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Alfredo Sauce
Submitted by: Barbi Claridge
8 oz. cream cheese, cut into 1" cubes
3/4 cup grated parmesan cheese
1/2 cup butter
1/2 cup cream
Combine it all in a large saucepan, over low heat, stir constantly until smooth.
Pour over pre-cooked pasta.
Fat: Lots
Calories: Lots
Satisfaction Quotient: Huge
B
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Baked Macaroni and Cheese
Submitted by: Meredith
" A friend of mine sent this recipe to me when I got my first apartment,
because she knows how much I hate cooking! It's really easy --
even I can make it -- and tastes great. I'm not sure where she
found the recipe, but it included the note "Good source of protein,
vitamin A, B group vitamins, calcium." I'm guessing at the 3-4 serving
yield; I'm the only one I make it for and it lasts me a couple of meals. "
Ingredients:
1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 1/2 cups shredded Cheddar cheese
salt and pepper to taste
Directions:
1 Preheat the oven to 350 degrees F (175 degrees C).
Lightly grease a 2-quart baking dish.
2 In a large pot of salted water, lightly boil the macaroni
for about 5 minutes until half-cooked.
3 Whisk the egg and milk together in a large cup. Add butter and
cheese to the egg and milk. Stir well.
4 Place the lightly cooked macaroni in the prepared baking dish.
Pour the egg and cheese liquid over the macaroni, sprinkle with
salt and pepper, and stir well. Press the mixture evenly around
the baking dish.
5 Bake uncovered, for 30 to 40 minutes, or until the top is brown
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Baked Vegetables
Submitted by: Klara Yudovich
Ingredients:
2 potatoes, peeled and cubed
4 carrots, sliced
1 head fresh broccoli, cut into florets
4 zucchinis, sliced
salt to taste
1 tablespoon olive oil
1 (1 ounce) package dry onion soup mix
can also use cauliflower and mushrooms
Directions
1 Preheat oven to 400 degrees F (205 degrees C). Lightly grease a large baking dish.
2 Combine vegetables in prepared baking dish, and lightly salt.
Brush with olive oil until well coated. Sprinkle with dry soup mix.
3 Bake for 30 to 45 minutes, or until vegetables are tender.
Nutrition at a glance:
Servings Per Recipe: 4
amount per serving:
Calories 176
Protein 7g
Total Fat 4g
Sodium 665mg
Cholesterol 0
Carbohydrates 32g
Fiber 8g
Reader Comments:
1
Delicious! I'm not a big vegetable eater, so I was looking for recipes with a lot of
additional flavor and this dish certainly has it. I served them over Vermicelli with
cut-up baked chicken breasts, and it made a beautiful presenatation. I agree with the
other user about cokking the potatoes a few minutes by themselves first, because they
were kind of undercooked. Great recipe! Thanks!
2
This recipe was very tasty. The whole family adored it. I suggest cooking the potatoes
for about fifteen minutes before throwing in the vegetables.
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Barbecue Tofu Burgers
Submitted by: Laurie Weaver
Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes
A veggie sandwich with true barbecue flavor!
Ingredients:
1 (12 ounce) package extra firm tofu
3 tablespoons vegetable oil
1 onion, thinly sliced
1 1/2 cups barbecue sauce
6 hamburger buns
Directions:
1 Drain the tofu between paper towels until most of the water has been squeezed out.
2 Slice tofu into 1/4 inch thick slices.
3 Heat vegetable oil in a large skillet, fry tofu strips to golden brown on both sides.
Add onion and cook for a few minutes, until onion is at your desired consistency.
4 Pour in barbecue sauce (use more or less, according to your taste). Cook the mixture
for ten minutes on low and serve on buns.
Servings Per Recipe: 6
amount per serving
Calories 278
Protein 11g
Total Fat 11g
Sodium 686mg
Cholesterol -
Carbohydrates 34g
Fiber 1g
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Basil Broccoli Tureen
4-1/2 cup coarsely chopped fresh broccoli
1/2 cup water
4 egg whites
2 egg yolks
1 T. grated Parmesan cheese (omit for Neanderthin)
2 tsp lemon juice
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
12 cherry tomatoes, halved
Fresh basil leaves (optional)
Directions:
Combine broccoli and water in a heavy saucepan; bring to a boil. Cover,
reduce heat to medium and cook 10 min. or until tender. Drain and rinse
under cold water; drain again. Combine broccoli, egg whites, egg yolks,
parmesan, lemon juice, basil, salt and pepper in processor and process 3
min. or until smooth. Line a 7-1/2 X 3 X 2 in. loafpan with foil, allowing
foil to extend 3 in. beyond sides of pan. Coat foil with cooking
spray. Pour broccoli mixture into prepared pan, carefully folding foil
loosely over broccoli mixture to cover. Place loafpan in a 12 X 8 X2 in.
baking dish; pour hot water into baking dish to a depth of 1 in. Bake
At 350°F. for 1 hour or until edges are firm and center is set. Remove
loafpan from water; let cool on a wire rack 15 min. Loosen edges of
tureen with a sharp knife; invert on a serving platter. Smooth edges if
necessary and chill. Cut tureen into 16 slices; arrange 2 slices on each
of 8 individual serving slates. Garnish with cherry tomato halves and
basil leaves.
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"Beaf" Stew
From: Small Household Vegetarian Recipes Index
Remarkably similar in taste to real beef stew, but made with kidney beans
for that no-cholesterol, no-fat goodness.
Ingredients:
1/2 cup dried beans (or one can pre-cooked beans)
2 or 3 cups water
Several cloves garlic, chopped coarsely
1 small yellow onion, diced
1 large potato, diced (do not pre-cook)
1 carrot, chopped coarsely
1 portabello mushroom, sliced in 1-inch pieces
1 or two teaspoons each: salt, pepper, and chili powder
extra flour or cornstarch (optional)
tamari (soy sauce), nutritional yeast flakes (optional)
Method:
Soak the beans overnight. Rinse and cook for half an hour.
Add 2 or 3 cups water and bring back to a boil. Add the vegetables and
bring back to a boil. Simmer, covered, until the potato and beans are thoroughly cooked.
To thicken: In a closed tupperware container, shake up two or three tablespoons
of flour with a half cup of water. Add to the stew and bring to a boil. Boil for
five minutes, stirring often to prevent sticking. Add a small amount of
tamari (soy sauce) to darken the stew's color, and a few teaspoons of nutritional
yeast flakes for flavor, if desired.
Notes:
This stew takes about an hour to prepare -- less if made with pre-cooked, canned beans.
The longer it simmers, the better its flavor.
This stew refrigerates and freezes well. It should be brought to a boil in a saucepan
when re-heating.
As shown, recipe makes roughly six servings (with all those ingredients, it's hard to
make only a small amount). Tasty with crackers, rolls, or cheese.
When preparing this recipe and any other food you enjoy, please use organically-grown
vegetables, fruits, grains, and flavorings. The Earth you save may be your own.
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Beets with Onion and Cumin
Submitted by: Karen
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
If you like beets, you'll love this recipe.
For those who don't like beets, they may just change their minds!
Ingredients
2 tablespoons canola oil
1 small onion, chopped
1 clove garlic, minced
1 1/2 teaspoons cumin seed
2 tablespoons all-purpose flour
5 medium beets, peeled and quartered
2 tomatoes - peeled, seeded and chopped
1 1/2 cups water
1 teaspoon salt
Directions
1 Heat a medium saucepan over medium-high heat. Pour in oil and saute
onion and garlic until translucent. Mix in cumin seed and saute an
additional 2 minutes. Sprinkle in flour and saute 1 minute more.
2 Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover
pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 140
Protein 3g
Total Fat 8g
Sodium 854mg
Cholesterol -
Carbohydrates 17g
Fiber 3g
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Bread Crust Zucchini Quiche
Submitted by: Kellie
Prep Time: approx. 20 Minutes
Cook Time: approx. 30 Minutes
This is a quick and easy quiche that is low in fat and very tasty.
Ingredients
3 slices whole wheat bread
1 tablespoon butter, softened
2 cups sliced zucchini
1 large tomato, chopped
1 teaspoon dried oregano
2 tablespoons whole wheat flour
1 cup low-fat cottage cheese
2 eggs, beaten
3/4 cup nonfat plain yogurt
1/3 cup grated Parmesan cheese
Directions
1 Preheat oven to 375 degrees F (190 degrees C). Cut bread slices in half
diagonally and arrange around edge of 9-inch pie plate.
