3 tablespoons CRISCO Oil, divided1/2 pound spaghetti, uncooked3 tablespoons soy sauce3 tablespoons sesame seeds1 scallion or green onion, trimmed and thinly slicedBring large pot of salted water to a boil on high heat. Add 2 tablespoons Crisco Oil and spaghetti. Boil according to package directions until al dente. Drain.Heat remaining 1 tablespoon Crisco Oil in small skillet on medium heat. Add sesame seeds. Saut 2 minutes, or until brown. Toss spaghetti with soy sauce, sesame seeds and scallion. Serve immediately....
Serves 4.10 anchovy filets (rinse well if packed in salt)1 red onion, chopped very fineOlive oil (enough to cover onions and anchovies in saut pan)8 ounces dry spaghettiSaut the chopped onions in olive oil until golden, making sure there is enough oil to fully cover onions.While pasta is cooking in lightly salted water, gently add the anchovy filets to onions and press lightly with a fork until the anchovies are well mixed with the sauting onions.Toss spaghetti and anchovy mix together and ensure the spaghetti is well coated. Serve immediately....
Source: Bullock's and/or Buffum's Tea Room - Posted by Kathy Meringue Crust:4 egg whites1 cup granulated sugar1 teaspoon lemon juiceNonstick cooking sprayFilling:4 egg yolks1/2 cup granulated sugarGrated zest and juice of 1 large lemon2 cups whipping cream, whipped1 tablespoon powdered sugarBeat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees F for 2 hours. Cool.Filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler s...
Source: Byerly's2/3 cup mayonnaise1/3 cup milk2 tablespoons lemon juice1/4 teaspoon tarragon3 cups cooked cubed chicken3 cups cooked wild rice1/3 cup finely sliced green onions1 (8 ounce) can sliced water chestnuts (drained)1/2 teaspoon salt1/8 teaspoon pepper1/2 pound seedless green grapes (1 cup halved)1 cup salted cashewsBlend mayonnaise, milk, lemon juice and tarragon; set aside.In large bowl combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blended. Refrigerate covered 2 to 3 hours.Just before serving fold in grapes and cashews....
Source: Chef: Leesha Ingdal - Byerly's - from KARE11This is great for hot summer days!1 1/2 pounds boneless, skinless chicken breast halves1 (1/4-inch thick) slice gingerroot1/8 teaspoon Oriental five spice powder1 cup dry white wineWater2/3 cup mayonnaise1/4 cup hoisin sauce1/4 cup white wine vinegar2 1/2 tablespoons granulated sugar1 tablespoon soy sauce2 teaspoons Oriental sesame oil1 medium head Napa cabbage (7 cup sliced)1 medium carrot, shredded (about 1/2 cup)1/2 cup slivered almonds, toasted1 (1 3/4 ounce) can shoestring potatoes, dividedIn medium skillet, arrange chicken breasts, ginger, five spice powder, wine and water to cover. Bring to a boil, covered; reduce heat. Simmer until juices run clear (10 -12 minutes); sesame oil; divide in half. Cu...
2 cups chopped onion1/2 cup chopped celery1/2 cup chopped green pepper2 garlic cloves, minced1/4 cup butter or margarine (optional)1 (10 ounce) can diced tomatoes and green chiles, undrained1 cup sliced fresh mushrooms1/4 teaspoon cayenne pepper1/2 teaspoon salt (optional)1 pound catfish fillets, cubedHot cooked rice (optional)Sliced green onions (optional)In a saucepan over medium-high heat, saut onion, celery, green pepper and garlic in butter until tender, about 10 minutes. Add tomatoes, mushrooms, cayenne and salt, if desired; bring to a boil. Add catfish.Reduce heat; cover and simmer until fish flakes easily with a fork, about 10 minutes. If desired, serve with rice and top with green onions.Serves 4.Nutritional Analysis: One serving (calculated w/o rice and green onions; prepared wit...
1 (1 1/2 pound) chicken1 1/2 cups water1/4 teaspoon salt1/2 stalk celery1/4 cup onionDisjoint chicken and remove skin; place in large pan. Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.Remove chicken from bone; return chicken to chicken stock. Bring chicken and stock to a boil; add Rolled Dumplings. Cover and boil gently for 8 to 10 minutes.Rolled Dumplings:1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 tablespoon shortening1/2 cup skim milkCombine flour, baking powder and salt. Cut in shortening. Add milk to make a stiff dough. Roll dough out to about 1/8 inch thickness and cut into 1-inch strips, squares or diamonds.Each serving: 3/4 cup - may be exchanged for 2 medium fat meat, 1 starch...
