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Post by April B. on Aug 29, 2004 10:31:25 GMT -6
Portobello-Feta Stacked Burgers
1 teaspoon dried dill 1 teaspoon marjoram 1/2 teaspoon salt 1 tablespoon balsamic vinegar 2 tablespoons olive oil 4 Portobello mushroom caps 4 ( 1/4-inch-thick) slices zucchini 4 ( 1/4-inch-thick) slices red onion 1 cup crumbled feta 4 (2-ounce) multigrain sandwich rolls, split 4 ( 1/4-inch-thick) slices beefsteak tomato 4 lettuce leaves
1. Preheat broiler. Coat broiler pan with spray.
2. Whisk dill, marjoram, salt, vinegar and oil. Brush all over mushrooms and onion.
3. Broil mushrooms, gill-sides-down, 3 minutes. Remove from oven, turn mushrooms; add zucchini and onion. Broil 2 minutes, turn zucchini and onion, broil 2 minutes. Remove.
4. Place 2 tablespoons of feta on all 8 cut sides of rolls; broil until feta begins to melt. For each sandwich, use 1 mushroom and 1/4 each of zucchini, onion, tomato, lettuce. Makes 4 servings.
Nutritional Analysis
For each serving: 405 calories, 15 g protein, 41 g carbohydrates, 4 g fiber, 20 g fat (9 g saturated fat), 33 mg cholesterol, 1,059 mg sodium.
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Post by April B. on Aug 29, 2004 9:32:55 GMT -6
FETA IN STUFFED PEPPERS for 6 persons
this is a recipie I have it says horned shaped green peppers but you can use red peppers as well.. good luck kai kalh oreksi!
FETA IN STUFFED PEPPERS for 6 persons
INGREDIENTS - 18 'horn' shaped green peppers - 6 oz feta cheese - 1 sm. deseeded & skinned tomato - 1 small onion finely chopped - 2 soupspoons of parsley finely chopped - 2 soupspoons of red peppers finely chopped - 2 soupspoons of olive oil for the filling - 1 extra cup of oil to brush the peppers - freshly ground black pepper
THE MAKING Prepare the peppers: - soften the green peppers in a large boiling pan for 5 minutes to soften - dry well, slice in half & deseed prepare the filling - in a large bowl break up the feta cheese into small pieces, mix in the chopped onion, parsley, red pepper, plenty of fresh black pepper & 2 soupspoons of olive oil - fill the halved green peppers with the mixture - place them in a baking tin & brush each pepper with olive oil - bake at 350 degrees for 1/2 hour, or until they brown and the filling melts
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Post by April B. on Apr 13, 2004 13:42:19 GMT -6
NEW ENGLAND OYSTER HOUSE COLE SLAW DRESSING 2 cups Mayonnaise 1/2 cup Sugar 2 Tb's White vinegar 2 Tb's Prepared horseradish 1/2 tsp. Celery seed Shredded cabbage Blend ingredients thoroughly and chill. Makes about 2 1/2 cups. Use 1 cup of dressing for each 8 ounces of shredded cabbage, about 1/2 a small head or 2 cups. This may be refrigerated for up to a month. ;D Per Serving (excluding unknown items): 3627 Calories; 374g Fat (86.0% calories from fat); 5g Protein; 132g Carbohydrate; 1g Dietary Fiber; 154mg Cholesterol; 2603mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 31 1/2 Fat; 9 Other Carbohydrates.
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Post by April B. on Apr 13, 2004 11:42:25 GMT -6
From: "Bill McKee" To: <posts@chitterlings.com> Subject: tomato dumplings
Here is a recipe for tomoato dumplings that was requested by Lynda. Enjoy!
