Crockpot Sweet and Sour Chicken

Recipe By : =

Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Chicken
Main Dishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Celery — chop
1 Green pepper — chop
1 Med Onion — quartered
4 tablespoons Tapioca — quick-cooking
4 Chicken breasts- boned — cut
8 ounces Pineapple chunks unsweetened
1/3 cup Dark brown sugar — packed
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1/4 teaspoon Garlic powder
1/4 teaspoon Ginger — ground
Rice — hot cooked

CROCKPOT: Put vegs.in bottom of crockpot. Sprinkle tapioca over vegetables.
Place chicken atop vegs. Combine all other ingreds. except rice in a small
bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10
hours. Before serving make rice. Serve over rice. Leftovers can be reheated
in microwave. OVEN: Put vegetables in bottom of a greased pan. Sprinkle
vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except
rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in
300 deg. oven for 2 hours. Before serving make rice. Serve over rice.

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Popularity: 12% [?]

Tagliatelle with Salmon and Horseradish Sauce

Recipe By : Tip magazine
Serving Size : 2 Preparation Time :0:20
Categories : Pasta* Main courses, fish*
Quick dishes*

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
150 grams tagliatelle, green
2 moten salmon steaks (cross-sections) — 150g each
salt and pepper, to taste
1 package cream cheese (100g) — cut in pieces
1 deciliter milk
1 teaspoon horseradish
1/2 teaspoon dill

Cook the pasta according to instructions.

Poach the salmon in simmering, salted water, for about 10 minutes,
until just done.

In another pan on low fire, stir the milk and cream cheese until the
cheese has melted and the sauce is smooth.
Bring the sauce just to a boil and remove from the heat.
Stir in the horseradish and dill.

Remove the skin and any bones from the salmon and cut the flesh into
bite-sized pieces.

Divide the pasta on two plates; top with salmon and sauce.

Lekker with spinach.

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Serving Ideas : Serves 2.

Popularity: 9% [?]

WINE AND VEGETABLE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 lg Potatoes
2 1/2 c Vegetable stock
2 tb Margarine
1 ea Garlic clove, crushed
1 lg Onion, chopped
2 ea Stalks celery, chopped
2 ts Fresh thyme/basil, chopped
1 tb Olive oil
1/2 c White wine
1 tb Soy sauce

Peel and cube the potatoes and boil them in the stock
for 15 mins, until tender.
In a large saucepan, melt the butter and saute the
garlic and onion. Add the celery, carrots and herbs.
Add the olive oil, potatoes and stock. Stir well,
cover and simmer 20 mins.
Pour in the wine and soy sauce, stir again, cover and
simmer a further 20 mins, adding extra water or veg
stock if necessary.

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Popularity: 3% [?]

Title: Sliced Pork with Garlic and Chili Sauce
Categories: Chinese, Appetizers, Ceideburg 2
Yield: 1 servings

MMMMM—————-SLICED PORK WITH GARLIC CH———————
600 g Lean pork cut from leg of
-pork (top quality)
1 Cucumber

MMMMM—————————SAUCE——————————–
2 tb Dark soy sauce
1 tb Sugar
2 tb Garlic (minced)
1 ts Sesame oil
1 ts Red chilli oil
1 ts Vinegar

1. Simmer soy sauce and sugar together until slightly thick, then mix
with other sauce ingredients.

2. Clean pork and simmer in stock or water for about 15 minutes, then
remove, cool and freeze (making it easier for subsequent slicing).

3. Cut cucumber into 12 stick shapes, removing seeds.

4. Thinly slice the pork into 12 slices and thaw.

5. Lay a cucumber stick on each pork slice, rolling and wrapping pork
around cucumber, trimming cucumber as necessary

6. Place in serving dish, and spoon sauce over.

From “Champion Recipes of the 1986 Hong Kong Food Festival”. Hong
Kong Tourist Association, 1986.

Posted by Stephen Ceideberg; October 26 1992.

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Popularity: 16% [?]

Title: Potato Skin Snack
Categories: Snacks, Potatoes
Yield: 20 strips

2 Baking potatoes
2 T Oil-free Italian salad
-dressing
2 t Salt-free herbs and
-seasoning blend regular
-or spicy

Bake potatoes at 400′F. for 1 hour or until done. Allow potatoes to
cool.

Cut potatoes in half lengthwise; carefully scoop out pulp, leaving a
1/4″ lining in shell. Cut shells into 5 strips. Place strips skin
side down on a baking sheet. Brush with dressing; sprinkle with
seasoning blend. Broil 6″ from heat for 5 minutes or until browned.
Serve warm. 11 calories each.

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Popularity: 16% [?]