1/2 cup water2 tablespoons instant nonfat dry milk2 1/2 tablespoons all-purpose flour1/2 cup margarine (at room temperature)10 (1 gram) packs Equal sugar substitute1/2 teaspoon vanilla, lemon or other flavoringCombine water, dry milk and flour. Stir until smooth. Cook, stirring constantly, over medium heat until thick and smooth or in microwave on HIGH for 2 minutes, stirring every three seconds. Place container in cool water and stir until cool. Set aside.Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce, 1 tablespoon at a time while beating at medium speed of electric mixer. Add vanilla extract or other flavoring and beat on high until light and fluffy. Refrigerate until used.Use 1 tablespoon per portion. Return to room temperature before spreading on...
1 envelope nondairy topping1/2 cup skim milk1/4 cup granulated brown sugar replacement1 teaspoon vanilla extractCombine all ingredients in a chilled bowl. Beat into stiff peaks....
1/2 cup light margarine2 (1 ounce) squares unsweetened chocolate2/3 cup granulated sugar2 large eggs3 tablespoons skim milk1 teaspoon vanilla extract1 cup all-purpose flour1 1/4 teaspoons Sweet 'N Low1/4 teaspoon baking soda1/8 teaspoon salt1/4 cup chopped walnuts or pecans (optional)Heat oven to 350F.In a medium saucepan melt margarine and chocolate over low heat. Remove from heat and beat in sugar, eggs, milk and vanilla extract until well combined. Stir in flour, Sweet 'N Low, baking soda and salt. Fold in nutsSpread batter into an 8-inch square baking pan sprayed with nonstick vegetable cooking spray. Bake 20 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack before cutting into squares.Makes 16 servings.Per serving: 133 calories, 3 g protein, 17...
1 slice bread1 cup milk1 egg1/4 teaspoon cinnamon1/2 teaspoon vanilla extract1/4 teaspoon nutmegDiabetic sugar to your tasteYou may double or triple the amounts for a larger portion.Heat oven to 350 degrees F. Butter a small oven-safe dish.Cut and dice bread into small cubes and toast in oven until brown and crisp.Beat egg and add to milk. Pour the mixture over the bread in the dish. Sprinkle the nutmeg and cinnamon over the top. Place the dish in a pan of warm water. Bake until custard is set. Insert a knife into custard. If it comes out clean, remove from oven. Serve warm with a lemon or orange sauce.Yields 1 serving....
Servings: 41 cup fine egg noodles2 tablespoons butter or margarine3/4 cup onions, diced1 1/2 pounds leanest ground beef1 pound mushrooms, sliced3/4 cup water2 egg yolks3 tablespoons fresh lemon juice2 tablespoons sherryPut the noodles into a heat-resistant mixing bowl and cover them with boiling water. Set aside for 20 minutes, then drain.In a frying pan, melt the butter, add the onions, and saut five minutes or so. Add the beef, mushrooms, and noodles. Increase the heat to high and cook for another five minutes, stirring constantly. Add the water and cook another ten minutes over low heat.In a small bowl, mix together the egg yolks, lemon juice, and sherry. Scoop a few spoonsful of the meat...
2 pounds McIntosh apples, peeled, cored and thinly sliced (7 cups)2 tablespoons lemon juice2 tablespoons granulated sugar1 tablespoon Butter Buds Sprinkles4 packets Sweet 'N Low1 tablespoon all-purpose flour1 1/2 teaspoons ground cinnamon1/8 teaspoon ground allspice4 sheets phyllo dough, thawedNonfat frozen vanilla yogurt (optional)Heat the oven to 375 degrees F. Spray a 9-inch pie pan with nonstick cooking spray.In a large bowl, toss the apples with the lemon juice.In a small bowl, combine the sugar, Butter Buds, Sweet 'N Low, flour, cinnamon and allspice. Add to the apples and toss to coat.Lightly spray one sheet of phyllo dough with nonstick cooking spray. Fold in half and spray again. Place in the pie pan with one edge hanging over the pan. Repeat th...
4 teaspoons unflavored gelatine2 cups unsweetened apple juice, dividedArtificial sweetener equivalent to 1 cup sugar1 1/2 teaspoons lemon juice3 drops yellow or green food coloringSoften gelatine in 1/2 cup of the apple juice. Bring the remaining 1 1/2 cups apple juice to boil; remove from heat; add softened gelatine. Stir until gelatine dissolves; add sweetener, lemon juice, and food coloring. Bring to a rolling boil. Place in clean jars; seal. Store in refrigerator....