2 In a medium skillet, melt butter or margarine and saute zucchini until tender,
about 3-5 minutes. Add tomatoes and oregano and saute Cook for 3 minutes.
3 Stir in flour and spoon mixture into center of bread-lined pie plate.
4 In a separate bowl, mix together cottage cheese, eggs, yogurt, and half of cheese.
Spoon this mixture over vegetables and sprinkle with remaining cheese.
5 Bake for 30 minutes or until firm in center. Serve.
Nutrition at a glance
Servings Per Recipe: 6 amount per serving
Calories 174
Protein 14g
Total Fat 7g
Sodium 398mg
Cholesterol 84mg
Carbohydrates 15g
Fiber 2g
Reader Comments:
1
This was very good. I also added onion and used ricotta instead of
cottage cheese and egg whites only
C
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Creamy Broccoli and Cauliflower Casserole
1 head cauliflower, cut into florets
1 bunch broccoli, cut into florets
1/4 cup mayonnaise
1 cup grated cheddar cheese
1 can cream of celery soup
Directions:
1. Steam broccoli and cauliflower over boiling water for ten minutes, or
until just tender. Drain thoroughly, if required, and place in a baking
dish.
2. Combine mayonnaise, cheese and soup and spoon over vegetables.
3. Bake uncovered at 350 F for 45 minutes or until nicely browned on
top.
Serves 6
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Bulgur Chickpea Salad
Submitted by: Leah Perez
Prep Time: approx. 20 Minutes
" This tabbouleh salad variation is a meal in itself. "
Ingredients
1 cup bulgur
2 cups boiling water
1/2 cup vegetable oil
1/2 cup fresh lemon juice
salt to taste
ground black pepper to taste
1 cup chopped green onions
1 (15 ounce) can garbanzo beans, drained
1 cup chopped fresh parsley
1 cup grated carrots
Directions
1 In a heatproof bowl, pour boiling water over bulgur.
Let stand 1 hour at room temperature.
2 In a small bowl, beat together oil, lemon juice, salt, and pepper.
Pour over bulgur; and mix with a fork.
3 Place bulgur in the bottom of a nice glass serving bowl.
Layer vegetables and garbanzo beans in this order on top of the bulgur:
green onions, garbanzo beans, parsley, and carrots on top. Cover, and
refrigerate. Toss salad just before serving.
Makes 6 to 8 servings
Nutrition at a glance
Servings Per Recipe 7
Amount per serving:
Calories 296
Protein 6g
Total Fat 17g
Sodium 198mg
Cholesterol -
Carbohydrates 33g
Fiber 7g
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Caesar Salad Tacos
Submitted by: Ortega
Prep Time: approx. 20 Minutes
" This is a meatless entree. This healthy and intriguing recipe got
a thumbs up from all of the tasters in the Ortega kitchen. Try it for yourself! "
Ingredients
8 cups prewashed and cut romaine lettuce
2 cups shredded Cheddar cheese
1 avocado - peeled, pitted and diced
1/2 cup diced green chile peppers
1/2 cup black beans, drained and rinsed
1/4 cup kernel corn
1/3 cup Caesar-style salad dressing
1/4 cup taco sauce
12 taco shells, warmed
Directions
1 Combine lettuce, 1 cup cheese, avocado, chiles, beans and corn in large bowl.
Combine dressing and taco sauce in small bowl; mix well.
Pour over lettuce mixture; toss well to coat.
2 Fill each taco shell with salad mixture; top with remaining cheese and tomatoes.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 447
Protein 16g
Total Fat 27g
Sodium 481mg
Cholesterol 40mg
Carbohydrates 38g
Fiber 8g
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Cauliflower Cheese Pie
Submitted by: Linda S. Gibson
" This cauliflower cheese pie is made with a delicious potato crust. "
Ingredients
2 cups shredded potatoes
1/4 cup grated onion
1 egg, beaten
1 teaspoon salt
1 tablespoon all-purpose flour
1 1/2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 head cauliflower, coarsely chopped
1 1/2 cups shredded Cheddar cheese
2 eggs, beaten
1/4 cup milk
1/4 teaspoon paprika
Directions
1 Preheat oven to 400 degrees F (200 degrees C). Grease a shallow 9 inch
baking dish or pie pan.
2 To make crust: Use a cheese cloth to squeeze extra liquid from the grated potatoes.
In a medium size mixing bowl, combine potato, onion, egg, salt and flour.
Transfer the mixture to the prepared pie pan, and pat it down with a rubber
spatula or your fingertips. Bake for 30 minutes. Brush the crust with oil, and bake
for another 10 minutes. Remove crust from oven, and reduce the oven's temperature
to 350 degrees F (175 degrees C).
3 To make the filling: In a large frying pan over a high heat, heat the oil until hot.
Reduce the temperature to medium and saute onion, garlic, thyme, salt, pepper and
paprika in the hot oil; cook for 8 to 10 minutes. Stir the cauliflower into the pan
and cook for 15 minutes.
4 Spread 1/2 of the cheese onto the potato crust. Spoon the vegetables on top of the
cheese. Sprinkle the remaining cheese over the sauteed vegetables. Beat the milk
and eggs together in a small bowl, and then pour over the vegetables and cheese.
Sprinkle paprika over the mixture.
5 Bake for 35 to 40 minutes, or until the custard is set and the top of the pie
is slightly browned.
Makes 4 servings
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 431
Protein 21g
Total Fat 27g
Sodium 949mg
Cholesterol 205mg
Carbohydrates 29g
Fiber 6g
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Cauliflower "Mashed Potatoes"
Use this recipe as a basic outline for measurements as it can
easily be doubled or tripled. Be careful adding liquid. If
you add too much, you are in for trouble.
2 10 ounce packages frozen cauliflower (or fresh - same amount)
1 Teaspoon boullion granules (low sodium variety)
1/8 Teaspoon black pepper (or more to taste)
1 Tablespoon minced onion flakes (can omit)
plus
1 Teaspoon butter
2 Tablespoons Cream (appx - add slowly)
Paprika (optional)
Cook cauliflower until DONE DONE DONE. Drain.
Preheat oven to 375 degrees
Cook cauliflower and remaining ingredients, except cream) in a food
processor. Process until well blended, adding cream as necessary,
a LITTLE AT A TIME, to desired consistiency (leave some lumps if
you like!) You can also use a blender to puree but a food processor
is much easier.
Spray an ovenproof dish (appx 1 1/2 quart size for this recipe) with
cooking spray and put mixture in.
Sprinkle with paprika if you like for additional flavor and a delightful
color.
Bake for at least 20 minutes until hot.
Makes about 4 servings
Reader Comments:
1
I used 2 heads fresh cauliflower and a packet of Liptons Onion soup mix for the
seasonings and it turned out awesome! 2 heads of fresh made no more than 4
servings. The cauliflower looks like alot but once it's creamed it shrinks to
about a quarter of the size you though you had.
Also I did not add any cream or butter. Although I let the cauliflower drain
for over 10 minutes in a collander, after I creamed it in the processor it was
already too liquid-ey. Thats when I got the idea to add liptons soup mix, to give it
a little more body. After I baked it, it got a little better, but it was still
not the consistency of real mashed potatoes. It did taste great though!
2
I dont know what I did wrong but it was too wet to seem like mashed potatoes.
Surprisingly though it tastes incredibly like mashed potatoes, and my family
enjoyed it. I would call it creamed cauliflower though. Also I only added salt
and pepper, no cream as it was way too mushy already. I will serve this recipe
again, especially for my daughter who is on a low carb diet and wont eat potaotes.
Any idea on how to get them more dry? Thanks.
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Cauliflower Souffle
Preparation time - 10 minutes, plus time to cook cauliflower
if you don't have leftovers
Here's the original "crustless quiche" recipe. I think Elissa first
posted it here. I don't use the nutmeg or cloves or onion but do use lots
of garlic and sometimes thyme or oregano. Also it doesn't seem to need
the added salt, but then I'm used to low-salt foods. Haven't tried the
ricotta or cream variations. Colby (yellow) and string/mozzarella or
jack (white) cheeses work as well as cheddar. One of these days I will
try it with pepper jack (jack cheese with jalapen~os and red peppers and
stuff in it). Nuking didn't work as well as baking for me -- came out
kinda dry tasting. I pre-steamed the cauliflower in the uwave though.
