May 2006 Meal (Season finale) Menu: "Old West"

Size: px
Start display at page:

Download "May 2006 Meal (Season finale) Menu: "Old West""

Transcription

1 May 2006 Meal (Season finale) Menu: "Old West" Recipes Rattlesnake eggs (Jalapenos stuffed with chorizo and cream cheese) Makes 12 servings 2 tablespoons vegetable oil 2 tablespoons finely minced onion 2 cloves garlic, minced 6 oz chorizo sausage, crumbled 4 tablespoons cream cheese, at room temperature 2 tablespoons sour cream Salt 24 jalapeno peppers, halved horizontally (remove seeds and membranes!) In a skillet, heat the oil over medium heat and cook the onion and garlic for about 3 minutes until the onions are transparent. Add the sausage, stirring frequently, and cook until done (about 5 minutes). Cool slightly. Add the cream cheese and sour cream. Season with salt and mix well. Spoon into the jalapenos, cover and chill for at least 30 minutes. Prestonwood Gourmet Club May 2006 Page 1

2 Sweet-and-Sour Smokies Serves approx. 30 ½ cup granulated sugar ½ cup packed dark-brown sugar 3 tablespoons cornstarch Pinch of ground cloves ¼ teaspoon ground cinnamon 1 ½ cups orange juice ¼ cup cider vinegar 2 packages (16 oz ea) smoked cocktail sausages 1 clove garlic Toothpicks Jar Place the toothpicks in a jar with peeled garlic clove, seal tightly and place in the refrigerator for several days before using. In a saucepan, combine the sugars, cornstarch, cloves, cinnamon, orange juice and vinegar. Cover and cook over medium-low heat, stirring occasionally, until thickened. Add the sausages and simmer for about 5 minutes or until the sausages are heated through. Pour into a serving dish or crock pot and serve with toothpicks on the side. Prestonwood Gourmet Club May 2006 Page 2

3 Chili Bean Dip 4 garlic cloves 2 onions 4 fresh green chiles 4 tablespoons vegetable oil 1 tablespoon hot chili powder 2-14 oz can kidney beans 1 1/2 cups grated cheddar cheese 2 fresh red bell peppers Salt and ground black pepper Tortilla Chips for dipping Finely chop the garlic and onion. Slit the green chiles and remove and discard the seeds, then chop finely. Heat the vegetable oil in a large sauté pan or deep frying pan and add the garlic, onion, green chiles and chili powder. Cook over a low heat, stirring frequently, for about 8-10 minutes, until the onion has softened and become translucent, but is not browned. Drain the kidney beans, reserving the can juice. Process all but 4 tablespoons of the beans to a puree in a food processor. Add the pureed beans to the pan with 4-6 tablespoons of the reserved can juice and stir well. Cook over a low heat, stirring occasionally. Stir in the reserved whole beans and the grated cheddar cheese. Cook gently for a further 5 minutes, stirring until the cheese has melted. Season with salt and pepper to taste. Cut the red pepper into very narrow strips. Spoon the dip into a serving bowl or into several small bowls and top with the red pepper strips over the top to garnish. Serve warm with tortilla chips. Prestonwood Gourmet Club May 2006 Page 3

4 Cucumber and Tomato Salad Serves beefsteak tomatoes 6-8 cucumbers sliced 1 small bunch fresh Italian parsley Approx 1/3 cup Extra Virgin Olive Oil Approx 4 tablespoons Balsamic Vinegar Salt and Pepper 1. Cut tomatoes into eight sections 2. Peel and slice the cucumbers 3. Coursely chop the parsley 4. Arrange cucumbers and tomatoes on large serving plate 5. Sprinkle parsley over cucumbers and tomatoes 6. Drizzle with oil and vinegar. Salt and pepper to taste. Portion: 1/2 tomato per person, 1/3 cucumber per person Fiery Chipotle Baked Beans Makes 10 servings 4 oz firm chorizo, thinly sliced 2 ½ cups chopped onion 1 cup fat-free, less-sodium chicken broth 1 /3 cup packed brown sugar 1/3 cup cider vinegar 1/3 cup bottled chili sauce 1/3 cup dark molasses 2 teaspoons dry mustard 1 teaspoon chipotle chile powder ¼ teaspoon salt ¼ teaspoon ground cloves ¼ teaspoon ground allspice 1 15-oz can black beans, rinsed and drained 1 15-oz can kidney beans, rinsed and drained 1 15-oz can pinto beans, rinsed and drained Preheat oven to 325 degrees. Heat a Dutch oven over medium-high heat. Add chorizo; sauté 2 minutes. Add onion; sauté 5 minutes, stirring occasionally. Stir in broth and remaining ingredients; bake uncovered at 325 degrees for 1 hour. Prestonwood Gourmet Club May 2006 Page 4

5 Chipotle-Bacon Corn Bread Serves 9 Bacon and chipotle chiles give this corn bread double the smokiness to offset the buttermilk's tang. 1 cup all-purpose flour 3/4 cup yellow cornmeal 3 tablespoons sugar 1 teaspoon baking powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon baking soda 1 1/3 cups fat-free buttermilk 2 tablespoons butter, melted 1 1/2 tablespoons chopped canned chipotle chiles in adobo sauce 1 large egg, lightly beaten 3 bacon slices, cooked and crumbled Cooking spray Preheat oven to 425. Combine first 7 ingredients in a large bowl, stirring well. Combine buttermilk, butter, chiles, and egg in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture; stir just until moist. Fold in bacon. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425 for 18 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Prestonwood Gourmet Club May 2006 Page 5

6 Corn Bread and Honey-Butter Serves 10 2/3 cup all-purpose flour 1 1/3 cups yellow cornmeal 1 tablespoon sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 1 1/4 cups 1% low-fat milk 3 large eggs, lightly beaten 2 tablespoons butter, melted Cooking spray Preheat oven to 400. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Make a well in center of mixture. Combine milk, eggs, and butter in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 400 for 20 minutes. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack. Serve with honey butter (recipe follows). Honey Butter 1/4 cup honey 1/2 cup butter, softened Combine honey and butter in a small bowl, stirring mixture until blended. Makes 2/3 cup Prestonwood Gourmet Club May 2006 Page 6

