Chicken Pasta Primavera

Recipe By :

Serving Size : 2 Preparation Time :0:00
Categories : Vegetables Pasta
Chicken

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 lb boneless skinless chicken breast halves — cut in
1″ strips
1 c broccoli florets
1/2 c carrots — cut in 1/4″ strips
1 garlic clove — finely chopped
1 1/2 c fettucine — cooked
2 tbsps grated Parmesan cheese
2 tbsps ranch salad dressing
2 tbsps half and half
1/8 tsp dried basil

Place chicken, broccoli, carrot and garlic in 1-quart microwaveable casse
role. Cover tightly and microwave on high for 5-6 minutes, stirring afte
r 3 minutes, until vegetables are tender and chicken is no longer pink in
center.

Add remaining ingredients; toss. Microwave on high 1-1/2 minutes or unti
l hot.

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Per serving: 284 Calories; 13g Fat (42% calories from fat); 32g Protein;
9g Carbohydrate; 78mg Cholesterol; 366mg Sodium

Popularity: 4% [?]

RHUBARB MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Sauces Preserves

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Butter
1 sm Onion — minced
3 c Rhubarb — chopped
2/3 c Granulated sugar
1/4 c Lemon juice — fresh
1 t Mint
1/2 ts Lemon zest — grated

Melt butter in large skillet over medium heat; cook
onion for 3 minutes or until soft. Add rhubarb, sugar,
lemon juice, mint and lemon zest. Bring to boil,
stirring to dissolve sugar. Reduce heat and simmer,
uncovered, for 5 to 7 minutes or until thickened.
Season to taste with salt and pepper. Chutney can be
prepared, cooled, covered and refrigetated for up to 2
days. Serve with lamb

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Popularity: 4% [?]

Here’s what Maida has to say about rescuing fudge batches:

If you’re fudge turned to sugar, or if it is stiffened in the saucepan,
or if it crumbled when you cut portions (because you beat it too long),
add 2 tablespoons of cream and stir over very low heat (cutting up the
fudge with a wooden spatula while you stir). Cook and stir only until
warm and slightly softened but not until hot or thin. Remove from heat,
beat again until smooth and thick, and them turn it out of the saucepan
again. (Some cooks think that this twice cooked fudge is creamier and
more smooth than otherwise.)

If you have the opposite problem of fudge that did not set, you didn’t
cook it long enough or you poured it too soon. If you think that you did
not cook it long enough, add 1/4 cup milk or cream, then cook and stir
constantly until it reaches 236 degrees again. Cool as above, and beat
again. But if you think that you cooked it enough and simply poured it
too soon, transfer the mixture to a marble, tile, or formica countertop.
Then squeeze it between your hands and knead it as though it were bread
dough until it is firm enough to hold a shape. Then roll it into a
sausage shape, or form it into a square about 1 inch thick. Let stand for
just a few moments and them slice the sausage shape or cut the square
into portions.

Unless someone wants to lick the pan, the fudge that remains can be
scraped out, kneaded with your hands until it’s smooth and creamy, and
rolled into marble size balls

Popularity: 2% [?]

Title: RICE-VEGETABLE ORIENTAL SALAD
Categories: Salads, Grains
Yield: 4 servings

1/2 c Cauliflower, chopped
1/2 c Broccoli, chopped
1/2 c Carrots, chopped or sliced
1/2 c Snow peas, chopped or sliced
1/2 c Onions, chopped or sliced
2 tb Soy sauce
2 1/2 c Cooked Quick Brown Rice
1 ts Cider vinegar
1 ds Ginger and lemon juice

Cut the vegetables into 1/2-inch cubes. Place the
vegetables in a heavy saucepan with the soy sauce.
Cover and simmer over low heat for 5 to 7 minutes
until the vegetables are barely tender. Cool and add
the remaining ingredients. Chill before serving.
Makes 4 servings.

Variations — Add 1/2 cup of the following: Sliced
water chestnuts, chopped mushrooms, bean sprouts,
pineapple chunks.

Source: Arrowhead Mills “Quick Brown Rice” tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with
permission) Electronic format courtesy of: Karen
Mintzias

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Popularity: 3% [?]