1/2 cup steamed, mashed cauliflower (leftover works fine)
1 egg
1/4 cup cottage cheese (or ricotta)
2T grated cheddar cheese
pinch of nutmeg
dash of cloves
salt, pepper to taste
onion/garlic (optional)
Mix all ingredients together, nuke for 5 minutes
or bake for 20. If you use 1/4 cup of heavy cream instead
of the cottage/ricotta cheese, it will be more like a quiche
than a souffle.
Serves 1
Statistics (approx) - 2g carbs, 15 g fat, 200 cal
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Cauliflower with Cumin Seed
Recipe By : Dr. Atkins' Quick & Easy Cookbook
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
2 tablespoons cumin seed
1/4 cup olive oil
2 cloves garlic -- thinly sliced
2 cups cauliflower -- cut into bite size
salt and pepper -- to taste
Heat a skillet over medium heat until hot but not smoking. Add the cumin
seeds and cook until the seeds begin to brown and pop, about 1 minute.
Remove from skillet and reserve. Heat the oil in the same skillet, add the
garlic, and sauté for 30 seconds. Add the cauliflower and sauté, stirring
occasionally, about 5 minutes, until the cauliflower begins to brown. Add
the toasted cumin seed, salt and pepper, toss well and serve.
Serves 2
NOTE: When I made this (10/23/98) I forgot the garlic and it was delicious
anyway. I cut back some on the seeds and the oil could have also
been cut some.
Editors Note: If you are not fond of cumin, substitute fennel or caraway
seeds.
MY NOTE: I like cumin but try the others anyway for a variation.
ALSO: This works with cabbage also. I just melted about 1-2
tablespoons of butter in pan, added cumin, then added 1/4 head
of cabbage cut up. The water clinging to the leaves is enough
to help steam the cabbage. Was really good. (Using about 2 cups
raw cabbage = 5.7 grams total.)
Total Grams: 11.1
Per serving: (2) 5.5
If you like cumin you'll love this recipe. I thought if sounded like too much cumin
but I found that it wasn't. I used the same principal with cabbage, too.
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Celery Casserole
Submitted by: Barbi Claridge
1 pkg wide egg noodles
1 stalk celery
2 cans Campbells Cream of Celery Soup
T. milk if needed
dashes of celery salt
dashes of onion powder
dashes of garlic powder
- Cook the noodles as directed on package, strain in collander and
rinse well in hot water.
- Wash and cut the celery into 1/4" slices.
Boil the celery in water, until tender when stabbed with a fork.
The wider they are, the longer they will take to get tender.
You will want to cook them until they are very close to the firmness
you want, because the baking part does not soften them much more.
- Mix everything together. If it seems dry add milk, a tablespoon at a time and mix.
- Do a taste test, and add more dashes of seasonings if needed.
- Bake, covered for 30 minutes.
This can also be made in the microwave, about 5 minutes or until center is hot.
Optional Toppings:
Cover with grated white cheese and bake for 5 minutes more or until melted.
or
Top with French's Fried onions and bake 5 minutes more or until crunchy.
or
Top with homemade breadcrumbs and bake 5 minutes more or until crunchy.
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Cheese and Spinach Casserole
Servings 4 @ 6 g each
Oven Temperature 350 F
Preparation Time 10 minutes plus 50 minutes baking time
1 10-oz. Pkg. frozen chopped spinach, thawed and drained
2 T. soy flour
1/4 cup butter, melted
1 cup creamed cottage cheese (4% MF)
3 eggs, slightly beaten
1/2 cup cheddar cheese, grated
salt and pepper to taste
Directions
1. Preheat oven to 350 degrees.
2. Grease a 1-1/2 quart casserole.
3. Combine all ingredients; mix well. Pour into prepared
casserole dish.
4. Bake for 50 to 60 minutes.
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Cheese Flan
1 T butter
1-1/2 C whipping cream
1 C grated cheese: Swiss, Gruyere, Parmesan or cheddar
2 tsp finely chopped onion or onion flakes
1/4 tsp salt
1/4 tsp paprika (optional)
4 eggs
1. Preheat oven to 325 degrees. Butter a pie dish with a little
butter, oil or pan spray.
2. Pour the cream into a sauce pan and heat until scalded (little
bubbles form around the edges). Reduce the heat to low and stir
in the cheese. When the chese is melted, stir in the onion, salt,
and paprika.
3. Remove the pan from the heat and let cool briefly. Beat each
egg into the mixture separately, beating until thoroughly mixed
after each addition.
4. Pour the mixture into the prepared pan and bake for about 45
minutes in the preheated oven. The custard should be set and
firm.
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Cheese Soufflé For soufflé making, in addition to the usual pots, cups, and measuring spoons,
you must have a metal or ceramic bowl (never plastic), a rubber spatula,
and a whisk. An electric mixer helps a lot and, depending on your stamina,
may also qualify as a requirement. A soufflé dish is nice, but not required;
you just need an oven-proof dish of some sort, 1 quart capacity for this recipe,
or double the recipe, if all you have is a 2-quart baking dish..
1/4 cup butter or margarine
3 Tbs. flour
1 cup milk
3 eggs, separated, plus 1 extra egg white
1 cup shredded sharp cheddar cheese
dash cayenne pepper
1 Tbs. Worcestershire sauce
Eggs need to be at room temperature, so take them out of the refrigerator before
you start. (Or put them in a bowl of warm water for a few minutes.)
Butter the inside of a 1-quart baking dish with 1 Tbs. butter or margarine.
In a deep pot over medium heat, melt the rest of the butter/margarine, then whisk
in the flour. Slowly add milk, whisking continuously to prevent lumps. Continue
whisking until the sauce begins to thicken (takes a minute or two -- then suddenly,
it happens). Remove pot from heat and whisk in the yolks, one at a time, blending
thoroughly as each is added.
Set oven to 375 degrees. Fold the cheese and seasonings into the sauce, using a
rubber spatula to blend gently but thoroughly. Taste and adjust seasoning as desired.
Set aside.
Now, you're ready to beat the egg whites. There are a variety of tricks for keeping
whipped egg whites from deflating. One is to use a copper mixing bowl -- it just works
better. Another way is to rub the inside of your bowl with a cut lemon, then wipe off
any excess moisture -- the tiny amount of residual acid helps keep the beaten egg white
from collapsing. Even if you don't want to bother with either of these options,
make sure the bowl is very clean -- any trace of oil can defeat your purpose.
(I don't have a copper bowl, so I alternate between using lemon and not worrying about
it -- it depends largely on
whether this is for company or not.)
Into your prepared bowl, place the four egg whites. Beat at low speed until the
whites are frothy, then at medium-high until they hold stiff peaks. With the rubber
spatula, lift out about one fourth of the whites and fold them into the sauce.
Use a smooth down, under, up, and over circular motion. Turn the pot at the completion
of each stroke, so you combine contents thoroughly.
Fold just until mixture is uniformly spongy.
Use the spatula to scrape the rest of the egg whites onto the sauce, and gently
but quickly fold them in with the same circular motion, making sure you reach
the bottom of the pot with each stroke. This time, do not blend completely, but
stop while there are still some
bits of white froth showing here and there.
With the spatula, smooth the mixture into the prepared baking dish.
It should fill the dish completely. If it doesn't fill the dish, smooth it
into a smaller dish. Run your fingertip
an inch down, all the way around, inside the rim. This creates the "top hat"
effect when the soufflé rises, and also keeps it from overflowing.
Place the soufflé on the lowest rack of the hot oven and bake from 25 to 40
minutes, depending on the texture you like. The traditional, runny, fragile
soufflé that the French prefer is produced by the shorter time. I prefer a
slightly longer cooking time -- both because I prefer a less damp texture,
and because the soufflé becomes harder to damage when baked a little longer,
since the shorter cooking time gives you an exquisite but delicate product
that barely makes it to the table without caving in. It also makes better
leftovers when it's a little more "solid." For the firmer version, I test
the soufflé after 35 minutes -- a knife blade stuck in from the side should
come out clean -- then turn off the oven and let it stand for five minutes,
while I prepare for the presentation (or just dig out a plate and fork,
since I do make this for myself). Serves 4.