7 Chili Roast Potatoes Serves 8 2 lbs small unpeeled new potatoes, scrubbed 1 1/3 cups vegetable oil 2 teaspoons chili powder 1 teaspoon caraway seeds 2 teaspoons salt Preheat the oven to 400 degrees. Cook the potatoes in a large pan of boiling water for 10 minutes, then drain thoroughly. Meanwhile, pour a little of the oil into a shallow roasting pan to coat the bottom. Heat the oil in the oven for 10 minutes, then remove the pan from the oven. Add the potatoes and brush them with the hot oil. Mix the chili powder, caraway seeds, and salt together in a small bowl, then sprinkle the mixture evenly over the potatoes, turning them to coat. Add the remaining oil to the pan and return to the oven to roast for 15 minutes, or until the potatoes are cooked through and golden brown. Using a slotted spoon, remove the potatoes from the pan, drain well, transfer to a large warmed serving dish, and serve at once. Corn on the Cob with Herb Butter Serves ears of corn Bring a large pot of water, 3/4 full, to a full boil. Break the ears into halves and boil just until tender, around 5 minutes. Drain and transfer to a serving dish. Keep hot and serve with Herbed Butter (recipe follows). Herbed Butter (Double this recipe and prepare in advance) 2 tablespoons chopped fresh dill 1 tablespoon chopped fresh parsley 1/2 cup butter, softened Stir ingredients together. Roll in wax paper and freeze in a zip-top plastic freezer bag. Slice into individual pats just prior to serving the corn. Prestonwood Gourmet Club May 2006 Page 7

8 Honey n Orange Pork Back Ribs Makes 8 servings 2 racks baby back ribs, divided into four sections 1 29-oz can tomato sauce 2/3 cup honey ½ cup finely chopped onion ¼ cup soy sauce ¼ cup red wine vinegar 2 teaspoons onion powder 2 teaspoons finely shredded orange peel 1 ½ teaspoons garlic powder 1 ½ teaspoons ground ginger 1 teaspoon barbecue seasoning Place ribs in a Dutch oven. Add enough water to cover ribs. Bring to boiling; reduce heat. Simmer, covered, for 1 hour. Drain ribs and cool. Meanwhile, for marinade-sauce, in a large saucepan combine tomato sauce, honey, onion, soy sauce, vinegar, onion powder, orange peel, garlic powder, ginger, and barbecue seasoning. Bring to boiling, reduce heat. Simmer, uncovered, for 10 minutes, stirring occasionally. Remove saucepan from heat; cool sauce completely. Place an extra-large self-sealing plastic bag in a large bowl. Place ribs in the bag. Pour about 3 cups of the cooled sauce over the ribs; seal bag. Turn ribs in bag to coat. (Cover and refrigerate remaining sauce to serve with ribs.) Refrigerate ribs for 4 to 24 hours, turning bag occasionally. Prepare at home up until this point. At the host home: To grill ribs, remove ribs from marinade, reserving marinade to brush on during grilling. Place ribs on the rack of an uncovered grill directly over medium coals for minutes, turning and basting occasionally with some of the reserved marinade. Discard any remaining marinade. In a small saucepan heat the refrigerated sauce and pass with ribs. Prestonwood Gourmet Club May 2006 Page 8

9 Tuscan-Style Pork Spareribs with Balsamic Glaze Serves 6 2 tablespoons extra virgin olive oil 2 tablespoons chopped rosemary 1 ½ tablespoons kosher salt 1 ½ tablespoons fennel seeds 2 teaspoons freshly ground black pepper 2 teaspoons chopped sage 2 teaspoons chopped thyme 2 teaspoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon ground coriander ½ teaspoon ground allspice 6 pounds pork spareribs 3 tablespoons AGED balsamic vinegar In a small bowl, combine the olive oil, rosemary, salt, fennel, black pepper, sage, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight. Preheat the oven to 325 degrees. Arrange the ribs on a large, rimmed baking sheet or in a roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender. Prepare at home up until this point. At the host home: Brush the meaty side of the ribs with the vinegar. Grill until browned, about two minutes. Let stand for 5 minutes. Cut apart and serve. Prestonwood Gourmet Club May 2006 Page 9

10 Fruited Rock Cornish Game Hens Serves 8 4 Rock Cornish game hens, washed and cut in half (try to find the small, frozen variety) 1 cup bottled Italian dressing ¾ cup apricot or peach nectar 1 cup apricot or peach preserves 2 tablespoons chopped fresh parsley 2 teaspoons dried thyme leaves, crushed 1 teaspoon grated orange zest ¾ teaspoon salt ¼ teaspoon ground black pepper In a medium bowl, blend Italian dressing, nectar, preserves, parsley, thyme, orange zest, salt and pepper. In a large non-aluminum bowl or plastic bag, pour 1 ½ cups of the marinade over hens; turn to coat. Refrigerate remaining marinade. Cover, or close bag, and marinate hens in refrigerator, turning occasionally, 3 to 24 hours. Remove hens, discard marinade. Grill hens, basting occasionally with the reserved refrigerated marinade, minutes or until hens are no longer pink. Monitor closely to avoid overcooking or burning the marinade. In a small saucepan, bring any remaining refrigerated marinade to a boil; boil for 1 minute. Reserve and serve with hens. If you would rather roast the hens, place them in a roasting pan on a rack in a preheated 375 degree oven, basting occasionally as above, minutes or until hens are no longer pink. Prepare at home up to this point. At host home: Reheat and baste with final marinade on grill. Prestonwood Gourmet Club May 2006 Page 10

11 Peach Cobbler Serves 8 This cobbler looks a bit messy before it goes into the oven, but while it bakes the batter rises above the peaches to form a crisp, golden topping. 1 1/4 pound firm-ripe peaches (5-6 medium) 1 tablespoon fresh lemon juice 1 2/3 cups sugar 1 stick (1/2 cup) unsalted butter, melted 1 cup all purpose flour 1 tablespoon baking powder ¼ teaspoon salt 1 cup whole milk Cinnamon or nutmeg for sprinkling Put oven rack in middle position and preheat oven to 375 degrees. Cut an X in bottom of each peach with a sharp paring knife and blanch peaches in 2 batches in a 3-quart saucepan of boiling water 10 seconds. Transfer peaches with a slotted spoon to a bowl of ice and cold water. Peel off skin with a paring knife, beginning from scored end, and discard. Halve peaches, then pit and cut lengthwise into 1/4 inch slices. Transfer peaches to a 3-quart heavy saucepan and add lemon juice and 2/3 cup sugar. Bring to a boil over high heat, stirring constantly, then boil, stirring occasionally, 4 minutes. Remove from heat. Pour melted butter into 9x13 baking dish. Whisk together flour, baking powder, salt, and remaining cup sugar in a bowl, then whisk in milk just until combined. Pour batter over butter (do not stir). Pour peaches over batter (do not stir). Sprinkle lightly with cinnamon or nutmeg if desired and bake until cobbler is bubbling and top is golden brown, minutes. Cool in pan on a rack until warm, about 25 minutes. Prestonwood Gourmet Club May 2006 Page 11

