Taste of Foods from Chile, S.A. October 13, PM
|
|
- Garey Manning
- 6 years ago
- Views:
Transcription
1 Taste of Foods from Chile, S.A. October 13, PM Appetizers: Empanadas de Hongos Salad: Chilean Black Bean Salad with Arugula and Goat Cheese Soup: Crema Le Cangrejo (Crabmeat Soup) Entrée: Chilean Roasted Merkén Spiced Skirt Steak Dessert: Yogurt Mousse with Berry Compote Wines: Santa Helena Chardonnay Selección from Goody Goody $7.99 Santa Helena Carmenère Selección (Red) from Goody Goody $7.99 Suggested Menu Division: Couple 1 Appetizers Couple 2 Salad and Dessert Couple 3 Soup Couple 4 Entrée Couple 1 Appetizers Couple 2 Salad Couple 3 Soup Couple 4 Entrée Couple 5 Dessert
2 Empanadas de Hongos Mushroom Turnovers Makes 24 appetizer empanadas RELLENO (Filling) 1/4 cup (1/2 stick) unsalted butter 1 pound fresh, firm white mushrooms, wiped clean with a damp cloth or paper towel and finely chopped 1/4 cup chopped scallions (white part and 1 inch of the green) 1/4 cup whipping cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Pinch of freshly grated nutmeg 2 tablespoons day-old bread crumbs 2 tablespoons finely chopped fresh parsley leaves or dill 8 ounces cheddar cheese, shredded 2 packages Pepperidge Farm frozen puff pastry, thawed 1 large egg lightly beaten with 1 tablespoon water 1. To make the filling, melt the butter in a large skillet over medium heat. Add the mushrooms and scallions and cook, stirring, until all the liquid from the mushrooms has evaporated. Add cream, and cook until reduced enough to just coat the mushrooms. Remove from the heat and add the salt, pepper, and nutmeg. Toss with the bread crumbs and parsley. Let cool, and then stir in the cheese. 2. Remove 1 pastry sheet and roll it out on a lightly floured work surface. Cut out 2 1/2 to 3 inch pastry circles. Place 1 heaping tablespoon of the filling in center of each circle and lightly moisten the edge of half of the circle with the egg mixture. Fold the round in half and press firmly to seal the edges. Crimp the edge with a fork dipped in flour. Pierce the top with a fork to allow steam to escape. Repeat rerolling pastry sheet as needed. Refrigerate for 30 minutes before baking. Preheat the oven to 375 F. Brush the empanadas with the egg mixture and bake on the upper oven rack until golden brown, about 25 minutes. Let cool for a few minutes before serving. Note: These empanadas freeze very well unbaked. Freeze on baking sheets lined with waxed paper until hard, then store in covered containers. You can pop them into the oven frozen; just increase the baking time by 5 minutes.
3 Crema Le Cangrejo Crabmeat Soup Serves 6 adjust as needed **** This crabmeat soup is perfect without cream, but for cream lovers adding a bit of whipping cream just makes the soup taste better. Serve the cream in a separate bowl so that guests can add a tablespoon to the soup if they choose. 1 tablespoon olive oil 1 small onion, chopped (about ½ cup) 2 cloves garlic, minced 1/2 cup chopped carrots 1/2 cup peeled and diced (1/4 inch) all-purpose potatoes 1 celery stalked, chopped 1 tablespoon minced fresh cilantro leaves 1 tablespoon minced fresh parsley leaves 1 teaspoon dry mustard 1/4 teaspoon white pepper 1/2 teaspoon salt 2 teaspoons chicken bouillon granules 4 cups hot water 6 ounces fresh or canned good quality crabmeat, un-drained, but picked over for shells and cartilage 1 tablespoon fresh lemon juice Cayenne pepper or sweet paprika for garnish **** 1/2 cup whipping cream (optional) 1. Heat the oil in a 4 quart saucepan over low heat. Add the onion and cook stirring until softened, about 3 minutes. Add the garlic, carrots, potatoes, celery, cilantro and parsley and cook, stirring for a couple of minutes. Add the mustard, white pepper, salt, bouillon and water. Bring to a boil, reduce the heat to low and simmer for 15 minutes. Add the crabmeat and cook for 5 minutes 2. Remove from the heat, let cool for a few minutes. Transfer to a blender and process until smooth. Return to saucepan, bring back to a boil and taste for salt and white pepper. Stir in the lemon juice, keeping the soup on the burner just long enough to heat through. 3. Serve in soup cups, sprinkled with cayenne.
