Scallops and Pears with Fettucine in a Garlic Cream Sauce

Recipe By : Seafood, Pasta and Noodles
Serving Size : 4 Preparation Time :0:00
Categories : Pasta Scallops
Seafood

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 pound lemon-pepper pasta — cooked
6 cloves garlic — sliced
4 tablespoons unsalted butter
1 tablespoon sesame oil
1 pound sea scallops — halved
1/2 cup dry white wine
1 tablespoon lemon juice
1 whole pear — cored sliced
1/4 cup heavy cream
4 sprigs lemon verbena
2 tablespoons fresh ginger juice
pepper — to taste
*****GARNISH****
lemon wedges
lemon verbena sprigs

Saute garlic in butter and sesame oil over medium heat until it just star
ts to become translucent, about 2 minutes. Add scallop slices and saute,=
stirring or shaking pan frequently until scallops become white and opaqu
e – about 2-3 minutes. Remove scallops and set aside.

Cook FETTUCINI about 2 minutes.

Meanwhile, using the same pan as for scallops, turn heat to high and add
wine and lemon juice. Cook until liquid reduces by about half. Stir in
pear, cream, lemon verbena and ginger juice. Cook briefly to thicken sau
ce slightly and blend flavors. Stir in scallops and heat through. Remov
e lemon verbena and adjust seasonings.

Pour sauce over FETTUCINI and toss gently, coating pasta evenly and keepi
ng scallops and pears on top. Serve hot.

NOTES : Ginger root can be juiced with a garlic press after being grated.=
A piece 1″ X 2″ yields approximately 1 tablespoon.

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Per serving: 339 Calories; 22g Fat (62% calories from fat); 20g Protein;
11g Carbohydrate; 91mg Cholesterol; 193mg Sodium

Popularity: 2% [?]

Pierre’s Chili

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Soups Main Dish
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tablespoon Olive oil
1 pound Beef-lean — ground
1 pound Pork-lean — ground
2 cups Onion-chopped
1 cup Green pepper-chopped
1 cup Celery-chopped
1 tablespoon Garlic-minced
1 tablespoon Oregano-dried
2 each Bay leaf
2 teaspoons Cumin
3 tablespoons Chili powder
3 cups Tomatoes-crushed
1 cup Beef stock
1 cup Water
Red pepper flakes — to taste
Salt — to taste
Pepper-fresh ground — to tast
2 cups Kidney beans-cooked
Garnishes:
Monterry jack cheese-shredde
Lettuce-shredded
Red onion-chopped
Coriander-chopped
Sour cream
Lime wedges

Heat oil in heavy Dutch oven; add beef and pork; cooking and breaking up until
lightly browned; add onions, green pepper and celery; sweat 2 minutes; add
other ingredients except beans, mixing well; bring to a boil, reduce heat,
cover and simmer 20 minutes; discard bay leaves; add beans, mix well and simmer
another 10 minutes; ladle into warm soup bowls and serve with warm tortillas,
tortilla chips or crackers; pass garnishes separately.Yield: 8 to 10 servings.

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Popularity: 3% [?]

TRIPLE WHEAT-HONEY MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads Breakfast
Low-Cal

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 c Uncooked wheat flakes
–(rolled wheat)
3/4 c Water
1 1/4 c Nonfat buttermilk
1/3 c Honey
1/4 c Vegetable oil
1 t Vanilla
2 lg Egg whites or 1/4 cup
–cholesterol free egg prod.
1 1/4 c Whole wheat flour
1 c Wheat bran
1 t Baking powder
1/2 ts Baking soda
1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart
saucepan; reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed. Cool 10 minutes.
Heat oven to 400ø.
Spray bottoms only of 12 medium muffin cups, 2 1/2″ x
1 1/4″ with nonstick cooking spray or line with paper
baking cups. Beat buttermilk, honey, oil, vanilla and
egg whites in large bowl. Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri
is moistened. Fold in cooked wheat flakes. Divide
batter evenly among muffin cups (cups will be fery
full). Bake 22 to 24 minutes or until golden brown.
Immediately remove from pan.
*3/4 cup cooked brown rice can be substituted for
wheat flakes and water.

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Popularity: 4% [?]