If you double the recipe, for a 2-quart dish, bake an extra 5 to 7 minutes.
Serves 6-8.
Special bonus: This isn't simply a cheese soufflé recipe --
it's an "anything you have on hand" soufflé recipe.
For the cup of cheese, you could substitute cooked, finely chopped,
well-drained spinach with a few tablespoons of grated parmesan and
appropriate seasonings. Or a cup of canned tuna or salmon mashed up
with some sautéed onions. Or a cup of puréed broccoli or asparagus
seasoned to taste. Or a cup of cooked ground beef and/or mashed potatoes.
In fact, a cup of pretty much anything with a little body and not too much
liquid can be spun into this recipe. And if you want to stay with cheese,
try Monterey Jack with chopped jalapeño peppers, or keep the cheddar but
eliminate the Worcestershire sauce and use tarragon, or toss in a handful
of diced ham. Once you get the hang of it, no one need ever know that they're
eating leftovers again!
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Cheese Taco Shells
Hi everyone, I came up with a great idea one day when I was making everyone
tacos and I was just having the filling......
take shredded cheddar cheese, put a small pile in a hot non-stick
pan. Kinda spread it out a little. Let it fry up until melted and sides are a
bit crispy. Turn over and fry until crisp. Take out and bend slightly to
create a taco shape. Let harden. Fill like you would a regualr taco. I
have used this to make a taco salad shell and a tostada shell. My family was
so jealous of me while I was munching away on my cheddar cheese shell with all
my mmmmmmmms, yummms and crunch crunch crunching
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Cheesy Cauliflower Casserole
Here's a recipe that has become an everyday side for me. It may sound
peculiar, but it's wonderful.
Steam cauliflower
Mix Equal portions of mustard and mayonnaise together and pour over steamed
cauliflower. Top with sharp shredded cheddar.
Cook for 15-20 min on 375, or until cheese is melted.
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Chick Pea Macaroni Salad
Submitted by: Christine
Prep Time: approx. 20 Minutes
" This Greek-style pasta salad would also be good tossed with fresh avocado and mint. "
Ingredients
1 cup uncooked macaroni pasta
1 (19 ounce) can garbanzo beans, drained
4 tomatoes, chopped
1 onion, chopped
1 clove garlic, minced
6 ounces feta cheese, crumbled
1 cup pitted black olives
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup olive oil
1/4 cup fresh lemon juice
Directions
1 In a large pot of salted boiling water, cook pasta until al dente,
rinse under cold water and drain.
2 In a large bowl, combine the pasta, chick peas, tomatoes, onion, garlic,
cheese, olives, salt, pepper, olive oil and lemon juice.
Toss together and refrigerate until chilled.
Makes 4 to 6 servings
Nutrition
Servings Per Recipe:
5 amount per serving
Calories 561
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Chile Relleno Casserole
Submitted by: Ortega
Prep Time: approx. 15 Minutes
Cook Time: approx. 45 Minutes
" Love Chile Rellenos but are short on time? This casserole has all of the taste
with very little of the work! Top with sour cream, green onions,
and black olives if you'd like. "
Ingredients
1 1/2 cups shredded Cheddar cheese
1/2 cup diced green chile pepper
2 tablespoons all-purpose flour
1 1/2 cups milk
3 eggs
1 cup salsa
Directions
1 Preheat oven to 325 degrees F (165 degrees C).
Lightly grease an 8 inch square baking dish.
2 Sprinkle 3/4 cup cheese onto bottom of the prepared baking dish.
Top with chiles and remaining cheese. Place flour in medium bowl.
Gradually add milk, stirring until smooth. Stir in eggs; pour mixture over cheese.
3 Bake for 45 to 50 minutes or until knife inserted in center comes out clean.
Cool in pan for 10 minutes.
4 Serve with salsa and desired toppings.
Nutrition:
Servings Per Recipe:
8 amount per serving
Calories 170
Protein 11g
Total Fat 11g
Sodium 341mg
Cholesterol 109mg
Carbohydrates 7g
Fiber 1g
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I make this in two quiche pans using a 27 ounce can of green
chiles from Rosarita. I have used another brand (can't
think of its name) which didn't fill the cans as full so it
might be a stretch to fill two pans. Feel free to use more
cheese if you like--we like the bite of the peppers to come
through loud and clear.
I usually make a tomatillo salsa with this--but any mild
salsa should be tasty. I serve Mexican rice to the non-
dieters and salads for everyone. BTW, I used to make this
VLF with nonfat cheese (except on top where I used the real
thing) and egg beaters. It was pretty good--but this way
is mu-u-uch better.
* Exported from MasterCook II *
Chile Rellenos Quiche
Recipe By : Barbara Pollack (carltech@clark.net)
Serving Size : 8 Preparation Time 0:45
Categories : Appetizers Cheese
Eggs Main Dishes
Tex-Mex & Mexican Vegetables
Amount Measure Ingredient -- Preparation Method
27 ounces canned green chiles -- whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder
1/2 teaspoon salt
Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.
Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.
Clean any seeds and membranes out of the peppers.
If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.
If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.
Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.
Bake at 375°F until cheese is melted and slightly browned--
about 30 minutes.
Note: the traditional recipe for chile rellenos involves
beating the egg whites stiff and folding in the yolks et al,
coating the stuffed pepper with this mixture and then deep
frying. Very tasty--but a lot of work.
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Chili Relleno Squares
Serving Size: 12
Categories: Casseroles Cheese Low-Fat/Low-Cal Favorites
2 eggs
6 egg whites
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1 cup nonfat cottage cheese
1/4 cup lowfat cheddar cheese grated
1/4 cup mozzarella cheese grated
4 ounces green chile chopped, drained (small can)
1/2 teaspoon tabasco sauce
- In a small bowl, beat eggs lightly; add flour and baking powder.
- Combine remaining ingred in a separate bowl.
- Mix in egg mix.
- Pour into an 8-inch square pan coated w/ cooking spray.
- Bake at 400F for 15 min. Reduce heat to 350F and bake for 35 min more.
- Cut into 12 squares and serve warm or cold.
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Chile Rellenos Casserole
Recipe By: Barbara Pollack
27 ounces canned green chiles -- whole
22 ounces cheddar cheese
6 eggs
1/4 cup almond powder*
1/2 teaspoon salt
* Almond powder may also be known as ground blanched almonds.
Prepare flat baking dish(es) (e.g. quiche pans) by greasing
or spraying with nonstick spray.
Thoroughly blend eggs, almond flour, and a pinch of salt.
Pour a thin layer on bottom of baking dish(es) reserving
more than half for topping.
Clean any seeds and membranes out of the peppers.
If peppers are whole and in good shape, you may stuff each
one with a thick piece or rolled-up slice of cheese and
place in a single layer in the baking dish.
If the peppers are not whole or if you are pressed for time,
spread out half the peppers in a single layer, inside up,
in the baking dish and layer cheese evenly over them using
about 3/4 of the cheese. Top with the remaining peppers in
a single layer, inside down.
Cover with the remaining egg mixture. Sprinkle the remaining
cheese over the top.
Bake at 375°F until cheese is melted and slightly browned--
about 30 minutes.
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Abbreviations
tsp. = teaspoon
Tbs. = tablespoon
lb. = pound
oz. = ounce (weight)
fl. oz. = fluid ounce (volume)
pt = pint
qt = quart
in. = inch
ml = milliliter
gm = gram
cm. = centimeter
F = Fahrenheit
C = centigrade (Celsius)
° = degrees
Conversions
Volume
1 tsp. = 5 ml
1 Tbs. = 15 ml
2 Tbs. = 30 ml or 1 fl. oz.
1 cup = 240 ml or 8 fl. oz. (vs. 10 oz. per cup in Imperial measure)
1 pt = 480 ml or 16 fl. oz.
1 qt = 960 ml or 32 fl. oz.
Weight
1 oz. = 28 gm
1 lb. = 454 gm
2.2 lb. = 1 kg
Length
1 in. = 2.54 cm.