Sliced apples, enough to fill 9-inch square baking dish 3/4 full2 tablespoons flourSugar substitute to equal 1 cup granulated sugarCinnamonTopping:1/2 cup flour1/2 cup quick oatmeal1/4 cup margarine1 teaspoon baking sodaHeat oven to 400 degrees F.Place apples, flour sugar substitute and a sprinkle of cinnamon in 9-inch square cake pan.Mix topping ingredients together like a pie crust and add to apples.Bake for 15 minutes, then reduce oven temperature to 350 degrees F and continue baking for 40 to 50 minutes.NOTE: Directions for substituting sweetener for sugar are on the box....
1 (3 to 4 pound) inside round or roastOil (enough to cover bottom of pan)1 medium sliced onion1 cup flour1/2 teaspoon salt1/2 teaspoon pepper1/2 teaspoon garlic powder1 teaspoon seasoned saltWater (enough to cover meat)Cube the beef into bite size pieces. Season to taste. Roll in flour and brown in hot oil. Drain oil and cover with water. Put into roaster and cook until tender.Make a flour paste (or mix 2 packages of brown gravy mix) and pour into boiling broth. Stir well to prevent lumping. Top with hot noodles and serve.Source: Bobbie's Cafe, Skiatook, Oklahoma...
1 (5 ounce) package Jell-O Instant Vanilla Pudding2 cups cold skim or whole milk1/2 cup whipping cream, whipped1 1/4 cups creamy peanutbutter1 pre-baked or homemade pie shell, lightly browned1 (8 ounce) container Cool WhipGarnish: chocolate syrup and crushed peanutsWhisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup whipped whipping cream, peanut butter. Whisk until completely blended. Pour into baked pie shell, cover with generous layer of Cool Whip whipped topping.Put in freezer for 1 hour until set. Remove from freezer, drizzle with your favorite chocolate syrup and crushed peanuts.Cover, chill 2 hours, serve.Servings: 4...
2 packages active dry yeast2 cup milk, scalded, cooled to lukewarm, divided1/4 cup granulated sugar2 teaspoons salt2 eggs, beatenScant 1/4 cup vegetable shortening or margarineAbout 5 cups all-purpose flourMelted butterDissolve yeast in 1/2 cup milk. Stir in remaining milk, the sugar, salt, eggs, shortening and 5 cups flour. Beat until smooth, adding more flour as needed to make the dough easy to handle.Turn dough onto lightly floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl and turn greased side up. Cover and let rise in warm place until doubled.Shape into rolls. Dip in melted butter. Place in greased muffin cups or 3 inches apart on greased baking sheets. Let rise again, then bake at 325 degrees F for 20-30 minutes. Brush again with melted butter....
1/2 cup flour1/2 cup milk2 eggs1 large or 2 medium size apples2 tablespoons butter or margarine2 tablespoons granulated sugar1 teaspoon cinnamonHeat oven to 400 degrees F.Mix sugar and cinnamon.Mix flour, milk and eggs together. Melt butter in cast iron skillet (this is essential). Remove from heat. Pour mixture into skillet. Peel and slice thinly the apples. Place on top of mixture. Sprinkle with cinnamon and sugar mixture. Bake 20 minutes. Serve from cast iron skillet.Source: Bickford's Restaurant - Braintree, Massachusetts...
12 ounces penne pasta 1 tablespoon stick butter 1 (12 ounce) package mushrooms, thickly sliced 1 medium red onion, chopped 2 tablespoons minced garlic 1/2 cup Irish brown ale 1 package white sauce mix, whisked with 1 1/2 cups milk 1 cherry tomato, halved 1 1/2 pounds raw medium shrimp, peeled and deveined Garnish: Chopped scallions Freshly grated Parmesan cheese Cook pasta as directed on package. Melt butter in a large skillet over medium heat. Add mushrooms and onions. Cook, stirring occasionally, for 8 minutes or until lightly browned and soft. Add garlic. Cook, stirring, for 1 minute until fragrant. Add ale, white sauce mixture and tomatoes. Bring to a boil and stir constantly until sauce thickens. Add shrimp. ...
A friend sent me this recipe some time ago. It is delicious and very tasty. My whole family just loves it. 1 pound linguini 1 tablespoon vegetable oil 12 scallops 10 shrimp (26-30 count), peeled and deveined 8 clams 1/3 cup Garlic Lemon Butter 4 cups Marinara sauce 1/4 cup grated Parmesan cheese 1 tablespoon plus 1 teaspoon parsley Garlic Lemon Butter: 1/2 cup (1 stick) butter, room temperature 2 teaspoons crushed garlic 1 1/2 teaspoons lemon juice Place butter in mixing bowl; cream with electric mixer. Add garlic and lemon juice, continue mixing until smooth. Cover and refrigerate until needed. Marinara Sauce: 3 1/2 tablespoons vegetable oil 8 1/2 ounces diced yellow onions 1 tablespoon chopped garlic 1 (6 pound 4 ounce) can crushed tomatoes 3 1/2...