12 Blackberry Cobbler 2 ½ cups fresh (preferred) or frozen (thawed and drained) blackberries 1 cup sugar 1 cup all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 cup milk ½ cup butter, melted In a medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375 degrees. In a large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in un-greased 8-inch square pan. Spoon blackberry mixture over batter. Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with ice-cream. Prestonwood Gourmet Club May 2006 Page 12

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com

Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Swiss Chard with Raisins and Almonds Recipe from Epicurious.com Ingredients 1/2 cup dry sherry 1/2 cup raisins 2 tablespoons olive oil 1/2 cup sliced almonds 4 garlic cloves, thinly sliced 4 bunches Swiss

More information

Thanksgiving Dinner for 8

Thanksgiving Dinner for 8 Thanksgiving Dinner for 8 Herb Roasted Turkey Breast with Pan Gravy 1 small onion, peeled and coarsely chopped 1 lemon, scrubbed clean 12 fresh sage leaves Large handful fresh flat- leaf parsley (about

More information

Gourmet Brunch December Holiday brunch Theme: "Fried Green Tomatoes."

Gourmet Brunch December Holiday brunch Theme: Fried Green Tomatoes. December 2005 - Holiday brunch Theme: "Fried Green Tomatoes." Gourmet Brunch 2005 Fried Green Tomatoes Boiled Shrimp Crab Stuffed Mushrooms Pizza Cookies Spiced and Stuffed Pork Peppered Beef Tenderloin

More information

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12.

Serve soup in bowls or a large tureen. Before serving, top with freshly ground pepper and fried sage leaves. Serves 12. Curried Butternut Squash Soup With Fried Sage Leaves ¼ cup butter 1 sweet yellow onion, chopped 3 garlic cloves, minced ¼ cup minced fresh-peeled ginger 2 medium-sized butternut squash, peeled, deseeded

More information

Recipes PORK LOIN ROAST

Recipes PORK LOIN ROAST NOTES & TIPS: Roasts are easier to carve if allowed to set 15-20 minutes after removing from oven. Because meat continues to cook after removal from oven, it should be removed when thermometer registers

More information

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees

COOKBOOK. Recipes brought to you by. Los Rios Community College District. Employees COOKBOOK Recipes brought to you by Los Rios Community College District Employees Fall 2014 APPETIZERS & DIPS Greek Nachos with Feta Ingredients 2 pounds tomatoes, seeded and finely chopped 1/2 small red

More information

Summertime Vegetarian Menu Plan

Summertime Vegetarian Menu Plan Summertime Vegetarian Menu Plan Week 1 Healthy Mexican Zucchini Boats Mexican Quinoa Garden Vegetable Pie Moroccan Cauliflower Chickpea Pitas with Tzatziki Sauce Corn, Avocado, and Black Bean Salad Vegetable

More information

%FMJDJPVT %*"#&5&4 3&$*1&4

%FMJDJPVT %*#&5&4 3&$*1&4 %FMJDJPVT %*"#&5&4 3&$*1&4 :63* &-,"*. Apple Orchard Oatmeal Oatmeal 1 cup cold water 1/2 cup old fashioned rolled oats (steel cut is best) 1 pinch salt (optional) Apple Pie Topping 1 tsp stevia or xylitol#

More information

Diabetic Spinach and Cheese Omelets

Diabetic Spinach and Cheese Omelets Diabetic Spinach and Cheese Omelets 2 large eggs 1 tablespoon butter 1 cup coarsely chopped spinach 1/3 cup chopped tomatoes 1/8 teaspoon salt 1/3 cup (1 1/2 oz.) shredded Swiss cheese 1/8 teaspoon pepper

More information

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE

BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE BACON WRAPPED SHRIMP WITH JALAPEÑOS BOURBON BARBEQUE SAUCE 12 ea medium sized shrimp, peeled and deveined 1 cup barbeque sauce (any brand) 12 ea thin strips of bacon, cut in half sideways ½ cup bourbon

More information

Blueberr y Fruit Crumble

Blueberr y Fruit Crumble Blueberry Fruit Crumble 1 ¼ cups frozen or fresh blueberries 2 teaspoons sugar 1 tablespoons whole-wheat flour 2 teaspoons orange juice ¼ cup rolled oats 1 tablespoon chopped almonds 1 tablespoon brown

More information

Baked Encrusted Salmon

Baked Encrusted Salmon Baked Encrusted Salmon 2 6-oz. wild Alaskan salmon filets 2 tsp. olive oil 1 lime 4 tsp. IsaCrunch Seasonings (garlic powder, onion powder, pepper) Yields: 2 servings, Calories 323 Grilled Chicken Breast

More information

Classic Holiday Menu

Classic Holiday Menu Classic Holiday Menu Herb Roasted Turkey Baked Sage Dressing Not Too Sweet Potato Casserole Green Bean Casserole with Bacon Simple Pan Gravy Cranberry Chutney Classic Mashed Potatoes Yeast Rolls Chocolate

More information

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles...

Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... Table of Contents Breakfast... 3 Sweet Potato Muffins... 4 Sweet Potato Pancakes... 6 Sweet Potato Pie Smoothie... 8 Sweet Potato Waffles... 10 Lunch... 12 Roasted Sweet Potato Salad with Mixed Greens...