4 Chilean Black Bean Salad with Arugula and Goat Cheese Serves 6 INGREDIENTS Salad: 2 cups of black beans 3 Tablespoon sliced almonds 1 chive 1/2 purple onion 1 avocado 1 teaspoon lemon juice 3-1/2 ounces of goat cheese 2-3 handfuls arugula 1/2 cup cooked corn kernels (optional) Dressing: Preparation 2-3 small branches of fresh rosemary 1 clove garlic 2-3 small branches of fresh oregano 2 Tablespoons fresh lemon juice 1/4 cup Chilean Extra Virgin Olive Oil Salad: Cook the black beans as per the instruction on the package. Let them cool down. Toast the almonds. Slice the chive in small circles, and cut the stem in Julianne. Slice the onion. Dice the avocado and sprinkle with lemon juice. Cut the goat cheese in long stripes. In a large salad bowl, mix the arugula, the cold black beans, chive, onion, avocado, goat cheese and nuts. Dressing: Chop the rosemary, garlic and fresh oregano into small pieces. Add the lemon juice and salt. Then add Chilean Extra Virgin Olive Oil. Stir. Pour the dressing on top of the salad and serve.
5 Chilean Roasted Merkén Spiced Skirt Steak Suggested serving size: 6 ounces per person (adjust accordingly) INGREDIENTS 3 Tablespoons Chilean extra virgin olive oil 1/2 red onion (sliced thin) 1 pound skirt steak 2 cups Carmenere or Merlot wine Freshly ground black pepper to taste 2 sprigs fresh thyme, chopped 1 Tablespoon merkén (Chilean spice) 1/2 cup brown sugar 2 Tablespoon frozen butter Preparation Grease deep ceramic pot with 1 Tablespoon Chilean extra virgin olive oil. Slice the onion into thin rounds and place in the pot. Place the skirt steak on top. Pour wine over meat - nearly covering it. Mix the freshly ground pepper, merkén and thyme with Chilean extra virgin olive oil, and add to pot. Cover with plastic wrap. Refrigerate overnight. To prepare, remove the pot from the refrigerator and allow to warm to room temperature (about 30 minutes). Preheat the oven to 325 degrees. Place pot with lid in and cook for one hour, until tender. Remove from oven. Transfer the sauce to a large sauce pan. Add brown sugar and stir sauce on high heat, until sauce thickens. After sauce has reduced in liquid by a third, add frozen butter, stirring rapidly to give sauce a silky sheen
6 Yogurt Mousse with Berry Compote Serves 4 adjust as needed INGREDIENTS -For the mousse 2 cups of natural yogurt 1/4 cup granulated sugar 1 1/2 cups of partially whipped cream 3 tablespoons of Chilean extra virgin olive oil 4 leaves of gelatine* -For the berry compote 1/2 cup of raspberries 1/4 cup of blueberries 1/4 cup of blackberries 1/4 cup of strawberries 1/2 cup granulated sugar 1/2 a star anise fruit The peel of half an orange 1 cinnamon stick 2 cloves 1 ginger root Preparation To make the mousse, slightly warm the yogurt with the sugar until the crystals dissolve. Next add the rehydrated gelatine and olive oil. Finally fold in the cream. Pour into glasses, leaving a space at the top. Refrigerate until it is time to serve. For the compote, put the berries in a bain-marie with the sugar, orange peel, ginger, cloves, cinnamon and star anise. Cook for two hours over a low heat. Once ready, allow to cool. To serve, put a tablespoon of the fruit mixture on top of the yogurt mousse. * Leaf or sheet gelatin is the same substance as granulated gelatin, just packaged and sold in a different form. It is much more widely used in Europe (and shows up in more European recipes) than in the States. The gel-making ability of sheet gelatin is constant no matter what its size, so four leaves equal the amount of gelatin in the standard 1/4-ounce packet sold here (or one teaspoon of gelatin sold in bulk). Leaf gelatin dissolves a little less readily than granulated gelatin, which is surely another reason that it is not as popular in our speed-obsessed kitchens.