Temperature
32 °F = 0 °C (water freezes)
212 °F = 100 °C (water boils)
+ Conversion formula: °C = 5/9(°F - 32)
e.g., 400 °F is approximately 204 °C
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Corn Dog Casserole
Submitted by: Kim
Prep Time: approx. 15 Minutes
Cook Time: approx. 30 Minutes
" This casserole tastes just like a corn dog, only better,
thanks to the addition of cheese, celery, green onions, and spices.
This is a very tasty, kid-friendly dish. Since we became vegetarians,
we use veggie hot dogs instead of meat in the recipe.
The recipe makes 12 servings, but you can cut the recipe down to
the size you need. "
Ingredients
1 tablespoon butter
1 cup thinly sliced celery
3/4 cup sliced green onion
3/4 pound vegetarian hot dogs
1 eggs, beaten
3/4 cup milk
1 teaspoon rubbed sage
1/8 teaspoon ground black pepper
1 (8.5 ounce) package dry corn bread mix
1 cup shredded Cheddar cheese, divided
Directions
1 Preheat oven to 400 degrees F (200 degrees C).
Grease a shallow 3 quart baking dish.
2 In a large skillet over medium heat, melt butter, then saute celery for 5 minutes.
Stir in green onions, and saute an additional 5 minutes.
Place in a large bowl and set aside.
3 Cut hot dogs lengthwise into quarters, then cut into thirds.
In the same skillet, saute hot dogs for 5 minutes, until lightly browned.
Mix veggie hot dogs into celery and onions. Set aside 1 cup of this mixture.
4 In a medium bowl, combine eggs, milk, sage, pepper, and corn bread mix.
Stir well to combine, then stir into remaining hot dog mixture.
Mix in 1 1/2 cups cheese. Spread mixture into prepared baking dish.
Top with reserved hot dog mixture and remaining 1/2 cup cheese.
5 Bake uncovered in preheated oven for 30 minutes, until golden brown.
Nutrition at a glance
Servings Per Recipe: 12
amount per serving
Calories 396
Protein 22g
Total Fat 19g
Sodium 1074mg
Cholesterol 58mg
Carbohydrates 35g
Fiber 4g
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Cottage Cheese Manicotti
"Simple to fix - the manicotti shells do not need to be precooked!"
Tomato Sauce:
1 clove garlic, minced
1/2 tablespoon olive oil
2 (8 oz) cans unsalted tomato sauce
2 (16 oz) cans unsalted tomatoes
1-1/2 teaspoons oregano leaves
1 tablespoon chopped parsley
Filling:
2 cups non-fat cottage cheese OR
1 cup non-fat cottage cheese and 1 can drained cooked spinach
3 tablespoons freshly grated non-fat cheese
2 egg whites
1/4 cup chopped parsley
Dash pepper
8 oz uncooked manicotti shells (15 pieces)
1 cup water
Directions:
Preheat oven to 375° F.
Sauté garlic in olive oil. Add tomato sauce and tomatoes; stir in oregano and parsley.
Bring to a boil and simmer covered for a minimum of 20 minutes, up to 2 hours, stirring
occasionally. Makes 5 cups of sauce.
Combine filling ingredients and stuff uncooked manicotti shells using a small butter
knife or a spoon. Fill bottom of a 9"x13" casserole dish with 2 cups of tomato sauce.
Arrange stuffed manicotti shells in a single layer over sauce, side by side.
Cover shells with remaining 3 cups of sauce and pour 1 cup of water over all.
Tightly cover dish with foil and bake for 50 minutes.
Remove foil and bake an additional 10 minutes.
Makes 5-6 servings.
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Cottage Cheese Potatoes
Submitted by: Stephanie
Prep Time: approx. 15 Minutes
Cook Time: approx. 40 Minutes
" This is a easy quick recipe. It is a favorite in my family.
The blend of cottage and cheddar cheeses is spectacular. "
Ingredients
5 potatoes
1 small onion
1 1/2 cups chive-flavored cottage cheese
1 cup sour cream
1 cup shredded Cheddar cheese
Directions
1 Place potatoes in a large pot of water and boil until tender when pierced with a fork.
2 Preheat oven to 350 degrees F (175 degrees C). Butter a 9x3 inch casserole dish.
3 In a large mixing bowl, combine potatoes, onion, cottage cheese, and sour cream.
Transfer mixture to the prepared casserole dish. Top with Cheddar cheese.
4 Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Nutrition at a glance
Servings Per Recipe: 5 amount per serving
Calories 361
Protein 19g
Total Fat 19g
Sodium 448mg
Cholesterol 50mg
Carbohydrates 30g
Fiber 2g
Reader Comments:
1
A great way to serve potatoes. I used fat-free sour cream and cottage
cheese and it turned out well.
2
My partner loved these potatoes and said he wants these once a week.
I found the "cheesiness" a bit much. Be careful not to overcook the
potatoes before they go into the oven.
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Creamed Cauliflower
Recipe From: Kay Ray Sykes
2 heads of califlower
3/4 stick butter
1/4 cup whipping cream
salt & pepper to taste
Core and steam cauliflower until fork tender. Take out of pot and let
drain for about 2 mins. Put cauliflower in bowl, add butter, salt &
pepper and beat with a mixer. Gradually add cream until desired
texture.
D
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Dal
1-1/2 cups lentils
1/4 cup light olive oil
1 cup chopped onion
1-1/2 tsp. salt
1 tsp. ground turmeric
1 tsp. ground cumin seeds
1/4 tsp. crushed red peppers
1/2 cup snipped coriander leaves or parsley
Lemon peel for garnish, if desired
Cover lentils with water, and soak one hour.
Heat lentils and water to boiling
(rinsing the beans between soaking and cooking can reduce
gastric disturbances, if that's important to you).
Cook 45 minutes, adding water if necessary. Drain lentils well.
Heat oil in 12-inch skillet. Stir in onion, salt, turmeric,
cumin and red peppers, cooking over low heat until onion is tender.
Put some of this mixture aside, for garnish, if desired.
Stir lentils into oil and spices. Cook over low heat, stirring frequently,
20 minutes. (Watch carefully to prevent burning.)
Just before it's done, stir in coriander leaves or parsley.
Before serving, sprinkle with reserved onion, and garnish with
strips of lemon peel, if desired.
Serves 6-8.
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Delmonico Potatoes
Submitted by: Holly
" This is a cheesy-sour cream sauce and grated potato casserole. "
Ingredients
5 large potatoes
2 teaspoons dried parsley
2 teaspoons salt
1/2 teaspoon ground black pepper
2 tablespoons minced onion
3/8 cup butter
1 (16 ounce) package sour cream
1 1/2 cups milk
1 cup shredded pasteurized processed cheese (e.g. Velvee
Directions
1 Bring a large pot of salted water to boil, place potatoes in the boiling water.
Let potatoes cook until they are just becoming tender, approximately 8 to 10 minutes.
Refrigerate the potatoes overnight.
2 Preheat oven to 350 degrees F (175 degrees C).
3 Grate the potatoes. In a small bowl, combine 1 teaspoon parsley, 1 teaspoon salt,
1/4 teaspoon pepper, 1 tablespoon minced onion, and 1/2 of the butter or margarine.
In a separate small bowl, combine sour cream and milk.
4 Layer 1/2 of the grated potatoes into the bottom of the prepared baking dish.
Sprinkle the dried spice mixture over the layer of potatoes. Pour 1/2 of the sour
cream and milk mixture over the potatoes and butter layers. Top this layer with
1/2 cup of processed cheese spread. Repeat the layering process one more time.
5 Bake the casserole for one hour.
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 429
Protein 11g
Total Fat 29g
Sodium 1118mg
Cholesterol 76mg
Carbohydrates 31g
Fiber 2g
E
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Easy Garlic Pasta
This recipe is for 1 serving. I make it with leftover macaroni or pasta
when I dont have many ingredients left in the house.
I havent tried this one on anyone else yet, but if you love garlic you should like it.
1 Portion of leftover pasta (any kind)
1 chunk of butter
1 clove garlic
dried basil
parmesan
Melt a little chunk of butter in a dinner bowl in the microwave.
(about 1 teaspoon to 1 tablespoon)
Rinse 1 leftover pasta in very hot water in a collander,
drain well toss it in your dinner bowl.
