Posted by admin on 31st August 2009
Hemingways Key Lime Caesar
Posted at recipegoldmine.com by GayleL 9:33:00am 3/30/03
Source: orlandosentinel.com - Hemingways, Hyatt Regency Grand Cypress Resort, Orlando, Florida
In addition to the infusion of citrus, this salad is served with brown sugar-toasted pecans and generous shavings of fresh Parmesan.
Yield: 4 to 8 servings depending on course
1 ounce fresh garlic cloves
16 ounces olive oil
1 ounce chopped garlic cloves
2 ounces pasteurized egg yolks
1 1/2 tablespoons Worcestershire sauce
1 ounce Dijon mustard
1 1/2 ounces anchovies packed in salt (optional)
Freshly ground pepper to taste
16 ounce canola oil
1/2 ounce cracked black pepper
3 1/2 ounces grated Parmesan cheese
3 ounces Key lime juice
4 ouncse pecan halves
2 tablespoons butter
2 tablespoons brown sugar
Baby romaine lettuce
Fresh lime juice
Parmesan shavings
Soak whole garlic cloves in the olive oil for 48 hours. Discard garlic when finished with recipe.
Add egg yolks to the work bowl of a blender. Next, add garlic and mustard. Process until combined. Add Worcestershire sauce, anchovies and freshly ground pepper. With the machine running, pour in garlic-infused olive oil in a slow, steady stream. Add Key lime juice. With the machine running, pour in canola oil in a slow, steady stream. Add the grated Parmesan cheese.
In a large pan, saut? pecans butter and brown sugar until the nuts are toasty and well-coated.
Coat baby romaine leaves with some of the dressing. Add a few of the nuts to the work bowl and a spritz of fresh lime juice. Using tongs, place some of the salad mixture on a serving plate with a sprinkling of additional nuts, a generous shaving of Parmesan cheese and freshly ground black pepper.
Nutrition information per tablespoon of dressing: Calories124 Fat14 g (1.6 sat.) Carbohydrate 0.4 g Cholesterol 3 mg Sodium 10 mg Protein 0.1 g
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Posted by admin on 31st August 2009
1 Cucumber 6 c Canned tomato juice 3 Green onions, chopped 2 tb Lemon juice 1 ds Tabasco sauce 1 ts Worcestershire sauce 1 tb Prepared horseradish Peel and grate the cucumber. Add it to the tomato juice with the remaining ingredients. Cover and refrigerate for 2 hours or overnight. Strain before serving. 1 cup serving - 38 calories, 2 vegetable exchanges 9 grams carbohydrate, 2 grams protein, 0 fat, 369 mg sodium, 447 mg potassium, 0 cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier Nov 93
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Posted by admin on 31st August 2009
2 lb Chicken Bones — 1 kg, Rinsed 2 Onions — roughly chopped 2 Carrots — roughly chopped 3 Stalks Celery — roughly Chopped 4 Sprigs Thyme 8 c Water — 2 L/64 fl oz 1 Bay Leaf In a large stockpot over high heat, bring the bones, onions, carrots, celery, garlic, thyme and water just to a boil. Add the bay leaf. Reduce the heat and simmer for 4 to 6 hrs, or until the stock is richly flavored. Strain through a fine sieve into a bowl and use imediately or allow to cool to room temp before refrigerating. This stock keeps in the refrigerator for up to 1 week or can be frozen. Recipe By : Caprials Cafe Favorites, Chef Caprial Pence, pg 141 From: Date: 05/28
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Posted by admin on 31st August 2009
Spinach Pasta Bake
8 servings, 4.5 points each
1 (7 ounce) package elbow macaroni, cooked and drained
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (4 ounce) can sliced mushrooms, drained
1 cup Reduced Fat Bisquick
1 3/4 cups skim milk
1 1/4 cups egg substitute (or 2 eggs plus 4 egg whites)
2/3 cup grated Parmesan cheese
1 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon ground nutmeg
2/3 cup reduced-fat Cheddar cheese, shredded
Heat oven to 375 degrees F. Spray an 11 x 7-inch baking pan with cooking spray.