“Fig-Newtons”

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Cookies Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–DOUGH—–
5 tbsp Unsalted butter
2 tbsp Sour cream
2/3 c dark brown sugar — firmly packed
2 Eggs — at room temperature
1 tsp Vanilla extract
2 c All-purpose flour
2 tsp Baking powder
1/2 tsp Baking soda
1/2 tsp Ground cinnamon
1/2 tsp Salt
—–FILLING—–
2 c Dried figs
1 3/4 c Water
1/3 c Sugar
2 tsp lemon rind — grated
1/4 tsp Salt

In a small bowl, cream butter and sugar, beating until mixture is very light
thick. Add eggs one at a time; beat in vanilla 2) Sift together, flour, baking
pwdr., soda, cinnamon and salt. Add to creamed mixture, beating on low speed or
by hand. Mix well and turn out on sheet of floured plastic; wrap, then
refrigerate for at least 2 hrs. 3) Cut heavy stems off of figs. Combine figs
and water in heavy saucepan and simmer, covered, for 30 min., or until fruit is
soft. Add sugar, lemon rind, and salt and simmer, covered, for 15 min. longer.
Press mixture thru food mill and cool. 4) Preheat oven to 350 F. Cover lge.
baking sheet with parchment or spray with food release. 5) Divide the chilled
dough into thirds and refrigerate 2 parts. Roll remaining piece on well floured
surface to form rectangle abt. 5 x 11". 6) Spread 1 third of fig filling
slightly to one side of center, along the length of the dough, leaving 1/2″
margin around edges. Mound filling slightly in center along whole length.
Moisten edges with water. VERY GENTLY, lift uncovered pastry with spatula and
fold over filling. Press 2 halves together to seal. Trim edges and shape roll
into a neat, half-cylinder form abt. 11″ long and 2-2 1/2″ wide. Place on
prepared baking sheet. 7) Repeat until all filling dough is used, then bake
for 25 min, or until they are slightly browned. Cool rolls somewhat on rack,
then trim off the ends and, with a sharp serrated knife, cut each one into
slices abt 1 1/2″ wide. Replace slices on rack. When bars are completely cool,
store airtight.

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Popularity: 4% [?]

6 tbsp peanut butter
1/4 c water
3 tbsp light soy sauce
6 tbsp dark soy sauce
6 tbsp tahini
1/2 c dark sesame oil
2 tbsp sherry
4 tbsp rice wine vinegar
1/4 cup honey
4 cloves garlic large
2 heaped tsp minced ginger
1/2 c hot water
1 or 2 tbsp hot pepper oil [lime juice if you wish]
chopped cilantro and red onions slices and green onions and cucumbers for
garmis
h

Combine ingredients in blender until smooth.
Thin the groud mixture with hot wtaer to whipping cream consistency
before use.

[This is a wonderful recipe i got from the Net ages back. If you use this over
noodles, sprinkle toasted sesame seeds, red onions and cilantro
for garnish]

Popularity: 4% [?]

PEACHBERRY COBBLER

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Cakes Fruits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 tb Cornstarch
10 oz Package frozen
Raspberries, thawed
2 1/2 c Sweetened sliced peaches
1 d Salt
. . .
1 1/2 c Packaged biscuit mix
2 tb Sugar
1/3 c Milk
3 tb Butter or margarine, melted

One of the most delicious homey desserts we’ve ever
tasted!–

In saucepan, mix cornstarch with a little of the
raspberry syrup. Add remaining syrup and raspberries,
the peaches; and salt. Cook over medium heat, stirring
constantly, till thick and clear. Turn into 1 1/2-
quart casserole or 10 x 6 x 1 1/2 inch baking dish.

Prepare Drop Biscuits: With fork combine biscuit mix,
sugar, milk, and butter, stirring well. Drop batter
from tablespoon onto hot fruit making 5 or 6 biscuits.
Sprinkle biscuits with sugar. Bake in hot oven (400ø)
20 minutes or till biscuits are done. Serve warm with
cream. Makes 5 or 6 servings.

Tasting-Test Kitchen note: You can use two 12-ounce
packages frozen peaches or one 1-pound can (2 cups)
sliced peaches. For either, include the syrup, and
then increase the cornstarch to 2 tablespoons.

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Popularity: 2% [?]

Lima Bean and Ham Stew

Recipe By : Jo Anne Merrill
Serving Size : 8 Preparation Time :2:00
Categories : Pork Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 ham hocks
1 pound lima beans
3 cups chicken broth
3 cups water
2 garlic cloves
2 bermuda onions
1 cup celery — diced
1 cup carrots — sliced
1 bay leaves
hot pepper sauce — optional

