole milk
3 cups all-purpose flour -- sifted with
1/2 teaspoon baking powder
2 teaspoons lemon extract
1 teaspoon vanilla extract
Lemon Suace -- recipe in directions
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Per serving: 489 Calories (kcal); 20g Total Fat; (36% calories from fat); 4g Protein; 75g Carbohydrate; 51mg Cholesterol; 190mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 3 1/2 Other Carbohydrates
Serving Ideas : 4 tablespoons melted butter
NOTES : Preheat oven to 325 degrees. In large bowl, cream butter, shortening and sugar until smooth and fluffy. Add eggs, one at a time, then add sour cream and milk; mix until smooth.
Blend flour mixture into batter; remove beaters and stir in the extracts. Pour into a greased, floured 10-inch tube pan and bake 1 hour 30 minujtes, or until a wooden pick inserted in center comes out clean. Cool cake in the pan 10 minutes. Remove cake from pan and cool on a rack. Drizzle with Lemon Sauce to serve.
Lemon Sauce
2 cups powdered sugar, sifted
4 tablespoons butter, melted
1/2 cup fresh lemon juice
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Like Popeye's Red Beans and
Rice
Recipe By :Popeye's Restuarant Chain
Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 each 15 oz. cans red kidney beans
1 1/2 teaspoons white pepper
1/4 teaspoon paprika
4 tablespoons butter -- cut into pieces
1/4 teaspoon garlic powder
Rice -- recipe in directions
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Per serving: 105 Calories (kcal); 12g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 31mg Cholesterol; 117mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Pour beans with liquid into large saucepan; place over medium heat. Add pepper, paprika, butter and garlic powder. When beans come to a boil, use a fork to mash some of them against the side of the pan. Stir mixture constantly. In about 20 minutes, the beans will reach the consistency of refried beans, (they will be smooth and creamy, with some whole beans intact).
To serve, pour 1/2 cup beans into a bowl and top with 1/2 cup rice.
Rice
1 1/2 cups quick cooking rice
1 1/2 cups water
2 Tbsp. butter
1/2 teaspoon garlic salt
Prepare rice according to package directions, using 2 Tbsp. butter and 1/2 tsp. garlic salt instead of the amounts of butter and salt specified on the package for 4 servings.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
LINZER COOKIES (DEB
ENDRESS)
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 1/2 Cups flour
1/2 cup pecan -- finely chopped
2 Teaspoons lemon peel -- finely chopped
1 cup margarine
1 cup granulated sugar
1 each egg
1/2 cup preserves, strawberry or raspberry
confectioner's sugar
Combine flour, pecans, lemon peel; set aside.
In large bowl, mix margarine and sugar until creamy. Blend in egg.
Slowly add flour mixture until blended. Cover and chill for 2 hours.
Divide dough in half. Roll our to 1/8 inch thickness on floured surface.
Cut out cookies, with half of cookies solid and other half with hold in center of cutout.
Bake at 325 degrees for 10-12 minutes. Cool.
Spread 1 tsp. preserves on bottom cookie; top with a cookie with hole in center. Sprinkle with confectioners sugar.
Yield:
"30 Cookies"
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Per serving: 3964 Calories (kcal); 226g Total Fat; (50% calories from fat); 44g Protein; 451g Carbohydrate; 187mg Cholesterol; 2197mg Sodium
Food Exchanges: 16 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 43 1/2 Fat; 13 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mama's
Minestrone
Recipe By :Houston Chronicle
Serving Size : 12 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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1 pound navy beans, dry -- Do not soak
2 teaspoons salt
1/2 cup olive oil
1 1/2 each yellow onions, large -- chopped
2 each garlic cloves
1 28 oz. can whole tomatoes with juice -- chopped
1/2 cup Italian parsley -- chopped
3 each medium carrots -- peeled and sliced
3 each celery ribs -- peeled and sliced
1/2 head green cabbage, cored -- cut into 1" chunks
2 cups elbow macaroni, dry
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Per serving: 83 Calories (kcal); 9g Total Fat; (95% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 365mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Combine beans and 1 gallon water in large stock pot; bring to a boil. Cover and boil 10 minutes, reduce heat to a simmer. Let beans simmer, covered, 2 hours. When almost cooked, add salt.