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 informationVEGETABLE POT PIES. Prep time: 25 minutes Total time: 45 minutes
VEGETABLE POT PIES Prep time: 25 minutes Total time: 45 minutes Non-stick baking spray 18 refrigerated biscuits or homemade 6 tablespoons butter 1 cup diced yellow onions 1 cup quartered button mushrooms
More informationAvocado Corn Salad. Grilled Asparagus with Garlic Butter
Side Dishes Avocado & Corn Salad Grilled Asparagus Amish Macaroni Salad Cranberry Sauce Caesar Salad Creamy Mac-and-Cheese Creamy Pasta Salad Potato Salad Savory Dijon Stuffing Sweet Potato Puff Twice-Baked
More informationMenu du Jour. 29 Mar 06 Empanada de Carne. (Serves four as entree) Empanada de Carne
Menu du Jour 29 Mar 06 Empanada de Carne (Serves four as entree) Empanada de Carne Empanadas, meat pies commonly associated with Chile and Argentina, have variations throughout South America. Although
More informationOPTION 1 OPTION 2 OPTION 3
MENU PLANNER OPTION 1 Breakfast: Apple-Cinnamon Oatmeal 191 Dinner Entrée: Roast Chicken with Cider Gravy 465 and Cranberry Relish Side Dish: Wild Rice with Dried Cranberries and Walnuts 167 Dessert: Pumpkin
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 informationPink Party Salad. Ingredients. Directions. Nutrition Information. Makes: 6 servings
Pink Party Salad Makes: 6 servings 4 potatoes (washed and cut in half) 3 cups beets, cooked (peeled and diced) 1 cup peas, green, fresh or frozen 3 eggs, hard boiled 1 apple 1 teaspoon lemon juice 2 tablespoons
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 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 informationPRODUCE Onion /2 1/2 Celery. Tomatoes 4 Small red potatoes 3 Carrots (need 2 whole carrots or use baby carrots and cut them up)
Chicken & Stuffing Casserole Sautéed Green Beans Vegetable Soup BBQ Meatloaf with Bacon Mashed Potatoes Chicken Pot Pie Crabby Patties 2018 http://www.makedinnereasy.com Grocery List for the week of January
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 information2018 Summer CSA Recipes Week 2
2018 Summer CSA Recipes Week 2 Creamy Garlic Scape Dip INGREDIENTS 10 garlic scapes 1/4 cup almonds 2 tbs. sunflower seeds 2 tbs. olive oil 1/4 cup freshly grated parmesan cheese salt and pepper 1/2 cup
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 informationHealthy 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 informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 7 DAY 5 DAY 6 STANDARD PLAN Standard Plan Avocado Chicken Bites
STANDARD PLAN - 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Crock Pot Cheesy Ravioli Casserole Recipe Cinnamon Zucchini Cake with Cream Cheese Frosting Standard Plan Avocado Chicken Bites Standard Plan
More informationBreakfast. Lunch. Dinner. Blueberry Coffee Cake. Tuna Salad Wraps Simple Fruit Salad
Breakfast Lunch Dinner Blueberry Coffee Cake Tuna Salad Wraps Simple Fruit Salad Soup: South-of-the-Border Soup Entrée: Basic Chicken Burritos Side Dishes: Spanish Rice Black Beans and Rice Dessert: Chocolate
More informationSouth American Recipes
South American Recipes Brazilian Black Bean Stew 1 (12 ounce) package dry black beans, soaked overnight 1½ cups chopped onion, divided ½ cup green onions, chopped 1 clove garlic, chopped 8 ounces diced
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 informationTeam University of North Carolina at Charlotte is excited to share two meals prepared in
Dinner Party Menus CHEF S STATEMENT INGREDIENT LIST Team University of North Carolina at Charlotte is excited to share two meals prepared in Arugula Jalapeños Tortilla Strips UrbanEden as part of the U.S.
