Cooking with Allergies

Breaded Fillet of Sole

2007-05-13T20:27:00.000-07:00

-= Exported from BigOven =-

Breaded Fillet Of Sole

Sole is delicious and simple when breaded and pan-fried. Do not even put the sole in the pan until it's medium-hot, and until you're 4 minutes away from eating. Sole cools quickly; you might even consider putting your plates in an oven on low to warm.

Recipe By:
Serving Size: 2
Cuisine: American
Main Ingredient: Sole
Categories: Main Dish, Fry, Spring, Summer

-= Ingredients =-
4 fillets Sole ; rinsed and dried with paper towel
1 whole Lemon
1 whole Egg
2 tablespoon Milk
1 cup Seasoned Breadcrumbs
1 teaspoon Salt
Freshly ground pepper
1 cup All purpose flour
1/3 cup Vegetable oil

-= Instructions =-
Consider pre-heating your dinner plates in the oven on the very lowest setting. Sole will cool quickly, due to its large surface area, and is far better served warm.

Whisk egg and milk together; add salt and freshly ground pepper to taste.

Set out 3 plates. Place egg mixture in one, spread flour in another, and breadcrumbs in the third.

Take rinsed and dried fillets, and:

1) dredge in flour, and shake off excess. Then,
2) coat with egg, and wipe off excess, then
3) coat liberally with seasoned breadcrumbs

Wait until you are only about 6 minutes away from sitting down and eating, then proceed. Sole cools very quickly.

Put large flat saute pan on medium high, place olive oil in it, and allow it to come up to full heat, about 2 minutes. Do not rush this step -- you really want the pan piping hot! Then, place sole in the pan, dropping it down away from you to prevent hot oil from splattering on you. Wait about 2 minutes, until fillets are browned, and flip.

I used millet bread and soy milk in place of bread crumbs and milk.

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Salmon Louis

2007-05-03T17:27:00.000-07:00

-= Exported from BigOven =-

Salmon Louis

This classic salad uses smoked salmon but works equally well with crab or shrimp.

Recipe By:
Serving Size: 4
Cuisine: French
Main Ingredient: Salmon
Categories: Appetizers, Brunch, Salads, Vegetables, Simple - Easy, No Cook, Low Carb, Diabetic

-= Ingredients =-
8 ounces smoked salmon ; - NOT Lox
16 ounces salad greens ; - I like baby field greens
2 Large Eggs ; - hard boiled. peels, cut in 1/2 long ways
~~ -- Louis Dressing -- see recipe107344 ~~
1 cup Low fat Mayonnaise
1/2 cup seafood cocktail sauce
1 tablespoon Parsley ; - minced
1 teaspoon Lemon juice
1/2 teaspoon Onion ; - minced
1 pinch kosher salt ; - to taste
1 pinch Black pepper ; - to taste
2 drops Tabasco sauce ; - optional

-= Instructions =-
Mix the dressing ingredients together and adjust spicing as needed.
Place the salad greens in a bowl or a medium sized tray. Clear a space in the center to hold a smaller bowl for the dressing. Place the dressing bown in that space then crumble the salmon around on top of the greens. You can also add crab meat or shelled shrimp to this if you wish.

Place egg halves with yolk showing nestled in the salmon.

Diners scoop up a mixture of smoked fish, greens, and an egg. Then they drizzle dressing over the top of their serving.

Each serving (about 2 cups) contains:
Cals: 371, FatCals: 233, Total Fat: 26g
SatFat: 5g, PolyFat: 2g, MonoFat: 18g
Chol: 178mg, Na: 1100mg, K: 331mg
TotCarbs: 19g, Fiber: 3g, Sugars: 9g
NetCarbs: 16g, Protein: 18g

While this is a bit high in fat, thye are mostly mono fat and fish oils.

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Cola Chicken

2006-11-16T19:45:00.000-08:00

-= Exported from BigOven =-

Cola Chicken

Easy to fix and delicious to eat

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Low Fat, Slow cook, Advance, Easy, Main Dish

-= Ingredients =-
4 each Chicken ; boneless, skinless, up to 6 breasts if small
1 can Diet cola
1 cup Ketchup

-= Instructions =-
Place chicken breasts into a skillet or dutch oven. Pour cola and ketchup over the chicken and bring to a boil. Cook, covered over medium heat until chicken is done (approximately one hour). Raise heat and cook uncovered until sauce thickens. This might take awhile, so keep a close eye on it.

Or dump everything into a crockpot and cook until done (about 3 hours or so).

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Broccoli Soup

2006-07-19T21:16:00.000-07:00

-= Exported from BigOven =-

Broccoli Soup -- Gordon Ramsay

Chef Gordon Ramsay shares his recipe for broccoli soup -- intensly flavorful with only THREE ingredients!

Recipe By:
Serving Size: 4
Cuisine: English
Main Ingredient: Broccoli
Categories: Soup, Easy

-= Ingredients =-
to taste Water
to taste Salt
2 heads Broccoli ; very fresh
to taste Olive oil ; optional, for garnish

-= Instructions =-
Cut the florets off the heads of broccoli. Cut the stems into similarly sized pieces. Add all of the broccoli -- florets and stems -- into a pot of rapidly-boiling, salted water. Cover. Cook 3.5 to 4 minutes.

Using a slotted spoon, put the cooked broccoli pieces into a blender. Fill blender about halfway with cooking liquid. Blend carefully since it's hot. Add more cooking liquid as necessary to achieve the desired consistency. Check seasonings.

Serve, drizzled with olive oil if desired.

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Mark's Secret Salsa

2006-06-19T08:39:00.000-07:00

-= Exported from BigOven =-

Mark's Secret Salsa

Recipe By:
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Tomatoes
Categories: Appetizers

-= Ingredients =-
1 can (28 oz) Tomatoes ; crushed
1/4 Onion ; diced
1 Serrano Pepper ; diced
1/3 bunch Cilantro
1/2 Lemon ; Juice Only
1/2 teaspoon Olive oil
1 teaspoon Salt
1/4 teaspoon Black Pepper

-= Instructions =-
Put all ingredients in the blender and blend on medium speed for about 20 seconds. pour in a larger glass jar or glass container and store in refrigerator over night before eating to blend flavors together. Keep refrigerated.

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Spicy Rapid Roast Chicken

2006-06-03T22:22:00.000-07:00

-= Exported from BigOven =-

Spicy Rapid Roast Chicken

This has turned out great everytime and very moist breast meat.

Recipe By:
Serving Size: 8
Cuisine: American
Main Ingredient: Chicken
Categories: Low Sugar, Low Carb, Roast, Quick, Main Dish

-= Ingredients =-
3 pounds whole chicken
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper

-= Instructions =-
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.

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Chilled Creamy Carrot Soup

2006-05-19T21:11:00.000-07:00

-= Exported from BigOven =-

Chilled Creamy Carrot Soup

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Grains
Categories: Potato, Orange Juice, Orange, Onion, Garlic, Carrot, Cream, Chicken, Muffins, Breads

-= Ingredients =-
1 Garlic clove -- minced
2 cups Chicken stock
1 Onion chopped
1/4 teaspoon Freshly ground black pepp
1/4 cup Orange juice
1/8 teaspoon Cayenne pepper
1/2 pound Carrots, peeled -- 1/2" sli
1/8 teaspoon Grated nutmeg
1 Potato, peeled -- 1/2 "
Slices
1/4 cup Chopped fresh chives
1/2 cup Heavy cream
24 (2 inch) pieces of chive

-= Instructions =-
In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato. Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once. Puree in a food processor or blender. Pour the cream into the bowl of the food processor, and continue to process until smooth. Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives. Stir well and chill for at least 1 hour or up to 4 days. To serve, divide the soup among four bowls. Arrange 3 pieces of chive tops on top of each bowl of soup. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Use Soy milk if your allergic to dairy.

Skittlet Chicken Stew with Beans

2006-05-13T21:04:00.000-07:00

-= Exported from BigOven =-

Skillet Chicken Stew with Beans

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Main Dish, All Favorites, South Beach

-= Ingredients =-
3 skinless boneless chicken breast halves
3/4 teaspoon Salt
2 tablespoon Vegetable oil
1 cup onion ; chopped
3 cloves Garlic
1 1/2 teaspoon Chili powder
1/2 teaspoon Cumin ; ground
1/8 teaspoon Cayenne
1 can (16 oz) Black beans
1 can (16 oz) Stewed tomatoes
1 cup Corn ; canned or frozen
4 ounce Green chilis
3 tablespoon Cilantro ; chopped

-= Instructions =-
Rinse chicken with cold running water; pat dry. Cut into 3/4-inch chunks and season with salt. In a large nonreactive skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, about 4 minutes. Remove the chicken and set aside.

Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.

Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes.

Stir in the chicken and cilantro; cook until heated through, about 5

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-= Exported from BigOven =-

Skillet Chicken Stew with Beans

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Main Dish, All Favorites, South Beach

-= Ingredients =-
3 skinless boneless chicken breast halves
3/4 teaspoon Salt
2 tablespoon Vegetable oil
1 cup onion ; chopped
3 cloves Garlic
1 1/2 teaspoon Chili powder
1/2 teaspoon Cumin ; ground
1/8 teaspoon Cayenne
1 can (16 oz) Black beans
1 can (16 oz) Stewed tomatoes
1 cup Corn ; canned or frozen
4 ounce Green chilis
3 tablespoon Cilantro ; chopped

-= Instructions =-
Rinse chicken with cold running water; pat dry. Cut into 3/4-inch chunks and season with salt. In a large nonreactive skillet, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook, stirring occasionally, until nicely browned outside and white throughout but still juicy, about 4 minutes. Remove the chicken and set aside.

Reduce the heat to medium and heat the remaining 1 tablespoon oil in the same skillet. Add the onion, garlic, chili powder, cumin, and cayenne pepper, and cook, stirring occasionally, until the onion is tender but not browned, about 5 minutes.

Stir in the black beans, stewed tomatoes with their juices, corn, and chiles; bring to a boil over high heat. Reduce the heat to medium and cook until mixture is thickened slightly, 10 to 15 minutes.

Stir in the chicken and cilantro; cook until heated through, about 5

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Vintage Hamburger Goulash

2006-04-10T20:40:00.000-07:00

-= Exported from BigOven =-

Vintage Hamburger Goulash

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Ground Beef
Categories: Main Dish, ground beef, onions, tried and true, Quick, Saute

-= Ingredients =-
1 pound ground beef ; browned
2 large onions ; sliced or chopped
1/2 teaspoon red pepper flakes ; from dried hot peppers
1 bag elbow macaroni ; small or large size, cook
1 can crushed tomatoes ; large can
1 teaspoon Lawry's garlic salt ; to taste
1/4 teaspoon pepper ; to taste
1 teaspoon chili powder ; to taste

-= Instructions =-
Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.

Meanwhile, in another pan cook macaroni in boiling, salted water until
tender. (approximately 5 minutes for the smaller sized macaroni). Set aside until almost ready to serve.

When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.

Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles
too soon, they may over cook and get mushy.

This is one of my husbands favorite recipes from his mother when he was growing up -- it's still a favorite today.

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If your allergic to wheat or have a sensitivity to it try rice noodles as a substitute.

Asian Tuna Steaks

2006-04-06T15:51:00.000-07:00

-= Exported from BigOven =-

Asian Tuna Steaks

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Fish
Categories: Ginger, Steak, Soy Sauce, Scallion, Orange Juice, Orange, Sesame, Diabetic

-= Ingredients =-
2 tablespoons Orange juice; plus 2
1 tablespoon Sesame oil; plus 1 teaspoon
1 1/4 teaspoons Sesame seeds
2 tablespoons Lite soy sauce
2 teaspoons Fresh ginger; grated, or 1
2 Scallions; chopped
1 pound Tuna steaks

-= Instructions =-
In a stainless steel bowl or plastic resealable bag, combine first 6 ingredients. Add the tuna and let marinate for 20 minutes. Broil or grill the tuna 6 inches from the heat source for 4-5 minutes per side. Cook until done as desired (some people prefer their tuna more rare than others do). Per serving: calories 221, fat 10.7g, 45% calories from fat, cholesterol 43mg, protein 27.3g, carbohydrates 2.4g, fiber 0.2g, sodium 354mg. Exchanges: 3 Lean Meat Exchange. The recommended wines are: Chardonnay, Sauvignon Blanc, or Riesling. Source: webmaster@MealsForYou.com Copyright ? 1996-1998 Meals For You. MC Formatted & MC Busted by Barb at Possum Kingdom NOTES : Prep: 5 min, Marinate: 20 min, Cook: 10 min. Recipe by: American Diabetes Associations Diabetic Meals in 30 Minute Posted to MC-Recipe Digest by "abprice@wf.net" on Mar 16, 1998

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German Fried Potatoes

2006-03-30T18:32:00.000-08:00

-= Exported from BigOven =-

German Fried Potatoes

Recipe By:
Serving Size: 6
Cuisine: German
Main Ingredient: Potatoes
Categories: Side Dish, potato, Fry

-= Ingredients =-
3 pounds potatoes ; red or white
1 pound bacon ; maple flavored; cut in 1" pieces
2 large onions ; diced
1 bunch fresh parsley ; chopped
salt ; and pepper
1 cup olive oil ; for frying

-= Instructions =-
Wash potatoes.