Stir together macaroni, spinach and mushrooms and spread the mixture in the pan.
Beat the remaining ingredients except the Cheddar cheese with a whisk or hand beater for about 1 minute or until almost smooth. Stir the Cheddar cheese into the egg mixture. Pour over the spinach mixture in the pan. Bake uncovered for 40 - 45 minutes or until golden brown.
God gives the nuts but he does not crack them. — German proverb
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Posted by admin on 31st August 2009
| 1 c Applesauce 4 oz Ground cinnamon 1 oz Ground cloves 1 oz Ground nutmeg 1 oz Ground ginger (1 oz = 1/8 c = 2 Tbs; 4 oz = 8 Tbs = 1/2 c.) Combine everything and blend with your hands until dough is smooth. Add more applesauce if necessary. Divide dough into quarters. Sprinkle counter with cinnamon and roll out portion of dough to 1/4″ thick. Cut with cookie cutters and transfer to cookie sheet. Pierce with skewer to form hole for hanging. Turn ornaments every 12 hours and examine until they are dry. This takes 3 to 5 days. When the ornaments lose their scent, dab on oil of cinnamon. Note: Roll out dough on aluminum foil and move the foil onto the cookie sheet. It will help the ornaments keep their shape. Note: You can alter the amounts as long as you use about 7 oz ground spices to 1 c applesauce. —–
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Posted by admin on 31st August 2009
El Torito Marinated Mexican Onions
Source: El Torito Executive Chef Pepe Lopez
6 Mexican green onions, trimmed
1 tablespoon fresh lime juice
1 tablespoon Worcestershire Sauce
1 tablespoon red vinegar
Salt and white pepper to taste
Cook onions in boiling water for 3 to 4 minutes. Drain; transfer to a suitable container. Add remaining ingredients and mix well.
Refrigerate and marinate 30 minutes before use. Grill if desired.
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Posted by admin on 30th August 2009
5 c Cabbage finely chopped 2 c Carrots finely sliced 1 c Celery chopped 1 cn V-8 vegetable juice (lg) 2 c Chicken broth 1/4 t Pepper (white) 1 md Onion finely chopped 3 lb Chicken breast, skinned and Boned, cut into 1 in. cubes 1 t Paprika (sweet) Directions; Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven. Bring mixture to boil, then cover and simmer at least 30 minutes. In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through. About 10 minutes. Deglaze saute pan with 1/4 cup white wine.. Cut chicken into cubes, add to cabbage broth, along with juices from saute pan. Cover dutch oven, and continue to simmer 45 minutes. Submitted by Marina Cheesman Source kitchen of marina
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Posted by admin on 30th August 2009
1 1/4 lb Ground turkey 1 c Corn kernels - fresh or frozen, thawed 1 c Tomato salsa 1/2 ts Salt 2 c Shredded lettuce 2 Medium ripe tomatoes, sliced 1 Small red onion, sliced Lime wedges 1/4 c Dairy sour cream In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings.
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Never esteem anything as an advantage to you that will make you break your word or lose your self-respect. — Marcus Aelius Aurelius
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Posted by admin on 30th August 2009
Posted by : foodwishes
Warning! I’m cooking on the road, so the production value is low!! Get the full story! Visit http://foodwishes.com, to get the ingredients, and watch over 200 free video recipes. Leave me a comment there. If you have questions, ask on the website. Thanks!!
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Posted by admin on 29th August 2009
1/2 lb ground beef 1/2 lb spicy pork sausage 1 med tomato — chopped 1/4 c thinly sliced green onions 1 1/2 tsp chili powder 1/2 tsp garlic powder 1 8 oz can refried beans 6 flour tortillas — warmed 1 1/2 c grated monterey jack cheese shredded lettuce In large skillet, brown ground beef and sausage; drain. Add tomato, green onions, chili powder and garlic powder; blend well. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes. Add refried beans; heat 5 minutes. Spread 1/2 cup meat mixture on each warm tortilla. Top with a sprinkling of cheese and lettuce. Fold in sides and roll to enclose filling.
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