December 4th, 2007 by alice
Tags: German, Janaes, Pancakes
INGREDIENTS
- 8eggs
- 1/4cupwhite sugar
- 1/4cupflour
- 1 1/2cupshalf-and-half cream
DIRECTIONS
- Put ingredients in blender, blend till well mixed.
- Pour into hot griddle until golden brown, flip & brown & serve with powdered sugar and roll up.
- Add berries if available.
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December 4th, 2007 by alice
Tags: Barley, Fat, Low, Mixed, Toasted, Veggies
INGREDIENTS
- 1/2cuppearl barley, uncooked
- 14 1/2ouncesfat free chicken broth
- 1/2cupred onions, chopped
- 1/4cupmushrooms, chopped
- 1/4cupcarrots, chopped
- 1/4cupgreen bell peppers, chopped
- 2teaspoonsdill weed, dried
- 1/4teaspoonsalt
- 1/4teaspoonpepper
- 1/2cupgreen onions, chopped
DIRECTIONS
- Heat oven to 350 degrees.
- Spray 10-inch skillet and a 2-quart. casserole with nonstick cooking spray.
- Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
- Stir in remaining ingredients except green onions; heat to boiling.
- Transfer mixture to casserole.
- Cover and bake about 60 to 75 minutes or until barley is tender.
- Sprinkle with green onions.
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December 4th, 2007 by alice
Tags: Cereal, Clock, Perricones, Stop
INGREDIENTS
- 4cupsold fashioned oats
- 1cupoat bran
- 1/2cupnonfat dry milk powder
- 1/2cup low fatsoy flour
- 1/2cupalmond meal
- 1/2cupground flaxseed
- 1/4cupsesame seeds
DIRECTIONS
- In a small saucepan, bring 3/4 cup of water (i use 1/2 cup skim milk) to a boil.
- Stir in 1/2 cup cereal mix (i use 1/4 cup) and turn heat to low.
- Simmer for 1 minute, cover, and remove from heat.
- Allow to stand for 3 minutes.
- Serve immediately with fresh berries.
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December 4th, 2007 by alice
Tags: Jambalaya
INGREDIENTS
- 2tablespoonsvegetable oil
- 3-4lbschicken parts
- 4cups choppedonions
- 3/4cup choppedgreen peppers
- 3/4cup thinly-slicedgreen onion tops
- 3/4cup dicedcelery
- 1tablespoon finely-mincedgarlic
- 3tablespoons finely-mincedfresh parsley
- 1/2cup choppedtassoor lean baked ham
- 1lblean pork, cut into 1/2-inch cubes
- 1lbandouille sausages, sliced 1/2-inch thick or other smokedspicy pork sausage
- 2teaspoonssalt
- 1/2teaspoonfresh ground black pepper
- 1teaspooncayenne
- 1/2teaspoonchili powder
- 2wholebay leaves
- 1/4teaspoondried thyme
- 1/8teaspoonground cloves
- 1/4teaspoondried basil
- 1/8teaspoonmace
- 1 1/2cupslong-grain white rice
- 3-4cupschicken stock
- 1teaspoonTabasco sauce(or to taste)
DIRECTIONS
- In a heavy 7- or 8-quart pot or kettle, heat the oil over high heat.
- Brown the chicken parts in the hot oil, turning them frequently with long-handled tongs to ensure even browning.As the pieces brown, remove them to a platter.
- Cool the chicken and remove the meat from the bones.
- When all the chicken is browned and removed, add the vegetables, parsley, tasso, and pork to the pot.
- Reduce the heat to medium and cook, stirring frequently, for about 15 minutes, or until the vegetables and meat are browned.
- Add the sausages and seasonings and continue cooking and stirring for 5 minutes more, then add the reserved chicken meat, rice, and 3 cups of stock.Mix gently.
- Raise the heat to high and bring to a boil, then cover the pot and turn the heat to very low.Cook for 45 minutes, uncovering from time to time to stir.If the stock is absorbed before the rice is cooked, add more as needed.
- Uncover the pot during the last 10 minutes of cooking and raise the heat to medium.
- Stir gently and frequently as the rice dries out.
- Serve at once.
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December 4th, 2007 by alice
Tags: Balsamic, Brussels, Sprouts
INGREDIENTS
- 16ouncesBrussels sprouts
- 1smallred onion, thinly sliced
- 6garlic cloves
- 4tablespoonsolive oil
- saltor pepper
- 1shallot, chopped
- 4tablespoonsbalsamic vinegar
- 1tablespoon choppedfresh rosemary
DIRECTIONS
- Preheat oven to 425.
- Combine brussels sprouts, onion, garlic, and 3 tbsp olive oil. Season with salt and pepper and spread out on a greased cookie sheet. Roast 25-30 minutes until tender.
- Meanwhile, saute shallot in remaining olive oil over medium-high heat, until tender. Add balsamic vinegar and cook another 3 minutes.
- Stir in rosemary and pour over brussels sprouts.
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