Take 1 peeled clove of garlic and shred on a small holed cheese shredder
Mix all together and microwave for 30 seconds
Add a couple dashes of dried basil
Add a few shakes of parmesan cheese
Mix it all well and eat it standing in the kitchen.
Follow with a few swigs of milk from the carton,
and there's one of my favorite meals in 10 minutes or less!
p.s.
Don't breathe on anyone too soon after this.
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Easy Gravy
Submitted by: Janice
This is great to make biscuits and gravy or for Thanksgving over mashed potatoes.
Ingredients
1 tablespoon butter
1/4 cup all-purpose flour
3 cups vegetable broth
2 tablespoons miso paste
2 tablespoons warm water
2 teaspoons soy sauce
1/4 teaspoon onion powder
Directions
1 In a small bowl combine miso and warm water; stir until miso has dissolved.
2 In a 2 quart saucepan, melt butter over medium heat.
Stir in flour until dissolved. Add vegetable broth, miso mixture,
soy sauce and onion powder. Cook, stirring, over medium heat, until thickened.
Makes 2.5 cups
Nutrition at a glance
Servings Per Recipe: 8 amount per serving
Calories 42
Protein 2g
Total Fat 2g
Sodium 1414mg
Cholesterol -
Carbohydrates 5g
Fiber 0g
Reader Comments:
The only difficulty that I had was in making it thick. And I can't cook at all.
I made this with mashed potatoes (as the main dish) for 11 people.
About 3/4 really like the gravy (which is pretty darn good with this group.)
All in all, very worth making, just be prepared to let it sit for a while to thicken,
and never really get that thick. Also, be sure you like miso.
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Easy Vegetable Pot Pie
Submitted by: Karen C. Greenlee
Prep Time: approx. 5 Minutes
Cook Time: approx. 40 Minutes
" This pie takes only a few minutes of preparation time.
The filling is made using a can of cream soup and a can of mixed
vegetables mixed with a little thyme. The kids are sure to love this savory pastry. "
Ingredients
1 (10.75 ounce) can condensed cream of potato soup
1 (15 ounce) can mixed vegetables, drained
1/2 cup milk
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
2 (9 inch) frozen prepared pie crusts, thawed
1 egg, lightly beaten
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a medium bowl, combine potato soup, mixed vegetables, milk, thyme,
and black pepper.
3 Spoon filling into bottom pie crust. Cover with top crust, and crimp
edges to seal. Slit top crust, and brush with beaten egg if desired.
4 Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Nutrition at a glance
Servings Per Recipe: 6
amount per serving
Calories 384
Protein 6g
Total Fat 22g
Sodium 934mg
Cholesterol 41mg
Carbohydrates 41g
Fiber 4g
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Egg Drop Soup
By: Barbi Claridge
Heat 2-4 cups veggie broth until boiling. Lower heat to a simmer.
Add:
dashes of garlic salt
dashes of garlic powder
dashes of onion salt
dashes of onion powder
- or whatever seasonings you like.
If you overdo it, just add more water to the mix.
Mix in a coffee cup: 1/2 cup water with 2 teaspoons cornstarch,
mix until looks like milk.
S-l-o-w-l-y pour small amounts of cornstarch mix into the broth,
stirring constantly, until it thickens a little bit.
Beat eggs slightly, dribble into the simmering broth, remove from heat.
Pour in serving bowl and top with green onions and a few dashes of Soy Sauce.
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Egg Foo Young
Recipe from: Somewhere on the web.
I have the recipe for the gravy that goes with it,
I just cant find it right now. Will post when found.
It's also good without the gravy though.
Stir fry gently in a small amount of olive oil:
3 chopped green onions (white and green parts)
1/2 cup thinly sliced celery
1/3 cup sliced bamboo shoots
Beat well: 6 eggs, salt and pepper
Add vegetables to beaten eggs and stir.
Cook in well oiled wok or pan to form an omelet.
Serve with Soy Sauce.
Serves 4.
Each Serving - 3g carbs, 1g fib
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Dellena's Famous Enchiladas
"This sounds like a lot of work by the size of the text, but
it's really quite easy, and very difficult to mess up.
You won't believe how good they taste!"
Shopping Cart:
1 lb ground veggie crumbles
1 lb extra sharp cheddar cheese
1 lb monterey jack cheese
1 pkg Lawrys Enchilada Sauce Mix
6 oz can tomato paste (not sauce, paste!)
1 bottle McCormick Mexican Seasoning
(also known as Schilling in some parts of the USA)
1 small can chopped black olives
1 small can chopped green chiles
6 cloves garlic
24 corn tortillas (you will lose some of them)
some onion powder to taste
some garlic powder to taste
some salt
some pepper
2 disposable foil square pans
Make the sauce first. Put the tomato paste and the water in a pan and
mix together with an egg beater, until paste is dissolved.
Add the Lawrys seasonings, mix well and put on low heat.
Come back and stir it often while making the rest of the stuff below.
Shred both cheeses, sprinkle with flour and mix to keep it from lumping.
Shred the garlic on the small holes of the cheese grater. (It's way easier
than dicing!)
In a large bowl mix the veggie crumbles, olives, green chiles, garlic and all
spices. Add a tablespoon or two of the sauce if it's too dry to mold in a shape.
Taste test it - add more garlic or onion powder if necessary.
Mix together with 3/4 of the shredded cheeses.
Place 5 or 6 of the tortillas in the hot sauce to soften them. If they are soft
enough they will roll without breaking, if they are too soft they will tear.
You will see.
Take out a tortilla and place it on your baking pan. Fill with the veggie/cheese mix
(go ahead, use your hands) and roll into an enchilada. Turn it seam side down.
Repeat until both your pans are filled up. Cover the enchiladas with reamining sauce.
Bake for 30 minutes in a preheated oven. Cover with the rest of the cheese and bake
5 minutes more or until cheese is melted.
Serve with Coca Cola, not Pepsi, in tall glasses with 4 (not 3, not 5) ice cubes each.
Servings: 6-8
F
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Celery Root Purée (Fake Mashed Potatoes)
3 celery roots
1/4 cup heavy cream
4 T. butter
salt and pepper
Directions:
Place 5 cups of water in a large pot fitted with a steamer and a lid.
Bring to a boil. Chop off the roots and peel off the outside layer of
skin from the celery roots, being careful to remove all the brown. Cut
each celery root into about 12 pieces, and place in the steamer. Steam
until very soft when poked with a fork, about 20 minutes. Transfer to a
food processor. Add the cream and butter and puree until smooth. Add
additional cream or butter to achieve desired consistency and sprinkle
with salt and pepper.
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Fluffy Garlic Mashed Potatoes
Serving Size : 8
Preparation Time :1:40
Amount Measure Ingredient -- Preparation Method
1 large head garlic, split in half horizontally
1 teaspoon olive oil
3 large baking potatoes -- peeled & quartered
3 tablespoons low-fat margarine
1 cup low-fat milk or soymilk
salt -- to taste
1/4 teaspoon ground white pepper
Preheat oven to 350°.
Drizzle garlic with oil. Wrap securely in foil; roast 30 to 40 minutes,
or until soft. Cool, then squeeze garlic out of skins; refrigerate.
Discard skins. (If desired, garlic can be roasted the day before.)
Cover potatoes with water, add salt and bring to a boil. cover;
cook 20 to 30 minutes, or until fork-tender. Drain; reserve cooking water.
Mash potatoes well. Add garlic, margarine, salt, pepper and milk or soymilk.
Whip potatoes, adding reserved cooking liquid 1/4 cup at a time until potatoes
are fluffy and light but still hold shape.
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Fresh Tomato Dip
"I came up with this one day when I didnt have much
left in the house, and it came out great."
1/2 bag shredded fat free mozzarella
(use any cheese you like)
1 large tomato
1 small can green chiles
2 large cloves garlic
salt
Chop the tomato and lay it out on a plate or cutting board.
Salt it well and let sit for 10 minutes. This really
helps put flavor back into tasteless tomatoes.
Shred the garlic on the small holes of a cheese shredder
Mix everything together and microwave for 3 minutes
Serve with crispy warm tortilla chips. Use the thick kind
because the thin kind will break when you try to scoop
this heavy mix up.