Sometimes I peel the potatoes and sometimes I don't. It's good with skins off or on.

Slice the potatoes into 1/8 inch thick slices.
I take frozen bacon because it's easier to cut and cut strips down the side to get my one-inch pieces.

Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep.

Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.

Cook on Medium high heat, stirring and watching so that potatoes don't burn -- because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.

You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.

"My mom used to make these. Got the recipe when we lived in Germany"

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Lemon Garlic Chicken

2006-03-28T14:47:00.000-08:00

-= Exported from BigOven =-

Lemon-Garlic Chicken

Low in carbs and saturated fat. High in flavor and nutrition. Very simple to do. It's diabetic friendly.

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Brunch, Main Dish, Simple - Easy, Bake, Low Fat, Low Carb, Diabetic, Low Sugar

-= Ingredients =-
4 Chicken leg quarters ; - skin & fat removed
1 tablespoon Olive oil
1 large Lemon ; - Zested & juiced
4 cloves Garlic ; - crushed
1 tablespoon Soy sauce ; - low sodium is fine
1/4 teaspoon Kosher Salt
1/2 teaspoon Black pepper ; - fresh ground

-= Instructions =-
Preheat oven to 350F.

Disjoint drumsticks from thighs. Place oil in pan and saute' chicken until browned.
Place a sheet of foil in a backing tray. Place chicken in center and season with salt & pepper.

In a separate bowl mix lemon juice, zest, garlic, and soy sauce. Pour this evenly over the ckicken and wrap up the foil to make a sealed package.

Bake the package for 1 hour at 350. Open at table and serve with rice or other side-dish.

Adapted from a recipe in, "The Anti-Coronary Cookbook" published by the British Heart Society.

Each serving (1 drimstick & 1 thigh) contains:
Cals: 149, FatCals: 58
Total fat: 6g, SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 62mg, Sodium: 468mg, Potassium: 269mg.
Total Carbs: 6g, Fiber: 0g, Sugars: 1g
Protein: 19g

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Pork Tenderloin Diane

2006-03-23T21:06:00.000-08:00

-= Exported from BigOven =-

Pork Tenderloin Diane

Very Good - my husband AND my children love it

Recipe By:
Serving Size: 5
Cuisine: American
Main Ingredient: Pork
Categories: Fry, Pork, Main Dish

-= Ingredients =-
1 pound Pork tenderloin ; cut
-crosswise into 8 pieces
2 teaspoons Lemon pepper
2 tablespoon Butter
2 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon Finely chopped chives or
-parsley
-Whole chives for garnish

-= Instructions =-
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.

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If your allergic to butter use a lactose free substitute.

Burritos De Picadillo

2006-03-12T07:40:00.000-08:00

-= Exported from BigOven =-

Burritos de picadillo

Note: You can add chili flakes or jalapeno finely chopped if you like the heat, or you can add shredded cheese as well!

Recipe By:
Serving Size: 10
Cuisine: Mexican
Main Ingredient: Beef
Categories: Saute, tortillas, Main Dish

-= Ingredients =-
; kg ground beef
3 tablespoons of fresh coriander
1 medium onion finely chopped
1 clove of garlic finely chopped
1 tomato chopped
1 big carrot peeled and chopped
1 medium zucchini chopped
1/2 can of tomato puree
1 teaspoons of salt
pepper ; to taste
1 package of flour tortillas
; lettuce shredded
1 tablespoon of olive oil

-= Instructions =-
1.- Heat the olive oil in a large skillet and brown the beef. Add the onion and the garlic until soft.
2.- Add the carrot until softer then add the zucchini and the chopped tomato. When this is well combine add the tomato puree, salt and pepper. Sit well and let all the juices combine. Correct seasoning if needed and add the fresh coriander.
3.- In another large skillet heat the tortillas, put the tortilla in a plate and fill it with the picadillo and shredded lettuce and roll it. Serve with rice.
Note: You can add chili flakes or jalapeno finely chopped if you like the heat, or you can add shredded cheese as well!

If allergic to wheat you can buy rice tortillas from a health food store and you can use soy cheese. Soy cheese really is good. Try it!

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US Navy Bean Soup

2006-03-05T18:54:00.000-08:00

-= Exported from BigOven =-

US Navy Bean Soup

A very hearty and warming soup my husband loved while stationed on the USS Independence. Since he was a Medic he was buddies with everyone and got the recipe from one of the cooks before he left. He held on to the recipe for years.

Recipe By:
Serving Size: 12
Cuisine: American
Main Ingredient: Beans
Categories: Soup, High Fiber, Canning, Easy, Slow cook, Fall, Winter, Low Fat, Low Sugar

-= Ingredients =-
1 pound Navy beans ; soak overnight
1/2 pound Ham ; or ham bone with meat
3 quarts Water
1 cup Mashed potatoes ; prepared
3 medium Onions ; chopped
2 cloves Garlic ; chopped
1 whole Celery ; bunch, chopped
1 1/4 cup Parsley ; chopped

-= Instructions =-
Soak beans overnight and rinse. Place in large stock pot with ham/ham bone or bacon ends. Add 3 quarts of water. Bring to boil then simmer 2 hours (the longer the better my husband says). Stir in mashed potatoes, onions, celery, garlic and parsley. Simmer another 1 to 2 hours. Remove meat/bone and dice meat. Return to soup, stir and serve.

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Slow Cooked Spaghetti Sauce

2006-03-03T15:47:00.000-08:00

-= Exported from BigOven =-

Slow Cooked Spaghetti Sauce

Delicious sauce.

Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Pasta
Categories: Slow cook, ground beef, Spaghetti, Sauces, Main Dish

-= Ingredients =-
1 pound of ground beef or bulk Italian sausage
1 medium onion chopped
2 cans ; ( 14-1/2 ounces each) diced tomatoes, un-drained
1 can ; (8 ounces) tomato sauce
1 can ; ( 8 ounces ) tomato paste
1 bay leaf
1 tablespoon brown sugar
4 garlic cloves
1 to 2 teaspoons dried basil
1 to 2 teaspoons dried oregano
1 teaspoon salt
1/2 to 1 teaspoon dried thyme
Hot ; cooked spaghetti

-= Instructions =-

In a skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Transfer to a slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve over spaghetti. Yield:6-8 servings

instead of using regular spahetti noodles use rice or corn spaghetti.
You can also top it with soy parmesian.

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Fruited White and Wild Rice Salad

2006-02-22T18:09:00.000-08:00

-= Exported from BigOven =-

Fruited White and Wild Rice Salad

Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Red wine, Wine, Green Onion, Rice, Onion, Olive oil, Mustard, Chicken Broth, Chicken, Celery, Salads

-= Ingredients =-
1 1/2 cups White rice; uncooked
1 1/3 cups Wild rice; uncooked
1 cup Chopped celery
1 cup Green onions; thinly sliced
3/4 cup Dried cranberries
3/4 cup Dried apricots; snipped
~~ DRESSING ~~
1/4 cup Chicken broth
1/4 cup Red wine vinegar
1/4 cup Olive oil
2 teaspoons Dijon mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Pecans; toasted & chopped

-= Instructions =-
Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix. Source Womans Day-Dec. 16, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Womans Day-Dec. 16, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd on Apr 14, 1998

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Sloppy Toms

2006-02-14T20:05:00.000-08:00

-= Exported from BigOven =-

Sloppy Toms

This is Sloppy Joe's lower carb cousin. He's not as high in fat either.

Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Turkey
Categories: Brunch, Sandwiches, Snacks, Simple - Easy, Saute, Slow cook, Low Carb, Atkins-Friendly, Diabetic, Low Sugar

-= Ingredients =-
1 tablespoon Olive Oil ; - (EVOO)
1 pound Ground Turkey
1 cup Onion ; chopped
1/2 cup Green bell pepper
1/2 cup Carrots ; - Shredded
1 stalk Celery ; - Chopped fine
1/2 cup Ketchup ; - Low Carb
1/8 cup Vinegar ; -cider is best
1/2 teaspoon Salt ; - to taste
1/2 teaspoon Black pepper
1 teaspoon Chili powder
1/2 teaspoon Dry mustard
1 teaspoon Worcestershire sauce

-= Instructions =-
Saute turkey in a large pan with the EVOO. Break it up as you turn it until it''s completely browned. Drain most of the liquid and grease from the pan. Add the onions, pepper, carrots, and celery and saute until tender. Add remaining ingredients and adjust seasonings to taste. Heat through. Serve on multi-grain buns, over brown rice, or roasted cauliflower.

Each (3/4 cup) serving (excluding bun, rice, or cauliflower) contains an estimated:
Cals: 177, FatCals: 79, TotalFat: 9g
SatFat: 2g, PolyFat: 2g, MonoFat: 4g
Chol: 60mg, Na: 600mg, K: 419mg
TotCarbs: 9g, Fiber: 2g, Sugars: 5g
NetCarbs: 7g, Protein: 14g

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If Your allergic to wheat don't use bun. Put over rice or wheat free barley or rice bread.

Texas Chili

2006-02-06T17:51:00.000-08:00

-= Exported from BigOven =-

A Dirt Simple, Plain, But Tried and True Texas Chili Recipe

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient:

-= Ingredients =-
2 pounds Beef; preferably a chuck or
1/2 pound The best double-smoked bacon
2 large Onions; chopped
1 tablespoon Ground cumin; (or more to
1 tablespoon Good quality chili powder;
1 tablespoon Paprika; (optional, for
2 Cloves garlic; (optional)
Water
Salt and pepper to taste

-= Instructions =-
(taught me by an old friend Ed from Texas, as much a Texas boy as there ever was) In keeping with all good recipes, measurements are pretty on the fly here. Cube the beef into bite-sized chunks. Dice the bacon. Heat a large heavy pot, fry the bacon until almost crisp. Scoop it out and set aside (so it wont get burnt). Then fry the meat in the bacon fat until browned on all sides -- you may have to do this in batches. Scoop out the meat and add to the bacon. Saute the onions (and garlic if youre using it) in the bacon. (Those who really get concerned can drain off some of the fat, but it wont be true Texan at that point.) When its soft, throw in the cumin, chile powder, and paprika and cook briefly. Return the meat, cover with water and bring it to a boil. Taste and add salt, then cover and set it to simmer for a couple of hours. Thicken as needed with cornmeal or stale tortillas. Serve with sour cream or cottage cheese, diced onions and, of course, beer. Like all good chilis this is best made a day in advance and reheated. Posted to CHILE-HEADS DIGEST V4 #272 by David Cook on Jan 17, 1998

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Baked Salmon With Bok Choy

2006-02-03T09:51:00.000-08:00

-= Exported from BigOven =-

Baked Salmon With Bok Choy

Recipe By: Atkins Cookbook at http://atkinscenter.com
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafood, Main Dish, Fish (Ocean)

-= Ingredients =-
2 tablespoon olive oil
1 tablespoon butter
2 pounds salmon fillet ; cut 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 pounds bok choy ; cut 1 1/2" pieces
1/2 teaspoon grated lemon peel
~~ === RED PEPPER PURÉE === ~~
1/4 cup roasted red peppers ; patted dry
1/4 cup mild chunky salsa

-= Instructions =-
Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.

Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.

Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.

To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 25 grams
Calories: 447

Comments: Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green.

Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 372 Calories; 18g Fat (43.5% calories from fat); 48g Protein; 4g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 559mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.

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Hamburger Spanish Rice

2006-01-23T15:17:00.000-08:00

-= Exported from BigOven =-

Hamburger Spanish Rice

Recipe By:
Serving Size: 4
Cuisine: Spanish
Main Ingredient: Rice
Categories: Hamburgers, Mustard, Onion, Rice, Tomato, Ground beef

-= Ingredients =-
1 pound Lean ground beef
1 medium Onion, chopped
1/2 medium Green pepper, chopped
1 cup Uncooked instant rice
1 can Tomato sauce (15 oz)
3/4 cup Hot water
1 teaspoon Prepared mustard
1 teaspoon Worcestershire sauce
1 teaspoon Salt
1 teaspoon Sugar

-= Instructions =-
In a skillet, brown beef, onion, green pepper and rice. Add remaining ingredients, mix well. Bring to boil. Reduce heat, cover and simmer 20 to 25 minutes or until the rice is tender. SERVES 4 TO 6.