TOMATO DUMPLINGS
4 cups canned tomatoes 1 medium onion, grated 1 tablespoon unsalted butter 2 teaspoons sugar 1 teaspoon dried basil or fennel Salt and freshly ground black pepper to taste 1 cup flour 2 teaspoons baking powder 1/2 teaspoon salt 1 tablespoon unsalted butter 1/2 cup milk
In a saucepan combine tomatoes, onion, 1 tablespoon unsalted butter, sugar, basil or fennel and salt and pepper. Bring the mixture to a boil. In a bowl sift together flour, baking powder and salt.
Cut in with a pastry blender 1 tablespoon unsalted butter until fat is well distributed. Add about 1/2 cup milk, or enough
to make a soft dough, stirring mixture as little as possible. Let the dough stand for about 3 minutes. Drop the dough from a tablespoon in 6 equal portions into the boiling
tomatoes. Cover the pan tightly and cook dumplings over moderate heat for about 12 minutes. Serve the dumplings in individual dishes with the tomato mixture poured over them.
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Post by April B. on Mar 12, 2004 11:58:26 GMT -6
Caramelized Onion and Red Pepper Sauce 1/4 cup (60 ml) olive oil 2 large red onions, thinly sliced 3 red bell peppers (capsicums), cored, seeded, and cut into thin strips (julienne) 1-3 cloves garlic, finely chopped 1/4 cup (60 ml) chopped fresh parsley Salt and freshly ground pepper to taste Red pepper flakes to taste (optional) Pasta of choice, cooked according to package directions Heat the oil in a large skillet over low heat and saute the onions slowly until tender and golden brown, about 10 minutes. Stir in the bell peppers and increase the heat to medium. Saute until the peppers begin to brown slightly, about 5 minutes. Add the garlic and saute for 2 minutes. Remove from the heat, add the parsley, salt, pepper, and optional red pepper flakes and toss with the cooked pasta. Serves 4 to 6.
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Post by April B. on Mar 12, 2004 11:55:52 GMT -6
Verduras en Escabeche (Pickled Vegetables) 1/2 cup (125 ml) corn or canola oil 4 heads garlic, outer skin removed and top sliced off 6 carrots, cut into 1/4-inch (5 mm) slices 6 jalapeno chiles, cut into 1/2-inch (1 cm) slices 1 medium onion, cut into 1/2-inch (1 cm) slices 4 cups (1 L) white vinegar 2 cups (500 ml) water 2 Tbs (30 ml) dried oregano, preferably Mexican 3 bay (laurel) leaves 2 tsp (10 ml) whole black peppercorns 2 tsp (10 ml) salt 1 medium cauliflower, cut into florets 20 green beans (haricots), trimmed and cut into 2-inch (5 cm) lengths Heat the oil in a large, deep skillet over moderate heat and saute the garlic heads until the skin begins to crisp, about 5 minutes. Add the carrots, jalapenos, and onion and cook for 2 minutes. Add the vinegar, water, and seasonings and bring to a boil. Add the cauliflower and green beans and simmer for 3 minutes. Ladle the vegetables and liquid into sterilized jars and refrigerate overnight. Serve at room temperature. Will keep for up to 1 week. Makes about 2 quarts (2 L).
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Post by April B. on Mar 12, 2004 11:53:17 GMT -6
Papas al Mojo de Ajo (Garlic Roasted Potatoes) 6 - 8 cloves garlic 1 cup (250 ml) olive oil Salt and freshly ground pepper to taste 1 1/2 - 2 lbs (675 - 900 g) small new potatoes Combine the garlic, oil, salt, and pepper in a mortar and pestle or electric blender or food processor and process until a thin paste is formed. Toss the potatoes in the garlic mixture and place on a baking sheet. Bake in a preheated 250F (120C) oven, basting occasionally with the remaining garlic mixture, until the potatoes are cooked through, 30 to 45 minutes. Serves 4 to 6.
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Post by April B. on Mar 2, 2004 12:04:38 GMT -6
Ok You have just posted a recipe that I know my husband will Love. He is Greek.