HIGH PROTEIN DIET/CORNELL BREAD

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-Joyce Burton, PDPP83A
—–MEDIUM LOAF—–
1 1/3 c -Water
1 1/3 tb Vegetable oil
4 ts Honey
1 t -Salt
8 ts Wheat germ
1/3 c Soy flour
1 1/3 c Whole wheat flour
1 2/3 c Bread flour
1/3 c Nonfat dry milk
2 ts Yeast

Much better than the store bought diet breads which use “sawdust
fiber” as filler. This is a tasty, dense loaf. Makes good
sandwiches. The recipe is based on a formula devised for superior
nutrition in bread by faculty at Cornell University. Wheat germ, soy
flour and nonfat dry milk are added to each cup of flour in the
Cornell Formula, this recipe makes it easier.
Source: “The Bread Machine Cookbook,” by Donna Rathmell German.

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Popularity: 15% [?]

Finnish Summer Soup

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Vegetarian Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Cups Water
Small thin skinned potatoes*
1 Teaspoon Salt
1/8 Teaspoon White pepper
2 Tablespoons Butter or margarine
Small boiling onions **
Young fresh baby carrots ***
1/2 Pound Young fresh green beans ****
2 Cups Fresh shelled tiny peas
2 Cups Half and half (light cream)
3 Tablespoons All purpose flour

* Potatoes peeled and halved ** or 6 green onions (including tops), cut into
3-inch lengths *** 1/2 lb.
**** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add
potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper,
butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas
and cook for another 2 minutes or until vegetables are crisp-tender.

In a small bowl, stir together half and half and flour until smooth; stir into
simmering vegetables. Cook, stirring until soup slightly thickened (about 5
minutes) Serving size: 1-2/3 cup May be served with open faced sandwiches of
cream cheese on rye, decorated with sliced vegetables.

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Nutr. Assoc. : 0 1180 0 0 222 998 260 676 1086 704 14

Popularity: 17% [?]

Broccoli-Cauliflower Tetrazzini

Recipe By : Best Recipes, June 1993
Serving Size : 6 Preparation Time :1:00
Categories : Meatless Main Dishes One-Dish Meals
Pastas Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 ounces spaghetti, broken into thirds — cooked as directed
1 16-oz pkg. frozen broccoli, cauliflower and carrots — cooked
as directed
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1 teaspoon instant chicken bullion
1/4 teaspoon dried thyme
1/2 cup Parmesan cheese — grated
dash pepper
1 4.5 oz. jar sliced mushrooms — drained
2 tablespoons Parmesan cheese — grated
vegetable cooking spray

Preheat oven to 400F.

Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.

Spray 9 x 13″ pan. In medium saucepan, melt butter or margarine; stir in
flour until smooth. Gradually add milk; blend well. Cook over med heat 6 -
10 min or until mixture thickens and boils, stirring constantly. Stir in
bullion, thyme, 1/2 cup Parmesan cheese, and pepper. Spoon cooked spaghetti
into prepared baking dish. Top with cooked vegetables and mushrooms. Pour
milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.

Bake 15 – 20 min or until mixture is thoroughly heated and bubbling around
the edges.

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Popularity: 9% [?]

Title: Crock Pot Stuffed Peppers
Categories: Crock pot, Meats
Yield: 1 servings

6 8 small green and/or red
-peppers (tops removed and
-seeded)
1 10 oz. pkg. frozen corn
1 lb Ground chuck (browned and
-drained)
1 8 oz. can tomato sauce
1/4 t Salt
1/2 t Garlic salt
1/4 t Pepper
1 c Shredded cheese (I use
-Cheddar or Swiss)
1/2 t Worcestershire sauce
1/4 c Chopped onion
2 T Ketchup

Wash peppers and drain well. Combine all remaining ingredients
*except* ketchup in mixing bowl. Stir well. Stuff peppers 2/3 full.
Pour 3 T water in crock pot. Arrange stuffed peppers in crock pot.
Pour ketchup over top of peppers. Cover and cook on low 7-9 hours or
high 3-4 hours. Shared by Sonya Whitaker From: Pat Stockett Date:
01-07-95

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Popularity: 7% [?]

Title: Diabetic Banana Pudding Splits
Categories: Diabetic, Desserts, Fruits, Chocolate
Yield: 1 servings

1 c Plain low-fat yogurt 1/2 oz Pistachios,coarsely
1 pk Chocolate pudding mix, -chopped
-low-fat (4) 1/4 c Thawed dairy whipped
2 Medium bananas, peeled -topping
1/2 ts Lemon juice 4 Bing cherries, fresh*

* If bing cherries are not available, use 4 maraschino cherries.
In blender,process yogurt on high speed for 30 seconds, add pudding
mix and process 1 minute, scraping down sides of container as
necessary. Cut each banana into 6 diagonal slices and sprinkle with
lemonjuice. Arrange 2 banana quarters into each of 4 goblets or
dessert dishes, top with 1/4 pudding mixture. Sprinkle each portion
with 1/4 of the pistachios, then top each with 1 tablespoon whipped
topping and 1 cherry.

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Popularity: 11% [?]