Cuisine & Recipes

A Divine, One Pot Sweet Hearty Stew

Mon, 30 Jun 2008 23:49:18 -0500

This recipe has almost every vitamin and mineral known to man in it. The dried fruit is especially rich in vitamin A, beta carotene and all manner of trace minerals, including an iron that will ease, rather strain your bathroom habits. The more vegetables you add to it, the better for your waistline. Don’t add tomatoes however, as it will cause heartburn or the now famous “reflux.”

Serves 6 –8

2 lbs cubed beef or lamb
2 tablespoons butter or oil
3 large carrots peeled and sliced
2 medium onions, sliced
3 sticks of celery
2 cloves of chopped or crushed garlic
1 teaspoon dried dill
½ teaspoon grated nutmeg
sea salt or vegesalt
freshly ground black pepper
1 1/2 cups vegetable broth dissolved in the water from cubes or powder
½ cup dried apricots
½ cup pitted prunes
½ cup dried peaches (optional)
1 tsp fresh mint leaves, or dried, if not available
½ cup chopped walnuts
¼ cup orange juice (optional)

Heat a large, heavy skillet, add butter or oil and brown beef or lamb cubes and onions together. You may need two skillets for this part, depending on how many people you are cooking for.. Then add carrots, onions and celery. Add garlic, dill nutmeg, salt, pepper and vegetable broth. Stir and bring to a boil. Then cover and simmer on a low flame for 1 and ½ hours, stirring occasionally.

Add dried fruits and mint. Cover and simmer another 30minutes or until meat is tender. Transfer to a warm, pretty serving dish and sprinkle with walnuts and orange juice.

Adding 1 cup of brussel sprouts and green beans or any other veggie you like, makes it just as delicious and is a plus for those who want to enjoy something special as well as keep their weight down.

Note: for vegetarians, use cubed extra firm tofu or tempeh and add at the time you add the dried fruit, ½ way through cooking this recipe, instead of at the beginning.

Serve with polenta or potatoes

ABOUT THE AUTHOR
Dr. Eve Campanelli's herbal remedies & herbal supplements for rejuvenation and healing can now be ordered online, from her website at www.EvesHerb.com.
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Mediterranean-Style Rigatoni Pasta with Prime Fillet Albacore

Thu, 24 Apr 2008 15:55:58 -0500

This simple and flavorful pasta dish with a Mediterranean flair is ideal whether sitting down to dinner with the family or celebrating with guests. Chef Fabrice suggests complementing this with a glass of 2001 Spottswood Napa Valley Sauvignon Blanc. Serves 4.

Ingredients:

1/2 cup of extra virgin olive oil

4 ounces unsalted butter

1 large sweet onion, cut into 1/4-inch dice

2 red bell peppers, deseeded and cut into 1/4-inch dice

1 vine ripe tomato, diced

5 cloves of garlic, minced

A sprig of rosemary

Sea salt and freshly ground pepper

1/2 cup dry white wine

1 small jar of Spanish olives (green olives stuffed with pimientos), drained

2 6-ounce cans of Bumble Bee Prime Fillet Solid White Albacore, drained

1/2 pound rigatoni pasta

1 tablespoon thinly sliced chives

Dry aged parmesan, grated

Pinch of crushed red hot pepper flakes (optional)

Directions: Bring water to boil in a large pot according to package directions in preparation for cooking the rigatoni pasta. Heat 2/3 of the olive oil and 4 ounces of unsalted butter in a large sauté pan over medium-high heat until nearly hot but not smoking. Add diced onions and cook for approximately 5 minutes until soft. Add diced red bell peppers, reducing to low-medium heat and cook until peppers are soft. Add diced tomato, minced garlic and 1/3 teaspoon of rosemary sprig leaves. Season with sea salt and freshly ground pepper.

Cover and cook over low heat for another 10 minutes. Add 1/2 cup of dry white wine and simmer for 5 minutes. Then, add drained whole olives and Bumble Bee Prime Fillet tuna in solid pieces to sautéed mixture. Cover and cook until tuna is heated through (approximately 3 to 5 minutes).

Cook the rigatoni pasta in a large pot of boiling salted water according to the package directions or until al dente. Drain the pasta in a colander, leaving behind a little moisture. Toss the pasta, tuna sauce and water, then place in a serving dish or on individual plates. Drizzle remaining olive oil over the top and garnish with thinly sliced chives and grated dry aged parmesan. Top with a pinch of crushed red hot pepper flakes, if you prefer a little more bite.

Recipe by Chef de Cuisine Fabrice Poigin, Bertrand at Mister A’s, San Diego
Enjoy!

Apple Cheddar Shortcake Recipe

Sun, 06 Apr 2008 22:33:15 -0500

Ingredients

For the shortcake:
2 1/2 c Biscuit mix; bisquick
4 oz Cheddar; sharp shredded
2/3 c Milk
1/3 c Butter; melted

For apple topping:
3/4 c Brown sugar; packed 3 ts Cornstarch
1/2 ts Cinnamon; ground
1/4 ts Salt
1 c Water
4 c Apples; peeled cored sliced

For topping:
1 x Heavy cream; whipped

Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes.
Combine the brown sugar cornstarch cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples.