Thank you
April B. ;D
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Post by April B. on Feb 20, 2004 10:53:11 GMT -6
POTATO PANCAKES 1 cup leftover mashed potatoes (or grits or rice) 2 tbsp all-purpose flour 2 large eggs 1/2 tsp salt 1/4 tsp black pepper 1/4 tsp paprika peanut oil for frying Mix all ingredients other than peanut oil. In a large frying pan (preferably cast iron) put oil about 1/4" deep and get it piping hot over medium heat. Drop large spoonfuls of the dough into the hot oil and with pancake turner mash flat. Brown on both sides, Optional ingredients are finely chopped onions and crumble cooked bacon.
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Post by April B. on Jan 22, 2004 12:58:49 GMT -6
RITZY MUSHROOMS 1/4 cup butter 1-1/2 to 2 lbs. mushrooms 3 tbsp. flour 1 tbsp. parsley 1 tsp. salt 1 egg yolk 1 cup milk 1/4 tsp. paprika 1-1/2 to 2 tbsp. lemon juice 52 Ritz crackers, crushed 1/2 cup oleo, melted Saute mushrooms in butter 2-3 minutes. Add flour, parsley and salt. Cover and cook over low heat 10 minutes. Remove from heat. Beat egg yolk with 1 tbsp. of the milk, stir into mushrooms, then stir in paprika, rest of milk and lemon juice. Pour into a shallow baking pan. Mix cracker crumbs and oleo and sprinkle over mushroom mixture. Cover and refrigerate overnight. Bake at 350 degrees 30 minutes or until bubbly.
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Post by April B. on Dec 18, 2003 12:39:41 GMT -6
Potatoes Casserole 2 10-oz pkgs. frozen hash-browns 3/4 cup melted butter 1 tsp salt 1/4 tsp pepper 1/2 cup chopped onion 1 can cream of chicken soup or mushroom soup 1 pint of sour cream 1-1/2 cups grated sharp cheddar cheese 2 cups crushed cornflakes Mix the cornflakes with 1/4 cup melted butter and set aside. Defrost potatoes, combine in large mixing bowl with 1/2 cup butter, salt, pepper, onion, soup, sour cream and cheese. Blend thoroughly. Pour into a greased casserole dish. Cover with buttered cornflakes crumbs. Bake at 350 degrees for 45 minutes. Serves 12.
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Post by April B. on Nov 25, 2003 13:32:45 GMT -6
Parmesan Smashed Potatoes serves 8 3 pounds red potatoes -- unpeeled 1 tablespoon kosher salt -- plus 2 teaspoons 1 1/2 cups half-and-half, fat free 4 tablespoons unsalted butter 1/2 cup low-fat sour cream 1/2 cup Parmesan cheese -- freshly grated 1/2 teaspoon freshly ground black pepper Place the potatoes and 1 tablespoon of kosher salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25-35 minutes, until the potatoes are completely tender. Drain, peel. In a small saucepan, heat the half-and-half and butter. Put the potatoes into the bowl of an electric mixer fitted with the paddle attachment and mix them for a few seconds on low to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
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Post by April B. on Oct 29, 2003 9:07:52 GMT -6
Cheese Stuffed Mushrooms
18 medium sized mushrooms melted butter 1 3oz package cream cheese 1/4 cup grated parmesan cheese 2 tablespoons milk 1/8 tsp onion juice or finely grated onion sliced almonds
Wipe mushrooms with damp cloth; remove stems for another use. roll caps in melted butter. Beat softened cream cheese until light; beat in Parmesan cheese, milk and onion. Fill the caps with the cheese mixture. Top each cap with a sliced almond; arrange on a buttered baking sheet. Bake in 350 degree oven for 15 minutes or until tops are lightly browned.
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Post by April B. on Oct 28, 2003 15:24:42 GMT -6
Squash Casserole 1 ½ lb yellow squash ½ cup mayonnaise 1 large egg, beaten ½ cup sharp cheddar cheese, shredded ¼ cup chopped onion 1 tsp sugar ½ tsp salt ¼ tsp pepper 1/3 cup dry bread crumbs 1 T margarine Cook squash in ½ cup boiling water 8-10 minutes. Drain. Mash squash. Stir in next seven ingredients. Spoon mixture into greased baking dish. Sprinkle with bread crumbs. Dot with margarine. Bake at 350 for 35 minutes.