Posted to MealMaster Recipes List, Digest #156 Date: Wed, 05 Jun 1996 14:17:32 -0700 From: Jo & Pete

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Baked Apple

2006-01-18T16:34:00.000-08:00

-= Exported from BigOven =-

Baked Apple

Much easier for "getting rid of" apples than making a pie

Recipe By:
Serving Size: 1
Cuisine: American
Main Ingredient: Apples
Categories: Breakfast, Brunch, Desserts, Snacks, Bake, Fall

-= Ingredients =-
1 each Apple
2 tablespoon Walnuts ; crushed
1 teaspoon Brown sugar

-= Instructions =-
Peel the top half of the apple, then core it. Fill the hollow centre with crushed walnuts and sprinkle with brown sugar on top. Bake at 190C (375F, Gas mark 5) for about 45 minutes or until tender. Serve warm.

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Broiled Haddock Filets

2006-01-14T19:58:00.000-08:00

-= Exported from BigOven =-

I have been very busy with the holidays and have not had time to update my blog.
I hope you all had a wonderful Christmas and New Years.
Blessings,
Sue

Broiled Haddock Filets

This fish will just melt in your mouth!

Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Seafood-Other
Categories: Main Dish, Broil, Grill

-= Ingredients =-
Two ; large haddock filets
- ; cup butter
; tsp garlic powder

-= Instructions =-
Preheat broiler.
Line broiler pan with foil and spray lightly with cooking spray.
Lay filets on broiler pan. Mix melted butter and garlic powder in a small bowl. Brush filets with the butter.
Broil for 5 minutes, and baste. Turn when filets begin to slightly brown and baste. Broil another five minutes, baste, and then allow filets to broil until very lightly browned.

If you cannot have milk products don't use butter use a butter substitute that is
lactose free like Smart Balance.

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Green Beans With Water Chestnuts

2005-12-25T22:02:00.000-08:00

-= Exported from BigOven =-

Green Beans with Water Chesnuts

Perfect for Thanksgiving Dinner.

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Beans
Categories: Side Dish, Stir Fry, Meatless

-= Ingredients =-
1/2 pound Green beans beans ; sliced diagonally
1/2 cup Water chestnuts
1/2 cup Fresh mushrooms ; sliced
1/2 Clove garlic ; crushed
1 teaspoon Vegetable oil
1 teaspoon Sesame oil
2 1/2 teaspoons Soy sauce
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Sugar
2 teaspoons Sesame seeds ; crushed

-= Instructions =-
Stir-fry beans, water chestnuts, mushrooms and garlic in oils. Add the remaining ingredients. Cover and cook until beans are tender, about 4 to 5 minutes.

This goes great with the Traditional Turkey dinner or with chicken.

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Barbecued Cornish Hen

2005-12-20T16:52:00.001-08:00

-= Exported from BigOven =-

Barbecued Cornish Hen

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Corn
Categories: Lemon, Ketchup, Onion, Butter, Garlic, Corn, Grill, Poultry

-= Ingredients =-
4 Cornish game hens
Butter, melted
BARBECUE SAUCE:
1 Clove garlic, minced
2 teaspoons Salt
1/4 cup Vinegar
1/4 cup Lemon juice
1/4 cup Oil
1 1/4 cups Worcestershire
2 tablespoons Chopped onion
1 teaspoon Paprika
1/2 cup Brown sugar
1/4 cup Ketchup

-= Instructions =-
Source: MAINPOUL.ZIP Brush each Cornish hen with butter and place on vertical roaster. Mash garlic and salt together in a bowl. Combine with remaining ingredients. Set Cornish upright on grill over coals and cover barbecue grill. Brush with sauce every 10 minutes for about 45 minutes or until tender. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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Baked Cornish Hens 1

2005-12-20T16:52:00.000-08:00

-= Exported from BigOven =-

Baked Cornish Hens #1

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Corn
Categories: Orange, Onion, Butter, Apple, Corn, Baked, Poultry

-= Ingredients =-
8 Cornish hens
Salt & pepper to taste
8 Whole medium white onions
3/4 cup Butter or margarine
1/4 cup Kitchen Bouquet
1 Jar (8-oz) orange marmalade
8 Rings of pineapple

-= Instructions =-
Clean and dry hens; season inside and out with salt and pepper; refrigerate overnight. When ready to bake, insert a whole onion in cavity of each hen and place in open roasting pan rack. Place a pineapple ring under each hen, leaving a space between each hen. In small saucepan put butter, Kitchen Bouquet and orange marmalade. Heat together until butter has melted and mixture is blended. Spoon over hens and bake at 350 degrees until hens are tender, about 1-1/2 hours, basting often. If sauce cooks down before hens are done, add a little hot water to the pan to assure having some of the delicious sauce left to accompany the hens. If hens appear to be getting dry during the baking, place a piece of foil loosely over the pan to retard the browning. For entertaining, onions should be removed from the hens before serving; as a family enjoyment, leave the onions in. REFRIGERATE OVERNIGHT From . Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

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Herb Crusted Salmon

2005-12-15T12:13:00.000-08:00

-= Exported from BigOven =-

Herb-Crusted Salmon

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Fish
Categories: Lemon, White wine, Wine, Tomato, Shallot, Salmon, Oregano, Basil, Corn, Main dishes, Healthy and, Seafood

-= Ingredients =-
1/4 cup Dried basil
1/4 cup Dried thyme
1/4 cup Dried oregano
1 teaspoon Rosemary, crumbled
1 tablespoon Black peppercorns
1/4 cup Flour
1 teaspoon Salt
6 Salmon fillets
~~ SAUCE ~~
1 cup Dry white wine
4 Sun-dried tomatoes, drained,
1 tablespoon Fresh lemon juice
1 Shallot, finely chopped
1 Stick margarine, finely

-= Instructions =-
In a small bowl, stir together basil, thyme, oregano, rosemary and peppercorns. In spice grinder grind the mixture until it is fine (I dont do this, I just use ground pepper and mix the spices well). Transfer mixture to bowl and add flour and salt, mixing well. Dredge salmon in the mixture, coating it well. Arrange salmon on greased cookie sheet, brush with the oil and roast in the middle of a preheated 400 oven for 8 to 10 minutes or until it is just cooked through. Make the sauce: In a skillet combine the wine, tomatoes. lemon juice and shallot and boil the mixture until the liquid is reduced to about 2 tablespoons. Reduce the heat to moderately low and whisk in the butter, 1 bit at a time, lifting the skillet from the heat occasionally to let the mixture cool and adding each new bit before the previous one has melted completely. Sauce should be the consistency of thin hollandaise. Divide the salmon among 6 heated plates and serve with the sauce. Per serving: 371 Calories; 8g Fat (21% calories from fat); 41g Protein; 31g Carbohydrate; 88mg Cholesterol; 1237mg Sodium Posted to EAT-L Digest 12 Sep 96 Recipe by: Gourmet-10/92 p.158 From: Audrey Butler Date: Fri, 13 Sep 1996 16:10:02 -0600
Use a flour that does not cause an allergic reaction. I millet, barley, or spelt.
These don't seem to bother my non wheat eaters because they don't have gluten intolerance. They are allergic to wheat.
For Margarine I substitute a non lactose spread. I use Smart Balance which is
Lactose free.

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Garden Potato Salad

2005-12-06T16:21:00.000-08:00

-= Exported from BigOven =-

Garden Potato Salad

Simple salad to bring along to your next picnic. Can be made hours or even a day or two in advance; keep chilled.

Recipe By:
Serving Size: 10
Cuisine: American
Main Ingredient: Potato
Categories: Kid Friendly, Summer, Spring, Picnics, Advance, Salads

-= Ingredients =-
6 medium red Maine potatoes ; cubed
3/4 cup diced celery
1 1/2 cup broccoli florets
3/4 cup green beans ; (blanched)
1/2 cup cauliflower
1/2 cup red pepper
0 ~~ Dressing: ~~
1/4 cup fat free Italian salad dressing
1/2 cup low fat mayonnaise
2 tsp. fat free dry ranch dressing
0 pepper

-= Instructions =-
Cook potatoes - cool, add all other ingredients.

Cover and chill. Makes 10 servings.

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Day After Thanksgiving Soup

2005-11-27T08:16:00.000-08:00

-= Exported from BigOven =-

Day After Thanksgiving Turkey Soup

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Turkey
Categories: Tomato, Sherry, Rice, Parsley, Onion, Carrot, Basil, Celery, Corn, Turkey, Soups

-= Ingredients =-
0 Turkey carcass
2 whole Carrots; sliced
4 whole Celery stalks; plus...
1 cup Celery; chopped
1 Onion; quartered, plus...
1/3 cup Onion; chopped
6 whole Peppercorns
2 whole Beef boullion cubes
2 cups Turkey; cooked and cubed
1 can Stewed tomatoes (8 oz)
1/2 cup Uncooked rice
1/2 cup Dry sherry
2 whole Bay leaves
1/2 teaspoon Basil
1 tablespoon Parsley; chopped

-= Instructions =-
Place turkey carcass in large kettle, cover with water. Add celery stalks, carrots, quartered onion, peppercorns and boullion cubes. Bring to a boil, reduce heat and simmer, covered, for 2-3 hours. Cool, skim off fat. Remove bones and skin. Save any meat pieces to add to soup. Strain stock and add water, if necessary, to make 2 quarts. Bring to a boil. Add remaining ingredients, bring to a boil, reduce heat and simmer, covered, for 1 hour. Posted to MM-Recipes Digest V3 #356 From: Tonya Date: Sat, 28 Dec 1996 09:38:51 -0800

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Pot Roast Under Pressure

2005-11-10T16:49:00.000-08:00

-= Exported from BigOven =-

Pot Roast Under Pressure

Recipe By:
Serving Size: 6
Cuisine: Uncategorized
Main Ingredient: Beef
Categories: Steak, Onion, Carrot, Celery, Beef

-= Ingredients =-
1 Chuck roast or steak 3-5 lb.
1 1/2 c Beef stock or 1 can beef
1 Carrot
1 Onion
1 Stalk celery

-= Instructions =-
Brown Meat well then pour stock or broth over it and add the veggies. Put on lid, lock it down, after steam starts to escape from "hole" put pressure weight on(is that what you call it??), turn heat down to medium low and let burble and hiss for 1 hour. Release steam carefully and gradually. Then remove the "spent" veggies(they were just for flavor, I give them to the dog) and add fresh veggies of your choice(carrots, onions, potatoes, celery, etc...) in the quantities you desire and cook in broth till tender. Then remove the meat and vegetables and thicken the gravy and enjoy..... From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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A Pressure Cooker is a wonderful way to cook a flavorful meal in a short time.
I recommend you get the best pressure cooker you can afford. I also recommend
you get a Kuhn Rikon. They are in my opinion the best money can buy.

Spicy Baked Salmon

2005-11-04T18:03:00.000-08:00

-= Exported from BigOven =-

Spicy Baked Salmon

Since we discovered this way to cook salmon, we haven't had it any other way!

Recipe By:
Serving Size: 2
Cuisine: Uncategorized
Main Ingredient: Salmon
Categories: Main Dish, Bake, Grill

-= Ingredients =-
500 grams Salmon filets
1 clove Garlic
2 tablespoon Onion ; minced
1 1/2 teaspoons Pepper ; freshly ground
3/4 teaspooons Paprika
1/4 teaspoon Cayenne
3/4 teaspoon Dried thyme
1/4 teaspoon Salt
1 1/2 tablespoon Olive oil

-= Instructions =-
Combine all seasoning ingredients and spread over the surface of the salmon. Bake (skin-side down) in a 350 F oven for 30 - 40 minutes depending on the thickness of the salmon.

If you're grilling it, do so over high heat for 10 - 15 minutes depending on thickness. Do not turn the salmon over.

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Swiss Cheese Chicken Breasts

2005-10-31T19:53:00.000-08:00

-= Exported from BigOven =-

Swiss Cheese Chicken Breasts

A new twist on Chicken Breasts

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Chicken
Categories: Main Dish, Fry

-= Ingredients =-
4 Chicken Breasts ; boneless, skinless
2 cups Swiss Cheese ; shredded
2 cups Saltine Cracker Crumbs
1 large Egg ; beaten

-= Instructions =-
Flatten chicken breasts between sheets of waxed paper to 1/8" thick.
Mix cracker crumbs and swiss cheese.
Add a dash of milk to beaten egg. Mix.
Dip chicken breasts in egg mixture and then in cracker/cheese mixture.
Fry in greased frying pan at 300 degrees until chicken is golden brown.
Turn chicken breast and cook until golden brown on second side.
(Warning: if pan is too hot, cheese will stick).

