World-Class Meals and Recipes to Impress
|
|
- Jocelyn Dawson
- 5 years ago
- Views:
Transcription
1 World-Class Meals and Recipes to Impress FROM Chef Anthony Lyons Certified Executive Chef
2 Table of Contents About Chef Anthony Lyons 01 VEGETARIAN Margarita Pizza 02 Roasted Beet Feta Cheese and Vegetable Quinoa 03 POULTRY Two-Way Chicken 04 Pan-Roasted Duck 05 BEEF Filet Mignon SEAFOOD Shrimp Scampi with Garlic Toast 08 Trout Almondine 09 Pan-Seared Halibut 10 Sautéed Scallops 11 Salmon Strawberry Salad with Lemon Poppy Seed Dressing 12 DESSERT Flourless Chocolate Cake 13
3 I hope you enjoy preparing them for your loved ones as much as I do when I serve them to friends and family at McKnight Place. Chef Anthony Lyons Executive Chef Anthony Lyons' career began in Ireland, where he attended culinary school. His professional career reflects over 25 years of education, training, administration, and kitchen management in the uniquely challenging position of Executive Chef. Chef Anthony possesses a demonstrated record of success in the culinary arts. Named 2012 Chef of the Year by the American Culinary Federation s Chef de Cuisine St. Louis, he promotes a professional working atmosphere while fostering the ongoing education of his entire culinary team. Serving McKnight Place residents since 2014, Chef Anthony delights in creating healthy dishes that do not compromise flavor. It s a pleasure to share some of these classics with you through this recipe collection, says Chef. I hope you enjoy preparing them for your loved ones as much as I do when I serve them to friends and family at McKnight Place. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 01
4 Margarita Pizza serves 1 DOUGH 15 oz. Flour 1/2 teaspoon Salt 8 1/2 oz. Warm Water 1 teaspoon Dry Yeast 1/2 teaspoon Honey 2 oz. Extra Flour PIZZA 2 teaspoon Olive Oil 1 oz. Basil Pesto 3 oz. Mozzarella Cheese 2 Vine Ripe Tomatoes 8 leaves Fresh Basil 1 Tablespoon Cornmeal DOUGH 1. Mix the honey, yeast, and water together. 2. Add the flour to make dough. 3. Knead the dough for about 8 minutes. 4. Shape the dough into a ball with olive oil on your hands. 5. Wrap the dough and refrigerate for hours. PIZZA 1. Remove the dough from the refrigerator 30 minutes before use. 2. Preheat oven to 450 f. 3. On a floured board, roll the dough into a 10-inch circle. 4. Lightly dust a pizza pan with the cornmeal. 5. Lay the pizza dough on the pan and top with pesto. 6. Spread sliced tomatoes and mozzarella cheese over the top. 7. Bake in the oven for about minutes. 8. Remove from the oven and cut into 8 slices. 9. Top each slice with a basil leaf and drizzle with a little olive oil. 02 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
5 Roasted Beet Feta Cheese and Vegetable Quinoa serves 1 2 Beets 2 Oranges 4 oz. Balsamic Reduction 8 oz. Pea Shoots 2 Large Tomatoes 1 Cup Quinoa 2 Cups Vegetable Stock 1 Shallot 2 oz. Zucchini 2 oz. Squash 1 Garlic Clove 4 Tablespoons Olive Oil 1 oz. Salt 1 oz. Pepper 1. Dice up the shallots, squash, and zucchini into small pieces. 2. Mince the clove of garlic. 3. Heat one tablespoon of olive oil in a small pot with the diced shallots, squash, zucchini, and garlic, sautéing until tender. 4. Add the vegetable stock to the pot and bring to a boil. 5. Once boiling, add the quinoa and cover, while reducing the heat. 6. Cook for minutes until tender. 7. Remove from the stove, add salt, pepper, and one tablespoon of olive oil. 8. Fluff the quinoa with a fork and cool for serving. BEETS 1. Wash beets in cold, running water and pat dry. 2. Season beets with salt, pepper, and olive oil. 3. Wrap beets in tin foil and bake in an oven for hours until tender. 4. Remove from the oven and peel off the skin while beets are still warm. 5. Dice the beets and toss them in balsamic reduction. ASSEMBLY 1. Peel oranges and cut out segments. 2. Dice two large tomatoes. 3. Using an oval mold, mold the quinoa on the plate. 4. Add the tossed beets then sprinkle with feta cheese. 5. Drizzle with additional balsamic reduction. 6. Lay the orange segments next to the beets. 7. Toss the pea shoots in some orange juice and balsamic reduction just enough to coat the salad then add the diced tomatoes. 8. Add to plate. McKnight Place Assisted Living& Memory Care World-Class Meals and Recipes to Impress 03
6 Two-Way Chicken serves 4 1 Whole Chicken 1 Tablespoon Salad Oil 3 large Eggs, beaten 2 oz. Buttermilk SEASONED FLOUR 1/2 lb Flour 1/2 oz. Lemon Pepper 1 oz. Seasoning Salt 1 teaspoon Garlic Powder 1 teaspoon Onion Powder MASHED POTATOES BROCCOLI PICKLED TOMATO 3 medium Potatoes 2 oz. Butter 5 oz. Milk 1 pinch Salt 1 pinch Pepper 1 pinch Nutmeg 1 head Broccoli 4 Cherry Tomatoes 2 oz. Vinegar 2 oz. Water 1 oz. Sugar 1. Remove legs and breast from the chicken body. 2. Cut the legs in half and marinade in the eggs and buttermilk. 3. Mix all the seasoned flour ingredients together. 4. Remove the chicken from the marinade and dredge in the flour. Place the chicken on parchment for 10 minutes before frying. 5. Deep fry at 350 f until internal temperature reaches 165 f. Remove from the fryer and keep warm. 6. Pan sear the chicken breast in salad oil until brown on the skin side (about 5 minutes.) Turn over and cook for 3 more minutes and then remove from the stove. 7. Finish cooking in the oven at 325 f for 15 minutes or when internal temperature reaches 165 f. MASHED POTATOES 1. Peel the potatoes and put in a pot of water. Bring to a boil, then reduce the heat and simmer until tender (about 40 minutes). 2. Heat the milk in a small pan and leave the butter at room temperature. BROCCOLI 3. Trim the broccoli into small florets. 4. Bring a pot of water to a boil, add the broccoli and cook until tender. 5. Remove from the water. Drain and keep warm. PICKLED TOMATO 1. Bring the vinegar, sugar, and water to a boil. Remove from the heat and leave to cool. 2. Using a knife, score an x on top of each tomato. Drop in the water for the broccoli and remove after 15 seconds when the skin becomes loose. Use a slotted spoon remove from the water and peel. 3. Put the tomatoes in the pickle mixture. 04 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