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Post by April B. on Oct 27, 2003 10:20:36 GMT -6
Corn Casserole 1 16-oz. can cream of corn (undrained) 1 16-oz. can sweet corn (drained) 1 box Jiffy corn muffin mix 1 cup milk 1 egg Mix ingredients together in a large mixing bowl. Pour into a greased casserole baking dish. Bake at 375 degrees for approximately 35 to 45 minutes or until top is golden brown. serves 4
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Post by April B. on Sept 30, 2003 11:15:55 GMT -6
Ranch Potatoes Ingredients: 8 large red potatoes 1 Cup ranch salad dressing 1 Cup sour cream 1 Cup Cheddar cheese, divided 1/4 Cup crumbled bacon 1 tsp. salt Preparation: Preheat oven to 350 degrees. Cut potatoes into quarters. Place in a large saucepan. cover with water. Bring to a boil over high heat. Cook until tender, about 8 minutes, drain well. Meanwhile combine salad dressing, sour cream, and half of the Cheddar cheese and bacon in a large bowl. Add potatoes and salt, stir well. Spoon potato mixture into a medium baking dish. Top with remaining cheese. Bake potatoes until bubbly about 20 minutes.
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Post by April B. on Aug 29, 2003 1:02:06 GMT -6
Marinated Tomatoes 4 tomatoes 1/4 cup olive oil 1 tablespoon lemon juice 2 cloves crushed garlic 1/2 teaspoon dried oregano (fresh is better) 1/2 teaspoon dried basil (fresh is better) Salt and pepper to taste 1 Tablespoon fresh parsley 1. Slice the tomatoes thickly and arrange in a large, non-reactive container or dish. 2. Mix together the rest of the ingredients except the parsley. 3. Pour marinade over tomatoes. 4. Sprinkle with parsley. 5. Let sit for several hours in a cool place, but do NOT refrigerate.
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Post by April B. on Aug 29, 2003 0:46:38 GMT -6
Sweet Potato Pone 2 large sweet potatoes 2 eggs, beaten 1/2 cup sugar 1 teaspoon nutmeg 2 tablespoons margarine, melted 1/2 teaspoon salt 1 cup dark cane sugar Peel and grate sweet potatoes. Add other ingredients and mix thoroughly. Pour into greased baking dish and cook in slow oven at 300 degrees until done, about 1 hour.
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Post by April B. on Jul 27, 2003 1:30:14 GMT -6
Fried Gumbo
1 lb fresh okra, sliced about 1/4" thick 1-2 fresh tomatoes, chopped 1 large onion, chopped 1 egg 1/2 - 1 cup corn meal
Mix together the vegetables then break egg and mix in with hands. Sprinkle cornmeal and mix again. Cornmeal needs to be just moist and held together some with the egg. (You may need another egg, depending on the amount of cornmeal and other food.) Pour everything into a hot cast-iron skillet with about 2 Tablespoons of oil and fry until done on one side; flip and brown the other side. Cut into pieces and serve. ;D
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Post by April B. on Jul 24, 2003 11:42:15 GMT -6
Oven Roasted Vegetables
Ingredients:
2 large Spanish onions or 8 small whole onions 4 large carrots or 12 whole baby carrots 8 to 10 small red skin potatoes (not Russet or Idaho) 2 tablespoons of melted butter 2 tablespoons of olive oil 4 garlic cloves, minced 1 red bell pepper 1 green pepper 1 teaspoon of crushed dried rosemary 1 1/2 tablespoons of dried marjoram Salt and ground black pepper