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Use Soy Mozzarella chees if allergic to milk products.
Use Rice Crackers (Flat Small crackers) Not puffed rice crackers.

Chicken Breasts

2005-10-21T21:52:00.000-07:00

-= Exported from BigOven =-

Chicken Breasts

It doesn't get much easier than this on a busy work day.

Recipe By:
Serving Size: 3
Cuisine: American
Main Ingredient: Chicken Breast
Categories: Main Dish, Easy, Quick, Bake

-= Ingredients =-
3 Chicken Breast
0 Ranch or Italian Dressing
0 Bread crumbs
0 Olive Oil
1/2 cup Margarine

-= Instructions =-
Sprinkle breasts lightly with salt. Spread with dressing all over.
Dip in bread crumbs. Place in baking dish that has been oiled with
olive oil. Melt margarine and drizzle over chicken. Bake at 350 for 30
minutes.

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Make sure margarine and dressing is lactose free if your lactose intolerant.
I use millet bread for bread crumbs and but the bread in the food processer
to make the crumbs.

Basic Fried Rice

2005-10-14T21:17:00.001-07:00

-= Exported from BigOven =-

Fruited White and Wild Rice Salad

Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Red wine, Wine, Green Onion, Rice, Onion, Olive oil, Mustard, Chicken Broth, Chicken, Celery, Salads

-= Ingredients =-
1 1/2 cups White rice; uncooked
1 1/3 cups Wild rice; uncooked
1 cup Chopped celery
1 cup Green onions; thinly sliced
3/4 cup Dried cranberries
3/4 cup Dried apricots; snipped
0 ~~ DRESSING ~~
1/4 cup Chicken broth
1/4 cup Red wine vinegar
1/4 cup Olive oil
2 teaspoons Dijon mustard
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 cup Pecans; toasted & chopped

-= Instructions =-
Cook rice separately according to directions on packages. Drain wild rice well. When cool stir in celery, green onions, dried cranberries and dried apricots. Cover and refrigerate. Combine ingredients for dressing in a covered jar and shake well. Refrigerate. Shake dressing to mix. Pour over rice mixture. Add pecans and toss to coat and mix. Source Womans Day-Dec. 16, 1997 Formatted for Mastercook by Carol Floyd-c.floyd@arnprior.com Recipe by: Womans Day-Dec. 16, 1997 Posted to MC-Recipe Digest by Carol & Bob Floyd on Apr 14, 1998

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Basic Fried Rice

2005-10-07T17:46:00.000-07:00

-= Exported from BigOven =-

Basic Fried Rice

Recipe By:
Serving Size: 4
Cuisine: Chinese
Main Ingredient: Rice
Categories: Side Dish, Rice, Bake

-= Ingredients =-
3 medium eggs
1 med. Onion ; diced
2 Tbsp. vegetable oil
4 cups Cooked rice
4 oz. mixed peas and carrots
0 Soy ; Sauce to taste

-= Instructions =-
Lightly beat the eggs with a pinch of the salt. Heat oil in a preheated wok or skillet, and lightly scramble the eggs. Add the rice and stir. Add the remaining salt, onions, and peas. Blend well and serve.

Note: Get creative by adding diced pork or chicken and turning this side dish into a complete entree

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For a Wheat allergy use wheat free Tamari sauce that you can find in a
helth food store or sometimes in the regular grocery store.

Acorn Squash with Maple Georgia Pecans & Goat Cheese

2005-09-30T18:28:00.000-07:00

-= Exported from BigOven =-
Acorn Squash with Maple Georgia Pecans and Goat Cheese

Simple, earthy squash becomes a rich, satisfying dish with the help of goat cheese and Georgia pecans. For best results, use real maple syrup instead of its imitation.

Recipe By: Georgia Pecan Commission
Serving Size: 4
Cuisine: American
Main Ingredient: Vegetables
Categories: Vegetarian, Winter, Thanksgiving, Fall, Christmas, Bake, Vegetables, Side Dish

-= Ingredients =-
2 medium Acorn squash ; halved crosswise and seeded
1/4 teaspoon salt
2 tablespoon melted butter
2/3 cup Pecans
2 tablespoon Maple syrup ; plus more to drizzle
1/2 teaspoon Thyme ; fresh, or 1/4 teaspoon dry
4 ounces Goat Cheese ; log

-= Instructions =-
Heat oven to 375°F. Sprinkle inside of squash halves with salt and brush with melted butter. Turn upside down on baking sheet and bake 30 minutes.

Stir together pecans, maple syrup and thyme. Turn squash upright on baking sheet. Reserving about 3 tablespoons pecan mixture, fill hollow of each squash with remaining pecan mixture. Slice goat cheese crosswise into four equal rounds. Place a round of cheese in hollow of each squash and sprinkle with reserved pecan mixture. Bake 10 minutes more. Drizzle with more syrup as desired and serve.

Nutrition information per serving: protein: 8g; fat: 25g; saturated fat: 8g; carbohydrate: 27g; fiber: 6g; sodium: 302 mg; cholesterol: 28 mg; calories: 347.

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Beef Barley Stew

2005-09-26T20:51:00.000-07:00

-= Exported from BigOven =-

Beef Barley Stew

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Beef
Categories: Pear, Parsley, Onion, Carrot, Cooper, Soups, Beef

-= Ingredients =-
1 1/2 pounds Lean beef stew meat; cut
1 medium Onion; chopped
1 tablespoon Cooking oil
3 cans Beef broth; (43 1/2 ounces)
1 cup Medium pearl barley
1 teaspoon Dried thyme
2 teaspoons Dried marjoram
3 teaspoons Dried rosemary; crushed
3 teaspoons Pepper
4 medium Carrots; sliced
2 tablespoons Fresh parsley; chopped

-= Instructions =-
In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings. Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode on Jan 6, 1998

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Classic Minestone Soup

2005-09-11T18:07:00.000-07:00

-= Exported from BigOven =-

Classic Minestrone Soup

Warm, tangy, spicy, and filling. This classic Italian soup combines vegetables, beans and pasta for it's hardy goodness.

Recipe By:
Serving Size: 12
Cuisine: Italian
Main Ingredient: Beans
Categories: Side Dish, Soup, Simple - Easy, Slow cook

-= Ingredients =-
1 pound dried northern white beans
1/2 cup oil
5 slices bacon ; chopped
2 cloves garlic ; chopped
1 large onion ; chopped
4 carrots ; diced
6 celery stalks ; diced
8 ounces Plum tomatoes ; (One can)
1/4 cup chopped fresh basil
1 tablespoon chopped parsley
2 cups Potatoes ; peeled & diced
4 med. zucchini ; diced
1/2 pound fresh green beans ; cut into 1/2" pieces
1 small savoy cabbage ; shredded
2 quarts homemade or canned beef broth
1 cup Elbow macaroni ; (or uncooked rice)
1/2 cup Parmesan cheese ; grated or shredded
1/2 teaspoon pepper
Salt to taste

-= Instructions =-
Cover washed beans with water; soak overnight.

In a small skillet, cook oil, bacon, garlic and onion over medium heat for 10 minutes, stirring occasionally. Drain beans and put into a large pot; add bacon-onion mixture, carrots, celery, tomatoes and juice, basil, parsley, potatoes, zucchini, green beans, cabbage and broth; cover and simmer 4 hours. Add the macaroni (or rice) about 1 hour before serving

Before serving, add pepper and salt then top with Parmesan cheese.
Serve with a good Italian or garlic bread.

Serves 10 to 12.

OPTIONS:
Spinach or Swiss chard can be substituted for cabbage.
Canned beans can be substituted for dried or fresh beans.
Add chunks of browned Italian sausage for a more robust version
Drop the bacon and use vegetable broth for a vegetarian version

** This recipe can be pasted directly into BigOven. BigOven.com ID= 158731 **
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I use homemade broth and soy Parmesian cheese for garnish.

2005-09-05T11:43:00.000-07:00

-= Exported from BigOven =-

Baked Lamb Shanks

Recipe By: Downloaded from WWW
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Main Dish, Lamb

-= Ingredients =-
6 lamb shanks ; cracked
garlic cloves
3 teaspoons salt
1 teaspoon freshly-ground black pepper
3 onions ; sliced
4 small carrots ; cut thin strips
4 celery stalks ; cut 2" strips
2 bay leaves
1 teaspoon oregano
1 teaspoon thyme
1 cup dry white wine
1 can tomato paste - (8 oz)

-= Instructions =-
Rub lamb shanks with garlic and season with salt and pepper. Place vegetables in bottom of removable liner; add meat and all other ingredients. Place liner in base. Cover and cook on LOW 8 to 10 hours, HIGH 4 to 5 hours or AUTO 6 to7 hours.

This recipe yields 6 servings.

Formatted for MC5 08-03-1999 by Joe Comiskey - joecomiskey@netzero.net

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Halibut Italiano

2005-08-29T09:28:00.000-07:00

-= Exported from BigOven =-

Halibut Italiano

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Halibut
Categories: Halibut, Spaghetti, Olive oil, Mushrooms, Cheese, Seafood

-= Ingredients =-
1 1/2 pounds Halibut fillets cut into 4
2 cups Prepared spaghetti sauce
1/2 cup Sliced mushrooms
1/4 cup Sliced olives
1/2 cup Mozzarella or cheddar cheese
Olive oil

-= Instructions =-
Place fish in oiled baking pan. Top with mushrooms and olives. Pour spaghetti sauce over the top and bake for 10 minutes at 400o. Remove from oven and sprinkle with cheese. Bake 10 more minutes or until fish flakes easily with a fork. Serve with chopped parsley over the top and a lemon wedge on the side. Great dish and easy to prepare. Other types of white fish may be substituted. Posted to recipelu-digest Volume 01 Number 270 by James and Susan Kirkland on Nov 17, 1997

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** Easy recipe software. Try it free at: http://www.bigoven.com **

Grilled Tuna With Black Eyed Pea Salad

2005-08-25T18:37:00.000-07:00

I have been in Minnesota at a wedding and in Fresno CA for the Leadership Summit
put on by Willow Creek Community Church. Now I'm back and posting again.

-= Exported from BigOven =-

Grilled Tuna with Black-Eyed Pea Salad

Depending on the heat of your grill, pull this off in 3-5 minutes. You want it pink to rare in the center, if you are using high-quality sashimi-grade tuna.

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Fish
Categories: Summer, Spring, Grill, Garden1, Celery, Bell pepper, Olive oil, Onion, Red Onion, Tomato, Wine, Tuna, Main Dish

-= Ingredients =-
~~ === FOR TUNA === ~~
1 1/2 pounds Sushi-quality 1"-thick tuna
Kosher salt
Olive oil
Cracked pepper
~~ === FOR SALAD === ~~
2 tablespoon Extra-virgin olive oil
1/2 cup Diced green bell pepper
1/3 cup Chopped fresh Italian parsley
2 Celery ribs; diced
1/2 cup Diced tomatoes
1/2 cup Diced red onion
Salt and pepper; to taste
2 cups Black-eyed peas ; canned are just fine; cooked, drained
2 tablespoon Red-wine vinegar

-= Instructions =-
Preparation for the Tuna: Sprinkle with salt and pepper on a plate.

Rub tuna steaks with olive oil, and coat with salt and pepper. Grill very hot for approximately 3-5 minutes on each side.

Preparation for the Salad: Combine all of the ingredients, and toss mixture. For best results, refrigerate the salad for a couple of hours prior to serving. To serve: Slice the tuna steaks thin, and fan them out on a plate next to the salad.

This dish can also be served over white rice. Recipe Source: Home & Garden TV -- All In Good Taste Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com

** This recipe can be pasted directly into BigOven. BigOven.com ID= 157530 **
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Baked Lemon Ratatouille With Chicken

2005-08-03T18:27:00.000-07:00

-= Exported from BigOven =-

Baked Lemon Ratatouille with Chicken

This low-fuss version bakes in the oven. Serve with rice and garnish with freshly grated Parmesan cheese.

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Vegetables
Categories: Main Dish, Vegetables, Bake, Summer

-= Ingredients =-
1 tablespoon Sage (fresh) ; chopped
2 teaspoons Lemon Peel ; grated
1 1/2 teaspoons Salt
1/2 teaspoon Pepper ; freshly ground
1/3 cup Olive oil ; divided
1 pound Boneless Skinless Chicken Thighs ; cut into 1 inch pieces
1 medium Eggplant ; peeled, cut into 1 inch pieces
1 medium Onion ; thinly sliced
3 medium Tomatoes ; seeded and chopped
2 medium Zucchini ; cut into 1 inch pieces
2 small Red bell peppers ; cut into 1 inch pieces
4 cloves Garlic ; minced
3 tablespoon Parsley (fresh) ; chopped
1 1/2 tablespoon Lemon Juice

-= Instructions =-
1. In small bowl, stir together sage, lemon peel, salt and pepper.

