September 12th, 2007 by alice
Tags: Chops, Ginger, Glaze, Pork, Soy
INGREDIENTS
- 1cup cannedlow sodium chicken broth
- 2tablespoonsdry white wine
- 2tablespoonssoy sauce
- 1tablespoonsugar(or Splenda)
- 2teaspoons mincedfresh ginger
- 1teaspoon mincedgarlic
- 4boneless pork loin chops(3/4-inch-thick)
- 1tablespoonvegetable oil
- 2green onions, chopped
DIRECTIONS
- Combine chicken broth, wine, soy sauce, sugar, ginger and garlic in shallow glass dish; whisk to blend.
- Add pork and turn to coat.
- Refrigerate at least 30 minutes and up to 3 hours.
- Heat oil in heavy large skillet over medium-high heat.
- Drain pork and reserve marinade.
- Add pork to skillet and sauté until cooked through, about 5 minutes per side.
- Transfer pork to platter.
- Add marinade and green onions to same skillet.
- Boil until reduced to glaze, about 1 minute. Spoon glaze over pork.
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September 12th, 2007 by alice
Tags: Confetti, Pasta, Spam
INGREDIENTS
- vegetable oil cooking spray
- 2cupsfrozen corn, thawed
- 1 (12 ounce)canSpam, cut in 2-inch strips
- 1red bell pepper, chopped
- 1green bell pepper, chopped
- 3/4cup choppedred onions
- 1 1/2cupswhipping cream
- 2tablespoonschili powder
- 1/4teaspoonpepper
- 12ouncesangel hair pasta, cooked and drained
- 2tomatoes, peeled and chopped
- 1/4cup mincedfresh cilantro
DIRECTIONS
- In skillet coated with cooking spray, saute corn, SPAM, bell peppers,and onion over medium heat 5 minutes or until tender.
- Transfer mixture to bowl; keep warm.
- To same skillet, add cream, chili powder,and pepper.
- Bring to a boil; boil 5 minutes or until cream has slightly thickened, stirring occasionally. Pour over pasta and toss well.
- Spoon SPAM mixture over pasta.
- To serve, sprinkle with chopped tomatoes and cilantro.
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September 12th, 2007 by alice
Tags: Baked, Catfish, Fat, Lower, Oven, Spicy
INGREDIENTS
- 7largecatfish fillets
- 2-3teaspoonsseasoning salt
- 1/2teaspoonblack pepper
- 1/2teaspoongarlic powder
- 1pinchcayenne pepper(or to taste)
- 2cupsdry breadcrumbs(or even better, use panko breadcrumbs)
- 5largeegg whites, room temperature(beaten until frothy)
DIRECTIONS
- For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
- In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
- In a bowl whisk or beat egg whites until foamy.
- Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
- Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
- Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
- lemon CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
- Cover and chill until ready to serve.
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September 12th, 2007 by alice
Tags: Cheese, Ham, Mushroomgreenion, Quiche
INGREDIENTS
- 1frozen pie crust
- 1cup choppedham
- 7-8eggs
- 2sprigsgreen onions, chopped
- 1/2cupsharp cheddar cheese, shredded
- 2slicesAmerican cheese
- 10-12smallbutton mushrooms, sliced
- salt & fresh ground pepper, to taste
DIRECTIONS
- Line a pie plate with pie crust, fold excess crust around the edges under.
- shred sharp cheese.
- In a bowl mix eggs with a splash of water.
- Add cheese,except american cheese,mushrooms and green onions.
- Pour mixtureinto pie plate lined woth pie crust.
- Put the ripped up american cheese nevenly over the top. Using a fork push some of the americam cheese under the egg mixture, this is th avoid over browning.
- cook in 350 degree oven for about 40 minutes or until gloden brown.
- Let cool and slice into eight slices.
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September 12th, 2007 by alice
Tags: Brownies, Cherry, Chocolate, Merlot
INGREDIENTS
- 6ounces pkg. driedsweet cherries(1 1/4 cups, chopped)
- 1/2cupmerlot
- 8ouncesdark chocolate, baking bar(53% Cacao, broken into small sections)
- 1 1/3cupsall-purpose flour
- 1/2teaspoonsalt
- 1cupgranulated sugar
- 1/3cupbutter, softened
- 2largeeggs
- 1teaspoonvanilla extract
DIRECTIONS
- Preheat oven to 350º F.
- Grease 9-inch-square baking pan.
- Microwave dried cherries and merlot wine in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute.
- Set aside for 15 minutes, stirring occasionally.
- Drain cherries; discard wine.
- Microwave chocolate in small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR.
- Sections may retain some of their original shape.
- If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
- Combine flour and salt in small bowl.
- Beat sugar and butter in medium mixer bowl until well mixed.
- Add eggs and beat until light and fluffy. Beat in melted chocolate and vanilla extract.
- Stir in flour mixture until blended.
- Stir in drained cherries.
- Spread into prepared pan.
- Bake for 33 to 37 minutes or until wooden pick inserted in center comes out slightly sticky.
- Cool completely in pan on wire rack.
- Cut into bars.
- NOTE: Sweetened dried cranberries can be substituted for the dried cherries.
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