More information

Featured in TakePart TasteMakers With Chef Ian Knauer

Featured in TakePart TasteMakers With Chef Ian Knauer Featured in TakePart TasteMakers With Chef Ian Knauer www.takepart.com/tastemakers Crispy Beer-Roasted Duck 1 (6-lb) duck 1 small orange, quartered 5 or 6 thyme sprigs 2 rosemary sprigs 1 sage sprig 2

More information

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking

Chocolate Cake with Fudge Sauce. Lobster and Beef Tenderloin. 827 A Taste of Cooking 827 A Taste of Cooking Chocolate Cake with Fudge Sauce Cake: 1 pkg. (3.4 oz.) cook-and-serve chocolate pudding/pie filling mix 2 c. 2% milk 1 pkg. chocolate cake mix Fudge Sauce: 1/2 c. butter, cubed 1

More information

Smoked Salmon on Irish Soda Bread with Chive Butter Recipe courtesy Dan Smith and Steve McDonagh

Smoked Salmon on Irish Soda Bread with Chive Butter Recipe courtesy Dan Smith and Steve McDonagh Grand Champagne Cocktail Recipe courtesy Bobby Flay, 2007 Prep Time: 10 min Serves: 4 drinks 4 shots orange- flavored liqueur (recommended: Grand Marnier) 4 teaspoons honey 4 fresh strawberries, tops trimmed

More information

Barramundi and Lemon Butter

Barramundi and Lemon Butter Barramundi and Lemon Butter Serves: 4 Prep Time: 10 Cook Time: 10 4 Australis Barramundi fillets 2 tsp. olive or canola oil 2 Tbsp. butter 1 clove garlic, minced 3 Tbsp. fresh or bottled lemon juice 5

More information

Elegant Hanukkah. Butternut Squash Soup with Ginger. Roast Chicken with Dried Fruit and Almonds. Wild Rice. Haricots Verts with Lemon ZINFANDEL

Elegant Hanukkah. Butternut Squash Soup with Ginger. Roast Chicken with Dried Fruit and Almonds. Wild Rice. Haricots Verts with Lemon ZINFANDEL Holiday Recipes Elegant Hanukkah From the silky butternut squash soup to the spiced fritters, this is a delicious meal that s just right for Hanukkah or any other wintertime feast. 1 2 3 4 5 6 Butternut

More information

Easy Italian Wedding Soup

Easy Italian Wedding Soup 2 packed cups arugula Crunchy Winter Salad 2 celery sticks (about 1 cup), thinly sliced on the diagonal 4 radishes, thinly sliced 1 apple, cored and thinly sliced 1/4 cup gouda, sliced 1/2 cup toasted

More information

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles...

Table of Contents. Avocado and Garlic Soup Baked Eggs with Tomatoes and Spinach Carrot and Garlic Soup Chili Garlic Noodles... Table of Contents Avocado and Garlic Soup... 3 Baked Eggs with Tomatoes and Spinach... 5 Carrot and Garlic Soup... 7 Chili Garlic Noodles... 9 Creamy Garlic Penne with Spinach... 11 Garlic Bread... 13

More information

Vegetarian Christmas MENU

Vegetarian Christmas MENU ROASTED SPICED ALMONDS Preparation time: 5 minutes Roasting time: 5 minutes Makes 3 cups (750 ml) 2 tbsp (30 ml) liquid honey 2 tbsp (30 ml) vegetable oil 2 tbsp (30 ml) granulated sugar tsp (5 ml) each

More information

SHELTER DINNER MENUS

SHELTER DINNER MENUS SHELTER DINNER MENUS MONDAY, MARCH 11, 2013 Baked Chicken Parmesan Couscous Casserole Black & White Summer Bean Salad Cool Cranberry Crisp BAKED CHICKEN PARMESAN Serving Size: 6 1 cup bread crumbs 1/3

More information

Healthy Christmas Holiday Recipe Book

Healthy Christmas Holiday Recipe Book Healthy Christmas Holiday Recipe Book Christmas Breakfast Mini Mushroom and Sausage Quiches 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra- virgin

More information

Deviled Eggs with Ham

Deviled Eggs with Ham Share your thoughts on twitter with #emeals or on facebook.com/emealz Meal 1 Deviled Eggs with Ham * 12 large eggs * 8 oz finely chopped ham * ½ cup finely chopped celery * 1 tablespoon finely chopped

More information

Shopping List WEEK 09

Shopping List WEEK 09 Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Shopping List WEEK 09 2016 paleoplan.com Prep List WEEK 09 Here is a prep list

More information

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon

Apple Cider Floats. Apple cider Ice cream Caramel ice cream topping Cinnamon Apple Cider Floats Apple cider Ice cream Caramel ice cream topping Cinnamon In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add

More information

Clean Eating Holiday Menu

Clean Eating Holiday Menu Clean Eating Holiday Menu Brined Turkey with Oranges and Rosemary Two-Potato Gratin Warm Brown Rice Salad Shredded Brussels Sprouts Green Beans with Roasted Shallots Baked Apples with Blue Cheese Toasted

More information

Ultimate Grilling Guide

Ultimate Grilling Guide Ultimate Grilling Guide 10 Recipes for the Perfect BBQ Wow friends and family with these bold twists on classic BBQ dishes including grilled sides. 1 2 3 4 5 Sweet-Hot Baby Back Ribs Chili-Barbecued Chicken

More information

Hospice of the Upstate Summer Cookbook

Hospice of the Upstate Summer Cookbook Hospice of the Upstate 2015 Summer Cookbook Spicy Chicken and Tomato Pasta 1 pound penne (regular or gluten free) 2 tablespoons olive oil 6 cloves garlic, minced 1 teaspoon red pepper flakes 1 skinless,

More information

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS

Servings 4 Calories 230 ORANGE CHICKEN NUGGETS New Recipes for May ROASTED PEPPER BULGAR SALAD Salad 1 cup water 2 cups orange juice 2 cups bulgar 1 red bell pepper 1 yellow bell pepper 1 orange bell pepper 1 medium cucumber 1 large tomato ¼ cup basil

More information

Chicken Gyros with Cucumber Salsa and Tsatsiki

Chicken Gyros with Cucumber Salsa and Tsatsiki Chicken Gyros with Cucumber Salsa and Tsatsiki Adapted from Gourmet Magazine 2 small cucumbers, divided 1 1/2 cups Greek yogurt (3/4 pounds) 1 teaspoon fresh lemon juice, divided 5 garlic cloves, minced,

More information

Cold Soups Mini Recipe Book

Cold Soups Mini Recipe Book Cold Soups Mini Recipe Book Carolyn Washburn And Carly Vanderhorst Utah State University Cooperative Extension Washington County Chilled Bean Soup 4 cups chopped tomatoes 2 cups spicy hot V8 juice 1 can

More information

2. In a small bowl, combine paprika, brown sugar, sea salt and pepper. Add olive oil, mixing well. Rub paprika mixture over steaks.