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Fried Rice
"This recipe assumes you have already made plain rice.
You can also do it with minute rice, it comes out great if
you're in a hurry."
Heat oil in a skillet, add rice.
Add chopped bean sprouts, chopped green onions.
Sprinkle soy sauce on it all, until it looks like the right color.
Mix it all up while frying.
When it's almost done, make a small crater in the middle
of the rice, add 2 eggs, mix them up a bit. When the eggs are
cooked through, mix them all up in the rice.
G
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Garlic Potatoes
2 potatoes washed and cubed
1 onion chopped up
4 cloves garlic, shredded or minced
garlic powder
garlic salt
onion powder
onion salt
olive oil
chopped fresh or dried basil
Mix all together and bake, covered, until soft
Mix it all up again, getting the garlicy oil and onions all over the potatoes.
Bake uncovered until the tops are brown and crispy.
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Greek Spinach Pie
Ingredients:
1/2 cup Green onions, chopped
1 tb Butter
1 pk Spinach, thawed & drain
1/2 cup Cottage cheese
1 cup Milk
1/2 cup Bisquick
3 Eggs
1 tsp. Lemon juice
1/4 tsp. Pepper
3 tb Parmesan cheese
1/4 tsp. Nutmeg
Instructions:
Layer spinach, onions and cottage cheese in greased dish.
Place remaining ingredients in a blender and puree, pour over cheese.
Bake at 350° for 35-45 min or until completely set.
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Green Bean Casserole Extraordinaire
Prep Time: approx. 20 Minutes
Cook Time: approx. 1 Hour
" Green bean casserole unlike any other! "
Ingredients
1/2 cup butter
4 tablespoons all-purpose flour
2 cups sour cream
8 ounces shredded Swiss cheese
4 (14.5 ounce) cans French-style green beans, drained
2 cups corn flakes cereal, crushed
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
Grease a 1-1/2 quart casserole dish.
2 In a large skillet, melt 4 tablespoons butter or margarine.
Stir flour into the butter to make a paste. Add sour cream to
the flour-paste, stirring continually. When the mixture is hot
and bubbly stir in Swiss cheese. When the cheese has melted,
add the green beans, stirring until they are coated.
Pour the entire mixture into the prepared casserole dish.
3 In a small skillet, melt the remaining 4 tablespoons of butter.
Mix the crushed corn flakes into the butter, when coated,
pour the mixture over the green bean mixture.
4 Bake for 30 minutes, or until golden brown.
Nutrition at a glance
Servings Per Recipe: 4
amount per serving
Calories 809
Protein 25g
Total Fat 63g
Sodium 1905mg
Cholesterol 165mg
Carbohydrates 37g
Fiber 4g
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Green Bean Casserole
"Here is the easy version!"
1 can green beans
1 can Campbells Cream Of Celery Soup
garlic powder
onion powder
Mix togehter and bake, covered for 40 minutes.
Or, microwave it for about 5 minutes.
Top with Lawry's French Fried Onions and bake, uncovered until they are crispy,
about 5-10 minutes more.
That's it! Youre done!
Prep Time: 2.5 minutes
Cook Time: Depends on your oven, how long it's in, and the temperature you use.
I never worry about that, minor details like time and temp, just throw it in there!
Anywhere from 300-400° is good, then check it every 20 minutes or so.
The top will be getting a little brown, thats how you'll know it's done.
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Green Chile Eggs
2-3 whole green chiles, seeded and wiped dry
1 lb. grated Monterey Jack cheese
12 eggs
1 16 oz. container of sour cream
Layer the chiles with the grated cheese in a buttered or greased 13X9X2 inch
baking dish. Combine the eggs and sour cream and pour over the top. Bake
for 30 minutes in a 350 degree oven until it puffs like a souffle'. This
could turn out to be your favorite easy recipe.
I tried this last weekend and it was terrific....! You may want to cut the
recipe in half if your looking for less quantity. We could feed 6 people
easily on this recipe. Try it you'll like it. Especially for those of you
who miss Mexican Food. Try it with some salsa.
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Crustless Greens Pie (serves six)
1 1/2 lbs Swiss chard
1/2 lb arugula
3/4 lb dandelion greens
1 Tbsp unsalted butter
1 Tbsp olive oil
1 onion, minced
2 cloves garlic, minced
1/2 small yellow pepper, finely chopped
2 small zucchini (about 12 lb [sic] grated)
...must be a misprint for 1/2 lb...or not? gardeners know how fast
"small" zucchini grow if you take your eyes off them for a moment)
1/3 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 tsp salt
1/4 tsp black pepper
3 extra-large eggs, lightly beaten (I suppose this would be
equivalent to 4 regular-sized large eggs)
1/4 cup grated Parmesan cheese
1/4 cup grated Swiss cheese
Trim the greens, discard stems, and chop leaves. Heat butter in a
saucepan and cook onion and garlic until tender. Stir in yellow
pepper, chard, arugula, dandelions, zucchini, basil, parsley, salt
and black pepper, and cook, covered, until very tender, about 15
minutes. Remove cover and cook, stirring, for another 25 minutes
until all liquid is evaporated. Transfer to bowl and cool
slightly. Beat the eggs into this mixture and pour into a 9-inch
glass or ceramic pie plate. Sprinkle with cheeses and bake at 375 F
for 25 minutes, then let stand at least 10 minutes before serving.
Notes: (1) Cooking the greens mixture 25 minutes seems pretty long--
I'd watch them carefully during this period, and be ready to shorten
it if they dry out sooner.
(2) The original recipe had 1 extra touch you might like to add if
making this as non-complimentary; 1/4 cup fresh bread crumbs sauteed
in 2 Tbsp butter until golden, then sprinkled on right at the end,
on top of the cheeses, just before putting the pie to bake.
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grilled cheese 'n' garlic sandwich
1. shred extra-sharp cheddar cheese with fresh garlic
(run a peeled garlic clove across the cheese shredder until covered,
now shred your cheese until garlic is gone, repeat - you now have
garlic shredded cheese)
2. press garlic shredded cheese onto both slices of bread (so that
no strands are hanging over the edge)
3. insert thinly sliced tomato between the two halves, press together
4. butter outsides of sandwich
5. fry in pan until both sides are nice and brown
enjoy!
p.s. I eat alot of garlic so I am used to eating a whole clove in
one sandwich. This may be too strong for some people. If you are
making more than one sandwich you could just use one clove for
the total cheese in all the sandwiches. Just mix up the cheese
good after shredding, so the garlic will be evenly distributed.
H
-
Haystacks
Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes
" This is a simple one dish meal that's been in my family for years -
corn chips, vegetables, beans and cheese all piled up to make a
delicious haystack! Kids love it! "
Ingredients
2 cups kidney beans, cooked
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground black pepper
1 (14.5 ounce) package corn tortilla chips
1 head iceburg lettuce- rinsed, dried and shredded
2 large tomatoes, chopped
1 green bell pepper, chopped
1 onion, chopped
1 (10 ounce) can chopped black olives
1 carrot, shredded
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 cup salsa
Directions
1 In a medium saucepan, combine the kidney beans, salt, chili powder and pepper.
Cook over medium heat until heated through.
2 To assemble the haystacks put a hand full of corn chips on a plate, follow with
a spoonful of heated bean mixture, lettuce, tomato, green pepper, onions, olives,
carrot, and cheddar cheese. Top with salsa and sour cream.
-
Herb Roasted Vegetables
Prep Time: approx. 5 Minutes
Cook Time: approx. 10 Minutes
" This recipe works best when baked in a convection oven,
it allows the herbs to fully flavor the dish. "
Ingredients
1 1/2 pounds new potatoes, quartered
1/2 cup baby carrots
1 small onion, cut into wedges
1/4 cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon dried oregano
salt and pepper to taste
1/2 small eggplant, quartered and cut into 1/2-inch st
1 red bell pepper, cut into 1/2-inch wide strips
Directions
1 Preheat oven to 450 degrees F (230 degrees C).
2 Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan.
Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to
taste in a small mixing bowl. Drizzle the mixture over the vegetables.
3 Bake for 20 minutes.
4 Remove the baking dish from the oven and add eggplant and bell pepper.
Toss to combine the eggplant and bell pepper with the other vegetables.