Preheat the oven to 370 degrees F. Mix the melted butter, olive oil, rosemary, and marjoram together and set aside. Peel all of the vegetables (peeling the potatoes is optional). If using large onions, cut each onion into eights by slicing it lengthwise into quarters and then cut each quarter crosswise. If using large carrots, halve them lengthwise and then cut them into 1-inch sections. Quarter the potatoes. Cut the red and green peppers into large chunks. Arrange the vegetables in a large oiled baking dish and pour the butter and herb mixture of the vegetables. Toss the vegetables to coat with the butter/herb mixture. Cover the baking dish tightly with aluminum foil and bake for 35 minutes. Uncover the turn the vegetables. Add salt and pepper to taste. Return the dish to the oven and roast the vegetables at 425 degrees F. for approximately 30 minutes or until the carrots and potatoes are thoroughly cooked and the edges of all vegetables are browned. ;D
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Post by April B. on Jul 24, 2003 11:34:59 GMT -6
Stuffed Zucchini
Ingredients:
3 medium zucchini 3 tablespoons of butter 1 cup of chopped fresh mushrooms 2 tablespoons of flour 1/4 teaspoon of dried oregano, crushed 1 cup of shredded Monterey Jack cheese 2 tablespoons of chopped pimento 1/4 cup of Parmesan cheese
Cook the whole zucchini in salted, boiling water for about 10 minutes or until tender and drain. Cut the zucchini in half lengthwise and scoop out the centers, leaving a 1/4" thick shell. Chop the scooped out portion of the zucchini and set aside.
Melt the butter in a large skillet and saut‚ the mushrooms for about 3 minutes or until tender. Stir in the flour and oregano and remove from heat. Stir in the Monterey Jack cheese, the pimento, and the chopped zucchini. Return the mixture to the heat and heat through.
Preheat the broiler. Fill the zucchini shells using approximately 1/4 cup of filling for each shell. Sprinkle the tops with the Parmesan cheese and broil several inches form the head for 3 to 5 minutes or until bubbly and hot. ;D
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Post by April B. on Jul 24, 2003 10:55:15 GMT -6
Scalloped Potatoes
1 medium onion, chopped 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 1/8 teaspoon dry mustard 2 1/2 pounds potatoes, pared and very thinly sliced 2 cups skim milk 1 tablespoon flour 1 cup low-fat chicken broth Paprika
Preheat oven to 375°F. Prepare 2 quart baking dish by spraying lightly with cooking oil spray. Sauté onion over medium heat in nonstick in small amount of low-fat chicken broth Whisk flour, spices, milk and chicken broth together. Layer potatoes, then onions and liquid mixture, alternating layers. Bake uncovered in 375°F oven for 50 to 60 minutes. ;D
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Post by April B. on Jul 24, 2003 10:53:36 GMT -6
Mozzarella Tomato Salad
5 or 6 ripe tomatoes, chopped in large chunks 2 tablespoons fresh chopped basil 1 small sweet red onion, sliced paper thin 4 ounces low fat fresh mozzarella, cut into cubes (the soft kind)* 1 cup purchased fat free balsamic vinaigrette dressing Gently toss tomatoes, basil and red onion together.
Place 1/4 mixture on each salad plate and top with 1/4 of cheese cubes. Pour about 2 ounce of dressing over each. Serve with wedges of focaccia bread. As a side dish, this salad will serve 8. ;D ;D
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Post by April B. on Jul 6, 2003 9:52:02 GMT -6
potatoe pancakes;
use yukon gold potatoes- shred add beaten eggs salt pepper onion garlic breadcrumbs chopped parsley fry in a hot iron skillet using garlic olive oil or butter flavored oil.
another version is to use left over mashed potatoes and add all the above. I have made the patties and rolled in flour mixture also and fried just experiment with it.