2. In a small bowl, combine paprika, brown sugar, sea salt and pepper. Add olive oil, mixing well. Rub paprika mixture over steaks. Grilled Steaks with Smoked Paprika 1 tablespoon smoked paprika 1 tablespoon dark brown sugar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 4 (1/2-inch thick) rib-eye

More information

Bison Chili. Ingredients. Directions

Bison Chili. Ingredients. Directions Bison Chili 3 tbsp extra-virgin olive oil 12 oz ground bison ½ tsp salt ½ tsp freshly ground black pepper 1 small onion, finely chopped 2 garlic cloves, mashed 1 tbsp ground cumin 1 tbsp chili powder 1

More information

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36

Barbecue Cookbook. Compiled by cookdojo home edition. Powered by CookDojo Home Edition - Web Based Version. Page 1/ :06:36 Barbecue Cookbook Compiled by cookdojo home edition Powered by CookDojo Home Edition - Web Based Version Page 1/11 2005-06-07 11:06:36 List of Recipes Barbecue Baked Barbecued Chicken Marinated Steak Kabobs

More information

Baked Havarti Chili Chicken

Baked Havarti Chili Chicken Chicken Baked Havarti Chili Chicken 4 boneless, skinless chicken breast halves (or a pack of chicken thighs) 1 8oz package sliced fresh mushrooms 2 4oz cans chopped green chilis 4 oz sliced Havarti cheese

More information

COOKING WITH ENTERGY. Vegetables

COOKING WITH ENTERGY. Vegetables COOKING WITH ENTERGY Vegetables COOKING WITH ENTERGY VEGETABLES STUFFED ARTICHOKES 6 small artichokes 3 tablespoons chopped 1/3 cup olive oil parsley 2 cloves garlic, minced 1/4 teaspoon salt 2 cups French

More information

May 2012 by Vincy Stringham

May 2012 by Vincy Stringham May 2012 by Vincy Stringham Appetizers... 2 Bacon & Date Roll-ups... 2 Goat Cheese, Bacon & Mango Crostini... 2 Lime Shrimp Lettuce Wraps... 2 Crab Salad in Crisp Wonton Cups... 3 MAIN DISHES... 3 Tropical

More information

2011 Warren RECC Recipe Cards

2011 Warren RECC Recipe Cards 2011 Warren RECC Recipe Cards 1. Baked Salmon with tomatoes, spinach & mushrooms (diabetic) 2. Easy Chili City Style 1. Slow Cooker Pork Loin (diabetic) 2. Summertime Turkey Burgers 1. Peanut Butter &

More information

Annie s VEgetable Soup

Annie s VEgetable Soup Annie s VEgetable Soup Turkey bones or a large can of chicken stock Large can of tomato juice Cabbage Onions Carrots Celery Bell pepper 2 bags of frozen vegetables of your choice: gumbo mix, corn, butter

More information

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese

Remaining Ingredients: 2 cups (16 oz.) mild salsa verde, either homemade or store bought 10 corn tortillas 4 oz. (1 cup) grated Monterey Jack cheese Meal Plan Menu Thursday: Buttermilk Dressing From The Practical Produce Cookbook by Ray and Elsie Hoover 1 cup buttermilk 1 cup mayonnaise or salad dressing 1 tbsp. fresh dill or 1 tsp. dried dill 1 tbsp.

More information

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes!

3. Marinated Crucifers and Friends This is a wonderful appetizer to take to a pot luck. The longer it marinates the better it tastes! 1. Cauliflower Popcorn - yields approximately 8 appetizer servings Here is another surprisingly delicious appetizer. It can be served fresh out of the oven or at room temperature. 2 Tbsp. olive oil, approximately

More information

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs

FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs FIGS! GLORIOUS FIGS! Figs Wrapped in Bacon 6 thin slices bacon 3 oz. Goat cheese 1 Tbs fresh rosemary, chopped 12 small ripe figs Partially cook bacon in microwave for about 3 minutes. Blot with paper

More information

2017 Winter Luncheon Series Recipe

2017 Winter Luncheon Series Recipe CHILI Serves 8-10 1 Tablespoon olive oil 2# ground beef 3 bell peppers, chopped 2 cloves garlic, crushed 2-28oz. cans tomatoes (crushed, dice, puree or a mixture) 3 T chili power Dash cayenne 3-14oz cans

More information

Thanksgiving with Chef Michael Chiarello

Thanksgiving with Chef Michael Chiarello Thanksgiving with Chef Michael Chiarello Roasted Butternut Squash and Mushrooms with Burrata For the butternut squash: 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 5 cups 1-inch cubes

More information

Maple-Chili Beef Jerky

Maple-Chili Beef Jerky YIELD 1 POUND PREP TIME 2 1/2 HOURS COOKING TIME 4 HOURS Maple chili eef jerky 1 (2-POUND) TOP ROUND STEAK, TRIMMED OF ALL VISIBLE FAT 1/2 CUP SOY SAUCE 1/3 CUP PURE MAPLE SYRUP 1 TABLESPOON ASIAN-CHILI

More information

Sally s Kitchen Table of Contents

Sally s Kitchen Table of Contents Table of Contents Southwestern Corn Sauté.....Week 1 Doubly Good (and Easy) Tomato Salad....Week 2 Chicken with Red Wine and Peaches..Week 3 Spinach with Pine Nuts and Raisins.Week 4 Watermelon Salad..Week

More information

6 Italian Soup with Roasted Italian Sausage. 7 Reuben Meatloaf

6 Italian Soup with Roasted Italian Sausage. 7 Reuben Meatloaf BEEF RECIPES TABLE OF CONTENTS 3 Beef and Vegetable Kebabs Beef Enchiladas Beef Lettuce Tacos Beef Stew 4 Black Bean and Beef Chili with Cilantro, Lime and Avocado Salsa Black Bean, Steak and Avocado Salad

More information

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken

Beef & Noodle Stir-Fry. Cheesy BBQ Chicken Beef & Noodle Stir-Fry 2 tablespoons vegetable oil 1½ pounds boneless beef sirloin steak, thinly sliced 1 red bell pepper, thinly sliced 1 cup matchstick carrots 1 teaspoon Seasoned Salt ½ cup Hey Garlic!