2. Heat oven to 450F. Heat 1 tablespoon of the oil in shallow large roasting pan in oven 30 to 60 seconds or until hot. Add chicken; bake 10 to 15 minutes or until browned on all sides, turning once or twice.

3. Reduce heat to 350F; sprinkle chicken with 1 tablespoon of the sage mixture. Add eggplant and onion to pan; sprinkle with half of the remaining sage mixture. Add tomatoes, zucchini, bell peppers and garlic; sprinkle with remaining sage mixture. Drizzle remaining oil evenly over top.

4. Bake 1 hour or until vegetables are tender, stirring gently after 45 minutes and tipping pan to pool juices in corner; spoon juices over vegetables. (Don't panic if vegetables haven't cooked down, they will in the last 15 minutes) During last 5 minutes, stir in parsley and lemon juice.

5. Serve in shallow bowls with rice. Sprinkle with freshly grated Parmesan cheese.

Reproduced with permission from Cooking Club of America

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Hearty Chili

2005-07-28T20:26:00.000-07:00

-= Exported from BigOven =-

Hearty Chili

Lots of vegetables and ground lean turkey breast yield a tasty, low calorie meal.

Recipe By:
Serving Size: 5
Cuisine: Mexican
Main Ingredient: Turkey
Categories: Main Dish, Slow cook, Low Fat, Low Carb, Diabetic, Low Sugar

-= Ingredients =-
16 ounce Turkey ; ground
1 medium Onion ; diced
2 can (16 oz Tomatoes ; diced
2 medium Zucchini ; diced
2 medium Squash ; diced
2 medium Green pepper ; diced
1 can (16 oz Black Beans ; drained
2 can (16 oz Beef Broth ; as required
1 package Chili powder ; as required
4 stalk Celery ; diced

-= Instructions =-
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the turkey and onion and saute until browned, about 5 minutes.
2. Transfer the browned turkey and onion mixture to a large soup pot and add the tomatoes, zucchini, squash, beans, broth, celery, bell peppers and chii seasoning. Bring to a simmer over medium heat. Continue to a simmer over medium heat until the vegetables are tender, about 30 minutes.

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Baked Salmon With Bok Choy

2005-07-24T09:27:00.000-07:00

I use Lactose Free Smart Balance in place of Butter for those Lactose intolerant.
You could also leave it out intirely and use Olive oil.
There are alot of things you can eat if you have allergies you just have to alter the recipes a bit.
-= Exported from BigOven =-

Baked Salmon With Bok Choy

Recipe By: Atkins Cookbook at http://atkinscenter.com
Serving Size: 4
Cuisine:
Main Ingredient:
Categories: Seafood, Main Dish, Fish (Ocean)

-= Ingredients =-
2 tablespoon olive oil
1 tablespoon butter
2 pounds salmon fillet ; cut 4 portions
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
1 1/2 pounds bok choy ; cut 1 1/2" pieces
1/2 teaspoon grated lemon peel
~~ === RED PEPPER PURÉE === ~~
1/4 cup roasted red peppers ; patted dry
1/4 cup mild chunky salsa

-= Instructions =-
Heat oven to 475 degrees. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted.

Season fish with salt and pepper. Place fish flesh-side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil.

Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through.

To make purée, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop purée over fish.

This recipe yields 4 servings.

Carbohydrates: 5.5 grams
Net Carbs: 4 grams
Fiber: 1.5 grams
Protein: 48 grams
Fat: 25 grams
Calories: 447

Comments: Baking the salmon at a high temperature gives it a thick, crunchy crust. Bok choy, also known as Chinese cabbage, is a mild, quick-cooking green.

Formatted for MC6 06-02-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 372 Calories; 18g Fat (43.5% calories from fat); 48g Protein; 4g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol; 559mg Sodium. Exchanges: 6 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat.

** This recipe can be pasted directly into BigOven for Windows. **
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Crokpot Pineapple Chicken

2005-07-22T16:28:00.000-07:00

-= Exported from BigOven =-

Crockpot Pineapple Chicken

Recipe By: Waldine Van Geffen on www.prodigy.net Food BB
Serving Size: 6
Cuisine:
Main Ingredient:
Categories: Main Dish, Poultry

-= Ingredients =-
3 boneless skinless hicken breast halves
Freshly-ground black pepper ; to taste
Paprika ; to taste
20 ounces unsweetened pineapple tidbits ; drained
2 tablespoon Dijon-style mustard
Soy sauce ; to taste
1 garlic clove ; minced

-= Instructions =-
Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.

This recipe yields 6 servings.

Formatted for MC5 10-26-1999 by Joe Comiskey - jcomiskey@krypto.net

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Ham and Potato Bake Experiment

2005-07-13T22:15:00.000-07:00

I want to try this. I'm thinking I could use plain soymilk in place of milk
and soycheese cheddar style an mozzarella style for the cheese. I'll let ya know
how it goes. For butter I'll use lactose free Smart Balance.
Check out BigOven software for more great recipes it's the best recipe program I've found. Click on the link above for more information.

-= Exported from BigOven =-

Ham and Potato Bake

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Pork
Categories: Summer, Spring, Bake, Main Dish

-= Ingredients =-
2 large Onions ; sliced
Paprika
3 tablespoon Fresh ground pepper
1 1/2 cup Cheddar cheese ; grated
2 tablespoon Butter
1 cup Milk
1/2 teaspoon Salt
4 medium Potatoes ; peeled and thinly sliced
2 cups Cooked ham ; cubed

-= Instructions =-
Combine onion and 2 tablespoons butter in 2 Quart baking dish. Cover and cook on high 10 minutes, stirring once. Remove onion from dish and set aside. Layer half of potatoes and half of ham in bottom of same dish. Combine flour, salt and pepper, and sprinkle half of mixture over potatoes. Top with half of onion and half of cheese. Sprinkle with paprika, repeat layering, scald milk and pour over casserole; cover and cook until potatoes in center of dish are tender.

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** Easy recipe software. Try it free at: http://www.bigoven.com **

Yummy Layered Salad

2005-07-12T21:05:00.000-07:00

-= Exported from BigOven =-

Yummy Layered Salad

Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient:
Categories: Summer, Spring, Picnics, Quick, Salads, Main Dish

-= Ingredients =-
3 1/2 cups Lettuce ; shredded
1 cup Celery ; chopped
1 cup Red onion ; chopped
1 cup Green pepper ; chopped
1 1/2 cups Ham ; chopped
3/4 cup cocktail peanuts
1 pkg Frozen peas ; cooked and drained
6 large Eggs ; hard boiled & chopped

-= Instructions =-
In a Bowl layer Lettuce, celery, onion, green pepper, ham, peanuts, and peas.
Arrange chopped eggs on top.
Use your favorite dressing.
We like ranch.

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** Easy recipe software. Try it free at: http://www.bigoven.com **

Greek Chicken

2005-07-04T21:19:00.000-07:00

-= Exported from BigOven =-

Greek Chicken

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Lemon, Wine, Tomato, Rice, Oregano, Garlic, Onion, Mushrooms, Chicken, Poultry, Slow cook

-= Ingredients =-
6 Skinless chicken breasts
1 large Can tomato sauce
1 small Can tomato puree
1 can Sliced mushrooms
1 can Ripe olives
1 tablespoon Garlic
1 tablespoon Lemon juice
1 teaspoon Oregano
1 Onion; chopped
1/2 cup Wine or brandy; (optional)
2 cups Rice
Salt to taste

-= Instructions =-
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile, combine all other ingredients except rice). Put chicken and sauce in a crockpot on low heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice. Serves 6. Posted to recipelu-digest Volume 01 Number 342 by James and Susan Kirkland on Dec 05, 1997

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French Fish Loaf

2005-06-29T21:54:00.000-07:00

-= Exported from BigOven =-

French Fish Loaf

Delightful Summer Dish, refreshing and light, blending Mediterrannean flavors of tomato and basil with the delicate texture of white fish. I would try adding capers and maybe some dill?

Recipe By:
Serving Size: 6
Cuisine: French
Main Ingredient: Fish
Categories: Summer, Bake, Brunch, Appetizers

-= Ingredients =-
1 pound White Fish Filets
5 medium Tomatoes
2 cloves Garlic ; minced
3 tblspoons Extra virgin olive oil
1 handful Basil Leaves, fresh ; chopped
5 each Eggs
Salt & pepper

-= Instructions =-
1. Preheat oven to 375F

2. Chop the fish filets then grind them in a blender or food processor.

3. Blanch tomatoes in boiling water then drain and "shock" them in ice water. When cool enough to handle, peel off skins, quarter them, scrape out their seeds, chop then fry them with the garlic in olive oil until they have lost almost all of their moisture.

4. Combine the mashed fish, tomatoes and chopped basil.

5. Beat the eggs and combine them with the fish and tomato mixture.

6. Add salt and pepper to taste.

Put the mixture in a well-greased, nonstick loaf pan, place the pan in a bain-marie (a shallow dish filled with water), and bake in the oven for about 45 minutes. To test for doneness...stick a knife in the loaf. When the knife comes out clean, it is ready. Serve fish loaf cold with a green salad, decorated with cherry tomatoes, feta cheese, fresh basil leaves and a lemony mayonnaise if you wish!~

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Taco Lasagna

2005-06-25T22:23:00.000-07:00

-= Exported from BigOven =-

TACO LASAGNA

This is a fantastic Mexican type one dish meal with the beef, refried beans, tortillas, and vegetables. You can make it to the degree of spicy you desire by the type of tomatos you use. So, go ahead....experiment. AND, OLE!!

Recipe By:
Serving Size: 9
Cuisine: Mexican
Main Ingredient: Beef
Categories: Main Dish, Liked, Bake

-= Ingredients =-
1 - LB. GROUND BEEF ; ( I USE EXTRA LEAN)
1/2 - CUP CHOPPED GREEN PEPPER
1/2 - CUP CHOPPED ONION
2/3 - CUP WATER
1 - ENVELOPE TACO SEASONING
1 - CAN ; (15 OZ.) BLACK BEANS, RINSED AND DRAINED
1 - CAN ; (14-1/2 OZ. ) MEXICAN DICED TOMATOES, UNDRAINED
6 - FLOUR TORTILLAS ; (8 INCHES)
1 - CAN ; (16 OZ. ) REFRIED BEANS
3 - CUPS ; (12 OZ.) SHREDDED MEXICAN CHEESE BLEND (LOW FAT IF DESIRED)

-= Instructions =-
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25-30 minutes or until heated through and cheese is melted. YIELD: 9 servings.

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I served this for company and used soy cheese half mozzarella style and
half cheddar soy cheese. I found Rice tortillas as our local Health Food Store.
It's a keeper.

Grandma Marys Potato Salad

2005-06-20T10:43:00.000-07:00

-= Exported from BigOven =-

Grandma Marys Potato Salad

Recipe By: Grandma Mary
Serving Size: 8
Cuisine: American
Main Ingredient: Potatoes

-= Ingredients =-
4 pounds Potatoes small red skins on
3/4 Cup Sour cream
10 Large Eggs boiled
1 1/2 Capfuls lemom juice
1 Bunch Green onion
2 teaspoons Mustard
1 Small Vadalia onion
Dash ; Celery salt
1 Cup Safflower mayonaise

-= Instructions =-
In a large bowl, cut up 2-3 potatoes that have been boiled.~
Cut up 2-3 green onions and green onion tops and layer on top of~
potatoes. Then add a slice of onion, chopped. Then 2 eggs sliced.~
Repeat layers seasoning after eggs with celery salt. Make dressing,~
3/4 cup sour cream, 1 1/2 capfuls oflemon juice, 2 teaspoons of~
prepared mustard adjust as desired and combine dressing with potatoes.~
YUMMY!~

** This recipe can be pasted directly into BigOven for Windows. **
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You may add Dairy free sour cream in place of regular sour cream.

Taco Lasagna

2005-06-17T21:53:00.000-07:00

-= Exported from BigOven =-

TACO LASAGNA

This is a fantastic Mexican type one dish meal with the beef, refried beans, tortillas, and vegetables. You can make it to the degree of spicy you desire by the type of tomatos you use. So, go ahead....experiment. AND, OLE!!

