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Home
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American
| Baby Spinach
Salad |
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Yield: 6 Servings |
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1 1/2 tb Tomato paste 1 tb Tamarind pulp
1/2 tb Shallots; chopped 1/4 c Sherry vinegar
1 1/4 c Olive oil 1/4 ts Kosher salt
1 ds Black pepper 1 Red onion
1 1/2 tb Balsamic vinegar 6 c Spinach |
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Preparation Time: 0:30 FOR THE DRESSING: Place the tomato paste
tamarind pulp shallot and vinegar in a blender an mix well. Slowly
add the oil a drop at a time at first and then in a slow b steady
stream until it is all incorporated. Add the salt. Can be kept in
the refrigerator for 1 week. FOR THE ONIONS: Peel and slice one
large red onion thick enough so that you can handle the slices and
they will not fall apart when you cook them. Rub them with a little
olive oil and cook the onions over a charcoal fire or under a hot
broiler until soft. (Approximately 5 to 6 minutes per side.) Toss in
a bowl with 1-1/2 tablespoons balsamic vinegar so that the slices
become single rings. These will keep refrigerated 2 to 3 days. TO
ASSEMBLE THE SALAD: Wash and dry one medium handful (about 1 cup)
spinach for each portion and toss with enough dressing to coat each
leaf being careful not to over-dress the salad. Arrange the onions
over the salad and serve. Always serve salads on chilled plates.
| Baked
eggplant sandwiches |
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Yield: 6 Servings |
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3 tb Vegetable oil 1 md Eggplant (about 1-1/4 -Pounds)
6 tb Pizza sauce 6 sl Mozzarella cheese -(about 4 ounces)
2 Eggs 1/4 c Milk
1/2 c Italian-style dry bread crum 1/4 c |
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Chopped fresh parsley Heat oven to 400 degrees. Brush 1
tablespoon oil on bottom of rectangular pan 13 X 9 X 2 inches.
Cut eggplant into twelve 1/2-inch slices. Spoon about 1
tablespoon pizza sauce onto each of 6 eggplant slices. Top each
with 1 slice cheese (cut or fold cheese if necessary to fit) and
with remaining eggplant slices.Beat eggs and milk. Mix bread
crumbs and parsley in shallow dish. Dip each sandwich into egg
mixture then into crumb mixture turning to coat both sides.
Press crumb mixture into and around edges to coat entire
sandwich.Place sandwiches in pan. Drizzle with remaining oil.
Cover pan with aluminum foil. Bake 20 minutes. Remove foil and
turn sandwiches. Bake 15 to 20 minutes longer or until
sandwiches are golden brown and eggplant is tender. 6
SANDWICHES; 215 CALORIES PER SANDWICH.
|
Brunswick stew (soup) |
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Yield: 6 Servings |
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1 tb Bacon fat 1 lg Onion; sliced
1 Chicken; cut in half 1 lb Beef stew meat; in
bite-size
1 tb Flour 1 lb Baked ham (leftover)
8 c Cold water 1 tb Salt Fresh ground black pepper
1/2 ts Dried thyme 1/4 ts Red pepper flakes
1 lg Canned tomatoes 2 md Potatoes; diced
1 c Frozen corn kernels 1 c Frozen lima beans
1 c Frozen okra; sliced 1 c Frozen green beans
1/4 c Fresh parsley; chopped |
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In a large heavy kettle heat bacon fat
and add onions. Saute until lightly browned. Dust beef with
1 tablespoon of flour add to kettle along with chicken and
brown. Add the ham cold water salt black and red pepper and
thyme. Bring to boil then reduce heat and simmer for 2 hours
covered or until meat is tender. Remove meats from stock and
strain stock. Skim any excess fat from stock and return to
kettle. Remove chicken from bones discard skin and cut into
bite size pieces. Return meats to kettle adding all
remaining ingredients except for okra beans and parsley.
Bring to boil and simmer covered for 45 minutes. Add okra
and beans and cook for 15 minutes longer. Garnish with fresh
parsley.
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Chicken w/ garlic & parsley |
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Yield: 6 Servings |
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8 Garlic cloves 1 Chicken ; halved deboned
2 tb Parsley finely chopped ital Salt Freshly ground
pepper 2 tb Unsalted butter
1/2 Lemon |
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Prepare charcoal grill. Place
unpeeled garlic cloves in pan of cold water. Bring
gradually to boil lower heat simmer 3-4 min. Drain. Peel
& finely slice. Combine garlic w/parsley. Stuff half
this mixture under the skin of both chicken halves.
Season with salt & pepper. Place seasoned chicken over
hot charcoal & grill about 5 min. on each side or until
just tender. Meanwhile melt the butter in a small
skillet & saute remaining garlic/parsley mixture w/lemon
juice until warmed through; do not brown. Arrange
grilled chicken on serving platter top w/garlic/parsley
sauce and serve immediately.
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Classy club sandwiches |
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Yield: 1 Servings |
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3 oz Package cream cheese; soft 2 oz Package
blue cheese
1 ts Instant minced onion Dash of worcestershire
sauce Mayonnaise 12 sl Sandwich bread toasted
8 sl Tomato 8 sl Cooked turkey or chicken
4 sl Swiss cheese Salt and pepper 8 sl Bacon
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Combine cream cheese blue cheese
onion Worcestershire sauce and 1 tablespoon
mayonnaise; stir well.Spread cheese mixture on 4
slices of toast. Top each with 2 slices tomato 2
slices turkey and 1 slice Swiss cheese; sprinkle
with salt and pepper. Add second slice of toast; top
with 2 slices bacon and lettuce.Spread remaining
toast with mayonnaise and place over lettuce leaves.
Secure each sandwich with wooden picks; cut each
sandwich into 4 triangles to serve. |
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