More information

1. Baked Honey Glazed Garlic Chicken

1. Baked Honey Glazed Garlic Chicken 1. Baked Honey Glazed Garlic Chicken 2 Raw Chicken Breasts (5oz) 1 Tbsp Natural Honey 1 Tbsp Balsamic Vinegar 1 Chopped Shallot 2 Minced Garlic Cloves 1/2 Tsp Dried Basil 1/4 Tsp Pepper Preheat oven to

More information

Flourless Pumpkin Muffins

Flourless Pumpkin Muffins Flourless Pumpkin Muffins 12 350 F 27 min. 1 cup pumpkin puree 1/2 cup pure maple syrup 2 eggs 1 tbsp. vanilla extract 1/4 cup melted coconut oil 1/4 cup unsweetened vanilla almond milk 2 1/4 cups rolled

More information

Earth Day Recipes. Earth Day Cookies

Earth Day Recipes. Earth Day Cookies Earth Day Recipes Earth Day Cookies 3 cups powdered sugar 2 cups butter, softened 2 teaspoons vanilla 1 teaspoon almond extract 2 eggs 5 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons cream

More information

PASTA. Cooking with USE WITH MODEL#GPM500

PASTA. Cooking with USE WITH MODEL#GPM500 WWW.GOURMIA.COM PASTA Cooking with USE WITH MODEL#GPM500 WWW.GOURMIA.COM YIELD 2 SERVINGS AS MAIN, 4 SERVINGS AS APPETIZER PREP TIME 15 MINUTES + RESTING TIME COOKING TIME 4 MINUTES 1 1/2 CUPS (180 GRAMS)

More information

Methods: SERVE WITH BROWN RICE

Methods: SERVE WITH BROWN RICE Recipe Name Ajiaco Time for Preparation 30 minutes Total Cooking Time 1 hour 15 minutes Chicken breast 350 g ¾ lb Substitute for meatless chicken strips Water 1 liter 4 cups Salt 1 g ¼ tsp Russet potatoes

More information

(this isn t the exact recipe, I made some changes)

(this isn t the exact recipe, I made some changes) Savory Pepper Steak http://crockingirls.com/recipes/savory-pepper-steak/ (this isn t the exact recipe, I made some changes) 1½ lbs round steak, cut into ½ in strips ¼ cup flour ½ tsp salt ½ tsp pepper

More information

Fire it up! Pitmaster. Pitmaster. Ingredients: Sauce: Ingredients: Moe Cason s Recipe. Tuffy Stone s Recipe. Sauce:

Fire it up! Pitmaster. Pitmaster. Ingredients: Sauce: Ingredients: Moe Cason s Recipe. Tuffy Stone s Recipe. Sauce: Kansas City Style St. Louis Ribs 2 racks Smithfield Extra Tender St. Louis Pork Spareribs, membrane removed ¼ cup favorite barbecue seasoning rub 1 handful hickory or apple wood chips for smoking, soaked

More information

BBQ Cookbook. 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started

BBQ Cookbook. 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started BBQ Cookbook 33 recipes for your next BBQ. Including marinades, sauces, meat, seafood, chicken and even a desert. Easy recipes to get you started A Publication of TABLE OF CONTENTS Sauces Chicken Meat

More information

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos

Steak Quesadillas with Avocado Sauce and Tomato Salad 9 net carbs per quesadilla 1.5 lbs beef eye round roast 2 Tbsp olive oil 1 Tbsp chili powder Kos VitalMeals Week 3 Steak Quesadillas with Avocado sauce and Tomato Salad Spicy Kale Stuffed Chicken Breasts Cauliflower "Mashed Potatoes" Parmesan Chicken Dry Rubbed Flank Steak Spinach Salad Miso Ginger

More information

UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator

UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator UTAH STATE FAIR - Cooking With Fall Produce Teresa C. Hunsaker Utah State University Extension Educator CARMELIZED ROASTED VEGETABLES This recipe separates the vegetables into two or three baking dishes

More information

MEMBER-EXCLUSIVE COLLECTION 2015 & / OF GENERAL MILLS 2015 & / OF GENERAL MILLS

MEMBER-EXCLUSIVE COLLECTION 2015 & / OF GENERAL MILLS 2015 & / OF GENERAL MILLS MEMBER-EXCLUSIVE COLLECTION 05 & / OF GENERAL MILLS 05 & / OF GENERAL MILLS GRILLED CHICKEN 4 boneless skinless chicken breast halves ( /4 pounds) 4 slices (/ ounce each) Swiss cheese, x / inches 4 slices

More information

Starters and Party Apps

Starters and Party Apps Starters and Party Apps Five Veggie Guacamole Artichoke Dip 2 cups artichoke hearts 4-5 cloves garlic, grated or minced 1/8 cup olive oil 1/2 Tbsp dried oregano 1/2 Tbsp dried thyme 1/4 tsp sea salt Juice

More information

ROTINI CHICKEN CASSEROLE

ROTINI CHICKEN CASSEROLE ROTINI CHICKEN CASSEROLE 12 Ounce box tricolor rotini ¾ Cup chopped onion ½ Cup chopped celery 2 Garlic cloves, minced 1 Tablespoon olive oil 3 Cups cooked cubed chicken breast 1 (10 ¾ Ounce) can reduced-fat

More information

Shopping List paleoplan.com

Shopping List paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Shopping List 08 2016 paleoplan.com Prep List WEEK 08 Here is a prep list to help make cooking

More information

Let s Go DUTCH. 65 hearty recipes for cast iron Dutch ovens that make outdoor cooking with coals a delicious experience.

Let s Go DUTCH. 65 hearty recipes for cast iron Dutch ovens that make outdoor cooking with coals a delicious experience. 65 hearty recipes for cast iron Dutch ovens that make outdoor cooking with coals a delicious experience. Let s Go DUTCH Let s Go DUTCH Easy Recipes for Outdoor Cooking Easy Recipes for Outdoor Cooking

More information

Chicken with Salad Lemon Herb Dressing

Chicken with Salad Lemon Herb Dressing Chicken with Salad Lemon Herb Dressing Buy or bake 3 small chickens. Chickens can be baked a day ahead. If you are baking them yourself sprinkle with salt and pepper, stuff chicken with one sliced lemon

More information

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu

Soup s On! Recipes for the Crock Pot: Vegetable Beef Stew. Menu Soup s On! Menu Vegetable Beef Stew Southwestern Pork Chili Chicken and Wild Rice Soup African Chickpea Soup Vegetable Barley Soup Asparagus Soup Poule au Pot Cream of Cauliflower Soup Sweet Potato Soup

More information

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half.