While beans cook, heat oil until hot in a large skillet. Add onion and garlic and cook until brown, stirring fequently. Add tomatoes with juice, parsley, salt and pepper to skillet. Bring to a boil, reduce heat and simmer 20 minutes.
When beans are done, drain in a colander, reserving the stock; return stock to pot. Reserve 2 cups whole beans and set aside. Mash remaining beans and return to pot with stock. Add whole beans and 2 quarts of water. Bring to a boil. Add tomato mixture, carrots, celey and cabbage. Reduce heat and simmer, covered until vegetables are tender, about 20 mintues.
Add macaroni and adjust seasoning,. oiver and simmer until pasta is almost done.
Serve wtih lots of crusty French bread. Makes 8-10 generous servings.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Meal in a Bowl Chicken Soup
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups chicken broth -- canned or homemade
1 cup carrots -- diagonally sliced
1 cup celery -- diagonally sliced
1 cup green peas -- frozen
1 cup whole kernel corn, frozen -- frozen
2 cups chicken -- cooked, shredded
1 cup macaroni twists, shells or elbows -- cooked, drained
to taste black pepper -- freshly ground
2 tablespoons parsley -- minced (optional)
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Per serving: 218 Calories (kcal); 11g Total Fat; (44% calories from fat); 17g Protein; 13g Carbohydrate; 52mg Cholesterol; 831mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Bring broth to a boil in a 4-quart saucepan over high heat. Add carrots and celery. Reduce heat; cover and simmer 8 minutes or until vegetables are crisp tender.
Stir in peas, corn and chicken; cover and simmer about 4 minutes longer or until vegetables are tender. Stir in macaroni, pepper and parsley; heat through.
Makes 2 quarts.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mediterranean Shrimp and Pasta
Recipe By :Southern Living
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound medium sized shrimp -- peeled and deveined
8 ounces linguine -- uncooked
5 each green onions -- sliced
3 cloves garlic -- minced
2 tablespoons olive oil
1 each 12 oz. jar marinated artichoke hearts -- undrained
6 each Roma tomato -- chopped
1 cup mushroom -- sliced
1/4 cup dry white wine
2 teaspoons Italian Seasoning -- dried
1/4 teaspoon rosemary, dried -- crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Freshly ground Parmesan Cheese
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Per serving: 334 Calories (kcal); 8g Total Fat; (22% calories from fat); 10g Protein; 54g Carbohydrate; 0mg Cholesterol; 159mg Sodium
Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Cook lingiuine according to package directions; drain and keep warm.
Cook sliced green onions and garlic in olive oil in large skillet over medium-high heat, stirring constantly, until tender. Stir in artichoke hearts and next 7 ingredients.
Bring to a boil; reduce heat, and simmer 5 minutes. Add shrimp; cook, sitrring occasionally, 3 minutes or until shrimp turn pink. Serve over pasta, and sprinkle with cheese.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked chicken -- cut up
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup carrot -- finely chopped
2 tbsp. cilantro -- fresh
2 tablespoons capers -- drained
2 tablespoons red bell pepper -- finely chopped
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/4 cup onion -- finely chopped
1/4 cup TABASCO brand jalopeno sauce
1 each avocado -- pelled, cut in wedge
lettuce leaves
papridaq
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Per serving: 346 Calories (kcal); 26g Total Fat; (64% calories from fat); 24g Protein; 8g Carbohydrate; 71mg Cholesterol; 189mg Sodium
Food Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
NOTES : Toss all ingredients except avocado, lettuce and paprika. Serve on lettuce leaves with avocado wedges. Sprinkle with paprika.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mexican Spoon
Bread
Recipe By :Houston Chronicle
Serving Size : 24 Preparation Time :0:00
Categories : breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package each 8 and 5 count Pillsbury Grands biscuits -- Buttermilk style
16 oz. jar Pace medium hot chunky salsa
1 each bell pepper, small -- chopped
1/2 cup green onions -- chopped
2 1/4 oz. can black olives, sliced -- drained
2 cups Monterey jack cheese -- shredded
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Per serving: 36 Calories (kcal); 3g Total Fat; (71% calories from fat); 2g Protein; trace Carbohydrate; 8mg Cholesterol; 51mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates
NOTES : Separate biscuits and cut each into eighths. Toss with salsa in mixing bowl to coat. Add bell peppers, onions and olives, blend.