Have fun and enjoy. ;D
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Post by April B. on Jul 6, 2003 9:34:08 GMT -6
Southern Okra 1 Tablespoon sugar 1 teaspoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups sliced fresh okra 2 Tablespoons vegetable oil 1 medium onion, chopped 1 medium green pepper chopped 3 medium tomatoes, peeled and chopped Hot cooked rice Combine the first four ingredients; set aside. In a covered saucepan, cook the okra in boiling water for 10 minutes or until tender. Drain and set aside. In a skillet, heat oil over medium. Saute onion and green pepper until tender. Stir in sugar mixture and tomatoes; cook for 5 minutes. Add okra and simmer until heated through, stirring as little as possible. Serve with rice. Serves 6. ;D
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Post by April B. on Jul 6, 2003 8:59:47 GMT -6
TEXAS STYLE MASHED POTATOES 6 medium potatoes (about 2 lbs.), peeled and quartered 1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies 1 container (8 oz.) low fat dairy sour cream 1/2 cup shredded cheddar cheese Preheat oven to 325 degrees F. Cook potatoes in boiling water until tender, about 20 minutes; drain. In a large bowl, with an electric mixer on low speed, beat potatoes, RO*TEL and sour cream until smooth. Spoon into a 2-quart baking dish. Bake 25 minutes, sprinkle with cheese. Bake an additional 5 minutes or until cheese melts. Makes 7 one cup servings. ;D ;D
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Post by April B. on Jun 19, 2003 10:02:37 GMT -6
Old Fashion Corn Pudding 1-1/2 cups Corn (use white shoe peg, frozen) 1 cup milk 2 eggs, beaten 1/2 cup sugar 3/4 teaspoon salt 1 tablespoon flour 2 tablespoons melted butter dash of vanilla Mix flour and sugar together Add to beaten eggs, mixing well Add milk, corn and butter to mixture and mix well Add dash of vanilla, mix well Cook in a 350 degree oven until center of pudding is set (not liquid, but firm) about 45 minutes to an hour
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Post by April B. on Jun 19, 2003 10:01:42 GMT -6
Dr. Pepper Baked Beans 1 can (28 oz.) pork and beans 1 onion, chopped fine 1 green pepper, chopped fine 1 tomato, chopped fine 1/2 cup dark brown sugar 1/3 cup Dr. Pepper 1/8 tsp. ground cloves Preheat oven to 350º F.<br> Drain liquid from pork and beans. Pour into a baking dish. Gently mix in onion, pepper and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, 30 minutes. Makes 4 to 6 servings. ;D
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Post by April B. on Jun 19, 2003 9:40:52 GMT -6
This is an easy one just roast some garlic and keep it on hand, either refrigerated or frozen. It can be mixed with butter, sour cream, or mayonnaise, added to sauces, or used as a spread all by itself. Roasted Garlic 4 large heads of garlic, trimmed to expose the tips of the cloves 3/4 (180 ml) cup chicken broth 1/2 tsp (2 ml) dried thyme 1/2 tsp (2 ml) dried rosemary Salt and freshly ground pepper to taste Place the heads of garlic in a small shallow baking pan. Pour the chicken broth over the garlic, sprinkle with the thyme and rosemary, and season with the salt and pepper. Cover tightly with foil and bake at 400F (200C) for 1 hour. Cool until they can be safely handled, and squeeze the garlic out of the "paper" husk. Serve hot or cold.
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Post by April B. on Jun 19, 2003 9:13:52 GMT -6
Marinated Green Beans 1 lb (450 g) green beans (haricots), trimmed 1/4 cup (60 ml) heavy cream or half-and-half 1 Tbs (15 ml) Dijon-style mustard 1 Tbs (15 ml) lemon juice 1 Tbs (15 ml) extra-virgin olive oil Salt and freshly ground pepper to taste 1/2 cup (125 ml) sliced almonds, lightly toasted Boil or steam the green beans until tender but still firm, 4 to 5 minutes. Rinse under running water to stop the cooking and drain. Whisk together the cream, mustard, lemon juice, olive oil, salt, and pepper. Pour over the beans and toss to combine. Top with the toasted almonds and serve chilled or at room temperature. Serves 4 to 6.
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