1. Prepare lima beans by picking over to remove any debris that might be i
n package. Rinse beans well. Cover with about 8 cups water. Bring to a boil, co
ver and boil 2 minutes. Remove from heat, keep covered and allow to stand for 1
hour or more.
2. While beans are soaking, prepare the ham hocks (or use meaty ham bones)
. Combine the 3 cups broth and 3 cups water in a large heavy pan with lid; brin
g to a boil. Add the ham and simmer for about 1 hour.
3. Drain the beans, running hot water over beans briefly to rinse. Add the
beans to the ham mixture. Slice the onions and separate into rings. Add the on
ions, along with the carrots, celery, and bay leaf, to the pot. Mince the garli
c cloves or use a garlic press; add to mixture. Add fresh ground black pepper a
nd salt if you prefer. Ham is salted already so you may not want to add salt at
this point. Pour additional broth or hot water over this mixture to reach abou
t 1 inch above the ingredients.
4. Simmer for about 1 hour, stirring several times, checking to see if you
need to add more liquid. After beans and vegetables are tender, remove the ham
hocks or bone. Remove the meat from bones and add back to the bean mixture. Ta
ste and add more salt or pepper if you wish; also add hot pepper sauce to your
taste.

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Per serving: 334 Calories; 8g Fat (22% calories from fat); 25g Protein; 41g Car
bohydrate; 39mg Cholesterol; 639mg Sodium

Serving Ideas : Serve with crusty corn bread and crisp green salad.

Popularity: 5% [?]

JUDI’S RATATOUILLE LASAGNE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Low-cal
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tb Olive oil, good quality
1 c Diced zucchini squash
1/2 c Yellow summer squash, sliced
1 c Sliced brown mushrooms
1 c Diced green pepper
1 c Diced red bell pepper
1 c Eggplant with skin, diced
1 c Diced onion
4 x Garlic cloves, minced fine
1 lg Can chopped tomatoes,
x -drained very well
2 tb Chopped fresh basil
1/4 ts Dried oregano, crushed with
x -fingers
1/4 ts Italian Herb Seasoning
4 tb Italian flat leaf parsley
x -minced
1/4 ts Black pepper
1/4 c Red wine, good quality
FILLING
1 1/2 c Part skim ricotta cheese
3/4 oz Parmesan cheese, grated
Egg
12 x Lasagne noodles cooked and
x -drained (use imported
x -Italian if you can)
3 c Marinara sauce, homemade
1/2 c Mozzarella cheese, diced
x Bechamel Sauce (see recipe)

Preheat oven to 350 degrees. To prepare ratatouille, in 5 quart dutch
oven, heat oil. Add onions and garlic. Stir for a minute or two, add
zucchini, yellow squash, mushrooms, eggplant and cook for 5-6 minutes. Keep
stirring to prevent sticking. Stir in drained tomatoes, and seasonings.
Add wine. Bring to boil. Reduce heat to low, cover and simmer about 10
minutes. Spray an 12 x 8″ lasagne size pan with
nonstick cooking spray. Prepare filling: In medium bowl, combine ricotta
cheese, parmesan cheese and egg. Blend well. Put a thin layer of marinara
sauce in bottom of pan. Put 6 lasagne noodles on top of sauce. Layer with
half the cheese mixture, half the ratatouille and the remaining cheese
mixture. Cover with remaining 6 noodles. Add a very thin layer of marinara
sauce. Sprinkle with mozzarella. Pour prepared Bechamel sauce over top.
Cover with foil and bake 45 minutes or until bubbly. Remove foil and let
brown about 4-5 minutes. Serve with grated Parmesan cheese.
~–

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Popularity: 6% [?]

Jason’s broccoli lasagne

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Pasta

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cans (10oz) Broccoli soup
1 package (10oz) Frozen chopped broc
4 tablespoons Cooking oil
3 Carrots — thinly sliced
1 Large onion — diced
3/4 pound Mushrooms — sliced
12 Lasagne noodles
1 pound Mozzarella — grated
15 ounces Ricotta
2 Eggs
1/2 cup Parmesan cheese

Heat soup with broccoli until broccoli is thawed. Cook carrots and onions in
1 Tbsp oil until lightly browned. Reduce heat to low. Add 1/4 cup water and
cover. Simmer until cooked, about 15 minutes. Remove to a bowl. In 3 Tbsp
oil, cook mushrooms until moisture is gone. Stir in carrot mixture.
Mix cheeses and eggs. Set oven to 375F.
Place 1 cup sauce in pan. Layer with 1/2 of noodles, 1/2 of cheese mixture,=
all of carrot mixture, 1/2 remaining sauce, remaining noodles, cheese and
sauce. Cook for 45 minutes.

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Popularity: 2% [?]

Watermelon Gazpacho Soup

Recipe By : COOKING RIGHT SHOW #CR9720
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 1/2 Cups fresh watermelon juice
2 tomatoes — chopped
1 Small cucumber — peeled and diced
3 scallions
Salt and pepper
Crostini for garnish

In a blender combine watermelon juice, tomatoes, cucumber, scallions. and
salt and pepper.

Serve in bowls garnished with crostini.

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Popularity: 4% [?]