Healthy Holiday Cooking Webinar 12/11/17 Recipes. Add 1/2 cup of hot water. (or add water and heat in microwave for about a minute and a half. DIY Instant Oats 1/2 cup instant (quick cooking) oats 1 tsp brown sugar Dash of cinnamon and nutmeg Nuts Walnuts, sliced almonds, Scoop - Dates, raisins, cranberries Healthy Holiday Cooking Webinar 12/11/17

More information

National Eat Together Week Dinner Recipes. Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup. Bacon Pasta Delight

National Eat Together Week Dinner Recipes. Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup. Bacon Pasta Delight National Eat Together Week Dinner Recipes Cook Once, Eat Thrice: Ham Dinner, Brilliant Breakfast Quiche & Pea Soup Bacon Pasta Delight Sausage and Pepper Hoagies Best Ribs Grilled Cheese Casserole Recipes

More information

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil

jmtf.org ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil ARUGULA ARUGULA PESTO ¼ cup pine nuts 2 cups mature arugula ½ cup freshly grated asiago cheese ½ cup extra virgin olive oil 1 clove garlic, smashed Salt Preheat the oven to 350 F. Toast the pine nuts in

More information

FIELD notes UCSC Farm

FIELD notes UCSC Farm Twelfth Harvest: 8/18/15 & 8/21/15 Sweet Corn-Avocado Stir Fry 1 onion chopped 2 cloves garlic minced 4 ears sweet corn cut off the cob 2-3 sweet peppers cubed 1 hot pepper cubed (keep seeds & membranes

More information

Cooking Day Instructions: from meals prepared

Cooking Day Instructions: from meals prepared Cooking Day Instructions: from meals prepared 10.9.2017 #1 - Sriracha Salmon Thaw salmon if frozen. Preheat the oven to 425. Line a baking sheet with parchment paper. Place the salmon on the prepared pan

More information

Oriental Chicken Tenders Curried Peanut Chicken

Oriental Chicken Tenders Curried Peanut Chicken Oriental Chicken Tenders Curried Peanut Chicken 1 c. soy sauce 1/3 c. sugar 4 tsp. vegetable oil 1 1/2 tsp. ground ginger 1 tsp. five spice powder 2 bunches green onion 16 chicken tenders (approx. 2 lbs.)

More information

Watermelon Cooler with Grilled Watermelon page 2. Grilled Romaine Salad with Cotija Cheese and Lime Vinaigrette page 5

Watermelon Cooler with Grilled Watermelon page 2. Grilled Romaine Salad with Cotija Cheese and Lime Vinaigrette page 5 TASTING TABLE S MENU DISHES TO TAKE FOR A BARBEQUE ON THE ROAD Watermelon Cooler with Grilled Watermelon page Black Bean Hummus with Grilled Pita page Honey Corn Cakes page Grilled Romaine Salad with Cotija

More information

1 pkg. (26 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers or thinly sliced Baguette

1 pkg. (26 ounces) Pepperidge Farm Entertaining Quartet Distinctive Crackers or thinly sliced Baguette Cheryl Ann s Dried Cherries, Pecans & Rosemary Brie en Croute Thaw: 40 minutes Prep: 15 minutes Bake: 20 minutes Stand: 45 minutes Serves: 12 It s easy to impress your guests with this elegant appetizer

More information

Recipes from the Tubby Olive

Recipes from the Tubby Olive Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! Cheese Board Recipes: Add these to your cheese board for your next gathering! Warm Lemon-Rosemary Olives 3 c mixed olives

More information

BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES

BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES BABY BOK CHOY & CHILI CHICKEN SWEET POTATOES 6 medium sweet potatoes tablespoons olive oil tablespoon smoked paprika teaspoon chili powder teaspoon cinnamon Preheat oven to 00 F. Scrub sweet potatoes with

More information

KIELBASA SKILLET EASY TATER SUPPER

KIELBASA SKILLET EASY TATER SUPPER FAST FOOD RECIPES KIELBASA SKILLET 12 new redskin potatoes, quartered 1 cup chicken broth 1 onion, quartered 2 tablespoon soy sauce 1 green pepper, diced 1 ½ lbs. kielbasa, sliced ½ thick 1 tablespoon

More information

Cauliflower and Chickpea Curry Recipe from epicurious.com

Cauliflower and Chickpea Curry Recipe from epicurious.com Cauliflower and Chickpea Curry Recipe from epicurious.com 1 medium-large cauliflower (about 1 3/4 pounds), trimmed Sea salt 2 tablespoons sunflower oil 3 onions, chopped 4 garlic cloves, chopped 1 teaspoon

More information

Crock Pot Chicken Burrito Bowls

Crock Pot Chicken Burrito Bowls Crock Pot Chicken Burrito Bowls 1 Lb. boneless skinless chicken breasts 1 (14.5 oz.) can diced tomatoes 1 cup chicken stock, divided, plus more if needed 2 tsp chili powder 2 tsp salt 1 tsp cumin 1 cup

More information

Refresh & Rejuvenate

Refresh & Rejuvenate MEAL PLAN CLEANSE PHASE (DAYS 1-10) MEAL PLAN GUIDELINE DAYS 1-10 BREAKFAST SNACK LUNCH SNACK DINNER 2 scoops OsoLean powder 1 scoop NutriVerus powder 1 cup frozen fruit ½ to 1 cup fresh or frozen vegetables

More information

Shopping List WEEK 11

Shopping List WEEK 11 Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Shopping List WEEK 11 2016 paleoplan.com Prep List WEEK 11 Here is a prep list

More information

AIR FRYER 5.3QT Recipe Guide

AIR FRYER 5.3QT Recipe Guide AIR FRYER 5.3QT Recipe Guide 1 TABLE OF CONTENTS Appetizers Blooming Onion 3 Garlic Knots 4 Mac n Cheese Balls 5 Mozzarella Sticks 6 Bacon-Wrapped Tater Tots 7 Grilled Corn 8 Fried Pork Wonton 9 Meatballs

