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Home
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Appetizers
Almost pasta primavera |
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| Yield: 6
servings |
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3 1/2 lb
Spaghetti squash; 1 medium 1 tb Skim milk; 1 c Broccoli flowerets;
fresh 1/2 c Part skim ricotta cheese;
1 c Zucchini; small sliced 1 tb Parmesan cheese; 1 c Mushrooms;
fresh sliced 1/2 ts Imitation butter flavoring;
1 c Carrot; sliced 1/4 ts Salt; 1 Clove garlic; small crushed 1/2
ts Italian seasoning;
3/4 ts Reduced calorie margarine 1/8 ts Coarsely ground pepper;
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Wash
squash; cut in half lengthwise and discard seeds. Place squash cut side
down in a Dutch oven; add 2 inches water. Bring water to a boil cover
and cook 20 minutes or until squash is tender. Drain squash and cool.
Using a fork remove spaghetti-like strands. Measure 3 cups of strands;
set aside. Remove remaining strands for other use. Steam vegetables 5 to
7 minutes or until crisp-tender; drain well. Combine squash strands and
vegetables tossing gently. Cover to keep warm; set aside. Saute garlic
in margarine in a small saucepan; remove from heat. Add milk cheese
butter flavoring and seasonings to saucepan. Cook over low heat stirring
constantly until mixture is hot (do not boil). Spoon cheese mixture over
vegetable mixture tossing gently. Food Exchanges per serving: 1 food
exchange + some free vegetables 1/2 high-fat meat + 1/2 fat
exchanges....
| New England
Clam Chowder |
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Yield: 6 Servings |
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1/4
lb Butter (1 stick) 1 c Chopped onions
1 c Chopped celery 1/2 c Flour
4 c Clam juice heated 2 oz Salt pork scored
2 Bouillon cubes 12 oz Chopped clams
2 c Boiled |
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Saute
the onion and celery in the butter until the onion is tranlucent.
Add the flour to make a roux stirring well. Add the heated clam
juice slowly stirring constantly. Add the bouillon cubes and scored
salt pork. Stir in the clams and the potatoes. Remove from the heat
and let stand for 20 minutes. Remove the salt pork before serving.
| Rice
Salad |
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Yield: 6 Servings |
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1 c Brown rice 1 1/2 c Water MMMMM------------------------VINAIGRETTE-----------------------------
6 tb Vegetable oil 2 tb Olive oil
3 tb Lemon juice 1 tb Red wine vinegar
3 ea Garlic cloves minced Salt & pepper 1 tb Soy sauce
1 pn Cayenne to taste 1 ts Basil
1/2 c Pineapple chopped MMMMM-------------------------VEGETABLES------------------------------
2 ea Scallions chopped finely
1/4 md Green bell pepper diced 1/4 c Raisins optional
1 md Carrot |
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Rinse rice & drain well. Combine rice & water. Bring to a boil
reduce heat & simmer for 45 minutes or until the rice is cooked
& the water has been absorbed. While the rice is cooking prepare
the vinaigrette. While the rice is still hot stir the rice into
the vinaigrette & stir well. Add the vegetables & mix. Cover
tightly & refrigerate until ready to serve. VARIATION:
Substitute the lemon juice with orange juice.
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Rolled Pesto Lasagne |
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Yield: 8 Servings |
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12 Lasagne noodles 1 Egg
2 c (1 pound) ricotta Cheese 2 c (8 ounces) shredded
Jack cheese
3/4 ts Oregano leaves 3 tb Minced parsley
2 cl Garlic minced or Pressed 2/3 c Whipping cream
2/3 c Pesto (see recipe) MMMMM---------------------------PESTO--------------------------------
2 c Lightly packed basil Leaves (washed and Patted dry)
1 c (3 ounces) grated Parmesan cheese 1/2 c Olive oil
2 cl Garlic minced |
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Cook noodles according to package
directions. Drain and set aside in cold water. When cool
enough to handle drain and separate noodles. Beat egg then
blend in ricotta Jack cheese oregano parsley and garlic.
Spread mixture evenly over each noodle and roll up jellyroll
fashion. Stand noodles on end in a greased shallow 8x10-inch
baking dish. Blend cream with pesto and pour evenly over
lasagne rolls. Cover tightly with foil and bake in a 350
degree oven for 30 to 35 minutes or until the sauce is
bubbly and the rolls are heated through. Serves 6 PESTO Put
2 cups lightly packed basil leaves (washed and patted dry)
in a food processor or blender add 1 cup (3 ounces) grated
Parmesan cheese 1/2 cup olive oil and 1 or 2 minced garlic
cloves. Blend until basil is finely chopped and mixture is
well blended. Makes 1 1/2 cups.
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