3/4 cup sour cream1/3 cup mayonnaise1/3 cup Dijon mustard1/3 cup honey1 tablespoon plus 1 teaspoon lemon juice In a mixing bowl, combine the sour cream, mayonnaise, and mustard. Blend thoroughly using a wire whisk. Slowly pour in the honey and lemon juice. Continue mixing ingredients until dressing is smooth and well combined. Servings: 2Source: A Bennigan's Cookbook...
1 1/4 ounces Frangelico2 ounces Hershey's chocolate syrup2 ounces Coco Lopez2 ounces coconut, finely shredded in blender2 ounces ice milkCombine all ingredients in blender. Serve in champagne or other small glasses; an Almond Joy you can drink!Yields 2 servings....
3 eggs6 ounces shredded Monterey jack cheese6 ounces shredded Colby cheese1 (16 ounce) box frozen chopped broccoli, thawed, drained and dried2 1/2 ounces bacon pieces1/2 ounce diced yellow onion1 ounce all-purpose flourItalian bread crumbs as needed Drain thawed broccoli thoroughly by pressing through a strainer. Beat eggs in a mixing bowl with a whisk until well blended. Place all the ingredients into a plastic container, except the bread crumbs. Stir together with a spatula until thoroughly combined. Refrigerate mixture for about 1 hour. This will help to bind the mix making preparation much easier. Heat about 4 cups oil in a fryer or deep pan for frying at 350 degrees F. Set up a shallow pan with bread crumbs. Scoop about 1/2 ounce portion...
Source: benihana.com 1 teaspoon soybean oil 5 ounces skinned, boneless chicken breast 2 mushrooms, sliced into 8 pieces 1 teaspoon soy sauce 1/2 teaspoon lemon juice 1/2 teaspoon sesame seeds Salt and pepper (optional) Add oil to heated nonstick skillet (for electric skillet, set at 360 degrees F). Cut chicken breast into bite-size pieces, sprinkling with salt and pepper if desired. Cook for 8 minutes more or until chicken is white in appearance and firm to the touch. Sprinkle with lemon juice and sesame seeds. Add mushroom slices, cooking 2-3 minutes more and serve hot. Serving suggestion: Dip prepared chicken in Benihana Cream Sauce. Servings: 1...
1/2 cup butter, at room temperature 1/4 cup granulated sugar 1/3 cup brown sugar 1 large egg 1/2 teaspoon vanilla extract 1 cup plus 2 teaspoons all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 cup semisweet chocolatechips 1/2 cup coarsely chopped walnuts Heat oven to 350 degrees F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts. Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each ...
2 cups fresh, ripe, very small peaches, finely chopped 1 1/4 cups granulated sugar Juice of 1/2 lemon 2 large eggs 2 cups heavy or whipping cream 1 cup milk Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an
3 servings 4 large eggs Dash cinnamon Dash vanilla extract 6 slices thick egg bread Honey Bunches of Oats cereal Canola oil Fresh banana slices Whipped cream Lightly beat eggs in a shallow dish or pie pan. Whisk in cinnamon and vanilla extract. Dip slices of bread into the egg mixture, coating both sides. Pour a generous amount of Honey Bunches of Oats cereal into another pie pan or shallow dish. Press slices of bread into the cereal on both sides so that cereal sticks. Cook bread slices in a hot skillet with a little canola oil until golden. Garnish with banana slices and whipped cream.Source: Beach Break Cafe, San Diego, California...
1/4 loaf pound cake, cut into 1/4-inch slices1 cardboard French fry container (ask politely and you shall receive)Cut pound cake slices in 1/4 inch strips. Arrange strips on a toaster oven rack and toast until browned on top and bottom. Turn strips and toast until remaining two sides are browned. Let cool, then arrange in container.Raspberry Catsup:1 (12 ounce) bag frozen raspberries, thawed, or 2 cup fresh raspberries2 cups confectioners sugar1 empty catsup squeeze bottlePlace raspberries in a blender or food processor, and puree (add 1 or 2 tablespoons of water or lemon juice, if necessary, to facilitate blending). Add sugar, one teaspoon at a time, to taste, until tartness is gone. Place raspberry puree in a fine me...
1 3/4 cups sifted all-purpose flour3/4 teaspoon salt1/4 to 1/2 cup granulated sugar (to taste)2 teaspoon baking powder2 eggs3/4 cup milk2 to 4 tablespoons melted butter1 cup chopped fresh or frozen cranberries1 teaspoon grated orange rind1 cup chopped pecansCombine flour, salt, sugar and baking powder in bowl.In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture. Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.Fill 24 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.Makes 24.Source: Bavarian Inn - Glendale, Wisconsin...