7 Pan-Roasted Duck serves 4 4 Duck Breasts 1 teaspoon Fresh Ginger 1 teaspoon Soy Sauce 1/4 Cup Orange Juice 1/8 teaspoon Chinese Five Spice 1 teaspoon Salad Oil 4 Duck Legs MARINADE 2 teaspoon Fresh Ginger 2 teaspoon Soy Sauce 1 Cup Orange Juice 1/4 teaspoon Chinese Five Spice 1 Cup Salad Oil 1/4 Cup Napa Cabbage 1 Tablespoon Green Onion 1 teaspoon Soy Sauce 1 Tablespoon Plum Sauce 1/8 teaspoon Fresh Ginger 12 Pot stickers Water as needed SUGAR SNAPS 1/2 lbs. Sugar Snaps 1 teaspoon Sesame Oil 1/8 teaspoon Sesame Seeds 1. Trim a little of the fat from the duck breasts. 2. Mix all the remaining ingredients together in a small bowl. 3. Add the duck breast and marinate for 1 hour in the refrigerator. 4. Remove the duck from the marinade and dry with a paper towel. 5. Heat the oil in a thick-bottomed skillet. 6. Sear the duck breast skin side down in the skillet for about 3 minutes. 7. Turn the breast over and cook for 3 minutes on the other side. 8. Strain the fat front the skillet and finish cooking in the oven at 350 f for 5 minutes, remove from the oven a cool on a plate for 5 minutes before slicing. POT STICKERS 1. Mix all the marinade ingredients together and place in a bowl. 2. Add the duck breast to the marinade. 3. Put the duck and marinade in an oven-ready dish. Cover and bake for 1-1 1/2 hours until the duck is tender. 4. Remove from the oven and cool slightly before pulling the meat from the bones. 5. Shred the duck meat. Add green onion, Napa cabbage, soy sauce, plum sauce, and fresh ginger. Mix well. 6. Lay out the pot stickers on the counter. Brush the pot sticker with a little water to moisten. 7. Place a teaspoon of filling in each one. Fold over and press to close. 8. Deep fry at 350 f for 5 minutes. SUGAR SNAPS 1. Bring a pot of water to a boil. 2. Toast the sesame seeds in a hot skillet for 10 seconds. 3. Put the sugar snaps in the boiling water and cook for 30 seconds. 4. Remove from the water and toss with the sesame seed oil and seeds. Keep warm for service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 05
8 Filet Mignon serves 4 4, 8 oz. filets Filet Mignon 1 teaspoon Salt 1 teaspoon Cracked Black Pepper 1 teaspoon Salad Oil TEMPURA MUSHROOM 4 large Portobello Mushrooms, sliced 1 Cup Flour 1 Tablespoon Corn Starch 1 1/2 Cups Seltzer Water 1 sprig Fresh Thyme Leaves 1. Preheat your grill or cast iron skillet. 2. Rub filets with a little salad oil. 3. Put the filets on your hot grill for 2 minutes. 4. After 2 minutes, turn at a 90 degree angle. 5. Turn the filet over and repeat the process on the other side. 6. Using a meat thermometer, cook the filet to your desired doneness. 7. Season with salt and pepper when removed from the grill. Note: Let the filet sit at room temperature for 30 minutes before cooking. 125 f - Rare 130 f - Medium Rare 135 f - Medium 140 f - Well TEMPURA MUSHROOM 1. Chill the seltzer water for 30 minutes. 2. Slice the Portobello mushroom into 5 slices. 3. Chop the thyme leaves. 4. Mix the flour, cornstarch, and seltzer water together. 5. Add in the chopped thyme leaves. 6. Dip the mushrooms in the batter and fry at 350 f for 4 minutes. continued on pg. 07 > 06 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
9 Filet Mignon cont. serves 4 BEARNAISE SAUCE 2 sticks 2 Unsalted Butter, cut into 1/2" cubes 3 Tablespoons Shallots, minced Kosher Salt Black Pepper, freshly ground 2 Tablespoons Champagne Vinegar or White Wine Vinegar 2 large Egg Yolks Juice of 1 Lemon 1 Tablespoon Fresh Tarragon, finely chopped AU GRATIN POTATOES 8 medium Russet Potatoes 1 qt. Heavy Cream 3 large Eggs 1 large Diced Onion 4 cloves Minced Garlic 1 Tablespoon Salt 1 Tablespoon Pepper 2 oz. Butter Fresh Nutmeg TOPPING 3 oz. Butter, melted 2 Cups Bread Crumbs 1/2 Cup Parmesan Cheese 1 Cup Fresh Parsley BEARNAISE SAUCE 1. Melt 1 Tablespoon butter in a small saucepan over medium heat. 2. Add shallots and a pinch of salt and pepper; stir to coat. 3. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent (about 5 minutes longer.) Transfer shallot reduction to a small bowl and let cool completely. 4. Meanwhile, fill a blender with hot water to warm it; set aside. 5. Melt remaining 1 Cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup. 6. Drain blender and dry well. Combine egg yolks, lemon juice, and 1 Tablespoon water in warm, dry blender. Puree mixture until smooth. 7. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. 8. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon. Season to taste with salt, pepper, and more lemon juice, if desired. Note: Do this ahead of time! Can be made 1 hour ahead. Cover and let stand at room temperature. AU GRATIN POTATOES 1. Cook the onion and the garlic in butter using a small skillet. 2. In a large bowl, mix the eggs and cream. Season with salt and pepper. 3. Peel the potatoes and slice thin. Add to the cream mixture to prevent from browning. Add the onion and garlic. Grate a little bit of fresh nutmeg on top. 4. Place the mixture in a 9x11'' casserole dish. 5. Cover with foil and bake for 40 minutes at 350 f. 6. Take out of the oven and remove foil. 7. Spread the topping mixture over the potato and bake for 10 more minutes. TOPPING Place topping ingredients in a food processor and blend for one minute. Set aside until it is time to spread over top of potato bake. Note: May be made a day in advance and reheated for service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 07
