Sunday, April 13, 2008

 

herb baked tilapia

Herb-baked TilapiaPrep: 10 minutesCook: 10 minutes 4 tilapia filets (4-6 oz.)1/3 cup freshly grated Parmesan cheese1/4 cup low-fat mayonnaise2 Tbsp. minced scallions1/4 cup dry bread crumbs1 tsp. dried basil1 tsp. dried oregano1/4 tsp. salt1/4 tsp. black pepper Heat oven to 400 degrees. Place tilapia on nonstick foil. In a small bowl,combine cheese, mayonnaise and scallions; spread evenly over fish. Inanother bowl, combine bread crumbs, basil, oregano, salt and pepper;sprinkle over fish. Coat fish lightly with cooking spray. Bake 10 minutesor until fish flakes easily with fork.
 

taco dip

Taco Dip 1/3 loaf of Velvetta 2# cheese loaf1# ground beefl envelope taco seasoning1 can Campbells cheddar cheese soup Cook ground beef and set aside. In pot cube up velvetta cheese and melt while stirring, add taco seasoning and can of cheddar cheese soup. When melted and mixed add ground beef and cook until hot.You can put mixture in low oven and warm up also.Serve hot with Nacho's.
 

creamy pork tenderloin

Creamy Pork Tenderloin SOURCE: obtained at http://www.recipezaar.com/20245 YEAR: 4/10/2003 INGREDIENTS FOR 4 SERVINGS: 1 pork tenderloin (about 2#) or boneless pork chops1 egg 1 tablespoon water 1/2 teaspoon rosemary (crushed) 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1 cup seasoned bread crumbs 3 tablespoons vegetable oil 2 tablespoons butter 1 can cream of chicken soup 1 (8 ounce) cup sour cream INSTRUCTIONS: 1. Cut tenderloin into 3/4" slices. 2. In a shallow dish, combine egg, water, Rosemary, pepper,& garlic powder. 3. Dip pork slices into egg mixture& then into bread crumbs. 4. In a large skillet over medium heat, brown pork in oil& butter for 5 minutes on each side. 5. Remove pork to a 13x9 baking dish. 6. In the same skillet, combine soup& sour cream,& heat through (do not boil). 7. Pour sauce over pork. 8. Cover& bake at 350 degrees for 45 minutes.
 

chicken florentine casserole

Chicken Florentine Casserole Ingredients 4 boneless, skinless chicken breast halves (about 1 pound total) 3/4 cup water 1/2 cup dry white wine 1 large clove garlic, sliced 1 pound fresh spinach, rinsed 1 tablespoon olive oil 2 tablespoons all-purpose flour 1-1/2 tablespoons fresh lemon juice 1-1/2 teaspoons dried oregano 1 teaspoon salt 1/4 teaspoon black pepper 1/8 teaspoon ground nutmeg 6 ounces less-fat cream cheese, cut up and softened 3/4 cup grated Parmesan cheese 1/2 pound linguine, broken in half 2 tablespoons plain dry bread crumbs 1/2 teaspoon paprika Directions 1. Heat oven to 375 degrees F. Lightly oil 8 x 8 x 2-inch glass baking dish. Bring large pot of lightly salted water to boiling over high heat. 2. Combine chicken, 3/4 cup water, wine and garlic in saucepan. Bring to boiling over high heat; reduce heat; gently simmer, covered, 15 minutes. 3. Remove chicken from broth and set aside to cool. Measure broth, adding water if needed to make a total of 1 3/4 cups. Tear chicken into about 1/2-inch-wide shreds. 4. Place wet spinach in large nonreactive pot; cover; cook over high heat until wilted, 3 minutes. Drain, lightly pressing out excess water. Coarsely chop; return to pot. 5. Heat oil in saucepan over medium heat. Stir in flour; cook 1 minute. Stir in reserved 1-3/4 cups broth mixture; cook, stirring, until thickened and smooth, 3 to 4 minutes. Add lemon juice, oregano, salt, pepper and nutmeg. Bring to boiling. Remove from heat. Stir in cream cheese and 1/2 cup Parmesan. 6. Add cheese sauce and shredded chicken to spinach in pot. 7. Meanwhile, add linguine to boiling water; cook until firm but tender, 9 to 10 minutes. Drain; add to spinach mixture. Turn into prepared casserole. 8. Combine remaining Parmesan cheese, bread crumbs and paprika in small bowl. Sprinkle over top. 9. Bake in 375 degree F oven about 30 minutes or until golden and bubbly. Let stand at least 15 minutes. Serve. Makes 6 servings.
 

stuffed shrimp

STUFFED SHRIMP 1 tsp salt-free lemon-pepper seasoning1/4 tsp salt1/8 tsp granulated garlic1/8 tsp ground red pepper1/2 pound medium shrimp, peeled, deveined & butterflied1 cup finely chopped onions1/4 cup finely chopped green bell pepper1/4 cup finely chopped red bell pepper1/2 of 10.5 oz can reduced-calorie cream of mushroom soup1 tbsp salt-free lemon-pepper seasoning1/2 tsp salt1/2 tsp ground red pepper1/2 cup evaporated skim milk1 cup corn flakes, crushed6.5 oz can white crabmeat, picked over1/2 cup fine dry bread crumbs Preheat oven to 350*F. Combine the first 4 ingredients in a small bowl and mix well. Sprinkle over the shrimp and set aside. Spray the inside of a large skillet with nonstick vegetable cooking spray and place over high heat. Add the onions and bell peppers and saute for 5 minutes. Reduce the heat to medium. Add the next 4 ingredients; cook and stir for 5 minutes. Add the skim milk and cook 5 minutes longer. Remove from the heat, add the corn flakes and crabmeat and stir well. Place equal amounts of the mixture along the center of each shrimp, shaping firmly around the shrimp. Coat each shrimp with bread crumbs and place on a baking dish that has been sprayed with nonstick vegetable cooking spray. Bake for 25 minutes, or until golden brown. Makes 6 servings.
 