Serve warm with whipped cream for a topping.

Yield: 6 Servings

For more information on cooking guidelines & recipes visit http://www.recipestation.com/

Almost Pasta Primavera

Fri, 21 Mar 2008 21:17:59 -0500

Ingredients:

3 1/2 lb Spaghetti 1 medium squash
1 tb Skim milk
1 c fresh Broccoli flowerets
1/2 c fresh Part skim ricotta cheese
1 c Zucchini small sliced
1 tb Parmesan cheese
1 c Mushrooms, sliced
1/2 ts Imitation butter flavoring
1 c Carrot, sliced
1/4 ts Salt
1 Clove garlic, crushed
1/2 ts Italian seasoning
3/4 ts Reduced calorie margarine
1/8 ts Coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash cut side down in a Dutch oven; add 2 inches water. Bring water to a boil cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk cheese.
Butter flavoring and seasonings to saucepan. Cook over low heat stirring constantly until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables 1/2 high-fat meat + 1/2 fat exchanges.

Yields 6 servings

(about 77 calories 4.5 grams protein 2.5 grams fat 10.3 grams carbohydrate 7 milligrams cholesterol 171 milligrams sodium and 331 milligrams potassium per serving).

Source: "Southern Living: 1986 Annual Recipes" Oxmoor House 1986. Shared by: June Hoffman 7/93

Appetizer Cheese Ball Recipe

Mon, 10 Mar 2008 15:35:53 -0500

Ingredients:

8 oz Cream Cheese Room Temp.
4 oz Blue Cheese Crumbled
4 oz Shredded Cheddar Cheese
2 ts Dijon Mustard
1 ts Worcestershire Sauce
1/8 ts Garlic Powder
1/4 ts Salt
1/2 c Finely Chopped Pecans
2/3 c Currants
3/4 c Chopped Parsley
1 x Assorted Crackers
1 x Apple Wedges

Place the cream cheese blue cheese cheddar cheese mustard Worcestershire garlic powder and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm then shape into a ball. Roll in the chopped parsley to coat well. Cover with plastic wrap and refrigerate until ready to serve. Let stand at room temperature for about 30 minutes before serving. Place on a platter surrounded with crackers and apple wedges.

Yield: 12 Servings

For more information on cooking guidelines & recipes visit www.RecipeStation.com - Search for Quick Recipes

Angel of Death Cheese Spread

Tue, 26 Feb 2008 18:29:45 -0600

1 lb Gorganzola or Bleu Cheese 1 lb Ricotta cheese
2 Cloves chopped garlic 1 c Chopped walnuts
4 Fresh sage leaves

salt to taste cheese cloth

Chop garlic. Add to 1/4 C of water in a small saucepan. Reduce to 2 tablespoons. Beat cheeses together. Add garlic mixture and salt if desired. In a double layer of cheesecloth - put sage leaves in a pattern in the center. Sprinkle nuts on top.

Put cheese mixture on top of nuts. Gather cheesecloth and form into a ball. Tie together. Put the cheeseball in a strainer over a dish and let sit in the fridge overnight to drain. Unwrap and serve!

Servings: 6

For more information on cooking guidelines & recipes visit http://www.RecipeStation.com

An Angel of an Ice Cream Cake

Sun, 10 Feb 2008 19:22:52 -0600

Ice Cream cakes are always something special. They are a perfect blend of rich and creamy ice cream with moist cake and smooth frosting. These dessert delights are easy to make when you utilize store bought ingredients and a bit of imagination.

First things first write out your shopping list. You will need:

1. Angel Food Cake

2. Your Favorite Flavor of Ice Cream

3. Frozen Whipped Topping

4. Fresh fruit or chocolate as garnish

When you bring home all your ingredients place the cake and the ice cream in the freezer for about one hour. Allow the frozen whipped topping to thaw on the counter and slice the fresh fruit or chocolate into decorative piceces to garnish the top of the cake.

After about an hour remove the ice cream and allow it to thaw for about 20 minutes. Then remove the cake from the freezer and cut into three horizontal layers.

Mix the ice cream with a wooden spoon until it is smooth and creamy then frost between the layers of cake with your favorite flavor of ice cream. Once the cake is assembled frost the outside with the thawed frozen whipped topping. You can then garnish the cake with fruit or chocolate.

Place the cake back into the freezer until ready to serve.

Source: www.gourmayeats.com

Moon Cakes

Wed, 30 Jan 2008 15:44:41 -0600

The eighth Chinese mid-lunar moon marks the Moon's birthday and is believed to be the only night of the year when the moon appears perfectly round. At the time of the Moon Festival, special moon-viewing parties are held with much wine and feasting, and poems composed to the moon. Moon cakes are generally packaged in boxes of four cakes and are a traditional gift from one family to another.