Pour mixture into a lightly greased 13 x 9 x 2 inch baking dish and sprinkle cheese over top. Bake 30 minutes in 350 degree oven. Make sure the middle sets. Let stand 15 minutes before cuttiga and serving.
Males approximately 24 squares.
Nutr. Assoc. : 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 16 Preparation Time :0:00
Categories : Casseroles Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef
1 quart tomato juice
1 can tomato puree, 29 ounce
1 can red beans, 15 ounce -- drained
1 1/2 cups medium sized onion -- chopped
1/2 cup celery -- diced
1/4 cup green bell pepper -- diced
1/4 cup chili powder
2 teaspoons cumin
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8 teaspoon cayenne pepper -- or more to taste
Brown beef in large skillet; drain. In 6-quart pot, combine beef, juice, puree, beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar and cayenne; cover pot. Simmer 1 to 1 1/2 hours, stirring every 15 minutes.
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Per serving: 196 Calories (kcal); 15g Total Fat; (70% calories from fat); 10g Protein; 4g Carbohydrate; 48mg Cholesterol; 415mg Sodium
Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates
NOTES : Each serving: 220 calories, 6 grams fiber
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Focaccia and
Pizza Basic Dough
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup water (110 degrees)
1 envelope active dry yeast
2 cups all-purpose flour
1 teaspoon salt
Yellow cornmeal
Place water in large bowl and sprinkle yeast over water; stir to dissolve. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary.
Shape into a ball. Place in greased bowl; turn to coat. Cover and let rise in warm, draft-free place until doubled in bulk, about 1 hour.
Preheat oven to 425 degrees. Sprinkel two large baking sheets or jelllyroll pans with cornmeal. Punch down dough. Divide dough in half; roll or pat each dough piece ino a 13 by 9 inch rectangle. Top dough as desired.
Bake on lowest rack 20 minutes or until crust is golden brown.
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Per serving: 155 Calories (kcal); trace Total Fat; (2% calories from fat); 5g Protein; 32g Carbohydrate; 0mg Cholesterol; 357mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
Green Chili Sundried Tomato Pesto
Recipe By :R. LoFurno, Exec. Chef, Franklin Mint
Serving Size : 24 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups toasted walnuts
4 cups Parmesan cheese -- grated
8 cups Basil -- trimmed
1 cup garlic cloves -- peeled
2 cups Red onion -- chopped
2 cups green chiles -- deseeded,diced
2 cups Sun-dried tomatoes -- reconstitute in wate
4 cups olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
Process nuts, cheese, basil, garlic, onions, chilies and tomatoes until smooth; in a slow steady stream, add oil. Process until emusified.
Blend in salt and pepper; refrigerate until use. Bring to room temperature or heat gently before tossing with hot pasta.
- - - - - - - - - - - - - - - - - - -
Per serving: 469 Calories (kcal); 41g Total Fat; (74% calories from fat); 10g Protein; 22g Carbohydrate; 10mg Cholesterol; 390mg Sodium
Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 7 1/2 Fat; 0 Other Carbohydrates
NOTES : Food Management Magazine, January 1995
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans or 4 (14 1/2 oz.) chicken broth (see note)
2 cups all-purpose flour
4 eggs
2 tablespoons milk
Salt and freshly ground pepper to taste
Heat broth in 3 quart pot to just below the boiling point. Meanwhile, mix flour, eggs, milk, salt and pepper in a medium sized bowl. Drop teaspoonfuls of dough into hot broth; hard dumplinglike noodles will form. Heat on low 10 minutes.
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Per serving: 1191 Calories (kcal); 21g Total Fat; (16% calories from fat); 49g Protein; 194g Carbohydrate; 752mg Cholesterol; 242mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates
NOTES : Adjust the consistency of this soup to your taste with the disired amount of broth. Mix half chicken broth, half vegetable broth if desired.
Nutr. Assoc. : 0 0 0 0 0
* Exported from MasterCook *
La Madeleine's Tomato Basil Soup
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 each to 10 tomatoes, peeled, cored -- chopped
or 4 cups canned whole tomatoes -- crushed
4 cups tomato juice or part tomato juice and part
vegetable or chicken stock
12 each to 14 basil leaves, fresh
1 cup heavy whipping cream
1 stick unsalted butter -- softened
Salt to taste
1/4 teaspoon cracked black pepper
Additional basil leaves for garnish
Combine tomatoes and juice in large saucepan over medium heat. Simmer 30 minutes. In blender or food processor, combine tomato mixture and 12-14 basil leaves; will need to be done in small batches. Process to puree, then return mixture to suacepan placed over low heat.