More informationClassic Stuffed Sweet Bell Peppers
Classic Stuffed Sweet Bell Peppers : 6-8 small-medium bell peppers 1 tablespoons olive oil 1 cup chopped onions 3 tablespoons chopped fresh parsley 2 garlic cloves, chopped 1/3 cup cooked white rice, cooled
More information1 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 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 informationComfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts.
Comfort Recipes Comfort foods are familiar dishes to turn to when you are not feeling well. Eat them when your appetite is poor and every bite counts. Egg Dishes Baked Eggs...2 Egg Omelet with Cottage
More informationAIR FRYER 3.4QT Recipes
AIR FRYER 3.4QT Recipes FRENCH FRIES 2 medium russet potatoes, peeled 1 tbsp. olive oil 1. Peel potatoes and cut into ½ inch by 3 inch strips. 2. Soak the potatoes in water for at least 30 minutes, then
More informationBreakfast October 8, 2013
1 Melon Salad Breakfast October 8, 2013 1 cup sugar 1-1/2 cups water or fruit juice 2 tablespoons lemon juice 2 tablespoons vinegar 1 teaspoon ground ginger 4 Spanspek (Use cantaloupes if in the USA) 1/4
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 informationEasy Crock Pot BBQ Chicken
Easy Crock Pot BBQ Chicken 4 pounds chicken breasts 3 C BBQ sauce (recommendation of Sweet Baby Ray s) 1/3 C brown sugar 1/3 C apple cider vinegar 1 t onion powder Makes 8 servings Crock-pot 1. In crock-pot,
More informationFCCLA Culinary Arts Competition Menus. Menu #1. Mushroom Pork Scaloppini. Rice Pilaf
FCCLA Culinary Arts 2011 2012 Competition Menus Menu #1 Mushroom Pork Scaloppini Rice Pilaf Golden Delicious Apple and Cheddar Turnovers with Dried Cranberries Menu #2 Shaved Fennel and Pear Salad with
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 informationPLANT-BASED PISTACHIO RECIPES. AmericanPistachios.org
PLANT-BASED PISTACHIO RECIPES CRUNCHY SPRING ROLLS WITH ASIAN PISTACHIO DIPPING SAUCE RECIPE BY CHERYL FORBERG, RDN 16 spring rolls CRUNCHY SPRING ROLLS Feel free to mix and match your favorite veggies
More informationBroccoli Cheese Soup. 1 (1 lb) loaf velveeta, cubed 1 cup milk ½ tbs garlic powder 2/3 cup cornstarch 1 cup water
Soups & Stews Beef Bourguignon 1tbs good olive oil 8 oz applewood smoked bacon, diced 2 1/2 pounds chuck beef cut into 1 cubes Kosher salt Freshly ground black pepper 1 lb carrots, sliced into 1 chunks
More informationCHICKEN & BROCCOLI ALFREDO
MAKE FRESH DINNERS - OCTOBER 2016 CHICKEN & BROCCOLI ALFREDO Calories 360; Fat 14g; Saturated Fat 8g; Carbohydrates 39g; Fiber 2g; Protein 19g; Cholesterol 55mg; Sodium 190mg * Parmesan cheese not included
More informationCooking Instructions. OPEN meal prep_ June 2017 (recipes follow)
Cooking Instructions. OPEN meal prep_ June 2017 (recipes follow) Curried Chicken and Brown Rice * heads up 1 ½ hour cooking time 1. Adjust rack to middle position and heat oven to 375 degrees. 2. Heat
More informationCelebrate 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 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 informationSalads... Greek Style Garbanzo Bean Salad*
Salads... Greek Style Garbanzo Bean Salad* 1½ cups garbanzo beans (or one 15-oz. can, drained) ½ cup red onion, in thin slices ½ cup tomatoes, cut in cubes ½ cup chopped green pepper 3 Tablespoons vinegar
More informationHospice 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 informationSOUPS, SALADS & VEGETABLES
SOUPS, SALADS & VEGETABLES Wrap celery in aluminum foil when putting in the refrigerator and it will keep better. To keep potatoes from budding, place an apple in the bag with the potatoes. 61 Soups, Salads,
More informationROTINI 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 informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Avocado Chicken Bites
SMALLER FAMILY- 10-05-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Avocado Chicken Bites Apple Coffee Cake Smaller Family- Slow Cooker Turkey Burger Joes Smaller Family- Loaded Baked Potato
More informationThanksgiving 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 informationChicken 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 informationMay 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 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 informationwebsolutions.com/holidays2017 Preheat oven to 375 F and grease a baking tray.