More information

Savor the. Holidays. A gluten-free cookbook from

Savor the. Holidays. A gluten-free cookbook from Savor the Holidays A gluten-free cookbook from Contents Maple-Pecan Crusted Goat Cheese...1 Cranberry Crusted Baked Brie...2 White Cheddar Stuffed Mushrooms...3 Manchego Cheese, Prosciutto and Fig Crackers...4

More information

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced

Apple Brie Omelet. 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Breakfast Apple Brie Omelet 1/2 apple, peeled, cored and thinly sliced 2 1/2 tbs butter, divided 2 eggs 2 tsp cream (or milk) salt & pepper, to taste 2 tbs brie cheese, diced Melt 1 tablespoon butter in

More information

Buttermilk Pie. Ingredients. Method. Episode Four, Sunday Dinners:

Buttermilk Pie. Ingredients. Method. Episode Four, Sunday Dinners: Episode Four, Sunday Dinners: Buttermilk Pie 1 cup of buttermilk 1 teaspoon of vanilla extract 4 oz Butter 5 Eggs A cup of sugar 2 tablespoons of plain flour Juice and rind of ½ a lemon 1 unbaked pie shell

More information

7-Day Menu_November 2018 Avocado Egg Toast

7-Day Menu_November 2018 Avocado Egg Toast 7-Day Menu_November 2018 Avocado Egg Toast Makes 1 serving Total time: 5 minutes ¼ avocado ¼ teaspoon ground pepper ⅛ teaspoon garlic powder 1 slice whole-wheat bread, toasted 1 large egg, fried 1 teaspoon

More information

Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients:

Burundian Recipes ANISE BREAD Ingredients: Method: BEAN SOUP Ingredients: Method: BEANS WITH CASSAVA Ingredients: Burundian Recipes ANISE BREAD 2 teaspoons dry yeast 1½ tablespoons Sugar about ¾ cup warm water (or more) 3 1/3 cups flour 1½ teaspoons salt 1 egg 2 tablespoons Peanut or sunflower oil, plus more to grease

More information

10 Not-So-Difficult Recipes to Get You Cooking

10 Not-So-Difficult Recipes to Get You Cooking 10 Not-So-Difficult Recipes to Get You Cooking Alex Hays Cheese Tortellini and Sausage Soup Prep/Cook Time: 30-45 min 2 tablespoons olive oil 12 oz fully cooked kielbasa Sausage, thinly sliced 1 onion,

More information

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS

Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS Summer Recipes SWISHY, FISHY TASTY TUNA BURGERS 2 5OZ. Cans of tuna in water 1/4 Cup Nonfat mayo 3 TBS. Nonfat mayo 1/2 TBS. Mustard 1/4 Cup Chopped green onions 1 Egg white 1/2 Cup breadcrumbs Whole wheat

More information

Vegetarian Summertime Menu Plan

Vegetarian Summertime Menu Plan Vegetarian Summertime Menu Plan Week 2 Grilled Veggie Quesadillas Super Easy Guacamole Bean Burgers with Avocado Cream Garlic Parmesan Fries with Spicy Aioli All-in-One Caprese Pasta Skinny Taco Salad

More information

Celebrate National Nutrition Month with Delicious, Healthy Recipes

Celebrate National Nutrition Month with Delicious, Healthy Recipes Celebrate National Nutrition Month with Delicious, Healthy Recipes Illinois Action for children s (IAFC) Healthy Food Program offers a variety of supports to child care providers and families that address

More information

Family-Friendly Menu: September

Family-Friendly Menu: September Family-Friendly Menu: September Week one Maple glazed pork chops with baked potatoes and salad: One hour or less (A) Deluxe turkey burgers and fries: 30 minutes or less (B) Lemon Linguine with Broccoli

More information

SAMPLE. Shopping List. Baking items. Canned goods. Condiments. Whole Foods May Serving each recipe 2 times to 4 people.

SAMPLE. Shopping List. Baking items. Canned goods. Condiments. Whole Foods May Serving each recipe 2 times to 4 people. 5/14/2014 Shopping List Shopping List Item Amount Measure Store Notes Baking items evaporated milk 30 fluid ounces olive oil 1.92 fluid ounces powdered sugar 13.64 ounces sucanat 6.67 ounces vanilla extract

More information

Baked Chicken with Vegetables

Baked Chicken with Vegetables Baked Chicken with Vegetables 4 potatoes, sliced 6 carrots, sliced 1 large onion, quartered 1 raw chicken, cleaned, skin removed, and cut into pieces ½ cup water 1 teaspoon thyme ¼ teaspoon pepper 1. Preheat

More information

November 2011 Menu. Our Choice: Sara - Chicken Fajita Casserole. Kristine - Chicken Packets. North American/European:

November 2011 Menu. Our Choice: Sara - Chicken Fajita Casserole. Kristine - Chicken Packets. North American/European: Our Choice: November 2011 Menu Kristine - Chicken Packets Sara - Chicken Fajita Casserole North American/European: Bridget - Macaroni and Cheese "Surprise" Kirsten - Baked Pasta with Chicken Sausage Italian/Mediterranean:

More information

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558

HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 HI-SPEED LOW-ENERGY OVEN COOK S ESSENTIALS WAVE OVEN ITEM#: K32558 RECIPE BOOKLET Contents 5 Poultry 13 Beef 17 Pork & Lamb 21 Fish & Seafood 25 Side Dishes 29 Dessert 2 Traditional cooking-reinvented.

More information

OUR T h a n k s g i v i n g M e n u

OUR T h a n k s g i v i n g M e n u OUR T h a n k s g i v i n g M e n u Buttercup Squash and Pear Soup Sage Butter Roasted Turkey with Apple Cider Gravy Whole Grain Lentil Stuffing Cranberry Orange Sauce Spiced Mashed Sweet Potatoes Coconut

More information

Krazy Kitchen: Fall Foods

Krazy Kitchen: Fall Foods Krazy Kitchen: Fall Foods Cheddar Jalapeno Biscuits 1 + 1/2 cups all-purpose flour 2 teaspoons double-acting baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 4 tablespoons cold unsalted butter,

More information

22 Healthy Recipes. Commit to eating a healthy snack for 22 days.

22 Healthy Recipes. Commit to eating a healthy snack for 22 days. 22 Healthy Recipes Commit to eating a healthy snack for 22 days. Orecchiette with Roasted Broccoli and Walnuts - Serves 4 1. 12 ounces orecchiette or some other short pasta (3 cups) 2. 1 bunch broccoli

More information