Stir in cream and buter, then season with salt and pepper. Continue stirring over low heat until heated through. Divide soup among 8 bowls and garnish with basil leaves.
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Per serving: 204 Calories (kcal); 23g Total Fat; (96% calories from fat); 1g Protein; 1g Carbohydrate; 72mg Cholesterol; 13mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Serve with favorite bread
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Mexican Pizza
Recipe By :Houston Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe basic pizza dough
8 ounces Monterey jack cheese -- shredded, divided
1 cup chorizo sausage -- sliced
1 plum tomato -- sliced
3 tablespoons green chiles -- chopped
2 green onions -- sliced
1/2 cup black olives -- sliced
1 teaspoon hot red pepper sauce
Prepare dough as directed for pizza. Sprinkle unbaked crust with half the cheese and all of the sausage, tomato, chilies, green onions, olives and pepper sauce; top with remaining cheese. Bake as directed for pizza dough.
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Per serving: 958 Calories (kcal); 76g Total Fat; (70% calories from fat); 58g Protein; 13g Carbohydrate; 202mg Cholesterol; 1819mg Sodium
Food Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Pan Pizza Crust
Recipe By :Pizza Hut Ex-employee via Houston Chronicle
Serving Size : 2 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 cup warm water, 110 degrees
2 teaspoons sugar
1 teaspoon salt
4 tablespoons oil (may use 5 if needed)
2 tablespoons canned evaporated milk (may use 3
if needed)
2 1/2 cups flour or as needed
In large bowl, combine yeast, water, sugar, salt, oil, milk, and 1 cup flour; mix until smooth. Stir in remaining flour.
Place dough on lightly floured surface and knead until smooth. Grease 2 (8 or 9 inch) pans or skillets with oil Divide dough in half. Roll out each portion to 6 inches in diameter and place in pans.
Cover with clean towel and let rise in warm, draft-free place until doubled. Punch center down, leaving a 1-inch puffy rim around edge. Sprinkle on sauce, cheese, desired toppings, then more cheese. Bake at 375 or 400 degrees, 15 to 20 minutes, or until golden.
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Per serving: 26 Calories (kcal); trace Total Fat; (5% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 1068mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Penne Romano with Chicken Speidini
Recipe By :Pasta House Co., St. Louis
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound chicken breasts without skin, bnls. -- Cut in 1" pieces
4 ounces Vinaigrette
As needed Seasoned bread crumbs
3 ounces Butter
1/2 teaspoon crushed red pepper
1 teaspoon Salt
1 teaspoon Garlic, minced
8 ounces Chicken Stock
3 ounces olive oil
4 ounces Marinara sauce
1/2 cup Pesto di pomodori -- Separate Recipe
1 pound Penne rigate (rigatoni) -- Cooked al dente
As needed Parmesan cheese -- Grated
As needed Parsley -- Chopped
Cut chicken into 1" pieces; toss in vinaigrette. Divided evenly among 4 skewers. Roll in seasoned bread crumbs; grill over charcoal.
Prepare Pesto di pomodori.
Combine in sauce pan butter, seasonings, stock, oil, marinara and pesto; heat, stirring until mixture is smooth. Toss cooked pasta with sauce; divide among 4 plates. Top with chicken; garnish with grated Parmesan cheese and chopped parsley.
- - - - - - - - - - - - - - - - - - -
Per serving: 489 Calories (kcal); 53g Total Fat; (96% calories from fat); 1g Protein; 3g Carbohydrate; 47mg Cholesterol; 1324mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 10 1/2 Fat; 0 Other Carbohydrates
NOTES : From R&I Magazine January 1, 1995
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :The Pasta House Co., St. Louis
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sun-dried tomatoes, oil-packed
2 cloves garlic clove -- peeled
1 teaspoon Rosemary
1 tablespoon Basil
1 tablespoon parsley
2 tablespoons Parmesan cheese
1/4 cup olive oil
Mix all ingredients together in food processor. Blend until smooth.