The reason why moon cakes are so meaningful goes back to the 14th century when China was overrun by the Mongol invaders who ruled the country in a cruel and oppressive fashion. The women of the households devised a clever way to organize an uprising. They inserted messages in the filling of the moon cakes given and received during the Moon Festival, conveying secret instructions to patriots who could be depended on to join in the struggle that ended in war and liberation.

Moon cakes are not easy to make, as special, elaborately carved wooden mounds have to be used to shape them. Most Westerners find the filling made from solid lotus seed paste unpalatable, especially with the salted egg yolk in its center. If possible, try to find moon cakes with a filling of preserved melon and melon seeds. For anyone with a sweet tooth this is irresistible, especially when cut into thin wedges and nibbled while drinking clear, fragrant Chinese tea.

It is the packaging of moon cakes that makes them tempting, usually square red and gold tins with Chinese characters and motifs printed on them, and containing four individually wrapped cakes. For the determined cook, the pastry should be very rich and preferably made with at least a proportion of lard. Some popular fillings are candied fruits or sweetened lotus seed paste.

Taken from: www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking and Culinary Guide with thousands of Cooking Tips. Source: www.isnare.com

Apple Cheese Bread Recipe

Mon, 21 Jan 2008 12:28:32 -0600

Ingredients needed:
1/2 c Butter or margarine

2/3 c Sugar

2 x Eggs

1 x Apple peeled and chopped

1/2 c Grated sharp Cheddar cheese

1/3 c Chopped Walnuts

2 c Flour

1 ts Baking Powder

1/2 ts Baking Soda

1/2 ts Salt

Instructions:
1. Preheat oven to 350 deg F.

2. Cream butter and sugar beating until light. Beat in eggs one at a time. Stir
in apples cheese and nuts.

3. In separate bowl combine flour baking powder baking soda and salt. Gradually and gently stir into apple mixture.

4. Pour into greased loaf pan and bake 1 hour. Cool 10 minutes before serving.

Yield: 8 servings.

Source: http://www.RecipeStation.com

Easy Chicken Crockpot Recipes

Sat, 05 Jan 2008 16:06:19 -0600

Lemon Chicken

2 10-3/4 ounce cans of condensed cream of chicken soup

1/2 cup water 1/4 cup lemon juice

2 teaspoons dijon mustard

1-1/2 teaspoons garlic powder

6 cups carrots sliced thick 2 pounds boneless, skinless chicken breast halves

8 cups cooked egg noodles

Grated parmesan cheese

Mix soup, water, lemon juice, mustard, garlic powder and carrots in crockpot. Add chicken and stir to coat. Cover and cook on low 7 to eight hours. Serve over hot egg noodles and sprinkle with parmesan cheese.

Nacho Chicken and Rice Wraps

2 10-3/4 ounce cans of condensed cheedar cheese soup

1 cup water

2 cups thick and chunky salsa or picante sauce

1-1/4 cups uncooked long grain white rice, regular or converted

2 pounds of boneless, skinless chicken breasts cut into cubes

10 10-inch flour tortillas

Combine soup, water, salsa, rice and chicken in crockpot. Stir, cover and cook on low 7 to 8 hours. Spoon 1 cup of mixture down center of each tortilla. Fold sides than bottom of tortilla over filling.

Honey Mustard Chicken

2-1/2 pounds your favorite chicken pieces

1/4 cup honey

2 teaspoons lemon juice

1/2 cup dijon mustard

1/2 teaspoon curry powder

Place chicken in crockpot. Combine honey, lemon juice, mustard and curry powder in a small bowl. Brush over chicken pieces. Cover and cook 8 to 10 hours. Serve with fresh sliced tomatoes and brown rice.

Fruity Barbecue Chicken

1 whole chicken cut up

1 8 ounce bottle Russian dressing

1 packet dry onion soup mix

1 10 ounce jar apricot preserves

Place chicken in crockpot. Combine dressing, soup mix and preserves, pour over chicken. Cover and cook 8 to 10 hours. Serve with potatoes and a green salad.

For a different flavor, remove chicken from crockpot and place on a charcoal grill for a short time.

Creamy Chicken and Wild Rice

2 10-3/4 once cans of condensed cream of chicken soup

1-1/2 cups water

1 6 ounce package long grain and wild rice

3 cups of thickly sliced carrots

2 pounds boneless, skinless chicken breast halves

Combine soup, water, rice and carrots in crockpot. Add chicken and stir to coat. Cover and cook 7 to 8 hours.

Recipes by: Frank Flohr (aka Chef Phronc) is passionate about cooking and is a self proclaimed "Chef". Frank shares his passion for cooking at ChefPhronc's Whats Cooken Serving up a full plate of cooking tips, free recipes, resources and culinary information. Unleash the hidden "Chef" inside you!