Return the pan to the oven.
5 Bake for 13 to 15 more minutes or until the vegetables and tender and
brown on the edges. Serve hot.
Nutrition at a glance
Servings Per Recipe: 7
amount per serving
Calories 202
Protein 3g
Total Fat 8g
Sodium 243mg
Cholesterol -
Carbohydrates 31g
Fiber 4g
-
Homemade Pasta Sauce
1 lb fresh plum tomatoes, chopped
garlic salt
fresh basil
onion salt
garlic powder
onion powder
2 chopped onions, browned in butter
4 or 5 shredded garlic cloves
Cook all in a large pan on low heat all day.
-
Hummus recipe
In blender:
2 cans chickpeas (drained)
2 - 3 (your preference) cloves of fresh garlic
salt to taste (I didn't measure, maybe a teaspoon?)
3 - 4 spoonfuls of lemon juice
blend until contents are completely smooth (sometimes 5
minutes, sometimes 10..just watch it)
if contents are too thick, add a little bit of water
place the hummus in your bowl and add 2 - 3 spoons of
tahini, mix with spoon until well blended
spread onto plate and top with olive oil, fresh parsley
or mint and ground red pepper or cumin (for color)
This is a basic, authentic recipe, nothing fancy.
I don't know the exact measurements of the ingredients,
but this is as close as you are going to get.
-
Hummus II
Prep Time: approx. 10 Minutes
" This recipe makes enough for a large party.
The tofu makes the hummus mild and creamy.
Add as much garlic as you like! "
Ingredients
2 cloves garlic
2 (15 ounce) cans garbanzo beans, drained
8 ounces tofu
3 lemons, juiced
1/4 cup parsley
3/4 cup tahini
1 teaspoon ground ginger
1 pinch ground cayenne pepper
1 tablespoon tamari
salt to taste
ground black pepper to taste
Directions
1 Mince garlic in the large bowl of a food processor.
Add garbanzo beans, tofu, lemon juice, parsley, and tahini;
blend until smooth. Add ginger, cayenne pepper, and tamari; blend.
Season to taste with salt and black pepper. Blend in water if hummus is too thick.
I
-
Italian Summer Squash Polenta Bake
" Fresh summer vegetables paired with creamy polenta baked
in an Italian sauce and topped with cheese -- delicioso!
I recommend serving it with crusty garlic bread. "
Ingredients:
3 carrots, sliced
1 large zucchini, sliced
1 large yellow squash, sliced
1 red onion, chopped
red bell pepper, chopped
1 cup spaghetti sauce
4 cups olive oil for frying
1 pinch garlic salt
ground black pepper to taste
1 (16 ounce) package ready- made polenta
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 Saute carrots, zucchini, squash, onion and bell pepper in a
large saucepan with a small amount of olive oil.
Season with garlic salt and pepper (optional).
Saute vegetables for approximately 5 minutes and pour in spaghetti sauce.
Stir, cover and simmer until vegetables are slightly tender.
3 Slice polenta into 1/2 inch circles and season with garlic salt and pepper.
Heat enough oil in a medium skillet so as to completely cover the
entire bottom of the pan. Pan fry seasoned polenta in hot oil,
about 3 minutes per side. Remove from oil and layer the slices in a
large casserole dish. Spoon the vegetable mixture over the polenta and
then sprinkle with Mozzarella and Parmesan cheese.
4 Bake casserole for 30 minutes. Remove from oven and let cool for 5
minutes before serving.
-
Italian Veggie Rolls
Submitted by: Chrissy Fessler
Prep Time: approx. 1 Hour
Cook Time: approx. 45 Minutes
" These stuffed lasagna noodles really hit the spot.
Garnish with chopped parsley or sliced green onions.
Serve with a tossed salad, warm garlic bread, and a
white zinfandel for a superb meal. You can use fresh,
frozen or canned peas for this recipe. "
Ingredients
1 cup chopped mushrooms
1 onion, chopped
1 cup sliced carrots
1 cup green peas
1 cup chopped broccoli
1 clove garlic, minced
1/4 cup dry red wine
2 cups shredded mozzarella cheese
1 egg
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1 (16 ounce) package lasagna noodles
1 (26 ounce) jar spaghetti sauce
Directions
1 Cook noodles in a large pot of boiling water until al dente.
Rinse, drain, set aside.
2 Heat oil in a medium saute pan. Add mushrooms, onions, carrots,
peas, and broccoli; saute over medium heat until tender.
Add wine and garlic; cook five minutes, or until wine has just
about evaporated. Remove from heat, and cool for ten minutes.
3 In a medium bowl combine sauteed vegetable mixture, mozzarella cheese,
2 tablespoons Parmesan cheese, and egg. Mix well.
4 Pour half of the sauce into the bottom of a 13x9x2inch baking pan.
Spread 1/3 cup vegetable mixture over each lasagna noodle then
carefully roll up the noodle. Place seam side down in dish.
When finished placing all the noodles in the pan, pour remaining
pasta sauce evenly over noodles. Cover with aluminum foil.
5 Bake at 375 degrees F (190 degrees C) for 35 to 40 minutes.
Uncover, and sprinkle remaining Parmesan cheese over noodles.
Bake, uncovered, 5 more minutes. Garnish and serve immediately.
Makes 4 to 6 servings
Nutrition at a glance
Servings Per Recipe: 5
amount per serving
Calories 675
Protein 29g
Total Fat 23g
Sodium 926mg
Cholesterol 82mg
Carbohydrates 89g
Fiber 9g
K
- Kava Kava (Piper methysticum)
This herb, a member of the pepper family, grows as a
bush in the South Pacific. Explorer Captain James Cook,
who gave this plant the botanical name of "intoxicating pepper",
first discovered kava kava. Kava has been used for over 3,000
years for its medicinal effects as a sedative, muscle relaxant,
diuretic, and as a remedy for nervousness and insomnia.
The botanical has been used in parts of the Pacific at traditional
social gatherings as a relaxant and in cultural and religious
ceremonies to achieve a higher level of consciousness. The roots
can be made into a mildly narcotic beverage that is comparable to
popular cocktails in our culture. In Germany, Kava kava is used as
a nonprescription drug to reduce anxiety. Kava was first mentioned
in scientific records in 1886, and it is gaining popularity in the
US for its relaxing effects.
More recently, Kava kava has also gained popularity with the natives
of Hawaii, Australia and New Guinea where it is used medicinally as
\well as recreationally. Kava also is effective as a pain reliever
and can be used instead of aspirin, acetaminophen and ibuprofen.
Recent clinical studies have shown that the herb kava is a safe
non-addictive anti-anxiety medicine, and as effective as prescription
anxiety agents containing benzodiazepines such as valium. While
benzodiazepines tend to promote lethargy and mental impairment,
kava has been shown to improve concentration, memory, and reaction
time for people suffering from anxiety. Kava has been clinically
demonstrated as a means of achieving a state of relaxation without
the adverse side effects.
Several rhizome components and lactones have been isolated in the
kava root. Of the fifteen lactones isolated from kava, there are
six major lactones (kavalactones) known to provide psychoactive
activity: kawain, methysticin, demethoxy-yangonin, dihydrokawain,
dihydomethysicin, and yongonin. All kavalactones are physiologically
active, though it is the fat-soluble kavalactones derived from kava
resin that have the greatest effect on the central nervous system.
Kava also has a direct effect on muscle tension similar to tranquilizers.
The activity of the kava rhizome is related to several arylethylene
pyrones similar in structure to myristicin, which is found in nutmeg.
Kava is mildly narcotic and produces mild euphoric changes characterized
by elevated mood, fluent and lively speech and increased sense of sound.
Higher doses can lead to muscle weakness, visual impairment, dizziness
and drying of the skin. Long term use of the herb can contribute to
hypertension, reduced protein levels, blood cell abnormalities, or
liver damage. Alcohol consumption increases the toxicity of the
pharmacological constituents. It is not recommended for those who intend
on driving or where quick reaction time is required.
Kava is the most relaxing botanical herb with exception of the opium poppy.
Pharmacological studies show kava kava's active ingredients, kavalactones,
produce physical and mental relaxation and a feeling of well being.
It has also been used in the treatment of ailments of the genitourinary
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