2017 Recipe Cards Candied Nuts 1/2 cup water 1 cup white sugar 1 tbsp ground cinnamon 2 cups whole almonds This recipe can easily be doubled. You can also use pecans or walnuts. Combine the water, sugar,
More informationMenu Du Jour. (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
19 Jan 2004 Tossed Green Salad with Balsamic Vinaigrette New Orleans Salisbury Steak with Onion Gravy Garlic Mashed Potatoes Steamed Broccoli (Recipes serve two) Tossed Green Salad with Balsamic Vinaigrette
More informationBaked Winter Squash. Number of Servings: 3
Baked Winter Squash Number of Servings: 3 1 large butternut squash peeled, seeded and cut into 1-inch chunks (see tip) 3 tablespoons extra-virgin olive oil, divided ¼ teaspoon freshly ground pepper, divided
More informationRecipes March, 2015 Easy Berry Puff Pancake Mini Vanilla Cupcakes with Fluff Frosting
Recipes March, 2015 Easy Berry Puff Pancake Diabetic Living, Spring 2014 1 egg 1 egg white 1/4 cup all-purpose flour 1/4 cup fat-free milk 1 Tbsp sugar* 1 tsp almond extract 1 tsp finely shredded lemon
More informationMAHDZOON (YOGURT) CHICKEN
Yogurt Recipe Courtesy of LACTO- 5 LOCAL PROBIOTICS... better for LOCAL DIETS MAHDZOON (YOGURT) CHICKEN 2 pounds boneless, skinless chicken breast 1 teaspoon garlic, crushed 1 teaspoon fresh basil, chopped
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 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 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 informationVestor Capital THE CHOPPING BLOCK WELCOMES YOU!
Vestor Capital February 15, 2017 5:30pm-8:30pm THE CHOPPING BLOCK WELCOMES YOU! Chicago Neighborhoods Menu: West Town: Potato Pierogi River North: Chopped Salad Greektown: Shrimp Santorini Chinatown: Beef
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 informationCucumber Yogurt Dip. Nutrient Totals Per Serving: Calories 100 Total Fat 1.5 g Saturated Fat 1 g Sodium 120 mg Protein 6 g
Cucumber Yogurt Dip Serving Size: 1/6 of recipe Yield: 6 servings 2 large cucumbers 2 cups plain yogurt, low-fat ½ cup sour cream, non-fat 1 tablespoon lemon juice 1 tablespoon fresh dill 1 garlic clove,
More informationUTAH 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 informationCooking Day Instructions: from meals prepared
Cooking Day Instructions: from meals prepared 9.11.2017 #1 - Asian Peanut Pork 1. Add the bag with the pork and liquid into a slow cooker. Re-whisk liquid ingredients together if needed. Top pork with
More informationHerbed White Cheddar Mac and Cheese
Cook Time: 20 minutes Herbed White Cheddar Mac and Cheese 1 package (16 ounces) whole wheat elbow macaroni 3 cups reduced fat 2% milk 1/4 cup flour 1/2 large head cauliflower, cut into florets (3 1/2 cups)
More informationFresh Hospitality. Impress your guests with new & easy catfish recipes.
Fresh Hospitality. Impress your guests with new & easy catfish recipes. YOU CAN COUNT ON U.S. Farm-Raised Catfish for consistent freshness, quality and availability. That flaky texture and perfectly mild
More informationBreads GINGERBREAD. Recipe from Linda Bernheim used for AAUW Supper Club Scottish Dinner, October 1977.