double cheese tart

Double-Cheese Tart Ingredients 1 refrigerated ready-to-roll piecrust (from 15-ounce package) 8 ounces Jarlsberg lite or Swiss cheese, cut into chunks 1 container (15 ounces) part-skim-milk ricotta cheese 2 eggs 4 egg whites 1 medium-size onion, chopped 2 cloves garlic, pressed 1/2 teaspoon ground black pepper 2 medium-size tomatoes, peeled and thinly sliced 1 teaspoon olive oil 2 tablespoons chopped fresh herbs, such as basil, chives, thyme or parsley Directions 1. Preheat oven to 450 degrees F. 2. Fit the piecrust into 9 x 1-inch tart pan with removable bottom. (Refrigerate remaining crust for another use.) Fold over excess pastry into pan. Press to fit. Line crust with aluminum foil and fill with pie weights or dried beans. 3. Bake crust in preheated 450 degree F oven for 9 minutes. Carefully remove foil and weights. Bake 5 minutes longer or until lightly browned. Remove from oven. If any bubbles have formed in pastry, flatten gently. Lower oven temperature to 350 degrees F. 4. Place Jarlsberg, ricotta, eggs, whites, onion, garlic and pepper in blender; whirl until smooth and well blended. Pour evenly into baked shell. Place pan on baking sheet. 5. Bake in the preheated 350 degree F oven 25 to 30 minutes or until the filling is partially set. 6. Meanwhile, drain tomatoes on paper toweling. 7. Remove the tart from the oven. Arrange the tomato slices on top around the edge. 8. Return to oven. Bake 30 to 35 minutes, until knife inserted in center comes out clean. Brush tomato with olive oil. Sprinkle with chopped herbs. Let stand 20 minutes before slicing. Makes 8 servings.
 

green chile meat loaf

Green Chile Meat Loaf Ingredients 2 tablespoons vegetable oil 1 large onion, chopped 1 large sweet red pepper, cored, seeded, cut into 1/4-inch dice 1 large sweet green pepper, cored, seeded, cut into 1/4-inch dice 3 cloves garlic, finely chopped 2 pounds ground sirloin 1 can (14.5 ounces) recipe-ready diced tomatoes with jalapeno chiles, drained 1/2 cup packaged unseasoned bread crumbs 1/3 cup plain yogurt 1 can (4 ounces) diced green chiles 2 teaspoons salt 2 teaspoons chili powder 1 teaspoon dried oregano 1/2 teaspoon ground cumin Directions 1. Heat oven to 375 degrees F. Coat 9 x 2-inch round cake pan with nonstick cooking spray. 2. In large skillet, heat oil over medium-high heat. Add the onion, peppers and garlic; cook, stirring occasionally, for 7 to 8 minutes or until vegetables are softened; do not let garlic brown. 3. In large bowl, combine onion mixture, ground sirloin, half of drained diced tomatoes, the bread crumbs, yogurt, chiles, salt, chili powder, oregano and cumin. Spoon into prepared pan, spreading evenly. Spoon remaining drained diced tomatoes evenly over top. 4. Bake in 375 degree F oven for 55 minutes or until an instant-read meat thermometer inserted in the center registers 160 degrees F. Let the meat loaf cool in pan 5 to 10 minutes. Carefully drain off any excess liquid from pan. 5. Slice into pie-shaped wedges. Makes 8 servings.
 

corn chowder

Cheddar-Topped Corn Chowder Ingredients 6 slices bacon 2 leeks, cleaned and chopped (both white and light green parts) 3 carrots, peeled and diced 2 medium-size boiling potatoes (about 1 pound), peeled and diced 1 small sweet red pepper, cored, seeded and diced 1-1/2 teaspoons salt 1/2 teaspoon black pepper 1/2 teaspoon dried thyme 1 quart milk 6 ears corn, kernels removed, cobs reserved (4 cups kernels) 2 cups half-and-half 2 ounces cheddar cheese, shaved into thin pieces Directions 1. In large pot, cook bacon over medium-high heat until crispy, about 6 minutes. Remove bacon to paper toweling to drain. Reduce heat to medium-low. 2. Add leeks to drippings in pot; cook 3 minutes. Add carrot, potato, red pepper, 1/2 teaspoon salt, the pepper and thyme; cook 4 minutes. Add milk and reserved corn cobs. Increase heat to medium; partially cover pot. Bring to simmering; uncover pot and simmer 10 minutes. 3. Remove cobs and discard. Stir in kernels, half-and-half and remaining 1 teaspoon salt; simmer 5 minutes. Transfer 2 cups soup mixture to blender. Puree until smooth. Stir puree into pot. Crumble 3 slices cooked bacon into soup. Heat through. 4. Ladle into bowls. Top with cheese. Crumble remaining 3 slices bacon; sprinkle over bowls. Makes 8 servings.

Thursday, April 03, 2008

 

buttermilk pie

Buttermilk Pie
Serves 8

Ingredients
2 c. sugar1 stick butter, room temperature
4 tbsp. flour
3 eggs, slightly beaten
1 c. buttermilk
1½ tsp. vanilla
1 unbaked, 9-inch pie shell

1. Preheat oven to 325°.
2. Cream together sugar, butter, and flour in large bowl. Add eggs, buttermilk, and vanilla.
3. Pour into pie shell and bake for one hour or until knife inserted in center comes out clean.
4. Let cool before serving with a scoop of Southern hospitality.

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