Southwestern Steak Salad

Recipe By : Cooking Live Show #CL8908
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 jalapeno — seeded, to taste ,
— (up to 1/2)
1/2 cup vegetable oil
3/4 pounds flank steak — cut diagonally
— against the grain
— into 1/4-inch thick
strips
1 head romaine lettuce — washed, dried and
— torn into pieces,
— about 3 to 4
cup
4 ears corn — kernels removed
1/2 small red onion — diced
1/2 red bell pepper — seeded and diced
1/2 cup chopped fresh cilantro leaves
lime wedges and cilantro sprigs for
— garnish

In a small food processor or blender combine lime juice, cumin,
cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree
until smooth. In a shallow dish combine the beef with half of the
vinaigrette tossing it to coat well, and let it marinade for 15
minutes. Reserve remainder of the vinaigrette.

In a large skillet, heat 1 tablespoon of the oil over moderately high
heat until it is hot but not smoking, in it stir-fry the beef for 2
minutes, or just until it is still pink, and transfer the beef to a
bowl.

In a large bowl combine the lettuce, corn, red onion, red bell pepper
and cilantro. Whisk the reserved vinaigrette, if necessary, and pour
over the salad, tossing to coat. Taste and adjust seasoning with salt
and pepper. Divide the salad between two plates and top with the
cooked beef in a decorative pattern. Garnish with lime wedges and
cilantro sprigs.

Yield: 2 servings

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Popularity: 3% [?]

Bosenberry or Blackberry Leather

Puree 1 quart of berries.
Add 1/4 cup sugar

Just heat through on the stovetop. Strain through cheesecloth to remove
seeds.

Dehydrate in a dehydrator or in oven.*

To dry in an oven just set temp at lowest possible setting –about 140
degress would be good. Dry until fruit feels leather like ;yet pliable.
This would probably best be done on parchment paper, Remove the leather
while it is still warm and roll it up.

Popularity: 4% [?]

Title: MOQUECA DE PEIXE (BAHIAN STYLE FISH STEW)
Categories: Fish, Brazilian
Yield: 4 servings

3 Sprigs fr. cilantro
1 Md-sz ripe tomato,
-quartered
1/2 Md-sz green bell
-pepper, seeded
1 Md-sz onion, quart.
Salt and black pepper
2 lb Fish fillets (cod,
-scrod,haddock,or any
-white, firm-fleshed
-fish)
1 tb Fresh lemon juice
1/2 c Thin coconut milk*
2 tb Dende*
2 tb Peanut oil

*Heat a coconut in a 350 degree oven for 10 minutes so it will
develop "fault lines. Remove from oven and, holding it in a cloth (it
will be hot) over a large bowl, hit it along the fault lines with a
hammer or heavy mallet. The coconut will open. Reserve the liquid,
remove the meat from the shell and take off the brown outer pieces
with a pairing knife. Grate the coconut meat, either with a hand
grater or in a food processor. Wrap in cheesecloth and pour 1/2 cup
warm water over it while holding it over a bowl. Squeeze the liquid
from the coconut into the bowl. This is thick coconut milk. Add the
reserved coconut water and grated coconut residue. This is the only
way to get the true Brazilian taste. Otherwise, you can buy a bottle
of coconut milk from specialty stores (and it is pretty hideous).
African markets in the United States.
Chop the coriander, tomato, pepper, and onion in a food processor
until you have a coarse paste. Then place the mixture in a large,
heavy skillet over low heat. Add the salt and pepper and cook for 15
minutes. Add the fish fillets to the mixture and continue cooking
for an additional 5 to 7 minutes. Add the remaining ingredients,
stir and allow to simmer for 5 minutes. Serve the moqueca hot with
white rice and Farofa.

—–

Popularity: 3% [?]

Title: Cauliflower Au Gratin
Categories: Diabetic, Vegetables, Side dishes, Cheese
Yield: 4 servings

2 c Caulifowerets; 1/4 c American Cheese; diced
1 ts Salt Vegetable cooking spray;
1 ts Butter or margarine; Salt to taste;
1 ts Flour; Fresh ground pepper;
1 c Milk; cold

Place caulifowerets in large kettle. Fill with enough water to cover.
(Boy! Everything seams to boil the heck of vegetables in this book)
Add salt. Bring to boil. (Why not steam them?) Drain. (Shutter)
Rinse with cold water. Melt butter or margarine in saucepan. Cook
over low heat, stirring constantly, until slightyly thickened. Add
flower in baking dish coated with vegetable cooking spray; add salt
and pepper. Cover with cheese topping. Bake at 350F for 20 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE;
CAL: 119

Source: The Complete Diabetic Cookbook by Mary Jane Finsand

MMMMM

Popularity: 3% [?]