Breads GINGERBREAD... 1 IRISH SODA 'COT BREAD... 2 BEER BREAD... 2 CHRISTMAS BREAD... 2 BAKED DONUTS... 3 WHEATGERM ZUCCHINI BREAD... 4 ORANGE-BANANA NUT BREAD... 5 HOT CROSS BUNS... 5 7or 9 GRAIN BREAD...
More informationCold 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 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 informationMEATLESS MEALS. Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains.
MEATLESS MEALS Spray your plastic containers with nonstick cooking spray before pouring in tomato-based sauces and there won t be any stains. 129 What Makes Beans, Peas, and Lentils So Good to Eat? They
More informationGERALDINE GILLILAND S KITCHEN
HERB ROASTED SEABASS WITH SALSA VERDE 6 Servings 4 tablespoons olive oil 6 8 oz sea bass fillets 2 tablespoons fresh lemon juice 1 tablespoon chopped parsley 2 teaspoons chopped thyme 2 teaspoons chopped
More informationMEMBER-EXCLUSIVE. recipes TOP 20 FESTIVE APPETIZERS & DESSERTS FROM
Holiday MEMBER-EXCLUSIVE recipes TOP 0 FESTIVE APPETIZERS & DESSERTS FROM Simple Turtle Cookie Cups PREP TIME: 45 min TOTAL TIME: hr 5 min MAKES: 6 cookie cups pouch ( lb.5 oz) Betty Crocker double chocolate
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 7 DAY 6 HEALTHY PLAN Healthy Plan Zuppa Toscana Soup
HEALTHY PLAN 10-19-2018 THIS WEEK'S MENU: DAY 1 Healthy Plan Philly Cheesesteak Sloppy Joes Healthy Plan - Baked Sweet Potato Fries DAY 2 Healthy Plan Zuppa Toscana Soup DAY 3 Healthy Plan Sun- Dried Tomato
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 informationSausage and Stuffing Balls with Cranberry Dipping Sauce
Karyn, Colette Sausage and Stuffing Balls with Cranberry Dipping Sauce... 2 Cranberry Dipping Sauce... 2 Garlic Herb Veggie Dip... 3 Hot Cranberry Punch... 3 Southwestern Grilled Sweet Potato Salad...
More informationServe 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 informationGERALDINE GILLILAND S KITCHEN
BARBECUED CHICKEN QUESADILLAS WITH GRILLED TOMATO SALSA Serves 8 QUESADILLAS 4 chicken thighs, about 1 lb, boned & skinned (or chicken breast or chicken tenderloins) 3 cups Lula BBQ sauce (see below) 24
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 informationHI-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 informationShrimp with Avocado Mango Salsa. Overnight Oats Two Ways. Slow Cooker Pork Tacos with Spicy Citrus Slaw. Fried Apple Pancake Rings
1 All recipes are simple, include ingredients you will recognize and take little culinary talent. Put meat in the freezer that you won t be using for a couple of days and start thawing it the night before.
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 informationDolmades (stuffed grape leaves)
Dolmades (stuffed grape leaves) Ingredients: 3 pounds ground meat (beef or lamb preferred) 1 medium onion, finely chopped 1 clove of garlic minced or grated 1 small bunch of fresh dill chopped (about 1/3
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 informationBurundian 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 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 informationCookbook. Some of our Favorite Recipes
Cookbook Some of our Favorite Recipes Marinades for Salmon and Halibut All of the recipes below are good with 4 lbs. of fish (salmon or halibut). The fish is done when it flakes when poked with a fork
More informationHANNAH S TRES BIEN CREPES
Hallie Thompson Carson SCOTCH EGGS 2 pounds of Bulk pork sausage 8 Hard-boiled eggs, peeled ½ cup of Flour 2 Eggs, beaten 1 cup Breadcrumbs Oil for deep frying Divide the sausage into 8 equal portions
More informationCheesy Cauliflower Slice
Cheesy Cauliflower Slice Cheesy Cauliflower Slice Makes: approximately 24 squares Ingredients: 1 medium cauliflower, cut into florets 1 cup grated cheese 1/2 cup grated parmesan cheese 1 large eggs 1 teaspoon