10 Shrimp Scampi with Spinach Pasta and Garlic Toast serves 4 6 Tablespoons Olive Oil 5 Garlic Cloves, chopped 2 Shallots, minced Shrimp 1/2 cup White Wine 1/4 cup Vegetable Broth 1 Lemon Zest 1 Tablespoon Lemon Juice 1/4 cup Parsley 1/4 cup Chives 1 pinch Black Pepper Whole Lemon cut in wedges 8 slices 1/4 inch thick French Bread SPINACH PASTA 1 lb. Spinach, fresh 2 large Eggs 3 Cups Flour 1 pinch Salt 1 teaspoon Olive Oil 1 Cup Extra Flour 3 Tablespoon Olive Oil 1/4 Cup Parmesan Cheese 1/8 teaspoon Black Pepper 1. Heat a sauté pan. Add 3 Tablespoons of olive oil and half of the minced garlic. 2. In another pan, place 3 Tablespoons of the olive oil, the other half of the garlic, and shallots. Cook for 2 minutes and do not brown. 3. Add the shrimp to the pan, turning to cook on each side. 4. Add the white wine and vegetable broth. Cook for 3 minutes. 5. Place the French bread on a baking sheet, brush with the garlic, oil, and bake at 350 f for 5 minutes. Remove from oven. 6. Place the shrimp on a plate. Garnish with the garlic toast and lemon wedges. SPINACH PASTA 1. Bring a pot of water to a boil and blanch the spinach. 2. Blend the spinach with 1 egg and the olive oil. Blend into a paste. 3. Mix the paste with the other egg and add to the flour. 4. Dust your table top with a little of the extra flour. Knead well for about 8 minutes. 5. Run the pasta through a pasta roller to desired thickness. 6. Cut the pasta with a knife or with a pasta roller attachment. 7. Cook the pasta in a pot of boiling, salted water with a teaspoon of olive oil. Cook until done (about 3-5 minutes for fresh pasta.) 8. Drain and toss the pasta with the Parmesan cheese, pepper, and olive oil. 9. Twist around a large fork to shape. Note: The pasta may be rolled out by hand with a rolling pin or run through a pasta machine and attachments. Blanching = Quickly cooking in boiling hot water and cooling immediately in an ice bath. Then drain and squeeze dry. Ice bath = a container of ice and water 08 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
11 4 filets Trout Filets 4 large Eggs, beaten 2 Tablespoons Milk 1 Cup Almonds, slivered 1 teaspoon Lemon Pepper 1 lb. Breadcrumbs 1 Tablespoon Parsley 8 Tablespoons Butter, melted SAUCE 1 oz. Shallots, minced 3 oz. Butter 4 Tablespoon Almonds, sliced 1/4 cup White Wine 4 Tablespoon Lemon Juice 1 Tablespoon Parsley, chopped ROASTED NEW POTATOES 1/2 lb. New Potatoes 1 teaspoon Salt 1/2 teaspoon Pepper 1 sprig Rosemary 2 Tablespoon Olive Oil TOMATO CONFIT 2 Tomatoes 1 Shallot, minced 1 Garlic Clove, minced 1 Tablespoon Olive Oil 1 Tablespoon Sugar 4 seeds Fennel Seed 1 1/2 Teaspoon Red Wine Vinegar 3 oz. Tomato Juice 1 pinch Black Pepper Trout Almondine serves 4 1. Mix the egg with the heavy cream. 2. Season the filets with lemon pepper. 3. Mix the breadcrumbs, almonds, and parsley together. 4. Dip one side of the trout filet in the beaten egg liquid. 5. Dip the trout in the almond mixture. 6. Heat butter in a large skillet to melt. 7. Place trout in the pan almond side down. Cook until the nuts start to brown and then turn over. Remove from the pan. 8. Remove the oil from the pan. 9. Add 1 oz. of butter and shallots. Cook for 1 minute and deglaze with white wine and lemon juice. 10. Stir in the 2 oz. of butter and pour over the filet for service. ROASTED NEW POTATOES 1. Preheat oven to 350 f. 2. Wash and cut the potatoes in half. 3. Pull the leaves from the rosemary and chop. 4. In a bowl, toss the potatoes with half of the olive oil, salt, pepper, and half of the rosemary. 5. Bake the potatoes on a baking sheet for minutes. 6. Remove from the oven and toss with the remaining olive oil and rosemary. TOMATO CONFIT 1. Bring a small pot of water to a boil. 2. Remove the core from the tomato and cut an x in the skin on the opposite end from the core. 3. Place in boiling water for minutes until the skin begins to peel off. 4. Cool in some ice water, then remove the skin. 5. Remove the seeds and chop tomatoes into small pieces. 6. Sauté shallots, garlic, and fennel seeds in the olive oil until soft. 7. Add the vinegar and sugar. Bring to a boil, then add tomato juice. 8. Bring back to a boil, then add the chopped tomato. 9. Reduce heat and cook until thick. 10. Cool slightly and keep warm for table service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 09
12 Pan-Seared Halibut serves 4 4 filets Halibut Filet 1/2 teaspoon Salt 1 pinch Pepper 1 oz. Clarified Butter 1 oz. Olive Oil 1 sprig Thyme 1 Tablespoon Lemon Juice LEMON BUTTER 1 stick Butter, cut in cubes 1 Shallot, minced 2 Tablespoon White Wine 1 Tablespoon Lemon juice Zest of 1 lemon 1/8 teaspoon Dijon Mustard Salt to taste White Pepper to taste 1. Season the filet with salt and pepper. 2. Heat a skillet and add clarified butter. 3. Put the halibut in the hot skillet. Turn over after 2 minutes. 4. Cook on the other side for 2 more minutes. 5. Add olive oil, lemon juice, and thyme sprig to the pan. Remove from the heat and baste the fish with the olive oil and lemon in the pan (using a spoon.) 6. Remove the filet from the pan and place over the gnocchi. 7. Drizzle with the lemon and oil mixture from the pan. LEMON BUTTER 1. Mince the shallot fine. 2. In a small pot, melt 1 teaspoon of the butter and sauté the shallot. 3. Add the white wine and juice of the lemon, then add the mustard. 4. Bring to a boil, then turn to the lowest temperature setting. 5. Slowly whisk in the butter piece by piece. 6. Season with salt and pepper. 7. Add the lemon zest, then put in a gravy boat and keep warm for service. 10 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