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Per serving: 166 Calories (kcal); 16g Total Fat; (84% calories from fat); 2g Protein; 5g Carbohydrate; 2mg Cholesterol; 84mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0
* Exported from MasterCook *
Sierra's Herb Garden Vegetable Pasta
Recipe By :Houston Chronicle -- Sierra Grill, Houston TX
Serving Size : 4 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound angel hair pasta
1/2 cup tomatoes -- coarsely chopped
1/2 cup sun-dried tomatoes -- coarsely chopped
1/2 cup broccoli flowerets -- coarsely chopped
1/2 cup red onion -- coarsely chopped
1/2 cup red bell pepper -- coarsely chopped
1/2 cup carrots -- sliced
1/2 cup zucchini -- sliced
1/2 cup yellow corn kernels
1/2 cup kalamata olives, pitted
2 tablespoons basil, fresh -- chopped
2 tablespoons green onion -- chopped
2 tablespoons garlic -- chopped
4 tablespoons fresh lemon thyme -- chopped
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper to taste
2 each tomatoes for garnish -- quartered
8 sprigs fresh lemon thyme for garnish
Drop pasta into large pot of boiling salted water and cook until al dente; drain, then rinse under cold water until no longer sticky. Set aside.
Combine chopped fresh and sun-dried tomatoes, broccoli, red onion, bell pepper, carrots, zucchini, corn, olives, basil, green onion, garlic and 4 tablespoons lemon thyme.
Heat oil in large skillet and add vegetable-herb mixture. Saute over medium heat 2-4 minutes. Add pasta, toss well and cook 2 more minutes; season with salt and pepper. Divide among 4 to 6 plates. Garnish with quarted tomatoes and lemon thyme sprigs.
- - - - - - - - - - - - - - - - - - -
Per serving: 713 Calories (kcal); 29g Total Fat; (36% calories from fat); 17g Protein; 96g Carbohydrate; 0mg Cholesterol; 152mg Sodium
Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 envelope unflavored gelatin
3/4 cup hot water
1 cup heavy whipping cream
7 tablespoons powdered sugar
11 ounces to 12 ounces cream cheese, softened
1 tablespoon pure orange extract
2 tablespoons Tequila
4 ounces lime juice fresh
dash Green food coloring
1 9-inch graham cracker crust
Lime twists and whipped cream for garnish
In small bowl, soften gelatin in a little cold water, then dissolve in hot water. Place in freezer until frozen. Heat whipping cream to near boiling, remove from heat and pour into a blender with frozen gelatin; blend 1 minute.
Add sugar, cream cheese, orange extract tequila, lime juice and food coloring; blend 3 minutes. Pour mixture into prepared crust and chill 4 to 5 hours.
Cut and serve. Garnish with lime twists and whipped cream if desired.
- - - - - - - - - - - - - - - - - - -
Per serving: 235 Calories (kcal); 15g Total Fat; (57% calories from fat); 2g Protein; 23g Carbohydrate; 54mg Cholesterol; 52mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 Fat; 1 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
The Eating Well Portobello,
Basil and Tomato Sandwich
Recipe By :Houston Chronicle Eating Well Column
Serving Size : 4 Preparation Time :0:00
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons reduced fat mayonnaise
2 tablespoons nonfat sour cream or plain nonfat yogurt
1 teaspoon lemon juice, fresh
1 tablespoon olive oil
2 each 4 ounce portobello mushrooms -- stemmed, sliced 3/8"
Salt and freshlyu ground pepper to taste
8 slices sourdough bread
1 clove garlic -- halved
1 cup basil leaves, fresh, loosely packed -- torn into shreds
2 each tomatoes, vine ripened -- cored, sliced
Prepare grill or preheat broiler. In small bowl, stir together mayonnaise, sour cream and lemon juice. Brush oil over cut sides of mushrooms. Grill or broil mushroom slices untel tender and golden, 2 to 3 minutes per side. Season with salt and pepper.
Meanwhile, toast bread on the grill or under broiler. Rub both sides of cut bread with garlic clove.
Spread half the mayonnaise mixture over 4 toasted bread slices; arrange basil on top. Top with grilled mushroom slices followed by tomato slices and salt and pepper. Finsh with a dollop of remaining mayonnaise mixture and cover with remaining pieces of toast. Cut sandwiches in half and serve immediately.