Recipe By:
Serving Size: 9
Cuisine: Mexican
Main Ingredient: Beef
Categories: Main Dish, Liked, Bake

-= Ingredients =-
1 - LB. GROUND BEEF ; ( I USE EXTRA LEAN)
1/2 - CUP CHOPPED GREEN PEPPER
1/2 - CUP CHOPPED ONION
2/3 - CUP WATER
1 - ENVELOPE TACO SEASONING
1 - CAN ; (15 OZ.) BLACK BEANS, RINSED AND DRAINED
1 - CAN ; (14-1/2 OZ. ) MEXICAN DICED TOMATOES, UNDRAINED
6 - FLOUR TORTILLAS ; (8 INCHES)
1 - CAN ; (16 OZ. ) REFRIED BEANS
3 - CUPS ; (12 OZ.) SHREDDED MEXICAN CHEESE BLEND (LOW FAT IF DESIRED)

-= Instructions =-
In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer, uncovered, for 10 minutes.

I use corn tortillas because of wheat allergies and soy cheese in place of
regular cheese.

Place two tortillas in a greased 13-in. x 9-in. x 2-in. baking dish. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25-30 minutes or until heated through and cheese is melted. YIELD: 9 servings.

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Dark Balsamic, Soy and Honey Glazed Northwest Salmon

2005-06-10T22:24:00.000-07:00

-= Exported from BigOven =-

Dark Balsamic, Soy and Honey Glazed Northwest Salmon

This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised.

Recipe By:
Serving Size: 4
Cuisine: Northwest
Main Ingredient: Salmon
Categories: Brunch, Main Dish, Grill, Marinade, Spring, Summer

-= Ingredients =-
3 pounds Salmon ; skin on one side; fresh King Salmon works best for this recipe
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

-= Instructions =-
Wash and prepare salmon.

I strongly recommend fresh King salmon, if you can get it, for this dish. Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Tip: Leave the skin ON the grill if it''s adhered (which it probably has), you''ll generally be able to get the salmon off, whole, without it breaking if you don''t try to get the skin off. Fortunately, you really don''t want to eat it anyway; let it burn off for a bit and scrape it off.

You may have best success removing the thinner pieces of the salmon progressively (so they don''t overcook) and serving the thicker pieces last.

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If your allergic to wheat use wheat free tamari sauce.

Sweet Southern BBQ Chicken Salad

2005-06-06T16:55:00.000-07:00

-= Exported from BigOven =-

Sweet southern BBQ Chicken Salad

delicious cold chicken salad

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Salads, Grill, Summer

-= Ingredients =-
4 ea Chicken breast ; diced
4 ea Celery ; chopped
1 ea Red bell pepper ; chopped
1/2 ea Red onion ; chopped
7 ounce Corn ; drained
1/2 cup Sweet southern BBQ sauce
1/2 cup Mayonnaise

-= Instructions =-
combine first 5 ingredients in large bowl; toss to blend. In small bowl, combine Sweet Southern BBQ Sauce and Mayonnaise; add to salad. Stir to coat; chill until served. Makes 6-8 servings.

** This recipe can be pasted directly into BigOven. BigOven.com ID= 158479 **
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If you are allergic to eggs you will want to use a soy mayonaise or other substitute.

Black Bean Salad

2005-06-02T19:45:00.000-07:00

-= Exported from BigOven =-

Black Bean Salad

Zesty cold bean salad that is great for picnics and parties.

Recipe By:
Serving Size: 4
Cuisine: Mexican
Main Ingredient: Beans
Categories: Appetizers, Salads, Side Dish, Snacks, No Cook, Picnics, Summer, Meatless, Vegetarian

-= Ingredients =-
1 cup spring onions ; sliced
1 1/2 cup corn frozen
2 cans black beans
5 ea Roma tomatoes ; chopped
3 tablespoon pickled Jalapenos
1/4 cup Cilantro ; chopped
2 ea Lime Juice
1/2 teaspoon Ground cumin
1/2 teaspoon Salt

-= Instructions =-
Drain and rinse beans. Combine all ingredients in a bowl and toss. Serve chilled or at room temperature.

** This recipe can be pasted directly into BigOven. BigOven.com ID= 158447 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Mediterranean Rice

2005-05-26T20:53:00.000-07:00

-= Exported from BigOven =-

Mediterranean Rice

Blend of vegies and rice with a Mediterranean twist

Recipe By:
Serving Size: 6
Cuisine: Mediterranean
Main Ingredient: Rice
Categories: Side Dish, Low Fat, Vegan

-= Ingredients =-
4 cups Water
2 cups Rice
1 small Cucumber ; diced
2 medium Tomatoes ; diced
1 Orange pepper ; diced
4 ounces Black olives ; chopped
2 tablespoon Olive oil
4 cloves Fresh garlic, peeled ; minced
Salt ; to taste
3 tablespoon Basil
4 ounces Pine nuts
3 Mint leaves ; optional

-= Instructions =-
Boil rice in the water for 30 min. when compleate mix in the other ingredients. served garneshed with fresh mint leaves.

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Addictive Sweet Potato Burritos

2005-05-22T22:31:00.000-07:00

-= Exported from BigOven =-

Addictive Sweet Potato Burritos

Recipe By: allrecipes.com
by karena
Serving Size: 0
Cuisine:
Main Ingredient:

-= Ingredients =-
3 teaspoons vegetable oil
1 onion, chopped
4 cloves garlic ; minced
6 cups canned kidney beans ; drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper ; or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas ; warmed
8 ounces shredded Cheddar cheese

-= Instructions =-
1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat oil in a medium skillet, and saute onion and garlic in until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.
3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style.
4. Bake for 12 minutes in the preheated oven, and serve.

** This recipe can be pasted directly into BigOven for Windows. **
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If your allergic to wheat use Corn tortillas. Make sure your soy sauce is also
wheat free. If you have an allergy to milk use soy cheese as a substitute.

Easy Taco Salad

2005-05-14T08:26:00.000-07:00

-= Exported from BigOven =-

Easy Taco Salad

You can also try using Doritos instead of the corn chips, just break em up into smaller pieces.

Recipe By:
Serving Size: 8
Cuisine: Mexican
Main Ingredient: Beef
Categories: Main Dish, Salads, Anytime

-= Ingredients =-
1 pound Ground beef
1/2 cup Onion ; chopped
1/2 cup Green Bell Pepper ; chopped
1 1/4 package Taco Seasoning Mix
1 can (16 oz Refried beans
1 can (16 oz Tomatoes ; drained, cut up
10 cups Lettuce
2 large Tomatoes ; coarsely chopped
1 large Avacado, ripe ; peeled, chopped
3 cups Corn Chips
1 cup Cheddar cheese ; shredded

-= Instructions =-
In large skillet, brown beef, onion, and green pepper over medium heat; drain. Stir in taco seasoning, refried beans and canned tomatoes. Simmer 15 minutes. In large bowl, combine lettuce, tomatoes and avacado. Just before serving, toss corn ships with lettuce mixture. Place lettuce mixture on individual serving plates. Top with meat mixture and sprinkle with cheese.

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You'll want to make sure that your taco seasoning doesn't have wheat in it if your
sensitive to wheat.There are seasoning packets available that don't have wheat. Use soy cheese if your sensitive to milk or have a milk allergy.

Beef Enchiladas 1

2005-05-06T22:07:00.000-07:00

-= Exported from BigOven =-

Beef Enchiladas I

Recipe By: Submitted by: Sara
allrecipes.com
Serving Size: 6
Cuisine:
Main Ingredient:

-= Ingredients =-
1 cup chopped onion
1 pound sirloin steak ; cut into bite size strips
1 teaspoon minced garlic
2 (7 ounce) cans diced green chile peppers
4 cups tomato sauce ; divided
2 teaspoons chili powder
1 (12 ounce) package corn tortillas
1/2 cup fresh salsa
3/4 cup chopped black olives ; drained
2 cups shredded Cheddar cheese
1/2 cup sour cream
1/3 cup chopped green onio

-= Instructions =-
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large casserole dish.
2. In a skillet over medium heat, saute onions until almost translucent. Stir in beef, garlic, and chile peppers, and continue cooking until the meat is no longer pink. Pour in the tomato sauce and chili powder. Mix thoroughly and heat through. Remove from heat.
3. Spoon a little of the meat mixture into a corn tortilla and add small amounts of salsa, Cheddar cheese and olives. Fold the tortilla up and place in the prepared casserole dish. Repeat for the remaining tortillas using up all of the meat mixture. Reserve 1/2 cup of Cheddar cheese for topping.
4. Pour the other half of the tomato sauce and sour cream over all of the tortillas. Top with green onions and 1/2 cup of reserved Cheddar cheese.
5. Bake 30 minutes in the preheated oven, or until hot and bubbly.

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Use soy cheese if you have a milk allergy and soy sour cream.

Chunky Egg Salads

2005-04-29T12:13:00.000-07:00

-= Exported from BigOven =-

Chunky Egg Salad (And Variations)

Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Eggs
Categories: Onion, Mayo, Celery, Olives, Mayonnaise, Eggs, Chilis, Baked beans

-= Ingredients =-
6 Shelled, hard-cooked eggs
1 cup Celery, cut on angle
2 Tablesp minced green
1 Teasp minced onion
1/4 cup Mayonnaise or cooked salad
1/2 Teasp Worcestershire
1 Tablesp vinegar
1 Teasp salt
1/8 Teasp pepper

-= Instructions =-
Cut eggs into big pieces; add rest of ingredients; chill. Serve on crisp greens. Makes 6 servings. BACON N EGG. Add 3 crumbled crisp bacon slices and 2 chopped stuffed olives. Serve on sliced tomatoes. KELLYS BAKED BEAN AND EGG. Add 1 No. 2 can Boston-style baked beans, drained. Reduce mayonnaise to 1 tablesp. Add 1 tablesp. chili sauce. Garnish with 4 sliced franks, sauteed in 1 tablesp. salad oil. Source: My mothers recipe collection. Clippings from magazines and newspapers from the 40s to 70s From : Sallie Krebs From: Sallie Krebs Date: Sat, 03-0 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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I wouold use either a Millet bread or Rice bread for the sandwich.

Beef Barley Stew

2005-04-24T18:54:00.000-07:00

-= Exported from BigOven =-

Beef Barley Stew

Recipe By:
Serving Size: 8
Cuisine: Uncategorized
Main Ingredient: Beef
Categories: Pear, Parsley, Onion, Carrot, Cooper, Soups, Beef

-= Ingredients =-
1 1/2 pounds Lean beef stew meat; cut
1 medium Onion; chopped
1 tablespoon Cooking oil
3 cans Beef broth; (43 1/2 ounces)
1 cup Medium pearl barley
1 teaspoon Dried thyme
2 teaspoons Dried marjoram
3 teaspoons Dried rosemary; crushed
3 teaspoons Pepper
4 medium Carrots; sliced
2 tablespoons Fresh parsley; chopped

-= Instructions =-
In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings. Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode on Jan 6, 1998

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Mandarin Orange and Green Salad

2005-04-19T13:08:00.000-07:00

-= Exported from BigOven =-

Mandrin Orange and Green Salad

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Salad
Categories: Wine, Orange, Onion, Mustard, Salads

-= Ingredients =-
1 Med bowl of mixed greens
1 Large can of mandrin oranges
1/2 cup Chopped pecans
~~ GARNISH ~~
1 Purple onion rings
~~ DRESSING ~~
1/3 cup Wine vinegar
1/2 cup Sugar
1 cup Salad oil
1 teaspoon Salt
1 teaspoon Dry mustard
2 tablespoons Water

-= Instructions =-
For mixed greens use leaf romaine and regular. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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Beef and Peppers in Black Bean Sauce

2005-04-11T17:47:00.000-07:00

-= Exported from BigOven =-

Beef and Peppers in Black Bean Sauce

healthy

Recipe By:
Serving Size: 1
Cuisine: Chinese
Main Ingredient: Beef
Categories: Main Dish, beef, Stir Fry

-= Ingredients =-
ngredients
4 ounces Sirloin beef sliced thin or thick steaks
3 green peppers ; (or red and green peppers as desired)
1/2 small onion
2 sticks of celery
1/2 teaspoon of salt
1/2 teaspoon soy sauce
1/2 teaspoon MSG ; (if desired)
1 teaspoon black beans
2 cloves garlic
3 slices ginger
1/2 cup stock or hot water
2 tablespoon oil for cooking
Marinade:
1/4 teaspoon salt
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 tablespoon oil

-= Instructions =-
Place the beef in a bowl, and stir in the marinade ingredients. Marinate beef for approximately thirty minutes.

While beef is marinating, prepare the vegetables. Cut peppers, onion, and celery into 1/2 inch pieces. Mix the garlic cloves and ginger with the black beans and chop finely.

Heat wok and add 2 tablespoons oil. When oil is ready, add 1/2 of the black bean, garlic, and ginger mixture. Mix and add the beef. Stir-fry until the beef is approximately 60 - 65 percent cooked. Remove the beef and set aside.