Title: CHOCOLATE CALIFORNIA FIGS
Categories: Desserts, Candies
Yield: 20 pieces

1/2 c Semi-sweet chocolate chips
20 lg California dried figs
1/2 c Miniature marshmallows
— (optional)
20 Walnuts or other nuts
— (optional)

Take a knife and slit the side of each fig and place nut or marshmallow
inside each fruit. Next in top of pan of double boiler placed over
simmering water (not boiling), melt the chocolate chips, stirring until
smooth. Remove pan from heat and dip the fig, holding by stem, in the
chocolate. Coat half way down and place on wax paper until chocolate
hardens.

Source: CALIFORNIA FIGS The Fabulous Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 4% [?]

Mexican Beans and Rice
.
2 C Cooked black beans
1 10oz pkg frozen whole kernel corn
1 C raw white rice (can use brown, but should parboil a little)
1 jar (16oz) thick and chunky mild salsa
1.5 C V8 (or you can blend together 3/4 C canned diced tomatos with green
chiles and 3/4 C water)
1/4 tsp oregano
1/4 tsp cumin
.
Heat oven to 375′ Combine all ingredients, stir to mix and bake
for 1.25 hours, or until rice is tender, and casserole has
started to thicken. Serve with tortillas, fat free sour cream
and/or FF cheddar cheese. Enough for four servings.

Popularity: 4% [?]

Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup dried navy (pea) beans — picked over rinsed
2 tablespoons olive oil
2 cloves garlic — finely minced
1 large onion — coarsely chopped
3 large carrots — cut in 1/2″ slices
1 medium leek — thinly sliced
3 stalks celery — cut in 1″ slices
1 cup tightly packed minced fresh basil — or
Italian (flat-leaved) parsley — divided
1 teaspoon dried thyme — or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed — cut in thirds
1/2 cup orzo, tubettini, — or
other small Italian pasta
1 cup boiling water (up to 2 c) — optional
2 large zucchini — cut in 1/2″ slices
3 cups shredded cabbage — cored
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn’t drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author’s note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

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Popularity: 6% [?]

Title: Kale and Potato Soup
Categories: Portuguese, Soups/stews, Sausages
Yield: 6 servings

4 ea Potatoes; medium 2 tb Vegetable oil
8 c Water 1 ts Salt
1/2 ts Pepper 2 lb Kale; fresh
1/2 lb Garlic sausage; *

* Garlic Sausage should be the smoked kind, cooked and sliced.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++
Peel and chop potatoes. Combine with vegetable oil and water. Cook for 20
to 30 minutes or until potatoes are tender. Remove potatoes and reserve
liquid. Mash potatoes through a sieve and return to potato liquid. Add
salt and pepper and simmer for 20 minutes. Wash kale discarding all tough
leaves and cut into shreds. Add to potatoes and cook for 25 minutes. Add
sausage. Simmer gently for 5 minutes.

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Popularity: 3% [?]

Creole Seafood Seasoning

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Creole Condiments
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
***** NONE *****

1/3 c Salt

1/3 c Paprika

1/4 c Black pepper

1/4 c Garlic powder

3 tb Onion powder

2 tb Cayenne pepper

2 tb Oregano

2 tb Thyme

1. Combine all ingredients and mix throughly.

2. Pour into large glass jar and seal tightly. Keeps indefinitely.

NOTE: If black pepper is not to your taste, reduce amount to half.

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Popularity: 3% [?]

Title: Western Wheat Pilaf
Categories: Side dish, Grains
Yield: 4 servings

1/2 c Finely chopped onion
2 tb Margarine
1 c Bulgur wheat
2 Bouillon cubes
— (chicken-flavored)
2 c Water
1 Orange; juiced (about 1/4 c)
Sherry
1/2 c California Dried Figs
— (finely chopped)
3 tb Sesame seeds or pine nuts
1 ts Finely grated orange peel

Saute onion in margarine until soft. Stir in wheat to coat with margarine.
Add low fat chicken bouillon cubes and water. Measure orange juice and
add enough sherry to make 1/2 cup. Add to pilaf. Cover and simmer over
low heat for 35 minutes. Five minutes before serving, stir in figs,
sesame seeds or pine nuts and orange peel. Cover to complete cooking.
Makes 4 to 6 servings.

Each serving contains about: Calories 248, Fat 6.97G, Sodium 378MG,
Cholesterol 0.400MG, Protein 6.06G, Carbohydrates 40.1G, Fiber 9.43G

Source: Fabulous Figs The Fitness Fruit
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias

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Popularity: 3% [?]