PINEAPPLE BANANAS WITH COCONUT SYRUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Desserts Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Brown rice syrup
1 c Water
1 c Coconut milk
2 ts Rosewater, optional
2 c Pineapple, peeled chopped
2 c Cantaloupe, seeded cubed
2 ea Bananas, sliced

In a medium sized pot, combine syrup water. Bring to a boil, reduce
heat simmer until the mixture thickens slightly, about 15 minutes.
Remove from heat.
Stir in coconut milk rosewater chill for 1 to 2 hours. Arrange
fruit in a large serving bowl. Pour syrup over the top serve
slightly chilled or at room temperature.

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Popularity: 3% [?]

Swiss Cheese Fondue

Recipe By : anne@CYPRESS.CRAY.COM Tue Oct 9 10:52:08 1990
Serving Size : 0 Preparation Time :0:00
Categories : Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound Gruyere cheese (from Switzerland)
1/2 pound Appenzeller cheese (from Switzerland)
1/2 pound Tilsit cheese (from Denmark) or Vacherin (
3 1/2 cloves garlic (or as much as you want)
1 1/2 cups dry white wine
3 tablespoons Kirsch
Potato starch mixed with water — as thickener
Freshly grated black pepper

Shred or cube cheese; melt in fondue pan with garlic, 1/2 cup wine, and
kirsch (on the stove). Stir often. Add more wine if the cheese seems too
dry as it’s melting. When cheese is melted, add a little
potato-starch-water mixture to thicken. Add pepper to taste. Transfer
fondue pan to a fondue burner, and eat fast! Stir as each bread cube is
dunked (stir with the bread), to prevent cheese from clumping.

She adds that one should not drink cold beverages with cheese fondue, or
your stomach will be sorry. She says white wine or tea is best, and
warm-ish Coke or mineral water is OK. She said NEVER drink beer with Swiss
fondue. (She was quite firm on this last point.)

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Popularity: 41% [?]

Title: Impossible peaches cream pie
Categories: Fruits, Pies
Yield: 8 servings

3 16 oz. cans peaches;drained*
1 ts Gr. cinnamon
1/4 ts Gr. nutmeg
1 c Whipping cream
2 Eggs
3/4 c Sugar
2/3 c Bisquick
Streusel (below)
1 Whipped Cream

———————————-STREUSEL———————————-
1 tb Butter; firm
1/4 c Bisquick
2 tb Sugar
1/3 c Slivered almonds

*3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease
10″ pie plate. Pat peach slices dry; place in plate. Sprinkle with
cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred.
except Streusel and sweetened whipped cream until smooth, 15 sec. in
blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife
inserted in center comes out clean, 40-45 min. Top each serving with
whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly;
stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c.; add 1/4 c. flour.
Bake about 50 min.
Crust may not form. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B —

From: SUSAN BRUMER Conf: (1668) L-CUISINE

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Popularity: 10% [?]

Couscous

Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : Rice And Grains Low Fat

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup defatted chicken broth
1/8 teaspoon salt — optional
dash white pepper
3/4 cup couscous

Bring broth and seasonings to a boil. Stir in couscous; remove from heat
and let sit for 5 minutes. Fluff with a fork before serving. Makes 4=
servings.

per serving (without salt): 137 Kcal 0.3g fat (0g sat fat) 198mg Na
(with salt: 220mg Na)

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NOTES : Change the flavor easily by adding chopped green onions, sauted
onion, bell peppers, finely chopped left over vegetables. Or add herbs
(basil, cilantro,etc.) or spices (tumeric, curry, etc.) to the broth to
compliment the main dish. Try adding toasted sunflower or sesame seeds or
finely chopped dried fruit.

Popularity: 8% [?]

Title: CHINESE CHEWS
Categories: Cookies, Chinese
Yield: 1 servings

2 ea Eggs
1 c Sugar
1/2 c Flour
1/2 ts Baking powder
1/4 ts Salt
1 c Dates; chopped
1 c Nuts; chopped

Beat eggs until light. Add sugar and blend. Sift
together dry ingredients, add to egg mixture. Stir in
dates and nuts. Spread mixture in well buttered pan
and bake in slow oven 300 F. about 20 minutes. When
cool cut into squares and roll in granulated sugar.

Source: Mrs. Elmer Fry, Woodgrove Grange, Delaware
County, OH

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Popularity: 28% [?]

Title: People Chow
Categories: Gifts, Snacks
Yield: 13 cups

6 oz Chocolate chips
1/2 c Butter or margarine
1/2 c Creamy peanut butter
1/2 t Ground cinnamon
8 c Cheerios
2 c To 3 cups powdered sugar

Stirring constantly, melt chocolate chips and butter in a medium
saucepan over medium heat. Remove from heat. Add peanut butter and
cinnamon; stir until smooth. Place cereal in a large bowl. Pour
chocolate mixture over cereal; stir until evenly coated. Pour
powdered sugar into a large paper bag; add chocolate coated cereal.
Gently shake bag until mixture is evenly coated with sugar. Spread
onto waxed paper; allow to cool completely. Store in airtight
container.

MMMMM

Popularity: 2% [?]