Add the rest of the bean mixture, onions and celery. Stir-fry for 3 - 4 minutes and add the peppers. Stir-fry for a couple of minutes longer and add 1/2 cup of stock or hot water. Bring to a boil, cover and simmer for a couple of minutes. Add MSG if desired.

Mix, taste, and adjust the seasoning if necessary. Add the beef. Mix and serve imm

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I leave out the msg

2005-04-06T14:52:00.000-07:00

-= Exported from BigOven =-

Chicken Rice Soup

Recipe By:
Serving Size: 2
Cuisine: American
Main Ingredient: Chicken
Categories: Slow cook, CrockPot, Chicken, Soup, Side Dish, Main Dish

-= Ingredients =-
1 pound Boneless chicken ; skinned, cut into cubes
5 cups Water ; or chicken broth
8 ounces Mushroom ; fresh
10 3/4 cup Celery ; sliced
1/2 cup Carrot ; sliced
1/2 cup Rice ; raw
1/4 cup Onions ; chopped
1 cup Mixed vegetables ; frozen or canned OK
5 teaspoon Chicken flavor instant boullion ; or 5 cubes
1/2 teaspoon Ground sage
1/4 teaspoon Pepper

-= Instructions =-
In slow cooker, combine chicken, water or broth, vegetables and seasonings.

Cover and cook on low setting 6-8 hours (or on high 4 hours).

Makes 2 quarts, refrigerate leftovers.

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Teriyaki Steak

2005-03-29T16:32:00.000-08:00

-= Exported from BigOven =-

Teriyaki Steak

Recipe By: Mable Hoffman's Crockery Cookery
Serving Size: 6
Cuisine: Chinese
Main Ingredient: Beef
Categories: Winter, Slow cook, Pressurecook, Main Dish

-= Ingredients =-
1/4 cup Soy sauce
20 ounce Unsweetened pineapple ; drain & save1/4 cup juice
2 pounds Chuck Steak ; boneless
1 teaspoon Ginger root ; finely grated
1 tablespoon Sugar
2 tablespoon Vegetable oil
2 cloves Garlic ; crushed
3 tblspoons Cornstarch
3 tablespoon Water
3 cup Rice ; cooked

-= Instructions =-
Cut meat into 1/8 inch slices and place in a slow cooker. In a small bowl, combine soysauce, reserved pineapple juice, ginger root, sugar, oil and garlic. Pour sauce mixture over meat. Cover and cook on low 6 to7 hours. Turn control tohigh. Stir in pineapple. Combine cornstarchandwater in a small bowl; add to cooker.
Cook stirring until slightly thickened. Serve over rice.
If you pressure cook make sure there is enough liquid in pot.

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Old Faithful (pork Chops)

2005-03-27T10:55:00.000-08:00

-= Exported from BigOven =-

Old Faithful (Pork Chops)

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Pork
Categories: Tomato, Rice, Onion, Chicken Broth, Chicken, Pork, Meats

-= Ingredients =-
4 medium Pork chops
6 tablespoons Raw rice
1 can (l4 1/2-oz) chicken broth
1 medium Onion; sliced
2 medium Tomatoes; sliced
1/2 Green pepper; cut in rings
;salt and pepper; to taste

-= Instructions =-
Pre-heat oven to 350-F degrees and lightly grease a covered casserole dish in which the pork chops will fit well; set aside. Brown both sides of the pork chops in a skillet over medium-high heat. Place the raw rice on the bottom of a lightly greased casserole dish. Place the browned pork chops on top of the raw rice. Top the pork chops with slices of onion, tomato, and green pepper. Season to taste with salt and pepper, then pour the chicken broth over the contents of the casserole dish. Cover and bake for 1 hour, and serve warm. Happy Cooking from The Cook & Kitchen Staff at Recipe-a-Day http://www.recipe-a-day.com You know someone who would love this recipe, right? Go ahead! Forward it to them. Just be sure to forward the entire message, including the copyright notice and subscription information below. Check out all the Big Network Newsletters at the Daily Post: http://www.bignetwork.com/dp/ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Copyright 1998 by The Big Network. All rights reserved. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ Need a recipe? Check out the Recipe-a-Day archives! Want a fresh recipe delivered to your mailbox every day? Visit the Recipe-a-Day website: http://www.bignetwork.com/dp/rd ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ To subscribe, visit: http://www.bignetwork.com/dp/rd Or send an email to: recipe-a-day@bignetwork.com and put the word SUBSCRIBE in the subject line. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ To unsubscribe, visit: http://www.bignetwork.com/dp/rd Or send an e-mail to: recipe-a-day@bignetwork.com with the words UNSUBSCRIBE RECIPES in the subject line. Posted to MM-Recipes Digest by Petra Hildebrandt on Nov 21, 1999

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Grilled Salmon Steaks With Lime Butter

2005-03-17T20:13:00.000-08:00

-= Exported from BigOven =-

Grilled Salmon Steaks with Lime Butter

Recipe By:
Serving Size: 1
Cuisine: American
Main Ingredient: Fish
Categories: Grill, Lime, Steak, Salmon, Butter, May 1990

-= Ingredients =-
1/2 cup Butter; melted (1 stick)
1/4 cup Lime juice
1 tablespoon Pepper
4 9 ounce salmon steaks
Lime wedges

-= Instructions =-
Combine first 3 ingredients. Place salmon in glass baking dish. Pour lime butter over. Let salmon marinate while preparing barbecue or preheating broiler. Prepare barbecue (medium-high heat) or preheat broiler. Cook salmon until just opaque, brushing with lime butter marinade occasionally, about 4 minutes per side. Transfer to plates. Brush with any remaining lime butter. Serve immediately with lime wedges. Serves 4. Bon Appetit May 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.

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In place of butter use a Lactose free substitute like Smart Balance if you are lactose Intolerant.

Moms Spanish Rice

2005-03-16T22:20:00.000-08:00

-= Exported from BigOven =-

Moms Spanish Rice

Recipe By:
Serving Size: 4
Cuisine: Spanish
Main Ingredient: Pork
Categories: Ham, Ground beef, Tomato, Soy Sauce, Rice, Onion, Spanish, Casseroles, Mexican

-= Ingredients =-
2 tablespoons Salad oil
1 1/3 cups Rice
2 tablespoons Minced onion
1 pound Ground beef/chuck/hamburger
1/2 teaspoon Salt
28 8 oz cans tomato sauce
1 Beef bouillon cube
1 cup Hot water
1 teaspoon Soy sauce
1 teaspoon Salt

-= Instructions =-
From: Mom. In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

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If you have a wheat allergie leave out the boullion.

Oriental Pork Stew

2005-03-04T10:57:00.000-08:00

-= Exported from BigOven =-

Oriental Pork Stew

Recipe By: West Bend Slow Cooking For Fast Meals
Serving Size: 6
Cuisine: Asian
Main Ingredient: Pork
Categories: Winter, Slow cook

-= Ingredients =-
2 lbs Pork ; cubed
2 large Onions ; sliced into thin rings
1 stalk Celery ; sliced thinly
1 ea Red bell pepper ; diced
1 can (12 oz) Baby ears of corn ; drained & halved
14 ounce Bean sprouts ; drained
1 can (8 oz) Water chestnuts ; sliced & drained
10 1/2 ounce Beef broth
1 cup Water
1 teaspoon Ginger ; ground
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 cup Soy sauce
5 tablespoon Cornstarch
1/4 cup Molasses

-= Instructions =-
Combine all ingredients, except soy sauce, cornstarch and molasses, in slow cooking pot. Stir to blend.
cover and cook at low for 7-9 hours. 4-5 hours on high.
Just before serving, combine soy sauce and cornstarch. Stir into stew, then add molasses. Cover and continue cooking for 15 minutes.

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BBQ Boston Butt

2005-02-27T12:20:00.000-08:00

-= Exported from BigOven =-

Bbq Boston Butt

Recipe By: Southern U.S. Cuisine (crockpot collection) at htt
Serving Size: 0
Cuisine:
Main Ingredient:
Categories: Pork, Main Dish

-= Ingredients =-
Boston butt ; your choice of size
1 cup water
Salt ; to taste
Freshly-ground black pepper ; to taste
BBQ sauce ; your favorite

-= Instructions =-
Begin cooking the Boston butt in the crock pot a day before you plan to serve it. Place the meat in the crock pot with water, salt and pepper. Cover and set crock pot on LOW (generally this will be the evening before you plan to serve it for lunch or supper the next day).

Two or four hours before serving pour a little BBQ sauce on the meat. Serve with buns and extra BBQ sauce on the side. Great on Saturdays when working in the yard!

This recipe yields ?? servings.

Formatted for MC5 08-09-1999 by Joe Comiskey - joecomiskey@netzero.net

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2005-02-21T13:27:00.000-08:00

Susie

2005-02-21T12:47:00.000-08:00

Grilled Asian Chicken

2005-02-21T10:43:00.000-08:00

-= Exported from BigOven =-

Grilled Asian Chicken Salad

Recipe By:
Serving Size: 4
Cuisine: Uncategorized
Main Ingredient: Chicken
Categories: Grill, Lime, Ginger, Spinach, Soy Sauce, Rice Vinegar, Rice, Bell pepper, Bean, Chicken, Salads

-= Ingredients =-
4 Boned and skinned chicken
1/4 cup Rice vinegar
1/4 cup Fresh lime juice
1 tablespoon Low sodium soy sauce
1 teaspoon Fresh ginger grated
1/2 teaspoon Red pepper flakes
6 cups Spinach leaves torn
1 1/2 cups Bean sprouts
1 Red bell pepper cut into

-= Instructions =-
Recipe By: Cooking Light, April 1997 (modified) Broil chicken in oven, 8 minutes per side or until done. Cut into thin strips; set aside. Combine rice vinegar, lime juice, soy sauce, ginger and red pepper flakes in a small bowl. Combine cooked chicken, spinach leaves, bean sprouts and red bell pepper strips in a large bowl; toss well. Drizze vinaigrette over salad; toss to coat. Per serving: 139 Calories; 2g Fat (11% calories from fat); 24g Protein; 8g Carbohydrate; 51mg Cholesterol; 231mg Sodium Posted to Digest eat-lf.v097.n092 by Joanne McAndrews Eisenman on Apr 6, 1997

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If you are allergic to wheat make sure you use a wheat free soy sauce.
I use Wheat Free Tamari sauce which can be found in your local Health Food store.

Ground Turkey Taco Salad

2005-02-15T20:30:00.000-08:00

-= Exported from BigOven =-

Ground Turkey Taco Salad

Recipe By:
Serving Size: 8
Cuisine: Mexican
Main Ingredient: Turkey
Categories: Main Dish, Salads, Tortilla, Tomato, Bean, Cheese, Fry, Spring, Summer

-= Ingredients =-
1 pound Ground turkey
1 package Dry taco seasoning mix
1 medium Lettuce
2 cups Cheddar ; grated
1 can Dark red kidney beans
2 large Tomato ; diced
1 medium White onion
1 bag Tortilla shells
1 medium Avocado
1/2 cup Sour cream

-= Instructions =-
In a medium-sized skillet, brown the ground turkey with the taco seasoning mix over medium-high heat, stirring to break up the meat: drain and cool. In an extra-large salad bowl, layer half of the lettuce, then half of the cheese, beans, ground turkey, tomatoes, and optionally, olives. Repeat the layers once more, then top with the crushed tortilla chips. Before serving, add the dressing and toss well to coat.

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You can use soy cheese and soy sour cream to replace milk products.
Make sure the taco seasoning has no wheat products if you are allergic to wheat.

Roasted Potatoes With Garlic

2005-02-13T12:02:00.000-08:00

-= Exported from BigOven =-

Roasted Potatoes with Garlic and Rosemary

Crisp, roasted potatoes with a garlic and herb flavor. Boil the potatoes for a minute before roasting.

Recipe By:
Serving Size: 4
Cuisine: American
Main Ingredient: Potatoes

-= Ingredients =-
1/4 cup Olive oil
4 cloves Garlic ; pressed or minced
1 Tbl. Fresh rosemary ; chopped
2 lbs. potatoes, red skinned ; cut into large chunks
to taste Coarse sea salt
to taste Ground black pepper

-= Instructions =-
Prehead oven to 450 degrees F with the oven rack in the lower third. Bring 6 quarts of salted water to a boil in a large saucepan. On the stovetop, in a large baking sheet with sides, heat the oil, garlic, and rosemary. Do not allow the garlic to brown. Meanwhile, boil the potatoes in the water for 1 minute. Remove the potatoes with a slotted spoon and place them on the baking sheet. Stir to coat with oil. Roast the potatoes, on the baking sheet, on the lower oven rack. Roast for 20 minutes and then carefully toss with a spatula. Roast another 10 minutes or until cooked through, brown, and crisp. Season with sea salt and freshly ground black pepper. This is excellent served with Parmesan Crusted Chicken and Green Beans Almondine.