13 12 Scallops 1 teaspoon Kosher Salt 1/2 teaspoon White Pepper 1/4 teaspoon Mustard Powder 1 Tablespoon Olive Oil Zest of 1 Lemon SAUTÉED SPINACH 1 Shallot, minced 1 Tablespoon Olive Oil 2 lb. Spinach 1 pinch Salt 1 pinch Pepper APPLE BUTTER 4 lbs. Apples 1 cup Sugar 2 teaspoon Cinnamon 1/4 teaspoon Clove, ground 1/8 teaspoon Ginger 1 pinch Salt 1 Cup Apple Cider 1 teaspoon Lemon Juice POLENTA WITH SUNDRIED TOMATOES 6 Cups Vegetable Stock 2 teaspoons Salt 1 3/4 Cups Yellow Cornmeal 3 Tablespoons Olive Oil 1 Cup Sun-dried Tomatoes 1 Tablespoon Salt 1/2 Tablespoon Pepper Sautéed Scallops serves 4 1. Heat a heavy-bottom skillet. 2. Season the scallops with salt, pepper, and mustard powder. 3. Remove the zest of 1 lemon with zester. 4. Put the scallops in the skillet but do not overcrowd; better to do in two batches. 5. After one side of the scallop has browned (about 2 minutes), turn over in the pan and repeat the process. After 2 minutes on the second side, remove from the pan immediately and place on a dish to keep warm. 6. Zest the lemon over the scallops and they are ready for service. SAUTÉED SPINACH 1. Warm oil in a skillet. Add shallot and cook for 1 minute. 2. Add the spinach and toss around in the skillet. 3. Once the spinach begins to wilt, remove from the heat. 4. Keep stirring until the heat from the pan cooks the spinach. 5. Season with salt and pepper. Keep warm for service. APPLE BUTTER 1. Core the apples and chop into small pieces. 2. Put all the ingredients in a small pot with a lid and bring to a boil. 3. Reduce the heat and cook for about 2 1/2-3 hours on the lowest temperature setting on your stove. Note: Put apples in food processor if you would like a finer puree. POLENTA WITH SUNDRIED TOMATOES 1. Bring the vegetable stock to a boil and add the salt. 2. Using a whisk, slowly add the cornmeal while whisking continuously. 3. Turn the heat down and continue cooking for 20 minutes, stirring continuously. 4. Meanwhile, chop the sundried tomatoes. 5. Add the olive oil, salt and pepper, and sundried tomatoes. 6. Put the polenta in 9 x 11'' pan to cool. When cooled, the polenta may be cut in desired shapes. Note: The polenta may be reheated by grilling or cooking in a sauté pan. Serve with salad of your choice. Shown with pickled beets and mandarin oranges, sprinkled with feta cheese and accompanied by mixed greens, all drizzled with balsamic vinaigrette. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 11
14 Salmon Strawberry Salad with Lemon Poppy Seed Dressing serves oz Salmon Filets 2 Tablespoon Olive Oil 2 Tablespoon Dill Weed 1 teaspoon Black Pepper 1 Tablespoon Paprika 8 Cups Spinach 2 Cups Arugula 1 pint Strawberries 4 oz. Feta Cheese 2 oz. Pecans 2 oz. Red Onion, sliced POPPY SEED DRESSING 1 Tablespoon Honey 2 Tablespoon Lemon Juice 1/2 teaspoon Dijon Mustard 1 pinch Black Pepper 1/4 Cup Olive Oil 1 teaspoon Poppy Seeds 1. Preheat the oven to 350 f 2. Brush salmon filet with olive oil, top with paprika and dill weed. 3. Lay salmon on a baking sheet and bake for 10 minutes. 4. Remove the salmon from the oven and allow to slightly cool. 5. Slice strawberries and red onion. 6. Whisk mix the poppy seed dressing in a small bowl. 7. Mix the spinach and arugula greens together and divide between 4 large bowls and drizzle with the dressing. 8. Arrange the onion, strawberries, and pecans on the greens. 9. Add the salmon filet and sprinkle with the feta cheese. 12 World-Class Meals and Recipes to Impress McKnight Place Assisted Living & Memory Care
15 Flourless Chocolate Cake serves oz. Dark Chocolate 2 oz. Cocoa Powder 6 large Eggs 9 oz. Sugar 1/3 Cup Water 1/2 lb. Butter 4 oz. Sugar 12 Ramekins 1 can Non-stick Spray MACERATED BERRIES 1 sprig Mint Leaves 2 oz. Raspberries 2 oz. Strawberries 2 oz. Blueberries 1 oz. Powdered Sugar Brandy to taste RASPBERRY SAUCE 1 lb. Frozen Raspberries 1/2 lb. Sugar 1 oz. Lemon Juice 1. Place half the sugar and water in pot and bring to a boil. 2. Add the butter and chocolate to the boiling sugar water. 3. Fold in the cocoa powder. 4. Whip the eggs with the other half of the sugar until peaks form. 5. Mix the chocolate mixture and the egg mixture together. 6. Portion the mixture in 12, 4 oz., sugared ramekins (see below). 7. Place the ramekins in water bath and bake at 350 f for 40 minutes. Note: 1 large cake may be baked in a 9-inch cake pan. SUGARED RAMEKIN 1. Spray the inside of the ramekin with the non-stick spray. 2. Coat the inside with sugar and swirl the sugar to distribute evenly. 3. Pour out the excess sugar. MACERATED BERRIES 4. Finely mince the mint leaves and place in a bowl. 5. Add the brandy and the powdered sugar. 6. Gently toss in the berries. RASPBERRY SAUCE 1. Place all ingredients in a stainless steel pot and bring to a boil. 2. Strain through a fine mesh strainer to remove all the seeds. 3. Cool before service. McKnight Place Assisted Living & Memory Care World-Class Meals and Recipes to Impress 13
16 McKnight Place is the premier Assisted Living & Memory Care community in the St. Louis area, providing active and supportive living for seniors who desire high standards and unsurpassed service. At McKnight Place, our residents are at the heart of everything we do. McKnight Place offers safety, security and the reliability of assisted living in a unique, home-like setting. We are known for exceptional quality, including our dining options and food prepared by our award-winning chef. In addition, our local owners have offices on-site and are always available to meet with residents and their families. To learn more about McKnight Place Assisted Living & Memory Care call to schedule your tour today.