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 informationBaked 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 informationPreparation. Ingredients
Blueberry Ebleskivers Ingredients 2 cups Bisquick 1-1/2 cups milk 6 egg yolks 6 egg whites 1-1/4 tsp. baking powder 2 tsp. sugar 1 cup blueberries Preparation Beat egg yolks; add sugar and milk, then bisquick
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 informationOATMEAL CREAM PIES SALTED CHOCOLATE CHIP COOKIES CHOCOLATE MINT BROWNIES
2016 Baking Edition HARMONS FOOD for THOUGHT Many of our most cherished memories are associated with the aromas and tastes of our childhood. Perhaps it s this nostalgia that brings baking so close to our
More informationZucchini Matterhornes. (Recipe courtesy of Roy Couture)
Starters and Soups Zucchini Matterhornes (Recipe courtesy of Roy Couture) 1/4 cup butter or olive oil 1 1/2 cups sliced summer squash 1 small head broccoli, chopped 1 Egg 1/2 cup shredded swiss cheese
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 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 informationFineMark s Executive Chef, Lisa Fidler. Avocado Gazpacho
Avocado Gazpacho 2-3 cups Water or a Light Vegetable Stock 2 medium avocados, peeled and pitted 2 cups diced English Cucumber 1 cup Green Pepper, chopped 1 cup firmly packed fresh cilantro leaves (1 bunch)
More information20 Years, 20 Recipes
20 Years, 20 Recipes Happy Thanksgiving from Aristotle Appetizers APPETIZERS Matt s Crab-Stuffed Mushrooms Total Time: 30 Minutes Serves: 6 1 pound fresh mushrooms 7 ounces crab meat 5 green onions, thinly
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 informationRecipes 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 informationSlow-Cooker Latin Chicken With Black Beans And Sweet Potatoes Serves Day Fix Containers: 1 ½ Red, 1 ½ Yellow
Slow-Cooker Latin Chicken With Black Beans And Sweet Potatoes 21 Day Fix Containers: 1 ½ Red, 1 ½ Yellow 3 lb. bone-in skinless chicken thighs (Take Skin Off to Eat) 2 tsp. ground cumin salt and pepper
More informationRecharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES Fit House New York 1
Recharge & Energize Your Body! DAYS 7-10 VEGETARIAN & PROTEIN RECIPES 2017 Fit House New York 1 Day 7 Breakfast Lunch Dinner Snack Flat Belly Smoothie Lentil Soup Spanish Chickpea Chicken (P) Vegan Broccoli
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 4 DAY 6 DAY 7 DAY 5 SMALLER FAMILY Smaller Family- Chicken Caesar Wraps
SMALLER FAMILY- 09-14-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family- Chicken Caesar Wraps Smaller Family- Restaurant Style Onion Rings Recipe Smaller Family- Kung Pao Chicken and Rice Smaller
More informationthe Community Diabetes Event cook
the Community Diabetes Event cook book appetizers 1 Baked Egg Rolls 3 Cranberry Salsa 5 Greek 7 Layer Dip 7 Strawberry Salsa 9 White Spinach Queso breakfast 11 Banana Protein Pancakes 13 Spinach & Mushroom
More informationCINCO DE MAY0 Saturday, May 5, 2012
Frozen Margarita Ice Cubes 2 quarts Limade Concentrate 12 Fluid ounces Tequila 12 Fluid ounces Cointreau 1/4 cup Kosher Salt - Garnish Lime 2 Garnish Serves 8 1. Working in 2 batches, place 1 quart ice
More informationTHIS WEEK'S MENU: DAY 2 DAY 1 DAY 3 DAY 5 DAY 4 DAY 6 DAY 7 SMALLER FAMILY HEALTHY PLAN Smaller Family Healthy Plan Garden Vegetable Soup
SMALLER FAMILY HEALTHY PLAN 10-12-2018 DAY 1 DAY 2 DAY 3 THIS WEEK'S MENU: Smaller Family Healthy Plan Chicken Pesto and Asparagus Skillet Smaller Family Healthy Plan Oven Baked Omelet Smaller Family Healthy
More informationCooking With Bread. Cooperative Extension System College of Agriculture and Natural Resources
Cooking With Bread Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Kirklyn M. Kerr, Director, Cooperative Extension
More information