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Quick Chicken

2005-02-11T11:00:00.000-08:00

When I make this recipe I use wheat free Tamari Sauce (found in your local Health Food Store). I substitue the Turkey gravy with a box gravy that is gluten free and is called Organ Gravy Mix(found at the Health Food Store). It is vegetable based.

-= Exported from BigOven =-

Quick Chick!

Recipe By:
Serving Size: 4
Cuisine:
Main Ingredient:

-= Ingredients =-
3 boneless, skinless chicken breast halves
1 (12 ounce) jar turkey gravy
1/2 teaspoon paprika
1/2 teaspoon salt-free herb seasoning blend
1 teaspoon soy sauc

-= Instructions =-
1. Place chicken and gravy into a slow cooker. Season with paprika, seasoning blend and soy sauce. Cook on high for 4 hours or for 6 to 8 hours on medium. Tear chicken into pieces. Serve over rice, noodles or potatoes.

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Pork Tenderloin Recipe

2005-02-05T21:26:00.000-08:00

-= Exported from BigOven =-

Pork Tenderloin Diane

Recipe By:
Serving Size: 5
Cuisine: American
Main Ingredient: Pork
Categories: Fry, Pork, Main Dish

-= Ingredients =-
1 pound Pork tenderloin ; cut
-crosswise into 8 pieces
2 teaspoons Lemon pepper
2 tablespoon Butter
2 tablespoon Lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Dijon-style mustard
1 tablespoon Finely chopped chives or
-parsley
-Whole chives for garnish

-= Instructions =-
Press each tenderloin piece into 1 inch thick medallion; sprinkle surfaces with lemon pepper. Melt butter in large heavy skillet over medium heat. Add medallions; cook 3 to 4 minutes on each side. Remove pork to serving platter; keep warm. Stir lemon juice, Worcestershire sauce and mustard into pan juices in skillet. Cook, stirring, until heated through. Pour sauce over medallions; sprinkle with chopped chives. Garnish with whole chives. Serve with vegetables. Makes 5 servings.

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Easy Pot Roast

2005-01-31T10:06:00.000-08:00

-= Exported from BigOven =-

Easy Chili Roast

Recipe By:
Serving Size: 0
Cuisine:
Main Ingredient:

-= Ingredients =-
(3-4) ; pound pot roast
7 -oz can green chile sals

-= Instructions =-
Place the pot reast in a slow cooker and cover with the salsa. Cook on
high a minimum of 6 hours, until the meat is very tender. To serve,
shread the meat with 2 forks, removing any fat and gristle.

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A New Recipe

2005-01-27T21:09:00.000-08:00

Here's a recipe that I plan on making next week that looks easy and has nothing that will aggrivate the allergies!
-= Exported from BigOven =-

Chicken and Garlic

Recipe By:
Serving Size: 5
Cuisine:
Main Ingredient:

-= Ingredients =-
3 tablespoons olive oil
5 boneless, skinless chicken breast halves ; cut into bite-sized pieces
2 cloves garlic
2 tablespoons lime juice
1/2 cup chopped fresh cilantro
salt ; and pepper to tast

-= Instructions =-
1. Heat the oil in a large skillet over medium heat. Fry chicken pieces in the hot oil until browned on all sides. Add the garlic, and continue to cook until the chicken is no longer pink in the middle. Stir in the cilantro and lime juice, and season with salt and pepper. Cook just until heated through. Serve with rice.

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White Bean Chili

2005-01-23T19:28:00.000-08:00

Yesterday, I made Chili With White Beans. It's a favorite at our house.
For my family that is allergic to milk I put no cheese or milk products in the main pot. They add Sour Supreme by Tofutti (milk free substitute for sour cream).
They also add Soy American or cheddar cheese. I find these items in our local Dominicks Food Store. For those without the allergy we add regular sour cream and shredded Cheddar and Monterey Jack to our bowl as we desire.
-= Exported from BigOven =-

White Bean Chili

Recipe By: Sabrina
Serving Size: 6
Cuisine: Mexican
Main Ingredient: Chicken

-= Ingredients =-
1 box Chicken breast
3 can (12 oz) Great Northern Beans
1 can Chiles ; diced
2 cloves Garlic ; minced
1 medium Onion ; chopped
1 container Sour cream
1 cup Cheddar cheese ; shredded
1 cup Monterey jack cheese ; shredded
4 cups Water
Salt ; to taste
Pepper ; to taste

-= Instructions =-
First Cook Chicken in water on stove3 until it is done and easily shredds.
When Chicken is done leave approxmately 3 cups of broth in the pot.
Add all other ingredients to pan except sour cream.
Serve with sour cream. Corn chips and salsa are are also great with this dish.

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Eating Healthy

2005-01-19T21:49:00.000-08:00

Eating healthy has always been a passion of mine.
Trying to keep MSG, sugar, and artificial colors, etc has always been a challenge along with the allergies my family has. Having plenty of fresh veges and fruits around for snacks and lunches is a great alternative to all the junk food out there.
Here is a recipe I tried for dinner the other nite. We have no allergies to eggs so this was very fast and everyone enjoyed it. :)

-= Exported from BigOven =-

Joe's Special

Recipe By:
Serving Size: 6
Cuisine:
Main Ingredient:

-= Ingredients =-
2 tablespoons olive or vegetable oil
2 pounds lean ground beef
2 medium onions ; finely chopped
2 garlic cloves ; finely minced
1/2 pound mushrooms ; sliced
1 1/4 teaspoons salt
1/4 teaspoon ground nutmeg
1/4 teaspoon dry oregano
1/4 teaspoon pepper
1 (10-ounce) package frozen chopped spinach ; thawed and squeezed dry
4 to 6 large eggs ; lightly beaten

-= Instructions =-
Heat oil in a wide frying pan over high heat. Crumble in beef and cook, stirring often, until browned. Drain excess fat.
Add onions, garlic and mushrooms; reduce heat to medium and cook, stirring occasionally, until onions are softened, about 5 minutes.
Stir in salt, nutmeg, pepper, oregano and spinach; cook for about 5 more minutes. Add eggs. Reduce heat to low and cook, stirring constantly, just until eggs are softly set.

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

New recipe

2005-01-17T16:32:00.000-08:00

I just imported this new recipe from Big Oven. It looks Great! Hope you enjoy it.
-= Exported from BigOven =-

Honey-Glazed Turkey Breast

Recipe By:
Serving Size: 12
Cuisine: Uncategorized
Main Ingredient: Turkey
Categories: Mustard, Turkey, Chicken, Honey

-= Ingredients =-
5 pounds Turkey breast
Salt and pepper; to taste
1/3 cup Honey
3 tablespoons Dijon mustard
1 1/2 teaspoons Dried rosemary

-= Instructions =-
Remove the skin from the turkey breast & discard. Place the turkey in a roaster pan. Season with salt & pepper. In a small bowl, combine honey, mustard & rosemary. Pour part of the glaze over the turkey & bake, uncovered, at 325F for about 2 hours, or until a meat thermometer registers 170 -175F. If needed, add a bit of water to the bottom of the pan. Baste the turkey occasionally with the remaining glaze while it is baking. Per serving: 180 cal, 4.6 g fat (22.8%), 66 mg chol., 110 mg sodium Serving Ideas : Leftovers make very tasty sandwiches. Recipe by: Trim & Terrific American Recipes/Holly Clegg Posted to TNT - Prodigys Recipe Exchange Newsletter by JusNeedlin@aol.com on Sep 24, 1997

** This recipe can be pasted directly into BigOven. BigOven.com ID= 98295 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Big Oven Software

2005-01-13T19:05:00.000-08:00

One powerful tool I have found in planning and preparing foods that my family can eat is Big Oven Recipe software. I have a family of 4 kids and a wonderful hubby that I cook for. Allergies or not they depend on me to plan, shop, and prepare meals that they can look forward to and enjoy. I want them not to cheat on their diets. I love them, and don't want them to be sick. Big Oven software is a wonderful tool to help me to do all these things and work and have fun while doing it. I have included a link to Big Oven where you can download a demo of their software and give it a try yourself.
One powerful tool in the software is you can easily share recipes with others with the click of a button. You can also add them to your collection of recipes extremely easily.
I have never had so much fun trying new recipes and adding them to my collection of them in Big Oven. I do have to experiment sometimes but, thats half the fun!
One great substitution I have found for flour to thicken dishes is potato
flakes! It works great to thicken stews and other dishes.
Here's a link to Big Oven and a recipe to boot.

-= Exported from BigOven =-

Stuffed Green Peppers

Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Beef

-= Ingredients =-
1 can (16 oz) Tomato ; diced
2 lbs Ground beef
2 cloves Garlic ; minced
1 tablespoon Worcestershire sauce
2 cup Rice ; cooked
1/4 teaspoon Dry mustard
6 ea Green pepper
Salt ; to taste
Pepper ; to taste
1 medium Onion ; diced

-= Instructions =-
Cut top off and seed green peppers.
Blanch in boiling water for 5 minutes.
Brown onion, add ground beef and garlic.
Add cooked rice tomatoes and other ingredients to meat mixture.
Take green peppers out of water bath and stand them up in a baking pan. Stuff with meat mixture.
Cover with foil and bake for 30 minutes at 350°

** This recipe can be pasted directly into BigOven for Windows. **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Knowing where to shop...

2005-01-09T19:37:00.000-08:00

Your local health food store or healthfood section in your grocery store can be your best friend when cooking for people with allergies. There you can find all sorts of wheat free and milk free products. Whatever your allergy you can find things to cook with or eat that can satisfy the soul and the stomach. Learning to cook for your particular allergy is worth the time and effort. In future posts I will share some of my favorite recipes, products, and tricks. Below is my families favorite Sloppy Joe recipe. I use olive oil for the shortening. This can be put over your favorite rice bread, rice, rice noodles, or millet bread toasted.

-= Exported from BigOven =-

Sloppy Joes

A family favorite!

Recipe By:
Serving Size: 6
Cuisine: American
Main Ingredient: Ground Beef
Categories: Kid Friendly, Winter, Summer, Spring, Fall, Slow cook, Main Dish

-= Ingredients =-
2 lbs Ground beef
2 tablespoon Shortening
3/4 cup Onion ; chopped
3/4 cup Celery ; diced
3/4 cup Green pepper ; chopped
1 clove Garlic ; minced
1 1/2 tablespoon Worcestershire sauce
1 cup Ketchup
1/4 teaspoon Paprika
Pepper ; to taste
6 ounce Tomato paste
1 cup Water
1 tablespoon Vinegar
3 teaspoon Brown sugar
3/4 teaspoon Dry mustard

-= Instructions =-
Heat shortening in skillet and brown meat, discard fat. Combine all ingredients in removable liner, stirring well. Place liner in base. cover and cook on low 6-8 hours. Serve over warmed buns or noodles.

** This recipe can be pasted directly into BigOven. BigOven.com ID= 158131 **
** Easy recipe software. Try it free at: http://www.bigoven.com **

Cooking creatively!

2005-01-07T21:54:00.000-08:00

Do you struggle with allergies?
It can really get you down when it comes to cooking if you don't think creatively.
My husband and 2 sons have food allergies. I am always looking for new recipes and trying to substitue things they can have for the things they can't.
We have wheat, oat, & milk allergies. It has really helped me to think of their allergies as a test of my creativeness. I'm always changing and trying new things. It can be fun if you try to keep the right attitude.
I used rice or corn pasta in the following recipe. Also soy cheese.

-= Exported from BigOven =-

Pepperoni Pasta Salad

Recipe By:
Serving Size: 8
Cuisine:
Main Ingredient:
Categories: Summer, Picnics, Salads

-= Ingredients =-
1 pound Spiral macaroni
1 Med Yellow pepper cut in pieces
1 Med Tomato chopped in lg pieces
1 Med Red pepper cut in pieces
Pepperoni ; slices
1 Cup Cheddar cheese shredded
1 small Jar green olives stuffed
1 small Bottle Newmans Own
1 Cup Frozen peas thawed
1 Bunch Broccoli cut in pieces
1 Med Green pepper cut in pieces
1 Med Onion mince

-= Instructions =-
Cook pasta in boiling salted water until done. Drain well. As pasta
cooks, combine tomato, pepperoni, olives, peas, peppers, and onion in a large bowl, mixing well. Stir in macaroni Pour in dressing. Cover
refrigerate for at least 2 hours. Sprinkle cheese on top as desired.

** This recipe can be pasted directly into BigOven. BigOven.com ID= 158124 **
** Easy recipe software. Try it free at: http://www.bigoven.com **