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce
Bacon-Wrapped Beef Tenderloin with Red Wine Sauce David Venables Recipes QVC Recipes Kitchen & Food QVC.com Bacon-Wrapped Beef Tenderloin with Red Wine Sauce This recipe is prepared with the medium-sized
More informationTable 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 informationAIR 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 informationGREEN POWER CHOPPED SALAD
GREEN POWER CHOPPED SALAD INGREDIENTS: SALAD: 2-cups (7 oz.) chopped Boston lettuce 2-cups (7 oz.) chopped Arugula + Kale blend (or one or the other) 1/4 cup (1 oz.) finely chopped parsley ½ ripe green
More informationVegetarian 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 informationSmoked Salmon Omelet. Week 4 Meals DAY 1. Serves 1 Prep time: 5 minutes Cook time: 5 minutes
Week 4 Meals DAY 1 Smoked Salmon Omelet Prep time: 5 minutes Cook time: 5 minutes 3 eggs 1 tablespoon chopped dill 1 tablespoon olive oil 2 tablespoons coconut oil 4 ounces smoked salmon Whisk the eggs
More informationAlmond Crusted Fish. makes 2 servings
Almond Crusted Fish makes 2 servings 1/2 pound mild white fish filets (sole, flounder, orange roughy, etc.) 1/6 cup sliced almonds 1 Tablespoon reduced-fat margarine, melted 1 Tablespoon lemon or lime
More informationA PLANT-BASED THANKSGIVING
RECIPES FOR A PLANT-BASED THANKSGIVING By Chef Del Sroufe www.forksoverknives.com Forks Over Knives: Recipes for a Plant-Based Thanksgiving Autumn Mixed Greens Salad... Page 3 Chestnut Soup... Page 4 Mashed
More informationFALL MENU Serves 8
FALL 2012 It's harvest time - and we're celebrating at festivals and feasts throughout Northern California! The "crush" is on, as grapes are picked and fermented to produce some of the best wines in the
More informationChicken and Mushrooms with Cream Sauce. Lemon Pepper Salmon with Asparagus. Leftovers from D4. Spinach, Cucumber & Salmon Salad
Week 4 Meal Plan Breakfast Lunch Dinner Day 1 Smoked Salmon Omelet Chicken and Mushrooms with Cream Sauce Mama s Meatloaf and Mashed Cauliflower A4 B4 C4 Day 2 Savory Sausage Breakfast Cups A1 D4 Lemon
More informationShopping 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 informationEarth 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 informationThe Four Seasons. Menu
The Four Seasons Menu Strawberry Rhubarb Loaf Rhubarb Jam Lemon Orzo with Asparagus Asparagus Soup Summer Pea Risotto Pea and Scallion Soup Shaved Squash Salad with Tomatoes, Zucchini Blossoms, Ricotta,
More informationShopping 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 informationBarramundi 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 informationMacadamia Recipes. just click one of the links to find a recipe for a delicious macadamia dish! CREME OF MACADAMIA SOUP
CREME OF MACADAMIA SOUP CREAMY AVOCADO / MACADAMIA SOUP MACADAMIA CRAB DIP DEVILLED MACADAMIAS MACADAMIA NUT SAUCE FOR FISH CHICKEN MACADAMIA MACADAMIA NUT STUFFING FOR ROAST CHICKEN CREAMY MACADAMIA SAUCE
More informationPaula Kraft s Artichoke Recipes
Paula Kraft s Artichoke Recipes Grilled Artichokes Serves 6 to 8 3 whole artichokes 1 lemon 1 tablespoon salt 1 tablespoon whole peppercorns 4-6 cloves garlic 3 tablespoons olive oil If using a grill that
More informationEasy 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 informationThanksgiving 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 informationSavor 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 informationTable 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 informationBaked 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 information15 MUST DINNER RECIPES HAVE BY SAM AHEAD OF THYME
15 MUST HAVE DINNER RECIPES BY SAM AHEAD OF THYME INTRODUCTION Hi, I'm Sam! Welcome to the family! As an official subscriber, you will now get first-hand, exclusive updates on all our new recipes delivered
More informationGrilled flatbread pizza
flatbread pizza Pizza dough Pizza toppings TOPPING SUGGESTIONS 1. Olive oil, roasted garlic, ham, shaved Parmesan and fresh arugula. 2. Chopped green onion, sour cream, thin prosciutto and green apple.
More informationWeek Plan Recipes Week of March 25 - March 31
Week Plan Recipes Week of March 25 - March 3 Scrambled Eggs with Bacon and Vegetables Servings 4 Total Time: 20 minutes Cook Time: 20 minutes Calories 355 Carbohydrate 0g Protein 20g Fat 27g 8 slice(s)
More informationTable of Contents MUSSELS MARINARA MAC & CHEESE... 4 POT ROAST DEVILED EGGS... 5 SEA SALT CARAMEL POPCORN TREATS... 6 SHORT RIBS...
Smart Cooker Table of Contents MAC & CHEESE......... 4 DEVILED EGGS......... 5 SEA SALT CARAMEL POPCORN TREATS........ 6 GUACAMOLE EGG ROLLS..... 7 CHEDDAR FONDUE....... 8 FRITTATA WITH POTATOES.... 9
More informationPAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE
PAIRS WITH SEAGLASS PINOT GRIGIO PAN-SEARED DAY BOAT SCALLOPS with ROASTED BANANA CURRY SAUCE SEAGLASS Pinot Grigio s crisp acidity and traces of minerality make it a beautiful food wine. Pair this wine
More informationBacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette...
Bacon Pizza with Blue Cheese... 2 Muffin Frittatas... 2 Spinach and Blue Cheese Salad... 2 Duck Hash on Toasted Baguette... 3 Fennel Sausage Stuffing... 4 Carole s Chili for a Crowd... 4 Red Cabbage and
More informationHealthy Cooking Made Easy.
Healthy Cooking Made Easy. Spiralizing is all about making easy, healthy dishes with fresh vegetables and fruits, while having fun in the process. That s what we hope you ll experience with these recipes.
More informationPasta Recipes Created by Nicole Porter Wellness
Pasta Recipes 5.24.18 Created by Meal Prep Spaghetti with Chicken, Spinach & Tomatoes 8 ingredients 30 minutes 4 servings 1. Preheat oven to 450 degrees F and line baking sheets with foil. 2. In a bowl,
More informationShopping 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 informationGluten Free Thanksgiving Made Easy By Gluten Free Cooking School Recipes
Gluten Free Thanksgiving Made Easy By Gluten Free Cooking School Recipes Roasted Brined Turkey - pg 2 Gluten Free Cornbread - pg 3 Cornbread Dressing (12 servings) pg 3 or Bread Dressing (12 servings)-
More informationMay 2006 Meal (Season finale) Menu: "Old West"
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
More informationCulinary Arts STAR Events Menu Options
2017-2018 Culinary Arts STAR Events Menu Options MENU I Asian Chicken Noodle Soup South-Asian Curried Tofu Cutlet, Peas and Carrots Rice Pilaf Lemon Curd and Warm Fruit Compote MENU II Spicy Holy Trinity
More informationSummertime 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 informationRecipes from the Tubby Olive
Recipes from the Tubby Olive Try these Tubby Olive favorite recipes and enjoy! The Tubby Olive's Sensational Salad Recipes! Fruit Salad with Honey Balsamic Dressing 2 T Tubby Olive 18 Year Aged Balsamic,
More informationSpring Recipes. Peach Strawberry Yogurt Popsicles. Banana Oatmeal Cookies. Ingredients. Directions. Ingredients. Directions
Banana Oatmeal Cookies 1.5 cups oatmeal 2 medium bananas 1/3 cup mini chocolate chips 1. Preheat oven to 350 degrees Fahrenheit. 2. Line a rimmed baking sheet with a silpat mat with cooking spray. 3. Using
More informationLesson 1: Celebrating Asparagus
THEME CELEBRATING SPRING VEGETABLES Fox 8 s Kickin it with Kenny Heinen s #16 Twinsburg Wednesday, April 18, 2018 6:00 a.m. to 9:00 a.m. Fox 8 Lesson #1: Celebrating Asparagus Asparagus & Gruyere Tart
More informationThe Ritz s Egg Sandwiches 2. Lemon Chicken Fingers 3. Olive Rounds with Goat s Cheese 4. Cheese Tartlets 5. Onion Cumin Tartlets 6
Table of Contents The Ritz s Egg Sandwiches 2 Lemon Chicken Fingers 3 Olive Rounds with Goat s Cheese 4 Cheese Tartlets 5 Onion Cumin Tartlets 6 Rosemary Cookies with Anchovy and Parmesan 7 Christmas Scones
More informationPLUS, SPONSORED RECIPES BY BAILEYS
TEAM TASTING TABLE S TO KICK OFF THE HOLIDAY SEASON, TEAM TASTING TABLE PARTNERED WITH THE MAKERS OF BAILEYS ORIGINAL IRISH CREAM TO HOST A CASUAL FRIENDSGIVING GET-TOGETHER, FEATURING A MENU OF EASY-TO-MAKE
More information3-in-1 Electric SPIRALIZER. Cookbook. Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335
3-in-1 Electric SPIRALIZER Cookbook Includes 10 uniquely created recipes for THE ELECTRIC SPIRALIZER MODEL#GES335 TABLE OF CONTENTS APPETIZERS //// P. 5-7 Zucchini Fritters with Dill Yogurt Sauce / P.
More informationPork Around the World Recipes
Pork Around the World Recipes Recipes courtesy of Celebrity Chef and Reality TV Star, Stephanie Izard: Pork and Peanut Ragu Grilled Pork Tenderloin with Apple Butter, Rapini and Rosemary Aioli Recipes
More informationBe Well CLeanse. Menu plan, shopping lists, & recipes for the perfect 2 week cleanse. bewell.com
Be Well CLeanse Menu plan, shopping lists, & recipes for the perfect 2 week cleanse bewell.com Menu: WEEK ONE DAY 1 Lunch: Smoked Salmon Salad (page 12) Dinner: Grass Fed Burger with Quick Probiotic Pickle
More informationBroccolini Recipe Guide
Broccolini Recipe Guide The one and only. Mann Packing was responsible for introducing Broccolini - a sweet, long-stemmed broccoli/chinese kale hybrid - to the United States, and is its sole U.S. grower
More informationSpring Recipes. Hummus Vegetable Snacks. Fruit Salad. Ingredients. Directions. Ingredients. Directions
Fruit Salad 1 pint strawberries sliced 5 kiwis sliced 5 oranges peeled and diced 2 grapefruit peeled and diced 12 ounces blueberries 1 cup Mint chopped and divided 1/2 cup Orange juice (or juice from 1
More informationDiabetic 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 informationBACON 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 informationAdd 1 quart of water or chicken stock, 1/2 teaspoon of salt, celery, the quartered potatoes, and simmer minutes.
Leeks POTATO LEEK SOUP 3 leeks 4 potatoes, quartered 1/4 cup butter 1/2 cup milk 1/2 cup light cream 1 qt. water or chicken stock 2 tbsp. each chopped celery and shallots 1/8 teaspoon celery seed parsley,
More informationServings 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 informationPrestonwood Gourmet Club
Prestonwood Gourmet Club December Holiday Gathering Sunday, December 14, 2014 1:00 p.m. DIRTY SANTA GIFT SWAP Dirty Santa For the Dirty Santa, each person who would like to participate should bring a wrapped
More informationDesserts Thoroughbred Pie Pumpkin Cheesecake Dessert
Menu 1. Turkey 2. Gravy 3. Sausage & Apple Stuffing 4. Cranberry Cream Dream Salad 5. Sour Cream and Onion Smashed Potatoes 6. Cinnamon Roasted Butternut Squash 7. Not Your Traditional Green Bean Casserole
More informationSwiss 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 informationDirections: 1. Melt butter in your Gotham 10 1/4 Skillet on medium heat. Add onion and sauté until soft.
30 Minute Irish Dinner Ingredients 2 tablespoons vegetable oil 1 (20 ounce) package Simply Potatoes Shredded Hash Browns 2 slices bacon, cut into small pieces 1 pound lean ground beef 1 2 cup chopped onion
More information2011 Chateau Chantal Wine Dinner Recipes. By Chef Perry Harmon. Chef Perry s Ratatouille
2011 Chateau Chantal Wine Dinner Recipes By Chef Perry Harmon Chef Perry s Ratatouille INGREDIENTS 2 zucchini, 1/2 inch dice 2 yellow squash, 1/2 inch dice 1 medium eggplant, ½ dice 1 each (red, yellow
More informationSpring Mussels. Ingredients
Spring Mussels 2 tablespoons butter 4 cloves garlic, minced 1/2 teaspoon red pepper flakes, or to taste 1 lemon, zested 2 cups white wine (Sauvignon or Fume Blanc) freshly ground black pepper to taste
More informationThanksgiving Recipes. Savory Carrot and Butternut Squash Soup. Secret Stuffed Mushrooms. Herb Roasted Turkey. Simple Pan Gravy
Savory Carrot and Butternut Squash Soup Secret Stuffed Mushrooms Herb Roasted Turkey Simple Pan Gravy Thanksgiving Recipes Roasted Garlic and Chive Mashed Cauliflower Potatoes Cheesy Spaghetti Squash Casserole
More informationRecipes 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%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 informationLENTILS FOR EVERY S E A S O N SPRING 2013
TM LENTILS FOR EVERY S E A S O N SPRING 2013 HAVE YOU SIGNED UP YET? Visit lentils.ca to subscribe today and enjoy your FREE digital copy of Lentils For Every Season. CONTENTS Red Lentil Waffles..............
More informationjmtf.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 information2011 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 informationThe EGG COOKER. Cookbook. Includes 10 uniquely created recipes for THE EGGSTRAORDINAIRE MODEL#GEC175
The EGG COOKER Cookbook Includes 10 uniquely created recipes for THE EGGSTRAORDINAIRE MODEL#GEC175 TABLE OF CONTENTS BREAKFAST //// P. 4-5 Eggs Benedict / P. 7 Turkish Breakfast / P. 9 SIDES AND SALADS
More informationCelebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit. Menu. Artichoke and Green Chili Dip
Celebrate Spring (Finally) with Good Friends and Good Food May 12, 2018, at 6:30 P.M. Bon Appetit Menu Artichoke and Green Chili Dip Seafood Salmon Roulade Cauliflower Puree in Tomato Cups Israeli Couscous,
More informationA MELANGE OF ROASTED ROOT VEGETABLES
A MELANGE OF ROASTED ROOT VEGETABLES 2 pounds carrots, peeled, stem and root ends trimmed and cut into 2-inch by 1-inch pieces 2 pounds red beets, peeled, stem and root ends trimmed and cut into 8 wedges
More informationQuinoa Salad. Ingredients
hydrating Salad Notes: marinate in the lime juice for a while, make this the night before eating. Cucumber, Black Bean, Corn, Tomato, and Avocado Salad 1 English cucumber, diced 1 can black beans, rinsed
More informationGourmet 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 informationBaked 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 informationPreparation time: 3½ hours Serving Size: 6 Skill Level: Intermediate
ALEX HENRY Alex Henry grew up around food and restaurants. He s been in the restaurant industry since he was 10 years old, working at his parents fine dining restaurant in New York. Alex was educated at
More informationRoasted Yams and Kale Serves 6
Roasted Yams and Kale Serves 6 5 2 medium lbs. jewel russet yams portabella potatoes, cut into mushroom 1 peeled inch cubes and caps cut in (about 1 inch 1 chunks ¼ pounds) 3 Tbsp. olive oil, divided 3
More informationMarch 2019 Healthy Grains
March 2019 Healthy Grains Protein Power Rainbow Quinoa Salad Ingredients Salad: 1 cup uncooked rainbow quinoa or regular quinoa, or 3 cups cooked quinoa 1 ½ cups water 1 (14-ounce) can chickpeas, drained
More informationChicken Skewers, Root Vegetable Slaw, Thai Sunbutter Sauce
Chicken Skewers, Root Vegetable Slaw, Thai Sunbutter Sauce Saturday, March 12, 2016 Yields 10 skewers Prep Time: 2 hours Cook Time: 10 Minutes Oven Temperature: 350F I experimented with cutting chicken
More informationWeek Plan Recipes Week of September 10 - September 16
Week Plan Recipes Week of September 10 - September 16 Omelet Muffins Total Time: 30 minutes Cook Time: 30 minutes Calories 325 Carbohydrate 7g Protein 26g Fat 21g 8 large egg(s) 1/ 8 cup(s) water 1/ 2
More informationRecipe: Not Your Traditional Turkey & Oyster Stuffing From Executive Chef Vincent Lesage Waterline Restaurant Balboa Bay Resort
Chefs Share Their Favorite Recipes We are pleased to share with you some of our local Chef s favorite Thanksgiving recipes. This includes: Not Your Traditional Turkey & Oyster Stuffing Executive Chef Vincent
More information2012 Chateau Chantal Wine Dinner Recipes Chef Perry Harmon
2012 Chateau Chantal Wine Dinner Recipes Chef Perry Harmon 1 pound - fresh chicken breast, boneless and skinless, cubed 8 ounces heavy cream 2 egg whites Salt and white pepper to taste 1 teaspoon each
More informationpecan-crusted speckled trout
pecan-crusted speckled trout with scallion honey mustard sauce SAUCE: ½ c mayonnaise ½ c honey mustard 1 heaping tbsp parsley, chopped 3 green onions, chopped Juice of 1 lemon Salt and pepper to taste
More informationFALL FOR IT! GOURMET CLUB MENU OCTOBER 2013
FALL FOR IT! GOURMET CLUB MENU OCTOBER 2013 APPETIZERS CRISPY BRUSSEL SPROUTS WITH GARLIC AIOLI PROSCIUTTO WRAPPED ASPARAGUS SIDES WHOLE ROASTED CAULIFLOWER WITH WHIPPED GOAT CHEESE RAW KALE SALAD WITH
More informationUSE WITH MODEL#GES580
WWW.GOURMIA.COM SPIRALIZER Recipes USE WITH MODEL#GES580 WWW.GOURMIA.COM YIELD 2-3 SERVINGS PREP TIME 5 MINUTES COOKING TIME 35 MINUTES TOTAL TIME 40 MINUTES 3 MEDIUM RUSSET POTATOES, SCRUBBED 1 TABLESPOON
More informationAugust Recipes. Summer Soups & Salads
Metabolic Medical Centers August Recipes Summer Soups & Salads 3 Bean Salad Asian Salmon Salad Basil Beef Salad Cold Tomato and Cucumber Soup Cold Tomato Soup Couscous Salad Gezpacho with Fresh Shrimp
More informationSummer 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 informationpoultry beef table of contents
poultry table of contents Balsamic Marinated Chicken 4 Broccoli Rabe Filled Turkey Breast 4 Cornish Game Hens with Lemon 5 Hoison Glazed Chicken 6 Honey- Mustard Chicken 6 Chicken Marsala with Mushrooms
More informationSloppy Joe Casserole Serves 4 to 6
Sloppy Joe Casserole Serves 4 to 6 2 pounds ground beef ½ onion, chopped 1 green bell pepper, diced 1 (14-ounce) can petite diced tomatoes 1 tablespoon tomato paste 3 to 4 tablespoons brown sugar ¼ cup
More informationHard-Boiled Eggs With Avocado Ingredients. 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional
Avocado and Egg Breakfast Hard-Boiled Eggs With Avocado 2 hard-boiled eggs 1/2 avocado, diced 1 teaspoon fresh herbs, optional Dash of hot sauce, optional Peel your hard-boiled eggs and run under cold
More information5 Grilled Salmon with Ginger-Mint Salsa. 6 Tilapia Imperial
SEAFOOD RECIPES TABLE OF CONTENTS 3 Baked Fish Stew Caribbean Shrimp Teriyaki Salmon Grilled Sole with Warm Aubergine Salad Dilled Alaskan Cod Easy Tilapia and Vegetable Packets Grilled Salmon with Spinach
More informationSLOW COOKER. Pork Posole and Corn Bread Stew Page 4
15 SLOW COOKER Pork Posole and Corn Bread Stew Page 4 Makes 4 servings Prep 15 minutes Slow Cook on HIGH for 3 hours, 15 minutes or LOW for 5 hours, 15 minutes 3 pounds boneless, skinless chicken thighs
More informationChocolate Bread Pudding
Chocolate Bread Pudding Serves: 8 Prep Time: 10 minutes, plus 25 minutes soaking time Cook Time: 50 minutes INGREDIENTS 2 1/2 cups heavy cream 1 1/4 cups whole milk 1 1/4 cups packed light brown sugar
More informationCrock 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 informationShopping List WEEK 01
Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Shopping List WEEK 01 2016 paleoplan.com Prep Meal WEEK 01 Meal # 1 Bacon and
More informationShopping List WEEK 12
Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Shopping List WEEK 12 2015 paleoplan.com Prep List WEEK 12 Here is a prep list
More informationVegetarian Main Dish Recipes
Vegetarian Main Dish Recipes Easy Homemade Beans No soaking necessary 1 lb beans, dry, pebbles removed water 3 TBSP olive oil 2 garlic cloves, chopped 1 rib celery 1 sm onion 1. Rinse beans well in cold
More informationWeekly Meal Plan Recipes
Coconut Cashew Granola 1/8 cup Medjool date 2 Tbsp boiling water 1/2 cup sunflower seeds 1/2 cup slivered almonds 1/2 cup cashews 1 cup coconut flakes 1/8 cup coconut oil 1/8 cup cashew butter 1/4 tsp
More informationCOOKING 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 informationIngredients: Directions:
Corn Pudding Oven Temp: 400 F Cook Time: 30-35 mins. Servings: 8-10 3 eggs (beat eggs) 3/4 cup Splenda 1 ½ tbsp. flour 1 can fat free evaporated milk 1 tsp. vanilla extract 1 can cream style corn 1. Pre-heat
More informationThe INFUSION SMOKER. Cookbook. Includes 10 uniquely created recipes for INFUSION SMOKER MODELS GSM160, GSM220
The INFUSION SMOKER Cookbook Includes 10 uniquely created recipes for INFUSION SMOKER MODELS GSM160, GSM220 TABLE OF CONTENTS APPETIZERS AND SALADS //// P. 4-5 Smoked New England Clam Chowder / P. 7 Smoky
More informationPaleo Crustless Quiche
Week 2 Meals DAY 1 Paleo Crustless Quiche Serves 2 Prep time: 20 minutes Cook time: 35 minutes 1 zucchini, grated 1 carrot, grated 1 teaspoon salt 6 eggs, beaten 1 tablespoon olive oil 3 slices bacon,
More informationAir-Fried Herbed Roast Beef and Potatoes
Air-Fried Herbed Roast Beef and Potatoes 2 teaspoons olive oil 4-pound top round roast beef 1 teaspoon salt ¼ teaspoon freshly ground black pepper 1 teaspoon dried thyme ½ teaspoon very finely chopped
More informationVegetarian 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 informationClassic 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 informationinternational Travel to your favorite international destination in your own kitchen!
international Travel to your favorite international destination in your own kitchen! With Maple Leaf Farms duck as your guide, there is no limit to where you can go. International cuisine is not just for
More informationKrazy 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 information7-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