- - - - - - - - - - - - - - - - - - -
Per serving: 168 Calories (kcal); 5g Total Fat; (26% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 305mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Each serving: 261 calories, 9 gm. protein, 6 gm. fat, 3 mg. cholesterol, 43 gm. CHO, 328 mg. Na+
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
White Pizza
Recipe By :Houston Chronicle
Serving Size : 1 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 recipe basic pizza dough
1 cup ricotta cheese
1 teaspoon hot red pepper sauce
8 ounces package, mozzarella cheese -- shredded
Prepare dough as per recipe. Combine ricotta cheese and pepper sauce in small bowl. Spread on unbaked crust. Sprinkle with shredded mozzarella cheese. Bake as pizza dough recipe indicates.
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Per serving: 428 Calories (kcal); 32g Total Fat; (67% calories from fat); 28g Protein; 7g Carbohydrate; 124mg Cholesterol; 207mg Sodium
Food Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0
* Exported from MasterCook *
Zesty Spinach
Calzone
Recipe By :Houston Chronicle
Serving Size : 6 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour (can use up to 3 1/2 cup -- Divided
1 package rapid rise yeast
3/4 teaspoon salt
1/2 cup each water and milk
2 tablespoons olive oil
spinach filling, recipe follows
1 egg beaten with 1 tsp. water for egg wash
Poppy or sesame seeds
Red pepper flakes to taste
Combine 2 cups flour, yeast and salt. Combine water and milk in a sauce pan and heat to 120-130 degrees. Stir hot water-milk mixture and oil into flour mixture. Add remianming flour to make a soft dough. Turn out onto counter and knead until smooth and elastic. Cover, let rest on lightly floured surface or in bowl while preparing fillng.
Spinach filling:
1 16 0z. pkg. frozen spinach, thawed, drained, water squeezed out
3 tsp. minced garlic
Salt and pepper to taste
2 1/2 tablespoons olive oil
Coat large baking sheet with vegetalbe oil spray. Divide dough into 6 equal pieces; roll each into circle. Place 1/3-1/2 cup filling on half of each circle. Fold dough over filling and pinch seams or seal with fork tines. Place on prepared baking sheet. With knife make two slits across tops of calzones. Brush tops with egg wash. Sprinkel with seeds. Cover and let rinse another 20-30 minutes.
Bake in preheated 400 degree oven for approx. 25 minutes. Remove from oven. Can be served warm or at room temperature. Sprinkle with fed pepper flakes, if desired.
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Per serving: 40 Calories (kcal); 5g Total Fat; (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 266mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
* Exported from MasterCook *
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
19 ounces Stew Beef -- browned and drained
19 ounces chili beef -- browned and drained
20 ounces ground pork -- browned and drained
4 cups yellow onion slices -- chopped and blanched
8 cloves garlic (4 large) -- minced or pressed
1 tablespoon cumin powder
1 tablespoon marjoram
1/4 teaspoon coriander
1/2 teaspoon oregano
3 tablespoons olive oil -- simmer with raw hot peppers
1/2 teaspoon celery salt
2 sticks celery stalk -- chopped
2 whole bell peppers -- chopped and pitted
4 whole jalapeno chile peppers -- chopped and pitted
3 15 ounce beef broth
1 15 ounce chicken broth
60 ounces tomato, whole -- chopped
2 teaspoons cayenne pepper
3 tablespoons chili powder
3 whole harbano peppers -- chopped and pitted
3 16 ounce kidney beans
brown in pan all meat and drain
saute chopped onions, bell peppers (not hot peppers), celery, garlic in 3 gallon pot for 15 minutes at medium heat
add spices to pot and stir in meat and rise to high heat for adding liquids
add beef and chicken broth to pot bring to boil
add tomatoes to pot
separately in pan saute jalapena and harbanos in olive oil for 5 -10 min medium heat then add to pot
after boil contents 5 to 10 minutes simmer for 2 1/2 hours or more depending on texture of stew beef
then 30 minutes before serving add kidney beans and simmer
Description:
"Chili that fits OK with Fran taste test"
Yield:
"195 ounces"
- - - - - - - - - - - - - - - - - - -
Per serving: 373 Calories (kcal); 9g Total Fat; (21% calories from fat); 25g Protein; 49g Carbohydrate; 20mg Cholesterol; 495mg Sodium
Food Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates